TABLES— Continued 



9, 



10. 



11. 



12 



8. Coefficients of correlation 

 among various chemical con- 

 stituents of raw apples 



Raw apples: Color and tex- 

 ture characteristics before 

 and after storage of apples, 

 by crop year 



Applesauce: Appearance 

 characteristics before and 

 after storage of apples, by 

 crop year 



Applesauce: Texture char- 

 acteristics and linespread 

 measurements before and 

 after storage of apples, by 

 crop year 



Baked apples: Texture and 

 appearance characteristics 

 before and after storage of 

 apples, by crop year 



13. Raw apples: Mean squares 

 in the analysis of variance 

 for palatability character- 

 istics and general accepta- 

 bility 



Applesauce: Mean squares 

 in the analysis of variance 

 for palatability character- 

 istics, linespread, and gen- 

 eral acceptability 



Baked apples: Mean squares 

 in the analysis of variance 

 for palatability character- 

 istics and general accepta- 

 bility 



16. Coefficients of correlation for 

 certain palatability charac- 

 teristics between raw apples 

 and sauce, and between raw 

 and baked apples 



14 



15 



Page 



28 



36 



38 



42 



44 



46 



48 



50 



52 



17. Raw apples: Flavor charac- 



teristics before and after 

 storage of apples, by crop 

 year 



18. Applesauce: Flavor charac- 



teristics before and after 

 storage of apples, by crop 

 year 



19. Baked apples: Flavor char- 



acteristics before and after 

 storage of apples, by crop 

 year 



20. General acceptability: 



Mean scores for raw apples, 

 applesauce, and baked 

 apples before and after 

 storage of apples, by crop 

 year 



21. Coefficients of correlation re- 



lating general acceptability 

 to palatability character- 

 istics of raw apples, apple- 

 sauce, and baked apples 



22. Coefficients of correlation re- 



lating several chemical con- 

 stituents to selected palata- 

 bility characteristics of raw 

 apples, applesauce, and 

 baked apples 



23. Percentage yields at each 



storage period: Prepared 

 raw apple and unsieved and 

 sieved sauces from apples, 

 all storage temperatures, matur- 

 ities, and crop years combined. 



24. Percentage yields at each 



storage temperature: 

 Prepared raw apple and un- 

 sieved and sieved sauces 

 from apples, all storage peri- 

 ods, maturities, and crop 

 years combined 



ACKNOWLEDGMENTS 



Page 



58 



60 



62 



68 



70 



73 



74 



76 



The authors express their appreciation to the following members of the Division: 

 Elsie H. Dawson, Edward W. Toepfer, and Elsie Dochterman Foard for assistance 

 in planning and reporting the research; to Hazel B. Murray, Shirley W. Preston, 

 Mary H. Smith, Mary C. Lohmar (deceased), Eleanor Geissenhainer, and Alvin 

 Caldwell for contribution in the laboratory work; and to Donegan Mann and 

 Benjamin Mazeika for statistical analysis of data. 



One of the authors, Andrea O. Mackey, has transferred to the Home Economics 

 Department, Oregon State College, Corvallis. 



IV 



