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nafex - Re: [NAFEX] Bletting

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  • From: "Lon J. Rombough" <lonrom@hevanet.com>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Bletting
  • Date: Sat, 6 Oct 2007 11:34:03 -0700

The traditional method in Elizabethan times was to bury medlars in a bowl of fruitwood sawdust. This argues that they need dark, reasonably humid conditions to blet. I've found that when they blet in a group they do better than single fruits, which tend to dry up rather than blet. So humidity must be important. Probably bletting in leaves would do the same thing.
-Lon Rombough
Grapes, writing, consulting, my book, The Grape Grower, at http://www.bunchgrapes.com Winner of the Garden Writers Association "Best Talent in Writing" award for 2003.
For even more grape lessons, go to http://www.grapeschool.com
For all other things grape, http://www.vitisearch.com

On Oct 6, 2007, at 8:02 AM, rob hamilton wrote:
On a related topic...
I would like to here some different methods of bletting from people. I know a number of my Medlars sour or even moldy before finishing. I can imaging fleshy fruits like the Quinces would have and even worse problem. Does anyone prep the fruits first?  ...a 3% bleach or distilled vinegar wash? Do they do better on sunlight or in dark?




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