132 HARVESTING, STORING, AND MARKETING 



For canning purposes, only one picking is made as a rule. 

 For market, several pickings may be necessary, the number 

 depending on the variety and the season. 



6. Packing. The 24- and 32-quart crates such as are used 

 for berries are common shipping packages, particularly for 

 sour cherries. Wisconsin uses largely the 16-quart crate, as do 

 some other sections. The climax grape basket, holding from 

 4 to 12 quarts, is also a popular package on some markets. 

 In New Jersey 16- and 20-quart baskets are used extensively. 

 Western sweet cherries are packed for Eastern markets in 

 8- or 10-pound boxes, or flats. 



VI. THE QUINCE 



1. Picking. The quince is tender and shows bruises readily. 

 It should be picked carefully into padded baskets or pails, 

 when the fruit changes in ground color from deep green to a 

 lighter shade. 



The fruit is used chiefly for jellies, for which it is very 

 popular, for jams, and to some extent for baking and canning. 

 It is frequently combined with other fruits in various prepara- 

 tions to lend a distinctive flavor. 



2. Packing. The apple barrel is sometimes used, but is 

 too large a package for so tender a fruit. Climax grape 

 baskets holding from 8 to 12 quarts are desirable packages. 

 The bushel basket and the Eastern apple box should make 

 good packages. 



3. Storage. Though commonly sold in the fall, the quince, 

 if mature but hard and carefully handled, may be held in cold 

 storage for several months and in common storage for a shorter 

 period. Green, immature fruit scalds readily in storage, and 

 fruit affected with scab is not a good storage risk. No 

 experimental work to determine proper storage temperatures 

 has been done, but prevailing opinion indicates that the fruit 

 should be held at a somewhat higher temperature than most ' 

 fruits, probably about 35° F. 



