United States 

Department of 

Agriculture 

Agricultural 

Marketing 

Service 

Fruit and 

Vegetable 

Programs 

Fresh Products 

Branch 

Sweet Anise, Parsnips, 

and Radishes 

Shipping Point and Market 

Inspection Instructions 

January 2006 

 

 
Shipping Point and Market Inspection 

Instructions for Sweet Anise, Parsnips, 

and Radishes 

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 Anise, Section 51.3325; U.S. Standards for Grades 

of Parsnips, Section 51.4010; and U.S. Standards for Grades of Radishes, Section 

51.2395. 

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 Anise, Parsnips, and Radishes are 

printed in the appendix of this handbook. All U.S. standards are available on the 

Internet under the USDA homepage. 

This replaces Market Inspection Instructions for Sweet Anise, Parsnips, Radishes and 

Squash dated October 1972.

January 2006 

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 

SWEET ANISE .................................................................................................... 1

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

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

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

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

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

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

NOTESHEET AND CERTIFICATE ...................................................................... 2

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

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

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

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

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

TEMPERATURE OF PRODUCT ......................................................................... 4

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

DEFECTS (QUALITY AND CONDITION) ............................................................ 5

BLANCHING (Q) .................................................................................................. 5

CLEANNESS (Q) .................................................................................................. 5

CUTS OR MECHANICAL INJURY (Q OR C) ............................................................... 6

DISCOLORATION (C) ............................................................................................ 6

FIRMNESS (C) ..................................................................................................... 7

FREEZING AND FREEZING INJURY (C) ................................................................... 7

FRESHNESS (C) .................................................................................................. 8

GROWTH CRACKS (Q) ......................................................................................... 8

INSECTS OR WORMS (Q OR C) ............................................................................. 8

PITHY BRANCHES (Q) .......................................................................................... 9

SEEDSTEMS (Q) .................................................................................................. 9

TENDERNESS (C) ................................................................................................ 9

TRIMMING (Q) ..................................................................................................... 9

DECAY (C) ....................................................................................................... 10
ii

PARSNIPS ......................................................................................................... 11

GENERAL .......................................................................................................... 11

REPRESENTATIVE SAMPLING ....................................................................... 11

SIZE OF SAMPLE ............................................................................................... 11

NUMBER OF SAMPLES ....................................................................................... 11

TOLERANCES AND APPLICATION OF TOLERANCES ................................. 12

APPLICATION OF TOLERANCES ................................................................. 13

NOTESHEET AND CERTIFICATE .................................................................... 14

PRODUCT ......................................................................................................... 14

NUMBER/TYPE OF CONTAINERS ......................................................................... 14

BRANDS/MARKINGS .......................................................................................... 15

ORIGIN ............................................................................................................. 15

CONDITION OF PACK ...................................................................................... 15

TEMPERATURE OF PRODUCT ....................................................................... 15

SIZE ................................................................................................................... 16

DEFECTS (QUALITY AND CONDITION) .......................................................... 16

BRUISING (C) .................................................................................................... 17

CLEANNESS (Q) ................................................................................................ 17

CUTS OR MECHANICAL INJURY (Q OR C) ............................................................. 18

DISCOLORATION (C) .......................................................................................... 18

FIRMNESS (C) ................................................................................................... 18

FREEZING AND FREEZING INJURY (C) ................................................................. 19

GROWTH CRACKS (Q) ....................................................................................... 19

INSECTS (Q OR C) ............................................................................................. 20

PITHINESS (Q) .................................................................................................. 20

RODENT INJURY (Q) .......................................................................................... 20

SHAPE (Q) ....................................................................................................... 21

TEXTURE (Q) .................................................................................................... 21

TRIMMING (Q OR C) .......................................................................................... 22

NEW TOP GROWTH (C) .................................................................................. 22

WOODINESS (Q) ............................................................................................... 22

SOFT ROT OR WET BREAKDOWN (C) .................................................................. 23

RADISHES ......................................................................................................... 24

GENERAL .......................................................................................................... 24

REPRESENTATIVE SAMPLING ....................................................................... 24

SIZE OF SAMPLE ............................................................................................... 24
iii

NUMBER OF SAMPLES ....................................................................................... 25

TOLERANCES AND APPLICATION OF TOLERANCES ................................. 25

APPLICATION OF TOLERANCES ........................................................................... 27

NOTESHEET AND CERTIFICATE .................................................................... 28

PRODUCT ......................................................................................................... 29

NUMBER/TYPE OF CONTAINERS ......................................................................... 29

BRANDS/MARKINGS .......................................................................................... 30

ORIGIN ............................................................................................................. 30

CONDITION OF PACK ...................................................................................... 30

TEMPERATURE OF PRODUCT ....................................................................... 31

SIZE ................................................................................................................... 31

DEFECTS (QUALITY AND CONDITION) .......................................................... 32

CLEANNESS (Q) ................................................................................................ 32

CRACKS (Q OR C) ............................................................................................. 32

CUTS OR MECHANICAL INJURY (Q OR C) ............................................................. 34

DISCOLORATION (C) .......................................................................................... 35

FIRMNESS (C) ................................................................................................... 35

FRESHNESS (C) ................................................................................................ 36

FREEZING AND FREEZING INJURY (C) ................................................................. 36

INSECTS (Q OR C) ............................................................................................. 36

NEW TOP GROWTH (C) ..................................................................................... 37

PITHINESS (Q) .................................................................................................. 37

SEEDSTEMS (Q) ................................................................................................ 37

SHAPE (Q) ....................................................................................................... 38

SIMILAR VARIETAL CHARACTERISTICS (Q) ........................................................... 38

SMOOTHNESS (Q) ............................................................................................. 38

TENDERNESS (Q) .............................................................................................. 39

TRIMMING (Q) ................................................................................................... 39

DECAY ............................................................................................................. 39

APPENDIX I U.S. GRADE STANDARDS .......................................................... 40

UNITED STATES STANDARDS FOR GRADES OF SWEET ANISE ............................... 40

UNITED STATES STANDARDS FOR GRADES OF PARSNIPS ..................................... 42

UNITED STATES STANDARDS FOR GRADES OF RADISHES ..................................... 44
SWEET ANISE 

Identification Chart 

Stalk 

Leaves 

Bulb 
1

SWEET ANISE 

GENERAL 

Sweet anise is sometimes referred to as fennel or finocchio. Sweet anise is 

grown and marketed for the edible bulb found at the base of the plant. The bulb is 

formed by the compact and overlapping arrangement of the thickened leaf stalk 

bases. The stalks grow to about two feet tall and the leaves are green and fern or 

feather like with a sweet licorice aroma. There is only one grade for sweet anise in 

the standards, U.S. No. 1; therefore all defects shall only be scored as damage. 

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 Anise are 

determined on the basis of count. 

The entire contents of the container shall be the sample. 

Number of Samples 

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

less than 300 packages a minimum of 3 samples must be examined. It is the 

inspector's responsibility to examine additional representative samples when the 

quality, condition, or size in samples is decidedly different to ensure an accurate 

description of the lot. 
2

TOLERANCES AND APPLICATION OF TOLERANCES 

§51.2900 U.S. No. 1...(1) For defects. Ten percent for stalks in 

any lot which fail to meet the requirements of this grade, 

including therein not more than 1 percent for stalks affected by 

decay. 

(2) For size. Ten percent for stalks in any lot which fail to meet 

the specified minimum diameter requirement. 

Summary of Tolerances U.S. No. 1

 

Total defects 10% 

 Including Decay 1% 

 For undersize 10% 

Application of Tolerances 

The standards do not provide a container tolerance; therefore, the individual 

packages are not restricted as to percentages of defects or undersize: Provided, 

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

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. 
3

Product 

The common name “Sweet Anise” shall be used to describe this 

commodity in the product heading. 

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 anise is usually packed and shipped in waxed cartons. 

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, grade, weight, 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 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 anise was grown. 
4

CONDITION OF PACK 

Sweet anise is generally packed in cartons. The following terms shall be 

used to describe the tightness of the pack: 

Very tight means a condition that is too tight for best results and in which 

the anise may be damaged as a result of being packed too tightly. 

Tight means that the containers are completely filled and so tightly packed 

that additional anise cannot be included without damage to the contents. 

