United States 

Department of 

Agriculture 

Agricultural 

Marketing 

Service 

Fruit and 

Vegetable 

Programs 

Fresh Products 

Branch

Apricots 

Shipping Point And Market 

Inspection Instructions 

 

November 2004 

 
Shipping Point And Market 

Inspection Instructions For 

Apricots 

These inspection instructions are specifically developed by the Fresh Products 

Branch to assist officially licensed inspectors in the interpretation and application of the 

U.S. Standards for Grades of Apricots Section 51.2925. 

These instructions do not establish any substantial rule not legally authorized by 

the official grade standards. This publication supersedes any previously issued 

inspection instructions. 

Refer to the General Inspection Instructions for additional information pertaining 

to date, inspection point, carrier, condition of carrier, lading, etc. that is not covered in 

this handbook. Reference to “General Inspection Instructions” in all Fresh Products 

Branch publications refers to any one or all of the following - General Shipping Point 

Inspection Instructions, General Market Inspection Instructions, or Fresh Fruit and 

Vegetable Certificate Writing Handbooks. 

Any portion of these instructions beginning with the section number §51.--- and 

followed by bold print are sections or portions of sections copied directly from U.S. 

standards. The U.S. Standards for Grades of Apricots are printed in the appendix of 

this handbook. All U.S. standards are available on the Internet under the USDA 

homepage. 

This replaces Market and Shipping Point Inspection Instructions for Apricots dated 

September 1955. 

November 2004 

This publication may be duplicated without authorization from USDA. 
i

Factors noted with (Q) are considered quality only. Factors noted with (C) are 

considered condition at market. Factors noted with (Q or C) may be quality or condition 

depending on the circumstances. Factors not designated do not pertain to either 

category. 

Table Of Contents 

REPRESENTATIVE SAMPLING ......................................................................... 1

SIZE OF SAMPLE ................................................................................................. 1

NUMBER OF SAMPLES ......................................................................................... 1

TOLERANCES AND APPLICATION OF TOLERANCES ................................... 1

APPLICATION OF TOLERANCES ............................................................................. 2

NOTESHEET AND CERTIFICATE ...................................................................... 3

PRODUCT ........................................................................................................... 3

NUMBER/TYPE OF CONTAINERS ........................................................................... 3

BRANDS/MARKINGS............................................................................................. 3

ORIGIN ............................................................................................................... 4

CONDITION OF PACK ........................................................................................ 4

TIGHTNESS OF PACK: .......................................................................................... 4

FACING .............................................................................................................. 4

PRESENCE OF WRAPS, ETC. ............................................................................ 5

GROSS OR NET WEIGHT .................................................................................. 5

TEMPERATURE OF PRODUCT ......................................................................... 5

SIZE ..................................................................................................................... 5

DEFECTS (QUALITY AND CONDITION) ............................................................ 6

BROWN DISCOLORED AREAS (C) .......................................................................... 6

BRUISING (C) ...................................................................................................... 7

CLEANNESS (Q) .................................................................................................. 8

COLOR (Q AND C) ............................................................................................... 8

GROUND COLOR (C) ........................................................................................ 8

BLUSH COLOR (Q) ........................................................................................... 8

FIRMNESS (C) ..................................................................................................... 8

FREEZING INJURY (C) .......................................................................................... 9

GROWTH CRACKS (Q) ......................................................................................... 9

HAIL MARKS (Q) ................................................................................................. 9

LIMB RUBS (Q) ................................................................................................. 10

MATURE (Q) ..................................................................................................... 10

RAIN CRACKS (Q) ............................................................................................. 10

RUSSETING (Q) ................................................................................................. 10

SCAB (Q) ......................................................................................................... 11
ii

SCALE (Q) ........................................................................................................ 11

SHAPE (Q) ....................................................................................................... 11

SHRIVELING (C) ................................................................................................ 12

SHOT HOLE FUNGUS (Q) ................................................................................... 12

SIMILAR VARIETAL CHARACTERISTICS (Q) ........................................................... 12

SKIN BREAKS AND CUTS (Q) .............................................................................. 12

SUTURES (Q) .................................................................................................... 12

SUNBURN (Q) ................................................................................................... 12

STORAGE INJURY (C) ........................................................................................ 12

WORMHOLES (Q) .............................................................................................. 12

DECAY (C) ....................................................................................................... 13

WASHINGTON STATE STANDARD FOR APRICOTS ..................................... 14

APPENDIX I-- U.S. GRADE STANDARDS ....................................................... 15

UNITED STATES STANDARDS FOR GRADES OF APRICOTS .................................... 15
1

REPRESENTATIVE SAMPLING 

The importance of obtaining representative samples cannot be over emphasized. 

