United States

Department of

Agriculture

Agricultural

Marketing 

Service

Fruit and

Vegetable

Division

Processed

Products 

Branch

Canned Tomatoes

(Including Stewed Tomatoes)

Grading Manual
This manual is designed for Processed Products Branch personnel of the U.S.

Department of Agriculture. Its purpose is to give supplementary information and

guidelines to assist in the uniform application and interpretationof U.S.grade standards,

other similar specifications, and special procedures.

Thecitationofany data, criteria,techniques, illustrations, copyrighted material, or pictorial

representations accredited to private authorship is used with the permission of the

individuals or source 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.

Following the suggested guidelines in this manual does not excuse failure to comply with

the FederalFood,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 the 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.

Address inquiries to:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456 

Washington, D.C. 20090-6456
 Canned Tomatoes

 April 1990

2

TABLE OF CONTENTS

Page

Sampling Procedures .................................................... 3

Nonquality Procedures .................................................. 3

Product Description and Styles ........................................... 3

Drained Weight ........................................................ 4

Flavor and Odor ........................................................ 4

Character and Wholeness ................................................. 5

SUGGESTED ORDER OF GRADING A SAMPLE UNIT

Whole Style ..................................................... 7

Halves and Wedges Styles ......................................... 15

Sliced and Diced Styles ........................................... 23

APPENDIX ............................................................ 31

SAMPLING PROCEDURES

Regulations (109-A-1)

Sampling Procedures (120-A-1)

Follow Time Sampling (120-A-4)

In-Plant Inspection (160-A-1; 160-A-5)

Condition of Container (125-A-1)

Foreign Material (172-A-1)

Good Manufacturing Practices (159-A-2) 
 Canned Tomatoes

 April 1990

3

 (Drained Weight) 128-A-30

NONQUALITY PROCEDURES

General Instructions (130-A-1)

Follow Vacuum (128-A-20)

Net Weight (128-A-10)

Inspection by Variables (140-A-1)

PRODUCT DESCRIPTION AND STYLES

Canned tomatoes are graded according to the products and styles for which they are

offered and it is the responsibility of the inspector to assign the appropriate product and

style to the lot. Canned tomatoes and canned stewed tomatoes are included under the

FDA Standard of Identityfor Canned Tomatoes (21 CFR 155.190). They may be packed

in tomato juice, tomato puree, or tomato paste. The styles of canned tomatoes include

whole, halves, wedges, sliced, and diced styles. Although the U.S. standards for grades

of canned tomatoes provide for grades of canned tomatoes which are less than 80% by

weight"whole or almost whole" there are special FDA requirements for labels for"whole

canned tomatoes" (21 CFR 155.190). Tomato products such as "crushed" and

"concentrated crushed canned tomatoes" are notconsidered a style of canned tomatoes

under the current grade standards.

 
 Canned Tomatoes

 April 1990

4

DRAINED WEIGHT

Drained weight is a prerequisite quality factor for canned tomatoes. Historically, canned

tomatoes have been marketed, in part, based on the weight of the tomato units after the

packing medium has beendrained and drainedweightcontinuesto be animportant factor

in determining quality for canned tomatoes. There are two minimum average drained

weight levels - one requirement levelfor U.S.Grades A and B , and one requirement level

for U.S. Grade C. There is also a FDA minimum drained weight requirement for quality

intheStandard of Identityfor Canned Tomatoes (whichis 50 percent of the water capacity

of the container).

The method for determining drained weights for canned tomatoes is the same as

described in the Standards of Identity except for the use of the U.S. Standard Number 8

circular sieve for the specific styles of "sliced" and "diced". USDA approves of the use

of the U.S. Standard Number 8 circular sieve for these styles since these styles expose

more internal tissue (placenta) that is likely to drain through a larger sieve size. The use

of the Number8sieve providesdrainedweightsthatare more representative for these two

styles. The Number 2 circular sieve shall be used for all other styles.

FLAVOR AND ODOR

Flavor and odor is a prerequisite quality factor and is classified as being either"normal"

or "off." Special considerations apply for canned tomatoes that contain vegetable

ingredients and spices, low sodium, "no salt,"and other special packs. Canned stewed

tomatoes are expected to have a different flavor and odor due to the added garnishes.

An excessive amount of these ingredients may overpower the flavor and odor of the

stewed tomatoes and may not meet the "normal" flavor expected for canned stewed

tomatoes. Special dietary packs that are low in sodium or contain no added salt should

beconsidered"normal"forthattype of pack. Good judgement is required when evaluating

flavor. When checking flavor and odor, the grader should sample the packing media

(juice, puree, or paste) as well as selected tomato units. 

Some of the off-flavors to be aware of in canned tomatoes are rancid and flat-sour offflavors. There is a tolerance or deviant rate for off-flavor. Sample units that have an offflavor or odor are givena Substandard grade. If the off-flavor is due to excessive salt, no

salt, flat-sour, or other condition that does not render this product inedible, consider the

sample unita qualitydeviant in a Grade C lotand a worse-than-a-deviant in a Grade A or

B lot.
 Canned Tomatoes

 April 1990

5

FLAVOR AND ODOR (Continued)

These worse-than-a-deviant sample units are allowed on an "infrequent" basis (1 in 48

containers) as outlined in File Code 165-A-27. "Inedible" worse-than-a-deviant sample

units are allowed only on an "accidental" basis (1 in 150 containers).

CHARACTER AND WHOLENESS

Character is a scoreable quality factor in all styles of canned tomatoes. It describes the

levelof quality of the tomato units based onthe firmness and resilience of the tomato units

to retain shape. Normally, firmness and good character are indicated by the tendency of

the units to retain their shape. The tomato tissue resists slight applied pressure when

handled.

Wholeness is a scoreable quality factor in"whole style" only. It refers to the level of quality

for wholeness in whole tomatoes based on the definitions in the U.S. grade standards.

Often the quality factors of wholeness and character are of the same qualityleveland are

interrelated. However, whole tomatoes may have differing levels of quality when grading

by the definitions and guidelines for these two quality factors.

