were determined for the cooked apple, for the pulp remaining in the 

 mill, and for the strained sauce. Pulp remaining in the mill was 

 designated as unsieved pulp and considered as waste. Percentage 

 of unsieved pulp was calculated on the basis of prepared raw apple; 

 percentage yields of sieved and unsieved sauces were calculated on 

 the basis of prepared raw apple plus water used in cooking the sauces. 



Statistical methods 



An analysis of variance was applied to each palatability charac- 

 teristic to determine the significance of differences due to variety 

 of apple, length of storage x time, storage temperature, maturity, 

 and crop year. For the first year's scores, analyses were calculated 

 both including and excluding scores for unstored apples. This was 

 done because the figures for the unstored sample were the same 

 whether apples were subsequently stored at 32° or at 40° F., which 

 might mask the effect due to storage period or to temperature of 

 storage. 



Analysis of variance was used also to test the significance of dif- 

 ferences in palatability of sauce due to the length of time the sauce 

 was cooked, and to determine the significance of differences in certain 

 chemical constituents due to variety, storage temperature, and 

 storage period. 



Correlation coefficients were computed to determine relationships 

 among quality characteristics of raw and cooked apples, as measured 

 by different methods. 



RESULTS AND DISCUSSION 

 Weight loss and gross deterioration of apples in storage 



In household use of apples weight loss, rot, shriveling, and softening 

 are important considerations. Loss in weight determined on the 

 second year's crop occurred in all varieties throughout storage for 

 3, 5, and 7 months (table 1). As might be expected, it was greater 

 for apples stored at 40° F. in a room without humidity control than 

 at 32° with 85 to 90 percent relative humidity. It differed among 

 varieties, but for any given variety the rate of loss was fairly uniform 

 throughout storage. Delicious and Rome Beauty lost relatively 

 least weight after 3 months as well as after 7 months. Golden De- 

 licious, which lost most weight in relation to the unstored sample by 

 the end of 3 months, also lost most weight during 7 months of storage. 

 Mature apples of the Delicious, Golden Delicious, and Rome Beauty 

 varieties lost weight to a greater degree than the immature. How- 

 ever, immature apples of the Stayman variety showed greater weight 

 loss than the mature at each storage period. 



Also, as might be expected, there was less deterioration of apples 

 in storage at 32° than at 40° F., as shown by the lower percentages 

 of rot, softening, and shriveling at the lower temperature. Of the 

 mature apples, Delicious and Rome Beauty were in the best condition 

 after 7 months of storage at both temperatures. At 32° Delicious 

 showed no rot, no softening to hand pressure, and very little shriveling. 

 Rome Beauty developed a negligible amount of shriveling and soften- 

 ing and little rot. Greater deterioration in the other varieties may 



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