80 



sysri:M.\ tic pomolocy 



Sliapc ol" rniit is tlic most rcliiihlc disl iii«,Miisliiii<^r mark. The 

 commonest shapes are (fhhjuy, oblate, come, round, and wcdye- 

 sJidpi . A eomhination of these terms is re(|uire(l to describe tlie 

 sliape of most vai-ieties. X'arieties with fruits of corlxscomh- 

 shape are oeeasionally found, and Ix'rries of any of the sluij)es 

 jriven may ho ncchcd. Berries of some varieties are furro-wed; 

 of some, markedly rrf/ular; of others, irregular. The apex of 

 tlie berry in different varieties nmy l)e pointed, ohtiise, indented, 

 green-tipped, hard, or soft (Fig. 45). 



Fig. 45. Shapes of strawberries. 1. Wedge-shaped. 

 Round. 4. Long-coDic. 



Round-conic, 



The color of strawberries varies from white to red and some- 

 times dark maroon. The usual descriptive terms are light red, 

 medium red, and dark red to which dull, or glossy are often 

 prefixed. Very often the shades and tints of red are marbled, 

 although more commonly the color is uniform. Dark red varie- 

 ties are preferred in the markets. White berries are usually 

 blushed wdth pink. A white apex is a defect. 



The color of the flesh is as reliable a guide to identity as 

 that of the surface. The flesh is usually described as lighter red 

 than the surface, or darker red than the surface. The flesh is 

 w^hiter tow^ard the center. Dark red flesh is most and white 

 flesh least desired. The red color must persist in canned straw- 

 berries in a well-finished product. 



Texture and juiciness of pulp are so variable as to have little 

 value in classification, but are most important characters to the 

 berry-growler. For either shipping or canning the flesh must 

 be firm. Descriptions should set forth whether or not the flesh is 

 dry or juicy ; coarse, fine-grained, or stringy; and whether the 



