United States

Department of

Agriculture

Agricultural

Marketing 

Service

Fruit and 

Vegetable

Programs

Processed 

Products 

Branch

Grading Manual

for 

Canned Applesauce

October 2005
 Canned Applesauce

 October 2005 

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

Department of Agriculture. Its purpose is to give background information and guidelines

to assist in the uniform application and interpretation of U.S. grade standards, other

similar specifications, and special procedures.

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 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 Federal Food, 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 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 inquires to:

Chief, Processed Products Branch

Fruit and Vegetable Programs, AMS

U.S. Department of Agriculture

STOP 0247, 1400 Independence Ave., SW

Washington, DC 20250-0247
 Canned Applesauce

 October 2005 

TABLE OF CONTENTS

Page

Sampling Procedures .................................................. 1

Nonquality Procedures ................................................. 1

Standard of Identity .................................................... 1

Standard of Fill ....................................................... 1

Brix Measurement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Stack-Burn; Detinning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Mixed Lot of Regular and Chunky Styles ................................... 3

Sweetened vs Unsweetened Type of Pack ................................. 3

Flavor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

SUGGESTED ORDER OF GRADING A SAMPLE UNIT

All Styles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Figure 1, Inspection Aid No. 105, Applesauce Tester Kit . . . . . . . . . . . . . . . . . . . . . . 10
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 October 2005 

1

Sampling Procedures

Follow:

1. Regulations (109-A-1)

2. Sampling Procedures (120-A-1, 120-A-3)

3. Time Sampling (120-A-4)

4. Condition of Container (125-A-1)

5. In-Plant Inspection (160-A-1, 162-A-1)

6. Foreign Material (172-A-1)

Non-Quality Procedures

Follow:

1. Time Sampling (120-A-5)

2. Net Contents (128-A-10)

3. Vacuum (128-A-20)

4. Fill of Container (128-A-40)

5. Brix Measurement (128-A-50, 135-A-3)

6. General Inspection Instructions (130-A-1)

Standard of Identity

A Federal Food and Drug Administration (FDA) Standard of Identity has been

promulgated for canned applesauce. Thoroughly acquaint yourself with the FDA's

Standard of Identity for Canned Applesauce as contained in 21 Code of Federal

Regulations (CFR) Section 145.110. This standard gives the legal definition of “canned

applesauce," lists the optional ingredient(s) permitted, and gives the proper label

statements.

Standard of Fill

The FDA's Standard of Fill for Canned Applesauce requires the containers be filled not

less than 90 percent of the total capacity of the container as determined by the general

method for fill of containers prescribed in 21 CFR 130.12; except that in the case of

glass containers having a total capacity of 192 ml (6-1/2 fluid ounces) or less, the fill is

not less than 85 percent.
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Brix Measurement

General information pertaining to Brix measurements is contained in File Code 135-A-3

(Technical Inspection Procedures). Inspectors should be familiar with this information,

particularly with respect to the use of the refractometer. The Brix measurements should

be made as soon as possible after the containers have been opened to minimize

evaporation. The Brix measurement is made by means of a refractometer, making any

necessary correction for temperature. No other correction is necessary. 

CAUTION: Brix readings should not be taken on "hand refractometers" for

acceptance or rejection purposes since these refractometers are

generally not accurate enough.

Stack-Burn; Detinning

Immediately after processing, the containers are cooled either by immersion in a cold

water bath or by cold water sprays. The temperature of the applesauce should be

reduced to between 95-105°F. Temperatures lower than 95°F will not permit the tin

containers to dry thoroughly which will contribute to exterior rusting condition. Stacking

containers with an internal temperature in excess of 105°F will cause the applesauce to

stack-burn resulting in a pinkish or brown discoloration and a caramelized flavor.

High vacuums are essential in canned applesauce to retard or prevent headspace

detinning. Slight detinning that does not present an objectionable appearance and that

does not affect the edibility of the applesauce should be ignored. There may be times

when detinning is serious enough to affect the condition of container, even though the

applesauce will not be affected. Detinning may become so extensive as to affect the

color and flavor of the product.

Detinning in the headspace area has adversely affected the applesauce industry from

time to time and has been a major cause of sizeable losses. Detinning may also be

occasionally found in the interior side seam of tin containers. Detinning is generally

confined to the No. 303 and larger container sizes with the No. 10 size affected the

most.

