Canned Yellow Freestone Peaches
i July 1979

SUGGESTED ORDFR OF GRADING A SAMPLE UNDER LOT INSPECTION
HALVES OR QUARTERS (continuation).

7. Assenble (physically or mentally) ell of the halves or
quarters from all of the containers into one sample.
Adjust the totai number of halves or quarters to meet
the lot single sampling plan that you're using.

Note: At the grader's option, it isn't necessary to
physically assemble all of the halves or quarters into
one sample. However, if the units from. each container
are kept in a separate tray, mentally assemble them into
one sample with the other trays.

8. Coumt the number of crushed or broken units (rot due to
ripeness) and turn all mits "cup down." Reassemble any
broken unit. Count each reassembled half or quarter as
one unit. Don't count as crushed or broken any unit which
is slightly split from the edge to the pit cavity. Record
in the “uncooked prerequisites" section of the tally sheet
the total number of crushed or broken units in the sample
(mot each container).

TOLERANCE

GRADE A, B& C

AQL 1/ 6.5

1/ AQL expressed as percent defective.

9. Count the number of detached and partially detached pieces.
Don't count these defects again umder off-suture. Record
on the defect tally the total number of detached and
partially detached pieces in the sample (not each container)
as follows:

a. Detached pieces - rajor; and
b. Partially cetached pieces - minor.

59


Canned Yellow Freestone Peaches
July 1979

SUCGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
PIECES OR IRREGULARS; HALVES AND PIECES (continuation).

7. Total the classes of defects on the defect tally and
compute the CuSum values as outlined in File Code
120-A-6. Use the "S," "T" and "L" values which coincide
with the sample unit size. The correct sampling plan
to use for the sample unit size is as follows:

If you use: File Code 109-A-1:
2» 1000 g — --use-— Table VII (25 Plan) <
2000 g annus enn —-Table VIII (50 Plan)

8. Select at least one standard sample unit size (1000 g or
2000 g) for each production period code. This sample unit
is to be selected after the peaches have gone through the
cooker and cooler. It may be couprised of one can or
multiple cans.

9. Cut the cans (or can).

10. Evaluate "brightness" and record the letter grade (A,
C or SSTD) in the "cooked prerequisites" section of the
defect tally. Disregard “brishtaess" on special packs,
such as brown sugar and honey, if the appearance is
normal for the pack.

11. Visually seam the sample mit for epparent units with "fairly
good" character and wits with "poor character. Also, any
seriously frayed mits can be identified. The final test
for checking character is the touch sensation from actually
feeling of the peach unit. Separate the unite that are "fairly
good" character into once group and the units that are "poor"

character into another group. Weigh each of the two groups,

“Eairly good" and "poor." Record in the “cocked prereq-

uisites" section of the defect tally the actual weight of

good" character and the actual weight of “poor"
character. Then, essign the letter grade (A, B, C or SSTD)
for the character of the le mit. (See also che next

ly frayed" means that the ragged appearance extends
the flesh of the unit and the overall appearance
or eating quality way be seriously affected; provided that
the normal shape of the unit is not destroyed.





Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
HALVES OR QUARTERS (continuation).

19. Cowt the number of shelly units. Shelly units are
thin-fleshed wits usually caused by repitting. Don't
count shelly units twice, under "shelly" and then again
under "mechanical damage." Record on the defect tally
the total number of shelly units in the sample (not
each container). If the sample fails grade B, adjust
the defect tally. Shelly units are not counted against
grade C — any number is allowed. Use the photoguides.

20. Compare the total number of defects that you found in the
sample (not each container) with the acceptance number
for the applicable AQL and sample size in the Regulations
(File Code 109-A-1, Tables XV - XIX). ‘

21. Assign a grade to the sample based on the procedure
outlined in File Code 120-A-7 (Lot Single Sampling Plan).

68


Canned Yellow Freestone Peaches

July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

PIECES OR IRREGULARS; HALVES AND PIECES (continuation).

11. Turn the peaches and count each loose pit fragment
‘and cach unit affected by pit fragment(s) as one

defect.

Classify each unit affected by more than

one pit fragment against the largest pit fragment

P

resent on the unit. Record in
prerequisites

total number of pit fragments.

the “uncooked

" section of the defect tally the

Large Small Insignificant
Piece Piece
‘ ‘
Greater 10 wm Hard, _ Less |
Whole than to Sharp, but net than
Pit 10 om 3 om Points 3 om
TOLERANCE
PIECES; HALVES AND PIECES
Small Large
Fragments
| AQL 1/ 6.5 1.0

1/ AQL expressed as defects per hundred units.

79


Canned Yellow Freestone Peaches

July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
HALVES OR QUARTERS (continuation).
9. Count the number of units that are blemished. Blemished

means that the mit is affected by decay (count it as a
severe defect and under File Code 172, too); bruise;

gummosis (external only); insect injury; or by abnormal brown

discoloration of the pit cavity. Record the nunber of
blemished units on the defect tally as follows:

a. Severe (decay); or
be Major; or —& Use photoguides.
c. Minor.

10. Use your finger tips and feel for peel as the units are

ecanned for blemishes. Record in the "uncooked prerequisites"

section of the defect tally the aggregate area of peel (or
the letter grade A, B, C or SSTD).

CAUTION: LYE PEELING MAY CAUSE THE PEEL
TO DISCOLOR. DON'T COULIT
PEEL AS BLEMISHED.

jl. Too, as you check for peel with your finger tips, turn the
unit over and feel in the pit cavity for any pit fragments
that might be attached to the flesh of the uit. Count

each loose pit fragment and each unit affected by pit fragnent(s)
as one defect. Classify each unit affected by more than one
pit fragment against the jargest pit fragment present on the
unit. Record the total number of pit fraguents in the "uncooked

prerequisites" section of the defect tally. (See also the
next page). ‘

15


Canned Yellow Freestone Peaches
July 1979

SUGCESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
PIECES OR IRREGUIARS; HALVES AND PIECES (continuation)

8. Separate the peach units that are blemished. Blemished
means that the peach unit is affected by decay (count
it as a severe defect and under File Code 172,
too); bruise; gummosis (external only); insect injury;
or by abuormal brown discoloration of the pit cavity.
After you have separated all of the blemished units from
the sample, classify them into three groups as follows:

ae Severe (decay); or
b. Major; or —— Use photoguides.
c. Minor.

Weigh cach of the three groups -- severe, major and
minor. Each 40 g increment, to the nearest 40 g, is
equal to one defect. Record on the defect tally the
number of defects — the number of 40 g increments

— that are cither "severe" blemish or "major" blemish
or "minor" blemish.

74


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
DICED PEACHES (cor.tinuatton).

9, Total the classes of defects on the defect tally and
compute the CuSum values as outlined in File Code
120-A-6. Use the "S," "T" and "L" values which coincide
with the sample unit size. The correct sampling plan
to use for the sample unit size is as follows:

If you use: File Code 109-A-1:
> 200 g a-----use--------------Table VII (25 Plan) <
Nm 800 g —--~------- se------=-------Table IX. (100 Plan) <~
1600 g —--—------ use@------=-------Table X (200 Plan)

10. Select at least one standard sample mit size (200 g,
800 g or 1600 g) for each production period code.
This semple unit is to be selected after the peaches
have gone through the cocker and cooler. It may be
comprised of multiple cans or a single can.

ll. Cut the cans (or can).

12. Evaluate "brightness" and record the letter grade
(A, C or SSTD) in the “ccoked prerequisites" section
of the defect tally. Disregard "brightness" on special
packs, such as brown sugar and honey, if the appearance is
normal for the pack.

13. Visually scam the sample unit for apparent units with
"fairly good" character and apparent units with "poor"
character. Also, any sericusly frayed units can be
identified. The final test for checking character is the
touch sensation from actually feeling of the dice. Separate
the dice that are "fairly good" character into one
group and the dice that are "poor" character into
another group. Weigh each group — "fairly good" and
"poor." Record in the "cooked prerequisites" section
of the defect tally the actual weight of "fairly good"
character and the actual weight of "poor" character.

(See also the next page).

"Seriously frayed" ieans that the overall. appearance or
eating quality of the dice may be seriously affected;
provided that the dice are intact.

32


Canned Yellow Freestone Peaches
July 1979

’

SPECIAL LOT INSPECTION STTUATIONS (continuation).
4, HOW 70 ADJUST A DEFECI TALLY.

If a sample fails to weet the requirements of grade B,
adjust the defect tally before comparing the defects
against the acceptance numbers for grade C. This must

be done because "fairly good" color (major defect) and
"shelly" (major defect) are not counted against grade C. 1/
A grade C lot could have all "fairly good" color and all
“ehelly" units. Adjust the defect tally as follows:

HALVES
Tél|7lél7{[7 34
[TALATATATA A)
M a
A
J
(6)
Rl Conyes
TOTAL MAJOR
a a OR Failed
___ LOTAL ALL. CLASSES

|

I/ If the defeets ex

ed the acceptances numbers for grade kK,
upton niacbera fea grade Cy tt

but dun tt al th

tenth neces

1043


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

WHOLE PEACHES (continuation).

11.

12.

13.

14.

15.

16.

17.

Select at least one standard sawple unit size (25 peaches)
from each production period code. This sample mit is to be
selected after the peaches have gone through the cooker

and cooler. It may be comprised of one can or multiple
cans.

Cut the can (or cans).

Evaluate "brightness" and record the letter grade (A,

C or SSID) in the "cooked prerequisites" section of the
defect tally. Consider only ebnorval discoloration due
to oxidation or other similar causes. "Spiced peaches"
are expected to take on the darker coloration caused
by the spice(s). .

Scan the sample unit for apparent peaches with “fairly

good" character and peaches with "poor" character. Record
the number of “substantially hard, " "very soft," and "mushy"
peaches. This tally is to be made in the section for
“cooked prerequisites." Then, assign the letter grade

(A, B, C, or SSTD) for the charecter of the sample unit.

Mushy - count each "mushy" peach as "poor" character.

Assign the letter grade (A or SSTD) for similar varietal
characteristics in the section for "cooked prerequisites."

gaste the syrup for flavor and odor. Assign the letter
grade (A or SSTD) for flavor end odor in the section for
"cooked prerequisites." Make allowance for special packs,
or optional packing media, such as spiced peaches, brown
sugar and honey, or nonnutritive sweeteners.

Resample the production period in question if any cooked
sample unit drawn in step ll of this procedure fails the
designated grade. Any procedure approved by the Branch
for reevaluation of "cooked prereguisites" may be uscd to
accept ox reject the production period. If the
production perjoc is not ree sled it way be failed on
the basis of one failing "cooked prerequisite" check.

CAUTICH: TALLY ANY

SCS FOUND
ATTON OF THE
hyn

39


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

HALVES OR QUARTERS (continuation).

16.

17.

Character (continuation).

a. "Seriously frayed" means that the ragged appearance
extends well into the flesh of the uit and the
overall appearance or eating quality may be seriously
affectcd; provided that the normal shape of the unit
is not destroyed.

Halves - More than 1/2 of the circumference of the cut
edge of the mit is seriously frayed.
Quarters - More than one cut edge of the wit is
seriously frayed. :

b. "Fairly good" vs. "Poor" character. 5
Fairly good - Count each seriously frayed, very soft,
or substantially firm unit.

Poor - Count each mushy, excessively soft, or hard unit.

Use your finger tips and feel for peel as the units are
scanned for blemishes and character. Record in the
"umcooked prerequisites" section of the defect tally the
aggregate area of pecl from all of the units in the sample
(not each container). As a practical method of evaluating
the amount of peel in the sample, assign tne letter grade
A, B. C or SSTD, based on the estimated area of peel in
the sample.

CAUTION: LYE PEELING MAY CAUSE THE
PEEL TO DISCOLOR. VOHN'T
COUNT FXEL AS BLEMISHED.

Use the guide on the following page for the total aggregate

area of peel allowed in the sample. (See also the following
page).

64


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
KHOLE PEACHES

1. Select at random 25 whole peaches from the processing
line.

2. Count any crushed or broken peaches (not due to ripeness).
Reassemble any broken peach. Count each reassembled peach
as only one unit. Record in the "uncooked prerequisites"
section of the defect tally sheet the number of crushed
and broken peaches.

TOLERANCE

GRADE A, B & C

AQL 1/ 6.5

1/ AQ expressed as percent defective.

3. Count the number of pieces of FVM in the sample unit.
‘he small "collar" that may remain on the stem end
of the peach is not considered as EVM unless the
overall. appearance of the peach is affected. Record
on the defect tally the number of pieces of EVM
as follows:

Critical - each piece of EVM.

35


Canned Yellow Freestone Pea
July 1979

“SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

HALVES OR QUARTERS (continuation).

18. Too, as you check for peel with your finger tips, tum
all of the halves or quarters over end feel in the pit
cavity for any pit fragments that might be attached to
the flesh of the unit. Count each loose pit fragment
and each unit affected by pit fragment(s) as one defect.
Classify cach unit affected by more than one pit fragment
against the largest pit fragment present on the wit.
Record in the “uncooked prerequisites" section of the defect
tally the number of pit fragments in the sample (not each

ches

container).
barge pmaid Insignificant \
ece
|
{
Greater 10 mm Hard, Less
Whole than to Sharp, a—— _ but not than
Pit 10 mm 3 mm Points 3 mm
TOLERANCE
HALVES QUARTERS
—
! Small 1) Smal
i frag- Large ji frag- Large
i ments ments
t _ 1 ——
AQL 1/ [oe 1.5 || 5.0 1.0

Tf) AQh ewprenaed as defeate per bamdlnod unile.

67


NOTES

104


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
SLICED PEACHES

1. Follow the procedure outlined in File Code 120-A-7 (Lot
Single Sampling Plan [Attributes]).

2. Use the same defect tally sheet for lot inspection as you
would use for on-line inspection. Ignore the section of
the tally devoted to CuSum values.

3. Ignore the breakdown of prerequisites into "cooked" and
"uncooked." For the purposes of Jot inspection, consider
all prerequisites as "cooked." However, some of the
prerequisites are to be evaluated on a container-by-
container basis and other prerequisites are to be
evaluated on the sample as a whole (all of the peach
slices). ~

4, After the nonquality factors have been evaluated (net
veight, drained weight, count, sirup, etc.), grade
and evaluate on a container by container basis the
following prerequisites:

a. Evaluate "brightness" and record the letter grade (A,
C or SSID) in the "cooked prerequisites" section
_of the defect tally (disregard "brightness" on special
packs, such as brown sugar and honey, if the
appearance is normal for the pack);

b. ssign the letter grade (A or SSTD) for similar varietal
characteristics in the section for "cooked prerequisites;"

Cc. Taste the syrup for flavor and odor. Assign the letter
grade (A or SS for flavor and odor in the section for
“cooked prerequisites." Make allowance for special
packs or optional packing wedia, such as brown sugar
and honey or nonnutritive sweeteners;

(See also the next page)

45


Canned Yellow Freestone Peaches
July 1979

SUGGESTED CRDER OF GRADING A SAMPLE UNDER LOT INSPECTION

DICED PEACHES (continuation).

10.

Vievally scan the sample for wits with apparent "fairly
good" character and units with apparent “poor” character.
Also, any seriously frayed units can be identified. The
final test for checking character is the touch sensation
from actually feeling of the dice. Separate the dice
that are "fairly good" character into one group and the dice
that are "poor" character into another group. Weigh each group
— “fairly good" and "poor." Record in the "cooked
prerequisites” section of the defect tally the actual weight
of "fairly good" character and the actual weight of "poor"
character.
a.  Fatrly good character - Count seriously frayed, very
soft, or substantially firm dice.
Poor character - Count mushy, excessively soft, or hard
dice. :

b. ima saver. If you are using a larger sample for
classified quality defects, you may use a smaller
sample for weighing character. It would save time.

