260 Fruit-growing in Arid Regions 



fully, as bruises detract much from its beauty and are often 

 the starting points for decay. The fruit should be stored 

 in a cool place as soon as possible after picking, and kept 

 cool until delivered for shipment. 



Picking Apricots 



Rules that apply to picking peaches will apply equally 

 well to the apricot. The fruit is tender and must be 

 handled carefully. It is even more perishable than the 

 peach, and it must be handled promptly. Its color im- 

 proves in transit and storage, and fruit picked when the 

 color is rather green often appears on the market an 

 attractive yellow. 



Picking Cherries 



Cherries are picked before they are fully ripe. The best 

 test for fitness is the taste. Color should also be a guide, 

 as the fruit should have all the color possible before pick- 

 ing. The fruit should also be well flavored before it is 

 picked, for it improves little afterwards. By testing a few 

 fruits one may soon train the eye to pick by color. 



The fruit is picked with the stems on. It may either 

 be cut with shears or pulled by hand. If pulled by hand 

 one should grasp the stems and not the fruit; the latter 

 method loosens the fruit from the stem and the package 

 is stained with juice and becomes unsightly before it 

 reaches the market. Cherries are generally picked in 

 buckets or baskets. The fruit should not be allowed to 

 stand in the sun after picking and it should be marketed 

 promptly. 