Accurate certification is possible only if the samples examined are truly representative 

of the entire lot or accessible portion. All portions of a lot or load should receive the 

same attention in sampling regardless of the difficulty involved in reaching all layers or 

parts of a lot or load. Anytime the entire lot requested is not accessible for sampling, 

the inspection and certificate must be restricted to the accessible portion. 

Size of Sample 

The tolerances in the U.S. Standards for Grades of Apricots are determined on 

the basis of count. 

SHIPPING POINT 

In-Line Certification 

The minimum sample size for grades of apricots is 30 fruit for containers with 30 

fruit or more. For containers with less than 30 fruit the entire container must be 

examined. When examining apricots packed in trays, the samples must be taken 

representatively from each tray in the container. 

Stationary Lots 

 Examine a minimum of 50 apricots from containers with 50 or more fruit. The 

entire contents of containers shall be examined for packages with less than 50 fruit, 

regardless of quality or condition of the lot. Whenever defects exceed the container or 

lot tolerance in one or more samples, double the sample size to 100 or examine the 

entire contents of at least one of those packages. 

MARKET 

Examine a minimum of 50 apricots from containers with 50 or more fruit. The 

entire contents of containers shall be examined for packages with less than 50 fruit, 

regardless of quality or condition of the lot. Whenever defects exceed the container or 

lot tolerance in one or more samples, double the sample size to 100 or examine the 

entire contents of at least one of those packages. 

Number of Samples 

As a general rule a minimum of 1% of the lot must be examined. For lots of less 

than 300 packages a minimum of 3 samples must be examined. It is the inspector's 

responsibility to examine additional representative samples when the quality, condition, 

or size in samples is decidedly different to ensure an accurate description of the lot. 

Revised, May 2011, HU-155-2(a) 

Page 1, Apricots, Shipping Point and Market 

Inspection Instructions, November 2004 

****

****
2

TOLERANCES AND APPLICATION OF TOLERANCES 

§51.2928 Tolerances. 

In order to allow for variations incident to proper grading and 

handling the following tolerances are provided as specified: 

(a) Defects. 

(1) U.S. No. 1 grade. Not more than 10 percent, by count, of any lot 

may be below the requirements of this grade and provided that not 

more than 5 percent, shall be allowed for defects causing serious 

damage and further provided that not more than 1 percent, shall be 

allowed for decay. 

(2) U.S. No. 2 grade. Not more than 10 percent, by count, of any lot 

may be below the requirements of this grade, and not more than 1 

percent shall be allowed for decay. 

(b) Size. 

(1) If packages are marked with numerical count: Not more than 10 

percent of the samples in a lot may fail the one-quarter inch variation 

requirement designated in §51.2927 paragraph (a). 

(2) If packages are marked with minimum size: Not more than 10 

percent, by count, of the apricots in any sample may be below the 

minimum size specified. 

Defects U.S. No. 1 U.S. No. 2

1. Damage 10% - 

2. Serious Damage (included in 1) 5% 10% 

3. Decay (included in 1 and 2) 1% 1% 

Undersize (minimum diameter) 10% 10% 

Application of Tolerances 

§51.2929 Application of tolerances. 

Individual samples are subject to the following limitations: Provided, 

That the averages for the entire lot are within the tolerances 

specified for the grade.

Revised, May 2011, HU-155-2(b) 

Page 2, Apricots, Shipping Point and Market 

Inspection Instructions, November 2004 
2a

(a) For a tolerance of 10 percent or more; individual samples in any 

lot may contain not more than one and one-half times the tolerance 

specified, except that 1 decayed or 1 seriously damaged specimen 

may be permitted in any sample. 

(b) For a tolerance of less than 10 percent, individual samples in any 

lot may contain not more than double the tolerance specified, except 

that 1 decayed specimen may be permitted in any sample. 