In effect, this procedure would be the equivalent

of drawing a subsample. For example, if you are

using a 23,200 g (818.4 oz) sample for classified
defects, you could choose a smaller sample size for
character, such as 288 g (10.2 02); or 624 g (22 oz);
or 1008 g (35.6 oz); or 1392 g (49.1 oz), etc.

If you use a smeller sample size for weighing character,
note on the defect tally that you've used the smaller
sample. Otherwise, it's difficult for someone other
than the original grader to reevaluate the defect tally.

Assign the letter grade (A, B, C or SSTD) for the character

of the sample based on the tolerances on the following
“page. (See also the next page).

87


Canned Yellow Freestone Peaches
July 1979
SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
SLICED PEACHES (continuation). ,
9. Color of the individual peach slices (continuation).

Defect in grades A & B

Color models: . FRB F=2
<@— B or better —® | «@— Fairly good—w | <— Poor ————pm»
Min B Min C

Defect in grade C

10. Count and record on the defect tally the number of partial
slices. Usually, the partial slices are the broken slices.
Reassemble any broken slice. Each reassembled slice is
one defect. If the missing part of the broken slice is not
present in the sample unit, the part present in the sample
wnit is one defect.

11. Count and record on the defect tally the number of slivers.
A weight of three grams or less is the only reason for
.classifying a sliver as a defect. If a slice is much smaller
than the predominant size of the other slices in the sample
uit but weighs more than 3 grams, don't count it as a defect.

12. Count and record on the defect tally the number of slabs.
Usually slabs are of the following descriptions:

a. Flat-sided slices with a round top; or

be Slices resulting from halves that go through
the slicer cup-side up; or

Cc. Any other condition similar to a or b above.
If a slab and a partial slice result from improper slicing of the

sane unit, count the reassembled unit only once, against the more
severe defect (slab).


Canned Yellow Freestone Peaches

July 1979
INDEX

Page
Sampling Procedures- -- ------- 7-7-7 - ott tr 2
Nonquality Procedures- - -------- 7 - rrr 2
Styles ------- rrr rrr rrr rrr rrr 2
Classification of Defects- ---------- rt rrr rt 3
Defects vs Defectives- --------- ttt rrr rr 4

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

Slieed- ------- rr rrr rrr rr rrr rrr

Halves or Quarters- --------- ott rrr tr 12

Pieces or Irregular Pieces; Halves and Pieces

Dieed - ----- ee rr rrr rrr re

Whole ------ er rrr tr rrr rrr
SPECIAL ON-LINE SAMPLING SITUATIONS

1, Checking "Cooked Prerequisites" ---------- 777 41

2. Use of CuSum Sampling Plans for Prerequisite

Quality Factors - ----------- 75 rr rrr 43

3. How to Adjust a Defect Tally- -------- 7-7-7 rr 44
SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

Slieed- ------- rr rr rr tr rrr 45

Halves or Quarters- ----- 7-7 7 t TTT 56

Pieces or Irregular Pieces; Halves and Pieces ~~ ---- ~~ 69

Diced ------- rrr rr tr rrr 81

Whole ----- - rot tre tate 93
SPECIAL LOT INSPECTION SITUATIONS

7. Inspection of Number JO Cans- - ---- =~ - 77777 102

2. Inspection of Small Cans- - ------ > oT 102

3. Soft (or Mushy) Peaches vse Nwnerous Small Pieces- - - - - 102
4. How to Adjust a Defect Tally- - ------- 77 103


Canned Yellow Freestone Peaches
July 1979 .

SPECIAL ON-LINE SAMPLING SITUATIONS
1. CHECKING "COOKED PREREQUISITES" (continuatton).
Exanple 1: (1 standard sample mit size each 30 minutes) 1/

Period :
Code: FY 43/7822L————_—_————— > FY 48/ 7822{

Time: 0700 0730 0900 0830 0900 0930 1000 1030 1100 1130 1200

Halves: 25 25 25 25 25 25 25 25 25 25 25

CW
<= Skip these ————— Cut these
First met requirements , First fatled.

and
CO recopt tf 1000 was the only failure. Reject if any other fatlure cecurs.
Emaple 2: (Composite standard sample mit size)

Period
Code: P24SA~ +> P24SB o>

Time: 0730 0800 0830 0900 0930 1000 1030 1100 1130 1200

Qe

50/100 Slices (50/100 siice)

Accept if the conposite standard sample mit size mets; Reject
if tt fails.

I/ At the option of the grader or the packer, each standard carnple
mit durirg each period code my be cut, regardless of the
results of the first check.

42


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
PIECES OR IRREGULARS; HALVES AND PIECES (continuation).
7. Color (continuation).

Use the peach color models to evaluate the color
classifications:

Defects in grade A & B

Cc

Color models: . FRB Fe2

<4-——B or a good—£ | <}—— Poor ——___f>
Min B te Cc

Defect in grade C

As a practical method of evaluating the individual

unit color of pieces or irregulars, scan the sample unit
and separate into two groups the apparent "fairly good"
color and the apparent "poor" color. Weigh each group -~
"fairly good" color and "poor" color — separately.

Each 40 g increment, to the nearest 40 g, is counted as
follows:

Fairly good color - one major defect.
Poor color - one severe defect.

Record on the defect tally the number of defects — the
number of 40 g increments -- that are either "fairly good"
color or "poor" color. If the sample fails requirements
for grade B, adjust the defect tally. Only "poor" color
is a defect in grade C, Disregard the "fairly good"

color for grade C.

73


Canned Yellow Freestone: Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

DICED PEACHES (continuation).

5.

OF

To evaluate the sample for classified defects, consider
the diced peaches from all of the containcrs as one
sample. It isn't necessary to assemble physically the
diced peaches into one mass. Assembling a sample of diced
peaches (by weight) is different than the other styles of
peaches that are assembled by count. In diced peaches,
each 8 g of diccd peaches is equal to one mit. For
example, 80 g of drained diced peaches is equal to

10 units.

Determine the weight of all of the drained diced peaches

by totaling the drained weights of the individual containers.
(The drained weights should have been recorded in step 4

of this procedure). .
Next, adjust (either by removing dice or adding dice) the
weight of the drained diced peaches to equal the closest

point in the lot single sampling plan. If 13 or rere No. 10
cans of diced peaches are drawn for grading, the mass of the
sample vill range from about 900 oz (equivalent of about 13 No.
10 cans) to about 2500 oz (equivalent of about 29 No. 10 cans).
Thus, the uass would exceed our maximum sample size (29 x 100-
8 g increments = 818.4 0z). To adjust the sample back to
818.4 oz, 592.6 oz or 366.8 oz, remove at random enough

dice from the grading trays to equal one of the foregoing
sample sizes. (See also the next page).

ING MAY BE DEFINED AS SHE BRINGING TOGETHER
= UNITE, LEFECTIVe UNITS OF PRODUCT, DEFECTS

TALLIED O11 PALER, ETC.

82


GRADING MANUAL

CANNED
FREESTONE PEACHES

UNITED STATES DEPARTMENT OF AGRICULTURE

FOOD SAFETY AND QUALITY SERVICE
PRUIT AND VEGETABLE QUALITY DIVISION
PROCESSED PRODUCTS BRANCH

Washington, DC 20250




Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

DICED PEACHES (continuation).

5.

7.

8.

Separate the dice that are blemished. Blemished means that

the dice is affected by decay (count it as a severe defect

and under File Code 172, too); bruise; gummosis (external
only); insect injury; or by abnormal brown discoloration of the
pit cavity.

After you have separated all of the blemished dice from the
sample unit, classify them into three groups as follows:

a. Severe (decay); or
be Major; or - Use photoguides.
c Insignificant (same as minor

in the other styles).

Weigh each of the two groups - severe and major. Each 8 g
increment, to the nearest 8 g, is one defect. Record oa the
defect tally the number of defects -- the number of 8 g
increments — that are either "severe" blemish or "major"
blemish.

Separate the dice that are more than 20 mm (0.8 in) on
one cut edge and those that pass through the meshes of

a 5/16 inch (8 ma) sieve. It isn't necessary to separate
the large dice from the small dice. Composite the

large dice and the small dice and weigh. The sieve method
used to determine the size of diced units in Canned Fruit
Cocktail is used for Canned Freestone Peaches too.

Each 8 g increment, to the nearest 8 g, is equal to one
defect. Record on the defect tally the number of defects -~
the composite number of 8 g increments — that are
excessively large and excessiveiy small.

As you separate the dice for size, use your finger tips and
feel for attached peel. Record in the "uncooked prerequisites”
section of the defect tally the aggregate area of peel (or

the letter grade A, B, C or SSID).

CAUTION: LYE PEEL. PEEL
TO LIS TEE

PEEL £85 LEE

Turn or voll the diccd peaches and cout cach loose pit

fragment and each unit affected by pit fragment (s) as one
defect. Classify each unit affected by more than one pit
fragment against the largest pit fragment present on the
mit. Record in the “uncooked squisites" sects, f
the defeet tally t
also the next puge).

30


Canned Yellow Freestone reacnes
July 1979

SUCCESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
DICED PEACHES (continuation).

11. As the dice are scanned for blemishes and character,
check for peel. Record in the "uncooked prerequisites"
‘section of the defect tally the aggregate area of
peel fron all of the dice in the sanple (not each
container). As a practical method of evaluating the
amount of peel in the sample, assign the letter grade
A, B, C or SSTD, based on the estimated area of peel
in the sample.

CAUTION: LYE PEELING MAY CAUSE THE
PEEL TO DISCOLOR. DON'T
COUNT PESL AS ELEMISHED.

Use the guide on the following page for the total .
aggregate arca of peel allowed in the sample. (See
also the following page).

89


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

DICED PEACHES (continuation).

6.

Count the number of pieces of EVM and the number of short
stems in the sample. The small "collar that may remain
on the stem cnd of the peach isn't considered as EVM
unless the overall appearance of the tmit is affected.
Record on the defect tally the total number of pieces of
EVM and the total number of short stems in the sample (not
each coutainer) as follows:

Critteal - each piece of EVM and each short stem.

Evaluate the color of the individual peach dice. Use the
following guidelines to judge the color classification of
each peach dice.

a.

Cc.

Good color - The wit ray possess discoloration
due to oxidation, pigmentation l/, or other causes that
slightly affects the appearance or eating quality, or both.

Fairly good coler - The mit may possess
discoloration due to oxidation, pigmentation 1/, or
other causes that materially affects the appearance
or eating quality, or both.

Poor coler - The unit may possess discoloration due

to oxidation, pigmentation 1/, or other causes that
seriously affects the appearance or eating quality, or
both.

Oxidation - Occasionally, wits in the headspace of
the containcr discolor due to oxidation caused by the
absence of liquid around the mit. Count these units
as either "fairly good" color or "poor" color,
depending upon the severity of oxidation. (See also
the next page).

The presence of orange to reddish-purple pit cavity
pigmentation is typical of freestone peaches. Abnormal
brown discoloraticn cf the pit cavity should be counted
under "blemished" only.

84


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

HALVES OR QUARTERS

1.

2.

Select at random 25 peach halves or quarters from the
processing line.

Count any crushed or broken wits (not due to ripeness)
and turn all units “cup down." Reassemble any broken
units. Count each reassembled peach as one unit. Don't
count as crushed or broken any unit which is slightly
split from the edge to the pit cavity. Record in the
"uncouked prercquisites" section of the tally sheet the
number of crushed and broken units.

TOLERANCE .

GRADE A, B & C

AQL 1/ 6.5

1/  AQL expressed as percent defective.

Count the number of detached end partially detached picces.
Don't count these units again under off-suture. Record

on the defect tally the number of detached and partially
detached pieces as follows:

a. Detached pieccs - major; and
b. Partially detached pieces - minor.

Cowit the number of pieces of EVM and the number of short
stems in the sample unit. The small "collar" that may
remain on the stem end of the peach is not considered as
EVM uless the overall appearance of the unit is affected.
Record on the defect tally the number of picces of EVs and
the number of short stems as follows:

ae EVM - critical; and
b. Short stems - scvere.

12


Canned Yellow Freestone Peaches

July 1979

SUCGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

SLICED PEACHES (continuation).

18.

Too, as you check for peel with your finger tips, turn the

slices or examine them closely for any pit fragments that
are attached to the flesh of the unit. Count each loose
pit fragnent and cach unit affected by pit fragment(s) as
one defect. Classify each unit affected by more than one
pit frageent against the largest pit fragment present on the
unit. Record in the "uncooked prerequisites" section

of the defect tally the total number of pit fragrents in the
sample (not each container).

Large
Piece

Piece

Whole
Pit

Greater 10 mm Hard,
than to Sharp,
10 um 3 mm Points

a. but not ———>

TOLERANCE

SLICED

Small
Fragments

Small Insignificant!
i
4

Less |
than
2 mn


Canned Yellow Freestone Teaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

WHOLE PPACHES (eontinuation).

9. Evaluate the color of the individual peach. Use the guidelines
below to judge the color classification of cach peach:

a. Good color - The unit may possess discoloration
due to oxidation, pigmentation, or other causes that
slightly affects the appearance or eating
quality, or both.

b. Fairly good eolor - The wit may possess
discoloration due to oxidation, pigmentation, or other
caus tl waterially affects the appearance or cating
quality, or both.

Ce Foor color - The unit may possess discoloration due to
oxidation, pipeentution, or other eauses that
seriously affects the appearance or eating quality,
or both,

d. Cs ton - Oceasional ly, units in the headspace of the
contetner discolor due to the absence of liquid around
the unit. Coumt these peaches ss either "fairly goed"
coloy or "poor" color, depending upon their severity.

ord on the defect tally the total number of peaches in the
ample (et in the contatner) that are either "fairly good"
color or "pour" color. If the sample ls requirements for

grade By adjust the defect tally. Only "poor" color is a

defect against grade C. Dis mavd the "fairly good" color

for grade C. Use the peach color models to evaluate color.
Defects In gradc A&B
[nn nme em ae eae ee cen aan
Color wodels: FRB Fr?
AN
A of
<8 --B or bet ter---— ke |~t---—- Fairly good-—-— | ~4-—- Poor ---—-— &>

Nin B Nin ¢
\

J

Defect in grade C

Tf you are ding, spdceed peaches, or other special pack
such as brown cucay and honey, disrepard the characteristic
coloration caused by the optional ingredients. Come apadnee
color only abnormal discoloration caused by oxidation or
other ¢

Tar cates

96


Canned Yellow Freestone Peaches
July 1979

SUCGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
PIECES OR IRREGULARS; HALVES AND PIECES (continuation)

9. Visually sean the sample for mits with apparent
"fairly good" character and units with apparent
“poor" character. Also, any seriously frayed units
can be identified. The final test for checking
character is the touch sensation from actually feeling
of the peaches. Separate the units that are "fairly
good" character into one group and the units that
are "poor" character into another group. Weigh each
group — "fairly good" and "poor." Record in the
“cooked prerequisites" section of the defect tally
the actual weight of “fairly good" character and
the actual weight of "poor" character.

a. Fairly good character - Count seriously frayed,
very soft, or substantially firm units.

Poor character - Count mishy, excessively soft,
or hard units.

b. Time saver. If you are using a larger sample for
classified quelity defects, you may use a smaller
sample for weighing character. It would save
time. In effect, this procedure would be the
equivalent of drawing a subsample. For example,
if you are using a 116000 g (4092 oz) sample
for classified defects, you could choose a
smaller sample size for character, such as
1440 g (51 0z); or 3120 g (110 oz); or 5040 g
(178 02); or 6960 g (246 oz), etc. If you do use
a smallicr sample size for weighing character, note
on the defect tally that you've used the smaller
sample. Otherwise, it's difficult for someone
other than the original grader to reevaluate the
defect tally.

Assign the letter grade (A, B, C or SSTD) for the

character of the cample based on the tolerances on the
following page. (See also the next page).

75


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
WHOLE PEACHES (continuation).

