Canned Onions
March 1974

VI. | INSPECTION DURING PACKING OPERATIONS (Continuation)

B.

Operations, (continuation)

The following are particular things and points to observe during the processing

operations:
1 Raw material.
(a) Observe the condition of the onions at the time they arrive at the plant.
(b) The conditions under which the onions are held before processing
should be noted.
(©) Prevalence of defective onions;
(i) Presence of excessive amount of foreign material;
(ii) Presence of excessive dirt, sand, or silt;
(iii) Presence of rot, mold, and-other decay;
(iv) Presence of sprouting onions.
2. Preparation and Workmanship.
(a) Check effectiveness of washing process in removing dirt, silt, and loose
material;
(b) Check effectiveness of lye peeler in removing outer scales of onion
bulbs;
(c) Check adequacy of washing process following lye peeling;
(d) Check presence of defects and the effectiveness of trimming of the
onion bulbs;
The freedom from defects depends largely on the quality of the onions,
the efficiency of the washing and trimming operations, and the care
exercised on the final inspection belt.
(e) Check effectiveness of sizing operations;
(£) Check method of filling and sealing containers.

16


Iv.

Canned Onions
March 1974

INSPECTION OF THE PRODUCT (Continuation)

D.

General Inspection Procedures, (continuation)

12.

Defects.

@)

()

©)

General.

Immediately after ascertaining the uniformity of size and shape,
segregate any defects in the following groups in accordance with the
definitions outlined in the United States Standards for Grades of Canned
Onions. Inspectors may wish to determine the factor of character at the
same time as the separation for defects is made.

Extraneous Vegetable Material.

Remove from each container the pieces present and arrange all the
extraneous material such as loose skins, and dried onion tops.
Extraneous vegetable material refers to harmless vegetable material and
the material falling into this category is evaluated with respect to its
effect on the over-all requirements for the grade classification. No
tolerance is provided for extraneous vegetable material of a different
origin than the onion plants such as weeds and weed seeds. When such
extraneous material is found the supervisor should be contacted.

Blemished Onions.

A blemished onion is one that is affected by surface or internal
discoloration to such an extent that the appearance or eating quality is
materially affected. The following are examples of onions scoreable as
being blemished: .

(i) Staining. Onions that show brown or streaked discoloration
from lying on the ground.

(ii) Seed Stems. Onions often throw up stalks on which to bear
seeds during the later part of their growth. When harvested the
seed stems are cut or broken off leaving thick tough stems
extending through the centers of the onions, Onions possessing
tough or woody seed stems should be considered as blemished
onions;

10


IL

i.

INSPECTORS’ INSTRUCTIONS
FOR
CANNED ONIONS

GENERAL

A.

Purpose and Scope.

The instructions are designed to assist inspectors in the interpretation and uniform
application of the United States Standards for Canned Onions. These instructions
also serve to familiarize inspectors with commercial processing of canned onions
and the general processing procedure used by the industry. Where these
instructions do not appear to fully cover the situation, inspectors and supervisors
are urged to refer the matter to the Washington office for consideration,

B. Keep Instructions Current.
These instructions may be revised, in whole or in part, whenever the need for such
revision is indicated. Therefore, any comments or suggestions such as the
detection of errors or the development of new and better inspection techniques
should be forwarded in detail to the Washington office.

PRODUCTION

A. Annual Pack.
Canned onions are packed by a relatively few packers. The annual pack has
increased each year as the product becomes better known and more widely
distributed. It has been estimated that the annual pack amounts to approximately
two million cases.

B. Packing Areas.

The principal producing areas of canned onions are Pennsylvania, New York,
Delaware, Oregon and,California.


Canned Onions
March 1974

VI. | INSPECTION DURING PACKING OPERATIONS (Continuation)

B.

Operations. (continuation)
3. Processing.

The time and temperature of processing has a direct effect on the quality of the
finished product and the procedure should be observed regularly. In this
connection, however, make no recommendation unless it is obvious that the
standards established by the management for these factors are not being
maintained.

