SENSORY ATTRIBUTES OF APPLESAUCE PROCESSED FROM APPLES PREsSURE INFILTRATED WITH CALCIUM CHLORIDE PRIOR TO STORAGE

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Robert J. Portillo 1Depts. of Plant and Soil Science, University of Tennessee, P.O. Box 1071, Knoxville, TN 37901

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Carl E. Sams 1Depts. of Plant and Soil Science, University of Tennessee, P.O. Box 1071, Knoxville, TN 37901

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William S. Conway 3USDA, Hort. Crops Quality Lab Beltsville, MD 20705.

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Jimmie L. Collins 2Food Technology and Science, University of Tennessee, P.O. Box 1071, Knoxville, TN 37901

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Marjorie P. Penfield 2Food Technology and Science, University of Tennessee, P.O. Box 1071, Knoxville, TN 37901

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Robert J. Portillo 1Depts. of Plant and Soil Science, University of Tennessee, P.O. Box 1071, Knoxville, TN 37901

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Carl E. Sams 1Depts. of Plant and Soil Science, University of Tennessee, P.O. Box 1071, Knoxville, TN 37901

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William S. Conway 3USDA, Hort. Crops Quality Lab Beltsville, MD 20705.

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Jimmie L. Collins 2Food Technology and Science, University of Tennessee, P.O. Box 1071, Knoxville, TN 37901

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Marjorie P. Penfield 2Food Technology and Science, University of Tennessee, P.O. Box 1071, Knoxville, TN 37901

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