United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Dehydrated (Low

Moisture) Apples

Effective date July 31, 1977
This is the second issue of the United States Standards for Grades of Dehydrated (Low

Moisture) Apples, published in the FEDERAL REGISTER of June 30, 1977 (42 FR 33259)

to become effective July 31, 1977.

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 Dehydrated, Low-Moisture, Apples

Section Page No.

§52.2341 Product Description. ........................................ 2

§52.2342 Styles. ................................................... 2

§52.2343 Grades. .................................................. 2

§52.2344 Determining the Grade. ...................................... 3

§52.2345 Determining the Rating for the Factors Which Are Scored. .......... 4

§52.2346 Color. ................................................... 4

§52.2347 Uniformity of Size. .......................................... 4

§52.2348 Defects. .................................................. 6

§52.2349 Texture. .................................................. 8

§52.2350 Explanations of Methods and Analyses. ......................... 9

§52.2351 Determining the Grade of a Lot. .............................. 12

§52.2352 Score Sheet. ............................................. 13

Authority: §52.2341 to §52.2352 issued under the Agricultural Marketing Act of 1946,

Sec. 205, 60 Stat. 1090, as amended (7 U.S.C. 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

§52.2341 Product Description.

Dehydrated (low-moisture) apples, hereinafter referred to as dehydrated

apples, are prepared from clean and sound fresh or previously dried (or

evaporated) apples from which the peels and cores have been removed and

which have been cut into segments. The dried (or evaporated) apple

segments may be cut further into smaller segments in preparation for

dehydration whereby practically all of the moisture is removed to produce a

very dry texture and are prepared to assure a clean, sound, wholesome

product. The sulfur dioxide content of the finished product may not exceed

1,000 parts per million. No other additives may be present.

§52.2342 Styles.

(a) Pie pieces. Pie pieces consist predominantly of parallel-cut, irregularly

shaped pieces, approximating 3/16 inch (5 mm) or less in thickness and

3/4 inch (19 mm) or longer in their longest dimension.

(b) Flakes. Flakes consist predominantly of parallel-cut, irregularly shaped

pieces, approximating 3/16 inch (5 mm) or less in thickness and less than

3/4 inch (19 mm) in their longest dimension.

(c) Wedges. Wedges are fairly thick sectors, approximating no more than

5/8 inch (16 mm) at their greatest thickness.

(d) Sauce pieces. Sauce pieces are small popcorn-like units of varying shapes

and sizes, not otherwise conforming to the style of flakes, and in which

practically all of the units when free-flowing will pass through 0.446 inch

(11.3 mm) square openings. Sauce pieces of this style are considered

finely-cut when practically all of the units will pass through 3/8 inch (9.5 mm)

square openings.

§52.2343 Grades.

(a) U.S. Grade A is the quality of dehydrated apples in which the moisture

content of the finished product is not more than 3.0 percent, by weight; that

have a normal flavor and odor, that have a good color, that are reasonably

uniform in size, that are practically free from defects, that have a good

texture, and that for those factors which are scored in accordance with the

scoring system outlined in this subpart the total score is not less than 85

points.
3

 (b) U.S. Grade B is the quality of dehydrated apples in which the moisture

content of the finished product is not more than 3.5 percent, by weight; that

have a normal flavor and odor, that have a reasonably good color, that are

fairly uniform in size, that are reasonably free from defects, that have a

reasonably good texture, and that for those factors which are scored in

accordance with the scoring system outlined in this subpart the total score

is not less than 70 points.

(c) Substandard is the quality of dehydrated apples that fail to meet the

requirements of U.S. Grade B.

§52.2344 Determining the Grade.

In addition to considering other requirements outlined in the standards, the

following quality factors are evaluated:

(a) Factors not rated by score points:

(1) Moisture content.

(2) Flavor and odor.

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

which is scored is expressed numerically on the scale of 100. The maximum

number of points that may be given such factors are:

 

Factors: Score Points

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

Uniformity of Size ................ 20

Defects ......................... 40

Texture ......................... 20

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

(c) The factors of flavor and odor, color, and texture are determined both upon

the dehydrated apples and the cooked product as outlined in this subpart.

