United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Frozen Rhubarb

Effective date August 15, 1945
This is the first issue of the United States Standards for Grades of Frozen Rhubarb.

published in the FEDERAL REGISTER of August 15, 1945.

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 Rhubarb

Section Page No.

Definition. ........................................................... 2

Types of frozen rhubarb. ............................................... 2

Styles of frozen rhubarb. ............................................... 2

Grades of frozen rhubarb. .............................................. 2

Sugar or sirup pack. ................................................... 3

Ascertaining the grade. ................................................ 3

Ascertaining the rating for each factor. ..................................... 4

Color. .............................................................. 4

Absence of defects. ................................................... 4

Tenderness and texture. ................................................ 6

Ascertaining the grade of a lot. ........................................... 7

Score sheet for frozen rhubarb. .......................................... 7

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

Definition.

Frozen rhubarb is prepare from the properly developed, fresh stem of the rhubarb plant

(Rheum rhaponticum); is trimmed, washed, and cut; and is frozen and stored at

temperatures necessary for the preservation of the product.

Types of frozen rhubarb.

(a) Crimson type includes rhubarb that is predominantly pink-red in color and

includes units that may be partially pale pink or darker in color.

(b) Green type includes rhubarb that is predominantly green in color.

Styles of frozen rhubarb.

(a) Cut rhubarb consists of stems that are cut transversely into units of

approximately equal lengths. Rhubarb of this style may contain not more

than 25 percent by weight of split units.

(b) Split rhubarb consists of cut units or whole stalks that are divided

longitudinally. Rhubarb of this style contains more than 25 percent by weight

of split units.

Grades of frozen rhubarb.

(a) U.S. Grade A or U.S. Fancy frozen rhubarb is rhubarb of similar varietal

characteristics which is practically free from defects; possesses a normal

flavor an odor; and is of such quality with respect to color and tenderness an

texture as to score not less than 85 points when scored in accordance with

the scoring system outlined herein.

(b) U.S. Grade B or U.S. Choice frozen rhubarb is rhubarb of similar varietal

characteristics which possesses a reasonably uniform typical color; is

reasonably free from defects; has a reasonably tender texture; possesses a

normal flavor an odor; and scores not less than 70 points when scored in

accordance with the scoring system outlined herein.

(c) U.S. Grade D or Substandard frozen rhubarb is rhubarb that fails to meet

the requirements of U.S. Grade B or U.S. Choice.
3

Sugar or sirup pack.

Frozen rhubarb is sometimes packed with added sugar in a definite ratio and such packs

are designated by the amount of fruit to sugar; for example, 6 + 1 means that at the time

of packing, one pound of sugar is added to six pounds of rhubarb.

Ascertaining the grade.

(a) The grade of frozen rhubarb is determined immediately after complete

thawing in unopened small packages or when the entire package is used as

a sample; and samples drawn from large containers shall be graded

immediately after thawing to the extent that the units may be separated

easily.

(b) The factors of color, tenderness and texture, and flavor an odor of frozen

rhubarb are determined after cooking the rhubarb in gently boiling water in

a covered container for six minutes (from the time the water boils after the

rhubarb is added). If the frozen rhubarb is packed with sugar, 12 ounces of

rhubarb to 5 ounces of water may be used in cooking; and, if the frozen

rhubarb is packed without sugar, 12 ounces of rhubarb, 5 ounces of sugar,

and 5 ounces of water may be used in cooking.

(c) Normal flavor and odor means that the frozen rhubarb is free from

objectionable or off flavors or objectionable odors of any kind.

(d) The grade of frozen rhubarb may be ascertained by considering, in addition

to the foregoing requirements, the following factors: Color, absence of

defects, and tenderness and texture.

(e) The relative importance of each factor has been expressed numerically on

a scale of 100. The maximum number of points that may be given for each

factor is:

Factors Points

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

Absence of defects .......................................

Tenderness and Texture ..................................

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

10

30

 60

100
4

Ascertaining the rating for each factor.

The essential variations within each factor are so described that the value may be

ascertained for each factor and expressed numerically. The numerical ranges within each

factor are inclusive. For example, the range 8 to 10 means 8, 9, and 10.

Color.

(a) "A" classification. To receive a score of 8 to 10 points the frozen rhubarb

must possess a practically uniform typical color. Practically uniform typical

color means that the rhubarb possesses a glossy appearance and that the

color is characteristic of the variety and free from dull or grey color that is not

off color.

(b) "B" classification. If the frozen rhubarb possesses a reasonably uniform

typical color a score of 6 or 7 points may be given. Reasonably uniform

typical color means that the rhubarb possess a glossy appearance and that

the color is characteristic of the variety and may possess a slightly dull or

grey color that is not off color.

