United States 

Department of 

Agriculture 

Agricultural 

Marketing 

Service 

Fruit and 

Vegetable 

Programs 

Fresh Products 

Branch 

Sweet Cherries 

Shipping Point and Market 

Inspection Instructions

July 2005 

 

 

 
Shipping Point and Market 

Inspection Instructions For 

Sweet Cherries 

These inspection instructions are specifically developed by the Fresh Products 

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

U.S. Standards for Grades of Sweet Cherries, Section 51.2646. 

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

the official grade standards. This publication supersedes any previously issued 

inspection instructions. 

Refer to the General Inspection Instructions for additional information pertaining 

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

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

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

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

Vegetable Certificate Writing Handbooks. 

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

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

standards. The U.S. Standards for Grades of Sweet Cherries are printed in the 

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

USDA homepage. 

This replaces Shipping Point Inspection Instructions dated May 1971 and Market 

Inspection Instructions for Sweet Cherries dated July 1971. 

July 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

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

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

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

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

NOTESHEET AND CERTIFICATE ...................................................................... 4

PRODUCT ........................................................................................................... 5

NUMBER/TYPE OF CONTAINERS ........................................................................... 5

BRANDS/MARKINGS............................................................................................. 5

ORIGIN ............................................................................................................... 5

CONDITION OF PACK ........................................................................................ 6

TEMPERATURE OF PRODUCT ......................................................................... 6

SIZE ..................................................................................................................... 6

SPECIFIED ROW SIZES ........................................................................................ 7

DEFECTS (QUALITY AND CONDITION) ............................................................ 8

BRUISING (C) ...................................................................................................... 8

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

COLOR (Q ) ........................................................................................................ 9

CONDITION OF STEMS ......................................................................................... 9

CRACKS AND SKIN BREAKS (Q OR C) ................................................................. 10

FIRMNESS (C) ................................................................................................... 10

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

HAIL INJURY (Q) ................................................................................................ 11

INSECT LARVAE OR HOLES CAUSED BY THEM (Q OR C) ...................................... 12

MATURITY (Q)................................................................................................... 12

IMMATURE ..................................................................................................... 13

PITTING (C) ...................................................................................................... 13

PULLED STEMS (Q) ........................................................................................... 13

SCALE (Q) ........................................................................................................ 14

SCARS, RUSSETING AND LIMB RUBS (Q) ............................................................. 14

SIMILAR VARIETAL CHARACTERISTICS (Q) ........................................................... 14

VARIETIES OF SWEET CHERRIES ..................................................................... 15

SUNSCALD (Q) .................................................................................................. 16
ii

SURFACE DISCOLORATION (C) ........................................................................... 16

SUTURES (Q) .................................................................................................... 16

UNDEVELOPED DOUBLES (Q) ............................................................................. 17

DECAY (C) ....................................................................................................... 17

Appendix I -- U. S. Grade Standards ............................................................... 18

UNITED STATES STANDARDS FOR GRADES OF SWEET CHERRIES ........................ 18

Appendix II – SPI Notesheet and Certificate Examples ................................ 22

EXAMPLE 1 – INSPECTION NOTESHEET ............................................................... 22

EXAMPLE 2 – INSPECTION CERTIFICATE .............................................................. 23

EXAMPLE 3 – INSPECTION NOTESHEET ............................................................... 24

EXAMPLE 4 – INSPECTION CERTIFICATE .............................................................. 25

Appendix III -- Market Notesheet and Certificate Examples ......................... 26

EXAMPLE 1 – INSPECTION NOTESHEET ............................................................... 26

EXAMPLE 2 -- INSPECTION SCORESHEET ............................................................. 27

EXAMPLE 3 – INSPECTION CERTIFICATE .............................................................. 28

EXAMPLE 4 – INSPECTION NOTESHEET ............................................................... 29

EXAMPLE 5 --INSPECTION SCORESHEET ............................................................. 30

EXAMPLE 6 – INSPECTION CERTIFICATE .............................................................. 31
1

REPRESENTATIVE SAMPLING 

The importance of obtaining representative samples cannot be over emphasized. 

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

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

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

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

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

Size of Sample 

The tolerances in the U.S. Standards for Grades of Sweet Cherries are 

determined on the basis of count. 

Before opening a container that is to be sampled, the inspector should 

predetermine from what area in the container the sample shall be taken. Sample this 

area from top to bottom of the container. The sample shall consist of a minimum of 

50 sweet cherries. If the application of tolerances is exceeded, double the sample size 

in at least one sample. 

For consumer units with 50 or more cherries, the sample shall consist of 50 

cherries. If the application of tolerances is exceeded, run the remainder of the consumer 

unit or double the sample size in at least one sample. For consumer packages 

containing less than 50 sweet cherries, the consumer unit shall be the sample. 

