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2. Apart from the control of disease, it improves the keeping quality, in that 

 wrapped fruit may be firm and in prime condition several weeks after unwrapped 

 fruit has become mealy from over-ripeness. It retards the ripening process by 

 retarding evaporation, 



3. It serves as a cushion to the fruit, especially valuable in the case of easily 

 bruised varieties, prolonging its life and good appearance. 



4. It protects the fruit from sudden changes of temperature and absorbs 



surplus moisture. 



5. It makes an elastic but firm pack, much less liable to shift than unwrapped 



fruit. 



6. It gives a more finished appearance to the package. It presumes a high 

 grade product, so finding a readier sale and a higher price. 



7. Once the knack of wrapping has been acquired, it is much easier in almost 

 every way to pack wrapped fruit. Any packer skilled in both methods will testify 



to this. 



The main disadvantage of wrapping is that, in cases where the fruit is not 

 cooled at the time of packing, the wrapper prevents rapid cooling. There may be 

 a difference in temperature of 10° F. at the end of one day between a box of un- 

 wrapped fruit and one wrapped. Wrapping, however, has so many advantages that 

 this one disadvantage may be practically disregarded. ^, 



It seems to be the general opinion of those unfamiliar with wrapping that it 

 adds to the cost of packing. As a matter of fact, the cost of paper for wrapping is 

 almost saved by the weight of fruit displaced by the paper. Further, experienced 

 packers can do as quick or even quicker work wrapping than without. Again, it is 

 easier to secure the proper bulge with wrapping, as the firmness of the pack can 

 be varied considerably from the middle of the box to the ends without injuring the 

 pack in any way. The principle of this has already been dealt with in "Bulge." 

 Again, as already noted, there is more latitude in the style of pack. 



In wrapped fruit the top of the box should be packed last, while in unwrapped 

 fruit the top is packed first. Packing the top of wrapped fruit first is a poor method 

 and should be discouraged. 



Only No. 1 fruit and possibly No. 2 of the winter varieties should be wrapped. 

 All fruit intended for distant markets as Great Britain should be wrapped, unless 

 unwrapped fruit is preferred, as the fruit carries much better. Wrap, too, for mar- 

 kets where there is competition with wrapped fruit from other districts. 



Materials fok Wrapping. 



Wrapping Paper. The kind most commonly used in the west is called the 

 "Duplex," from the fact that one side is calendered and the other rough. This 

 latter side is turned to the fruit as it more readily absorbs any surplus moisture. 

 A white color is decidedly preferable. It looks cleaner and neater than any other. 



Using paper with the name or trade mark of the grower or association is an 

 excellent way of advertising. It is not necessary to wrap all the apples in such 

 paper, but if the outside layers are done and the trade mark is neat, it certainly 

 adds much to the attractiveness of the package. 



The paper is cut into several sizes to correspond with the different sizes of 

 apples. The following figures give a good idea of the sizes most commonly in use : 



