| Grading Guide: Pumpkin |
| Illustrated Criteria for USDA No. 1 Pumpkin |
A USDA No. 1 Pumpkin is:
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Well Matured |
Well Matured |
This would not be considered
well matured |
A USDA No. 1 Pumpkin must be free from:
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Soft Rot |
Unhealed Scars on Fruit |
Unhealed Scars on Stem |
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Dirt |
Breaks or Cracks |
Freezing |
Photos below illustrate categories of damage specified in USDA No. 1 criteria. Check criteria for allowable limits.
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Scars: on surface and
corked over |
Dry Rot |
This project made possible by financial assistance from Indiana's Office of the Commissioner of Agriculture, Value-Added Research Grant Program.
| Grading Guide: Pumpkin |
| Definitions of Criteria for USDA No. 1 Pumpkin |
Characteristics of a USDA No. 1 Pumpkin:
Well Matured |
Similar Varietal Characteristics |
- Has reached the stage of development indicative of good handling
and keeping quality
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A USDA No. 1 Pumpkin does not have any:
Soft Rot |
Freezing Injury |
Breaks and Cracks |
- Soft rot can be caused by bacterial or fungal
pathogens or decay organisms.
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- Freezing will cause darkening of the pumpkin
color. Once thawed flesh will be slightly soft when pressed.
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- Breaks and cracks that expose the flesh may occur
when pumpkins are mishandled during harvest, run over by farm equipment,
or as a result of excessively rapid growth.
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Pumpkins with damage worse than described below do not meet USDA No. 1 criteria.
| Scars |
Stem Scars |
Dry Rot |
- Scars on pumpkin fruit that are not well healed and corked over
- Scars that are corked over and cover more than 10% of the surface in the aggregate
- Scars that form depressions or pits that materially affect the appearance
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- Affecting an area more than 1 inch in diameter in the aggregate on a 10 lb. pumpkin
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| Other Defects |
- Any defect which materially detracts from the appearance or edible or marketing quality
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This project made possible by financial assistance from Indiana's Office of the Commissioner of Agriculture, Value-Added Research Grant Program.