OAR 603-051-1040
Classification of Defects


(1)

Bruises:

(a)

Injury — When any slight indentation of the fruit or discoloration extends more than 116 inch in depth. When not smooth, or aggregating more than the area of a circle 38 inch in diameter;

(b)

Damage — When any slight indentation of the fruit or discoloration extends more than 18 inch in depth. When not smooth, or aggregating more than the area of a circle 12 inch in diameter.

(2)

Leaf or Limbrub:

(a)

Injury — When any leaf or limbrub is cracked, softened, more than very slightly depressed, not light in color, or exceeding an aggregate area of 34 inch in diameter;

(b)

Damage — Any one of the following or any combination thereof, the seriousness of which exceeds the maximum allowed for any one defect, shall be considered as damage:

(A)

Any limbrubs which are cracked, softened, or more than slightly depressed;

(B)

Black discoloration caused by limbrubs, which exceed an aggregate area of 38 inch in diameter;

(C)

Dark brown discoloration or excessive roughness caused by limbrubs which exceed an aggregate area of 34 inch in diameter;

(D)

Slightly rough, light colored discoloration caused by limbrubs which exceeds an aggregate area of smooth, light colored discoloration 34 inch in diameter;

(E)

Smooth, light colored discoloration caused by limbrubs which exceeds an aggregate area of one inch in diameter.

(3)

Russeting:

(a)

Injury:

(A)

Smooth skin varieties should not have any russeting. Full russeted varieties should not have rough russet marks;

(B)

On Kosui and other partial russet varieties and on Hosui and other complete russet types, any amount of smooth russeting shall be permitted whether from natural causes or stimulated by artificial means; leaf whips or light limbrubs which resemble and blend into russeted areas shall be considered as russet.

(b)

Damage — Russeting which exceeds the following:

(A)

On all varieties excessively rough russeting (russeting which shows “frogging” or slight cracking) when the aggregate area exceeds 12 inch in diameter;

(B)

On Nijisseiki and other clear skin varieties, no rough or thick russet nor slight russeting such as is characteristic of frost injury, when the aggregate area exceeds 12 inch in diameter;

(C)

On Kosui and other partially russeted types, and on Hosui and other compete russet types, any amount of characteristic smooth russeting shall be permitted whether from natural causes, or stimulated by artificial means; leaf whips and light limbrubs which resemble and blend into russeted areas shall be considered as russet.

(4)

Sprayburn and Sunburn:

(a)

Injury — None allowed;

(b)

Damage — Sunburn or sprayburn where the skin is blistered, cracked, or shows any tan or brownish color, or the shape of the pear is appreciably flattened, or the flesh is appreciable softened or changed in color, except that sprayburn of a russet blemish character shall be considered under the definition of blemish.

(5)

Hail and Scars:

(a)

Injury — Shallow hail marks or other similar depressions or scars where the injury affects an aggregate area for more than 18 inch in diameter;

(b)

Damage — Shallow hail marks or other similar depressions or scars where the injury affects an aggregate area of more than 14 inch in diameter.

(6)

Drought Spot:

(a)

Injury — None allowed;

(b)

Damage — Drought spot when more than one in number, or when the external injury exceeds an aggregate area of 38 inch, or when the appearance of the flesh is materially affected by corky tissue or brownish discoloration.

(7)

Disease:

(a)

Injury — None allowed;

(b)

Damage:

(A)

Scab spots which are black and which cover an aggregate area of more than 14 inch in diameter except that scab spots of a russet character shall be considered under the definition of russeting;

(B)

Sooty blotch which is thinly scattered over five percent of the surface, or dark, heavily concentrated spots which affect an area of more than 38 inch in diameter.

(8)

Insects:

(a)

Injury — None allowed;

(b)

Damage — More than one healed codling moth sting, or any insect sting which is over 332 inch in diameter, or other insect stings affecting the appearance to an equal extent.

(9)

Healed Skin Breaks:

(a)

Injury — None allowed;

(b)

Damage:

(A)

Small inconspicuous skin breaks less than 18 inch in diameter or depth, shall not be considered damage. In addition, not more than 15 percent of the pears in any container may have more than one skin break from 18 inch to 316 inch, inclusive, in diameter or depth;

(B)

Any pear with one skin break larger than 316 inch in diameter or depth, or with more than one skin break 18 inch or larger in diameter or depth shall be considered damaged and scored against the grade tolerance.

(10)

Discoloration:

(a)

Injury:

(A)

Black discoloration which exceeds an aggregate area of 14 inch in diameter;

(B)

Dark brown discoloration which exceeds an aggregate area of 12 inch in diameter;

(C)

Light colored discoloration which exceeds an aggregate area of 34 inch in diameter.

(b)

Damage:

(A)

Black discoloration which exceeds an aggregate area of 38 inch in diameter;

(B)

Dark brown discoloration which exceeds an aggregate area of 34 inch in diameter;

(C)

Light colored discoloration which exceeds an aggregate area of one inch in diameter.

(11)

Growth Cracks:

(a)

Injury:

(A)

When not healed;

(B)

When more than one in number;

(C)

When more than 18 inch in depth;

(D)

When more than 14 inch in length.

(b)

Damage:

(A)

When not healed and more than 18 inch in length or depth;

(B)

When healed and more than 14 inch in depth;

(C)

When healed and aggregating more than 12 inch in length.

(12)

Cork Spot:

(a)

Injury — When a pear has depressions or the flesh is more than slightly affected;

(b)

Damage — When more than one is visible externally or when the flesh is more than materially affected.

Source: Rule 603-051-1040 — Classification of Defects, https://secure.­sos.­state.­or.­us/oard/view.­action?ruleNumber=603-051-1040.

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 603-051-1040’s source at or​.us