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

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Chapter

Document type:: Monograph

Structure type:: Chapter

Title:: Harvesting and handling

Collection:: Economics Books

1930] Praca CuLturk IN CALIFORNIA 31 A general average drying ratio would be about 5:1. The average yield of dried peaches is about 11% tons per acre.?® Peaches for drying are picked when they have a uniform yellow color, are fully mature and have begun to soften but are still reason- ably firm, and can be easily eut with a sharp knife and yet retain their shape. Peaches are cut by running a sharp knife around the line of the suture so that the knife blade returns to the point where the cut began. The halves of the peach are separated, the pit removed and the two halves laid on a clean tray with the cut surfaces up (fig. 14). The Fig. 14.—Tray of peaches in the process of drying. full trays are placed on alow truck and when the stack is completed. it is transferred to the sulfuring house (fig. 15). Peaches are normally exposed for from three to three and one-half hours to dense fumes of burning sulfur which is used at the rate of about seven pounds per ton of fresh fruit. After sulfuring is complete, indicated by the moist cut surface and disappearance of red color, the trays of peaches are transferred by truck to the dry-yard where they are exposed to the sun. The fruit should remain exposed to direct sunshine until it is from a quarter to half dried and has acquired a uniform color. This requires from one to five days according to the temperature and air movement. The trays should then be stacked in a staggered pile with the open ends in the direction of the prevailing winds. After two to six days in the stack the fruit will be dry enough for storage as indicated by the oe Christie, A, W. and L. C. Barnard. The principles and practice of sundrying fruit. California Agr. Exp. Sta. Bul. 388:1-60. 1925.

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