United States 

Department of 

Agriculture 

Agricultural 

Marketing 

Service 

Fruit and 

Vegetable 

Programs 

Fresh Products 

Branch

Bananas 

Market Inspection Instructions 

 

 April 2004 

 

 Previously 

 January 1973 
Market Inspection Instructions 

for Bananas 

These inspection instructions are specifically developed by the Fresh Products 

Branch to assist officially licensed inspectors in the examination and inspection of 

bananas. They are intended to provide useful information and guidelines to facilitate 

inspection and marketing of bananas. 

There are no U.S. grade standards for bananas. These instructions provide 

guidelines and definitions which will serve as a common language for the Inspection 

Service in the inspection and certification of bananas. 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. 

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

This replaces Market Inspection Instructions for January 1966. Reformatted May 

2003, previously January 1973. 

April 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 

GENERAL ............................................................................................................ 1

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

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

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

NOTESHEETS AND CERTIFICATE .................................................................... 1

PRODUCT ........................................................................................................... 2

NUMBER/TYPE OF CONTAINERS ........................................................................... 2

BRANDS/MARKINGS............................................................................................. 2

ORIGIN ............................................................................................................... 3

CONDITION OF PACK ........................................................................................ 3

TEMPERATURE OF PRODUCT ......................................................................... 3

SIZE ..................................................................................................................... 4

QUALITY AND CONDITION FACTORS ............................................................. 6

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

CHILLING & FREEZING (C) ................................................................................... 7

FREEZING ....................................................................................................... 8

REPORTING CHILLING AND FREEZING INJURY ..................................................... 9

DISCOLORATION (Q & C) ..................................................................................... 9

OVERHEATING (C) ............................................................................................... 9

RIPENESS ......................................................................................................... 10

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

DOUBLES ...................................................................................................... 11

DECAY (C) ....................................................................................................... 11

SCORING/REPORTING DECAY ......................................................................... 12

GRADE .............................................................................................................. 13
1

GENERAL 

Bananas are grown in practically all the moist tropical countries where they 

constitute one of the principal foods. They are commercially grown in Central and 

South America and the West Indies. 

There are no U.S. grade standards for bananas. However, the following 

guidelines shall be used for the inspection and certification of bananas. 

When inspecting bananas, do not use the terms “Grade Defects,” “Injury,” 

“Damage,” or “Serious Damage.” Furthermore, do not use terms such as “materially” or 

“seriously affecting the appearance,” as these terms are generally used in the general 

definitions of damage and serious damage. Describe the objectionable factors in terms 

of color, area affected and depth, etc. 

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 

Bananas shall be inspected on the basis of count. The sample size shall be a 

minimum of 50 count (50 individual bananas) for packages containing 50 or more 

specimens. The entire contents of the container shall be the sample size for packages 

with less than 50 specimens. 

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. 

NOTESHEETS 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 
2

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 “Bananas,” shall be used to describe this commodity in the 

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

reported in the “Lot ID” section on market notesheet and certificate. 

“Bananas” shall be used to describe this commodity in the “Product” heading. 

Type may be reported in the “Brands/Markings” section on the notesheet and certificate. 

Type may refer to the color, pack or size. 

The term “Bananas” refers to the yellow type. “Plantains,” “Manzanos,” “Red 

Bananas,” or “Apple Banana,” etc., should be so designated to distinguish them from 

regular yellow bananas. 

Bananas are commercially packed as fingers, clusters, hands or in a combination 

of clusters and hands. A finger is a single banana. A cluster is at least two but not 

more than seven fingers attached to the crown (cut portion of stalk). A hand is eight or 

more fingers attached to the crown. Most shipments consist of hands or combinations 

of hands and clusters. Plantains are generally packed as fingers. 

Number/Type of Containers 

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

Bananas may be packed in a variety of containers, sizes, and counts. Bananas 

are generally packed in 40 pound cardboard 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 
3

“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 bananas were grown. 

