Sweetness. — Panel scores for mature apples from both year's crops 

 showed that the varieties differed considerably in sweetness. Com- 

 pared with the standard of 5.0 for sweetness Jonathan, Stayman, and 

 Winesap apples before storage were slightly lacking in sweetness 

 (scores 5.3 to 5.9) ; Rome Beauty apples were near optimum in sweet- 

 ness (score 5.0); and Delicious and Golden Delicious were slightly 

 sweeter than optimum (score 4.6). 



When cooked, Staymans were judged the most satisfactory of the 

 unstored mature apples; they scored 5.0 in sauce and 5.1 as baked 

 apples. The other five varieties were slightly too sweet both in 

 sauce and when baked. Of the immature apples Stayman again was 

 the variety that scored nearest optimum when cooked; the others made 

 sauces and baked apples that were slightly too sweet. For practical 

 purposes, the amount of added sugar could have been reduced to give 

 cooked products nearer optimum in sweetness. 



With storage, apples became sweeter. Those from the first year's 

 crop increased in sweetness later than those the following year, and 

 most of them had acceptable scores after 7 months of storage. At the 

 7-month period, immature apples were judged as sweet as mature 

 apples. 



As expected, applesauces became increasingly sweet as storage time 

 of apples increased. However, only the sauces made from mature 

 Golden Delicious and some samples of mature Delicious were exces- 

 sively sweet after the apples had been stored for 7 months. Immature 

 apples stored for 5 months made sauces that were not excessively 

 sweet, but after 7 months' storage all varieties except Stayman made 

 sauces that were too sweet to be satisfactory. 



Apples baked after storage were also sweeter than those baked 

 before storage. Of the mature apples, the Delicious and Golden 

 Delicious varieties were excessively sweet when baked at the 7-month 

 storage period; the others were slightly to moderately too sweet. 

 Immature apples of all four varieties were too sweet for good quality 

 baked apples after 7 months of storage. 



Apples stored at 32° F. were less sweet than those stored at 40°. 

 Storage temperature of apples did not have a significant influence on 

 scores for sweetness of sauces or baked apples. 



In both years' crops, sweetness of raw apples was significantly 

 correlated with sweetness of sauces and baked apples. There was a 

 slightly closer relationship between raw apples and sauce than between 

 raw and baked apples, as indicated by slightly higher coefficients of 

 correlation. 



Tartness. — As shown by mean scores for tartness, on the basis of 

 data for mature apples, two crop years combined (fig. 15), Jonathan 

 and Stayman apples before storage scored near optimum when judged 

 raw, in sauce, and after baking. Winesap was slightly to moderately 

 lacking in tartness, yet more tart than Delicious, Golden Delicious, 

 and Rome Beauty. These findings are in agreement with those of 

 Pfund (33), who found that the Jonathan variety tended to retain high 

 acidity as well as flavor in cooking. 



The apples decreased in tartness with increases in length of storage 

 time. Jonathan and Stayman varieties, slightly too tart before 

 storage, were near optimum in tartness at the end of 7 months. 

 Winesaps, only slightly lacking in tartness before storage, were 

 satisfactory for 7 months. Delicious, Golden Delicious, and Rome 



64 



