We studied the effect of variety, ripening and processing parameters on applesauce rheology. Four varieties at 3 ripening stages were processed into applesauce. Apples were diced, heated to 85 degrees C for hot break process (no heating for cold break), fed to a turbo extractor (400-1800 rpm) and hot-packed. Samples were analyzed for rheological and physico-chemical properties. Results were analyzed by ANOVA and Tukey's test (p <= 0.05). Variety, ripening, heating and extractor speed, significantly affected sauce properties. Increasing speed produced thicker sauce. Ripening improved consistency for Crispin and Cortland cold break sauces. Hot break produced consistent quality sauce over time with 60-100% less syneresis, 4-10% higher pectin, 20-45% smaller mean particle diameter, and 30-70% higher distribution span than cold break; thus, it could overcome variations in consistency from variety and ripening. Consistency and free-liquid flow could be predicted as functions of particle size, pectin content and pectin degree of methoxylation (R-2= 0.80, 0.93). (C) 2014 Elsevier Ltd. All rights reserved.