COLOR 



RAW APPLES* 



"i r 



APPLESAUCE 



MONTHS 



* FLESH COLOR ® TESTED IN FIRST YEAR ONLY 



U.S. DEPARTMENT OF AGRICULTURE 



NEC 5583-58(10) AGRICULTURAL RESEARCH SERVICE 



Figure 8. — Flesh color of raw apples and color of applesauce before and after 

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



Translucency of applesauce and baked apples. — Scores for sauces 

 made from unstored mature apples ranged from 4.2 to 4.9 for trans- 

 lucency. Sauces made from Stayman apples and those from some 

 samples of Delicious scored lowest; they were described as moderately 

 translucent. Sauces made from immature apples were often less 

 translucent than those from mature fruit. Of the immature apples, 

 Golden Delicious made sauces described as moderately translucent, 

 whereas sauces from the other three varieties received somewhat lower 

 scores, described as slightly translucent. 



Sauces made from stored mature apples of the first year's crop 

 showed very little change in translucency until the end of the 7-month 

 storage period ; those made from the second year's crop decreased in 

 translucency with shorter storage times. When immature apples 

 were used, sauces from two varieties — Rome Beauty and Stayman — 

 were slightly more translucent after the apples were stored for 3 

 months than before storage. Sauces made from the other two varie- 

 ties of immature apples had approximately equal scores whether the 

 apples were unstored or stored for 3 months. 



The temperature at which the apples were stored did not significantly 

 influence scores for translucency of applesauce. 



Differences in translucency of baked apples, both mature and 

 immature, were significant for variety in the second year only. When 

 unstored apples were baked, Jonathan and Golden Delicious were 

 most translucent. Baked Winesap apples were least translucent and 

 were described as slightly cloudy. 



In general, baked apples became less translucent with each incre- 

 ment in storage time of the raw apples. Exceptions were some 

 samples of Rome Beauty, Stayman, and Winesap apples which 

 appeared to give a slightly more translucent baked product after 

 storage than before. 



35 