Recommendations.

When any abnormal or unsatisfactory condition is observed in either the sanitation,
operation, or processing, it should be brought to the attention of the management through
a proper, previously designated official. Written reports of unsatisfactory conditions
should be made to the plant management whenever it appears necessary. Suggestions
and carefully thought-out recommendations should be made for overcoming
objectionable conditions and improving plant operations. The inspector should keep the
supervisor informed and whenever serious problems arise, he should consult his
supervisor for advice. The inspector must be alert, tactful, and diplomatic at all times.
He must also keep in mind that he is assigned to render a helpful service and has no
regulatory authority.

17


Vv. CERTIFICATION

A

Canned Onions
March 1974

General Instructions.

instructions pertaining to certification of all processed food products are applicable to

this product.

Special Instructions.

1.

Count of onions,

Compliance with the recommended count of canned onions is determined by
averaging the counts from all the containers which are representative of a
specific lot; and such lot is considered as meeting the recommendations if the
following criteria are met:

@)

oO)

©

(d)

The average of the counts from all of the containers is within the range
of the applicable recommended count;

The number of containers which fails to meet the range of such
Ttecommended count does not exceed the applicable acceptance number
in the Rules and Regulations.

The count from each of the containers which fails such range is not
outside such range by more than 10 percent or more than two onion
bulbs, whichever is the greater.

When the samples in the lot meet this guide report only the average
count on the certificate, without any reference to individual cans that fail
to meet the recommended count.

Example 1:

Canned onions (small) - No. 303 glass (30 containers with counts of 26
to 29 inclusive; 6 containers 30 to 31; but average count of 28 is within
tolerance for recommended range) show in body of certificate; Count -
28 (average).

When the samples in the lot do not meet this guide, report the actual
counts found in the body of the certificate, separating those that don’t
meet the recommended count from those that meet the recommended
count, and also show the average count, whether or not be average count
meets the requirement, In this case, flag the grade statement with an
appropriate statement such as - "See counts above."

14


Canned Onions
February 1959

IV. INSPECTION OF THE PRODUCT (Continuation)

D. General Inspection Procedure. (continuation)

1.

Product Description (continuation)

Additives are therefore restricted by regulation. Citric acid or a vinegar
may be used, therefore, to acidify the product. The grade standard covers
only whole onions and requires that the product be prepared from clean,
sound bulbs. As the product is being graded, these requirements should
be kept in mind and the inspector must be alert for deviations from these
over-all requirements.

Arranging samples and recording pertinent identification marks.

The individual containers are arranged in such a manner as to facilitate
evaluation of data. Generally, code marks that are identical are grouped
together; likewise, they are normally arranged in ascending numerical order
if the marks so indicate. Any continuity with respect to individual lots
must be retained. The code marks, together with label nomenclature and
a brief description of the container, are recorded in the appropriate spaces
of the score sheet. There is always a possibility that both the inspection
documents may be introduced as evidence in court. A complete, well kept
score sheet, signed by the inspector should be executed.

Net weight.

The net weight of the product means the weight of media and onions,
exclusive of the container and labels. The net weight of each sample must
be determined and recorded on the score sheet.

Vacuum readings.

Take vacuum readings in accordance with general instructions on this
subject and record results, If no vacuum reading is registered on the gauge,
record as "zero." When the tip of the vacuum gauge has penetrated the
product or when a slight pressure on top of the can will cause any liquid
to emerge from the puncture and the container upon opening is full, record
on the score sheet as "0-F," to indicate fullness and for proper certification.
If upon opening the container there is a normal head space and the
container is not full and no vacuum reading is registered, record as "O."


i.

Canned Onions
February 1959

PREPARATION AND CANNING (Continuation)

Cc

Peeling.

From the "merry-go-round" sorting table, the onions are conveyed to a
carborundum peeler which tends to loosen the outer skin of the onion bulb. As
the onions leave the carborundum peeler they pass through a continuous lye peeler
containing a three to ten percent lye solution, depending upon the variety and
character of the onions, which further loosens the outer scales of the onion bulb.

