UNIVERSITY OF CALIFORNIA PUBLICATIONS COLLEGE OF AGRICULTURE AGRICULTURAL EXPERIMENT STATION BERKELEY, CALIFORNIA COLD STORAGE AS AN AID TO THE MARKETING OF PLUMS A PROGRESS REPORT BY E. L. OVERHOLSER BULLETIN No. 344 June, 1922 UNIVERSITY OF CALIFORNIA PRESS BERKELEY 1922 David P. Barrows, President of the University. EXPERIMENT STATION STAFF HEADS OF DIVISIONS Thomas Forsyth Hunt, Dean. Edward J. Wickson, Horticulture (Emeritus). , Director of Resident Instruction. C. M. Haring, Veterinary Science, Director of Agricultural Experiment Station. B. H. Crocheron, Director of Agricultural Extension. H. J. Webber, Citriculture, Dean and Director of Citrus Experiment Station. James T. Barrett, Plant Pathology, Acting Director of the Citrus Experiment Station. C. B. Hutchinson, Plant Breeding, Director of the Branch of Agriculture. Hubert E. Van Norman, Dairy Management. William A. Setchell, Botany. Myer E. Jaffa, Nutrition. Ralph E. Smith, Plant Pathology. John W. Gilmore, Agronomy. Charles F. Shaw, Soil Technology. John W. Gregg, Landscape Gardening and Floriculture. Frederic T. Bioletti, Viticulture and Fruit Products. Warren T. Clarke, Agricultural Extension. Ernest B. Babcock, Genetics. Gordon H. True, Animal Husbandry. James T. Barrett, Plant Pathology. Walter Mulford, Forestry. Fritz W. Woll, Animal Nutrition. W. P. Kelley, Agricultural Chemistry. H. J. Quayle, Entomology. Elwood Mead, Rural Institutions. H. S. Reed, Plant Physiology. L. D. Batchelor, Orchard Management. J. C. Whitten, Pomology. IFrank Adams, Irrigation Investigations. C. L. Roadhouse, Dairy Industry. R. L. Adams, Farm Management. W. B. Herms, Entomology and Parasitology. F. L. Griffin, Agricultural Education. John E. Dougherty, Poultry Husbandry. D. R. Hoagland, Plant Nutrition. G. H. Hart, Veterinary Science. L. J. Fletcher, Agricultural Engineering. Edwin C. Voorhies, Assistant to the Dean. DIVISION OF POMOLOGY J. C. Whitten F. W. Allen L. C. Barnard W. L. Howard G. L. Philp C. L. Austin W. P. Tufts J. P. Bennett L. H. Day E. L. Overholser F. E. Neer E. M. Russ A. H. Hendrickson W. P. Duruz t In cooperation with Office of Public Roads and Rural Engineering, U. S. Department of Agriculture. COLD STORAGE AS AN AID TO THE MARKETING OF PLUMS A PROGRESS REPORT By E. L. OVERHOLSEK CONTENTS PAGE Cold storage of plums 427 Objects 427 Extent of the plum industry in California 428 Varieties of plums grown 429 Nature of the investigation 431 Fruit ripening 431 Respiration numbers 431 Effect of temperature on respiration 431 Methods of procedure 432 Definition of terms : 433 Experiment data 434 Relative time of keeping 434 Type of failure in storage 450 Temperature of storage for plums 450 Degree of maturity for picking 451 Practical application of results 454 Storage of early plums 457 Storage of late plums 458 Precautions necessary previous to storage 460 Acknowledgements 460 Summary and conclusions 461 Bibliography 463 COLD STORAGE OF PLUMS The plum has not been regarded, heretofore, as a cold storage fruit. At most it has been stored only a few days to avoid a temporary glut of the market. The investigations reported herewith, however, indi- cate that certain varieties of California plums can be held in storage for optimum periods of about six to twelve weeks and after removal from storage will hold up in good dessert condition for an ample period to admit of handling on the market. Objects. — The purpose of placing fruit in cold storage is to prolong the time during which it remains in good condition. This is accom- plished (1) by retarding the ripening processes which continue after the fruit is harvested, and (2) by preventing or retarding the develop- ment of decay organisms. Thus cold storage extends the time for marketing, helps to avoid the glutting of markets, and decreases the amount of spoiling. 428 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION EXTENT OF THE PLUM INDUSTRY IN CALIFORNIA The value of data concerning the cold storage of California plums can be emphasized by considering the status of the industry in this state. The rapid development of plum and prune growing is shown in Table I, compiled from the 14th Census of the United States. TABLE I Number of Bearing and Non-bearing Plum and Prune Trees and the Production in Bushels for the Principal Counties of California (1919) Trees in Trees not of Production County bearing bearing age in bushels Entire state 8,767,436 5,237,145 13,200,805 Santa Clara 3,371,436 1,354,155 5,615,344 Sonoma 877,983 854,411 1,436,718 Solano 609,755 162,160 803,495 Tulare 422,228 269,009 703,554 Napa 344,411 449,866 530,455 Placer 243,132 703,593 495,574 Butte 268,270 196,164 391,735 Sacramento 233,237 132,600 389,406 Sutter 159,002 319,609 277,427 San Benito 145,311 154,322 152,009 Colusa 101,709 134,670 372,314 Fresno 109,141 120,963 202,067 Santa Cruz 103,154 36,647 101,983 San Joaquin 94,222 111,875 168,201 Yolo 93,541 112,329 152,485 Alameda 145,114 50,182 123,652 The number of non-bearing trees nearly equals the number of bearing trees. This indicates a doubling of the quantity produced in the near future. The growth of the shipping-plum industry of Cali- fornia is shown by the number of cars shipped to eastern markets* during