CONDITION OF PACK 

A description of the type and location of pads and liners should be shown under 

the “Pack” heading. Liners may be of film or paper and may cover some or all of the 

inner walls of the container. 

The following terms should be used in describing the filling of containers: 

(a) Well filled - means that the container is sufficiently filled to prevent 

movement of the product within the container. 

(b) Fairly well filled - means the filling is not ideal but is still tight enough to 

prevent injury to the product under normal handling conditions. 

(c) Slack - This term is to be used when the pack cannot be described with 

any of the preceding terms, but should never be used without describing 

the slackness in fractions of an inch or in inches. 

The most frequently used banana container is the 40-pound net carton. Bananas 

are generally packed in the form of cut “clusters and hands” in closed cartons. The 

cartons may be continuous (one unit) or may contain a cardboard inlay which divides 

the carton into two compartments. Plantains are generally shipped as single fingers 

shipped in 40-pound cartons. 

Weight is seldom in question; however, whenever gross or net weight is 

requested refer to the General Market Inspection Instructions for detailed instructions. 

TEMPERATURE OF PRODUCT 

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, 
4

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 3 temperatures for each lot must be taken and recorded on the 

notesheet. Since bananas are extremely susceptible to injury from exposure to either 

low or high temperatures, take more than the usual number of temperatures for other 

products. More temperatures shall be taken if the lot is abnormally cold, heated, or 

there is a specific request for temperature. If chilling or heating is in question, and the 

conveyance doors are closed, it may be desirable to note air temperatures in the car or 

trailers in addition to product temperatures. 

SIZE 

Statements in reference to size apply only to fingers, even if they are in the form 

of clusters or hands. The size of fingers should be described in terms of length and 

fullness. Fullness refers to the roundness of the finger, the amount of pulp between the 

peel. The terms used to describe fullness are thin, medium full or full. The terms 

small, medium or large refer to the length of fingers. The following should be used as 

a guide for terms applied to length of fingers: 

Length in inches

Small up to 5-1/2 

Medium Over 5-1/2 to 8 

Large Over 8 
5
6

Bananas are generally slightly to decidedly curved. The length is the overall 

length of the finger measured along the line of the outer curve from blossom end to end 

of pulp. Measurement can best be accomplished with a flexible ruler or by a known 

finger span length or by marking the overall length on a flat surface, where it can be 

accurately measured to determine the length of the finger. 

QUALITY AND CONDITION FACTORS 

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. 

There are no U.S. grade standards for bananas. However, the following 

guidelines shall be used for the inspection and certification of bananas. 
7

As a general policy, only those factors which are serious enough to affect the 

salability of the product should be reported on the certificate. Note any insect injury, 

scarring, sunburn, chemical, mechanical or other means which affect the appearance of 

the finger. Slight superficial injuries should not be noted. Any defect that causes injury 

to the pulp of the banana should be considered as affecting the shipping or edible 

quality of the banana. 

Bruising (C) 

Bruising is usually not a problem with green fruit but as ripening advances 

bananas become progressively softer and will readily bruise if handled improperly. 

Bruising of turning or ripe fruit may result in discolored pulp without any visible peel 

injury. 

Note any bruising which affects the appearance, shipping or edible quality of the 

bananas. When reporting bruising, the inspector should also mention the ripeness of 

affected fruit, location in container and location of containers in the shipment. 

Chilling & Freezing (C) 

Chilling is a form of peel injury caused by low but not freezing temperatures. 

Chilling and freezing of bananas are separate conditions and should not be confused. 

Chilling affects both green and ripe bananas, but less mature and thin fruits are 

more susceptible to low temperatures than more mature full fruits of the same variety. 

The extent of chilling depends on both the temperature and length of exposure. Twelve 

hours exposure at any temperature below 45° F in still air generally causes injury 

sufficient to affect marketability of fruit, regardless of the stage of ripeness when 

exposed. Exact upper limits of chilling temperatures are not sharply defined but vary 

according to the variety, condition of fruit and duration of exposure. 

