Horticulture
What to Look for When Judging
In general, the following factors are considered by most horticulture judges when rating/evaluation exhibits. Sometimes this is called a “score card” and the judge assigns points to each criteria category or does this mentally as s/he evaluates the specimens. These factors are listed from the most important to the least important in the judge’s mind.
Individual Entries
Condition -- Free from disease, insect, mechanical, or other forms of damage including dirt or stains ...............30%
Quality -- Exhibits that are at the “peak of perfection” for eating. Crisp, firm, mature (not over- or underripe).....................25%
Uniformity -- In size, shape, and color. Attractiveness of an exhibit is enhanced by all specimens being uniform...............20%
Typical of Variety -- Specimens should be typical of the type and variety of vegetable and fruit. Avoid unusual or non-typical types of exhibits for show purposes...............15%
Size -- Size of specimens should conform to market demands. In general, very large specimens may be undesirable since they are not as tender or flavorful as more medium-sized specimens. Don’t select specimens on the basis of size alone............................10%
Merits
Uniformity of size, shape, color.
Maturity.
Specimen firm, fresh.
Free of insect or disease damage.
Free of mechanical damage.
Faults
Wilted
Immature or overly mature
Blemishes
Misshapen
Poor color
Insect, disease, or mechanical damage
Collection Exhibits
Individual specimens comprising the exhibit evaluated by the above factors...............75%
Attractiveness of the display, arrangement, and artistic qualities..................................25%
Horticulture Exhibits
Horticulture exhibits can be enjoyed by everyone. They are educational and exciting to grow and observe, and provide beauty and food as well. When you exhibit fruits and vegetables:
• Follow fair or show rules/regulations.
• Exhibit best quality specimens.
• Keep items in the display uniform in size, color, and shape.
• Arrange display to develop a central point of interest.
• Use standard numbers of specimens for exhibits on display.
Amounts to Exhibit
Check the premium book for your local fair or show for the number of specimens that constitute an exhibit. These may vary from one show to another.
The following are considered standard amounts for each vegetable, if not specifically stated in the fair premium book.
Vegetable Exhibits
4-H horticulture and garden shows should be worthwhile and educational experiences for the participants. They should inspire project members to grow better quality produce and give pride in the produce grown.
There are at least four purposes for a 4-H garden show.
1. Show that higher quality produce is the result of good seeds from select varieties.
2. Demonstrate what can be produced when improved cultural methods are used and when insects and disease are controlled.
3. Exhibit different types of vegetables and varieties.
4. Promote the efforts of good showmanship by exhibiting vegetables grown and prepared for attractiveness.
As a judge, you need to be familiar with the standards of quality, maturity and uniformity set forth for each exhibit. Be familiar with any special requirements that each show might have.
Vegetables are judged on quality and type. Quality for table use means fresh, clean vegetables of marketable size with good color and proper maturity. Crispness and tenderness are essential with most produce. Blemishes of any kind are objectionable so make sure there is not an injury from insects, disease, or handling of the produce.
When Judging Static Exhibits
Take a quick look over the entire class before starting to judge. This will give you an idea of the general quality of the exhibits. Eliminating those not worthy under any consideration will generally save you valuable time. In all exhibits, the variety should be true to type.
Awards should not be given to unworthy entries even if they are the only exhibit in a given class. To give an unworthy entry a prize defeats the purpose of the show and encourages the exhibition of “odds and ends” merely to collect prize money.
On fruit and vegetable exhibits, be sure that each exhibit contains the required number of specimens. Fruits are not vegetables. The same standards of quality, uniformity and maturity apply to group exhibits as for individual exhibits.
It is helpful to carry a good pocket knife, a plastic six inch ruler and a felt tip marker pen as you judge 4-H garden shows.
Garden Collection Exhibit
A 4-H garden collection provides each gardener with the opportunity to put together an attractive arrangement of vegetables. The produce needs to be prepared for exhibiting in the same manner as for individual displays.
Suggested Requirements
1. Each exhibit should contain different kinds of vegetables.
- Two varieties of squash or two varieties of tomatoes do not qualify as two kinds.
- Fruits – apples, plums, raspberries, etc., do not qualify.
2. Vegetable Categories
Suggested number of specimens for each kind of vegetable by size category are as follows:
- Large Vegetables – one specimen of cabbage, cauliflower, eggplant, head lettuce, melons, pumpkins, rutabagas, squash.
