Table 3. Quality of Common Fresh Fruits and Vegetables Sold in Study Sample of Small-Size to Mid-Size Food Stores (N = 91) Participating in the Supplemental Nutrition Assistance Program, Minneapolis–St. Paul, Minnesota, 2014.
| Most Commonly Stocked Item | Stores at Which Item Type Was Available, % | Median Quality Scorea |
|---|---|---|
| Fruits | ||
| Banana | 47 | A– |
| Apple | 45 | A |
| Orange | 41 | A |
| Lime | 14 | —b |
| Lemon | 13 | A |
| Vegetables | ||
| Onion | 27 | A |
| Tomato | 16 | A |
| Potato | 14 | —b |
| Celery | 10 | —b |
| Lettuce | 10 | A– |
Abbreviation: —, not available.
a
Quality scores were rated on the basis of the percentage of each type of food that was molded, wrinkled, shriveled, bruised, or wilted: excellent (A) = 0%; very good (A−) = 1% to10%; good (B) = 11% to 24%; fair (B−) = 25% to 50%, and poor (C) = 51% or more.
b
Quality data were collected on only 20 selected fruits and vegetables. Scores were not available for limes and potatoes because quality for these was not assessed. Scores for celery were suppressed because of missing data and a small sample size.