All other commodities state the defect tolerances are based on a count basis or a weight basis.  Let’s use cucumbers as an example.  You count 50 cucumbers to make up your sample.  If you find 4 decayed cucumbers the percent is determined by:  4 defects ÷ 50 total = .08 x 100 = 8%.  If your sample size was 63 count, and you found 4 decayed cucumbers, then you would have: 4 ÷ 63 = .06 x 100 = 6%.  This is very straight forward.  Some commodities vary in size within a sample, so because they lack uniformity the US Standard states that the defect tolerances are determined on a weight basis.  Using potatoes as an example; if you found 3 potatoes within your 20 pound sample with soft rot, you would have to weigh the 3 defective potatoes.  We’ll say they weighed 1.25 pounds.

To determine your percentage; 1.25 lbs of soft rot ÷ 20 lbs sample = .06 x 100 = 6%.

But for raspberries annd blackberries you would base the defect tolerances on a volume basis.

Step 1:  Open the clam shell, and carefully pour out the contents.  You will be inspecting all raspberries within the clam shell.

Step 2:  Even though the tolerances are based on volume, you have to count out all the raspberry in the clamshell.  In this example you have 45 raspberries.  So, 1 raspberry is equal to 2% (1/45).  Because the tolerances are based on volume, it is more accurate to say, 1 average size raspberry is equal to 2%.

Step 3.  You will have to determine what you consider to be an average size raspberry for your sample.  If the raspberry on the far right is your “average” size raspberry, then any defective raspberries you find, that are equal to the average size, would be equal to 2%.  If the defective raspberry was twice the size of the “average” raspberry, then the percent would also double, to 4%.  If the raspberry is smaller than the “average” raspberry (such as the berry, 2nd from the right), and is half the size of the average size, then the percent would equal 1%.

Does anyone actually go through this exercise when inspecting raspberries or blackberries?  No.  Chances are the sizes of the defective raspberries will average out during your inspection, and the percentages will still be accurate.  Inspectors do count out the raspberries to determine their sample size, they do separate their defects, soft, leaking, decayed, etc. and simply count the defective berries.  Using this example, if they find 15 berries that are soft, the percentages are determined by:  15 soft ÷ 45 total berries = .33 x 100 = 33%.

If you are not familiar with the reference manual, attached is a small sample for you to review.  IPT Commodity Reference Manual Sample 2012

The reference manual contains over 60 of the most common fruit and vegetables.  You will find all the tolerances, defect descriptions and scoring guidelines for the most common defects, storage tips and other useful information.  Included, are all the up-to-date standard changes, and defect scoring guidelines.

• How much bruising is allowed for a U.S. Extra Fancy Apple?
• Is tipburn a defect in Cabbage?
• I’ve heard the term “blanching” on Limes, what is it?
• What’s the freezing point of Lettuce?

You can find these answers and all your answers when performing your inspections within the manual.

This manual is being purchased by buyers, to give them a quick and easy to use reference guide when rejections come into play, as well as by inspectors (state and industry inspectors) who will use the manual in their day to day inspection activities.  It is compact in size, measuring 4-1/2 by 7 inches, easily fitting in a coat pocket, and has a laminated cover to protect it from the elements.

This is just one of many new resources being developed by IPT.  Look for on-line, or web-based inspection training coming in 2013.

The USDA has a scoring guideline to follow; it states:  Score as damage when more than 2 leaves are materially affected and as serious damage when more than 4 leaves are materially affected by peeling and feathering.  You are not allowed to brush the area affected to determine the damage.  The question that arises is what is meant by “materially affected?”

If you can readily see the peeling and feathering and you find it affecting at least 3 leaves, then score the plant as damage.  If the peeling and feathering is affecting 5 or more leaves then score the plant as serious damage.  But if yellow to brown discoloration accompanies the peeling and feathering, then you would still need it to affect more than 2 leaves before scoring as damage, but you would need less of an area affected on each leaf, to be considered as materially affected.

Looking at the above image, the area affected is considered materially affected, so you would need to see this on at least 3 leaves to be scored as damage, or on at least 5 leaves to be scored as serious damage.

