LABORATORY MANUAL OF HORTICULTURE 



FORM 



The form of a fruit means the shape and is described by the follow- 

 ing terms: 



Angular. Having sides more or less ribbed. 



Conical. Tapering gradually from the base to the apex. 



Globose, globular, or round. Terms used to describe fruit which is nearly 



spherical, as the Fameuse. 

 Oblate. Flattened, having the height less than the 



breadth. 

 Oblique. Having an axis which slants obliquely. 



This form is sometimes called lopsided. 

 Oblong. A term used to describe a fruit whose length 



exceeds its breadth and whose sides are nearly 



parallel. 

 Obovate. Reversed ovate ; a term used to describe 



an egg-shaped fruit whose smaller end is at the 



base instead of at the apex. FIG. 44. Oblong 



Ovate, egg-shaped. Terms used to describe fruit 



whose length somewhat exceeds its breadth, and which has a slightly 



rounded taper from the base to the apex. 

 Roundish. Varying slightly from round, or having the length and the 



breadth nearly equal. 



SKIN 



The skin of the different fruits becomes much modified because of the 

 varying conditions under which they are grown. The texture, form, 

 color, and any other characteristics should be noted. 



Bloom. A delicate powdery substance, varying in color and found on many 



fruits. It is seen most frequently on grapes and plums, and occasionally 



on apples. 

 Pubescence. Hairiness ; a condition sometimes found on the skin of certain 



fruit. This condition is particularly noticeable on certain portions of the 



fruit ; for example, around the calyx. 

 Rough skin. A term applied to the surface of fruit when minute capillary 



russet netted veins or russet dots or both are scattered over the skin. 

 Russet skin. A condition found on some apples in which all or most of 



the surface is covered with russet, as seen on the Golden Russet. 

 Waxy, or oily, skin. Found on some fruits, particularly the apple. This 



character can best be determined by the sense of touch, the feeling of 



such a skin much resembling that of a greasy surface. 



SIZE 



Fruits are usually graded into seven sizes as follows : very small, small, 

 medium, below medium, above medium, large, very large. 



It is apparent that, owing to the great variation in fruits, no definite 

 line can be drawn between these terms, and they must of necessity be only 



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