CONTENTS 



Page 



Summary and conclusions 1 



Purpose of the study 2 



Review of literature 3 



Experimental procedures 5 



Selection and sampling of apples 5 



Measurement of deterioration of apples in storage 6 



Histological techniques 6 



Chemical analysis 7 



Methods of preparation and cooking 8 



Palatability evaluation 9 



Linespread measurements 9 



Determination of yields of prepared raw apple and applesauce 9 



Statistical methods 13 



Results and discussion 13 



Weight loss and gross deterioration of apples in storage 13 



Histological observations 15 



Chemical findings 23 



Palatability characteristics 33 



General acceptability of raw apples, applesauce, and baked apples 65 



Apple quality in relation to histological structure 67 



Palatability characteristics in relation to chemical constituents of apples 72 



Yields of prepared raw apple and applesauce 73 



Literature cited 1 76 



FIGURES 



1. Schematic drawing of cross 



section of an apple 



2. A composite drawing illustrat- 



ing apple skin and a shallow 

 portion of cortex 



3. Total acidity of six varieties of 



mature apples before and 

 after storage at 32° and 40° 

 F., mean values for 2 crop 

 years combined 



4. Reducing-sugar content of six 



varieties of mature apples 

 before and after storage at 

 32° and 40° F., mean values 

 for 2 crop years combined.. 



5. Total sugar content of mature 



and immature apples, before 

 and after storage at 40° F., 

 for 1 crop year 



Page 



15 



16 



29 



30 



31 



6. Pectic acid content of mature 



and immature apples before 

 and after storage at 40° F 



7. Skin color of raw mature 



apples before and after 

 storage at 32° and 40° F., 

 mean scores for 2 crop years 

 combined 



8. Flesh color of raw apples and 



color of applesauce before 

 and after storage of mature 

 apples at 40° F., mean scores 

 for 2 crop years combined 



9. Skin texture of raw and baked 



apples before and after 

 storage of mature apples at 

 40° F., mean scores for 2 

 crop years combined 



Page 



32 



34 



35 



40 



ii 



