19, 4 Reinking and Groff: Siamese Seedless Pummelo 415 
The yield from a grove of about 400 bearing trees was, approx- 
imately, 18,000 fruits each year, which would give an average 
of 45 fruits for each tree. Of these about 10,000 were harvested 
in November, 4,000 about February, and 2,000 each in May 
and August. 
HARVESTING 
As has been noted, the Nakorn Chaisri seedless pummelo pro- 
duces flowers and fruits the year around, but there appear 
to be four seasons at which most flowers are formed. Conse- 
quently there are four main picking seasons, the largest harvest 
coming during November. The crop that is picked in November 
is graded, as there is considerable variation in quality and seed- 
iness. The fruits picked at the other three seasons, about three 
to four months apart, are superior in quality, but less in 
quantity, and rarely have seeds. At these times less grading 
need be done. While there are these three or four natural pick- 
ing times, harvesting is done at almost any time throughout the 
year, according to the demand. 
Except when the fruit is picked for special, immediate sale 
to buyers who come to the plantation, care is taken to harvest 
at the proper stage of development. Color and size are the 
chief points considered in picking. The main crop is picked 
just before the fruit is mature. At this stage it has attained 
its natural size, but is still somewhat green and just starting to 
turn yellow. If the fruit is allowed to mature on the tree, the 
juice sacs are apt to develop a woody, or what is known as the 
kao sarn, or raw-rice, condition mentioned by Siamese. Some 
of the growers pick the fruits according to the sound produced 
when snapped with the finger. After picking, they are placed 
in one large pile; if no buyers are present at harvest time, the 
fruits are stored. 
STORAGE 
The storage and the care of the fruits are important factors 
in producing the best quality, as the better ones are those that 
have been stored. After storage of from one to two months 
the skin is soft, fragrant, distinctly yellow, and much wrinkled. 
The fruits can be kept in good condition for three months, if 
put in a dry place. After this long storage the much-wrinkled 
fruits often look as if they were spoiled, but the reverse is 
true; they have become juicer and have a better flavor than 
at the time of picking. They may become bitter when stored 
too long. Little or no rotting occurs during storage, except 
