United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Program

Processed

Products

Branch

United States Standards for

Grades of

Canned Fruits for Salad

Effective April 21, 2006
This is the third issue, as amended, of the United States Standards for Grades of

Canned Fruit Salad, published in the FEDERAL REGISTER of March 22, 2006, (71

FR 14493) to become effective April 21, 2006. This issue supersedes the second

issue, as amended, which has been in effect since June 20, 1973

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

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

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

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

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

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

for establishing quality control programs, and for determining loan values.

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

by the Federal inspection service, the only activity authorized to approve the

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

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

lot inspection and grading of all processed fruit and vegetable products, is offered

to interested parties, upon application, on a fee-for-service basis. The verification

of some specific recommendations, requirements, or tolerances contained in the

standards can be accomplished only by the use of on-line inspection procedures. In

all instances, a grade can be assigned based on final product factors or

characteristics.

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

inspection of several processed fruits and vegetables are available upon request for

a nominal fee. These manuals or instructions contain detailed interpretations of the

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

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

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

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

copies of standards and grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Programs, AMS

U.S. Department of Agriculture, STOP 0247

1400 Independence Ave., SW

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

Section Page No.

§52.3831 Product description .................................... 2

§52.3832 Grades. ............................................. 2

§52.3833 Proportion and forms of fruits. ........................... 2

§52.3834 Liquid media and Brix measurements. ..................... 3

§52.3835 Recommended fill of container. .......................... 4

§52.3836 Recommended minimum drained weight. .................. 4

§52.3837 Recommended fill weights. ............................. 5

§52.3838 Ascertaining the grade. ................................ 7

§52.3839 Ascertaining the rating for the factors which are scored. ....... 8

§52.3840 Color. .............................................. 8

§52.3841 Uniformity of count and size. ............................ 9

§52.3842 Absence of defects. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

§52.3843 Character. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

§52.3844 Ascertaining the grade of a lot. . . . . . . . . . . . . . . . . . . . . . . . . . . 17

§52.3845 Score sheet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

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

§52.3831 Product description

Canned fruits for salad or canned salad fruits or canned fruit salad for the purposes

of this subpart is the product consisting of units of properly prepared apricots, yellow

clingstone peaches, pears, pineapple, cherries, and/or grapes in the forms (or

styles), and proportions as specified in table I of this subpart. The product is packed

in a suitable liquid medium with or without the addition of nutritive sweetening

ingredients, artificial sweetening ingredients, or other ingredients permissible under

the Federal Food, Drug, and Cosmetic Act, and is processed by heat to assure

preservation of the product in hermetically sealed containers. 

§52.3832 Grades.

(a) U.S. Grade A or U.S. Fancy is the quality of canned fruits for salad in

which each fruit ingredient possesses similar varietal characteristics;

in which the fruit ingredients possess a good color, are practically

uniform in count and size, are practically free from defects, possess a

good character, possess a normal flavor and odor; and that score not

less than 85 points when scored in accordance with the scoring system

outlined in this subpart.

(b) U.S. Grade B or U.S. Choice is the quality of canned fruits for salad in

which each fruit ingredient possesses similar varietal characteristics;

in which the fruit ingredients possess a reasonably good color, may be

irregular in count but are fairly uniform in size, are reasonably free from

defects, possess a reasonably good character, possess a normal flavor

and odor; and that score not less than 70 points when scored in

accordance with the scoring system outlined in this subpart.

(c) Substandard is the quality of canned fruits for salad that fail to meet the

requirements of U.S. Grade B.

§52.3833 Proportion and forms of fruits.

Canned fruits for salad shall consist of the kinds of fruits in the forms (styles) and

proportions as specified in Table I of this subpart.
3

Table I

Fruit and forms (or styles) Proportion (percent)1

Not less

than

Not more

than

Apricots: Unpeeled quarters; or unpeeled halves; or

peeled quarters; or peeled halves . . . . . . . . . . . . . . . 15 30

Yellow clingstone peaches: Peeled quarters; or

peeled slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 46

Pears: Peeled quarters; or peeled slices . . . . . . . . . . 19 38

Pineapple: Wedge-shaped segments from slices . . . 8 16

Cherries, whole: Artificially colored red; or artificially

colored red and artificially flavored ............... 3 8

Grapes, whole: Natural, seedless . . . . . . . . . . . . . . . 6 12

1

Percentages of each fruit based on the average drained weight from the containers

examined: Provided, that the variability is within the range of good commercial

practice.