Fairly tight means that the containers are full, but additional anise can be 

inserted without damage to the contents. 

Slack means the container is not sufficiently filled to prevent the movement 

of the anise. Whenever the term slack is used, it should be described 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 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. The location in the lot and/or 

load must be specified in greater detail when additional temperatures are taken. 

SIZE 

The diameter of the bulb shall be reported under the “Size” section. 

Diameter is specified in the grade standards and must be determined when 

performing a quality and condition inspection, therefore; if a lot fails on size it will 

fail to grade U.S. No. 1 account undersize. A lot that is specified to a particular 

size shall be reported in connection with the grade for example: U.S. No. 1, 1-1/2 

inch minimum. 
5

§51.2900 U.S. No. 1...Unless otherwise specified, the minimum 

diameter of each bulb shall be not less than 2 inches. 

§51.2908 “Diameter” means the smallest diameter measured 

through the center of the bulb at right angles to the longitudinal 

axis of the stalk. 

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. 

Blanching (Q) 

The grade requires that the bulbs be fairly well blanched. 

§51.2906 “Fairly well blanched” means that the bulbs are of a 

light greenish to white color. 

Scoring Guide 

Sweet anise that does not meet the requirements of “fairly well blanched” 

shall be reported as “not fairly well blanched” and scored against the total 

tolerance for the grade. 

Cleanness (Q) 

The grade requires sweet anise be free from damage by dirt. 
6

Cleanness refers to dirt or other foreign material on the bulbs and/or tops. 

The following terms shall be used to describe cleanness: 

Clean free of mud, dirt, or foreign material. 

Fairly Clean practically free of mud, dirt, or other foreign material. 

Slightly Dirty appearance is not materially injured by the presence of mud, 

dirt, or other foreign material. 

Scoring Guide 

§51.2907 Damage...(f) Dirt, when caked on the bulbous portion 

of the stalk, or when present to such an extent on the tops and 

branches as to cause material damage to the appearance of the 

stalk. 

Sweet anise that is materially affected by dirt shall be scored as damage 

and reported as “dirty.” 

Cuts or Mechanical Injury (Q or C) 

Cuts or mechanical injury refers to injury to the sweet anise caused from 

excessive trimming or rough handling during harvest, packing, or shipping causing 

injury to the stalks. 

Scoring Guide 

Stalks shall be scored as damage when more than 2 branches are affected 

and reported as “mechanical damage” or “cuts” according to the facts. 

Note: Fresh cuts shall be scored as a condition factor en route or at destination. 

Discoloration (C) 

Discoloration of sweet anise may be caused by many factors including 

rough handling, aging, and/or excessive temperatures. Discoloration occurs as 

brown to dark brown areas affecting the bulbs, or yellow to brown discoloration 

affecting the tops. 

Scoring Guide

§51.2907 Damage...(g) Discoloration, when the bulbous portion 

shows extensive brown to dark brown areas characteristic of 
7

injury caused by rough handling, or when the tops are yellow or 

brown to such an extent as to cause material damage to the 

appearance of the stalk. 

Firmness (C) 

The grade requires that sweet anise be firm. 

§51.2903 “Firm” means that the bulbs are not soft or wilted. 

Scoring Guide 

Sweet anise that does not meet the requirements of “firm” shall be reported 

as “not firm” and scored as damage. 

Freezing and Freezing Injury (C) 

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

Frozen sweet anise will be “dull, glassy, and translucent” in comparison to 

unaffected sweet anise. 

“Freezing injury” is the term that should be used when it is evident that the 

sweet anise has been frozen, but are not in a frozen condition at the time of 

inspection. The affected sweet anise may be flabby, blistered, watery, and/or 

translucent. 

Use the following procedures when reporting freezing or freezing injury: 

 Record pulp temperatures taken at various locations. 

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

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

 Determine and record the degree to which individual specimens are 

affected. 

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

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

is to be stated. For example: “Freezing injury so located as to indicate freezing 

occurred after packing but not in present location” or “Freezing so located as to 

indicate freezing occurred on trailer.” 
8

Freshness (C) 

The stalks of sweet anise should be fresh. Sweet anise that has not been 

properly cooled, or that has been held for a long period of time after packing may 

begin to show signs of wilting, limpness, or flabbiness. 

Scoring Guide 

§51.2907 Damage...(c) Wilting, when the stalk is limp and 

flabby. 

Sweet anise that has limp and flabby stalks shall be scored as damage and 

reported as “wilted” on the certificate. 

Growth Cracks (Q) 

Growth cracks are vertical cracks generally occurring at the point of 

attachment of the branches to the bulb. Growth cracks may be caused by very 

rapid growth, as when a rainy period follows a long dry period. 

Scoring Guide 

§51.2907 Damage...(a) Growth cracks, when more than three 

branches show one or more growth cracks. 

Insects or Worms (Q or C) 

The most common type of insect that affects sweet anise is aphids. Aphids 

can affect the appearance of the sweet anise as well as deposit “aphis honeydew,” 

which is a black sticky substance, on the plants. Sweet anise can also be affected 

by the armyworm that will feed on the tender portions of the plants causing areas 

that appear to have been chewed or burrowed. 

Scoring Guide

Sweet anise that is materially affected by insects and/or insect injury shall 

be scored as damage. Injury occurring on the bulb affects the appearance to a 

greater degree than injury occurring on the remainder of the stalk and should be 

treated accordingly. Worms shall be scored as damage when worms are present 

and associated with injury. 

Live insects shall be reported as condition; if dead, report as quality. If both 

live and dead insects are present, report as condition. 
9

Pithy Branches (Q) 

A pithy branch has an open internal texture with distinct air spaces in the 

central portion of the branch, which goes to make up the base or bulbous portion of 

the stalk. 

Scoring Guide 

§51.2907 Damage...(b) Pithy branches, when more than three 

branches show distinctly open texture with air spaces in the 

central portion of that part which goes to make up the base or 

bulbous portion of the stalk. 

Seedstems (Q) 

In normal stalks of sweet anise in which seedstems have not developed, the 

branches all originate at one point on the base of the plant. When seedstems 

develop, the branches have a tendency to grow out of the center at points above 

the base; this condition is apparent only when the seedstems are well advanced. 

Scoring Guide 

§51.2907 Damage...(e) Seedstems, which have reached the 

stage where the flower buds are plainly visible. Stalks from 

which the seedstems have been removed shall be considered as 

damaged. 

Tenderness (C) 

The grade requires that sweet anise be tender. 

§51.2904 “Tender” means that the bulbs are crisp and 

succulent. 

Scoring Guide 

Sweet anise that does not meet the requirements of “tender” shall be 

reported as “not tender” and scored as damage. 

Trimming (Q) 

The grade requires that sweet anise be well trimmed. 
10

§51.2905 “Well trimmed” means that not more than one coarse 

outer branch is left on each side of the bulb to protect the tender 

inside portion, and the portion of the root remaining is not more 

than one-half inch in length. Tops may be either full length or 

cut back to not less than 10 inches except that not more than 

five of the outer branches may be cut back to less than 10 

inches if necessary to facilitate proper packing, but not more 

than three of these may be on the same side of the bulb. 

Scoring Guide 

Sweet anise that does not meet the requirements of “well trimmed” shall be 

reported as “not well trimmed” and scored as damage. 

Decay (C) 

The grade requires that sweet anise be “free from decay.” Care should be 

taken so as not to confuse dead or watersoaked tissue with decay, since they are 

often very similar in appearance. Decayed tissue will disintegrate when rubbed 

between the fingers, while bruised or watersoaked tissue will remain intact. 

Decay may affect the tops as well as the bulbs; any amount of decay is 

scorable against the 1% tolerance for decay. The type of decay is not to be 

reported on the certificate. When the decay is in excess of the tolerance, report 

the degree of advancement in general terms as: early, moderate, or advanced 

stages. 
11

PARSNIPS 

GENERAL 

Parsnips are similar to carrots, but usually have a wider diameter and are a 

tan to white color. They are adapted climatically to much of the United States, but 

commercial production is practically limited to the northern portion of the country 

extending from the New England States to the Pacific Coast. Parsnips are 

available the year round with peak months being October-January. 

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 Parsnips are determined 

on the basis of weight. 