- Medium-size Vegetables – three specimens o beets, carrots, cucumbers (slicing), kohlrabi, onions, parsnips, peppers, potatoes, sweet corn, tomatoes, turnips
- Small-sized Vegetables – six specimens of beans (snap), cucumbers (pickling), peas (in the pod)
3. It is suggested that exhibitors choose vegetables from each of the three size categories to add interest to their display. However, an exhibit that contains kinds of vegetables from the same size category (e.g., a large head of cabbage, a medium cauliflower, a pumpkin, an eggplant and a muskmelon – all large vegetables - could make an attractive exhibit.) Display the collection in a shallow box approximately the size of a peach crate. Deeper boxes hide the vegetables.
- Line the box with white paper for neatness and uniformity.
- Points will be taken off if the display is decorated in any manner (artificial grass, leaves, decorative basket, etc.)
4. Select vegetables that make an attractive display.
Standards for Judging
1. Quality of Vegetables.
- The same basis will be used as for individual specimen displays.
2. Cleanliness.
3. Showmanship and Creativity
- This is the arrangement of the vegetables in an attractive manner. Factors include eye appeal, color, texture, shapes.
4. The container itself is not to be judged.
- A plain container, appropriately lined, will enhance the display.
Selecting Horticulture Exhibits
The following factors should be kept in mind as you select exhibits for show:
Quality and Condition – The most important points in selecting exhibits for display.
1. Food crop specimens should be of edible maturity, not overripe, shriveled, or wilted.
2. Free of injury from diseases, insects, or mechanical damage.
3. Color should be uniform and typical for the product
4. The shape should be typical of the particular variety.
Shelf Life – How well the exhibits hold up at the show.
1. Only firm fruits and vegetables that will remain fresh and appealing during the show period should be entered, especially if cooled display cases are not available.
2. Choose products that have long shelf life.
3. Specimens should be judged on the basis of appearance at the time of judging.
Cleanliness – An aid to the attractiveness of specimens.
1. Brush or wash root crops.
2. Dip leafy vegetables in cool water.
3. Wipe vegetables such as eggplant with a damp cloth.
4. Polish tree fruits with a soft, dry cloth.
Size – Often an important consideration.
1. Too large of a specimen may indicate coarseness and poor quality.
2. Medium to slightly above medium is desired.
Type – Specimens selected should be typical of variety. May indicate –
1. Size.
2. Shape.
3. Color.
Uniformity – Very important for a Blue Ribbon exhibit.
1. Uniform shape.
2. Uniform size.
3. Uniform color.
4. Uniform texture, quality, and degree of maturity.
Packing for Transportation
1. Sprinkle leafy vegetables with cold water, place in plastic bags. Crushed ice will help preserve.
2. Wrap each large vegetable or fruit in separate wrapping to prevent bruising.
3. Include a few extra specimens in event of bruising or injury to your exhibit during transportation to the fair or show.
Vegetables
Adapted from Iowa State Extension
ASPARAGUS
1. Uniform bunch – 6 to 8 inches long – 2 to 3 inches diameter. Tie with twisters or rubber bands.
2. Stalks crisp, firm, stocky – not bleached white.
3. Scales on tips tight.
4. Bottom of the bunch should be even and freshly trimmed.
BEANS
What to look for
Uniform in color and size
Straight
Small seeds
True to variety
What you don’t want
Cracked pods
Insect/disease injury
Overgrown/large seeds
How to prepare the beans
Leave ¼- ½ inch of stem on pod Brush lightly with a dry cloth to remove any dirt
Suggested exhibit quantity
State Fair: 6 pods County Fair: check your fair book
BEETS
What to look for
Smooth and firm
Uniform in color
1 ½ -3 inches in diameter
What you don’t want
Misshapen
Rough or broken skin
Oversized
Insect/disease damage
How to prepare the beets
Trim tops to 1 ½ -2 inches
Leave up to 2 inches of tap root
To remove soil either brush or soak and gently wash in cold water
Suggested exhibit quantity
State Fair: 3 specimens
County Fair: check your fair book
BROCCOLI
What to look for
Firm heads
Uniform color
Tight bud stage
Tender and crisp
What you don’t want
Wilted
Flowers open or yellow
Leaves in head
Insect/disease damage
How to prepare broccoli
Remove all leaves below head
Rinse with cold water
Minimum diameter of head or sprouts: 3 inches
Minimum length of stalk and head: 5 inches
Suggested exhibit quantity
State Fair: Refer to premium book
County Fair: Check county fair book
CABBAGE
What to look for
Solid and firm heads
Heavy for size
What you don’t want
Loose/not firm
Feels light weight
Wilted or split
Insect or disease damage
How to prepare cabbage
Peel leaves so 2-3 outer leaves are left intact
Cut stem so there is no more than ½ inch
Suggested exhibit quantity
State Fair: one head
County Fair: Check your fair book
CANTALOUPE
What to look for
Medium sized and fragrant
When stem separates easily from fruit.
