Canned Clingstone Peach Manual - November 1998
FILL WEIGHTS

A second and mofe reliable method of determining the amount of fruit in the containers is by the
fill weight procedure. This method however, is restricted to in-plant inspection. It is
advantageous over the drained weight procedure for several principle reasons among which are:

qd) Since it employs non-destructive sampling, a much larger sample than for drained
weights is possible which reduces sampling error;

(2) Fewer variables are involved making test results more reliable.

(3) It provides continuous information to plant personnel during processing of the
progress of the filling operation which permits adjustments in the fill weights when
necessary.

(4) The packer may be informed as to acceptance or rejection of a lot the same day of
Pp P a] 'y
pack rather than having to wait intil a later date.

U.S. Standards for Inspection by Variables, File Code 140-A-1, and U.S. Standards for
Determination of Fill Weights, File Code 140-A-3, contain information regarding application of
the fill weight procedure. It is important to know the statistical symbols as well as their meanings
as contained in the document.

FILL WEIGHT AND DRAINED WEIGHT BASED ON SPECIFIC COUNTS

The grade standards and applicable instructions and specifications for these canned fruits provide
lower drained weights for the larger-sized fruit in certain styles and can sizes. In order that a lot
may qualify for the lower fill weight, compliance with the applicable maximum count designation
must be met. If the packer's count designation is known to be such that will require the lot to
meet the higher fill weight or drained weight specified for the style and can size, this procedures
may be disregarded.

Determination of Maximum Counts for Large Sizes:
Fill Weights.
qd) Count the units in each of at least two containers from each subgroup used to
determine the fill weights. However, when the alternate fill weight procedure is

used for lots consisting of 100 cases or less that require more than 4 hours to run,
count the units in each container used to determine the fill weights.

18


Avr Surkey ‘sa[Aas paors pue ssoyenb uy -stun yovad Tenpratpur jo adpa 7

Surkeyy ‘sopAas paorys pue siourenb uy

6£

“siqun yoead yenprarput Jo so8pe ino og Jo syTug] amu ayp 0} da yor
No OY JO soUaIATWINIID NUD oy 0} dn yoayye AvuL Burkey ‘afAis saatey uy

‘sun yovad [enprarpur jo a8pe ino auo uey) azoUr I9aqJe OUND

“stun Yorad Jenpratpur Jo apo yno ay Jo aouarayumnaz9 oy Jo 7%

UeYT BOUT Joa} Je JouULD SuIABAy ‘a[AIs soayeY UT

“Hun Jad ope yno auo Jo yyBua] a Jo % Jo uoTeAtNbo ox ueW o10ur qooayye jouuvs Burkey
‘so]Ais paors pur srouenb uy “syun yorad Tenprarput Jo o¥pa ino ay Jo oouarapuNon9 ay) JO p/T uey} stow Joayye JouURS SUIABI ‘a]A]s soaey Uy
“opm Sunny
1YyBtIom Aq WaoIag
“qunos Aq quaaiag

Sl

al

Alal als!

7€1npord soy aso:

“atqeuonsafqo

$ 12201 JO ssalpresas | perry “Sp 2aoge popes aq Jou [TeYs UONTeIFISSE]D SIy o1ul Suyey soyovog

7esviun Aysnur

“Japuay jou
Apyays aq 0} sev os 10 ULI JO IsIsuoo Avwr 9467 uety sI0W “paroagye A[snopas are “QIN}xo] 9IqeLTeA
A[pAtssaoxo St siun Jo IINBRYD jou ‘stun ,,pokesy ATaAtssooxq,, syun jo Ajjenb Zunes souereaddy Alqeaonon (sid 97 910) a

7€ yonpoad 104 aso9

“aqeuotoalgo aq 01 se Aaatssaaxa
JOU Ing “Yos Jo Wy‘ Jo]DeTeYD
Poon Ayre, sossod sup,

$ [8101 Jo ssajpreBar_D epeip ’s'7) aaoge popes’ oq 10u |[eYS UOTOYTSSEID si ovur Surfey saysvog

“ssousopuay
wojrun
ou ssourysayy
ayqenrea jo sup)

7 ,k9pus) 10U,, aq 0}
Sv ULI OS axe 10 AYsnur are stun jo
%O1 uRY) sIOU Jou 79‘siruN, pokey,

“ da}oeTeYD poor
Auate,],, JO SUA) “AJaATSsa0Xe JOU

INQ BeIIpPOU ‘payoayze ATTeLIOWIA

(sid €7 117)

