Delicious, Jonathan, Rome Beauty, and Stayman varieties scored 

 4.0 (good) or above before storage (figure 16 and table 20). All 

 varieties rated fair to good in quality after 3 months' storage at 40° F. 

 After 7 months' storage at 40°, Rome Beauty, Delicious, Jonathan, 

 and Stayman scored about 2.6 for general acceptability, and Golden 

 Delicious and Winesap scored 2.0 (poor). Apples rated higher in 

 acceptability when stored at 32°. 



GENERAL ACCEPTABILITY 



RAW APPLES 

 SCORE — ' ' <— 



V 



v v 



2- 



■^^^^ Delicious ~*<k 



^™ ^™ Golden Delicious^W 



» » « Jonathan 



••••••• Rome Beauty 



«■» x«™ Stayman 



■■■■«■ Winesap e 



_i_ 



_L 



X 



APPLESAUCE 



i i 



Very Good 



1 ' ' 1 



Fair 



NNVS 



Very Poor 



i i 



i , , i 



BAKED APPLES 



i r 



MONTHS 



U.S. DEPARTMENT OF AGRICULTURE 



'TESTED IN FIRST YEAR ONLY 



NEG .5591-58(10) AGRICULTURAL RESEARCH SERVICE 



Figure 16. — General acceptability of raw apples, applesauce, and baked apples 

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

 combined. 



Before storage, all six varieties of apples studied made sauces that 

 were considered good. Stayman sauces improved after the apples had 

 been stored for 3 months. With 7 months' storage of the apples, 

 Jonathan and Stayman sauces scored slightly above 3.0; the other 

 four scored approximately between 2.5 and 3.0. Five of the varieties 

 were judged more acceptable in sauce than raw; Rome Beauty apples 

 were equally acceptable in sauce and raw. 



After baking, Jonathan apples were considered the most acceptable 

 variety (good to fair at most storage periods). Baked apples of 

 the Delicious variety were least acceptable at all storage periods 

 of apples (fair to poor). This finding is in agreement with that 

 of Magness (28), who stated that Delicious apples had poor cooking 

 quality. 



By means of correlation coefficients, scores for general acceptability 

 of raw apples, applesauce, and baked apples were compared with 

 scores for several palatability characteristics (table 21). 



In raw apples, scores for natural flavor, absence of off-flavor, sweet- 

 ness, and tartness showed highly significant correlations with general 

 acceptability. The coefficients of correlation between natural flavor 

 or off-flavor and general acceptability of raw mature apples, both 

 years combined, were each +0.93; slightly lower coefficients weir 



66 



