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United States Standards

for Grades of

Frozen Turnip Greens

with Turnips

Effective August 29, 2013
This is the second issue, as amended, of the United States Standards for Grades of 

Frozen Turnip Greens with Turnips published in the FEDERAL REGISTER of

July 30, 2013 (78 FR 45907) to become effective August 29, 2013. This issue 

supersedes the first issue, which has been in effect since August 19, 1958. 

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 fresh and 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 U.S. grade standards, grading manuals, handbooks or instructions for inspection of 

several fresh and processed fruits and vegetables are available on the internet and 

upon request at the address below. 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: 

Director, Specialty Crops Inspection Division

Fruit and Vegetable Program, AMS, U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0240

Washington, D.C. 20250

Phone: (202) 720-5870 Fax: (202) 720-0393

_______________________________________________________________________

Authority: 7 U.S.C. 1621-1627. 

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.

Non-Discrimination Policy: The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, 

and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and 

where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual's income 

is derived from any public assistance program, or protected genetic information in employment or in any program or activity 

conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) To File 

an Employment Complaint: If you wish to file an employment complaint, you must contact your agency's EEO Counselor (PDF) 

within 45 days of the date of the alleged discriminatory act, event, or in the case of a personnel action. Additional information can be 

found online at http://www.ascr.usda.gov/complaint_filing_file.html. To File a Program Complaint: If you wish to file a Civil Rights 

program complaint of discrimination, complete the USDA Program Discrimination Complaint Form (PDF), found online at 

http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may 

also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail 

at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-

9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Persons with Disabilities: Individuals who are deaf, hard of 

hearing or have speech disabilities and you wish to file either an EEO or program complaint please contact USDA through the 

Federal Relay Service at (800) 877-8339 or (800) 845-6136 (in Spanish). Persons with disabilities who wish to file a program 

complaint, please see information above on how to contact us by mail directly or by email. If you require alternative means of 

communication for program information (e.g., Braille, large print, audiotape, etc.) please contact USDA's TARGET Center at (202) 

720-2600 (voice and TDD).
United States Standards for Grades of Frozen Turnip Greens with Turnips (August 29, 2013)

1

United States Standards for Grades of Frozen Turnip Greens with Turnips

Section Page No.

§52.3731 Product Description. 2

§52.3732 Styles of Frozen Turnip Greens with Turnips. 2

§52.3733 Color of Turnips in Frozen Turnip Greens with Turnips. 2

§52.3734 Recommended Proportion of Ingredients. 2

§52.3735 Grades of Frozen Turnip Greens with Turnips. 3

§52.3736 Ascertaining the Grade. 3

§52.3737 Ascertaining the Ratings for the Factors which are Scored. 4

§52.3738 Color. 4

§52.3739 Defects. 5

§52.3740 Character. 6

§52.3741 Explanation and Methods of Analysis. 7

§52.3742 Ascertaining the Grade of a Lot. 7
United States Standards for Grades of Frozen Turnip Greens with Turnips (August 29, 2013)

2

§52.3731 Product description.

Frozen turnip greens with turnips is the product prepared from the clean, sound, 

succulent leaves and the clean, sound, succulent roots of the turnip plant (Brassica 

rapa) by washing, sorting, trimming, blanching, and proper draining, and is then frozen 

in accordance with good commercial practice and maintained at temperatures 

necessary for the preservation of the product.

§52.3732 Styles of frozen turnip greens with turnips.

(a) General. The style of frozen turnip greens with turnips applies to the form of the 

leaf material used and to the turnip root ingredient of the product. The turnip root 

ingredient is prepared in one of the following forms: Whole; sliced; diced; and 

cut.

(b) Style I Whole Leaf is the style of frozen turnip greens with turnips that consists 

of the leaf with adjacent portions of the stem, together with a single form of the 

turnip root ingredient.

(c) Style II Sliced is the style of frozen turnip greens with turnips that consists of 

leaves with adjacent portions of the stem which have been sliced into reasonably 

uniform strips, together with a single form of the turnip root ingredient.

(d) Style III Cut or Chopped is the style of frozen turnip greens with turnips that 

consists of leaves with adjacent portions of the stem which have been cut or 

chopped into small pieces, together with a single form of the turnip root 

ingredient.

