Selection of Fruit for Shows

New Zealand Journal of Agriculture, Volume 86, Issue 1, 15 January 1953, Page 15

Selection of Fruit for Shows

COMPETITIVE fruit exhibitions are held in all districts where fruit is grown either commercially or in home gardens. These exhibitions, whether held at the large provincial or district shows or at small horticultural society shows, are of real value both to the producers and the public. Much time and care are necessary in the selection of fruit for exhibiting and very often results have been discouraging to exhibitors. Disappointing results have often been due to lack of knowledge of the finer points involved, and this article by L. R. Renouf, Horticultural Instructor, Department of Agriculture, Auckland, should give a better understanding of the requirements of fruit selection.

TO understand fully the require--L ments for show fruit it is necessary to know the basis on which fruit is judged. The division of fruit into dessert or culinary classes affects the requirements. In most instances larger fruit is preferred in the culinary section, ■ and the allocation of points in judging in other respects in each class will be on a slightly different basis. Some varieties are dual-purpose and may be entered in both classes. Apples and pears, fruits that make up a large proportion of the total fruit exhibited, are judged under the standard rules. For judging purposes these fruits are classified into two groups, “Exhibition”, which covers single-plate lots and collections .of plates, and “Commercial”, which covers case lots. Common Exhibition Requirements When fruit is being selected for shows many factors, enumerated in this article, have to be considered. All are important and the lowering of the standard of any one of these may . mean the loss of an award. The relative value of each varies and will be explained later in this article. These factors, which affect all fruits, are: —• Size Apples and pears should conform to the sizes in the schedules of the main

varieties in the tables of standard sizes on page 17, subject to the following variations: — All culinary exhibits, both case and plate lots, are allowed a margin of Jin. above or below the stated size. In all other classes the margin is l/16in. Exhibits outside these variations would be penalised against fruit of the correct size at the discretion of the judge. The sizes in these schedules can be taken as a guide for similar varieties. The commercial sizes and counts are for standard apple and pear cases. Stone fruits: For all kinds of stone fruits sizes above the average' for the particular variety should be selected. Excessively, large fruits should be avoided, as beyond a certain point size may become a defect. On account of the great number of varieties produced of each kind of stone fruit, no sizes have been laid down. Citrus fruits: Sizes of citrus fruits to select for exhibition are:— Lemons .. .. 2§in. to 2|in. Oranges . . . . 2|in. to 3in. Grapefruit .. .. 4in. to 4|in. The basis for judging citrus fruits is entirely different from that for pip and stone fruits; information on the requirements for citrus fruits is avail-

able from the local Horticultural Instructor. Uniformity Specimens selected for each class should be as uniform as possible in size, shape, colour, and maturity. The aim should be to have all specimens alike in every particular. Form or Shape The shape of the fruit should be characteristic of the variety. Variations in shape occur in a variety when it is grown under different conditions, and preference should be given to fruit approaching the perfect shape of the variety. Condition and Flavour Fruit should be picked at the stage of maturity that will ensure its being in the best possible condition at the time of exhibition for the class in which it is entered. To have the best flavour fruits should be mature, out stone fruit should not be soft ripe. Colour and Appearance Colour and appearance necessarily go together. Colour is generally considered a high red or blush and should be characteristic of the variety. Some yellow or green varieties of fruit show natural blushes which improve their appearance, and these should be preferred to those not showing colour. Other yellow or . green varieties should be selected for their natural colouring. In cooking varieties colour and appearance will not be rated as highly as for dessert varieties, but fruits' showing the highest colour and brightest appearance should be selected. It is generally recognised that the ■ natural bloom on fruit should not be rubbed off. However, to produce fruit

of the high quality required for shows it is necessary to apply sprays, which may leave unsightly residues, which, if not removed, will detrimentally affect the exhibit. It is advisable to rub off the bloom rather than exhibit fruit showing spray,deposit. Similarly where the bloom is smudged in handling it should be rubbed off. Unmarred bloom of plums and cherries should not be rubbed off.

Colour in fruits comprising an exhibit should be uniform in degree and extent.