What you don’t want
Poor coloring
Over- or under-ripe
Decay spots
Pest or mechanical damage
How to prepare melon
Clean with a soft-bristled brush
Do Not wash
Suggested exhibit quantity
State Fair: one specimen
County Fair: Check your fair book
CARROTS
What to look for
Smooth and straight
Uniform in size and color
True to variety
What you don’t want
Too large or small
Purple or green shoulders
Crooked or cracked roots
Insect or disease damage
How to prepare carrots
Trim the tops to 1 to 1 ½ inches
Brush or wash in cold water to remove dirt
Do Not scrub because the skin could break
Suggested exhibit quantity
State Fair: 3 specimens
County Fair: Check your fair book
CAULIFLOWER
What to look for
Solid and good color (varies with cultivar)
Fresh and uniform “jacket” leaves
What you don’t want
Poor color and wilted
Excessively rough
Insect and disease damage
How to prepare the cauliflower
Removes some older leaves
Trim “jacket” leaves even with top of head
Cut stem to ¼ to ½ inch below bottom leaves
Suggested exhibit quantity
State Fair: Refer to premium book
County Fair: Check your fair book
CUCUMBER
What to look for
Straight and firm
Good dark green color
What you don’t want
Crooked or oversized
Yellowish color and overmature
Insect or mechanical damage
How to prepare the cucumbers
Leave ½ inch of stem
Wipe with a soft cloth to remove dirt
Suggested exhibit quantity
State Fair: Pickling (6), Dill (3), Slicing (3)
County Fair: Check your fair book
EGGPLANT
What to look for:
Firm, shiny and uniform color
Medium to large size
Small blossom scar
Fresh green calyx (leaf-like cover of the flower)
What you don’t want:
Too small or immature
Off or dull color
Dry calyx
How to prepare the eggplant:
Leave 1 inch or stem
If necessary, wipe with a soft cloth
Suggested exhibit quantity:
State Fair: one specimen
County Fair: Check your fair book
KALE
What to look for
Fresh, dark green leaves
Bright, clean stems
What you don’t want
Dirty, wilted, or poor colored leaves
Insect damage
Seed stalk
How to prepare kale
Remove discolored outer leaves
Place roots in a jar of water
Suggested exhibit quantity
State Fair: Refer to premium book
County Fair: Check your fair book
KOHLRABI
What to look for
Good color
1 ½ to 3 inches in diameter
What you don’t want
Too large or misshapen
Insect, disease, or weather damage
How to prepare kohlrabi
Cut leaves to 1-2 inches
Trim roots to 1-2 inches
Suggested exhibit quantity
State Fair: 3 specimens
County Fair: check your fair book
LETTUCE
What to look for
Fresh, crisp leaves
Well-colored
What you don’t want
Wilted, damaged, or dirty leaves
How to prepare lettuce
Remove older outer leaves
Place roots in a jar of water
Suggested exhibit quantity
State Fair: Refer to premium book
County Fair: Check your fair book
OKRA
1. Harvest when half-grown (in general, about 2 to 3 inch pods).
2. Woody pods are overly mature.
3. Uniform size, shape, and color.
4. Leave stems on – trim to . inch with stems trimmed evenly.
ONIONS, GREEN BUNCHING
What to look for
½ to ¾ inch in diameter
Straight white stem w/ green leaves
What you don’t want
Too small or too large
Poor color or peeled
Dry or discolored leaves
Crooked
How to prepare
Remove loose skin
Cut tops 4-5 in above white shank
Trim roots to ½ inch
Suggested exhibit quantity
State Fair: Refer to premium book
County Fair: Check your fair book
ONIONS, MATURE
What to look for
Heavy for size and firm
2 inches or more in diameter
Uniform color and shape
True to variety
Small, well dried neck
What you don’t want
Peeled or immature bulb
Misshapen, double, or split bulb
Large soft neck
Poor color or size
Small, well dried neck
How to prepare
Harvest approx. 2 weeks before exhibiting to cure
Do not remove outer scales or wash
Trim tops to 1 inch and roots to ¼ inch
Suggested exhibit quantity
State Fair: 3 specimens
County Fair: Check your fair book
PEAS
What to look for
Bright green color
Seeds not to large
Seeds in eating stage
What you don’t want
Damaged pods
Seeds that are too mature
Poor color
How to prepare peas
Pick with stem
Brush with soft cloth or brush to remove any soil
Suggested exhibit quantity
State Fair: Refer to premium book
County Fair: check fair book
PEPPERS
What to look for
Large, firm, and heavy
Uniform in color and size
What you don’t want
Misshapen or too small
Lightweight or wilted
Dirty or damaged
How to prepare peppers
Leave ½ to 1 inch of stem
Suggested exhibit quantity
State Fair: 3 specimens
County Fair: Check your fair book
POTATOES
What to look for
Firm
Uniform size and color
Medium size around 6-10 ounces
What you don’t want
Deep eyes or growth cracks
Green color
Knobby
Mechanical or insect injury
How to prepare potatoes
Do Not wash
Dig from dry soil
Use soft cloth/brush to remove soil
Suggested exhibit quantity
State Fair: 3 specimens
County Fair: check your fair book
PUMPKINS
What to look for
Heavy for size with hard rind
True to type (size, shape, and color)
Clean
What you don’t want
Light weight for size
No stem
Not typical for variety
Damaged/scarred
How to prepare the pumpkin
Leave 2 inches of stem
Clean with a soft cloth
Suggested exhibit quantity
State Fair: 1 specimen, miniature: 3 specimens
County Fair: check your fair book
RADISHES
What to look for
Fresh with uniform color
Smooth
Roots 1-1½ inches in diameter
What you don’t want
Wilted or soft
Rough or blemished
Oversized or split
How to prepare the radishes
Wash in cool water
Remove leaves that are discolored/injured
Suggested exhibit quantity
State Fair: Refer to premium book
County Fair: Check your fair book
RHUBARB
What to look for
Young, fresh stalks
Uniform color and smooth
What you don’t want
Poorly colored
Overmature
Blemished
How to prepare rhubarb
Pull stalks, Do Not cut
Trim leaves to 1 inch
Tie bunch at both ends
Suggested exhibit quantity
State Fair: Refer to premium book
County Fair: Check your fair book
SPINACH
What to look for
Clean, fresh leaves
Uniform color
What you don’t want
Wilted or poor color
Blemished or insect-damaged leaves
How to prepare spinach
Pull entire plant
Trim roots to crown
Remove any damaged leaves
Wash is cold water
Place in a jar of water to prevent wilting
Suggested exhibit quantity
State Fair: Refer to premium book
County Fair: Check your fair book
SQUASH, WINTER
(includes Hubbard, Butternut, Acorn, or Table Queen, Delicious, Cushaw, etc.)
What you want
Hard rind with developed color
True to variety in size, shape, color
What you don't want
Immature fruit or light color
Stem removed or green & soft
Damage from insects
How to prepare
Leave 2 in of stem (cut with a sharp knife)
Wipe clean with a cloth
Suggested exhibit quantity
State Fair: 1 specimen
County Fair: check your fair book
SQUASH, SUMMER
What you want
Soft rind
Long-fruited: 4-8 in
Flat or scalloped: 3-5 in
What you don't want
Large/overmature
Scarred skin
Removed stem
Soft or wilted fruit
How to prepare
Leave 1-2 in of stem (cut with a sharp knife)