Consumer units are sold on a per container basis, with a set price. Consumer 

units generally are marked with a brand and specific weight. Cherries packed in film 

bags which are not sealed shall not be considered consumer units. 

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. 

TOLERANCES AND APPLICATION OF TOLERANCES 

§51.2648 Tolerances. In order to allow for variations incident to 

proper grading and handling in each of the foregoing grades, the 

following tolerances, by count, are provided as specified: 

****

**** 

Revised, May 2011, HU-155-21(a) 

Page 1, Sweet Cherries, Shipping Point and Market 

Inspection Instructions, July 2005 
2

(a) For defects at shipping point - (1) U.S. No. 1. 8 percent for 

cherries which fail to meet the requirements for this grade: 

Provided, That included in this amount not more than 4 percent shall 

be allowed for defects causing serious damage, including in this 

latter amount not more than one-half of 1 percent for cherries which 

are affected by decay. 

(2) U.S. Commercial. 16 percent for cherries which fail to meet the 

requirements for this grade: Provided, That included in this amount 

not more than 4 percent shall be allowed for defects causing serious 

damage, including in this latter amount not more than one-half of 1 

percent for cherries affected by decay. 

(b) For defects en route or at destination - (1) U.S. No. 1. 12 percent 

for cherries in any lot which fail to meet the requirements for this 

grade: Provided, That included in this amount not more than the 

following percentages shall be allowed for defects listed: 

(i) 8 percent for cherries which fail to meet the requirements for this 

grade because of permanent defects; or, 

(ii) 6 percent for cherries which are seriously damaged, including 

therein not more than 4 percent for cherries which are seriously 

damaged by permanent defects and not more than 2 percent for 

cherries which are affected by decay. 

(2) U.S. Commercial. 24 percent for cherries in any lot which fail to 

meet the requirements for this grade: Provided, That included in this 

amount not more than the following percentages shall be allowed for 

defects listed: 

(i) 16 percent for cherries which fail to meet the requirements for this 

grade because of permanent defects; or, 

(ii) 6 percent for cherries which are seriously damaged, including 

therein not more than 4 percent for cherries which are seriously 

damaged by permanent defects and not more than 2 percent for 

cherries which are affected by decay. 

(c) For off-size. 5 percent for cherries which fail to meet the 

specified minimum diameter and 10 percent for cherries that fail to 

meet any specified maximum diameter. 

Revised, May 2011, HU-155-21(b) 

Page 2, Sweet Cherries, Shipping Point and Market 

Inspection Instructions, July 2005 
3

The U.S. Commercial grade is the same as the U.S. No. 1 grade except for 

increased tolerances for total defects and permanent defects and a smaller minimum 

size. 

Summary of Tolerances

Shipping Point 

 Total Defects 

U.S. No. 1 U.S. Commercial

8% 16% 

 Including serious damage 4% 4% 

 Including Decay 1/2% 1/2% 

 Undersize 5% 5% 

 Oversize 10% 10% 

En Route or at Destination 

U.S. No. 1 U.S. Commercial

 

 Total Defects 12% 24% 

 Including Permanent Defects 8% 16% 

Including Serious Damage 6% 6% 

Including Permanent Defects 4% 4% 

 Including Decay 2% 2% 

 Undersize 5% 5% 

 Oversize 10% 10% 

Application of Tolerances 

§51.2649 Application of tolerances. Individual samples shall have 

not more than double the tolerances specified, except that at least 

two defective and two off-size specimens may be permitted in any 

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

tolerances specified for the grade. 
4

Shipping Point 

U.S. No. 1 U.S. Commercial 

Total Defects 8% x 2 = 16% 16% x 2 = 32%

 Including serious damage 4% x 2 = 8% 4% x 2 = 8%

 Including decay 1/2% x 2 = 1% 1/2% x 2 = 1%

Undersize 5% x 2 = 10%

Oversize 10% x 2 = 20%

En Route or at Destination 

U.S. No. 1 U.S. Commercial 

Total Defects 12% x 2 = 24% 24% x 2 = 48%

 Including permanent defects 8% x 2 = 16% 16% x 2 = 32%

 Including serious damage 6% x 2 = 12% 6% x 2 = 12%

 Including serious damage by 4% x 2 = 8% 4% x 2 = 8%

 permanent defects 

 Including decay 2% x 2 = 4% 2% x 2 = 4% 

Undersize 5% x 2 = 10%

Oversize 10% x 2 = 20%

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. 
5

Product 

The common name “Sweet Cherries,” shall be used to describe this commodity 

in the product heading. The type may be reported in the “Lot ID” section on market 

notesheet and certificate. 