Special consideration must be given for "character" in "no salt" canned tomatoes. This

special dietetic pack is not subject to the interpretations normally applied to canned

tomatoes. "Low sodium" canned tomatoes are expected to comply with the requirements.
 Canned Tomatoes

 April 1990

6
Canned Tomatoes

June 1990

7

SUGGESTED ORDER OF GRADING A SAMPLE UNIT

WHOLE STYLE

Cans of tomatoes should be handled as carefully as possible because rough handling affects

such quality factors as "wholeness,""character,"and "drained weight." Preliminary steps include

recording the codes, labels, net weights, vacuum, head space, etc. for the containers. Tare the

screen to be used to determine the drained weights.

The diameter of the sieve used is 20.3 centimeters (8 inches) if the quantity of the contents of

the container is less than 1.4 kilograms (3 pounds) or 30.5 centimeters (12 inches) if such

quantity is 1.4 kilograms or more. The meshes of such sieve are made by so weaving wire of

1.4 mm (0.054 inch) diameter as to form square openings 11.3 mm by 11.3 mm (0.446 inch by

0.446 inch).

1. After completing the preliminary steps, carefully empty the contents onto a tilted screen

of the proper mesh (U.S. No. 2) and diameter. Examine the interior lining of the empty

can and record the overall condition of the container.

2. Determine the drained weight of the sample unit using the following method:

a. The tomatoes should be drained for precisely two (2) minutes. The tomatoes

should not be moved or disturbed; exception, for stewed tomatoes, carefully

rotate the inclined screen 180 degrees after the product has drained for one

minute and allow to drain for an additional minute. Two minutes from the time

drainage begins, weigh the sieve and drained tomatoes.

b. Record the drained weight to the nearest 1/10th (0.1) ounce on the score sheet.

The weight so found, less the weight of the dry sieve, shall be considered to be

the drained weight. Check the drained weight observed by comparing the

weight to the minimum drained weight average for a lot. Apply the criteria for

individual containers described in the U.S. grade standards for drained weight.

If the weight is low, circle the weight on the score sheet and notify the plant

representative, if applicable (moving lot).

c. For tomatoes packed in paste or puree, remove the packing media carefully

prior to grading for quality.
Canned Tomatoes

June 1990

8

WHOLE STYLE (Continued)

3. As the tomatoes are draining and immediately thereafter, evaluate the tomatoes for

"wholeness" applying the definitions for "whole and almost whole" (§ 52.5164) and the

tolerances in the U.S. grade standards (Table III). Record the score points for

"wholeness" on the score sheet.

a. WHOLENESS DEFINITIONS:

Whole, almost whole;

The contour is not affected; OR

Units may be cracked or split but not to the extent that there is 

material loss of seeds or placenta; AND

Units restore to approximate original shape during handling

b. Percentage allowed for each Grade (by weight):

Grade A = 80% Whole or almost whole

Grade B = 70% Whole or almost whole

Grade C = Less than 70% Whole or almost whole

(Substandard is not applicable)

4. Having established the score for wholeness, examine the units applying the criteria for

"character" which include the definitions for "character" in the U.S. grade standards, the

tolerances in Table III), and the following guide:

a. Examine for excessively soft units. Excessively soft units MAY disintegrate

upon handling AND have signs of sloughing or erosion of the outer surface

tissue. In addition, upon handling, excessively soft units yield readily to slight

pressure and surface tension is insufficient for retention of the unit's shape.

b. Record the score for character on the score sheet.

c. CHARACTER DEFINITIONS:

Character/Excessively soft;

Units may disintegrate upon handling; AND

Units have signs of sloughing (tissue erosion) or ragged edges; 

AND

Units yield readily to slight pressure (unable to retain shape).
 Canned Tomatoes

 April 1990

9

WHOLE STYLE (Continued)

d. Percentage of units in the container allowed for each Grade (by count):

Grade A= 15% excessively soft 1/

Grade B= 25% excessively soft

 Grade C= More than 25% excessively soft.

Normal firmness and good character in canned tomatoes are determined by handling.

The tendency to retain shape and surface tension is evident in the tomato units when

they are handled. The tomato tissue resists applied pressure (slight) when handled.

Special consideration must be given for "character" in "no salt" canned tomatoes. This

special dietetic pack is subject to the interpretations outlined above, allowing for the

effect caused by the absence of salt. "Low sodium" canned tomatoes are expected to

meet the requirements as well.

5. Determine the color of the surface area of the tomato units using the officially approved

plastic color comparator for "USDA Tomato Red;" the acceptable minimum percentages

for tomato red, yellow, and green in the U.S. grade standards (Table III); and the

procedure to determine "Minimum Red" for canned tomatoes (if applicable).

a. The use of proper light in evaluating color is essential. Improper or insufficient

light may cause the color to vary sufficiently to change the grade. A northern

exposure, avoiding direct sunlight is preferable, but the equivalent of clear

daylight or good artificial daylight is acceptable. Properly installed lights designed

to provide a color and spectral quality of illumination equivalent to daylight from

a moderately overcast north sky at around 7500 degrees Kelvin is

recommended. Macbeth Examolites are examples of proper light fixtures for use

in color determinations.

b. The USDA Tomato Red color comparator should be used to compare the

redness of the tomato units' surface area.

1/ Or one unit in containers with less than eight tomatoes.
 Canned Tomatoes

 April 1990

10

WHOLE STYLE (Continued)

HELPFUL HINT:It is helpful to visualize the whole tomato unit as a sphere that has been

quartered (top view), then halved (side view) into eight equally sized sections. As you visually

combine the yellow surface areas from the total surface area, imagine aggregating all the yellow

color on one of the equally sized sections. Five (5) percent yellow color would represent about

4/10ths of the surface area of one section (or a little less than 1/2 of the section). If other whole

tomato units have little or no yellow color, the overall average of yellow color in the sample unit

is lowered proportionally. No vivid green color is permitted in Grade A or Grade B.

c. "Minimum Red" for canned tomatoes is the minimum color acceptable for U.S.

Grade C. To determine this color in Grade C samples, segregate 50 percent

by weight of the least red tomato units from the drained tomatoes. Comminute

the segregated portion to a uniform mixture without removing or breaking seeds.