Hollow stems could be caused by a boron deficiency, but not all hollow stems in broccoli are caused by boron deficiency.  Excessive nitrogen, or growing conditions favoring rapid growth could cause this defect.  That explains why some years you see lot after lot with hollow stems, but other years you may not see this defect at all.

Since it occurs while growing, this defect is considered a quality defect, meaning the hollow stem will not increase in size after harvest.  The area around the hollow area may become watersoaked, discolored, or may breakdown, as this area is more susceptible to infections.

The USDA provides a scoring guideline, but this guideline focuses on bunched broccoli and not the popular broccoli crowns.  The USDA states:  Score as damage, any hollow stem when the opening extends more than 3 inches up into the stem, or when the opening is more than slightly discolored or watersoaked.  But what do you do if you encounter hollow stems on broccoli crowns and the stem is much less than 3 inches in length?  You can never score hollow stems as a defect?

No, you would default to the generic scoring guideline, score as damage when the hollow stem materially affects the appearance.

As in the above image, cut into the stem and determine how far the hollow stem extends into the stem.  Score as damage when the hollow stem extends into the crown area.  The U.S. Grade Standards allow for 10% total defects. 

As I said earlier, this defect may be commonly found, depending on the growing conditions.  Some shippers are stipulating in their contracts they will not recognize this defect on inspection reports.  As an inspector, always check with your procurement staff and seek thier guidance on whether you should score this defect.

If you look at Section:  §51.2228 Application of tolerances.
(a) The contents of individual packages in the lot, based on sample inspection, are subject to the following limitations: Provided, That the averages for the entire lot are within the tolerances specified for the grade:

(1) For a tolerance of 10 percent or more, individual packages in any lot shall have not more than one and one-half times the tolerance specified, except that when the package contains 15 specimens or less, individual packages shall have not more than double the tolerance specified; and,

(2) For a tolerance of less than 10 percent, individual packages in any lot shall have not more than double the tolerance specified, except that at least one defective and one off-size specimen may be permitted in any package.

So how do you interpret these guidelines?  First, you must know the defect tolerances for cucumbers.  For a U.S. No. 1 Cucucumber you are allowed 10% total defects, including 1% decay.  The application of tolerances are another way of saying “sample tolerances” or “package tolerances.”  In other words, for cucumbers to be U.S. No. 1 they must contain 10% or less of defects, and 1% or less decay…..and there is a limit, or tolerance established for defects in an individual sample or carton.

Looking at the definition quoted above, in (1), let’s assume we had more than 15 cucumbers in our carton.  We counted out 50 cucumbers for our sample.  According to the definition, you would not be allowed more than 1-1/2 times the defect tolerance of 10%, or 15% defects in any sample.  While you are running your samples you may encounter the following:

The total defects averages 8%, within the tolerance for defects allowed (10%), but the second sample exceeds the application of tolerances, as no sample is allowed to exceed 1-1/2 times the tolerance, or in the case of cucumbers, no sample is allowed to exceed the total defect tolerance of 15%.  Thus, these cucumbers would fail to grade U.S. No. 1.

Looking at the scoresheet above, the application for tolerances with a tolerance less than 10%, (2) in the definition will come into play.  Using cucumbers as our example, no sample may exceed double the tolerance.  The decay tolerance for decay is 1%, which means no sample may exceed double the tolerance or 2% decay.   At first glance you may think the cucumbers are out of grade, as the first sample exceeds the tolerance for decay.  The first sample has 4% decay, as you found 1 decayed cucumber in your 25 sample. 

But look at the last part of the defintion….“except that at least one defective and one off-size specimen may be permitted in any package.”  This is statement is found in most U.S. Standards, as they usually allow for at least one defective specimen in a sample, as long as the final totals are within the tolerances allowed.  In the example shown above, with the 25 count samples, the cucumbers would still be in grade.  The total defects are 5% (4% defect plus 1% decay), you are allowed 10%.  The decay averages 1%, and the standard allows for 1% decay.  Although one sample did exceed the application of tolerances (4% and the standard allows no more than 2%), only 1 cucumber was decayed, and the standard allows for 1 defective specimen, no matter the percent.

