excessively frayed edges and surfaces; excessively or poorly trimmed units; or damaged by other similar means to an extent that the appearance or eating quality of the unit is seriously affected.

(2) "Unpeeled areas" are considered defects when on whole, halved, or quartered units the unpeeled area is greater than the area of a circle three-eights inch in diameter; and on smaller units the unpeeled area is greater than the area of a circle one-eighth inch in diameter.

(3) "Blemished" means any unit blemished to the extent that the appearance or eating quality is materially affected.

(4) "Seriously blemished" means any unit blemished to the extent that the appearance or eating quality is seriously affected.

(c) (A) classification. Frozen carrots that are practically free from defects may be given a score of 27 to 30 points. "Practically free from defects" means that:

(1) The limits for allowable defects or defective units in the applicable styles do not exceed the maximum limits for (A) classification in Table II of this subpart; and

(2) Notwithstanding the applicable allowances in Table II the defects or defective units (whether or not specifically defined), individually and collectively, do not materially affect the appearance or edibility of the product.

(d) (B) classification. If the frozen carrots are reasonably free from defects, a score of 24 to 26 points may be given. Frozen carrots that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that:

(1) The limits for allowable defects or defective units in the applicable styles do not exceed the maximum limits for (B) classification in Table II of this subpart; and

(2) Notwithstanding the applicable allowances in Table II the defects or defective units (whether or not specifically defined), individually and collectively, do not seriously affect the appearance or edibility of the product.

(e) (SStd) classification. Frozen carrots that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 23 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

$52.709 Texture.

(a) General. The factor of texture refers after cooking to the tenderness and freedom from mushiness of the carrots and the degree of freedom from coarse or fibrous units.

(b) (A) classification. Frozen carrots that possess a tender texture may be given a score of 27 to 30 points. "Tender texture" means that the carrots are tender, not fibrous nor mushy, and possess a practically uniform texture.

(c) (B) classification. If the frozen carrots possess a reasonably tender texture, a score of 24 to 26 points may be given. Frozen carrots that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably tender texture" means that the carrots are reasonably tender, may be variable in texture but not generally tough, hard, nor mushy, and there may be present a few units which possess a coarse, fibrous, or mushy texture.

(d) (SStd) classification. Frozen carrots that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 23 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

§ 52.710 Ascertaining the grade of a lot.

The grade of a lot of frozen carrots covered by these standards is determined by procedures set forth in the Regulations Governing Inspection and Certification of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products (§§ 52.1 through 52.87).

SCORE SHEET

$52.711 Score sheet for frozen carrots.

Size and kind of container

$52.721 Product description.

Frozen cauliflower is prepared from the fresh flower heads of the cauliflower plant (Brassica oleracea botrytis) by trimming, washing, and blanching and is frozen and maintained at temperatures necessary for preservation of the product.

$52.722 Grades of frozen cauliflower.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen cauliflower that possesses similar varietal characteristics; that possesses a good flavor and odor; that possesses a good color; that is practically free from defects; that possesses a good character; and that scores not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U.S. Grade B" or "U.S. Extra Standard" is the quality of frozen cauliflower that possesses similar varietal

(c) The scores for the factors of color, absence of defects, and character are determined immediately after thawing so that the product is sufficiently free from ice crystals to permit proper handling as individual units, except that buds or buttons which are slightly dark in typical color are cooked before evaluating the factor of color. The product is cooked to determine the flavor and odor.

(d) "Good flavor and odor" means that the product after cooking has a good, characteristic, normal flavor and odor and is free from objectionable flavors and objectionable odors of any kind.

(e) "Fairly good flavor and odor" means that the product after cooking may be lacking in good flavor and odor but is free from objectionable flavors and objectionable odors of any kind.

$52.724 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value may be ascertained for each factor and expressed numerically. The numerical range within each factor which is scored is inclusive (for example, "17 to 20 points" means 17, 18, 19, or 20 points).

