SUMMARY. 



An apple usually should be fully grown and highly colored when 

 picked, to give it the best keeping and commercial qualities. When 

 harvested in that condition it is less liable to scald, of better quality, 

 more attractive in appearance, and is worth more money than when it 

 is picked in greener condition. (See pp. 16-18.) 



An exception to the statement appears to exist in the ease of certain 

 varieties when borne on rapidly growing young trees. Such fruit 

 is likely to be overgrown, and under these conditions the apples may 

 need picking before they reach their highest color and full development. 

 (See pp. 17, 23, 24.) 



Uniform color may be secured by pruning to let the sunlight into 

 the tree, by cultural conditions that check the growth of the tree early 

 in the fall, and by picking over the trees several times, taking the 

 apples in each picking that have attained the desired degree of color 

 and size. (See pp. 18, 19.) 



Apples should be stored as quickly as possible after picking. The 

 fruit ripens rapidly after it is picked, especialh T if the weather is hot. 

 The ripening which takes place between the time of picking and 

 storage shortens the life of the fruit in the storage house. The fruit 

 rots multiply rapidly if storage is delayed and the fruit becomes heated. 

 If the weather is cool enough to prevent after-ripening, a delay in the 

 storage of the fruit may not be injurious to its keeping quality. (See 

 pp. 19,21.) 



A temperature of 31° to 32° F. retards the ripening processes more 

 than a higher temperature. This temperature favors the fruit in 

 other respects. (See pp. 21, 22.) 



A fruit wrapper retards the ripening of the fruit; it preserves its 

 bright color, cheeks transpiration and lessens wilting, protects the 

 apple from bruising, and prevents the spread of fungous spores from 

 decayed to perfect fruit. In commercial practice the use of the 

 wrapper may be advisable on the finest grades of fruit that are placed 

 on the market in small packages. (See pp. 22, 23.) 



Apples that are to be stored for an} r length of time should be placed 

 in closed packages. Fruit in ventilated packages is likely to be injured 

 by wilting. Delicate fruit and fruit on which the ripening processes 

 need to be quickly checked should be stored in the smallest practicable 

 commercial package. The fruit cools more rapidly in small packages. 

 (Sec pp. 21, 25.) 



Apples should be in a firm condition when taken from storage, and 

 kept in a low temperature after removal. A high temperature hastens 

 decomposition and develops scald. (See pp. 25, 26.) 



63 



