United States 

Department of 

Agriculture 

Agricultural 

Marketing 

Service 

Fruit and 

Vegetable 

Programs 

Fresh Products 

Branch

Apples 

Shipping Point and Market 

Inspection Instructions 

 

 March 2005 

 

 

 
Shipping Point and Market 

Inspection Instructions for 

Apples 

These inspection instructions are specifically developed and designed by the 

Fresh Products Branch to assist officially licensed inspectors in the interpretation and 

application of the U.S. Standards for Grades of Apples, Section 51.300. 

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 General Inspection Instructions for additional information pertaining to 

date, inspection point, carrier, condition of carrier, lading, etc. not covered in these 

instructions. (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 a section number such as 51.--- 

and followed with bold print is material copied directly from the U.S. standards. The 

U.S. Standards for Grades of Apples is printed in the appendix of this instruction. All of 

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

This replaces Market Inspection Instructions for Apples dated January 1978 and 

Shipping Point Inspection Instructions for Apples dated July 1978. 

March 2005 

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

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

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

METHOD OF SAMPLING AND CALCULATION OF PERCENTAGES ............................................ 1

SAMPLE SIZE FOR COUNT BASIS .................................................................................. 2

SAMPLE SIZE FOR WEIGHT BASIS ................................................................................ 2

SAMPLE SIZE FOR BULK BINS OR BULK LOTS ................................................................ 3

SAMPLING FOR INTERNAL DEFECTS ................................................................................ 3

TOLERANCES AND APPLICATION OF TOLERANCES .............................................. 3

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

CONTAINERS WITH MIXED VARIETIES .............................................................................. 5

APPLICATION OF TOLERANCES ........................................................................................ 6

NOTESHEET AND CERTIFICATE ................................................................................. 7

PRODUCT ...................................................................................................................... 7

NUMBER/TYPE OF CONTAINERS ...................................................................................... 7

BRANDS/MARKINGS........................................................................................................ 8

ORIGIN .......................................................................................................................... 8

CONDITION OF PACK ................................................................................................... 8

TRAY AND CELL PACKED ............................................................................................. 8

JUMBLE PACKED AND VOLUME FILLED .......................................................................... 9

PACKING REQUIREMENTS ............................................................................................ 9

MARKING REQUIREMENTS ............................................................................................. 10

TEMPERATURE OF PRODUCT .................................................................................. 11

SIZE .............................................................................................................................. 12

MARKING AS TO COUNT ............................................................................................. 12

DIAMETER AND TABLE II SIZE DESIGNATIONS .............................................................. 12

WHEN UNDERSIZE AND OVERSIZE SPECIMENS ARE ALSO DEFECTIVE ............................... 13

DEFECTS (QUALITY AND CONDITION) ..................................................................... 13

DEFECTS AT SHIPPING POINT .................................................................................... 14

SPECIFIC DEFECT MEASUREMENTS ............................................................................ 14

BITTER PIT AND JONATHAN SPOT (C) ............................................................................ 14
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Revised, August 2005, HU-150-1(a) 

Page ii, Table of Contents, Apples, Shipping Point and 

Market Inspection Instructions, March 2005

Jonathan Spot (C) .................................................................................................. 15

BROWN SURFACE DISCOLORATION (C) .......................................................................... 15

BRUISES (C) ................................................................................................................ 16

BROKEN SKINS AND CUTS (Q OR C) .............................................................................. 17

CEDAR RUST (Q) ......................................................................................................... 17

QUINCE-CEDAR RUST ............................................................................................... 18

CLEANNESS (Q) ........................................................................................................... 18

WAX RESIDUE (C) .................................................................................................... 19

COLOR (Q) .................................................................................................................. 19

FIRMNESS (C) .............................................................................................................. 21

GROUND COLOR....................................................................................................... 21

CHEWING TEST ........................................................................................................ 22

THUMB PRESSURE .................................................................................................... 22

WAX DEVELOPMENT ................................................................................................. 22

CUTTING TEST ......................................................................................................... 23

PRESSURE TESTING.................................................................................................. 23

FLYSPECK AND SOOTY BLOTCH (Q) ............................................................................... 24

FREEZING AND FREEZING INJURY (C) ............................................................................. 25

HAIL AND OTHER SIMILAR DEPRESSIONS (Q) ................................................................. 26

INSECTS AND WORMS (Q) ............................................................................................. 27

GREEN FRUIT WORM INJURY ..................................................................................... 28

RED-BANDED LEAF ROLLER AND SIMILAR INJURY ........................................................ 28

APPLE MAGGOT INJURY ............................................................................................ 28

THRIP INJURY (PANSY SPOT) ..................................................................................... 29

INTERNAL BROWNING (C) ............................................................................................. 29

INTERNAL BREAKDOWN (C) ........................................................................................... 30

LIMB RUBS (Q) ............................................................................................................ 30

MATURITY (Q) ............................................................................................................. 31

MOLDY OR DECAYED STEMS OR CALYXES...................................................................... 31

MOLD CONFINED TO SEED CAVITY (C) ....................................................................... 31

OVERRIPE ................................................................................................................... 32

RED SKIN SPOTS (Q) ................................................................................................... 32

RUSSETING (Q) ........................................................................................................... 32

SCAB (Q OR C) ............................................................................................................ 34

STORAGE SCAB ........................................................................................................ 34

SCALE AND SCALE MARKS (SAN JOSE, FORBES AND OTHER SIMILAR TYPES OF SCALE) (Q)

 .................................................................................................................................. 35

SHAPE (Q) .................................................................................................................. 36

SIMILAR VARIETAL CHARACTERISTICS (Q) ...................................................................... 37

STEM PUNCTURES (Q OR C) ......................................................................................... 37

STEM OR CALYX CRACKS (Q OR C) ............................................................................... 38

SUNBURN/SPRAYBURN (Q) ........................................................................................... 38

WATERCORE (Q) ......................................................................................................... 38

INVISIBLE WATERCORE.............................................................................................. 39

REPORTING INVISIBLE WATERCORE ........................................................................... 39

DECAY (C) ................................................................................................................ 39A ****
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Revised, August 2005, HU-150-1(b) 

Page iii, Table of Contents, Apples, Shipping Point and 

Market Inspection Instructions, March 2005

DIAGRAM 1 – INVISIBLE WATERCORE ......................................................................... 40

DIAGRAM 2 - INVISIBLE WATERCORE .......................................................................... 41

WASHINGTON STATE GRADES ................................................................................ 42

COLOR REQUIREMENTS FOR WASHINGTON GRADES ................................................... 43

U.S. CONDITION STANDARDS FOR EXPORT ........................................................... 45

U.S. CONDITION FOR EXPORT REQUIREMENTS ............................................................... 45

APPLES EXPORTED TO CANADA .................................................................................... 46

EXPORT APPLE ACT REQUIREMENTS .................................................................... 46

EXEMPTION TO EXPORT FORM CERTIFICATE .................................................................. 46

EXPORT REQUIREMENTS .............................................................................................. 47

INSPECTION AND CERTIFICATE ...................................................................................... 48

APPENDIX I -- U. S. GRADE STANDARDS ................................................................ 50

UNITED STATES STANDARDS FOR GRADES OF APPLES ................................................... 50

 
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. 

Specimens shall be selected from various locations within the containers in order 

to ensure representative sampling. In selecting trays the inspector should follow a 

predetermined order of sampling, such as taking the top and second trays from the first 

sample carton, the second and third trays from the next sample carton, etc. In following 

this sequence the bottom tray from every fourth or fifth carton sampled will be included 

in a sample. 

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. 

Size of Sample 

The tolerances in the U.S. Standards for Grades of Apples are applied on a 

container basis and determined by either a count or weight basis. The size of the 

sample will vary depending on the type of package and inspection performed. Refer to 

section “Method of Sampling and Calculation of Percentages” to determine whether a 

count or weight basis should be used in the calculation of percentages. 

Method of Sampling and Calculation of Percentages 

§51.308 Methods of sampling and calculation of percentages. (a) 

When the numerical count is marked on the container, [or] containers 

are packed to weigh ten pounds or less, or in any container where 

the minimum diameter of the smallest apple does not vary more than 

1/2 inch from the minimum diameter of the largest apple, 

percentages shall be calculated on the basis of count. 
2

(b) In all other cases except those listed in paragraph (a) of this 

section, they shall be calculated on the basis of weight. 

Sample Size for Count Basis

In-line Certification. 

For packages containing 25 or more fruit each sample shall be at least 25 

apples. When packages contain less than 25 fruit, examine the entire container. 

Whenever the sample size consists of less than the entire contents of the container and 

defects exceed the container or lot tolerances, the entire contents of the container must 

be examined. 

Stationary Lots. 

For packages containing 40 or more fruit each sample shall be at least 40 

apples. When packages contain less than 40 fruit examine the entire container. 

Whenever defects exceed the container or lot tolerances in one or more samples, the 

entire contents of at least one of those packages must be examined. 

Consumer Packages. 

The entire contents of the container is the sample size. 

Sample Size for Weight Basis

In-line Certification. 

For packages containing 20 pounds or more the sample size shall be at least 20 

pounds. The entire contents of the container shall be examined when packages 

contain less than 20 pounds. Whenever the sample size consists of less than the 

entire contents of the container and defects exceed the container or lot tolerances, the 

entire contents of the container must be examined. 

Stationary Lots. 

For packages containing 20 pounds or more the sample size shall be at least 20 

pounds. The entire contents of the container shall be examined when packages 

contain less than 20 pounds. Whenever defects exceed the container or lot tolerances 

in one or more samples, the entire contents of at least one of those packages must be 

examined. 
3

Consumer Packages. 

The entire contents of the container is the sample size. 

Sample Size for Bulk Bins or Bulk Lots 

The sample size shall be at least 40 fruit (contiguous) when the minimum 

diameter of the smallest apple does not vary more than 1/2 inch from the minimum 

diameter of the largest apple. When the apples do vary, the sample size shall be at 

least 20 pounds (contiguous). When tolerances are exceeded in bulk bins or bulk lots 

in one or more samples, the original sample size of at least one of those samples must 

be doubled. 

Sampling for Internal Defects 

When inspecting apples for internal defects cut a minimum of two apples 

selected at random. If no scorable defects are found it is not necessary to make 

additional cuts for internal defects in that sample. If scorable defects are found cut an 

additional 8 apples from the sample for a minimum of 10 apples. When container 

tolerance is exceeded cut an additional 10 apples for a total of 20 apples. If the 

container tolerance is exceeded then cut the entire contents (100 count for bulk bins) 

of at least one sample. If the lot fails to meet the container tolerances after an entire 

container has been cut, the remaining cut samples shall consist of 20 apples. If 

scorable defect is not detected in three successive samples, it is permissible to return 

to the cutting a minimum of two apples. 

The percentage of internal defects shall be calculated on the basis of the cut 

sample. A column on the notesheet shall be kept to record the number of fruit cut per 

sample. 

TOLERANCES AND APPLICATION OF TOLERANCES 

§ 51.306 Tolerances. In order to allow for variations incident to 

proper grading and handling in each of the grades in 51.300, 51.301, 

51.302, 51.303, and 51.304 the following tolerances are provided as 

specified: 

(a) Defects: 

(1) U.S. Extra Fancy, U.S. Fancy, U.S. No. 1, and U.S. No. 1 Hail 

grades: 10 percent of the apples in any lot may fail to meet the 

requirements of the grade, but not more than one-half of this 

amount, or 5 percent, shall be allowed for apples which are 
4

seriously damaged, including therein not more than 1 percent 

for apples affected by decay or internal breakdown. 

(2) U.S. Utility grade: 10 percent of the apples in any lot may 

fail to meet the requirements of the grade, but not more than 

one-half of this amount, or 5 percent, shall be allowed for 

apples which are seriously damaged by insects, and including 

in the total tolerance not more than 1 percent for apples 

affected by decay or internal breakdown. 

(b) When applying the foregoing tolerances to Combination grades, 

no part of any tolerance shall be allowed to reduce, for the lot as 

a whole, the 50 percent of apples of the higher grade required in 

the combination, but individual containers shall have not less 

than 40 percent of the higher grade. 

U.S. Extra Fancy, U.S. Fancy, 

U.S. No. 1, and U.S. No. 1 Hail 

Total Defects 10% 

 including serious damage, 5% 

 including decay or internal breakdown. 1% 

 

U.S. Utility

Total Defects 10% 

 including serious damage by insects, 5% 

 including in total tolerance decay or 

internal breakdown. 

1% 

Size

(c) Size: When size is designated by the numerical count for a 

container, not more than 10 percent of packages in the lot may 

fail to be 1fairly uniform. When size is designated by minimum or 

maximum diameter, not more than 5 percent of the apples in any 

lot may be smaller than the designated minimum, and not more 

than 10 percent may be larger than the designated maximum. For 

 

1

 “Fairly uniform” means the size of the fruit within the container does not vary more than 1/2-inch in 

diameter from the smallest to largest fruit. 
5

Red Delicious or Golden Delicious varieties only, a combination 

of minimum diameter and/or weight may be used. When this 

designation is used, an individual apple will be considered to 

have met the minimum size requirement even if the apple is 

smaller than the minimum diameter, provided it is equal to or 

greater than the weight provided in Table II of this section. 

However, not more than 5 percent of the apples in any lot may fail 

to meet either the minimum diameter or minimum weight when so 

designated. In addition, when Red Delicious or Golden Delicious 

apples are designated with diameter/weight combinations, they 

may only be designated according to the following table: 

Table II 

Red Delicious Golden Delicious 

2 1/8 inches or 65 grams 63 grams 

2 1/4 inches or 75 grams 70 grams 

2 3/8 inches or 84 grams 82 grams 

2 1/2 inches or 100 grams 95 grams 

2 5/8 inches or 115 grams 109 grams 

2 3/4 inches or 139 grams 134 grams 

Size designation Tolerance 

Packages marked for count: 10% of the packages in the lot may fail to be 

fairly uniform. 

Packages marked for diameter: 5% of the apples in any lot may be smaller 

than the designated minimum diameter, and 

10% of the apples in any lot may be larger 

than the designated maximum diameter. 

Packages marked for a combination of 

minimum diameter and/or minimum 

weight: 

5% of the apples in the lot may fail to meet 

either the minimum diameter or minimum 

weight when so designated. 

Size is not a requirement of the grade, these tolerances are provided for 

situations when size is designated. 

