United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Frozen Peas

Effective date May 28, 1959
This is the sixth issue of the United States Standards for Grades of Frozen Peas,

published in the FEDERAL REGISTER of May 28, 1959 (24 FR 3782) to become effective

May 28, 1959. This issue supersedes the fifth issue, which has been in effect since March

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 Peas

Section Page No.

§52.3511 Product description. ........................................ 2

§52.3512 Grades of frozen peas. ...................................... 2

§52.3513 Ascertaining the grade. ...................................... 2

§52.3514 Ascertaining the rating for the factors which are scored. ............ 3

§52.3515 Color. ................................................... 4

§52.3516 Defects. .................................................. 4

§52.3517 Tenderness and maturity. ................................... 11

§52.3518 Brine flotation test. ........................................ 12

§52.3519 Ascertaining the grade of a lot. ............................... 12

§52.3520 Score sheet for frozen peas. ................................. 13

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

§52.3511 Product description.

Frozen peas means the frozen product prepared from the clean, sound, succulent seed

of the common garden pea (Pisum sativum) by shelling, washing, blanching, sorting,

proper draining, and is frozen in accordance with good commercial practice and

maintained at temperatures necessary for the preservation of the product.

§52.3512 Grades of frozen peas.

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

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

good color; that are practically free from defects; that are tender; and for

those factors which are rated in accordance with the scoring system outlined

in this subpart the total score is not less than 90 points: Provided, that the

frozen peas may possess a reasonably good color, scoring not less than 17

points and may be only reasonably free from defects with respect to pieces

of peas if the total score is not less than 90 points.

(b) U.S. Grade B (or U.S. Extra Standard) is the quality of frozen peas that

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

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

are reasonably tender; and for those factors which are rated in accordance

with the scoring system outlined in this subpart the total score is not less

than 80 points: Provided, that the frozen peas may possess a fairly good

color and may be fairly free from defects with respect to pieces of peas if the

total score is not less than 80 points

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

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

a fairly good color; that are fairly free from defects; that are fairly tender; and

that for those factors which are scored in accordance with the scoring system

outlined in this subpart the total score is not less than 70 points: Provided,

that the frozen peas may fail to meet the requirements of this paragraph for

defects with respect to pieces of peas if the total score is not less than 70

points.

(d) Substandardis the quality of frozen peas that fail to meet the requirements

of U.S. Grade C.

§52.3513 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:
3

(1) Factors not rated by score points.

(i) Varietal characteristics.

(ii) Flavor.

(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 .................................. 20

Defects ................................ 40

Tenderness and maturity .................. 40

Total score ........................ 100

(b) Evaluation of quality. Flavor and the factor of tenderness and maturity is

determined after the product has reached room temperature and after

cooking. The rating for the factors of color and defects and the evaluation

of similar varietal characteristics are determined immediately after the

product has reached room temperature or may be determined immediately

after thawing so that the product is free from ice crystals.

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

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

and odor for the maturity and is free from objectionable flavors and

objectionable odors of any kind.

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

flavor but is free from objectionable flavors and objectionable odors

of any kind.

§52.3514 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 each factor and expressed numerically. The numerical range

within each factor which is scored is inclusive. (For example, 36 to 40 points means 36,

37, 38, 39, or 40 points.)
4

§52.3515 Color.

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

score of 18 to 20 points. Good color means that the frozen peas possess

a bright, practically uniform, good, green color that is typical for the variety;

that peas which vary markedly from such typical green color do not more

than slightly affect the overall color appearance; and that not more than

one-half of 1 percent, by count, of the peas may be blond, cream colored, or

seriously detract from the overall color appearance.

(b) "B" classification. If the frozen peas possess a reasonably good color, a

score of 16 or 17 points may be given. Frozen peas that score 16 points in

this classification shall not be graded above U.S. Grade B, regardless of the

total score for the product (this is a partial limiting rule). Reasonably good

color means that the frozen peas possess a reasonably bright and

reasonably uniform green color typical for the variety; that peas which vary

markedly from such typical green color do not materially affect the overall

color appearance; and that not more than 1-1/2 percent, by count, of the

peas may be blond, cream colored, or seriously detract from the overall color

appearance.

