160 HARVESTING AND MARKETING 



for example the potato, late cabbage, apples, peaches and 

 many others, can be harvested at one time and as soon as the 

 crop is matured. Other crops like the melon, peppers, 

 cucumbers, summer squash and several more can be harvested 

 over a longer period of time. Prompt picking of the indi- 

 vidual specimens of the latter class is important. In a few 

 crops like the sweet corn, peas and green beans the harvesting 

 period is short but it extends over several days and two or 

 three pickings are usually necessary in order to gather the 

 entire crop. Such fruits as the blackbenies, raspberries and 

 strawberries often require many pickings before the crop is 

 harvested, while other plants like the radishes, beets and 

 carrots must be picked at different times to insure good 

 quality. 



The market to a large degree regulates the time at which 

 some crops are harvested. If the price is high, it often pays 

 to harvest a few crops before they are matured, as, for 

 example, the potato. The increase in the price more than 

 offsets the loss in the yield. This early harvesting of the crop 

 is often done in the case of the early cabbage, the lettuce and 

 the spinach. When the price is high and the crop is harvested 

 before it is matured it should not be removed from the plant 

 until the time arrives to sell it. Some immatured crops, as, 

 for example, the potato will only keep for a short time after 

 they are removed from the plant. Premature harvesting 

 of a few crops is very profitable, but judgment should be 

 exercised when this practice is followed. 



Care of Produce between Harvesting and Marketing. All 

 produce which is perishable must be carried to a cool place 

 as soon as it is picked from the plant. Exposure to the sun 

 should be avoided. When the produce remains in the field 

 for a short time after it is gathered and before it is packed it 

 should be shaded or covered up. The exposure of produce to 

 winds is very detrimental and causes it to wilt and to dry 

 out. Exposure of any kind injures the quality and reduces 

 the price. All vegetables and fruits contain a large percent- 

 age of water, which gives the ciispness and freshness to them. 

 The amount of water present usually determines the value 

 of the produce. Therefore any means which can be used to 



