Any load of tomatoes which is offered for delivery to a canner shall be rejected and turned back to the grower if in excess of 8 percent, by weight, is affected by mold. A tomato is scoreable for mold when (a) mold has penetrated the wall of the tomato and is plainly visible on the inside of the wall of the tomato, or (b) mold has penetrated into the wall structure, but not through to the locule, and the mold has affected in its penetration enough of the volume of the wall of the tomato to make it necessary, as would be done in normal preparation for canning purposes, to remove more than 10 percent of the weight of the tomato. “Mold” as used in this section means there is present in the flesh of the tomato mycelium or mycelium and spores of any kind of mold fungus which has affected the tomato.