Fill the mixture into a black container to a depth of at least one (1) inch. Free the

mixture of air bubbles and skim off all visible seeds from the surface. Compare

the color of the mixture with the blended color of combinations of the concentric

Munsell color discs for Minimum Red for Canned Tomatoes of equivalent

diameter, or the color equivalent of such discs as described in § 52.5164 of the

U.S. grade standards for canned tomatoes.

6. Determine the absence of defects and record the score on the score sheet using the

definitions in § 52.5164 for "defects," "blemished," "discolored," "extraneous vegetable

material (EVM)," "objectionable core material," "peel," Tables II and III of the U.S. grade

standards, and the following additional guides:

a. Defects specifically mentioned in the U.S. standards are those most commonly

found in canned tomatoes. Any other defect which affects appearance or

edibility of the product is considered as well.

b. Peel is considered a defect whether attached to the tomato units or loose in the

sample unit (the exception, of course, would be in canned unpeeled tomatoes).

When measuring peel, spread out the peel and measure the surface area of

each piece then add the total surface area for peel in the sample unit using Table

II in the grade standards.
 Canned Tomatoes

 April 1990

11

WHOLE STYLE (Continued)

c. Look for blemished and discolored defects using the same Table as a guide.

Blemishes per pound of canned tomatoes, mean an average of one-fourth (1/4)

square inch per pound in U.S. Grade C for example. Blemishes include scarred

raised scabby tissue, dark tough areas around the core, dark tissue around the

blossom ends, and any other well-defined unsightly objectionable areas. Defects

or imperfections are discolored portions such as sunburn areas, cloudy spots,

and internal browning.

d. Cloudy spots that are large, whitish, and unsightly or pale yellow are considered

a discolored portion. Internal browning (tomato mosaic) is considered discolored

if it slightly affects the appearance of the product. Internal browning that

materially affects the appearance is scored as "blemished."

e. Determine the amount of objectionable core material. It is core material that

has stem scars over one-fourth (1/4) inch in diameter AND has tough or fibrous

material associated with the core is considered objectionable. The best way to

test is by chewing suspected units. Tomatoes with smaller stem scars may

also contain tough and fibrous material and suspected units should be tested by

chewing as well. To allow for normal variation in "coreless " tomatoes at least

90% by count of the entire sample shall have tomatoes with little or no

objectionable core material. Lots with more than 10% by count of objectionable

core material in the entire sample is graded "Substandard." Objectionable core

material is further classified as:

Trace - Less than 3% by count

Slight - 3% but less than 7% by count

Moderate - 7% but not more than 10% by count

f. Extraneous vegetable material (EVM) includes harmless material such as

stems, calyx bracts, tomato leaves, internal sprouted seeds, and other material

not necessarily related to the tomato plant. EVM is a prerequisite factor and can

determine the overall grade for defects. Included in the APPENDIX of this

manual are charts to help graders interpret the scoring subsystem for EVM.
 Canned Tomatoes

 April 1990

12

WHOLE STYLE (Continued)

One(1) EVM point is allowed in each 100 ounce increment of product for Grade A; two

(2) EVM points are allowed in Grade B; and four (4) EVM points in Grade C. The factors

are weighted as follows:

Each 1/16 square inch of flat material (bract, leaf, etc.) equals one (1) EVM point.

Each 1/2 inch in length of tomato vine or other round tomato vegetable material

equals four (4) EVM points.

Each stem (with/without) bract equals four (4) EVM points.

Each tomato containing sprouted internal seeds over 5/16ths inch equals one (1)

EVM point.

To calculate the number of EVM points allowed in a sample, divide the total net weight of the

sample representing the lot by 100. This is the number of EVM points allowed for Grade A in the

sample. This number multiplied by two (2) is the number of EVM points allowed in Grade B.

The number of EVM points allowed in Grade A for this sample multiplied by four (4) is the

number of EVM points allowed in Grade C.

Example: 21 sample units comprise a sample of Number 10 cans of whole

tomatoes with a total net weight of 2,142 ounces. The total ounces, 2,142

divided by 100 equal 21.42 EVM points allowed in Grade A for stems, sepal

bracts, and internal sprouted seeds.

The grader found: 3 stems (12 points)

6/16 sq. in. sepals ( 6 points)

3 tomatoes with

int. sprouted

seeds ( 3 points)

 

 21 points

The sum of this example is less than the 21.42 points allowed for Grade A therefore it

meets the EVM lot tolerance for U.S. Grade A for EVM. Several Tables located in the

APPENDIX can be used to quickly determine the EVM points allowed in a sample lot.
Canned Tomatoes

June 1990

13

WHOLE STYLE (Continued)

7. Evaluate the prerequisite quality factor of flavor and odor of the canned tomatoes.

Grades A, B, and C require "normal" flavor.

A dietetic pack is processed without added salt. No exception should be made

for the absence of salt in this type of pack. In dietetic pack, flavor is based on

tomato flavor and odor in the absence of salt. Regular pack is expected to

contain salt. No salt in regular pack is not "normal"; it is off-flavor. Excessive

salt, that is objectionable, is off-flavor for regular pack. The flavor of stewed

tomatoes may vary depending on the other vegetables and spices. This is

considered "normal" unless the flavor is objectionable.

Off-flavor in regular pack, that does not render the product inedible

(excessive salt, flat sour, etc.) can be considered a quality deviant in a Grade C

lot and "worse-than-a-deviant" in a Grade A or Grade B lot. These "worse-thana-deviant" sample units are allowed on an "infrequent" basis (1 in 48 containers)

as outlined in File Code 165-A-27. Off-flavor that renders the product

inedible (due to bacteriological spoilage) is considered "worse-than-a-deviant"

in Grades A, B, and C. These "worse-than-a-deviant" sample units are allowed

on an "accidental" basis (1 in 150 containers).

8. Total the score points for the sample unit and assign the grade for individual containers.

Continue to grade the sample units that comprise the lot using the procedure outlined

above. Circle the quality factors that have caused the sample unit to be down-graded

and notify the plant representative, if applicable (moving lot).