Use soft brush to clean
Do Not wash
Suggested exhibit quantity
State Fair: 3 specimens
County Fair: check your fair book
SWEET CORN
What to look for
Good color and kernels well filled
Fresh, bright green husks
Even rows
What you don’t want
Immature or over mature
Uneven or crooked rows
Cob not filled to the tip
Insect damage
Dried husks
How to prepare the corn
Remove husk from one side of the ear
Trim silk to 1 inch of tip
Trim stem to bottom of the ear
Suggested exhibit quantity
State Fair: Three ears
County Fair: Check your fair book
SWEET POTATOES
What to look for
Smooth
Brightly colored
2 to 4 inches in diameter
What you don't want
Rough, bruised, or off color
Poor shape
Insect or mechanical injury
How to prepare
Dig 7-10 days before exhibit
Do Not wash
Use soft cloth/brush to remove soil
Suggested exhibit quantity
State Fair: 3 specimens
County Fair: check your fair book
SWISS CHARD
1. Leaf blades should be uniform in color, crisp, with bright tender, fleshy leaf stalks.
2. One plant or leaves from one plant makes an exhibit.
TOMATOES
What to look for
Uniform in size and color
Ripe, firm, smooth fruit
Feels heavy for its size
What to avoid
Green or cracked shoulders
Insect/disease injury
Misshapen
Stems attached
How to prepare
Pick mature fruit
Remove the stems
Clean with a soft cloth
Suggested exhibit quantity
State Fair: Standard size: 3 specimens, Cherry, cocktail: 6 specimens
County Fair: Check your fair book
TURNIPS
What to look for
Roots 2-3 inches in diameter
Uniform color
Smooth skin with firm flesh
What you don’t want
Poor color, soft, or spongy
Insect, disease, or mechanical injury
Too large
Rough skin
How to prepare turnips
Trim tops to 1-2 inches
Leave at least 2 inches of root
Wash in cold water, but do not scrub
Suggested exhibit quantity
State Fair: Refer to premium book
County Fair: Check your fair book
WATERMELON
What to look for
Shape/color typical to variety
Medium to large size
Dull gloss
Ground spot has yellowish color
What you don’t want
Immature or over-ripe
Poor color
Misshapen
Blemished
How to prepare watermelon
Leave 1-2 inches of stem
Wipe with a moist cloth
Suggested exhibit quantity
State Fair: one specimen
County Fair: check your fair book
Preparing Horticulture Exhibits
Preparing Exhibits at the Show
1. Neatly re-cut stems or tops at the last minute.
2. Place specimens on plates or containers, wiping to remove dust collected during transportation.
3. Look over the exhibit carefully for any unnoticed blemishes, count to make sure you have the proper number for show rules, and have met all rules and regulations.
4. Check with superintendent on where and how to place exhibits on tables, show racks, etc.
After the Exhibits are in Place
1. Look and learn from the other exhibits in your class by observing the type of exhibits that placed highest.
2. Make notes that may be useful next year.
Decorating
1. The vegetables or fruits themselves are the important part of the exhibit, so make them the most important part.
2. Flowers, gadgets, and other decorations should be used sparingly so as not to detract from the overall exhibit.
3. Display containers, plates, etc. should be uniform and not gaudy or showy.
4. Labels indicating kinds and varieties are desirable, but not mandatory. Labels should be correct, neat, and not so large as to detract from the display.
5. Contrasting colors should be used to “show vegetables off” to their maximum.
6. Do not wrap each exhibit with plastic or cellophane. However, if show area is extremely dusty, a large single covering of plastic, cellophane, or a similar clear material over the entire exhibit is permissible.
Preparing Specific Fruit and Vegetable Exhibits
Apples and Pears
1. Keep stems attached, but clip end short enough that it cannot puncture other specimens in the display.
2. Uniform in size and shape.
3. Free from disease, insect, or mechanical damage.
4. Polish with dry cloth.
5. Color should be typical of variety; varieties should be uniformly colored.
Cherries and Plums
1. Leave stems attached.
2. Select plump, uniform, and ripe specimens.
3. Clean with soft brush or cloth.
4. Free from disease, insect, or mechanical damage.
Peaches
1. Stems should be removed; keep exhibit uniform among individual fruit.
2. Ground color or under color of peach should be yellow.
3. Avoid selection of over-or under-ripe fruit.
4. Free from disease, insect, or mechanical damage.
Grapes
1. Clusters should be uniform in size.
2. Fruit in clusters should be firm, compact, and uniformly ripened.
3. Avoid skin breaks.
4. Stems or clusters may be cut, preferably the same length on each cluster.
5. Free from disease, insect, or mechanical damage.
Raspberries and Other Bush Fruits
1. Each specimen should be uniform in size, shape, color and ripeness.
2. Fruit should be clean.
3. Free from disease, insect, or mechanical damage.
4. Remove dust with a soft brush.
Strawberries
1. Stem and “cap” should remain attached to prevent moisture loss.
2. Each strawberry should be uniform in size, shape, and color.
3. Fruit should be firm and free of any injury.
4. Clean with soft painter’s brush.
