United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products 

Branch

United States

Standards for

Grades of 

Frozen Apricots

Effective June 21, 1963
This is the second issue, as amended, of the United States Standards for Grades of

Frozen Apricots, published in the FEDERAL REGISTER of June 21, 1963 (28 FR 6391)

to become effective June 21, 1963. This issue supersedes the first issue, which has been

in effect since June 30, 1945.

These standards are included in the Code of Federal Regulations, Title 7--Agriculture, Part

52.

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 APRICOTS

EFFECTIVE JUNE 21, 1963

Section Page No.

52.5521 Product description. 2

52.5522 Styles of frozen apricots. 2

52.5523 Grades of frozen apricots. 2

52.5524 Ascertaining the grade of a sample unit. 4

52.5525 Ascertaining the rating for the factors which are scored. 4

52.5526 Color. 5

52.5527 Size and symmetry. 7

52.5528 Defects. 8

52.5529 Character. 13

52.5530 Ascertaining the grade of a lot. 14

52.5531 Score sheet for frozen apricots. 15

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

§52.5521 Product description. 

Frozen apricots are prepared from sound, mature, fresh, peeled or unpeeled fruit of any

commercial variety of apricot which are sorted, washed, and may be trimmed to assure a

clean and wholesome product. The apricots are properly drained of excess water before

filling into containers; may be packed with the addition of nutritive sweetening ingredient(s)

(including syrup and/or syrup containing pureed apricots) and/or suitable antioxidant

ingredient(s) and/or any other ingredients(s) permissible under the provisions of the

Federal Food, Drug, and Cosmetic Act. The apricots are prepared and frozen in

accordance with good commercial practice; and are maintained at temperatures necessary

for the preservation of the product.

§52.5522 Styles of frozen apricots.

(a) Halves are cut approximately in half along the suture from stem to apex and

from which the pit has been removed.

(b) Quarters are apricot halves cut into two approximately equal parts.

(c) Slices are apricot halves cut into sectors smaller than quarters.

(d) Diced are apricots cut into approximate cubes.

(e) Cuts are apricots that are cut in such a manner as to change the original

conformation and do not meet any of the foregoing styles.

(f) Machine-pitted means mechanically pitted in such a manner as to

substantially destroy the conformation of the fruit in removing the pit.

§52.5523 Grades of frozen apricots.

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

 

(1) Have similar varietal characteristics, 

(2) Have a normal flavor and odor, 

(3) Have a good color, 

(4) Are practically uniform in size and symmetry for the style of halves,

(5) Are practically free of defects, 
3

(6) Have a good character, and 
4

(7) Score not less than 90 points when scored in accordance with the

scoring system outlined in this subpart: Provided, that frozen

apricots may have a reasonably good character, and in the style of

halves may be reasonably uniform in size and symmetry, if the total

score is not less than 90 points.

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

(1) Have similar varietal characteristics,

(2) Have a normal flavor and odor, 

(3) Have a reasonably good color, 

(4) Are reasonably uniform in size and symmetry for the style of halves,

(5) Are reasonably free of defects, 

(6) Have a reasonably good character, and 

(7) Score not less than 80 points when scored in accordance with the

scoring system outlined in this subpart: Provided, that frozen

apricots in the style of halves may be only fairly uniform in size and

symmetry if the total score is not less than 80 points.

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

(1) Have similar varietal characteristics, 

(2) Have a normal flavor and odor, 

(3) Have a fairly good color, 

(4) Are fairly uniform in size and symmetry for the style of halves, 

(5) Are fairly free of defects, 

(6) Have a fairly good character, and 

(7) Score not less than 70 points when scored in accordance with the

scoring system outlined in this subpart: Provided, that frozen

apricots in the style of halves may vary in size if the total score is not

less than 70 points.
5

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

requirements of U.S. Grade C.

§52.5524 Ascertaining the grade of a sample unit. 

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

standard, the following quality factors are evaluated:

 (1) Factors not rated by score points.

 

(i) Varietal characteristics;

(ii) Flavor and odor.

(2) Factors rated by score points.

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 ..........................................

Size and symmetry ...............................

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

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

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

30

10

30

 30

100

(b) Definition of normal flavor and odor. Normal flavor and odor means that

the frozen apricots are free from objectionable flavors or objectionable odors

of any kind.