Containers With Mixed Varieties 

The U.S. standards permit more than one variety to be packed in a container 

when this fact is printed on the container. When containers are packed and marked 

with two or more varieties, the total defects of the varieties and the defects in each 

variety in the lot must be within the tolerances provided in the standards, including the 

application of tolerances to individual packages. For example, in a mixture of Golden 

Delicious and Red Delicious within the same containers marked “U.S. Fancy,” the 
6

combined average defects may be no more than 10 percent (for example 7 percent 

defects in the Golden Delicious and 3 percent in the Red Delicious) including no more 

than 5 percent serious damage (for example 3 percent in the Golden Delicious and 2 

percent in the Red Delicious) including 1 percent decay or internal breakdown (for 

example 1/2 of 1 percent for each variety). As another example, in a package 

containing ten pounds or less of apples, if three decayed Red Delicious apple 

representing 18 percent is present, no Golden Delicious apple showing decay, 

internal breakdown or serious damage by insects is permitted within the same 

package. The usual grade statements, such as “U.S. Fancy,” “Fails to grade U.S. 

Fancy account quality defects” or “U.S. Extra Fancy, decay being a factor of 

condition” shall be used. 

Application of Tolerances 

§51.307 Application of tolerances. The contents of individual 

packages in the lot, are subject to the following limitations: 

Provided, That the averages for the entire lot are within the 

tolerances specified for the grade: 

(a) Packages which contain more than 10 pounds: 

(1) Shall have not more than one and one-half times a 

specified tolerance of 10 percent or more and not more 

than double a tolerance of less than 10 percent, except that 

at least one apple which is seriously damaged by insects or 

affected by decay or internal breakdown may be permitted 

in any package. 

(b) Packages which contain 10 pounds or less: 

(1) No package may have more than 3 times the tolerance 

specified, except that at least three defective apples may be 

permitted in any package: Provided, That not more than 

three apples or more than 18 percent (whichever is the 

larger amount) may be seriously damaged by insects or 

affected by decay or internal breakdown. 

Packages which contain more than 10 pounds: 

Total defects 10% x 1-1/2 = 15%

 including serious damage 5% x 2 = 10%

 including decay or internal breakdown 1% x 2 = 2%

Except at least one apple which is seriously damaged by insects or 

affected by decay or internal breakdown is permitted in any package. 
7

Packages which contain 10 pounds or less:

Total defects 10% x 3 = 30%

 including serious damage 5% x 3 = 15%

 including decay or internal breakdown 1% x 3 = 3%

Except at least three defective apples are permitted in any package. 

Provided, That not more than three apples or more than 18 percent 

(whichever is larger) is seriously damaged by insects or affected by 

decay or internal breakdown. 

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 

“Apples” and the type such as Red, Yellow and Green shall be used to describe 

this commodity in the “Product” heading. The variety may be reported in the 

“Product/Variety” section on the shipping point notesheet and certificate or in the “Lot 

ID” section on the 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 
8

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. 

Apples are generally tray or cell packed in cartons. Apples may also be shipped 

in bags, bulk bins and various types of jumble filled containers. 

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 

"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 

inspector’s 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 in what state or country the apples are grown. 

CONDITION OF PACK 

When describing pack, report any liners or pads within the container, also report 

if apples are wrapped. 

Tray and Cell Packed

The following terms shall be used to describe pack when apples are tray or cell

packed: 

Very tight means the apples are packed so tightly that it usually results in injury. 

Fairly tight means the apples are the proper size for molds or cell compartments 

in which they are packed, and that the molds are filled in a way that no more than slight 

movement of apples within molds or cells is possible. 
9

Fairly well filled means that the net weight of the apples in the containers 

ranging from 2,100 to 2,900 cubic inches capacity is not less than 37 pounds for 

Cortland, Gravenstein, Jonathan, McIntosh and Golden Delicious varieties and not less 

than 40 pounds for all other varieties. 

Slack means that the contents are more than 3/4 of inch down from the top edge 

of the carton. The amount of slack shall be reported in inches or fractions of an inch. 

Jumble Packed and Volume Filled

The following terms shall be used to describe pack when apples are jumblepacked or volume-filled in containers: 

Very tight means the apples are packed so tightly that it usually results in injury. 

Tight means the container is sufficiently filled to prevent any movement within 

the container. 

Fairly tight means there is little or no movement of the apples within the 

container. 

Slightly Slack means that the pack is not sufficiently full to prevent movement of 

the apples within the container. 

Slack means container is not sufficiently full and free movement of the apples 

occurs. The contents are definitely below the top of the package. The amount of slack 

shall be reported in inches or fractions of an inch. 

Packing Requirements

The grade requirements and the packing requirements in the U.S. Standards for 

Grades of Apples are separate and distinct. However, the U.S. Condition Standards for 

Export requires that “pack” comply with the following packing requirements. (Refer to 

“U.S. Condition Standards for Export” section.) 

§51.310 Packing requirements. 

(a) Apples tray packed or cell packed in cartons shall be 

arranged according to approved and recognized methods. 

Packs shall be at least fairly tight or fairly well filled. 

(b) Closed cartons containing apples not tray or cell packed shall 

be fairly well filled or the pack shall be sufficiently tight to 

prevent any appreciable movement of the apples. 
10

(c) Packs in wooden boxes or baskets shall be sufficiently tight 

to prevent any appreciable movement of apples within 

containers when the packages are closed. Each wrapped 

apple shall be completely enclosed by its individual wrapper. 

(d) Apples on the shown face of any container shall be 

reasonably representative in size, color and quality of the 

contents. 

(e) Tolerances: In order to allow for variations incident to proper 

packing, not more than 10 percent of the containers in any lot 

may fail to meet these requirements. 

These pack requirements state that the apples shown on the face must be 

reasonably representative in size, color and quality of the contents. A reasonable 

difference would be approximately 1/2-inch variation in size, approximately 10 percent 

variation in quality and 20 percent variation in color (for apples that must meet color 

requirements) between the apples on the face and the apples beneath. Refer to 

previous section for definitions of “fairly tight” and “fairly well filled.” 

Important points to remember when determining pack requirements: 

• The application of tolerances does not apply to pack requirements. Not more 

than 10% of the containers in a lot may fail to meet the packing requirements. 

• A lot of apples can fail the packing requirements and still meet grade. The grade 

statement would be as follows: “U.S. No. 1. Fails to meet packing 

requirements.” 

• Packing requirements are a requirement of the U.S. Condition Standards for 

Export. 

Marking Requirements 

Marking requirements are not a requirement of the U.S. grade(s) for apples. 

Therefore, a lot can fail to meet the following requirements and still meet the 

requirements for the grade. 

§51.311 Marking requirements. Variety (or varieties if more than one 

is packed in the container), grade, and the numerical count or 

minimum diameter of apples packed in a closed container shall be 

indicated on the container. For apple lots utilizing the combined 

diameter/weight designations for Red Delicious and Golden 

Delicious varieties, the minimum diameter and minimum weight of 
11

apples packed in a closed container shall be indicated on the 

container. 

(a) When the numerical count is not shown, the minimum diameter 

or, in the case of Red Delicious or Golden Delicious lots where 

minimum diameter/weight designations have been chosen, the 

minimum diameter and weight as designated in Table II, shall be 

plainly stamped, stenciled or otherwise marked on the container 

in terms of whole inches, or whole inches and not less than 

eighth inch fraction thereof in the following manner: “A” inches 

or “B” grams, where “A” corresponds to one of the diameter 

measurements in terms of inches listed in Table II and “B” 

corresponds to the weight measurement in grams as indicated in 

Table II. Both diameter and weight must be shown using the 

word “or” between the given measurements. 

(b) The word “minimum,” or its abbreviation, when following a 

diameter size marking, means that the apples are of the size 

marked or larger. (See §§51.306 and 51.307.) 

Important points to remember when determining marking requirements: 

• Closed containers must be marked with the variety (or varieties), grade and 

count or minimum diameter. 

• There are no tolerances for packages not meeting the marking requirements. 

• A lot of apples can fail the marking requirements and still meet grade. The grade 

statement would be: “U.S. No. 1. Fails to meet marking requirements.” 

• Only Red Delicious and Golden Delicious varieties may be marked to a 

combination of minimum weight and/or diameter using the size designation in 

Table II in U.S. Grade Standards. (For Table II refer to “Size” section.) 

TEMPERATURE OF PRODUCT 

Inspectors would not normally determine or report temperatures at shipping 

point. However, when in transit or at destination, due to the importance of the pulp 

temperature of fresh fruits and vegetables 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. 
12

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 temperatures, and these must be reported in greater 

detail specifying location in lot or load. 

SIZE 

Size is not a requirement of the U.S. grade(s) for apples. However, when size is 

designated it must meet the designation. Apples are generally packed for count or 

minimum diameter. Red Delicious and Golden Delicious apples may be packed using a 

combination of minimum diameter and/or weight that is designated in Table II of the 

standards. 

Marking as to Count

When count is marked on the containers, as is generally the case with boxes 

and cartons, no attempt should be made to show the range in inches or fractions except 

when there is a specific request to show this information. In reporting size of apples 

packed by count in containers the following terms should be used, unless the apples 

are packed on the basis of a state grade which contains other definitions for these 

terms: 

Uniform means not more than 10% of the fruit in the container varies more than 

1/4 inch from smallest to largest fruit. 

Fairly uniform means not more than 10% of the fruit in the container varies 

more than 1/2 inch from smallest to largest fruit. 

Irregular means more than 10% of the fruit in the container varies more than 1/2 

inch between smallest and largest fruit. The word “irregular” shall be followed by a 

description of range in diameter and percentage exceeding 1/2-inch range. 

Apples which are packed to count must be “fairly uniform” to meet size requirements. 

Diameter and Table II Size Designations 

§51.320 Diameter. When measuring for minimum size, “diameter” 

means the greatest dimension of the apple measured at right angles 

to a line from stem to blossom end. When measuring for maximum 

size, “diameter” means the smallest dimension of the apple 

determined by passing the apple through a round opening in any 

position. 

When apples are packed to a minimum and/or maximum diameter size or in 

case of Red Delicious and Golden Delicious minimum weight and/or diameter, it must 
13

be reported in connection with the grade. Additionally, report the range of size and a 

mostly statement in the “Description of Product” section on the shipping point certificate 

and in the “Other” section on the market certificate. Size columns must be kept on the 

notesheet to substantiate the size reported. Diameter shall be reported in inches and 

fractions of inches. For example: “U.S. No. 1, 2-1/4 minimum, 3-1/4 maximum. As 

size is not a requirement of the grade, a lot may fail to meet size specifications and still 

meet the requirements of the U.S. grade. The grade statement would be as follows: 

“U.S. No. 1. Fails to meet 2-1/8 inches or 65 grams minimum account of excess 

undersize.” 

Red Delicious and Golden Delicious apples are the only varieties permitted to 

use the size designations in Table II. When a Table II size designation is used, an 

individual apple will meet the size requirement if it meets either the minimum weight or 

the minimum diameter. 

Table II 

Red Delicious Golden Delicious 

2 1/8 inches or 65 grams 63 grams 

2 1/4 inches or 75 grams 70 grams 

2 3/8 inches or 84 grams 82 grams 

2 1/2 inches or 100 grams 95 grams 

2 5/8 inches or 115 grams 109 grams 

2 3/4 inches or 139 grams 134 grams 

When Undersize and Oversize Specimens are Also Defective 

Undersize and oversize specimens that are also defective should be scored 

twice; once for offsize and once for the defect. This is necessary because the grades 

have separate tolerances for size and defects. Generally, the percentage of offsize 

specimens that are also defective will be negligible, and will make no material 

difference in the grade certification. When the percentage of offsize specimens that are 

also defective is 1% or more, the percentage shall be cross-referenced on the 

notesheet and certificate. Report this information in the “Description of Product” section 

on the shipping point certificate and in the “Other” section on the market certificate. For 

example: “2% undersize also included in the 4% reported for quality defects.” 

DEFECTS (QUALITY AND CONDITION) 

Statements pertaining to firmness, 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.). 
14

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. 

Defects at Shipping Point

At shipping point all defects are considered quality factors at the time of packing. 

However, if the apples have been in storage for more than 7 days after packing, factors 

listed as condition, are scored as condition factors. 

§51.309 Condition after storage or transit. Decay, scald, or any other 

deterioration which may have developed on apples after they have 

been in storage or transit shall be considered as affecting condition 

and not the grade. 

If in doubt whether the length of time has been sufficient to cause condition of 

the apples to change, submit facts to your supervisor. 

Specific Defect Measurements 

The following specific defect measurements are based on an apple three inches 

in diameter. Corresponding smaller or larger areas would be allowed on smaller or 

larger fruit. Any reference within a scoring guide to “inch” or “inches in diameter”

refers to that of a circle of the specified diameter. Additionally, any reference within a 

scoring guide to “aggregate area,” “total area,” or “aggregate affected area” means 

the gathering together of separate areas into one mass for the purpose of comparison 

to determine the extent affected. (Refer to visual aid Gen-CP-1.) 

Bitter Pit and Jonathan Spot (C) 

Bitter Pit is a physiological disorder that appears to be related to reduced calcium 

in developing fruit. Bitter Pit can affect many different apple varieties, however, it is 

most common on Granny Smith and Delicious. Bitter Pit appears as small, brown, soft, 

dried pits of collapsed tissue, 1/16 to 1/4 inch in diameter. Most of the pitting occurs 

just beneath the apple skin and typically is concentrated at the blossom half of the fruit. 

When the apple is peeled, a small round or oval mass of dry, brown spongy tissue is 

found below each surface pit. 
15

Jonathan Spot (C)

Jonathan Spot is a physiological disease, but its exact cause is unknown. It is 

primarily a disease that occurs during storage or transit or on the market. The disorder 

was first noted on Jonathan and is perhaps most common on that variety. Other 

varieties, however, such as Rome Beauty, Winter Banana, and Golden Delicious may 

be affected. Jonathan spot originates at the lenticels. The lesions are typically deep 

brown to black, superficial, slightly depressed, and circular with a very definite border 

and 1/16 to 1/8 inch in diameter. 

Scoring Guide 

The U.S. Extra Fancy, U.S. Fancy, U.S. No. 1, and U.S. No. 1 Hail grades 

require apples to be free from damage by Bitter Pit and Jonathan Spot. The U.S. Utility 

grade requires apples to be free from serious damage by Bitter Pit and Jonathan Spot. 