§52.3834 Liquid media and Brix measurements.

Cutout requirements for liquid media in canned fruits for salad are not incorporated

in the grades of the finished product since sirup or any other liquid medium, as such,

is not a factor of quality for the purposes of these grades. The cutout Brix

measurements, as applicable, for the respective designations are as follows:

Designations Brix measurement

Extra heavy sirup or extra heavy fruit juice

sirup.

22° or more but less than 35°

Heavy sirup or heavy fruit juice sirup. 18° or more but less than 22°

Light sirup or light fruit juice sirup. 14° or more but less than 18°

In water No requirement

In fruit juice No requirement
4

§52.3835 Recommended fill of container.

The recommended fill of container for canned fruits for salad is not incorporated in

the grades of the finished product since fill of container, as such, is not a factor of

quality for the purposes of these grades. It is recommended that each container be

as full of the fruit ingredients as practicable without impairment of quality and that

the product and packing medium occupy not less than 90 percent of the volume of

the container.

§52.3836 Recommended minimum drained weight.

(a) General. The minimum drained weight recommendations in table II of

this subpart are not incorporated in the grades of the finished product

since drained weight, as such, is not a factor of quality for the purposes

of these grades.

(b) Method for ascertaining drained weight. The drained weight of canned

fruits for salad is determined by emptying the contents of the container

upon a U.S. Standard No. 8 circular sieve of proper diameter containing

8 meshes to the inch (0.0937 inch +_ 3 percent, square openings) so as

to distribute the product evenly, inclining the sieve slightly to facilitate

drainage, and allowing to drain for 2 minutes. The drained weight is the

weight of the sieve and fruits less the weight of the dry sieve. A sieve

8 inches in diameter is used for the equivalent of No. 3 size cans (404

x 414) and smaller, and a sieve 12 inches in diameter is used for

containers larger than the equivalent of the No. 3 size can.

(c) Definitions of symbols.

(1) = the average drained weight of all the sample units in the

 sample.

(2) = the lower limit for drained weights of individual sample

 units.

(d) Compliance with recommended drained weights. A lot of canned fruits

for salad is considered as meeting the minimum drained weight

recommendations if the following criteria are met:

(1) The average of the drained weights from all the sample units in

the sample meets the recommended minimum average drained

weight (designated as in table II); and
5

(2) The number of sample units which fail to meet the recommended

drained weight lower limit for individuals (designated as in

table II) does not exceed the applicable acceptance number

specified in the single sampling plan of table III.

Table II - Recommended Minimum Drained Weights

Container designations

(metal, unless

otherwise stated)

Container size (overall

dimensions)

Overflow

capacity

(fluid

ounces)

In any liquid

medium

(ounces) Diameter

(inches)

Height

(inches)

8Z tall . . . . . . . . . . . . . 211 304 . . . . . . . . . . 4.7 5.2

8 oz glass . . . . . . . . . . . . . . . . . . . . . . . . . . 8.2 4.7 5.2

No. 300 . . . . . . . . . . . . 300 407 . . . . . . . . . 8.3 9.0

No. 1 tall . . . . . . . . . . . 301 411 . . . . . . . . . . 9.3 10.0

No. 303 . . . . . . . . . . . 303 406 . . . . . . . . . . 9.3 10.0

No. 303 glass . . . . . . . . . . . . . . . . . . . . . . . 17.0 9.3 10.0

No. 2 . . . . . . . . . . . . . . 307 409 . . . . . . . . . . 11.6 12.5

No. 2-1/2 . . . . . . . . . . . 401 411 . . . . . . . . . . 16.9 18.0

No. 2-1/2 glass . . . . . . . . . . . . . . . . . . . . . . 28.35 16.9 18.0

No. 10 . . . . . . . . . . . . . 603 700 . . . . . . . . . . 62.4 64.5

Table III -Single Sampling Plan for Drained Weight

Sample size (number of sample

units) . . . . . . . . . . . . . . . . . . . . . . . 3 6 13 21 29 38 48 60 72

Acceptance No. . . . . . . . . . . . . . . 0 1 2 3 4 5 6 7 8

§52.3837 Recommended fill weights.

