When inspecting peaches and nectarines it really helps if you have some experience dealing with the different varieties. The shape will vary from variety to variety and even the same variety grown in different regions of the country may look different. Unfortunately most of us have very little experience when it comes to peach varieties. […]
In some cases, while cabbage is growing in the field, they sometimes come under assault from thrips. Specifically the onion thrip insect is the primary culprit. They will seek shelter underneath the cabbage leaves, and begin their feeding. As reported by the Ontario Ministry of Agriculture, thrips are small, slender and fast-moving. The adults are approximately […]
There are a few defects you will find while inspecting Brussels Sprouts, with discoloration being the most common. Discoloration will appear in many different forms, yellow to black in color, affecting major portions of leaves or may appear as black specks scattered over the surface. Unfortunately the USDA has a standard scoring guideline when encountering […]
Russeting on apples is a common quality defect. To help you understand what russeting is, the following comes from Kansas State University: Description: A tan-colored, corky tissue on the surface of apples is often called ‘russeting’ and is caused by damage to epidermal cells. It is a condition of the ‘skin’ only, so the usability […]
Continue reading about Apples- Russeting (Stem or Calyx Basins) »
Most of you likely don’t inspect many lots of pomegranates. There is no U.S. Grade Standard for pomegranates thus there is not much inspection material to reference. Externally, you may find surface discoloration ranging from a brown to black color. Also mold is frequently found affecting the blossom end. If severe, score as a defect, […]
One of the defects I always review when teaching new inspectors about green beans is to be very careful if you think you find freezing injury of green beans. When inspectors spot the translucent and watersoaked discoloration on green beans they usually assume they have found freezing injury, due to transit freezing or freezing at […]
Continue reading about Green Beans- Watersoaked Discoloration »
This is a good example to illustrate how a defect should be handled, when you are not sure of what it is. Celery will get growth cracks, but what you are seeing here is not typically seen. You know it is a defect, but you are not sure what to call it, and what […]
When you hear about rainy or wet weather affecting lettuce fields, from where your lettuce is being grown, pay attention to the defect “Rib Discoloration.” This defect is caused by an infection, the lettuce mosaic virus. The pathogen infects the ribs of lettuce coming from the soil it grows in. Lettuce exposed to heat stress […]
This defect may fall under the category “What difference does it make,” but there is definitely confusion among all inspectors, including USDA inspectors. These potatoes, from California, were recently inspected and rejected at a warehouse. But what is the defect? Some possible defects come to mind, Russeting, Netting and Surface Cracks. The good thing, all […]
A request was sent in asking for some help regarding the proper scoring guidelines for sprouts on potatoes. A grade standard was published in 2011, which has more than a few confusing statements. To keep things simple I will take it one step at a time The lengths mentioned below include the length of a single sprout. For potatoes being […]