384 
The illustration below shows the same kind of apple but of 
three different grades, cased as shown :— 
Wrapping. 
For the local or the interstate trade the fruit is simply graded, 
sorted, and packed, but for overseas export wrapping is the 
practice. The paper is glazed on one side and rough on the side 
next to the fruit. It is cut to the required size, varying from 
8in. x 10in. and 10in. x 10in. to even 12in. x 12in. 
Wrapping serves as a cushion and localises and checks the 
spores of fungoid diseases from spreading to the rest of the fruits 
in the case. 
The packer, who usually wears a rubber finger-stall to more 
readily pick up the paper, lays it flat in the palm of the hand 
and with the other hand places the apple to be wrapped with the 
eye in the centre of the paper, closes the fingers slightly, and 
twists the edges, enclosing the stalk of the apple in the twist. 
Packing Oranges, Lemons, and Mandarins. 
For export nothing but the best oranges should be packed. 
The fruit should be carefully picked from the tree and the stalk 
clipped above the star; fruit pulled from the tree will not keep. All 
citrus fruit should be allowed to sweat for four or five days to 
guard against the oil cells in the rind getting bruised, the rind 
also gets leathery, and the fruit carries better. Unless this is 
done there will be a notable shrinkage in the case which will open 
slack. 
