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is attached to a cap is considered a part (11) "Blemished, underdeveloped, or of that cap.

otherwise damaged” means units of fruit (3) A "short stem" means a stem that in which the appearance or edible qualis 4 inch or less in length and which ity is damaged or blemished because of may include the center portion of a cap discolored skin, bruised spots, dark partito which no sepal-like bract or portion cles, insect or similar injury, hard areas, thereof is attached. A short stem that is or units that are hard and shrivelled or attached to a cap is considered a part of damaged by mechanical, pathological, that cap.

or other injury. (4) A "small stem" means a stem that (b) (A) classification. Fruit preserves is longer than 18 inch but not more than (or jams) that are practically free from 14 inch in length. A small stem that is defects may be given a score of 17 to 20 attached to a cap is considered as a de- points. “Practically free from defects" fect separate from that cap.

means with respect to: (5) A "medium stem" means a stem (1) Type II and any kind or kinds that is longer than 14 inch but not more with a macerated or pureed appearance than 42 inch in length. A medium stem (whether of Type I or II), that the dethat is attached to a cap is considered as fects do not materially affect the apa defect separate from that cap.

pearance or edibility of the product; and (6) A "long stem" means a stem that (2) Type I, that the defects and deis longer than 12 inch in length. A long fective units as applicable do not exceed stem that is attached to a cap is consid- the allowances for U. S. Grade A as ered as a defect separate from that cap. specified in Tables I, II, III, or TV of

(7) A “woody base-stem” means any this section and that any defects whether stem in grape preserves (or jams) with or not specifically mentioned in such an enlarged woody base approximating tables do not materially affect the ap18 inch or more in diameter.

pearance or edibility of the product. (8) "Peel" means, with respect to (c) (B) classification. If the fruit those fruits, such as apples and peaches, preserves (or jams) are reasonably free that are commonly prepared for the from defects, a score of 14 to 16 points manufacture of fruit preserves (or jams) may be given. Fruit preserves (or jams) by the removal of the skin or peel, any that fall into this classification shall not skin or peel whether or not it is attached.

be graded above U. S. Grade B or U. 8. (9) "Seeds" means, with respect to Choice, regardless of the total score for those fruits, such as apples, grapes, and the product (this is a limiting rule). pears, that are prepared for the manu- "Reasonably free from defects” means facture of fruit preserves (or jams) by with respect to: the removal of the seeds, the seeds of such (1) Type II and any kind or kinds fruit. “Seeds" in fruit preserves (or with a macerated or pureed appearance jams) prepared from citrus fruits means (whether of Type I or II), that the deany seed or any portion thereof, whether fects do not seriously affect the appearor not fully developed, that measures ance or edibility of the product; and more than 348 inch in any dimension. (2) Type I, that the defects and deSeeds are not considered as defects in

fective units as applicable do not exceed fruit preserves (or jams) prepared from

the allowances for U. S. Grade B as such fruits as figs and tomatoes.

specified in Tables I, II, III, or IV of this (10) "Pit” means, with respect to those section and that any defects whether or fruits, such as apricots, cherries, plums, not specifically mentioned in such tables and peaches, that are prepared for the do not seriously affect the appearance or manufacture of fruit preserves (or jams)

edibility of the product. by the removal of the pits, a whole, in

(d) (SStd) classification. Fruit pretact pit. Portions of pits include:

serves (or jams) that fail to meet the re(i) A "piece of pit” which means any portion of a pit that is more than 42 inch

quirements for paragraph (c) of this

section may be given a score of 0 to 13 in any dimension; (ii) A "small piece of pit" which

points and shall not be graded above means any portion of a pit that is not

Substandard, regardless of the total score less than 44 inch nor more than 12 inch

for the product. (This is a limiting in any dimension;

rule.) (iii) And a "pit fragment" which (e) Allowances. Ascertaining complimeans any portion of a pit that is less ance with, and explanation of, allowthan 14 inch in any dimension.

ances in Tables I, II, III, and IV:

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TABLE III-ALLOWANCES FOR DEFECTS
Other extrane- Loose sepal-like Seeds, pits, or por-
ous material

bracts

tions thereof

Maximum allowances
1 only per 200 3 per 16 ounces.

ounces.

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requirements of paragraph (b) of this section may be given a score of 0 to 27 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION $ 52.1122 Ascertaining the grade of a

lot. The grade of a lot of the processed product covered by these standards is determined by the procedures set forth in the regulations governing inspection and certification of processed fruits and vegetables, processed products thereof, and certain other processed food products (8$ 52.1 to 52.87). [22 F.R. 3547, May 22, 1957)

SCORE SHEET $ 52.1123 Score sheet for fruit preserves

(or jams).

Size and kind of container.
Container mark or identification.
Label...d
Net weight (in ounces).
Vacuum (in inches).
Type..
Kind or kinds.
Soluble solids (percent by refractometer)

(1) The term "ounces" refers to "ounces of net weight” of any individual container, of the average net weight of all the containers, or of the aggregate net weight of all the containers comprising the sample as may be applicable. The allowances as stated may be interpolated into other equivalents for containers of other sizes or on an aggregate basis.

