PICKING 



2 9S 



Sweet cherries, when grown for the market, are commonly 

 harvested just before they ripen. In the home orchard 

 they may be left until ready to eat. When the weather 

 is extremely warm and moist, it is better to harvest the 

 fruit before it is perfectly ripe rather than to run the risk 

 of destruction from rot. 



Peaches are of finest quality when allowed to become 

 fully ripe upon the tree, but in the commercial orchard 

 they should be picked 

 when they are of full 

 size, of good color, and 

 show the first signs of 

 ripening. Fruit growers 

 test the ripeness of the 

 fruit by pressing it gently 

 with the ball of the 

 thumb. If it feels elastic, 

 it is ready to ship. 

 Early white-flesh varieties are especially subject to rot, 

 and early picking of these is often advisable. 



The success of harvesting depends as much upon the 

 care in picking as upon the time. Any bruise or rupture 

 of the skin which softens the flesh causes the fruit to decay. 

 Carelessness in picking often does not become apparent 

 until the fruit ripens. Fruit should not be thrown, tossed, 

 or handled in a careless manner. It should be carefully 

 picked by hand. Stemmed fruit should be separated 

 from the spur or branch by slightly twisting or bending 

 it upward, being careful to preserve a perfect stem. In 

 picking cherries, grapes, and strawberries the fruit should 

 not be touched, but it should be picked by the stem. 

 Peaches are picked by giving the fruit a slight twist. 



Fig. 158. Peaches as packed in New Jersey 

 for market. 