recent years, viz : 1910, 1,552 cars 1918, 2,483 cars 1914, 1,907 cars 1920, 2,534 cars The principal districts in California from which fresh plums are shipped are Vacaville, Winters, points along the Sacramento and American rivers, Loomis, Penryn, Newcastle, Lincoln, Auburn, Col- fax, Suisun, and points in the San Joaquin and Santa Clara valleys. Placer County leads in acreage devoted to growing plums for fresh fruit. This county had about 6500 acres in bearing in 1918. Solano County ranked second, with an acreage of about 2500 devoted * California Fruit News, 1920. BULLETIN 344] C oLD STORAGE IN THE MARKETING OF PLUMS 429 to growing shipping plums. Acreages in the Santa Clara Valley and along the Sacramento and American rivers in Sacramento County amount to a little over 1500 acres in each of these districts. The production of fresh plums is relatively high, from 1200 to 2000 tons a year each, in San Joaquin, Yolo, Los Angeles, and Tulare counties. A few plums are grown in practically every county in the state and development on a much larger scale is possible. Varieties of plums grown. — In California, plums are divided into two groups: (1) varieties which are shipped fresh and which usually Chart I. -Showing the Amounts and Average Prices ioi Varieties of California Plums Upon the New York City Market (1920). Price per Crate ■■■Price per Crate (Avg. for season) izzzzzaNumber of Crates 3« o L O O o o o o o o to w CZZ. ^BOBR.' r ///ft*//*** izzB ' ezzzB ■ff,*j//ww//r/MJrf/. uzz zB EZZS gzzzzzz gzzzz zzzzzz v> f / /J ZZZZZZZZZZZZZZZL &ZJ2ZZ2 z ■' uznzzznuzznz rt ////// j zzzzzzzzzzzzzzzzznzn. I /////// // ////////////////// zzzz \/ //////////// / ////■////////////////;/;/ \/ /////////// / /////////////////////j//// tt v / j / j /////// //////// /////// znzzzznzzzzzn i — i- O 00 o o o — r o o o - r o o o o o o ■5* Apex Yellow Egg German Purple Duane Formosa Calif. Blue Santa Rosa Gaviotas President Clyman Sugar American Blue Beauty Pond (Gross) Climax Burbank Diamond Grand Duke Giants Tragedy Wickson Gross (Pond) Kelsey o o o o o o o o o 430 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION do not contain enough sugar for drying purposes, known as ■ ' plums, ' : and (2) varieties which dry well, known as "prunes." Prunes are seldom consumed in the fresh state, although some of them are excel- lent dessert fruits. The varieties grown as shipping plums, their present relative importance, and the prices received are shown by Table II, and Chart I. The varieties in Table II are arranged approximately in their order of ripening. The high prices paid for Formosa, Apex, and Beauty were due not so much to the small amount of each variety shipped as to the fact that they were the first varieties to reach the market. The variation in price indicates that storage even for a short time, to relieve glutted markets, may yield a profit. TABLE II The Highest and Lowest New York Prices and the Dates on which Paid, the Average Price, Length of Shipping Season, and Number of Crates Eeceived, for 23 Varieties of California Plums (1920) Average Length of price Total shipping Variety Date Highest Date Lowest for crates season, Price Price season received days Formosa June 11 $6.25 June 22 $3.75 $4.90 1,040 18 Apex June 15 5.08 June 17 2.50 3.43 274 8 Beauty June 11 6.00 June 20 1.55 3.73 3,660 40 CJyman July 5 3.25 June 23 2.13 2.59 2,690 14 Climax June 25 4.00 July 23 1.82* 3.05 4,155 36 Santa Rosa June 28 4.25 July 20 2.02J 3.42 1,855 28 Tragedy June 28 3.93* July 23 1.91 2.75 12,890 37 Calif ornia Blues July 27 2.87* July 23 1.75 2.38 1,615 13 Gaviotas July 28 2.81* July 23 2.25 2.51 2,140 11 Purple Duane.... July 27 2.62* July 23 1.75 2.10 875 12 Burbank July 20 2.27* Aug. 4 1.75 2.12 8,750 15 Wickson July 20 3.37* July 23 2.47* 2.92 16,055 24 Diamond July 29 3.07£ Aug. 18 1.87* 2.40 9,650 32 Kelsey Sept. 17 5.37* Sept. 8 2.00 3.18 17,350 52 Grand Duke Aug. 3 3.22 * 2.25 2.62 11,620 55 American Blues Aug. 4 2.80 Aug. 17 2.01 2.47 3,585 19 Sugar • Aug. 5 2.62* Aug. 12 1.75 2.21 2,810 20 German Aug. 4 2.62* Aug. 10 1.85 2.20 835 8 Hungarianf Aug. 5 3.07 Aug. 12 1.87* 2.54 3,840 42 YpIIow Egg Aug. 11 2.45 Aug. 19 1.32* 2.03 415 21 Grosst Aug. 5- Sept. 2 3.25 Sept. 20 1.93 2.76 16,125 47 Giants Aug. 11 2.46 Sept. 13 1.25 2.12 12,010 35 I 'residents Aug. 12 4.12* Aug. 25 2.44 3.35 2,415 28 * Aug. 25, Sept. 3, Sept. 15. t Synonyms for Pond, which is the correct name for the variety. BULLETIN 344] COLD STORAGE IN THE MARKETING OF PLUMS 431 NATURE OF THE INVESTIGATION To make clear the nature of the problem, the method of procedure, and the data obtained, a brief discussion of the factors involved in the ripening of fruit is presented. Fruit Ripening. — Bigelow, Gore, and Howard 1 have determined that the chemical changes undergone by fruits during the ripening process relate primarily to (a) carbohydrates; (6) acids. Respiration munbers. — The disintegration of carbohydrates and acids as a result of respiration and other metabolic activities involves the production of carbon dioxide. It is therefore of interest to meas- ure the output of carbon dioxide and to correlate it with the state of ripening. Gore 3 has suggested that the amount of carbon dioxide evolved