Number/Type of Containers 

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

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

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

"inspector's count." If the number of containers available for inspection does not match 

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

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

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

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

product). 

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

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

containers. 

Sweet cherries are usually packed and shipped in 18 and 20 pound lugs and 

cartons. Some are shipped in two compartment cartons, film bags, and pint cups in 

trays. 

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 what state or country the sweet cherries are grown. 
6

CONDITION OF PACK 

When describing pack report any liners or pads within the containers. 

The following terms should be used to describe pack when sweet cherries are 

volume filled or jumble packed:

Well filled- The contents have practically no movement and are packed level 

with the top of the container. 

Fairly Well Filled- The contents have some movement and may be slightly 

below the top edge of the container, but not more than 1 inch below the top edge. 

Slack- The contents are loose and the fruit is more than 1 inch below the top 

edge of the container. (This term must always be qualified by stating how much the fruit 

is below the top edge in fractions of an inch or inches.) 

TEMPERATURE OF PRODUCT 

Inspectors would not normally determine or report temperatures at shipping 

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

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

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

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

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

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

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

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

there is a specific request for temperature. The location in the lot and/or load must be 

specified in greater detail when additional temperatures are taken. 

SIZE 

Size of sweet cherries is defined as meaning the greatest dimension, measured 

through the center of the fruit, at right angles to a line running from the stem to the 

blossom end. A cherry that will drop through a sizing ring on its own weight is 

considered as undersize. 

§51.2656 "Diameter" means the greatest dimension measured at 

right angles to a line from the stem to the blossom end of the cherry. 
7

§51.2646 U.S. No. 1...(h) Size. Unless otherwise specified, the 

minimum diameter of each cherry shall be not less than three-fourths 

inch. The maximum diameter of the cherries in any lot may be 

specified in accordance with the facts. 

§51.2647 U.S. Commercial...(a) Size. Unless otherwise specified, the 

diameter of each cherry shall be not less than five-eighths inch. The 

maximum diameter of the cherries in any lot may be specified in 

accordance with the facts. 

A tolerance of 5% by count for undersize is included in both U.S. No. 1 and U.S. 

Commercial grades. 

The grades include no requirements as to maximum size, however, the applicant 

may specify one. Both grades provide a 10% tolerance, by count, for sweet cherries 

over any specified maximum size. 

Specified Row Sizes 

Containers that are marked to a particular row size shall have a 10 percent 

tolerance for undersize for the marked size. This is separate from the 5 percent 

tolerance specified in the standards. 

When containers are marked to a row size report any undersize (based on the 

requirements for that particular row size), including a range and an average when 

exceeding the 10 percent tolerance, in the “other” section of the FV-300 or the “other” 

column of FEIRS scoresheet. A statement such as “Meets marked row size” or “Fails to 

meet marked row size” will be made after the grade statement. Only percentages of 

sweet cherries less than 3/4 inch in diameter (U.S. No. 1) or less than 5/8 inch in 

diameter (U.S. Commercial) will be reported in the average defects column. If these 

percentages exceed the 5 percent tolerance, the lot would fail to grade account 

undersize. On the notesheet, columns must be kept for the minimum diameter of that 

particular row size and for either the 3/4 inch or the 5/8 inch minimum diameter, 

depending on which grade the inspection is being based. 

Row Sizes 

Row Size 9 9-1/2 10 10-1/2 11 11-1/2 12 12-1/2 13 

 

California 75/64 71/64 67/64 64/64 61/64 57/64 54/64 51/64 48/64*

Washington 75/64 71/64 67/64 64/64 61/64 57/64 54/64** 

* Minimum diameter specified in the California Food and Agricultural Code for 

Cherries. 

** Minimum diameter specified in the Washington Administrative Code for Cherries. 
8

DEFECTS (QUALITY AND CONDITION) 

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

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

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

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

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

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

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

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

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

CONDITION, depending on the circumstances. 

Bruising (C) 

Bruising may be caused by careless or rough handling, or an excessively tight 

pack. Bruised cherries may be flattened, indented, soft and/or discolored. On older 

bruises the underlying flesh may also show a translucent, brownish discoloration; 

however if the bruise is fresh discolored flesh may not be seen. Fruit that show only 

slight flattening on one side due to pressure of the pack should be ignored. 

Scoring Guide 

 Score as damage when affecting an aggregate of more than 1/4 inch in 

diameter. Score against the serious damage tolerance when affecting an aggregate of 

more than 3/8 inch in diameter. 

Cleanness (Q) 

Sweet cherries are required to be clean. Dirt is seldom a factor in the inspection 

of sweet cherries, but occasionally sweet cherries are encountered where dirt, dust or 

spray residue is present on the fruit in material amounts. 

§51.2654 "Clean" means that the cherries are practically free from 

dirt, dust, spray residue, or other foreign material. 

