. Bulletin - Massachusetts Agricultural Experiment Station. Agriculture -- Massachusetts. 50 MASS. EXPERIMENT STATION BULLETIN 449 Canned and Frozen Baked Mcintosh Apples. (W. B. Esselen, Jr., C. L. Ras- mussen, and C. R. Fellers.) Canned and frozen baked Mcintosh apples prepared without added calcium chloride were quite soft and mushy and did not retain their shape. They retained a satisfactory degree of firmness when treated with to percent calcium chloride. In no instance did the calcium chloride cause an oflf-flavor in the product. The characteristic Mcintosh flavor was well reta
. Bulletin - Massachusetts Agricultural Experiment Station. Agriculture -- Massachusetts. 50 MASS. EXPERIMENT STATION BULLETIN 449 Canned and Frozen Baked Mcintosh Apples. (W. B. Esselen, Jr., C. L. Ras- mussen, and C. R. Fellers.) Canned and frozen baked Mcintosh apples prepared without added calcium chloride were quite soft and mushy and did not retain their shape. They retained a satisfactory degree of firmness when treated with to percent calcium chloride. In no instance did the calcium chloride cause an oflf-flavor in the product. The characteristic Mcintosh flavor was well retained in both the canned and frozen apples. From the standpoint of appear- ance glazed apples were rated best, with vacuum-treated and core-filled apples in a descending order of preference. Scoring completely cored apples about the periphery, before baking or glazing, reduced the tendency of the skin to split. Baldwin and Northern Spy apples retained their shape and texture very well without added calcium. In fact, those treated with calcium were considered to be too firm and rubbery. Prepared Fresh Mcintosh Apple Slices. (\V. B. Esselen, Jr., C. L. Rasmussen, and N. Glazier.) In the preparation of fresh sliced apples for the bakery or con- sumer trade there are several factors that must be overcome or controlled in the production and distribution of a good quality product. The objectionable browning or discoloration of the slices may be satisfactorily controlled by treat- ment with sulfur dioxide or for short periods of time by means of a treatment with an acid and salt solution. While the concentration of sulfur dioxide re- quired to maintain color may vary somewhat depending upon the condition of the apples, etc., a 10-minute dip in a solution containing 1500 has been found to be satisfactory under our conditions. Apples treated in this manner maintained a good quality for from one to two weeks when stored at room tem- perature and for three weeks or longer when held
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