by a unit weight in a unit time may be taken as a measure of ripening velocity. This value, or "respiration number," as deter- mined by Gore for several fruits, is shown in Table III. TABLE III Respiration Numbers of Certain Fruits as an Indication of the Rapidity with which They Ripen Species Blackberry Strawberry Plum (P. americana) Apple Orange Table III shows that the respiration number is very variable for the different fruits. The soft fruits, like the blackberry and straw- berry, have the highest value. The plum has a value only slightly higher than the apple, and the citrus fruits stand lowest of all. The higher the respiration number, the quicker the ripening process, and the shorter the time the fruit can be kept. This indicates that plums might be kept in cold storage for comparatively long periods of time if the respiration number as determined by Gore is applicable. The effect of temperature on respiration. — Gore 3 carried on his experiments at various temperatures and found that the relation between temperature and respiration agreed very closely with Van Hoff's law, i.e., the maturation velocity at 8° C. is double that at 0° C, and at 16° C. four times that at 0° C. This agrees with the results obtained by Buison. 2 Hawkins and Sanclo 4 have shown with strawberries, black and red raspberries, and cherries that cooling the fruit renders the epidermis Variety Respiration number (at 0° C in milligrams, per kilogram) El Dorado 30.9 Gandy 17.8 Wragg 6.5 Missouri Pippin 4.6 Valencia 1.8 432 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION more resistant to mechanical injury and therefore supposedly less likely to infection by fungi or bacteria. These workers advance as a possible explanation of the phenomenon that the surface of the fruit might be covered with a wax which softened at the higher tempera- tures and became harder and more resistant when cooled. Another explanation is that the walls of the external cells of the fruits have a lower coefficient of expansion than their contents. At the higher temperatures this would result in the walls being under a greater strain and they would therefore puncture more easily than at a lower temperature. It must not be forgotten that chemical and physiological changes occur even at the lower temperatures. Cooling causes a retardation, not a complete cessation of the processes. There is also evidence that temperatures near 30° F. may result in a disturbance of the normal metabolic or enzymatic processes. Methods of procedure. — The investigation was begun in the sum- mer of 1918 by R. H. Taylor,* assisted by the writer, and was carried on through 1919 and 1921. The fruit was harvested and packed in baskets of five-pound capacity at the University Farm, Davis. It was then shipped immedi- ately by express to the Experiment Station, Berkeley, and at once placed in cold storage. As a rule, not over forty-eight hours elapsed from the time of picking until placement in cold storage. From four to twelve five-pound baskets of each variety were included in the tests. When first received, the degree of ripeness, the color, and the condition of the fruit were carefully noted. About two dozen specimens were taken from the baskets and permitted to ripen at room temperature. This was done to determine the length of time the fruit would keep, and to see how it would behave, without cooling. At intervals of about a week or ten days, fifteen or twenty addi- tional specimens were removed from cold storage and kept at room temperatures of 68° to 74° F. to ripen. While ripening, the plums were kept on cardboard plates in dark, ventilated lockers. Each lot of fruit was observed at intervals of two to four days after removal to room temperature. At each observation the follow- ing points were noted: (a) general condition; (b) degree of ripeness; (c) juiciness and texture; (d) flavor and quality, and (e) amount of wilting and rotting. The chief preliminary points determined were as follows: (a) the relative retention of quality of the various varieties in cold storage; * Professor Taylor resigned July 1, 1919. BULLETIN 344] C0LD STORAGE IN THE MARKETING OF PLUMS 433 (b) which varieties kept longest in cold storage; (c) the influence of the time of harvesting and the inherent qualities of the varieties on the time of keeping; (d) the optimum storage period; (e) the maxi- mum storage period; (/) which offer the most promise as storage varieties when the above points together with their attractiveness, color, size, quality, and flavor are considered; (g) the best tempera- ture for storage; and (h) the best stage of maturity at which to pick the fruit for storage. Definition of terms. Optimum storage period refers to the latest time of removal which would give the best results regarding quality and time of holding up after removal from cold storage. Maximum storage period refers to the time beyond which it would be unsafe to" keep the fruit in storage though it may be still in good condition, because of the likelihood of loss of quality, softening of texture, susceptibility to rot organisms, tendency to wilting, and rapidity of breakdown after removal. Degrees of ripeness. — The different 'degrees of ripeness' were