Freedom from Blemish

Fruit selected for exhibiting should be free from unnatural russet and any marks, regardless of the cause, as these detrimentally affect the appearance. They should also be completely free of any insect pests such as red mite. The stalks of apples and pears should be complete and not damaged in any way. Stalks of plums and cherries should be left on the fruit.

Market Value

Market value mainly concerns exhibits of collections of plate lots and

case lots and for the latter should be considered in conjunction with storage and transportation. In single-plate entries competition is between entries of one variety, but in collections of plate. lots it is between different varieties, and relative market values then become important. Market value is judged by the popularity of the varieties on the home or. export markets, depending on the class in which ‘ the exhibit is entered and the condition of the fruit at the time of showing. Fruit in Cases Fruit packed in cases for exhibiting should conform to the conditions already given regarding size, uniformity, ' form, appearance, and freedom from blemish, and in addition the following factors should be considered: Storage, Transportation, Market Value As well as its market value the condition and maturity of the fruit are important. These would be judged on the suitability of the fruit at the time of exhibiting for the class in which it is entered. Packing If the fruit is to be wrapped, this should be done neatly with no paper ends showing. ' Correct and even sizing is essential to pack the fruit to the correct height and degree of com-

pactness that will prevent 'movement in any direction.

The height of the fruit should be such that at the lid-top centre i to gin. bulge will show when thick bottom, and thin lids are used, and i to Jin. bulge top

and bottom when thin bottoms and thin lids are used. . When thick bottoms and lids are used in packing stone fruit the fruit should be packed firmly to prevent any movement and only to the level of the top of the case. The alignment of the fruit should be such that the rows are perfectly straight when looked at in any direction. Appearance of Package Clean, neatly constructed packages with timber sizes conforming to specifications should be used. Nails should be properly spaced and driven home without showing hammer marks. Case liners should be correctly and neatly fitted. Branding or labelling of the cases should be carefully done to prevent smudging or damage. The condition of the package, though not as important as other factors, may decide the winning or losing of an award. Scale of Points . The relative values of the requirements outlined can best be illustrated by the judging score tables below and on the next page, which show the percentage points allocated for each. When score cards are used full points are allotted only for perfection, and points will decrease as the exhibit varies from perfection in any one of these factors.

SCHEDULES OF STANDARD SIZES OF MAIN VARIETIES Dessert Apples

Exhibition Commercial Variety in. in. Count Cleopatra ... .. 3 2g 138 Cox’s Orange .. .. 2g 21 180 Delicious .. .. 34 2| 138 Dougherty 1 - „ 9 § It - ft Jonathan I 8 100 Frimley Beauty 1 97 no Gravenstein ) .** 116 Golden Delicious . x Granny Smith Kidds Orange I 91 9a , Qa Statesman | . 165 Sturmer Staymans Winesap 1 Rome Beauty .. .. 31 2g 113 Tasma .. .. •. 3| 2g 113 Culinary Apples Exhibition Commercial Variety in. in. Count Alfriston \ Dunns Favourite Mobbs Royal >■ 31 3 96 Reinette du Canada Tasma / Ballarat . . . . .• . 3@ 3 96 Prince Alfred .. .. 4 3 96 Granny - Smith 1 Lord Wolseley I qi q or Rome Beauty f 8 * 8 Rymer J Cleopatara ) Sturmer 1 -34 2J 113 Washingtoi I Dessert Pears Exhibition Commercial Variety in. in. Count Beacon x Beurre Bose ' Conference I 93 9i Doyenne du Comice ( 160 Josephine de Malines | Marie Louise ' Williams Bon Chretien 2§ 21 135 Beurre Capiauraont .. 2| 2J • 180 Broompark .. .. 2| 2§ 165 Louise Bonne de Jersey 3 2J 135 Packhams Triumph ) ■ Winter Cole ' r 2g 2g 165 Winter Nelis I Culinary Pears Exhibition Commercial Variety in. in. Count Beurre Capiaumont .. 2| 24 135 Beurre Diel .. ..31 3~ 90 Beurre Clairgeau \ . Beurre Bose I Conference I ~ 93 Keiffer f 110 P. Barry | Vicar of Winkfield )