Washing.

Following the peeling process, the onions pass through a rotary screen washer
where adhering portions of the outer loosened scales are washed off under a
strong spray of water. A closely controlled check is necessary to assure complete
removal of the lye solution from the onion bulbs.

Pre-removing of Blemishes and Defects.

After washing, the onions are moved by conveyer belt to an inspection table
where onions containing blemishes are removed.

Sizing.

Normally onions are separated into three size classifications: tiny, small, and
medium. Each processor has developed his own particular sizing operation.
However, for the most part onions exceeding an inch and one-half in diameter and
those with a diameter of less than 5/8 of an inch are not used for canning.

Final Removing of Blemishes and Defects.

As the onions come from the sizer, they are conveyed onto a final inspection table
where loosened scales, loose centers, onions possessing blemishes, or excessive
discolored onions are removed.

Filling.

The onions are then filled into cans or glass jars and a sufficient amount of hot
brine is added for proper fill. After the cans or glass jars are filled they are
quickly closed. In packing onions, the product is acidified to assure sterilization
and to prevent spoilage. A pH of 4.5 is most desirable. The acid solution may
be used as a dip, or may be added direct to the containers in the filling operations.


Canned Onions
March 1974

I. PRODUCTION (Continuation)

Cc.

Varieties.

Yellow globe onions, a commercial term applied to several different varieties and
strains of onions, are preferred by processors of onions. The more acceptable
varieties are the Southport yellow globe and the yellow globe Danver. Western
processors for the most part use only the yellow globe Danver.

Harvesting.

The customary period at which to harvest onions for canning is in the fall when
the tops of the onions have begun to turn greenish yellow. Usually the crop is
dug by a hoe or an implement which tums the ground exposing the onions to the
surface.

After the onions are taken from the ground they are thrown in windrows or piles
in the field, where they remain until the tops are completely dry. After curing
sufficiently, the tops are cut or pulled off close to the bulbs. The onions are then
placed in sacks or crates and are placed in storage or shipped.

Ii. PREPARATION AND CANNING

A.

Receiving.

Onions are usually delivered to the cannery in sacks or crates, and are placed in
storage until used. Well cured onions, will keep for several months if stored in
a well-ventilated place. In some areas it may be necessary to store them in an
enclosed shed for protection against freezing. Onions will sprout within a few
months if stored in a warm place. Badly spoiled onions become soft. The fresh
fruit and vegetable inspection service inspects a large volume of onions for
shippers and buyers at time of shipment or in receiving markets. Onions delivered
to canners may or may not have been officially inspected.

Pre-Sizing and Trimming.

Generally the onions are emptied from sacks onto a belt conveyor, carrying them
to a sizer which eliminates over and under-sized onions. From the sizer the
onions are placed in buckets or pans on a "merry-go-round" sorting table where
ends of the onions are trimmed and onions possessing rot, decay or other serious
defects are discarded.


Canned Onions
March 1974

v. CERTIFICATION (Continuation)

B.

Special Instructions. (continuation)

Example 2:

Canned onions (small) - No. 303 cans (36 cans, average count o.k., but
4 cans exceed range by more than 10 percent, by count) show in body
of certificate;

Count - 32 cans - range 15 to 18

4 cans - range 11 to 13

(Average all cans - 16)

Recommended average count 15 to 29.

Requests for Specific Certificate Information.

Certain purchasers of this product have set up specific requirements in their purchase

specifications, sometimes based on the United States Standards. For example, such

purchase specifications might require a Grade A product and also a score of 28 points

for uniformity of size and shape.

Procedure.

If specifically requested, show such special information in the body of the certificate as:
Uniformity of size and shape score - 28 to 30 points.

The grade statement may also show compliance (or noncompliance) with a specific

purchase specification in the manner outlined in general instructions on the subject of
certification.

VI. INSPECTION DURING PACKING OPERATIONS

A.

General.