described by using the following terms : 1. Hard unripe 4. Medium firm ripe 7. Soft ripe 2. Firm unripe 5. Medium ripe 8. Past ripe 3. Firm ripe 6. Medium soft ripe 9. Eotten Color. — The different shades of ground 'color' of the fruit were described by the following terms, those generally applicable to the most immature fruits being listed first : 1. Green 4. Yellowish green 7. Yellow 2. Greenish 5. Greenish yellow 8. Brownish 3. Whitish green 6. Yellowish 9. Brown Texture. — The relative juiciness of the plums was described by the following terms : 1. Unusually juicy 3. Juicy 5. Eather dry 2. Very juicy 4. Moderately juicy Quality. — The 'quality' or pleasantness of flavor of the fruit was described by the following terms: 1. Excellent 4. Good 7. Poor 2. Very good 5. Good to fair 8. Very poor 3. Good to very good 6. Fair 434 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION EXPERIMENT DATA The behavior of each variety in cold storage is shown by the data obtained during the years 1918, 1919, and 1920, summarized in Tables IV to VI and further brought out by Charts II to VI inclusive. Since the data for each year agree very closely, only those for 1920 are given separately. To assist in drawing conclusions regarding the desirability of a variety for storage purposes, in addition to its behavior in cold storage, notes were made upon the size, color, form, texture, quality, etc. These data are summarized in Table VII. The columns referring to the condition of the fruit at the various periods include the state of maturit}^ or ripeness, as indicated by either degree of firmness of the flesh or color of the skin, and also by the quality attained during the period of marketability following receipt or removal from storage. Relative time of keeping. (1) The best keeping plums. — The varieties which kept latest in the season and most satisfactorily in cold storage were Kelsey, Grand Duke, and Wickson. At a temperature of 32° F. these varieties kept well until the middle of October, and upon removal from storage remained marketable for a period of from six to twelve days. (Tables IV and VI.) Bulletin 344] CO ld STORAGE IN THE MARKETING OF PLUMS 435 > I— I w Hi pq < DC Fh «fl TJ o> H-> OS • rH r— 1 be fl • rH o> rO H-S 03 o O (M -)J 01 cS 1-4 bo oi rl o h Ph O) tn a; w CO o -3 s 3 s s CQ — Ph « O J o H O a> rd « +-> o Eh O «4 ^H H a> <3 'rt ft o § a H «l n3 >J a» D bJO M a < 3 H rH rH cS © rH OS 03 -* "* >* CO 1 a^BQ aSBJoig ranuiprejAi IB imjjj jo uonipuoQ Hard, green, poor quality. Flesh soon browned Hard, green, poor qual. Flesh soon browned M O O a >> OJ > >> or Hard, yellow green. Ripened to fair quality Firm, ripened to fair quality Hard, red. Quality poor Firm, light red. Quality poor to fair aiBQ a3B.ioig xbj\[ Nov. 8- 26 Nov. 8- 26 00 > 00 > 55 O 00 >' 10 O O 81BQ g o I^aoui -9H -wije WW sAbq C5 I 1 b- 7-12 7-12 CD t^ <© a^BQ aSBioig uinuindQ %v amj^ jo uonipuoQ i a o 0) u bfl 73 3 Hard, ripened to fair quality Green, ripened to poor quality Hard, ripened to fair quality Hard, ripened to very good quality Hard, red-green ripened to fair quality Firm, light red, ripened to fair quality aiBQ aSBJOjg %dQ Sept. 27 Oct. 15 Oct. 15 t^ 10 (M rH w O Sept. 27 Oct. 15 Sept. 27 CM rH -l-j w O CM H-J P. 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CD .2* 5 > O s 0) 43 -»3 O u © CN 73 s S3 43 o e CO « o "fa. ° 2 a OJ 43 o u o CO * 1 i— ( J3 CD ^. as > O ■** !s I— i cd ej \ O 3 T3 fl ^ Ih 03 a) v +3 Ih a -o t)0 _G 43 43 o u <£ .ft 'Eh Ih > O Badly shrivelled. 50% rotten M a 43 o Ih o »o Overripe and rotting Overripe and rotting Badly shrivelled. Few rotting Badly shrivelled. 30% rotten CN > o CO CN >' o to o i— i OJ Q co CN o to iO 1— 1 > o CO > o 5? 00 o to CO CN > O CO CN > o to CO CN > o iz; CN CM 43 CJ O CN CN 43 o o i-H ci CD Q I-H d cu Q 1 CO CO CO i CO CO 1 CO CO co 1 CN CO CO 1 CO CO CO CO CO s 3 a W lM « o >> > £4 h '3 o .ft 'C 2 >> T3 o o o aj .a "C s >> >> 43 13 3 o CT M - o fa > * r2 «« CG £3 OJ ► >> 3 0? 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Badly shrivelled Very badly shrivelled a 10 aSrajo^g ui aanjiu^ jo 9^^q CO CM > CO CM 3 CO CM O 5? Oct. 15 Oct. 15 V O CM O 00 > co CM t>* O 00 5? 9^a S W I* I'baoui CO CO 1 CO 1 CO 1 1 CO CM co l co co 1 10 1 co co aSrajo^g uinimxi3j/\[ ^b ^xnjj jo uopipuoQ a3 a 73 gfa H "08 O > cS CC O co >> -u d 3 C H "08 O co 3 3 D" H 3 -IJ O CO Medium ripe. Poor quality Soft ripe. Poor quality Green, very poor quality O 00 O B I H 'O '3 gfa Sept. 27 Soft. Good quality 9^Q 93BJO^g •XBJY CM a CO CO None Sept. 3 CM a CO CO 10 T— 1 a CO CO CO a CO CO to a CO CO CM a CO CO CM a CO CO 9^Q g *0 l^AOUJ 1 CO co 1 CO 1 "5 CO 1 CO CO CO t>. I> i> aS^ao^g ranuii^do ye ^mjj jo uoi^rpuo^ Firm, ripened to excellent quality CO .2* H co > > o3 fa . -u CO CI .9* — •+j O CO CO Medium to soft. Quality fair Med'.um ripe. Fair quality Medium ripe. Poor quality Medium ripe. Poor quality >> 3 3 c u O a 3 CO CO O Firm, ripened to fair quality Medium ripened to good quality 9^bq aB^JO^g }dQ 10 3 < None Aug. 4 10 1— 1 a CO CO CO a CO CO 1— 1 3 1—1 M 3 < CO -l-j a CO CO CO a CO CO CO a CO CO aSuioig | ^ ^nou^t^ ^da^ sAbq | CM 1 ■* 00 00 00 00 10 I— 1 1-1 a9Bio;g Suua^ug uodn imijj jo uoi^ipuo^ Medium ripe. Excellent