pectic acid content related to storage time of apples were significant 

 in the second year only. Apples showed increases during storage for 

 7 months, ranging from a low of 0.18 percent for the Delicious variety 

 to a high of 0.91 for the Jonathan. This difference in behavior during 

 storage may have been dependent upon the low initial pectic acid 

 content of the apples in the second year. After storage for 7 months 

 the pectic acid content was very similar in the two crop years. 



Immature apples did not differ significantly among varieties in 

 pectic acid content. Values for all varieties were low as were those 

 for the mature apples of the second crop year. The pectic acid 

 content of immature apples increased significantly during storage. 



Changes in pectic acid content of apples were similar for the two 

 storage temperatures, 32° and 40° F. The correlations between 

 pectic acid and other compositional factors such as total acidity and 

 total pectin, though significant, were not high. Correlations of pectic 

 acid with pH, reducing sugar, and total sugar were not significant. 



Moisture 



Varieties of apples differed significantly in moisture content, 

 although the differences were not great. Before storage, the six 

 varieties of mature apples contained from 81 to 85 percent moisture 

 and the four varieties of immature apples ranged from 83 to 84 percent 

 moisture. Throughout storage of the apples the moisture content 

 remained fairly constant. 



Palatability characteristics 



Appearance and Texture Characteristics of Raw Apples. Apple- 

 sauce, and Baked Apples 



Data on appearance and texture characteristics of raw apples, 

 applesauce, and baked apples are presented in tables 9 to 12. These 

 tables give mean panel scores by crop year and maturity for unstored 

 and stored apples of the different varieties when raw, made into 

 sauce, and baked. 



Statistical analyses of the palatability values for raw apples, apple- 

 sauce, and baked apples are presented in tables 13, 14, and 15, re- 

 spectively. Coefficients of correlation between raw and cooked 

 apples are shown in table 16. 



Skin color of raw apples. — Scores for the skin color of the six varieties 

 of apples indicated that Delicious and Rome Beauty rated higher 

 than the others (fig. 7). The lower scores for Golden Delicious, 

 Jonathan, Stayman, and Winesap indicated some lack of brightness. 



During storage all varieties showed some loss of skin color. Deli- 

 cious and Rome Beauty apples scored above 4.0 at nearly all storage 

 periods. The remaining four varieties scored from approximately 

 4.5 to 4.0 before storage to approximately 3.5 to 2.0 after 7 months. 



Storage temperature of 40° or 32° F. seemed to make little differ- 

 ence in the skin color of Delicious and Rome Beauty apples. In 

 the first year the other four varieties had significantly brighter skin 

 when stored at 32° at nearly all storage periods; the second year, 

 scores were not significantly different for variations in storage tem- 

 perature. 



Flesh color of raw apples and color of applesauce. — Data for flesh 

 color of raw mature apples for both crop years combined indicated 



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