(d) Normal flavor and odor means that the dehydrated apples and the cooked

product have a characteristic flavor and odor that is free from objectionable

flavors or objectionable odors of any kind. A flavor and odor in the

dehydrated apples indicative of proper sulfur treatment is not considered

objectionable.
4

§52.2345 Determining the Rating for the Factors Which Are Scored.

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

that the value may be determined for each factor and expressed

numerically. The numerical range within each factor which is scored is

inclusive (for example, 17 to 20 points means 17, 18, 19, or 20 points).

§52.2346 Color.

(a) "A" classification. Dehydrated apples that have a good color may be given

a score of 17 to 20 points. Good color means that the dehydrated apples

have a reasonably uniform, reasonably bright, light yellow to yellow-white

characteristic color which upon cooking, is a reasonably bright color typical

of cooked dehydrated apples that have been properly prepared and

processed.

(b) "B" classification. If the dehydrated apples have a reasonably good color,

a score of 14 to 16 points may be given. Dehydrated apples that fall into this

classification shall not be graded above U.S. Grade B, regardless of the total

score for the product (this is a limiting rule). Reasonably good color means

that the dehydrated apples have a fairly uniform, fairly bright, light yellowamber or light yellow to yellow white characteristic color and which, upon

cooking, may be variable in color but is typical of cooked dehydrated apples

that have been properly prepared and processed.

(c) "SStd" classification. Dehydrated apples that fail to meet the requirements

of paragraph (b) of this section may be given a score of 0 to 13 points and

shall not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).

§52.2347 Uniformity of Size.

(a) "A" classification. Dehydrated apples that are reasonably uniform in size

may be given a score of 17 to 20 points. Reasonably uniform in size

means that the dehydrated apples comply with the requirements of Table I

of this paragraph.
5

Table I - Uniformity of Size - U.S. Grade A

(Percentage by Weight)

Sizes Pie Pieces Flakes Wedges Sauce

Pieces less than 3/4 inch (19 mm) in

longest dimension --- 95% or more --- ---

Pieces 3/4 inch (19 mm) or more in

longest dimension 75% or more --- ---

Pieces 1 inch (25.4 mm) or more in

longest dimension 35% or more --- 95% or more ---

Pieces 3/16 inch (5 mm) or less at

greatest thickness 98% or more 98% or more --- ---

Pieces 5/8 inch (16 mm) or less at

greatest thickness --- --- 98% or more ---

Pass through No. 4 sieve 10% or less --- --- ---

Pass through No. 8 sieve 5% or less 10% or less --- 10% or less

Pass through No. 16 sieve --- 2% or less --- 2% or less

Pass through 0.446 inch sieve --- --- --- 95% or more

(b) "B" classification. If the dehydrated apples are fairly uniform in size a score of 14 to

16 points may be given. Dehydrated apples that fall into this classification shall not be

graded above U.S. Grade B, regardless of the total score for the product (this is a

limiting rule). Fairly uniform in size means that the dehydrated apples comply with the

requirements of Table II of this paragraph.
6

Table II - Uniformity of Size - U.S. Grade B

(Percentage by Weight)

Sizes Pie Pieces Flakes Wedges Sauce

Pieces less than 3/4 inch (19 mm) in

longest dimension --- 85% or more --- ---

Pieces 3/4 inch (19 mm) or more in

longest dimension 60% or more --- --- ---

Pieces 1 inch (25.4 mm) or more in

longest dimension 25% or more --- 85% or more ---

Pieces 3/16 inch (5 mm) or less at

greatest thickness 98% or more 98% or more --- ---

Pieces 5/8 inch (16 mm) or less at

greatest thickness --- --- 98% or more ---

Pass through No. 4 sieve 15% or less --- --- ---

Pass through No. 8 sieve 5% or less --- --- ---

Pass through No. 16 sieve --- 5% or less --- 5% or less

Pass through 0.446 inch sieve --- --- --- 85% or more

(c) "SStd" classification. Dehydrated apples that fail to meet the requirements

of paragraph (b) of this section may be given a score of 0 to 13 points and shall

not be graded above Substandard, regardless of the total score for the product

(this is a limiting rule).

