Table 22. — Coefficients of correlation relating several chemical con- 

 stituents to selected palatability characteristics oj raw apples, apple- 

 sauce, and baked apples 1 



Correlation factors 



Raw 

 apples 



Apple- 

 sauce 



Baked 

 apples 



Total acidity related to — 

 Natural flavor 



+ 0. 46** 

 -. 87** 

 +. 33** 



+ 0. 59** 

 -. 87** 



+ 0. 43** 



Tartness 



Texture 



-. 83** 



Consistency 



-. 11 





Wholeness 





— . 61** 



pH related to — 

 Natural flavor 



-. 51** 

 — . 76** 



+. 79** 



-. 26* 

 -. 43** 

 +. 46** 



-. 08 



57** 



—'. 83** 

 +. 83** 



— . 32** 



47** 



+; 46 ** 



-. 24* 

 + .03 



-. 00 



+ . 06 



-. 59** 



Sweetness.. _ 

 Tartness _ . 

 Reducing sugars related to — 

 Natural flavor 



77** 



+ '. 83** 



-. 35** 



Sweetness.. 



Tartness 



Total pectin related to — 

 Texture 

 Consistency. 



t 47** 



-h 51** 



+ . 18 



Pectic acid related to — 

 Texture 

 Consistency 



-. 22 



-. 15 



Wholeness 





-. 00 



Moisture content related to — 

 Texture 



-. 15 







Consistency 



-. 33** 





Wholeness 





-. 13 











1 Data for mature apples, two crop years combined; * = significant at the 

 5-percent level, **=significant at the 1-percent level. 



apples were used in the preparation of sauces and baked apples, the 

 greater sweetness and lesser degree of natural flavor and tartness 

 were more pronounced than in the raw fruit. 



In general, the correlation coefficients between total pectin, pectic 

 acid, or moisture and various palatability characteristics were so 

 small that they were of little consequence. There was an indication, 

 however, that sauces made from apples high in total pectin scored 

 low for texture because they were more granular. 



Yields of prepared raw apple and applesauce 



A comparison of preparation yields from each variety showed that 

 Rome Beauty and Stayman apples gave the highest percentages of 

 prepared raw apple and unsieved and sieved sauces (table 23) . Losses 

 due to rot and other discards had been deducted earlier. 



As expected, the average raw weight per apple directly influenced 

 the percentage yield of prepared raw apple. Small apples had a 

 higher proportion of core and peel to cortex than large apples. Rome 

 Beauty and Stayman varieties had the largest apples and gave the 

 highest yields (range 70 to 75 percent). Delicious and Golden Deli- 

 cious, intermediate in size, and Jonathan and Winesap, smallest of 

 the varieties, gave intermediate and smallest yields (range 68 to 72 



73 



