Podcast
Questions and Answers
What percentage of potatoes with perforations or galleries are allowed in the Yellow Potato grade?
What percentage of potatoes with perforations or galleries are allowed in the Yellow Potato grade?
- 20 percent
- 5 percent
- 15 percent
- 10 percent (correct)
What is the tolerance for wet rottenness in the Extra grade?
What is the tolerance for wet rottenness in the Extra grade?
- 0 percent (correct)
- 15 percent
- 10 percent
- 5 percent
What percentage of potatoes with sprouted growth are allowed in the Yellow Potato grade?
What percentage of potatoes with sprouted growth are allowed in the Yellow Potato grade?
- 5 percent
- 3 percent (correct)
- 2 percent
- 1 percent
How are tolerances for different damages or defects referred to in the grading process?
How are tolerances for different damages or defects referred to in the grading process?
What is the criteria for grading potatoes that have been stored?
What is the criteria for grading potatoes that have been stored?
What determines the commercial value of a potato grade?
What determines the commercial value of a potato grade?
What is the minimum size of a white potato to be classified as Extra Grade?
What is the minimum size of a white potato to be classified as Extra Grade?
What percentage of potatoes with contusions are allowed in First Grade potatoes?
What percentage of potatoes with contusions are allowed in First Grade potatoes?
What is NOT allowed in Extra Grade potatoes?
What is NOT allowed in Extra Grade potatoes?
What is the minimum size of a yellow potato to be classified as Second Grade?
What is the minimum size of a yellow potato to be classified as Second Grade?
What is the main criterion for grading potatoes for consumption?
What is the main criterion for grading potatoes for consumption?
Which of the following defects is allowed in First Grade potatoes?
Which of the following defects is allowed in First Grade potatoes?
What is the categorization for potatoes that do not meet the Standard grade requirements?
What is the categorization for potatoes that do not meet the Standard grade requirements?
What is the weight range for First grade seed potatoes?
What is the weight range for First grade seed potatoes?
What is the purpose of drying in post-harvest operations?
What is the purpose of drying in post-harvest operations?
What is the advantage of harvesting potatoes in water?
What is the advantage of harvesting potatoes in water?
What is the purpose of curing or conditioning in post-harvest operations?
What is the purpose of curing or conditioning in post-harvest operations?
What is the diameter range for Second grade seed potatoes in terms of their traverse dimension?
What is the diameter range for Second grade seed potatoes in terms of their traverse dimension?
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Study Notes
Grading of Potatoes
- Potatoes are classified into grades based on their size, shape, and quality.
- Grades include Extra, First, and Second, with different minimum size requirements for each.
- Extra grade potatoes must be at least 8 cm wide for white potatoes, 7.5 cm for colored potatoes, and 6 cm for yellow potatoes.
- First grade potatoes must be at least 5.5 cm wide for white potatoes, 5 cm for colored potatoes, and 4 cm for yellow potatoes.
- Second grade potatoes have the same minimum size requirements as Extra grade potatoes.
Characteristics of Each Grade
- Extra grade potatoes:
- No perforations, wounds, or cracks
- Less than 5% with contusions
- No verdant or sprouted potatoes
- First grade potatoes:
- Up to 5% with perforations or galleries
- Up to 5% with deformations
- Up to 3% with wounds or courts
- Up to 10% with contusions
- No verdant or sprouted potatoes
- Second grade potatoes:
- Up to 10% with perforations or galleries
- Up to 5% with wounds or courts
- Up to 10% with healing
- Up to 15% with contusions
- Up to 5% verdant potatoes
- Up to 3% sprouted potatoes
- Up to 10% with deformations
Tolerances for Damage
- Permitted tolerances for different types of damage vary by grade
- Examples of tolerated damages include dry and wet rottenness, mechanical damages, plague damage, and physiological damages
Additional Rules
- Up to 10% of product weight can be a different size than suitable for each grade
- Tolerances for damages or defects are based on product weight percentage
- Potatoes with multiple damages or defects are graded individually
- Stored product grade qualification follows the same requirements as fresh product
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