4, Evaluate the color of each individual peach. Use the
following guidelines to judge the color classification
of each peach.

a. Good color - The peach may possess discoloration
due to oxidation, pigmentation, or other causes that
slightly affects the appearance or eating quality, or both.

b. Fatrly good color - The peach may possess
discoloration due to oxidation, pigmentation, or other
causes that materially affects the appearance or eating
quality, or both.

ce. Poor color - The peach may possess discoloration.due
to oxidation, pigmentation, or other causes that
seriously affects the appearance or eating quality, or
both.

Record on the defect tally the’ number of units that are
either "fairly good" color or "poor" color. If the sample
unit fails requirements for grade b, adjust the defect
tally. Only "poor" color is a defect in grade C. Disregard
the "fairly good" color for grade C. Although the peach
color wodels are applicable for cooked peaches only, they
may be used as a general guide to evaluate the color class~
ification of uncooked peaches.

Defects in grade A & B

cr
Color models: FRB F-2

<1———8 or beter of 9 —tetely good—> | <&#—— Poor >

Min B Min C
Defects in grade C

If on-Jine inspection of whole peaches co

intended for "spiced peaches," color evaluation would be
done at a point ahead of syruping. Thus, discoloration
caused by spice(s) or condinent(s) would not be expected
to interfere with the color evaluation.

36


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
SLICED PEACHES (continuation).

9. Color (continuation).

Count under "blemished" not under "color," any unit with
abnormal discoloration of the pit cavity. Record on the
defect tally the totai number of slices in the sample
that are either "fairly good" color or "poor" color (not
each container). If the sample fails the requirements
for grade B, adjust the defect tally. Only "poor"
color is a defect against grade C. Disregard the "fairly
good" color for grade C. Use the peach color models to
evaluate the color classifications.

Defects in grade A & B

Color models: FRB Fo2
<2——B or better-——> |-1-Fairly good. >< Poor ad
Min B de c

Defect in grade C

10. Count and record on the defect tally the number of partial
slices in the sample (not cach container), Usually, the
partial slices are the broken slices. Remember that each
reassenbled slice is equal to only one defect -- not one
defect for each piece of the slice. If the missing part
of the broken slice isn't in the sumple, the part that is
present in the sample is equal to one defect.

11. Count and record on the defect tally the number of slivers
in the sarple (not each container). A weight of three (3)
grams or less is the only reason for classifying a sliver
as a defect. If a slice is much smaller than the other
slices in the sample but weighs more than 3 grams, don't
count it as a defect.

48


TOLER/NCES FOR PEEL ~ SLICED

July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

SLICED PEACHES (continuation).

ALAN, NAN, ALN. ALAN ALAN
. a AES
S86) S56] §&6| 8&8 858
Wes wae awn NOOO +900
worn aan wah aan race)
aw ane Nod non oon
a an, at HzO
aang ono oan ooo aad
a wzwemol naa ntmolodmu lodcmu
a 5 5 a Pal 3
a a) nN = a
a nN
ALAN ALAN. ALAN. AALS ANS
Bea BaAE BEA Bae BAB
oa90 -d900 o0a0 gag ogg
x ~~ 0 ONDA ann ooo woo
aed Aon aan Reo mst
an mo anw mated naa
a an avo
age bag aun oa ogg
a watmo nga waao otano eodtno
nN a ral a
a Nn ral ° qd
2 a N
BY
“3
5 | @
8
y 8 ALAN, ANN, ALAN AN ALAA,
ns 2
yn ao00 gogo 6658 ga0 v9g9d
g we ~ an ORR Run +200 a2oo
Q eo nt aor tee ee _ oo
on wne awn aan owas
= & aN an aston AAD Tan
9 Sy a i)
8 3 oon uo L] a “hoa ouou
Bal ocmelacav|yemolonmolocme
2c nN ea) x ral S
a Cal ro} a
a.
N ALN, “OLN, AL, MAL
866 868 686 866 oo 95
W722 One too 2o°o eo)
“aw anon naw ono rst oO
nN as rt a0
. a
oad ouw ou og Hou ot ot
o wdmvuloadmolontmolonmmofonmo
“a 5 al 3 3S
ea a -}
re) Cal wn 2 fo)
a N ray 3
a
DHTREATEA HATEANH DRHH ANAM Y

53

Canned Yellow Freestone Peaches

of peel permitted in the sample.
50
= ‘Smpl Size

e area
m? peel

Total aggregat

culations

z

Ca

Y


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION .
SLICED PEACHES (continuation).

12. Count and record on the defect tally the number of slabs
in’ the sample (not each container). Usually slabs are
of the following descriptions:

a. Flat-sided slices with a round top; or

be Slices resulting from halves that go through
the slicer cup-side up; or

ce. Any other condition similar to a or b above.

If a slab and a partial slice result from improper
slicing of the same unit, count the reassembled unit
only once, against the more severe defect. Under lot.
inspection it would be difficult to determine if the
slab and partial slice came from the same original
slice, but if the two units fit together, count as
only one defect.

13. Count and record on the defect tally the number of
sheily slices in the sample (aot each container). Shelly
slices are thin-fleshed mits usually caused by repitting
the half from which the slice originated. If the sample
fails grade B, adjust the defect tally. Shelly units
are not counted against grade C -- any number is allowed.
Use the photoguidcs for "shelly halves" as an aid to correct
classification of the shelly slices.

14. Count and record on the defect tally the number of gouged
slices in the sample (not each container). If the slice
has been trimmed by gouging defective tissue, count it
as "gouged." Otherwise, the slice is not counted. If the
slice contains impressions caused by the beaded sidewall
of the container, don't count it as gouged. Gouged slices
are classified as follows:

ae Severe; or)
b. Major; or ) ——————-—~---- %» Use photoguides.
c. Minor.

49


Canned Yellow Freestone Peaches

July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

PIECES OR IRREGULARS; HALVES AND PIECES (continuation).

azig azdumg xz

O00r  Yead pid :sv0qay]N2109
‘opdume ayy ut poqqzpuied yeod fo vauw aqvSeubbo 10205 /T

zm O°zeTe = 9 ow 07s9@77 = 0 zu? O° v0rT = o ze 0°879 = 9

zu O'cyTt = a zu o°6z0T # & 72 OvLe9 = a zU? 0°62 = Of

ze o-“le = V zm orele = Vv zw o°69T = V 79 OBL = V
OO09TT 00078 0002S 000%

rain o°99ST = 2 zu? O'VETT = 9 ce o°70l = 9 au Onze =O

zu s*oTd = a ze syts = @ zo s°sT€é = @ a O'lyT = a

zg s*sst = v rau s°okT = V @ S°7m8 8 V ze o6e = V
0008s G00%4 00092 aoozTt

we ovesL 29 ~~ o°49g = 5 rai O'ISse = 9 aa owt = 0

qm esse = ff aww e“st = @ rau €°6ST = @ we GEL =F

zo e°76 eV zo €°89 = V zg cen oe aa S°6T = ¥
00067 Qo00TZ OOOET 0009

ra t°40y = 9 Fame B°"67 BO ~ S°tst #9 ra e798 = 9

zu L°9st = 0] zu sett = a Zh 8°78 = zu cae = a

z° O67 = V que s*se = V Fam O77 FV 7 TOT =V¥
ogosTt 0760T 09L9 oete

rama 6°c48T = 9 aw T9€T #9 gw €7"8 = 9 ria 6°8E =o

ae ese = @ zg Lig = a que ose a gw okt = a

zo L°t2 om V zu vot os v zu o'ot = v geo ly = v
Via 0969 ft ov0s Jt ozte ft Ovyt

(cumaB)
sayovoag fo 748194 10705
67 TZ €T 9

993uq azdumg fo aogqeyl

STOGIId GNV SIATVH {SYVIGOTBNL YO SAIATd - Tadd UCT SAONVUITON

78


+9 apoaB uz ,k00d, %OT
tq apo uz ,poob Aztrnf, £00
. *y epoub uz poo fyarws, %g +9u014D1n0109
saaqopuvyo ,,kood, fo suouB fo zequny /e
‘aaqonamyo ,,poob Aqarws, fo sumub fo zequny /T

Canned Yellow Freestone Peaches

July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

DICED PEACHES (continuation).

Ozee 29 TIV = 90 Og9T 40 TIV =9 OfV0T 20 TIV = 90 087 10 TIV = 9
0 ocez = a 0 o39T = a 0 Ov0T = @ 0 O8y = 4
0 ooIT = V 0 ons = Vv 0 o7s =V 0 090 2 V
100g od O02EZ| 100g od 0089T} 400d od OOVOT] 200g = Od 008% | 0OT
O9TT 29 TIV =) Org «IO TIV= 9 oco 20 TIV OD OFZ 29 TIV = 9
0 O9IT = @ 0 One = ) ows = & 0 Ov =u
1) oss =V 0 Oty = V 0 o9¢ = V i) Oc = Vv
toog od OO9TT} 100g od 00478 | 200d oa 00%S | 200d Od 00%2 | OS
-08S a0 TIv =9 Oty IO TIVeD o9¢ «=O TIV = 9 O¢@T 79 Tl¥=#0
0 oss =4@ 0 Ocv = a i} oot = @ (0) o7t=@
0 062 =V 0 oiZ= Vv ) Ort = Vv 0 09 =V¥
rood od 0085 | 200g Od 007% | 200g oa oo9z | 400d) «(Od O0ZT | Sz
woe 209 TIV =9 81? 4° TVW=9 S€T 20 TIV=9 79 A9TIVaD
0 woe = a 0 ete = @ 9 stT = 4 0 wo = @
0 Ist =V 0 60T = V 0 89 =V Te = V
aro0g od 9TOE | t00g od RT? | 200g oa SET | 200G «Oa 929 eT
6€T JO TIV = 9 Tor +70 TIvV=a a) 20 ITV =) 6¢ 4° TIV=9
0 6eT = 4 0 ToT = @ 0 co = @ 0 67 =a
0 OL eV 0 os =v 0 Te = V 0 oT o=Yv
ioog od 26€T | 100g od 800T | 4004 oa 979 x00g Od 88% 19
fe ia fe 0 fe fi Ye ft
(sumiB)
ao1g fo 7y4B1a4 1020]
6c Te eT 9

8710) a,dunsy fo aaqueiy

Qg01d ~ USLOVUVHO YOS SZONVATTIOL

88

MNaTEZQAwTEQ HWeBsR Amy BDRNH HAHNAMWYH



Canned Yellow Freestone Peaches
July 1979

SPECIAL ON-LINE SAMPLING SITUATIONS
2. USE OF CUSUM SAMPLING PLANS FOR PREREQUISITE QUALITY FACTORS,

Consider prerequisite quality factors independent of the
classified quality factors. Although sone of the
prerequisitcs (crushed or broken and pit fragments) may
be set to AQL's and appropriate CuCwm sampling plans,
don't use the CuSum rules in File Code 120-A-6 for the
prerequisites, except, for assigning a grade to the
period code.

Example: (Prerequisites set to AQL's)

a ROR

CODE: A BB mC >) —>
uy Crusned or Broken a Tr rT? TOL ey AL Ot | oO
y usu |e ds ojfo|/ 7T|cC{[To|lo|o
c |Feel (Area) om® _|
fa] large Pieces | O{[vlolrl[loloj)o|, 2
oO} P|_ as bots lst OlSl[OT Ss} el ol o oF}
K| 7 \|Srall Pleces a) TLstiAzlolol /
BE) ry - _
D i” cue Dele lololol@iaystolo

* a a

7 | voran Anz cLisses 3 |
T GZADE A 21548 ;
A \Cusum |GRADE 8 7138/3) f
L GRADE C 2 12] 5}
SAMPLE UNIT GRADE a
FINAL GRADE B

Don't apply Step 3 of 120-A-6,
2ina row fail the designated

grade a tal

43


Canned Yellow Freestone Peaches
July 1979

This manual is designed for Processed Products Branch personnel
of the U.S. Department of Agriculture. Its purpose is to give
background information and guidelines to assist in the uniform
application and interpretation of U.S. grade standards, other
similar specifications and special procedures.

The citation of any data, criteria, techniques, illustrations,
copyrighted material, or pictorial representation accredited to
private authorship is used with the permission of the individuals
or sources cited. Unless a specific reference is cited, the
information in this manual has been compiled or developed from
sources available to the public as well as from technical
knowledge of personnel in the Department.

Compliance with the suggested guidelines in this manual does
not excuse failure to comply with the Federal Food, Drug, and
Cosmetic Act or any other applicable Federal or State laws or
regulations.

Except for official USDA inspection aids or devices and color
guides (or standards) produced under license of the Department,
the mention of any supplier, patented device, product, brand-
name or equipment does not imply endorsement by the Department
over any other similar, or equally effective, material.

This manual is for sale to the public. Address inquiries to:

Chicf, Processed Products Branch

Fruit and Vegetable Quality Division, FSQS
U.S. Department of Agriculture
Washington, DC 20250


NOTES

106


Canned Yellow Freestone Peaches

July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

HALVES OR QUARTERS (continuation).

az7g 1dug qdug z
——“3g 7 Yaod 9d :suo1qnjn21 D2
‘azdume aya uz paqqpmted yaed fo vaio aqvbaibip 7040, /T

7 0°70Z7 = 0 zm 0°96ST = 0 799 0°886 = 9 zo 0°9S7 = 90
zu o°colt = 4 zo 0°86L = a zt 0°64 = zu? O°szz = ©
gm ose oa V zm oésT = Vv zg? odTT = ¥ ge ors = Vv

0062 ooTz OO€T 009 oot
gm or°zott = 9 zt 0°864 29 zo O°v67 = 9 zu Osteo 0
7g ovIss = 4 zu? O°66E = a 7 Ovlee = a ZW? O'vIT = a
zm S°OeT = Vv zi S°H6 oo zw sss os V ge ole =v

Ostet OSOT 0s9 Oot os
zm oriss = 9) 7M O°66€ = 9 zu oTLve = 0 zm O°vTT = 9
gue s*sit oe & zm S°66T = @ zuo c*ezT = a gous =f
ze €°S9 =V getty oe V gye6z oa gyeeseetT = V¥

StL Ses Sze ost SZ
zm s°98f = 9 zt? s°40e = 9 zo 7°8tT = 0 go €°6s oO
zg eevt = a quo £°eOT = @ zm 279 a zo o°6e a
zm? 6°fE =V gm ove zm est os ¥ zt ore = V

LLE €Lz 69T BL eT
zm ecttT = 0 7 8°66 = 0 zw €°6S = 0 7 vle = 0
zu 1°99 = @ zo oly oe zm 9°62 A ge Let =a
om £:st =V ~ ett =v zm Or = V zm Ze =v

ft yet ft 9zt ft BL fi 9€ 9
suaqamng fo uaquiy
fi
62 T? €T 9

sualuvnd - Tadd YOd SIONVUTIOL

832u) a7dumg fo zaquny

SRW

QHETRALYEA HEAR

66


Camned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

SLICED PEACHES (continuation).

16.

17.

Character (continuation).

a. "Seriously frayed" means that the ragged appearance
extends well into the flesh of the slice and that the
overall appearance or cating quality may be seriously
affected; provided that the normal shape of the slice
is not destroyed.

b. Fatxvly good character - Count each seriously frayed,
very soft, or substantially firm slice.

Poor character - Count each mushy, excessively soft,

or hard slice.
Use your finger tips and fecl for peel as the units are
scanned for blewishes and character. Record in the
“uncooked prerequisites" section of the defect tally the
aggregate area of peel from all of the mits in the sample
(not cach container). As a practical method of evaluating
the amount of peel in the sample, assign the letter grade
A, 3B, C or SSID, based on the estimated area of peel in
the sample. .

CAUTION: LYE PEELING NAY CAUSE THE
PEEL TO DISCOLOR. DON'T
COUNT PEEL AS BLEMISHED.

