. Better fruit. Fruit-culture. Figure 3âFruit being unloaded on upper floor. Note fruit is being placed on gravity carriers. The wagon used is a good type and the tarpaulin on it aids in keeping the fruit clean. condition. Our problem is to see if we cannot liandle our fruit in such a way tliat the consumer can get the benefit of the superb quality and finish, and sec- ond, that we put this fruit in his hands at a lower cost than we have formerly been able to accomplish. Harvesting. There are two conclusions that stu- dents of the methods of harvesting in the Northwest will invariably come to;
. Better fruit. Fruit-culture. Figure 3âFruit being unloaded on upper floor. Note fruit is being placed on gravity carriers. The wagon used is a good type and the tarpaulin on it aids in keeping the fruit clean. condition. Our problem is to see if we cannot liandle our fruit in such a way tliat the consumer can get the benefit of the superb quality and finish, and sec- ond, that we put this fruit in his hands at a lower cost than we have formerly been able to accomplish. Harvesting. There are two conclusions that stu- dents of the methods of harvesting in the Northwest will invariably come to; lirst, that we don't pick enough of our fruit at the right time, allowing a very large percentage of it to become over- mature, and second, that we allow too much delay between the time the fruit is harvested and the time it is packed. While some of our fruit is picked too green, resulting in poor quality and a development of storage scald, neverthe- less a very large percentage of our fruit stays on the trees far too long. This is due to the fact that our growers arc over-anxious to obtain the maximum amount of color. Though the writer can remember when the Jonathan apple on the whole was picked from ten days to two weeks later than is now the practice, nevertheless far too many .lonathans are today allowed to remain on the tree too long. There is an enor- mous amount of deterioration which takes place in our fruit owing to this delay in harvesting. For example, many apples develop a sort of core rot. This is especially noticed in such varieties as the .lonathan, Delicious, Gravenstein and Ortley. Many varieties develop a dryness and mealiness of flesh, lack of Juice, and are devoid of real snap and high quality. This is found very com- monly in such varieties as Spitzenburg, .lonathan, Baldwin, Delicious and Wag- ener. In fact, nearly all of the fall and early winter varieties are subject to this deterioration. A splitting at the calyx is very pronounced, and is not confine
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