United States 

Department of 

Agriculture 

Agricultural 

Marketing 

Service 

Fruit and 

Vegetable 

Programs 

Fresh Products 

Branch

Lemons 

Shipping Point and Market 

Inspection Instructions

 

March 2005 

 

 
Shipping Point and Market 

Inspection Instructions for 

Lemons 

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 Lemons, Section 51.2795. 

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 Lemons are printed in the appendix of 

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

homepage. 

This replaces the Lemon sections of the Citrus, California and Arizona Shipping Point 

and Market Inspection Instructions, dated August 2001. 

This publication may be duplicated without authorization from USDA. 

March 2005 
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

PARTS OF A LEMON ................................................................................................ 1

GENERAL .................................................................................................................. 2

REPRESENTATIVE SAMPLING ............................................................................... 2

Size of Sample ..................................................................................................... 2

Sampling Bulk Loads ............................................................................................ 3

Number of Samples .............................................................................................. 3

Sampling for Internal Defects ............................................................................... 4

CUTTING PLANS FOR INTERNAL DEFECTS ......................................................... 6

Cutting Instructions and Scoring Guide for Dryness-Mushy Condition ................. 7

TOLERANCES ........................................................................................................... 8

APPLICATION OF TOLERANCES ........................................................................... 9

STANDARDS FOR EXPORT ..................................................................................... 9

NOTESHEET AND CERTIFICATE .......................................................................... 10

Product ............................................................................................................... 11

Number/Type of Containers ............................................................................... 11

Brands/Markings................................................................................................. 11

Origin .................................................................................................................. 11

CONDITION OF PACK ............................................................................................ 12

Net Weight .......................................................................................................... 12

STANDARD PACK .................................................................................................. 12

STANDARD SIZING AND FILL ............................................................................... 13

TEMPERATURE OF PRODUCT ............................................................................. 13

SIZE ......................................................................................................................... 14

DEFECTS (QUALITY AND CONDITION) ................................................................ 14

Alternaria (Q or C) .............................................................................................. 15

Broken Skins (Q or C) ........................................................................................ 15

Bruises (C) ......................................................................................................... 16

Color (Q) ............................................................................................................. 16

Contact Spot (C) ................................................................................................. 17

Dirt and Other Foreign Matter (Q or C) ............................................................... 17

Firmness (C) ....................................................................................................... 17

Freezing Injury (Q or C) ...................................................................................... 18

Granulation (Tree Dryness) (Q) .......................................................................... 18

Internal Decline (Endoxerosis) (C) ...................................................................... 19

Maturity (Q) ........................................................................................................ 19

Membranous Stain (C) ....................................................................................... 19

Oil Spots or Similar injuries (Q) .......................................................................... 20

Peteca (C) .......................................................................................................... 20
ii 

Red Blotch (C) .................................................................................................... 20

Scale (Q) ............................................................................................................ 21

Scars (Q) ............................................................................................................ 21

Shape (Q) ........................................................................................................... 22

Skin Breakdown (C) ............................................................................................ 23

Stem Buttons and Attached Stems and/or Leaves ............................................. 23

Sunburn (Q) ........................................................................................................ 23

Texture (Q) ......................................................................................................... 24

Decay (C) ........................................................................................................... 24

APPENDIX I U.S. GRADE STANDARDS ............................................................... 26

United States Standards for Grades of Lemons ................................................. 26

APPENDIX II ............................................................................................................ 32

Directive on Certifying Various Varieties of Citrus .............................................. 32

Comparasion of Area of Circles Having Different Diameters .............................. 35

APPENDIX III ........................................................................................................... 36

Inspection Notesheet .......................................................................................... 36

Inspection Scoresheet ........................................................................................ 37

Inspection Certificate .......................................................................................... 38
1 

PARTS OF A LEMON 
2 

GENERAL 

The lemons produced throughout the year in the United States are shipped from 

California, Arizona and Florida. There are also imports from Chile and Spain from April 

through August. 

The U.S. Standards for Grades of Lemons are generic standards and can be 

applied to all lemons, foreign or domestic. 

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 shall 

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 Lemons are determined on 

the basis of count. 

The sample size for grade and size determination on lemons shall be a 

minimum of 25 fruit for each sample, regardless of container size. 

SHIPPING POINT 

In-line Certification - Each sample shall consist of at least 25 fruit. If containers 

have less than 25 fruit, a composite sample of 25 fruit shall be examined. If sample 

tolerances are exceeded, examine 50 fruit when containers contain 50 or more fruit; if 

containers contain more than 25 fruit, but less than 50 fruit, examine the entire 

contents. The lot average must never exceed the lot tolerance. 

The first sample examined must meet all lot tolerances. If three consecutive 

samples in a lot exceed a lot tolerance, a corrective action must be taken on the packed 

containers that are represented by the third sample. 

Stationary Lots - Sampling for all lots shall consist of at least 25 fruit. If 

containers have less than 25 fruit, a composite sample of 25 fruit or more shall be 

examined. A minimum of 3 samples must be examined to certify a lot. 

If a lot tolerance is exceeded, double the sample size for containers containing 

50 fruit or more, except for composite samples. If a sample tolerance is exceeded, 
3 

examine the entire contents of the container, except for bulk lots or bulk bins. Sample 

size for bulk lots or bulk bins shall be limited to a maximum of 100 fruit. 

MARKET 

For packages containing 25 fruit or more, a minimum of 25 fruit shall be 

examined. When any sample tolerance is exceeded, the entire contents of at least one 

package which exceeded the sample tolerance must be examined. If impractical to run 

the entire contents, (i.e., extremely large numbers of fruit such as 165 size lemons, and 

bulk lots), examine a minimum of 100 fruit. 

For packages containing less than 25 fruit, a sufficient number of adjoining 

packages must be opened to obtain a minimum of 25 fruit. The entire contents shall be 

used for the sample when opening an adjoining package. If a sample tolerance is 

exceeded using this method, do not double the sample size. The lot is out of grade 

because of the sample tolerance being exceeded. 

Sampling Bulk Loads 

Bulk loads (volume-filled trailers, pallet boxes, bulk bins, etc.) may contain up to 

60,000 pounds of fruit. The method of reporting defective fruit in bulk shipments is 

identical to fruit packed in containers. 

When determining the minimum number of samples drawn from a bulk shipment, 

divide the approximate net weight by the appropriate “packed net weight” of the fruit 

(lemons – 40 pounds). This calculation provides a 4/5 bushel equivalent. Use the 

calculated carton equivalent as a guide when determining the number of samples to be 

examined. Example: Net weight of a lemon load is approximately 40,000 pounds; 

40,000 ÷ 40 (packed net weight) = 1000 cartons. 

Examine a minimum of 25 contiguous fruit per sample. When a sample 

tolerance is exceeded, the sample size must be at least doubled. Report range and 

averages in the appropriate sections on the certificate. 

When determining size, measure the largest and smallest fruit in each sample 

and record the range on the notesheet. On the certificate, report the range and, if 

needed, include a “mostly” statement.

Number of Samples 

Due to potential variations in size, quality and condition, a specific number of 

samples per load or lot cannot be provided. It is the inspector’s responsibility to 

examine a sufficient number of samples to ensure that a complete and accurate 

depiction of the load or lot is obtained. 

The following information should be used for sampling guidelines: 
4 

SHIPPING POINT 

In-line Certification - A minimum of one sample for every 200 containers 

packed with at least 3 samples per lot, or 1/2 of 1% of the total containers packed, 

whichever is greater, is the recommended sampling rate. 