quality co .2 > 3 03 *-< en £ js '-^ ^ . co +> w «~ X a; co •s > 3 03 *■> en S .2 > CO ti * O CO CO >> U CO > a "C > B «K •2 ^ 73 +j co -a Medium ripe. Flavor fair CO 1 3 a 1 a CO CO So 73 O ^ rs 03 O CO 3 H 3 a 1 a CO CO b M . (-1 s -i >_ Very green, red- green color 3 co CO I-, 1 73 co u _r ** 73 O u 7i w ° 73 co u 1 3 CO CO u O . ti >H O fa ° pajo^g 8^Q 00 »~9 •-9 00 9 •-5 3 3 *-5 CM 3 l-S 00 CM CO 3 3 1-5 00 3 00 3 pa^!d 9 ^a 1-9 1—1 "3 •-5 1-5 CO 3 CO CM >> 3 in CO 3 1-5 CM 3 10 CM CO a 3 3 >-5 3 >-9 3urjprj pg jo 'ps '}SI 73 cm 73 co 73 CO 1—1 73 CM 73 CM 73 co 73 CM 73 CM A^auBA S3 a X 03 1 M S3 J s h 03 B 3 CO (1 S3 M 3 CO 03 • 1— » s 3 O 2 IS B ^3 3 O R 3 S3 3 CO g 3 S3 3 CO g 3 S3 3 CO BULLETIN 344] C0LD STORAGE IN THE MARKETING OF PLUMS 439 Flesh brown. Few rotting Natural breakdown; overripe o CO co .& c C a) o u 3 E o m X -3 OQ CO 3 o Sh ,D .3 en CO £ 3 & o u Xi A -o CO co 3 £3 o3 o- 3 ft ^ H o3 s £ o -^ 3 a ^j H 03 3 o Sh X! -3 CQ CO r-H i-H Flesh brown Flesh brown and rotting 00 > o CN > o 00 > o 00 > o CN j CN o O CN CN o O CN CN +j CO o 00 > o 00 > o 00 > o 00 o 00 > o 00 > O CO 1 CO 1 co CO CO co 1 co 1 CO CO CO CO 1 ■* co l 1 n Firm. Very poor quality >> HJ 3 3 cr H '3 Ph -4-> "3 w 03 3 cr 73 O O M -i-i" CM o 02 u o o ft >> u CO > >> 2 § .3 & Ph HH ° b* co ,JJ o 33 -^ c3 l! T3 O oj o S-, O O Ph CO ft 2 >> 3 £ co 3 5; a* O o Pn CO .2* "(h 2 >> 3^ 1 3 >th a 1 O Xh -^ c3 73 2- CO CT 2, ^ ft o "B ft 2 b 1 " Sh 3 CO a >. •n ^ *> 3 ^ 3 O o" 02 3 3 a* Sh O o a o 02 . Sh co o ft o ■fi a 2 -^ 3 a • 73 3 i^5 • Sh co o a o "C a 2 -^ 3 ^3 3 § Sh 3 PR CO ft "in 2 >> » 3 % 3 co a s 02 CN a CD 02 CO -t-> ft CO 02 CN ft CO 02 f— ( ft CO 02 co 1 co 43 1 -t> ft ft CO CO 02 1 02 CN +3 ft CO 02 CN +j ft <0 02 CO ft CO 02 CO H-J a CO 02 CO -t-j a CO 02 CO a CO 02 O i— i 1 CO 1 CO 1 CO CO O 1 1 «o CO co t^ O i— i 1 1> o 1— 1 1 CD 1 CO o 1— 1 1 co Firm. Very poor quality o -a a a c »*> 6 1 3 O* 3 .3 h-T U-i 2 >> o a -w 03 2 cr .2 « 73 O co o «H fcfi >> Sh CO > o "C "el 1! 73 O CO O § a u o o ft. CO .2* 2 _& 3 ^ co 3 »rH CT o o Pu, CO .2" 't-c 2 ^ 3 cr u o o Ph CO ft '(H 2 >> "g 3 3 O 73 CO 3 CO •a >> S* 3 Sh 3 t»H o 73 CO 3 CO ■%>> 2 1 • r - c Sh 3 MH O -f 3 73 CO 3 co ft Sh -ij 2*1 ^ 2. i 3 .2 3 73 O* 43 Sh 2 3 O Ph 3 co 3 Q, Sh ." Ph 2 3 .2 2 73 a 1 03 Sh 2 '3 o Ph H-> 2 i Sh .Cr ' r M Sh P^ o T3 CO CO ^ a 5 'in c3 2 cr .2 73 73 O co o M 3 < CO H-j a a) 02 1 o TfH H bb 3 bb 3 bi 3 3 bi) 3 <* bb 3 i-H 1 i-H | Tf< i-l bb bb bb 3 3 3 > CO > u CO ft h 'E ° el •2 ® CO -f 3 CO +i -♦J CO ft Sh O E ° <0 t. 3 S ^ 3 S S 3 ^J 3 £ CO "d 3 CO CO Sh CO _ft 2 Sh CO ft 'Sh 2 Sh £ 3 CO CO Sh o CO ft 'in 73 Sh c3 w CO ft 'Eh 2 H Ph 35 CN CO a 3 ►-s CO 3 ►"3 00 00 CM CO 3 3 1-3 3 h-3 3 1-3 00 3 1-3 CO 1 CO 1— 1 1— 1 3 i 3 1-3 1 H, co i— i 3 •-3 03 CN (0 3 3 1-3 CN CO 3 3 >-3 3 1-3 oo CN CO 3 1-3 1-3 CM CO 3 3 1-3 CN 3 •-3 CN 3 3 •-3 i-H 1— 1 3 1-3 i— i 1-H 3 ►-3 1—1 i-H 3 *~3 00 CN co 3 3 >-3 00 CN < E-t aSBJO^g ui ajnjiBjj jo uopipuoQ bfl .9 o bfl _s o o CO a? .& 3 C cd *■• +? £ o O * Overripe and rotting Flesh brown and overripe Flesh brown and overripe Flesh brown and overripe Overripe and rotting Overripe and rotting Overripe and rotting aSBio^g ui aan^iBj jo a^BQ cn CN a O iO 1-1 43 o O CO CN > O 15 In. CN 43 a 0> m CN CN +3 a O »o rH *> O o Oct. 22 lO rH 43 a o> 02 rH M 3 <1 CN 43 a CD 3^(1 S IM I 13 I^aoui -a'jj ja^jB - + >uBp>i sAbq CO CO CO 1 CO 1 CO CO CN CO CO CN a^BQ a3BJO + g umuiixBj\[ + b ^mjj jo uoi + ipuoQ Firm, ripened to very poor quality Firm, ripened to very poor quality >> d 3 C T3 O O bO 43 O Medium to soft, good quality Medium ripe. Fair quality Medium ripe. Fair quality Medium ripe. Fair quality Soft. Very slight wilt. Fair quality Soft ripe. Good quality Very soft. Excellent quality a^BQ aSBJO^g XBJ\[ CO 43 a CD CO a o> GG CN 43 a CD GO CO 43 a CD 02 CO a CD rH bi 3 < CO 43 a 3 bb 3 bb 3 < a+BQ go 1«aoui -a^j aa^jB -)5[jbi\[ sAbq CO CO CO CO CO Tti •* CO CO CO a + BQ a3Bio + g umuii+dQ ye inuj jo uopi'puo^ Firm, ripened to very poor quality Firm, ripened to poor quality Firm, ripened to very good quality Medium ripened to very good quality Firm, ripened to fair quality Firm, ripened to good quality Firm, ripened to good quality Firm to medium. Ripened to fair Medium ripened to very good quality Very soft. Excellent quality a t BQ aSBio^g -^dQ f-l bb 3 < O bb 3 <* bb 3 < i—i bb 3 < bb 3 < 3 rH 3 *n. rH 3 rH >> 3 1-8 aSBJO^g ^no^iAi +da;a sAbq id I— 1 >-l l> t> O rH •* ■* o O rH t^. a3Bio + g 3uua^ug uodn ^mij[ jo uopipuoQ 3 CD 0> fi O H 3 o 09 «5" ft E e3 w (-> 3 O 09 cJ a 'C Tl E 03 W 3 S o> E o 3 CD OI E o 43 3 . CD CD 3 a cd g s E s °. 1 43 03 CN 3 CN 01 3 3 >-5 "*l CN Oi 3 3 CO 1-1 O CN 1 O CN 3 CN -» CN rb 3 i-s pa^oij a+BQ; 00 CN o> § •-9 00 » 3 rH CN CO 3 3 •-J rH CN 0) 3 3 >-> O CO CD 3 3 3u Pl°!d PS JO 'PZ '^ S I 43 09 rH T3 CN 43 09 <— I T3 CM 09 rH T3 CN CN 43 09 s CN CO A^auBA J3 o ■ CD 1 5 43 3 S3 0) « >> 43 3 03 6 3 O H 3 r3 09 03 It 3 O u 3 r3 09 S3 3 O 43 u 3 ^3 ■ S3 3 03 a >> o 3 03 a >> 1—4 3 S3 a >> u BULLETIN 344] C0LD STORAGE IN THE MARKETING OF PLUMS 441 o OS ft o to co a P* O « 3 ^ 8 6 03 g < « Eh _3 3 4) fa 60 «*- cj 3 -" oco "-3 ■a c o O 60 '■+3 60 c '•3 O to .2 '•+3 *a O 60 _3 "43 O bj .2 '43 O bfi s O u -a 3 03 "© 'C m bO .2 +a O hi O IN bO .2 hi ££ bO .2 hi C<1 bO .2 '•+3 hi O 03 -d (1 S3 w t-, S3 H-i >> IS 3 © .2* V hi O O a >> © > > S3 q3 a hi fa hi a hi > OS fa © .2 S hi fa T3 O O bO >> "3 3 © .2 -ij CO "3 3 cr ki a >> © > a >> "3 3 O" u O O fa a3 .2 "S3 02 hi '3 "3 3 C 03 hi '3 IH >. "3 3 a CO O hi O bfl 3 '3 3 'bb © © _a 'C +i CO hi '3 hi O > c3 fa q3 .2 'hi -t-> co '3 K»H hi O > 03 fa 1 03 3 © .2 'hi co hi O O a >> +3 la 3 © .2 "C T3 © 3 u '3 '+H Is 3 Of OS .2 'hi +3 Hi CO Max. Storage Date £0 1— 1 1— 1 1— 1 O £0 os CO os IQ i— 1 as co 05 CO 0? r- 1 O 1— 1 co 1-H OS co os us OS oT CO OS "5 i-H OS o3 © .