Vegetables Product List

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Cantaloupe

Type of Product:
Melon, with fruits ranging in size from 1 to 4 lbs. Are round, oval, boat-shaped or banana shaped. Rinds are netted with cord like veins warted or ribbed. Older varieties may have pronounced ribs from stem end to blossom end, while modern varieties developed for shipping have no trace of them. At maturity the rind will be yellowish in color and will be netted. The Flesh will be orange or pink-tinged, the seed cavities in the modern varieties are no larger than an ice cream scoop and bigger than a coffee mug in the old large open pollinated varieties.

Type of Package:
9 ct 12 ct 15 ct
18 ct 23 ct 56 cases/pallet

Shelf life and Storage conditions:
USDA recommended storage 36° to 41°F
Approximate freezing point 29.9°F
90% to 95% High relative humidity is essential to maximize postharvest quality and prevent desiccation. Water loss through scuffed and damaged surface netting can be significant. Extended period of higher humidity or condensation may encourage the growth of stem-scar and surface molds.

To prevent deterioration after harvest, the melons should be promptly precooled and maintained at temperatures between 36° and 41°F. Some shippers request refrigeration settings near 32°F for short periods of transit. These cooler temperatures should not be held longer than a few days as chilling injury may result.

Labeling Instructions:
9 ct 12 ct 15 ct PLU: 94050
18 ct 23 ct. PLU: 94049

Grade Standard Tolerances:
(The following pertains to U.S. No. 1 Cantaloupes unless otherwise noted.)

For defects (US No. 1 and higher)
At shipping point
8% total including
4% serious including
½% decay or mold

At destination
12% total including a max. of
8% permanent defects or
6% serious including
4% serious by perm. Defects
2% decay

Quality:

Quality Defects:
1) Maturity
2) Slip
3) Internal Quality
4) Netting
5) Shape
6) Uniformity & Appearance
7) Scars
8) Sunburn

Condition Defects:
1) Firmness
2) Ground Color
3) Bruises
4) Sunken Areas
5) Liquid in Seed Cavity
6) Surface Mold
7) Rhizopus Rot
8) Cladesporium Rot

Comments:
Internal quality is measured with an instrument called a refractometer which measures soluble solids. The higher the soluble solids, the better the internal quality. The Federal Grade Standards provide criteria for minimum internal quality for each of the U.S. Grades. U.S. Fancy requires 11% while U.S, No 1 requires 9%