Washington state apples are subjected to the most stringent
grading standards in the country.
In 1915, the state established the first grade standards in the
nation for apples. The U.S. Department of Agriculture adopted national grade
standards for apples eight years later in 1923.
Today, Washington apples may be packed according to Washington state standards
or U.S. standards. Washington has self-imposed grading standards for colour,
surface blemishes and form which exceed those of the U.S. government.
Appearance
One major difference between Washington and U.S. grades on red varieties is the
definition and interpretation of "good shade of red." Washington grades
require a more uniform, more intense, deeper shade of red than the U.S. grades.
On green and yellow varieties, Washington grades are more restrictive than U.S.
grades on the amount of surface blemishes such as limb rubs, various types of
russeting and hail damage. (Russeting is a discolouration of the apple skin that
is usually caused by weather conditions.)
Internal Quality
In addition to more demanding external qualities, Washington apples must meet the toughest internal
quality standards in the industry. Packinghouses are required to test Red
Delicious for minimum sugar levels before the apples
can be shipped if the fruit has been harvested before October 1. Reds must
have a minimum soluble solids level, or sugar level, of 11 percent before they
can be marketed. Golden Delicious must have a minimum of 10.5 percent soluble
solids.
All grades and sizes of Red and Golden Delicious must also meet minimum firmness standards at the time of shipment or be diverted to processing. Red Delicious must have 12 pounds internal pressure. Goldens must have 10 pounds internal pressure. In addition, Gala and Jonagold must have a minimum 11 pounds internal pressure. A 10 percent tolerance is allowed. Washington is the only growing region in the world with this firmness requirement at the time of shipment.