The entire contents of the container shall be the sample. For consumer size 

packages the consumer unit shall be the sample. For bulk bins the sample will 

consist of 25 pounds taken from one location within the bin. 

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. 
12

TOLERANCES AND APPLICATION OF TOLERANCES 

§51.4010 U.S. No. 1...(b) Tolerances. In order to allow for 

variations incident to proper grading and handling, the following 

tolerances, by weight, are provided as specified. 

(1) For defects. Ten percent for parsnips in any lot which fail to 

meet the requirements of this grade, including therein not more 

than 5 percent for defects causing serious damage, including in 

this latter amount not more than 1 percent for parsnips affected 

by soft rot or wet breakdown. 

(2) For size. Three percent for parsnips in any lot which fail to 

meet the specified minimum diameter and 10 percent for 

parsnips which fail to meet any specified maximum diameter. 

§51.4011 U.S. No. 2...(b) Tolerances. In order to allow for 

variations incident to proper grading and handling, the following 

tolerances, by weight, are provided as specified: 

(1) For defects. Ten percent for parsnips in any lot which fail to 

meet the requirements of this grade, including therein not more 

than 1 percent for parsnips affected by soft rot or wet 

breakdown. 

(2) For size. Five percent for parsnips in any lot which fail to 

meet the specified minimum diameter and 10 percent for 

parsnips which fail to meet any specified maximum diameter. 

Summary of Tolerances

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

Total defects 10% 10% 

 Including serious damage 5% ----- 

 Including soft rot or wet breakdown 1% 1% 
13

For off-size 

 Specified minimum diameter 3% 5% 

 Specified maximum diameter 10% 10% 

APPLICATION OF TOLERANCES 

§51.4013 Application of tolerances. The contents of individual 

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

(a) For a tolerance of 10 percent or more, individual packages in 

any lot shall have not more than one and one-half times the 

tolerance specified: Provided, That at least one defective and 

one off-size specimen may be permitted in any package: And 

provided further, That the average for the entire lot is within the 

tolerance specified. 

(b) For a tolerance of less than 10 percent, individual packages 

in any lot shall have not more than double the tolerance 

specified: Provided, That at least one defective and one off-size 

specimen may be permitted in any package: And provided 

further, That the average for the entire lot is within the tolerance 

specified. 

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

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

 Including serious damage 2 x 5 % = 10% ----- 

 Including soft rot or wet 

breakdown 2 x 1% = 2% 2 x 1% = 2% 

For off-size 

 Specified minimum diameter 2 x 3% = 6% 2 x 5% = 10% 

 Specified maximum diameter 1-1/2 x 10% = 15% 1-1/2 x 10% = 15% 
14

NOTESHEET AND CERTIFICATE 

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

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

certificate be supported by information on the notesheet. It is the responsibility of 

the inspector to ensure that all information is properly recorded. Notations shall be 

recorded so that anyone familiar with inspection procedures can interpret them and 

write a certificate. Also remember that notesheets and certificates are prima facie 

evidence and must be able to withstand legal scrutiny. 

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

type of carrier, lading, etc., which are not covered by these instructions may be 

found in the General Inspection Instructions. Additional information and 

instructions may be given by your supervisor. 

Product 

The common name “Parsnips” shall be used to describe this commodity in 

the product heading. 

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. 

Parsnips are usually packed and shipped in film bags, cartons, or film bags 

in master containers. 
15

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, grade, weight, 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 inspectors should not make a positive statement on their own authority, 

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

in the appropriate space on the notesheet and the certificate. If origin is not 

marked, it is the inspector’s responsibility to make an effort to obtain this 

information from the applicant. This policy is necessary because some firms may 

use one mark on the same product packed in several states. The inspector can 

certify only to the marks and has no means of verifying in what state or country the 

parsnips were grown. 

CONDITION OF PACK 

Parsnips are generally packed in film bags. The condition of pack will only 

be reported as being in film bags. If the parsnips are in a film bag in a master 

carton the condition of pack will only be reported as in film bags in master 

containers. 

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 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, 
16

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 is determined on the basis of weight. The diameter of the parsnip shall 

be reported under the “Size” section. Size is specified in the standards in 

connection with the grade, therefore; if a lot fails on size the lot will fail to grade 

U.S. No. 1 account undersize. A lot that is specified to a particular size shall be 

reported in connection with the grade for example: U.S. No. 1, 1-1/4 inch 

minimum. 

§51.4010 U.S. No. 1...(a) Unless otherwise specified, the 

diameter of each parsnip shall be not less than 1-1/2 inches. 

The maximum diameter of the parsnips in any lot may be 

specified in terms of inches and quarter inches, in accordance 

with the facts. 

§51.4011 U.S. No. 2...(a) Unless otherwise specified, the 

diameter of each parsnip shall be not less than 1-1/2 inches. 

The maximum diameter of the parsnips in any lot may be 

specified in terms of inches and quarter inches, in accordance 

with the facts. 

§51.4022 “Diameter” means the greatest dimension of the 

parsnip measured at right angles to the longitudinal axis. 

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). 
17

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

CONDITION, depending on the circumstances. 

Bruising (C) 

Bruising on parsnips is characterized by a brown to dark brown discolored 

area that extends into the flesh. Parsnips are typically very firm and are not 

susceptible to bruising; however, very rough handling may cause bruising to occur. 

Scoring Guide 

Score as damage when materially detracting from the appearance, or when 

the bruise causes more than a 5% loss by weight. Score as serious damage when 

seriously detracting from the appearance, or when the bruise causes more than a 

10% loss by weight. 

Cleanness (Q) 

The U.S. Standards have the following requirements for cleanness: 

U.S. No. 1: Fairly clean. 

U.S. No. 2: Free from serious damage by dirt. 

Cleanness refers to dirt, stain, or other foreign material on the parsnips. 

The following terms will be used to describe cleanness: 

Clean means that the individual parsnips are practically free from dirt, stain, 

or other foreign matter. 

Fairly clean means that individual parsnips are reasonably free from dirt, 

stain, or other foreign matter, and that the general appearance of the parsnips in 

the lot is not more than slightly affected by these causes. 

Scoring Guide

Score as damage when dirt or foreign matter materially affects the 

appearance or marketing quality of the individual parsnips. Score as serious 

damage when the appearance or marketing quality of the individual parsnips is 

seriously affected by dirt or foreign material. 
18

Cuts or Mechanical Injury (Q or C) 

Cuts or mechanical injury refers to injury to the parsnips caused from rough 

handling during harvest, packing, or shipping and/or excessive trimming causing 

injury to the parsnips. 

Scoring Guide 

Score as damage when materially detracting from the appearance, or when 

the injury causes more than a 5% loss by weight. Score as serious damage when 

seriously detracting from the appearance, or when the injury causes more than a 

10% loss by weight. 

Note: Fresh cuts shall be scored as a condition factor en route or at destination. 

Discoloration (C) 

Discoloration of parsnips may be caused by many factors including rough 

handling, aging, and/or excessive temperatures. Discoloration appears as light 

brown to black discoloration on the surface of the parsnips. 

Scoring Guide 

Score as damage when materially detracting from the appearance of the 

parsnips. Score as serious damage when seriously detracting from the 

appearance of the parsnips. 

Firmness (C) 

The U.S. Standards have the following requirements for firmness: 

U.S. No. 1: Fairly firm. 

U.S. No. 2: Not seriously damaged by wilting. 

Firmness shall be described in the following terms: 

Firm means that the parsnips do not yield slightly to moderate pressure. 

Fairly firm means that the parsnips is not soft, materially flabby, or 

shriveled. 

Flabby and wilted means that the parsnips are badly wilted, flabby, soft, 

limp, or rubbery. 
19

Scoring Guide 

Parsnips that do not meet the requirements of “fairly firm” shall be reported 

as “not fairly firm” and scored as damage. Parsnips that are seriously damaged by 

wilting shall be reported as “flabby and/or wilted” according to the facts and scored 

as serious damage. 

Freezing and Freezing Injury (C) 

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

Frozen parsnips will be “dull, glassy, and translucent” in comparison to unaffected 

parsnips. 

“Freezing injury” is the term that should be used when it is evident that the 

parsnips have been frozen, but are not in a frozen condition at the time of 

inspection. The affected parsnips may be flabby, blistered, watery, and/or 

translucent. 