The market value of bananas depends to a great extent upon their appearance, 

regardless of eating quality. The fruit may be very slightly chilled externally, due to 

exposure to while being unloaded, but this has no effect other than to retard the ripening 

process, and is of little importance. In cold weather, work rapidly and do not keep the 

conveyance doors open longer than absolutely necessary. 

Chilling mainly affects the peel in which certain cells are killed. The dead cells 

darken and give the peel a characteristic smoky or dull-yellow appearance after ripening 

rather than a bright yellow color. Although chilled fruit has a poor appearance when 

ripened, flavor and consistency may differ little from that of normal fruit if chilling is not 

severe. No mention should be made of chilling injury unless the injury is of sufficient 

extent to be of importance. For instance, if contents of top layer cartons adjacent doors 

show some indication of injury, and the balance of the load is free from injury, such a 

circumstance would be of little importance. Chilling will generally affect, to a greater 

degree, the more exposed portions of the load. 
8

Chilling of green fruit: On breaking the fruit the latex (vascular bundle juices) 

exudes reluctantly, if at all, and has a tendency to be clear rather than milky or cloudy in 

appearance. This condition of the latex is not, however, brought about solely by chilling. 

At slightly advanced stages of ripening, even before yellow color appears, the latex also 

becomes clear and no longer flows freely. In the case of severely chilled bananas, dark 

green water-soaked areas, varying in size from small spots to the entire surface of fruit, 

are readily noticed on the peel before darkening sets in. 

Chilling of turning and ripe fruit: On turning and ripe fruit the effect of chilling 

is not immediately apparent. The characteristic dull color does not appear until after the 

fruit is exposed to warmer temperatures. Chilling causes a dullness of the peel and also 

increases sensitivity to handling. Chilled bananas will often show finger marks and 

develop discolored areas where fruit has come into contact with packing material or 

other objects. 

Whenever the term “chilling injury” is used on the certificate, a description 

of the condition of the bananas shall always be given. 

Examples of chilling statements: 

1. In upper 2 layers of load between doors and top layer cartons in remainder of 

load, nearly all green bananas, upon breaking, show comparatively dry skins 

with brown discoloration of vascular bundles and practically no exudation of 

juice, which is characteristic of chilling injury. (Follow with description of 

remainder of fruit.) 

2. (Finger pack in ripening room.) In most cartons throughout the room green 

fruit shows slight to severe, mostly slight chilling injury. Riper fruit generally 

shows severe chilling injury with skins slate color to dark brown and dry, with 

flavorless flesh, location indicating chilling occurred after packing, but not in 

present location. (Follow with description of remainder of fruit.) 

3. In all cartons adjacent doors and in upper 2 layers of cartons in 3 stacks each 

side of doorway, nearly all bananas show comparatively dry skins with brown 

discoloration of vascular bundles and practically no exudation of juice, which 

is characteristic of chilling injury. 

If the inspector is unable to determine the cause of the discoloration, or is 

unsure if the defect is actually “chilling injury,” then he/she shall describe the 

defect as discoloration (not chilly injury) on the certificate. 

Freezing

Freezing is caused by temperatures low enough to cause ice formation in the 

tissues. Frozen bananas have absolutely no commercial value because they turn black 

externally when exposed to warmer temperatures and will not ripen. 

The term “frozen” is only to be used when ice crystals are present. The term 

“Freezing injury” should be used when it is evident that the bananas have been frozen, 

but is not in a frozen condition at time of inspection. 
9

Reporting Chilling and Freezing Injury

When reporting chilling or freezing injury it is important to give the following 

information: 

• Record pulp temperatures taken at various locations. 

• Determine and record the extent of the injury in the load. 

• Determine and record the degree to which individual specimens are affected. 

• Describe the pattern of chilling or freezing injury in clear concise terms. 

When the location of injury indicates where or when the injury occurred, it should 

be reported in the chilling/freezing statement. For example: “Chilling injury so located 

as to indicate chilling injury occurred after packing, but not in present location.” 