(c) "C" classification. Frozen peas that possess a fairly good color may be

given a score of 14 or 15 points. Frozen peas 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 partial limiting rule). Fairly good color means that the

frozen peas possess a fairly uniform green color typical for the variety, which

may be dull but not off color; that peas which vary markedly from such typical

green color do not seriously affect the overall color appearance; and that not

more than 2 percent, by count, of all the peas may be blond, cream colored,

or seriously detract from the overall color appearance.

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

§52.3516 Defects.

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

harmless extraneous vegetable material, pieces of peas, blemished peas,

seriously blemished peas, and other defects which affect the appearance or

eating quality of the product.
5

(b) Definition of defects.

(1) Harmless extraneous vegetable material means:

(i) Group 1; flat material. Succulent vegetable material common

to the pea plant, such as leaves and pea pods;

(ii) Group 2; spherical material. Non-deleterious or

non-poisonous types of nightshade berries,thistle buds, or

other similar spherical vegetable material from other plants

similar in color to frozen peas.

(iii) Group 3; cylindrical material. Cylindrical vegetable material,

such as stems, common to the pea plant or from other plants

which are similar in color to frozen peas. 

(2) Pieces of pea (broken pea) means:

(i) A whole pea from which a cotyledon or a large portion thereof

has become separated;

(ii) Two detached whole cotyledons;

(iii) Pieces of cotyledon aggregating the equivalent of an average

size cotyledon; and

(iv) A whole detached skin or portions of detached skin

aggregating the equivalent of an average size whole skin.

(3) Blemished pea means a pea that is blemished by discoloration or by

other means that does not materially affect the appearance or eating

quality of the pea.

(4) Seriously blemished pea means a pea that is hard, shriveled,

spotted, discolored, or otherwise blemished to an extent that the

appearance or eating quality is seriously affected. Peas commonly

referred to as blond or cream colored peas are not considered

seriously blemished peas.

(c) Determination of allowances.

(1) Determining percent, by count, of pieces of peas.
6

(i) The percent, by count, of pieces of peas is determined by

dividing the total number of pieces of peas by the total number

of peas and pieces of peas.

(ii) A pea held together by its skin, even though the cotyledons are

partly crushed or the skin split, is not considered as a broken

pea or piece of pea.

(2) Harmless extraneous vegetable material.

(i) The allowances for harmless extraneous vegetable material

are based on 30 ounces of frozen peas. When considering

sample units of less than 30 ounces, the allowances provided

in this section for the respective grade classification will be

permitted in a single sample unit: Provided, that the average

of such defects in the entire sample does not exceed such

allowance.

(d) "A" classification. Frozen peas that are practically free from defects may

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

that: (See Table I of this subpart)

(1) For each 30 ounces of net weight there may be present not more than

the following amounts of harmless extraneous vegetable material;

(i) Group 1; flat material, pieces having an aggregate area of not

more than 1/4 square inch (equivalent to 1/2 inch x 1/2 inch)

on the surface; or 1 piece of any size;

(ii) Group 2; spherical material, 1 unit; or

(iii) Group 3; cylindrical material, a piece or pieces which singly or

in the aggregate do not exceed 1/2 inch in length.

(2) Not more than 7 percent, by count, of the peas may be pieces of

peas;

(3) Not more than 2 percent, by count, of the peas may be blemished

including not more than one-half of 1 percent, by count, of all the peas

that may be seriously blemished;
7

(4) The presence of harmless extraneous vegetable material, pieces of

peas, blemished peas, seriously blemished peas, and other defects

individually or collectively, does not more than slightly affect the

appearance or eating quality of the product.

(e) "B" classification. Frozen peas that are reasonably free from defects may

be given a score of 32 to 35 points. Frozen peas that fall into this

classification, except for pieces of peas, shall not be graded above U.S.

Grade B, regardless of the total score for the product (this is a partial limiting

rule). Reasonably free from defects means that: (see Table I of this

subpart)

(1) For each 30 ounces of net weight there may be present not more than

the following amounts of harmless extraneous vegetable material:

(i) When present as a single group:

(a) Group 1; flat material, pieces having an aggregate area

of not more than 1/2 square inch (equivalent to 1/2 inch

x 1 inch) on the surface; or 1 piece of any size; or

(b) Group 2; spherical material, 2 units; or

(c) Group 3; cylindrical material, a piece or pieces which

singly or in the aggregate do not exceed 1 inch in

length. 

