OAR 603-051-0619
Definitions of Terms


As used in these standards:

(1)

“Well-Formed” means that the fruit has the shape characteristic of the variety. Doubles shall not be considered well-formed.

(2)

“Mature” means that the fruit has reached the stage of maturity which will insure a proper completion of the ripening process.

(3)

“Sunscald” means injury caused by the sun in which softening or collapse of the flesh is apparent.

(4)

“Damage” means any injury or defect which materially affects the appearance, or edible or shipping quality of the fruit. Internal growth cracks, cavities, or gum spots are not considered damage. Any one of the following defects, or any combination of defects, the seriousness of which exceeds the maximum allowed for any one defect, shall be considered as damage:

(a)

Broken skins which are unhealed; except those caused by pull stems where the skin is not torn beyond the stem basin. (Healed skin breaks shall be handled as scars.);

(b)

Heat injury which is extensive or not light in color;

(c)

External growth cracks, when there are more than one on a fruit, or when any growth crack is deep, not well healed, or more than 14 inch in length;

(d)

Sunburn which has materially changed the normal color of the fruit, or has caused the skin to blister or crack;

(e)

Split pit which causes a readily apparent crack at the stem end, or which affects the shape to the extent that the fruit is not well-formed;

(f)

Hail marks, or other similar depressions or scars, which are not shallow or superficial, or which aggregate more than 38 inch in diameter, or when the skin has been broken;

(g)

Drought spots or external gum spots which are more than 14 of an inch in diameter;

(h)

Russeting which is not excessively rough, when aggregating more than 10 percent of the fruit surface; or excessively rough russeting when aggregating more than 14 inch in diameter;

(i)

Scars. Dark, rough depressed scars which aggregate more than 14 inch in diameter:

(A)

Fairly smooth, superficial scars, including fairly light discoloration such as is caused by handling or packing or by prunes rubbing against each other while on the tree, which aggregate more than 12 inch in diameter;

(B)

Thorn and limb scratches which are not well healed, or which aggregate more than 12 inch in length.

(5)

“Well Colored” as applied to Italian type prunes, means that 95 percent of the surface of the prune is purple color, excepting that portion which is permitted to be affected by russeting.

(6)

“Fairly Well Colored” as applied to Italian type prunes, means that at least 34 of the surface of the prune is purple color.

(7)

“Diameter” means the greatest distance measured through the center of the fruit, at right angles to a line running from the stem to the blossom end.

(8)

“Badly Misshapen” means that the fruit is so malformed or rough that its appearance is seriously damaged. Doubles shall be considered badly misshapen, except that doubles of Italian type prunes which have approximately equal sized halves shall not be considered badly misshapen.

(9)

“Serious Damage” means any injury or defect which seriously affects the appearance, edible, or shipping quality of the fruit. Any one of the following defects, or any combination of defects, the seriousness of which exceeds the maximum allowed for any one defect, shall be considered as serious damage:

(a)

Broken skins which are unhealed and more than 18 inch in diameter or depth, except those caused by pulled stems where the skin is not torn beyond the stem basin. (Healed skin breaks shall be handled as scars.);

(b)

Heat injury which causes any softening or dark discoloration of the flesh. Heat injury may cause internal or external discoloration, and may or may not be serious. It should not be confused with sunscald which causes softening or collapse of the tissue, and which is always classed as serious damage;

(c)

External growth cracks which are not well healed, or which are more than 316 inch in depth, or more than 12 inch in length;

(d)

Sunburn which causes decided flattening of the fruit, or causes blistering, cracking, or noticeable brownish discoloration of the skin;

(e)

Split pit which causes a crack at the stem end more than 316 inch in length, including any part which may be covered by the stem; or which affects the shape to the extent that the fruit is badly misshapen;

(f)

Hail marks which are more than 316 inch in depth, or which aggregate more than 12 inch in diameter;

(g)

Drought spots or external gum spots which aggregate more than 12 inch in diameter;

(h)

Russeting which is not excessively rough, when aggregating more than 13 of the fruit surface; or excessively rough russeting when aggregating more than 12 inch in diameter.

(i)

Scars which are very dark or excessively rough and aggregate more than 12 inch in diameter; or which are more than 316 inch in depth.

(10)

“Fairly Uniform Size” means that the fruits in each packed container shall not show a variation of more than 14 of an inch in diameter.

Source: Rule 603-051-0619 — Definitions of Terms, https://secure.­sos.­state.­or.­us/oard/view.­action?ruleNumber=603-051-0619.