§51.317 Damage. (5) Bitter pit or Jonathan spot when one or more 

spots affects the surface of the apple. 

§51.318 Serious damage. (5) Bitter pit or Jonathan spot which is 

thinly scattered over more than one-tenth of the surface. 

Brown Surface Discoloration (C) 

There are several defects of apples both pathological and physiological that 

result in the surface of the apple becoming discolored without affecting the underlying 

flesh. Some examples are surface scald (also known as slight or common scald) 

delayed sunburn and controlled atmosphere injury. It is often difficult to determine the 

cause of the discoloration. Therefore, the U.S. standard states that brown surface 

discoloration regardless of the cause (delayed sunburn, surface scald) shall be scored 

as “Brown Surface Discoloration.” 

Scoring Guide 

§51.316 Injury. (f) Brown surface discoloration when caused by 

delayed sunburn, surface scald, or any other means and affects an 

area greater than 1/4 inch in diameter. 

§51.317 Damage. (h) Brown surface discoloration when caused by 

delayed sunburn, surface scald, or any other means and affects an 

area greater than 1/2 inch in diameter. 
16

§51.318 Serious damage. (j) Brown surface discoloration when 

caused by delayed sunburn, surface scald, or any other means and 

affects an area greater than 3/4 inch in diameter. 

Bruises (C) 

Bruising may be caused by rough handling, or by the pack being too loose or too 

tight. The variety, stage of firmness, and type of pack can influence the amount of 

bruising found. Small bruises, which are slight and incident to proper handling and 

packing, should be disregarded unless excessively numerous. Do not hold fruit at 

angles to the light to search for bruising. 

Scoring Guide 

§51.316 Injury. (e) Bruises which are not slight and incident to 

proper handling and packing, and which are greater than: 

(1) 1/8 inch in depth; 

(2) 5/8 inch in diameter; 

(3) any combination of lesser bruises which detract from the 

appearance or edible quality of the apple to an extent greater 

than any one bruise described in paragraphs (1) or (2) of this 

section. 

§51.317 Damage. (g) Bruises which are not slight and incident to 

proper handling and packing, and which are greater than: 

(1) 3/16 inch in depth; 

(2) 7/8 inch in diameter; 

(2) any combination of lesser bruises which detract from 

the appearance or edible quality of the apple to an 

extent greater than any one bruise described in 

paragraphs (1) or (2) of this section. 
17

§51.318 Serious damage. (i) Bruises which are not slight and 

incident to proper handling and packing, and which are greater than: 

(1) 3/8 inch in depth; 

(2) 1-1/8 inches in diameter; 

(3) any combination of lesser bruises which detract from the 

appearance or edible quality of the apple to an extent greater 

than any one bruise described in paragraph (i)(1) or (2) of this 

section. 

The stage of firmness of the bruised fruit and the location within the pack and 

load should be reported (when applicable). Report this in general terms on the 

certificate in the “Description of Products” section on the shipping point certificates and 

in the “Other” section on the market certificates. For example, “Bruising generally 

affecting ripe fruit, few firm ripe fruit, scattered throughout pack of top layer cartons.” 

Broken Skins and Cuts (Q or C) 

Broken skins and cuts may occur during harvest or when being packed. Healed 

skin breaks and cuts are scored as a quality factor; unhealed skin breaks are scored as 

a condition factor. 

Scoring Guide 

Score as injury any healed skin break, score as damage healed skin breaks 

exceeding 1/4 inch in diameter or when exceeding 1/8 inch in depth, and score as 

serious damage healed skin breaks exceeding 1/2 inch in diameter. Score any 

unhealed skin breaks as serious damage. 

Stem punctures shall not be scored as skin breaks or cuts. Refer to the section 

entitled “Stem Punctures” for scoring guide. 

Cedar Rust (Q) 

Apple Cedar Rust usually appears on the calyx end of the fruit as grayish-yellow 

to yellow color. These spots vary in diameter from approximately 1/8 to 3/4 inch in 

diameter and extend in to the flesh 1/4 to 1/2 inch; in severe infections they extend into 

the core. The surface of the spots may be smooth; or roughened with the sporeproducing bodies of the fungus, which are in the form of pimples or of open, cupshaped receptacles with flaring, papery edges. The flesh beneath rust spots is woody 

and usually greenish in color, though in Winesap and Ben Davis varieties the green is 

sometimes intermixed with a pronounced brown color. 
18

Quince-Cedar Rust

Quince-Cedar Rust can cause apples to be dwarf and distorted at the calyx end. 

Also, the internal discoloration caused by Quince-Cedar Rust penetrates the fruit tissue 

much deeper than Apple-Cedar Rust. Quince-Cedar Rust shall be reported as AppleCedar Rust. 

Scoring Guide 

§51.316 Injury. (g) Disease: (1) Cedar rust infection which affects a 

total area of more than three-sixteenths inch in diameter.

§51.317 Damage. (i) Disease: (2) Cedar rust infection which affects 

a total area of more than one-fourth inch in diameter.

§51.318 Serious damage. (g) Disease: (2) Cedar rust infection which 

affects a total area of more than three-fourths inch in diameter. 

Cleanness (Q) 

The U.S. grades for apples have the following requirements for cleanness: 

U.S. Extra Fancy, U.S. Fancy, U.S. No. 1 & U.S. No. 1 Hail: Clean. 

U.S. Utility: No requirement. 

Definitions: 

§51.314 Clean. “Clean” means that the apples are free from 

excessive dirt, dust, spray residue, and other foreign material. 

Scoring Guide 

Score dirt, dust and other foreign material, which materially affects the 

appearance of the individual apple against the total tolerance of the grade. Score spray 

residue on apples using visual aid APL-C-8. 
19

Wax Residue (C)

Wax residue may be visible on the surface of apples for several reasons ranging 

from excessive application to blistering and peeling of wax. The wax is actually food 

grade shellac. Sometimes when apples have been cooled and then left out in warm, 

humid areas and cooled again, the shellac blisters and peels. Once condensed water 

evaporates from the shellac, a raised white, crusty or flaky residue may appear on an 

apple’s surface. 

Scoring Guide 

Wax residue which materially affects the appearance of the apple shall be 

scored as injury when affecting 5% of the surface, score as damage when affecting 

more than 5% of the surface and score as serious damage when affecting more than 

25% of the surface, exclusive of the stem cavity or calyx basin of the apple. Wax 

residue is considered materially detracting from the appearance of the apple if it 

appears as or equal to the bottom right photo in APL-C-8 Spray Residue. 

Color (Q) 

The U.S. grades for apples have the following color requirements only for Red 

Delicious, Red Rome, Empire, Idared, Winesap, Jonathan, Stayman, McIntosh, 

Cortland, Rome Beauty, Delicious, and York varieties in the U.S. Extra Fancy, U.S. 

Fancy and U.S. No. 1 grades: 

§51.305 Color requirements. In addition to the requirements 

specified for the grades set forth in §§51.300 to 51.304, apples of 

these grades shall have the percentage of color specified for the 

variety in Table I appearing in this Section. All apple varieties other 

than those appearing in Table I shall have no color requirements 

pertaining to these grades. For the solid red varieties, the 

percentage stated refers to the area of the surface which must be 

covered with a good shade of solid red characteristic of the variety: 

Provided, That an apple having color of a lighter shade of solid red 

or striped red than that considered as a good shade of red 

characteristic of the variety may be admitted to a grade, provided it 

has sufficient additional area covered so that the apple has as good 

an appearance as one with the minimum percentage of good red 

characteristic of the variety required for the grade. For the striped 

red varieties, the percentage stated refers to the area of the surface 

in which the stripes of a good shade of red characteristic of the 

variety shall predominate over stripes of lighter red, green, or yellow. 

However, an apple having color of a lighter shade than that 

considered as a good shade of red characteristic of the variety may 
20

be admitted to a grade, provided it has sufficient additional area 

covered so that the apple has as good an appearance as one with 

the minimum percentage of stripes of a good red characteristic of 

the variety required for the grade. Faded brown stripes shall not be 

considered as color. (A) Color standards USDA Visual Aid APL-CC-1 

(Plates a - e) consists of a folder containing the color requirements 

for apples set forth in this section and five plates illustrating 

minimum good shade of solid red or striped red color, minimum 

compensating color and shade not considered color, for the 

following 12 varieties: Red Delicious, Red Rome, Empire, Idared, 

Winesap, Jonathan, Stayman, McIntosh, Cortland, Rome Beauty, 

Delicious, and York. 

Table 11

Only the varieties listed below shall be 

required to meet a minimum color 

requirement. 

U.S. Extra 

Fancy 

U.S. Fancy U.S. No. 1 

Variety 

Percent Percent Percent 

Red Delicious............................................. 66 40 25 

Red Rome................................................. 66 40 25 

Empire..................................................... 66 40 25 

Idared...................................................... 66 40 25 

Winesap.................................................... 66 40 25 

Jonathan.................................................... 66 40 25 

Stayman.................................................... 50 33 25 

McIntosh................................................... 50 33 25 

Cortland.................................................. 50 33 25 

Rome Beauty.............................................. 50 33 25 

Delicious................................................... 50 33 25 

York........................................................ 50 33 25 

1

Variations on varietal designations listed above must meet or exceed those color requirements listed. 

Apples which have color of a lighter shade than that considered as a good shade 

of red required for the variety, provided it has sufficient additional area covered so that 

the apple has as good an appearance as one with the minimum percentage of good red 

characteristic of the variety required for the grade. This is commonly referred to as 

compensating color. As a guide, it takes twice as much compensating color to equal 

good red color characteristic of the variety. For example, an apple with 100% 

compensating color has as good an appearance as an apple with 50% of good red 

shade of red. Refer to visual aid USDA Visual Aid APL-CC-1. 
21

Scoring Guide 

Score apples of the varieties listed in Table I that do not meet the minimum 

specified color percentages against the total tolerance for the grade. 

Firmness (C) 

Firmness is an important factor when determining the overall condition of the 

fruit. Before an apple becomes overripe it will show varying degrees of firmness, 

depending upon the stage of the ripening process (Refer to “Overripe” section.) The 

degree of firmness shall be reported in general terms in the “Description of Products” 

section on shipping point certificates and in the “Other” section on market certificates 

using the following terms: 

“Hard” means apples with a tenacious flesh and starchy flavor. 

“Firm” means apples with a tenacious flesh but which are becoming crisp with a 

slightly starchy flavor, except the Delicious variety. 

“Firm ripe” means apples with crisp flesh except that the flesh of the Gano, Ben 

Davis, and Rome Beauty varieties may be slightly mealy. 

“Ripe” means apples with mealy flesh and soon to become soft for the variety. 

Ground Color

Ground color can be an indicator of the ripeness of the fruit. Depending upon 

the variety, it may be the only color the apple possesses or it may be overspread with a 

blush. The terms for describing ground color for red varieties are: green, light green, 

yellowish-green and yellow. Normally the ground color of a hard apple is green or light 

green and as the apple advances toward the ripe stage it changes to yellow. However, 

there are many exceptions to the normal color changes, which necessitates exercising 

considerable judgment in using ground color as a firmness index. Under certain 

growing conditions, hard apples have a yellowish-green to yellow ground color. Firm 

ripe to ripe apples may retain their green ground color in cold storage. This is quite 

common in the Rome variety. 

The ground color for Golden Delicious and other green or yellow varieties may 

be described color as: green, whitish-green, light green, yellowish-green, greenishyellow, light yellow, whitish-yellow and yellow. Again, use caution in using ground color 

as a firmness index. It has been noted that ground color may not necessarily relate to 

firmness in Golden Delicious and other green or yellow varieties. Golden Delicious 

apples may be yellow and firm or light green and ripe. 

The following information concerning thumb pressure, wax development, cutting, 

chewing (taste and texture), and pressure testing of apples can aid in determining the 

degree of firmness. These five “indices” of firmness shall be collectively used to 
22

determine the firmness of the apple. Although the chew test is most likely the most 

accurate test to determine firmness, no one test (including the pressure test) shall hold 

precedence or predominate in determining firmness. The ultimate decision lies with the 

inspector based on the collective input of all of these indices. 

Chewing Test

Chewing a thin slice of apple flesh is one of the best ways to determine firmness. 

Sweetness or sourness to the taste cannot be considered to any extent in determining 

the degree of firmness. However, the presence or absence of a starchy flavor and the 

texture of flesh can be good indices of firmness. A hard apple is generally starchy to 

the taste. It has a leathery texture, is tough, tenacious and not crisp. A firm apple is 

still highly tenacious or is becoming crisp. The Delicious variety will be somewhat 

starchy this degree of firmness. Other varieties, when firm ripe, will lose or practically 

lose all starchy flavor and break up readily in your mouth but are not mealy, or only 

slightly so, at the first bite. A hard or firm apple leaves a residue of pulp in your mouth 

after chewing; a ripe apple melts away with chewing. Cutting a thin slice for chewing 

rather than biting into an apple is recommended because the reaction of the cold on 

your teeth when biting into a cold storage apple of about 32o

 F can make the apple taste 

firmer than it is. 

Thumb Pressure

The resistance of the apple flesh to pressure of the thumb is one of the quick 

and practical methods of determining firmness along with observation of ground color 

and wax development. Thumb pressure, as an index of firmness should be used in 

conjunction with cutting test, chewing test and pressure test. 

Wax Development

With most fall and winter apple varieties, firmness decreases in storage and the 

skin of the fruit gives off a waxy film. This wax exudation is very noticeable in the firm 

ripe and ripe stages of such varieties as Winesap and Arkansas Black. This is the least 

dependable test due to the fact many apples have a mechanically applied film of oil or 

wax. This index should only be considered on apples known not to have a commercial 

wax, oil, or shellac applied. 
23

Cutting Test

The resistance offered by the knife blade on cutting the flesh is one index of 

firmness. A hard apple cuts with resistance and snap, while a ripe apple cuts easily 

with little if any snap. The greatest variable affecting this index is the degree of 

sharpness of the knife being used. This factor must always be considered when using 

this method to determine firmness. 

Pressure Testing

Pressure testing can be useful in determining the firmness of apples, especially 

in the case of “borderline” firmness of apples. However, as in the case of any of the 

indices that may be used to determine firmness, it should not be considered as the sole 

means or “absolute test” for determining firmness. As with the other indices there are 

variables that cannot be controlled precisely with this test that contribute to imprecise 

results. Nonetheless, this index used with other indices and the collective judgment of 

the inspector should provide a reasonably accurate determination of the degree of 

firmness of the fruit. USDA Circular 627, “Fruit Pressure Testers and Their Practical 

Application” describes the use of pressure testers and which contains the tables1

 of 

firmness to be used with the tester. 