Studies have shown several possible causes for detinning with the presence of oxygen

in the headspace, which acts as a detinning accelerator, being the most common

cause. Consequently, it is important to obtain as high a vacuum as possible to void the

headspace of as much oxygen as possible. If the vacuum is too high, excessive strain

is exerted on the seams and panel of the container causing microleakage and often

"paneling." These two problems have been discovered in No. 10 containers where

vacuums of 20 to 26 inches were recorded.
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 October 2005 

3

Considerable work has been done with nitrogen flush closure (filling the headspace with

nitrogen) of No. 303 and No. 10 containers which has been beneficial in preventing

detinning. When the nitrogen flush closure is used, detinning is minimized or

non-existent at internal vacuums of 5 - 10 inches. Although not yet widely used in the

industry, some canners are using this method with success.

Mixed Lot of Regular & Chunky Styles

Under normal packing practice regular style applesauce would not be mixed with

chunky style applesauce. However, if a lot is inadvertently mixed the packer may wish

to segregate the lot before offering it for grading. In the event the packer declines the

segregation, grade the lot according to the style that it is offered for --- either regular

style or chunky style.

Sweetened vs Unsweetened Type of Pack

When a lot of canned applesauce is offered for grading and certification, the applicant

should declare either orally or in writing the type of pack -- sweetened or unsweetened. 

If the applesauce is offered as sweetened and tests less than 14.5° Brix, it is classified

as SSTD. This lot should not be reoffered as unsweetened type. Be guided by 

21 CFR 145.110 concerning labeling requirements.

Automatic filling equipment fills the containers volumetrically. Therefore, changes in

filling temperature and soluble solids content of the product will affect the net weights. It

is important that the fillers be kept in proper adjustment in order to obtain a desirable

headspace which will have an effect on vacuum, and consequently, retain the quality of

the applesauce.

It takes slightly more volume of unsweetened applesauce, compared with sweetened

applesauce, to arrive at a given recommended net weight in a No. 10 container.

Flavor

Since canned applesauce is produced from many varieties of apples or blends of

varieties, a range in natural flavors and aromas can be expected. Some varieties of

apples when used alone will not produce a good flavored applesauce. These varieties,

however, may be used to some extent when blended with desirable varieties.

The presence of apple essences, which contribute the "fruity flavor" to applesauce,

along with a proper sugar-acid balance is essential for a good flavor. The product must

also be free from astringent or bitter flavors generally due to the use of green apples

and flavors due to overripe apples, oxidation, fermentation, caramelization, ground or
 Canned Applesauce

 October 2005 

4

musty flavors, and any other undesirable flavors. It is expected that unsweetened

applesauce will be more tart than the sweetened type. Although a minimum of 9° Brix is

specified in the grade standards for both Grade A and B (unsweetened type) the

applesauce must be free from astringent or bitter flavors, and must have a good

sugar-acid balance. Applesauce made from apples with a relatively high acid content

should have a natural sugar content fairly well above the minimum 9° Brix in order to

have a good sugar-acid balance for the unsweetened type. Conversely, applesauce

that has a low Brix level equal to or approaching the minimum requirement should also

have a relatively low acid content, but not so low as to provide for bland flavor, to be

considered good flavor. For the sweetened type, the product may be tart, not

excessively sweet, slightly astringent. 

SUGGESTED ORDER OF GRADING A SAMPLE UNIT

All Styles

1. Gently and thoroughly mix contents of container(s) after taking the net weight,

vacuum, and headspace. The applesauce should be as close to room

temperature as possible (68-72°F; 20-22°C). Do not check consistency when the

product temperature is over 80°F. In taking vacuum, warm product will register a

lower vacuum than cold product.

 2. Perform product examination using Inspection Aid No 105, Applesauce Tester Kit

as shown in Figure 1 on page 10. Place the clean, dry cylinder directly over the

center of the clean, dry USDA flow sheet 1, on a flat surface under approved

lighting conditions, aligning the inside of the cylinder with the center circle.

3. Transfer the well-mixed sample to the cylinder so the applesauce will fill the

cylinder level full.

4. Optionally, in the case of No. 10 containers, first transfer a well-mixed sample to

a 600 ml beaker or other suitable container (No. 303 or No. 2-1/2 can) sufficient

to fill the beaker or container before transferring the applesauce to the cylinder as

previously described in step 3 of this procedure.

5. Remove any excess applesauce with a spatula or other suitable instrument by

leveling off the top. 

