TABLE III-RECOMMENDED FILL WEIGHT VALUES FOR CANNED APRICOTS-Continued Container size (metal unless otherwise stated) Whole peeled-Fill weight values [39 FR 8904, Mar. 7, 1974; 39 FR 15996, May 7, 1974. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981] 7 CFR Ch. I (1-1-95 Edition) $52.2647 Recommended minimum fill weights. (a) General. The minimum fill weight recommendations for the various styles in Table III are not incorporated in the grades of the finished product since fill weight, as such, is not a factor of quality for the purposes of these grades. (b) Method for ascertaining fill weight. The fill weight of canned apricots is determined in accordance with the U.S. Department of Agriculture's U.S. Standards for Inspection by Variables and the U.S. Standards for Determination of Fill Weights. (c) Definitions of terms and symbols. "Subgroup means a group of sample units representing a portion of a sample. (1) X'min means the minimum lot average fill weight. (2) LWLX means the lower warning limit for subgroup averages. (3) LRLX means the lower reject limit for subgroup averages. (4) LWL means the lower warning limit for individual fill weight measurements. (5) LRL means the lower reject limit for individual fill weight measurements. (6) R' means a specified average range value. (7) Rmax means a specified maximum range for a subgroup. (d) Compliance with recommended fill weights. Compliance with the recommended fill weights for canned apricots shall be in accordance with the acceptance criteria specified in the U.S. Department of Agriculture's U.S. Standards for Inspection by Variables and U.S. Standards for Determination of Fill Weights. SAMPLE UNIT SIZE § 52.2648 Sample unit size. Compliance with requirements for the various quality factors is based on the following sample unit sizes: (a) Halves-50 halves. (b) Whole-25 whole apricots. In the case of the factor of color and the factor of defects, only with respect to minor defects, a whole apricot shall be considered halved along the suture and each half therefrom is a unit and the pale yellow areas, light greenish-yellow areas, and light green areas. (2) In evaluating the factor of color for canned spiced apricots consideration is given to any effect the added spices may contribute to the color. (b) Definitions (1) Well colored. Well colored means that the units have a bright typical color characteristic of well-matured apricots. The units may have pale yellow areas not exceeding one-fourth of the outer surface area and are free from brown color due to oxidation, improper processing, other causes. or (2) Reasonably well colored. Reasonably well colored means that the units have a color typical of reasonably well matured apricots. The units may have pale yellow areas not exceeding onehalf of the outer surface area or may have light greenish-yellow areas not exceeding one-fourth of the outer surface area and are free from brown color due to oxidation, improper processing, or other causes. (3) Fairly well colored. Fairly well colored means that the units have a typical color characteristic of fairly well matured apricots. The units may have pale yellow areas, may have light greenish-yellow areas not exceeding one-half of the outer surface area, or have light green areas not exceeding one-fourth of the outer surface areas. The units may have a slight brown color due to oxidation, improper processing, or other causes. (4) Poorly colored. Poorly colored means that the units have light greenish-yellow areas exceeding one-half of the outer surface area, or light green areas exceeding one-fourth of the outer surface area, and/or may have more than a slight brown color due to oxidation, improper processing, or other causes. (c) (A) classification. Halves, slices, and whole canned apricots that possess a good color may be given a score of 18 to 20 points. "Good color" means that the apricots are well colored; the sample unit as a mass is practically uniform in color, and the number of units that may be reasonably well colored does not exceed the number specified for the style in § 52.2655. (d) (B) classification. Halves, slices, and whole canned apricots that possess a reasonably good color may be given a score of 16 or 17 points. Canned apricots of these styles that score 16 points shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). Canned apricots of mixed pieces or irregular sizes and shapes that have at least a reasonably good color may be given a score of 16 to 20 points. "Reasonably good color" means that the apricots are at least reasonably well colored; the sample unit as a mass is reasonably uniform in color; and the number of units that may be fairly well colored does not exceed the number specified for the style in § 52.2655. (e) (C) classification. Canned apricots of any style that possess a fairly good color may be given a score of 14 or 15 points. Canned apricots that fall into this classification shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a limiting rule). "Fairly good color" means that the apricots are fairly well colored; the sample unit as a mass is fairly uniform in color, and the number of poorly colored units does not exceed the number specified for the style in § 52.2655. (f) (SStd) classification. Canned apricots that fail to meet the color requirements for Grade C 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). § 52.2652 Uniformity of size and symmetry. (a) General. The factor of uniformity of size and symmetry for the styles of slices and mixed pieces of irregular sizes and shapes is not based on any detailed requirement and is not scored; the other three factors (color, defects, and character as applicable) are scored and for the style of slices the total is multiplied by 100 and divided by 80, dropping any fractions to determine the total score. Uniformity of size and symmetry for the styles of halves and whole pertains to the percent by which the weight of the largest full-sized unit exceeds the weight of the smallest fullsized unit. In the style of halves this factor pertains to the number of off-suture cuts and detached or partially de |