Stationary Lots - A minimum of 1 percent of the packages within a load or lot is 

recommended with a minimum of three samples examined on any lot. 

MARKET 

A minimum of 1 percent of the packages within a load or lot is recommended. 

For small lots, a minimum of three samples must be examined. 

Sampling for Internal Defects 

The following plans are designed to provide efficient and accurate methods to 

sample for internal defects in lemons. These defects include dryness-mushy condition 

(freezing injury), granulation (tree dryness), sprouted seeds, or any other defect that 

cannot be detected or determined without cutting the fruit (bruising). 

There are two specific cutting plans. Plan A is used when internal defects are 

almost certain to be present (e.g., immediately following a freeze or in late spring and 

summer months when granulation [tree dryness] is known to be a factor). Plan B is 

used when internal defects are suspected. Plan B detects internal defects while 

destroying a minimum amount of fruit. Both plans are based on the initial sample size 

of 25 fruit. 

Plan A. After the sample has been examined for external defects, select the 10 

most suspicious fruit without regard to external defects and cut these for internal 

defects. If no defects are found, do not cut any other specimens from that sample. 

Continue to cut 10 fruit per sample provided no internal defects are found. If one or 

more internal defects are found, cut the remaining fruit in the sample to determine the 

percentage of internal defects. At Market, if sample tolerances are exceeded, the 

sample size must be at least doubled except for composite samples (50 fruit or entire 

contents if less than 50 fruit in the container). Continue to cut all fruit in each sample 

until a sample is found free from internal defects. Revert to cutting 10 fruit per sample 

when no internal defects are found. This does not apply to bagged lots because the 

entire contents of the bag have already been cut. At Shipping Point, do not deviate 

from the in-line certification sampling size. 

Plan B is similar to Plan A, the only difference is that if no internal defects are 

found, Plan B requires cutting 10 fruit from every fourth sample. Cutting should start 

with the first sample and continue with every fourth sample thereafter. 

Select the 10 most suspicious fruit without regard to external defects from every 

fourth sample and cut them for internal defects. If no internal defects are found in the 
5 

10 fruit, continue to cut the 10 most suspicious fruit from every fourth sample. If one or 

more defects are found, cut the remaining fruit in the sample (25), unless the sample 

tolerances are exceeded. When exceeded, increase sample size to 50 fruit or entire 

contents if containing less than 50 fruit, and begin using Plan A (not applicable to 

bagged lots). Cut either 10 fruit or all fruit in the sample according to Plan A until 5 

consecutive samples are free from internal defects. Revert to cutting 10 fruit from every 

fourth sample at this point. At Market, if sample tolerances are exceeded, the sample 

size must be at least doubled (50 fruit or entire contents). At Shipping Point, do not 

deviate from the in-line certification sample size. 
6 

CUTTING PLANS FOR INTERNAL DEFECTS
7 

Cutting Instructions and Scoring Guide for Dryness-Mushy Condition 

Preliminary Cut: This cut is intended to remove only the rind down to the fleshy 

portion of the fruit under the stem button and will vary in depth depending on rind 

thickness. 

1st Slice: 1/4 inch. This slice may be totally dry or from mushy to dry in all segments. 

This is the maximum amount permitted in the U.S. No. 1 grade. If the total volume of 

this slice is affected, any dryness-mushy condition in the remaining portion of the fruit 

will be considered as damage. 

2nd Slice: 1/4 inch. This slice, plus the first slice (totaling 1/2 inch) may be totally dry or 

from mushy to dry in all segments. This represents the maximum volume permitted in 

the U.S. No. 2 grade. If the total volume of this slice is affected, any dryness-mushy 

condition in the remaining portion of the fruit will be considered serious damage. 

If any portion of the segments in the slice are not mushy or affected by drynessmushy condition, additional mushiness or dryness may be allowed in other portions of 

the fruit, but the total amount must not exceed the equivalent volume permitted. If this 

is encountered, it will be necessary to cut several 1/4 inch slices to determine the total 

amount of dryness-mushiness present in the fruit. 
8 

TOLERANCES 

§51.2800 (a) U.S. No 1. 

(1) For defects at shipping point. Not more than 10 percent, by 

count, of the lemons in any lot may fail to meet the requirements 

relating to color. In addition, not more than 10 percent, by count, of 

the lemons in any lot may fail to meet the remaining requirements of 

the specified grade, included in this amount not more than 5 percent 

shall be allowed for defects causing serious damage, included in 

this latter amount not more than 1 percent for decay. 

(2) For defects en route or at destination. Not more than 10 percent, 

by count, of the lemons in any lot may fail to meet the requirements 

relating to color. In addition, not more than 12 percent, by count, of 

the lemons in any lot may fail to meet the remaining requirements of 

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

following percentages shall be allowed for defects listed: 10 percent 

for fruit having permanent defects; or 7 percent for defects causing 

serious damage, including therein not more than 5 percent for 

serious damage by permanent defects and not more than 3 percent 

for decay. 

Summary of lot tolerances for U.S. No. 1 

SPI 

(percent) 

MKT 

(percent) 

A. Failing color requirements 10 10 

B. Defects other than color, including 10 12 

1. Permanent defects, (included in B) 10 10 

2. Serious damage, (included in B and 1) 5 7 

a. Serious damage by permanent defects, 

(included in 1 and 2) 

 5 5 

b. Decay (included in 2) 1 3 
9 

APPLICATION OF TOLERANCES 

§ 51.2802 Application of Tolerances. Individual samples, based on a 

minimum 25 count, are subject to the following limitations, unless 

otherwise specified. Individual samples shall have not more than 

one and one-half times a specified tolerance of 10 percent or more, 

and not more than double a specified tolerance of less than 10 

percent: Provided, That at least one decayed fruit may be permitted 

in any sample: And provided further, that the averages for the entire 

lot are within the tolerances specified for the grade. 

Summary of sample tolerances for U.S. No. 1 

 SPI 

(percent) 

MKT 

(percent) 

A. Failing color requirements 15 15 

B. Defects other than color, including 15 18 

1. Permanent defects, (included in B) 15 15 

2. Serious damage, (included in B and 1) 10 14 

a. Serious damage by permanent defects, (included 

in 1 and 2) 10 10 

b. Decay (included in 2) 2* 6*

* Provided, That at least one decayed fruit may be permitted in any sample: and 

provided further, that the averages for the entire lot are within the tolerances specified 

for the grade.

STANDARDS FOR EXPORT 

Lemons destined for export shipments are occasionally certified using the 

tolerances listed in the “Standards for Export” section of the grade standard. Do not 

apply them unless requested by the applicant. 

§51.2805 Condition standards for export. (a) Not more than a total of 

10 percent, by count, of the lemons in any sample may be soft, 

affected by decay or contact spot, or have broken skins which are 

not healed, growth cracks, internal evidence of Alternaria 

development, internal decline (endoxerosis), or serious damage by 

membranous stain or other internal discoloration, or dryness or 
10 

mushy condition, except that not more than the following 

percentages of the defects enumerated shall be allowed: 

(1) One-half of 1 percent for decay; 

(2) 3 percent for contact spot; 

(3) 3 percent for broken skins which are not healed; 

(4) 3 percent for growth cracks; 

(5) 3 percent for internal evidence of Alternaria development; 

(6) 3 percent for internal decline (endoxerosis); 

(7) 5 percent for soft; 

(8) 5 percent for serious damage by membranous stain or other 

internal discoloration; and, 

(9) 5 percent for serious damage by dryness or mushy condition. 

