Consideration of flavor and texture characteristics of the apples 

 used in this study indicated that high harvest quality and proper 

 storage conditions were essential in maintaining high eating quality 

 during storage. The most noticeable changes in palatability of raw 

 apples during storage were a decrease in natural flavor and an increase 

 in mealiness of flesh texture. Most sauces and baked apples likewise 

 showed decreases in natural flavor and were less translucent after 

 storage of the apples; also, sauces were thinner and baked apples were 

 softer. 



It is known that consumer preferences exist for varying degrees of 

 sweetness or tartness, firmness or softness of apples for eating raw. 

 Nevertheless, from judges' ratings all apples in this study that were 

 of good harvest quality were acceptable for eating raw before storage 

 and after storage for as long as 5 months at 40° F. and for 6 months or 

 more at 32°. In general, the same was true for apples used in making 

 applesauce and baking. Delicious apples, though not commonly 

 considered a cooking apple, made acceptable sauce from apples 

 freshly harvested or stored no more than 3 months. Jonathan and 

 Stayman apples of higher acid content made smoother, thinner 

 sauces than the other varieties. Jonathan and Rome Beauty made 

 better baked apples. When of good harvest quality, Golden Delicious 

 made acceptable baked apples. Delicious and Winesap baked apples 

 had tough skins and hard flesh texture; hence, were less acceptable, 

 as were Stayman baked apples because of soft and mushy texture. 



PURPOSE OF THE STUDY 



In volume produced and in economic value apples are the most 

 important of the deciduous fruits. They hold this position partly 

 because of the wide distribution of important growing areas and partly 

 because of the seasons through which apples are available as fresh 

 fruit for consumer use. In recent years apple production in the 

 United States was highest in 1949, when a total crop of 134 million 

 bushels was reported (48). 1 In 1958 a commercial production of over 

 124 million bushels of apples was reported (47). 



A few varieties account for the bulk of the apple production; the 

 most important ones in 1948-49 were Delicious, Winesap, Mcintosh, 

 Jonathan, Rome Beauty, and Stayman. In the New England States 

 trends in new plantings are in favor of Cortland and Mcintosh. 

 Plantings of Delicious and Golden Delicious are increasing in all other 

 areas. In addition, Rome Beauty and Stayman are becoming more 

 plentiful in the North Atlantic States; Jonathan and Rome Beauty are 

 on the increase in the North Central States; in the South, plantings of 

 Jonathan and Stayman are increasing; and in the Northwest, Winesap 

 also is gaining in favor. 



About one-third of the commercial apple crop is marketed and con- 

 sumed in the fall. The larger part of the remainder is usually held in 

 the producing area under cold storage until marketed during the 

 winter and spring months (28). Apples produced by the small grower 

 for his own use, and those purchased in quantity for family consump- 

 tion are likewise stored under household conditions and drawn upon 

 as a fresh fruit supply from fall until the following spring. 



1 Numbers in parentheses refer to Literature Cited, p. 7(i. 







