GENERAL INFORMATION 



135 



broken and well-healed hail marks where the skin has been broken 

 shall be permitted provided the apples are fairly well formed. (See 

 Tolerances and Condition after storage or transit.) 



Unclassified shall consist of apples which are not graded in con- 

 formity with any of the foregoing grades. 



Color 



In addition to the foregoing requirements for U. S. Fancy and U. S. 

 No. 1 each apple of these grades must have the percentage of color 

 shown in the table on page 136. 



For the solid red varieties the percentage stated refers to the area 

 of the surface which must be covered with a good shade of solid red 

 characteristic of the variety, except that an apple having color of a 

 lighter shade of solid red or striped red than that considered as good 

 shade of red characteristic of the variety may be admitted to a grade, 

 provided it has sufficient additional area covered so that the apple has 

 as good an appearance as one with the minimum percentage of good 

 red characteristic of the variety required for the grade. 



For the striped red varieties the percentage stated refers to the area 

 of the surface in which the stripes of good shade of red characteristic of 

 the variety shall predominate over the stripes of lighter red, green, or 

 yellow. However, an apple having color of a lighter shade than that 

 considered as good shade of red characteristic of the variety may be 

 admitted to a grade, provided it has sufficient additional area covered 

 so that the apple has as good an appearance as one with the minimum 

 percentage of stripes of good red characteristic of the variety required 

 for the grade. Faded brown stripes shall not be considered as color 

 except in the case of the Gray Baldwin variety. 



Definitions of Terms 

 As used in these grades: 



1. "Mature" means having reached the stage of maturity which will 

 insure the proper completion of the ripening process. 



Before a mature apple becomes overripe it will show varying degrees 

 of firmness, depending upon the stage of the ripening process. The 

 following terms are used for describing these different stages of maturity 

 of apples: 



(a) "Hard" means apples with tenacious flesh and starchy flavor. 

 Apples at this stage are suitable for storage and long-distance shipment. 



(6) "Firm" means apples with tenacious flesh but becoming crisp 

 with a sHght starchy flavor, except the Delicious variety. Apples at 