(b) Any lot of lemons shall be considered as meeting the condition 

standards for export if not more than a total of 10 percent, by count, 

of the lemons in any sample have defects enumerated in the 

condition standards for export: Provided, That no sample shall have 

more than double the percentage specified for any one of the defects 

enumerated. 

NOTESHEET AND CERTIFICATE 

Entries on notesheets and certificates 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. Your supervisor may give you additional information. 
11 

Product 

The common name, “Lemons” shall be used to describe the commodity in the 

“PRODUCT” heading. The type or variety may be used in connection with the products 

listed above on the FV-184, or may be reported in the appropriate heading on the FV300 or the FV-E300. 

If containers are marked with the variety name, that name shall be listed in 

quotes rather than positively stated. Inspectors are not authorized to identify specific 

varieties. 

Number/Type of Containers 

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

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

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

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

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

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

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

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

product). 

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

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

containers. 

Fresh lemons are usually packed and shipped in either 42 lb. 4/5 bushel cartons, 

38-lb. cartons (Arizona and California) or 36-lb. cartons/crates (Chile and Spain). The 

container type shall always be reported under this heading. 

Brands/Markings 

At shipping point, the brand, size, PLI and other important information appearing 

on the container shall be reported on the notesheet and certificate in the appropriate 

section. 

At market, the brand, variety, size, count, point of origin and other important 

information appearing on the container shall be reported on the notesheet in the 

“BRANDS/MARKINGS” section. Only the brand name and other pertinent information 

shall appear in this section on the certificate. 

Origin 

The inspector, on their own authority, must not make a positive statement as to 

product origin. When container markings contain origin information, it should be quoted 
12 

in the appropriate location on notesheets and certificates. This policy is necessary 

because firms may use one mark on the same product packed in several states. If 

packages are not marked, or citrus is in bulk, refer to the General Inspection 

Instructions for more information. 

CONDITION OF PACK 

Condition of pack pertains to the fill of containers, tightness of fruit in placepacked containers and net weight certification. 

Lemons may be packed in a variety of ways: volume-filled containers or 

consumer bags. Please refer to the General Inspection Instructions for information on 

reporting condition of pack. 

If the applicant requests count of consumer bags per master container, report 

the findings in the “OTHER” section on the FV-300 with a reference under “REMARKS” 

that this factor was “determined and reported at applicant’s request.” 

Net Weight 

If requested to certify a specified or marked net weight on a stationary lot 

sampling or in-line sampling, follow the procedures described in the General Inspection 

Instructions. If none of the containers are under marked weight (in-line sampling),

marked weight is met. However, if any package is under marked weight, the markings 

must be corrected on that package (shipping point only). At Market, refer to the 

General Inspection Instructions for specific information pertaining to “reasonable 

shortage limit.” 

STANDARD PACK 

The standard contains “standard pack” requirements, which basically correlates 

to size and arrangement of fruit in place-packed containers. A citrus lot may meet the 

requirements of the U.S. grades and not meet standard pack requirements, and vice 

versa. Standard pack is certified only at the request of the applicant and referenced 

under the Grade heading in connection with the grade statement. 

Example: U.S. No. 1, Standard Pack. 

§51.2803 Standard pack. (a) Lemons shall be fairly uniform in size 

and shall be packed in boxes or cartons and arranged according to 

the approved and recognized methods. 

(b) All such containers shall be tightly packed and well filled but the 

contents shall not show excessive or unnecessary bruising because 

of overfilled containers. 
13 

Not more than 5 percent of the samples in any lot may fail to meet standard pack 

requirements. If standard pack is in question, please refer to the respective standard 

for additional information. 

Jumble-pack and volume-filled containers cannot be certified under Standard 

Pack requirements (refer to following section). 

STANDARD SIZING AND FILL 

When specifically requested, pack arrangements other than place-packed may 

be certified under the following specifications: 

§51.2804 Standard sizing and fill. 

(a) Boxes or cartons in which lemons are not packed according to a 

definite pattern do not meet the requirements of standard pack, but 

may be certified as meeting the requirements of standard sizing and 

fill: Provided, That the lemons in the container are fairly uniform in 

size as defined in §51.2803: And provided further, that the contents 

have been properly shaken down and the container is at least level 

full at time of packing. 

(b) In order to allow for variations incident to proper packing, not 

more than 5 percent of the samples in any lot may fail to meet the 

requirements of standard sizing and fill. 

Standard sizing and fill, like standard pack, is certified only at the request of the 

applicant and referenced under the Grade heading in connection with the grade 

statement. Example: U.S. No.1, Standard Sizing and Fill. 

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 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 

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

the carrier, warehouse, or stacked on the platform. Remember to precool 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. These additional temperatures must be 

reported in greater detail specifying location within the lot or load. 
14 

SIZE 

Conformance to size requirements is generally not a problem unless the pack is 

slack or fruit in the container appears irregularly sized. Use the term “fairly uniform” if a 

lot meets size requirements, “irregular” if size requirements are not met. Do not use the 

term “uniform” when describing size since it is not defined. The definition of fairly 

uniform is specified in the Standard Pack section of each standard and also listed at the 

end of this handbook section. 

When determining size, (e.g.,165 size lemons, etc.), report a range and average 

diameter. To meet the requirements of fairly uniform, the smallest and largest fruit in a 

sample must be measured using a rigid-jaw caliper. To determine diameter, the 

greatest dimension measured at right angles to a line from stem to blossom end shall 

be used. Rotate fruit in the caliper to obtain the greatest dimension. Do not use pliable 

fruit that is squeezed out of shape due to tight pack for this measurement. 

Size on bulk shipments and fruit in consumer bags should be reported as fairly 

uniform or irregular based on the facts. Traditional size markings (64, 113, 165, etc.) 

do not apply in these instances. When reporting size on these lots, state the diameter 

range in inches. 

§51.2803 Standard pack...(c) “Fairly uniform in size” means that 

when lemons are packed for 165 carton count or smaller size, or 

equivalent sizes when packed in other containers, not less than 90 

percent, by count, of the lemons in any container shall be within a 

diameter range of four-sixteenths inch; when packed for sizes larger 

than 165 carton count, or equivalent sizes packed in other 

containers, not less than 90 percent, by count, of the lemons in any 

container shall be within a diameter range of six-sixteenths inch. 

DEFECTS (QUALITY AND CONDITION)

Statements pertaining to firmness, maturity, shape, color, amount and type of 

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

Factors noted with (Q) are considered 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. 

Condit ion defects are defects which are subject to change during shipment or storage 

(including but not limited to bruising, discoloration, shriveling and decay). 
15 

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

CONDITION depending on the circumstances. Factors without designation do not 

pertain to either category. 

Note: All references in this standard to area, aggregating area, or length are 

based on a lemon 2 inches in diameter, allowing proportionately greater areas on larger 

fruit and lesser areas on smaller fruit. 

Alternaria (Q or C) 

Alternaria, when inactive, appears very similar to scars; gray to brown circular 

spots. Score as a “scar” using the scar guideline (refer to the Scar section). When 

appearing as described above, report this defect as a quality factor at the market. 

Alternaria, in its active stage, also appears similar to scars. However, the 

affected area also includes a halo on the outer edges of the “scar.” The center portion 

of the scar may give the appearance of being easily removed or pulled out. If active 

Alternaria is found at the market, score as a serious damage condition factor and 

describe the appearance. Do not report as “Alternaria.” If the active Alternaria extends 

into the flesh of the fruit, score as decay. 

Broken Skins (Q or C) 

Broken skins may be caused by several factors, such as: stems puncturing the 

fruit wall, mechanical damage during packing or harvesting, as well as cuts, hail, thorn 

scratches, etc. 

