United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Canned Applesauce

Effective date March 11, 1982
This is the fifth issue of the United States Standards for Grades of Canned Applesauce

published in the FEDERAL REGISTER of February 9, 1982 (47 FR 5877) to become

effective March 11, 1982. This issue supersedes the fourth issue, as amended, which has

been in effect since March 11, 1982.

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

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

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

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

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

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

control programs, and for determining loan values.

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

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

grade as referenced in the standards, as provided under the Agricultural Marketing Act of

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

processed fruit and vegetable products, is offered to interested parties, upon application,

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

requirements or tolerances contained in the standards can be accomplished only by the

use of on-line inspection procedures. In all instances, a grade can be assigned based on

final product factors or characteristics.

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

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

These manuals or instructions contain detailed interpretations of the grade standards and

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

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

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

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

and grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

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

Washington, D.C. 20090-6456
United States Standards for Grades of Canned Applesauce

Section Page No.

52.331 Identity. ................................................. 2

52.332 Color types .............................................. 2

52.333 Flavor types. ............................................. 2

52.334 Types of pack. ............................................ 2

52.335 Styles. .................................................. 3

52.336 Definitions of terms. ....................................... 3

52.337 Grades. ................................................. 4

52.338 Fill of container. .......................................... 4

52.339 Recommended sample unit size. ............................. 4

52.340 Determining the grade. ..................................... 4

52.341 Determining the rating for each factor. ......................... 5

52.342 Requirements for grades. ................................... 6

52.343 Soluble solids determination. ................................ 8

52.344 Determining the grade of a lot. ............................... 8

52.345 Score sheet for canned applesauce. ........................... 9

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

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

......................................................................

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

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

or with applicable State laws and regulations.
2

§52.331 Identity.

Canned applesauce is the product represented as defined in the Standards of Identity for

Canned Applesauce (21 CFR 145.110) issued pursuant to the Federal Food, Drug, and

Cosmetic Act.

§52.332 Color Types.

(a) Natural Color.

(1) Canned applesauce in which the color of the finished product is derived

wholly from the apple ingredient.

(2) When a spice or spices have been added, consideration is given to the

color, if any, imparted by the added spice or spices.

(b) Artificially colored. Canned applesauce in which the color of the finished

product is derived from an artificial coloring substance as permitted in the

Federal Food and Drug definitions and Standards of Identity.

§52.333 Flavor types.

(a) Natural flavor. Natural flavored canned applesauce is the product in which

the flavor is derived from the apple ingredient and other permitted additives

exclusive of flavorings or spices.

(b) Flavored. Flavored canned applesauce is the product in which the flavor is

derived substantially from an added flavoring ingredient, including artificial

flavorings.

(c) Spiced. Spiced canned applesauce is the product in which the flavor is

derived substantially from the added spice or spices.

§52.334 Types of pack.

(a) Unsweetened. Canned applesauce prepared without the addition of nutritive

carbohydrate sweeteners. The product shall test not less than 9 degrees Brix.

(b) Sweetened. Canned applesauce with nutritive carbohydrate sweeteners

added.
3

§52.335 Styles.

(a) Regular (or comminuted). Canned applesauce in which the apple ingredient

has been comminuted into granular particles.

(b) Chunk (or chunky). Canned applesauce in which the apple ingredient has

been chopped into small pieces. 

§52.336 Definitions of terms.

(a) Absence of defects means the degree of freedom from particles of seeds,

discolored apple particles, peel, carpel tissue, stamens, and other

objectionable particles. 

(b) Brix means the percent, by weight, of natural apple soluble solids and added

sweetener, if any, corrected to 20E C (68E F).

(c) Carpel tissue means the tough, sometimes hard and sharp tissue from the

center portion (core) of the apple surrounding the seed cavity.

(d) Color means the color typical of the variety of varieties used in other than

"spice flavored" or "artificially colored."

(e) Consistency means the flow characteristic of the product and the degree of

separation of free liquid.

(f) Discolored apple particles mean apple particles that are discolored by

bruise or other means to the extent that they do not blend well with the normal

color of the product and are noticeable.

(g) Finish means the following: the texture and tenderness of the apple particles;

the evenness of the division of apple particles in regular (or comminuted)

style; and the proportion of chunks or pieces of apples in relation to fine apple

particles in chunk (or chunky) style.

(h) Flavor means the degree of excellence of the natural flavor and aroma of the

apple ingredient; the apparent relationship of the acidity to sweetness; the

freedom from undesirable flavor; and with respect to flavored and spiced

types, the flavor balance of the apple ingredient in relation to the added flavor

of spice ingredient(s).