(c) Evaluation of quality. Quality factors are evaluated immediately after

thawing to the extent that the product is substantially free from ice crystals

and can be handled as individual units.

§52.5525 Ascertaining the rating for 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 which is scored is inclusive. (For example, "18 to 20 points" means 18,

19, or 20 points).
6

§52.5526 Color. 

 

(a) General. The score for the factor of color is evaluated by considering the

overall color of the units. Abnormal discoloration near or within the pit cavity

shall be considered in the evaluation of the overall color of the unit.

(b) "A" Classification. Frozen apricots that have a good color may be given a

score of 27 to 30 points. Good color means: that internally and externally

the frozen apricots have a color that is bright, practically uniform, and typical

of well-ripened apricots for the variety; and that deviations from such typical

color do not exceed the allowances shown in Table I of this

subpart: Provided, that such permitted deviations do not materially detract

from the overall appearance of the product.

(c) "B" Classification. Frozen apricots that have a reasonably good color may

be given a score of 24 to 26 points. Frozen apricots 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 internally and externally, the frozen apricots have a color that

is reasonably bright, fairly uniform, and typical of reasonably well-ripened

apricots for the variety; and that deviations from such typical color do not

exceed the allowances shown in Table I of this subpart: Provided that such

permitted deviations do not seriously detract from the overall appearance of

the product.

(d) "C" Classification. Frozen apricots that have a fairly good color may be

given a score of 21 to 23 points. Frozen apricots that fall into this

classification shall not be graded above U.S. Grade C, regardless of the total

score of the product (this is a limiting rule). Fairly good color means that

the apricots are not materially darkened; and that deviations from such

typical color do not exceed the allowances shown in Table I of this subpart.

(e) "SStd" Classification. Frozen apricots that fail to meet the requirements of

paragraph (d) of this section may be given a score of 0 to 20 points and shall

not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).
7

Table I - Allowances for Color Variation

Grade

classification

Styles Greenish-yellow Green

Light brown; dark brown

On 1/4 or less surface

area

On more than 1/4

surface area

On 1/4 or less surface

area

On more than 1/4

surface area

A

Halves ........

Maximum

 15 percent by count.

Maximum

5 percent by count.

Maximum

5 percent by count.

Maximum

2 percent by count.

Maximum

None.

But no more than a total of 15 percent by count.

Quarters; slices;

diced; cuts.

12 percent by count. 4 percent by weight. 4 percent by count. 1.5 percent by weight. None.

But no more than a total of 12 percent by weight.

Machine pitted 15 percent by weight. 5 percent by weight. 5 percent by weight. 2 percent by weight. None.

But no more than a total of 15 percent by weight.

B

Halves ........ No limit. 20 percent by count. 10 percent by count. 5 percent by count. 5 percent by count.

But no more than a total of 20 percent by count.

Quarters; slices;

diced; cuts.

No limit. 15 percent by weight. 8 percent by weight. 4 percent by weight. 2.5 percent by weight.

But no more than a total of 15 percent by weight.

Machine pitted No limit. 20 percent by weight. 10 percent by weight. 5 percent by weight. 5 percent by weight.

But no more than a total of 20 percent by weight.

C

Halves ........ No limit. No limit. No limit. 15 percent by count. 15 percent by count.

But no more than a total of 20 percent by count.

Quarters; slices;

diced; cuts.

No limit. No limit. No limit. 10 percent by weight. 10 percent by weight.

But no more than a total of 15 percent by weight.

Machine pitted No limit. No limit. No limit. 15 percent by weight. 15 percent by weight.

But no more than a total of 20 percent by weight.

§52.5527 Size and symmetry. 
8

(a) General. The factor of size and symmetry refers to the uniformity of size and

to the symmetry of the units in the style of halves only. The total score for

styles other than halves is determined by multiplying the sum of the scores

assigned for color, defects, and character by 10 and dividing by 9, dropping

any fractions.

(b) Definitions.

(1) Off-suture cut means a halved apricot unit that has been cut at a

distance greater than 3/8 inch from the suture.