-sS 2S °S c 3 .2 5 oO O u > 03 03 3 © hi O 2 1 u > fa © .2 • hi *° '3 © .« u a >> 4a "3 3 a hi fa hi a >> _-u 3 a s fa T3 be >> "3 3 © .2 © a >> u © > >> +a "3 3 C s u fa hi a . >> 3 a e .2 © M "3 3 © .2 u T3 © 13 bO >> ai .2 id © T3 O O 60 >> +-> *3 3 © .2 'E •d 3 T3 bO >> +3 "3 3 O" 6 .2 'hi -u «4H O CO -d 60 >i HP "3 3 Of © .2 "hi -u l+H O CO >> hi © > -h> "3 3 G* +j •M O OS O HJ . 73 73 O © O hi O O a >, +3 "3 3 a © .2 T3 © hi '3 «4H >> H-> "3 3 Of © a • rH hi -d © Optimum Storage Date 10 " »o 1— i 1— 1 1 IQ OS T-H 1 10 os OS 35 10 1—1 OS 10 os 10 OS 10 OS OS 10 OS 10 OS 10 OS Date Kept Without Storage O >— 1 00 1— i 00 OS OS CJ co O 00 1— 1 00 00 1^ 1-H 00 1-H 00 OS OS si os Si i-H 00 i-H si 00 Date Market- able without Storage 51 00 1— ( 00 1—1 1— 1 CJ CO 00 1— 1 00 00 1—1 00 i-H 00 CO Si CO Si CO Si i-H 00 00 Date Stored at 36° SI 00 CO T-H CO I— 1 1— 1 00 CJ ■* DJ t^ SI. CO CO T-H CO i-H CO T-H OS Si i-H T-H 00 No. of Pick- ings 1-1 N I— 1 (N CO i-H 1-H i-H 1-H § w 1-1 (N CO T-H > ■♦a *E 0] > >> © OS "© w >> © ■ "© a 03 $ 3 O OS M 3 O to 2" 3 © fa 3 © 3 © fa 3 © bO < © 3 Q •0 3 e3 hi O © M 3 Q 3 03 hi O © ■a Q ■a 3 03 in O 03 s 3 01 03 CO 03 a 3 CO +3 03 CO 03 S 3 OS •fa 03 CO 3 o3 a hi © 3 o3 a >H © a 442 UNIVERSITY OF CALIFORNIA EXPERIMENT STATION to <-3 •^> 1-3 o > q ••-I cu u HH bfi im 03 °s 3 -^ oCO • m +3 -5 3 o O bo _3 '-3 o (1 d & o (-. \a m CU 3 CU *3 o H o bfi .9 '■+j +3 o M 73 3 o3 cu .2 "h m s> o 3 o X! r3 09 as M 3 +j +j o M 3* o rQ -3 DQ O 73 cu 3 is o u 73 03 CO 0) 53 73 3 cj to _3 '-D o P4 bd _3 '■+3 +3 O M 73 3 03 73 0) '<3 'm -3 CO 73 [> 'fl h3 CO •M CO cu M 73 3 o3 +3 o M is CU bO c ■*-> O H 73 3 03 cu .2 *M M CU > o bO _S '■+3 +3 O rtf .2 '■+-> +3 o PS bfi .2 +3 o PS bfi .2 '-fl -♦-> o M 73 3 03 cu .2 'fl M cu > O bo .2 '•+3 -M O M 73 3 03 CU .2 'm M cu >' o Date of Failure in Storage rH I— 1 o 1— ( 1—1 OS i-H iH i— i rH rH 1 1 ■* 7—< 7—1 00 os T— 1 rH o 1-H 10 rH rH ■o rH rH ■+j bfi ■rj o3 3 M m O fa +3 Pi 3 ■2.1 1J 6 § '3 >> 13 a -•J CM o co 73 O O bo >» ■*3 "3 3 a «M o co 73 O O bfi >> -*3 13 3 > •+3 "3 3 S* Fh '3 CM >> -P 3 & 6 .2* 'in 73 M '3 CM >> 13 3 c? aJ 73 73 O O bO 73 3 cS •+J 0) CP r> CO M o > C3 CM o 73 O o bO 73 3 03 +3 0) 0) * M o > 03 -t-T CM O CO M '3 cm >> -M ■ M 13 3 O" CD .2 'C -t-3 cm o CO 73 O O bO >» M > M o > 03 -*3 CM O CO -M cm o CO +3 3 cu *a3 o cu >> +3 13 3 G? H "3 cm >> +3 13 3 a cu .2 -M «4H o CO M '3 CM >> +3 13 3 a H-3 cm O CO 73 O O bO -M "3 3 a +3 cm O CO 73 O O bfi >> M cu > +3 13 3 C •4-3 cm O CO 73 O O bfi >. u cu > >> ■+3 13 3 •i-3 cm o CO CU 2 o3 -m « tn (Jj co >o rH OS i— i as T— 1 OS o CO os O CO OS JO OS lO 1-H OS o CO i-H W5 OS cu 3 O r5 JO OS lO rH OS JO oT JO OS JO OS +3 t-t-H Si ■si IS oO o '3 cm >> +3 13 a cu .2 "G 73 0) 73 O o bfi 3 73 £ o +3 CM o co 73 o o bfi M 0) > >> +3 "3 3 a +j cm O u o o a >> ■+-> "3 3 G? S u M '3 CJH >i +3 13 3 a M M '3 cm >> 13 3 a a3 .2" '£ 73 cu 73 O O hD 73 3 c3 -M o a CO M o t> ca tc -t-T CM o CQ 73 O O faO M o > S o3 .2 73 0) 73 O O bO >t -M 13 3 > +3 13 3 or +3 cm O CO CU .2 'C M CU > O +3 3 CU % a X cu >i -f3 13 3 & 6 .2 'fl +3 CM O CO M o > 03 CB CU +3 -M r3 S M M o > 03 C3 cu +3 +3 a M 5 73 O O bfi >> +3 13 3 a +j cm O ca O +3 73* CU 73 O O bfi >i •M "3 3 -t-» CM O ca O -M a> Optimum Storage Date JO OS JO OS JO OS JO os i{5 OS lO OS i£3 OS lO OS JO OS JO oT oo cu 3 O co 00 JO OS rH 00 rH 00 rH oo Date Kept Without Storage o 1—1 00 Si o rH 00 00 i-H 00 i-H 00 T— 1 Si 00 o 00 CO Pr 10 rH lO rH cp i> o i-H 00 rH 00 TM rH Date Market- able without Storage 00 00 00 51 00 o rH 00 i-H 00 r-H 00 o 00 rH OS lO Pr CD iM 00 00 CM CM rH iS CDCO " o M 0Q < Si OS 31 00 £i OS £i 31 00 rH rH 00 to 00 si CO 31 CO i-H 31 rH CN OS Si CN si . i m Ocm-t; bfi ^ O.S fl i— i > 73 cu bfi 03 M H BULLETIN 344] C0LD STORAGE IN THE MARKETING OF PLUMS 443 bO a v> o u 73 s c3 V ft 'E u > O s 'h-> *-> o l-> 73 3 03 0) .2* 'C -H CD > O Badly shrivelled and rot- ting bC 3 '-♦3 -u o tH 73 3 OS +3 «*H o CO o o H .9 o N 73 3 03 +3 <*H o CO O O H M 3 +i o 73 3 03 73 > -3 02 M 3 •fH +3 +3 o u 6 a u > O 5D .2 +3 +-> CD .2* U CD t> O bO _S '+» O U O ft 'C rH 0) > 3 L* >-. -3 OS CD 3 O F-C fQ -3 os CD 3 ■s FH fQ f3 CO CD bo 3 • fH +3 -t-> O +3 <-. 