United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products 

Branch

United States

Standards for

Grades of

Canned Tomatoes

Effective April 13, 1990
This is the eighth issue of the United States Standards for Grades of Canned Tomatoes

published in the FEDERAL REGISTER of March 14, 1990 (55 FR 9412) to become

effective April 13, 1990.

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 Division, AMS

U.S. Department of Agriculture

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

Washington, D.C. 20090-6456
UNITED STATES STANDARDS FOR GRADES

OF CANNED TOMATOES

EFFECTIVE APRIL 13, 1990

Sec Page No.

52.5161

52.5162

52.5163

52.5164

52.5165

52.5166

52.5167

52.5168

52.5169

52.5170

52.5171

Product description.

Styles.

Type of Pack.

Definitions of terms.

Fill of container.

Minimum drained weight averages.

Sample unit sizes.

Grades.

Factors of quality.

Requirements for grades.

Determining the grade of a lot.

 2

 2

 2

 2

 5

 5

 6

 6

 7

 7

14

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

§52.5161 Product description.

The products to which these standards apply are defined in the Standards of Identity

issued under the Federal Food, Drug, and Cosmetic Act as:

(a) Canned tomatoes (21 CFR 155.190); and 

(b) Canned stewed tomatoes (21 CFR 155.190). 

§52.5162 Styles. 

(a) Whole means tomatoes, peeled or unpeeled, of any size that are

substantially whole or almost whole.

(b) Sliced means tomatoes, peeled or unpeeled, that have been cut into units

of approximately uniform thickness. 

(c) Halves means tomatoes, peeled or unpeeled, that have been cut into two

approximately equal halves. 

(d) Wedges means tomatoes, peeled or unpeeled, that have been cut into

approximate quarters or wedge-shaped sectors. 

(e) Diced means tomatoes, peeled or unpeeled, that have been cut into

approximate cube-shaped units. 

§52.5163 Type of pack. 

Regular pack means tomatoes packed in a medium consisting of tomato juice, tomato

puree, or tomato paste.

§52.5164 Definitions of terms. 

(a) Character means the degree of firmness normally found when tomatoes

have been processed using good manufacturing practices as defined in 21

CFR Part 110. Canned and stewed tomatoes that, when fully cooked, are

excessively soft or mushy are considered to lack character. Excessively soft

is further defined for all styles and means that the unit may disintegrate upon

handling, has evidence of sloughing (erosion of the tomato tissue) or has

ragged edges, and has lost ability to retain shape. For the purposes of these

grade standards, character is classified as good, reasonably good and fairly

good. There is no substandard classification for the quality factor of

character.
3

(1) Good character in whole, halves, wedges, or sliced tomatoes is

defined as tomatoes in which not more than 15 percent by count are

excessively soft or mushy. Good character in diced tomatoes is

defined as diced tomatoes in which not more than 15 percent by

weight are excessively soft or mushy. 

(2) Reasonably good character in whole, halves, wedges, or sliced

tomatoes is defined as tomatoes in which not more than 25 percent

by count are excessively soft or mushy. Reasonably good character

in diced tomatoes is defined as diced tomatoes in which not more

than 25 percent by weight are excessively soft or mushy.

(3) Fairly good character in whole, halves, wedges, or sliced tomatoes

is defined as tomatoes in which more than 25 percent by count are

excessively soft or mushy. Fairly good character in diced tomatoes

is defined as diced tomatoes in which more than 25 percent by weight

are excessively soft or mushy.

(b) Color. 

(1) USDA Tomato Red means the color of an USDA approved plastic

color comparator. 

(2) Minimum Red for Canned Tomatoes means the equivalent of any

of the colors produced by blending the combinations of the following

Munsell Color discs of equal diameter when placed as indicated. 

Red - Munsell 5 R 2.6/13 (glossy finish) 

Yellow - Munsell 2.5 YR 5/12 (glossy finish) 

Black - Munsell N 1/ (glossy finish) 

Grey - Munsell N 4 (mat finish) 

(i) The discs are placed so that one-third of the area of the Red

disc, and not more than one third of the area of the Yellow

disc, are exposed. The exposed areas of the Black and Gray

discs make up the remainder of the area. 

(ii) To determine U.S. Grade C Color for canned and stewed

tomatoes, apply the test for strength and redness of color

outlined in 21 CFR 155.190 (b). 
4

(c) Defects refer to objectionable core material, tomato peel, extraneous

vegetable material (EVM), blemished areas, and discolored portions that

affect the appearance and eating quality of the product as further described

below.

