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noTOial riponing or aging process, or any factor which permits dehydration, 

 decay, physical damage or other deterioration. In contrast with this, the 

 life of fruits and vegetables is prolonged by favorable temperatures and 

 humidity, gentle, careful handling, protection from insects and diseases and 

 other protective measures. 



It is true that 'Shelf Life' is a factor v/hich is the major concern 

 of produce retailers. On the other hand, grovvers cannot afford to take an 

 indifferent attitude toward this problem. Directly or indirectly it definitely 

 affects their v/elfare. Produce which does not keep v/ell on the shelf and does 

 not attract the eye of the consumer is produce which may not command a return 

 order. In order to avoid excessive losses, a retailer may offer only limited 

 quantities of produce in an effort to keep them moving ovor his counter. This 

 in turn will result in limiting sales outlets of producers. The grower of 

 fruits and vegetables may determine 'shelf life' as early as the plants are 

 set in the field or before the first buds appear on the tree. Herein the pro- 

 ducer becomes responsible for the use of tested and proven varieties, and for 

 the control of insects and diseases which may ultimately affect the 'shelf life' 

 of this produce months later. 



Not all the responsibility for the 'shelf life' of fruits and vege- 

 tables can be laid at the feet of the producer. It must be realized, however, 

 that this is the beginning point and that fruit or vegetables do not improve 

 in quality after thoy leave the vine or tree. In other words, the quality 

 must be in the produce when it is harvested. It is true that conditions in 

 produce handling by v.'holosalers and others, among the line to the retailers 

 may greatly reduce the 'shelf life' of produce, but thoy can never improve 

 the quality. 



In the not too distajit future the quality of produce on the dealers' 

 shelves will again become the major factor in determining the acceptance of 

 that product by the consumer. As a result, it behooves every producer who is 

 anxious to continue to produce for a discerning public, to make available 

 from his orchards, fields or gardens the best fruits and vegetables v/hich agri- 

 cultural science and mechanical developments are able to produce. Factors of 

 weather, moisture, soils and the like present sufficient problems in the growing 

 of quality produce, so that no grower can afford to overlook the opportunities 

 of favorably affecting all other factors which are vi'ithin his control. In the 

 long run tliere is no substitute for quality," 



FRUIT GROVvING JN POLA IvT) 



Dr. Stephen pieniazek, formerly a member of the R. I. State College 

 staff and now in charge of work in Pomology in a University at Skiernievdce, 

 Poland, writes as follov/s on conditions in that country: "The fruit grov/ing 

 situation in Poland is this. The orchards are few and not taken care of 

 properly. Spraying v;as abondoned in many instaiices during the war because 

 of wearing out of the old equipment vdiile no new machinery was manufactured. 