* Use the guide on the following page for the total aggregate

area of pecl allowed in the sample. (See also the following
page).

52


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORTER OF GRADING A SAMPLE UNDER LOT INSPECTION

hUOLE TRACI

(continuation).

US. Compare the total number of defects that you found in the
sahiple (uot cach container) with the acceptance number
for the applicable AQL snd sample size in the Regulations
(File Code 109-A-1, Tables XV - XIX).

16.0 Asedgn a grade to the sample based on the procedure
outlined in File Code 120-A-7 (Lot Single Sampling Plan).

tal


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

PIECES OR IRREGULARS; HALVES AND PIECES (continuation).

11. Character (continuation).

‘Assign the letter grade based on the following tolerances:

Tolerances Tolerances
(Except _Pie-Pack) (Pie-Pack only)

Sample Unit Size © "Fairly good" "Poor" “Fairly good" "Poor"

—(

+

{

a.

Asst.

1000 g¢ 50 g 0 250 g 125 g
2000 g “100 g tt) 500 g 250 g
1000 g 100 g 0 “500 8 250 g
2000 g 200 g 0 1000 g 500 g
1000 g¢ All or 100¢ All or 500 g
2000 g All or 200g All er 1000 g

Fairly good character - Count seriously frayed, very
soft, or substantially firm wits.

Poor character - Count mushy, excessively soft, or
hard units.

Time saver. If you are using the 2000 g sample unit

size for inspection, you may use 1000 g for evaluation

of character. In effect, this procedure would be the
equivalent of drawing a subsample. If you use a

smaller sawple unit size for weighing character, note

on the defect tally that you've used 1000 g for character.
Otherwise, it's difficult for someone other than the original
grader to reevaluate the defect tally.

gn the letter grade (A or SSTD) for similar varietal

characteristics in the section for “cooked prerequisites."

Yasic the syrup for flavor and odor. Assign the letter
grade (A or SSTB) for flavor and odor in the section for

“cooked prerequisites.

" Make allowance for special packs

such as solid-pack, optional ingredients or nonnutritive
sweeteners.

26


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

PIECES OR IRREGULARS; HALVES AND PIECES (conttnuatton).

4. Color (continuation).
Although the peach color models are applicable for cooked
peaches only, they may be used as a general guide to evaluate
the color classification of uncooked peaches.
Defect in grade A & B
cr ~
Color mdels: FRB F-2

<#——B or es soot ef a —too—e

Min B Min C
Defect in grade C

As a practical method of evaluating the individual unit
color of irregular peaches, scan the sample mit and
separate into groups the apparent wits that are "fairly
good" color and the apparent units that are "poor" color.
Weigh each group ~- "fairly good" color and "poor" color --
separatcly. Ignore any mushy material as far as individual
unit color is concerned. Each 40 g increment of color
defects, to the nearest 40 g, is cowted as follows:

a Fairly good color - 1 major defect; and
b. Poor color —- 1 severe defect.

Record on the defect tally the number of defects -~ the
number of 40 g increments — that are either "fairly good"
color or “poor color. If the sample unit fails require
ments for grade B, adjust the defect tally. Only "poor"
color is a defect in grade C. Disregard the "fairly good"
color for grade C.

22


NOTES

105


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

DICED PEACHES (continuation).

14.

15.

16.

17.

18.

Assign the letter grade (A or SSTD) for similar varietal
characteristics in the section for "cooked prerequisites."

Taste the syrup for flavor and odor. Assign the letter
grade (A or SSTD) for flavor and odor in the section for
“cooked prerequisites." Make allowance for special packs
such as solid-pack, optional ingredients or nonnutritive
sweeteners,

Resample the production period in question if any cooked
sample unit drawn in step 10 of this procedure fails the
designated grade. Any procedure approved by the Branch
for reevaluation of "cooked prerequisites" may be used
to accept or reject the production period. If the
production period isn't resampled, it may be failed on
the basis of one failing "cooked prerequisite" check.

CAUTION: DON'T ADD IN TO THE TALLY ANY
CLASSIPIED DEFECTS FOUND DURING
EXAMINATION OF SHE COOKED

PREREQUISITE CEECK.

Occasionally, equipment breakdown (pitters, cookers, etc.)
causes product deterioration. I1f the defective product is
isolated, separately identified and sct aside, don't
count it as a portion of the production code that is
being run.

Optionally, the entire evaluation of the sample wit and
the classification of defects may be made on the product
directly out of the cooker and cooler. Use CuSum. But
bypass the selection of the sample unit from the production
line prior to cooking. Omit step 16 of this procedure.

34


Diameter

Diameter

Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF CRADING A SAMPLE UNDER LOT INSPECTION

HALVES OR QUARTERS (continuation).

b.. Determine size variation so that the least number of
: defects are counted against size.

Record on the defect tally the total number of halves or
quarters that fall more than 1 cm (0.4 in) outside of the
acceptable range for each container.

Example 1: (correct method) ~ 25 peach units
showing 4 defects.

1 em range

2 defeets 2 defects

Example 2: (incorrect method) ~ 25 peech units
showing 7 defects. .

1 em range

units
6.5-7.2

6 defects J defect

58


+9 epvsB uz ,t00d, %OT
ca eposb uz ,poob fares, %00
ty apoab ur ,poob Ajuznf, 4g i8uo1apyno1H)

Canned Yellow Freestone Peaches
July 1979 :

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

)

ton

tnuat:

HALVES AND PIECES (contt

3

PIECES OR IRREGULARS.

suazonuDya ,tood, fo sunsh fo saquay VA

taoqovanya ,poob fyazof, fo sumab fo xequmy Ji
ooeTT JO TIv =9 0078 20 TIV = 9 o0zs 70 TIV = 9 00ve 20 TIV = 90
0 OO9TT = @ 0 00"8 = & 0 oozs = a 0 - 00% = &
0 008s =V 0 o0t7 = V 0 0097 = ¥ 0 gozt = V
209d od O009TT | 190d od 00048 | 200d od 000zS | 400d oa 000%¢
ooss 30 TIV =9 00v7 29 TIV =9 009z 29 TIV =09 OO@T 29 TIV 29°
0 ooss = 4 0 00% = & 0 009% = a 0 ooet = @
0 006z =V ) ooTz = Vv 0 OOfT = V 0 oc9 = V
toog D4. ooogs | 7d = ooozy| 79°d = Od o009z| 29d = Ok oo0zT
0062 JO TIV =9 00TZ 29 TiV =9 OO€T 20 TIV = 9 009 29 TIvV = 9
0 0067 =f 0 oot? = a 0 OOeT = & 0 009 =@
0 OSyT = V 0 osot=V 0 0s9 = V 0 oof = V
wood ooosz | 7°°d = L_— gpotz| 7°04 = A oMET] 79° = 009
g0SstT 29 TIV #9 @60T 29 TIV = 9 919 29 TIV =9 zIe 20 ITV = 9
0 gost = 0 t60T = a 0 949 = @ 0 wre = @
i) "SL = V 0 9” = V 0 Bee = V 0 9st =V
100d BES O80ST | 1004 od 0260T} 2004 od 0949 | x00g 94 o2Te
969 29 TIV #9 70S 29 TIV =9 cle A209 TIV =9 vot AO TIV =9
(0) 969 = 4 0 70S = @ i) ele = 0 byt = a
ti) Bye = ¥ 0 wt = V 0 9st = V¥ 0 eho ¥
00g od 0969 i00g:. Od OOS | 100d ot OzTE | 100d od OveT

@ c
a 7 Je ft 78 sayab)! fe ft
sayoveg fo q4yb1a4 10205
6% IZ et 9

(Movd-9Id IdgdOXI) s¥IIId GNV SIATVA

872uq e7dumg fo uequry

UVINOTUL YO SAIId - WALOVYVHD YO SAONVUATOL

76


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

DICED PEACEES

1. Select at random 200 g of diced peaches (you may use
as'an optional plen, either 800 g or 1600 g) from the
production line.

2. Spread the sample unit on the grading tray.

3. As you spread the diced peaches, count the number of pieces
of EVM and the number of short stems in the sample unit.
The small "collar" that may remain on the stem end of the
peach isn't counted as EVM unless the overall appearance
of the peach unit is affected. Record on the defect tally the
number of picces of EVM and the number of short stems as
follows:

Critical - each piece of EVM and each short stem.

4. Evaluate the color of each individual peach dice. Use the
following guidelines to judge the color classification of
each peach dice:

a.  Gocd color - The unit may possess discoloration
due to oxidation, pigmentation 1/, or other causes that
slightly affects the appearance or cating quality, or both.

b. Fatrly good color - The unit may possess
discoloraticn due to oxidation, pigmentation L/, or
other causes that materially affects the appearance
or eating quality, or both.

c. Poor color - The unit may possess discoloration due
to oxidation, pigmentation 1/, or other causes that
seriously affects the appearance or cating quality, or
both.

1/ The presence of orange to reddish-purple pit cavity

~ pignent on is typical of freestone peaches. Abnormal
brown discoloration of the pit cavity should be counted
under "blemished" only.

28


Canned Yellow Freestone Peaches
July 1979

2) ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
RHOLE PEACKES (continuation),

5. Cheek the peaches for uniformity of size (container
by container), Te isn't necessary to measure each
peach. Measure only the apparent Jarge mits or the
apparent vil units. Fach peach that varies in
dtameter more than L (0.4 in) from the predominant
diameters of peaches in the container is counted as one
mmor defect. In effect, this procedure would allow
on acceptable range of diam s din the coutainer
with only the units that are more than 1 em (0.4 in)
outside of the acceplable range counted as defects.

a. Measure the widest diameter of the apparent large
peaches or the apparent small peaches as follows:

“a oN

/ ’

i

a (widest) Be

b. Dele size variation so that the Least number
of defects are counted apainst size. Please refer
to step 6 under lot "halves" or “quarters
for the correct interpretation of this requirement.

Record on the defect tally the total number of peaches
that fal? mere than J oom (0.4 dn) outside of the
acceptable range for each containers

a4


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
SLICED PEACHES (continuation).

13. Count and record on the defect tally the number of shelly
- slices. Shelly slices are thin-fleshed units usually
caused by repitting. If the sample mit fails grade B,
adjust the defect tally. Shelly units are not counted
against grade C. You may use the photoguides for shelly
halves as an aid for interpreting and classifying thin-
fleshed slices.

14. Count and record on the defect tally the number of gouged
slices. If the slice has been trimned by gouging defective
tissue, count it as "gouged." Otherwise, the slice is not
counted. Gouged slices are classified as follows:

a. Severe; or .
b. Major; or ——— Use photoguides.
ec. Minor.

15. Count and record on the defect tally the number of blemished
slices. Blemished means that the slice is affected by decay
(count this as a severe defect and under File Code 172,
too); bruise; gummosis (external only); insect injury; or
by abnormal brown discoloration of the pit cavity.

Blemished slices are classified as follows:

a. Severe (decay); or
be Major; or +» Use photoguides.
Co Minor.

16. ‘Total the classes of defects on the defect tally and compute
the CuSum values as outlined in File Code 120-A-6.

17. Select at least one standard sample mit size (50 slices or
100 slices) for each production peried cede. This sample
unit is to be selected aftcr the peaches have gone through
the cooker and cocler. It may be comprised of one can or
multiple cans.


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

PIECES OR IRREGULARS; HALVES AND PIECES (continuation).

TOLERANCES FOR CHARACTER (PIE-PACK)

“Fairly good" "Poor"

Grade A 37.5%, by weight but not more than 12.5%, by weight.
Grade B 75%, by weight but not more than 25.0%, by weight.
Grade C 100%, by weight but not more than 50.0%, by weight.

10, As the peaches are scanned for blemishes and character,
check for peel. Record in the “uncooked prerequisites"
section of the defect tally the aggregate area of
peel from all of the peaches in the sample (not cach
container). As a practical method of evaluating the
amount of peel in the sample, assign the letter grade
A, B, C, or SSTD, based on the estimated area of pecl
in the sample.

CAUTION: LYE PEELING MAY CAUSE THE
PEEL TO DISCOLOR. DON'T
COUNT FEEL AS BLEMISEED,

Use the guide on the following page for the total
aggregate area of peel allowed in the sample. (See
also the following page).

77


Freestone Peaches

Canned Yellow

July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

DICED PEACHES (continuation).

‘aeqe qqun e7dums pavpunzs 247 © e7jun ajduws fo uaquiu ay, 04

queyvainba eayoved peopp fo 7y620m = ozuowadour 6 g x ezze ajdimg = fT

(20 4°9T8 (20 9°26¢ ° (z0 8°99 (20 €*69T

30 8 00ZEZ) 20 3 0089T) 10 3 00%0T) 30 3 008%)

= 3g X 0062 = 3 3 Xx O0TZ = 3 9 xX OOET = 3g x 009 | OO
(20 7°604 (20 €°96Z (20 9° EST (20 2°48

10 3 QO9TT) 20 3 008) x0 8 007s) x0 3 004z)

= 3 9 X OStT = 3 8 x OSOT = 38 x 0S9 = 3g x O0€ | OS

* (20 9° 402 (zo Z°84T (z0 1°16 (20 C°zy

zo 8 008s) "20 8 0024) 20 3 0097) x0 3 Q0cT) | _

= 8g xX $7 = 89 x ozs = 3g x Sze = 3g xX ost | sz
(20 1°86 (z0 iL (20 L°Ly (20 7

zo 3 9106) 30 8 9gTz) 20 3 ZS€T) 30 8 479)

= 8B gx LE = 3g x €12 = 89 X 69T =3 gx. | €T
(20 1°64 (20 9°ce (20 7 (zo Z°0T

to 3 76€1) a0 8 g00T) x0 8 479) 30 8 9¢z)

= 3 § % $/T = 39 x 92T =3 9x e¢ =3gxo¢ [9

Fi 907g fo 346404 10905
6% T 9

4 tT
937m) eydumg fo aaquoy

DAN lah

SRE

HES SATEQ HNrEBANL

83


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
SLICED PEACHES

1. Select at random 50 slices (you may use as an optional
plan 100 slices) from the processing line.

2.  Reassenble any broken slice. Count each reassembled
slice as only one unit. .

3. Arrange all of the slices in the sample unit by turning the
outer surface of cach slice (pecl side) toward yourself.

4. Use your finger tips and feel for peel and pit fragments
as you arrange the slices.

5. Record the aggregate area of peel (or the letter grade A,
B, C or SSTD) in the “uncooked prerequisites" section of
the defect tally.

CAUTION: LYE PEELING MAY CAUSE THE PEEL
TO DISCOLOR. DON'T COUNT THE
PEEL AS BLLMISHED.

6.  Coumt each loose pit fragment and each unit affected by pit
fragment (s) as one defect. Record the total number of pit
fragments in the "uncooked prerequisites" section of the defect
tally. Classify each unit affected by more than one pit
fragment against the largest pit fragment present on the unit.

(See also the next page).

“7, Evaluate the sample uit for uniformity of size as follows:

a. Eliminate slivers, slabs and partial slices. Keep
15 of the least uniform slices (largest and stallest)
and ignore the remainder of the sarple unit (35 slices
will be ignored if you're using the 50 plan; 85 slices
will be ignored if you're using the 100 plan).

b. Compare the 15 least uniform slices (largest and smallest)
to the photoguide.

c. If the 15 least uniform slices are at least as uniform
as the photoguide, assign the sample unit the letter
grade A.

d. I£ the 15 least uniform slices are less uniform than
the photoguide, assign the sample wit the letter grade C.

Aor C, in the “suceoked
eicce tally.

e. Reeord the letter grada,
prerequisites" suction of

5


Canned Yellow Freestone Peaghe

July i979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

DICED PEACHES

1.

2.

Follow the procedure outlined in File Code 120-A-? (Lot
Single Sampling Plan {Actributes]).