(1) Blemished areas are abnormal areas on the tomatoes which contrast

strongly in color and/or texture with normal tomato tissue. Blemished areas

may show objectionable discoloration ranging from light to dark discoloration.

Blemished areas include but are not limited to scarred, raised, scabby tissue;

darkened, tough areas which remain around the core area; internal or

external dark tissue around blossom ends of the tomatoes; or any other

areas that are objectionable or unsightly. 

(2) Discolored portions are imperfections of the tomato tissue which

may not be of strong contrasting color with respect to the tomato

tissue but which detract slightly from the appearance of the product.

Examples include sunburned areas, internal browning or tobacco

mosaic, cloudy spots or ghost spots. 

(3) Extraneous vegetable material (EVM) is vegetable material that is

not harmful and includes, but is not limited to, whole or parts of stems,

calyx bracts, tomato leaves or portions thereof, sprouted seeds, and

other similar vegetable material which may not be part of the tomato

plant. 

(4) Objectionable core material is tomato material associated with the

core of the tomato which detracts from the appearance or edibility of

the product and includes tough fibers and tough or slightly discolored

tomato tissue.

(5) Peel means the loose or attached skin of the tomato.

(d) Drained tomatoes means all of the tomato material that remains on the

sieve after draining as prescribed in 21 CFR 155.190.

(e) Flavor and odor.

(1) Normal flavor and odor means a typical characteristic flavor and

odor of mature tomatoes.
5

(2) Off-flavor and off-odor means any flavor or odor other than typical

characteristic flavor and odor of mature tomatoes that is

objectionable.

(f) Whole or almost whole, for whole style only, regardless of size, means that:

(1) The contour of the tomato is not materially affected by coring,

trimming, or other means;

(2) The tomato may be cracked or split but not to the extent that there is

material loss of seeds or placenta (gelatinous mass filling the seed

cavity); and

(3) The tomato units may be restored to their approximate original shape

during handling. 

§52.5165 Fill of container. 

The standard of fill of container for canned tomatoes [21 CFR 155.190 (c)] requires that

the product occupy not less than 90 percent of the water capacity of the container. 

§52.5166 Minimum drained weight averages.

(a) The average minimum drained weight requirements for U.S. Grades are

listed in Table I in §52.5170.

(b) The drained weight must not be less than 50 percent of the weight of water

required to fill the container. 

(c) The minimum drained weight averages are based on equalization of the

product 15 days or more after the product has been canned.

(d) The method for ascertaining drained weight for all styles of canned and

stewed tomatoes is found in 21 CFR 155.190 except that the U.S. Standard

Number 8 circular sieve is used in lieu of a U.S. Standard Number 2 circular

sieve for "sliced" and "diced" styles of canned and stewed tomatoes. 
6

(e) Meeting drained weight averages. A lot of canned tomatoes is considered

as meeting the minimum drained weight averages if the following criteria are

met:

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

sample meets the average drained weight in Table I in §52.5170.

(2) The drained weights from the individual containers which do not meet

the minimum are:

(i) For No. 2 1/2 can size and smaller, all styles except diced:

not more than 0.7 ounce lower than the minimum average.

(ii) For No. 2 1/2 can size and smaller, diced style: not more than

0.5 ounce lower than the minimum average.

(iii) For No. 10 cans, all styles: not more than 2.0 ounces below

the minimum average; and

(3) The number of containers in the sample which do not meet the requirements

of paragraph (e)(2) of this section, does not exceed the acceptance number

prescribed for the sample size in 7 CFR 52.38, Table I.

§52.5167 Sample unit sizes. 

(a) For "whole", "halves", and "wedges" styles, the sample unit size is the

amount of product specified to be used for inspection in 7 CFR 52.38,

Table 1.

(b) For "sliced" and "diced" styles, the sample unit size is the same as indicated

in paragraph (a) of this section EXCEPT in containers Number 10 (No. 10)

can size and larger, an optional sample unit size of 32 ounces per container

(drained weight) is permitted.

§52.5168 Grades. 

(a) U.S. Grade A is the quality of canned tomatoes that meets the applicable

requirements of Tables I, II, III, IV, and V of §52.5170, and scores not less

than 90 points.
7

(b) U.S. Grade B is the quality of canned tomatoes that meets the applicable

requirements of Tables I, II, III, IV, and V of §52.5170, and scores not less

than 80 points.