Use the following procedures when reporting freezing or freezing injury: 

 Record pulp temperatures taken at various locations. 

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

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

 Determine and record the degree to which individual specimens are 

affected. 

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

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

is to be stated. For example: “Freezing injury so located as to indicate freezing 

occurred after packing but not in present location,” or “Freezing injury so located as 

to indicate freezing occurred in trailer.” 

Growth Cracks (Q) 

Growth cracks may be caused by very rapid growth, as when a rainy period 

follows a dry period. Growth cracks usually follows the long axis of the parsnips.

Scoring Guide 

Score as damage when growth cracks are deep or rough, or when 

numerous smooth and shallow growth cracks materially affect the appearance of 
20

the parsnips. Score as serious damage when very deep or rough growth cracks 

seriously affect the appearance of the parsnips. 

Insects (Q or C) 

Insects burrowing into the parsnips are the most common type of insect 

injury to parsnips. 

Scoring Guide

Parsnips that are materially affected by insect injury shall be scored as 

damage. Parsnips that are seriously affected by insect injury shall be scored as 

serious damage. 

Live insects shall be reported as condition; if dead, report as quality. If both 

live and dead insects are present, report as condition. 

Pithiness (Q) 

Pithiness can be the result of unfavorable growing conditions or frost injury 

resulting in the texture of the roots being fibrous and spongy. In order to determine 

pithiness, the roots that show indications of sponginess should be cut or broken so 

that a cross section may be viewed, as well as observing the crispness of the 

parsnips while cutting or breaking. 

Scoring Guide 

Parsnips that are definitely spongy and porous shall be scored as damage. 

Parsnips that are seriously affected by pithiness shall be scored as serious 

damage. 

Rodent Injury (Q) 

An area on the parsnips that appears to have been chewed and/or gnawed 

on by a rodent characterizes rodent injury. 

Scoring Guide 

Score as damage when materially detracting from the appearance of the 

parsnips. Score as serious damage when seriously detracting from the 

appearance of the parsnips. 
21

Shape (Q) 

The U.S. Standards have the following requirements for shape: 

U.S. No. 1: Fairly well formed. 

U.S. No. 2: Not badly misshapen. 

The following terms shall be used to describe shape: 

Well formed means that the parsnips are not forked or misshapen to the 

extent that the appearance is more than slightly affected. 

Fairly well formed means that the parsnip is not turnip shaped or so forked 

or misshapen as to materially affect its appearance or cause a loss of more than 5 

percent, by weight, in the ordinary preparation for use. 

Scoring Guide 

Score as damage when the parsnips is forked, twisted, curved, or otherwise 

ill-formed to the extent that the appearance is materially affected, and report as 

“misshapen.” Score as serious damage when the parsnips is so badly crooked, 

twisted, forked, or otherwise so misshapen as to seriously affect its appearance or 

causes a loss of more than 10%, by weight, of the parsnips in the ordinary 

preparation for use, and report as “badly misshapen.” 

Texture (Q) 

The U.S. Standards have the following requirements for smoothness: 

U.S. No. 1: Fairly smooth. 

U.S. No. 2: Free from serious damage by secondary roots. 

Texture refers to the smoothness and/or presence of secondary root growth. 

Scoring Guide 

§51.4016 “Fairly smooth” means that the parsnip is not rough, 

ridged, or covered with secondary roots to an extent which 

materially affects its appearance or causes a loss of more than 5 

percent, by weight, in the ordinary preparation for use. 

Parsnips that do not meet the requirements of “fairly smooth” shall be 

scored as damage and reported as “not fairly smooth.” Score as serious damage 
22

when the appearance is seriously affected by secondary root growth, or when the 

injury causes more than a 10% loss by weight. 

Trimming (Q or C) 

Each grade requires parsnips to be well trimmed. 

§51.4014 “Well trimmed” means that the tops shall be cut back 

to within 3/4 inch from the crown of the parsnip; except that 

occasional uncut leaves or leafstems or new top growth 

exceeding this length which does not materially damage the 

appearance of the lot shall be permitted. 

Scoring Guide 

Parsnips that do not meet the requirements of “well trimmed” shall be 

scored as “not well trimmed” against the total tolerance for the grade. 

New Top Growth (C)

The leafy top of the parsnips may experience new growth after being 

trimmed. 

Scoring Guide 

New top growth that exceeds 3/4 inch in length or that materially affects the 

appearance of the parsnips shall be scored against the total tolerance for the 

grade and reported as “excessive new top growth” as a condition defect. 

Woodiness (Q) 

Each grade requires that parsnips be free from woodiness. 

Parsnips that have been growing for a long time will on occasion develop 

woody cores. To determine whether the core is woody or not, cut the parsnips at 

right angles to its longitudinal axis with a sharp knife. 

Scoring Guide 

If the core is woody to the extent that more force is required to cut it than the 

surrounding layer of flesh, it is woody enough to score. Parsnips that are woody 

shall be reported as “woody” and scored against the total tolerance for the grade. 
23

Soft Rot or Wet Breakdown (C) 

All grades of parsnips are required to be free from soft rot or wet 

breakdown. All soft rot or wet breakdown is scored against the 1% tolerance for 

soft rot or wet breakdown. 

There are several types of soft rots that affect parsnips. The most common 

types are Bacterial Soft Rot and Gray Mold Rot. Do not report the type of soft rot 

on the certificate; however, when soft rot is in excess of the tolerance, report the 

degree and advancement in general terms as: early, moderate, or advanced 

stages. 
24

RADISHES 

GENERAL 

Radishes are available year round from numerous geographic locations and 

may have roots of varying colors that can be certified under the U.S. grade 

standards. Radishes are marketed in two different forms consisting of “Topped 

radishes,” which have their tops clipped back to the root, or “Bunched radishes,” 

which are tied together with their tops attached to the root. The standards do not 

apply to daikon or Chinese radish. 

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 Radishes are 

determined on the basis of count. 

Topped Radishes 

§51.2399 Sample for grade determination. (a) Topped radishes: 

Each sample shall consist of 50 roots. 

(c) When individual packages contain less than 50 topped 

radishes or less than 25 bunches, a sufficient number of 

adjoining packages are opened to obtain the prescribed size 

sample. 

(d) When practical, at point of packing, the sample may be 

obtained in the packing house from the belt or bin after sorting 

has been completed. 
25

Bunched Radishes 

§51.2399 Sample for grade determination...(b) Bunched 

radishes: 

(1) When applying the requirements for tops, each sample shall 

consist of 25 bunches. 

(2) When applying the requirements for roots, each sample shall 

consist of 50 roots taken from whole or part bunches selected at 

random from the original 25-bunch sample. 

(c) When individual packages contain less than 50 topped 

radishes or less than 25 bunches, a sufficient number of 

adjoining packages are opened to obtain the prescribed size 

sample. 

(d) When practical, at point of packing, the sample may be 

obtained in the packing house from the belt or bin after sorting 

has been completed. 

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 

§51.2397 U.S. No. 1...(b) In order to allow for variations incident 

to proper grading and handling, the following tolerances are 

provided: 

(1) For defects of roots. 10 percent, by count, for roots in any 

lot which fail to meet the requirements for the grade, including 

therein not more than 1 percent for decay; 
26

(2) For defects of tops of bunched radishes. 10 percent, by 

count, for bunches in any lot which fail to meet the requirements 

for the grade, including therein not more than 5 percent for 

decay; 

(3) For off-size roots. 10 percent, by count, for roots in any lot 

which fail to meet the specified minimum diameter: Provided, 

That when both minimum and maximum diameters are 

specified, an additional tolerance of 10 percent shall be allowed 

for roots which are larger than the maximum diameter specified; 

and, 

(4) For excess length of tops of topped radishes. 5 percent, by 

count, for roots in any lot with tops which are more than three 

eighths inch long. 