Use the same defect tally sheet for lot inspection as you
would use for on-line inspection. Ignore the section of
the tally devoted to CuSum values.

Ignore the breakdown of prerequisites into "cooked" and
"uncooked." For the purposes of lot inspection, consider
all prerequisites as "cooked." However, some of the
prerequisites are to be evaluated on a container-by-
container basis and other prerequisites are to be evaluated
on the sarple as a whole (all of the dice from all of the
containers in the sample). .
After the nonquality factors have been recorded (net weight,
drained weight, count, sirup, etc.), evaluate on a container
by container basis the following prerequisites:

a. Evaluate "brightness" and record the letter evade (A, C
or SSTD) in the "cooked prerequisites" section of the
defect tally (disregard "brightness" on special packs,

such as brown sugar and honey, if the appearance is normal

for the pack);

b. Assign the letter grade (A or-SSTD) for similar varietal
characteristics in the section for "cooked prerequisites";

c. Taste the syrup for flavor and odor. Assign the letter
grade (A or SSTD) for flavor and odor in the section for
"cooked prerequisites." Make allowance for special
packs or optional packing media, such as brown sugar
and honey or nonnutritive sweeteners.

Example: (Prerequisites on a container by container basis)

Can No. 1 Can No. 2 Can No. 3, etc.

Similar Varietal Characteristics A A A

Brightess

A A A

Flavor and Odor A A A

81


Canned Yellow Freestone Peaches
July 1979

SUGGESTLD ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
DICED TUACHES (continuation).

13.0 Compare the total number of defects that you found in the
sample (not each container) with the acceptance number
for the applicable AQL and sample size in the Regulations
(File Code 109-A-1, Tables XV - XIX).

14,0 Assign a prade to the sample based on the procedure
outlined in File Code 120-A+7 (Lot Single Sampling Plan).



Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
HALVES OR QUARTERS (continuation).

10. Court the number of pieces of EVM and the number of short
stems in the sample. The small "collar" that may remain
on the stem end of the peach isn't considered as EVM
unless the overall appearance of the unit is affected.
Record on the defect tally the total’ number of pieces of
EVM and the total number of short stems in the sample (not
each container) as follows:

a. EVM - critical; and
be Short stems - severe.

ll. Evaluate the color of the individual peach halves or
quarters. Use the following guidelines to judge the color
classification of each peach unit: .

a. Good color - The mit may possess discoloration
due to oxidation, pigmentation l/, or other causes that
slightly affects the appearance or eating quality, or both.

b. Fairly good color - The unit may possess discoloration
due to oxidation, pigmentation ]/,-or other cavses that
materially affects the appearance or eating quality, or
both. :

ce. Poor color - The wit may possess discoloration due
to oxidation, pigmentation 1/, or other causes that
seriously affects the appearance or eating quality, or
both.

d. Oxidation ~ Occasionally, wits ijn the headspace of
the container discolor due to oxidation caused by the
absence of liquid around the unit. Count these units
as either “fairly good" color or "poor" color, depending
upon the severity of oxidation. (Sec also the next page).

1/ The presence of orange to reddish-purple pit cavity

~ pigmentation is typical of freestone peaches. Abnormal
brown discoloration of the pit cavity should be counted
under "blemished" only.

60


SUGGESTED ORDER OF GRADING A SANPLE UNDER LOT INSPECTION
HALVES OR QUARTERS

1. Follow the procedure outlined in File Code 120-A-7 (Lot
Single Sampling Plan [Attributes]}).

2. Use the sawe defect tally sheet for lot inspection as you
would use for on-line inspection. Ignore the section of
the tally devoted to CuSum values.

3. Ignore the breakdown of prerequisites into "cooked" and
"uncooked." For the purposes of lot inspection, consider
all prerequisites as "cooked." However, some of the
prerequisites are to be evaluated on a contatner-by-
container basis and other prerequisites are-to be evaluated
on the sarple as a whole (all of the peach halves or all
of the peach quarters). .

4. After the nonquality factors have been evaluated (net
weight, draincd weight, count, sirup, etc.), grade
and evaluate on a container by container basis the
following prerequisites:

a. Evaluate "brightness" and record the letter grade (A,
C or SSTD) in the "cocked prerequisites" section of
the defect tally (disregard "brightness" on special packs
such as brown sugar and honey, if the appearance is normal
for the pack);

b. Assign the letter grade (A or SSTD) for similar varictal
characteristics in the section for "cooked prerequisites:"

Cc. Taste the syrup for flavor and odor. Assign the letter
grade (A or SSID) for flavor and odor in the section for
“cooked prerequisites." Make allowance for special
packs or optional packing media, such as brown sugar
and honey or nonnutritive sweeteners.

Example: (Prerequisites on a container Ly container basis)

Can No. 1 Gan No. 2 Can No. 3, ete.

Similar Varictal Characteristics A A A
Brightness A A A
Flavor and Odor A A A

56


Diameter -

Diameter

Hw uo

Canned Yellow Freestone Peaches

July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
HALVES OR QUARTERS (continuation).

13. Uniformity of size (continuation).

be Determine size variation so that the least number
of defects are counted against size.

Example 1: (correct method) - 25 peach units
showing 4 defects.

1 em range

~

2 defects 2 defects

(incorrect method) ~ 25 peach units
showing 7 defects.

Example 2:

1 em range

14. Count the number of shelly mits. Shelly units are usually
the thin-fleshed wits caused by repitting. Don't count
shelly wits tuices under "shelly" and then again under "other
mechanical damage." Record on the defect tally the number

of shelly units. If the sample wit falls grade B, adjust

the defect tally. In grade C, all of the mits may be shelly.

Use the photoguides for shelly.

18

7 com fo ——— - ama —l
1 i< ama I
5 en units S-( unit units , unit \]
3 cm =) at Ke = 7.2 7.8 4
lcm cn cm A
we.
6 defects 1 defect


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

SLICED PEACHHS (continuation).

7.

8.

Arrange all of the slices in the sample by turning the
outer surface of cach slice (peel side) toward yourself,

Count the number of pieces of EVM and the number of short
stems in the sample. The small "collar" that may remain
on the stem end of the peach is not considered as EVM
unless the oversll appearance of the unit is affected.
Record on the defect tally the total number of picces

of EVM and the number of short stems in the sample (not
each container) as follows:

a.

b.

EVM - critical; and
Short stems - severe.

Evaluate the color of the individual peach slices. Use
the following guidelines to judge the color classification
of each peach slice.

ae

d.

Good color - The unit may possess discoloration

due to oxidation, pigmentation l/, or other causes that
slightly affects the appearance or eating quality, or
both.

Fairly good color - The unit may possess discoloration
due to dation, pigmentation 1/, or other causes that *
materially affects the appearance or eating quality, or
poth.

Poor color ~ The unit may possess discoloration due
to oxidation, pigmen jon Vl, or other causes that
seriously affects the appearance or eating quality,
or both.

Oxidation - Occasionally, mnits in the headspace of

the container discolor due to oxidation eaused by the
absence of liquid around the slice. Count these slices
as either "fairly good" color or "poor" color, depending
upon the severity of oxidation. (See also the next
page).

The presence of orange to reddish-purple pit cavity
piginentation is typical of freestone peaches. Abnoneal
brown discoloration of the pit cavity should be counted
under "blesished" only.

47


Canned Yellow Freestone Peaches

July 1979

SUCGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

SLICED FEACHES (continuation).

+9 apa uz 400d, %0T

*g appa ur ,poob Aqars., go
*y eppub uz poo’ Ryazvf, 2s

18U019D]NO1DD

saaqovapya ,,kood, fo 3qzun fo sequaiy fe
‘aaqovapyo ,poob fizarns, fo sqqun fo uaquny Via

06% 29 TIVe 9 oTZ 79 TIV=9 O€T 19 TIV=9 09 370 TIV 29

0 067 = a 0 ot? = @ 0 oft = a 0 o9 = @

0 Sut = V 0 sot = V ct) so = V¥ 0 os = V
100g oa 0062 | 100d od OOT? rood od OOET | 2904 od 009 Oot
SvT 29 TIV=9 SOT 29 TIV=9 $9 JO TIV=9 oe JO 1IV =)

0 Syl = @ 0 sot= @ 0 $9 = 4 0 og =@

0 el sV 0 es =aV 0 te = V (0) st =V¥

aro0og od OS¥T | 200d od Osot 00g od 0s9 xoog od O0€ os
€L 20 TIV=9 ts JoTIV=9 t€ tO TIV=9 st 4° TIV=9

0 cL =f 0 ec =f 0 ce = @ 0 St =@

0 96 = V 0 97 = V 0 oT =v 0 8 o#V
00g od S@L Aioog oa Szs ioog od SZE io0od oa Ost SZ
ge 20 TIVO 4@ 20 TlV=#9 dt 20 TIV=9 8 JO TIV = 9

0 se = @ 0 le = @ 0 tT =a 0 8 24

0 6l =V 0 WT o=V ) 8 eV 0 yo oa WV

r00g od LLE i00g oa €lz rood od 69T 100g od gL €T
ct 20 TIV=9 €t 20 TIV=9 8 JOTIV=9 9 a0 TIV=9

0 4T =@ 0 tT =@ 0 8 = @ 0 y = 4@

0 6 =V 0 9 =v 0) y o=V 0 Zo o=V
itoog od 9LT 2000 oa 92T rood od gL i00g od 9€ 9
fe ft fe ft fe ft @ ft

920218 JO caquny
67 154 eT 9

841u) azdumg fo azaqurin

QA911S - WALOVAVHD YOd SAONVUAIOL

DHA RY

BA Es

)

WHE AWCEA HRA SY


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDFR OF GRADING A SAMPLE UNDER LOT INSPECTION
PIECES OR IRREGULARS; HALVES AND PIECES (continuation).

12. Compare the total number of defects that you found
inthe sample (not each container) with the acceptance
numbers for the applicable AQL and sample size in the
Regulations (File Code 109-A-1, Tables XV - XIX).

13. Assign a grade to the sample based on the procedure
outlined in File Code 120-A-7 (Lot Single Sampling Plan).

80


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

BALVES OR QUARTERS (continuation).

5.

Evaluate the coler of the individual peach units. Use
the following guidelines to judge the color classification
of each peach unit.

a. Good color - The wit may possess discoloration
due to oxidation, pigmentation 1/, or other causes that

slightly affects the appearance or cating quality, or both.

b. Fairly good color - The unit may possess
discoloration due to oxidation, pigmentation 1/, or
other causes that materially affects the appearance
or eating quality, or both.

ce. Poor color - The unit may possess discoloration due
to oxidation, pigmentation YU, or other causes that
seriously affects the appearance or eating quality, or
both.

Record on the defect tally the number of units that are either
"fairly good" color or "poor" color. If the sample unit fails
requirements for grade B, adjust the defect tally. Cnly

“poor” color is a defect against grade C. Disregard the
"fairly geod" color for grade C. Although the peach color
models are applicable for cooked peaches only, they may

be used as a gencral guide to evaluate the color classification
of wmicooked peaches.

Defects in grade A & B
c my

Color models: FRB F-2

<t+— B or better—® | <— Fairly good ——@» | <— Poor ———>

y

Min B Min C

Defects in grade C

The presence of orange to reddish-purple pit cavity
pignentation is typical of freestone peaches. Abnorwul
brown discoloration of the pit cavity should be counted
under "blemished" only.

13


Canned Yellow Freestone Peaches
July 1979

SUGGESIED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

SLICED PEACHES (continuation).

19. Compare the total nurber of defects that you found in the
sainple (not cach container) with the acceptance number
‘for the applicable AQL and sample size in the Regulations
(File Code 109-A-1, Tables IV - XIX).

20. Assign a grade to the sample based on the procedure
outlined in File Code 120-A-7 (Lot Single Sampling Plan).

55


Canned Yellow Freestone Peaches
July 1979

SAMPLING PROCEDURES
1. LOT (Stationary or moving lot).

Regulations (109-A-1)

Sampling Procedures (120-A-1)
Lot Sampling Plan (120-A-7)
Condition of Container (125-A-1)

Follow

2. ON-LINE

Regulations (109-A-1)
CuSum Sampling Plan (120-A-6)
Follow ——TM ( Time Sampling (120-A-4)
In-plant Inspection (160-A-1; 162-A~1)
Condition of Container (125-A-1)

NONQUALITY PROCEDURES .

1. Net Weight (128-A-10)

2. Vacuum (128-A-20)

3. Fill of Container (128-8-40)

4. Fill Weight (140-A-1; 140-A-3)'——+> Follow (120-A-1)
5. Drained Weight (128-A-30)

6. Brix (135-A~-3) (160-A-5)

7.  Sirup (128-A-50)

8. Count (128-A-60)

A lot of canned yellow freestone peaches is designated as the style that
it is offered for with the following exceptions:

1. Halves and pieces - To be designated and graded as "pieces"
or "irregular pieces" if less than 50%, by weight, is
halves (sample average).

2. Irregular sliced style - To be designated and graded as
"pieces" or “irregular pieces."

Sub-styies may be identified, such as:

", - aetna nnn (chips)"

or

aa ——(slices)"
or

pn nnn nnn nnn nn nn (fc pack)"

- 2


Canned Yellow Freestone Peaclies
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
PIECES OR IRREGULARS; HALVES AND PIECES

6. Count the number of pieces of EVM and the number of short
stems in the sample. The small "collar" that may
remain on the stem end of the peach isn't considered
as EVM unless the overall appearance of the mit is
affected. Record on the defect tally the total number
of pieccs of EVM and the total number of short stems in
the sample (not each container) as follows: .

a. EVM - critical; and
b. Short stems ~ critical.

7. Evaluate the color of the individual peach units. Use the
following guidelines to judge the color classification
of each mit. .

a. Good color - The unit may possess discoloration
due to oxidation, pigmentation 1/, or other causes
that slightly affects the appearance or eating
quality, or both. .

b. Fatrly good color ~ The unit may possess discoloration
due to oxidation, pigmentation 1/, or other causcs
that materially affects the appearance or eating
quality, or both.

c. Poor color - The mit may possess.discoloration due
to oxidation, pigmentation 1/, or other causes.
that seriously affects the appearance or eating
quality, or both.

d.  Oxidaticn - Occasionally, mits in the headspace of
the container discolor duc to oxidation caused by the
absence of liquid around the mit. Count these units
as either "fairly good" color or "poor" color,
depending upon the severity of oxidation. (See
also the next page).

1/ The presence of orange to reddish-purple pit cavity
pigmentation is typical of freestone peaches. Abnormal
brown discoloration of the pit cavity should be counted
wmder "blemished" orly.

72


Canned Yellow Freestone Peaches
duly 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
PIECES OR IRREGULAPS; HALVES AND PIECES (continuation).

14. Resample the production period in question if any cooked
sample unit drawn in step 9 of this procedure fails the
designated grade. Any procedure approved by the Branch
for reevaluation of "cooked prerequisites" may be
used to accept or reject the production period. If the
production period isn't resampled it may be failed on the
basis of one failing "cooked prerequisite" check.

CAUTION: DON'T ADD IN £0 THE TALLY ANY
CLASSIFIED DEFECTS FOUND DURING
EXAMINATION OF TRE COOXED
PREREQUISITE CHECK.

15. Occasionally, equipment breakdown (pitters, cookers, etc.)
causes product deterioration. If the defective product
is isolated, separately identified and set aside, don't
count it as a portion of the production code that is
being run.

16. Optionally, the entire evaluation of the sample unit and
the classification of defects may be mide on the product
directly out of the cooker and cooler. Use CuSum. But
bypass the selection of the sample unit from the production
line prior to cooking. Omit step 14 of this procedure.

27


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

PIECES OR IRREGULARS; HALVES AND PIECES (continuation).

5.

