. Bulletin. 1901-13. Agriculture; Agriculture. PACKING CITRUS FRUITS. 17 ning over them; then elevated or run to drying racks (PL VII. fig. 2) or under a blast of air. after which it is usually run through all the steps described for brushed fruit, or the hopper and brush may be left out and the oranges delivered to the sorting table. There is a wide difference in the simplicity or complexity of arrangement of the jiacking houses and a similar variation in the speed with which the machinery is operated. A complex, undesirable type of house is shown in Plate III, figure 2, while a simpler and d
. Bulletin. 1901-13. Agriculture; Agriculture. PACKING CITRUS FRUITS. 17 ning over them; then elevated or run to drying racks (PL VII. fig. 2) or under a blast of air. after which it is usually run through all the steps described for brushed fruit, or the hopper and brush may be left out and the oranges delivered to the sorting table. There is a wide difference in the simplicity or complexity of arrangement of the jiacking houses and a similar variation in the speed with which the machinery is operated. A complex, undesirable type of house is shown in Plate III, figure 2, while a simpler and desirable arrange- ment of the machinery is shown in Plate VI. The packing of the fruit is done by men or women, the laborer being paid usually by the box. though sometimes by the day. The packers average from 40 to 100 boxes for a day of ten FIG. '2.—Grading belts used in assorting oranges. The grading of citrus fruits is based on the general texture of the skin of the fruit, on its appearance as influenced by scars, and on the general form and style of the fruit. The grades have no refer- ence lo the size of the fruit. There are usually three grades packed—" Fancy," "; and ";'' Some packer- also have so-called "Extra fancy" and "Extra choice" grade-. A •• Fancy " orange is supposed to have a deep orange color, to be normal in form, fine in texture, with freedom from blemishes, and heavy and juicy. A "Choice" orange is supposed to have good color and good 1 >i11 not the finest texture. It may have a few blemishes. It should be free from frosl damage and should be reasonably heavy and juicy. A ••Standard" orange may be quite badly scarred or . 23059—Bui. 123—08 2. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the or
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