United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Dried Apples

Effective date October 24, 1955
This is the fourth issue of the United States Standards for Grades of Dried Apples

published in the FEDERAL REGISTER of September 22, 1955 (20 FR 7095) to become

effective October 24, 1955. This issue supersedes the third issue, which has been in

effect since November 1, 1943.

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 by 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 Dried Apples

Section Page No.

§52.2481 Product description. ......................................... 2

§52.2482 Styles of dried apples. ....................................... 2

§52.2483 Grades of dried apples. ...................................... 2

§52.2484 Definitions of colors. ........................................ 3

§52.2485 Definitions of uniformity of sizes. ............................... 3

§52.2486 Definitions of defects and degrees of freedom from defects. ......... 6

§52.2487 Definitions of texture. ........................................ 8

§52.2488 Definition of flavor and odor. .................................. 8

§52.2489 Moisture. ................................................. 8

§52.2490 Work sheet for dried apples. .................................. 9

Authority: Agricultural Marketing Act of 1946, Secs. 205, 60 Stat. 1090, 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

§52.2481 Product description.

Dried apples are prepared from sound, properly ripened fruit of the common apple (Malus

pumila) by washing, sorting, trimming, peeling, coring, and cutting into segments. The

prepared apple segments are properly dried to remove the greater portion of moisture to

produce a semi-dry texture. The product may be sulfured sufficiently to retard

discoloration. The dried apples are sorted or cleaned, or both, to assure a clean, sound,

wholesome product.

§52.2482 Styles of dried apples.

(a) Pie pieces. Pie pieces consist predominantly of irregularly shaped

segments of approximate parallel thickness.

(b) Slices or rings. Slices or rings consist predominantly of circular sections or

partial circular sections with open or solid centers, cut at approximate right

angles to the core and of approximate parallel thickness.

(c) Wedges. Wedges consist predominantly of sectors cut longitudinally and

radially from the core.

(d) Cuts. Cuts consist of dried apple segments of irregular shapes or irregular

thicknesses, or both, which are not predominantly of a single style of pie

pieces, slices or rings, or wedges.

§52.2483 Grades of dried apples.

(a) U.S. Grade A or U.S. Fancy dried apples is the quality of dried apples in the

style of pie pieces, slices or rings, or wedges in which the moisture content

of the finished product is not more than 24 percent by weight, that possess

similar varietal characteristics, that possess a normal flavor and odor, that

possess a good color, that are practically uniform in size, that are practically

free from defects, and that possess a good texture.

(b) U.S. Grade B or U.S. Choice dried apples is the quality of dried apples in

the style of pie pieces, slices or rings, or wedges in which the moisture

content of the finished product is not more than 24 percent by weight, that

possess similar varietal characteristics, that possess a normal flavor and

odor, that possess a reasonably good color, that are reasonably uniform in

size, that are reasonably free from defects, and that possess a reasonably

good texture.
3

(c) U.S. Grade C or U.S. Standard dried apples is the quality of dried apples

in the style of pie pieces, slices or rings, wedges, or cuts in which the

moisture content of the finished product is not more than 24 percent by

weight, that may possess dissimilar varietal characteristics, that possess a

normal flavor and odor, that possess a fairly good color; that are fairly

uniform in size, except for cut style; that are fairly free from defects, and that

possess a fairly good texture.

(d) Substandard dried apples is the quality of dried apples that fail to meet the

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

§52.2484 Definitions of colors.

(a) Good color. Good color means that the dried apples possess a practically

uniform bright, light yellow to white color, or other practically uniform bright

characteristic color.

(b) Reasonably good color. Reasonably good color means that the dried

apples possess a reasonably uniform and reasonably bright yellow to white

color, or other reasonably uniform and reasonably bright characteristic color.

(c) Fairly good color. Fairly good color means that the dried apples possess

a yellow to white color or other characteristic color that may be variable but

not so variable or dark as to materially affect the appearance, edibility, or

keeping quality of the product.

§52.2485 Definitions of uniformity of sizes.

(a) General. Uniformity of size is applicable to those styles that are

predominantly of the styles of pie pieces, slices or rings, or wedges and does

not apply to the style of cuts.

(b) Definition of a whole ring. A whole ring is a circular section which may

possess an open or solid center and such a ring with an open center may be

cut or broken in one place to the open center.

(c) Definition of a practically whole ring. A practically whole ring is a partial

circular section, with either open or solid center, and in which at least threefourths of the apparent whole circular section remains.

(d) Practically uniform in size. Practically uniform in size has the following

meanings for the respective styles:
4

(1) Pie pieces.

(i) Practically all of the units are approximately 1/16 inch to no

more than approximately 1/4 inch in their greatest thickness;

(ii) Not less than 85 percent, by weight, of all the units are 1 inch

or more in their longest dimension; and

(iii) Not more than 2 percent, by weight, of all the units may be so

small as to pass readily through 5/16 inch square openings.