In order to perform a pressure test, at least 5 apples from each container must 

be selected and punctured. (Advise the applicant of this fact.) Each apple must be 

punctured twice on nearly opposite sides. Do not make the second puncture exactly 

opposite of the first puncture, as there may be damage to the tissue from the first test. 

The two readings are recorded individually. Only average two readings if specifically 

requested to do so by the applicant. Additionally, do not report readings on the 

certificate unless requested to do so by the applicant. Use the readings to determine 

firmness according to the “Lower Limits Table.” Report the results in general terms 

using hard, firm, firm ripe, or ripe on the certificate in the “Description of Products” 

section on the shipping point certificate and in the “Other” section on the market 

certificate. For example, “Generally firm, few firm ripe.” If the applicant requests the 

readings to be reported on the certificate, report a range and mostly statement in the 

“Description of Products” section on the shipping point certificate and in the “Other” 

section on the market certificate. For example, “Pressure Test Readings (pounds): 8.0 

to 11.5, mostly 9.0 to 11.0.” Also, report in the “Remarks” section of the certificate 

“Pressure test readings reported at applicant’s request.” 

 

1

 The table shows the lower limit of firm ripe for Golden Delicious variety as 10 pounds of pressure. (11 

pounds was previously shown in error.) 
24

LOWER LIMITS PRESSURE TEST AT INDICATED DEGREE OF FIRMNESS1

Hard Firm Firm Ripe Ripe 

Delicious to 16.5 to 14 to 11 to 8 

Golden Delicious to 16 to 13 to 10 to 8 

Jonathan to 16 to 13.5 to 10.5 to 8 

Rome to 18 to 15 to 11 to 9 

Winesap to 18 to 15 to 12.5 to 9.5 

Yellow Newtown to 18 to 15 to 12 to 10 

1

 For varieties not listed firmness levels shall be determine by combination of ground color, thumb 

pressure, wax development, cutting, and chewing. 

Flyspeck and Sooty Blotch (Q) 

Flyspeck and Sooty Blotch will often appear together. Flyspeck appears as 

small, slightly raised, black specks on the surface of the fruit. The specks commonly 

occur in groups of 8 to more than 50. These specks can easily be scraped off, 

however, they are not usually removed in normal handling operations. Sooty Blotch is 

also superficial and can easily be removed by scraping or rubbing. Sooty Blotch 

appears as dark granular spots or smudges, which vary in size and shape with 

indefinite outlines. 

Scoring Guide 

§51.316 Injury. (2) Sooty blotch or fly speck which is thinly scattered 

over more than 5 percent of the surface, or dark, heavily 

concentrated spots which affect an area of more than one-fourth 

inch in diameter. 

§51.317 Damage. (3) Sooty blotch or fly speck which is thinly 

scattered over more than one-tenth of the surface, or dark, heavily 

concentrated spots which affect an area of more than one-half inch 

in diameter. 

§51.318 Serious damage. (3) Sooty blotch or fly speck which affects 

more than one-third of the surface. 
25

Freezing and Freezing Injury (C) 

Freezing injury may occur when temperatures drop below the freezing point of 

the fruits. The freezing points for all major apple varieties range from 27.3 to 29.4o F. 

and average 28.4o F. Inspectors must always clearly distinguish between fruit in a 

frozen condition and those affected by freezing injury. The term “frozen” should only be 

used when ice crystals are present. “Freezing injury” is the term that should be used 

when it is evident that the apple has been frozen but is not in a frozen condition at the 

time of inspection. It may be difficult to distinguish between bruising, freezing injury and 

internal breakdown. 

The following four conditions may indicate freezing injury: 

1. Few to all of the vascular bundles around the core may demonstrate 

various degrees of browning. 

2. Extensive browning of the flesh and of both large and small vascular 

bundles. The affected flesh is watery and soft. (If it is mealy and rather 

firm and the flesh is affected mostly at the blossom end of the fruit, this 

indicates internal breakdown not freezing injury.) 

3. Large (2 inches in diameter or larger) flattened areas in apples from the 

lower layer of bottom containers, the central portion of the areas being 

more sunken and rather soft. 

4. Shriveling. 

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

information: 

• Record pulp temperatures taken at various locations. 

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

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

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

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

When the location of injury indicates where or when the freezing occurred this is 

to be stated. For example: “freezing injury so located as to indicate occurred after 

packing but not in present location.” 
26

Hail and Other Similar Depressions (Q) 

Fruit that has been subjected to hail injury early in the growing season has a 

tendency to outgrow the internal condition, but the fruit may become slightly misshapen 

as it develops. When fruit is struck by hail late in the season, the cuticle covering the 

affected spots may be crushed or torn but often remains intact. Spots usually range 

from 1/8 to 1/2 inch in diameter and are slightly to sharply depressed. The flesh 

beneath the spots generally is brown and spongy and dry because of loss of water from 

the bruised area. 

Scoring Guide 

§51.316 Injury. (d) Hail marks, drought spots, other similar 

depressions or scars: 

(1) When the skin is broken, whether healed or unhealed; 

(2) When there is appreciable discoloration of the surface; 

(3) When any surface indentation exceeds one-sixteenth inch in 

depth; 

(4) When any surface indentation exceeds one-eighth inch in 

diameter; or 

(5) When the aggregate affected area of such spots exceeds one-half 

inch in diameter. 

§51.317 Damage. (d) Hail marks, drought spots, other similar 

depressions, or scars: 

(1) When any unhealed mark is present; 

(2) When any surface indentation exceeds one-eighth inch in depth; 

(3) When the skin has not been broken and the aggregate affected 

area exceeds one-half inch in diameter; or 

(4) When the skin has been broken and well healed, and the 

aggregate affected area exceeds one-fourth inch in diameter. 

§51.318 Serious damage. (d) Hail marks, drought spots, or scars, if 

they materially deform or disfigure the fruit, or if such defects affect 

more than one-tenth of the surface in the aggregate: Provided, That 
27

no hail marks which are unhealed shall be permitted and not more 

than an aggregate area of one-half inch shall be allowed for well 

healed hail marks where the skin has been broken. 

When inspecting on the basis of “U.S. No. 1 Hail” grade keep in mind that hail 

marks where the skin has not been broken and well healed hail marks where the skin 

has been broken are permitted. 

Insects and Worms (Q) 

An insect sting is a small insect puncture, which extends only slightly below the 

skin of the fruit while a worm hole continues well into the flesh and is unusually larger. 

The larva of a codling moth is the most common insect causing stings and worm holes. 

Generally all insect feeding punctures and actual holes made by insects will be scored 

using the scoring guide for insect and worm holes. The exception to this would be the 

punctures made by the Plum Curculio for the purpose of laying eggs usually result in 

crescent-shaped, corky, russet scars, which shall be scored on the basis of russeting 

rather than insects. 

Scoring Guide 

§51.316 Injury. (h) Insects: (1) Any healed sting or healed stings 

which affect a total area of more than one-eighth inch in diameter 

including any encircling discolored rings. 

(2) Worm holes. 

§51.317 Damage. (j) Insects: (1) Any healed sting or healed stings 

which affect a total area of more than three-sixteenths inch in 

diameter including any encircling discolored rings. 

(2) Worm holes. 

§51.318 Serious damage. (h) Insects: (1) Healed stings which affect 

a total area of more than one-fourth inch in diameter including any 

encircling discolored rings. 

(2) Worm holes. 
28

Green Fruit Worm Injury

This injury usually occurs as large russet and corky scars occurring in scooped 

out areas or in the form of slightly raised or wavelike spots with some distortion of the 

fruits. Such injuries are usually the results of feeding early in the season when the 

apples are small. This injury should be scored on the same basis as russeting, but 

described on the certificate as insect injury. 

Red-Banded Leaf Roller and Similar Injury

The larva of the Red-Banded Leaf Roller consumes areas of skin and outer 

flesh, usually in the calyx or the stem end where two apples touch or where a leaf is in 

contact with an apple. No scar caused by the Red-Banded Leaf Roller or similar type 

scar is permitted in U.S. Extra Fancy grade, 1/8-inch aggregate area of healed scars is 

permitted U.S. Fancy and U.S. No. 1; 1/4-inch aggregate area of healed scars is 

permitted in U.S. Utility. 

Apple Maggot Injury

The Apple Maggot or Railroad Worm as it is sometimes called, may be found in 

all major apple growing sections of the Eastern and Midwestern States. The symptoms 

caused by the apple maggot depend on the time and severity of infestation, and to 

some extent on the variety of apple. 

If infestation is early and heavy, the egg-deposit wounds and the extensive 

tunneling of the flesh by maggots will cause the apples to be severely deformed, with 

numerous deep depressions giving the apple a knobby appearance. Internally, several 

narrow, brown tunnels are found winding through the flesh. Apples with fewer eggs 

deposited may show only slight external evidence in the form of brown to black stings 

around the size of a fly speck, but will have small tunnels through the flesh. 

Few if any maggots survive in late-maturing varieties. Apples injured by the eggdeposit, but with no injury from the maggot, form a small cone-shaped pit on the 

surface of the apple that is easy to recognize. In some winter varieties the maggot is 

able to make a short tunnel before death. There may be no external evidence other 

than the cone-shaped pit, while the flesh may show a brown streak where the maggot 

fed. These last two symptoms are probably the only types of maggot injury that will be 

found in the markets. 

Apple maggot injury can be detected internally by slicing the fruit in thin crosssection slices and holding them up before good light which will show the small brown 

holes. 
29

Scoring Guide 

Maggot tunnels shall be scored against all grades regardless of the size of the 

tunnels, since they have to be considered worm holes. There are, however, some 

cases in which the eggs deposited under the skin have not hatched. These deposits 

make a slight depression or cone shape pit in the surface which can sometimes be felt 

even when they are not evident to the naked eye. In such cases where there is no 

development of the maggot and the injury does not extend to a depth which would 

indicate that the maggot is active, it should be treated as a sting. 

Thrip Injury (Pansy Spot) 

Thrip injury is a common problem on apples grown in the western states, 

especially green varieties such as Granny Smith and Newtown Pippin. This injury is 

commonly called pansy spot because of the shape characteristics of the affected areas 

causes by Thrip feeding just under the epidermis of the apple. The areas appear as 

whitish bleached areas, similar to the characteristic bleach spots on some Granny 

Smith varieties, only Thrip injury has a distinct pattern that looks like a pansy flower. In 

some cases, the very center may have a dark corky appearance. Rather than calling 

this defect Thrip injury or pansy spot it should be described on the certificate. 

Scoring Guide 

If the affected area has a dark scar tissue in the center, it should be scored on 

the same basis as dark limb rubs. However, if there is no scar tissue and only a 

bleached area, the following scoring guide shall be used; score as injury when distinct, 

bleached areas exceed an aggregate of 5/8 inch in diameter; as damage when 

aggregate area exceeds 7/8 inch in diameter, and as serious damage when aggregate 

area exceeds 1-1/4 inch in diameter. 

Internal Browning (C) 

Internal Browning may result from various factors such as carbon dioxide injury 

or the result of the apple being overripe. Growing conditions as well as variety 

characteristics determine susceptibility. It differs from internal breakdown in the fact 

that the affected tissues are not soft and that the browning first appears as somewhat 

elongated areas usually radiating out from the central portion of the apple and from the 

primary vascular bundles. 

Scoring Guide 

Internal browning is a “free from defect” and is scored on sight (i.e. any amount 

is scorable) against the 5% serious damage tolerance. Refer to “Sampling for Internal 

Defects” section for cutting procedures. 
30

Internal Breakdown (C) 

Internal breakdown occurs most often on large, over-mature apples at the end of 

the storage life of the fruit. It may, however, occur earlier in the season as a result of 

unfavorable growing, handling or storage practices and may follow water core, freezing 

or severe bruising. The entire fruit may be affected or it may be restricted to one side of 

the fruit or the flesh around a bruise. The riper side of the apple is more frequently 

affected than the greener side and the calyx half more than the stem half. There are 

two important factors to remember in the identification of internal breakdown (1) the 

affected tissues are brown; and, (2) the affected tissues are mealy or soft. If the tissue 

of an apple shows a discolored brown appearance, but the flesh is not soft or mealy, 

the apple should not be scored for internal breakdown. 

Scoring Guide 

Internal breakdown is a “free from defect” and is scored on sight (i.e. any amount 

is scorable) against the 1% tolerance for decay and internal breakdown. Refer to 

“Sampling for Internal Defects” section for cutting procedures. 

Limb Rubs (Q) 

Limb rubs are the result of fruit rubbing against the limbs or twigs of the tree. 

§51.316 Injury. (c) Dark brown or black limb rubs which affect a total 

area of more than one-fourth inch in diameter, except that light 

brown limb rubs of a russet character shall be considered under the 

definition of injury by russeting. 

§51.317 Damage. (c) Limb rubs which affect a total area of more 

than one-half inch in diameter, except that light brown limb rubs of a 

russet character shall be considered under the definition of damage 

by russeting. 

§51.318 Serious damage. (c) Limb rubs which affect more than onetenth of the surface in the aggregate. 
31

Maturity (Q) 

All U.S. grades for apples require apples to be mature. 

§51.312 Mature. “Mature” means that the apples have reached the 

stage of development which will insure the proper completion of the 

ripening process. 

Maturity is difficult to determine when apples are first harvested in the hard 

stage. There are a number of indications that will aid in determining maturity but no 

one alone which will suffice. The most reliable ones are taste; a "break" in the ground 

color from dark to lighter green; and, a change in flesh color from a greenish tinge to a 

whitish color and tan to dark brown seeds in open seed cavities. Shriveling of the fruit 

indicates immaturity. Other indications of immaturity are small-undeveloped seeds, 

closed seed cavities and failure of the stem to break evenly from the fruit spur. 

Scoring Guide 

Immature fruit are scored shall be scored as serious damage. 

Moldy or Decayed Stems or Calyxes 

Apples that show mold or decay affecting only the stems or calyxes (and not the 

flesh of the apple) shall not be scored against any U.S. grade. The apples may be 

described on the certificate at the request of the applicant with the statement "not 

affecting grade." 

