SKIN COLOR OF RAW APPLES 



32°F* 



40°F* 



SCORE 



^ Golden Delicious 



-•- Jonathan 



• • Rome Beauty 



■" Stayman 



■™ Winesap® 



Mod. Dull 



4 - 



- 3 - 



6 



MONTHS 



U.S. DEPARTMENT OF AGRICULTURE 



* STORAGE e TESTED IN FIRST YEAR ONLY 



NEG. 5582-58(10) AGRICULTURAL RESEARCH SERVICE 



Figure 7. — Skin color of raw mature apples before and after storage at 32° and 

 40° F., mean scores for 2 crop years combined. 



no significant differences among varieties. The effect of storage 

 time, however, was highly significant; raw apples of all varieties 

 deteriorated in flesh color to slightly or moderately dark after 7 

 months in storage (fig. 8). Differences in flesh color of apples 

 stored at 32° and 40° F. were not significant in either crop year. 



Flesh color of freshly harvested mature apples of the first year's 

 crop scored from 5.0 to 4.3, with Delicious highest and Winesap 

 lowest. The comparatively low scores for Winesap indicate the poor 

 quality of that variety that year. In the second year the varieties 

 did not differ significantly in flesh color. Among the immature 

 apples, varietal differences were also nonsignificant; Golden Delicious 

 scored 4.9 and the other varieties scored from 4.8 to 4.5. 



Sauces made from unstored mature apples of most of the varieties 

 were characteristically bright in color. In 3 out of 4 varieties, sauces 

 made from immature apples were slightly darker than those from 

 mature apples. Golden Delicious apples made sauces that scored 

 approximately the same regardless of maturity. 



Increasing the time of storage of mature apples caused most of the 

 applesauces to be darker in color. Sauces made from Jonathan and 

 Stayman varieties, however, were approximately the same in color, as 

 indicated by scores of 4.5 or above at all storage periods. The color 

 of sauces made from immature apples was not significantly influenced 

 by storage time of apples. 



Differences in scores for flesh color of apples and color of applesauce 

 related to storage temperature were not great enough for significance. 



The coefficient of correlation between scores for flesh color of raw 

 apples and color of applesauce in the first year shows a highly signifi- 

 cant relationship; a coefficient of +0.52 indicates that only 27 percent 

 of the variation in scores for color of applesauce could be attributed to 

 scores for flesh color of raw apples. 



34 