To cvaluate the sample for classified defects, consider the
peaches from all of the containers as one sample. It isn't
necessary to assemble physically the peaches into one mass.
Assembling a sample of peaches (by weight) that are pieces

is different than the other styles of peaches that are
assembled by count. In pieces or irregulars, each 40 g

of peaches is equal to one unit. For example, 80 g of drained
peaches is equal to 2 units; 120 g is equal to 3 units; 169 g
is equal to 4 units, etc.

Determine the weight of all of the drained peaches by total-
ing the drained weights of the individual containers. (The

drained weights should have been recorded in step 4 of this

procedure.) ~

Neat, adjust (either by removing picces or adding pieces)
the weight of the drained peaches to cqual the closest
weight possible in the lot single sampling plan. To ad-
just the sample back to a standard sample size, remove at
random cnough pieces frori the grading trays to equal one
of the semple sizes on the following page. (See also the
next page).

NOTE: ASSEMBLING MAY BE DEFIWvED AS TEE BRINGING TOGETHER
OF SAMPLE UNITS, LEFECTIVE UNITS OF PRODUCT, DEFECTS
TALLIED ON PAPER, ETC,

70


Canned Yellow Freestone Peaches

July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

HALVES OR QUARTERS (continuation).

‘2 eposB uz ,tood, xOT

‘a epoaB uz ,poob Apxrf, x01
*y epoub ut ,poob fizcrwf, 4g

$9u014DjND709

saaqovaDyo ,tood, fo sz2un fo uaquy /%
‘aaqopaDyo ,poob fizarnf, fo ez fo uequny /T
06% 49 TIV=9 OT? 29 TIlV=9 O€T 29 TIV= 9 09 20 Tv a2
0 06¢ = © 0 ot? # @ i) ort = a (0) o9 =@
0 sot =V 0 sot =V 0 s9 mV 0 og =¥
100g od 0062} 1000 of OOTZ | 200g od OOET | 2000 od 009 | OOT
S¥T 40 TIV =D SOT 29 TIV= 9 s9 29 TIVe9 o€ 40 TIV= 90
0 Sot = a 9 sotT=@ 0 so =f 0 et =@
to) eLo=V Oo. eo = V QO te = V 0 Sst #V¥
tood oa OS#T | 100g oa OSOT | toog od Os9 | t00g od ooe | OS
€Z4 Jo TIV=9 ts 29 TIve90 €€ 20 TIv=9 st 20 TIvV =9
0 tL =@ O es =f 0 ce = @ 0 st =@
0 eo #VvV 0 92 = V 0 oT =v 0 8 = V
i00g oa G@L | toog od StS | t00G od SZE | 100g od OST | SZ
ge AO TIV=90 £@ 20 TIV = 9 <T JOTW=O 8 <0 TIV=9
i} se = @ 0 <@ = @ 0 to =@ i) 8 o=@
i] 6T =V¥ 10) 9T =V 0 8 =Y 0 Qo o=V
100g Od LLE | t00g of €Le ioog od 69T | 100g od gL eT
4T AOTIV= 9D €T 20 TIV= 9 8 dO TIV=9 9 AIOTIV=9
0 4~T #@ 0 cl =@ 9 8 eff 0 y = @
0 6 =#V 0 9 =V 0 Y aV 0 eo oaV
1004 od YLT | 100g OL 97T 100g od el 100g od 9€ 9
fe ft fe fe fe ft fe ft
adazuDngy to seazvy fo uaquy
i n
4 Te €T 9

8421un aydumg fo xaqucw

suazuvad

SAATVH - UaALOVEVHD UOT SAONVEAIOL

ADTSEUNM DPZy7e AHNMYH

HASTRATAA

63


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

HALVES OR QUARTERS (continuatton).

20.

21.

22.

23.

24,

Assign the letter grade (A or SSTD) for similar varietal
characteristics in the section for "cooked prerequisites."

Taste the syrup for flavor and odor. Assign the letter
grade (A or SSTD) for flavor and odor in the section for
"cooked prerequisites." Make allowance for special packs
or optional packing media, such as brown sugar and honey
or nonnutritive sweeteners.

Resample the production period in question if any cooked
sample unit drawn in step 16 of this procedure fails the
designated grade. Any procedure approved by the Branch
for reevaluation of "cooked prerequisites" may be used
to accept or reject the production period. If the
production period is not resampled it may be failed on
the basis of one failing "cooked prerequisite" check.

CAUTION: DON'T ADD IN TO THE TALLY ANY
CLASSIFIED DEFECTS FOUND DURING
EXAMINATION OF THE COOKED
PREREQUISITE CHECK.

Occasionally, equipment breakdown (pitters, cookers, etc.)
causes product deterioration. If the defective product
is isolated, separately identified and set aside, do not
count it as a portion of the production code that is
being run.

Optionally, the entire evaluation of the sample unit and
the classification of defects may be made on the product
directly out of the cooker and cooler. Use CuSum. But
bypass the selection of the sample unit from the production
line prior to cooking. Omit step 22 of this procedure.

20


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SANPLE UNIT UNDER ON-LINE INSPECTION

WHOLE PEACKES (continuation).

5. Count the number of gouged mits. If the peach has been
trimmed by gouging defective tissue, count the unit as
"gouged." Otherwise, the unit is not counted. If the
peach contains impressions caused by the beaded sidewall
of the container (only if the sample mit is drawn after
cooking), don't cout it as gouged. Record on the defect
tally the number of gouged peaches that are classified
as follows:

& Severe; or
be Major; or ————_-© Use photoguides.
ree Minor. .

6. Count the number of units that are affected by mechanical
damage. Classify as mechanical damage only those peaches
with missing outside surface flesh. Don't cout under
“mechanical damage" any units that were previously counted
under "crushed" and "broken." Record mechanical damage
on the defect tally as follows:

a. Severe ~ total loss of normal shape; or
b. Major - normal shape seriously affected; or
ce. Minor - normal shape materially affected.

7. Count the number of units that are blemished. Blemished
means that the unit is affected by decay (count it as a severe
defect and under File Code 172, too); bruise; gummosis
(external only); insect injury. Record the number of
blemished peaches on the defect tally as follows:

a. Severe (decay); or
be Major; or — Use photoguides.
c. Minor.

8. As you scan the peaches for blemishes, use your finger tips
and feel for attached peel. Record in the “uncooked
prerequisites" section of the defect tally the aggregate
area of peel (or the letter grade A, B, C or SSTD).

CAUTION: LYE PEELING MAY CAUSE THR F:
TO DISCOLOR. DON'T COUNT TEE
PEEL AS BLEMISHED.

37


Canned Yellow Freestone Peaches
July 1979

“SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
HALVES OR QUARTERS (continuation).

5. Turn all of the halves or quarters "cup side" down
- (container by container).

6. As the units are being turned over, check the untformity

. of size. It isn't necessary to measure each half or
quarter. Measure only the apparent large units or the
apparent small units, Use a metric grid similar to
Inspection Aid No. 101 if one is availeble. Each peach
unjt that varics in diameter more than 1 cm (0.4 in) from the
predominate diameters of peaches in the container is counted as
one minor defect. In effect, this procedure would allow an
acceptable range of diameters in the container with only the
units that are more than 1 cm (0.4 in) outside of the
acceptable range counted as defects.

a. Measure the widest diameter of the apparent large
units or the apparent small mits as follows:

Halves . Quarters

3
ag
(widest) — > 8
3
2

Pe ee

(See also the next page)

57


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

PIECES OR IRREGULARS; HALVES AND PIECES (continuation).

5.

Separate the peach units that are blemished. Blemished means
that the peach unit is affected by decay (count it as a severe
defect. and under File Code 172, too); bruise;

guumosis (external only); insect injury; or by abnormal
discoloration of the pit cavity (discoloration that has
penetrated into the flesh). After you have separated

all of the blemished peach units from the sample unit,
classify them into three groups as follows:

a. Severe (decay); or
b. Major; or ———> Use photoguides.
c. Minor. :

Reigh each of the three groups, severe, major and minor.
Each 40 ¢ increment, to the nearest 40 g, is equal to one
defect. Record on the defect tally the number of defects --
the nunber of 40 g increments — that are either "severe,"
“major" or "minor."

Turn. the peach units and count each loose pit fragment and cach
unit affected by pit fragrent(s) as one defect. Classify

each unit affected by more than one pit fragment against

the largest pit fragment present on the unit. Record in

the "uncooked prerequisites" section of the defect tally

the total number of pit fragnents. (See also the next

page).

23


TOLERANCES FOR PEEL — DICED

Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

DICED PEACHES (continuation).

Sanple Size

Lan ALN LAN ALAN ANN
BES Ea e & = SEE Eee
vudw vou vou evu9eo vuu
aos coo) nom nino ooo ooo
moo mA w Tam ans owo
Nw aso NON ons
a am
ou a uoaog uno ono wooo
a AtRS; Stavo] o<mo] o<mul ocay
nN a 3 So 3S
” 3 ry oS qn
4 ” ras a a)
a N
ALAN NAL. ALAN. ALAN NAN,
BEE Bee Eee Eee BEE
uvagu vue yvug9d vow vu
yo nso mnno ooo oo
Nn w non Con m Aamo No
Lal am AmMSO NON TAN .
Lal aN &
Dag oon cue ono ong Ee
BStRolsednv] o<amvl] ocmyu] oc an
9 3 8< S* 3S a
oS ine] N a a
a N ss oO o 2
q b
id
aed My i
tS 2 AL LL, LAL EES mL, | OS
Ss a 6406 6a6 oo6 666 oag6 3
S | oe Sets] sce] ane] ese} ese] 8
a 5 aston mao Onn AAD wow to
5 2 aN am aoN ano iS
ars
1 Ba 9
. ied hog Ran oa 4 oon nan AS
o = wzweaAojla oloca mo} OodAno}] Ba
oa s< asa g<av|o< g 3
& int ~~ Gal ie} N = 9 &
Ss 8 4 nN wn So a
es -
3 3 San
a a “O98
3 9
Lan, ALALN ALeLN ALAN LAL, a8
Eee EEE Bee BES Fee! $18
vou eog vo”g vo°0 vou gS
Wian ones coo ooo eco] y 3)
ons dasa Aa woe Noa] 8
Leal aon aon Sy
oon on a oon wouon onan QE
ied BsFCls<avlo<molocnmvl ocean]! KS
oO nN 3S fo] 3S S8
N wo N = a ss
a N vr nn
RS
35
RS
© al al ° 2°
3S
qt N ral Ss ~)
Hee Qes SR te GAN fy ty

90


Canned Yellow Freestone Peachcs
July 1979

SPECIAL ON-LINE SAMPLING SITUATIONS
3. HOW TO ADJUST A DEFECT TALLY.

If.a sample unit fails to meet the requirements of grade B,
adjust the defect tally before comparing the defects
against the CuSum values for Grade C. This must be done
because "fairly good" color (major defect) and "shelly"
(major defect) are not. counted against grade C. A grade C
sample unit could have all "fairly good" color and all
"shelly" units. Adjust the defect tally as follows:

HALVES
Prerequisite Grade : AILALAIAIAIA
ah RO s ro
Color-Fairly Good (APB only) [1 | 3] T| /| Il
Blemi shed 5 / 5 |
. Off-Suture I a mel
M | Detached Pieces | !
A |Other Mecn. Damage
J shelly (4 4 B Only) [ ma
o Gouges T Zz
R = Tol
i TOTAL MAJOR ; Bhat 3 | Al 5 9p
| GRADE A o{ 3i2] ae:
cusuM = 3 ThsislcolL_Al 7: oO] @
GRADE C T1813 ¢ 1 a
ak aOR
. :
2 TOTAL ALL CLASSES 642 8) 51S ea
T GRADE A 1} 538 qe oe
A |CUSUM | GRADE B 7/813, 0/3) 3/0/0)] 3
-L GRADE C i 2]1215 ¢ 14
SAMPLE UNI? GRADE BICl( a Bec |
——
FINAL GRADE H |

4a


: Canned Yellow Freestone Peaches
July 1979 -

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
DICED PEACHES (continuation).
7. Color (continuation).

Use the peach color models to evaluate the color

classification:
Defects in grade A & B
Color models: FRB Fe2 -_
cons B or better—->| at+——Fairly good > | <t-—— Poor — od
Min B Min C-
. ne)

Defect in grade C

As a practical method of evaluating the individual
unit color of diced peaches, scan the sample unit and
separate into two groups the apparent dice that are
“fairly good" color and the apparent dice that are
"poor" color. Weigh each group — "fairly goad"
color and "poor" color — separately. Each 8 g
increment to the nearest 8 g is as follows:

Fairly good color - one major defect.
Poor color - one severe defect.

Record on the defect tally the number of defects -- the
number of 8 g increments —- that are either "fairly good"
color or "poor" color. If the sarple fails requirements
for grade B, adjust the defect tally. Only "poor" color
is a defect in grade C. Disregard the "fairly good"
color for grade C.

85


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

HALVES OR QUA

14,

15.

16.

SRS (continuation).

Count the number of halves or quarters that are affected
by mechanical damage. Classify as mechanical damage only
those units with missing outside surface flesh. Don't
count under "mechanical damage" any units that were
previously counted under "crushed" or "broken." Record
on the defect tally the total number of mechanically

dz :d units in the sample (not each container) and

cla fy them as follows:

a. Severe - total loss of normal shape; or
b. Major - normal shape seriously affected; or
Cc. Minor - normal shape waterially affected.

Cowmt the number of units that are blemished. Blemished
means that the half or quarter is affected by decay (count
it as a severe defect and under File Code 172, too);
bruise; gummosis (external only); insect injury; or by
abnorial brown disccloration of the pit cavity. Record en
the defect tally the total number of blemished units in the
sample (not each container) and classify them as follows:
a. Severe (decay); or
b. Major; or

c. Minor.

€ Use photoguides.

While the halves or quarters are turned “cup down," visually
scan the sample for apparent units with "fairly good"

character and units with "poor" character. Also, the seriovsly
frayed units can be identified. The final test for checking
character is the touch sensation from actually fecling of

the units. FReeerd the total number of "sericusly frayed,"
"very soft," “substantially firu," and "mushy" units in the
sample. Moke this tally in the section for "cooked
prerequisites." Thon assign the letter grade (A, B, C or

SSTD) for the character of the total sample. In licu of
actually recording the total number of "substantially firn,"
"very soft" and “mushy"TM rs in the sample, the letter grade
(A, b, C, er & ned for the cha er of

the sample based on the sd number of "fairly good"
character and "poor" character units in the sample. In either
case, actual count or the letter grade based on estimated
count, assign the character grade based on the tolerances
given on the following page. (See also the next page).

62


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

DICED PEACHES (continuation).

8.

Separate the dice that are blemished. Blemished

means that the dice is affected by decay (count it as a
severe defect and under File Code 172, too);

bruise; gunmosis (external only); insect injury; or

by abnormal brown discoloration of the pit cavity.
After you have separated all of the blemished dice from
the sample, classify them into three groups as follows:

a. Severe (decay); or
Db. Major; or
c Insignificant (same as Use photoguides.
minor in whole, halves,
quarters, slices or
irregulars). >

Weigh cach of the two groups — severe and major. Each
8 g increment, to the nearest 8 g, is one defect. Record
on the defect tally the number of defects -- the number
of 8 g increments — that are either "severe" blemish

or “major blemish.

Separate the dice that are more than 20 mm (0.8 in) on
one cut edge and those that pass through the meshes of

a 5/16 inch (8 mm) sieve. It isn't necessary to separate
the large dice from the small dice. Composite the large
dice and small dice and weigh. The sieve method used to
determine the size of diced units in Canned Fruit Cocktail
is used for Canned Freestone Peaches too. Each 8 g
increment, to the nearest 8 g, is equal to one defect.
Record on the defect tally the number of defects -- the
composite number of 8 g increments -- that are excessively
large and excessively small.

86


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

DICED PEACHES (continuation).