 

(2) Misshapen unit means that a unit in the style of halves has been

excessively trimmed so that its normal shape has been destroyed

other than because of ripeness. Halves slightly split between the pit

cavity and the outer edge are not considered misshapen units.

(c) "A" Classification. Frozen apricots in the style of halves that are practically

uniform in size and symmetry may be given a score of 9 or 10

points. Practically uniform in size and symmetry means that not more

than 10 percent, by count, of the units may be off-suture cuts or misshapen

units; that the remaining units may vary slightly in thickness; and, in 90

percent, by count, of the remaining units having the most uniform size the

weight of the largest full-size unit does not exceed the weight of the smallest

full-size unit by more than 50 percent.

(d) "B" Classification. Frozen apricots in the style of halves that are

reasonably uniform in size and symmetry may be given a score of 8

points. Reasonably uniform in size and symmetry means that not more

than 20 percent, by count, of the units may be off-suture cuts or misshapen

units; that the remaining units may vary moderately in thickness; and, in 90

percent, by count, of the remaining units having the most uniform size the

weight of the largest full-size unit is not more than twice the weight of the

smallest full-size unit.

(e) "C" Classification. Frozen apricots in the style of halves that are fairly

uniform in size and symmetry may be given a score of 7 points. Fairly

uniform in size and symmetry means that not more than 20 percent, by

count, of the units may be misshapen units and any number of units may be

off-suture cuts. Frozen apricots that fall into this classification shall not be

graded above U.S. Grade B regardless of the total score of the product (this

is a limiting rule).
9

(f) "SStd" Classification. Frozen apricots in the style of halves that fail to

meet the requirements of paragraph (e) of this section may be given a score

of 0 to 6 points and shall not be graded above U.S. Grade C, regardless of

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

§52.5528 Defects. 

(a) General. 

(1) The factor of defects as applicable for the respective styles refers to

the degree of freedom from pit material, from harmless extraneous

material, from peel (in peeled apricots), from short stems, from minor

blemishes and blemishes, from crushed or broken units (except in

cuts or machine-pitted styles), and from any other defects which affect

the appearance or edibility of the product.

(2) Ounces and by weight with respect to the requirements of this

section means the avoirdupois weight of fruit exclusive of packing

media.

(3) Average (or the abbreviation "Avg") with respect to the

requirements of this section means the average as ascertained from

all sample units.

(b) Definitions and explanations of defects. 

(1) Harmless extraneous material means any vegetable substance

(such as, but not limited to, a leaf or portion thereof or a large stem)

that is harmless.

(2) Short stem means the short, thick, woody stem which attaches the

apricot to the twig of the tree or other stem material of equivalent

woodiness and shortness.

(3) Pit material means any whole pit or any piece of pit material

regardless of size.

(4) Minor blemish means significant surface discolorations that are:

 

(i) light brown to brown surface areas which, singly or in

combination on a unit, exceed in the aggregate the area of a

circle 3/16, inch in diameter but do not exceed in the aggregate

the area of a circle 1/4 inch in diameter; or 
10

(ii) Single dark brown surface areas that do not exceed the area

of a circle 3/16 inch in diameter but which, singly or in

combination with other "minor blemishes" on a unit, affect

materially but not seriously the appearance of the unit.

(5) Blemished means scab, hail injury, discoloration, or other

abnormalities in the following degree: 

 

(i) Light brown to brown surface areas which, singly or in

combination on a unit, exceed in the aggregate the area of a

circle 1/4 inch in diameter;

(ii) Blemishes that extend into the fruit tissue regardless of area or

depth;

 

(iii) Single dark brown surface areas that exceed the area of a

circle 3/16 inch in diameter, whether or not the unit is affected

by minor blemished; or

(iv) Any blemish whether or not specifically defined or mentioned

in this subparagraph which seriously affects the appearance of

the unit.

(6) Crushed or broken unit in all styles other than cuts and

machine-pitted means:

(i) A unit that has definetly lost its normal shape and bears marks

of crushing not due to ripeness;and

(ii) A unit of frozen apricots is broken if severed into definite

parts; but halves of frozen apricots that are slightly or partially

split or mashed from the edge to the pit cavity are not

considered broken. Portions equivalent to a full-size unit that

has been broken are considered as one unit in determining the

percentage by count.