Mold Confined to Seed Cavity (C)

Apples having mold confined to the seed cavity are scored against U.S. Extra 

Fancy or U.S. Fancy and U.S. No. 1 when the mold is sufficiently severe to more 

than slightly (U.S. Extra Fancy) or materially detract (U.S. Fancy and U.S. No. 1) 

from the edible quality. Refer to “Sampling for Internal Defects” section for cutting 

procedures. 

Scoring Guide 

Refer to official slides number 426 and 427. 
32

Overripe 

All U.S. grades for apples require apples to be “Not Overripe.” 

§51.313 Overripe. “Overripe” means apples which have progressed 

beyond the stage of ripe, with flesh very mealy or soft, and past 

commercial utility. 

Apples, which are overripe, shall be scored as serious damage against all 

grades. 

Red Skin Spots (Q) 

Aphids, particularly the green apple aphid, sometimes cause red spots or specks 

on yellow or green varieties. These may be confused with red spots caused by San 

Jose Scale, but differ from them in that they have no light colored center. Red Skin 

Spot is particularly common on Yellow Newtown, Golden Delicious and other green or 

yellow varieties on the side that has been exposed to the sun. It consists of a narrow 

reddish halo or band surrounding some mechanical injury or even the lenticels if those 

have been torn by the growth of the fruit after they had corked over. 

Scoring Guide 

§51.316 Injury. (3) Red skin spots which are thinly scattered over 

more than one-tenth of the surface, or dark, heavily concentrated 

spots which affect an area of more than one-fourth inch in diameter. 

§51.317 Damage. (4) Red skin spots which are thinly scattered over 

more than one-tenth of the surface, or dark, heavily concentrated 

spots which affect an area of more than one-half inch in diameter. 

§51.318 Serious damage. (4) Red skin spots which affect more than 

one-third of the surface. 

Russeting (Q) 

Russeting is a brown, corky netlike condition on the skin of apples. It may 

appear on only a small portion of each fruit, or may cover its surface. Russeting has 

been associated with late frost and humid, rainy conditions, damage from chemicals, 

excess nitrogen, or infection by certain fungi, bacteria and viral organisms. The fruit of 
33

younger or vigorously growing trees seem more prone to russeting than older and 

slower-growing trees. 

Scoring Guide 

§51.316 Injury. (a) Russeting in the stem cavity or calyx basin which 

cannot be seen when the apple is placed stem end or calyx end 

down on a flat surface shall not be considered in determining 

whether an apple is injured by russeting. Smooth net-like russeting 

outside of the stem cavity or calyx basin shall be considered as 

injury when an aggregate area of more than 10 percent of the surface 

is covered, and the color of the russeting shows no very pronounced 

contrast with the background color of the apple, or lesser amounts 

of more conspicuous net-like russeting when the appearance is 

affected to a greater extent than the amount permitted above. 

§51.317 Damage. (a) Russeting in the stem cavity or calyx basin 

which cannot be seen when the apple is placed stem end or calyx 

end down on a flat surface shall not be considered in determining 

whether an apple is damaged by russeting, except that excessively 

rough or bark-like russeting in the stem cavity or calyx basin shall be 

considered as damage when the appearance of the apple is 

materially affected. The following types and amounts of russeting 

outside of the stem cavity or calyx basin shall be considered as 

damage: 

(1) Russeting which is excessively rough on Roxbury Russet and 

other similar varieties. 

(2) Smooth net-like russeting, when an aggregate area of more than 

15 percent of the surface is covered, and the color of the 

russeting shows no very pronounced contrast with the 

background color of the apple, or lesser amounts of more 

conspicuous net-like russeting when the appearance is affected 

to a greater extent than the amount permitted above. 

(3) Smooth solid russeting, when an aggregate area of more than 5 

percent of the surface is covered, and the pattern and color of the 

russeting shows no very pronounced contrast with the 

background color of the apple, or lesser amounts of more 

conspicuous solid russeting when the appearance is affected to a 

greater extent than the above amount permitted. 

(4) Slightly rough russeting which covers an aggregate area of more 

than one-half inch in diameter. 
34

(5) Rough russeting which covers an aggregate area of more than 

one-fourth inch in diameter. 

§51.318 Serious damage. (a) The following types and amounts of 

russeting shall be considered as serious damage: 

(1) Smooth solid russeting, when more than one-half of the surface 

in the aggregate is covered, including any russeting in the stem 

cavity or calyx basin, or slightly rough, or excessively rough or 

bark-like russeting, which detracts from the appearance of the 

fruit to a greater extent than the amount of smooth solid 

russeting permitted: Provided, That any amount of russeting 

shall be permitted on Roxbury Russet and other similar varieties. 

The U.S. No. 1 grade requires apples to be free from excessive damage caused 

by russeting which means that apples must meet the russeting requirements defined 

under the definitions of “damage by russeting.” However, the U.S. No. 1 grade states 

apples with smooth net-like russeting are allowed an aggregate area of 25 percent, and 

apples with smooth solid russeting are allowed an aggregate area of 10 percent. 

Yellow Newtown or similar varieties apples, covered with smooth solid russeting are 

allowed an aggregate area of 20 percent. 

Visual Aids 

Refer to APL-C-4, APL-CP-3 and APL-CP-3 (continued). 

Scab (Q or C) 

This disease appears as irregular circular spots usually 1/8 to 3/4 of an inch in 

diameter, having a dark green to nearly black surface, or in later stages a brown, 

russeted, rough surface with merely a fringe of dark green or black around the margin. 

Spots are typically dark green and velvety, generally show a ragged, papery fringe of 

the outermost part of the skin, which has been loosened from the tissue beneath by the 

growth of the fungus. 

Storage Scab

Apple Scab lesions present on fruit when picked frequently enlarge as much as 

1/4 inch in diameter during the normal storage period, and the fungus on the spots 

becomes black and more easily seen. The greatest change found in Scab during 

storage is often in the appearance of new lesions. Such lesions are initiated during 

long wet periods in the latter part of the summer, but are not visible at picking time. 

Sometimes these new lesions are not readily distinguishable from old lesions of small 
35

size. Both become jet-black and often produce a low tuft of fungus growth in the center 

of the lesion. Many of the storage lesions do not break through the cuticle at all but 

develop in the cells beneath, producing black shiny spots. This characteristic and the 

small size of the lesions are helpful in identifying storage scab. Corky tissue occurs in 

the center of the orchard lesion but is not present in the storage spots. However, cork 

is not easily identified in small lesions. There is no evidence that Scab spreads from 

one fruit to another in storage. Slight variations in humidity and temperature of the 

storage room have little effect on the development of Scab. New lesions may appear 

earlier on fruit in common storage than on fruit in storage at 31-32o F., but eventually 

fruit in cold storage may show as heavy an infection. 

Scoring Guide 

Scab spots, which show corked over areas, should be considered quality

defects report as “scab.” Lesions that are not corked over and show the black growth of 

fungus shall be scored as condition and reported as storage scab. 

§51.317 Damage. (i) Disease: (1) Scab spots which affect a total 

area of more than one-fourth inch in diameter. 

§51.318 Serious damage. (g) Disease: (1) Scab spots which affect a 

total area of more than three-fourths inch in diameter. 

Scale and Scale Marks (San Jose, Forbes and Other Similar Types of Scale) (Q) 

Typical scale marks are small reddish areas about 1/8 inch in diameter. At the 

center of each of these areas is usually a light colored spot, marking the place formerly 

occupied by the tiny scale insect before it was rubbed off in handling. The adult scale is 

less than 1/16 inch in diameter, gray to grayish brown with a small dirty yellow nipplelike center surrounded by a depressed ring. Occasionally a small black scale insect, 

the stage that lives through the winter, will be found. 

Scoring Guide 

Score scale and/or scale marks which are readily apparent occurring outside of 

the calyx basin when affecting the red surface of the apple as injury when more than 

two are present, score as damage when more than five are present. Scale and/or scale 

marks affecting the yellow or green surface of the apple shall be scored as injury 

when more than one is present and as damage when more than three are present. 

Scale and/or scale marks are scored as serious damage when scattered over more 

than 10% of the surface of the fruit (regardless of the color of the surface). 
36

Score scale and/or scale marks when present on the red and green surface on 

the same apple, when affecting the appearance of the apple to a greater degree than 

allowed for the grade. Scale and/or scale marks occurring within the calyx basin are 

not considered as affecting the appearance to the same degree as those occurring 

outside the calyx. 

Shape (Q) 

The U.S. grades for apples have the following requirements for shape: 

U.S. Extra Fancy, U.S. Fancy, U.S. No. 1 & U.S. No. 1 Hail: Fairly well formed. 

U.S. Utility: Not seriously deformed. 

Definitions: 

“Well Formed” means the fruit has the normal shape characteristic 

of the variety, except that the shape may be slightly irregular 

provided it does not more than slightly detract from the appearance 

of the apple. 

§51.315 Fairly well formed. “Fairly well formed” means that the 

apple may be slightly abnormal in shape but not to an extent which 

detracts materially from its appearance. 

“Slightly deformed” means the fruit may be more irregular in shape 

than fairly well formed, but the appearance is not seriously affected. 

§51.319 Seriously deformed. “Seriously deformed” means that the 

apple is so badly misshapen that its appearance is seriously 

affected. 

In determining whether the shape of an apple is well formed, fairly well formed, 

slightly deformed, or seriously deformed, be sure to take into consideration the shape 

particular to the variety. 

Visual Aids 

Refer to models WB-1 through WB-5, MS-2, MS-3, S1, and DS-1 through DS-6. 
37

Similar Varietal Characteristics (Q) 

The U.S. grades for apples require that the fruit be of one variety in the container, 

except when more than one variety is printed on the container. (Refer to “Containers 

with Mixed Varieties section.”) Apples that are dissimilar from the other apples in the 

container (in containers not marked to more than one variety) would be scored as 

dissimilar varietal characteristics. Dissimilar varietal characteristics shall be scored 

against the total tolerance for the grade. 

Stem Punctures (Q or C) 

Stem punctures may be a quality or condition factor depending on the type of 

pack. Stem punctures on apples place packed, such as in trays, cells and consumer 

size over-wrap trays shall be scored as a quality factor. Stem punctures in bag or bulk 

pack are considered condition factors. 

Scoring Guide 

Place packed (Q) 

All apples having one stem puncture shall be scored as damage. Score as 

serious damage when more than two stem puncture are present on a single fruit. 

Packed in bags or bulk (C) 

A separate allowance of 10% is provided for apples that have one stem puncture. 

When the 10% allowance is exceeded the lot would fail and the total percentage of 

apples having one stem puncture shall be reported in the average defects column on 

the certificate. For example a lot with 12% of the apples having one stem puncture 

would be reported as 12% Single Stem Punctures on the certificate. If the 10% 

allowance is not exceeded, do not report the percentage on the certificate in average 

defects column. However, the percentage may be reported in the “Description of 

Product” section on the shipping point certificate and in the “Other” section on the 

market certificate at applicant’s request, not affecting grade. For example: 4% of 

apples have one stem puncture, not affecting grade, reported at applicant’s request. 

All apples with more than one stem puncture are scored against the 10% total 

tolerance for the grade in the U.S. Extra Fancy, U.S. Fancy and U.S. No. 1 grades. 

Apples having more than two stem punctures are scored as serious damage in the 

U.S. Extra Fancy, U.S. Fancy and U. S. No. 1 grades and against the total tolerance for 

the grade in the U.S. Utility grade. 

Stem or Calyx Cracks (Q or C) 

Score stem or calyx cracks as a quality defect when healed and as condition 

when not well healed. 

Revised, August 2005, HU-150-1(c) 

Page 37, Apples, Shipping Point and Market 

Inspection Instructions, March 2005

** **

 
38

§51.317 Damage. (e) Stem or calyx cracks which are not well healed, 

or well healed stem or calyx cracks which exceed an aggregate 

length of one-fourth inch. 

§51.318 Serious damage. (e) Stem or calyx cracks which are not well 

healed, or well healed stem or calyx cracks which exceed an 

aggregate length of one-half inch. 

Sunburn/Sprayburn (Q) 

Apples that are exposed to direct intense sunlight while on the trees may become 

sunburned. The exposure causes the skin to become golden or bronze in color. 

Generally the discoloration will be confined to one side of fruit. The flesh in the 

sunburned area may be firmer than the rest of the fruit at harvest, but it tends to soften 

rapidly in storage. After prolonged storage, sunburned areas sometimes darken turning 

tan to light brown to dark brown in color which is commonly called delayed sunburn. 

For scoring instructions for delayed sunburn refer to section entitled “Brown Surface 

Discoloration.” 

Scoring Guide 

§51.316 Injury. (b) Sunburn or sprayburn, when the discolored area 

does not blend into the normal color of the fruit. 

§51.317 Damage. (b) Sunburn or sprayburn which has caused 

blistering or cracking of the skin, or when the discolored area does 

not blend into the normal color of the fruit unless the injury can be 

classed as russeting. 

§51.318 Serious damage. (b) Sunburn or sprayburn which seriously 

detracts from the appearance of the fruit. 

Watercore (Q) 

This disease occurs in practically all apple growing regions of the United States 

but is of greatest importance in those regions having an arid or semi-arid climate. 

Watercore is a non-parasitic disease characterized by hard, glassy, water-soaked 

regions in the flesh of the apple, which may show through to the surface of the fruit. 

Visible watercore is a free from defect in U.S. Extra Fancy, U.S. Fancy and U.S. No. 1 

grades and any amount of watercore that is visible externally shall be scored against 

the total tolerance for the grade. Score visible watercore that exceeds an area of 1/2-

inch as serious damage.

Revised, August 2005, HU-150-1(d) 

Page 38, Apples, Shipping Point and Market 

Inspection Instructions, March 2005

** **
39

Revised, August 2005, HU-150-1(e) 

Page 39, Apples, Shipping Point and Market 

Inspection Instructions, March 2005

Invisible Watercore

U.S. Extra Fancy and U.S. Fancy grades must be free from damage by invisible 

watercore after January 31st of the year following the year of production. However, 

invisible water core shall not be scored against the Fuji variety of apples under any 

circumstances. 

§51.317 Damage. (f) Invisible water core existing around the core 

and extending to water core in the vascular bundles, or surrounding 

the vascular bundles when the affected areas surrounding three or 

more vascular bundles meet or coalesce, or existing in more than a 

slight degree outside the circular area formed by the vascular 

bundles. Provided, That invisible water core shall not be scored as 

damage against the Fuji variety of apples under any circumstances. 