603‑051‑0005
Oregon Grades
603‑051‑0007
Open Container Pack
603‑051‑0009
Other Brands and Grades
603‑051‑0010
Tolerances
603‑051‑0011
Calculation of Percentages
603‑051‑0013
Condition After Storage or Transit
603‑051‑0014
Marking Requirements
603‑051‑0015
Color Requirements
603‑051‑0020
Definitions
603‑051‑0026
U.S. Standards Adopted as State Standards
603‑051‑0045
Apricots Official Standards
603‑051‑0061
Oregon No. 1 Grade
603‑051‑0062
Oregon No. 2 Grade
603‑051‑0063
Unclassified
603‑051‑0064
Application of Tolerances
603‑051‑0065
Diameter Classification
603‑051‑0066
Amount of Green Color
603‑051‑0067
Stalk Length
603‑051‑0068
Definitions
603‑051‑0075
Official Standards
603‑051‑0090
Official Standards
603‑051‑0105
Official Standards
603‑051‑0120
Official Standards
603‑051‑0135
Official Standards
603‑051‑0150
Official Standards
603‑051‑0165
Official Standards
603‑051‑0180
Official Standards
603‑051‑0195
Definition
603‑051‑0200
Grades
603‑051‑0205
Tolerances for Certification of Lots of Oregon No. 1 or 2 Grade Sulphured Cherries
603‑051‑0210
Sizes
603‑051‑0225
Official Standards
603‑051‑0240
Official Standards
603‑051‑0255
Dewberries and Blackberries Official Standards
603‑051‑0268
Official Standards
603‑051‑0273
Oregon No. 1 Grade
603‑051‑0278
Application of Standards
603‑051‑0283
Definitions
603‑051‑0288
Metric Conversion Table
603‑051‑0305
Application of Standards
603‑051‑0310
Official Grades
603‑051‑0311
Size Classifications
603‑051‑0315
Tolerances
603‑051‑0320
Definitions
603‑051‑0325
Labeling Requirements
603‑051‑0335
Official Standards
603‑051‑0350
Official Standards
603‑051‑0365
Definitions
603‑051‑0366
Standard of Identity for Honey
603‑051‑0370
Types and Styles of Honey
603‑051‑0375
Grades
603‑051‑0390
Color
603‑051‑0395
Labeling Requirements
603‑051‑0410
Official Standards
603‑051‑0425
Definitions of Terms
603‑051‑0430
Grades
603‑051‑0435
Tolerance: Sizes
603‑051‑0440
Oregon Box Packs
603‑051‑0445
Marking
603‑051‑0460
Grades
603‑051‑0465
Size
603‑051‑0470
Definitions of Terms
603‑051‑0483
Definitions
603‑051‑0485
Official Standards
603‑051‑0487
Oregon Percentage Grade
603‑051‑0490
Oregon Extra Fancy Export Grade
603‑051‑0500
Official Standards
603‑051‑0515
Official Standards
603‑051‑0530
Official Standards
603‑051‑0545
Official Standards
603‑051‑0560
Official Standards
603‑051‑0575
Official Standards
603‑051‑0590
Official Standards
603‑051‑0605
Grades
603‑051‑0610
Definitions
603‑051‑0615
Oregon Grade
603‑051‑0616
Tolerances
603‑051‑0617
Application of Tolerances
603‑051‑0618
Standard Pack
603‑051‑0619
Definitions of Terms
603‑051‑0626
Official Standards
603‑051‑0665
Official Standards
603‑051‑0680
Official Standards
603‑051‑0695
Official Standards
603‑051‑0710
Official Standards
603‑051‑0725
Official Standards
603‑051‑0740
Official Standards
603‑051‑0755
Official Standards
603‑051‑0770
Official Standards
603‑051‑0775
Definitions
603‑051‑0777
Standards of Identity
603‑051‑0779
Grades of Olive Oil
603‑051‑0780
Labeling Requirements
603‑051‑0785
Prohibition of Imitation Olive Oil
603‑051‑0803
Reference
603‑051‑0830
Definitions
603‑051‑0835
Requirements and Conditions for Registration or Certification
603‑051‑0840
Authority and Procedures for Registration or Certification
603‑051‑0845
Application and Fees for Registration or Certification
603‑051‑0850
Refusal or Cancellation of Registration or Certification
603‑051‑0855
Declaration of Policy
603‑051‑0856
Definitions
603‑051‑0857
Requirements and Conditions for Certification
603‑051‑0858
Procedures for Certification
603‑051‑0859
Application for Certification and Fees
603‑051‑0955
Definitions
603‑051‑0960
Requirements and Conditions for Certification
603‑051‑0965
Procedures for Certification
603‑051‑0970
Application for Certification and Fees
603‑051‑0975
Refusal or Cancellation of Certification
603‑051‑0980
General
603‑051‑0990
Definitions
603‑051‑1000
Grades
603‑051‑1010
Tolerances
603‑051‑1020
Application of Tolerances
603‑051‑1030
Standard Pack
603‑051‑1040
Classification of Defects
603‑051‑1050
Declaration of Policy
603‑051‑1051
Definitions
603‑051‑1052
Requirements and Conditions for Certification
603‑051‑1053
Procedures for Certification
603‑051‑1054
Application for Certification and Fees
Last Updated

Jun. 8, 2021

Rule 603-051-0619’s source at or​.us