Scoring Guide 

Score as damage only when present in amounts that materially detract from the 

appearance of the sweet cherry and report as “not clean.” 

  

** ** 

Revised, May 2011, HU-155-21(c) 

Page 8, Sweet Cherries, Shipping Point and Market 

Inspection Instructions, July 2005 
9

Color (Q ) 

Sweet cherries are required to be at least “fairly well colored.” 

§51.2652 "Fairly well colored" means that at least 95 percent of the 

surface of the cherry shows characteristic color for mature cherries 

of the variety. 

Mature sweet cherries must have a minimum of 95% surface color characteristic 

of the variety. Sweet cherries, which do not meet the requirements of “fairly well 

colored,” shall be reported as “poorly colored” and scored as damage. 

Color is one of the most important factors to be reported when describing a lot of 

sweet cherries. The following terms shall be used to describe color: 

Dark skinned varieties (such as Bings, etc.): 

Pale red, bright red, deep red, dark red, and black. 

Light skinned varieties (such as Royal Anne’s, etc.): 

White, light straw, amber, and yellow. 

For light skinned varieties, color refers to the ground color or undercolor of the 

fruit, and has no relation to the surface blush that often occurs on these varieties. 

Hybrid varieties (such as Brooks):

For varieties that exhibit characteristics of both light skinned and dark skinned 

varieties, use the appropriate descriptive terms above. The “Brooks” variety is a 

hybrid cross between an Early Burlatt and a Rainier. Therefore, the color of the 

“Brooks” may vary with the growing conditions. They may range in color from a spot of 

color to full color. However, they are required to have any amount of blush, pink or red 

surface color, which includes mottled or speckled colors. 

Use the color comparator PL-1, “Sweet Cherries Minimum Color for Bings 

and other similar varieties” when determining “fairly well colored” requirements 

for dark skinned varieties.

Condition of Stems 

This factor is usually associated with the general freshness of a lot of sweet 

cherries. Stems may be fresh and green, turning brown, dry, brown and shriveled and 

should be reported accordingly in the “other” section on the certificate. 
10

The grades for sweet cherries do not require that stems be attached to the sweet 

cherries. Excessive amounts of sweet cherries without stems should be checked 

carefully for bruising, torn skin in the stem basin, and leaking stem scars. 

Cracks and Skin Breaks (Q or C) 

Rain at or just prior to harvest may cause cracks to appear on the sweet cherries 

due to the excess moisture. Cracks and skin breaks are generally a quality factor; 

however, when the cracks or skin breaks are fresh they shall be considered a condition 

factor. 

Cracks Within the Stem Cavity 

§51.2655 Damage (a) Cracks within the stem cavity when deep or not 

well healed, or when the appearance is affected to a greater extent 

than that of a cherry which has a superficial well healed crack onesixteenth inch in width extending one-half the greatest 

circumference of the stem cavity. 

Cracks Outside the Stem Cavity 

§51.2655 Damage (b) Cracks outside of the stem cavity when deep 

or not well healed, or when the crack has weakened the cherry to the 

extent that it is likely to split or break in the process of proper 

grading, packing, and handling, or when materially affecting the 

appearance. 

Cracks Which Are Not Well Healed 

Cracks which are not well healed or which seriously affect the appearance or 

marketing quality shall be scored against the serious damage tolerance. 

Refer to official visual aids illustrating cracks (see CHR-1-IDENT, CHR-CP-3). 

Firmness (C) 

The earliest stage at which sweet cherries are passed as mature should be 

reported as firm. Such terms as “fairly firm” or “slightly soft” have no definite meaning 

and should not be used. 

Usually firmness of sweet cherries will be found to vary in the individual 

container, as well as in the lot or load. A condition of this kind should be described by a 

statement such as “Firm to ripe, mostly firm ripe,” “Firm to firm ripe, mostly firm,” or 

“Mostly firm, some firm ripe, few ripe.” 
11

The factors used to determine firmness of sweet cherries are color, touch, and 

taste. In judging firmness of sweet cherries, the characteristics of the variety must be 

taken into consideration, as the flesh of some varieties is much firmer than that of other 

varieties. The following terms should be used to describe the firmness of sweet 

cherries: 

Firm means the fruit has firmness to the touch characteristic of the variety but 

may yield slightly to moderate pressure. Firm sweet cherries usually have a fresh bright 

color, which may be vivid red, dark red, or, for light skinned varieties, light amber. 

Firm Ripe means that at this stage, the flesh has retained most of the solidity of 

a firm sweet cherry, but the color has deepened or darkened and both flavor and 

sweetness have increased, but have not reached their final level. The flesh will yield 

slightly or moderately to medium pressure depending on the variety. 

