Weights and Approximate Processed Yields
Contents:
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Common Retail Containers Weights and Approximate Processed Yields for Fruits Weights and Approximate Processed Yields for Vegetables Volumes and Conversions Acknowledgments and Selected Resources |
Weights and Processed Yields of Fruit and Vegetables in Retail Containers
Retail or direct marketing at farmer's markets, roadside markets, stands and pick-your-own farms is an important and growing method of marketing fresh fruits and vegetables.
However, many of the containers used in the wholesale trade are not practical for direct marketing to consumers who desire fruits and vegetables in small quantities. The
retail marketer has the option of selling his product in small volume containers or by count when scales are unavailable.
Containers available for retail marketing come in a wide range of sizes and materials. Some of the more common retail containers are presented in Table 1.
Table 1. Common Retail Containers 
TOP
| Common Name | Material | Common size(s) |
| Baskets | wood | 1/4, 1/2 and peck; 1/2 and 1 bushel |
| Boxes, Cartons and Hampers | corrugated paper, often waved, or wood | from 1/2 peck to 1 bushel |
| Bags | paper and polyethylene, often with handles | 1/4 peck to 1/2 bushel |
| Kraft paper bags |
Grocery bag - 2/3 bushel No. 20 bag - 8 quarts No. 10 bag - 7 quarts No. 8 bag - 4 quarts No. 2 bag - 1 quart |
|
| Trays | corrugated paper | 6 to 8 quarts (10 to 15 pounds) |
| Fruit and Vegetable Baskets | corrugated paper with handles | 2 to 8 quarts |
| Fruit Tills or Cups | pulp, cardboard, plastic, corrugated paper or wood | 1/2 pint to 4 quarts |
Under specific fruit and vegetable crops, retail containers are compared with the more common containers (bushels, lugs, etc.) that are used in the wholesale trade (tables 2 and 3). In addition, weights and approximate yields for canning and freezing of fruits and vegetables in some of the common retail containers are presented for use in retail marketing. Because processed yields can vary so much based on size of produce and processing method, consider the indicated yields to be approximate values.
Table 2. Weights and Approximate Processed Yields for Fruits TOP
| Product | Retail Volume | Net Weight (lbs) | Processed yield |
| Apples | bushel (bu) | 42 to 48 |
1 bushel = 15 to 18 qt. canned applesauce 1 bushel = 30 to 36 qt. frozen applesauce 1 bushel = 10 to 12 qt. juice 1 peck (32 med. apples) = 4 qt. canned 1 1/4 to 1 1/2 lb. fresh = 1 pt. frozen 2 to 3 lb. fresh = 1 qt. canned 1 cup pared, sliced = 1/4 lb. |
| 1/2 bushel bag | 24 | ||
| peck | 10 to 14 | ||
| Blackberries | 6-qt. tray | 10 to 12 | 1 1/2 to 3 lb. = 1 qt. canned |
| gallon | 5 to 6 | ||
| quart | 1 1/4 to 1 1/2 | ||
| Blueberries | 6-qt. tray | 9 to 12 | 2 1/4 to 3 lb. = 1 qt. canned 1 pt. fresh = 1 pt. frozen 1 cup = 1/3 lb. 1 cup = 1/3 lb. |
| gallon | 6 to 8 | ||
| quart | 1 1/2 to 2 | ||
| pint | 3/4 to 1 | ||
| Cherries | lug | 15 to 16 |
2 to 2 1/2 lb. = 1 qt. canned, unpitted 1 pt. = 1 pt. frozen, unpitted 1 cup = 1/3 lb. |
| quart | 1 1/2 to 1 3/4 | ||
| pint | 1 1/4 to 1 1/2 | ||
|
Grapes (with stems) |
bushel | 44 to 50 | 1 bu = 16 qt. of juice 1 cup (whole, stemmed) = 1/3 lb. |
| lug | 24 to 28 | ||
| 2-qt. basket | 2 1/2 to 3 | ||
| Peaches | bushel | 48 to 52 |
1 bu = 18 to 24 qt. canned 2 to 2 1/2 lb. = 1 qt. canned 1 to 1 1/2 lb. = 1 pt. frozen 1 cup = 2/5 lb. |
