Does anyone have any good advice to offer, from experience, at what temperature bananas are subjected to chilling damage? I have found some information, that relates temperature to the length of time of exposure, for irreversible chilling damage: From your experience, do you agree with this chart? Thanks, and I am looking forward to hearing from you.
With Bitter Pit being a virtual free-from defect, there has been some confusion over the years when it comes to correctly identifying this defect. Does anyone have some good guidance or some pictures I can post on this site, to help everyone identify Bitter Pit? Thanks.
Have you been confused when you have found tomatoes looking like these two? Abnormal Coloring on tomatoes is a very subjective defect, which has driven inspectors crazy for years. Is it Abnormal Coloring (ABC) or are the tomatoes just starting to break color, from green to red? Will they ripen up with no problems? Why […]
Have you seen the silvery white discoloration usually found on red or green peppers? Do you think it should be scored as a defect? Or is the discoloration only slight and not really an issue? The USDA scores the defect if the area affected is greater than 10% of the surface. Too easy? Too hard? Let me hear […]
The USDA is currently revising the US Grades for Table Grapes. Currently, the U.S. No. 1 Table Grade allows the following defects at market (destination). 12% Total defects, including 8% Permanent (Quality) defects, including 4% for Serious damage, including 2% for Serious damage by permanent defects, including 1% Decay The proposed standard will allow an additional […]
Inspection-related topics Please feel welcome to join in on the discussion involving the inspection of fresh fruits and vegetables. This blog was created to give you the opportunity to ask and comment on produce inspection-related topics. Whether you have a question concerning the U.S. Grade Standards, a defect you are not sure of identifying, a situation that […]