§52.2348 Defects.

(a) Definitions of defects. The factor of defects refers to the degree of freedom

from carpel tissue; from units damaged by pieces of peel, bruises or other

discoloration, bitter pit or corky tissue, water core, or damaged by other means;

from units damaged by calyxes and stems; and from defects not specifically

mentioned as defined in this paragraph.

(1) Practically free from carpel tissue. Practically free from carpel

tissue means that for each 1-3/4 ounces (49.6 g) of dehydrated apples

any carpel tissue that may be present does not exceed in the aggregate

an area equal to 1/2 square inch (3.25 cm ). 2
7

(2) Reasonably free from carpel tissue. Reasonably free from carpel

tissue means that for each 1-3/4 ounces (49.6 g) of dehydrated

apples any carpel tissue that may be present in the aggregate

exceeds an area equal to 1/2 square inch (3.25 cm ) but does not

2

exceed an area equal to 1 square inch (6.5 cm ). 2

(3) Damaged by pieces of peel. Damaged by pieces of peel means

pieces of peel, regardless of color, which in their greatest dimension

exceed 1/4 inch (6.35 mm).

(4) Damaged by bruises or other discoloration; bitter pit or corky

tissue, water core, and other similar defects. Damaged by

bruises or other discoloration, bitter pit or corky tissue, water

core, and other similar defects means the appearance or eating

quality of the unit is materially affected by such defects.

(5) Damaged by other means. Damaged by other means defects not

specifically mentioned which materially affect the appearance or

edibility of the piece so damaged.

(6) Damaged by calyxes and stems. Damaged by calyxes and stems

means the appearance or eating quality of the unit is materially

affected by such defects including portions thereof.

(7) Defects not specifically mentioned. Defects not specifically

mentioned include but are not limited to such apple materials as

excessive loose seeds or loose stems which are not considered as

damaged units and which singly or collectively materially affect the

appearance or edibility of the product.

(b) "A" classification. Dehydrated apples that are practically free from defects

may be given a score of 34 to 40 points. Practically free from defects

means that dehydrated apples of any style are practically free from carpel

tissue and defects not specifically mentioned and, in addition, the defects

present do not exceed the allowances set forth in Table III.

(c) "B" classification. If the dehydrated apples are reasonably free from

defects, a score of 28 to 33 points may be given. Dehydrated apples that fall

into this classification shall not be graded above U.S. Grade B, regardless

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

from defects means that the dehydrated apples of any style are reasonably

free from carpel tissue and defects not specifically mentioned and, in

addition, the defects present do not exceed the allowances set forth in Table

III.
8

Table III - Defects

U.S. Grade A U.S. Grade B

Defects:

Pie Pieces Flakes Pie Pieces Flakes

Wedges Sauce Pieces Wedges Sauce Pieces

Percent by weight Percent by weight Percent by weight Percent by weight

Pieces of Peel

Bruises or other discolorations

Bitter pit or corky tissue

Water core 10% 5% 15% 8%

Other similar defects

Damaged by other means

Calyxes and stems

Provided this maximum is not exceeded:

Calyxes and stems 1% 1/2% 2% 1%

(d) "SStd" classification. Dehydrated apples that fail to meet the requirements

of paragraph (c) of this section may be given a score of 0 to 27 points and

shall not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule). 

§52.2349 Texture.

(a) "A" classification. Dehydrated apples that have a good texture may be

given a score of 17 to 20 points. Good texture means with respect to the

dehydrated product that the units are brittle; and, upon cooking in

accordance with the methods outlined in this subpart, the textures of the

respective styles are as follows:

(1) Pie pieces; wedges. The units are reasonably uniform in tenderness

and texture; are practically free from any tough (or leathery) units;

and there is no more than moderate disintegration except for small

pieces that may have been present.
9

(2) Flakes. The units are reasonably uniform in tenderness and texture;

are practically free from any tough (or leathery) units; and there may

be considerable disintegration of the pieces but not to the degree of

a grainy applesauce consistency.