The application of tolerances have many nuances among the variouos products, but the basic rules are all the same.  Please feel free to comment if you have any questions about this topic, as this always is the most confusing aspect of understanding the U.S. Standards.

  Yes, this is a defect.  You may have been told that these “frosted” artichokes actually may taste better.  Regardless, the appearance is still materially affected, thus these artichokes would be scored as a defect.  So what is it?  While the artichokes are growing, freezing temperatures (30 to 31°F) can cause the damage.

The cold temperatures freeze the artichokes, causing the moisture in the cells of the outer epidermis to crystallize.  When the crystals form they rupture the cell walls, damaging, or killing the cells.  The affect is the peeling and feathering you see in the above image.

The USDA realizes the freezing injury could occur while growing, or could occur in transit or storage, so they instruct their inspectors to refrain from calling the defect “field freezing.”  Instead the defect is described as “peeling and feathering.”  The damaged area will oxidize and become discolored in later stages.  The discoloration may range from a light brown to black color.  Because this defect progresses, it is to be classified as a condition defect.

Peeling a feathering may be scored as damage, if materially affecting the appearance, or as serious damage, if seriously affecting the appearance.  The artichoke shown in the top image would be scored as serious damage.  The U.S. Standards for artichokes do not include a restrictive tolerance for serious damage.  If you find damage or serious damage by peeling and feathering, the artichokes would be scored against the 10% tolerance, for total defects. 

Getting back to the assertion about tasting better, I have never seen any conclusive evidence supporting that claim, but I am welcome to hear any one’s opinion.

The following is taken from Peak Fresh USA: 

“Grape Guard Pads are designed to release an initial burst of sulphur dioxide and a slow release of additional sulphur dioxide over a period of eight to 12 weeks storage. The pads generate sulphur dioxide as a result of moisture take up and if moisture is excessive as a result of packing warm grapes or a break in refrigeration, then the amount of sulphur dioxide generated will be excessive and will taint the grape berries. By using PEAKfresh® carton liners and correct refrigeration, Grape Guard Pads will operate efficiently over extended storage periods.”

Unfortunately, sometimes damage to the berries does occur.

The above image is showing typical sulphur dioxide injury.  You can plainly see the bleaching out, at the capstems, from the SO2 injury.  It is easier to identify this defect on the darker color varieties of grapes, but even on Thomspson Seedless or Perlettes the bleaching is still evident.  The USDA scoring guideline states:

Injury that causes appreciable bleaching or loss of color of the berries of black or red grapes, and only slight bleaching but with the other effects apparent on white grapes shall be scored as “Sulphur Dioxide injury.”

Even though the defect is only affecting the color, the berries are scored as sulphur dioxide injury, against the total lot tolerance for defects, 12% (Do not score this defect against the color tolerance).

  This defect will progress (condition defect) and the affected area will be become soft and sometimes wrinkled.  In this stage, the defect would be scored as sulphur dioxide injury, but as serious damage, against the 4% tolerance for serious damage.

What you have found is Stylar End Breakdown.  This is a fairly common defect found on limes, and one that may be a problem for you.  It is the most serious post harvest disorder affecting the lime industry.  Its cause is physiological, meaning stylar end breakdown is not caused by a pathogen or insect. 

Stylar End Breakdown is a physiological disease usually starting at the stylar end near the base of the nipple or tip and appears as a grayish tan, watersoaked spot. The affected area enlarges rapidly involving up to 1/3 or 1/2 of the fruit.

Occasionally the disease appears at the stem end as well as at the stylar end. The affected area remains firm but becomes darker with age and usually sinks below the level of healthy surface. There is often a partial collapse of the flesh and a watersoaking of the core tissue within the stylar end of the fruit. The affected rind is quickly invaded by bacteria or fungi, causing the fruit to deteriorate rapidly.

Stylar end breakdown is a condition defect, as the affected area will progress, become larger on the individual lime, and may eventually turn into decay.  Unaffected limes will not show symptoms of stylar end breakdown by being in contact with affected limes.  But unaffected limes may show symptoms of stylar end breakdown while in storage, but the source came from the growing conditions.