(a) General. The minimum fill weight recommendations specified in table

IV are not incorporated in the grades of the finished product since fill

weight, as such, is not a factor of quality for the purposes of the grades.
6

(b) Method for ascertaining fill weight. Fill weight is determined in

accordance with the U.S Standards for Inspection by Variables and the

U.S. Standards for Determination of Fill Weights.

(c) Definitions of terms and symbols. Subgroup means a group of sample

units representing a portion of a sample.

means the minimum lot average fill weight.

means the lower warning limit for subgroup averages.

means the lower reject limit for subgroup averages.

means the lower warning limit for individual fill weight

measurements.

means the lower reject limit for individual fill weight

measurements.

means a specified average range value.

means a specified maximum range for a subgroup.

Sampling allowance code means a code letter on the Sampling

Allowance Chart of the U.S. Standards for Inspection by

Variables. This letter identifies the appropriate line which gives the

amount of sampling allowance to be applied to the specification

average for fill weights in order to determine compliance with

requirements for fill weight averages for a sample.

(d) Compliance with recommended fill weights. Compliance with the

recommended fill weights shall be in accordance with the acceptance

criteria specified in the U.S. Standards for Inspection by Variables and

the U.S. Standards for Determination of Fill Weights.
7

Table IV - Recommended Fill Weight Values for Canned Fruits for Salad

(Ounces)

Container

designation (metal,

unless otherwise

designated)

Sampling

Allowance

Code

8Z tall . . . . . . . . . . . 5.4 5.0 4.8 4.6 4.2 0.9 2.0 G

8 oz glass . . . . . . . . 5.4 5.0 4.8 4.6 4.2 0.9 2.0 G

No. 300 . . . . . . . . . . 9.6 9.1 8.9 8.6 8.1 1.2 2.5 I

No. 1 Tall . . . . . . . . 10.6 10.1 9.8 9.5 8.9 1.3 2.7 J

No. 303 . . . . . . . . . 10.6 10.1 9.8 9.5 8.9 1.3 2.7 J

No. 303 glass . . . . . 10.6 10.1 9.8 9.5 8.9 1.3 2.7 J

No. 2 . . . . . . . . . . . . 12.8 12.2 11.9 11.5 10.8 1.5 3.2 L

No. 2-1/2 . . . . . . . . 18.7 18.0 17.7 17.2 16.4 1.7 3.7 N

No. 2-1/2 glass . . . . 18.7 18.0 17.7 17.2 16.4 1.7 3.7 N

No. 10 . . . . . . . . . . . 70.5 69.2 68.6 67.7 66.3 3.3 6.9 W

§52.3838 Ascertaining the grade.

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

standards the following quality factors are evaluated:

(1) Factors not rated by score points.

(i) Varietal characteristics.

(ii) Flavor and odor. 

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

factor which is scored is expressed numerically on the scale of

100. The maximum number of points that may be given such

factors are:

Factors Points

Color . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Uniformity of count and size . . . . . . . . . 20

Absence of defects . . . . . . . . . . . . . . . . 30

Character . . . . . . . . . . . . . . . . . . . . . . . 30

 Total Score . . . . . . . . . . . . . . . . . . . 100

(b) Definition of normal flavor and odor. Normal flavor and odor means

that the individual fruits may lack the distinctive flavor and odor of each

fruit ingredient but that the product is free from objectionable flavors

and objectionable odors of any kind.
8

§52.3839 Ascertaining the rating for the factors which are scored.

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

value may be ascertained for each factor and expressed numerically. The

numerical range within each factor which is scored is inclusive (for example, 17 to

20 points means 17, 18, 19, or 20 points).

§52.3840 Color.