(3) Sauce pieces. The mass has a reasonably uniform texture and finish

ranging from that of a coarse, grainy applesauce to a fine, grainy

applesauce, practically without any hard particles.

(b) "B" classification. If the dehydrated apples have a reasonably good

texture, a score of 14 to 16 points may be given. Dehydrated apples that fall

into this classification shall not be graded above U.S. Grade B, regardless

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

texture means with respect to the dehydrated product that the units are

brittle; and, upon cooking in accordance with the methods outlined in this

subpart, the textures of the respective styles are as follows:

(1) Pie pieces; wedges. The units are fairly uniform in tenderness and

texture but moderately free from any tough (or leathery) units; and

there may be no more than moderate disintegration except for small

pieces that may have been present.

(2) Flakes. The units are fairly uniform in tenderness and texture but

moderately free from any tough (or leathery) units; and the pieces

may have become disintegrated to the degree of a grainy applesauce

consistency. 

(3) Sauce pieces. The mass has a fairly uniform texture and finish

ranging from that of a coarse, grainy applesauce to a fine, grainy

applesauce; and hard particles may be noticeable but not

objectionable.

(c) "SStd" classification. Dehydrated apples that fail to meet the requirements

of paragraph (b) of this section may be given a score of 0 to 13 points and

shall not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).

§52.2350 Explanations of Methods and Analyses.

(a) Moisture method. Moisture in dehydrated apples is determined in

accordance with the official method applicable to dried fruits as outlined in

the Official Methods of Analysis of the Association of Official Analytical

Chemists.
10

(b) Cooking procedures. A representative sample of not less than 2 ounces

avoirdupois (about 55 g) to approximately 4 ounces avoirdupois (about

110 g) is recommended for purposes of the cooking procedures in this

paragraph. The procedures for cooking to determine compliance with

requirements for color and texture are as follows for the respective styles:

(1) Pie pieces. Add 1 part, by weight, of pie pieces to 6 parts, by weight,

of water just below the boiling point; cover, bring to a boil, and simmer

for 20 minutes.

(2) Flakes. Add 1 part, by weight, of the flakes to 5 parts, by weight, of

water just below the boiling point; cover, bring to a boil, and simmer

for 15 minutes.

(3) Wedges. Add 1 part, by weight, of the wedges to 6 parts, by weight,

of water just below the boiling point; cover, bring to a boil, and simmer

for 30 minutes.

(4) Sauce pieces. Add 1 part, by weight, of the sauce pieces to 8 parts,

by weight, of water just below the boiling point; cover, bring to a boil,

and simmer for 15 minutes.

(c) Sifting methods. The technique for determining compliance with the

requirements for pieces that pass through U.S. Standard No. 4, No. 8, and

No. 16 sieves is as follows:

(1) Pie pieces.

(i) From a 4 ounce (about 110 g) representative sample of

dehydrated apple pie pieces, remove all pieces which are

3/4 inch (19 mm) or more in their longest dimension;

(ii) Place the remainder of the sample on a U.S. Standard No. 4,

8 inch (20.3 cm) diameter, full-height sieve nested on top of a

U.S. Standard No. 8, 8 inch (20.3 cm) diameter, full-height

sieve to which a bottom pan has been attached;

(iii) Place the assembly on a smooth level surface and with a

steady, fairly rapid sieving motion, move the assembly

approximately 20 inches (50 cm) in a straight line and return to

its original position, repeating the movement 20 times;
11

(iv) Weigh the fine material sifted through to the bottom pan and

calculate on the basis of the original sample (under subdivision

(i) of this subparagraph) as the percentage which passed

through the No. 8 sieve; and

(v) Weigh the material sifted through the No. 4 sieve and

remaining on the No. 8 sieve; calculate on the basis of the

original sample (under subdivision (i) of this subparagraph)

and add the percentage which remained on the No. 8 sieve to

the percentage which passed through the No. 8 sieve (under

subdivision (iv) of this subparagraph) as the total percentage

which passed through the No. 4 sieve.

