PICKING 



The marketing of fruit really begins with the pick- 

 ing. In fact, a great man}- buyers go to the fields, 

 bargain for the fruit on the trees, and attend to the 

 picking, grading, and packing themselves. Even 

 when the grower holds his owai fruit for a consider- 

 able time betw^een picking and selling, his method of 

 handling it in the market must all be foreseen at 

 picking time, and the picking must be managed in a 

 way to fit in with the general plan of marketing. 



^ I. TIME TO PICK 



The perishable fruits are picked for market some 

 time before the\' are really ripe. The exact time can 

 be determined only by experience. It will depend on 

 the distance the fruit has to be shipped, on the ship- 

 ping quality of the variet}-, and on other considera- 

 tions. Strawberries are picked as soon as they color. 

 Red raspberries are left till they begin to soften 

 slightly. Black raspberries are picked as soon as they 

 will part from the receptacle on which they grow. 

 Blackberries and dewberries are usually picked as soon 

 as they are evenly colored. Goo.seberries are often, in 

 fact usually, picked while yet quite green. Currants 

 are allowed to color, but must be picked before they 

 are ripe, especially if they are to be of any use in jelly 

 making — the end to which they are oftenest destined. 



