Every now and then, depending on the growing conditions you may see this defect on broccoli. It is aptly named “hollow stem.” 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 […]
Category Archives: Defect Identification
Broccoli- Hollow Stem
Artichokes- Field Freezing
If you have inspected artichokes recently, you may have come across this defect. 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 […]
Table Grapes- Sulphur Dioxide Injury
As the table grape season in Chile starts up, a defect to keep an eye out for is sulphur dioxide injury. I wouldn’t say it is a common defect, but you will come across it every now and then. When packed, the grapes are subjected to sulphur dioxide, to act as a fungicide, to control […]
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Limes- Stylar End Breakdown
Have you opened a carton of limes and discovered a discoloration affecting the stylar end (opposite the stem end)? You may have wondered if this is a type of decay, will it progress on the lime, will it spread to other limes? What you have found is Stylar End Breakdown. This is a fairly common […]
Cherries- Pebbling
Well, the USDA has come out with a new defect for sweet cherries. You will not find this mentioned in the U.S. Standards, nor will you find any reference to this in their inspection instructions. Pebbling will now be scored when the surface of the cherry is showing a rough or pebbled texture. The image below was […]
Lettuce- Insects
I know the USDA has been busy working on important issues within the fresh produce industry, like U.S. Grade Standards for Cultivated Ginseng, but I wish they would concentrate their efforts on improving the scoring guidelines for scoring insect and worm damage on lettuce. As I teach inspection classes across the country I always hear questions and confusion about these […]
Lemons- Rough Texture
Lemons, as with all citrus, have a requirement for texture. For the US No. 1 Grade, lemons must have at least a fairly smooth texture. Texture refers to smoothness or roughness of the skin. The USDA states, “Coarse pebbling is an indication of good keeping quality and is not objectionable.” Although I am not completely sold […]
Sunburn/Sunscald
I am sure you have heard of the defects; sunburn and sunscald, but can you properly identify them? Do you understand the difference? As their name implies, these defects are caused by overexposure to the sun. When a fruit or vegetable is overly exposed to the sun they take on different characteristics. Most specimens will […]
Broccoli- Light Green Color
There are a few commonly found defects you will find when inspecting broccoli; bruising, flowering bud clusters and yellow and discolored bud clusters. Only one defect, flowering bud clusters has a USDA defined scoring guideline. Flowering bud clusters is scored as a defect when more than 3 buds are obviously open. The USDA does state […]
Peaches- Surface Discoloration
You may receive peaches packed in cells, or a place pack, or they may be volume filled, or a jumble pack. Either way, you must still be on the lookout for peaches with soft, bruised spots, or peaches that exhibit surface discoloration. Surface discoloration may take on different looks, ranging from small rubs to extremely […]