POINTS ALLOCATION FOR APPLES

Plate Lots Single plate lots Collection of plates Dessert Culinary Dessert Culinary Size and uniformity .... 15 15 15 15 Form .. 5 5 5. 5 Condition and flavour .. 30 20 v Condition and cooking quality —-40 30 Colour and appearance .. 35 25 25 r* 15 Freedom from blemish .. .15 15 15 15 Market value .. .. .. —•— 20 20 100 100 100 100

POINTS ALLOCATION FOR APPLES AND PEARS

Cases Form and size .. ' .. .. .. 10 Storage, transportation, and market value .. . . . .. .. • .. 20 Condition, quality, and appearance .. 20 Uniformity of sizing and grading .. 20 Wrapping, height, alignment, and compactness .. .. .. .. 25 General appearance of package .. 5 100

POINTS ALLOCATION FOR PEARS Plate Lots and Collection of Plates

Form, size, and uniformity . . .. 15 Quality and flavour .. .... 25 Condition and appearance . . .. 20 Market value .. .. .. .. 20 Freedom from blemish .. .. .. 20 100

Stone fruits have not been included in the Standard Rules for Judging, but the following points allocation will serve as a guide in selecting these fruits for exhibiting.

Peaches, nectarines, apricots, Plums cherries Size - 20 15 Form .. .... 5 5 Uniformity .. .. 10 10 Colour and appearance 25 30 Freedom from blemish 15 15 Condition and quality 25 25 100 100

POINTS ALLOCATION FOR STONE FRUITS

important Requirements

The selection of fruit for show exhibiting should begin during the growing season. Full attention must be given to spraying to prevent any marking by pests and diseases. Fruit should be well thinned. It may be found that an extra thinning late in the season would be helpful in assuring that the required size is obtained and to allow maximum colour development and prevent damage by rubbing. When fruits are being picked for shows those selected should be as near to the size requirements as possible. To obtain an exhibit of the best quality possible a fairly large number should be picked for selecting. Other points to observe are: — Fruit showing blemish should be put aside. Those having best colour and appearance should be picked out. Sizes should be checked and those fruits nearest the size required should be sorted out. These should be sorted for the most uniform exhibit. Fruit must be handled carefully to prevent bruising or other damage. All exhibits should be correctly and distinctly named. The conditions and requirements for the class in which fruit is exhibited should be strictly adhered to. Schedules should be carefully read. References “Official Judging Rules and Guide to Exhibitors”, by the Royal New Zealand Institute of Horticulture. December 1950. "Standard Rules for Judging Apples, Pears, and Citrus Fruits”, by W. K. Dallas, 1938.

Preparing Artificial Cell Cups

SEVERAL methods are employed in the making of artificial cell cups, the . first stage of most queen-rearing programmes, but though some are satisfactory, others are slow and require a considerable amount of patience. Cups of the right shape and size must be moulded, as these features have an important bearing on cell acceptance. The cell built by the bees is large inside and has a small mouth. However, it is not practical for the beekeeper to make them'of this shape. If melted wax is required for making cups, difficulty may be experienced, because if the wax is allowed to become too hot, a suitable base for the cell cup cannot be formed and if the wax is too cold, the cup is lumpy and tends to break up. For the method to be described unmelted wax is used. The method involves the use of a moulding stick, which should be made from a -piece of hard wood, a meat skewer being satisfactory. The length of the stick is immaterial; usually it can be about 6in„ the end portion jin. in diameter with the point rounded off. From a sheet of comb foundation wax pieces about I in. square are cut and these are allowed to become slightly softened by the sun or by warming near a stove. Each piece of wax is rolled into a small ball and placed on the tip of the moulding stick, which is pressed down to flatten the wax out (Fig. I). The overlapping wax is smoothed round the end of the stick with the index finger (Fig. 2). Surplus wax is cut off about jin. from the end of the cup with a sharp knife or razor blade (Fig. 3). ' The cup should be removed with a twisting motion, and will come away more readily if the moulding stick is dipped in water before coming into contact with the wax, thus preventing wax from adhering to the stick. When sufficient cell cups have been prepared they should be waxed on to the top bar of a frame and placed in a hive for cleaning. —T. P. J. WILLIAMS, Apiary Instructor, Department of Agriculture, Hamilton