(a) "A" classification. Canned fruits for salad that possess a good color

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

fruit ingredient possesses a reasonably uniform typical color that is

bright and characteristic of at least reasonably well-matured (or

ripened) fruit that has been properly prepared and processed; that the

fruit ingredients may be no more than slightly affected by pink staining;

that none of the fruit ingredients are dull or off color for reasons other

than being slightly affected by pink staining; and that not more than 10

percent, by count, of all the units may possess a fairly good color;

Provided, that not more than 20 percent, by count, of any one fruit may

possess a fairly good color.

(b) "B" classification. If the canned fruits for salad possess a reasonably

good color, a score of 14 to 16 points may be given. Canned fruits for

salad that fall into this classification shall not be graded above U.S.

Grade B, regardless of the total score for the product (this is a limiting

rule). Reasonably good color means that each fruit ingredient

possesses a fairly uniform and fairly good typical color that is

characteristic of at least fairly well-matured (or ripened) fruit that has

been properly prepared and processed; that the fruit ingredients may

be more than slightly affected by pink staining but not to the extent that

the appearance is materially affected by this cause but none of the fruit

ingredients may be off color for reasons other than staining or dullness

within these limits and that not more than 10 percent, by count of all the

units may fail to meet such reasonably good color or may be dull in

color: Provided, that not more than 20 percent, by count, of any one

fruit may be of such color.

(c) "SStd" classification. Canned fruits for salad that fail to meet the

requirements of paragraph (b) of this section may be given a score of

0 to 13 points and shall not be graded above substandard, regardless

of the total score for the product (this is a limiting rule).
9

§52.3841 Uniformity of count and size.

(a) "A" classification. Canned fruits for salad that are practically uniform

in count and size may be given a score of 17 to 20 points.

(1) Practically uniform in count means the minimum number of units

of fruit as specified in table V of this subpart.

(2) Practically uniform in size means with respect to the individual

fruits within each container; and excluding cherries or grapes

that may be present:

(i) Apricots. Halves or quarters are very symmetrical; and

the weight of the largest full size half does not exceed the

weight of the smallest full-size half by more than 75

percent.

(ii) Pears or peaches (quarters). Quarters are very

symmetrical; the weight of the largest full-size quarter

does not exceed the weight of the smallest full-size

quarter by more than 60 percent.

(iii) Peaches (slices). Not more than 5 percent, by count, of

the units may be partial slices, slivers, and slabs; and any

variation in the size and symmetry of normal slices does

not affect more than slightly the appearance of the

product.

(iv) Pears (slices). Not more than 10 percent, by count, of the

units may vary noticeably from the uniform shape of

slices.

(v) Pineapple (wedges). Not more than a total of 10 percent,

by count, of the units may vary noticeably in measurement

of the outside arc of the wedges, may be less than

five-sixteenths inch or more than one-half inch in

thickness, and may be less than eleven-sixteenths inch or

more than 1-1/4 inches in length.

(b) "B" classification. If the canned fruits for salad are irregular in count,

or fairly uniform in size, a score of 14 to 16 points may be given.

Canned fruits for salad that fall into this classification shall not be

graded above U.S. Grade B, regardless of the total score for the

product (this is a limiting rule).

(1) Irregular in count means that the canned fruits for salad (within

the container) fail to meet the applicable count requirements of

the (A) classification (paragraph (a) of this section).
10

(2) Fairly uniform in size means with respect to the individual fruit

within each container; and excluding cherries or grapes that may

be present:

(i) Apricots. Units may vary in size and thickness; the weight

of the largest full-size half may be not more than twice the

weight of the smallest full-size half.

(ii) Pears or peaches (quarters). Quarters may vary in size

and thickness; the weight of the largest full-size quarter

may be not more than twice the weight of the smallest

full-size quarter. 

(iii) Peaches (slices). Not more than 20 percent, by count, of

the units may be partial slices, slivers, and slabs; and the

balance of normal slices may vary noticeably in size and

thickness.

(iv) Pears (slices). Not more than 20 percent, by count, of the

units may vary noticeably from the uniform shape of

slices.