$52.725 Color.

(a) (A) classification. Frozen cauliflower that possesses a good color may be given a score of 34 to 40 points. "Good color" means that the buds or buttons possess a characteristic white to light cream color over the tops, which color may be slightly variable, and that the product may possess a characteristic green color or bluish tint on the branches and greenish yellow to light green modified leaves or bracts: Provided, That the buds or buttons may possess a color slightly darker than light cream which disappears upon cooking.

(b) (B) classification. If the frozen cauliflower possesses a reasonably good color, a score of 28 to 33 points may be given. Frozen cauliflower that falls into this classification shall not be graded above U.S. Grade B or U.S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means that the buds or buttons may possess a variable characteristic color ranging from white or light cream to dull white or dark cream over the tops, and that the product may possess a characteristic green color or bluish tint on the branches and greenish yellow to light green modified leaves or bracts: Provided, That the buds or buttons may possess a color darker than dark cream, but not seriously darkened, which color disappears upon cooking to the extent that the appearance of the product is no more than slightly affected.

(c) (SStd) classification. Frozen cauliflower that is off color for any reason or that fails to meet the 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).

§ 52.726 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from poorly trimmed clusters and small clusters, from damaged and seriously damaged clusters and small clusters, from pieces and detached fragments, and from any other defects which detract from the appearance or edibility of the product.

(1) "Portion of a head" means an individual portion or section of a head made up of buds or buttons and the adjoining stems or portions of stems and attached modified leaves or bracts.

(2) "Cluster" means a portion of a head which weighs more than 4 ounce and which is not less than 4 inch in the greatest dimension measured across the top of the cluster.

(3) "Small cluster" means a portion of a head which weighs not more than 14 ounce and which is not less than 4 inch in the greatest dimension measured across the top of the cluster.

(4) "Piece" means a small portion of a head which is less than 3⁄4 inch in the greatest dimension measured across the top of the cluster. "Pieces" are considered as defects whether or not defective.

(5) "Detached fragments" are detached leaves, detached modified leaves or bracts, or detached portions of stems. Detached fragments are considered as defects whether or not defective.

(6) "Poorly trimmed cluster" or "poorly trimmed small cluster" means that the appearance of the cluster is seriously affected by ragged cutting or gouging, or both, or is seriously affected by attached modified leaves or bracts.

(7) "Damaged cluster" or "damaged small cluster" means that the cluster is damaged by dark discoloration, pathological injury, insect injury, or any other injury or defect which singly or in combination affect materially the appearance or edibility of the cluster.

(8) "Seriously damaged cluster" or "seriously damaged small cluster" means that the cluster is damaged to the extent that the appearance or edibility of the cluster is seriously affected.

(b) (A) classification. Frozen cauliflower that is practically free from de

fects may be given a score of 34 to 40 points. "Practically free from defects" means that the product is practically free from pieces and detached fragments and from any defects not specifically mentioned that affect materially the appearance or edibility of the product, and, in addition, means that:

(1) No seriously damaged clusters are present; and

(2) Not more than a total of 15 percent, by weight, of the cauliflower may be poorly trimmed clusters, poorly trimmed small clusters, damaged clusters, damaged small clusters, and seriously damaged small clusters: Provided, Not more than 10 percent, by weight, of the cauliflower are damaged clusters,1 damaged small clusters, and seriously damaged small clusters: Further provided, Not more than 5 percent, by weight, of the cauliflower are seriously damaged small clusters.