Inserted, May 2011, HU-155-2(c) 

Page 2a, Apricots, Shipping Point and Market 

Inspection Instructions, November 2004 
BLANK
3

NOTESHEET AND CERTIFICATE 

Entries on the notesheet and certificate must be kept in a legible and accurate 

manner. It is mandatory that all information which appears on the certificate be 

supported by information on the notesheet. It is the responsibility of the inspector to 

ensure that all information is properly recorded. Notations shall be recorded so that 

anyone familiar with inspection procedures can interpret them and write a certificate. 

Also remember that notesheets and certificates are prima facie evidence and must be 

able to withstand legal scrutiny. 

Detailed instructions pertaining to date, inspection point, place of inspection, type 

of carrier, lading, etc., which are not covered by these instructions may be found in the 

General Inspection Instructions. Additional information and instructions may be given 

by your supervisor. 

Product 

The common name Apricot shall be used to describe this commodity in the 

product heading. Type may be reported in conjunction with apricots or may be reported 

in the “Product/Variety” section on the shipping point inspection certificates or in the “Lot 

ID” section on market notesheet and certificate. 

Number/Type of Containers 

The number of containers shall always be reported. In the market and at 

shipping point locations for stationary lot certification, the inspector shall always verify 

the container count provided by the applicant for each lot and report it as the 

“inspector’s count.” If the number of containers available for inspection does not match 

the application it is the inspector’s responsibility to confirm that the amount presented 

for inspection constitutes the lot. If an accurate count cannot be determined the 

inspector may report the count at someone else’s authority. However, the reason for 

doing so must be reported on the notesheet (e.g., numerous pallets with mixed 

product.) 

At shipping point locations for "days-run" certification the applicant generally 

provides a manifest for count and it is acceptable to use this for the number of 

containers. 

Apricots are usually packed and shipped in volume filled, or place pack fiber 

board cartons. 

Brands/Markings 

The brand, variety, size, count, grade, weight, point of origin and other important 

information appearing on the container should be reported on the notesheet in the 
4

"Brands/Markings" section. Only the brand name and other key markings necessary to 

properly identify the lot for certification should appear in this section on the certificate. 

Origin 

The inspector should not make a positive statement on their own authority, but 

when container markings list the state or country of origin, it should be quoted in the 

appropriate space on the notesheet and the certificate. If origin is not marked, it is the 

inspectors responsibility to make an effort to obtain this information from the applicant. 

This policy is necessary because some firms may use one mark on the same product 

packed in several states. The inspector can certify only to the marks and has no means 

of verifying what state or country the apricots are grown. 

CONDITION OF PACK 

Under this heading the following should be reported: 

• Tightness Of Pack 

• Facing 

• Presence Of Wraps, Etc. 

• Gross Or Net Weight 

Tightness Of Pack: 

The following terms should be used to describe tightness of pack in count packs, 

4-basket crates, lug boxes, or cartons. 

Very Tight: This pack is too tight for best results, usually causing more than the 

normal amount of bruising, depending upon firmness. 

Tight or Well Filled: This is the desirable condition of pack and means the 

container is sufficiently filled and the fruit are placed so that there is practically no 

movement within the container. 

Fairly Tight or Fairly Well Filled: This is the condition of the pack between 

“tight” and “slack.” There may be a slight movement of the fruit in the container. 

Slack: This means that there is free movement of the fruit in the container and 

the level of the fruit is below the top of the container. The amount of slackness should 

be reported in inches and half inches. 

Facing 

The following terms shall be used in describing types of facing other than 

“Jumble pack.” 

Ring Faced: This means the fruit is arranged in concentric rings within the 

container. 
5

Hand Faced: This means arranged in a smooth tight face with no pattern or 

regular arrangement. 

Form Faced: This means placed in a form and arranged by shaking. 

Sometimes called “shaker faced” but this term is not to be used on the certificate. 

Jumble Pack: Applies to packs where the fruit is simply poured into the 

container and no attempt has been made to arrange a pattern. 

Presence of Wraps, Etc.

