For both conventional and organic production systems, market-quality factors are the same. Fruit should be free of injury and decay, have appropriate color and shape, and have typical texture and flavor. Although consumers may be willing to overlook a few blemishes at fruit stands or farmers' markets, retail market-destined fruit must be of good quality and of varietal recognition. For example, ‘Red Delicious’ apples should be fully red and of elongated shape, not green and round. Fruit with puncture wounds or bruising leads to fungal colonization and must be regularly culled to eliminate contamination of adjacent fruit and to retain food safety. Retail-marketed fruit need to be of U.S. Department of Agriculture (USDA) No. 1 or Fancy grades for production-type fruits because competition for purchasing needs to justify not only the price differential on the one hand, but the pesticide residue issues on the other.
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