obtained by radially trimming the 6 quarters. This portion was 

 quickly and thinly sliced into hot 95 percent ethyl alcohol and boiled 

 for 10 minutes. From 12 apples a combined total of 440 grams was 

 prepared in 1600 ml. of alcohol. The material was then stored in 

 glass-stoppered bottles until used for analysis of pectin, pectic acid, 

 and total solids. 



Determination of total solids was made on the alcohol mixture in 

 order to calculate sugars and pectins in terms of dry weight of the 

 apple sample. For analysis, 100-gram portions were weighed from 

 the thoroughly mixed apple-alcohol suspension. These were filtered 

 and the filtrate and washings reserved for determination of total 

 sugars and reducing sugars. The residue was refluxed with 100 ml. of 

 N/30 hydrochloric acid for 30 minutes, then neutralized with N/10 

 sodium hydroxide, and after the addition of 15 ml. of 10 percent 

 ammonium citrate was refluxed again for 30 minutes. The hot 

 mixture was filtered, the residue washed with distilled water, and the 

 filtrate and washings made up to a volume of 250 ml. Duplicate 50 

 ml. portions of this filtrate were used for pectic acid and total pectin 

 determinations. Pectins were hydrolyzed with sodium hydroxide to 

 pectic acid, which was precipitated along with naturally occurring 

 pectic acid as calcium pectate. Differences between the weights of 

 the calcium salts of pectic acid and total pectic acid were calculated as 

 pectin with reference to the dry weight of the apple sample. 



Methods of preparation and cooking 



Standardized methods for laboratory preparation of the apples were 

 established and used consistently throughout the study. 



Preparatory to judging raw apples for eating quality, representative 

 samples of 3 or 4 apples each were removed from storage 7 hours before 

 time for judging, to allow them to warm to room temperature. Just 

 before being judged, they were washed, wiped dry, cored, cut into 

 twelfths, and enough prepared segments mixed together to make 1 

 pound (454 grams). Five segments from the mixed lot were randomly 

 selected for each judging sample. 



Apples for sauce were pared, cored, and cut into uniform segments. 

 One hundred fifty-eight ml. of water was added to 454 grams of the 

 prepared apple, which was then cooked in a covered saucepan by gas 

 heat. A thermometer was inserted through a hole in the saucepan 

 cover and held in place by a cork. After the temperature reached 100° 

 C. (212° F.) cooking was continued for designated lengths of time. 

 During the first year's study, cooking periods of 10, 15, and 20 minutes 

 were used to determine whether cooking time should be modified 

 according to variety or for stored apples. On the basis of results 

 obtained the first year, the 15-minute period was used exclusively 

 throughout the second year's study. After cooking, observations were 

 recorded as to retention of shape of the apple segments. The cooked 

 apples were then sieved in a household food mill using 75 turns. 

 Sugar in a ratio of 1 part to 5 parts by weight of sieved sauce was 

 stirred in using 75 strokes. All sauces were cooled to room temper- 

 ature before they were sampled for palatability judging. 



Apples for baking were selected for uniformity of size. They were 

 washed, wiped dry, and cored except for removal of the blossom end. 

 The baking sample consisted of 4 or 5 apples weighing within 10 grams 

 of each other, totaling 680 grams. Thirty-four grams of sugar was 



8 