(c) U.S. Grade C is the quality of canned tomatoes that meets the applicable

requirements of Tables I, II, III, IV, and V of §52.5170, and scores not less

than 70 points. 

(d) Substandard is the quality of canned tomatoes that fails the requirements

for U.S. Grade C. 

§52.5169 Factors of quality.

The grade of canned tomatoes is based on the following quality factors: 

(a) Drained weight;

(b) Character; 

(c) Color; 

(d) Wholeness ("whole style" only); 

(e) Flavor and odor; and

(f) Defects. 
8

§52.5170 Requirements for grades.

TABLE I

MINIMUM DRAINED WEIGHT AVERAGES

FOR CANNED TOMATOES AND STEWED TOMATOES

ALL GRADES, ALL STYLES

[English (avoirdupois) weights]

Average drained weight (ounces)

Container Container Dimensions 1/ U.S. Grade A and B U.S. Grade C

8 oz Tall 211 X 304 5.0 4.3

No. 300 300 X 407 8.8 7.6

No. 303 303 X 406 9.8 8.5

No. 2 307 X 409 11.9 10.3

No. 2-1/2 401 X 411 17.3 14.9

No. 10 603 X 700 63.5 54.7

1/ The first figure in this column represents the diameter of the container and the

second figure represents the height. The first digit in each number represents

inches and the second two digits represent sixteenths of an inch. Thus 307 is three

and seven-sixteenths inches.
9

TABLE II

MAXIMUM DEFECTS PERMITTED IN EACH GRADE

ALL STYLES

In a single container

Defect

(aggregate

area)

In cans of less than 2

pounds total contents

(in any container)

In cans of 2 or more

pounds total

contents (equivalent

amount per pound

of contents of any

container).

In total sample

representing a lot; in

cans of any size [per

pound of total

contents of all

containers (average)].

Grade A Peel

Blemished areas

Discolored portions

2 square inches.

1/8 square inch.

1/2 square inch.

1 square inch.

1/16 square inch.

1/4 square inch.

1/2 square inch.

1/16 square inch.

1/4 square inch.

Grade B Peel

Blemished areas

Discolored portions

3 square inches.

1/4 square inch.

1 square inch.

2 square inches.

1/8 square inch.

1/2 square inch.

1.06 square inches.

1/8 square inch.

1/2 square inch.

Grade C Peel

Blemished areas

Discolored portions

No limit.

1/2 square inch.

1-1/2 square inches.

No limit.

1/4 square inch.

3/4 square inch.

1.06 square inches.

1/4 square inch.

3/4 square inch.
10

TABLE III - QUALITY REQUIREMENTS 

FOR CANNED TOMATOES AND STEWED TOMATOES _1/

WHOLE STYLE

FACTOR Grade A Grade B Grade C

Average 

Drained weight:

See Table I See Table I See Table I

Character:

(by count)

Score

Good character

18 - 20 points

Reasonably good

character

16 - 17 points _2/

Fairly good

character

14 - 15 points _3/

Color:

(by surface area)

Score

At least 90% USDA

Tomato Red, but not

more than 5% less

red than Minimum

Red for Canned

Tomatoes or yellow,

and none may be

vivid green.

27 - 30 points

At least 50% USDA

Tomato Red, but not

more than 10% less

red than Minimum

Red for Canned

Tomatoes or yellow,

and none may be

vivid green.

24 - 26 points _2/

Meets FDA

requirements for

strength and

redness of color 

[21 CFR 155.190

(b)]. 

21 - 23 points 3/

Wholeness:

Score

80% by weight

whole or almost 

whole.

18 - 20 points

70% by weight

whole or almost 

whole.

16 - 17 points 4/

Less than 70%

whole or almost

whole.

14 - 15 points 3/

Flavor: Normal Normal Normal

1/ Stewed tomatoes are graded excluding other vegetable ingredients.

2/ Cannot be graded above U.S. Grade B, regardless of the total score.

3/ Cannot be graded above U.S. Grade C, regardless of the total score.

4/ Can be graded U.S. Grade A, if the total score requirement is met.
11

TABLE III - QUALITY REQUIREMENTS

FOR CANNED TOMATOES AND STEWED TOMATOES _1/

WHOLE STYLE

(Continued)

FACTOR Grade A Grade B Grade C

Defects:

Core material

EVM

Peel

Blemished areas

Discolored portions

Score

Trace

Trace

See Table II

See Table II

See Table II

27 - 30 points

Slight

Slight

See Table II

See Table II

See Table II

24 - 26 points _2/

Moderate

Moderate

See Table II

See Table II

See Table II

21 - 23 points _3/

Total Score 90 - 100 points 80 - 89 points 70 - 79 points

_1/ Stewed tomatoes are graded excluding other vegetable ingredients.

