8 Feb., 1908.] Packing Fruit for Export. 69 



carried well, such as Beurre Clairgeau, Bon Cure, Beurre d'Anjou. Autumn 

 Bergamot, Winter Cole, Glou Morceau, Keiffer's Hybrid and Magnifique. 

 Such sorts as Beurre de Capiaumont, Beurre Bosc and William's Bon 

 Chretien have been sent and have realized high prices, but there is a great 

 risk in sending such soft fruits as those three last-named as they almost 

 invariably land in a rotten condition. 



Picking, Cooling, Grading, and Packing. 



Picking. — The exact time for picking pip-fruits, such as apples and 

 pears," can only be determined by actual experience. In a general way, 

 it may be stated that such fruits are fit for export when the pips have 

 changed from their original light tint to a brown colour, but this, in itself, 

 is not always sufficient. The fruit should be fully developed, but not 

 fullv ripe. Some amount of colour should be developed in the red 

 varietv of apples — such as the Jonathan, for instance. Undersized fruits 

 should be left on the tree for home requirements or may be left to develop 

 for later shipments. Fruit should not be picked unless dry. Gather 

 the fruit in the early part of the day before it becomes warmed by the 

 heat of the sun. Avoid all bruising, as bruised fruit is u.seless for export. 

 To get about rapidlv among the branches, without smashing your way into 

 them it is preferable to use a ladder similar to that used in some American 

 orchards — a light pointed affair something like an elongated letter A. 

 Do not shake or drag the fruit from the trees. Cut or break each fruit 

 oft at the spur. By pulling, the fruit is often damaged, the stalk torn 

 out and an opening made for the germs of decay to enter. See that from 

 first to last the fruit is handled with the greatest care. Fresh fruit bruises 

 readily, and bruised fruit is spoilt fruit, and consequently will not carry 

 for export. 



Cooling. — Before packing, the fruit should be cooled off and 

 " sweated." Judging from the appearance of some of the fruit examined 

 by the Inspectors at the port of shipment, the importance of cooling fruit 

 and keeping it cool is not appreciated as it should be. Fruit will not 

 have much chance of getting aboard if it is picked warm, wrapped warm, 

 and rushed oft' to the .seaside, wdiere a cool breeze will lower its temperature 

 and start the condensation of moi.s.ture. Keep it a few days' in the shade 

 of your fruit-shed or storeroom. This will give it a chance to get down 

 to the proper temperature, will dry any moisture, toughen the skin, and 

 add to its chances of successful carriage. 



Grading. — For the grading and packing of fruit any bench or table 

 may be used, but when large quantities are dealt with, and time is the 

 essential consideration, a specially-constructed sloping table is best, so that 

 the fruit wall travel towards the operator as he packs. There have been 

 many contrivances invented for grading of fruit ; but, while these have been 

 satisfactory enough as far as grading is concerned, complaints have been 

 numerous concerning the damage caused by the oscillation or other motions 

 of the machines. In many parts of the United States and Canada (the 

 two largest fruit-growing and exporting countries) grading by machinery 

 has been abandoned in favour of hand-grading. It is impossible for a 

 packer to do rapid and good work unless his fruit runs before him evenly 

 in point of size. The main points in grading are : — Size, colour and free- 

 dom from disease. Uniformity of size and quality, right through everv 

 case, should be aimed at — no " topping up " and no filling in the corners 

 with small fruit. The packer himself is the only person deceived by such 

 practices. 