9. Perform other analyses such as mold count, insect infestation, foreign material, and salt

determinations as appropriate or required, and record the results.

10. Determine the grade for drained weight of the lot based on the lot average. Apply the

rules for meeting the average minimum drained weight requirements in the U.S. grade

standards. Based on all the data collected, determine lot compliance and assign the

appropriate grade for the lot.
Canned Tomatoes

June 1990

14
Canned Tomatoes

June 1990

15

SUGGESTED ORDER OF GRADING A SAMPLE UNIT

HALVES and WEDGES STYLES

Cans of tomatoes should be handled as carefully as possible because rough handling affects

such quality factors as "character" and "drained weight." Preliminary steps include recording

the codes, labels, net weights, vacuum, head space, etc. for the containers.

1. After completing the preliminary steps, carefully empty the contents on to a tilted screen

the proper mesh (U.S. No. 2) and diameter. Examine the interior lining of the empty can

and record the overall condition of the container. Tare the screen to be used to

determine the drained weights.

2. Determine the drained weight of the sample unit using the following method:

a. The tomatoes should be drained for precisely two (2) minutes. The tomatoes

should not be moved or disturbed; exception, for stewed tomatoes, carefully

rotate the inclined screen 180 degrees after the product has drained for one

minute and allow to drain for an additional minute.

b. Record the drained weight to the nearest 1/10th (0.1) ounce on the score sheet.

The weight so found, less the weight of the dry sieve, shall be considered to be

the drained weight. Check the drained weight observed by comparison to the

minimum drained weight average for a lot. Apply the criteria for individual

containers described in the U.S. grade standards for drained weight. If the

weight is low, circle the weight on the score sheet and notify the plant

representative if applicable (moving lot).

c. For tomatoes packed in paste or puree, remove the packing media carefully

prior to grading for quality.

3. As the tomatoes are draining and immediately thereafter, evaluate the tomatoes for

"character" applying the definitions for "excessively soft" (§52.5164) and the tolerances

in the U.S. grade standards (Table III), and the following guide:

a. Examine for excessively soft units. Excessively soft units MAY disintegrate

upon handling AND have signs of sloughing or erosion of the outer surface

tissue. In addition, excessively soft units yield readily to slight pressure and

surface tension is insufficient for retention of the unit's shape.
Canned Tomatoes

June 1990

16

HALVES and WEDGES STYLES (Continued)

b. Record the score for character on the score sheet.

c. CHARACTER DEFINITIONS:

Character/Excessively soft;

Units may disintegrate upon handling; AND

Units have signs of sloughing (tissue erosion); AND

Units yield readily to slight pressure.

d. Percentage of units allowed for each Grade (by count):

Grade A= 15% excessively soft 

Grade B= 25% excessively soft

Grade C= More than 25% excessively soft.

Substandard not applicable

Normal firmness and good character in canned tomatoes are determined by handling.

The tendency to retain shape and surface tension is evident in the tomato units when

they are handled. The tomato tissue resists applied pressure (slight) when handled.

Special consideration must be given for "character" in "no salt" canned tomatoes. This

special dietetic pack is subject to the interpretations outlined above, allowing for the

effect caused by the absence of salt. "Low sodium" canned tomatoes are expected to

meet the requirements as well.

4. Determine the color of the outer surface area of the tomato units using the officially

approved plastic color comparator for "USDA Tomato Red"; the acceptable minimum

percentages for tomato red, yellow, and green in the U.S. grade standards (Table III);

and the procedure to determine "Minimum Red" for canned tomatoes (if applicable).

a. The use of proper light in evaluating color is essential. Improper or insufficient

light may cause the color to vary sufficiently to change the grade. A northern

exposure, avoiding direct sunlight is preferable, but the equivalent of clear

daylight or good artificial daylight is acceptable. Properly installed lights designed

to provide a color and spectral quality of illumination equivalent to daylight from

a moderately overcast north sky at around 7500 degrees Kelvin is

recommended. Macbeth Examolites are examples of proper light fixtures for use

in color determinations.
 Canned Tomatoes

 April 1990

17

HALVES and Wedges STYLES (Continued)

b. The USDA Tomato Red color comparator should be used to compare the

redness of the tomato units' surface area.

HELPFUL HINT: It is helpful to visualize the half or wedge of tomato unit as a portion of a

sphere that has been quartered (top view), then halved (side view) into

eight equally sized sections. As you visually combine the yellow surface

areas from the total surface area, imagine aggregating all the yellow color

on one of the equally sized sections. Five (5) percent yellow color would

represent about 4/10ths of the surface area of one section (or a little less

than 1/2 of the section). If other whole tomato units have little or no

yellow color, the overall average of yellow color in the sample unit is

lowered proportionally. No vivid green color is permitted in Grade A or

Grade B.

c. "Minimum Red" for canned tomatoes is the minimum color acceptable for U.S.

Grade C. To determine this color in Grade C samples, segregate 50 percent

by weight of the least red tomato units from the drained tomatoes. Comminute

the segregated portion to a uniform mixture without removing or breaking seeds.

Fill the mixture into a black container to a depth of at least one (1) inch. Free the

mixture of air bubbles and skim off all visible seeds from the surface. Compare

the color of the mixture with the blended color of combinations of the concentric

Munsell color discs for Minimum Red for Canned Tomatoes of equivalent

diameter, or the color equivalent of such discs as described in §52.5164 of the

U.S. grade standards for canned tomatoes.

5. Determine the absence of defects and record the score on the score sheet using the

definitions in §52.5164 for "defects," "blemished," "discolored," "extraneous vegetable

material (EVM)," "objectionable core material," "peel," Tables II and III of the U.S. grade

standards, and the following additional guides:

a. Defects specifically mentioned in the U.S. standards are those most commonly

found in canned tomatoes. Any other defect which affects appearance or

edibility of the product is considered as well.
 Canned Tomatoes

 April 1990

18

HALVES and WEDGES STYLES (Continued)

b. Peel is considered a defect whether attached to the tomato units or loose in the

sample unit (the exception, of course, would be in canned unpeeled tomatoes).

