- 31^ - 



Va, Storage Life and Physiological Responses of Apples for 



Fresh and Processed Market as Affected by Fruit Condition 

 and Storage Treatments T To (1) investigate development~of 

 scald, Internal breakdown and other storstge disorders as 

 related to storage conditions and matiirity characteristics 

 of fruit at hai*vest; and, (2) learn quality of processed 

 apple products as Influenced by physical characteristics 

 and chemical composition of raw fruit, and effect of storage 

 conditions prior to processing, 

 Hort. 86099 



Wash • Maintenance of Deciduous Fruit Quality During Handling 

 €Lnd Storage , To learn (1) controlled atmosphere treatments 

 which will extend the shelf life of fruit after its removal 

 from storage; and, (2) when extension becomes effective and 

 how long it is prolonged by treatment, 

 Hort. 1131 



Processing emd Utilization 



Nfo, Technology of Apple Products , To (l) develop a technique 



for making a good frozen concentrated apple cider which would 

 appeal to the consuming public, characterizing the quality 

 factors of astringency, body, relative sweetness, color, flavor, 

 and aroma for each variety; and, (2) develop a cohtlnuo\is 

 mechanical device for apple juice extraction, that would be 

 better as to yield, quality, and sanitation than the present 

 batch-wise presses, 

 Hort. 233 



N. Y. The Yield and Quality of Frozen Apple Slices Prepared by 

 Different Methods of Processing . To determine yield and qual- 

 ity of frozen material that may be obtained when apple slices 

 are bleuiched by different methods after varying periods in 

 cold storage. 



Food Scl. and Tech. 3b 



Ohio Factors Affecting the Quality of Ohio Cider , To learn 

 (1) chemical composition of representative samples of cider 

 made in different locations of the state; (2) quality of above 

 cider by organoleptic methods; (3) apple variety blend that 

 produces best quality cider; (k) con5>€ure quality of cider made 

 in various parts of state with cider made under controlled con- 

 ditions with viewpoint of making recommendations for in5)rovlng 

 quality; (5) Increase nutritive value of cider; and, (6) learn 

 acceptability of preservative methods and chemical preserva- 

 tions for cider, 

 Hort, 155 



