5-month storage periods, with a decrease by 7 months. Yield of 

 prepared raw apple in Golden Delicious and Rome Beauty apples 

 showed little variation until after 3 months of storage, when there 

 was a decrease. Stayman gave smaller yields with each increment 

 in storage time. 



Yields of unsieved sauces increased from 2.3 to 7.7 percent in all 

 j varieties of apples after the first 3 months of storage. The three 

 varieties with the higher yields were Stayman, Rome Beauty, and 

 Winesap. Before storage of apples, Stayman had a yield of 81.8 

 percent of unsieved sauce, whereas Rome Beauty and Winesap had 

 80.3 and 79.1 percent, respectively. After 3 months of storage, 

 Stayman yielded 85.5 percent of unsieved sauce, Rome Beauty, 85.9 

 percent, and Winesap, 82.1 percent. After storage of 5 months, 

 Rome Beauty apples gave the highest yield of all varieties, 85.6 

 percent, and Delicious was second highest with 82.1 percent. At the 

 7-month storage period, Rome Beauty, Stayman, and Delicious apples 

 had the higher percentages of unsieved sauce. 



During the first 3 months apples were stored, the yields of sieved 

 sauce also increased in different varieties from 2.5 to 15.0 percent. 

 Before storage, Stayman gave the highest percentage of sieved sauce, 

 whereas after 3 months of storage it gave yields nearly identical with 

 those of Rome Beauty. Delicious, Jonathan, and Rome Beauty 

 showed slight or negligible gains between 3 and 5 months of storage. 

 Of all varieties studied here, Rome Beauty gave the highest percentage 

 yield of sieved sauce at the 5- and 7-month storage periods. 



Difference in percentage yields of unsieved pulp from preparation 

 of applesauce can account for the difference between yields of sieved 

 and unsieved sauces. Statistical analysis of data the first year from 

 applesauce cooked for 10, 15, or 20 minutes showed that the percentage 

 of unsieved pulp was significantly higher from unstored than from 

 stored apples. Data obtained the following year showed the same 

 trends. The amount of unsieved pulp decreased with each increment 

 in storage time. In a comparison of the six varieties before storage, 

 Jonathan had the least unsieved pulp (2.1 percent), whereas Delicious 

 had the most (11.5 percent). At the end of 7 months of storage the 

 percentage of unsieved pulp was about the same for all varieties (1.3 

 and 1.4 percent). 



Yields of prepared raw apple and unsieved and sieved sauces from 

 most varieties tended to be higher from apples stored at 32° F. than 

 from apples stored at 40° (table 24). In the preparation of sieved 

 sauces, the percentage of unsieved pulp obtained from five varieties 

 of apples showed a negligible effect of storage temperature. Excep- 

 tions were the sauces from Delicious apples in which there was less 

 unsieved pulp from apples stored at 40° than from those stored at 

 32° — 4.2 and 5.3 percent, respectively. 



Yields of unsieved pulp and sieved and unsieved sauces were 

 influenced more by total acidity than by any of the compositional 

 factors studied. Delicious and Rome Beauty, lowest in acidity, had 

 the highest percentage yields of unsieved pulp. Jonathan and Stay- 

 man apples, higher in acidity, gave lower amounts of unsieved pulp 

 and higher yields of sieved and unsieved sauces. The data also 

 indicated a tendency for the Delicious variety that was high in total 

 pectin to yield high percentages of unsieved pulp. 



75 