Ripe means that sweet cherries at this stage yield to slight pressure. Flavor and 

sweetness have reached their peak and the fruit is in prime eating condition. The color 

of dark skinned varieties will be deep to dark red or black. For light skinned varieties, 

the color will be medium to deep yellow. 

Soft or Overripe is the last stage in firmness before the cherry becomes 

seriously shriveled or mummified or starts to decay. Soft or overripe fruit is pliable and 

flabby to the touch, yielding readily to slight pressure. Soft or overripe sweet cherries 

usually have a dull appearance, and can be shriveled. Soft or overripe sweet cherries 

shall be scored against the serious damage tolerance. 

Shape (Q) 

Sweet cherries are required to be “well formed.” 

§51.2653 "Well formed" means that the cherry has the normal shape 

characteristic of the variety, except that mature well developed 

doubles shall be considered well formed when each of the halves is 

approximately evenly formed. 

Scoring Guide 

Sweet cherries that do not meet the requirements of “well formed” shall be 

reported as “not well formed” and scored against the total tolerance for the grade. 

Mature doubles that are uneven in size or shape are considered “not well formed.” 

Hail Injury (Q) 

Hail injury consists of irregular, more or less sunken spots, which often have 

dried up fragments of the skin and flesh around the edges of the surface. 
12

Scoring Guide 

Hail injury shall be scored as damage when the injury is deep, or is not well 

healed, or when the aggregate area affected exceeds the area of a circle 3/16 inch in 

diameter. Score against the serious damage tolerance if it seriously detracts from the 

appearance of the fruit. 

Insect Larvae or Holes Caused by Them (Q or C) 

The most common worm affecting sweet cherries is the Cherry Fruit Fly. 

Infested sweet cherries are difficult or impossible to detect by external appearance 

although sometimes a careful examination will reveal a tiny depression at the point of 

entrance. However, breaking or cutting the fruit will expose the larvae in the area 

surrounding the pit. 

Scoring Guide 

Sweet cherries that have insect larvae or worms found within them, or tunnels or 

holes caused by them should always be scored against the serious damage tolerance. 

At destination, if live worms are present, or there is a combination of live and 

dead worms present, the defect shall be reported as a condition defect. Report as a 

quality defect if all of the worms are dead. 

Refer to official visual aid illustrating Insect Damage and Serious Damage. (See 

CHR-CP-3.) 

Maturity (Q) 

Sweet cherries are required to be mature. 

§51.2651 "Mature" means that the cherries have reached the stage 

of growth which will insure the proper completion of the ripening 

process. 

Mature sweet cherries are filled out on the surface. They are usually firm instead 

of hard. The flavor may be somewhat astringent, but not objectionably sour. The pit will 

readily separate from the flesh. The surface color of dark skinned varieties will have 

developed a bright scarlet or darker color instead of a pale or light red color. Light 

skinned varieties will show a light straw or darker ground color. 

After harvesting, mature sweet cherries will continue to become softer and will 

change to a darker color on dark varieties and to deeper straw color on light varieties. 
13

Immature 

Immature means that the flesh of the cherry is not fully developed. Immature 

sweet cherries will not ripen properly and will shrivel after harvesting. They will also 

have an unpalatable sour taste and the flesh will be chewy, tough, and leathery. They 

may have some surface color, but it will be pale or light red and will not typically cover 

the surface to a uniform degree. Immature sweet cherries shall be scored against the 

serious damage tolerance. 

Pitting (C) 

The surface pitting found on sweet cherries is caused by a breakdown of cells in 

the flesh directly beneath the skin. This results in a loss of moisture and a subsequent 

sinking of the skin covering these areas. The pits may be round or elongated in shape, 

of irregular outline and may show a brownish discoloration. The larger sunken areas 

are frequently accompanied by a brownish discoloration of the underlying flesh in which 

small hollow spots may develop. 

Scoring Guide 

Pitting shall be scored on the basis of the general definitions of damage and 

serious damage. 

Refer to official visual aid CHR-CP-2 which depicts the maximum pitting allowed 

for the U.S. No. 1 grade, as well as examples of damage and serious damage. 

Pulled Stems (Q) 

§51.2655 Damage (f) Pulled stems when the skin or flesh is torn, or 

when the cherry is leaking. 

§51.2657 Serious Damage (e) Pulled stems with skin or flesh of 

cherry torn or which causes the cherry to leak. 

Scoring Guide 

All sweet cherries with scorable pulled stems shall be scored against the serious 

damage tolerance. Pulled stems that do not leak or tear the flesh are not scorable. 

Refer to official visual aid illustrating Pulled Stems (see CHR-CP-3). 
14

Scale (Q) 

Typical scale marks are small, reddish circular areas. 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 and gray to black in color. 

