STANDARDS FOR FRUITS AND VEGETABLES a 
UNITED STATES STANDARDS FOR APPLES 
(Effective July 21, 1931) 
INTRODUCTION 
Numbers and letters in parentheses following grade 
terms indicate where such terms are defined on page 
7 under Definitions of Terms. 
When the numerical count is marked on the con- 
tainer, percentages shall be calculated on the basis of 
count. 
When the minimum diameter or minimum and 
maximum diameters are marked on the container, per- 
centages shall be calculated on the basis of weight. 
When the apples are in bulk, percentages shall be 
calculated on the basis of weight. 
GRADE REQUIREMENTS 
U.S. Fancy shall consist of apples of one variety 
which are mature (1) but not overripe (2), carefully 
handpicked (3), clean (4), fairly well formed (5); 
free from decay, internal browning, internal break- 
down, scald, freezing injury, unhealed broken skins, 
and bruises (except those incident to proper handling 
and packing), and visible water core. The apples 
shall also be free from damage (7%) caused by russeting 
(7a), sunburn (7b), spray burn (7b), limb rubs (7c), 
hail (7%d), drought spot (7d), scars (7d), disease 
(ve), insects (7f), or mechanical or other means (T). 
Each apple of this grade shall have the amount of 
color specified hereinafter for the variety. (See 
Tolerances and Condition After Storage or Transit, 
pp. 10 and 11.) 
U.S. No. 1.—The requirements for this grade are 
the same as U.S. Fancy except that less color is re- 
quired for all varieties except yellow and green vari- 
eties, for which the requirements for both grades are 
the same. Apples of this grade shall be of one va- 
riety, mature (1) but not overripe (2), carefully 
handpicked (3), clean (4), fairly well formed (5) ; 
free from decay, internal browning, internal break- 
down, scald, freezing injury, unhealed broken skins, 
and bruises (except those incident to proper handling 
and packing), and visible water core, The apples 