§52.3733 Color of turnips in frozen turnip greens with turnips.

(a) White.

(b) Yellow.

§52.3734 Recommended proportion of ingredients.

It is recommended that frozen turnip greens with turnips consist of 50 percent or more, 

by weight, of turnip greens and not less than 20 percent nor more than 50 percent, by 

weight, of turnips.
United States Standards for Grades of Frozen Turnip Greens with Turnips (August 29, 2013)

3

§52.3735 Grades of frozen turnip greens with turnips.

(a) U.S. Grade A is the quality of frozen turnip greens with turnips in which the turnip 

root ingredient is fairly uniform in size and each ingredient possesses similar 

varietal characteristics; possesses a good flavor and odor; possesses a good 

color; is practically free from defects; possesses a good character; and scores 

not less than 85 points when scored in accordance with the scoring system 

outlined in this subpart.

(b) U.S. Grade B is the quality of frozen turnip greens with turnips in which each 

ingredient possesses similar varietal characteristics; possesses a reasonably 

good flavor and odor; possesses a reasonably good color; is reasonably free 

from defects; possesses a reasonably good character; and scores not less than 

70 points when scored in accordance with the scoring system outlined in this 

subpart.

(c) Substandard is the quality of frozen turnip greens with turnips that fail to meet the 

requirements of U.S. Grade B.

§52.3736 Ascertaining the grade.

(a) General. In addition to considering other requirements outlined in the standards, 

the following quality factors are evaluated in ascertaining the grade of the 

product:

(1) Factors not rated by score points.

(i) Uniformity of size.

(ii) Varietal characteristics.

(iii) Flavor and odor.

(iv) Proportion of ingredients.

(2) Factors rated by score points. The relative importance of each factor which is 

rated is expressed numerically on the scale of 100. The maximum number of 

points that may be given for each such factor is:

Factors Points

Color

Defects

Character

Total Score

 20

 40

 40

100
United States Standards for Grades of Frozen Turnip Greens with Turnips (August 29, 2013)

4

(b) Evaluation of quality. The rating for the factors of color, defects, and character 

(with respect to each ingredient) and the evaluation of uniformity of size and 

similar varietal characteristics are determined immediately after thawing so that 

the product is sufficiently free from ice crystals to permit proper handling as 

individual units. A representative sample is cooked to ascertain the tenderness 

of the frozen leaf and root ingredient before final evaluation of the score for 

character. The flavor is also ascertained on the cooked product.

(c) Definition of requirements not rated by score points.

(1) Good flavor and odor means that the product, after cooking, has a good, 

normal flavor and odor and is free from objectionable flavors and

objectionable odors of any kind.

(2) Reasonably good flavor and odor means that the product, after cooking, may 

be lacking in good flavor and odor but is free from objectionable flavors and 

objectionable odors of any kind.

(3) Fairly uniform in size means that the turnip ingredient units may vary in size but 

not to an extent that seriously detracts from the appearance of the product.

§52.3737 Ascertaining the ratings 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 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).

§52.3738 Color.

(a) General. The factor of color refers to the general brightness of the combined 

ingredients before and after cooking.

(b) "A" classification. Frozen turnip greens with turnips that possess a good color 

may be given a score of 17 to 20 points. Good color means that the leafy 

ingredient possesses a bright, practically uniform typical green color of young 

tender turnip greens and that the turnip ingredients have been properly prepared 

and properly processed.
United States Standards for Grades of Frozen Turnip Greens with Turnips (August 29, 2013)

5

(c) "B" classification. Frozen turnip greens with turnips that possess a reasonably 

good color may be given a score of 14 to 16 points. Frozen turnip greens with 

turnips 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 color of the leafy ingredient is 

reasonably bright and typical of reasonably young and reasonably tender turnip 

greens and that the turnip ingredient possesses a characteristic color for the 

variety, which color is typical of reasonably young and reasonably tender turnips 

which have been properly prepared and properly processed.

(d) "SStd" classification. Frozen turnip greens with turnips that fail to meet the 

requirements of paragraph (c) 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).

§52.3739 Defects.

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

silt, harmless extraneous material, and from damaged leaf and turnip ingredient.

(1) Sand, grit, or silt means any particle of earthy material.

(2) Harmless extraneous material means any extraneous vegetable substance, 

such as weeds or grass, that is harmless.

