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guidepumpkin

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Grading Guide: Pumpkin
Illustrated Criteria for USDA No. 1 Pumpkin

A USDA No. 1 Pumpkin is:

 
 
 
Well Matured
Well Matured
This would not be considered well matured

A USDA No. 1 Pumpkin must be free from:

 
Soft Rot
Unhealed Scars on Fruit
Unhealed Scars on Stem
 
 
Dirt
Breaks or Cracks
Freezing

Photos below illustrate categories of damage specified in USDA No. 1 criteria. Check criteria for allowable limits.

 
 
Scars: on surface and corked over
Dry Rot

Created by C. Gunter and E. Maynard, Purdue University 2006. Based on US Standards for Grades of Fall and Winter Type Squash and Pumpkin, 10-13-1983 reprinted 01-97. Page last revised 07-26-06.

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
  • Same general shape, texture, and color

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.
  • Freezing will cause darkening of the pumpkin color. Once thawed flesh will be slightly soft when pressed.
  • 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.

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
  • Unhealed stem scars
  • Affecting an area more than 1 inch in diameter in the aggregate on a 10 lb. pumpkin
Other Defects
  • Any defect which materially detracts from the appearance or edible or marketing quality

C. Gunter and E. Maynard, Purdue University 2006. Based on US Standards for Grades of Fall and Winter Type Squash and Pumpkin, 10-13-83, as reprinted 01-1997. Page last revised 08-02-06.

This project made possible by financial assistance from Indiana's Office of the Commissioner of Agriculture, Value-Added Research Grant Program.

 

 

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