Table 24. — Percentage yields at each storage temperature: 

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

 storage periods, maturities, and crop years combined 





Variety of apple 



Delicious 



Golden Delicious 



Jonathan 



Rome Beauty 



Stayman 



Winesap 3 



Stor- 





Raw 





Yield of 



sauce 2 



age 

 tem- 

 per- 



Apples 

 used 



weight 

 (aver- 

 age 



Pre- 

 pared 

 raw 







Un- 



Sieved 



ature 





per 

 apple) 



apple * 



sieved 





°F. 



32 



Number 



303 



Grams 

 143 



Percent 



70. 2 



Percent 

 79. 4 



Percent 

 74. 1 



40 



304 



144 



70. 4 



79. 1 



74. 9 



32 



273 



162 



71. 2 



79. 



77. 2 



40 



276 



156 



70. 1 



77. 9 



76. 1 



32 



312 



125 



69. 8 



77. 1 



75. 3 



40 



323 



123 



69. 4 



77. 8 



76. 1 



32 



236 



216 



74. 8 



83. 6 



81. 2 



40 



249 



206 



74. 6 



83. 1 



80. 8 



32 



199 



224 



73. 3 



82. 4 



80. 6 



40 



204 



221 



72. 6 



81. 2 



79. 4 



32 



213 



122 



68. 9 



80. 4 



78. 4 



40 



228 



115 



68. 3 



77. 7 



75. 7 



Un- 

 sieved 

 pulp 



Percent 



5. 3 

 4. 2 

 1. 8 

 1. 8 

 1. 8 



1. 7 



2. 4 

 2.3 

 1.8 



1. 8 

 2.0 



2. 



1 Pared and trimmed. 



2 Derived from a basis of 454 grams of prepared raw apple plus 1,58 grams of 

 water and cooked 15 minutes, then weighed. 



3 Tested in the first year only. 



(1) 

 (2) 

 (3) 

 (4) 



(5) 

 (6) 

 (7) 



(8) 



(9) 

 (10) 



LITERATURE CITED 



Artschwager, E. 



1921. USE OF CHLORIODIDE OF ZIXC IX PLANT HISTOLOGY. Bot. Gaz . 



71: 400. 

 Association of Official Agricultural Chemists. 



1945. official and tentative methods of analysis. ed. 6, 932 pp. 

 Washington, D.C. 

 Barnes, E. O. 



1940. BIOCHEMICAL STUDIES OF SOME VARIETIES OF APPLES. Minn. 



Agr. Expt. Sta. Tech. Bui. 143, 35 pp. 

 Barrows, F. L. 



1939. CELLULOSE MEMBRANES FROM VARIOUS PARTS OF THE PLANT 



kingdom. Boyce Thompson Inst. Plant Res. Contrib. 11: 

 61-82. 

 Bell, H. P. 



1937. the protective layers of the apple. Canad. Jour. Res., 

 Sect. C, Bot. Sci., 15: 391-402. 



1937. THE ORIGIN OF RUSSETING IN THE GOLDEN RUSSET APPLES. Canad. 



Jour. Res., Sect. C, Bot. Sci. 15: 560-566. 

 Carre, M. H., and Haynes, D. 



1922. the relationship of pectin as calcium pectate and the 

 application of this method to the determination of thf. 

 soluble pectin in apples. Biochem. Jour. 16: 60-69. 



and Horne, A. S. 



1927. AN investigation of the behavior of pectic materials in 

 apples and other plant tissues. Ann. Bot. 41: 193-237, 

 illus. 

 Clements, H. F. 



1935. morphology and physiology of the pome lenticels of pyrus 

 malus. Bot. Gaz. 97: 101-117, illus. 

 Cummings, M. E., and Lombard, P. N. 



1915. farm apple storage. Vt. Agr. Expt. Sta. Bui. 186: 97-136, 

 illus. 



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