The Importance Of Apples

1694 Words 7 Pages
The experience of biting into the glistening skin of a beautiful apple, tasting the luscious flesh of a flavorful fruit that resembles drinking fresh cider, the refreshing crunch that is capable of turning any “unhealthy” day of gloom into one full of energy, and the feeling of content that accompanies a first-class apple is lacking in the produce sold at convenience stores across Penn State’s campus. Unfortunately, the tempting basket of “red deliciousness” that occupies the check-out counter consists of unsatisfying, sub-par apples. From the outside, these fruits are enchanting, generating expectations of a delectable experience; however, at first bite it is evident that quantity is more important that quality. The apples are often bland, …show more content…
In order to establish a well-versed research program, a vastly diverse species should be planted, but for the sake of improving the quality of the apples sold on campus, surveys are an important source of information. A study conducted by B. Daillant-Spinnler, H. J. H. MacFie, P. K. Beyts, and D. Hedderley (sensory researchers) concluded that based on mean hedonic relationships Top Red (Red Delicious) apples scored next to last when compared to thirteen other apples (“Relationships between Perceived Sensory Properties and Major Preference Directions of 12 Varieties of Apples from the Southern Hemisphere” 121). Ironically, I, a student living at Penn State, have seen these being sold the most often by far. Therefore, the quality of the apples sold on campus could be greatly improved if, simply, a better species was sold. Currently, it is understandable that the price per pound (which is non-disclosable from food services) could play a role in the purchase of Red Delicious apples most frequently compared to a higher-quality apple such as Honeycrisp. However, having a university-run orchard allows for the retail of different apples to vary without the cost constraint. Therefore, the College of Agriculture Science should plant trees that produce high-quality apples in larger quantities. I propose that the variety planted with the highest concentration should, indeed, be Honeycrisp, for according to a website chart composed by Monica Matheny, Honeycrisp was the only apple to be highly recommend across the board in the categories of raw, pies, baking, sauce, and juice (“Comparing Apples to Apples”). This makes it the perfect candidate to be planted in the university-run orchard. The beginning of enhancing the quality of apples sold in convenience stores across campus starts with the planting of the trees, and this

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