396 Peach-Growing 



on alternate days is more common. The variety Is a factor 

 in this respect, however, since some ripen more rapidly than 

 others, or because of firmness of textm-e one variety can be 

 allowed to advance a little farther than another before pick- 

 ing is necessary. 



\Miile most of the details of picking can be reduced rather 

 definitely to rules of practice, the most important one — the 

 determining of the degree of maturity at which the fruit 

 should be picked — is largely a matter of experience on the 

 part of the picker. To be at its best in quality, a peach 

 should ripen or attain approximate eating condition on the 

 tree. For immediate consumption, therefore, the fruit may 

 be allowed to mature fully before it is picked. However, 

 for distant shipment this cannot be done, as the fruit would 

 be too soft to carry well. On the other hand, if picked too 

 immature, it will shrivel without ripening properly and be 

 lacking in flavor. 



The most favorable degree of maturity for long-distance 

 shipment is that termed "hard ripe." In this condition the 

 fruit has lost the solid, unyielding hardness characteristic of 

 the green state, yet it is fijm to the touch, not having begun 

 to soften as in the later stages of ripening. The picker must 

 learn to recognize this "hard ripe" condition by the eye 

 rather than the touch. The "touch method" would inevi- 

 tably result in bruising much of the fruit and thereby injuring 

 It for market purposes. When a fruit begins to lose what is 

 sometimes called its "chlorophyl green," that Is, the green 

 color which is like the green of the leaves In quality though 

 not in intensity, and to assume a yellowish tinge in case of 

 a yellow variety, or a creamy white shade in case of a white 

 variety, then it has reached the degree of maturity for long- 

 distance shipment or for holding a relatively long time. 