Discoloration (Q & C) 

Discoloration of the peel may appear as a reddish bronze, rust, slate, brown or 

black color and may be caused by many factors, including but not limited to insect, 

rough handling, growing conditions, chilling and overheating. (See Chilling injury and 

Overheating sections for specific instructions.) 

Black or dark brown leathery scars that usually do not penetrate the peel but 

may cause it to adhere to underlying flesh. This type of scar occurs on the outer 

(convex) side of fingers and generally is caused by rubbing of adjacent fingers as stalks 

are conveyed from plantation to packinghouse. 

Light or dark brown discoloration, which is usually mottled or streaked and 

covers from one side to all sides of a finger. This type of discoloration is confined to the 

epidermis of the peel. If this type of discoloration is not severe enough to report on the 

basis of individual fingers, it may be reported as affecting the general appearance of 

clusters or hands and reported in the “Other” section of the certificate. 

A light reddish cast on the peel is called “red rust” by the trade and is caused 

by thrips. This type of discoloration does not change appreciably as the fruit ripens and 

is not objectionable unless very severe. Bananas affected by thrips initially appear as 

water soaked smoky areas between adjacent fruit where the thrips feed. In later stages 

these areas may become rusty red to dark brown or black, and is confined to areas 

where the fingers are touching. This type of discoloration does not change appreciably 

as the fruit ripens and is not objectionable unless very severe. 

Overheating (C) 

Bananas that have been overheated or “cooked” (trade term) are drastically 

reduced in market value and must be disposed of promptly. Overheated bananas will 

not develop the desired bright color and good flavor. Instead the fruit has a flat flavor 

and deteriorates rapidly. Usually overheated fruit will become abnormally soft while 

turning from green to yellow and will show a characteristic dull grayish tint, with the skin 
10

becoming excessively brittle, causing the fingers to separate easily from the cut stalk. 

These conditions are soon followed by the appearance of numerous brown spots 

resembling those present on soft ripe fruit. To help distinguish discoloration from 

overheating from other causes, it is recommended to cut the affected banana 

lengthwise to examine the internal pulp. Bananas affected by overheating often show a 

brownish to grayish discoloration emanating from the center of the pulp outward. The 

actual degree of overheating injury will depend upon the conditions to which the fruit 

has been subjected. 

Overheating injury shall be reported by the individual finger, and each defect 

shall be reported separately. Do not use the term “overheating” on the certificate. 

Ripeness 

Under “Condition” refer to the stage of ripeness, as indicated by the color of the 

fruit. (While the size of the finger is related to the stage of growth and maturity, it is 

reported to better advantage under “Size.”) It is usually desired that the fruit arrive at 

destination in green condition. When bananas arrive at destination with higher stages 

of ripeness, they will have a reduced shelf life, and the shipment must be disposed of 

within a short period, and if ripe, there may be considerable damage due to bruising and 

crushing of the fruit. Such condition may be reported either in terms of approximate 

number of cartons showing certain stages of ripeness or in fractional portions of the 

load. 

When reporting ripeness, the terms green, turning yellow and ripe may be used 

in most cases. In some cases it may be desirable to be more specific and report 

degrees of ripeness. 

The following is a list of degrees of ripeness included in each stage: 

GREEN 1. Green 

2. Light green, breaking slightly toward 

yellow. 

TURNING YELLOW 3. Yellowish-green, more green than yellow. 

4. Greenish-yellow, more yellow than green. 

RIPE 

5. Yellow with green tips. 

6. Yellow. 

7. Yellow, flecked with brown. 

 (For color illustrations of above stages see Banana Color Chart C-I.) 
11

Examples: 

(1) Most fingers in approximately 1/2 of cartons are green, in remainder of 

cartons fingers are turning yellow. 

(2) In most cartons fingers are green to light green, in some cartons 

yellowish-green to yellow with green tips. 

(3) In nearly all cartons fruit is yellowish-green to yellow and generally soft. 