8, Pit fragments (continuation). —

Large Small _ rm
Piece Piece Insignificant
\
Vv v $
+ Greater 10 om Hard, ~ jess |
“rie. than to Sharp, [Put not than |
it 10 mm 3 mm Points 3 mm
re
TOLERANCE
DICED

200, 800:or 1,600 g

Small
Fragments Large
AQL 1/ 1.0 0.4

1/ AQL expressed as defects per hundred units.

3]


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

SLICED PEACHES (continuation).

8. Count the number of pieces of EVM and the number of short
stems in the sample mit. The small "collar" that may
remain on the stem end of the peach is not considered as
EVM unless the overall appearance of the unit is affected.
Record on the defect tally the number of pieces of EVM
and short stems as follows:

a. EVM - critical; and
b. Short stems - severe.

9. Evaluate the color of the individual peach slices. Use the
following guidelines to judge the color classification of
each peach slice:

a. Good color - The wit may possess discoloration
due to oxidation, pigmentation 1/, or other causes that
slightly affects the appearance or eating quality, or both.

b. Fairly good color - The unit may possess discoloration
due to oxidation, pigmentation 1/, or other causes
that materially affects the appearance or eating quality, or both

c. Poor color - The unit may possess discoloration due to
oxidation, pigmentation 1/, or other causes
that seriously affects the appearance or
eating quality, or both.

Record on the defect tally the number of slices that are
either "fairly good" color or "pogr" color. If the

sample unit fails requirements for grade B, adjust the
defect tally. Only "poor" color is a defect in

grade C. Disregard the "fairly good" color for grade C.
Although the peach color models are applicable for cooked
peaches only, they may be used as a general index of color
to aid color classification of uncooked peaches.

(See also the next page).

1/ The presence of orange to reddish-purple pit cavity
pigmentation is typical of frecstone peaches. Abnerral
brown discoloration of the pit cavity should be counted
under "blemished" only.


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

SLICED PEACHES (continuation).

4. Prerequisites on a container by container basis (continuation).
da. Evaluate the sample unit for wiformity of size as follows:
a. Eliminate slivers, slabs and partial slices. Keep
15 of the least uniform slices (largest and smallest)
and ignore the remainder of the sample unit.
b. Compare the 15 least wmiform slices (largest and smallest)
to the photoguide.
c. If the 15 least uniform slices are at least as uniform
as the photoguide, assign the sample unit the letter
grade A. .
d. If the 15 least uniform slices are less uniform than
the photoguide, assign the sample wit the letter grade C.
e. If there are fewer than 15 slices in the container,
use all of the slices and compare against the photoguide.
f£. Record the letter grade, either A or C, in the "uncooked
prerequisites" section of the defect tally.
Example: (Prerequisites on a container by container Lasts)
. Can No. 1 Can No. 2 Can Nov 3, etc.
Similar Varietal Characteristics A A A
Brightness A A A
Flavor and Odor ; A “A A
Uniformity of Size A A A
5, Reaccenible any partial slice. Count each reassembled slice
as one unit.
6. Assemble (physically or mentally) all of the slices from

all of the containers into one sample. Adjust the total
number of slices to reet the lot single sampling plan
that you're using. (See 120-A-7, pase 8, Example 5)

46


Canned Yellow Freestone Peaches

July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

SLICED PEACHES (continuation).

Pit fragments.

Large Small Insignificant
Piece Piece
T
Whole Greater 10 mm Hard but Less
Pit than to Sharp not than
. 10 mn 3 mm Points 3 mm
TOLERANCE
SLICED
Small Large
Fragments Fragments
AQL 1/ 2.5 0.40

1/ AQL expressed as defects per 100 units.



Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
WHOLE PEACHES (continuation). |

18. Occasionally, equipment breakdown (lines, cookers, etc.)
eauses preduct deterioration. If the defective product
is isolated, separatcly identificd and set aside, don't
count it as a portion of the production code that is
being run.

19. Cpttonally, the cntire evaluation of the sample unit and
the classification of defects may be made on the product
directly out of the cooker and cooler. Use CuSum. But
bypass the selection of the sample unit from the production
line prior to cooking. Omit step 17 of this. procedure.

If the optional plan (after cooking for all evaluations)
is chosen and whole spiced peaches are being packed, it
would be harder to correctly classify individual color
defects. The spice would be expected to discolor the
peaches. So, ignore the individual color defects unless
you can correctly classify them. Put more caphasis on
the prercquisite factor of "brightness."

40


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
HALVES OR QUARTERS (continuation)

15. Total the classes of defects on the defect tally and
compute the CuSum values as outlined in File Code 120-A-6.

16. Select at least one standard sample unit size (25 units)
from each production period code. This sample unit is to
be selected after the peaches have gone through the cooker
and cooler. It may be comprised of one can or multiple
cans.

17. Cut the cans (or can) and tum all of the units “cup down."

18. Evaluate "brightness" and record the letter grade (A, C or
SSTD) in the "cooked prerequisites" section of the defect
tally. Disregard "brightness" on special packs,
such as brown sugar and honey, if the appearance is normal
for the pack.

19. As the units are being turned "cup down” in step 17 of
this procedure, visually scan the sample uit for apparent
units with "fairly good" character and units with "poor"
character. Also the seriously frayed units can be
identified. The final test for checking character is
the touch sensation from actually feeling of the units.
Record the number of "seriously frayed," "substantially
firm," "very soft," and "mushy" units. Make this tally
in the section for "cooked prerequisites." Then, assign
the letter grade (A, B, C, or SSTD) for the character of
the sample unit.

a. "Seriously frayed" means that the ragged appearance
extends well into the flesh of the unit and the
overall appearance or eating quality may be seriously
affected; provided that the norma]. shape of the unit
is not destroyed.

b. "Fairly good" vs "Poor" character.

Fairly good - Count each seriously frayed, very soft,
or substantially firm unit.

Poor - Count each mushy, excessively soft, or hard
unit.

19


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
HALVES OR GUARTERS (continuation).

6. Evaluate the sample unit for off-suture cuts. Keep in
mind that the mits must be kept in a "cup down" position
and look only at the outside surface. Don't count again
under off~suture any units that wexe previously counted
under partially detached pieces or detached picces.

Count and record on the defect tally the number of
off-suture cuts that are classificd as follows:

a. Severe (donuts); or
b. Major; or — Use photoguides.
c. Minor.

7. Count the number of gouged units. If the unit has been
trimmed by gouging defective tissue, cout it as "gouged."
Otherwise, the unit is not counted. If the units contain
impressions ccused by the beaded sidewall of containers
(only if the sample unit is drawn after cooking), don't
count it as gouged. Record on the defect tally the number
of gouged mits that are classified as follows:

a. Severe; or .
be. Major; or ———— © Use photoguides.
Cc. Minor.

8. Count the number of wits thet are affected by mechanical
damage. Classify as mechanical damage only those units
with missing outside surface flesh. Don't count under
“mechanical damage" any mits that were previously counted
under "crushed" or "broken." Reassemble the damaged unit
and count the reassembled unit as one defect. Don't count
each picce, if pieces are present, as a defect. Record
mechanical damage on the defect tally as follows:

a. Sevére - total loss of normal shape; or

b. Major - normal shape scriously affected; or
Ce Mincr - normal shape materially affected.

14


Canned Yellow Freestone Peaches
July 1979

CLASSIFICATION OF DEFECTS

Other than the prerecuisite quality factors (such as "brightness,"
"character" and “flavor and odor"), any peach unit which fails to
meet a requirement of the standards is classified as a defect.

Yhe defects are classified as "minor," “majer," "severe," or
"critical." “Total all classes" of defects means "critical,"
plus "severe," plus "major" plus "minor."

The tolerance for cach class of defects is set to AQL's (Acceptable
Quality Level). Usually, the tolerance is the same as the number
of defects that vould have teen allowed in the old U.S. standards,
a purchase specification, or other similar buying guide. But, the
old tolerance might have been adjusted slightly to consider newer
methods of harvesting and processing peaches.

Defects are either related or unrelated. This is important. If

the defects are related, the peach unit is counted against only cne cf
the defects; otherwise, the peach unit may te counted more than once
against unrelated defects.

A good example of related defects is a “partially detached piece"
and an "off-suture" cut. If a peach half has separated along the
suture line with the picce beyond the suture attached, consider
the defects ("partially detached picce" and "off-suture") related.
Count only the defect which is the most serious. Don't count the
other defect. .

If the defects are unrelated, count each defect. For example, a
peach half might be:

1. Blcemished— — — 1 minor defect

2. shelly--------—---------— ——-1 major defect

3. Off-suture

1 major defect
4. Poor COLOt mn nnn ‘1 severe defect
4 total all classes

of defects on one
peach half.


Canned Yollow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

PIECES OR IRREGULARS; HALVES AND PIECES

1. Follow the procedure outlined in File Code 120-A-7 (Lot
Single Sampliag Plan [Attributes]).

2. Use the same defect tally sheet for lot inspection as you
would use for on-line inspection. Ignore the section of
the tally devoted to CuSum values.

3. Ignore the breakdown of prerequisites into "cooked" and
"uncooked." For the purposes of lot inspection, consider
all prerequisites as "cooked." However, some of the
prerequisites are to be evaluated on a container-by-
container basis and other prerequisites are to evaluated
on the sample as a whole (all of the pieces from all of
the containers in the sample). .

4. After the nonquality factore have been recorded (net
weight, drained weight, count, sirup, etc.), evaluate on
a container by container basis the following prerequisites:

a. Evalucte "brightness" and record the letter grade (A,
C or SSTD) in the "cooked prerequisites" section
of the defect tally (disregard "brightness" on special
packs such as brown sugar and honey, if the appearance is
normal for the pack);

b. Assign the letter grade (A or SSTD) for similar varietal
characteristics in the section for "cooked prerequisites;"

c. Taste the syrup for flavor and odor. ssign the letter
grade (A or SSTD) for flavor end oder in the section
of the tally for "cooked prerequisites." Make allowance

for special packs (pie pack) or optional. packing media,
such as Lrown sugar and honey or nonnavtritive sweeteners.

Example: (Prerequisites on a container by container basis)

Can No. 1 Can No. 2 Can No. 3, etc.

Similar Varietal Characteristics A A A
Brightness A A A
Flavor and Odor A A A

69


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDRR ON-LINE INSPECTION

PIECES OR IRREGULARS; HALVES AND PIECES (continuation).

6. Pit fragments (continuation).

Large Small . .
Piece Piece Insignificant
Greater 10 mm Hard,
Whole than to Sharp, but not
Pit 10 mm 3 mm Points
TOLERANCE

PIECES OR IRREGULARS

1000 g or 2000 g

Small
Fragments

Large

1.6

| V/ | 6.5

L/ AQL expressed as defects per hundred units.

24

Less |
than
3 mm



Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
SLICED PEACHES (continuation). ,

18. Cut the cans (or can) and arrange the slices in random
order. :

19. Evaluate "brightness" and record the letter grade (A,
C or SSTD) in the "cooked prerequisites" section of the
defect tally. Disregard "brightness" on special packs,
such as brown sugar and honey, if the appearance is normal
for the pack.

20. As the slices are being arranged in step 18 of this
procedure, visually scan the sample unit for apparent
slices with "fairly good" character and slices with
"poor" character, Also, seriously frayed slices can
be identified. The final test for checking character
is the touch sensation from actually feeling of the slices.
Record the number of "seriously frayed", “substantially
firm," "very soft," and "mushy" slices. This tally is
to be made in the section for "cooked prerequisites."
Then, assign the letter grade (A, B, C, or SSTD) for the
character of the sample unit.

a. “Seriously frayed" means that the ragged appearance
extends well into the flesh of the slice and that
the overall appearance or eating quality may be
seriously affected; provided that the normal shape
of the slice is not destroyed.

b. "Fairly good" vs. “poor” character.
Fairly good - Count each seriously frayed, very
soft, or substantially firm slice.

Poor - Count each mushy, excessively soft, or
hard slice.

21. Assign the letter grade (A or SSTN) for similar varietal
characteristics in the section of the defect tally for
"cooked prerequisites."

22. Evaluate the syrup for flavor and odor. Assign the
letter grede (A or SSTD) for Clavor aud odor in the section
for "couked prerequisites." Make allowance for special packs
or optional packing media, such as brown sugar and honey or
nonnutritive swecteners.

10


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

DICED PEACHES (continuation).

4. Evaluation of individual unit color (continuation).
Although the peach color mdels are applicable for cooked
peaches only, they may be used as a general guide to
evaluate the color classification of uncooked peaches.

Defects in grade A&B

c ~

Color models: FRB

<8——B or better——> jority good En Poor —————-
Min B Min ¢

Defect in grade C

As a practical method of evaluating the individual unit
color of diced peaches, sean the sample wit and separate
into two groups the apparent dice that are "fairly good"
color and the apparent dice that are "poor" color. Weigh
each group —— "fairly good" color and "poor" color --
separately. Each 8 g increment to the nearest 8 g is as
follows:

Fairly good color - one major defect.
Poor color - one severe defect.

Record on the defect tally the number of defects -~ the
number of 8 g increments — that are either "fairly good"
color or "peor" color. If the sample mit fails require-
ments for grade B, adjust the defect tally. Cnly "poor"
color is a defect in grade C. Disregard the "fairly
good" color for grade C.

29


Canned Yellow Freestone Peaches

July 1979

SUGCESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

ton).

WHOLE PEACHES (continua

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ATOKA - YALOVYVHD YOA SAONVUATOL



Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

DICED PEACHES (continuation).

12. Turi or roll the diced peaches and count each lcose pit
fragment aud cach unit affected by pit fragment(s) as one
defect.
fragment against the largest pit fragment present on the

unit.

Classify each unit affected by more than one pit

kecord in the “uncooked prerequisites" section of

the defect tally the total number of pit fragments.

Large Small Insignificant
Piece Piece
| t
V :
Greater 10 mm Hard, Less }
Whole than to Sharp, but not than
Pit 10 mm 3 mn Points 3 mm
TOLERANCE
DICED
Small Large
, Fragments |
| AQL 1/ 1.0 0.4 |

1/ AQL expresecd as defeets per hundred unite.


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
SLICED FEACHES (continuation).

23. Resarple the production period in question if any cooked
sample unit drawn in step 17 of this procedure fails the
designated grade. Any procedure approved by the Branch
for reevaluation of "cooked prerequisites" may be used
to accept or reject the production period. If the
production period is not resampled it may be failed on
the basis of one failing “cooked prerequisite" check.

CAUTION: DON'T ADD IN TO THE DEFECT TALLY
ANY CLASSIFIED DEFECTS FOUND
DURING EXAMINATION OF. THE COOKED
PREREQUISITE CHECK. ©

24 Occasionally, equipment breakdown (pitters, cookers, etc.)
causes product deterioration. If the defective product
is isolated, separately identified and set aside, don't
count it as a portion of the production code that is
being run.

25. Opttonaliy, the entire evaluation of the sample wit and
the classificaticn of defects may be made on the product
directly out of the cooker and cooler. Use CuSum. But
bypass the selection of the sample unit from the production
line prior to cooking. Omit step 23 of this procedure.

11


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOY INSPECTION

WHOLE PEACHES (eontinuation)

10.

11.

12.

13.

Comt the number of gouged units. If the peach has been
trimmed by gouging defective tissue, count the unit as
gouped. Otherwise, the unit is not counted. Jf the peach
has impressions caused by the beaded sidewall of the
container, don't count it as gouged. Record on the defect
tally the total uumber of gouged units in the sample (not
each container) and classify them as follows:

a. Severe; or
b. Major; or —-————-. > Use photoguides.
c. Minor.

Count the number of peaches that are affected by mechanical
damage. Classify as mechanical damage only those units
with wissing outside surface flesh. Don't count under
"nachanical danage" any units that were previously counted
under "crushed" or "broken." Record on the defect tally
the tote] amber of wachanically damaged units in the sample
(not cach container) and classify them as follows:

a. Severe - total loss of normal shape; or
b. Major - normal shape seriously affected; or
ec. Minor - normal shape materially affected.