§51.2398 U.S. Commercial...(a) In order to allow for variations 

incident to proper grading and handling, the following 

tolerances are provided: 

(1) For defects of roots. 20 percent, by count, for roots in any 

lot which fail to meet the requirements for the grade, but not 

more than one-half of this amount, or 10 percent, shall be 

allowed for serious damage, including therein not more than 1 

percent for decay; 

(2) For defects of tops of bunched radishes. 10 percent, by 

count, for bunches in any lot which fail to meet the requirements 

for the grade, including therein not more than 5 percent for 

decay; 

(3) For off-size roots. 10 percent, by count, for roots in any lot 

which fail to meet the specified minimum diameter: Provided,

That when both minimum and maximum diameters are 

specified, an additional tolerance of 10 percent shall be allowed 

for roots which are larger than the maximum diameter specified; 

and, 

(4) For excess length of tops of topped radishes. 10 percent, by 

count, for roots in any lot with tops which are more than three 

eighths inch long. 
27

Summary of Tolerances

Topped Radishes: 

Total defects 

U.S. No. 1

10% 

U.S. Commercial

20% 

 Including serious damage ---- 10% 

 Including decay 1% 1% 

 For excessive length of tops 5% 10% 

Bunched Radishes: U.S. No. 1 U.S. Commercial

Total defects of tops 10% 10% 

 Including decay 5% 5% 

Total defects of roots 10% 20% 

 Including serious damage ---- 10% 

 Including decay 1% 1% 

For Off-Size Roots: 

Minimum diameter 10% 10% 

Maximum diameter (when both minimum 

and maximum diameters are specified) 

10% 10% 

Application of Tolerances 

§51.2400 Application of tolerances. Individual samples shall 

have not more than one and one-half times a specified tolerance 

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

less than 10 percent: Provided, That two roots affected by 

decay may be permitted in any sample: And provided further,

That the averages for the entire lot are within the tolerances 

specified for the grade. 
28

Topped Radishes: 

Total defects 

U.S. No. 1

1-1/2 x 10% = 15% 

U.S. Commercial

1-1/2 x 20% = 30% 

 Including serious damage ---- 1-1/2 x 10% = 15% 

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

For excessive length of tops 2 x 5% = 10% 1-1/2 x 10% = 15% 

Bunched Radishes: 

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

 Including decay 2 x 5% = 10% 2 x 5% = 10% 

Total defects of roots 1-1/2 x 10% = 15% 1-1/2 x 20% = 30% 

 Including serious damage ---- 1-1/2 x 10% = 15% 

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

For Off-Size Roots: 

Minimum diameter 1-1/2 x 10% = 15% 1-1/2 x 10% = 15% 

Maximum diameter (when both 

minimum and maximum 

diameters are specified) 

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

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 
29

recorded so that anyone familiar with inspection procedures can interpret them and 

write a certificate. Also remember that notesheets and certificates are prima facie 

evidence and must be able to withstand legal scrutiny. 

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

type of carrier, lading, etc., which are not covered by these instructions may be 

found in the General Inspection Instructions. Additional information and 

instructions may be given by your supervisor. 

Product 

The name “Topped Radishes” or “Bunched Radishes” shall be used to 

describe this commodity in the product heading. 

§51.2395 “Topped radishes” means radishes with the tops 

clipped back to not more than three-eighths inch in length. 

§51.2396 “Bunched radishes” means radishes with full length 

tops which are tied in bunches. 

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. 

Radishes are usually packed and shipped in cartons or film bags in master 

containers. 
30

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, grade, weight, 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 inspectors should not make a positive statement on their own authority, 

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

in the appropriate space on the notesheet and the certificate. If origin is not 

marked, it is the inspector’s responsibility to make an effort to obtain this 

information from the applicant. This policy is necessary because some firms may 

use one mark on the same product packed in several states. The inspector can 

certify only to the marks and has no means of verifying in what state or country the 

radishes were grown. 

CONDITION OF PACK 

Bunched radishes are generally packed in cartons, and topped radishes are 

generally shipped in film bags in master containers. The following terms shall be 

used to describe the tightness of bunched radishes in the cartons: 

Very tight means a condition that is too tight for best results and in which 

damaged or severely bruised radishes are noted as a result of being packed too 

tightly. 

Tight means that the containers are completely filled and so tightly packed 

that additional radishes cannot be included without damage to the contents. 

Fairly tight means that the containers are apparently full, but additional 

radishes can be inserted without damage to the contents. 

Slack means the container is not sufficiently filled to prevent the movement 

of the radishes. Whenever the term slack is used, it should be described in 

fractions of an inch or inches. 
31

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 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. The location in the lot and/or 

load must be specified in greater detail when additional temperatures are taken. 

SIZE 

Size is determined on the basis of count. The diameter shall be determined 

by using round hole measuring gauges or sizing rings. Size is specified in the 

standards in connection with the grade, therefore; if a lot fails on size the lot will fail 

to grade U.S. No. 1 account undersize. A lot that is specified to a particular size 

shall be reported in connection with the grade for example: U.S. No. 1, 1 inch 

minimum. 

§51.2397 U.S. No. 1...(a) Unless otherwise specified, the 

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

§51.2398 U.S. Commercial. “U.S. Commercial” consists of 

radishes which meet the requirements for the U.S. No. 1 grade... 

§51.2411 "Diameter" means the greatest dimension of the root 

measured at right angles to a line running from the crown to the 

base of the root. 

§51.2401 Standard bunching. (a) Standard bunches of radishes 

shall be fairly uniform in size, and radishes in the individual 

bunches shall not vary more than one-half inch in diameter. 

(b) Not more than 10 percent of the bunches in any lot may fail 

to meet the requirements for "Standard Bunching." 
32

§51.2402 Size terms. (a) The following terms are provided for 

describing the diameters of radish roots: 

(1) “Small” means less than three-fourths inch in diameter; 

(2) “Medium” means three-fourths to 1 inch in diameter; 

(3) “Large” means over 1 to 1-1/4 inches in diameter; and, 

(4) “Very large” means over 1-1/4 inches in diameter. 

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. 

Cleanness (Q) 

Each grade of radishes requires the roots to be clean. 

§51.2404 “Clean” means that the radishes are practically free 

from dirt or other foreign material. 

Scoring Guide 

Radishes that do not meet the requirements of “clean” shall be reported as 

“not clean” and scored against the total tolerance for the grade. 

Cracks (Q or C) 

There are two distinctive types of cracking that may occur on radishes. 
33

Air Cracks (C)

Air cracks are characterized by sharp edged distinct cracks that expose the 

flesh of the radish. They are fresh and shall be considered a condition defect. 

They usually occur during the harvesting and packing process, although some may 

occur after packing. 

Growth Cracks (Q)

Growth cracks are old, healed, wide cracks in the radish, that may be 

caused by very rapid growth, as when a rainy period follows a dry period. They 

occur prior to harvesting and shall be considered a quality defect. 

Scoring Guide 

§51.2409 Damage...(a) Growth cracks or air cracks: 

(1) When more than one are present; 

(2) When the flesh is discolored; 

(3) When more than one-fourth inch deep; or, 

(4) When the length of any crack exceeds the limitations set 

forth in Table I. 

TABLE I

Diameter of root Maximum length of 

growth crack or air 

crack permitted 

Maximum area of cut 

permitted - equivalent 

to: 

5/8 inch 3/8 inch 3/8 inch circle 

3/4 inch 1/2 inch 1/2 inch circle 

7/8 inch 1/2 inch 1/2 inch circle 

1 inch 5/8 inch 5/8 inch circle 

1-1/8 inch 5/8 inch 3/4 inch circle 

Score as serious damage when seriously affecting the appearance of the 

radish. 
34

Cuts or Mechanical Injury (Q or C) 

Cuts or mechanical injury refers to injury to the radishes caused from 

excessive trimming or rough handling during harvest, packing, or shipping causing 

injury to the radish. 

Scoring Guide 

§51.2409 Damage...(b) Cuts, including harvester cuts and 

abrasions: 

(1) When the flesh is discolored; 

(2) When rough or deep; 

(3) When the area of exposed flesh of any cut exceeds the 

limitations set forth in Table I; or, 

(4) When the aggregate of all cuts or abrasions detracts from the 

appearance more than the maximum size single cut permitted. 

TABLE I

Diameter of root Maximum length of 

growth crack or air 

crack permitted 

Maximum area of cut 

permitted - equivalent 

to: 

5/8 inch 3/8 inch 3/8 inch circle 

3/4 inch 1/2 inch 1/2 inch circle 

7/8 inch 1/2 inch 1/2 inch circle 

1 inch 5/8 inch 5/8 inch circle 

1-1/8 inch 5/8 inch 3/4 inch circle 

Score as serious damage when seriously affecting the appearance of the 

radish. 