(2) Slices or rings.

(i) Practically all of the units are no more than approximately 1/4

inch in their greatest thickness; 

(ii) Not less than 75 percent, by weight, of all the units are whole

and practically whole rings; and

(iii) Not less than 75 percent, by weight, of all the units are 1-1/4

inches or more in their longest dimension.

(3) Wedges.

(i) Not less than 90 percent, by weight, of all the units are 1-1/4

inches or more in their longest dimension and the greatest

thicknesses of such units do not vary more than 1/4 inch.

(e) Reasonably uniform in size. Reasonably uniform in size has the

following meanings for the respective styles:

(1) Pie pieces. 

(i) Practically all of the units are approximately 1/16 inch to no

more than approximately 1/4 inch in their greatest thickness;

(ii) Not less than 60 percent, by weight, of all the units are 1 inch

or more in their longest dimension; and

(iii) Not more than 6 percent, by weight, of all the units may be so

small as to pass readily through 5/16 inch square openings.
5

(2) Slices or rings.

(i) Practically all of the units are no more than approximately 1/4

inch in their greatest thickness; 

(ii) Not less than 60 percent, by weight, of all the units are whole

and practically whole rings; and

(iii) Not less than 60 percent, by weight, of all the units are 1-1/4

inches or more in their longest dimension.

(3) Wedges.

(i) Not less than 75 percent, by weight, of all the units are 1-1/4

inches or more in their longest dimension and the greatest

thicknesses of such units do not vary more than 1/4 inch.

(f) Fairly uniform in size. Fairly uniform in size has the following meanings

for the respective styles:

(1) Pie pieces.

(i) Practically all of the units are approximately 1/16 inch to no

more than approximately 5/16 inch in their greatest thickness;

(ii) Not less than 40 percent, by weight, of all the units are 1 inch

or more in their longest dimension; and

(iii) Not more than 10 percent, by weight, of all the units may be so

small as to pass readily through 5/16 inch square openings.

(2) Slices or rings.

(i) Practically all of the units are no more than approximately 5/16

inch in their greatest thickness; 

(ii) Not less than 40 percent, by weight, of all the units are whole

and practically whole rings; and

(iii) Not less than 40 percent, by weight, of all the units are 1-1/4

inches or more in their longest dimension.
6

(3) Wedges.

(i) Not less than 50 percent, by weight, of all the units are 1-1/4

inches or more in their longest dimension and the greatest

thicknesses of such units do not vary more than 5/16 inch.

§52.2486 Definitions of defects and degrees of freedom from defects.

(a) Small pieces. Small pieces in the style of slices or rings means units that

are less than 1 inch in their longest dimension.

(b) Loose core or major portion thereof. Loose core or major portion

thereof means any part of an apple core that approximates one-half or more

of the apparent original core including the seed cells and carpel tissue, with

or without seeds. The seeds attached to such loose core or major portion

thereof are not scoreable as seeds within this section.

(c) Seeds. Seeds means any loose seeds or seeds attached to carpel tissue

that are not considered a loose core or major portion thereof.

(d) Carpel tissue. Carpel tissue means any hard tissue surrounding the seed

cells that is not a part of a loose core or major portion thereof.

(e) Damaged.

(1) Damaged by peel means any unit possessing peel exceeding in the

aggregate an area of a circle 1/4 inch in diameter, regardless of the

color of the peel.

(2) Damaged by bruises or other discoloration, bitter pit or other

corky tissue, and water core means any unit of which the

appearance or eating quality is materially affected by such

defects. Slight, very light brown bruises are not regarded as damage.

(3) Damaged by other means means units damaged by other defects

not specifically mentioned, which materially affect the appearance or

eating quality of the unit but does not include any filthy, decomposed,

or deleterious substance.

(4) Damaged by calyxes and stems means that the appearance or

eating quality of the unit is materially affected by such defects.
7

(f) Practically free from defects. Practically free from defects means that

defects or defective units within the following limits may be present:

(1) No loose cores or major portions thereof;

(2) In the style of slices or rings, not more than 5 percent, by weight, of

the dried apples may be small pieces: Provided, That the

appearance of the product is not materially affected by the presence

of small pieces;

(3) Not more than 4 seeds for each 16 ounces of dried apples;

(4) Not more than 3 square inches of carpel tissue in the aggregate for

each 16 ounces of dried apples; and

(5) Not more than 10 percent, by weight, of all the units may be damaged

by peel, bruises or other discoloration, bitter pit or other corky tissue,

water core, other means, calyxes, and stems: Provided, that not

more than 1 percent, by weight, of all the units may be damaged by

calyxes and stems.