Without cutting the fruit, internal water core is often difficult to detect and is 

impossible to determine as to the degree affected. There are external characteristics 

that may be associated with invisible water core. These may include a "heavier" feel of 

the fruit, or a much more firm feel of the apple, even to the extent that the flesh does not 

snap or yield under thumb pressure. Refer to section entitled “Sampling for Internal 

Defects” for cutting procedures. 

Reporting Invisible Watercore 

The illustrations in diagram 1, on page 40, are guides for describing the degree 

of invisible watercore when requested by the applicant, whether or not the apples would 

be considered as “damage by water core.” Any invisible watercore designated as 

“severe” in the illustrations is considered “damaged” after January 31 of the year 

following production. 

Prior to February 1st 

If an applicant requests that invisible watercore be reported on the certificate 

prior to February 1, three categories should be reported if present; slight, moderate and 

severe as not affecting grade reported in the “Description of Product” section on the 

shipping point certificate and in the “Other” section on the market certificate. For 

example: Invisible water: 4% slight, 2% moderate, and 1% severe, not affecting grade 

determined and reported at applicant’s request. (Severe corresponds to the definition of 

damage by invisible watercore as written in the U.S. grade standards.) 

February 1st and Later 

Invisible watercore that is severe shall be scored as damage against the U.S. 

Extra Fancy and U. S. Fancy after January 31st of the year following the year of 

production (except for the Fuji variety of apples). Any percentage of damage (severe) is 

to be reported in the average defects column on the certificate. At applicant’s request
39a 

Revised, August 2005, HU-150-1(e) 

Page 39, Apples, Shipping Point and Market 

Inspection Instructions, March 2005

the percentages of slight and moderate invisible watercore may be reported in the 

“Description of Product” section on the shipping point certificate and in the “Other” 

section on the market certificate and noted as not affecting grade. 

Decay (C) 

All grades require that apples be free from decay; any amount is scorable against 

the 1% tolerance. The most common types affecting apples are: Alternaria Rot Blue 

Mold Rot, Bull’s Eye Rot, Brown Rot, Gray Mold Rot, Mucor Rot and Side Rot. Do not 

report the type of decay on the certificate. However, when the decay is in excess of the 

tolerance report the degree of advancement as early, moderate or advance

  

Revised, August 2005, HU-150-1(f) 

Page 39a, Apples, Shipping Point and Market 

Inspection Instructions, March 2005
40 

Diagram 1 – Invisible Watercore
41

Diagram 2 - Invisible Watercore
42

Revised, February 2007, HU-152-1(a) 

Page 42, Apples, Shipping Point and Market 

Inspection Instructions, March 2005

Washington State Grades 

When inspecting based on the Washington State grades keep in mind although 

Washington State has adopted the United States Standards for Grades of Apples, 

effective December 19, 2002, as they apply to U.S. Extra Fancy, U.S. Fancy, U.S. No. 1 

and U.S. No. 1 Hail there are some differences in the grades. The following outlines 

the main differences between the U.S. and Washington State grades. 

• The Washington State “Marking Requirements” for variety or varieties are 

as follows: The containers shall bear the correct name of the variety or 

when more than one variety or commodity is in the container, each variety 

and commodity must be shown. 

• Washington State grades have color requirements for all red, partial red 

and blush varieties. (Refer to “Color Requirements for Washington 

Grades” section.) ** ** 

**** 
43

Color Requirements for Washington Grades

The following is an excerpt from the Washington State standards for apples. 

WAC 16-403-155 Color requirements. (1) Solid red varieties. For the solid 

red varieties the percentage stated refers to the area of the surface which must be 

covered with a good shade of solid red characteristic of the variety: Provided, That an 

apple having color of a lighter shade of solid red or striped red than that considered as a 

good shade of red characteristic of the variety may be admitted to a grade provided it 

has sufficient additional area covered so that the apple has as good an appearance as 

one with the minimum percentage of good red characteristic of the variety required for 

the grade, subject to the limitations set forth below. 

VARIETY 

EXTRA 

FANCY 

PERCENT

FANCY 

PERCENT

Black Ben 66(1) 40(3)

Gano 66(1) 40(3)

Winesap 66(1) 40(3)

Other similar varieties 66(1) 40(3)

Red sport varieties(2) 66(4) 40(3)

(1) Must have at least 50 percent good shade of red color characteristic of the variety. 

(2) When the red sport varieties are marked as such, they shall meet the color requirements of red sport 

varieties, and the containers must also bear the name of the parent variety. 

(3) Must have at least 33 percent good shade of red color; characteristic of the variety 

(4) Must have at least 66 percent good shade of red color; characteristic of the variety. 

(2) Striped or partial red varieties. For the striped or partial red varieties the 

percentage stated refers to the area of the surface in which the stripes of a good shade 

of red characteristic of the variety shall predominate over stripes of lighter red, green or 

yellow. However, an apple having color of a lighter shade than that considered as a 

good shade of red characteristic of the variety may be admitted to a grade, provided it 

has sufficient additional area covered so that the apple has as good an appearance as 

one with the minimum percentage of stripes of a good red characteristic of the variety 

required for the grade, subject to the limitations set forth below. Faded brown stripes 

shall not be considered as color. 
44

VARIETY 

EXTRA 

FANCY 

PERCENT 

FANCY 

PERCENT

Delicious 50 25 

Rome Beauty 50(1) 33(2)

Wealthy 50 25 

Stayman 50 33 

Other similar varieties 50 25 

Jonathan 66(1) 33(2)

McIntosh 50(1) 33(2)

Cortland 50 33 

Akane 33 1/3 15 

Jonamac 50 33 

Nittany 25 10 

Vista Bella 25 10 

Other similar varieties 50 33 

Red sport varieties(5) 66(4) 40(3)

(1) Must have at least 35 percent good shade of red color characteristic of the variety.

(2) Must have at least 15 percent good shade of red color characteristic of the variety.

(3) Must have at least 33 percent good shade of red color characteristic of the variety.

(4) Must have at least 66 percent good shade of red color characteristic of the variety.

(5) When the red sport varieties are marked as such, they shall meet the color requirements of red sport 

varieties, and the containers must also bear the name of the parent variety.

(3) Red cheeked or blushed varieties.

VARIETY 

EXTRA 

FANCY 

PERCENT 

FANCY 

PERCENT 

Braeburn Blush Cheek Tinge of color

Elstar Blush Cheek Tinge of color

Fuji Blush Cheek Tinge of color

Gala, (Royal Gala) Blush Cheek Tinge of color

Jonagold Blush Cheek Tinge of color

Winter Banana Blush Cheek Tinge of color

Other similar varieties Blush Cheek Tinge of color
45

U.S. Condition Standards for Export 

The U.S. Condition Standards for Export is not mandatory. It will be necessary 

for applicants to indicate when the inspection is requested whether or not they desire 

the U.S. Condition Standards for Export statement be made on the certificate. 

Do not confuse the requirements for Export Form Certificate with those for U.S. 

Condition Standards for Export. The U.S. Conditions Standards for Export apply only to 

the condition of the fruit and are not mandatory under the Export Apple Act. A lot may 

show too much worm injury to meet the Export Act yet still meet the U.S. Condition 

Standards. Also, it is important to note that the “U.S. Condition Standards for Export” 

can be applied to domestic lots as well as export lots and may be referred to as “U.S. 

Condition Standards.” 

U.S. Condition for Export Requirements 

The following are requirements of the U.S. Condition for Export Requirements: 

§51.321 U.S. Condition Standards for Export. 

(a) Not more than 5 percent of the apples in any lot shall be further 

advanced in maturity than firm ripe. 

(b) Not more than 5 percent of the apples in any lot shall be damaged 

by storage scab. 

(c) Not more than a total of 5 percent of the apples in any lot shall be 

affected by scald, internal breakdown, freezing injury, or decay; 

or damaged by bitter pit, Jonathan spot, water core except that 

invisible water core shall not be scored as damage when these 

condition standards are applied to the Fuji variety of apples, or 

other condition factors: Provided, That: 

(1) Not more than a total of 2 percent shall be allowed for 

apples affected by decay and soft scald; 

(2) Not more than 2 percent shall be allowed for apples 

affected by internal breakdown; 
46

(d) Container packs shall comply with packing requirements 

specified in §51.310 of the United States Standards for Grades of 

Apples. 

(e) Any lot of apples shall be considered as meeting the U.S. 

Condition Standards for Export if the entire lot averages within 

the requirements specified: Provided, That no package in any lot 

shall have more than double the percentages specified, except 

that for packages which contain 10 pounds or less, individual 

packages in any lot may have not more than three times the 

tolerance or three apples (whichever is the greater amount). 

For defect scoring guides refer to the appropriate section in these instructions. 

Apples Exported to Canada 

Apples for shipment to Canada must comply with the Canadian Import 

Requirements, which require compliance with U.S. Condition Standards for Export in 

addition to the Export Apple Act. Although the Export Apple Act exempts small lots not 

exceeding 5,000 pounds gross or 100 packages, Canadian Import Requirements 

requires U.S. certification on all shipments in excess of 15 packages or 250 kg (551 

pounds). Refer to Canadian Import Requirements Inspection instructions for further 

information. 

Export Apple Act Requirements 

The inspector should read carefully Revised Regulations Issued Under Authority 

of the Export Apple Act, as amended (7 CFR Part 33) and always have a copy available 

for ready reference. Also, the Inspection Instructions for Apples for Export must be 

followed. 

Exemption to Export Form Certificate 

The Act requires that Export Form Certificates accompany all shipments of 

apples in containers handled by transportation companies intended for export to any 

foreign country except as designated in §33.12. 

§33.12 Apples not subject to regulation. Except as otherwise 

provided in this section, any person may, without regard to the 

provisions of this part, ship or offer for shipment, and any carrier 

may, without regard to the provisions of this part, transport or 

receive for transportation to any foreign destination: 
47

(a) A quantity of apples to any foreign country not exceeding a total 

of 5,000 pounds gross weight or 100 boxes of apples packed in 

standard boxes on a single conveyance: 

(b) Apples to Pacific ports west of the International Date Line which 

do not meet maturity standards of the grade specified in §33.10, if 

the packages are conspicuously marked or printed with the 

words “Immature Fruit;” (in letters at least two inches high) if 

inspected and certified as meeting all other requirements of 

§§33.10 and 33.11. 

(c) Apples for processing which do not meet the grade standards 

specified in §33.10, if such apples grade at least U.S. No. 1 as 

specified in the U.S. Standards for Apples for Processing (§§ 

51.340 to 51.344 of this chapter), and if the containers are 

conspicuously marked “Cannery” (in letter at least two inches 

high) if inspected and certified as meeting all other requirements 

of §§33.10 and 33.11. 

It is important to note apples grown outside of the United States but moving 

through United States ports on through bills of lading to foreign destinations do not 

require Export Form Certificates. 

Export Requirements 

The following are requirements for issuance of Export Form Certificates: 

§33.12 Minimum requirements. No person shall ship, or offer for 

shipment, and no carrier shall transport, or receive for 

transportation, any shipment of apples to any foreign destination 

unless: 

(a) Apples grade at least U.S. No. 1 grade [...] as specified in the 

United States Standards for Apples (§§51.300-51.323 of this 

chapter), do not contain apple maggot and do not have more than 

2 percent, by count, of apples with apple maggot injury, nor more 

than 2 percent, by count, of apples infested with San Jose scale 

or scale of similar appearance: 

(b) Each package of apples is packed so that the apples in the top 

layer shall be reasonably representative in size, color and quality 

of the contents of the package; and 
48

(c) Each package of apples is marked plainly and conspicuously with 

(1) the name and address of the grower, packer, or domestic 

distributor: Provided, That the name of the foreign distributor 

may be placed on consumer unit package shipped in a master 

container if such master contain is marked with the name and 

address of grower, packer, or domestic distributor; (2) the variety 

of the apples; (3) the name of the U.S. grade or name of a state 

grade if the fruit meets each minimum requirement of a U.S. grade 

specified in this section; (4) the numerical count or minimum size. 

No Export Form Certificate will be issued on any lot of apple in storage, on a 

truck, on a platform, or on a pier (unless for immediate shipment) until a State lot 

stamp, or public storage lot number, or inspector’s lot number that specifically identifies 

this particular PLI number. However, no certificate may be issued on any part lot 

unless the portion to be certified is segregated and identified by a separate lot number. 

Furthermore, each package must bear the identifying mark. If a lot is inspected as it is 

being loaded into a conveyance vehicle then no lot number need be affixed. 

Inspection and Certificate 

§33.11 Inspection and certificate. (a) Each person shipping, or 

offering for shipment, apples to any foreign destination shall cause 

them to be inspected by Federal or Federal State Inspection Service 

in accordance with regulations governing the inspection and 

certification of fresh fruit and vegetables and other products (Part 51 

of this chapter) and certified as meeting the requirements of the act 

and this part. No carrier shall transport, or receive for 

transportation, apples to any foreign destination unless they have 

been so inspected and certified. Inspection and certification may be 

obtained at any time prior to exportation of the apples. Such a 

Federal or Federal-State certificate shall be designated as an “Export 

Form Certificate” and shall include the following statement: “Meets 

requirements of Export Apple Act.” The shipper shall deliver a copy 

of the Export Form Certificate [...] to the export carrier. Whenever 

apples are inspected and certified at any other point other than the 

port of exportation, the shipper shall deliver a copy of the Export 

Form Certificate or Memorandum of Inspection to the agent of the 

first carrier that thereafter transports such apples and such agent 

shall deliver such copy to the proper official of the carrier on which 

the apples, covered by such certificate or memorandum, are to be 

exported. A copy of the Export Form Certificate or Memorandum of 

Inspection shall be filed by the export carrier for a period of not less 

than three (3) years after date of export. 
49

(b) If the inspector has reason to believe that samples of a lot of 

apples have been obtained for a determination as to compliance 

with tolerances for spray residue, established under the Federal 

Food, Drug and Cosmetic Act, as amended (52 Stat.1040; 21 

U.S.C. 301 et seq.), shall not issue a certificate on the lot unless it 

complies with such tolerances. 

