Section 290.101. Definition of perishable fruits and vegetables.

Perishable fruits and vegetables for which an association may seek accreditation are  agricultural  commodities   that  are  readily susceptible to deterioration and decay or which  may  be  protected   by refrigeration, icing, ventilation, or protected from the   cold,   and   that

could be produced in commercial quantities in this state. These include, but are not limited to, apples, cherries, grapes, peaches, apricots, pears, plums, nectarines, strawberries,  blueberries,   raspberries, tomatoes, cucumbers, asparagus, snap beans, lima beans, cabbage, peas, cantaloupes,  watermelons,  carrots,  cauliflower,  celery, sweet corn, potatoes, lettuce, onions, peppers, squash, pumpkin, sweet potatoes, broccoli, brussels sprouts, eggplant, spinach, beets, rhubarb, watercress, parsnips, and turnips.

History: 1979 AC.