NOTE: Do not remove any free liquid that accumulates around the

bottom of the cylinder.

6. With a smooth even motion, lift the cylinder straight up, allowing the applesauce

to spread freely; let stand for one minute, then take reading immediately.
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SUGGESTED ORDER OF GRADING A SAMPLE UNIT

All Styles, continued.

7. While timing for consistency, evaluate color. This must be done immediately as 

applesauce tends to oxidize rapidly. Color can be evaluated while the 

applesauce is still in a mound. The grade standards provide for three color

types: natural, spice flavored, and artificially colored. Consideration must be

given to the specific color type of the product when evaluating the factor of color. 

Also, be alert for abnormal color caused by "stack burn" (pinkish or brown

discoloration) and "detinning" (gray or dull).

Grade A:

a. Natural - the canned applesauce is bright, practically uniform, typical of

the variety or blend of varieties used, with no discoloration due to

oxidation or scorching.

b. Spice flavored - the canned applesauce has characteristic color imparted

by the particular spice or blend of spices used.

c. Artificially colored - the color is bright and distinct.

Canned applesauce that falls into the Grade A classification may be assigned a

score of 18 to 20 points.

Grade B:

a. Natural - the canned applesauce is dull, reasonably uniform, typical of the

variety or varieties used; slightly brown, slightly pink, or slightly gray.

b. Spice flavored - the color imparted by the particular spice or blend of

spices may be slightly affected by pink or gray color, but is not off.

c. Artificially colored - the color is reasonably bright and distinct.

Canned applesauce that falls into the Grade B classification may be assigned a

score of 16 or 17 points and should not be graded above U.S. Grade B

regardless of the total score for the product.

8. Determine the consistency (extent of flow) by averaging the readings taken at

the four quadrants of the flow sheet. (Readings are taken at the edge of the

applesauce exclusive of any free liquid).
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 October 2005 

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SUGGESTED ORDER OF GRADING A SAMPLE UNIT

All Styles, continued.

9. Determine the amount of free liquid, if any, by measuring the liquid from the

edge of the applesauce at the four quadrants and averaging these 

measurements.

Regular (or Comminuted Style)

Grade A The applesauce has good consistency. Good consistency means

the product does not flow more than 6.5 cm (2.5 in); and there is

not more than 0.7 cm (0.3 in.) of free liquid present. Canned

applesauce that has a good consistency may be assigned a score

of 18 to 20 points.

Grade B The applesauce has reasonably good consistency. Reasonably

good consistency means the product does not flow more than 

8.5 cm (3.3 in); and there is not more than 1 cm (0.4 in) of free

liquid present. Canned applesauce that has a reasonably good

consistency may be assigned a score of 16 or 17 points and should

not be graded higher than U.S. Grade B regardless of the total

score for the product.

Chunk (or Chunky Style)

Grade A The applesauce has good consistency. Good consistency means 

the product does not flow more than 7.5 cm (2.95 in); and there is

not more than a slight amount of free liquid present. Canned

applesauce that has a good consistency may be assigned a score

of 18 to 20 points.

Grade B The applesauce has reasonably good consistency. Reasonably

good consistency means the product does not flow more than 

9.5 cm (3.75 in); and there is not more than a moderate amount of

free liquid present. Canned applesauce that has a reasonably

good consistency may be assigned a score of 16 or 17 points and

should not be graded higher than U.S. Grade B regardless of the

total score for the product.

10. With the aid of the notched scraper, spread the sample unit of applesauce (used 

for evaluating consistency) over the flow sheet in a even layer, holding the 

scraper in a vertical position, notched side down, to produce a layer uniform in
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 October 2005 

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SUGGESTED ORDER OF GRADING A SAMPLE UNIT

All Styles, continued.

thickness. View the spread sample and evaluate the degree to which the overall

appearance is affected by any defects that may be present.

With a pair of tweezers, teasing needle, or other suitable instrument, pick out all

scoreable defects from the sample unit. Remove any excess apple particles

from the scoreable defects and place these defects on the measurement chart 

in the corner of the flow sheet. Pick out all noticeable specks that may be

beneath the surface of the applesauce to determine whether they are scoreable. 

If any defect is not readily noticeable from a distance of approximately 18 inches

then it is not scoreable. Count the dark stamens that may be present in the

sample unit. Pieces of stamen may be aggregated to approximate a whole

stamen. For the purposes of this instruction, consider the length of a whole

stamen to be 3mm.

