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or of immaturity (unripeness), soft texture may be indicator of overma-turity. Strawberry Fully red/at least 3/4 of berry surface red or pink. Source : Adapted from Salunkhe and Kadam (. (Tables 2A and 2B). These consist of the commodity name, series of grade classes in decreasing order of perceived quality, and series of attributes used to determine the grade standard. Tables 2A and 2B outlines the type of attribute used in the grade determi- nation, but no attempt has been made to detail the actual regulations. The attributes relateto such properties as varietal character (should be in keeping with expectations), color,size, maturity, texture, and freedom from defects such as decay, disease, and physicaldamage. All of these attributes can be determined by trained inspectors in the eld withminimal equipment. Attributes such as color and size may be quantied in the regulations that allow the use of rulers or comparators for inspection judgments. The ability of trained inspectors using minimal equipment to determine grade standards is important for therapid assignment of grade to produce and is common to most grading systems (Kader,1; Table . However, the incorporation of quantitative measures such as color speci-cation for apples in the Fresh Fruit and Vegetable Regulations of the Canada AgriculturalProducts Act is possible. California apparently denes apple maturity in terms of quantita- tive soluble solids content and dened rmness test (Kader, , and this application of quantitative measure extends to other commodities. 3 MATURITY One of the most important parameters of the grade standard is the expressed or implied reference to the maturity of the commodity in question. In the rst paragraph, maturity is dened as the state of being ready to use as dened by the customer. In some products, especially fruit products, ripening process may be required to attain optimal readinessfor consumption. This ripening process is usually denoted by changes in color, text