The inspection is conducted during packing operations as in continuous inspection or
other types of in-plant inspection, inspectors are expected to be familiar with the entire
operation. It is the inspector’s responsibility to ascertain proper compliance with the
requirements of sanitary operations as described in instructions on the subject and report
any deviation from good sanitary practices to the supervisor which cannot be corrected
by regular plant contacts.

15


Iv.

Canned Onions
February 1959

INSPECTION OF THE PRODUCT (Continuation)

Cc.

Minimum Equipment and Inspection Material (continuation)
(6) Head space gauge.
(7) Sieve, 8-mesh, 8-inch diameter for No, 2 and smaller cans.
(8) Sieve, 8- mesh, 12 -inch diameter for No. 3 and larger cans.

(9) United States grade standards and the Federal specifications for
canned onions.

(10) Inspector’s Instructions -canned onions and any supplemental
instructions.

(11) Sampling sheets.

(12) Score sheets.

(13) Towels.

(14) Crayon.

(15) Sampling stamp.
General Inspection Procedure.
To uniformly apply the standards, be guided by the supervisor when there is any
doubt as to the correct interpretation of any requirement. This is particularly
important whenever unusual conditions are encountered on when an interpretation
of a requirement will change the product from one grade to another. Quality
requirements which involve judgement as to the extent which the appearance and
eating quality are affected should always be checked with your supervisor, unless
you are sure you are applying the proper interpretation. Supervisors should make
sure their interpretation is in line with the views of the District Supervisor and the
Washington office.

L Product description.

Canned onions are covered under the general identity requirements for
canned vegetables under the Federal Food, Drug and Cosmetic Act.


‘

(ea
ams

United States
Department of
Agriculture

Agricultural
Marketing
Service

Fruit and
Vegetable
Division

Processed
Products
Branch

Grading Manual
for
Canned Onions


Canned Onions
February 1959

IV. INSPECTION OF THE PRODUCT (Continuation)

D. General Inspection Procedure.

6.

Drained Weight.

Remove the onions from the container very carefully to the draining sieve
of the appropriate diameter. After draining for exactly two minutes, record
the drained weight to the nearest ounce. If exact weight scales are
available the drained weight should be recorded to the nearest tenth of an
ounce.

Color.

The next step after making drained weight is over-all appraisal of color.
Onions upon exposure to the air oxidize and rapidly turn dull. The rating
for this factor should, therefore, be handled promptly.

The color of canned onions may vary considerably because of the various
methods of processing. In rating this factor keep in mind (1) uniformity;
(2) brightness, and (3) is the color typical of the variety. Overcooking or
other improper processing, such as an insufficient pH value, may cause
poor color. To score in the Grade A classification, the canned onions
should have at least a reasonably uniform bright characteristic color which
may include typical light greenish areas on the surface on the bulb. Score
only the area of the bulb possessing green color which materially affects
the appearance of the sample in the allowance of "one-half of the surface
area of the bulb." Inspectors should, through personal review with their
supervisor or exchange of samples, get their sights set on evaluation of the
color factor.

Canned Onions which are not more than materially affected by oxidation,
dull grayish white casts, watery-white casts, other discoloration, or
exceeding the 20 percent by count tolerance for excessive greenish areas
are scored as meeting the requirements of "fairly good color." Canned
Onions that fail the requirements for "fairly good color" should be scored
Substandard.

Count of Onions.
The count of canned onions is determined and recorded. For purposes of

determining the count, each onion bulb in a container with or without its
center portion is considered as a unit.


Iv.

Canned Onions
February 1959

INSPECTION OF THE PRODUCT (Continuation)

D.

General Inspection Procedure. (continuation)

5.

Fill of Container.

(a)

®)

Metal Container.

After opening the containers, check each container to ascertain
compliance or non -compliance with the recommended fill of
container for canned onions. Record only when the headspace
appears to be excessive or over 10 percent of the inside height of
the container.

Glass Container.