(v) Pineapple (wedges). Not more than a total of 15 percent,

by count, of the units may vary noticeably in measurement

of the outside arc of the wedges, may be less than

five-sixteenths inch or more than one-half inch in

thickness, and may be less than eleven-sixteenths or

more than 1-1/4 inches in length.

(c) "SStd" classification. Canned fruits for salad that fail to meet the

requirements of paragraph (b) of this section with respect to uniformity

of size may be given a score of 0 to 13 points and shall not be graded

above Substandard, regardless of the total score for the product (this

is a limiting rule).
11

Table V

When the following

forms (styles) are

present, and

excluding grapes as

fruit units, if present

8 oz. cans or

glass

No. 1 tall cans,

No. 300 cans,

No. 303 cans (or

equivalent glass)

No. 2-1/2 cans

or glass

No. 10 cans

Halved apricots,

quartered peaches,

quartered pears.

No less than 2

units each of 5

fruits.

No less than 3

units each of 5

fruits.

No less than 5

units each of 5

fruits.

No less than 20

units of 3 or more

fruits. 

Halved apricots,

sliced or quartered

peaches, sliced or

quartered pears

No less than 2

units each of

fruits other than

those of sliced

style(s).

No less than 3

units each of

fruits other than

those of sliced

style(s).

No less than 5

units each of

fruits other than

those of sliced

style(s).

No less than 20

units each of 2 or

more fruits other

than those of

sliced style(s).

Quartered apricots,

sliced or quartered

peaches, sliced or

quartered pears.

No less than 2

units each of

fruits other than

peaches and/or

pears of sliced

style and

quartered style

apricots.

No less than 3

units each of

fruits other than

peaches and/or

pears of sliced

style and

quartered style

apricots.

No less than 5

units each of

fruits other than

peaches and/or

pears of sliced

style and

quartered style

apricots.

No less than 20

units of 2 or more

fruits other than

peaches and/or

pears of sliced

style and

quartered style

apricots.

§52.3842 Absence of defects.

(a) General. The factor of defects refers to loose or attached peel from

peaches or pears or when peeled apricots are present; blemishes

typical for each fruit ingredient; and other defects not specifically

mentioned (such as, but not limited to, harmless extraneous material,

main stems or portions thereof, capstems from or on grapes, pit or core

material, broken or severed units, excessive trimming) that affect the

appearance or edibility of the product.

(b) Definition of blemishes. For the purposes of the standards in this

subpart, blemishes (or blemished or blemished unit) for the respective

fruit ingredient are as follows: 

(1) Apricot.

(i) Minor blemishes. Minor blemishes in unpeeled style

include freckles and also mean:
12

(a) Light brown to brown surface areas which, singly or

in combination on a unit, exceed in the aggregate

the area of a circle one-eighth inch in diameter but

do not exceed in the aggregate the area of a circle

one-fourth inch in diameter; or

(b) Single dark brown surface areas that do not exceed

the area of a circle one-eighth inch in diameter but

which, singly or in combination with other minor

blemishes on a unit, affect materially but not

seriously the appearance of the unit. Light-brown

to brown surface areas and freckles that are

insignificant and less than the area of a circle

one-eighth inch in diameter and which do not affect

materially the appearance of the unit are not

considered blemished.

(ii) Serious blemishes. Serious blemishes include units

affected by scab, hail injury, discoloration, or other

abnormalities in the following degree:

(a) Light-brown to brown surface areas in unpeeled

styles which, singly or in combination on a unit,

exceed in the aggregate the area of a circle

one-fourth inch in diameter;

(b) Blemishes that extend into the fruit tissue

regardless of area or depth;

(c) Single dark brown surface areas in unpeeled styles

that exceed the area of a circle one-eighth inch in

diameter, whether or not the unit is affected by

minor blemishes; or

(d) Any blemish whether or not specifically defined or

mentioned in this subparagraph which affects

seriously the appearance of the unit but is not a

filthy or decomposed substance.

(2) Cherries.
13

(i) Blemished or blemished units include, but are not

necessarily limited to, cherries that are deformed, are

damaged by mechanical injury, possess pits or portions

thereof; are affected by surface discoloration, rough

surface areas, or checks or cracks to the extent that the

appearance of the cherry is materially affected.