(g) Reasonably free from defects. Reasonably free from defects means that

defects or defective units within the following limits may be present:

(1) No loose cores or major portions thereof;

(2) In the style of slices or rings, not more than 7 percent, by weight, of

the dried apples may be small pieces: Provided, That the

appearance of the product is not materially affected by the presence

of small pieces;

(3) Not more than 6 seeds for each 16 ounces of dried apples;

(4) Not more than 6 square inches of carpel tissue in the aggregate for

each 16 ounces of dried apples; and

(5) Not more than 15 percent, by weight, of all the units may be damaged

by peel, bruises or other discoloration, bitter pit or other corky tissue,

water core, other means, calyxes, and stems: Provided, that not

more than 2 percent, by weight, of all the units may be damaged by

calyxes and stems.

(h) Fairly free from defects. Fairly free from defects means that defects or

defective units within the following limits may be present:
8

(1) Not more than 1 loose core or major portions thereof for each 48

ounces of dried apples;

(2) In the style of slices or rings, not more than 10 percent, by weight, of

the dried apples may be small pieces: Provided, that the appearance

of the product is not seriously affected by the presence of small

pieces;

(3) Not more than 10 seeds for each 16 ounces of dried apples;

(4) Not more than 9 square inches of carpel tissue in the aggregate for

each 16 ounces of dried apples; and

(5) Not more than 20 percent, by weight, of all the units may be damaged

by peel, bruises or other discoloration, bitter pit or other corky tissue,

water core, other means, calyxes, and stems: Provided, that not

more than 3 percent, by weight, of all the units may be damaged by

calyxes and stems.

§52.2487 Definitions of texture.

(a) Good texture. Good texture means that the units are generally pliable and

there may be present a few hard and dry units.

(b) Reasonably good texture. Reasonably good texture means that the units

may vary in pliability but are reasonably free from hard and dry units. 

(c) Fairly good texture. Fairly good texture means that the texture may vary

in degrees of pliability including hard and dry units.

§52.2488 Definition of flavor and odor.

Normal flavor and odor. Normal flavor and odor means a clean, typical dried apple

flavor free from any objectionable flavor or objectionable odor of any kind. A flavor and

odor from proper treatment by sulfur is not considered objectionable.

§52.2489 Moisture.

Moisture means the percentage, by weight, of the dried apples that is moisture, when

determined by the Dried Fruit Moisture Tester Method or in accordance with methods that

give equivalent results.
9

§52.2490 Work sheet for dried apples.

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

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

Label or brand ...................................................................

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

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

Moisture content ..................................................................

Varietal characteristics: ( ) Similar; ( ) Dissimilar .......................................

Flavor and odor: ( ) Normal; ( ) Other ................................................

Color: ( ) Good; ( ) Reasonably good; ( ) Fairly good ....................................

Grade A Grade B Grade C

Uniformity of size

Pie pieces:

 Approximate thickness ............

 Length, 1 inch or more (minimum) . .

 Pass through 5/16 inch square

 (maximum) ....................

1/16 to 1/4 inch 1/16 to 1/4 inch 1/16 to 5/16 inch

85 percent 60 percent 40 percent

2 percent 6 percent 10 percent

Slices or rings:

 Approximate thickness (maximum) . .

 Whole and practically whole rings

 (minimum) ....................

 Length, 1-1/4 inches, or more

 (minimum) ....................

1/4 inch 1/4 inch 5/16 inch

75 percent 60 percent 40 percent

75 percent 60 percent 40 percent

Wedges:

 Variation in thickness (maximum) ...

 Length, 1-1/4 inches, or more

 (minimum) ....................

1/4 inch 1/4 inch 5/16 inch 

90 percent 75 percent 50 percent

Defects

Slices or rings:

 Small pieces (maximum) .......... 5 percent 7 percent 10 percent

All styles:

 Seeds (maximum) ...............

 Carpel tissue (maximum per

 16 ounces) ....................

 Loose cores (maximum) ..........

 Damaged, total (maximum) ........

 Includes calyxes and stems ......

4 per 16 ounces 6 per 16 ounces 10 per 16 ounces

3 square inches 6 square inches 9 square inches

None None 1 per 48 ounces

10 percent 15 percent 20 percent

1 percent 2 percent 3 percent

Texture: ( ) Good; ( ) Reasonably good; ( ) Fairly good ..................................

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

(All percentages are by weight of dried apples)
10

The United States Standards for Grade of Dried Apples (which is the fourth issue)

contained in this subpart shall become effective 30 days after the date of publication

hereof in the Federal Register and thereupon will supersede the United Stated Standards

for Grades of Dried Apples which have been in effect since November 1, 1943.

Dated: September 19, 1955

[SEAL] Roy W. Lennartson, 

Deputy Administrator, 

Marketing Services.

Published in the Federal Register, September 22, 1955 (20 F.R. 7095)