(2) Flakes.

(i) From a 4 ounce (about 110 g) representative sample of

dehydrated apple flakes remove all pieces which are 3/4 inch

(19 mm) or more in their longest dimension;

(ii) Place the remainder of the sample on a U.S. Standard No. 8,

8 inch (20.3 cm) diameter, full-height sieve nested on top of a

U.S. Standard No. 16, 8 inch (20.3 cm) diameter, full-height

sieve to which a bottom pan has been attached;

(iii) Place the assembly on a smooth level surface and with a

steady, fairly rapid sieving motion, move the assembly

approximately 20 inches (50 cm) in a straight line and return to

its original position, repeating the movement 20 times;

(iv) Weigh the fine material sifted through to the bottom pan and

calculate on the basis of the original sample (under subdivision

(i) of this subparagraph) as the percentage which passed

through the No. 16 sieve; and

(v) Weigh the material sifted through the No. 8 sieve and

remaining on the No. 16 sieve; calculate on the basis of the

original sample (under subdivision (i) of this subparagraph)

and add the percentage which remained on the No. 16 sieve

to the percentage which passed through the No. 16 sieve

(under subdivision (iv) of this subparagraph) as the total

percentage which passed through the No. 8 sieve.

(3) Sauce pieces.
12

(i) From a 4 ounce (about 110 g) representative sample of

dehydrated apple sauce pieces remove all pieces which in

their smallest dimensions will not pass readily through

0.446 inch (11.3 mm) square openings by gentle hand

pressing;

(ii) Place the remainder of the sample on a U.S. Standard No. 8,

8 inch (20.3 cm) diameter, full-height sieve nested on top of a

U.S. Standard No. 16, 8 inch (20.3 cm) diameter, full-height

sieve to which a bottom pan has been attached;

(iii) Place the assembly on a smooth level surface and with a

steady, fairly rapid sieving motion, move the assembly

approximately 20 inches (50 cm) in a straight line and return to

its original position, repeating the movement 20 times;

(iv) Weigh the fine material sifted through to the bottom pan and

calculate on the basis of the original sample (under subdivision

(i) of this subparagraph) as the percentage which passed

through the No. 16 sieve; and

(v) Weigh the material sifted through the No. 8 sieve and

remaining on the No. 16 sieve; calculate on the basis of the

original sample (under subdivision (i) of this subparagraph)

and add the percentage which remained on the No. 16 sieve

to the percentage which passed through the No. 16 sieve

(under subdivision (iv) of this subparagraph) as the total

percentage which passed through the No. 8 sieve.

§52.2351 Determining the Grade of a Lot.

The grade of a lot of dehydrated apples covered by these standards is

determined by the procedures set forth in the Regulations Governing

Inspection and Certification of Processed Fruits and Vegetables, Processed

Products Thereof, and Certain Other Processed Food Products (§§ 52.1

through 52.83).
13

§52.2352 Score Sheet.

Size and kind of container ..........................................

Container mark or identification ......................................

Label (including SO content, if any) .................................. 2

Net weight .......................................................

Moisture content (percent) ..........................................

Style ...........................................................

Factors Score points

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

Uniformity of Size ..................

Defects ..........................

Texture ..........................

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

20 "B" 14-16 _1/

20 "B" 14-16 _1/

40 "B" 28-33 _1/

20 "B" 14-16 _1/

100

"A" 17-20

"SStd" 0-13 _1/

"A" 17-20

"SStd" 0-13 _1/

"A" 34-40

"SStd" 0-27 _1/

"A" 17-20

"SStd" 0-13 _1/

Normal flavor and odor .............................................

Grade ..........................................................

_1/ Limiting rule.

Dated: June 23, 1977

Irving W. Thomas 

Acting Deputy Administrator

Commodity Services, FSQS