affect both flavor and texture; hence are of significance through their 

 influence on consumer reaction. 



The chemical components of apples are known to be important in 

 determining their keeping qualities {42). Some, as the nitrogenous 

 compounds affect the rate of respiration; and others, namely acids 

 and sugars and possibly pectins and hemicelluloses, furnish reserve 

 respirable material. 



There appear to be few studies relating the structure to the com- 

 position of cooked apples. Milam and Gardner (31) published 

 drawings of a few cortex cells from cooked apples of three varieties; 

 Whittenberger (51) made pressure tests of six varieties after cooking. 

 Saburov, Dudkina, and Kaperina (37) made chemical analyses of the 

 pectins, hemicelluloses, and other substances before and after cooking. 



It has been generally assumed that softening of apple parenchyma 

 during senescence (8, 16) and cooking (51) is due to cell separation, 

 resulting from a change or decrease in pectic substances and failure 

 of the middle lamellae to hold the cells together. However, evidence 

 obtained from histochemical studies of uncooked apples (12, 52) 

 and comparable tissues in cooked carrots, parsnips, and potatoes 

 (50) indicate that other changes may be involved, at least in cooking. 

 Softening during cooking may be related to acid hvdrolysis of hemi- 

 celluloses (37). 



Stokdyk (43) in California reported that consumers gave highest 

 preference to good flavor or taste in apples to be eaten raw. When 

 used for cooking, pleasing texture as well as good flavor and acidity 

 are desired qualities (33). 



French's 2 survey of consumer demand for apples in New York 

 City and Lis ton's (20) in Vermont showed preference among some 

 consumers for green apples for cooking. The purchase of green 

 apples is due to selection of specific green varieties, preference for 

 immature apples for special cooking purposes, or absence of mature 

 apples from the market. Approximately 36 percent of the New 

 York families interviewed preferred green apples for cooking. 2 In 

 California about 40 percent of the consumers interviewed (43) 

 purchased early, immature apples — more than half of them for cook- 

 ing. The acidity of immature apples or a price differential may govern 

 choice, since it is generally agreed that full flavor and sweetness are 

 not found in immature apples. 



The cooking quality of 71 varieties of mature Oregon apples was 

 studied by Milam and Gardner (31), who reported a relation between 

 the microscopic structure of different varieties and the characteristics 

 of sauce. Varieties having a low proportion of pith and vascular 

 tissue and those having large cells with low cohesion yielded the 

 best quality of sauce. Apples good for eating raw were not neces- 

 sarily good for sauce, pies, dumplings, jelly, and marmalade. 



Pfund (33), using from 13 to 15 varieties of New York apples, 

 studied the influence of certain characteristics on appearance, texture, 

 and flavor of baked apples and sauce. Personal opinion ratings of 

 "good" for flavor of cooked apples were associated with relatively 

 high acidity and short storage periods. Flavor ratings of "good" 

 in cooked apples were also associated with firmness of the raw fruit and 

 natural, aromatic, and spicy flavor qualities. Texture ratings were 

 influenced by tenderness of raw fruit, juiciness, firmness, and meltiness. 



2 French, E. R. consumer demand for apples in new york citv. U.S. 

 Bur. Agr. Econ. [Unpublished.] July 1927. 





