DESCRIBING GRAPES 



91 



affects somewhat the quality of the grape as a 

 whole. 



The flesh should be described with respect to 

 color and texture. In texture it may be soft 

 and melting, stringy, toiigJi, or granular. If 



FIG. 31 DIFFERENT FORMS OF GRAPE SEEDS 



the berries are very juicy, or strikingly defi- 

 cient in this quality, it will be best to mention 

 the fact here. 



The seeds of grapes offer very important char- 

 acters for the purpose of classification. These 

 differences will be seen in the accompanying 

 illustration (Fig. 31), but it requires some 



