PICKING THE FRUIT 



113 



White-fleshed peaches take on a creamy ground color as 

 they approach the picking stage. Peaches with yellow flesh 

 take on a lemon-yellow color away from the sun when ready 

 for harvesting. For distant shipments, fruit must be picked 

 before these color changes are too prominent, or the fruit will 

 be soft on arrival. Beyond this, picking at the proper stage is 

 a matter of experience and knowledge of the varieties. 



The length of the picking season will depend very largely on 

 the weather: hot days bring the fruit on with a rush; cool days 

 and nights retard it. In much of the peach belt, the weather 

 may be warm at harvest time and the grower must be prepared 

 to handle the entire crop quickly. The Elberta season usually 

 covers a period of seven to ten days, being reduced in hot, dry 

 seasons to two or three days. 



Several pickings should be made from each tree. '^Spot" or 

 "color'' picking is a standard practice with peaches; it takes 

 into account both size and color. The number of pickings 

 necessary to secure the fruit in the best possible condition to 

 sell at the maximum price depends on the season and the varie- 

 ties. It is usually necessary to go over the trees three or four 

 times, and some successful growers normally make five or six 

 pickings. 



Pick the fruit by taking it gently in the palm of the hand 

 and twisting easily sidewise, so as not to tear the flesh about 

 the stem. Place it carefully in the receptacle. Never press the 

 fruit with thumb or fingers to test its firmness, or bruising will 

 result. 



Pickers are engaged by the day under supervision of a 

 competent foreman, or to pick by the package, the former 

 being the more satisfactory method since, though speed is not 

 lost sight of; a greater premium is placed on careful handling. 

 Pickers can usually harvest from 50 to 100 bushels daily, 

 depending upon size of crop on trees, height of trees, amount 

 of "spot'' picking necessary^ and other factors. 



Haul the fruit at once on low spring wagons or motor trucks 

 to some center for packing. This may be an open shed in the 