Headspace measurements are not applicable on glass containers
because of their varying profiles. When onions in glass containers
appear to be less than 90 percent of the capacity, the fill of
container is ascertained as follows:

@

ii)

(iii)

(iv)

)

Mark the container at the uppermost level filled with onions
and liquid;

After the contents have been removed, fill the container
with water to the mark;

Remove the water to a graduated cylinder and record the
volume occupied by the product (onions plus packing
medium):

I€ the total overflow volume (in fluid measure) of the
container is unknown, fill the container again with water to
the top level of the container and record the total volume of
the container.

Divide the volume occupied by the product as determined
in (iii), by the total volume of the container, as determined
in (iv), and multiply the result by 100 to obtain the percent
of total capacity occupied by the product. This represents
the fill of container.


I.

Canned Onions
February 1959

PREPARATION AND CANNING (Continuation)

IL

Processing.

Canned onions are placed in metal baskets for processing in still retorts.
Immediately after sterilization, canned onions should be thoroughly cooled to a
temperature where cooking will cease and prevent drying of cans.

INSPECTION OF THE PRODUCT

A.

General.

The United States Standards for Grades of Canned Onions describe and establish
requirements for the quality factors and should be followed in the inspection of
the product, except when another specification is specifically requested.

Sampling.

It is equally as important for the inspector to draw representative samples as it is
to accurately examine and classify the samples as to quality. Make sure that the
best possible sampling job has been done so that the samples will represent the
lot which is being inspected. The sampling rates prescribed in the Rules and
Regulations and in other Inspectors’ Instructions. and Memorandums should be
followed when drawing samples for the inspection of canned onions. Pertinent
information with respect to the product should be recorded on the sampling
certificate such as condition of containers, cases, location of the lot, and all means
of identification in the event that it will be necessary to supervise the loading of
the lot.

Minimum Equipment and Inspection Material.

The following lists comprise the minimum equipment and supplies needed for
inspection of canned onions:

(1) Scales and pan.
(2) Trays - white, shallow laboratory traps for No. 2 and smaller cans.

(3) Trays - white, deep, large size laboratory trays for No. 3 and larger
cans.

(4) Vacuum gauge.

(5) Can opener.




Canned Onions

March 1974

TABLE OF CONTENTS (Continuation)
(a) Metal Container «1.6.0... eee cece cece eee ee 7
(b) Glass container... 6.0... eee eee ccc cece eens 7
6 Drained Weight ......... 0... cece cece ccc cece een eeaas 8
1 0) (0) 8
8 Count of Onions Fe eee ete ete e eee 8
9 Similar Varietal Characteristics ........... 0.0... cece eee e eee 9
10 Flavor... eee cee eee eens 9
11 Uniformity of size and shape . Pee eee ee ee eee eee 9
12 Defects ©... .. cece ene cence neces 10
(a) General... 0... cece cee eee ee 10
(b) Extraneous vegetable material ... . See e eee cece ee 10
(c) Blemished onions ............. -.. 10
(d) Seriously blemished onion ......... +. 12
(e) Mechanical damage .............. ++ 12
(f) Loose scales or pieces of scales....... - 12
(g) Detached center ...............2... +. 12
(h) Welltrimmed ..............2 0.0... - 12
13 Character... 22.2... ee eee eee - 13
E Proper Evaluation of the grades ............ . 13
F Summary of score sheet... 0.02.0... 0... cece eee cece e eee 13
V. CERTIFICATION .. 0... 0c cece ete c ee eeeees 14
A General Instructions 2.0.0... eee cece eee 14
B Special Instructions .... 2.0... cece cece eee eee nes 14
Count of onions»... 1... cc nett eens 14
15
16
16
16
16
2 Preparation and Workmanship 16

3 Processing ........ 0... cece eee eee see 17
C Recommendations ........ 0... cece eee cece eee eee enns 17


Canned Onions
February 1959

IV. INSPECTION OF THE PRODUCT (Continuation)

D. General Inspection Procedure. (continuation)

12. Defects. (continuation)

(iii)

(iv)

@)

(wi)

(vii)

(viii)