When measuring peel, spread out the peel and measure the surface area of

each piece then add the total surface area for peel in the sample unit using Table

II in the grade standards.

c. Look for blemished and discolored defects using the same Table as a guide.

Blemishes per pound of canned tomatoes, mean an average of one-fourth (1/4)

square inch per pound in U.S. Grade C for example. Blemishes include scarred

raised scabby tissue, dark tough areas around the core, dark tissue around the

blossom ends, and any other well-defined unsightly objectionable areas. Defects

or imperfections are discolored portions such as sunburn areas, cloudy spots,

and internal browning.

d. Cloudy spots that are large, whitish, and unsightly or pale yellow are considered

discolored. Internal browning (tomato mosaic) is considered a discolored portion

if it slightly affects the appearance of the product. Internal browning that

materially affects the appearance is scored as "blemished."

e. Determine the amount of objectionable core material. It is core material that

has stem scars over one-fourth (1/4) inch in diameter AND has tough or fibrous

material associated with the core is considered objectionable. The best way to

test is by chewing suspected units. Tomatoes with smaller stem scars may

also contain tough and fibrous material and suspected units should be tested by

chewing as well. To allow for normal variation in "coreless" tomatoes at least

90% by count of the entire sample shall have tomatoes with little or no

objectionable core material. Lots with more than 10% by count of objectionable

core material in the entire sample is graded "Substandard." Objectionable core

material is further classified as:

Trace - Less than 3% by count

Slight - 3% but less than 7% by count

Moderate -7% but not more than 10% by count
Canned Tomatoes

June 1990

19

HALVES and WEDGES STYLES (Continued)

f. Extraneous vegetable material (EVM) includes harmless material such as

stems, calyx bracts, tomato leaves, internal sprouted seeds, and other material

not necessarily related to the tomato plant. EVM is a prerequisite factor and can

determine the overall grade for defects. Included in the APPENDIX of this

manual are charts to help graders interpret the scoring subsystem for EVM.

One (1) EVM point is allowed in each 100 ounce increment of product for Grade A; two

(2) EVM points are allowed in Grade B; and four (4) EVM points in Grade C. The factors

are weighted as follows:

Each 1/16 square inch of flat material (bract, leaf, etc.) equals one (1) EVM point.

Each 1/2 inch in length of tomato vine or other round tomato vegetable material

equals four (4) EVM points.

Each stem (with/without) bract equals four (4) EVM points.

Each sprouted internal seed over 5/16ths inch equals one (1) EVM point.

To calculate the number of EVM points allowed in a sample, divide the total net weight

of the sample by 100. This is the number of EVM points allowed for Grade A in the

sample. This number multiplied by two (2) is the number of EVM points allowed in

Grade B. The number of EVM points allowed in Grade A for this sample unit multiplied

by four (4) is the number of EVM points allowed in Grade C.

Example: 21 sample units comprise a sample of Number 10 cans of whole tomatoes

with a total net weight of 2,142 ounces. The total ounces, 2,142 divided by 100 equal

21.42 EVM points allowed in Grade A for stems, sepal bracts, and internal sprouted

seeds.
Canned Tomatoes

June 1990

20

HALVES and WEDGES STYLES (Continued)

 The grader found: 3 stems (12 points)

6/16 sq. in. sepals ( 6 points)

3 int. sprouted

seeds over 5/16" 

( 3 points)

 

21 points

The sum of this example is less than the 21.42 points allowed for Grade A therefore it

meets the EVM lot tolerance for U.S. Grade A for EVM. Several Tables located in the

APPENDIX can be used to quickly determine the EVM points allowed in a sample lot.

6. Evaluate the prerequisite quality factor of flavor and odor of the canned tomatoes.

Grades A, B, and C require "normal" flavor.

A dietetic pack is processed without added salt. No exception should be made for the

absence of salt in this type of pack. In dietetic pack, flavor is based on tomato flavor and

odor in the absence of salt. Regular pack is expected to contain salt. No salt in regular

pack is not "normal"; it is off-flavor. Excessive salt, that is objectionable, is off-flavor for

regular pack. The flavor of stewed tomatoes may vary depending on the other

vegetables and spices. This is considered "normal" unless the flavor is objectionable.

Off-flavor in regular pack, that does not render the product inedible (excessive salt,

flat sour, etc.) can be considered a quality deviant in a Grade C lot and "worse-than-adeviant" in a Grade A or Grade lot. These "worse-than-a-deviant" sample units are

allowed on an "infrequent" basis (1 in 48 containers) as outlined in File Code 165-A-27.

Off-flavor that renders the product inedible (due to bacteriological spoilage) is

considered "worse-than-a-deviant" in Grades A, B, and C. These "worse-than-a-deviant"

sample units are allowed on an "accidental" basis (1 in 150 containers).

 

7. Total the score points for the sample unit and assign the grade for individual containers.

Continue to grade the sample units that comprise the lot using the procedure outlined

above.

8. Perform other analyses such as mold count, insect infestation, foreign material, and salt

determinations as appropriate or required, and record the results.
 Canned Tomatoes

 April 1990

21

HALVES and WEDGES STYLES (Continued)

9. Determine the grade for drained weight of the lot based on the lot average. Apply the

rules for meeting the recommended average minimum drained weight requirements in

the U.S. grade standards. Based on all the data collected, determine lot compliance

and assign the appropriate grade for the lot.
 Canned Tomatoes

 April 1990

22
Canned Tomatoes

June 1990

23

SUGGESTED ORDER OF GRADING A SAMPLE UNIT

SLICED and DICED STYLES

Cans of tomatoes should be handled as carefully as possible because rough handling affects

such quality factors as "character" and "drained weight." Preliminary steps include recording

the codes, labels, net weights, vacuum, head space, etc. for the containers. Tare the screen

to be used to determine the drained weights.

The drained weight of "sliced" and "diced" canned and stewed tomatoes is determined by using

a U.S. Standard No. 8 circular sieve. The diameter of the sieve is 20.3 centimeters (8 inches)

if the quantity of the contents of the container is less than 1.4 kilograms (3 pounds) or 30.5

centimeters (12 inches) if such quantity is 1.4 kilograms or more. The sieve contains 8 meshes

to the inch [0.0937-inch (2.38 mm), ±3%, square openings].