If the flesh is exposed on “unhealed” skin breaks, any amount is scorable. If 

“healed” skin breaks do not expose the flesh, but the rind is torn or punctured, score as: 

Damage - When affecting more than the aggregate area of a circle 3/16 inch in 

diameter. 

Serious damage - When affecting more than the aggregate area of a circle 1/4 

inch in diameter. 

At shipping point, score any unhealed skin break as serious damage. Score 

healed skin breaks as damage or serious damage based on the above guidelines. 

At the market, score any unhealed skin break as a condition factor (serious 

damage). Healed skin breaks will be considered a quality factor and scored as 

damage or serious damage based on the above guidelines. 
16 

Bruises (C) 

Bruises generally occur because of movement in slack packs, pressure from a 

tight pack or weight from adjacent cartons. Bruises will have soft areas that, when cut, 

contain mushy areas in the underlying flesh. Affected fruit may be flattened on two or 

more sides. If the underlying flesh is not affected, these flattened areas may regain 

their shape. Do not score flattened areas unless the underlying flesh is mushy. 

§51.2814 Damage. (h) Bruising when segment walls are collapsed, 

or albedo and juice sacs are ruptured. 

§51.2820 Serious damage. (j) Bruising when fruit has been split 

open, peel is badly watersoaked following bruising or albedo is 

ruptured causing a mushy condition affecting all segments more 

than 1/2 inch at the bruised area or the equivalent of this amount, by 

volume, when affecting more than one area on the fruit. 

Note: When judging fruit for mushy condition (serious damage), apply the cutting 

procedures described by the Cutting Instructions and Scoring Guide for Dryness-Mushy 

Condition diagram. 

Color (Q) 

“Color” refers to the degree of external greenish-yellow and yellow, and not to 

discoloration caused by rust mite, speck type melanose, and smooth-fairly smooth 

superficial scars. When determining color, judge only that part of the fruit not affected 

by discoloration. 

Examine fruit in normal daylight when making color determinations. Fruit 

appears greener in poor lighting conditions or under “artificial” light. 

The U.S. No. 1 and U.S. No. 2 grades require fairly well colored fruit and the 

U.S. Export No. 1 grade requires moderately well colored. Fruit not meeting these 

requirements are scored against the separate 10 percent tolerance for fruit failing to 

meet the color requirements. At market, keep a separate column on the notesheet for 

fruit not meeting the color requirement. Refer to the official color comparator 

designated PL-1 for an example of “moderately well colored.” 

§51.2816 “Well colored” means that the fruit is yellow in color with not 

more than a trace of green color. Fruit of a decided bronze color shall not 

be considered well colored. 

§51.2815 “Fairly well colored” means that the area of yellow color exceeds 

the area of green color on the fruit. 

§51.2821 “Moderately well colored” means that the area of greenish-yellow 

or yellow color exceeds the area of green color on the fruit. 
17 

Contact Spot (C) 

Any size area on a lemon that shows evidence of having been in contact with 

decay or mold is scorable as contact spot. Any amount is scorable as serious damage 

in all grades. If the affected tissues exhibit decay characteristics (e.g., disintegration, 

mushiness, mold growth, etc.), score the fruit as decay. 

Dirt and Other Foreign Matter (Q or C) 

Cleanness will seldom be a factor due to the washing process prior to packing. 

Large amounts of dirt, adhering foreign material or residue on the fruit are scorable 

when they more than materially or seriously affect the appearance, edible or shipping 

quality of the fruit. 

Dirt is a quality factor; wax residue is a condition factor. Wax coatings may not 

be evenly distributed over the fruit surface. Wax residue is scored when it is clumped, 

or covers a substantial portion of the surface and detracts from the appearance. This 

fact may not be readily noticeable at the time of packing, because the normally clear 

wax can discolor over time, hence the condition designation. 

Damage - when aggregating more than a circle 5/8 inch in diameter. 

Serious Damage - when aggregating more than 1-1/4 inch in diameter. 

Firmness (C) 

The U.S. No. 1 and U.S. Export No. 1 grades require fruit to be firm. The U.S. 

No. 2 grade requires fruit to be fairly firm. 

When testing for firmness, place the fruit in the palm of your hand and squeeze 

gently. If the fruit “bounces back,” it is considered firm. Fruit with thin skin may feel soft 

or spongy and still be considered firm. Do not score fruit as soft if only a particular area 

is affected (refer to the Bruising section). Report as “not firm, not fairly firm or soft” 

based on the grade that is being certified. 

§51.2806 “Firm” means that the fruit does not yield more than 

slightly to moderate pressure. 

§51.2817 “Fairly firm” means that the fruit may yield to moderate 

pressure but is not soft. 

Fruit not meeting these requirements are scored against the total grade 

tolerance. Soft fruit shall be scored as serious damage. 
18 

Freezing Injury (Q or C) 

Fruit that is affected by freezing injury may exhibit the following characteristics: 

1. Segment walls have buckled at a cross section cut near the stem end; 

2. Watersoaked condition of the core; 

3. Mushy condition of segments or portions of segments; 

4. Dry portions of segments; and, 

5. Open spaces in the pulp. 

If frozen citrus is examined several days after thawing, it will usually have a white 

or colorless crystaline compound (hesperidin) on the membrane that separates the pulp 

segments. These crystals may be visible within a few hours of freezing. Several weeks 

after freezing, the crystals may not be as numerous or conspicuous. When freezing 

injury is encountered, use the same procedures and scoring guidelines as outlined for 

dryness or mushy condition. 

Dryness from freezing differs from granulation dryness that is attributed to tree 

dryness. After freezing, affected juice sacs collapse, having been emptied of juice. 

During granulation, juice sacs do not collapse; they become filled with gelatinous or 

solid matter. 

To accurately sample and determine percentages of this defect, use the 

procedures outlined in the sections; Cutting for Dryness or Mushy Condition and

Sampling To Determine Internal Defects. 

If a significant freeze occurs, inspectors will be notified, via a memorandum from 

Washington, D.C., to score freezing injury as a condition defect at the market. When it 

is felt that practically no additional change to the fruit will occur in transit, a second 

notification will be issued, instructing inspectors to score freezing injury as a quality

defect at the market. 

Granulation (Tree Dryness) (Q) 

Granulation can be either a varietal peculiarity or the result of growing conditions. 

Citrus that is harvested late in the season, or from young trees during early or midseason after a drought, may have granulation, particularly in larger sizes. In some 

instances, granulation may occur in larger sizes, while occurring in smaller sizes at 

other times. It may also be more prevalent at the blossom-end rather than the stem 

end. 

The granulated condition may appear throughout the pulp of affected fruit, or 

more often, affecting only the stem end portion. Use the procedures and scoring 
19 

guidelines for dryness-mushy condition, but score granulation as a quality factor against 

the applicable tolerance for permanent defects. 

Juice sacs of granulated fruit remain swollen and do not separate from each 

other or the segment walls. In such cases, the juice is displaced by yellow to grayishwhite solid matter. Affected fruit will generally feel firm, but very light in weight. 

Frequently, granulation will occur in larger sizes with very little or none in smaller 

sizes. In such instances, report according to sizes, or by the percentage found in large 

sizes versus those that do not have granulation. If certain sizes fail to grade, report 

them separately from the lots that grade. 

Granulation cannot be detected with any degree of accuracy by external 

indication alone; therefore, inspectors should cut any suspected fruit in the lot to 

determine the presence of granulation. For positive verification and percentage 

calculation, follow the procedures outlined in the section Cutting for Dryness or Mushy 

Condition. 

