Editor's Note: The data obtained by Heinicke re-emphasize the 

 importance of pruning. Trees should be pruned so that all the 

 fruit spurs have reasonably good exposure to light. This means 

 development of a uniformly "thin" tree and the gradual elimina- 

 tion of older shaded parts which tend to produce inferior fruit. 

 At harvest time, you have a good opportunity to observe the color 

 and size of fruit on different parts of the tree. The number and 

 location of small, poorly colored apples show which branches or 

 parts of branches need attention during the pruning season. 



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Comparison of Growth Habit and Leaf Composition of Starkrimson and 



Starking Delicious Trees : M 

 State University, Corvallis, 

 compact mutant Delicious (Sta 

 cious as to growth habit, lea 

 of the leaves. The results o 

 ceedings of the American Soci 



1966. 

 f rui t 

 face 

 t a i n e 

 c a 1 c i 



St 

 ing 

 per 

 d a 



um t 



arkr 

 spur 

 foot 

 grea 

 han 



imson 

 s , mo 

 than 

 ter d 

 did S 



had 

 re no 



Star 

 ry we 

 t a r k i 



shorte 

 des pe 

 king, 

 ight, 

 ng. 



West wood and Q.B. Zielinski, Oregon 

 compared 3-or-4-year-ol d trees of a 

 rkrimson) with standard Starking Deli- 

 f structure, and chemical constituents 

 f this study were reported in the Pro - 

 ety of Horticultural Science 88 : 9-13, 



r shoots, fewer lateral shoots, more 

 r foot, and more leaves and leaf sur- 

 Starkrimson leaves were thicker, con- 

 and more chlorophyll, nitrogen and 



The authors concluded that the growth characteristics of Star- 

 krimson in comparison to Starking Delicious are more favorable for 

 light di stri bution, beari ng surface, photosyntheti c efficiency and 

 production potential. 



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Suitability of Strawberry Varieties for Freezing : James F. Gallan- 

 der, Ohio Agricultural Research and Development Center, Wooster, 

 Ohio, studied the suitability of 15 strawberry varieties for freez- 

 ing. The berries were frozen for 6 months and then thawed and eval- 

 uated by a taste panel for color, flavor and texture. The Premier 

 variety was used as a standard of comparison. 



Earlidawn, Midway and Pocahontas were rated significantly bet- 

 ter in color than Premier because of their attractive, bright and 

 uniform red color. The most preferred variety in regards to color 

 was Earlidawn which has bright red centers. 



Fletcher and Frontenac were rated good but their color scores 

 were not significantly better than Premier. The 2 varieties least 

 preferred for color by the taste panel were Arm^ore and Jerseybelle. 



Flavor differences among varieties was min'or and no variety 

 preference could be established from the study. This lack of dif- 

 ference may have been due to the sugar added during processing. 



