When receiving avocados it is always best practices to cut a few specimens in each sample. Make sure to cut the ripest fruit first to determine if any internal defects are present. You may come across this defect, a streaky brown discoloration affecting the flesh of the avocado. This is called vascular browning. If you […]
Articles by: tyawman
Avocados- Vascular Browning
Common Questions
We at International Produce Training have been holding training classes for almost 20 years. The classes have consisted of learners with various skill levels, some having as much as 30 years experience and others being brand new on the job. One of the constants through our lively training sessions are a few questions we seem […]
Eggplant- Open Spaces
I can’t say this is a common defect that I’ve encountered over the years, but the USDA must have thought it was worth developing a new visual aid for this defect. The US Grade Standards nor the USDA Inspection Instructions do not mention this defect. It is normal practice to always cut some eggplant while […]
Apples- Splitting
Recently a warehouse received some tray pack apples with a very unusual defect. The apples were found to have sever splitting emanating around the stem end. The flesh was described as “grainy or sandy.” From my experience, I have seen some varieties of apples being prone to stem end cracking, Honey Crisp and Stayman come […]
Bribery Strikes the USDA Again
Well, it happened again. Another story in the news of a USDA Fruit and Vegetable Inspector being charged with soliciting and accepting bribes. This time the bribery activity took place out of the Dallas, TX office. Unfortunately we hear about these cases too often and the produce industry is quickly losing faith in the honesty […]
Company Specifications
More and more companies are choosing to create their own “Company Produce Buying Specifications” as a method to improve their quality of produce received, better than U.S. No.1 Grade. These fresh produce specs usually include changes to minimum sizes, uniform size, or increased tolerances for defects, including decay, The USDA has always provided, with their […]
Sweet Peppers- Water Inside
A few years ago, while performing an inspection on peppers at the packing house, I encountered Sweet Peppers that were filled with water. To say that I was surprised is an understatement. Without even cutting the pepper you could feel the extra weight of the water inside, letting you know which peppers to cut and […]
Asparagus- Purple Spot
Every now and then you will come across a defect you have never seen before. This defect on asparagus, although not really rare, it is a defect you will see but it may not be seen for years at a time. The defect shown here is called Purple Spot. There is no mention of this […]
Oranges- Sooty Mold
At a recent training class we inspected oranges from Chile. When popping the lids everyone was surprised to see a black discoloration affecting the majority of the oranges within the carton. The defect we found is called Sooty Mold. This is caused by a fungus that adheres to excretions of the white fly and other […]
Blackberries- Red Cell
Red Cell is the name given to the red color sometimes seen on Blackberries. This falls into the category of being somewhat controversial. To be honest, I have seen this reddish color on blackberries for years and never scored this as a defect. I never had seen another USDA inspector score this as a defect either. […]