Couit the number of peaches that are blemished. Blemished
means that the peach is affected by decay (count it as a
a severe defect and under File Code 172, too); bruise;
gummosis (external only); or insect injury. Record on the
defect tally the total number of blemished peaches in the
sample (not exch container) and classify them as follows:

a. Severe (decay); or)
b. Major; or ——— > Use photoguides.
ec. Minor.

Vicually ecam the s
hier cud in
& for checkin

aple for units with apparent "fairly good"
with apparent "poor" character, The final
arneter fs the touch sensation fro:
ling of the unit Record on the taily the retal n
“substantially hard," "very soft," and "mushy" units in the su ple
(mot each container), Make thia tally in the section for “cooked
prerequisites." Then assign the letter grade (A, B, C or 8 )
for the character of the total sample. Graders option: lt 4
{ble ta estimate character. But, assten the character
tolerances given on the sollowing panes

poe).

cha
te

97


Canned Yellow Freestone Pcaches
July 1979

SPECTAL LOT INSPECTION SITUATIONS,

1.

INSPECTION OF NUMBER 10 CANS OR OTHER LARGE CONTAINERS.

File Code 120-A-7 permite you to draw a minimum of 3 No. 10
cans for inspection of small lots if Inspection Aid No. 42
specifies the 3 sample size. Althoush the lot single sampling
plan is destpned for a mindmum of 6 svuple umits, you may
use the waximua number of peaches in the 3 cans and adjust
the sample to 36-78-126-150-169 or more peaches. However,
you wust have at least 36 peaches in the sample to perform
a jot inspection, 1£ 3 cans give fewer than 36 peaches,
draw 4 or more cans. The same thing would hold true for

a somple dravn by weight. For example, for "pieces," adjust
the sample to 1440-3120-5040-6000-6760 or nore grams. Or,
for "dice," adjust the sasple to 288-624-1008-1200-1352

or wore grans,

CAUTION: RE ER THAT INSPECTION AID NO, 42
“CIPIES ONLY THE MINIMUM SAMPLE
SIZE. YOU MAY INCA THE SAMPLE
SIZE FOR SUST¥CY OR BORLERLIVE LOTS

Lh Caius (En) OR Te
HALVES 32 NO. 30

oa

UNITS PACKED IN

CANS),

If lot inspect{on covers smull cans or large units packed
in small cans, it may tn iGary to inerease the nucber
ns that are to be drawn from the lot. Without the
increase in sampling, the sample tray not be adequate.

If the appr wte mumber of units in wach container in
alot is unknowm, open one can at the sampling point to
get this information.

SORT (CR i
DETACHED DL

iy) PARTIALLY

Occasionally, peaches are overcooked due to an oversight
of the processor. Along with softness or mushiness, the
peaches mipht have fallen apart. Numerous small pieces
would be in the container. Pentt count all pieces
if they ere dn a conte lner of overcooked p be ‘Yhe
character grads will correctly die this situation.

10?


Freestone Peaches

Canned Yellow
July 1973.

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

HALVES OR QUARTERS (continuation).

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Canned Yellow Freestone Peaches

July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

PIECES OR IRREGULARS; HALVES AND PIECES (continuation).

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BARTEQATEQ NEA PRR NHHNWH



Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
EALVES OR QUARTFRS (continuation).

11. Pit fragments (continuation).

Large Small Insignificant -
Piece Piece
| | \ v
Whole Greater 10 mm Hard, but Less
Pit than to Sharp, not than
10 mm 3 mm Points |<— 3 mm
TOLERANCE
HALVES QUARTERS
Small Large Small Large
fragments Fragments fragments fragments
AQL 1/ 10.0 1.5 5.0 1.0

1/ AQL expressed as defects per 100 units.

16


Canned Yellow Freestone Peache:
July 1979

SUGGESTED ORDER Ol GRADING A SAMPLE UNDER LOT INSPECTION
WHOLE VEACHRS (continuation).
13. Character (continuation).
Mushy = Comt each mushy peach as "poor" character.

Use the photoguides for "mushy" halves,
to aid in classifying "mushy" whole peaches correctly.

14, Use your finger tips and feel for peel as the units are
seanned for blemishes and character. Record in the
“uncooked prerequisites" section of the defect tally the
aggregate area of peel from all. of the wits in the sauple
(not each container). As a practical method of evaluating
the anoint of peel iu the sample, assign the letter grade
A, B, C or SSTD, bused on the estimated area of peel in
the sample.

CAUTION: LYE PI! NG MAY CAUSE THE
PLL 1 DON'T
COUNT THEL AS BLEMISHED.

Use the puide on the following page for the total aggregate
area of pecl allowed in the sample. (See also the following

page).

go


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

PIECES OR IRREGULARS; HALVES AND PIECES

1.

1/

Select at random a 1000 g sample unit (you may also use
2000 g, if you need a larger sample uit) from the
production line.

Spread the sample unit on the grading tray.

As you spread the peach units, cout the number of pieces of
EVM and the number of short stems in the sample unit.

The small "collar" that may remain on the stem end of the
peach is not counted as EVM unless the overall appearance

of the peach unit is affected. Record on the defect tally the
number of pieces of EVM and the number of short stems as
follows:

a. EVM - critical; and .
be Short stems - critical.

Evaluate the color of each individual peach unit. Use the
following guidelines to judge the color classification of
each peach unit:

a. Good color - The unit may possess discoloration
due to oxidation, pigmentation 1/, or other causes that
slightly affects the appearance or eating quality, or
both.

b. Fairly good color - The unit may possess
discoloration due to oxidation, pigmentation Us or
other causes that materially affects the appearance
or eating quality, or both.

c. Poor color - The unit may possess discoloration due
to oxidation, pigmentation 1/, or other causes that
seriously affects the appearance or eating quality,
or both. (See also the next page).

The presence of orange to reddish-purple pit cavity
pigmentation is typical cf freestone peaches. Abnormal
brown discoloration of the pit cavity should be counted
under "blemished" only.

21


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
SLICED PEACHES (continuation).

15. Count and record on the defect tally the number of
blemished slices in the sample (not each container),
Blemished means that the slice is affected by decay
(count it as a severe defect and under File Code 172,
too); bruise; gunmesis (external only); insect injury;
or by abnormal brown discoloration of the pit cavity.
Blemished slices are classified as follows:

a. Severe (decay); or
b. Major; or ———_ Use photoguides.
c. Minor. o

16. Visually sccm the sample for apparent units with "fairly
good" character and mits with "poor" character. Also,
the seriously frayed units can be identified. The final
test for checking character is the touch sensation from
actually feeling of the slices. Record the total number of
“seriously frayed," "substantially firm," "very soft," and
"mushy" slices in the sample. Make this tally in the
section for “cooked prerequisites." Then assign the
letter grade (A, BL, C or SSTD) for the character of the
total sample. In lieu of actually recording the total
number of "substantially firm," "very soft," and "mushy"
slices in the sample, the letter grade (A, B, C, or SSTD)
may be assigned for the character of the sample based on the
estimated number of “fairly good" character and "poor"
character units in the sample. In cither case, actual
count or the letter grade based on estimated count,
assign the character grade based on the tolerances given
on the following page. (See also the next page).

50


Canned Yellow Freestone Peaches
July 1979

SUGCESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTLON

WHOLE PACES (continustton).

Asse

¢ (physdeally or wentally) all of the peaches from
all of the containers into one sample.

Adjust the total

mumber of peaches to meet the lot single sampling plan

that you're using. Notes
fan 't nee ary to physically ase
duto one sauple. However, Jf

one sample with the other trays.

Cawit the vunbe
mB). Ke

s one unit.
don of the tally

TOLERANCE

|
wee . an
cRADE A, BEC |

AQqL 1/

Uf AL expre

Commit the number of pieces of EVM in the sample.

At the grader's option, it

mble all of the peaches
the uni
are kept in a separate tray, mentally i

from each container
ssenble them into

of crushed or broken units (not due to
semble any broken peach.

Count each

Record in the “uncooked

sheet the total number

e,

ie feetive.

the

swall “coljar" that may remain on the stem ond of the

peach i:
the wunitois a
number of picecs
as follows:

ceted.

Critical - cach piece of EVM.

go

't constdered as EVM unless the overall appearance of
Record on the defect tally the total
of EVM in the sample (not cach container)


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
DICED PEACHES (continuation).
13. Character (continuation).

Assign the letter grade (A, B, C or SSTD) for the character
of the sample mit based on the following tolerances:

Tolerances
Sample Unit Size "Fairly good" "Poor
200 g 10 g 0
Grade A————t> (800 g 40° 0
1600 g 80 g 0.
200 g 20g 0
Grade B--—-———t 800 g 80 g 0
1600 g 160 g 0
200 ¢g All or 208
Grade C — P< 800 g "ALL of 808
1600 g All or 160¢

a.  Fatrly good character - Count seriously frayed, very soft,
or substantially firm dice.
Poor character - Count mushy, excessively soft, or hard
dice.

b. Time saver. If you are using the larger sample unit
sizes of 800 g or 1600 g, you may use 200 g for weighing
character to save time. In effect, this procedure would
be the cyuivalent of drawing a subsample. If you use
a small]. & weighing character, note on
the de aifve used 200 § for character.
Otherwise, it's difficult for someone other than the
original grader to reevaluate the defect tally.

3B


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION
HALVES OR QUARTFRS (continuation).
12. Turn all cf the units “cup side" down.

13. As the units are being turned over, check the untformity
of stze. It isn't necessary to measure each unit.
Measure only the apparent large units or the apparent
small mits. Use a metric grid similar to Inspection
Aid No. 101 if one is available. Each peach unit that
varics in diameter more then 1 cm (0.4 in) from the other
peach units is counted as one minor defect.

ae Measure the widest diameter of the apparent large
units or the apparent small units as follows:

— —a
a
ry

&——-—— (widest) ———- 8
3

NU H

(see also the next page)

17


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION
HALVES OR QUARTERS (continuation).
11. Color (continuation).

Record on the defect tally the total number of halves or
quarters in the sample that are either "fairly good" color or
"poor" color (not each container). If the sample fails the
requirements for grade B, adjust the defect tally. Only
"poor" color is a defect against grade C. Disregard the
"fairly good" color for grade C. Use the peach color

models to evaluate the color classifications.

Defects in grade A & B.

c —TM
Color models: * F-2

<- --B or better-t>! <#———Fairly good——t>| <t ——— Poor ——_—_- >

y v

Min B Min C
—_—_

Defect in grade C

12. Evaluate the halves or quarters for off-suture cuts.
Keep in mind that the mits must be kept in a "cup down"
position and look only at the outside surface. Count and
record on the defect tally the total number of off-suture
cuts in the sample (not each container) and classify them
as follows: :

ae Severe (donuts); or
be Major; or ——1> Use photoguides.
ce Minor.

13. Count the number of gouged units. If the half or quarter
has been trirmed by gouging defective tissue, count the
mit as "gouged." Otherwise, the mit is not counted.

If the half or quarter contains impressions caused by the
beaded sidewall of containers, don't count it as gouged.
Record on the defect tally total nuuber of gouged units
in th :ple (not each container) and classify them as
follows

a. Severe; or
be Major; or —--—_-———- Use photoguides.
c. Minor.

61


Canned Yellow Freestone Peaches
July 1979

DEFECTS VS DEFECTIVES

4 defeets but only 3 defective peach halves in the above example.


SUGCESTED

Canned Yellow Frecstone Peaches
July 1979

ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

WHOLE PEACHES

1.

4.

brightness

FolTow the procedure outlined in File Code 120-A-7 (Lot
Sinple Sampling Flan [Atcributes]).

Use the same defect tally sheet for lot inspection as you
would use for on-line inspcetion. Ignore the section of
the tally deveted to CuSum values.

Tgnore the breakdown of prerequisites into "cooked" and
"uncooked." For the purposes of Jot inspection, consider
all prerequ .en as "cooked." However, some of the

prenr be evaluated on a container-by-
eonteduer basis and other prerequisites are to be
evaluated on the canple ae a whole (all of the peaches).

ho

After the nongeiltty feelors have been evaluated (net
weight, drafied weight, count, sirup, etc.), use the peaches
and evaluate en a container by container basis the
following prerequisites:

a. Evadnuefe “brightness" end record the letter grade (A,
© or $81) da the “cooked prerequisites" section
of the defect tally (disregard "brightness" on
jal packs, such as brown ¢ - and honey, if the
apperrance is norant for the ps

Jetter grade (A or SSTD) for similar varictal
ics in the section for “cooked prerequisites!

c. faate the syrup for flavor and cdor. Assign the letter

srade (A or SSTD) for flaver and odor in the section for
do prerequisite Nake allowance for special
packs or optional packing u ch as brown sugar
and honey or nonnutritive sweeteners.

Branple: (Prerequisites on a container by container basts

» ote.
Simflur Veadetul Characteristics A A A
A A A
Odor A A A

Haver and

94


Canned Yellow Freestone Peaches
July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE INSPECTION

WHOLE PEACHES (continuation).

9. Check the peaches for uniformity of size. It isn't
necessary to measure each peach. Measure only the
‘apparent large units or the apparent small units.

Each peach that varies in diameter more than 1 cm (0.4 in)

from the other peaches in the sample unit is counted as
one minor defect.

a. Measure the widest diameter of the apparent large
peaches or the apparent small peaches as follows:

b. Determine size variation so that the least number of
defects are counted. Please refer to step 13 under
“halves or quarters" for the correct interpretation
of this requirement.

10. Total the classes of defects on the defect tally and
compute the CuSum values as outlined in File Code 120-A-6.

38


3
a

Free

ilow

Canned Ye

July 1979

SUGGESTED ORDER OF GRADING A SAMPLE UNDER LOT INSPECTION

WHOLE PEACHES (continuatton).

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100


Canned Yellow Freestone Peaches
July 1979

SPECIAL ON-LINE SAMPLING SITUATIONS
1. CHECKING "COOKED PREREQUISITES."

Several prerequisite quality factors (such as character)
should be checked after cooking. If the other quality

facters are evaluated frem sample units drawn from the
processing line (prior to cooking), you should evaluate

at least one standard sample unit size (such as 50 slices)

for each production period code. A period code would

usually cover 2 to 2-1/2 hours. If the "cooked prerequisites"
check fails to meet the requirements of the intended grade,
the period code in question may be resampled and reevaluated
by any procedure approved by the Branch. As might be expected,
charactcr could be the most troublesome of the "cooked
prerequisites." Because it may be difficult for you to
resample the product once it is warehoused, draw enough

cans from the cooker-cooler to satisfy the requirements

of increased sampling, should you need the additional cans.
Any unopened cans could be returned to the warehouse. Your
“cooked prerequisites" check might be done as follows:

a. Draw at least one standard sample unit size (you might
need to draw more than one can for small containers) for
each 30 minutes of production. Mark the time. Cut the
first can from the period code. Accept the period code
if the first can meets the requirements. Cut the
additional cans from the period code in question if the
first can fails the requirements. Allow a failure to
occur at the rate in File Code 120-A-4 for time scmpling
deviants (one can could fail from cans 4 through &).

If a failure does occur, the recorded time of the "ccoked
prerequisites" check could be used to pinpoint the portion
of the period code that might be overcooked or undercooked.

b. Draw at least one can for cach 30 minutes of production.
Make sure that you have enough product for one standard
sample unit size from each period code. At random, cut
all of the cans and select one standard sample unit
size for examination. The period code would pass or
fail based on just one check. If a failuve does occur,
the exact portion, or time, that the period code uss
overcooked or lercooked could not be pinpointed.
However, the period code in question could be resapled
and reevaluated as in (a) above. This procedure might
be acceptable to high volume plants that can't control
their cook any closer than every 2 hours.

(See also the next page).

41 .