Note: Fresh cuts shall be scored as a condition factor en route or at destination. 
35

Discoloration (C) 

Tops

Yellow or other types of discoloration affecting the tops of bunched radishes 

may be caused by many different factors such as rough handling, aging, and/or 

excessive temperatures. 

Scoring Guide 

§51.2409 Damage...(e) Yellowing or other discoloration of the 

tops when the appearance of the bunch is materially affected. 

The appearance of bunches with tops having slight 

discoloration such as yellowing, browning, or other abnormal 

color affecting a few leaves shall not be considered materially 

affected if the tops as a whole show a predominantly normal 

green color. 

Allow approximately 5% of the tops to be affected by yellow color before 

considering the bunch as damage. Slightly more area would be allowed for 

discoloration of lesser contrast. 

Roots

Discoloration affecting the roots may be caused by rubbing, pressure, or 

other external factors and will range from tan to black in color. 

Scoring Guide

Score as damage when affecting more than 5% of the surface, or when 

materially affecting the appearance of the radish. Score as serious damage when 

seriously affecting the appearance of the radish. 

Firmness (C) 

Each grade of radishes is required to be firm. 

§51.2407 “Firm” means that the root is crisp and not soft, 

flabby, or wilted. 

Scoring Guide 

Radishes that fail to meet the requirements of “firm” shall be reported as 

“soft,” “flabby,” or “wilted,” according to the facts, and scored as serious damage. 
36

Freshness (C) 

Each grade of topped radishes is required to be fresh. 

§51.2410 “Fresh” means that the tops have normal green color 

and are not more than slightly wilted. 

Scoring Guide 

Topped radishes that fail to meet the requirements of fresh shall be reported 

as “not fresh” and scored against the total tolerance for the grade. 

Freezing and Freezing Injury (C) 

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

Frozen radishes will be “dull, glassy, and translucent” in comparison to unaffected 

radishes. 

“Freezing injury” is the term that should be used when it is evident that the 

radishes has been frozen, but are not in a frozen condition at the time of 

inspection. The affected radishes may be flabby, watery, and/or translucent. 

Use the following procedures when reporting freezing or freezing injury: 

 Record pulp temperatures taken at various locations. 

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

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

 Determine and record the degree to which individual specimens are 

affected. 

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

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

is to be stated. For example: “Freezing injury so located as to indicate freezing 

occurred after packing but not in present location,” or “Freezing injury so located as 

to indicate freezing occurred in trailer.” 

Insects (Q or C) 

Various types of insets can affect radishes in a variety of ways. Different 

types of worms may feed on the roots by chewing or burrowing, causing the 
37

radishes to have an undesirable appearance. Aphids may also affect the tops of 

the radishes causing the appearance to be affected. 

Scoring Guide

§51.2409 Damage...(d) Insects or insect injury when the 

appearance of the root is materially affected, or when the injury 

penetrates into the flesh of the root or when the tops are 

affected to the extent that the appearance of the bunch is 

materially affected; 

Live insects shall be reported as condition; if dead, report as quality. If both 

live and dead insects are present report as condition. 

New Top Growth (C) 

Topped radishes may experience new top growth after being trimmed. 

Scoring Guide 

Topped radishes with more than 3/8 inch new top growth shall be reported 

as “new top growth” and scored as a condition factor against the total tolerance for 

the grade. 

Pithiness (Q) 

Pithiness refers to open spaces in the roots that are dry and cottony. 

Pithiness can be caused by over maturity, or can be an inherited trait of the seed 

stock used to grow the plants. 

Scoring Guide 

§51.2409 Damage...(c) Pithiness when there is any distinctly 

open space, or when more than one-fourth of the surface at a 

center cut is dry and cottony; 

Score as serious damage when seriously affecting the appearance, the 

edible quality, or the marketing quality of the root. 

Seedstems (Q) 

Each grade of bunched radishes is required to be free from damage caused 

by seedstems. 
38

Seedstems are characterized by a tough, fibrous, and/or hollow shaft 

extending to or beyond the top of the bunch. 

Scoring Guide 

Score as damage when tough and fibrous and when materially affecting the 

appearance of the bunch. Score as serious damage when seriously affecting the 

appearance of the bunch. 

Shape (Q) 

Each grade of radishes is required to be well formed. 

§51.2405 “Well formed” means that the root has the shape 

characteristic of the variety. 

Scoring Guide 

Radishes failing to meet the requirements of “well formed” shall be reported 

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

Similar Varietal Characteristics (Q) 

Each grade of radishes is required to be of similar varietal characteristics. 

§51.2403 “Similar varietal characteristics” means that the 

radishes in any sample are similar in color and shape; for 

example, red varieties shall not be mixed with white varieties 

and globe-shaped varieties shall not be mixed with long-shaped 

varieties. 

Scoring Guide 

Radishes that fail to meet the requirements of U.S. No. 1 shall be reported 

as “dissimilar varietal characteristics” and scored against the total tolerance for the 

grade. 

Smoothness (Q) 

Each grade of radishes is required to be smooth. 

§51.2406 “Smooth” means that the root is not rough, or ridged 

to the extent that the appearance is materially affected. 
39

Scoring Guide 

Radishes that fail to meet the requirements of “smooth” shall be reported as 

“not smooth” and scored against the total tolerance for the grade. 

Tenderness (Q) 

Each grade of radishes is required to be tender. 

§51.2408 “Tender” means that the root is not stringy or woody. 

Scoring Guide

Radishes that fail to meet the requirements of “tender” shall be reported as 

“not tender” and scored against the total tolerance for the grade. 

Trimming (Q) 

“Topped radishes” are radishes that have the tops or the plants removed 

from the root. 

§51.2395 “Topped radishes” means radishes with the tops 

clipped back to not more than three-eighths inch in length. 

Scoring Guide 

Topped radishes with more than 3/8 inch tops remaining shall be reported 

as “excessive tops” and scored as a quality factor against the total tolerance for the 

grade. 

Decay 

All grades of radishes are required to be free from decay. Care should be 

taken not to confuse dead or watersoaked tissue on the tops with decay, since 

they are often very similar in appearance. Decayed tissue will disintegrate when 

rubbed between the fingers, while bruised or watersoaked tissue will remain intact. 

Decay may affect the tops as well as the roots; any amount of decay is 

scorable against either the 1% tolerance for decay affecting the roots or the 5% 

tolerance for decay affecting the tops of bunched radishes. The type of decay is 

not to be reported on the certificate. When the decay is in excess of the tolerance, 

report the degree of advancement in general terms as: early, moderate, or 

advanced stages. 
40

APPENDIX I U.S. GRADE STANDARDS 

United States Standards for Grades of Sweet Anise1

Effective March 15, 1973 

Grade 

51.2900 U.S. No. 1. 

Unclassified 

51.2901 Unclassified. 

Definitions 

51.2902 Stalks. 

51.2903 Firm. 

51.2904 Tender. 

51.2905 Well trimmed. 

51.2906 Fairly well blanched. 

51.2907 Damage. 

51.2908 Diameter. 

Grade 

§51.2900 U.S. No. 1. 

"U.S. No. 1" consists of stalks of sweet anise which are firm, tender, well trimmed, and fairly well 

blanched; which are free from decay and from damage caused by growth cracks, pithy branches, 

wilting, freezing, seedstems, dirt, discoloration, disease, insects, or mechanical or other means. 

Unless otherwise specified, the minimum diameter of each bulb shall be not less than 2 inches. 

(a) Tolerances. In order to allow for variations incident to proper grading and handling, the 

following tolerances, by count, are provided as specified: 

(1) For defects. Ten percent for stalks in any lot which fail to meet the requirements of this grade, 

including therein not more than 1 percent for stalks affected by decay. 

(2) For size. Ten percent for stalks in any lot which fail to meet the specified minimum diameter 

requirement. 

Unclassified 

§51.2901 Unclassified. 

''Unclassified'' consists of stalks of sweet anise which have not been classified in accordance with 

the foregoing grade. The term ''unclassified'' is not a grade within the meaning of these standards 

but is provided as a designation to show that no grade has been applied to the lot. 

