Peach culture in California

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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:: Harvesting and handling

Collection:: Economics Books

52 CALIFORNIA AGRICULTURAL EXTENSION SERVICE [Circ 42 leathery texture of the product. The total drying time varies greatly with locality and weather conditions but averages eight days for peaches. Before the dried fruit from each tray is seraped into lug or sweat boxes, discolored pieces, pits, or other foreign matter, should be picked out. This important culling can be done much more efficiently and economically at this point than at any later time. The dried fruit is then transferred fiom the dry-yard to the storage building, where it is ‘sweated’ so as to equalize the moisture content, and is there held until marketed. Fig. 15.—Typieal sulfur houses with counterpoised door hinged at top. Note transfer and trav cars. (From California Aor. Exp. Sta. Bul. 388.) Canning Fruit—The fruit is shipped or hauled to the nearest cannery. The cannery has certain requirements as to the condition of the fruit that is accepted and gives the grower instructions regarding the desired maturity for harvest. Fruit of 234 inches or more in diameter is demanded for grade No. 1, and it must be firm, ripe, clean and free from blemishes. The cannery may, however, accept No. 2 grade of smaller sizes and also some slightly bruised or overripe fruit for making jams and for pie fruit. The fruit when canned must have a pleasing golden color (if a yellow fleshed variety), be firm in texture, high in flavor, and of high sugar content. The flesh must not ‘rag’ in the syrup or show red at the pit. The syrup should remain clear. These requirements are demanded by the consumer.

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