(ii) When present in combination, not more than 2 of any of the

following groups:

(a) Group 1; flat material, pieces having an aggregate area

of not more than 1/4 square inch (equivalent to 1/2 inch

x 1/2 inch) on the surface; or 1 piece of any size;

(b) Group 2; spherical material, 1 unit;

(c) Group 3; cylindrical material, a piece or pieces which

singly or in the aggregate do not exceed 1/2 inch in

length.

(2) Not more than 10 percent, by count, of the peas may be pieces of

peas;
8

(3) Not more than 4 percent, by count, of the peas may be blemished

including not more than 1 percent, by count, of all the peas that may

be seriously blemished;

(4) The presence of harmless extraneous vegetable material, pieces of

peas, blemished peas, seriously blemished peas, and other defects,

individually or collectively, does not materially affect the appearance

or eating quality of the product.

(f) "C" classification. Frozen peas that are fairly free from defects may be

given a score of 28 to 31 points. Frozen peas that fall into this classification,

except for pieces of peas, shall not be graded above U.S. Grade C,

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

Fairly free from defects means that: (see Table I of this subpart)

(1) For each 30 ounces of net weight there may be present not more than

the following amounts of harmless extraneous vegetable material:

(i) When present as a single group:

(a) Group 1; flat material, pieces having an aggregate area

of not more than 1 square inch (equivalent to 1 inch x 1

inch) on the surface; or 1 piece of any size; or

(b) Group 2; spherical material, 3 units; or

(c) Group 3; cylindrical material, a piece or pieces which

singly or in the aggregate do not exceed 2 inches in

length. 

(ii) When present in combination, not more than 2 of any of the

following groups:

(a) Group 1; flat material, pieces having an aggregate area

of not more than 1/2 square inch (equivalent to 1/2 inch

x 1 inch) on the surface; or 1 piece of any size;

(b) Group 2; spherical material, 2 units;

(c) Group 3; cylindrical material, a piece or pieces which

singly or in the aggregate do not exceed 1 inch in

length.
9

(2) Not more than 15 percent, by count, of the peas may be pieces of

peas;

(3) Not more than 6 percent, by count, of the peas may be blemished

including not more than 3 percent, by count, of all the peas that may

be seriously blemished;

(4) The presence of harmless extraneous vegetable material, pieces of

peas, blemished peas, seriously blemished peas, and other defects,

individually or collectively, does not seriously affect the appearance

or eating quality of the product.

(g) "SStd" classification. Frozen peas that fail to meet the requirements of

paragraph (f) of this section may be given a score of 0 to 27 points. Frozen

peas that fall into this classification, except for pieces of peas that exceed 15

percent, by count, but do not exceed 20 percent, by count, shall not be

graded above Substandard, regardless of the total score for the product (this

is a partial limiting rule).
10

Table I - Summary of Maximum Allowances for Defects

Kind of defect

Grade Classification

Grade A Grade B Grade C

When present as Combination of any When present as Combination of any

single group two single group two

Harmless extraneous

vegetable material (for

each 30 oz)

Group 1 - Flat material 1/4 square inch or 1 1/2 square inch or 1 1/4 square inch or 1 1 square inch or 1/2 square in. or 1

piece of any size. piece of any size. piece of any size. piece of any size. piece of any size.

or or or

Group 2 - Spherical 1 unit 2 units 1 unit 3 units 2 units.

material

or or or

Group 3 - Cylindrical 1 piece of pieces 1 piece or pieces not 1 piece or pieces not 1 piece or pieces 1 piece or pieces not

material not exceeding 1/2 exceeding 1 in. exceeding 1/2 in. not exceeding 2 in. exceeding 1 in.

in. aggregate. aggregate. aggregate, aggregate. aggregate.

Pieces of peas ...... 7 percent _1/ by 10 percent _1/ by count 15 percent _1/ by count.

count

Blemished peas ..... 2 percent by count 4 percent by count 6 percent by count.

which includes which includes which includes

Seriously blemished 1/2 percent by count 1 percent by count 3 percent by count

peas .............

_1/ Limiting rule does not apply
11

§52.3517 Tenderness and maturity.

