RAW APPLES 

 SCORE | "~ 



TARTNESS 



APPLESAUCE 



BAKED APPLES 



Very Tort 



^^^^™ Delicious 

 ^™ ^™ Golden Delicious 

 • • * Jonathan 

 ••••••• Rome Beauty 



■^X«« Stayman 

 •■""»■• Winesap* 



J_ 



US DEPARTMENT OF AGRICULTURE 



6 3 6 3 6 



MONTHS 



* TESTED IN FIRST YEAR ONLY 



NEG. 5590-58(10) AGRICULTURAL RESEARCH SERVICE 



Figure 15. — Tartness of raw apples, applesauce, and baked apples before and 

 after storage of mature apples at 40° F., mean scores for 2 crop years 

 combined. 



Beauty apples were moderately lacking in tartness after 5 months of 

 storage and very lacking in tartness with longer storage. 



The influence of storage time on tartness of sauces made from mature 

 apples was much the same as on the raw fruit; the same varieties 

 scored highest or lowest in each case. When stored immature fruit 

 was used, Stayman sauces had acceptable scores for 7 months, Golden 

 Delicious for 5 months, and Delicious and Rome Beauty for 3 months. 



As was expected from the findings on raw apples and applesauce, all 

 baked apples decreased in tartness with each increment in storage 

 time of apples. Jonathan, Stayman, and Winesap apples had satis- 

 factory scores for tartness when baked after as long as 7 months in 

 storage, whereas Delicious, Golden Delicious, and Rome Beauty were 

 very lacking in tartness earlier in storage. 



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

 Variations in storage temperature of apples had no apparent influence 

 on scores for tartness of applesauce. Some varieties of apples were 

 also less tart when baked after storage at 40°. 



Tartness of raw apples was highly correlated with tartness in sauces 

 and baked apples, with coefficients of +0.91 and +0.87, respectively, 

 in the first year and +0.96 for both sauce and baked apples in the 

 second year. 



General acceptability of raw apples, applesauce, and 

 baked apples 



General acceptability refers to the appraisal of the product as a 

 whole, taking into consideration all the characteristics. In this 

 study, products scoring 3.0 (fair) or above were considered acceptable. 

 Judged for general acceptability when raw, the Delicious, Golden 



65 