It is the general practice to protect the fruit from cuts and bruises by the use of 

pads, collars and liners in the container. When any of these types of material are 

present, they should be reported under “Pack.” Paper liners, film liners, top layer film 

wrapped, excelsior pads, macerated paper pads, corrugated pads, collars, dividers, 

fillers, and shims shall be used to describe any material used to help prevent movement 

or abrasion of the fruit within a container. 

Gross or Net Weight

When requested to report gross or net weight the results shall be reported under 

the “Pack” heading. (See General Inspection Instructions.) 

TEMPERATURE OF PRODUCT 

Inspectors would not normally determine or report temperatures at shipping 

point. However, due to the importance of the pulp temperature of fresh fruits and 

vegetables when in transit or at destination, it is essential that the inspector accurately 

determine and report the temperature or range in temperatures on each lot. Pulp 

temperature should be reported regardless of the location of the product, whether in the 

carrier, warehouse, or stacked on the platform. Remember to pre-cool the thermometer 

in order to obtain true readings. Report all temperatures to the nearest whole degree. 

A minimum of three temperatures for each lot must be taken and recorded on the 

notesheet. More temperatures must be taken if the lot is abnormally cold, heated, or 

there is a specific request for temperature, and these must be reported in greater detail 

specifying location in lot or load. 

SIZE 

There is no specified minimum size for apricots in the Standards although one is 

often specified in connection with a sale. When specified, the diameter means the 

greatest dimension measured through the center of the fruit at right angles to a line 

running from the stem to the blossom end. When the size is not specified the minimum 

and maximum diameter shall be reported to the nearest 1/8 inch. Apricots packed with 
6

a specified minimum diameter are restricted to the tolerance for undersize. When 

apricots are packed by numerical count the size shall not vary more than 1/4 inch in 

diameter and shall be reported as “Fairly Uniform.” If the variation in size is more than 

1/4 inch it shall be reported as “Irregular.” 

§51.2928 Tolerances... (b) Size. (1) If packages are marked with 

numerical count: Not more than 10 percent of the samples in a lot 

may fail the one-quarter inch variation requirement designated in 

§51.2927 paragraph (a). 

(2) If packages are marked with minimum size: Not more than 10 

percent, by count, of the apricots in any sample may be below the 

minimum size specified. 

§51.2934 Diameter. "Diameter" means the greatest diameter, 

measured through the center of the apricot, at right angles to a line 

running from the stem to blossom end. 

DEFECTS (QUALITY AND CONDITION) 

Statements pertaining to freshness, maturity, shape, color, the amount and type 

of defects, and the amount of decay are shown under the appropriate headings. 

Factors noted with (Q) are considered as QUALITY only (Quality, sometimes 

referred to as "permanent" defects, means defects which do not change during 

storage or shipment (shape, scars, etc.). 

Factors noted with (C) shall be reported as CONDITION on market certificates. 

(Condition defects are defects which are subject to change during shipment or 

storage, including but not limited to bruising, discoloration, shriveling and decay.) 

Those factors noted with (Q or C) may be considered as QUALITY or 

CONDITION, depending on the circumstances. 

The dimensions given for these defects are based on an apricot with a diameter 

1-7/8 inches (4.8 cm). Correspondingly larger or smaller dimensions are allowed on 

larger or smaller apricots. 

Brown Discolored Areas (C) 

Brown discolored areas (sometimes referred to as roller damage) are scored as 

damage and serious damage when exceeding the following scoring guides: 

Damage when discoloration exceeds 10% of the surface of the fruit. 
7

Serious damage when discoloration exceeds 1/3 of the surface of the fruit. 

Bruising (C) 

Bruising may occur any where on the fruit. Bruises may occur from rough 

handling in the harvesting and packing process and in transit. All apricots, which are 

materially or seriously bruised, should be scored as: 

§51.2932 Damage...(h) "Bruises" when: 

(1) The flesh is discolored deeper than one-eighth of an inch (3.1 

mm); or, 

(2) Any bruise causing discoloration exceeding the area of a circle 

three-eighths inch (9.5 mm) in diameter; or, 

(3) An aggregate of lesser bruises detracting from the appearance, 

edible or shipping quality of the apricot as much as paragraph (h) (1) 

or (2) of this section. 

