United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Peeled Potatoes

Effective date August 11, 1986
This is the second issue of the United States Standards for Grades of Peeled Potatoes

published in the FEDERAL REGISTER of June 11, 1986, (51 FR 21133) to become

effective August 11, 1986. This issue supersedes the first issue, which has been in effect

since June 8, 1954.

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:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456
United States Standards for Grades of Peeled Potatoes

Section Page No.

§52.2421 Product description. ........................................ 2

§52.2422 Styles of peeled potatoes. .................................... 2

§52.2423 Grades of peeled potatoes. ................................... 2

§52.2424 Size of peeled whole and peeled whole and cut potatoes. ........... 3

§52.2425 Size of potato slices in sliced potatoes. ......................... 3

§52.2426 Ascertaining the grade. ...................................... 3

§52.2427 Ascertaining the rating of the factors which are scored. ............. 4

§52.2428 Color. ................................................... 4

§52.2429 Uniformity of size. .......................................... 4

§52.2430 Defects. .................................................. 6

§52.2431 Texture. .................................................. 8

§52.2432 Ascertaining the grade of a lot. ................................ 8

§52.2433 Score sheet for peeled potatoes. .............................. 9

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.
2

§52.2421 Product description.

Peeled potatoes are clean, sound, fresh tubers of the potato plant prepared by washing,

peeling, trimming, sorting, and by proper treatment, to prevent discoloration, by any means

permissible under the provisions of the Federal Food, Drug, and Cosmetic Act. The

product is properly packed in suitable containers and securely closed to maintain the

product in a sanitary condition.

§52.2422 Styles of peeled potatoes.

(a) Whole means peeled potatoes consisting of whole potatoes that retain the

approximate original conformation of the whole potato.

(b) Whole and cut means peeled potatoes consisting of less than 50 percent,

by weight, of whole potatoes, and the remainder cut into pieces.

(c) Cut and whole means peeled potatoes consisting of less than 50 percent,

by weight, of whole potatoes, and the remainder cut into pieces.

(d) Sliced means peeled potatoes consisting of potato slices of practically

uniform thickness with parallel surfaces.

(e) Diced means peeled potatoes consisting of cubed potatoes.

(f) French style or shoestring means peeled potatoes consisting of strips of

potatoes.

(g) Cut means peeled potatoes cut into pieces which do not conform to any of

the foregoing styles.

§52.2423 Grades of peeled potatoes.

(a) U.S. Grade A is the quality of peeled potatoes that possess similar varietal

characteristics; that possess a normal flavor and odor; that possess a good

color; that are practically free from defects; that possess a good texture; that

are practically uniform in size; and that for those factors which are scored in

accordance with the scoring system outlined in this subpart the total score

is not less than 85 points: Provided, that the peeled potatoes may be

reasonably uniform in size, if the total score is not less than 85 points.
3

(b) U.S. Grade B is the quality of peeled potatoes that may or may not possess

similar varietal characteristics; that possess a normal flavor and odor; that

possess a reasonably good color; that are reasonably free from defects; that

possess a reasonably good texture; that are reasonably uniform in size; and

that score not less than 70 points when scored in accordance with the

scoring system outlined in this subpart.

(c) Substandard is the quality of peeled potatoes that fail to meet the

requirements of U.S. Grade B.

§52.2424 Size of peeled whole and peeled whole and cut potatoes.

(a) The size of a round or intermediate shaped whole potato is determine by

measuring the largest diameter at right angles to its longitudinal axis.

(b) The size of long varieties and whole and cut potatoes is determined by

weighing.

§52.2425 Size of potato slices in sliced potatoes.

The size of any slice in sliced potatoes is determined by measuring the smallest diameter

of the largest surface of the slice.

§52.2426 Ascertaining the grade.

(a) The grade of peeled potatoes may be ascertained by considering the

requirements with respect to varietal characteristics, flavor, and odor which

are not scored; and the factors of color, uniformity of size, defects, an texture

which are scored.

