N.Y. Comp. Codes R. & Regs. tit. 1, § 162.23 – Parsnip standards.

(1) Similar varietal characteristics means that the parsnips in any lot are of the same general type.
(2) Well trimmed means that the tops shall be cut back to within 3/4 inch from the crown of the parsnips; except that occasional uncut leaves or leaf stems or new top growth exceeding this length which does not materially damage the appearance of the lot shall be permitted.
(3) Well formed means that the individual parsnip is not forked, or misshapen to the extent that the appearance is more than slightly affected.
(4) Fairly well formed means that the parsnip is not turnip shaped or so forked or misshapen as to materially affect its appearance or cause a loss of more than five percent, by weight, in the ordinary preparation for use.
(5) Clean means that individual parsnips are practically free from dirt, stain, or other foreign matter, and that the general appearance of the parsnips in the lot is not more than slightly affected by these causes.
(6) Firm means that the parsnip is not soft, flabby, or shriveled.
(7) Damage means any defect, or any combination of defects, which materially detracts from the appearance, or the edible or marketing quality of the individual parsnip, or the parsnips in the lot; or which causes a loss of more than five percent, by weight, of the parsnip in the ordinary preparation for use.
(8) Badly misshapen means that the parsnip is so badly crooked, twisted, forked, or otherwise so misshapen as to seriously affect its appearance or cause a loss of more than 10 percent, by weight, of the parsnip in the ordinary preparation for use.
(9) Serious damage means any defect, or any combination of defects, which seriously detracts from the appearance, or the edible or marketing quality of the individual parsnip or the parsnips in the lot; or which causes a loss of more than 10 percent, by weight, of the parsnip in the ordinary preparation for use.
(10) Diameter means the greatest dimension of the parsnip measured at right angles to the longitudinal axis.
(c) Size.
Unless otherwise specified, the diameter of each parsnip shall be not less than 7/8 inch. The maximum diameter of the parsnips in any lot may be specified in terms of inches and quarter inches, in accordance with the facts.
(d) Tolerances.
In order to allow for variations incident to proper grading and handling, the following tolerances by count are provided as specified:
(1) For defects. Ten percent for parsnips in any lot which fail to meet the requirements, provided that not more than one-half of this amount, or five percent, shall be allowed for defects causing serious damage including therein not more than one percent for parsnips affected by soft rot.
(2) For size. Three percent for parsnips in any lot which fail to meet the specified minimum diameter and 10 percent for parsnips which fail to meet any specified maximum diameter.
(e) Application of tolerances.
Individual samples shall not have more than double the tolerance specified, provided that not more that one parsnip which is frozen or affected by soft rot may be permitted in any package weighing approximately three pounds or less; and provided further, that the averages of the entire lot are within the tolerances specified for the grade. Individual samples may not contain less than 40 percent well formed.
(f) Sample for grade determination.
Each sample shall consist of 50 parsnips. When individual packages contain at least 50 parsnips, the sample is drawn from one package; when individual packages contain less than 50 parsnips, a sufficient number of adjoining packages are opened to form a 50 parsnip sample.
(g) Packing.
Parsnips must be packed in new ¼ or ½ bushel crates or cartons, one bushel or 1 ¹/₉ bushel cartons, 25 pound sacks, master containers containing 12-one pound film bags or other new standard containers subject to approval by the Department of Agriculture and Markets. Container approval shall be based upon the ability of the container to maintain the quality standards and integrity of the product.
(h) Markings.
Each package or display of parsnips shall be plainly labeled with the official Seal of Quality designation.

(a) General.

New York State Seal of Quality parsnips shall be washed parsnips of similar varietal characteristics which are well trimmed, fairly well formed, provided 50 percent of the lot is well formed, fairly smooth, clean, firm, free from woodiness, soft rot or wet breakdown, and from damage caused by discoloration, bruises, cuts, rodents, growth cracks, pithiness, disease, insects, mechanical or other means.

(b) Definitions.