United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Program

Specialty Crops

Inspection

Division

United States Standards 

for Grades of

Frozen Turnip Greens

with Turnips

Effective date DRAFT

DRAFT
Discussion draft for the revision of the U.S. Standards for Grades of Frozen 

Turnip Greens with Turnips November 2012

Information about this draft may be obtained from:

Brian E. Griffin

Standardization Branch

Specialty Crops Inspection Division

STOP 0247

1400 Independence Ave. SW

Washington, DC 20250-0247

Telephone: 202 720-5021

Fax: 202 690-1527

Email: brian.griffin@ams.usda.gov

THIS DRAFT IS FOR DISCUSSION PURPOSES ONLY AND HAS NOT BEEN 

APPROVED FOR USE BY THE U.S. DEPARTMENT OF AGRICULTURE

DRAFT
This is the second issue of the United States Standards for Grades of Frozen Turnip 

Greens with Turnips published in the FEDERAL REGISTER _____________ to 

become effective _____________ . This issue supersedes the first issue which was 

published in the FEDERAL REGISTER of July 19, 1958 and became effective August 

19, 1958.

Voluntary U.S. grade standards are issued under the authority of the Agricultural 

Marketing Act of 1946, which provides for the development of official U.S. grades to 

designate different levels of quality. These grade standards are available for use by 

producers, suppliers, buyers, and consumers. As in the case of other standards for 

grades of processed fruits and vegetables, these standards are designed to facilitate 

orderly marketing by providing a convenient basis for buying and selling, for establishing 

quality control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by 

the Federal inspection service, the only activity authorized to approve the designation of 

U.S. grades as referenced in the standards, as provided under the Agricultural 

Marketing Act of 1946. This service, available as on-line (in-plant) or lot inspection and 

grading of all processed fruit and vegetable products, is offered to interested parties, 

upon application, on a fee-for-service basis. The verification of some specific 

recommendations, requirements, or tolerances contained in the standards can be 

accomplished only by the use of on-line inspection procedures. In all instances, a grade 

can be assigned based on final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of 

several processed fruits and vegetables are available upon request for a nominal 

fee. These manuals or instructions contain detailed interpretations of the grade 

standards and provide step-by-step procedures for grading the product.

Grade standards are issued by the Department after careful consideration of all data 

and views submitted, and the Department welcomes suggestions which might aid in 

improving the standards in future revisions. Comments may be submitted to, and 

copies of standards and grading manuals obtained from:

Director, Specialty Crops Inspection Division

Fruit and Vegetable Program, AMS

U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0240

DRAFT

Washington, D.C. 20250
United States Standards for Grades of Frozen Turnip Greens with Turnips

Section Page No.

§52.3731 Product description. ................................................................................. 2 

§52.3732 Styles of frozen turnip greens with turnips. .............................................. 2 

§52.3733 Color of turnips in frozen turnip greens with turnips................................. 2 

§52.3734 Recommended proportion of ingredients................................................. 2 

§52.3735 Grades of frozen turnip greens with turnips. ............................................ 3 

§52.3736 Ascertaining the grade............................................................................. 3 

§52.3737 Ascertaining the ratings for the factors which are scored......................... 4 

§52.3738 Color.. ...................................................................................................... 4 

§52.3739 Defects. .................................................................................................... 5 

§52.3740 Character................................................................................................. 6 

§52.3741 Explanation and methods of analysis. ..................................................... 7 

§52.3742 Ascertaining the grade of a lot. ................................................................ 8 

§52.3743 Score sheet for frozen turnip greens with turnips..................................... 8 

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as 

amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse failure to 

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with 

applicable State laws and regulations.

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2 

§52.3731 Product description.

Frozen turnip greens with turnips is the product prepared from the clean, sound, 

succulent leaves and the clean, sound, succulent roots of the turnip plant (Brassica 

rapa) by washing, sorting, trimming, blanching, and proper draining, and is then frozen 

in accordance with good commercial practice and maintained at temperatures 

necessary for the preservation of the product.

§52.3732 Styles of frozen turnip greens with turnips.

(a) General. The style of frozen turnip greens with turnips applies to the form 

of the leaf material used and to the turnip root ingredient of the product. 

The turnip root ingredient is prepared in one of the following forms: 

Whole; sliced; diced; and cut.

(b) Style I Whole Leaf is the style of frozen turnip greens with turnips that 

consists of the leaf with adjacent portions of the stem, together with a 

single form of the turnip root ingredient.

(c) Style II Sliced is the style of frozen turnip greens with turnips that consists 

of leaves with adjacent portions of the stem which have been sliced into 

reasonably uniform strips, together with a single form of the turnip root 

ingredient.

(d) Style III Cut or Chopped is the style of frozen turnip greens with turnips 

that consists of leaves with adjacent portions of the stem which have been 

cut or chopped into small pieces, together with a single form of the turnip 

root ingredient.