§51.2933 Serious damage...(h) "Bruises" when: 

(1) The flesh is discolored deeper than three-sixteenths of an inch 

(4.8 mm); or, 

(2) Any bruise causing discoloration exceeding the area of a circle 

five-eighths inch (15.9 mm) in diameter; or, 

(3) An aggregate of lesser bruises detracting from the appearance, 

edible or shipping quality of the apricot as much as paragraph (h) (1) 

or (2) of this section. 

When bruising is excessive it is important to describe as to where it occurs in the 

package, and the degree of firmness of the fruit it affects. 

Bruising is sometimes mistaken for decay. To distinguish the bruising from 

decay, it is necessary to remember that in bruising the flesh has a mottled brown and 

white appearance and the skin is not browned, whereas in decay, both skin and flesh 

are brown. The shade varies with the kind of rot. 
8

Cleanness (Q) 

When an apricot shows dirt or spray residue present to the extent that it is readily 

apparent in the process of grading and handling, it should be scored as a defect. 

Apricots of U.S. No. 1 grade are required to be free from damage by dirt meaning 

“practically no dirt.” 

§51.2932 Damage...(d) "Dirt" including spray residue appearing to 

the extent that it is readily apparent. 

In the U.S. No. 2 grade they are required to be free from serious damage by dirt 

or other foreign matter, meaning not seriously affecting the appearance. 

§51.2933 Serious damage...(d) "Dirt" including spray residue which 

is readily apparent and seriously affects the appearance. 

Color (Q and C) 

Blush color and ground color are the two types of color used when describing 

apricots. 

Ground color (C)

Refers to the under color of the fruit, and has no relation to the surface blush or 

red color of the fruit. Ground color may be described as light green, turning yellow, 

yellow, orange or deep orange. Ground color will change as the fruit ripens, therefore 

being a condition factor. 

Blush Color (Q)

Blush color refers to the red or blush color usually occurring over the sunexposed cheeks. There are no blush or red color requirements in either grade, but it is 

desirable to report blush and red color when present and the amount of surface 

covered. The amount of blush color will not change in transit, therefore being a quality 

factor. 

Firmness (C) 

The U.S. No. 1 and U.S. No. 2 grades require apricots to be “not soft.” The 

following terms shall be used to describe the firmness: 

Hard: means practically unyielding to moderate hand pressure, except a slight 

yielding may occur on the tip of the suture. 
9

Firm: means softening of the suture and/or tips and from a slight to distinct 

springiness according to the variety. 

Firm ripe: means the flesh of the fruit yields readily to more than slight pressure. 

Ripe: means the fruit yields readily to slight pressure and is desirable for 

immediate consumption. 

Soft: means the flesh of the fruit is mushy, and scored as serious damage 

against each grade. 

Fruit having only soft tips are not to be scored as soft but shall be scored 

as damage or serious damage by bruising if sufficient volume of the flesh is 

affected. 

Freezing Injury (C) 

Freezing injury may be characterized by the water-soaked appearance of the 

flesh or around the stone, brown spots developing on the skin, or dry and mealy flesh. 

Refer to General Inspection Instructions for reporting freezing injury. 

Growth Cracks (Q) 

Score growth cracks as damage and serious damage when: 

§51.2932 Damage... (a) "Growth cracks" which are unhealed or when 

well healed and over three-eighths of an inch (9.5 mm) in length. 

§51.2933 Serious damage... (a) "Growth cracks" which are unhealed 

or when well healed and over one-half inch (12.7 mm) in length. 

Hail Marks (Q) 

Hail marks should be scored as: 

§51.2932 Damage. (g) "Hail" when the skin has been broken or 

when not shallow and superficial or more than three-eighths inch 

(9.5 mm) in diameter in the aggregate. 

§51.2933 Serious damage. (g) "Hail" when the skin has been broken 

or when more than three-sixteenths (4.8 mm) of an inch deep or more 

than one-half inch (12.7 mm) in diameter in the aggregate. 
10

Limb Rubs (Q) 

Limb rubs generally appear as brown to black scars which are caused from 

rubbing on adjacent limbs, twigs. Score limb rubs as damage and serious damage 

when: 

§51.2932 Damage...(b) "Limb rubs" which are smooth and shallow 

and are more than one-fourth inch (6.4 mm) in diameter. 

§51.2933 Serious damage...(b) "Limb rubs" which are smooth and 

shallow and are more than one-half inch (12.7 mm) in length. 

