1. (a) Decay. Decay is identifiable anywhere on the clove. Decay is identified as soft, watery, discolored tissue, with a strong, musty odor.
2. (b) Waxy Breakdown. Waxy breakdown is identifiable anywhere on the clove. Waxy breakdown is identified as a waxy, yellow or brown, transparent appearance of the affected flesh.
3. (c) Insect Damage. Insect damage penetrates into the meaty portion of the clove.
4. (d) Green Sprouts. A sprout has extended outside of the clove, or when an internal sprout is medium green or darker and extends more than one-half the length of the inside of the clove.
5. (e) Greening. Greening exceeds an aggregate area of a six (6) millimeter diameter circle and is medium green or darker.
6. (f) Damage. Damage, including mechanical damage, extends into the flesh and exceeds an aggregate area of a six (6) millimeter-in-diameter circle.

A clove of garlic that has one or more of the following defects is scorable when:

Note: Authority cited: Sections 407 and 41721, Food and Agricultural Code. Reference: Section 41752, Food and Agricultural Code.

History

1. Amendment filed 4-24-81; effective thirtieth day thereafter (Register 81, No. 17).

2. Editorial Correction of Note (Register 82, No. 1).