The scoring guidelines:  This is a free from defect, meaning if you see stylar end breakdown, even in a very early stage, the lime is to be scored as a defect, against the 5% tolerance for serious damage.  As the stylar end breakdown advances, secondary organisms invade the tissue and the tissue will be soft and mushy.  At this stage, the defect will now be scored as stylar end rot, and scored against the 3% tolerance for decay.

• 12% damage by bruising and 1% decay, means you have 13% total defects, which exceeds the total tolerance of 10%- Result: Fails to grade.
• 9% damage by bruising, including 6% serious damage, no decay, which exceeds the 5% tolerance for serious damage- Result: Fails to grade. 
• 4% damage by bruising, 5% decay, which exceeds the 1% tolerance for decay- Result: Fails to grade 

But to explain the potato tolerances is confusing, to say the least.  Just ask any 10 USDA inspectors to explain them and you might get 10 different interpretations.  Direct from the U.S. Standards for Potatoes:

• 10% total defects, including 8% for permanent defects.
• 7% for external defects, including 5% for external permanent defects
• 7% for internal defects, including 5% for internal permanent defects
• 2% soft rot.

We know for a fact the defects cannot exceed 10%.  We also know for a fact you cannot have more than 7% external defects, or 7% internal defects.  And we also know we cannot have more than 2% soft rot.

But what is confusing, are potatoes allowed to have 7% external defects AND 2% soft rot?  Ask the USDA, you may be surprised.  I was.  There are two schools of thought.  1) Soft rot is almost always detected externally, so it should be considered an external defect, meaning the combination of external defects and soft rot cannot exceed 7%.  2) But the logical USDA inspectors rely on the wording of the standard, and the standard does not state the 2% soft rot is included in the 7% tolerance for external defects.  Here is a realistic example:

• 4% sunburn
• 3% silver scurf
• 2% surface discoloration

The above external defects total 9%, meaning the lot would be out of grade as it exceeds the 7% tolerance for external defects.

But what if you found:

• 4% sunburn
• 3% silver scurf
• 2% soft rot

Some USDA inspectors would say this is in grade, as the external defects total 7% (allowed) and the soft rot totals 2% (allowed).  But other USDA inspectors would say this fails to grade, as the external defects total 9%, exceeding the 7% tolerance allowed for external defects.

So what is the correct answer?  I contacted the Assistant Branch Chief for the Standardization Section of the USDA and was told the 2% soft rot tolerance is included in the 7% tolerance for external defects, meaning in the example shown above, the lot would not meet grade.

Hopefully the USDA will correct the standard to clarify the wording, as interpreting the tolerances should never be confusing.

Have you seen this before?  During my 30 plus years as a USDA inspector I encountered this “pebbing” on many occassions.  No one in the USDA scored this as a defect, and I never heard a receiver complain about the cherries having a rough texture.  After contacting  5 current inspectors, all with experience ranging from 20 to 30 years, no one had ever thought this should be scored as a defect, or remembered an applicant (receiver) complaining about this.  Most everyone felt the pebbling was characteristic of the variety, and did not detract from the appearance.  So I am not sure where this new scoring guideline is coming from.  I am sure the U.S. cherry growers/shippers were never consulted before making this decsion.

If you encounter this in future inspections, the cherries are usually hard to firm, and the pebbling may show varying degrees, affecting 33 to 100% of the surface, some being more pebbled than others.  I have never seen the pebbling progress, and the flesh and the taste of the cherry is not affected.

It would have been a good idea if the USDA offered some clear scoring guidelines to help inspectors determine if a cherry with a rough texture would be a defect.  The guideline is:  Score as damage when the affected area is distinct and readily noticeable, and score as serious damage if the affected area seriously detracts from the appearance.  Hopefully the USDA will issue some visual aids soon.  Unfortunately they have not stated if the cherries shown above would be scored as a defect, scored as damage, or scored as serious damage.

As a shipper, I would suggest requesting digital images of any pebbling scored as a defect on your inspection reports.  As a receiver, check with your buyer/manager to see if you should score pebbling as a defect…….if it hasn’t bothered anyone for the last 50 years, why would it be a problem now?