FIGURES— Continued 



Page 



10. Flesh texture of raw mature 



apples before and after 

 storage at 32° and 40° F., 

 mean scores for 2 crop years 

 combined 41 



11. Flesh texture and wholeness 



of baked apples before and 

 after storage of mature 

 apples at 40° F., mean 

 scores for 2 crop years com- 

 bined 



52 



12. Texture of applesauce before 



and after storage of mature 

 apples at 32° and 40° F., 

 mean scores for 2 crop years 

 combined 



13. Consistency and linespread of 



applesauce before and after 

 storage of mature apples at 

 40° F., mean scores for 2 

 crop years combined 



54 



55 



Page 



14. Natural flavor of raw apples, 



applesauce, and baked 

 apples before and after 

 storage of mature apples at 

 40° F., mean scores for 2 

 crop years combined 56 



15. Tartness of raw apples, apple- 



sauce, and baked apples 

 before and after storage of 

 mature apples at 40° F., 

 mean scores for 2 crop years 

 combined 65 



16. General acceptability of raw 



apples, applesauce, and 

 baked apples before and 

 after storage of mature 

 apples at 40° F., mean scores 

 for 2 crop years combined. _ 66 



17. Russet and other irregularities 



of apple cuticle in relation to 

 shriveling of apples stored 

 for 7 months at 32° F., 1 

 crop year 67 



PLATES 



(Following p. 17) 



1. Photomicrographs of cross sections of 



raw and steamed apple tissues illus- 

 trating variations in structure of 

 skin and cortex and changes caused 

 by cooking. 



2. Photomicrographs of cross sections of 



raw and steamed apple skins, illus- 

 trating variations in structure of 

 cuticle and hypodermal cell walls 

 and changes caused by cooking. 



3. Photomicrographs of cross sections of 



raw and steamed apple skins, illus- 

 trating variations in structure of 

 cuticle and hypodermal cell walls, 

 and changes caused by cooking. 



4. Photomicrographs of hypodermal and 



cortical cells, before and after cook- 

 ing. All except D were made with 

 polarized light. 



TABLES 



Page 



1. Weight loss, rot, softening, 



and shriveling of apples 

 during storage 14 



2. Histological characteristics of 



the waterproofing layers of 

 apples 17 



3. Histological characteristics of 



the hypodermis from raw 



and steamed apples 20 



4. Histological characteristics of 



the cortex from raw and 

 steamed apples 22 



Page 



5. Raw apples: Acidity and 



sugar content before and 

 after storage of apples, by 

 crop year 24 



6. Raw apples: Pectin and mois- 



ture content before and after 

 storage of apples, by crop 

 year 26 



7. Raw apples: Mean squares 



in analysis of variance for 

 certain chemical character- 

 istics 28 



in 



