CHAPTER XII 



RIPJENESTG AND PRESERVING FRUITS. 



CHANGES DURING THE PROCESS OF RIPENING ANNUALS RIPEN THEIR 

 FRUIT AND DIE PERENNIALS HAVE AN ACCUMULATION Off 

 STRENGTH YOUNG PLANTS OFTEN FAIL TO PERFECT THEIR FRUIT 



THE NECESSITY FOR THINNING ALTERNATE CROPS OF FRUIT 

 FAVOR THE ACCUMULATION CHANGES IN CONDITION OF PERICARP 



GREEN FRUITS APPROPRIATE CARBON GIVE OFF CARBONIC ACID 

 AS THEY RIPEN COMPOSITION OF RIPE SUCCULENT FRUITS FOR- 

 MATION OF SUGAR INFLUENCE OF LIGHT, OF EXCESSIVE MOIS- 

 TURETESTS OF RIPENESS CHANGES AFTER SEPARATION DEPEND 

 UPON OXIDATION TIME REQUIRED FOR RIPENING FROM BLOS- 

 SOMINGBLOSSOMS RENDERED ABORTIVE BY TOO HIGH TEMPERA- 

 TURE TREES ARE ABORTIVE FROM EXCESSIVE WOOD-GROWTH 

 EXPERIENCE REQUIRED TO JUDGE OF RIPENESS PRACTICAL TEST 



GATHERING SOME MATURE ON THE TREE; OTHERS, PLUCKED 

 PREMATURELY, WILL RIPEN EFFECTS ON KEEPING QUALITIES 

 SELECT FINE WEATHER HANDLING PACKING THE GATHERING 

 BAG WHY RED APPLES ARE PREFERRED. 



PRESERVATION LOW TEMPERATURE AND DRYNES.S, BUT AVOIDING 



FROST AND DESICCATION COVERING IN PILES THE RAIL PEN 

 WITH STRAW THE CIDER HOUSE THE CELLAR PACKING IN 

 BARRELS SWEATING WAXY COATING TO BE PRESERVED FRUIT- 

 ROOMS PLANS NYCE' S PATENT. 



RIPENING FRUITS. Having succeeded in bringing our 

 trees into a productive condition, we now come to a period 

 of their history which is possessed of great interest to the 

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