Export Form Certificates must not be restricted and must show the number of 

packages and the grade as well as condition. When an Export Form is requested on a 

lot that has been given an Export Form at shipping point and shipping point certificate 

cannot be confirmed as to grade and applicant does not want an appeal, then it will be 

satisfactory to restrict to condition and place on a Export Form stating under “Remarks” 

that it covers condition only and that an inspection for grade was made at shipping point 

and reported as U.S. Fancy, or U.S. No. 1 as the case may be. 
50

Appendix I -- U. S. Grade Standards 

United States Standards for Grades of Apples 1

Latest Issue 12/19/02 

Grades

51.300 U.S. Extra Fancy. 

51.301 U.S. Fancy. 

51.302 U.S. No. 1. 

51.303 U.S. Utility. 

51.304 Combination grades. 

Color Requirements

51.305 Color requirements. 

Tolerances

51.306 Tolerances. 

Application of Tolerances

51.307 Application of tolerances. 

Methods of Sampling and Calculation of Percentages

51.308 Methods of sampling and calculation of percentages. 

Condition after Storage or Transit

51.309 Condition after storage or transit. 

Packing Requirements

51.310 Packing requirements. 

Marking Requirements

51.311 Marking requirements. 

Definitions

51.312 Mature. 

51.313 Overripe. 

51.314 Clean. 

51.315 Fairy well formed. 

51.316 Injury. 

51.317 Damage. 

51.318 Serious damage. 

51.319 Seriously deformed. 

51.320 Diameter. 

U.S. Condition Standards for Export

51.321 U.S. Condition Standards for Export. 

Metric Conversion Table

51.322 Metric conversion table. 

Grades

§51.300 U.S. Extra Fancy. 

“U.S. Extra Fancy” consists of apples of one variety (except when more than one variety is printed 

on the container) which are mature but not overripe, clean, fairly well formed, free from decay, internal 

browning, internal breakdown, soft scald, scab, freezing injury, visible water core, and broken skins. The 

apples are also free from injury caused by bruises, brown surface discoloration, smooth net-like russeting, 

sunburn or sprayburn, limb rubs, hail, drought spots, scars, disease, insects, or other means. The apples 

are free from damage caused by bitter pit or Jonathan spot and by smooth solid, slightly rough or rough 

russeting, or stem or calyx cracks, as well as damage by invisible water core after January 31st of the 

year following the year of production except for the Fuji variety of apples. Invisible water core shall not be 

scored against the Fuji variety of apples under any circumstances. For the apple varieties listed in Table I 

 

1

Compliance with the provisions of these standards shall not excuse failure to comply with the provisions of the Federal Food, Drug 

and Cosmetic Act, or with applicable State laws and regulations. 
51

of §51.305, each apple of this grade has the amount of color specified for the variety. (See §§51.305 and 

51.306.) 

§51.301 U.S. Fancy.

“U.S. Fancy” consists of apples of one variety (except when more than one variety is printed on 

the container) which are mature but not overripe, clean, fairly well formed, and free from decay, internal 

browning, internal breakdown, soft scald, freezing injury, visible water core, and broken skins. The apples 

are also free from damage caused by bruises, brown surface discoloration, russeting, sunburn or 

sprayburn, limb rubs, hail, drought spots, scars, stem or calyx cracks, disease, insects, bitter pit, Jonathan 

spot, or damage by other means, or invisible water core after January 31st of the year following the year of 

production, except for the Fuji variety of apples. Invisible water core shall not be scored against the Fuji 

variety of apples under any circumstances. For the apple varieties listed in Table I of §51.305, each apple 

of this grade has the amount of color specified for the variety. (See §§51.305 and 51.306.) 

§51.302 U.S. No. 1.

“U.S. No. 1” consists of apples which meet the requirements of U.S. Fancy grade except for color, 

russeting, and invisible water core. In this grade, less color is required for all varieties listed in Table I of 

§51.305. Apples of this grade are free from excessive damage caused by russeting which means that 

apples meet the russeting requirements for U.S. Fancy as defined under the definitions of “damage by 

russeting,” except the aggregate area of an apple which may be covered by smooth net-like russeting 

shall not exceed 25 percent; and the aggregate area of an apple which may be covered by smooth solid 

russeting shall not exceed 10 percent: Provided, That, in the case of the Yellow Newtown or similar 

varieties, the aggregate area of an apple which may be covered with smooth solid russeting shall not 

exceed 20 percent. Each apple of this grade has the amount of color specified in §51.305 for the variety. 

Invisible water core shall not be scored in this grade. (See §§51.305 and 51.306.) 

(a) U.S. No. 1 Hail: “U.S. No. 1 Hail” consists of apples which meet the requirements of U.S. No. 

1 grade except that hail marks where the skin has not been broken and well healed hail marks where the 

skin has been broken, are permitted, provided the apples are fairly well formed. (See §§51.305 and 

51.306.) 

(b) [Reserved] 

§51.303 U.S. Utility.

“U.S. Utility” consists of apples of one variety (except when more than one variety is printed on the 

container) which are mature but not overripe, not seriously deformed and free from decay, internal 

browning, internal breakdown, soft scald, and freezing injury. The apples are also free from serious 

damage caused by dirt or other foreign matter, broken skins, bruises, brown surface discoloration, 

russeting, sunburn or sprayburn, limb rubs, hail, drought spots, scars, stem or calyx cracks, visible water 

core, bitter pit or Jonathan spot, disease, insects, or other means. 

(See §51.306.) 

§51.304 Combination grades. 

 (a) Combinations of the above grades may be used as follows: 

 (1) Combination U.S. Extra Fancy and U.S. Fancy; 

 (2) Combination U.S. Fancy and U.S. No. 1; and 

 (3) Combination U.S. No. 1 and U.S. Utility. 

 (b) Combinations other than these are not permitted in connection with the U.S. apple grades. 

When Combination grades are packed, at least 50 percent of the apples in any lot shall meet the 

requirements of the higher grade in the combination. (See §51.306.) 

Color Requirements

§51.305 Color requirements.

In addition to the requirements specified for the grades set forth in §§51.300 to 51.304, apples of 

these grades shall have the percentage of color specified for the variety in Table I appearing in this 

Section. All apple varieties other than those appearing in Table I shall have no color requirements 

pertaining to these grades. For the solid red varieties, the percentage stated refers to the area of the 

surface which must be covered with a good shade of solid red characteristic of the variety: Provided, That 

an apple having color of a lighter shade of solid red or striped red than that considered as a good shade of 

red characteristic of the variety may be admitted to a grade, provided it has sufficient additional area 

covered so that the apple has as good an appearance as one with the minimum percentage of good red 

characteristic of the variety required for the grade. For the striped red varieties, the percentage stated 

refers to the area of the surface in which the stripes of a good shade of red characteristic of the variety 
52

shall predominate over stripes of lighter red, green, or yellow. However, an apple having color of a lighter 

shade than that considered as a good shade of red characteristic of the variety may be admitted to a 

grade, provided it has sufficient additional area covered so that the apple has as good an appearance as 

one with the minimum percentage of stripes of a good red characteristic of the variety required for the 

grade. Faded brown stripes shall not be considered as color. (A) Color standards USDA Visual Aid APLCC-1 (Plates a - e) consists of a folder containing the color requirements for apples set forth in this section 

and five plates illustrating minimum good shade of solid red or striped red color, minimum compensating 

color and shade not considered color, for the following 12 varieties: Red Delicious, Red Rome, Empire, 

Idared, Winesap, Jonathan, Stayman, McIntosh, Cortland, Rome Beauty, Delicious, and York. 

These color standards will be available for examination and purchasing information in the Fresh 

Products Branch, Fruit and Vegetable Programs, AMS, U.S. Department of Agriculture, South Building, 

Washington, D.C. 20250; in any field office of the Fresh Products Branch; or upon request of any 

authorized inspector of the Fresh Fruit and Vegetable Inspection Service. 

Table 11

Only the varieties listed below shall be 

required to meet a minimum color 

requirement. 

U.S. Extra 

Fancy 

U.S. Fancy U.S. No. 1 

Variety Percent Percent Percent 

Red Delicious...................................... 66 40 25 

Red Rome............................................ 66 40 25 

Empire......................... ...................... 66 40 25 

Idared................................................... 66 40 25 

Winesap............................................... 66 40 25 

Jonathan.............................................. 66 40 25 

Stayman............................................... 50 33 25 

McIntosh............................................... 50 33 25 

Cortland................................................ 50 33 25 

Rome Beauty....................................... 50 33 25 

Delicious............................................... 50 33 25 

York...................................................... 50 33 25 

1

Variations on varietal designations listed above must meet or exceed those color requirements listed. 

Tolerances 

§51.306 Tolerances. 

 In order to allow for variations incident to proper grading and handling in each of the grades in 51.300, 

51.301, 51.302, 51.303, and 51.304 the following tolerances are provided as specified: 

 (a) Defects: (1) U.S. Extra Fancy, U.S. Fancy, U.S. No. 1, and U.S. No. 1 Hail grades: 

10 percent of the apples in any lot may fail to meet the requirements of the grade, but not more than onehalf of this amount, or 5 percent, shall be allowed for apples which are seriously damaged, including 

therein not more than 1 percent for apples affected by decay or internal breakdown. 

 (2) U.S. Utility grade: 10 percent of the apples in any lot may fail to meet the requirements of the 

grade, but not more than one-half of this amount, or 5 percent, shall be allowed for apples which are 

seriously damaged by insects, and including in the total tolerance not more than 1 percent for apples 

affected by decay or internal breakdown. 

 (b) When applying the foregoing tolerances to Combination grades, no part of any tolerance shall be 

allowed to reduce, for the lot as a whole, the 50 percent of apples of the higher grade required in the 

combination, but individual containers shall have not less than 40 percent of the higher grade. 

 (c) Size: When size is designated by the numerical count for a container, not more than 10 percent of 

packages in the lot may fail to be fairly uniform1

. When size is designated by minimum or maximum 

diameter, not more than 5 percent of the apples in any lot may be smaller than the designated minimum, 

 

1.“Fairly uniform” means the size of the fruit within the container does not vary more than 1⁄2 inch diameter from the smallest to 

largest fruit. 
53

and not more than 10 percent may be larger than the designated maximum. For Red Delicious or Golden 

Delicious varieties only, a combination of minimum diameter and/or weight may be used. When this 

designation is used, an individual apple will be considered to have met the minimum size requirement 

even if the apple is smaller than the minimum diameter, provided it is equal to or greater than the weight 

provided in Table II of this section. However, not more than 5 percent of the apples in any lot may fail to 

meet either the minimum diameter or minimum weight when so designated. In addition, when Red 

Delicious or Golden Delicious apples are designated with diameter/weight combinations, they may only be 

designated according to the following table: 

Table II

Red Delicious Golden Delicious

2 1/8 inches or 65 grams 63 grams 

2 1/4 inches or 75 grams 70 grams 

2 3/8 inches or 84 grams 82 grams 

2 1/2 inches or 100 grams 95 grams 

2 5/8 inches or 115 grams 109 grams 

2 3/4 inches or 139 grams 134 grams 

Application of Tolerances 

§51.307 Application of tolerances. 

 The contents of individual packages in the lot, are subject to the following limitations: 

Provided, That the averages for the entire lot are within the tolerances specified for the grade: 

(a) Packages which contain more than 10 pounds: 

 (1) Shall have not more than one and one-half times a specified tolerance of 10 percent or more and 

not more than double a tolerance of less than 10 percent, except that at least one apple which is seriously 

damaged by insects or affected by decay or internal breakdown may be permitted in any package. 

 (2) [Reserved] 

 (b) Packages which contain 10 pounds or less: 

 (1) No package may have more than 3 times the tolerance specified, except that at least three 

defective apples may be permitted in any package: Provided, That not more than three apples or more 

than 18 percent (whichever is the larger amount) may be seriously damaged by insects or affected by 

decay or internal breakdown. 

 (2) [Reserved] 

Methods of Sampling and Calculation of Percentages 

§51.308 Methods of sampling and calculation of percentages. 

 (a) When the numerical count is marked on the container, containers are packed to weigh ten pounds 

or less, or in any container where the minimum diameter of the smallest apple does not vary more than 

1/2 inch from the minimum diameter of the largest apple, percentages shall be calculated on the basis of 

count. 

 (b) In all other cases except those listed in paragraph (a) of this section, they shall be calculated on 

the basis of weight. 

Condition After Storage or Transit 

§51.309 Condition after storage or transit. 

 Decay, scald, or any other deterioration which may have developed on apples after they have been in 

storage or transit shall be considered as affecting condition and not the grade. 
54

Packing Requirements 

§51.310 Packing requirements. 

 (a) Apples tray packed or cell packed in cartons shall be arranged according to approved and 

recognized methods. Packs shall be at least fairly tight2 or fairly well filled.3

 (b) Closed cartons containing apples not tray or cell packed shall be fairly well filled3

 or the pack shall 

be sufficiently tight to prevent any appreciable movement of the apples. 

 (c) Packs in wooden boxes or baskets shall be sufficiently tight to prevent any appreciable movement 

of apples within containers when the packages are closed. Each wrapped apple shall be completely 

enclosed by its individual wrapper. 

 (d) Apples on the shown face of any container shall be reasonably representative in size, 

color and quality of the contents. 

 (e) Tolerances: In order to allow for variations incident to proper packing, not more than 

10 percent of the containers in any lot may fail to meet these requirements. 

Marking Requirements 

§51.311 Marking requirements. 

 Variety (or varieties if more than one is packed in the container), grade, and the numerical count or 

minimum diameter of apples packed in a closed container shall be indicated on the container. For apple 

lots utilizing the combined diameter/weight designations for Red Delicious and Golden Delicious varieties, 

the minimum diameter and minimum weight of apples packed in a closed container shall be indicated on 

the container. 

 (a) When the numerical count is not shown, the minimum diameter or, in the case of Red Delicious or 

Golden Delicious lots where minimum diameter/weight designations have been chosen, the minimum 

diameter and weight as designated in Table II, shall be plainly stamped, stenciled or otherwise marked on 

the container in terms of whole inches, or whole inches and not less than eighth inch fractions thereof in 

the following manner: “A” inches or “B” grams, where “A” corresponds to one of the diameter 

measurements in terms of inches listed in Table II and “B” corresponds to the weight measurement in 

grams as indicated in Table II. Both diameter and weight must be shown using the word “or” between the 

given measurements. 

 (b) The word “minimum,” or its abbreviation, when following a diameter size marking, means that the 

apples are of the size marked or larger. (See §§51.306 and 51.307.) 

Definitions 

§51.312 Mature. 