Mature (Q) 

All grades require apricots to be mature. Factors determining maturity are: 

sweetness and palatability of chewed flesh; properly filled out, especially over the 

shoulders; ground color turning from dark green to lighter green, either yellowish or 

whitish color. 

§51.2930 Mature. 

"Mature" means having reached the stage of development, which will 

insure a proper completion of the ripening process. 

Rain Cracks (Q) 

Occasionally rain cracks occur following rains. They should be scored as grade 

defects except when they occur merely as a few, fine, well-healed checks that do not 

materially affect the appearance. 

Russeting (Q) 

Russeting appears as reddish to brown in color. Score russeting as damage and 

serious damage when: 

§51.2932 Damage... (c) "Russeting" which is reddish to brown in 

color and exceeds 10 percent of the surface or thick, rough, and very 

dark and exceeds 5 percent of the surface. 
11

§51.2933 Serious damage... (c) "Russeting" which is reddish to 

brown in color and exceeds one-third of the surface or thick, rough, 

and very dark and exceeds 15 percent of the surface. 

Scab (Q) 

Scab appears as small, round, olive-green to black spots. They are most 

common near the stem end on the side of the fruit exposed to the sun. They may 

merge to form large, irregular blotches that turn velvety, dark olive-green or black. 

Score scab as damage and serious damage when: 

§51.2932 Damage...(e) "Scab" spots when cracked or aggregating 

more than three-eighths inch (9.5 mm) in diameter. 

§51.2933 Serious damage...(e) "Scab" spots when cracked or when 

well healed and aggregating more than one inch (2.5 cm) in diameter. 

Scale (Q) 

Scale is a small flat type insect that adheres to the skin of the fruit. Scale marks 

may remain after the insect is gone. Scale and scale marks shall be scored as damage 

and serious damage when: 

§51.2932 Damage... (f) "Scale" occurring as scale insects, scale 

marks, or similar marks which are heavily concentrated or are 

scattered and aggregating more than one-fourth inch (6.4 mm) in 

diameter. 

§51.2933 Serious damage... (f) "Scale" occurring as scale insects, 

scale marks, or similar marks aggregating more than one-half inch 

(12.7 mm) in diameter. 

Shape (Q) 

Well formed is the minimum requirement for U.S. No. 1: meaning, “having the 

shape characteristic of the variety.” There are no requirements for shape in the U.S. 

No. 2 grade. 

§51.2931 Well formed. "Well formed,” means having the shape 

characteristic of the variety. 
12

Shriveling (C) 

When an apricot shows material shriveling, it should be scored as a defect. 

Shot Hole Fungus (Q) 

At first appearance this injury resembles San Jose scale in that it appears as 

small red circles surrounding a light dot. It should be scored as a defect when it 

materially injures the appearance of a fruit. This will usually permit one or two fairly 

large dark colored marks or their equivalent in smaller marks. 

Similar Varietal Characteristics (Q) 

All grades shall consist of apricots of one variety. Dissimilar varieties mixed in a 

container should be scored as grade defects. 

Skin Breaks and Cuts (Q) 

Skin breaks and cuts should be scored against the 5% tolerance for serious 

damage in the U.S. No. 1 Grade: This includes punctures, box cuts and torn skin in the 

stem basin whether healed or unhealed. 

Sutures (Q) 

Sutures, which are of abnormal depth, or which are split, or which cause the 

apricot to be so misshapen that it could not be considered well formed, should be 

scored as a grade defect. 

Sunburn (Q) 

Sunburn should be scored as a defect of U.S. No. 1 when it materially changes 

the normal color of the fruit or causes blistering or cracking. 

Storage Injury (C) 

When apricots are held in cold storage for excessively long periods, they lose 

their natural bright appearance, become dry and mealy and eventually have an 

astringent flavor. In addition, they may develop breakdown, the first indication of which 

may be mealiness or a water soaked appearance of the flesh around the pit. In late 

stages the water soaked regions become larger and turn brown. Brown spots may also 

develop on the skin. Do not use the term “storage injury” on certificates. The injury 

should be described. 

Wormholes (Q) 

Wormholes should be scored against the tolerance for serious damage. 
13

Decay (C) 

The U.S. No. 1 and U.S. No. 2 grades have a 1% tolerance for decay. 