(2) When the unit of the allowance, such as “per 200 ounces", is greater than in individual containers, the net weight of all containers in the sample may be aggregated to arrive at the approximate quantity by which to determine compliance with the stated allowance. For example, in a lot consisting of approximate 8-oz. net weight containers and with defects permitted in "1 per 200 ounces”, such defect would be permitted in a total of not less than twenty-five 8-oz. containers (approximately 200 ounces in the aggregate).

(3) An occasional defect may be permitted if all the containers in a sample in the aggregate constitute a net weight less than the unit of allowance, provided such defect, singly or in combination with other defects, no more than slightly affects the appearance or edibility of the product. 8 52.1121 Flavor.

(a) (A) classification. Fruit preserves (or jams) that possess a good flavor may be given a score of 34 to 40 points. “Good flavor” means:

(1) that the product possesses a good and distinct flavor; and

(2) that the flavor is characteristic of the applicable kind of fruit ingredient or applicable kinds of fruit ingredients.

(b) (B) classification. If the fruit preserves (or jams) possess a fairly good flavor, a score of 28 to 33 points may be given. Fruit preserves (or jams) that fall into this classification shall not be graded above. U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Fairly good flavor" means:

(1) that the product possesses a flavor reasonably characteristic of the applicable kind of fruit ingredient or applicable kinds of fruit ingredients; and

(2) may possess a slightly caramelized flavor but is free from any bitter flavor or other objectionable flavor or off flavor of any kind.

(c) (SStd) classification. Fruit preserves (or jams) that fail to meet the

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52.1142 Grades of canned grapefruit. corporated in the grades of the finished (a) "U.S. Grade A” (or “U.S. Fancy")

product since sirup, or any other liquid is the quality of canned grapefruit (1)

medium, as such, is not a factor of quality that has a drained weight or average

for the purposes of these grades. The drained weight, as the case may be, of

"cut-out” Brix measurements when apnot less than 56.25 percent of the capac

plicable, are as follows: ity of the container, of which not less Designation:

Brix measurement than 75 percent by weight of the drained Water (designation ingrapefruit consists of practically whole

cludes water and any segments; (2) that has a good color; (3)

grapefruit juice).

Grapefruit juice---that is practically free from defects; (4)

Slightly sweetened 12° or more, but that has a good character; (5) that has

water.

less than 16°. & good flavor and odor, and (6) that Slightly sweetened 12° or more, but scores not less than 90 points when grapefruit juice.

less than 16°. scored in accordance with the scoring Sirup

16° or more. system outlined in this subpart.

Grapefruit juice sirup. 16° or more. (b) “U.S. Grade B” (or “U.S. Choice") (b) For the purposes of these standis the quality of canned grapefruit (1) ards, sirup that tests 18° Brix, or more, that has a drained weight or average may be considered as "Heavy Sirup”. drained weight, as the case may be, of

[35 F.R. 3981, Mar. 3, 1970] not less than 53.12 percent of the capacity of the container, of which not less § 52.1144 Fill of container. than 50 percent by weight of the drained (a) The fill of container for canned grapefruit consists of practically whole grapefruit is as set forth in the Regulasegments; (2) that has at least a reason- tions of the Food and Drug Administraably good color; (3) that is at least tion (21 CFR 27.92; 34 F.R. 18598). Such reasonably free from defects; (4) that

regulations provide that: has at least a reasonably good character;

(1) The grapefruit and packing me(5) that has at least a fairly good flavor dium occupy not less than 90 percent of and odor, and (6) that scores not less the total capacity of the container. than 80 points when scored in accord- (2) The drained weight of the grapeance with the scoring system outlined in fruit is not less than 53 percent of the this subpart.

water capacity of the container. (c) “U.S. Broken" is the quality of (b) Drained weight is determined by canned grapefruit (1) that has a drained the following method: Tilt the opened weight or average drained weight, as container so as to distribute the contents the case may be, of not less than 53.12

evenly over the meshes of a circular sieve percent of the capacity of the container, which has previously been weighed. The of which less than 50 percent by weight diameter of the sieve is 8 inches if the of the drained grapefruit consists of quantity of contents of the container is practically whole segments; (2) that has less than 3 pounds and 12 inches if such at least a reasonably good color; (3) that quantity is 3 pounds or more. The bottom is at least reasonably free from defects; of the sieve is woven-wire cloth that com(4) that has at least a reasonably good plies with the specifications for such cloth character; (5) that has at least a rea- set forth under “2380 Micron (No. 8)" sonably good flavor and odor, and (6) in table I of “Standard Specifications for that scores not less than 70 points when

Sieves,” published March 1, 1940, in L.C. scored in accordance with the scoring 584 of the U.S. Department of Commerce, system outlined in this subpart.

National Bureau of Standards. Without (d) “Substandard” is the quality of shifting the material on the sieve, incline canned grapefruit that fails to meet the the sieve at an angle of 17° to 20° to requirements of U.S. Grade B and U.S. facilitate drainage. Two minutes after Broken.

the drainage begins, weigh the seive and LIQUID MEDIA AND FILL OF CONTAINERS

drained grapefruit. The weight so found,

less the weight of the sieve, shall be con$ 52.1143 Liquid media and Brix meas

sidered to be the weight of the drained urements.

grapefruit. (a) "Cut-out" requirements for liquid

[35 F.R. 3981, Mar. 3, 1970, as amended at media in canned grapefruit are not in- 35 F.R. 5031, Mar. 25, 1970)

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