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 […]
A few people have been finding quite a few doubles while inspecting their cherries. Doubles are two cherries which grew together as one. I am sure you have seen this before. Many inspectors have been calling these cherries a defect. According to the USDA, the cherries have to be well formed to be considered as […]
Recently I have received some pictures from different chain stores that have found this defect on watermelons. There is no external indication of problems and the QC Inspectors were curious as to what the defect was and what caused it. I have not seen this defect before and I reached out to some of […]
Continue reading about Watermelons- Internal Discoloration »
During a recent training class, hosted by the Southeast Produce Council, we encountered some yellow summer squash that was showing quite a bit of surface mold affecting the blossom end. The class was surprised when I told them the USDA would not score this as a defect, as white surface mold is not considered as […]
I’d like to thank my friends from Dwight for providing new information regarding color on raspberries. The USDA does have a U.S. Grade Standard for Raspberries, dated 1931. So you can see there may be some room for new information. Within the grade standard there is a color requirement for raspberries, they be well colored. […]
From the many training classes I have held over the years, I always seem to get a few questions related to the proper storage of fresh produce. Because warehouses are unique, most having a 32o to 36oF (0o to 2oC) room, and most have a 55o to 65oF (13o to 18oC) room, or banana room, while only some […]
We have all come across a defect we are not sure of what to call it. The USDA allows inspectors to describe the defect when this occurs. This picture of navel oranges was sent to me by an inspector, to help identify the defect. Looking at the USDA Inspection Instructions for the three oranges, with […]
Tomatoes that exhibit signs of being puffy may be scored as quality defects. Have you ever picked up a tomato and noticed it felt lighter than other tomatoes in the carton? The surface is usually flattened, appearing as being more rectangular than round in shape. When puffy tomatoes are cut, larger air spaces are found […]
You may be reading this post and wondering, “what the heck is cercospora spot?” Avocados can be a bit tricky to inspect unless you are involved with the growing/shipping processes. To begin with, the USDA has issued a grade standard for Avocados grown in Florida. Mexican avocados are not “technically” covered by this standard, but […]