(ii) Seriously blemished or seriously blemished units include

cherries that are blemished to the extent that the

appearance of the cherry is seriously affected or the

edibility of the cherry is affected in any way.

(3) Peach.

(i) Blemished. Blemished or blemished units means units

that are blemished with scab, hail injury discoloration, or

other abnormality which affects materially the appearance

or edibility of the unit.

(ii) Seriously blemished. Seriously blemished or seriously

blemished units means units that are blemished to the

extent that the appearance or edibility of the unit is

seriously affected.

(4) Pear.

(i) Blemished. Blemished or blemished units means units

that are blemished with scab, hail injury, discoloration, or

other abnormality covering an aggregate area exceeding

the area of a circle one-fourth inch in diameter or units that

are partially or improperly cored or stemmed. Units with

black or very dark spots or any other damage which

materially affect the appearance or edibility of the product

are considered as blemished regardless of the area of the

injury.

(ii) Seriously blemished. Seriously blemished or seriously

blemished units means units that are blemished to the

extent that the appearance or edibility of the unit is

seriously affected.

(5) Pineapple.

(i) Blemished.
14

(a) Blemishes include:

(1) Any of the following, if in excess of onesixteenth inch in the longest dimension on

the exposed surface of the unit; eyes, pieces

of shell, brown spots.

(2) Deep fruit eyes.

(3) Bruised portions.

(4) Other abnormalities that it is possible to

detect in good commercial practice before

sealing in the containers.

(c) "A" classification. Canned fruits for salad that are practically free from

defects may be given a score of 26 to 30 points. Practically free from

defects in canned fruits for salad means:

(1) Not more than one-fourth square inch of peel, on an average,

per pound of total contents may be present;

(2) Not more than a total of 10 percent, by count, of all the fruit units

may be blemished and seriously blemished: Provided, that not

more than 5 percent, by count, may be seriously blemished; and

(3) The present of blemished and seriously blemished units, peel,

and any other defects, individually or collectively does not

materially affect the appearance or edibility of the product.

(d) "B" classification. If the canned fruits for salad are reasonably free

from defects, a score of 21 to 25 points may be given. Canned fruits

for salads that fall into this classification shall not be graded above U.S.

Grade B, regardless of the total score for the product (this is a limiting

rule). Reasonably free from defects in canned fruits for salad means:

(1) Not more than one-half square inch of peel, on an average, per

pound of total contents may be present;

(2) Not more than a total of 20 percent, by count, of all the fruit units

may be blemished: Provided, that not more than 10 percent, by

count, may be seriously blemished; and
15

(3) The presence of blemished and seriously blemished units, peel

and any other defects, individually or collectively does not

seriously affect the appearance or edibility of the product.

(e) "SStd" classification. Canned fruits for salad that fail to meet the

requirements of paragraph (d) of this section may be given a score of

0 to 20 points and shall not be graded above Substandard, regardless

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

§52.3843 Character.

(a) General. The factor of character, as may be applicable to the

respective fruit ingredient, refers to the degree of ripeness, the texture

and condition of the flesh, the firmness, the tenderness, and the

tendency of the units to retain their apparent original conformation and

size without material disintegration.

(b) "A" classification. Canned fruits for salad that possess a good

character may be given a score of 25 to 30 points. Good character

means that not more than 10 percent, by count, of the total number of

apricot, peach, pear, and pineapple ingredients may fail to comply with

the following requirements for the individual fruit ingredient, and that the

cherries, or grapes if present, are reasonably firm and retain their

apparent original conformation.

(1) Apricot. The units possess a reasonably uniform, reasonably

tender texture typical of properly ripened canned apricots that

are properly processed; the texture is reasonably fleshy, and the

units are reasonably thick but the tenderness may be variable

within the unit or among the units; and the units may be soft to

slightly firm or slightly ragged but are not mushy.

(2) Peach. The units possess a texture typical of mature, properly

ripened, properly prepared, and properly processed canned

clingstone peaches; the texture is reasonably fleshy, and the

units are reasonably tender or the tenderness may be variable

within the unit; and the units are reasonably intact with not more

than slightly frayed edges and may be slightly firm or slightly soft

but are not mushy.