§52.3733 Color of turnips in frozen turnip greens with turnips.

(a) White.

(b) Yellow.

§52.3734 Recommended proportion of ingredients.

It is recommended that frozen turnip greens with turnips consist of 50 percent or more, 

by weight, of turnip greens and not less than 20 percent nor more than 50 percent, by 

weight, of turnips.

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3 

§52.3735 Grades of frozen turnip greens with turnips.

(a) U.S. Grade A is the quality of frozen turnip greens with turnips in which 

the turnip root ingredient is fairly uniform in size and each ingredient 

possesses similar varietal characteristics; possesses a good flavor and 

odor; possesses a good color; is practically free from defects; possesses a 

good character; and scores not less than 85 points when scored in 

accordance with the scoring system outlined in this subpart.

(b) U.S. Grade B is the quality of frozen turnip greens with turnips in which 

each ingredient possesses similar varietal characteristics; possesses a 

reasonably good flavor and odor; possesses a reasonably good color; is 

reasonably free from defects; possesses a reasonably good character; 

and scores not less than 70 points when scored in accordance with the 

scoring system outlined in this subpart.

(c) Substandard is the quality of frozen turnip greens with turnips that fail to 

meet the requirements of U.S. Grade B.

§52.3736 Ascertaining the grade.

(a) General. In addition to considering other requirements outlined in the 

standards, the following quality factors are evaluated in ascertaining the 

grade of the product:

(1) Factors not rated by score points.

(i) Uniformity of size.

(ii) Varietal characteristics.

(iii) Flavor and odor. 

(iv) Proportion of ingredients.

(2) Factors rated by score points. The relative importance of each 

factor which is rated is expressed numerically on the scale of 100. 

The maximum number of points that may be given for each such 

factor is:

Factors Points

Color..............................................

Defects ..........................................

Character.......................................

Total Score ....................................

20

40

 40

100

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4 

(b) Evaluation of quality. The rating for the factors of color, defects, and 

character (with respect to each ingredient) and the evaluation of uniformity 

of size and similar varietal characteristics are determined immediately after 

thawing so that the product is sufficiently free from ice crystals to permit 

proper handling as individual units. A representative sample is cooked to 

ascertain the tenderness of the frozen leaf and root ingredient before final 

evaluation of the score for character. The flavor is also ascertained on the 

cooked product.

(c) Definition of requirements not rated by score points.

(1) Good flavor and odor means that the product, after cooking, has a 

good, normal flavor and odor and is free from objectionable flavors 

and objectionable odors of any kind.

(2) Reasonably 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.

(3) Fairly uniform in size means that the turnip ingredient units may 

vary in size but not to an extent that seriously detracts from the 

appearance of the product.

§52.3737 Ascertaining the ratings 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).

§52.3738 Color.

(a) General. The factor of color refers to the general brightness of the 

combined ingredients before and after cooking.

DRAFT
5 

(b) "A" classification. Frozen turnip greens with turnips that possess a good 

color may be given a score of 17 to 20 points. Good color means that the 

leafy ingredient possesses a bright, practically uniform typical green color 

of young tender turnip greens and that the turnip ingredients have been 

properly prepared and properly processed.

(c) "B" classification. Frozen turnip greens with turnips that possess a 

reasonably good color may be given a score of 14 to 16 points. Frozen 

turnip greens with turnips 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 good color means that the color of 

the leafy ingredient is reasonably bright and typical of reasonably young 

and reasonably tender turnip greens and that the turnip ingredient 

possesses a characteristic color for the variety, which color is typical of 

reasonably young and reasonably tender turnips which have been properly 

prepared and properly processed.

(d) "SStd" classification. Frozen turnip greens with turnips that fail 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).

§52.3739 Defects.

(a) General. The factor of defects refers to the degree of freedom from sand, 

grit, or silt, harmless extraneous material, and from damaged leaf and 

turnip ingredient.

(1) Sand, grit, or silt means any particle of earthy material.

(2) Harmless extraneous material means any extraneous vegetable 

substance, such as weeds or grass, that is harmless.

(3) Damage means damaged by yellow, brown, or other discoloration 

affecting any leaf or portion of leaf, stem or portion of stem, and 

damage by discoloration, insect injury, pathological injury, or other 

means affecting any leaf or unit of turnip ingredient. Minute,

insignificant blemishes shall not be considered as damage.

(b) "A" classification. Frozen turnip greens with turnips that are practically 

free from defects may be given a score of 34 to 40 points. Practically 

free from defects means that no grit, sand, or silt may be present that 

affects the appearance or edibility of the product, and that there may be 

present for each 10 ounces, net weight, of turnip greens with turnips not 

more than:

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6 

(1) In whole leaf style, an aggregate of 6 inches in length of grass and 

weeds: Provided, that the total amount does not materially affect 

the appearance or edibility of the product.

