Okra pods should be tender and not fibrous, and have a color typical of the cultivar (generally bright green). The pods should be well formed and straight, have a fresh appearance and not show signs of dehydration. Grade is U.S. no. 1. Pods are packed based on length with Fancy, Choice and Jumbo designations for size categories. Okra should be free of defects such as leaves, stems, broken pods, insect damage, and mechanical injury. The tender pods are easily damaged during harvest, especially on the ridges and this leads to unsightly brown and black discoloration. Quality losses that occur during marketing are often associated with mechanical damage, water loss, chilling injury, and decay.