Table 23. — Percentage yields at each storage period: Prepared 

 raw apple and unsieved and sieved sauces from apples, all storage 

 temperatures, maturities, and crop years combined 



Variety of apple 



Delicious. 



Golden Delicious. 



Jonathan. 



Rome Beauty. 



Stavman. 



Winesap 3 . 



Stor- 

 age 

 time 



Months 







3 



5 



7 





 3 

 5 



7 





 3 

 5 



7 





 3 

 5 



7 





 3 

 5 



7 





 3 

 5 

 7 



Apples 

 used 



Number 

 152 

 156 

 138 

 161 



120 

 132 

 139 

 158 



136 



162 

 168 

 169 



108 



90 



114 



129 



Raw 



Pre- 



weight 



pared 



(aver- 



raw 



age per 



apple 1 



apple) 





Grams 



Percent 



142 



70. 1 



145 



70. 1 



149 



71. 6 



139 



69. 6 



174 



71. 2 



160 



71. 3 



153 



70. 9 



148 



69. 2 



132 



69. 4 



124 



71. 5 



121 



69. 5 



119 i 68. 



122 

 130 

 114 

 110 



68. 

 72. 

 69. 

 64. 



Yield of sauce 2 



116 



200 



75. 1 



111 



224 



76. 4 



132 



211 



74. 7 



126 



209 



72. 6 



84 



252 



75. 3 



93 



226 



74. 4 



104 



210 



71. 7 



122 



202 



70. 3 



Un- 

 sieved 



Percent 

 74. 1 



81. 8 



82. 1 

 79. 



76. 4 

 82. 9 

 78. 6 

 76. 3 



78. 

 78. 

 77. 



80. 3 

 85. 9 

 85. 6 



81. 7 



81. 8 

 85. 5 

 80. 7 



79. 4 



79. 1 



82. 1 

 77. 8 



77. 



Sieved 



Percent 



62. 6 



77. 6 

 80. 2 

 77. 6 



74. 

 80. 9 

 76. 9 



74. 9 



73. 7 



76. 2 



77. 



75. 7 



75. 8 



83. 8 



84. 



80. 4 



79. 3 

 83. 7 

 79. 2 



78. 



76. 4 



79. 9 

 76. 2 

 75. 6 



Un- 

 sieved 

 pulp 



Percent 



11. 5 

 4.2 



1. 9 



1. 4 



2. 4 

 2. 

 1. 7 



1. 4 



2. 1 

 1. 9 

 1. 6 



1. 3 



4. 5 



2. 1 

 1. 6 



1. 3 



2. 5 



1. 8 



1. 5 



1. 4 



2. 7 

 2. 2 



1. 6 



1. 4 



1 Pared and trimmed. 



2 Derived from a basis of 454 grams of prepared raw apple plus 

 water and cooked for 15 minutes, then weighed. 



3 Tested in first vear onlv. 



158 grams of 



percent) of prepared raw apple. Lopez (22) recently reported higher 

 yields of prepared apple from larger apples of four varieties. 



There seemed to be an inverse relation between the quality of the 

 apples and the amount of unsieved pulp. Observations recorded in 

 the laboratory on the condition of cooked apples in the preparation of 

 sauce indicated that apples showing little or no breaking or mushing 

 gave large percentages of unsieved pulp, whereas those moderately 

 to very mushy yielded small amounts of unsieved pulp. 



The yield of prepared raw apple related to storage time differed 

 among the varieties: Jonathan and Winesap apples showed increases 

 of 2 and 4 percent, respectively, during the first 3 months the apples 

 were stored and decreases with each increment in storage time there- 

 after. Delicious apples, nearly constant in their yield after the first 

 3 months of storage, showed slight increases between the 3- and 



74 