Internal Decline (Endoxerosis) (C) 

This condition usually occurs at the stylar-end and is frequently accompanied or 

followed by Alternaria rot. Symptoms of this disease include a breaking down or drying 

of internal tissue of the stylar end and can be accompanied by a pinkish to brownish 

gummy mass. Gum formation in the core and in or next to the peel is also common. 

Any amount is scorable in all grades. 

Maturity (Q) 

All lemons must be mature. This means that the fruit is sufficiently ripened to be 

marketed commercially. Mature lemons have well developed juice sacks and well 

developed seeds. Lemons may exhibit some areas of green color and still be 

considered mature. There are no soluble solids/acid ratio requirements regarding 

maturity on lemons. 

Membranous Stain (C) 

This defect is an internal breakdown of lemons and develops in storage. The 

membranes between the segments develop irregular brown to black areas and the 

central core tissues may also be affected. There are no external symptoms, although 

peteca may accompany it because conditions are usually favorable for both defects. In 

the U.S. No. 2 grade, this defect is scored when it seriously affects the appearance of 

the cut fruit. In all other grades any amount is scorable. 
20 

Oil Spots or Similar injuries (Q) 

Oil spots (“Oleocellosis”) are likely to occur on green fruit when handled roughly 

during wet conditions. Pressure on green fruit during picking and handling can also 

cause this defect. 

The most common symptom of oil spots is irregularly-shaped yellow, light green, 

or brown spots where the oil glands are conspicuous. The severity of this defect 

depends upon the amount of oil released. Yellow spots will develop on fully colored, 

mature fruit; light green spots on fruit that was green when picked. Light to dark brown 

spots are a later or older stage of spots that were originally light green or more severely 

injured. Refer to the official color photographs designated ORG-CP-2-A and B for 

examples of oil spotting. 

§51.2814 Damage...(c) Oil spots (Oleocellosis or similar injuries) 

which are more than slightly depressed, soft, or which have an 

aggregate area exceeding that of a circle one-half inch in diameter; 

§51.2820 Serious damage...(d) Oil spots (Oleocellosis or similar 

injuries) which are soft, or which have an aggregate area exceeding 

that of a circle 1 inch in diameter; 

Peteca (C) 

Peteca is a deep, sharply defined pitting or sinking of the surface of the rind 

usually occurring after harvesting. The tissues underneath the pitted areas in the 

albedo are dry and shrunken, turning a darker color with age. No organism appears to 

be associated with this defect. Peteca formation can occur as a result of low 

temperatures, heavy oil spraying, waxing, and forced curing of the fruit. 

§51.2814 Damage...(g) when more than two spots or when having an 

aggregate area exceeding that of a circle one-fourth inch in diameter. 

§51.2820 Serious damage...(h) when more than five small spots, or 

when having an aggregate area exceeding that of a circle 

three-fourths inch in diameter; 

Red Blotch (C) 

Red blotch is an external staining with a scald-like appearance that develops 

only after harvesting. It starts as a superficial, reddish-brown discoloration while in 

storage, particularly if picked during cold weather. Any amount is scorable in all grades. 
21 

Scale (Q) 

Citrus is susceptible to several types of scale, most commonly purple and red 

scale. Purple scale has a brownish-purple covering and is roughly the shape of an 

oyster shell. Red scale has a reddish color and is circular shaped. 

Although rare on lemons, either type may be found. It is not necessary to 

identify the type of scale; report only as “scale.” Refer to the official models designated 

No. 1 through No. 5 and No. 7 through No. 11 for examples of scale. 

§51.2814 Damage... (d) Scale when more than ten medium to large 

California red or purple scale adjacent to button at stem end or 

scattered over fruit or any scale which affects the appearance of the 

fruit to a greater extent; 

§51.2820 Serious Damage... (e) Scale when California red or purple 

scale is concentrated as a ring or blotch, or more than thinly 

scattered over the fruit surface, or any scale which affects the 

appearance of the fruit to a greater extent; 

Scars (Q) 

Citrus is very susceptible to scarring. This factor is most important when 

determining grade at shipping point. This defect can be caused by many factors while 

still on the tree (thrips and other insects, wind, hail, thorn scratches, mechanical 

injuries, etc.). Scars are judged on color, depth and smoothness. Refer to the official 

color comparator designated PL-1 for examples of scar colors. 

§51.2814 Damage...(b) Scars (including sprayburn and fumigation 

injury) which exceed the following aggregate areas of different types 

of scars, or a combination of two or more types of scars the 

seriousness of which exceeds the maximum allowed for any one 

type: 

(1) Scars which are very dark and which have an aggregate area 

exceeding that of a circle one-fourth inch in diameter; 

(2) Scars which are dark, rough or deep and which have an 

aggregate area exceeding that of a circle one-half inch in diameter; 

(3) Scars which are fairly light in color, slightly rough, or with slight 

depth and which have an aggregate area exceeding that of a circle 1 

inch in diameter; and, 
22 

(4) Scars which are light in color, fairly smooth, with no depth and 

which have an aggregate area of more than 20 percent of the fruit 

surface; 

§51.2820 Serious Damage...(c) Scars (including sprayburn and 

fumigation injury) which exceed the following aggregate area of 

different types of scars, or a combination of two or more types of 

scars the seriousness of which exceeds the maximum allowed for 

any one type: 

(1) Scars which are very dark and which have an aggregate area of 

more than 5 percent of the fruit surface; 

(2) Scars which are dark, rough or deep, and which have an 

aggregate area of more than 10 percent of the fruit surface; 

(3) Scars which are fairly light in color, slightly rough or of slight 

depth, and which have an aggregate area of more than 25 percent of 

the fruit surface; and, 

(4) Scars which are light in color, fairly smooth, with no depth, and 

which have an aggregate area of more than 50 percent of the fruit 

surface; 

Shape (Q) 

The normal shape for the variety must be considered when determining the 

correct term(s) used to describe shape. Fruit of a particular shape may be “well 

formed” for one variety and “fairly well formed” for another. 

The U.S. No. 1 and U.S. Export No. 1 grades require fairly well formed fruit. The 

U.S. No. 2 grade requires reasonably well formed fruit. Fruit not meeting these 

requirements are scored against the total grade tolerance at shipping point and the 

permanent defects tolerance at market. Refer to the official models designated No. 1 

through No. 18 for examples of shape. 

§51.2808 “Well formed” means that the fruit is typically normal in 

shape with well centered stem and stylar ends. 

§51.2807 “Fairly well formed” means that the fruit shows normal 

characteristic lemon shape and is not materially flattened on one 

side. Lemons having moderately thickened necks at the stem end 

shall be considered as fairly well formed unless the appearance is 

materially affected. 
23 

§51.2818 “Reasonably well formed” means that the fruit is not 

decidedly flattened, does not have a very long or large neck and is 

not otherwise decidedly misshapen. 

Skin Breakdown (C) 

This defect category represents several factors that result in a similar-looking 

effect. Fruit can be affected by drying, darkening, or sinking of the oil cells near the 

stem end or other portions of the fruit. Stem end breakdown is a physiological condition 

caused by a loss of fruit moisture. Pitting is a physiological breakdown of the rind on 

the fruit shoulder. This contrasts with breakdown associated with aging, which occurs 

at the stem end. Storage pitting is another type of skin injury affecting citrus. When 

these, or other similar-appearing injuries occur, they shall be described on the 

notesheet and certificate as “skin breakdown.” Refer to the official color photographs 

designated C-1, CIT-(FLA&TX) 2-IDENT-A, B and CIT-(FLA&TX) 3-IDENT-A, B for 

examples of skin breakdown. 