(a) General. The factor of tenderness and maturity refers to the degree of

maturity of frozen peas as determined on the basis of the brine flotation test

set forth in §52.3518 by first removing the skins from the peas, and as

reflected in the tenderness determined on the cooked product.

(b) "A" classification. Frozen peas that are tender may be given a score of 36

to 40 points. Tender means that the peas are in such a stage of maturity

that not more than 10 percent, by count, of the peas may sink in a solution

containing 13 percent, by weight, of salt (See Table II of this subpart); and

that the frozen peas after cooking are very tender upon eating.

(c) "B" classification. Frozen peas that are reasonably tender may be given

a score of 32 to 35 points. Frozen peas 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 tender means that the peas are

in such a stage of maturity that not more than 12 percent, by count, of the

peas may sink in a solution containing 15 percent, by weight, of salt (See

Table II of this subpart); and that the frozen peas after cooking are

reasonably tender upon eating.

(d) "C" classification. Frozen peas that are fairly tender may be given a score

of 28 to 31 points. Frozen peas that fall into this classification shall not be

graded above U.S. Grade C, regardless of the total score for the product

(this is a limiting rule). Fairly tender means that the peas are in such a

stage of maturity that not more than 16 percent, by count, of the peas may

sink in a solution containing 16 percent, by weight, of salt (See Table II of

this subpart); and that the frozen peas after cooking are fairly tender upon

eating.

(e) "SStd" classification. Frozen pea 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 for the

product (this is a limiting rule).

Table II - Summary of Maximum Allowances for the Brine Test

Grade Score Maximum number of peas (skins Salt in

classification range removed)that sink in 10 seconds solution

Percent

Grade A ..... 36 to 40 10 percent by count 13

Grade B ..... 32 to 35 12 percent by count 15

Grade C ..... 28 to 31 16 percent by count 16
12

§52.3518 Brine flotation test.

(a) Explanation. The brine flotation test utilizes salt solutions of various specific

gravities to separate the peas according to maturity. The brine solutions are

based on the percentage by weight of pure salt (NaCl) in solution at 20

degrees C. In making the test the brine solutions are standardized to the

proper specific gravity equivalent to the specified percent of salt solutions

at 20 degrees C. by using a salometer spindle accurately calibrated at 20

degrees C. A 250 ml glass beaker or similar receptacle is filled with the

brine solution to a depth of approximately 2 inches. The brine solution and

sample must be at the same temperature and should closely approximate 20

degrees C.

(b) Procedure. After carefully removing the skins from the peas, place the peas

into the solution. Pieces of peas and loose skin should not be used in

making the brine flotation test. If cotyledons divide, use both cotyledons in

the test and consider the 2 separated cotyledons as 1 pea; and, if an odd

cotyledon sinks, consider it as one pea. Only peas that sink to the bottom,

of the receptacle within 10 seconds after immersion are counted as peas

that sink.

§52.3519 Ascertaining the grade of a lot.

The grade of a lot of frozen peas covered by these standards is determined by the

procedures set forth in the Regulations Governing Inspection and Certification of

Processed Fruit and Vegetables, Processed Products Thereof, and Certain Other

Processed Food Products (7 CFR 52.1 through 52.83).
13

§52.3520 Score sheet for frozen peas.

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

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

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

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

Factors Score Points

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

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

Tenderness and maturity ...........

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

20 "B" 16-17 _2/

40 "A" 36-40

40 "A" 36-40

 "C" 28-31 _1/

100 "SStd" 0-27 _1/

"A" 18-20

"C" 14-15 _2/

"SStd" 0-13 _1/

"B" 32-35 _2/

"C" 28-31 _2/

"SStd" 0-27 _2/

"B" 32-35 _1/

Flavor ( ) Good ( ) Fairly good ( ) Off .........................

Varietal characteristics ( ) Similar ( ) Dissimilar .........................

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

_1/ Indicates limiting rule.

_2/ Indicates partial limiting rule.

The United States Standards for Grade of Frozen Peas (which is the sixth issue) contained

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

FEDERAL REGISTER and thereupon will supersede the United States Standards for

Grades of Frozen Peas which have been in effect since March 15, 1945.

Dated: May 7, 1959

Roy W. Lennartson,

Deputy Administrator,

Marketing Services.

Published in the Federal Register, May 12, 1959 24 F. R. 3782)