| 1/2 bushel bag | 24 | ||
| lug | 19 to 22 | ||
| peck | 12 to 14 | ||
| Pears | bushel | 48 to 50 |
1 bu = 20 to 25 qt. canned 2 to 2 1/3 lb. = 1 qt. canned 1 to 1 1/2 lb. = 1 pt. frozen 1 cup pared, sliced = 2/5 lb. |
| lug | 21 to 24 | ||
| peck | 12 to 14 | ||
| Plums | bushel | 50 to 56 |
1 bu = 24 to 30 qt. canned 2 to 2 1/2 lb. = 1 qt. canned 1 cup halves = 1/3 lb. |
| peck | 13 to 15 | ||
| Raspberries | 6 - qt. tray | 8 to 10 | 1 cup = 1/3 lb. |
| 3 - qt. tray | 4 | ||
| quart | 1 1/4 to 1 1/2 | ||
| pint | 3/4 | ||
| Strawberries | quart | 1 1/4 to 1 1/2 | 1 lb. = 1 pt. frozen |
| 4-qt. basket | 6 | ||
| 6-qt. basket | 10 to 12 | ||
| 8-qt. basket | 12 to 15 | ||
| 8-qt. flat | 12 | ||
| 24-qt. crate | 36 |
Table 3. Weights and Approximate Processed Yields for Vegetables TOP
| Product | Retail Volume | Net Weight* (lbs) | Processed Yield | Comments |
| Asparagus | bushel (bu) | 24 |
1 to 1 1/2 lb. = 1 pt. frozen 3 to 4 lb. = 1 qt. canned |
often sold in bunches weighing 1 1/2 to 2 lb. each |
| pyramid crate | 32 | |||
| Beans, Lima | bushel | 30 |
1 bu = 12 to 16 pt. frozen 3 to 5 lb. = 1 qt. canned |
|
| peck | 8 to 9 | |||
| Beans, Snap | bushel | 28 to 30 |
1 bu = 30 to 45 pt. frozen 1 1/2 to 2 1/2 lb. = 1 qt. canned 1 bu = about 15-16 qt. canned |
|
| peck | 8 | |||
| Beets | bushel, topped | 52 |
1 bu = 35 to 42 pt. frozen 2 to 3 1/2 lb. = 1 qt. canned |
often sold in 2 lb. bunches with leaves |
| Broccoli | bushel | 23 to 25 |
1 bu = 10 to 12 qt. canned 1 lb. = 1 pt. frozen |
usually sold by the head or bunch weighing 1 to 1 1/2 lb. |
| Brussels Sprouts | carton, loose pack | 25 | 1 qt. = 1 1/2 pt. frozen | |
| quart | 1 1/2 | |||
| Cabbage | flat crate | 53 to 60 |
3 lb. = 1 qt. canned sauerkraut 1 lb. = 2 cups cooked 1 lb. = 4 cups shredded |
often sold by the head, varying in size with variety and tightness of head, usually 2 to 6 lb. |
| carton | 53 | |||
| Carrots | bushel, topped | 50 |
1 bu = 32 to 40 pt. frozen 2 to 3 lb. = 1 qt. canned |
often sold in 1 lb. bunch with tops |
| carton packed 2 dozen bunches of 1 lb. Each | 23 to 27 | |||
| Cauliflower | carton of 12 to 16 trimmed | 18 to 24 | 2 med. heads = 3 pt. frozen, or 1 1/2 qt. canned | usually sold as 1 to 1 1/2 lb. heads |
| Collards | Sold by doz. bunches, 3 plants per bunch from N. Ga., 5-7 plants S. Ga. from direct seeded crop | 3/4 - 1 lb. = 1 pt. | markets desire bunches to weigh 4 lb. | |
| Corn, Sweet | bushel | 35 |
60 ears = 14 to 17 pt. frozen 1 doz. ears = 1 to 1 1/2 qt. canned |
usually sold by doz. which weigh 6 to 8 lb. in husk |
| wirebound crates | 42 to 50 | |||
| Cucumbers | bushel | 48 to 50 | 1 bu = 24 qt. of dill pickles | sometimes sold by count |
| peck | 12 to 13 | |||
| Eggplants | bushel | 33 to 35 | sometimes sold by count | |
| Greens | bushel | 18 to 20 | 1 to 1 1/2 lb. = 1 pt. frozen | mustard, spinach, and turnip often sold in 1 to 1 1/2 lb. Bunches or bag |
| Kale | bushel | 18 | 1 bu = 6 to 9 qt. canned, 12 to 18 pt. frozen | also sold in 1 to 1 1/2 lb. bunches |
| Muskmelons | bushel | 48 | usually sold by count; vary widely in size by variety, 3 to 6 lb. Each | |
| Okra | tall bushel hamper | 26 to 30 |
1 bu = 17 qt. canned 34 to 40 pt. frozen |
|
| 12 qt. basket | 15 to 18 | |||
| Onions | dry, sack | 50 | 111 | |
| bunch, green - 48 bunches | 15 to 18 | |||
|
Peas, English green (unshelled) |
bushel | 28 to 30 |
