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decay, disease, damage. Parsnips Canada No. 1 Texture (woodiness), trimming, shape, Canada No. 1 Cut Crowns maturity, size (specied), uniformity,Canada No. 2 freedom from decay, disease, damage. Potatoes Canada No. 1 Texture (rm), size, shape, cleanliness, Canada No. 1 Large skin loosening, freedom from decay, Canada No. 2 disease, damage. Rutabagas Canada No. 1 Texture (rm), maturity, size, trimming, cleanliness, freedom from decay, dis-ease, damage. Field tomatoes Canada No. 1 Maturity, size, shape, cracks, varietal Canada No. 2 character, freedom from decay, dis- Canada No. 1 Picklers ease, damage. Canada No. 2 Picklers Greenhouse tomatoes Canada No. 1 Maturity, size (specied), shape, varietal Canada No. 1 Extra Large character, texture (rmness vs. soft- Canada Commercial ness), extent of ripening, freedomCanada No.2 from decay, disease, damage. Source : Adapted from Canada Agricultural Products Act. Grades for Fruits and Vegetables 4 Table 3 Selected Maturity Indicators for Several Fruit Commodities Commodity Maturity indicator Grapes Sugar accumulation, loss of acids, berry softening, skin coloration, ripening with varietal avor/odor development. Apple Skin and esh color, esh rmness, sugars (soluble solids), acid, starch, days from full bloom to harvest. Pear Flesh rmness (important), ease of spur separation, days from full bloom (indices vary with variety). Harvested hard-green, ripened off the tree; color, texture,sweetness, typical varietal avor development. Citrus Fruit color, taste (both termed unreliable), soluble solids. Soluble solids/acid ratio.Cherries Color change light red to black, soluble solids to 1%2%, esh rmness, light transmission properties. Peach Days after full bloom, size, rmness, ground color, sugars, acidity, starch.Apricot Dependent on intended purpose (fresh market, canning, etc.), soluble solids, esh rmness, light transmission properties. Blueberries Freedom from injury and decay, plump, rm, uniformly blue color. Green or red indicat