Scoring Guide 

Scale shall be scored as damage when any scale is present or when more than 

one scale mark is present. Score against the serious damage tolerance when more 

than two scale are present or more than three scale marks are present. 

Scars, Russeting and Limb Rubs (Q) 

Scars, russeting, and limb rubs may be caused by a number of external factors. 

They affect the appearance of the fruit in varying degrees depending on the severity. 

Scoring Guide 

Scars, russeting, and limb rubs should be scored as damage when they are 

excessively deep or rough or dark colored and the aggregate area affected exceeds the 

area of a circle 3/16 inch in diameter or when they are smooth or fairly smooth, light 

colored, and superficial and the aggregate area exceeds the area of a circle 1/4 inch in 

diameter. 

Scored as serious damage when they are excessively deep or rough or dark 

colored and the aggregate area affected exceeds the area of a circle 3/8 inch in 

diameter or when they are smooth or fairly smooth, light colored, and superficial and the 

aggregate area exceeds the area of a circle 1/2 inch in diameter. 

Refer to official visual aid CHR-CP-3-A which depicts the maximum scarring 

allowed for the U.S. No. 1 grade, as well as examples of damage and serious damage.

Similar Varietal Characteristics (Q) 

Sweet cherries are required to be of similar varietal characteristics. 

§51.2650 "Similar varietal characteristics" means that the cherries in 

any container are similar in color and shape. 
15

Scoring Guide 

Sweet cherries that are of a different color (i.e. light skinned varieties mixed with 

dark skinned varieties), or shape, when compared to the predominant type in the lot 

shall be scored as damage and reported as “dissimilar varietal characteristics.” 

Varieties of Sweet Cherries

These varieties are classified in order that the inspector may become familiar 

with the names of the leading commercial varieties and the class to which they belong. 

The light-skinned and dark-skinned varieties are listed separately. 

Dark-Skinned Light-Skinned

Bing C. Bigarreau (pale, white, small) 

Black Bigarreau Centennial 

Black Eagle Governor Wood 

Black Heart Ox Heart 

Black Oregon Rainier 

Black Republican Rockport 

Black Spanish Royal Anne 

Black Tartarian 

Burbank 

Burlat 

California Advance 

Chelan 

Chapman Varieties That Exhibit Characteristics 

Chinook of Both Light-Skinned & DarkSkinned

Guigne 

King Brooks 

Knights Early Black 

Lambert 

Lapins 

Larian 

Dark-Skinned

Orb 

Pontiac 

Skeena 

Sonata 

Stella 

Sweetheart 

Tulare 

Van 

Windsor 
16

Sunscald (Q) 

Sunscald is frequently encountered during and following very hot weather at 

harvest time. The sweet cherries from the exposed portions of the tree will have a 

brown, scalded, dull appearance and in severe cases the flesh will be soft. 

Occasionally sunscald will occur without the external appearance of the cherry being 

affected but the flesh will have a brown, discolored, and mushy condition. 

Scoring Guide 

Sweet cherries affected by sunscald shall be scored against the serious damage 

tolerance. 

Surface Discoloration (C) 

A surface discoloration from tan or pale brown to dark brown can result from 

numerous causes related to rubbing, rolling, or other types of abrasions on the sweet 

cherries surface. 

Scoring Guide 

Surface discoloration shall be scored as damage if it does not blend in and 

affects an aggregate area of more than 1/4 inch in diameter. Score as serious damage 

if it affects an aggregate area of more than 1/2 inch in diameter. 

Refer to official visual aid illustrating Brown Discoloration (see CHR-1-IDENT). 

Sutures (Q) 

Sweet cherries are susceptible to a developmental formation of a longitudinal 

cleft or furrow. The furrow may extend in length, either partially or whole, from the stem 

to blossom end of the fruit. When this cleft or furrow exists it shall be referred to as a 

suture. 

Scoring Guide 

Sutures that are of abnormal depth that extend over 1/3 the length of the cherry 

or cause the fruit to be misshapen, to the point that it could not be considered “well 

formed,” shall be scored as damage. Sutures that cause the fruit to be misshapen, to 

the point that it could be considered "badly misshapen," shall be scored against the 

serious damage tolerance and reported as sutures. 
17

Undeveloped Doubles (Q) 

Undeveloped doubles are caused by one half of a double not developing. The 

undeveloped half forms a hard, dark spur attached to the cherry near the stem of the 

developed half. 

Scoring Guide 

Score undeveloped doubles as damage. 

Decay (C) 

All grades require sweet cherries to be free from decay. Any amount of decay is 

scorable against the 1/2 of 1% tolerance for shipping point, or 2% tolerance for en route 

or destination inspections. Do not report the type of decay on the certificate. However, 

when decay is in excess of the tolerance, report the degree and advancement as: 

early, moderate, or advanced stages. 