(b) The relative importance of each factor which is scored is expressed

numerically on the scale of 100. The maximum number of points that may

be given such factor is:

Factors Points

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

Uniformity of size ................................

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

Texture ........................................

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

20

20

40

 20

100
4

(c) The factors of flavor and odor, color, and texture are ascertained both before

and after the product is cooked.

(d) Normal flavor and odor means that the product is free form objectionable

flavors and objectionable odors of any kind.

§52.2427 Ascertaining the rating of 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 is inclusive (for example, 17 to 20 points means 17, 18, 19, or 20

points).

§52.2428 Color.

(a) "A" classification. Peeled potatoes that possess a good color may be

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

potatoes are free from oxidation and possess a practically uniform, typical

color of peeled potatoes of similar varietal characteristics, and when cooked

until tender the potatoes show no appreciable discoloration as a result of

cooking.

(b) "B" classification. If the peeled potatoes possess a reasonably good color,

a score of 14 to 16 points may be given. Peeled potatoes 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 peeled potatoes possess a reasonably uniform color; the color of the

units, individually or collectively, may be variable, dull, slightly oxidized, or

otherwise discolored but not to the extent that the appearance is materially

affected. When cooked until tender, the potatoes show no material

discoloration as a result of cooking.

(c) "SStd" classification. Peeled potatoes that fail to meet the requirements

of paragraph (b) 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).

§52.2429 Uniformity of size.

(a) "A" classification. Peeled potatoes that are practically uniform in size may

be given a score of 17 to 20 points. Practically uniform in size has the

following meanings with respect to the various styles of peeled potatoes:
5

(1) Whole. The potatoes are not less than 1-1/2 inches in diameter and

at least 40 percent of long varieties are 4-3/4 ounces in weight or

larger and 60 percent of round or intermediate varieties are 2-1/8

inches or more in diameter.

(2) Whole and cut potatoes. The whole potatoes are not less than

1-1/2 inches in diameter, and the largest unit is not more than five

times the weight of the smallest unit.

(3) Cut and whole potatoes. The whole potatoes are not less than

1-1/2 inches in diameter and the largest unit is not more than five

times the weight of the smallest unit.

(4) Sliced potatoes. In 90 percent of the slices of the most uniform

diameter, the diameter of the largest slice is not more than twice the

diameter of the smallest slice and the smallest slice is not less than

1-1/2 inches in diameter.

(5) Diced potatoes. The units are practically uniform in size, and the

aggregate weight of the units which are smaller than one-half of the

predominant size of the cubes and of all large and irregular units

does not exceed 20 percent of the weight of all the units.

(6) French style or shoestring. The strips of potatoes are practically

uniform in size, and the aggregate weight of all the strips less than 1

inch in length and strips of substantially smaller cross section than

the predominant size of strips does not exceed 15 percent of the

weight of all the strips.

(7) Cut. The largest unit is not more than five times the weight of the

smallest unit and not more than 25 percent, by weight, of individual

units weigh less than 1/2 ounce each.

(b) "B" classification. If the peeled potatoes are reasonably uniform in size,

a score of 14 to 16 points may be given. Reasonably uniform in size has

the following meanings with respect to the various styles of peeled potatoes:

(1) Whole. The potatoes may vary considerable in size and are not less

than 1-1/2 inches in diameter.

(2) Whole and cut potatoes. The units may vary considerable in size

and the largest unit is not more than six times the weight of the

smallest unit.
6

(3) Cut and whole potatoes. The units may vary considerably in size

and the largest unit is not more than six times the weight of the

smallest unit.

(4) Sliced potatoes. In 90 percent of the slices of the most uniform

diameter, the diameter of the largest slice is not more than three

times the diameter of the smallest slice and the smallest slice is not

less than 1-1/2 inches in diameter.

