1. (1) Similar varietal characteristics.
2. (2) Firm.
3. (3) Clean.
4. (4) At least fairly well matured.
5. (5) Fairly well shaped, with 50 percent or more well shaped.

6. (6) Free from:

   1. (i) freezing;
   2. (ii) blackheart;
   3. (iii) late blight, southern bacterial wilt and ring rot; and
   4. (iv) soft rot and wet breakdown.

7. (7) Free from injury caused by:

   1. (i) sprouts; and
   2. (ii) internal defects.
8. (8) Free from damage by any other cause.
9. (9) Size. The potatoes shall be not less than 2 ¼ inches in diameter or five ounces in weight and shall not vary more than 1 ¼ inches in diameter or more than six ounces in weight.

10. (10) For tolerances see section 165.4 of this Part.

    (b) No. 1.

    “No. 1” consists of potatoes which meet the following requirements:

11. (1) Similar varietal characteristics.
12. (2) Firm.
13. (3) Fairly clean¹.
14. (4) Fairly well shaped.

15. (5) Free from:

    1. (i) freezing;
    2. (ii) blackheart;
    3. (iii) late blight, southern bacterial wilt and ring rot; and
    4. (iv) soft rot and wet breakdown.
16. (6) Free from damage by any other cause.
17. (7) Size. Not less than 1 ⅞ inches in diameter, unless otherwise specified in connection with the grade.

18. (8) For tolerances see section 165.4 of this Part.

    (c) Commercial.

    “Commercial” consists of potatoes which meet the requirements of No. 1 grade except for the following:

19. (1) Free from serious damage caused by:

    1. (i) dirt or other foreign matter;
    2. (ii) russet scab; and
    3. (iii) rhizoctonia.

20. (2) Increased tolerances for defects specified in section 165.4 of this Part.

    (d) No. 2.

    “No. 2” consists of potatoes which meet the following requirements:

21. (1) Similar varietal characteristics.
22. (2) Not seriously misshapen.

23. (3) Free from:

    1. (i) freezing;
    2. (ii) blackheart;
    3. (iii) late blight, southern bacterial wilt and ring rot; and
    4. (iv) soft rot; and wet breakdown.
24. (4) Free from serious damage by any other cause.
25. (5) Size. Not less than 1 ½ inches in diameter, unless otherwise specified in connection with the grade.
26. (6) For tolerances see section 165.4 of this Part.

(a) Extra No. 1.

“Extra No. 1” consists of potatoes which meet the following requirements: