United

States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products 

Branch

United States 

Standards for

Grades of Frozen

Strawberries

February 1, 1958
This is the fifth issue, as amended, of the United States Standards for Grades of Frozen

Strawberries, published in the FEDERAL REGISTER of January 3, 1958 (23 FR 43) to

become effective February 1, 1958. This issue supersedes the fifth issue, which has been

in effect since April 16, 1955.

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

FROZEN STRAWBERRIES

EFFECTIVE FEBRUARY 1, 1958

Section Page No.

52.1981 Product description. 2

52.1982 Styles of frozen strawberries. 2

52.1983 Sizes of whole frozen strawberries. 2

52.1984 Grades of frozen strawberries. 2

52.1985 Ascertaining the grade. 3

52.1986 Ascertaining the rating of each factor. 4

52.1987 Color. 4

52.1988 Defects. 6

52.1989 Character. 9

52.1990 Definition of terms. 10 

52.1991 Explanation of analysis. 10 

52.1992 Ascertaining the grade of a lot. 11 

52.1993 Score sheet for frozen strawberries. 12 

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

§52.1981 Product description. 

Frozen strawberries means the frozen product prepared from sound, properly ripened

fresh fruit of the strawberry plant by stemming, proper washing, sorting, and proper

draining, may be packed with or without packing medium, and are then frozen in

accordance with good commercial practice and maintained at temperatures necessary for

the preservation of the product.

§52.1982 Styles of frozen strawberries.

(a) Whole or whole strawberries means frozen strawberries that retain

approximately their original conformation. 

(b) Slices or sliced strawberries means frozen strawberries produced by

slicing whole strawberries into two or more slices.

§52.1983 Sizes of whole frozen strawberries.

 

Except with respect to U.S. Grade A or U.S. Fancy, the size of the whole frozen strawberry

is not incorporated in the grades of the finished product since size, as such, is not a factor

of quality for the purpose of these grades. When used in connection with the following

sizes of whole frozen strawberries, the term diameter means the greatest dimension

measured at right angles to a straight line running from the stem to the apex: 

 

(a) Small size means whole frozen strawberries that measure less than 5/8 inch

in diameter. 

(b) Medium size means whole frozen strawberries that measure 5/8 inch to 1-

1/4 inches, inclusive, in diameter. 

(c) Large size means whole frozen strawberries that measure more than 1-1/4

inches in diameter. 

§52.1984 Grades of frozen strawberries. 

(a) U.S. Grade A or U.S. Fancy is the quality of frozen strawberries that

possess similar varietal characteristics; that possess a good flavor; that

possess a good color; that are practically free from defects; that possess a

good character; that score not less than 90 points when scored in

accordance with the scoring system outlined in this subpart and that with

respect to whole style contain not more than 5 percent, by count, of whole

strawberries that are small size, (less than 5/8 inch in diameter).
3

(b) U.S. Grade B or U.S. Choice is the quality of frozen strawberries that

possess similar varietal characteristics; that possess a good flavor; that

possess a reasonably good color; that are reasonably free from defects; that

possess a reasonably good character; and that score not less than 80 points

when scored in accordance with the scoring system outlined in this subpart.

(c) U.S. Grade C or U.S. Standard is the quality of frozen strawberries that

possess similar varietal characteristics; that possess a fairly good flavor; that

possess a fairly good color; that are fairly free from defects; that possess a

fairly good character; and that score not less than 70 points when scored in

accordance with the scoring system outlined in this subpart. 

(d) Substandard is the quality of frozen strawberries that fail to meet the

requirements of U.S. Grade C or U.S. Standard. 

§52.1985 Ascertaining the grade. 

(a) General. The grade of frozen strawberries is determined immediately after

thawing to the extent that the units may be separated easily, and are free

from ice crystals. In addition the grade of frozen strawberries is ascertained

by considering the factors of quality which are not scored and those which

are scored as follows: 

(1) Factors which are not scored. 

 

(i) Varietal characteristics. 

 

(ii) Flavor and odor. 

 

(iii) Size relative to U.S. Grade A or U.S. Fancy. 

 

(2) Factors which are scored. 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 Points

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

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

Character ......................................

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

40

40

 20

100

 
4

(b) Good flavor means that the product has a good characteristic normal flavor

and odor, and is free from objectionable flavors or objectionable odors of any

kind. 

(c) Fairly good flavor means that the product may be lacking in good

characteristic normal flavor and odor but is free from objectionable flavors or

objectionable odors of any kind. 

 

§52.1986 Ascertaining 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 ascertained for such factors and expressed numerically. The numerical range

within each factor is inclusive. For example, the range "36 to 40 points" means 36, 37, 38,

39, or 40 points. 

§52.1987 Color.

 

(a) "A" classification. Frozen strawberries that possess a good color may be

given a score of 36 to 40 points. Good color means that the frozen

strawberries as a mass possess a reasonably uniform good characteristic

pink to red color which is not more than slightly affected by a dull, gray, or

reddish-brown cast; and in addition: 

(1) With respect to whole style 85 percent or more, by count, of the

strawberries have at least a good characteristic pink to red color over

practically the entire surface and of the remainder not more than 5

percent, by count, of all the strawberries may have less than

four-fifths of the surface area of a good characteristic pink to red

color, or are materially darkened; and that: 

(2) With respect to sliced style 85 percent or more, by weight, of the

slices have at least a good characteristic pink to red color over

practically the entire outer surface (not including cut surfaces) and of

the remainder not more than 5 percent, by weight, of all the slices

may have less than one-half of the outer surface (not including cut

surfaces) of a good characteristic pink to red color, or are materially

darkened. 

(b) "B" classification. If the frozen strawberries possess a reasonably good

color, a score of 32 to 35 points may be given. Frozen strawberries that fall

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

Choice, regardless of the total score for the product (this is a limiting rule).

Reasonably good color means that the frozen strawberries as a mass

possess a fairly uniform good characteristic pink to red color which is not

materially affected by dull, gray, or reddish-brown cast; and in addition: 
5

(1) With respect to whole style 75 percent or more, by count, of the

strawberries have at least a good characteristic pink to red color over

practically the entire surface, and of the remainder not more than 10

percent, by count, of all the strawberries may have less than

four-fifths of the surface area of a good characteristic pink or red

color, or are materially darkened; and that: 

(2) With respect to sliced style 75 percent or more, by weight, of the

slices have at least a good characteristic pink to red color over

practically the entire outer surface (not including cut surfaces) and of

the remainder not more than 10 percent, by weight, of all the slices

may have less than one-half of the outer surface (not including cut

surfaces) of a good characteristic pink to red color, or are materially

darkened.

(c) "C" classification. If the frozen strawberries possess a fairly good color, a

score of 28 to 31 points may be given. Frozen strawberries that fall into this

classification shall not be graded above U.S. grade C or U.S. Standard,

regardless of the total score for the product (this is a limiting rule). Fairly

good color means that the frozen strawberries as a mass possess a

predominant characteristic pink to red color and may show a dull, gray, or

slightly dark color, but not to the extent that the appearance or eating quality

is seriously affected; and in addition: 

 

(1) With respect to whole style not more than 15 percent, by count, of all

the strawberries may have less than four-fifths of the surface area of

a characteristic pink to red color, or are materially darkened. 

 

(2) With respect to sliced style not more than 15 percent, by weight, of all

the slices may have less than one-half of the outer surface (not

including cut surfaces) of a characteristic pink to red color, or are

materially darkened. 

 

(d) "SStd" classification. Frozen strawberries 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). 

 
6

§52.1988 Defects. 

 

(a) General. The factor of defects refers to the degree of freedom from grit,

sand, or silt, from harmless extraneous material, caps and portions thereof,

sepal-like bracts and portions thereof, stems, short stems, and damaged

strawberries. 

(1) Harmless extraneous material means vegetable substances such

as weeds, weed seeds, grass, and leaves and any portions thereof

that are harmless. 

 

(2) Grit, sand, or silt means any particles of earthy material. 

(3) Short stem means a stem that is 1/8 inch or less in length and which

may include the center portion of a cap to which no sepal-like bract or

portion thereof is attached. 

 

(4) Stem means a stem, either loose or attached, that is longer than 1/8

inch. 

(5) Cap means a loose or attached full cap or portion of a cap to which

at least one sepal-like bract or a portion thereof is attached. A short

stem that is attached to the cap is considered a part of the cap. A

stem that is attached to the cap is considered a separate defect.

 

(6) Damaged strawberry means a strawberry or any physically

separated portion thereof that is affected by hard seedy or deformed

end, and deformed or damaged areas to the extent that the

appearance or eating quality is materially affected. Minute,

insignificant injuries are not considered as damaged. 

 

(b) "A" classification. Frozen strawberries that are practically free from defects

may be given a score of 36 to 40 points. Practically free from defects has

the following meanings with respect to the following styles of frozen

strawberries: 

 

(1) Whole. No grit, sand, or silt may be present that affects the

appearance or eating quality of the product and for each 16 ounces

of net weight there may be present an area of not more than 1/4

square inch comprising harmless extraneous material such as leaves
7

and portions thereof, caps and portions thereof, and loose sepal-like

bracts and portions thereof; not more than two stems, including not

more than one stem which may exceed 1/2 inch in length, or one

small piece of harmless extraneous material that is not measurable by

area such as weeds, weed seeds, and blades of grass; and not more

than 16 short stems; and there may be present not more than a total

of 5 percent, by weight, that are damaged strawberries. 

(2) Sliced. No grit, sand, or silt may be present that affects the

appearance or eating quality of the product, and for each 16 ounces

of net weight there may be present an area of not more than 1/4

square inch comprising harmless extraneous material such as leaves

and portions thereof, caps and portions thereof, and loose sepal-like

bracts and portions thereof; not more than one stem which may

exceed 1/2 inch in length, or one small piece of harmless extraneous

material that is not measurable by area such as weeds, weed seeds

and blades of grass; and not more than 16 short stems and there may

be present not more than a total of 2-1/2 percent, by weight, that are

damaged strawberries. 

(c) "B" classification. If the frozen strawberries are reasonably free from

defects, a score of 32 to 35 points may be given. Frozen strawberries that

fall into this classification shall not be graded above U.S. Grade B or U.S.

Choice, regardless of the total score for the product (this is a limiting rule).

Reasonably free from defects has the following meanings with respect to

the following styles of frozen strawberries:

 

(1) Whole. No grit, sand, or silt may be present that affects the

appearance or eating quality of the product, and for each 16 ounces

of net weight there may be present an area of not more than 1/2

square inch comprising harmless extraneous material such as leaves

and portions thereof, caps and portions thereof, and loose sepal-like

bracts and portions thereof; not more than four stems, including not

more than one stem which may exceed 1/2 inch in length, or one

small piece of harmless extraneous material that is not measurable by

area such as weeds, weed seeds, and blades of grass; and not more

than 32 short stems; and there may be present not more than a total

of 10 percent, by weight, that are damaged strawberries. 

 

(2) Sliced. No grit, sand, or silt may be present that affects the

appearance or eating quality of the product, and for each 16 ounces

of net weight there may be present an area of not more than 1/2

square inch comprising harmless extraneous material such as leaves
8

and portions thereof, caps and portions thereof, and loose sepal-like

bracts and portions thereof; not more than four stems, including not

more than one stem which may exceed 1/2 inch in length, or one

small piece of harmless extraneous material that is not measurable by

area such as weeds, weed seeds and blades of grass; and not more

than 32 short stems and there may be present not more than a total

of 5 percent, by weight, that are damaged strawberries. 

(d) "C " Classification. If the frozen strawberries are fairly free from defects,

a score of 28 to 31 points may be given. Frozen strawberries that fall into this

classification shall not be graded above U.S. Grade C or U.S. Standard,

regardless of the total score for the product (this is a limiting rule). Fairly

free from defects has the following meanings with respect to the following

styles of frozen strawberries: 

(1) Whole. A trace of grit, sand or silt may be present that does not

materially affect the appearance or eating quality of the product, and

for each 16 ounces of net weight there may be present an area of not

more than 3/4 square inch comprising harmless extraneous material

such as leaves and portions thereof, caps and portions thereof, and

loose sepal-like bracts and portions thereof; not more than six stems,

including not more than one stem which may exceed 3/4 inch in

length, or two small pieces of harmless extraneous material that is not

measurable by area such as weeds, weed seeds, and blades of

grass; and there may be present not more than a total of 12 percent,

by weight, that are damaged strawberries. 

 

(2) Sliced. A trace of grit, sand, or silt may be present that does not

materially affect the appearance or eating quality of the product, and

for each 16 ounces of net weight there may be present an area of not

more than 3/4 square inch comprising harmless extraneous material

such as leaves and portions thereof, caps and portions thereof, and

loose sepal-like bracts and portions thereof; not more than six stems,

including not more than one stem which may exceed 3/4 inch in

length, or two small pieces of harmless extraneous material that is not

measurable by area such as weeds, weed seeds, and blades of

grass; and there may be present not more than a total of 6 percent, by

weight, that are damaged strawberries. 

 

(e) "Sstd" classification. Frozen strawberries that fail to meet the

requirements of paragraph (d) 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 of the product (this is a limiting rule). 
9

 

§52.1989 Character.

 

(a) General. The factor of character refers to firmness, the degree of

wholeness, degree of seediness, degree of disintegration as evidenced by

partial strawberries and mushy strawberries. 

 

(1) Partial strawberry in whole style means that less than

three-quarters of the apparent whole strawberry remains intact. 

(2) Mushy strawberries in whole and sliced styles means strawberries

that are so soft they are a pulpy mass or are badly disintegrated. 

(b) "A" classification. Frozen strawberries that possess a good character may

be given a score of 18 to 20 points. Good character means that the

strawberries are reasonably firm, that the appearance and eating quality of

the product are not materially affected by disintegration or seediness and

that: 

 

(1) With respect to whole style not more than 10 percent, by weight, of

strawberries may consist, in the aggregate, of partial strawberries or

mushy strawberries or a combination thereof, and that: 

 

(2) With respect to sliced style not more than 20 percent, by weight, of

strawberries may consist, in the aggregate, of mushy strawberries. 

 

(c) "B" classification. If the frozen strawberries have a reasonably good

character, a score of 16 or 17 points may be given. Frozen strawberries that

fall into this classification shall not be graded above U.S. Grade B or U.S.

Choice, regardless of the total score for the product (this is a limiting

rule). Reasonably good character means that the strawberries are fairly

firm, that the appearance and eating quality of the product are not seriously

affected by seediness or disintegration, and that: 

 

(1) With respect to whole style not more than 20 percent, by weight, of

strawberries may consist, in the aggregate, of partial strawberries or

mushy strawberries or a combination thereof, and that: 

 

(2) With respect to sliced style not more than 30 percent, by weight, of
10

strawberries may consist, in the aggregate, of mushy strawberries. 

(d) "C" classification. If the frozen strawberries have a fairly good character,

a score of 14 or 15 points may be given. Frozen strawberries that fall into

this classification shall not be graded above U.S. Grade C or U.S. Standard,

regardless of the total score for the product (this is a limiting rule). Fairly

good character means that the strawberries are fairly firm, and that:

(1) With respect to whole style not more than 30 percent, by weight, of

strawberries may consist, in the aggregate, of partial strawberries or

mushy strawberries or a combination thereof, and that: 

(2) With respect to sliced style not more than 50 percent, by weight, of

strawberries may consist, in the aggregate, of mushy strawberries. 

 

(e) "Sstd" classification. Frozen strawberries that fail to meet the

requirements of paragraph (d) 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). 

 

§52.1990 Definition of terms.

 

(a) By weight of strawberries. By weight of strawberries means the strawberry

ingredient exclusive of the surrounding medium. 

 

(b) Area. Area means the aggregate surface covered by the material stated

when such material or portions thereof are placed in a contiguous position

with no intervening spaces. 

 

§52.1991 Explanation of analysis.

 

(a) By weight of strawberries in frozen strawberries is determined by the

following method: 

 

(1) Equipment -- flat grading tray, table fork, two glass beakers, and a

torsion or triple beam balance. 

(2) Procedure.

 

(i) If the sample is of 16 ounces or less use the entire sample, but

if the sample is of a size exceeding 16 ounces use a

representative 16-ounce aliquot for sliced style and a 32-ounce

representative aliquot for whole style. 
11

(ii) Thaw the sample to the extent that the strawberries may be

separated easily and are free of ice crystals.

(iii) Place the thawed sample on a flat grading tray, raise one end

of the tray approximately one inch so the packing medium

drains to the other end of the tray. For a given factor (viz.,

color, defects or character) (a) separate those units (or that

material) which fall into the categories specified in the

standards, [A table fork or similar utensil may be used to

facilitate the separation]; (b) Using the table fork remove that

portion of the strawberry material which has been separated in

(a) of this subdivision and weigh; (c) Using the table fork

remove the remaining strawberry material exclusive of packing

medium from the tray and weigh; (d) The sum of the weights

obtained in (b) and (c) of this subdivision is the weight of

strawberry ingredient; and (e) Calculate the percent, by weight,

of the separated material and divide the weight of such

material found in (b) of this subdivision by the total weight of

strawberry material. 

§52.1992 Ascertaining the grade of a lot.

 

The grade of a lot of frozen strawberries 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" (7 CFR 52.1 through 52.83). 
12

§52.1993 Score sheet for frozen strawberries.

Number, size and kind of container ......................................

Label: Style or pack: Fruit-sugar ratio (if shown) ...........................

Container mark or identification

Containers or sample

Average Cases

Net weight (ounces) ..................................................

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

Size or sizes (whole) .................................................

Under 5/8" (percent by count) ..........................................

Factors Score Points

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

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

Character .....................

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

40

40

20

 

100

"A" 36-40

"B" 32-35 _1/

"C" 28-31 _1/

"SStd" 0-27 _1/

"A" 36-40

"B" 32-35 _1/

"C" 28-31 _1/

"SStd" 0-27 _1/

"A" 18-20

"B" 16-17 _1/

"C" 14-15 _1/

"SStd" 0-13 _1/

Flavor and odor .....................................................

U.S. Grade .........................................................

_1/ Indicates limiting rule.
13

Dated this 27th day of December 1957, to become effective on February 1, 1958. 

(Sec. 205, 60 Stat. 1090, as amended; 7 U.S.C. 1624) 

[SEAL] Frank E. Blood 

Acting Deputy Administrator, 

Marketing Services. 

 

[F. R. Doc. 58-39; Filed, Jan. 2, 1958; 8:52 a.m.] 

 

Published in the Federal Register, March 16, 1955 (20 F.R. 1580)

Amendments published in the Federal Register January 3, 1958 (23 F.R. 43).