Peach culture in California

Bibliographic data

Monograph

Identifikator:: 1833271505

URN:: urn:nbn:de:zbw-retromon-221985

Document type:: Monograph

Author:: Overholser, E. L. http://d-nb.info/gnd/123737538X; Duruz, W. P.

Title:: Peach culture in California

Place of publication:: Berkeley

Publisher:: Univ. of Calif.

Year of publication:: 1930

Scope:: 55 S.; Ill.

Digitisation:: 2022

Collection:: Economics Books

Usage license:: Get license information via the feedback formular.

Chapter

Document type:: Monograph

Structure type:: Chapter

Title:: Varieties of peaches for the orchard

Collection:: Economics Books

1930] Praca CULTURE IN CALIFORNIA 11 A good drying peach should preferably be a freestone with a small pit. The flesh should be of a clear yellow with no red color-at the pit, of firm texture, and sweet in taste. A peach like the Muir requires about five pounds of fresh fruit to make one pound of dried, while more juicy varieties, such as the Elberta require about seven pounds. In order of preference, the three leading drying varieties are: Muir, Lovell and Elberta. Characteristics desired in shipping varieties are color, size, taste, quality, capacity to withstand shipment without bruising and to keep well on the market. Most early dessert peaches have white flesh and many are clingstone varieties. The market prefers a yellow-fleshed freestone peach, having a skin relatively free from fuzz. A variety of peach that will meet these demands and also be satisfactory for canning or drying has distinet advantages. The Elberta and the J. H. Hale more nearly meet these requirements than do other var- jeties. Other shipping varieties include Mayflower, Alexander, Triumph, Hale’s Early, St. John, Early Crawford. Strawberry, Sal- wey, Foster, and Levi. Time and Sequence of Ripening. —Canneries prefer varieties that supplement the canning of other fruits. For example, the Tuscan ripens early and is available when few other fruits are being canned. Hauss, Paloro, Libbee, Peak, and Sims mature between the ripening of the Tuscan and Phillips and, therefore, make the canning season continuous. For drying varieties less stress is placed on the sequence than on the time of ripening. The variety should ripen so as to be dried before the early fall rains and enable delivery to the packing house by the end of October. When the acreage is large and labor scarce, sequence in ripening, however, also becomes important. It may be advisable in such cases to choose more than one variety in order to distribute harvesting and drying over a longer period of time. In the case of fresh fruit, the time of ripening is especially impor- tant. The shipping fruit must be on the market when the demand is good. There must not only be a good demand for peaches as compared with other fruits, but there must be a satisfactory demand for the particular variety. New commercial plantings of shipping peaches should not ordinarily include a variety that must compete with a more popular one sold on the same market, although local preferences and fruit for home use may warrant a limited planting of the less popular varieties.

Access restriction

Copyright

fullscreen: Peach culture in California

Monograph

Chapter

Table of contents

Download

Monograph

Chapter

This page

Image fragment

Citation links

Citation recommendation