§ 52.382 Types. (a) "Green" or "all-green" consists of units of frozen asparagus which are typical green, light green, or purplish green in color. (b) "Green-white" consists of frozen asparagus spears and tips which have typical green, light green, or purplish green color to some extent but which are white in the lower portions of the stalk. § 52.383 Styles. (a) "Spears" (or "stalks") style consists of units composed of the head and adjoining portion of the shoot that are 3 inches or more in length. (b) "Tips" style consists of units composed of the head and adjoining portion of the shoot that are less than 3 inches in length. (c) "Cut spears" or "cuts and tips" style consists of the head and portions of the shoot cut transversely into units 2 inches or less but not less than one-half inch in length. To be considered of this style, head material shall be present in these amounts for the respective lengths of cuts: (1) 14 inches or less. Not less than 18 percent (average) by count, of all cuts, are head material. (2) Longer than 11⁄4 inches. Not less than 25 percent (average) by count, of all cuts are head material. (d) "Center cuts" or "cuts" style consists of portions of shoots (with or without head material) that are cut transversely into units not less than one-half inch in length and that fail to meet the definition for "cut spears" or "cuts and tips" style. DEFINITIONS OF TERMS § 52.384 Definitions of terms. (a) Absolute limit (AL). Limit for maximum number of defects permitted in a sample unit. (b) Defects. Any specifically defined variation from a particular requirement. Defects are classified as to "minor," "major," "severe," and "critical." (c) Head. In "cut spears" or "cuts and tips" style means: (1) A tip end which is three-eighths inch or more in length; or (2) An upper portion of a shoot which possesses a substantial amount of compact head material. (d) Sample. The number of sample units to be used for inspection of the lot. Quality factors TABLE IV-Continued CLASSIFICATION OF DEFECTS Defects Color........ Green-white spears or tips: White or yellowish-white color All types: Cut Spear; Cuts and Tips; "Cuts"; Center Cuts styles: inches from the predominant length of the sample unit. Any unit of cut asparagus, more than 2 inches in length.. Character..... Spears and Tips styles: In grade A only-Reasonably well developed (worse than X 1 For interpretative guides, see USDA illustrations of "Stages of Development in Frozen Asparagus," filed with the Office of the Federal Register as part of the original document. 1 In any sample unit, except the first one of 50 spears or tips. 2 "Total"-the sum of "Severe", "Major", and "Minor" defects, as applicable. 3 In "Blends of Sizes", "Minor" and "Total" defects are the same. [34 F.R. 5152, Mar. 13, 1969, as amended at 35 F.R. 5662, Apr. 8, 1970] grit or silt present that affects the appearance or edibility of the product; in which no more than 5 percent, by weight, of loose material may be present; and that has an attractive appearance and eating quality within the limits specified for the various quality factors. (b) "U.S. Grade B" or ("U.S. Extra Standard") is the quality of frozen asparagus that is of similar varietal characteristics; that has a good flavor and odor; that has no more than a trace of grit or silt present that slightly affects the appearance or edibility of the product; in which no more than 10 percent, by weight, of loose material may be present; and that has a reasonably attractive appearance and eating quality within the limits specified for the various quality factors. (c) "Substandard" is the quality of TABLE IV frozen asparagus that fails to meet the requirements of U.S. Grade B. [34 F.R. 5152, Mar. 13, 1969, as amended at 35 F.R. 5663, Apr. 8, 1970] § 52.389 Factors of quality and grade compliance. (a) The grade of a lot of frozen asparagus is based on compliance with requirements for the following quality factors: (1) Color (Table IV); (2) Uniformity of lengths (Table IV); (3) Character (Table V); (4) Damage (Table V); and (5) Harmless extraneous vegetable material (Table VI). (b) Defects are classified as to minor, major, severe, or critical. Each "X" mark in Tables IV, V, and VI represents "one (1) defect." All types: Cut Spear; Cuts and Tips; "Cuts"; Center Cuts styles: inches from the predominant length of the sample unit. Any unit of cut asparagus, more than 2 inches in length.. 1 For interpretative guides, see USDA illustrations of "Stages of Development in Frozen Asparagus," filed with the Office of the Federal Register as part of the original document. 1 In any sample unit, except the first one of 50 spears or tips. "Total"-the sum of "Critical", "Severe", "Major", and "Minor" defects, as applicable. In any sample unit, except the first one of 100 cuts. "Total"-the sum of "Critical", "Severe", "Major", and "Minor" defects, as applicable. [34 F.R. 5152, Mar. 13, 1969, as amended at 35 F.R. 5663, Apr. 8, 1970] LOT COMPLIANCE § 52.390 Sample size. (a) General. The sample size to determine compliance with requirements for size, percent head material, and quality factors shall be the sampling plans specified in the "Regulations Governing 75 Inspection of Processed Fruits and Vegetables and Related Products" (§§ 52.152.87). (b) Acceptance numbers. The acceptance numbers for deviants specified in the sampling plans cited in paragraph (a) of this section do not apply to these standards. |