Do not report the type of decay on the certificate. However, when decay is in 

excess of the tolerance, report the degree and advancement as: early, moderate, or 

advanced. Refer to General Inspection Instructions. 
14

Washington State Standard For Apricots 

The Washington State Standards for Apricots contain the following requirements 

that are different than those in the U.S. Standards for Apricots: 

The Washington No. 1 grade requires “free from damage by skin breaks” instead 

of “free from skin breaks.” Under this requirement punctures not over 3/16 of an inch in 

diameter and stem pulls not over 3/8 inch in diameter are permitted. 

The 5% tolerance for serious damage in the Washington No. 1 grade is restricted 

to insect injury only. 

Sizes of apricots are reported in 1/8-inch variation. 

There is no requirement in the state grade that minimum size, count or a 

description of pack must be marked on the containers. 

Size classifications for small and large are provided. 

A combination grade is provided. 

Grade may be determined by count but undersize must be determined by weight 

when the Washington State grade is used. 

Additional tolerance of 10% is allowed for damage by bruising but not seriously 

damaged by bruising. 
15

Appendix I-- U.S. Grade Standards 

United States Standards For Grades Of Apricots 

Effective October 28, 1994 

Grades 

51.2925 U.S. No. 1. 

51.2926 U.S. No. 2. 

Marking and Packing Requirements 

51.2927 Marking and packing requirements. 

Tolerances 

51.2928 Tolerances. 

Application of Tolerances 

51.2929 Application of tolerances. 

Definitions 

51.2930 Mature. 

51.2931 Well formed. 

51.2932 Damage. 

51.2933 Serious damage. 

51.2934 Diameter. 

Grades 

§51.2925 U.S. No. 1.

"U.S. No. 1" shall consist of apricots of one variety which are mature but not soft, overripe, or shriveled 

and which are well formed, free from decay, cuts, skin breaks, worm holes and free from damage caused 

by limb rubs, russeting, growth cracks, dirt, scab, scale, hail, bruises, disease, insects or mechanical or 

other means. For tolerances see §51.2928. 

§51.2926 U.S. No. 2.

"U.S. No. 2" shall consist of apricots of one variety which are mature but not soft, overripe or shriveled 

and which are free from decay, cuts, skin breaks, and worm holes and from serious damage caused by 

limb rubs, growth cracks, dirt, scale, hail, bruises, disease, insects or mechanical or other means. For 

tolerances see §51.2928. 

Marking and Packing Requirements 

§51.2927 Marking and packing requirements.

The minimum size or numerical count of the apricots in any package shall be plainly labeled, stenciled, or 

otherwise marked on the package. 

(a) Numerical count. When the numerical count is used the fruit in any sample shall not vary more than 

one-fourth inch in diameter. See §51.2928 (b) Size for tolerances. 

(b) Minimum size. "Minimum size" refers to the diameter of the smallest apricot in the package. It shall 

be stated in terms of whole and eighth inches, as 1-1/2 inches min., 1-5/8 inches min., etc., in accordance 

with the facts. 

Tolerances 

§51.2928 Tolerances.

In order to allow for variations incident to proper grading and handling the following tolerances are 

provided as specified: 

(a) Defects.

(1) U.S. No. 1 grade. Not more than 10 percent, by count, of any lot may be below the requirements of 

this grade and provided that not more than 5 percent, shall be allowed for defects causing serious 

damage and further provided that not more than 1 percent, shall be allowed for decay. 

(2) U.S. No. 2 grade. Not more than 10 percent, by count, of any lot may be below the requirements of 

this grade, and not more than 1 percent shall be allowed for decay. 

(b) Size.
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(1) If packages are marked with numerical count: Not more than 10 percent of the samples in a lot may 

fail the one-quarter inch variation requirement designated in §51.2927 paragraph (a). 

(2) If packages are marked with minimum size: Not more than 10 percent, by count, of the apricots in any 

sample may be below the minimum size specified. 

Application of Tolerances 

§51.2929 Application of tolerances.

Individual samples are subject to the following limitations: Provided, That the averages for the entire lot 

are within the tolerances specified for the grade. 