§51.2814 Damage...(i)...when exceeding that of a circle 1/4 inch in 

diameter. 

§51.2820 Serious Damage...(k)...when exceeding that of a circle 1/2 

inch in diameter. 

Stem Buttons and Attached Stems and/or Leaves 

Stem buttons and attached stems and/or leaves are not defects and should not 

be mentioned on the certificate unless specifically requested by the applicant. Upon 

request, the inspector may determine the percentage of fruit with stem buttons 

attached/missing or with attached/missing stems and/or leaves. Report the findings in 

percentages or general terms in the “DESCRIPTION OF PRODUCTS” on the FV-184 or 

in the “OTHER” section of the FV-300 or the FV-E300. Reference the applicant’s 

request of these factors under “REMARKS.” 

Sunburn (Q) 

This defect appears as a toughened area of the rind caused by exposure to 

intense sunlight. The area will usually have a bleached appearance or a deep yellow 

color and definite flattening of the fruit surface in that area. The yellow surface may 

have a brown or gray center where surface cells have died. Flesh under the affected 

area will be dried out, containing little or no juice. 

Certain varieties may have a small amount of externally-visible sunburn but can 

exhibit a great deal more when cut. 
24 

§51.2814 Damage...(e)...which causes appreciable flattening of the 

fruit, drying of the skin, material change in the color of the skin, 

appreciable drying of the flesh underneath the affected area or 

affects more than 25 percent of the fruit surface; 

§51.2820 Serious Damage...(f)...which causes decided flattening of 

the fruit, marked drying or dark discoloration of the skin, material 

drying of the flesh underneath the affected area, or which affects 

more than one-third of the fruit surface; 

If specimens are not scorable based on the amount of external surface affected 

by sunburn, fruit may be scored when the amount of internal dryness materially, 

seriously or very seriously detracts from the appearance, edible or marketing quality of 

the fruit. To accurately determine the extent of dryness caused by sunburn, follow the 

procedures outlined in the section Cutting for Dryness or Mushy Condition. 

Texture (Q) 

“Texture” refers to smoothness or roughness of the skin. This factor will vary 

considerably with the size and variety of fruit. Larger sizes are normally rougher than 

smaller sizes of the same variety. When reporting texture, the size and variety must be 

considered when determining the proper descriptive term. 

The U.S. No. 1 and U.S. Export No. 1 grades require fairly smooth texture. The 

U.S. No. 2 grade requires reasonably smooth texture. Fruit not meeting these 

requirements are scored against the total grade tolerance at shipping point and the 

permanent defects tolerance at market. Refer to the official models designated No. 19, 

No. 20, No. 22 through No. 26 for examples of texture and smoothness. 

§51.2810 “Smooth” means that the skin is of fairly fine grain and that 

there are no more than slight furrows radiating from the stem end. 

§51.2809 “Fairly smooth” means that the appearance of the lemon is 

not materially affected by protrusions or lumpiness of the skin or by 

grooves or furrows. Coarse pebbling is an indication of good 

keeping quality and is not objectionable. 

§51.2819 “Reasonably smooth” means that the skin is not badly 

folded, badly ridged, or very decidedly lumpy. 

Decay (C) 

Decay is a “free from” defect and any amount is scorable. The most common 

types affecting citrus include : Green Mold Rot, Blue Mold Rot, Brown Rot, Sour Rot 

and Stem End Rot. 
25 

The type of decay shall not be reported on the certificate. When the decay is in 

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

advanced stages.
26 

APPENDIX I U.S. GRADE STANDARDS 

United States Standards for Grades of Lemons1

Effective December 27, 1999 

Grades 

51.2795 U.S. No. 1. 

51.2796 U.S. Export No. 1. 

51.2797 U.S. Combination. 

51.2798 U.S. No. 2. 

51.2799 [Reserved].

Tolerances 

51.2800 Tolerances. 

51.2801 [Reserved].

Application of Tolerances 

51.2802 Application of tolerances. 

Standard Pack 

51.2803 Standard pack. 

Standard Sizing and Fill 

51.2804 Standard sizing and fill. 

Condition Standards for Export 

51.2805 Condition standards for export. 

Definitions 

51.2806 Firm. 

51.2807 Fairly well formed. 

51.2808 Well formed. 

51.2809 Fairly smooth. 

51.2810 Smooth. 

51.2811 Contact spot. 

51.2812 Internal evidence of Alternaria development. 

51.2813 Membranous stain. 

51.2814 Damage. 

51.2815 Fairly well colored. 

51.2816 Well colored. 

51.2817 Fairly firm. 

51.2818 Reasonably well formed. 

51.2819 Reasonably smooth. 

51.2820 Serious damage. 

51.2821 Moderately well colored. 

Grades 

§51.2795 U.S. No. 1. 

“U.S. No. 1” consists of lemons which are mature, firm, fairly well formed, fairly smooth, which are free 

from decay, contact spot, internal evidence of Alternaria development, unhealed broken skins, hard or dry 

skins, exanthema, growth cracks, internal decline (endoxerosis), red blotch, membranous stain or other 

internal discoloration, and free from damage caused by bruises, dry or mushy condition, scars, oil spots, 

scale, sunburn, hollow core, peteca, scab, skin breakdown, melanose, dirt, or other foreign material, other 

disease, insects or other means. (See §51.2800.) 

(a) Color: Lemons are fairly well colored. 

§51.2796 U.S. Export No. 1. 

“U.S. Export No. 1” consists of lemons which are mature, firm, fairly well formed, fairly smooth and which 

are free from decay, contact spot, internal evidence of Alternaria development, unhealed broken skins, 

 

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. 
27 

exanthema, growth cracks, internal discoloration and free from damage caused by bruises and dryness or 

mushy condition. 

(a) At least 50 percent of the lemons are free from damage caused by scars, oil spots, scale, sunburn, 

peteca, scab, skin breakdown, melanose, dirt or other foreign material, other disease, insects or other 

means, and the remainder of the lemons are free from serious damage by any cause. (See §51.2800.) 

(b) Color: Lemons are moderately well colored. 

§51.2797 U.S. Combination. 

“U.S. Combination'' consists of a combination of U.S. No. 1 and U.S. No. 2 lemons: Provided, That at 

least 40 percent, by count, of the lemons in each lot meet the requirements of U.S. No. 1 grade. (See 

§51.2800.) 

(a) Color: Lemons are fairly well colored. 

§51.2798 U.S. No. 2. 

“U.S. No. 2” consists of lemons which are mature, fairly firm, which are reasonably well formed and 

reasonably smooth, which are free from decay, contact spot, internal evidence of Alternaria development, 

unhealed broken skins, hard or dry skins, exanthema, internal decline (endoxerosis), and red blotch, and 

free from serious damage caused by bruises, membranous stain or other internal discoloration, dryness or 

mushy condition, scars, oil spots, scale, sunburn, hollow core, peteca, growth cracks, scab, skin 

breakdown, melanose, dirt or other foreign material, other diseases, insects or other means. (See 

§51.2800.) 

(a) Color: Lemons are fairly well colored. 

§51.2799 [Reserved].

Tolerances 

§51.2800 Tolerances. 

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

following tolerances, by count, based on a minimum 25 count sample, are provided as specified: 

(a) U.S. No. 1 grade -- 

(1) For defects at shipping point. Not more than 10 percent, by count, of the lemons in any lot may fail 

to meet the requirements relating to color. In addition, not more than 10 percent, by count, of the lemons 

in any lot may fail to meet the remaining requirements of the grade, included in this amount not more than 

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

than 1 percent for decay. 