 “Mature” means that the apples have reached the stage of development which will insure the proper 

completion of the ripening process. Before a mature apple becomes overripe it will show varying degrees 

of firmness, depending upon the stage of the ripening process. The following terms are used for 

describing different stages of firmness of apples: 

 (a) “Hard” means apples with a tenacious flesh and starchy flavor. 

 (b) “Firm” means apples with a tenacious flesh but which are becoming crisp with a slightly starchy 

flavor, except the Delicious variety. 

 (c) “Firm ripe” means apples with crisp flesh except that the flesh of the Gano, Ben Davis, and Rome 

Beauty varieties may be slightly mealy. 

 (d) “Ripe” means apples with mealy flesh and soon to become soft for the variety. 

§51.313 Overripe. 

 “Overripe” means apples which have progressed beyond the stage of ripe, with flesh very mealy or 

soft, and past commercial utility. 

 

2

 ”Fairly tight” means that apples are of the proper size for molds or cell compartments in which they are packed, and 

that molds or cells are filled in such a way that no more than slight movement of apples within molds or cells is 

possible. 

3

 ”Fairly well filled” means that the net weight of apples in containers ranging from 2,100 to 2,900 cubic inch capacity 

is not less than 37 pounds for Cortland, Gravenstein, Jonathan, McIntosh and Golden Delicious varieties and not 

less than 40 pounds for all other varieties. 
55

§51.314 Clean. 

 “Clean” means that the apples are free from excessive dirt, dust, spray residue, and other foreign 

material. 

§51.315 Fairly well formed. 

 “Fairly well formed” means that the apple may be slightly abnormal in shape but not to an extent which 

detracts materially from its appearance. 

§51.316 Injury. 

 “Injury” means any specific defect defined in this Section or an equally objectionable variation of any 

one of these defects, any other defect, or any combination of defects, which more than slightly detract 

from the appearance or the edible or shipping quality of the apple. In addition, specific defect 

measurements are based on an apple three inches in diameter. Corresponding smaller or larger areas 

would be allowed on smaller or larger fruit. Any reference to “inch” or “inches in diameter” refers to that of 

a circle of the specified diameter. Any reference to “aggregate area,” “total area,” or “aggregate affected 

area” means the gathering together of separate areas into one mass for the purpose of comparison to 

determine the extent affected. The following specific defects shall be considered as injury: 

 (a) Russeting in the stem cavity or calyx basin which cannot be seen when the apple is placed stem 

end or calyx end down on a flat surface shall not be considered in determining whether an apple is injured 

by russeting. Smooth net-like russeting outside of the stem cavity or calyx basin shall be considered as 

injury when an aggregate area of more than 10 percent of the surface is covered, and the color of the 

russeting shows no very pronounced contrast with the background color of the apple, or lesser amounts of 

more conspicuous net-like russeting when the appearance is affected to a greater extent than the amount 

permitted above. 

 (b) Sunburn or sprayburn, when the discolored area does not blend into the normal color of the fruit. 

 (c) Dark brown or black limb rubs which affect a total area of more than one-fourth inch in diameter, 

except that light brown limb rubs of a russet character shall be considered under the definition of injury by 

russeting. 

 (d) Hail marks, drought spots, other similar depressions or scars: 

 (1) When the skin is broken, whether healed or unhealed; 

 (2) When there is appreciable discoloration of the surface; 

 (3) When any surface indentation exceeds one-sixteenth inch in depth; 

 (4) When any surface indentation exceeds one-eighth inch in diameter; or 

 (5) When the aggregate affected area of such spots exceeds one-half inch in diameter. 

 (e) Bruises which are not slight and incident to proper handling and packing, and which are greater 

than: 

 (1) 1/8 inch in depth; 

 (2) 5/8 inch in diameter; 

 (3) any combination of lesser bruises which detract from the appearance or edible quality of the apple 

to an extent greater than any one bruise described in paragraphs (1) or (2) of this section. 

 (f) Brown surface discoloration when caused by delayed sunburn, surface scald, or any other means 

and affects an area greater than 1/4 inch in diameter. 

 (g) Disease: (1) Cedar rust infection which affects a total area of more than three-sixteenths inch in 

diameter.

 (2) Sooty blotch or fly speck which is thinly scattered over more than 5 percent of the surface, or dark, 

heavily concentrated spots which affect an area of more than one-fourth inch in diameter. 

 (3) Red skin spots which are thinly scattered over more than one-tenth of the surface, or dark, heavily 

concentrated spots which affect an area of more than one-fourth inch in diameter.

 (h) Insects: (1) Any healed sting or healed stings which affect a total area of more than one-eighth 

inch in diameter including any encircling discolored rings. 

 (2) Worm holes. 

§51.317 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 any combination of defects, which materially detract from the 

appearance, or the edible or shipping quality of the apple. In addition, specific defect measurements are 
56

based on an apple three inches in diameter. Corresponding smaller or larger areas would be allowed on 

smaller or larger fruit. Any reference to “inch” or “inches in diameter” refers to that of a circle of the 

specified diameter. Any reference to “aggregate area,” “total area,” or “aggregate affected area” means 

the gathering together of separate areas into one mass for the purpose of comparison to determine the 

extent affected. The following specific defects shall be considered as damage: 

 (a) Russeting in the stem cavity or calyx basin which cannot be seen when the apple is placed stem 

end or calyx end down on a flat surface shall not be considered in determining whether an apple is 

damaged by russeting, except that excessively rough or bark-like russeting in the stem cavity or calyx 

basin shall be considered as damage when the appearance of the apple is materially affected. The 

following types and amounts of russeting outside of the stem cavity or calyx basin shall be considered as 

damage: 

 (1) Russeting which is excessively rough on Roxbury Russet and other similar varieties. 

 (2) Smooth net-like russeting, when an aggregate area of more than 15 percent of the surface is 

covered, and the color of the russeting shows no very pronounced contrast with the background color of 

the apple, or lesser amounts of more conspicuous net-like russeting when the appearance is affected to a 

greater extent than the amount permitted above. 

 (3) Smooth solid russeting, when an aggregate area of more than 5 percent of the surface is covered, 

and the pattern and color of the russeting shows no very pronounced contrast with the background color 

of the apple, or lesser amounts of more conspicuous solid russeting when the appearance is affected to a 

greater extent than the above amount permitted. 

 (4) Slightly rough russeting which covers an aggregate area of more than one-half inch in diameter. 

 (5) Rough russeting which covers an aggregate area of more than one-fourth inch in diameter. 

 (b) Sunburn or sprayburn which has caused blistering or cracking of the skin, or when the discolored 

area does not blend into the normal color of the fruit unless the injury can be classed as russeting. 

 (c) Limb rubs which affect a total area of more than one-half inch in diameter, except that light brown 

limb rubs of a russet character shall be considered under the definition of damage by russeting.

 (d) Hail marks, drought spots, other similar depressions, or scars: 

 (1) When any unhealed mark is present; 

 (2) When any surface indentation exceeds one-eighth inch in depth; 

 (3) When the skin has not been broken and the aggregate affected area exceeds one-half inch in 

diameter; or 

 (4) When the skin has been broken and well healed, and the aggregate affected area exceeds onefourth inch in diameter.

 (e) Stem or calyx cracks which are not well healed, or well healed stem or calyx cracks which exceed 

an aggregate length of one-fourth inch. 

 (f) Invisible water core existing around the core and extending to water core in the vascular bundles, or 

surrounding the vascular bundles when the affected areas surrounding three or more vascular bundles 

meet or coalesce, or existing in more than a slight degree outside the circular area formed by the vascular 

bundles. Provided, That invisible water core shall not be scored as damage against the Fuji variety of 

apples under any circumstances. 

 (g) Bruises which are not slight and incident to proper handling and packing, and which are greater 

than: 

 (1) 3/16 inch in depth; 

 (2) 7/8 inch in diameter; 

 (3) any combination of lesser bruises which detract from the appearance or edible quality of the apple 

to an extent greater than any one bruise described in paragraphs (1) or (2) of this section. 

 (h) Brown surface discoloration when caused by delayed sunburn, surface scald, or any other means 

and affects an area greater than 1/2 inch in diameter. 

 (i) Disease: (1) Scab spots which affect a total area of more than one-fourth inch in diameter. 

 (2) Cedar rust infection which affects a total area of more than one-fourth inch in diameter.

 (3) Sooty blotch or fly speck which is thinly scattered over more than one-tenth of the surface, or dark, 

heavily concentrated spots which affect an area of more than one-half inch in diameter. 

 (4) Red skin spots which are thinly scattered over more than one-tenth of the surface, or dark, heavily 

concentrated spots which affect an area of more than one-half inch in diameter. 
57

 (5) Bitter pit or Jonathan spot when one or more spots affects the surface of the apple. 

 (j) Insects: (1) Any healed sting or healed stings which affect a total area of more than threesixteenths inch in diameter including any encircling discolored rings. 

 (2) Worm holes. 

§51.318 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 any combination of defects which seriously 

detract from the appearance, or the edible or shipping quality of the apple. In addition, specific defect 

measurements are based on an apple three inches in diameter. Corresponding smaller or larger areas 

would be allowed on smaller or larger fruit. Any reference to “inch” or “inches in diameter” refers to that of 

a circle of the specified diameter. Any reference to “aggregate area,” “total area,” or “aggregate affected 

area” means the gathering together of separate areas into one mass for the purpose of comparison to 

determine the extent affected. The following specific defects shall be considered as serious damage: 

 (a) The following types and amounts of russeting shall be considered as serious damage: 

 (1) Smooth solid russeting, when more than one-half of the surface in the aggregate is covered, 

including any russeting in the stem cavity or calyx basin, or slightly rough, or excessively rough or bark-like 

russeting, which detracts from the appearance of the fruit to a greater extent than the amount of smooth 

solid russeting permitted: Provided, That any amount of russeting shall be permitted on Roxbury Russet 

and other similar varieties. 

 (2) [Reserved] 

 (b) Sunburn or sprayburn which seriously detracts from the appearance of the fruit. 

 (c) Limb rubs which affect more than one-tenth of the surface in the aggregate. 

 (d) Hail marks, drought spots, or scars, if they materially deform or disfigure the fruit, or if such defects 

affect more than one-tenth of the surface in the aggregate: Provided, That no hail marks which are 

unhealed shall be permitted and not more than an aggregate area of one-half inch shall be allowed for 

well healed hail marks where the skin has been broken. 

 (e) Stem or calyx cracks which are not well healed, or well healed stem or calyx cracks which exceed 

an aggregate length of one-half inch. 

 (f) Visible water core which affects an area of more than one-half inch in diameter. 

 (g) Disease: (1) Scab spots which affect a total area of more than three-fourths inch in diameter. 

 (2) Cedar rust infection which affects a total area of more than three-fourths inch in diameter. 

 (3) Sooty blotch or fly speck which affects more than one-third of the surface. 

 (4) Red skin spots which affect more than one-third of the surface. 

 (5) Bitter pit or Jonathan spot which is thinly scattered over more than one-tenth of the surface. 

 (h) Insects: (1) Healed stings which affect a total area of more than one-fourth inch in diameter 

including any encircling discolored rings. 

 (2) Worm holes. 

 (i) Bruises which are not slight and incident to proper handling and packing, and which are greater 

than: 

 (1) 3/8 inch in depth; 

 (2) 1-1/8 inches in diameter; 

 (3) any combination of lesser bruises which detract from the appearance or edible quality of the apple 

to an extent greater than any one bruise described in paragraph (i)(1) or (2) of this section. 

 (j) Brown surface discoloration when caused by delayed sunburn, surface scald, or any other means 

and affects an area greater than 3/4 inch in diameter. 

§51.319 Seriously deformed. 

 “Seriously deformed” means that the apple is so badly misshapen that its appearance is seriously 

affected. 

§51.320 Diameter. 

 When measuring for minimum size, “diameter” means the greatest dimension of the apple measured 

at right angles to a line from stem to blossom end. When measuring for maximum size, “diameter” means 

the smallest dimension of the apple determined by passing the apple through a round opening in any 

position. 
58

U.S. Condition Standards for Export 

§51.321 U.S. Condition Standards for Export.4

 (a) Not more than 5 percent of the apples in any lot shall be further advanced in maturity than firm ripe. 

 (b) Not more than 5 percent of the apples in any lot shall be damaged by storage scab. 

 (c) Not more than a total of 5 percent of the apples in any lot shall be affected by scald, internal 

breakdown, freezing injury, or decay; or damaged by bitter pit, Jonathan spot, water core5

 except that 

invisible water core shall not be scored as damage when these condition standards are applied to the Fuji 

variety of apples, or other condition factors: Provided, That: 

 (1) Not more than a total of 2 percent shall be allowed for apples affected by decay and soft scald; 

 (2) Not more than 2 percent shall be allowed for apples affected by internal breakdown; 

 (d) Container packs shall comply with packing requirements specified in §51.310 of the United States 

Standards for Grades of Apples. 

 (e) Any lot of apples shall be considered as meeting the U.S. Condition Standards for Export if the 

entire lot averages within the requirements specified: Provided, That no package in any lot shall have 

more than double the percentages specified, except that for packages which contain 10 pounds or less, 

individual packages in any lot may have not more than three times the tolerance or three apples 

(whichever is the greater amount). 

Metric Conversion Table 

§51.322 Metric conversion table.

Inches Millimeters (mm)

1/16 equals 1.6 

1/8 equals 3.2 

3/16 equals 4.8 

1/4 equals 6.4 

3/8 equals 9.5 

1/2 equals 12.7 

5/8 equals 15.9 

3/4 equals 19.1 

7/8 equals 22.2 

1 1/8 equals 28.6 

2 1/8 equals 54.0 

2 1/4 equals 57.2 

2 3/8 equals 60.3 

2 1/2 equals 63.5 

2 3/4 equals 69.9 

Cubic Inches Cubic Centimeters (cc) 

2100 equals 34,412.7 

2900 equals 47,522.3 

Pounds Grams (g)

10 equals 4,536.0 

37 equals 16,783.2 

40 equals 18,144.0 

 

4

These standards may be applied to domestic shipments of apples as well as export lots, and may be referred to as “U.S. Condition 

Standards.” 

5

Note: “Damage by water core” means externally invisible water core existing around the core and extending to water core in the 

vascular bundles, or surrounding the vascular bundles when the affected areas surrounding three or more vascular bundles meet or 

coalesce, or existing in more than slight degree outside the circular area formed by the vascular bundles, or any externally visible 

water core.