found for immature apples. Although sweetness and tartness were 

 also influencing factors in the scoring of general acceptability in raw 

 apples, they were not of as great importance as natural flavor. 



For applesauce, the coefficients of correlation showed that natural 

 flavor, sweetness, tartness, and absence of off-flavor were more closely 

 associated with general acceptability than were the other character- 

 istics of texture, consistency, and color. Sweetness and tartness were 

 more closely related to general acceptability in applesauce than in 

 raw apples. 



For baked apples, coefficients of correlation between general accepta- 

 bility and various palatability factors differed in the two crop years 

 and also according to the maturity of the apples. Scores for natural 

 flavor, sweetness, and absence of off-flavor in all samples of baked 

 apples (both years), flesh texture in baked mature apples in the first 

 year, and tartness in baked mature and immature apples in the second 

 year were significantly correlated with general acceptability. Natural 

 flavor and off-flavor were more highly correlated with general accepta- 

 bility than were sweetness, tartness, and flesh texture. 



Apple quality In relation to histological structure 



The quality of the apples used in this study was related to the 

 histological structure of the apple skin. Least deterioration during 

 storage was noted in Delicious apples, with increasing amounts in 

 the other varieties in the following order: Rome Beauty, Jonathan, 

 Stayman, and Golden Delicious. 



Softening, shriveling, and weight loss during 7 months' storage 

 corresponded closely to the amount of russet before storage and other 

 irregularities of the cuticle (fig. 17). A striking illustration of the 

 relation between russet and shriveling is found in the data for Delicious 



CUTICLE IRREGULARITIES 



In Relation to Shriveling 



DELICIOUS 



GOLDEN DELICIOUS 



'SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSJ 



JONATHAN 



V/////S//Af/////f////SSt 



ROME BEAUTY 2 



STAYMAN 



SHRIVELING 



CUTICLE IRREGULARITIES 

 V//A Russet 

 IH?Hil Other 



20 



40 



60 



80 



100 



PERCENT 



US DEPARTMENT OF AGRICULTURE 



NEG 5592-58(10) AGRICULTURAL RESEARCH SERVICE 



Figure 17. — Russet and other irregularities of apple cuticle in relation to 

 shriveling of apples stored for 7 months at 32° F., 1 crop year. 



67 