(2) For defects en route or at destination. Not more than 10 percent, by count, of the lemons in any lot 

may fail to meet the requirements relating to color. In addition, not more than 12 percent, by count, of the 

lemons in any lot may fail to meet the remaining requirements of the grade: Provided, That included in 

this amount not more than the following percentages shall be allowed for defects listed: 10 percent for 

fruit having permanent defects; or 7 percent for defects causing serious damage, including therein not 

more than 5 percent for serious damage by permanent defects and not more than 3 percent for decay. 

(b) U.S. No. 2 grade -- 

(1) For defects at shipping point. Not more than 10 percent, by count, of the lemons in any lot may fail 

to meet the requirements relating to color. In addition, not more than 10 percent, by count, of the lemons 

in any lot may fail to meet the remaining requirements of the grade, included in this amount not more than 

5 percent shall be allowed for decay, contact spot, internal evidence of Alternaria development, and 

internal decline (endoxerosis), included in this latter amount not more than 1 percent for decay. 

(2) For defects en route or at destination. Not more than 10 percent, by count, of the lemons in any lot 

may fail to meet the requirements relating to color. In addition, not more than 12 percent, by count, of the 

lemons in any lot may fail to meet the remaining requirements of the grade: Provided, That included in 

this amount not more than the following percentages shall be allowed for defects listed: 10 percent for 

fruit having permanent defects; or not more than 7 percent shall be allowed for decay, contact spot, 

internal evidence of Alternaria development, and internal decline (endoxerosis), included in this latter 

amount, not more than 3 percent for decay. 

(c) U.S. Combination grade --

(1) For defects at shipping point. Not more than 10 percent, by count, of the lemons in any lot may fail 

to meet the requirements of the U.S. No. 2 grade relating to color. In addition, not more than 10 percent, 

by count, of the lemons in any lot may fail to meet the remaining requirements of the U.S. No. 2 grade, 

included in this amount not more than 5 percent shall be allowed for decay, contact spot, internal evidence 

of Alternaria development, and internal decline (endoxerosis), included in this latter amount not more than 

1 percent for decay. 

(2) For defects en route or at destination. Not more than 10 percent, by count, of the lemons in any lot 

may fail to meet the requirements of the U.S. No. 2 grade relating to color. In addition, not more than 12 

percent, by count, of the lemons in any lot may fail to meet the remaining requirements of the U.S. No. 2 
28 

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

for defects listed: 10 percent for fruit having permanent defects; or not more than 7 percent shall be 

allowed for decay, contact spot, internal evidence of Alternaria development, and internal decline 

(endoxerosis), included in this latter amount, not more than 3 percent for decay. 

(3) For defects at shipping point and en route or at destination. No part of any tolerance shall be 

allowed to reduce for the lot as a whole, the 40 percent of U.S. No. 1 lemons required in the U.S. 

Combination grade, but individual samples may have not less than 30 percent of U.S. No. 1 required: 

Provided, That the entire lot averages within the percentage required. 

(d) U.S. Export No. 1 -- 

(1) For defects. 10 percent for lemons which fail to meet the requirements of the grade: Provided, That 

not more than the following percentages of the defects enumerated shall be allowed: 

1 percent for decay; 

3 percent for contact spot; 

3 percent for broken skins which are not healed; 

3 percent for growth cracks; 

3 percent for internal evidence of Alternaria development; 

3 percent for internal discoloration; 

5 percent for soft; and, 

5 percent for damage by dryness or mushy condition. 

(2) For color. 10 percent for lemons which fail to meet the requirements relating to color. 

(3) The contents of samples may have not more than 10 percentage points less than the percentage 

specified to meet the requirements in the “U.S. Export No. 1 grade:” Provided, That no sample shall have 

more than double the percentage specified for any one of the defects enumerated in U.S. Export No. 1 

tolerances for defects section above. 

§51.2801 [Reserved]. 

Application of Tolerances 

§51.2802 Application of tolerances. 

Individual samples, based on a minimum 25 count sample, are subject to the following limitations, unless 

otherwise specified. Individual samples shall have not more than one and one-half times a specified 

tolerance of 10 percent or more, and not more than double a specified tolerance of less than 10 percent: 

Provided, That at least one decayed fruit may be permitted in any sample: And provided further, that 

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

Standard Pack 

§51.2803 Standard pack. 

(a) Lemons shall be fairly uniform in size and shall be packed in boxes or cartons and arranged according 

to the approved and recognized methods. 

(b) All such containers shall be tightly packed and well filled but the contents shall not show excessive or 

unnecessary bruising because of overfilled containers. When packed in cartons each container shall be 

at least level full at time of packing. 

(c) “Fairly uniform in size'' means that when lemons are packed for 165 carton count or smaller size, or 

equivalent sizes when packed in other containers, not less than 90 percent, by count, of the lemons in any 

container shall be within a diameter range of four-sixteenths inch; when packed for sizes larger than 165 

carton count, or equivalent sizes packed in other containers, not less than 90 percent, by count, of the 

lemons in any container shall be within a diameter range of six-sixteenths inch. 

(1) “Diameter'' means the greatest dimension measured at right angles to a line from stem to blossom end 

of the fruit. 

(d) In order to allow for variations incident to proper packing the following tolerances are provided: 

(1) 5 percent for samples in any lot which fail to meet the requirements for standard pack. 

Standard Sizing and Fill 

§51.2804 Standard sizing and fill. 

(a) Boxes or cartons in which lemons are not packed according to a definite pattern do not meet the 

requirements of standard pack, but may be certified as meeting the requirements of standard sizing and 

fill: Provided, That the lemons in the containers are fairly uniform in size as defined in §51.2803: And 

provided further, that the contents have been properly shaken down and the container is at least level full 

at time of packing. 

(b) In order to allow for variations incident to proper packing, not more than 5 percent of the samples in any 

lot may fail to meet the requirements of standard sizing and fill. 

Condition Standards for Export 

§51.2805 Condition standards for export. 
29 

(a) Not more than a total of 10 percent, by count, of the lemons in any sample may be soft, affected by 

decay or contact spot, or have broken skins which are not healed, growth cracks, internal evidence of 

Alternaria development, internal decline (endoxerosis), or serious damage by membranous stain or other 

internal discoloration, or dryness or mushy condition, except that not more than the following percentages 

of the defects enumerated shall be allowed: 

(1) One-half of 1 percent for decay; 

(2) 3 percent for contact spot; 

(3) 3 percent for broken skins which are not healed; 

(4) 3 percent for growth cracks; 

(5) 3 percent for internal evidence of Alternaria development; 

(6) 3 percent for internal decline (endoxerosis); 

(7) 5 percent for soft; 

(8) 5 percent for serious damage by membranous stain or other internal discoloration; and, 

(9) 5 percent for serious damage by dryness or mushy condition. 

(b) Any lot of lemons shall be considered as meeting the condition standards for export if not more than a 

total of 10 percent, by count, of the lemons in any sample have defects enumerated in the condition 

standards for export: Provided, That no sample shall have more than double the percentage specified for 

any one of the defects enumerated. 

Definitions 

§51.2806 Firm. 

“Firm” means that the fruit does not yield more than slightly to moderate pressure. 

§51.2807 Fairly well formed. 

“Fairly well formed” means that the fruit shows normal characteristic lemon shape and is not materially 

flattened on one side. Lemons having moderately thickened necks at the stem end shall be considered as 

fairly well formed unless the appearance is materially affected. 

