For this post I’ll let you tell me the name of the following defects pictured below. There are three different defects shown here, or technically four different defects. Can you identify them? These three stalks of celery came from one bag of celery hearts. Not to confuse you, but these defects shown here are not […]
I am sure you have noticed the watersoaked, discolored spots on chayote squash. If you take some small, exploratory slices under the discolored spots the underlying flesh will not be affected. This discoloration is considered a condition defect, meaning it will progress and become worse the longer it is in storage. Unfortunately I do not […]
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In a previous post I talked about the scoring guidelines for new top growth, for topped carrots. But what if you encounter new root growth? Is it a defect? And if so, how much is allowed? New root growth, as seen here, will exhibit small, whitish color threads or roots, growing from the carrot. This […]
On occasion I take a swipe at the USDA’s Fresh Produce Inspection Branch. This is one of those times. A produce receiver recently encountered a load of cantaloups that came in with high temps and showed some obvious black surface mold. Realizing the seriousness of this defect the USDA was called in to perform the […]
If you have been receiving cherries from Washington State, you have no doubt come across this defect, fresh cracks. These cracks are caused by rainy weather while the cherries are still growing on the trees. This year, the rains came while the cherries were getting ready for harvest. The extra moisture forces the cherries to […]
The USDA spent a lot of time developing the U.S. Grade Standard for Mangos, but they omitted a few common defects. One is the defect, sunken shoulders, seen below. This defect can be found in all varieties of mangos, and it is thought to be caused from the reaction of certain mangos to a heat […]
Every now and then we come across a defect, assume we know how it should be scored and then find ourselves surprised when we discover the USDA has a very different scoring guideline. How about the defect, “surface mold” on pineapples? We commonly find mold affecting pineapples, usually around the base, or the cut stem […]
International Produce Training is proud to announce a new addition to its team. Paul Manol has joined IPT to lend his experience to the development and delivery of training classes for the inspection procedures of fresh fruit and vegetables. Paul brings a wealth of experience to the training class room. He began is USDA career in 1977, with the […]
With stone fruit season nearing, a defect you must keep an eye out for is internal discoloration or internal breakdown occuring in nectarines. Most nectarines can be stored for a week to 10 days at 40° F with little or no deterioration. They can be stored for up to 3 weeks at 31 to 32° […]
I received a few pictures the other day of a defect you don’t see too often, but I thought it may surprise a few people if they came across it. Let’s say you receive a load of potatoes and you proceed to make a few exploratory cuts, and you stumble upon this; Have you ever […]