QUALITY OF 

 APPLES FOR 

 HOUSEHOLD USE 



histological, chemical, and palatability 

 studies 



SUMMARY AND CONCLUSIONS 



Histological structure, chemical composition, palatability, and 

 cooking quality of six varieties of apples before and after storage 

 were evaluated in this study. The quality of Delicious, Golden De- 

 licious, Jonathan, Rome Beauty, Stayman, and Winesap apples 

 was evaluated in raw apples, in applesauce, and after baking. 



The microscopic structure of the apple skin was related to the 

 quality of the apples used in this study. Good storage quality was 

 indicated by a smooth and homogeneous cuticle showing few inter- 

 ruptions, deep staining capacity, and low incidence of birefringent 

 bodies in hypodermal cell walls, and intense overall staining capacity 

 and low incidence of rupture and birefringent bodies in cortex cell 

 walls. 



Values for the several chemical constituents studied showed dis- 

 tinct variations among the six varieties. Total acidity of apples 

 showed highly significant correlations with tartness of raw apples, 

 applesauce, and baked apples. Natural flavor was more closely 

 related to total acidity in sauces than in raw and baked apples. 

 When raw, apples high in acidity usually had a crisp flesh texture, 

 but when baked showed a tendency to lose their shape. Scores for 

 sweetness, natural flavor, and tartness were likewise highly correlated 

 with reducing-sugar content. 



Flavor characteristics — natural flavor, absence of off-flavor, sweet- 

 ness, and tartness — in raw apples, applesauce, and baked apples 

 influenced general acceptability more than other palatability factors. 

 Sauces receiving high scores for color likewise received high scores 

 for general acceptability. A positive relationship between it and 

 texture in sauces indicates that the more smooth, less granular sauces 

 were considered most acceptable. Correlations between scores for 

 consistency and scores for general acceptability indicate that the 

 judges considered the thinner sauces most acceptable. The baked 

 apples most acceptable to the judges had some cracking of skin and 

 some softness but not mushiness of flesh texture, as shown by a 

 positive coefficient of correlation between scores for flesh texture and 

 scores for general acceptability and a negative correlation between 

 scores for wholeness and scores for general acceptability. 



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