73 3 03 +3 H-3 ,3 _bC 03 CD a • rH FH FH > Overripe and moldy and rotting bO _S +3 -f3 O FH 73 3 03 CD 3 FH CD > bC _S '•+3 4-> O (H 73 3 S3 CD ft '(H iH CD > O i-H 1-H r-H o i— t o i-H o r-i o O CO OS i-H os rH i-H 10 i-H 1-H 10 i-H i-H O 10 co os CO cs >o OS +3 S 3 "o S « •♦-> •-h a 3 > -►3 'S 3 +3 **H o aa >> (h s > >> 3 G* sj .2* . t-c 73 O > "3 3 a u-i o CO ■4-J ^3 ^t- 1 O . > -u 03 o in u CtH o > 03 E o *o 02 U '3 HJ <+h 3 _3 73 § >> "3 3 (H '3 -t-j -l-> 3 CD cjO 3 • iH t-C +3 CO 03 fH O > u c3 O r- 1 Ph a >i 03 '3 <+H >. *3 3 +3 *o 03 '3 *+H >, -f3 "3 a H-3 «4H O 03 u '3 t*H >> +3 "3 3 Mh O 03 73 O O bO r>> FH CD > -f3 13 3 <+H O 03 73 O bO >> U CD > >> +3 3 3 G? +3 m FH a >> -f3 I-H 03 3 +3 «4H O 03 tH '3 i ■+3 Us 3 O" +3 «*H O 03 OS T »o OS OS OS OS id OS OS 10 OS os os CO os IO os >o OS 1> i-H 00 i-H 00 IO os 1^ i-H 00 "si 3 O 3 o "aj •*> a _; x 73 a> e X o >> Is 3 o aa o +j 73 CD O > 03 en o a 73 O O bO >> 'd 3 > -u i—i 03 3 oi .2* 73 t-. '3 >. +3 "3 3 a oi .2* '(h 73 .3 s3 >> -t-i 'OS 3 si _a 'B 73 oi ft '(H T3 O aj s a s § .3 ) +3 "3 3 oi a • fH u 73" CD >> > >> +3 e3 3 O" CD ft . (H 73 O 0J O g ft u '3 «4H >> HJ "3 3 CD _a "fi 73 CD '3 <4H F»> ■+3 "3 3 CD .ft 'C 73 CD *fH u '3 •4H >> +3 "3 3 a > +3 "3 3 or +3 *rH O CO +3 3 CD CD CD >> d 3 0? ^*H O FH O O a >> "3 3 si a • iH fH 73 CD FH '3 «*H >> +3 "3 3 O" CD ft • fH -H 73 CD i-H 00 JO Os 1 N. r-H 00 >— i 00 i— I 00 i— 1 00 i-H 00 00 i-H 00 i-H 00 OS H 00 i-H 00 co 00 co 00 CO 00 i-H 00 CO 00 OS F-" OS CM CO Si r— 1 S3. 00 00 00 00 10 i-H 10 i-H ST 10 i-H i-H CM i-H i-H IO I-H co CM 1— 1 Si o» Si i> i-H 51 00 51 00 51 00 51 00 os CM 1— 1 > 73 CD bO 03 H H >> 73 a> bo IS H 3 03 +3 "9 03 3 03 ~$ QQ 3 03 0Q u 03 bj 3 u 03 3 03 e3 a O 2* a 3 I-H O O 3 O '■+J 03 3 fQ a 3 .2 '■+3 03 3 IS a 3 O '-f3 03 3 fQ a O O 3 .2 '■+3 S3 3 a +3 3 03 CD W H-3 3 03 Hi .s H fa to «*h S3 °g 3 +» 2 M 73 3 o O bO .s '■+3 o M 73 3 o3 0> .2* 'C cd > O .s -fj o u 73 a 03 73 CD "a; > 'C co bC _S '-+J •+J O Fh 73 3 03 73 o P4 bl _C +3 o bfl '-J3 o 3 CD O u V 3 'C (h CD > o 3 0> -*J o oT a Fh Fh CO > O 3 CD HJ ■+» o Fh a H Fh o> > o bO .a 'hj O Fh 73 3 03 CD 3 (h CD o bl 3 • i-H HJ HJ O Fh 73 3 03 CD .2 "S Fh CD o bO _3 "■+3 HJ O Fh 73 3 03 CD ft *Fh Fh CO > O Date of Failure in Storage OS to CD »o OS C5 lO OS »o 05 o OS 1—1 OS C3S Oi OS i-H 00 03 £> +i bO 3 Fh >H O 3 3 •2 a hj.3 12 o3 6 § '3 **-H >> H-> 13 3 a o co H '3 >> H^> 13 a* H Fh "3 13 . 13 a CD a T3 CD H 03 >> -4-» 13 3 T3 O o bfi >> -(J "3 G? •«j O w. o o a CD > 13 a T3 01 o o a '3 3 a CD a •1-* u •d CD u o o ft Fh O > 03 fa -fj «w O D9 O +5 73 CD Fh O O a Fh O > 03 fa o co O +s 73 CD Fh O O a Fh O 03 . 1 fa +3 O CO O 73 35 (h '3 >> Hg 13 3 +3 KM o CO 73 O O bfl 13 3 HP O CO 3 0> 'a; o 01 13 3 Or H>3 It-H O CO Fh o> > CD w i— ( 00 1—1 00 i— 1 00 00 >— 1 00 i-H 00 i—i 00 1— 1 00 i— i 00 c» 1 1— 1 00 i-H 00 T— 1 00 co 00 CO 00 CN *3 •it •2g c °- oO o u '3 <*H >> 3 a a; .9* 'u •i Fh '3 «*H >> a a H fa H '3 >> 13 3 a .2* "3 13 or CD 3 T3 u o o a >i a a5 a fa u '3 »M >. 13 a CD ft 'E T3 01 T3 O O bl 13 o to o -f» •d 0) o o a >> (-i o > 13 or a5 ft a M fa o o a u o> > 13 3 or d _a 'C a fa Fh O O a o > 03 fa a h "3 >•-■ Fh O > 03 fa 73 o> o -fi a Fh fa Fh '3 <*H Fh O > 03 fa 73 o HJ a Fh fa CD .2 73 -a CD 03 ll al fa CD a • i-H Fh T3 .ft 2 « ° IS a i .a Optimum Storage Date CO 00 00 CO 00 CO 00 CO 00 co 00 CO 00 CO 00 co 00 co 00 CO 00 CO 00 (N 1 CO j— i CN 1 CO 1— 1 eo i— i Date Kept Without Storage eg Si CO CN P-" CO CO Si lO I— 1 lO 1— 1 i-H l> >— 1 Si 1— 1 CO Si CO Si P-" CO Si c» CO CO Date Market- able without Storage »-H p." £i i— ( Si CO i— i i-H i— I i— ( Si P-" CO CN CO Si i-H 1—1 CO ,i-,73o .2 CDCO ^5 *-> co "CO "3 »— i P-" CO i-H p-~ co rH CO Si CO Si CO 31 OS Si CO 05 Si CO CO 1-1 O Si o si Si CO Si CO Si ^ (V- CO i-H > H-> a o a 03 73 § 3 03 O pq a 03 *^ O m a 03 o m 1 E 3 m 03 3 i 03 g pq a ■ o> J3 a 03 CD fa 3 o -p M 3 -3 CO a 3 o ■*> M 3 c^ 03 3 O ny to 3 ^3 »} 03 3 03 a >> 5 3 1 a >> 5 3 1 5 BULLETIN 344] COLD STORAGE IN THE MARKETING OF PLUMS 445 HH* m Eh > l-H GO P - o cu - OS r— 1 o © - •* eS rrt 5 W c3 ^ ^ &3 0) W bD « 03 w — o H — OQ o a Ch p P s • |H Q •+3 H P-. ») o -4J oo CU i— i be = > ^3 oo • I— I +3 V • pH c3 > © .a En f5 ajw 03 p %-~ o CO p3 o ft? -^ 2 cc 1> I iO rM »0 I> »0 fflN iO iO »0 iO CO I I I CO CO iO I "* coco I I I lO "tf CO lO CO CO CO CO CO CO CM CO CO CO CO CO CO (M PI si 03 fi 03 02 OS OS O OsiO OS OS cO 00 »o I 00 00 CD i-H CO CD 00 CD CD iO CO (M O CD CO CD OS CD CD CD ICN00WO tHH iO lO ^ CD CO *OCM Tj) 00H^ OiOi-H o OS l-l CM T-H OOiOON T— I CM T-H T-H O O O o o o o o o o ooooo . . -*3 -+3 -+3 -^ -i- 3 P_ p, p, i? J£ CU CU CU o CO CO CO CO +3 +3 -+J +3 -+3 P, P, Ph Ph Ph CU CU CU CU CU OiON NHH bO M P. O °-^ 03 03 oO ft" 83 CM o i— 1 1— i I I o 00 l^l> i— I CO o o i— i os t-h cs oo III cOi> coi> «ch -f OOOSb- b- I I I t>- OS t> b- CD I I I I I tQ rfH »OrJH CO CO CO CO CO CD i— i CO tH t-h CO 00 cot^ tJh CO CO CO -* CD CO 00 Tf CD CO CO CM CO lO i— I -* l> CO CO T« TtH CO OS l>l^ i-H CO i-H CO CO >_Q o2 03 03-^^3 O <5 M^5 3. C3§ O^i 03 ft;-* «* 03 ft! o3T3^5 £ 03 > 00 CO io to lO ca cm 00 COiO (N CN OOOOOr^O t-h (M CN . . . -t3 -t3 -t-3 -M ^3 Q. Q. ^^ « CU CU -^> +3 +3 -f3 +3 P Ph P, P, P, CU CU CU CU CU mmmmm CU CU CU P H ic^cooo b£ bC fcJD bfi bC P P P P S Ot^ o T-H CO bX) bi) >i p P3 ^ t-h O iO O CO O CO I ^CXNCNJOS POP i iO I I I OS OS 00 o o OtJH T-H T-H I I OS OONOiQO OOt^O l> CO T-H CM I I !>!