_2/ Cannot be graded above U.S. Grade B, regardless of the total score.

_3/ Cannot be graded above U.S. Grade C, regardless of the total score.
12

TABLE IV - QUALITY REQUIREMENTS

FOR CANNED TOMATOES AND STEWED TOMATOES 1/

HALVES AND WEDGES STYLES

FACTOR Grade A Grade B Grade C

Average

Drained weight:

See Table I See Table I See Table I

Character:

(by count)

Score

Good character

18 - 20 points

Reasonably good

character

16 - 17 points _2/

Fairly good

character

14 - 15 points _3/

Color:

(by surface area)

Score

At least 90% USDA

Tomato Red, but not

more than 5% less red

than Minimum Red for

Canned Tomatoes or

yellow, and none may be

vivid green.

27 - 30 points

At least 50% USDA

Tomato Red, but not

more than 10% less red

than Minimum Red for

Canned Tomatoes or

yellow, and none may be

vivid green.

24 - 26 points _2/

Meets FDA requirements

for strength and redness

of color [21 CFR 155.190

(b)]. 

21 - 23 points _3/

Flavor: Normal Normal Normal

Defects:

Core material

EVM

Peel

Blemished areas

Discolored portions

Score

Trace

Trace

See Table II

See Table II

See Table II

27 - 30 points

Slight

Slight

See Table II

See Table II

See Table II

24 - 26 points _2/

Moderate

Moderate

See Table II

See Table II

See Table II

21 - 23 points _3/

Total Score 4/ 90 - 100 points 80 - 89 points 70 - 79 points

_1/ Stewed tomatoes are graded excluding other vegetable ingredients.

_2/ Cannot be graded above U.S. Grade B, regardless of the total score.

_3/ Cannot be graded above U.S. Grade C, regardless of the total score.

_4/ For Halves and Wedges styles, the final total score is adjusted by dividing the total

score by 80 then multiplying by 100 to allow for the absence of the factor of

wholeness. 
13

TABLE V - QUALITY REQUIREMENTS

FOR CANNED TOMATOES AND STEWED TOMATOES _1/

SLICED AND DICED STYLES

FACTOR Grade A Grade B Grade C

Average

Drained weight:

See Table I See Table I See Table I

Character:

Sliced: by count

Diced: by weight

Score

Good character

18 - 20 points

Reasonably good

character

16 - 17 points _2/

Fairly good

character

14 - 15 points _3/

Color:

(by surface area)

Score

At least 90% USDA

Tomato Red, but not

more than 5% less red

than Minimum Red for

Canned Tomatoes or

yellow, and none may be

vivid green.

27 - 30 points

At least 50% USDA

Tomato Red, but not

more than 10% less red

than Minimum Red for

Canned Tomatoes or

yellow, and none may be

vivid green.

24 - 26 points _2/

Meets FDA requirements

for strength and redness

of color [21 CFR 155.190

(b)]. 

21 - 23 points _3/

Flavor: Normal Normal Normal

Defects:

Core material

EVM

Peel

Blemished areas

Discolored portions

Score

Trace

Trace

See Table II

See Table II

See Table II

27 - 30 points

Slight

Slight

See Table II

See Table II

See Table II

24 - 26 points _2/

Moderate

Moderate

See Table II

See Table II

See Table II

21 - 23 points _3/

Total Score _4/ 90 - 100 points 80 - 89 points 70 - 79 points

_1/ Stewed tomatoes are graded excluding other vegetable ingredients.

_2/ Cannot be graded above U.S. Grade B, regardless of the total score.

_3/ Cannot be graded above U.S. Grade C, regardless of the total score.

_4/ For Sliced and Diced styles, the final total score is adjusted by dividing the total

score by 80 then multiplying by 100 to allow for the absence of the factor of

wholeness. 
14

§52.5171 Determining the grade of a lot.

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

procedures found in the "Regulations Governing Inspection and Certification of Processed

Fruits and Vegetables, Processed Products Thereof, and Certain other Processed Food

Products" (7 CFR 52.1 through 52.83).

Dated: March 9, 1990.

/s/ 

Kenneth C. Clayton

Acting Administrator