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Oregon Agricultural College Experiment Station Station Bulletin 124 February, 1915 Oregon Agricultural College Experiment Station Department of Home Economics Comparative Cooiing Qualities of Some of the Common Varieties of App/es Grown in Oregon BY Ava B. Milam, Assistant Professor of Home Ecomomics Hatriet B. Gardner, Graduate Student in Home Economics CORVALLIS, OREGON The regeIar hu]tetiits of the Station are sent free to the resident.s of Oregon who request them. STATION STAFF Board of Regents of the Oregon Agricultural College and Experiment Station HON. J. K. WEATHERFORD, President Albany HoN. E. E. WII.SON, Secretary Corvallis HON. B. F. IRvINE, Treasurer Portland HoN. JAMES WITRYCOMBE, Governor of the State Salem HON. J. A. CHTLIRCN!LL, State Superintendent of Public Instruction Salem Hoa. BEN W. Otciyrr, Secretary of State Salem HON. CHARLES E. SPENCE, Master of State Grange Canby Miss. CLARA H. WALDO Portland HON. WALTER M. PIERCE La Grande HON. J. P. APPERSON Oregon City HON. C. L. HAWLEY McCoy HON. H. VON Dan HELLEN Wclleu HON. G. H. CORNWALL Portland Administration W. J. KERR, D. Sc. President A. B. COROLE,, H. S Director R. H. RUTLEDGE, B. 5 Secretary Department of Ag,ronomy H. D. SCIJDDER, B. S Agronomist G. R. HyaLot', B. S Associate Crops W. L. Powens, H. s Assistant Irrigation and Drainage C. V RUZEE, B. S ssistant Soils J. E. COOTER. B S Assistant Soils Laboratory Department of Animal Husbandry E. L. POTTER, B. s Animal Husbandman G R. SAMSON, B. S., A. B Assistant Animal Husbandman 0. H. NELSON, B. S. A Assistant Animal Busbandman C. E. RORINSON Foreman College Stock Farm Department of Bacteriology P. D. BECEWITH, H. S Bacteriologist A. F. VA5S, H. s Assistant Soil Bacteriology Department of Botany and Plant PathologY H. S. JACKSON, A. B Botanist and Plant Pathologist H. P. BARSS, M. S Assistant Itesearch F. D. BAILEy, A. B Assistant Crop Pest Investigation J. II. WiNSTON, M. S Plant Pathologist, Hood River G. B Posay Assistant Research H. Coasaxr Assistant Research Department of Dairy Husbandry ROY R. GRAVES. H. s Dairy Husbandman Oi'ro G. SIMPSON, B. S Assistant Dairy Manufacturing R. STOCKWELL, B. S Assistant Department of Chemistry H. V. TARTAR, B. S Chemist BERT PILKINOTON. B. S Assistant Beaearch R. F. BEARD, B S Assistant Chemist H. H. ROBINSON. M. S Assistant Chemist Department of Entomology H. F. WILSON. H. S Entomologist A. L. LOVETT, B. S Assistant Crop Pest Investigation LEROY CRILDS, A. B Assistant Research O F. MOZNETrE, B. S Assistant Crop Peat Investigation Division of Horticulture C. I LEWIS, M. S. A Vice-Director and Horticulturist V. R. GARDNER, H. S Associate Pomology H. J KRAUS, B. S Associate Research A. G. B. Bonsr, B. 5 Assistant Olericulturist F. R. BROWN, B. S Assistant Crop Pest Investigation C. E SCHUSTER, B. S Assistant Research A. F. BARes, H S Assistant Research J. R. MAGNESS, B. S Assistant Research C. C. STARRING. B. S Assistant Rood River Horticulturist G. L. PHILP, B S Orchard Foreman Department of Poultry Husbandry JAMES DRYDEN Poultry Huabandmau CLARA NIXON, B. S Research Fellow S. BREWSTER, B. S Foreman Poultry Plant Department of Veterinary Medicine B T. SIsaMs, D. V. M Veterinarian ROBERT WITFIYCOMBE, B. S Supt. Eastern Oregon Branch Experiment Station, Union H. STEPHENS. Supt. Eastern Oregon Dry-Farm Branch Experiment Station, Morn L. R. BREITHAUP'r, B. S Superintendent Harney Branch Experiment Station. Burns F. C. RELMET1. M. S Superintendent Southern Oregon Branch Experiment Station, Talent R. W. ALLEN. H. S. Superintendent Umatilla Branch Experiment Station, Hermiston 3Jurrwvr? Fruit is coming to occupy an increasingly important place in the diet. This statement is true not only for fresh fruit, but also for themany cooked products of which fruit forms an important part.More accurate information regarding the cooking properties of our various kinds of fruits is desirable from the viewpoint of both producer andconsumer.It is believed that the data presented in this paper on the Cooking Qualities of Certain Apple Varieties add to the general fund of information on this subject. The material upon which this article is basedwas presented as a thesis to the Faculty of the Oregon Agricultural Collegeas part fulfillment of the requirements for a Master's Degree in Home Economics by Harriet B. Gardner. A. B. Coaniay, Director. CONTENTS Introduction 7 Object of Experiments. 7 Material used 7 Table showing season for varieties s Method of work... 7 Recipes used.. 9 Sauce 9 Jelly 9 Pies 10 Dumplings.. 10 Marmalade 10 Judging of Products 11 Standards for judging io Score cards 11 Cause of Experimental error 12 The effect of size on the sauce-making qualities of apples 12 The effect of maturity on the sauce-making qualities of apples 12 Tables showing average scores of products with discussions: Sauce 13 Pies 14 Dumplings.. 15 Jelly 15 Marmalade 16 Table showing few varieties which will give good products withany of the methods employed during the investigation.. 16 'l'able showing correlation of the cooking qualities of applesto the dessert qualities 17 Correlation between sauce-, pie-, and dumpling-making qualities. 