STANDARDS FOR FRUITS AND VEGETABLES 5D 
not be regarded as damaged, but worm injury. affect- 
ing kernels on other parts of the cob shall be consid- 
ered as damaged. 
“Well filled’ means that the rows of kernels show 
fairly uniform development, and that the appearance 
and quantity of the edible portion of the ear are not 
materially affected by poorly developed rows. 
“Plump and milky” means that the kernels are 
well developed but not over mature or shriveled. 
“Fresh” means that the husks are not badly 
wilted, dried, or turning yellow or brown. 
SUGGESTED UNITED STATES STANDARDS 
FOR SWEET CORN FOR CANNING 
(Effective Feb. 17, 1932) 
INTRODUCTION 
These grades are suggested for experimental use 
under commercial conditions. They are not recom- 
mended for general use at this time but it is hoped 
that they will be used in an experimental way in 
order to determine whether or not changes are neces- 
sary. 
In order to avoid confusion the term ‘ milk stage” 
is used in these grades to describe the maturity which 
has been sometimes called “early maturity.” or 
“whole-grain maturity.’ The term “early dough 
stage” is used to describe that stage of maturity 
sometimes referred to as “late maturity” or “ cream 
style maturity.” 
The U.S. No. 1 grade covers a rather wide range of 
maturity. Sweet corn of this grade may range in 
maturity from the beginning of the milk stage to the 
most advanced maturity permitted in the early dough 
stage. It may be desirable for canners to specify 
in their contracts the proportion of milk stage to early 
dough stage which they desire. (These terms are de- 
fined in the standards.) There is not sufficient in- 
formation at hand on which to determine just what 
the proper proportion should be. Experiments should 
be conducted with a view to determining the propor- 
tion which is most desirable. If a moisture test should 
be found to be practical under commercial conditions 
there will probably be no need for specifying such a 
proportion. 
