International Produce Training


Do you know the difference between what is scored as Yellowing and what is scored as Blanching?

  • Yellowing (#1) is due to age, and is scored as a defect when the yellow color is plainly visible.  In other words, whenever you see any amount of yellow color, the lime is scored against the (5%) tolerance for serious damage.
  • Blanching (#2) is due to the lime not coloring up properly during the growing process.  Whenever there is more than 25% of the surface not having a good green color, the lime is scored against the (10%) tolerance for color.  There is also a (10%) tolerance for other defects.

4 Comments on “Limes-Yellowing/Blanching”

Anonymous Says:

Thanks for clearing this up. I love your pictures! I assume inspecting Limes in well-lit conditions is a must.

Anonymous Says:

If I asked for a Condition Only inspection, the percentage of blanching would not be reported. Blanching is a quality defect, while yellowing is a condition defect. Yellowing is really hard to see in our warehouse, with our lighting conditions.

barb Says:

the photos above do not distinguish which photo is blanching and which is yellowing

Brian Tramontano Says:

You can request a condition only inspection and also request that the blanching be reported as well. This seems to be the new normal for the U.S.D.A as a unwritten rule to get around doing the juice test. I hope to see a article soon on the juice content for limes which is part of grade. 42% juice content is the requirement for US#1 limes. I would also be nice to hear some input from PACA on the subject.

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