1 bu = 12 to 15 pt. frozen 3 to 6 lb. = 1 qt. canned |
|
| peck | 7 to 8 | |||
| Peas, Southern | bushel hamper | 25 | 3 1/2 - 4 = 1 qt. | |
| Peas, Edible Pod | peck | 8 to 10 | 111 | |
| quart |
1 to 1 1/2 |
|||
| Peppers, Green Hot | bushel | 25 to 30 2/3 | 2/3 lb. = pt. frozen | Green (often sold by count) large peppers, 80-85 per bu; small peppers, 110 per bu |
| cartons | 16 to 25 | |||
|
Potatoes, Irish (mature) |
sack | 100 | 1 bu = 20 qt. canned | |
| bushel | 60 | |||
| peck | 15 | |||
| Potatoes (new) | No. 10 bag | 10 | ||
| Pumpkins | pie pumpkins each | 5 to 15 | 3 to 4 lb. = 1 qt. canned | sold by count |
| Jack o'lantern each | 15 to 40 | |||
| Radishes | carton of 30 6 oz. film bags | 12 | also sold in bunches of 1/2 to 3/4 lb. | |
| Rhubarb | bunch | 2 to 2 1/2 | 1 lb. cooked = 3/4 cup | |
| Rutabaga | bushel basket | 56 | 1 lb. = 2 2/3 cups diced | usually sold by count |
| peck | 15 | |||
| Squash, Summer | bushel | 40 to 44 |
1 bu = 32 to 40 pt. frozen 2 to 4 lb. = 1 qt. canned |
zucchini, crookneck, Patty Pan, etc. |
| 8 qt. basket | 10 | |||
| Squash, Winter | small each | 1 to 4 |
3 lb. = 2 pt. frozen
2 1/2 to 3 lb. = 1 qt. canned |
usually sold by count and may be graded by size such as Acorn, Butternut, Buttercup |
| intermediate each | 6 to 12 | such as Delicious, Golden Hubbard, Banana | ||
| large each | 15 to 40 | such as Blue Hubbard, Jumbo Banana | ||
| Sweet Potatoes | bushel (cured) | 50 | 2/3 lb. = 1 pt. frozen 2 to 3 lb. = 1 qt. canned | |
| peck | 12 to 13 | |||
| Tomatoes | bushel | 53 |
2 1/2 to 3 1/2 lb. = 1 qt. canned 1 bu = 15 to 20 qt. canned |
|
| paperboard box | 25 | |||
| 8 qt. or peck basket | 12 to 15 | |||
|
Turnips (without tops) |
mesh bag or bushel | 50 to 56 | 1 lb. = 2 2/3 cups diced | wash - tie 6-8 turnips per bunch - roots to be 2-3" in diameter |
| peck | 12 to 15 | |||
| turnips bunched with tops. Sold by dozen in paperboard box. | 18 dozen | |||
| Watermelons | paperboard box | 4 melons | usually sold by count |
*Net weight per container may vary slightly due to variation in product size. Net weight should not be less than the least stated weight listed.
Volumes and Conversions TOP
| Bushel |
8 gallons (dry) 32 quarts (dry) 64 pints (dry) 4 pecks 2,150 cubic inches |
| Peck |
1/4 bushel 8 quarts (dry) 538 cubic inches |
| Lug | shallow containers, usually wood, that come in any size |
| Gallon |
4 quarts 231 cubic inches |
| Quart |
32 fluid ounces 58 cubic inches |
| Kilo (or kilogram) | 2.205 pounds |
| Liter | 1.057 quarts (liquid) |
Acknowledgments and Selected References TOP
The authors wish to acknowledge the following sources and references, certain tables from which were adapted for use in this publication.
- Conversion Factors and Weights and Measures for Agricultural Commodities and Their Products. Production and Marketing Administration, USDA, 96p.
- Magoon, C.E. Container Net Weights. United Fresh Fruit and Vegetable Association, Alexandria VA. 1976.
- Sabota, C.M. and J.W. Courter. Net Weights and Processed Yields of Fruits and Vegetables in Common Retail Units. Cooperative Extension Service, University of Illinois at Urbana-Champaign.
Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, The University of Georgia College of Agricultural and Environmental Sciences and the U.S. Department of Agriculture cooperating.
Circular 780, Reprinted July 1999: Gale A. Buchanan, Dean and Director