> iO lO-^H t-h (M i-H CM CM bC >i bi) >> bh P3 3- jj <1»-3-3> hi) bb bJD ?3 ^ ^ ^ t-H rHH CM CM I 00 I NtH I tHHH i— i t-h CO CM CM bi) >> bb >i >> -5 00 i-H OS t-h CM CM I I ! tHH ioi> iO iO T-H T-H CM T-H bb >5 ^3 >^ >"> O CM I t^ OS CO t-h CM ^ ^ ^ »-5»-5'-5 1> CO CO IO CO T-H T-H T-H bb >> bb >i bb P3 p3 p > bb bb 7-1 00 IO OS T-H TjH CM t-H t-H bb >% >^> >i >3 _23333 o io CM CM ^y P^ > v^ a r^ K*^ 33333 OSCMt^ CM CM rT? P CU p p p p >-5'-5'-5 CO CM CO CM CM CMCOCMCMCM CM CO CM CO CO CO CO CO CO CO CO t-h CM CU O P CU pQ c«£ ^ o P d- bC bC 3 bo 13 2 p cd fH P cu o -*3 i a rH CU U2 CU CU ^ PP3 -H S C bCP^ +? 3 3 O ^h^OP^ PnO^oipq ^° P _S P B O P^t^ o o P P PhPhiO 446 UNIVERSITY OF CALIFORNIA EXPERIMENT STATION % > S ^ .a CO 03 CD °3 '3 o "3 >> !-, CD Moderately juicy o d >> u CD > Juicy to very juicy >> o >) CD > Juicy to very juicy Juicy to very juicy Adherence of Stone to Flesh d >>£ r-i CO (h CD o3 cd o u a o o ■» CD ?£ a is CD d co .a o -*> CD d «Jj is >> d °3 d cd a) d CO d a CD O CD 1 o o > 03 "S '41 d 03 o3 a co G o3 O CD (h T3 -S -« £ S '"5 S 3 d -t^ . o3 03 +» 2 s J) Oj H CD 0) O fe "A 03 CO -^ CD CD CO I-H 73 3 CD « CD O CO o CD O co 73 • iH o 03 & a £ S CO "o3 d 73 O ° a § s o a -8 £& 'o3 5 O S fl O CD 73 O O W> O +s M '3 73 O 73 O '3 S 73 O O W) o +» m '8 o £d 0) H o3 «h U CD ^3 d o S a- u a o co cd 73 d H CD J3 .2 d 03 -d ® h +j . ^ 5r! ^ o « £ 73 73 -^ o d 12 d ® ffl S ^ rd" M d o i a 03 )h (m CD 73 d a- 73 O 03 +* r bO m .d ^d rg >H CO C CD CD Color and Texture of Flesh -(J 'a c3 CD a -d CO • iH 73 73 CD « A £ .2 o £ £ o £ o *■ h J CD 03 a H i* £ d •^ CD CD d CD i— i 03 P-l . CD i-i ft ^ o •r* 'd u .2 d 3 8 « a • r -i M 03 03 3 'St M 2 ^ « d -d y. q, d .a 3 » « g TS S 73 M 03 g •" 53 > o ° » O o ft i—l CO 73 i2 rt -73 5 »h d O -2 ® . bB 03 03 CD d — i +J CD >>^ s y jq o3 ^ o « Average Time of Picking in the Various Plum Sections O I— 1 1 I— 1 V a d T-t 1 CO o a 3 co B t-s to I— 1 CD d d us i—l ho CM CD d d C35 co CD d d Hs Approx. Order of Picking for Exp't. (M CM CD a d >-> CD >> d 00 >> d 1—1 d 1-9 1-9 >> +j .• 'B 03 >> d 93 V pq d S3 a >> 8 ■ 1 5 d o '-t-> > o 's >> u 0) > 3 1-5 Rather dry to juicy >> o 3 1-5 a •*-■ _G tH Somewhat dry to fair- ly juicy Somewhat dry to fairly juicy 3 l-B Fairly juicy 8 60 .9 M ~ g 02 60 _G o 60 a si CD G o OQ CD CD tH Oi tH ^? Th 03 0) G o Hp co 60 _G b 01 G o +-> co CD o> tH o ■P CD 60 £ G «<-c i ^ i tH a § CD G OQ Tendency to be very slightly astringent © M • i-t i G u -POO | S |5 ^ -TH. fl .3 03 a "S "*> i co o '■*3 « CD g CD O £ 03 -4-» 4) fl ft a -s § O o3 .5 OQ i CD ^j i a a G CO 60 CO _ Hp .« - T3 o3 'C HP .S _TH +i 03 O "T co p- 1 03 P 03 +5 CD CD i ,Q T3 G G m 03 ^ "OJ 3 T3 P a 03 -a o o 60 >> u o> > T3 O O 60 >> 0) > T3 o o bt) o -p h 3 T3 O § ^ t3 o T3 O O o tH 3 *T3 o § ^ T3 O O O u a hp m g ® s -a G G O X! 3 JJ •** tr 0} _G G © 5 +J S fl ^3 U o tH CD id a a> H tH ,G -G 60 G O H tH CD G CD +-> a 3 H T3 G 03 tH CD si e3 £ o S -Q O yr, GO ■p tt 03 CO _K a P o ^ P ,G O 2 o O - d 6 c S 3 a tH * g a 2 o o P-"5 CO .2 a g JM" £3 -p -G -p • G°ft G C 9. ^ tH kT CD ^3 CD CD -P >> - CO G G CD O "■b tn ^^G OI a 03 O +-> G CD CD tH o Carmine red to purplish red cd o P< cd -g If J 2 * -P o HG a bO © 3 * d X > £ .£ ^ A a" fl Ph "^ ^ 0> ^3 G CO -rH CD 03 ^3 .a ^ G O CD -^ o ^ o -p 03 a; d 60 tn 03 G *^H ft rG co 3 CD P5 CD 3 tH G a M tH 03 Q 60 tn O HP s - .si T3 3 CD o 3 * ^ , .- ^3 CD 6D tH ^ o> CD 'G > m J3 CO -5 ^ S "i G co O CD CD G g? o ^ ° >> 3 tH > ^ CD CD CD G G 60 o> . ^ M tH tn 03 >i r^ 3 +» 3 J2 - 13 b O M g. 3 "m t—t 03 > O CD 60 tH 03 3 > o 60 60 -5 > 3 1-5 1 o i— i to a G >-5 (N i O i— i 3 1-5 hi G «J US (M >> 3 »-5 60 G CM if 3 1-5 o CM 1 i— I 60 G <1 1—1 3 t-3 CO i— 1 3 1-5 I— 1 >> r— I G 3 >~5 3 1-5 o CM 3 CM 3 i-s CM 3 1-5 CO 6D G «1 (3 o3 -p 3 OQ 03 a 3 (0 -p 03 OQ a 03 •♦J o « >> T3 0) 60 03 tH H G o CO o G o ■*-> 60 G 3 CO 93 2 3 a 3 tH 03 60 G CO Oi G Q G 03 tH 448 UNIVERSITY OF CALIFORNIA EXPERIMENT STATION S3 O CO CO cd '3 3 •-5 Fairly juicy to juicy >> o '3 ►-a >> o '3 Dry to fairly juicy 3 >> CD '3 1-5 >> CD 3 >. . tH CD > Adherence of Stone to Flesh o +3 a, bfl fl .2 CO I m -3. o S ;3 ® o ■ CD s O +3 CO CD 01 fa u a 1 1 CO * CD 3 O CO CD CD H fa CD 3 O ■(j CO a b CD 3 o "(J CO M .9 b CD 'C 03 > u o > fa *-m tl a CD O 3 CO CD 73 £ o3 CO +3 CD CD GO +3 „ 3 O o3 +-> co -7-t e3 ^h > 3 3 a 73 O & 2, p< *™ '3 © fa 73 O 8 g 73 O s §, § g 73 O O M O +3 (h "s8 fa 73 O § S 73 O o O 73 O o bC >. CD > KM o 3 :3 -*3-5 *C0 cd H o3 m ^3 3 J3 bO o Eh co 3 CD '^ •^ ^. >9 - o3 _2> co 60 o3 73 g 3 a o3 o 1 % Z£ 3 ^3 H +3 3 CD J .a bC (H 3 -^ o S ,3 bfi 3 O •+3 3" 3 EH Color and Texture of Flesh +3 o3 y a 03 3." CD fc a o H CD 3 CD i o 'cD ,3 CO "3 CD CD H o o "a; -3 co a* 1-8 •a § CD U CD ^2 +3 «4-H O CO fe CD tH CD 73 3 CD +3 « a 3 § CD tn CD „£> ^ C3 to. 2* °3 tH CD c3 s CO 73 ,3 CO !> •a o CD ~* CD ^3 O >> CO JD 3 a § 3 CD 3. 3 a H 03 P CD "ft tH 3 fa -3 co 73 73 CD 03 cd a of 1 3 a a; a c3 02 73 3 o3 CO H CO +3 «* * £ « +3 +3 «J ? co bfl a 5 73 . CD CD ,£ be o > 3 m > ►.« o 3 > o CD N 'en s 3 73 CD 2 i ^? CD 03 -rH CD > 3 73 ° J "co § 1 I ^ co ^ CD M M «8 >> a (-< "H-H 03 CD +3 2 ^ -5 -^ _bp CD "m bfi . 3 "2 18 H tn e CD +3 03 > O a" 3 3 CD 2 Average Time of Picking in the Various Plum Sections o I— 1 w> 3 CN ■ >, 3 o I— ( bfl 3 2 CM >> •-5 o CM 1 iO bj 3 < Approx. Order of Picking for Exp't. 00 M CO bfl 3 00 bb 3 O i— i 3 O ?— i b£ 3 <5 i—i i— i bfl 3 l-H bj 3 >> .a 'C c3 >> J 3 bfl 9 W i— * CD >* -t-> CD M 3 03 a u CD a 'cD CO ^H 3 03