Definitions 

§51.2902 Stalk. 

''Stalk'' means an individual plant. 

§51.2903 Firm. 

''Firm'' means that the bulbs are not soft or wilted. 

§51.2904 Tender. 

''Tender'' means that the bulbs are crisp and succulent. 

§51.2905 Well trimmed. 

''Well trimmed'' means that not more than one coarse outer branch is left on each side of the bulb to 

protect the tender inside portion, and the portion of the root remaining is not more than one-half 

inch in length. Tops may be either full length or cut back to not less than 10 inches except that not 

more than five of the outer branches may be cut back to less than 10 inches if necessary to 

facilitate proper packing, but not more than three of these may be on the same side of the bulb. 

 

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. 
41

§51.2906 Fairly well blanched. 

''Fairly well blanched'' means that the bulbs are of a light greenish to white color. 

§51.2907 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 stalk. 

The following specific defects shall be considered as damage: 

(a) Growth cracks, when more than three branches show one or more growth cracks. 

(b) Pithy branches, when more than three branches show distinctly open texture with air spaces in 

the central portion of that part which goes to make up the base or bulbous portion of the stalk. 

(c) Wilting, when the stalk is limp and flabby. 

(d) Freezing, when the epidermis of the branches is badly blistered, or when the tops are brown or 

yellow to such an extent as to materially damage the appearance of the stalk, or when a 

combination of these causes material damage to the appearance and shipping quality of the stalk. 

(e) Seedstems, which have reached the stage where the flower buds are plainly visible. Stalks 

from which the seedstems have been removed shall be considered as damaged. 

(f) Dirt, when caked on the bulbous portion of the stalk, or when present to such an extent on the 

tops and branches as to cause material damage to the appearance of the stalk. 

(g) Discoloration, when the bulbous portion shows extensive brown to dark brown areas 

characteristic of injury caused by rough handling, or when the tops are yellow or brown to such an 

extent as to cause material damage to the appearance of the stalk. 

§51.2908 Diameter. 

''Diameter'' means the smallest diameter measured through the center of the bulb at right angles to 

the longitudinal axis of the stalk. 
42

United States Standards for Grades of Parsnips1

Effective December 10, 1945 

Grades 

51.4010 U.S. No. 1. 

51.4011 U.S. No. 2. 

Unclassified

51.4012 Unclassified. 

Application of Tolerances

51.4013 Application of tolerances. 

Definitions

51.4014 Well trimmed. 

51.4015 Fairly well formed. 

51.4016 Fairly smooth. 

51.4017 Fairly clean. 

51.4018 Fairly firm. 

51.4019 Damage. 

51.4020 Badly misshapen. 

51.4021 Serious damage. 

51.4022 Diameter. 

Grades

§51.4010 U.S. No. 1. 

"U.S. No. 1" consists of parsnips of similar varietal characteristics which are well trimmed, fairly well 

formed, fairly smooth, fairly clean, fairly firm, free from woodiness, soft rot or wet breakdown, and from 

damage caused by discoloration, bruises, cuts, rodents, growth cracks, pithiness, disease, insects, 

mechanical or other means. 

(a) Unless otherwise specified, the diameter of each parsnip shall be not less than 1-1/2 inches. The 

maximum diameter of the parsnips in any lot may be specified in terms of inches and quarter inches, in 

accordance with the facts. 

(b) Tolerances. In order to allow for variations incident to proper grading and handling, the following 

tolerances, by weight, are provided as specified. 

(1) For defects. Ten percent for parsnips in any lot which fail to meet the requirements of this grade, 

including therein not more than 5 percent for defects causing serious damage, including in this latter 

amount not more than 1 percent for parsnips affected by soft rot or wet breakdown. 

(2) For size. Three percent for parsnips in any lot which fail to meet the specified minimum 

diameter and 10 percent for parsnips which fail to meet any specified maximum diameter. 

§51.4011 U.S. No. 2. 

"U.S. No. 2" consists of parsnips which are well trimmed, not badly misshapen, free from woodiness, soft 

rot and wet breakdown, and from serious damage caused by secondary roots, dirt, discoloration, bruises, 

cuts, rodents, growth cracks, pithiness, wilting, disease, insects, mechanical or other means. 

(a) Unless otherwise specified, the diameter of each parsnip shall be not less than 1-1/2 inches. The 

maximum diameter of the parsnips in any lot may be specified in terms of inches and quarter inches, in 

accordance with the facts. 

(b) Tolerances. In order to allow for variations incident to proper grading and handling, the following 

tolerances, by weight, are provided as specified: 

(1) For defects. Ten percent for parsnips in any lot which fail to meet the requirements of this grade, 

including therein not more than 1 percent for parsnips affected by soft rot or wet breakdown. 

(2) For size. Five percent for parsnips in any lot which fail to meet the specified minimum diameter and 

10 percent for parsnips which fail to meet any specified maximum diameter. 

 

1

 Packing of the product in conformity with the requirements 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. 
43

Unclassified 

§51.4012 Unclassified. 

"Unclassified" consists of parsnips which have not been classified in accordance with any of the foregoing 

grades. The term "unclassified'' is not a grade within the meaning of these standards but is provided as a 

designation to show that no grade has been applied to the lot. 

Application of Tolerances 

§51.4013 Application of tolerances. 

The contents of individual packages in the lot, are subject to the following limitations: 

(a) For a tolerance of 10 percent or more, individual packages in any lot shall have not more than one and 

one-half times the tolerance specified: Provided, That at least one defective and one off-size specimen 

may be permitted in any package: And provided further, That the average for the entire lot is within the 

tolerance specified. 

(b) For a tolerance of less than 10 percent, individual packages in any lot shall have not more than double 

the tolerance specified: Provided, That at least one defective and one off-size specimen may be 

permitted in any package: And provided further, That the average for the entire lot is within the 

tolerance specified. 

Definitions

§51.4014 Well trimmed. 

"Well trimmed" means that the tops shall be cut back to within 3/4 inch from the crown of the parsnip; 

except that occasional uncut leaves or leafstems or new top growth exceeding this length which does not 

materially damage the appearance of the lot shall be permitted. 

§51.4015 Fairly well formed. 

"Fairly well formed" means that the parsnip is not turnip shaped or so forked or misshapen as to 

materially affect its appearance or cause a loss of more than 5 percent, by weight, in the ordinary 

preparation for use. 

§51.4016 Fairly smooth. 

"Fairly smooth" means that the parsnip is not rough, ridged, or covered with secondary roots to an extent 

which materially affects its appearance or causes a loss of more than 5 percent, by weight, in the ordinary 

preparation for use. 

§51.4017 Fairly clean. 

"Fairly clean" means that individual parsnips are reasonably free from dirt, stain, or other foreign matter, 

and that the general appearance of the parsnips in the lot is not more than slightly affected by these 

causes. 

§51.4018 Fairly firm. 

"Fairly firm" means that the parsnip is not soft, materially flabby, or shriveled. 

§51.4019 Damage. 

"Damage" means any defect, or any combination of defects, which materially detracts from the 

appearance, or the edible or marketing quality of the individual parsnip, or the parsnips in the lot; or which 

causes a loss of more than 5 percent, by weight, of the parsnip in the ordinary preparation for use. 

§51.4020 Badly misshapen. 

"Badly misshapen" means that the parsnip is so badly crooked, twisted, forked, or otherwise so 

misshapen as to seriously affect its appearance or cause a loss of more than 10 percent, by weight, of 

the parsnip in the ordinary preparation for use. 

§51.4021 Serious damage. 

"Serious damage" means any defect, or any combination of defects, which seriously detracts from the 

appearance, or the edible or marketing quality of the individual parsnip or the parsnips in the lot; or which 

causes a loss of more than 10 percent, by weight, of the parsnip in the ordinary preparation for use. 

§51.4022 Diameter. 