(2) In other styles no grass or weeds or pieces of grass or weeds that 

materially affect the appearance or edibility of the product.

(3) An aggregate area of damage affecting 3 square inches (3" x 1") of 

leaves and stems or portions of leaves and stems, and 5 percent, 

by count, of units of turnip ingredient affected by damage: 

Provided, that damaged units do not materially affect the 

appearance or edibility of the product.

(c) "B" classification. Frozen turnip greens with turnips that are reasonably 

free from defects may be given a score of 28 to 33 points. Frozen turnip 

greens with turnips 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).

(1) In whole leaf style, an aggregate of 9 inches in length of grass and 

weeds: Provided, that the total amount does not seriously affect 

the appearance or edibility of the product.

(2) In other styles no grass or weeds or pieces of grass or weeds that 

seriously affect the appearance or edibility of the product.

(3) An aggregate area of damage affecting 6 square inches (6" x 1") of 

leaves and stems or portions of leaves and stems, and 10 percent, 

by count, of units of turnip ingredient affected by damage: 

Provided, that damaged units do not seriously affect the 

appearance or edibility of the product.

(d) "SStd" classification. Frozen turnip greens with turnips that fail to meet 

the requirements of paragraph (c) of this section may be given a score of 0 

to 27 points an shall not be graded above Substandard, regardless of the 

total score for the product (this is a limiting rule).

§52.3740 Character.

(a) General. The factor of character refers to the tenderness and texture of 

the product and the degree of freedom from fibrous or pithy turnip material.

DRAFT
7 

(b) "A" classification. Frozen turnip greens with turnips that possess a good 

character may be given a score of 34 to 40 points. Good character

means that the leafy ingredient is tender and practically free from coarse 

or tough leaves and stems and that the turnip ingredient possesses a 

tender texture and is practically free from fibrous or pithy units.

(c) "B" classification. Frozen turnip greens with turnips that possess a 

reasonably good character may be given a score of 28 to 33 points. 

Frozen turnip greens with turnips 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 good character means that 

the leafy ingredient is reasonably tender and reasonably free from coarse 

or tough leaves and stems and that the turnip ingredient possesses a 

reasonably tender texture and is reasonably free from fibrous or pithy 

units.

(d) "SStd" classification. Frozen turnip greens with turnips that fail 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).

§52.3741 Explanation and methods of analysis.

(a) The proportion of each of the ingredients is determined on the thawed 

product by following procedure:

(1) Separate the leafy ingredient from the turnip ingredient from all of 

the containers in the sample.

(2) Composite the leafy ingredient and weigh.

(3) Composite the turnip ingredient and weigh.

(4) Add the weights of each of the ingredients to obtain the total weight 

of the combined ingredients in all of the containers in the sample.

(5) Calculate the percent of each of the ingredients by dividing the total 

weight of the combine ingredients into the composite weight of each 

ingredient and multiply by 100.

(b) Compliance with the requirements for proportions of ingredients will be 

determined by averaging the percent, by weight, of each ingredient in all of 

the containers in the sample: Provided, that any deviation from the 

recommended proportion of ingredients in any container is within the limits 

of good commercial practice.

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8 

§52.3742 Ascertaining the grade of a lot.

The grade of a lot of frozen turnip greens with turnips covered by these standards is 

determined by the procedures set forth in the Regulations Governing Inspection and 

Certification of Processed Products Thereof, and Certain Other Processed Food 

Products (7 CFR 52.1 through 52.83; 22 F.R. 3535).

§52.3743 Score sheet for frozen turnip greens with turnips.

Size and kind of container........................................................................................

Container mark or identification ................................................................................ 

Label ......................................................................................................................... 

Net Weight (ounces) ................................................................................................. 

Style turnip greens (I, II, or III) .................................................................................. 

Form of turnip roots (whole, sliced, diced, or cut) .................................................... 

Color of Turnips (a) white or (b) yellow .................................................................... 

Proportion of ingredients: 

Turnip greens %........................................................................................... 

Turnip roots % ............................................................................................. 

Uniformity of turnip ingredient, meets fairly uniform Yes or No

Factors Score Points

Color ...................................................... 

Defects .................................................. 

Character ............................................... 

Total Score ............................................

30

40

40

100

“A” 

“B” 

“SStd” 

“A” 

“B” 

“SStd” 

“A” 

“B” 

“SStd” 

17-20

14-16

0-13

34-40

28-33 

0-27

34-40

28-33 

0-27

1/ 

1/ 

1/ 

1/ 

1/ 

1/ 

Flavor and Odor (Good (A), Reasonably Good (B), or Off (SStd)............................

Similar Varietal Characteristics (Yes or No) ............................................................. 

Grade .......................................................................................................................

1/ Indicates limiting rule.

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