(i) Peel means apple peel that does not blend well with the normal color of the

product and is noticeable or that is tough whether or not it is visually

noticeable.
4

(j) Seed particles mean whole seeds or pieces of seed and portion of the core

of the apple.

(k) Stamen means the dark hairlike substance from the blossom end of the apple.

§52.337 Grades.

(a) U.S. Grade A is the quality of canned applesauce that:

(1) Meets the applicable requirements of Table I or Table II; and

(2) Scores not less than 90 points.

(b) U.S. Grade B is the quality of canned applesauce that:

(1) Meets the applicable requirements of Table I or Table II; and

(2) Scores not less than 80 points.

(c) Substandard is the quality of canned applesauce that fails to meet the

requirements for U.S. Grade B.

§52.338 Fill of container.

The fill of container is not incorporated in the grades of the finished product, since fill of

container is not a factor of quality for the purposes of these standards. The standard of

fill of container as specified in the Standard of Fill of Container for Canned Applesauce [21

CFR 145.110 (c)] issued under the Federal Food, Drug, and ;Cosmetic Act, is a fill of not

less than 90 percent of the total capacity of the container [21 CFR 130.12(b)]; except that

in the case of glass containers having a total capacity of 192 mL (6.5 fl oz) or less, the fill

is not less than 85 percent.

§52.339 Recommended sample unit size.

The sample unit size for evaluating the factors of absence of defects and consistency is

the amount of applesauce required to fill level full a cylinder measuring 7.6 cm (3 in) inside

diameter and 8.3 cm (3.25 in) high.

§52.340 Determining the grade.

(a) The grade of canned applesauce is determined by considering the respective

ratings for the factors of color, consistency, absence of defects, finish, and

flavor.
5

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

on the scale of 0 to 100 points. The maximum number of points that may be

given each factor is:

Factors: Points

Color 20

Consistency 20

Absence of defects 20

Finish 20

Flavor 20

Total score 100

§52.341 Determining the rating for each factor.

The essential variations within each factor that is scored are so described that the value

may be determined for each factor and expressed numerically. The numerical range within

each factor is inclusive (for example, "18 to 20 points" means, 18, 19, or 20 points).
6

§52.342 Requirements for grades.

TABLE I

REGULAR (or COMMINUTED)

Factors Grade A Grade B

COLOR:

Natural: Bright, practically uniform, typical of variety or Dull, reasonably uniform, typical of variety

varieties used, no discoloration due to oxidation or varieties used. Slightly brown, slightly

or scorching. pink, or slightly grey.

Spice flavored: Characteristic of the color imparted by added The color imparted by added spice may

spice, free from discoloration due to oxidation be slightly affected by pink or grey color,

or scorching. but is not off color.

Artificially colored: Bright and distinct. Reasonably bright and distinct.

SCORE POINTS: 18 - 20 16 - 17

CONSISTENCY:

Product flow: Not more than 6.5 cm (2.5 in) Not more than 8.5 cm (3.3. in)

Free liquid: Not more than 0.7 cm (0.3 in) Not more than 1 cm (0.4 in)

SCORE POINTS: 18 - 20 16 - 17

ABSENCE OF DEFECTS:

Dark stamens: Not more than 3 Not more than 5

Seed particles, discolored apple particles, carpel Not more than 0.5 cm2 (0.08 in2) Total but, Not more than 1.0 cm2 (0.16 in2) Total

tissue: but

Medium and dark colored particles Not more than 0.25 cm2 (0.04 in2) Not more than 0.5 cm (0.08 in2) 2

SCORE POINTS: 18 - 20 16 - 17

FINISH:

Evenly divided, not lumpy, pasty or salvy. Evenly divided, slightly salvy or pasty.

SCORE POINTS: 18 - 20 16 - 17

FLAVOR:

Good natural sugar-acid balance. Reasonably good natural sugar-acid

balance.

Unsweetened: Slightly tart or slightly bland. Moderately tart, may be bland, slightly

Free from astringent flavor. astringent flavor.

Sweetened: Slightly tart to sweet. Free from astringent May be tart, not excessively sweet,

flavor. slightly astringent.

Spice flavored: Flavor is distinct and characteristic of the Flavor derived from added flavoring(s) or

added spice(s) or flavoring(s) but not strong. spice(s) may be slightly weak or strong

but not objectionable.