(a) For a tolerance of 10 percent or more; individual samples in any lot may contain not more than one 

and one-half times the tolerance specified, except that 1 decayed or 1 seriously damaged specimen may 

be permitted in any sample. 

(b) For a tolerance of less than 10 percent, individual samples in any lot may contain not more than 

double the tolerance specified, except that 1 decayed specimen may be permitted in any sample. 

Definitions

§51.2930 Mature.

"Mature" means having reached the stage of development, which will insure a proper completion of the 

ripening process. 

§51.2931 Well formed.

"Well formed,” means having the shape characteristic of the variety. 

§51.2932 Damage.

"Damage" means any specific defect defined in this section; or an equally objectionable variation of any 

one of these defects, any other defect, or a combination of defects, which materially detracts from the 

appearance, or the edible or shipping quality of the apricot. The dimensions given for these defects are 

based on an apricot with a diameter 1-7/8 inches (4.8 cm). Correspondingly larger or smaller dimensions 

are allowed on larger or smaller apricots. The following specific defects shall be considered as damage. 

(a) "Growth cracks" which are unhealed or when well healed and over three-eighths of an inch (9.5 mm) 

in length. 

(b) "Limb rubs" which are smooth and shallow and are more than one-fourth inch (6.4 mm) in diameter. 

(c) "Russeting" which is reddish to brown in color and exceeds 10 percent of the surface or thick, rough, 

and very dark and exceeds 5 percent of the surface. 

(d) "Dirt" including spray residue appearing to the extent that it is readily apparent. 

(e) "Scab" spots when cracked or aggregating more than three-eighths inch (9.5 mm) in diameter. 

(f) "Scale" occurring as scale insects, scale marks, or similar marks which are heavily concentrated or 

are scattered and aggregating more than one-fourth inch (6.4 mm) in diameter. 

(g) "Hail" when the skin has been broken or when not shallow and superficial or more than three-eighths 

inch (9.5 mm) in diameter in the aggregate. 

(h) "Bruises" when: 

(1) The flesh is discolored deeper than one-eighth of an inch (3.1 mm); or, 

(2) Any bruise causing discoloration exceeding the area of a circle three-eighths inch (9.5 mm) in 

diameter; or, 

(3) An aggregate of lesser bruises detracting from the appearance, edible or shipping quality of the 

apricot as much as paragraph (h) (1) or (2) of this section. 

§51.2933 Serious damage.

"Serious damage" means any specific defect defined in this section; or an equally objectionable variation 

of any one of these defects, any other defect, or a combination of defects, which seriously detracts from 

the appearance, or the edible or shipping quality of the apricot. The dimensions given for these defects 

are based on an apricot with a diameter of 1-7/8 inches (4.8 cm). Correspondingly larger or smaller 

dimensions are allowed on larger or smaller apricots. The following specific defects shall be considered 

as serious damage: 

(a) "Growth cracks" which are unhealed or when well healed and over one-half inch (12.7 mm) in length. 

(b) "Limb rubs" which are smooth and shallow and are more than one-half inch (12.7 mm) in length. 

(c) "Russeting" which is reddish to brown in color and exceeds one-third of the surface or thick, rough, 

and very dark and exceeds 15 percent of the surface. 

(d) "Dirt" including spray residue which is readily apparent and seriously affects the appearance. 

(e) "Scab" spots when cracked or when well healed and aggregating more than one inch (2.5 cm) in 

diameter. 
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(f) "Scale" occurring as scale insects, scale marks, or similar marks aggregating more than one-half inch 

(12.7 mm) in diameter. 

(g) "Hail" when the skin has been broken or when more than three-sixteenths (4.8 mm) of an inch deep 

or more than one-half inch (12.7 mm) in diameter in the aggregate. 

(h) "Bruises" when: 

(1) The flesh is discolored deeper than three-sixteenths of an inch (4.8 mm); or, 

(2) Any bruise causing discoloration exceeding the area of a circle five-eighths inch (15.9 mm) in 

diameter; or, 

(3) An aggregate of lesser bruises detracting from the appearance, edible or shipping quality of the 

apricot as much as paragraph (h) (1) or (2) of this section. 

§51.2934 Diameter.

"Diameter" means the greatest diameter, measured through the center of the apricot, at right angles to a 

line running from the stem to blossom end.