1. After completing the preliminary steps, carefully empty the contents on to a tilted screen

the proper mesh (U.S. No. 8) and diameter. Examine the interior lining if the empty can

and record the overall condition of the container.

2. Determine the drained weight of the sample unit using the following method:

a. The tomatoes should be drained for precisely two (2) minutes. The tomatoes

should not be moved or disturbed; exception, for stewed tomatoes, carefully

rotate the inclined screen 180 degrees after the product has drained for one

minute and allow to drain for an additional minute. Two minutes from the time

drainage begins, weigh the sieve and drained tomatoes.

b. Record the drained weight to the nearest 1/10th (0.1) ounce on the score sheet.

The weight so found, less the weight of the dry sieve, shall be considered to be

the drained weight. Check the drained weight observed by comparison to the

minimum drained weight average for a lot. Apply the criteria for individual

containers described in the U.S. grade standards for drained weight. If the

weight is low, circle the weight on the score sheet. Notify the plant

representative if applicable (moving lot).

c. For tomatoes packed in paste or puree, remove the packing media carefully prior

to grading for quality.
Canned Tomatoes

June 1990

24

SLICED and DICED STYLES (Continued)

HELPFUL HINT: If the lot consists of Number 10 cans (or larger) you are permitted to

base the quality factors on a subsample of 32 ounces from each

container. The thirty-two ounces must be selected randomly.

3. As the tomatoes are draining and immediately thereafter, evaluate the tomatoes for

"character" applying the definitions for "excessively soft" (§52.5164) and the tolerances

in the U.S. grade standards (Table III), and the following additional guide:

a. Examine for excessively soft units. Excessively soft units MAY disintegrate

upon handling AND have signs of sloughing or erosion of the outer surface

tissue. In addition, excessively soft units yield readily to slight pressure and

surface tension is insufficient for retention of the unit's shape.

b. Record the score for character on the score sheet.

c. CHARACTER DEFINITIONS:

Character/Excessively soft;

Units may disintegrate upon handling; AND

Units have signs of sloughing (tissue erosion) or ragged edges; 

AND

Units yield readily to slight pressure (unable to retain shape).

d. Percentage of units in the container allowed for each Grade: 

Sliced Style, By count; Diced Style, By weight;

Grade A= 15% excessively soft 

Grade B= 25% excessively soft

Grade C= More than 25% excessively soft.

Substandard not applicable
 Canned Tomatoes

 April 1990

25

SLICED and DICED STYLES (Continued)

Normal firmness and good character in canned tomatoes are determined by handling.

The tendency to retain shape and surface tension is evident in the tomato units when

they are handled. The tomato tissue resists applied pressure (slight) when handled.

Special consideration must be given for "character" in "no salt" canned tomatoes. This

special dietetic pack is subject to the interpretations outlined above, allowing for the

effect caused by the absence of salt. "Low sodium" canned tomatoes are expected to

meet the requirements as well.

4. Determine the color of the outer surface area only of the tomato units using the

officially approved plastic color comparator for "USDA Tomato Red"; the acceptable

minimum percentages for tomato red, yellow, and green in the U.S. grade standards

(Table III); and the procedure to determine "Minimum Red" for canned tomatoes (if

applicable).

a. The use of proper light in evaluating color is essential. Improper or insufficient

light may cause the color to vary sufficiently to change the grade. A northern

exposure, avoiding direct sunlight is preferable, but the equivalent of clear

daylight or good artificial daylight is acceptable. Properly installed lights designed

to provide a color and spectral quality of illumination equivalent to daylight from

a moderately overcast north sky at around 7500 degrees Kelvin is

recommended. Macbeth Examolites are examples of proper light fixtures for use

in color determinations.

b. The USDA Tomato Red color comparator should be used to compare the

redness of the tomato units' surface area.

HELPFUL HINT: It is helpful to segregate a representative and random portion of the units

with the surface area clearly visible. Determine the percentages of

USDA Tomato red surface area and the percentages for yellow and

green. As you visually combine the yellow surface areas, remember no

vivid green color is permitted in Grade A or Grade B.
 Canned Tomatoes

 April 1990

26

SLICED and DICED STYLES (Continued)

c. "Minimum Red" for canned tomatoes is the minimum color acceptable for U.S.

Grade C. To determine this color in Grade C samples, Segregate 50 percent

by weight of the least red tomato units from the drained tomatoes. Comminute

the segregated portion to a uniform mixture without removing or breaking seeds.

Fill the mixture into a black container to a depth of at least one (1) inch. Free the

mixture of air bubbles and skim off all visible seeds from the surface. Compare

the color of the mixture with the blended color of combinations of the concentric

Munsell color discs for Minimum Red for Canned Tomatoes of equivalent

diameter, or the color equivalent of such discs as described in §52.5164 of the

U.S. grade standards for canned tomatoes.

5. Determine the absence of defects and record the score on the score sheet using the

definitions in Section 52.5164 for "defects," "blemished," "discolored," "extraneous

vegetable material (EVM)," "objectionable core material," "peel," Tables II and III of the

U.S. grade standards, and the following additional guides:

a. Defects specifically mentioned in the U.S. standards are those most commonly

found in canned tomatoes. Any other defect which affects appearance or

edibility of the product is considered as well.

b. Peel is considered a defect whether attached to the tomato units or loose in the

sample unit (the exception, of course, would be in canned unpeeled tomatoes).

When measuring peel, spread out the peel and measure the surface area of

each piece then add the total surface area for peel in the sample unit using Table

II in the grade standards.

c.Look for blemished and discolored defects using the same Table as a guide.