(c) (B) classification. If the frozen cauliflower is reasonably free from defects, a score of 28 to 33 points may be given. Frozen cauliflower that falls into this classification shall not be graded above U.S. Grade B or U.S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that the product is reasonably free from pieces and detached fragments and from any defects not specifically mentioned that affect seriously the appearance or edibility of the product, and in addition, means that:

(1) Not more than a total of 30 percent, by weight, of the cauliflower may be poorly trimmed clusters, poorly trimmed small clusters, damaged clusters, damaged small clusters, seriously damaged clusters, and seriously damaged small clusters: Provided, Not more than 15 percent, by weight, of the cauliflower are damaged clusters, damaged small clusters, seriously damaged clusters, seriously damaged small clusters: Further provided, Not more than 10 percent, by weight, of the cauliflower are seriously damaged clusters and seriously damaged small clusters.

1One cluster in a single container is permitted to be damaged if such cluster exceeds 10 percent, by weight, provided that in all containers comprising the sample, such damaged cluster does not exceed an average of 10 percent by weight.

(d) (SStd) classification. Frozen cauliflower that fails to meet the requirements of paragraph (c) 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).

$52.727 Character.

(a) General. The factor of character refers to the development, texture, and degree of freedom from ricey and fuzzy units.

(1) "Ricey units" are sections of the head on which the ultimate branches have become elongated, causing the flower clusters to separate and present a loose or open and sometimes granular appearance.

(2) "Fuzzy units" are sections of the head that have elongated individual flowers or pedicels that result in a very fuzzy appearance.

(b) (A) classification. Frozen cauliflower that possesses a good character may be given a score of 17 to 20 points. "Good character" means that not less than 80 percent, by weight, of the cauliflower are firm and compact clusters of buds or buttons; and that the remainder of the clusters may be reasonably firm and reasonably compact or may be slightly soft, slightly ricey, or slightly fuzzy.

(c) (B) classification. If the frozen cauliflower possesses a reasonably good character, a score of 14 to 16 points may be given. Frozen cauliflower that falls into this classification shall not be graded above U.S. Grade B or U.S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably good character" means that not less than 60 percent, by weight, of the cauliflower are at least reasonably firm and reasonably compact clusters of buds or buttons; and that the remainder of the clusters may be soft, ricey, or fuzzy but not more than 10 percent, by weight, of the cauliflower may be mushy.

(d) (SStd) classification. Frozen cauliflower that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

fur dioxide of sufficient strength to preserve the product.

§ 52.742 Styles of sulfured cherries.

(a) "Unstemmed and unpitted" is the style of sulfured cherries consisting of whole cherries (irrespective of size) with pits, and not less than 80 percent, by weight, of all the cherries have the stems attached.

(b) "Stemmed and unpitted" is the style of sulfured cherries consisting of whole cherries (irrespective of size) with pits and not more than 1⁄2 of 1 percent, by weight, of all the cherries are cherries with stems attached.

(c) "Stemmed and pitted" is the style of sulfured cherries consisting of whole cherries of which not more than 1⁄2 of 1 percent, by weight, of all the cherries are cherries with stems attached and: (1) For each 40 ounces of all the cherries there may be present not more than 2 cherries with pits when all cherries are of small size or extra small size; (2) for each 40 ounces of all the cherries there may be present not more than 1 cherry with a pit when all cherries are of medium size, large size, or different sizes; and (3) for each 60 ounces of all the cherries there may be present not more than 1 cherry with a pit when all cherries are of extra large size.

(d) "Unstemmed and pitted" or "cocktail" is the style of sulfured cherries consisting of whole cherries of which not more than 7 percent, by weight, of all the cherries are cherries without the stems firmly attached and: (1) For each 40 ounces of all the cherries there may be present not more than 2 cherries with pits when all cherries are of small size or extra small size; (2) for each 40 ounces of all the cherries there may be present not more than 1 cherry with a pit when all cherries are of medium size, large size, or different sizes; and (3) for each 60 ounces of all the cherries there may be present not more than 1 cherry with a pit when all cherries are of extra large size.

(e) "Unclassified" consists of sulfured cherries which do not conform to any of the foregoing styles.

(f) "Pit" means an entire pit or portion thereof attached to a sulfured cherry or within the pit cavity.