(c) "A" Classification. Frozen apricots that are practically free of defects may

be given a score of 27 to 30 points. Practically free of defects means that:

(1) Any defects present may no more than slightly affect the appearance

or edibility of the product; and
11

(2) The defects present do not exceed the applicable allowances

specified in Table II of this subpart.

(d) "B" Classification. Frozen apricots that are reasonably free of defects may

be given a score of 24 to 26 points. Frozen apricots 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 free from defects

means that:

(1) Any defects present do not materially detract from the appearance or

edibility of the product; and

(2) The defects present do not exceed the applicable allowances

specified in Table III of this subpart.

(e) "C" Classification. Frozen apricots that are fairly free from defects may be

given a score of 21 to 23 points. Frozen apricots 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 free of defects means

that:

(1) Any defects present do not seriously detract from the appearance or

edibility of the product ; and

(2) The defects present do not exceed the applicable allowances

specified in Table IV of this subpart.

(f) "SStd" Classification. Frozen apricots that fail to meet the requirements of

paragraph (e) of this section may be given a score of 0 to 20 points and shall

not be graded above substandard, regardless of the total score for the

product (this is a limiting rule).
12

Table II - U.S. Grade A

Maximum Allowances for Certain Defects in Frozen Apricots

Defects

Styles

Halves Quarters; slices; diced; cuts Machine pitted

Harmless extraneous material. 1 piece per 128 ozs. (average). .... 1 piece per 128 ozs. (average). .... 1 piece per 128 ozs. (average).

Peel (in peeled) ............ 1 square inch per 16 ozs. (average). 1 square inch per 16 ozs. (average). 1 square inch per 16 ozs. (average).

Small stems .............. 1 per 24 ozs. (average). ......... 1 per 24 ozs. (average). ......... 1 per 24 ozs. (average).

Pit material. ............... 1 per 200 ozs. (average). ......... 1 per 200 ozs. (average). ......... 1 per 200 ozs. (average).

Crushed or broken units. ..... 10 percent by count ............. 5 percent by weight (cuts excluded). Not applicable.

Units affected by minor

blemishes; and blemishes.

Total: 10 percent by count but no

more than 5 percent by count

blemished.

Total: 8 percent by weight but no

more than 4 percent by weight

blemished.

Total: 10 percent by weight but no

more than 5 percent by weight

blemished.

Table III - U.S. Grade B

Maximum Allowances for Certain Defects in Frozen Apricots

Defects

Styles

Halves Quarters; slices; diced; cuts Machine pitted

Harmless extraneous material. 1 piece per 64 ozs. (average). ..... 1 piece per 64 ozs. (average). ..... 1 piece per 64 ozs. (average).

Peel (in peeled) ............ 2 square inches per 16 ozs. (average). 2 square inches per 16 ozs. (average). 2 square inches per 16 ozs. (average).

Small stems .............. 2 per 24 ozs. (average). ......... 2 per 24 ozs. (average). ......... 2 per 24 ozs. (average).

Pit material. ............... 1 per 100 ozs. (average). ......... 1 per 100 ozs. (average). ......... 1 per 100 ozs. (average).

Units affected by minor

blemishes; and blemishes.

Total: 20 percent by count but no

more than 10 percent by count

blemished.

Total: 15 percent by weight but no

more than 8 percent by weight

blemished.

Total: 20 percent by weight but no

more than 10 percent by weight

blemished.

Table IV - U.S. Grade C
13

Maximum Allowances for Certain Defects in Frozen Apricots

Defects

Styles

Halves Quarters; slices; diced; cuts Machine pitted

Harmless extraneous material. 1 piece per 32 ozs. (average). ..... 1 piece per 32 ozs. (average). 1 piece per 32 ozs. (average).

Peel (in peeled) ............ 3 square inches per 16 ozs. (average). 3 square inches per 16 ozs. (average). 3 square inches per 16 ozs. (average).

Small stems .............. 3 per 24 ozs. (average). ......... 3 per 24 ozs. (average). ......... 3 per 24 ozs. (average).

Pit material. ............... 1 per 100 ozs. (average). ......... 1 per 100 ozs. (average). 1 per 100 ozs. (average).

Units affected by minor

blemishes; and blemishes.