17 Correlation Letween dessert aod cooking qualities in apples 18 Correlation between sauce- and jelly-making qualities.. 19 Correlation table between scores for sauce and rating for dessert quality 20 Correlation table between scores for jelly and rating for dessert. 20 Cooking qualities of apples belonging to thesame group .. 21 Classification of apples according togroup 21 Some of the causes of differences in cooking qualities 22 The gross morphology of the apple; its relation to cooking quality 22 Table showing pith, cambial, and cortical tissues scored forsauce 23 The relation of the microscopic structure of the apple to its cookingquality24 Table showing comparison of certain varieties,sauce scores and relative development of certain controlling factors 2 Summary. 25 5 ILLUSTRATIONS Fig.I.Cleared cross-section of Tolman 26 Cleared cross-section of Paradise Sweet 26 Cleared cross-section of Grimes 27 Cleared cross-section of Rambo 27 Cleared cross-section of Romanite 28 Cleared cross-section of Rome Beauty 28 Cleared cross-section of Salome 29 Cleared cross-section of White Winter Pearmain 29 Cleared cross-section of King 30 Cleared cross-section of Scott 30 Cleared cross-section of Arkansas Black 31 Cleared cross-section of Yellow Newtown 31 (a) Cells of cortex of King 32 (b) Cells of pith of King.. 32 (a) Cells of cortex of Salome. 33 (b) Cells of pith of Salome. 33 (a) Cells of cortex of Scott 34 (b) Cells of pith of Scott 34 Photomicrograph of cells of Rambo.. 35 Photomicrograph of cells of Newtown 35 Photomicrograph of cells of Rock Pippin 36 Photomicrograph of cells of Grimes 36 6 INTRODUCTION The Apple is one of the most, if not the most, important of the fruits cult i- vated in the [cited States.in earlier years there were comparatively few varieties.Now, however, there are severalthousand, each one of which has its own particular characteristics.It is necessary, therefore, for the housewife to be able to distinguish between some of the more common of these varieties, and to know their cooking qualities, if she is to obtain from them the best results. Besides possessing a pleasing flavor and a small amount of food value, apples have a distinctly healthful influence upon the body, and should be used mole in the diet than they are now. In the hope of gaining definite knowledge of the cooking qualities of the more common varieties of apples grown in Oregon, a series of systematic experiments were carried out in the Oregon Agricultural College in 1913-14. Object In conducting the investigation three distinct objectswere kept in view. First, to determine the relative value ofa number of varieties of apples for certain cooking purposes, including sauce, pies, dumplings, jelly, andmarma- lade.It is hoped that the results obtained will aid the housewife in selecting varieties for her particular needs. Second, to determine some of the general principles underlying these cooking properties and to trace the relationship of cooking in generalto the dessert quality of the apple. Third, to ascertain if differences in the cooking quality are associated with differences in the gross morphology and cell structure of t.he fruit. Materials Used The materials used in the investigation consisted in fruit of medium grade of 71 varieties of apples, a large percentage of whichare standard commercial sorts.Most of this fruit was grown at Corvallis, Ore., thoughsome was obtained elsewhere.Following is a table giving the names of the varieties and t.he season when each is most likely to be at its prime. METHODS OF PROCEDURE The apples were first washed, then weighed.To insure uniformity in results, one pound ten ounces, as purchased, was the weight taken each time for sauce, marmalade, and jelly.The apples were then pared and weighed 7 TABLE I.SEASON WHEN VARIOUS APPLES ARE AT PRIME FOR COOKING. Apr. Aug.Sept.Oct.Nov. i Dec. Jan.Feb.Mar. Holland Pippin X Kesseick x McMahon X Maiden Blush X Autumn Sweet X X Pumpkin Russet X X Twenty Ounce X X Wolf River X X Belmont XIx Bismarck X X Beitigheimer XIx Hans X X Melon X Paradise Sweet X x Tompkins King X x Van Wyck X XI Bailey Sweet X Xx Coos Bay Beauty X XIX Fameuse X x X Delicious X XIX Jewett X x,x X McIntosh X x!x x Missouri Pippin X xx x Blue Pearrnain X xlx x Bethiehemite xx x Dutch Mignoiine. X X x King David x x x Esopus X X x Grimes x Jonathan xXIXx x \Vestern Beauty X1X x Baldwin X1X x x Fallawater X X X X Ontario xXIX X Opalescent XIX x X Ortley XIXI X x Mambo x x X X Red Canada X1X'X x Wagener xtx X x Washington Royal x x'x x Winter Banana X X1X X Bottle Greening x x x x x Northwestern Greening XIX X X X Roxbury Xx X x X Salome XIX'x X x Minkler x x x X X X Domine x X Mann X X X Northern Spy x x X Rolls IX x X Rhode Island Greening X x X Vanderpool X x X Yellow Bellflower x x X Arkansas X x X x Golden Russet X x X X Hyde King X'x x x Roman ite XIx X X X x X X Rome X Scott x x x Stark X x X X Staynsan Winesap X X X X X X X x Tolman X W'isnser x x x York Imperial x X X X Arkansas Black x x x x White Winter Pearmain x x X x \Vinesap X X x x Lady X X x X Lawyer x X x Rock Pippin x X X Giant Jeniton x X X Black Ben Davia X x X Ben Davis x x X Gano..
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