"Diameter" means the greatest dimension of the parsnip measured at right angles to the longitudinal axis. 
44

United States Standards for Grades of Radishes1

Effective October 1, 1968 

Styles 

51.2395 Topped radishes. 

51.2396 Bunched radishes. 

Grades

51.2397 U.S. No. 1. 

51.2398 U.S. Commercial. 

Sample For Grade Determination

51.2399 Sample for grade determination. 

Application of Tolerances

51.2400 Application of tolerances. 

Standard Bunching

51.2401 Standard bunching. 

Size Terms

51.2402 Size terms. 

Definitions

51.2403 Similar varietal characteristics. 

51.2404 Clean. 

51.2405 Well formed. 

51.2406 Smooth. 

51.2407 Firm. 

51.2408 Tender. 

51.2409 Damage. 

51.2410 Fresh. 

51.2411 Diameter. 

51.2412 Serious damage. 

Metric Conversion Table

51.2413 Metric conversion table. 

Styles 

§51.2395 Topped radishes. 

"Topped radishes" means radishes with the tops clipped back to not more than three-eighths inch in 

length. 

§51.2396 Bunched radishes. 

"Bunched radishes" means radishes with full length tops which are tied in bunches. 

Grades 

§51.2397 U.S. No. 1. 

"U.S. No. 1" consists of radishes of similar varietal characteristics the roots of which are clean, well 

formed, smooth, firm, tender, and free from decay and free from damage caused by freezing, growth 

cracks or air cracks, cuts, pithiness, disease, insects, or other means. Bunched radishes have tops which 

are fresh and free from decay and free from damage caused by freezing, seedstems, yellowing or other 

discoloration, disease, insects, or other means. 

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

(b) In order to allow for variations incident to proper grading and handling, the following tolerances are 

provided: 

(1) For defects of roots. 10 percent, by count, for roots in any lot which fail to meet the requirements for 

the grade, including therein not more than 1 percent for decay; 

 

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. 
45

(2) For defects of tops of bunched radishes. 10 percent, by count, for bunches in any lot which fail to 

meet the requirements for the grade, including therein not more than 5 percent for decay; 

(3) For off-size roots. 10 percent, by count, for roots in any lot which fail to meet the specified minimum 

diameter: Provided, That when both minimum and maximum diameters are specified, an additional 

tolerance of 10 percent shall be allowed for roots which are larger than the maximum diameter specified; 

and, 

(4) For excess length of tops of topped radishes. 5 percent, by count, for roots in any lot with tops 

which are more than three eighths inch long. 

§51.2398 U.S. Commercial. 

"U.S. Commercial" consists of radishes which meet the requirements for the U.S. No. 1 grade except for 

the increased tolerances specified in this section. 

(a) In order to allow for variations incident to proper grading and handling, the following tolerances are 

provided: 

(1) For defects of roots. 20 percent, by count, for roots in any lot which fail to meet the requirements for 

the grade, but not more than one-half of this amount, or 10 percent, shall be allowed for serious damage, 

including therein not more than 1 percent for decay; 

(2) For defects of tops of bunched radishes. 10 percent, by count, for bunches in any lot which fail to 

meet the requirements for the grade, including therein not more than 5 percent for decay; 

(3) For off-size roots. 10 percent, by count, for roots in any lot which fail to meet the specified minimum 

diameter: Provided, That when both minimum and maximum diameters are specified, an additional 

tolerance of 10 percent shall be allowed for roots which are larger than the maximum diameter specified; 

and, 

(4) For excess length of tops of topped radishes. 10 percent, by count, for roots in any lot with tops 

which are more than three eighths inch long. 

Sample for Grade Determination 

§51.2399 Sample for grade determination. 

(a) Topped radishes: Each sample shall consist of 50 roots. 

(b) Bunched radishes: 

(1) When applying the requirements for tops, each sample shall consist of 25 bunches. 

(2) When applying the requirements for roots, each sample shall consist of 50 roots taken from whole or 

part bunches selected at random from the original 25-bunch sample. 

(c) When individual packages contain less than 50 topped radishes or less than 25 bunches, a sufficient 

number of adjoining packages are opened to obtain the prescribed size sample. 

(d) When practical, at point of packing, the sample may be obtained in the packing house from the belt or 

bin after sorting has been completed. 

Application of Tolerances 

§51.2400 Application of tolerances. 

Individual samples shall have not more than one and one-half times a specified tolerance of 10 percent, 

and not more than double a specified tolerance of less than 10 percent: Provided, That two roots 

affected by decay 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 Bunching 

§51.2401 Standard bunching. 

(a) Standard bunches of radishes shall be fairly uniform in size, and radishes in the individual bunches 

shall not vary more than one-half inch in diameter. 

(b) Not more than 10 percent of the bunches in any lot may fail to meet the requirements for "Standard 

Bunching." 

Size Terms 

§51.2402 Size terms. 

(a) The following terms are provided for describing the diameters of radish roots: 

(1) "Small" means less than three-fourths inch in diameter; 

(2) "Medium" means three-fourths to 1 inch in diameter; 

(3) "Large" means over 1 to 1-1/4 inches in diameter; and, 

(4) "Very large" means over 1-1/4 inches in diameter. 
46

Definitions 

§51.2403 Similar varietal characteristics. 

"Similar varietal characteristics" means that the radishes in any sample are similar in color and shape; for 

example, red varieties shall not be mixed with white varieties and globe-shaped varieties shall not be 

mixed with long-shaped varieties. 

§51.2404 Clean. 

"Clean" means that the radishes are practically free from dirt or other foreign material. 

§51.2405 Well formed. 

"Well formed" means that the root has the shape characteristic of the variety. 

§51.2406 Smooth. 

"Smooth" means that the root is not rough, or ridged to the extent that the appearance is materially 

affected. 

§51.2407 Firm. 

"Firm" means that the root is crisp and not soft, flabby, or wilted. 

§51.2408 Tender. 

"Tender" means that the root is not stringy or woody. 

§51.2409 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 individual radish, the individual bunch of radishes, or 

the appearance of the sample as a whole. The following specific defects shall be considered as damage: 

(a) Growth cracks or air cracks: 

(1) When more than one are present; 

(2) When the flesh is discolored; 

(3) When more than one-fourth inch deep; or, 

(4) When the length of any crack exceeds the limitations set forth in Table I. 

(b) Cuts, including harvester cuts and abrasions: 

(1) When the flesh is discolored; 

(2) When rough or deep; 

(3) When the area of exposed flesh of any cut exceeds the limitations set forth in Table I; or, 

(4) When the aggregate of all cuts or abrasions detracts from the appearance more than the maximum 

size single cut permitted. 

TABLE I

Diameter of root Maximum length of 

growth crack or air 

crack permitted 

Maximum area of cut 

permitted - equivalent 

to: 

5/8 inch 3/8 inch 3/8 inch circle 

3/4 inch 1/2 inch 1/2 inch circle 

7/8 inch 1/2 inch 1/2 inch circle 

1 inch 5/8 inch 5/8 inch circle 

1-1/8 inch 5/8 inch 3/4 inch circle 

(c) Pithiness when there is any distinctly open space, or when more than one-fourth of the surface at a 

center cut is dry and cottony; 

(d) Insects or insect injury when the appearance of the root is materially affected, or when the injury 

penetrates into the flesh of the root or when the tops are affected to the extent that the appearance of the 

bunch is materially affected; and, 

(e) Yellowing or other discoloration of the tops when the appearance of the bunch is materially affected. 

The appearance of bunches with tops having slight discoloration such as yellowing, browning, or other 
47

abnormal color affecting a few leaves shall not be considered materially affected if the tops as a whole 

show a predominantly normal green color. 

§51.2410 Fresh. 

"Fresh" means that the tops have normal green color and are not more than slightly wilted. 

§51.2411 Diameter. 

"Diameter" means the greatest dimension of the root measured at right angles to a line running from the 

crown to the base of the root. 

§51.2412 Serious damage. 

"Serious damage" means any defect or any combination of defects which seriously detracts from the 

appearance, or the edible or marketing quality of the individual root or the appearance of the bunch. 

Metric Conversion Table 

§51.2413 Metric conversion table. 

Inches Millimeters (mm)

1/8 ............................................ 3.2 

1/4 ............................................ 6.4 

3/8 ............................................ 9.5 

1/2 .......................................... 12.7 

5/8 .......................................... 15.9 

3/4 .......................................... 19.1 

7/8 .......................................... 22.2 

1 ............................................. 25.4 

1-1/4 ....................................... 31.8 

1-1/2 ....................................... 38.