Grades (Repealed)

The Connecticut grades for apples shall be the following, which are identical with standards established by the United States department of agriculture under authority of the congress of the United States, to wit: GRADES (Note: Numbers and letters in parentheses following grade terms indicate where such terms are defined under section 22-51-1.) (a) Connecticut Extra Fancy consists of apples of one variety which are mature (1) but not overripe (2), carefully hand-picked (3), clean (4), well formed (5); free from decay, internal browning, internal breakdown, scald, scab, bitter pit, Jonathan spot, freezing injury, broken skins and bruises (except those that are slight and incident to proper handling and packing) and visible water core. The apples shall also be free from injury (6) caused by russeting (6a), sunburn or spray burn (6b), limb rubs (6c), hail (6d), drought spots (6d), scars (6d), stem or calyx cracks (6e), other diseases (6f), insects (6g) or mechanical or other means (6). Each apple of this grade shall have the amount of color specified hereinafter for the variety. (See Color Requirements, Tolerances and Condition after Storage or Transit.) (b) Connecticut Fancy consists of apples of one variety which are mature (1) but not overripe (2), carefully hand-picked (3), clean (4), fairly well formed (7); free from decay, internal browning, internal breakdown, bitter pit, Jonathan spot, scald, freezing injury, broken skins and bruises (except those incident to proper handling and packing) and visible water core. The apples shall also be free from damage (8) caused by russeting (8a), sunburn or spray burn (8b), limb rubs (8c), hail (8d), drought spots (8d), scars (8d), stem or calyx cracks (8e), other diseases (8f), insects (8g) or mechanical or other means (8). Each apple of this grade shall have the amount of color specified hereinafter for the variety. (See Color Requirements, Tolerances and Condition after Storage or Transit.) (c) Connecticut No. 1. The requirements for this grade are the same as Connecticut Fancy except for color and russeting. In this grade less color is required for all varieties except yellow and green varieties, for which the requirements for both grades are the same. Apples of this grade shall be free from excessive damage caused by russeting which means that they shall meet the russeting requirements for Connecticut Fancy as defined under the definitions of "damage by russeting" (8a); provided the aggregate area of an apple which may be covered by smooth net-like russeting shall not exceed twenty-five per cent and provided the aggregate area of an apple which may be covered by smooth solid russeting shall not exceed ten per cent. (See Color Requirements, Tolerances and Condition after Storage or Transit.) (d) Connecticut No. 1. Cookers consists of apples of one variety which meets the requirements of Conn. No. 1 grade except as to color. This grade is provided for apples which are mature but which may not have sufficient color to meet the specifications of Conn. No. 1. (See Tolerances and Condition after Storage or Transit.) (e) Connecticut Utility consists of apples of one variety which are mature (1) but not overripe (2), carefully hand-picked (3), not seriously deformed (9): free from scald and freezing injury. The apples shall also be free from serious damage (10) caused by dirt or other foreign matter, broken skins, bruises, russeting (10a), sunburn (10b), spray burn (10b), limb rubs (10c), hail (10d), drought spots (10d), scars (10d), stem or calyx cracks (10e), visible water core (10f), other diseases (10g), insects (10h), or mechanical or other means (10). (See Tolerances and Condition after Storage or Transit.) (f) Color requirements. In addition to the requirements specified for the above grades, apples of these grades shall have the percentage of color specified for the variety in section 22-51-3. 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; provided an apple having color of a lighter shade of solid red or striped red than that considered as a good shade of red characteristic of the variety may be admitted to a grade, if 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 a good shade of red characteristic of the variety shall predominate over stripes of lighter red, green or yellow. However, an apple having color of a lighter shade than that considered as a poor shade of red characteristic of the variety may be admitted to a grade, if it has sufficient additional area covered so that the apple has as good an appearance as one with the minimum percentage of stripes of a 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. (g) Unclassified consists of apples which are not graded in conformity with any of the foregoing grades. The term "unclassified" is not a grade within the meaning of these standards but is provided as a designation to show that no definite grade has been applied to the lot.