The most common decays affecting sweet cherries in the markets are: Brown 

Rot, Rhizopus Rot, Blue Mold Rot and Gray Mold Rot. For detailed information on 

diseases of sweet cherries refer to Miscellaneous Publication No. 228, Market Diseases 

of Fruits and Vegetables - Peaches, Plums, Cherries and Other Stone Fruits. 
18

Appendix I -- U.S. Grade Standards 

United States Standards For Grades Of Sweet Cherries 1

Effective May 7, 1971 

Grades 

51.2646 U.S. No. 1. 

51.2647 U.S. Commercial. 

Tolerances 

51.2648 Tolerances. 

Application of Tolerances 

51.2649 Application of tolerances. 

Definitions 

51.2650 Similar varietal characteristics. 

51.2651 Mature. 

51.2652 Fairly well colored. 

51.2653 Well formed. 

51.2654 Clean. 

51.2655 Damage. 

51.2656 Diameter. 

51.2657 Serious damage. 

51.2658 Permanent defects. 

51.2659 Condition defects. 

Metric Conversion Table

51.2660 Metric conversion table. 

Grades 

§51.2646 U.S. No. 1. 

"U.S. No. 1'' consists of sweet cherries which meet the following requirements: 

(a) Similar varietal characteristics; 

(b) Mature; 

(c) Fairly well colored; 

(d) Well formed; and, 

(e) Clean. 

(f) Free from: 

(1) Decay; 

(2) Insect larvae or holes caused by them; 

(3) Soft, overripe or shriveled; 

(4) Undeveloped doubles; and, 

(5) Sunscald. 

(g) Free from damage by any other cause. (See §51.2655.) 

(h) Size. Unless otherwise specified, the minimum diameter of each cherry shall be not less than 

three-fourths inch. The maximum diameter of the cherries in any lot may be specified in accordance with 

the facts. 

(i) For tolerances see §51.2648. 

§51.2647 U.S. Commercial. 

"U.S. Commercial" consists of sweet cherries which meet the requirements for the U.S. No. 1 grade 

except for minimum diameter and except for increased tolerances. 

 

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. 
19

(a) Size. Unless otherwise specified, the diameter of each cherry shall be not less than five-eighths inch. 

The maximum diameter of the cherries in any lot may be specified in accordance with the facts. 

(b) For tolerances see §51.2648. 

Tolerances. 

§51.2648 Tolerances. 

In order to allow for variations incident to proper grading and handling in each of the foregoing grades, the 

following tolerances, by count, are provided as specified: 

(a) For defects at shipping point2

 -- 

(1) U.S. No. 1. 8 percent for cherries which fail to meet the requirements for this grade: Provided, That 

included in this amount not more than 4 percent shall be allowed for defects causing serious damage, 

including in this latter amount not more than one-half of 1 percent for cherries which are affected by 

decay. 

(2) U.S. Commercial. 16 percent for cherries which fail to meet the requirements for this grade: 

Provided, That included in this amount not more than 4 percent shall be allowed for defects causing 

serious damage, including in this latter amount not more than one-half of 1 percent for cherries affected 

by decay. 

(b) For defects en route or at destination -- 

(1) U.S. No. 1. 12 percent for cherries in any lot which fail to meet the requirements for this grade: 

Provided, That included in this amount not more than the following percentages shall be allowed for 

defects listed: 

(i) 8 percent for cherries which fail to meet the requirements for this grade because of permanent defects; 

or, 

(ii) 6 percent for cherries which are seriously damaged, including therein not more than 4 percent for 

cherries which are seriously damaged by permanent defects and not more than 2 percent for cherries 

which are affected by decay. 

(2) U.S. Commercial. 24 percent for cherries in any lot which fail to meet the requirements for this grade: 

Provided, That included in this amount not more than the following percentages shall be allowed for 

defects listed: 

(i) 16 percent for cherries which fail to meet the requirements for this grade because of permanent 

defects; or, 

(ii) 6 percent for cherries which are seriously damaged, including therein not more than 4 percent for 

cherries which are seriously damaged by permanent defects and not more than 2 percent for cherries 

which are affected by decay. 

(c) For off-size. 5 percent for cherries which fail to meet the specified minimum diameter and 10 percent 

for cherries that fail to meet any specified maximum diameter. 

Application of Tolerances 

§51.2649 Application of tolerances. 

Individual samples shall have not more than double the tolerances specified, except that at least two 

defective and two off-size specimens may be permitted in any sample: Provided, That the averages for 

the entire lot are within the tolerances specified for the grade. 

Definitions 

§51.2650 Similar varietal characteristics. 

"Similar varietal characteristics" means that the cherries in any container are similar in color and shape. 