Sunburn. Sunburn is a green discoloration caused by exposure
of the bulb to the sun and is normally present only on the outer
scale of the onion bulb. This condition should not be confused
with the natural greening of certain varieties of onions wherein
the green color may be present in the outer scales of the onion
bulbs;

Sunscald. This injury takes place at harvest time when the
bulbs are exposed to the heat and bright sunlight. The tissue of
the exposed area of the bulb will scald and become soft and
slippery. When temperatures are reduced and the onions are
exposed to the air, the scalded tissue looses moisture by
evaporation and leather-like areas are produced which may be
bleached almost white;

Freezing injury. This injury is recognized by the water soaked
appearance, soft feel, and discoloration appearing in a portion of
the scales or scales. The effected area normally has a
translucent or paper -like appearance;

Smudge. Smudge is characterized by black blotches or
aggregations of minute black or dark-green dots on the outer
scales. These dots are often arranged inconcentric rings.
Generally the lesions are on the outer scales but they may be
found on inner-scales. On the fleshy scale of the bulb the
fungus produces sunken yellowish spots.

Surface Molds. Surface molds may be black, blue, or gray in
color and may be found growing either on the outer scales or
frequently between the outer scales of the bulb.

Rot. Several types of rot may be present in onions, some of
which are bacterial soft rot, blue mould rot, fusarium rot, and
green mold rot. Normally onion bulbs affected by rot have a
water soaked appearance with various discolorations of outer or
inner scales. Canned onions should not contain any units
showing rot other than an accidental unit.

ll


Canned Onions
February 1959

IV. INSPECTION OF THE PRODUCT (Continuation)

D

General Inspection Procedure. (continuation)
13. Character.

In evaluating character the following conditions are to be considered: (a)
firmness, (b) tenderness, and, (c) the tendency of the onion bulb to retain its
conformation without becoming soft or spongy. The following guide and
TABLE III is intended to assist inspectors in evaluating the factor of character:

"Reasonably firm" onions are those which are moderately compact and yields
slightly to pressure;

"Reasonably tender” onions are those which are moderately crisp but are
sufficiently processed to be reasonably tender for eating;

"Fairly firm" onions are those which are lacking in compactness, possess some
degree of solidity, yielding considerably to pressure, but are not soft or puffy;

"Fairly tender" onions are those lacking in crispness but which are not soft or
spongy;

"Soft or spongy” are onions which are approaching disintegration, lacks
firmness, or shows little original bulb conformation.

Proper Evaluation of the Grades.

After the inspector has properly applied the detailed requirements of the grade standards,
it is necessary before certifying the grade of the product to assure himself or herself that
the over-all appearance and eating quality of the product reflects the grade that the
standards have intended. If the inspector feels the grade standards do not properly
reflect the proper quality level they should consult their supervisor.

Summary of Score Sheet.

Before preparing the certificate, the score sheet should be carefully analyzed to see that
the ratings and notations are in good order. Sign and date the score sheet.

13


CANNED ONIONS

March 1974
INSPECTORS’ INSTRUCTIONS
CANNED ONIONS
TABLE OF CONTENTS

Page
I. GENERAL «0.2.0... t een e eee ene 1
A Purpose and Scope. . 1... 2... e eee eee eee cee tne tees 1
Keep Instructions Current. 2.0... eee eee cece eae 1
Il. PRODUCTION. .........0 00000 n ee 1
A Annual Pack, 2... 6. eee eee eter cece ees 1
B Packing Areas. ...... 1
C Varieties. 2
2
2
A Receiving 2.0... cece eee cece eens 2
B Pre-sizing and Trimming .... 0.22.0... 0. cece cence cence eeee 2
C Peeling . 1... eect cece eee nee eeennas 3
D Washing ....... 0.0... eee cece eee a -. 3
E Pre Removing of Blemishes and Defects 3
F Sizing 2.0... ec cece cece ee eeenee 3
G Final Removing of Blemishes and Defects -. 3
H Filling. 0. cece cece cece eevee neneuceees 3
I Processing . 4
IV. INSPECTION OF THE PRODUCT ..............000 ccc eseeeeeee 4
A General oo cecceee ee te teen eee n ees 4
B Sampling .... 0.0.0... ccc ccc eee e eens 4
C Minimum Equipment and Inspection Material ................ 4&5
D General Inspection Procedure... 2... 2... eee eee eee eee 5
1 Product description ......... 0.0.0.0 eee ee eee ee 5