(c) (D) classification. Frozen rhubarb that is definitely dull or grey, or

otherwise off color for any reason may be given a score of 0 to 5 points and

shall not be graded above U.S. Grade D or Substandard, regardless of the

total score for the product.

Absence of defects.

The factor of absence of defects refers to the degree of freedom from harmless extraneous

material (such as leaves and stems from plant material other than from the rhubarb plant);

from defective units such as root ends, leaf ends, ragged or irregular units, blemished or

scarred units; from units that possess growth cracks or other abnormalities; and from units

that are damaged by pathological, insect, or other similar injury.

(a) Root ends are flattened, shelly, shallow units cut from the root end.

(b) Leaf ends are the portions that fan out from the stalk and that include part

of the lateral ribs or joints.

(c) Ragged or irregular units are cut or split units that possess an outer layer

or peel extending more than 1/4 inch beyond the inner portion of the unit; are

cut or split units that possess ends of less than an approximate 45 degree

angle; or are units of excessive lengths differing from the general length of

cuts.
5

(d) A unit damage by minor defects is one that possesses root ends from which

rough tissues have been removed; or that possess shallow, short, or light

color growth cracks or other abnormalities that do not materially affect the

appearance of the product. 

(e) A unit damaged by major defects is one that possesses root ends from

which rough tissues have not been removed; that possesses leaf ends; that

possesses deep, calloused, or dark growth cracks or other abnormalities, or

rust that materially affect the appearance of the product; or that is damaged

by pathological, insect, or other similar injury.

(f) "A" classification. To receive a score of 26 to 30 points the frozen rhubarb

must be practically free from defects. Practically free from defects means

that not more than a total of 15 percent by weight may be defective units

(including minor and major defects), provided that not more than 5 percent

by weight are damaged by major defects.

(g) "B" classification. If the frozen rhubarb is reasonably free from defects, a

score of 22 to 25 points may be given. Frozen rhubarb that falls into this

classification shall not be graded above U.S. Grade B or U.S. Choice,

regardless of the total score for the product. Reasonably free from defects

means that not more than a total of 20 percent by weight may be defective

units (including minor and major defects), provided that not more than 10

percent by weight are damaged by major defects.

(h) “D” classification. Frozen rhubarb that fails to meet the requirements of

paragraph "B" above may be given a score of 0 to 21 points and shall not be

graded above U.S. Grade D or Substandard, regardless of the total score

for the product.
6

The evaluation of the score for the factor of absence of defects may be determined from

the following table which denotes the maximum allowances for the score indicated:

Classification Score Points

Defective Units

Total Major defects

(including minor and

major)

Maximum by weight

A 28 9% including 3%

30 3% including 1%

29 6% including 2%

27 12% including 4%

26 15% including 5%

B 24 18% including 8%

25 17% including 7%

23 19% including 9%

22 20% including 10%

D 21 or less More than allowances permitted in B

classification

Tenderness and texture.

(a) "A" classification. To receive a score of 51 to 60 points the frozen rhubarb

must possess a tender texture. Tender texture means that the rhubarb may

contain not more than 5 percent by weight of units that are tough, spongy, or

stringy and that differ noticeably in tenderness from the general texture of the

product.

(b) "B" classification. If the frozen rhubarb possesses a reasonably tender

texture, a score of 42 to 50 points may be given. Reasonably tender

texture means that the rhubarb may contain not more than 10 percent by

weight of units that are tough, spongy, or stringy and that differ markedly in

tenderness from the general texture of the product.

(c) “D” classification. Frozen rhubarb that fails to meet the quality

requirements of paragraph "B" above may be given a score of 0 to 41 points

and shall not be graded above U.S. Grade D or Substandard, regardless

of the total score for the product.
7

Ascertaining the grade of a lot.

The grade of a lot of frozen rhubarb 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; 22 F.R. 3535).

Issued: July 20, 1945

Score sheet for frozen rhubarb.

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

Identification ...................................

Label .........................................

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

Type .........................................

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

Ratio of fruit-sugar ..............................

Style of pack (sugar or sirup) ......................

Sirup density (Degrees Brix) .......................

Average

oz.

---

---

---

---

o

Factors Score points Average Score

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

Absence of defects ......

Tenderness and Texture .

Total Score ........

10 "B" 6-07

30 "B" 22-25 _1/

60 "B" 42-50

100

"A" 8-10

"SStd" 0-05 _1/

"A" 26-30

"SStd" 0-21 _1/

"A"51-60

"SStd" 0-41 _1/

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

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

1/ Indicates limiting rule within classification.