Total: 40 percent by count but no

more than 15 percent by count

blemished.

Total: 30 percent by weight but no

more than 10 percent by weight

blemished.

Total: 40 percent by weight but no

more than 15 percent by weight

blemished.
14

§52.5529 Character. 

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

and condition of the flesh, the firmness and tenderness of the frozen apricots

and, except for specified styles, their tendency to retain their apparent

original conformation and size without material disintegration.

(b) "A" Classification. Frozen apricots that have a good character may be

given a score of 27 to 30 points. Good Character has the following

meanings with respect to the applicable styles:

(1) Halves. The units have a practically uniform tender, fleshy texture

typical of well-ripened, properly prepared and properly processed

frozen apricots; the units are uniformly intact and may be soft but hold

their original conformation and size without material disintegration;

and not more than a total of 5 percent, by count, of all the units may

be firm or very soft.

(2) Quarters; slices; diced; cuts. The product generally has a texture

typical of well-ripened, properly prepared, and properly processed

frozen apricots; the units are reasonably intact and may be soft but

not mushy; and not more than a total of 5 percent, by weight, of all the

units may be firm or very soft.

(3) Machine-pitted. The product generally has a texture typical of

well-ripened, properly prepared, and properly processed frozen

apricots; and the units may vary from slightly firm to very soft.

(c) "B" Classification. Frozen apricots that have a reasonably good character

may be given a score of 24 to 26 points. Reasonably good character has

the following meanings with respect to the applicable styles:

(1) Halves. The units have a reasonably uniform, reasonably tender, and

reasonably fleshy texture typical of reasonably well-ripened, properly

prepared, and properly processed frozen apricots; the units are

reasonably intact and may be variable in texture; and not more than

a total of 10 percent, by count, of all the units may be very soft or very

firm.

(2) Quarters; slices; diced; cuts. The product generally has a texture

typical of reasonably well-ripened, properly prepared, and properly

processed frozen apricots; the units are fairly intact and may be
15

variable in texture; and not more than a total of 10 percent, by weight,

of all the units may be very soft or very firm.
16

(3) Machine-pitted. The product generally has a texture typical of

reasonably well-ripened, properly prepared, and properly processed

frozen apricots; and the units may be variable in texture from firm to

very soft fruit.

(d) "C" Classification. Frozen apricots that have a fairly good character may

be given a score of 21 to 23 points. Frozen apricots 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 good character means

that, regardless of style, the product generally, or the units of frozen apricots,

may be firm or mushy; and that not more than a total of 10 percent, by

weight, of the frozen apricots may be very firm units.

(e) "SStd" Classification. Frozen apricots that fail to meet the requirements of

paragraph (d) of this section may be given a score of 0 to 20 points and shall

not be graded above substandard, regardless of the total score for the

product (this is a limiting rule).

§52.5530 Ascertaining the grade of a lot. 

The grade of a lot of frozen apricots 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).
17

§52.5531 Score sheet for frozen apricots.

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

Containers or sample ...........

Container marks or identification ........................................

Cases .......................

Label (style, varietal type, added ingredients; fruit to sugar ratio, etc. (if shown) ...

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

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

Packing medium .....................................................

Factors Score Points

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

Size and symmetry ................

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

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

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

30

10

30

30

100

"A" 27-30

"B" 24-26 _1/

"C" 21-23 _1/

"SStd" 0-20 _1/

"A" 9-10

"B" 8

"C" 7 _2/

"SStd" 0-6 _3/

"A" 27-30

"B" 24-26 _1/

"C" 21-23 _1/

"SStd" 0-20 _1/

"A" 27-30

"B" 24-26

"C" 21-23 _1/

"SStd" 0-20 _1/

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

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

_1/ Indicates limiting rule.

_2/ Limited to Grade B or lower.

_3/ Limited to Grade C or lower.
18

The United States Standards for Grades of Frozen Apricots (which is the second issue)

contained in this subpart shall become effective June 20, 1963, and thereupon will

supercede the United States Standards for Grades of Frozen Apricots which have been

in effect since June 30, 1945 and as amended July 1, 1946.

Dated: June 14, 1963.

G.R. Grange,

Deputy Administrator,

Marketing Services.