2 Arranging samples and recording pertinent
identification marks ©... 6... eee cece eee ee eens 6
3 Net weight .. 2... cee eee eee nee 6
4 Vacuum readings ........ 0... eee eee cece eee eens 6

5 Fill of container... 2... ccc ce eee cece eens 7


PREFACE

These instructions are designed primarily for Processed Fruit and Vegetable
Inspectors of the U. S. Department of Agriculture. They are not intended to be a
comprehensive treatise on the subject but give background information and guidelines
to assist in the uniform application and interpretation of USDA grade standards and
other similar specifications.

These instructions are revised as necessary without public notice and no mailing list is
maintained as a public advisory of such changes.

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

Compliance with the suggested guidelines and other pertinent information herein does
not excuse any one from failure to comply with the Federal Food, Drug, and Cosmetic
Act or any other applicable Federal or State laws and/or regulations.

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

Information contained in this instruction is available to the public. Inquiries as to
availability of portions of this instruction and copying or reproduction privileges should
be addressed to:

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


Canned Onions
March 1974

Iv. INSPECTION OF THE PRODUCT (Continuation)

D. General Inspection Procedure. (continuation)

9.

10.

ll.

Similar Varietal Characteristics.

Onions used for canning usually have similar varietal characteristics. In
the event the onions are distinctly different in varietal characteristics they
should be classified as Substandard account mixture of varietal types.

Flavor.

"Normal flavor and odor" is required in each grade above Substandard.
The variation in percent pH may cause differences in the canned product
but only objectionable flavors are important. When the canned product
possesses a definite objectionable odor or flavor such as an excessive acid
taste, the product should be classified as Substandard account of
objectionable flavors.

Uniformity of size and shape.

In scoring uniformity of size and shape, the variation in size of the onions
in addition to the general shape is considered.

In evaluating the score for this factor consideration is given to onions
which are poorly shaped or otherwise misshapen to the extent that their
appearance is seriously affected.

Then remove 5 percent by count of the onions which are most lacking in
uniformity. In meeting the site requirement of each grade classification the
5 percent allowance for onions lacking uniformity of size may be made up
entirely of large onions, small onions, or a combination of large and small
onions. In the 95 percent, by count, that are the most uniform in size
determine the smallest and the largest onion and weigh each unit to
determine if the onions meet the requirement of each grade classification.


IV.

Canned Onions
February 1959

INSPECTION OF THE PRODUCT (Continuation)

D.

General Inspection Procedure. (continuation)

12.

Defects. (continuation)

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(e)

(h)

Seriously Blemished Onion.

A seriously blemished onion is an onion that is affected by surface or
internal discoloration to such an extent that the appearance or eating
quality is seriously affected. Insect injury, wherever the insect bite
extends through the scale of an onion bulb, and is very noticeable
should be considered seriously blemished. Dark pathological areas
which are unsightly are considered seriously blemished.

Mechanical Damage.

Onions bulbs mechanically damaged by crushing, gouging, trimming
should be classified as damaged only when the condition materially
affects the eating appearance or quality of the bulb.

Loose Scales or Pieces of Scales.

Loose scales or pieces of scales are those not attached to an onion bulb.
Do not aggregate pieces of scales to give the equivalent of one loose
scale.

Detached Center.

Detached center is the center portion of the onion bulb of which has
become detached. The onion bulb thus damaged is scored as a defect
and the loose centers which have become detached are disregarded.

Well Trimmed.

Determining whether onions axe well trimmed is judged entirely on an
appearance basis. In meeting the requirement for well trimmed the top
and root of the onion should be neatly removed. Onion bulbs with
off-slant cuts which materially affect the appearance of the unit are not
considered well trimmed.

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