Blemishes per pound of canned tomatoes, mean an average of one-fourth (1/4) square inch per

pound in U.S. Grade C for example. Blemishes include scarred raised scabby tissue, dark

tough areas around the core, dark tissue around the blossom ends, and any other well-defined

unsightly or objectionable areas. Defects or imperfections are discolored portions such as

sunburn areas, cloudy spots, and internal browning.
 Canned Tomatoes

 April 1990

27

SLICED and DICED STYLES (Continued)

d. Cloudy spots that are large, whitish, and unsightly or pale yellow are considered

discolored. Internal browning (tomato mosaic) is considered a discolored portion

if it slightly affects the appearance of the product. Internal browning that

materially affects the appearance is scored as "blemished".

e. Determine the amount of objectionable core material. It is core material that

has stem scars over one-fourth (1/4) inch in diameter AND has tough or fibrous

material associated with the core is considered objectionable. The best way to

test is by chewing suspected units. Tomatoes with smaller stem scars may

also contain tough and fibrous material and suspected units should be tested by

chewing as well. To allow for normal variation in "coreless" tomatoes at least

90% by count of the entire sample shall have tomatoes with little or no

objectionable core material.

Lots with more than 10% by count of objectionable core material in the entire

sample is graded "Substandard." Objectionable core material is further

classified as:

Trace - Less than 3% by count

Slight - 3% but less than 7% by count

Moderate - 7% but not more than 10% by count

f. Extraneous vegetable material (EVM) includes harmless material such as

stems, calyx bracts, tomato leaves, internal sprouted seeds, and other material

not necessarily related to the tomato plant. EVM is a prerequisite factor and can

determine the overall grade for defects. Included in the APPENDIX of this

manual are charts to help graders interpret the scoring subsystem for EVM.
Canned Tomatoes

June 1990

28

SLICED and DICED STYLES (Continued)

One (1) EVM point is allowed in each 100 ounce increment of product for Grade A; two

(2) EVM points are allowed in Grade B; and four (4) EVM points in Grade C. The factors

are weighted as follows:

Each 1/16 square inch of flat material (bract, leaf, etc.) equals one (1) EVM point.

Each 1/2 inch in length of tomato vine or other round tomato vegetable material

equals four (4) EVM points.

Each stem (with/without) bract equals four (4) EVM points.

Each sprouted internal seed over 5/16ths inch equals one (1) EVM point.

To calculate the number of EVM points allowed in a sample, divide the total net weight

of the sample by 100. This is the number of EVM points allowed for Grade A in the

sample. This number multiplied by two (2) is the number of EVM points allowed in

Grade B. The number of EVM points allowed in Grade A for this sample multiplied by

four (4) is the number of EVM points allowed in Grade C.

Example: 21 sample units comprise a sample of Number 10 cans of whole tomatoes

with a total net weight of 2,142 ounces. The total ounces, 2,142 divided by 100 equal

21.42 EVM points allowed in Grade A for stems, sepal bracts, and internal sprouted

seeds.

 The grader found: 3 stems (12 points)

6/16 sq. in. sepals ( 6 points)

3 int. sprouted

seeds over 5/16"

( 3 points)

 

21 points

The sum of this example is less than the 21.42 points allowed for Grade A therefore it

meets the EVM lot tolerance for U.S. Grade A for EVM. Several Tables located in the

APPENDIX can be used to quickly determine the EVM points allowed in a sample lot.
Canned Tomatoes

June 1990

29

SLICED and DICED STYLES (Continued)

6. Evaluate the prerequisite quality factor of flavor and odor of the canned tomatoes.

Grades A, B, and C require "normal" flavor.

A dietetic pack is processed without added salt. No exception should be made for the

absence of salt in this type of pack. In dietetic pack, flavor is based on tomato flavor and

odor in the absence of salt. Regular pack is expected to contain salt. No salt in regular

pack is not "normal"; it is off-flavor. Excessive salt would be off-flavor for regular pack.

The flavor of stewed tomatoes may vary depending on the other vegetables and spices.

This is considered "normal" unless the flavor is objectionable.

Off-flavor in regular pack, that does not render the product inedible (excessive salt,

flat sour, etc.) can be considered a quality deviant in a Grade C lot and "worse-than-adeviant" in a Grade A or Grade B lot. These "worse-than-a-deviant" sample units are

allowed on an "infrequent" basis (1 in 48 containers) as outlined in File Code 165-A-27.

Off-flavor that renders the product inedible (due to bacteriological spoilage) is

considered "worse-than-a-deviant" in Grades A, B, and C. These "worse-than-a-deviant"

sample units are allowed on an "accidental" basis ( 1 in 150 containers).

7. Total the score points for the sample unit and assign the grade for individual containers.

Continue to grade the sample units that comprise the lot using the procedure outlined

above.

8. Perform other analyses such as mold count, insect infestation, foreign material, and salt

determinations as appropriate or required, and record the results.

9. Determine the grade for drained weight of the lot based on the lot average. Apply the

rules for meeting the recommended average minimum drained weight requirements in

the U.S. grade standards. Based on all the data collected, determine lot compliance

and assign the appropriate grade for the lot.
Canned Tomatoes

June 1990

30
Canned Tomatoes

 April 1990

31

APPENDIX
Canned Tomatoes

 April 1990

32

NET CONTENTS FOR CANNED TOMATOES IN OUNCES (APPROXIMATE)

 Number of

 containers:

 8oz 300 303 #2 #2 1/2 #10

 1 8.3 14.5 16.0 20.5 28.0 102.0

 2 16.5 29.0 32.0 41.0 56.0 204.0

 3 24.8 43.5 48.0 61.5 84.0 306.0

 4 33.0 58.0 64.0 82.0 112.0 408.0

 3 24.8 43.5 48.0 61.5 84.0 306.0

 4 33.0 58.0 64.0 82.0 112.0 408.0

 5 41.5 72.5 80.0 102.5 140.0 510.0

 6 49.5 87.0 96.0 123.0 168.0 612.0

 7 57.8 101.5 112.0 143.5 196.0 714.0

 8 66.0 116.0 128.0 164.0 224.0 816.0

 9 74.3 130.5 144.0 184.5 252.0 918.0

 10 82.5 145.0 160.0 205.0 280.0 1,020.0

 11 90.8 159.5 176.0 225.5 308.0 1,122.0

 12 99.0 174.0 192.0 246.0 336.0 1,224.0

 13 107.3 188.5 208.0 266.5 364.0 1,326.0

 14 115.5 203.0 224.0 287.0 392.0 1,428.0

 15 123.8 217.5 240.0 307.5 420.0 1,530.0

 16 132.0 232.0 256.0 328.0 448.0 1,632.0

 17 140.3 246.5 272.0 348.5 476.0 1,734.0

 18 148.5 261.0 288.0 369.0 504.0 1,836.0

 19 156.8 275.5 304.0 389.5 532.0 1,938.0

 20 165.0 290.0 320.0 410.0 560.0 2,040.0

 21 173.3 304.5 336.0 430.5 588.0 2,142.0

 22 181.5 319.0 352.0 451.0 616.0 2,244.0

 23 189.8 333.5 368.0 471.5 644.0 2,346.0

 24 198.0 348.0 384.0 492.0 672.0 2,448.0

 25 206.3 362.5 400.0 512.5 700.0 2,550.0

 26 214.5 377.0 416.0 533.0 728.0 2,652.0

 27 222.8 391.5 432.0 553.5 756.0 2,754.0

 28 231.0 406.0 448.0 574.0 784.0 2,856.0

 29 239.3 420.5 464.0 594.5 812.0 2,958.0

 
Canned Tomatoes

 April 1990

33

 NUMBER OF STEMS ALLOWED IN U.S. GRADE A (EA 1.0 Stem = 4 points)

Number of

containers:

 8oz 300 303 #2 #2 1/2 #10

 1 0.02 0.04 0.04 0.05 0.07 0.2

 2 0.04 0.07 0.08 0.1 0.1 0.5

 3 0.06 0.1 0.1 0.1 0.2 0.7

 4 0.08 0.1 0.1 0.2 0.2 1.0

 5 0.1 0.1 0.2 0.2 0.3 1.2

 6 0.1 0.2 0.2 0.3 0.4 1.5

 7 0.1 0.2 0.2 0.3 0.5 1.8

 8 0.1 0.3 0.3 0.4 0.5 2.0

 9 0.2 0.3 0.3 0.4 0.6 2.3

 10 0.2 0.3 0.4 0.5 0.7 2.5

 11 0.2 0.4 0.4 0.5 0.7 2.8

 12 0.2 0.4 0.4 0.6 0.8 3.0

 13 0.2 0.4 0.5 0.6 0.9 3.3

 14 0.3 0.5 0.5 0.7 1.0 3.5

 15 0.3 0.5 0.6 0.7 1.0 3.8

 16 0.3 0.5 0.6 0.8 1.1 4.0

 17 0.3 0.6 0.6 0.8 1.2 4.3

 18 0.3 0.6 0.7 0.9 1.2 4.6

 19 0.3 0.7 0.7 0.9 1.3 4.8

 20 0.4 0.7 0.8 1.0 1.4 5.1

 21 0.4 0.7 0.8 1.0 1.4 5.3

 22 0.4 0.8 0.8 1.1 1.5 5.6

 23 0.4 0.8 0.9 1.1 1.6 5.8

 24 0.5 0.8 0.9 1.2 1.6 6.1

 25 0.5 0.9 1.0 1.2 1.7 6.3

 26 0.5 0.9 1.0 1.3 1.8 6.6

 27 0.5 1.0 1.1 1.4 1.9 6.9

 28 0.5 1.0 1.1 1.4 1.9 7.1

 29 0.6 1.0 1.1 1.5 2.0 7.4
Canned Tomatoes

June 1990

34

 NUMBER OF 1/16 IN INCREMENT SEPALS ALLOWED IN GRADE A (EA 1/16"= 1 pt.)

Number of

containers:

 (In the absence of any stems) 

 8oz 300 303 #2 #2 1/2 #10

 1 1.0

 2 2.0

 3 3.0

 4 1.0 4.0

 5 1.0 1.0 5.0

 6 1.0 1.0 1.0 6.0

 7 1.0 1.0 1.0 2.0 7.0

 8 1.0 1.0 1.0 2.0 8.0

 9 1.0 1.0 1.0 3.0 9.0

 10 1.0 1.0 2.0 3.0 10.0

 11 1.0 1.0 1.0 2.0 3.0 11.0

 12 1.0 1.0 2.0 2.0 3.0 12.0

 13 1.0 2.0 2.0 3.0 3.0 13.0

 14 1.0 2.0 2.0 3.0 4.0 14.0

 15 1.0 2.0 3.0 3.0 4.0 15.0

 16 1.0 2.0 3.0 3.0 4.0 16.0

 17 1.0 3.0 3.0 3.0 4.0 17.0

 18 1.0 3.0 3.0 3.0 5.0 18.0

 19 1.0 3.0 3.0 4.0 5.0 19.0

 20 1.0 3.0 3.0 4.0 5.0 20.0

 21 1.0 3.0 3.0 4.0 6.0 21.0

 22 1.0 3.0 3.0 4.0 6.0 22.0

 23 2.0 3.0 3.0 4.0 6.0 23.0

 24 2.0 3.0 3.0 5.0 6.0 24.0

 25 2.0 3.0 4.0 5.0 7.0 25.0

 26 2.0 3.0 4.0 5.0 7.0 26.0

 27 2.0 4.0 4.0 5.0 7.0 27.0

 28 3.0 4.0 4.0 6.0 8.0 28.0

 29 3.0 4.0 4.0 6.0 8.0 29.0
Canned Tomatoes

June 1990

35

TO CALCULATE EVM POINTS:

To use these tables, add the points for sepal bracts, stems (including stems with bracts

attached), and sprouted internal seeds (if applicable); then look up the total net weight in

ounces for the lot. Divide total net weight by 100 to determine number of total points allowed in

Grade A.

Compare the total number of points found in sample units with the total allowed. If the number

found is less than the number allowed, the lot is Grade A for EVM. You must also consider the

requirements for blemishes, peel, objectionable core material, and other related defects before

you can give a grade for defects.

To determine the total amount of points allowed for U.S. Grades B and C, use the following:

U.S. Grade B : Multiply the number of points permitted for the lot in Grade A by 2.

U.S. Grade C : Multiply the number of points permitted for the lot in Grade A by 4.