(5) Diced potatoes. The units are reasonably uniform in size, and the

aggregate weight of the units which are smaller than one-half of the

predominant size of the cubes and of all large and irregular units

does not exceed 30 percent of the weight of all the units.

(6) French style or shoestring. The strips of potatoes are reasonably

uniform in size, and the aggregate weight of all the strips less than 1

inch in length and strips of substantially smaller cross section than

the predominant size of strips does not exceed 25 percent of the

weight of all the strips.

(7) Cut. The units may vary considerably is size and not more than 50

percent, by weight, of the individual units weigh less than 1/2 ounce

each.

(c) "SStd" classification. Peeled potatoes that fail to meet the requirements

of paragraph (b) 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).

§52.2430 Defects.

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

blemished units, and mechanical damage.

(1) Blemished means units affected by brown or black internal or

external discoloration, discolored or unpeeled eyes, sunburn, or units

blemished by other means to such an extent that the appearance or

eating quality of the unit is materially affected.

(2) Seriously blemished means any unit blemished to such an extent

that the appearance or eating quality of the unit is seriously affected.
7

(3) Mechanical damage means crushed units or units affected by frayed

surfaces and frayed edges and knife marks or trimming or units

mechanically damaged by other means to such an extent that the

appearance or eating quality of the unit is seriously affected.

(b) "A" classification. Peeled potatoes that are practically free from defects

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

means that there may be present not more than:

(1) 10 percent, by weight, of the units affected by mechanical damage;

(2) 2 percent, by weight, of blemished units: Provided, that not more

than 1 percent, by weight, of all the units may consist of seriously

blemished units; and that

(3) Peel, blemished units, seriously blemished units, and units affected

by mechanical damage, individually or collectively, do not materially

affect the appearance or eating quality of the product.

(c) "B" classification. If the peeled potatoes are reasonably free from defects,

a score of 28 to 33 points may be given. Peeled potatoes 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 there may be present not more than:

(1) 20 percent, by weight, of the units affected by mechanical damage;

(2) 4 percent, by weight, of blemished units: Provided, that not more

than 2 percent, by weight, of all the units may consist of seriously

blemished units; and that

(3) Peel, blemished units, seriously blemished units, and units affected

by mechanical damage, individually or collectively, do not seriously

affect the appearance or eating quality of the product.

(d) "SStd" classification. Peeled potatoes 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).
8

§52.2431 Texture.

(a) "A" classification. Peeled potatoes that possess a good texture may be

given a score of 17 to 20 points. Good texture means that the units are

fairly firm and typical of properly prepared fresh potatoes. The peeled

potatoes are practically free from tough outer surfaces.

(b) "B" classification. If the peeled potatoes possess a reasonably good

texture, a score of 14 to 16 points may be given. Peeled potatoes 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

texture means that the units may be not more than slightly flabby, and are

reasonably free from tough outer surfaces.

(c) "SStd" classification. Peeled potatoes that fail to meet the requirements

of paragraph (b) 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).

§52.2432 Ascertaining the grade of a lot.

The grade of a lot of peeled potatoes 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 (7 CFR 52.1 to 52.83).
9

§52.2433 Score sheet for peeled potatoes.

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

Container marks or identification ........................................

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

Net weight ..........................................................

Style ..............................................................

Size of whole or whole and cut potatoes (diameter or weight) ..................

Size of sliced potatoes (diameter) .......................................

Factors Score Points

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

Uniformity of size .................

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

Texture .........................

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

20 "B" 14-16 _1/

20 "B" 14-16

40 "B" 28-33 _1/

20 "B" 14-16 _1/

 100

"A" 17-20

"SStd" 0-13 _1/

"A" 17-20

"SStd" 0-13 _1/

"A" 34-40

"SStd" 0-27 _1/

"A" 17-20

"SStd" 0-13 _1/

Normal flavor and odor ................................................

U.S. Grade .........................................................

_1/ Indicates limiting rule.

Done at Washington, DC on: June 5, 1986.

/s/

W.H. Blanchard

Acting Administrator