§51.2808 Well formed. 

“Well formed” means that the fruit is typically normal in shape with well centered stem and stylar ends. 

§51.2809 Fairly smooth. 

“Fairly smooth” means that the appearance of the lemon is not materially affected by protrusions or 

lumpiness of the skin or by grooves or furrows. Coarse pebbling is an indication of good keeping quality 

and is not objectionable. 

§51.2810 Smooth.

“Smooth” means that the skin is of fairly fine grain and that there are no more than slight furrows radiating 

from the stem end. 

§51.2811 Contact spot. 

“Contact spot” means an area on the lemon which bears evidence of having been in contact with decay or 

mold. 

§51.2812 Internal evidence of Alternaria development. 

“Internal evidence of Alternaria development” includes red or brown staining of the tissue under the button 

in the core, or in the fibro-vascular bundles. 

§51.2813 Membranous stain. 

“Membranous stain” is a brown or dark discoloration of the walls of the fruit segment. 

§51.2814 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 edible or shipping quality of the fruit. The following specific defects shall be considered as 

damage: 

(a) Dryness or mushy condition when affecting all segments of the fruit more than one-fourth inch at the 

stem end, or more than the equivalent of this amount, by volume, when occurring in other portions of the 

fruit; 

(b) Scars (including sprayburn and fumigation injury) which exceed the following aggregate areas of 

different types of scars, or a combination of two or more types of scars the seriousness of which exceeds 

the maximum allowed for any one type: 

(1) Scars which are very dark and which have an aggregate area exceeding that of a circle one-fourth inch 

in diameter; 

(2) Scars which are dark, rough or deep and which have an aggregate area exceeding that of a circle onehalf inch in diameter; 

(3) Scars which are fairly light in color, slightly rough, or with slight depth and which have an aggregate 

area exceeding that of a circle 1 inch in diameter; and, 
30 

(4) Scars which are light in color, fairly smooth, with no depth and which have an aggregate area of more 

than 20 percent of the fruit surface; 

(c) Oil spots (Oleocellosis or similar injuries) which are more than slightly depressed, soft, or which have 

an aggregate area exceeding that of a circle one-half inch in diameter; 

(d) Scale when more than ten medium to large California red or purple scale adjacent to button at stem 

end or scattered over fruit or any scale which affects the appearance of the fruit to a greater extent; 

(e) Sunburn which causes appreciable flattening of the fruit, drying of the skin, material change in the color 

of the skin, appreciable drying of the flesh underneath the affected area or affects more than 25 percent of 

the fruit surface; 

(f) Hollow core which causes the fruit to feel distinctly spongy; and, 

(g) Peteca when more than two spots or when having an aggregate area exceeding that of a circle onefourth inch in diameter. 

(h) Bruising when segment walls are collapsed, or albedo and juice sacs are ruptured. 

(i) Skin breakdown when exceeding that of a circle 1/4 inch in diameter.

§51.2815 Fairly well colored. 

“Fairly well colored” means that the area of yellow color exceeds the area of green color on the fruit. 

§51.2816 Well colored. 

“Well colored” means that the fruit is yellow in color with not more than a trace of green color. Fruit of a 

decided bronze color shall not be considered well colored. 

§51.2817 Fairly firm. 

“Fairly firm” means that the fruit may yield to moderate pressure but is not soft. 

§51.2818 Reasonably well formed. 

“Reasonably well formed” means that the fruit is not decidedly flattened, does not have a very long or 

large neck and is not otherwise decidedly misshapen. 

§51.2819 Reasonably smooth. 

“Reasonably smooth” means that the skin is not badly folded, badly ridged, or very decidedly lumpy. 

§51.2820 Serious damage. 

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

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

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

considered as serious damage: 

(a) Membranous stain, or other internal discoloration which seriously affects the appearance of the cut 

fruit; 

(b) Dryness or mushy condition when affecting all segments of the fruit more than one-half inch at the 

stem end or more than the equivalent of this amount, by volume, when occurring in other portions of the 

fruit; 

(c) Scars (including sprayburn and fumigation injury) which exceed the following aggregate area of 

different types of scars, or a combination of two or more types of scars the seriousness of which exceeds 

the maximum allowed for any one type: 

(1) Scars which are very dark and which have an aggregate area of more than 5 percent of the fruit 

surface; 

(2) Scars which are dark, rough or deep, and which have an aggregate area of more than 10 percent of 

the fruit surface; 

(3) Scars which are fairly light in color, slightly rough or of slight depth, and which have an aggregate area 

of more than 25 percent of the fruit surface; and, 

(4) Scars which are light in color, fairly smooth, with no depth, and which have an aggregate area of more 

than 50 percent of the fruit surface; 

(d) Oil spots (Oleocellosis or similar injuries) which are soft, or which have an aggregate area exceeding 

that of a circle 1 inch in diameter; 

(e) Scale when California red or purple scale is concentrated as a ring or blotch, or more than thinly 

scattered over the fruit surface, or any scale which affects the appearance of the fruit to a greater extent; 

(f) Sunburn which causes decided flattening of the fruit, marked drying or dark discoloration of the skin, 

material drying of the flesh underneath the affected area, or which affects more than one-third of the fruit 

surface; 

(g) Hollow core which causes the fruit to feel excessively spongy; 

(h) Peteca when more than five small spots, or when having an aggregate area exceeding that of a circle 

three-fourths inch in diameter; and, 

(i) Growth cracks that are leaking, gummy or not well healed. 
31 

(j) Bruising when fruit has been split open, peel is badly watersoaked following bruising or albedo is 

ruptured causing a mushy condition affecting all segments more than 1/2 inch at the bruised area or the 

equivalent of this amount, by volume, when affecting more than one area on the fruit. 

(k) Skin breakdown when exceeding that of a circle 1/2 inch in diameter. 

§51.2821 Moderately well colored. 

“Moderately well colored” means that the area of greenish-yellow or yellow color exceeds the area of 

green color on the fruit. 

Note: All references in this standard to area, aggregating area, or length are based on a lemon 2 

inches in diameter, allowing proportionately greater areas on larger fruit and lesser areas on smaller fruit.
32 

APPENDIX II 

Directive on Certifying Various Varieties of Citrus 
33 
34 
35 

Comparasion of Area of Circles Having Different Diameters 

DIAMETER 1/16” 1/8” 1/4” 3/8” 1/2” 5/8” 3/4” 7/8” 1” 

1/16” 1 4 16 36 63 99 143 194 253 

1/8” 1 4 9 16 25 36 49 64 

1/4” 1 2-1/4 4 6-1/4 9 12-1/4 16 

3/8” 1 1-3/4 2-3/4 4 5-1/2 7 

1/2” 1 1-2/5 2-1/4 3 4 

5/8” 1 1-2/5 2 2-1/2 

3/4” 1 1-1/3 1-3/4 

7/8” 1 1-2/3 

1” 1 

To compare the area of a small circle with a largers one, select the diameter of 

the small circle from the vertical list on the left side. Follow the horizontal row beside 

this diameter to the right and stop under the diameter of the larger circle to be 

compared. This will show the area of the number of small circles needed to equal the 

area of the larger circle. 

Examples: 

It takes nine circles 1/8” in diameter to equal the area of a circle 3/8” in diameter; 

or, 

It takes 1-2/5 circles 1/2 inch in diameter to equal the area of a circle 5/8” in 

diameter; or, 

It takes 4 circles 3/8” in diameter to equal the area of a circle 3/4” in diameter. 
36 

APPENDIX III 

Inspection Notesheet 
37 

Inspection Scoresheet 
38