Grade A Not more than 3 dark stamens; not more than 0.5 cm2 (0.08 in2) of

seed particles, peel, discolored apple particles, and carpel tissue

but not more than 0.25 cm2 (0.04 in2) of medium and dark colored

particles. Canned applesauce that falls into this classification may

be assigned a score of 18 to 20 points.

Grade B Not more than 5 dark stamens; not more than 1.0 cm2 (0.16 in2) of 

seed particles, peel, discolored apple particles, and carpel tissue

but not more than 0.5 cm2 (0.08 in2) of medium and dark colored

particles. Canned applesauce that falls into this classification may

be assigned a score of 16 or 17 points and should not be graded

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

11. Evaluate the "finish" of the canned applesauce. 

Regular (or Comminuted Style)

“Finish” refers to the texture and tenderness of the apple particles; the evenness

of the division of the apple particles in regular (or comminuted) style. This factor

is influenced by the apple varieties, maturity of the apple, the cook time and

temperature, and the size of the screen openings of the finishers. The “finish” is

called “salvy” or “pasty” when the granular structure of the sauce has been

destroyed.
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SUGGESTED ORDER OF GRADING A SAMPLE UNIT

Regular (or Comminuted Style) continued.

Grade A The apple particles are evenly divided, not lumpy, pasty, or salvy. 

Canned applesauce that falls into this classification may be

assigned a score of 18 to 20 points. 

Grade B The apple particles are evenly divided, slightly salvy, or pasty. 

Canned applesauce that falls into this classification may be

assigned a score of 16 or 17 points and should not be graded

above U.S. grade B regardless of the total score for the product.

Chunk (or Chunky Style)

"Finish" refers to the texture and tenderness of the apple particles; the proportion

of chunks or pieces of apples in relation to fine apple particles in chunk (or

chunky) style. This factor is influenced by the apple varieties, maturity of the

apple, the cook time and temperature, and the size of the screen openings of the

finishers.

Grade A There is a high proportion of apple chunks. Any fine apple particles

present do not more than moderately affect the appearance or

eating quality of the product. Canned applesauce that falls into this

classification may be assigned a score of 18 to 20 points.

Grade B There is a fairly high proportion of apple chunks. Any fine apple

particles present do not seriously affect the appearance or eating

quality of the product. Canned applesauce that falls into this

classification may be assigned a score of 16 or 17 points and

should not be graded above U.S. grade B regardless of the total

score for the product.

12. Evaluate the flavor. A proper combination of various apple characteristics is

essential to a high quality applesauce flavor. Specifically these are:

a. A good sugar-acid balance; and

b. Apple essences which provides the "fruity flavor," bouquet and aroma.
 Canned Applesauce

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SUGGESTED ORDER OF GRADING A SAMPLE UNIT

All Styles, continued.

Grade A The canned applesauce has good distinct apple flavor and

sugar-acid balance. For the sweetened type, the product may be

slightly tart to sweet and free from astringent flavor. For the spice

flavored type, the product has a flavor that is distinct and

characteristic of the added spice(s) or flavoring(s) but not strong. 

Canned applesauce that falls into this classification may be

assigned a score of 18 to 20 points.

Grade B The canned applesauce has reasonably good distinct apple flavor

and sugar-acid balance. For the unsweetened type, the product

may be moderately tart, may be bland and with a slightly astringent

flavor. For the sweetened type, the product may be tart, not

excessively sweet, and slightly astringent. For the spice flavored

type, the flavor derived from added flavoring(s) or spice(s) may be

slightly weak or strong but not objectionable. Canned applesauce

that falls into this classification may be assigned a score of 16 or 17

points and should not be graded above U.S. grade B regardless of

the total score of the product. 

NOTE: The Brix measurement is an analytical requirement. 

Minimum Brix for unsweetened type in Grades A and B

is 9.0°. Minimum Brix for sweetened type in Grade A is

15.5° and 14.5° in Grade B. 

The minimum brix requirements to comply with the

Food and Drug Standard of Identity is 9.0° for

unsweetened style and 16.5° for sweetened style. 

Sweetened product that is less than 16.5° cannot be

labeled “Sweetened.”
 Canned Applesauce

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Figure 1 Inspection Aid No. 105 Applesauce Tester Kit 

This photograph illustrates all of the components of the set:

USDA Flow Sheet 1, Cylinder, and, Notched scraper (or spreader).