Ratings for appearance of sauce were most influenced by color and 

 by consistency. Average scores for acidity of cooked apples were 

 closely related to the pH values of the raw juice. 



EXPERIMENTAL PROCEDURES 



Selection and sampling of apples 



Varieties of apples used for this study were Delicious, Golden 

 Delicious, Jonathan, Rome Beauty, Stayman, and Winesap. Deli- 

 cious and Rome Beauty varieties were obtained in 1948 from orchards 

 of the Crops Research Division at Beltsville, Md. These apples were 

 picked when they had crisp flesh and were considered suitably mature 

 for storage. The four remaining varieties were obtained from a local 

 commercial orchard. The Golden Delicious and Stayman varieties 

 were crisp and firm; cracks through the skin were prevalent in the 

 Stayman. All apples of the Jonathan variety were bruised and some 

 showed cuts and wormholes. Winesap apples were received late in 

 the season; some were bruised and they appeared to be fully ripe. 



Two pickings each of Golden Delicious and Stayman, immature and 

 mature, and one picking of mature Jonathan apples were obtained 

 from a local commercial orchard in 1949. Delicious and Rome Beauty 

 varieties were again obtained from the orchards of the Crops Research 

 Division. They were picked when most of the apples were at the hard- 

 ripe stage. The under-ripe apples, as judged by color, were separated 

 from those more fully red and mature. These selected under-ripe 

 apples were classed as immature, together with those of other varieties 

 that had been picked at an immature stage. 



All apples were sorted and stored in bushel baskets or wooden boxes 

 as soon as possible after they were received. Controlled storage at 

 32° F. with 85 to 90 percent relative humidity was furnished by the 

 Marketing Research Division; 40° storage (uncontrolled humidity) 

 was available in the Human Nutrition Research Division. Dates of 

 picking and dates when apples were put into storage are given below: 



Variety and 

 maturity of apples 



Delicious: 



Mature, 1948. __ 

 Mature, 1949___ 

 Immature, 1949_ 



Golden Delicious: 

 Mature, 1948___ 

 Mature, 1949___ 

 Immature, 1949_ 



Jonathan: 



Mature, 1948___ 

 Mature, 1949___ 



1 Approximate. 



Date Date 



picked stored 



Sept. 24 Sept. 24 

 Sept, 28 Sept, 28 

 Sept. 28 Sept, 28 



Sept, 21 Sept, 28 

 Oct, 7 1 Oct. 12 

 Sept, 16 l Sept, 22 



( 2 ) Oct, 19 

 Sept, 26 » Sept, 29 



2 Unknown. 



Variety and Date Date 



maturity of apples picked stored 



Rome Beauty: 

 Mature, 1948___ 

 Mature, 1949___ 

 Immature, 1949. 



Stayman : 



Mature, 1948___ 

 Mature, 1949__. 

 Immature, 1949. 



Winesap: 



Mature, 1948___ ( 2 ) Nov. 30 



Oct. 14 Oct, 14 

 Oct. 17 Oct. 18 

 Oct. 17 Oct. 20 



Oct, 1 J Oct. 6 

 Oct. 4 l Oct. 7 

 Sept. 27 * Sept. 30 



Apples of each variety and stage of maturity were divided into 

 seven lots of about 1 bushel each. One lot was analyzed within a few 

 days after harvest, and the remaining lots were analyzed after storage 

 of 3, 5, and 7 months at 32° F. with 85 to 90 percent relative humidity 

 (representative of commercial storage) or at 40° with no humidity 

 control (representative of household storage). Winesap apples were 

 studied only in 1948, since those available in 1949 were of poor quality 



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