(These conditions plus high temperatures would indicate overheating.) 

(4) Fruit in most cartons are green, in some cartons fruit is mostly yellowishgreen to yellow with entire contents of a few cartons yellow flecked with 

brown. 

Bananas are shipped from the plantation in a green condition and generally will 

arrive at the wholesaler’s warehouse in the same condition if properly handled. Upon 

arrival at the warehouse the bananas are placed in airtight, humidity and temperature 

controlled rooms called “ripening rooms.” 

Ethylene gas is often artificially administered to control the speed of ripening. 

The most desirable temperature range for ripening with ethylene lies between 58° and 

64°F. The inspector should never work in ripening rooms where ethylene gas is 

being used. The gas is flammable and under certain conditions EXPLOSIVE. 

Shape (Q) 

Consider the shape of the finger on its own or as a component part of the cluster 

or hand. The term well formed should be used for fingers having normal curvature and 

proportion and lying within the natural contour of the hand. 

Misshapen should be used for those fingers which are twisted, stunted, or 

otherwise deformed so that the normal contour of the cluster or hand is destroyed. 

Doubles

Two bananas joined together shall be counted as one fruit and scored as 

“doubles.” 

Decay (C) 

When dead ripe, bananas invariably become spotted with small brown specks 

called Anthracnose. Being so closely related to advanced ripeness, these specks 

should be mentioned in connections with stages of ripeness. When in the early stage, 

merely describe the condition and appearance of the fruit without mentioning the 

specific nature of the spots. Parties connected with the banana industry would consider 

a report too technical if such spots were reported as Anthracnose. In extreme cases, 

the spots may become very large and slightly sunken, covering practically the entire 
12

surface, and the characteristic pink spores are developed. In this condition the fruit is 

commercially worthless and should be reported as decay. 

Black Rot of bananas is caused by the same fungus (Thielaviopsis) that causes 

Black Rot of pineapples. Infections of the fungus take-place at the plantation. Green 

bananas usually do not show Black Rot until they begin to turn yellow in transit or in 

ripening rooms. 

First evidence of Black Rot of the fruit is a pliable, black discoloration of the peel 

at the neck of the finger. This discoloration is of irregular shape and without any definite 

margin. Usually there is little or no surface mold apparent in advanced stages of decay. 

Any surface mold that develops will be fine in texture and white to grayish-black in color. 

The decay is chiefly confined to the peel. Black Rot affecting only the crown shall be 

called Crown Rot. 

Scoring/Reporting Decay

Decay may be reported on the basis of the individual finger, hand or cluster. 

Separate columns shall be kept on the notesheet and certificate when determining and 

reporting decay. 

Decay shall be scored on the basis of the individual finger when: 

1. Affecting the peel covering the edible pulp: or 

2. Affecting any portion of edible pulp. 

3. When affecting only the neck of the banana. 

Decay shall be scored on the basis of the cluster or hand when decay is confined 

only to the crown of clusters or hands. 

When scoring decay on the basis of the cluster or hand, percentages shall 

be determined by the number of fingers on the hand or cluster. If a hand or cluster 

is affected by crown rot, then all bananas on the hand or cluster shall be scored as 

crown rot. If a hand or cluster has both decay affecting the fingers and crown, report 

the fingers affected by decay by the individual finger, and report all remaining fingers 

under crown rot. (i.e. A cluster with 5 fingers has crown rot, one finger is also affected 

by decay affecting the edible portion of the banana. Report 4 fingers under crown rot, 

and one finger as decay affecting the edible quality.) 

Example: 

20% Crown Rot (0 to 40%) 

10% Decay affecting fingers (8 to 16%) 

When decay is in excess of one percent, report the degree of advancement as: 

early, moderate or advanced in the “Other” section on the certificate. 
13

GRADE 

There are no U.S. Grade Standards for Bananas. When quality factors are 

reported, the grade statement shall be reported as “No Established U.S. Grade.”