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Grading of Fruit aisd Vegetables. 



room in shallow trays or baskets, so that they can be graded 

 direct without turning them out. When experienced hands are 

 employed some degree of sorting can be done at the time of 

 gathering, thus saving further handling or removal of the fruits, 

 and the grower will in every case endeavour to reduce this to 

 the minimum. 



Several matters have to be considered in the actual work of 

 grading, and an intimate knowledge of the characteristics of 

 varieties is essential to the best results. The effects of seasons 

 on large crops also demand attention, for the second grade of 

 one crop might rank as the first in another. It is impossible to 

 lay down a rule that would constitute a standard equally 

 reliable under all conditions, but a general idea can be given 

 of the relative values of different grades under similar circum- 

 stances. 



The points of importance in classifying the best fruits are : — 



1. Freedom from injuries and blemishes. 



2. Good size and even form. 



3. Colour. 



4. High quality with ripeness. 



The first two are essential to all high-class fruits, and no 

 defective, distorted, or undersized samples should be allowed 

 in the leading grades of any kind. 



The third quality is a special one, which always possesses a 

 marked value in fruits for dessert, and even amongst some used 

 for cooking or preserving, as in apples, red currants, raspberries, 

 and strawberries, for example. A richly-coloured sample, though 

 only of moderate size, if free from defects, will often possess a 

 higher market value than larger and duller fruits. Cox's Orange 

 Pippin, for instance, if sold in two grades, one large and dull or 

 greenish-yellow, and the other a size smaller, but in its best 

 colour, will command the larger price for the latter ; and this is 

 true of many other fruits where colour is a characteristic that 

 is sometimes deficient in the larger sizes. 



As regards the fourth point, mere size may also be a 

 secondary consideration, provided the fruits are choice, in 

 perfect condition for immediate use, and free from defects. 

 This especially concerns small packages of dessert fruits, such 

 as the finest pears, plums of the greengage type, ripe cherries, 