(3) Damage means damaged by yellow, brown, or other discoloration affecting any 

leaf or portion of leaf, stem or portion of stem, and damage by discoloration, 

insect injury, pathological injury, or other means affecting any leaf or unit of turnip 

ingredient. Minute, insignificant blemishes shall not be considered as damage.

(b) "A" classification. Frozen turnip greens with turnips that are practically free 

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

defects means that no grit, sand, or silt may be present that affects the 

appearance or edibility of the product, and that there may be present for each 10 

ounces, net weight, of turnip greens with turnips not more than:

(1) In whole leaf style, an aggregate of 6 inches in length of grass and weeds: 

Provided, that the total amount does not materially affect the appearance or 

edibility of the product.

(2) In other styles no grass or weeds or pieces of grass or weeds that materially 

affect the appearance or edibility of the product.
United States Standards for Grades of Frozen Turnip Greens with Turnips (August 29, 2013)

6

(3) An aggregate area of damage affecting 3 square inches (3" x 1") of leaves and 

stems or portions of leaves and stems, and 5 percent, by count, of units of turnip 

ingredient affected by damage: Provided, that damaged units do not materially 

affect the appearance or edibility of the product.

(c) "B" classification. Frozen turnip greens with turnips that are reasonably free 

from defects may be given a score of 28 to 33 points. Frozen turnip greens with 

turnips 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).

(1) In whole leaf style, an aggregate of 9 inches in length of grass and weeds: 

Provided, that the total amount does not seriously affect the appearance or 

edibility of the product.

(2) In other styles no grass or weeds or pieces of grass or weeds that seriously 

affect the appearance or edibility of the product.

(3) An aggregate area of damage affecting 6 square inches (6" x 1") of leaves and 

stems or portions of leaves and stems, and 10 percent, by count, of units of 

turnip ingredient affected by damage: Provided, that damaged units do not 

seriously affect the appearance or edibility of the product.

(d) "SStd" classification. Frozen turnip greens with turnips that fail to meet the 

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

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

for the product (this is a limiting rule).

§52.3740 Character.

(a) General. The factor of character refers to the tenderness and texture of the 

product and the degree of freedom from fibrous or pithy turnip material.

(b) "A" classification. Frozen turnip greens with turnips that possess a good 

character may be given a score of 34 to 40 points. Good character means that 

the leafy ingredient is tender and practically free from coarse or tough leaves and 

stems and that the turnip ingredient possesses a tender texture and is 

practically free from fibrous or pithy units.

(c) "B" classification. Frozen turnip greens with turnips that possess a reasonably 

good character may be given a score of 28 to 33 points. Frozen turnip greens 

with turnips 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 character means that the leafy ingredient is reasonably 

tender and reasonably free from coarse or tough leaves and stems and that the 

turnip ingredient possesses a reasonably tender texture and is reasonably free 

from fibrous or pithy units.
United States Standards for Grades of Frozen Turnip Greens with Turnips (August 29, 2013)

7

(d) "SStd" classification. Frozen turnip greens with turnips 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).

§52.3741 Explanation and methods of analysis.

(a) The proportion of each of the ingredients is determined on the thawed product by 

following procedure:

(1) Separate the leafy ingredient from the turnip ingredient from all of the containers 

in the sample.

(2) Composite the leafy ingredient and weigh.

(3) Composite the turnip ingredient and weigh.

(4) Add the weights of each of the ingredients to obtain the total weight of the 

combined ingredients in all of the containers in the sample.

(5) Calculate the percent of each of the ingredients by dividing the total weight of the 

combine ingredients into the composite weight of each ingredient and multiply by 

100.

(b) Compliance with the requirements for proportions of ingredients will be 

determined by averaging the percent, by weight, of each ingredient in all of the 

containers in the sample: Provided, that any deviation from the recommended 

proportion of ingredients in any container is within the limits of good commercial 

practice.

§52.3742 Ascertaining the grade of a lot.

The grade of a lot of frozen turnip greens with turnips covered by these standards is 

determined by the procedures set forth in the Regulations Governing Inspection and 

Certification of Processed Products Thereof, and Certain Other Processed Food 

Products (7 CFR 52.1 through 52.83; 22 F.R. 3535).