Picking and Packing 157 



considerably after they begin to get red ; those who pick 

 early, for long distance shipment, lose this advantage. 

 The time to pick is influenced somewhat by the method 

 of training. Hill or hedge-row berries color early ; berries 

 from plants in heavily shaded matted rows color late. 

 Small and medium-size berries may be picked riper than 

 very large berries, which color slowly. 



The distance to market is the most important point 

 in deciding how ripe the berries should be when picked. 

 Berries ripened on the vines are of better flavor and more 

 attractive appearance than berries picked when under- 

 ripe. The closer the market, the riper the berries should 

 be when picked. Growers who are within twenty-four 

 hours shipping distance of their markets pick none with 

 white tips. These immatiu-e berries do not color up 

 fully by the time the fruit is exposed for sale ; they are 

 unattractive and sour. In the home garden, berries 

 should be allowed to become dead ripe on the vines. 



When the fruit is destined for markets several days 

 distant, it becomes necessary to pick it somewhat under- 

 ripe, to secure firmness and to insure that the berries 

 will not be over-ripe when they reach the consumer. 

 Flavor is sacrificed to shipping quality. Some sorts, as 

 the Clark, color well during shipment if picked when 

 they are barely beginning to color ; others color scarcely 

 any after being picked. Do not pick any greener than is 

 necessary to get the fruit to market in good condition. 

 Frequently Oregon and British Columbia berries are in 

 refrigerator cars seven to nine days. They can be picked 

 when barely beginning to show color. "Pick the bed 

 daily," advises W. C. Grant, of British Columbia, "re- 

 moving all berries that show sign of color. When the 

 bed is properly picked, every remaining berry is green ; 