SCORE POINTS: 18 - 20 16 - 17

TOTAL SCORE: 90 - 100 80 - 89

ANALYTICAL:

Brix - Unsweetened: Not less than 9.0 degrees. Not less than 9.0 degrees.

Brix - Sweetened: Not less than 15.5 degrees Not less than 14.5 degrees.
7

TABLE II

Chunk or Chunky

Factors Grade A Grade B

COLOR:

Natural: Bright, practically uniform, typical of variety or Dull, reasonably uniform, typical of variety

varieties used, no discoloration due to or varieties used. Slightly brown, slightly

oxidation or scorching. pink, or slightly grey.

Spice flavored: Characteristic of the color imparted by added The color imparted by added spice may

spice, free from discoloration due to oxidation be slightly affected by pink or grey color,

or scorching. but is not off color.

Artificially colored: Bright and distinct. Reasonably bright and distinct.

SCORE POINTS: 18 - 20 16 - 17

CONSISTENCY:

Product flow: Not more than 7.5 cm (2.95 in) Not more than 9.5 cm (3.75 in)

Free liquid: Slight amount. Moderate amount.

SCORE POINTS: 18 - 20 16 - 17

ABSENCE OF DEFECTS:

Dark stamens: Not more than 3 Not more than 5

Seed particles, discolored apple particles, carpel Not more than 0.5 cm2 (0.08 in2) Total but, Not more than 1.0 cm2 (0.16 in2) Total

tissue: but,

Medium and dark colored particles Not more than 0.25 cm2 (0.04 in2) Not more than 0.5 cm (0.08 in )

2 2

SCORE POINTS: 18 - 20 16 - 17

FINISH:

High proportion of apple chunks. Any fine Fairly high proportion of apple

apple particles present, do no more than chunks. Any fine apple particles present,

moderately affect the appearance or eating do not seriously affect the appearance or

quality of the product. eating quality of the product.

SCORE POINTS: 18 - 20 16 - 17

FLAVOR:

Good natural sugar-acid balance. Reasonably good natural sugar-acid

balance.

Unsweetened: Slightly tart or slightly bland. Moderately tart, may be bland, slightly

Free from astringent flavor. astringent flavor.

Sweetened: Slightly tart to sweet. Free from astringent May be tart, not excessively sweet,

flavor. slightly astringent.

Spice flavored: Flavor is distinct and characteristic of the Flavor derived from added flavoring(s) or

added spice(s) or flavoring(s) but not strong. spice(s) may be slightly weak or strong

but not objectionable.

SCORE POINTS: 18 - 20 16 - 17

TOTAL SCORE: 90 - 100 80 - 89

ANALYTICAL:

Brix - Unsweetened: Not less than 9.0 degrees. Not less than 9.0 degrees.

Brix - Sweetened: Not less than 15.5 degrees. Not less than 14.5 degrees.
8

§52.343 Soluble solids determination.

The soluble solids content of canned applesauce is the soluble solids as determined by

the refractometric method prescribed in "Official Methods of Analysis of the Association

of Official Analytical Chemists," except that no correction is made for water-insoluble

solids. The soluble solids are expressed as "degrees Brix".

§52.344 Determining the grade of a lot.

The grade of a lot of canned applesauce covered by these standards is determined by the

procedures set forth in the "Regulations Governing Inspection and Certification of

Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other

Processed Food Products" (7 CFR 52.1 through 52.83).
9

§52.345 Score sheet for canned applesauce.

Size and kind of container:

Container mark or identification:

Label:

Net weight (oz/g/kg):

Brix (degrees):

Style:

Vacuum (in inches):

FACTORS SCORE POINTS

Color 20

"A" 18 - 20 

"B" 16 - 17 _1/

"SStd" 0 - 15 _2/

Consistency 20

"A" 18 - 20 

"B" 16 - 17 _1/

"SStd" 0 - 15 _2/

Absence of Defects 20

"A" 18 - 20 

"B" 16 - 17 _1/

"SStd" 0 - 15 _2/

Finish 20

"A" 18 - 20 

"B" 16 - 17 _1/

"SStd" 0 - 15 _2/

Flavor 20

"A" 18 - 20 

"B" 16 - 17 _1/

"SStd" 0 - 15 _2/

Total 100

Grade:

_1/ May not be graded above Grade B.

_2/ May not be graded above Substandard

Done at Washington, D.C. on: February 3, 1982

/s/ 

William T. Manley

Deputy Administrator

Marketing Program Operations