(3) Pear. The unit possess a texture typical of properly ripened

pears that are properly processed; the units may possess a

texture of moderate graininess; and units are reasonably tender

or the tenderness may be variable within the unit.
16

(4) Pineapple. The units are of practically uniform ripeness, the

fruitlets appear as a compact structure, and the units are

reasonably free from porosity.

(c) "B" classification. If the canned fruits for salad possess a reasonably

good character, a score of 21 to 24 points may be given. Canned fruits

for salad that fall into this classification shall not be graded above U.S.

Grade B, regardless of the total score for the product (this is a limiting

rule). Reasonably good character means that not more than 10

percent, by count, of the total number of apricot, peach, pear, and

pineapple ingredients may fail to comply with the following

requirements for the individual fruit ingredient, and that the cherries, or

grapes if present, may be only fairly firm: Provided, that the appearance

or edibility of the product is not affected materially by such units:

(1) Apricot. The units possess a texture of properly processed

apricots which may be variable but the texture is fairly fleshy and

the units are in tact; the units may be lacking uniformity of

tenderness but are not so firm as to be not tender; and the units

may be markedly ragged with frayed edges or may be very soft

but are not mushy.

(2) Peach. The units possess a texture typical of mature, properly

prepared, and properly processed canned clingstone peaches

which may be variable but the texture is fairly fleshy; the units

may be lacking uniformity of tenderness, but are not so firm as

to be not tender; and the units may be frayed but not excessively

frayed or may be soft but are not mushy.

(3) Pear. The units possess a texture of properly processed pears

which may be variable; the units may possess a texture of

marked graininess; and the units are reasonably tender or

tenderness may be variable within the unit;;

(4) Pineapple. The units are of reasonably uniform ripeness, the

fruitlets are reasonably compact in structure, and the units are

fairly free from porosity.

(d) "SStd" classification. Canned fruits for salad that fail to meet the

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

0 to 20 points and shall not be graded above substandard, regardless

of the total score for the product (this is a limited rule).
17

§52.3844 Ascertaining the grade of a lot.

The grade of a lot of canned fruits for salad 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 (§52.1 through §52.83).
18

§52.3845 Score sheet.

Size and kind of container ......................................... Container mark or identification ..................................... Label .......................................................... Net weight (ounces)

Vacuum (inches) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Drained weight (ounces) .......................................... Brix measurement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sirup designation (extra heavy, heavy, etc.) ...........................

Proportions of fruit ingredients:

Fruit Average Count ranges Styles Ounces Percent

Apricot . . . . . . . . . . . . . . . . . .

Peach . . . . . . . . . . . . . . . . . . .

Pear . . . . . . . . . . . . . . . . . . . .

Pineapple ................ Cherry . . . . . . . . . . . . . . . . . . .

Grape . . . . . . . . . . . . . . . Total . . . . . . . . . . . . 100 

. . . . . . . to . . . . . . .

. . . . . . . to . . . . . . .

. . . . . . . to . . . . . . .

. . . . . . . to . . . . . . .

. . . . . . . to . . . . . . .

. . . . . . . to . . . . . . .

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

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

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

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

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

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

Factors Score Points

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

Uniformity of count and size . .

Absence of defects . . . . . . . . .

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

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

20

20

30

30

 

100

"A" 17-20

"B" 14-16 _1/

"SStd" 0-13 _1/

"A" 17-20

"B" 14-16 1/

"SStd" 0-13 _1/

"A" 26-30

"B" 21-25 _1/

"SStd" 0-20 _1/

"A" 25-30

"B" 21-24 _1/

"SStd" 0-20 _1/

Flavor and odor ( ) normal; ( ) off ................................... Grade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

_1/ Indicates limiting rule
19

The U.S. Standards for Grades of Canned Fruits for Salad as herein amended shall

become effective April 21, 2006, and thereupon will supersede the U.S. Standards

for Grades of Canned Fruits for Salad which have been in effect since June 20,

1973.

Dated: March 17, 2006.

Lloyd C. Day

Administrator,

Agricultural Marketing Service