§51.2651 Mature. 

"Mature" means that the cherries have reached the stage of growth which will insure the proper 

completion of the ripening process. 

§51.2652 Fairly well colored. 

"Fairly well colored" means that at least 95 percent of the surface of the cherry shows characteristic color 

for mature cherries of the variety. 

§51.2653 Well formed. 

 

2

 Shipping point, as used in these standards, means the point of origin of the shipment in the producing area or at port of loading for 

ship stores or overseas shipment, or, in the case of shipments from outside the continental United States, the port of entry into the 

United States. 
20

"Well formed" means that the cherry has the normal shape characteristic of the variety, except that 

mature well developed doubles shall be considered well formed when each of the halves is approximately 

evenly formed. 

§51.2654 Clean. 

"Clean" means that the cherries are practically free from dirt, dust, spray residue, or other foreign 

material. 

§51.2655 Damage. 

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

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

appearance, or the edible or marketing quality of the fruit. The following specific defects shall be 

considered as damage: 

(a) Cracks within the stem cavity when deep or not well healed, or when the appearance is affected to a 

greater extent than that of a cherry which has a superficial well healed crack one-sixteenth inch in width 

extending one-half the greatest circumference of the stem cavity; 

(b) Cracks outside of the stem cavity when deep or not well healed, or when the crack has weakened the 

cherry to the extent that it is likely to split or break in the process of proper grading, packing, and 

handling, or when materially affecting the appearance; 

(c) Hail injury when deep or not well healed, or when the aggregate area exceeds the area of a circle 

three-sixteenths inch in diameter; 

(d) Insects when scale or more than one scale mark is present, or when the appearance is materially 

affected by any insect; 

(e) Limbrubs when affecting the appearance of the cherry to a greater extent than the amount of scarring 

permitted; 

(f) Pulled stems when the skin or flesh is torn, or when the cherry is leaking; 

(g) Russeting when affecting the appearance of the cherry to a greater extent than the amount of scarring 

permitted; 

(h) Scars when excessively deep or rough or dark colored and the aggregate area exceeds the area of a 

circle three-sixteenths inch in diameter, or when smooth or fairly smooth, light colored and superficial and 

the aggregate area exceeds the area of a circle one-fourth inch in diameter; 

(i) Skin breaks when not well healed or when the appearance of the cherry is materially affected; and, 

(j) Sutures when excessively deep or when affecting the shape of the cherry to the extent that it is not well 

formed. 

§51.2656 Diameter. 

"Diameter" means the greatest dimension measured at right angles to a line from the stem to the blossom 

end of the cherry. 

§51.2657 Serious damage. 

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

variation of any one of these defects, any other defect, or any combination of defects which seriously 

detracts from the appearance or the edible or marketing quality of the fruit. The following specific defects 

shall be considered as serious damage: 

(a) Decay; 

(b) Insect larvae or holes caused by them; 

(c) Skin breaks which are not well healed; 

(d) Cracks which are not well healed; and, 

(e) Pulled stems with skin or flesh of cherry torn or which causes the cherry to leak. 

§51.2658 Permanent defects. 

"Permanent defects" means defects which are not subject to change during shipping or storage; 

including, but not limited to factors of shape, scarring, skin breaks, injury caused by hail or insects, and 

mechanical injury which is so located as to indicate that it occurred prior to shipment. 

§51.2659 Condition defects. 

"Condition defects" means defects which may develop or change during shipment or storage; including, 

but not limited to decayed or soft cherries and such factors as pitting, shriveling, sunken areas, brown 

discoloration and bruising which is so located as to indicate that it occurred after packing.
21

Metric Conversion Table 

§51.2660 Metric conversion table.

Inches Millimeters (mm) 

8/64 equals 3.2 

16/64 equals 6.4 

24/64 equals 9.5 

32/64 equals 12.7 

40/64 equals 15.9 

48/64 equals 19.1 

51/64 equals 20.2 

52/64 equals 20.6 

54/64 equals 21.4 

56/64 equals 22.2 

1 equals 25.4 

1-8/64 equals 28.6 

1-16/64 equals 31.8 

1-24/64 equals 34.9 
22

Appendix II – SPI Notesheet and Certificate Examples 

Example 1 – Inspection Notesheet 
23

Example 2 – Inspection Certificate 
24

Example 3 – Inspection Notesheet 
25

Example 4 – Inspection Certificate 
26

Appendix III -- Market Notesheet and Certificate Examples 

Example 1 – Inspection Notesheet 
27

Example 2 -- Inspection Scoresheet 
28

Example 3 – Inspection Certificate 
29

Example 4 – Inspection Notesheet 
30

Example 5 --Inspection Scoresheet 
31

Example 6 – Inspection Certificate