6 



SEEDS 



FLAVOR AND QUALITY 



the outer cycle, the bundles are opposite the 

 dorsal sutures of the carpels; those of the 

 inner cycle alternate with the carpels. The 

 core-line appears in the transverse section on 

 the inner side of the ten bundles as a beautiful 

 bit of tracery, looping out between the bundles 

 into the pulp. There is much difference in the 

 size of the bundles and in the outline of the 

 core-line, as seen in sections of a pome, and 

 these seem quite distinct in each variety. Ac- 

 cordingly, it is proposed by several workers 

 at home and abroad to classify varieties by 

 means of these structures. To the working 

 pomologist, who finds little difficulty in identi- 

 fying varieties from characters more easily seen, 

 such attempts seem an unnecessary magnifi- 

 cation of fine points. 



Seeds. 



Seeds are characteristic in all varieties of 

 pome-fruits, and might well be used in classi- 

 fication more generally than is the case. The 

 number is exceedingly variable in all varieties. 

 In apples and pears, the usual number is two 

 in each cell, but often there are three or more, 

 and occasionally seeds are missing; in quinces, 

 there are many in each cell. Seeds vary 

 greatly in different varieties in size, shape and 

 color, and differences in these characters are 

 as constant as are those of any other organs 

 of the fruit. Number, size, shape, and color 

 of seeds should be noted with care in every 

 technical description of a pome. The point 

 of the seed, also, is worth noting; it may be 

 acute, acuminate, or obtuse. Like the carpels, 

 the seeds are often tufted. In quinces, the 

 seeds are arranged in two rows, and the testa 

 abounds in a gum having demulcent and 

 mucilaginous properties. 



Flesh. 



Most pomes may be identified from the flesh 

 characters without a glance at any other part 

 of fruit or plant. Flavor, odor, and texture 

 of flesh are distinct in almost every variety 

 of apple, pear, or quince, and appeal more 

 strongly to the senses of taste and smell than 

 characters measured by the eye do to the 

 sight. Unfortunately, flavors, odors, and tex- 

 tures are difficult to describe. All characters 

 of the flesh vary greatly in accordance with 

 conditions of growth, soil and climate having 

 a profound influence on texture, flavor, and 



quality. It is important, also, in describing 

 the flesh to have the fruit at the proper stage 

 of maturity, and as immaturity verges almost 

 imperceptibly into maturity and maturity into 

 decay, each condition affecting the flesh, it is 

 not surprising that differences of opinion may 

 be many in judging the flesh characters of a 

 fruit. In cutting an apple, the color of the 

 flesh is first noted. It may be white, as in 

 Mclntosh; tinged with yellow, as in Baldwin; 

 greenish-white, as in Stark; or streaked or 

 tinged with red, as in Wealthy. Apples with 

 red flesh are occasionally found, but no stand- 

 ard varieties have flesh of this color. Pears 

 have the flesh of the same colors as the apple, 

 except that none is quite as white in flesh as 

 Mclntosh. The flesh of the quince is yellow 

 or orange, often turning pink or red when 

 cooked. One determines the nature of the 

 texture by cutting the fruit, by pressing 

 with the ringers, and by eating. The texture 

 may be coarse or fine; tender or tough; crisp, 

 breaking, melting, or in the pear almost 

 buttery; dry or juicy. Many varieties of 

 pears are granular or gritty about the core, 

 and sometimes gritty nodules are found in the 

 flesh, but usually as abnormalities. 



Flavor and quality. 



Apples and pears are readily divided into 

 two classes as to flavor; they are either sweet 

 or sour. Such a division is less apparent in 

 quinces. The qualifying terms mildly and 

 very are often used with sweet and sour. Sub- 

 acid, tart, and sprightly are sometimes most 

 expressive. Austere refers to a flavor more 

 or less sour with some astringency. Pears and 

 quinces may often be put down as astringent. 

 All varieties have a more or less distinct 

 aroma. Rich and refreshing are words often 

 found in the rather extensive vocabulary neces- 

 sary to describe the flavors of fruits. 



Quality is that combination of texture, 

 flavor, and aroma which makes a fruit pleasant 

 to the palate. Quality is rated by common 

 consent of pomologists in five grades: poor, 

 fair, good, very good, and best. It should be 

 noted that good in this rating signifies a fruit 

 of but medium quality. 



The accompanying description blank for the 

 apple sets forth most of the characters stu- 

 dents and fruit-growers will use in describing 

 pome-fruits. 