71 °%0I JO s0UeMOTIe ay spaadxa
wun Jt ,ta}oereyD poop Aueg,, Jo

am

ABIL,

‘stun
Joureyuo9 Jad yun auQ “Ja}0REYO) aqeur 60] UeY) a10UU JOU ‘YOs lajsereyo poo’ Aprey,, Sutssassod UT Ssouzapuay
Poon Ajqeuosvay,, ssassod siug, Jo way Apysys 7¢', Surke1y 135, wun ou Kq payoayye AypeLayeur ION, aiqeie A, (sid 97 01 $2) &
a
“%OT JO soURMOTIE at] Speadoxe uN WV. Jurkery
JT doqoeIeYD poor Ajqeuoseay,, 1YsI[S,, Ssessod Aeur aT uemp »JajoRreys poo:
Jo Jourequo9 Jad yun au SOUL ION ‘paulyap-[[am ATqeuoseay, Ajqvuoseas, Surssassod yun auo ‘AYsoyy

‘Ja1eIYD pooy,, ssassod syrup,

TW .Surkery yueoyrusisuy,, Aq paroayye Apystys ueyp osour JON ‘aiqei|d ‘1opuay,

(sid o€ 01 12) ¥

(Qusaied) uonduosaq saroerey3

siup) UseMIOg
uonene A,
“9IMX3],

(juaorad)

siup Aysnyy Jo pakery ‘wary Auend Suneg 410 ouereeddy

apein

SHIALS SAdVHS PUP SAZIS AV INDAUAL JO SADT CAXTN pue GAOT IS ‘GaYaLAVNO ‘GAATVH

SHHOVad ANOLSONITO GANNVO

YALOVAVHO AOA AGIND ONIMOIS - X WIAVL
8661 JoquIsAON - [enuRY Yousg euOIssuI[D pauULD


@)

@

Q)

(3)

Canned Clingstone Peach Manual - April 2003

Large pieces of HEM are long stems and twigs which are over two inches in
length, or, leaf material aggregating over one square inch. A large piece of HEM
should only be allowed on an aceidental basis in all quality grades except

Substandard. Specific guidelines defining "practically free", "reasonable free"
and "fairly free" are listed below.

Small pieces of HEM are long stems and twigs which are no longer than two
inches in length, or, leaf material aggregating no more than one square inch,

Short stems are woody stems, 1/8 inch to 3/8 inch in length, which connect
peaches to tree twigs. Dark brown woody stems less than 1/8 inch in length are
also considered "short stem" HEM.

Note: The small "collar" sometimes remaining on the stem-end of a peach should
not be considered as HEM unless the overall appearance of the sample unit is
definitely affected.

The following guide is intended only for small pieces of HEM and short stems.

Practically free means there may be present not more than an average of 1
small piece of HEM per 200 ounces net weight, plus not more than an
average of 1 short stem per 100 ounces net weight.

Reasonably free means there may be present not more than an average of
1 small piece of HEM per 100 ounces net weight, plus not more than an
average of 2 short stem per 100 ounces net weight.

Fairly free means there may be present not more than an average of 1
small piece of HEM per 30 ounces net weight, plus not more than an
average of | short stem per 30 ounces net weight.

Pit Material: The U.S. Standards for Grades of Canned Clingstone Peaches require that
peaches receiving a U.S. grade above Substandard be "practically free from pit
material". "Pit material" is any whole pit in all styles other than whole style or any
portion of a pit, regardless of size, except when whole peach pits or peach kernels are
permitted as seasoning ingredients in other than whole style. Pieces of pit material are
classified as large or small pieces of pit material when the product is graded. Specific
guidelines for pit material are found in Table [X on page 37.

@

Large piece of pit material is any portion of pit material which is definitely hard
and is 3/8 inch, or greater, in any dimension. A peach unit to which one or more

35


Canned Clingstone Peach Manual - November 1998
Optional packing media (non-artificial).

All canned clingstone peaches, except "artificially sweetened" clingstone peaches,
must be in one of the packing media shown below, to comply with the FDA
Standard of Identity.

TABLE I

OPTIONAL PACKING MEDIA AND Brix Measurement 2/
APPROPRIATE LABEL STATEMENT 1/

“Extra heavy sirup;” or "Extra heavily 22 degrees or more but not
sweetened fruit juice(s) and water;" or Extra more than 35 degrees
heavily sweetened fruit juice(s)."

“Heavy sirup;" or "Heavily sweetened 18 degrees or more but not
Fruit juice(s) and water;" or "Heavily more than 22 degrees
sweetened fruit juice(s)."

"Light sirup;" or “Lightly sweetened fruit 14 degrees or more but not
juice(s) and water;" or “Lightly sweetened more than 18 degrees
fruit juice(s)."

"Slightly sweetened water;" or "Extra light 10 degrees or more but not
sirup;" or "Slightly sweetened fruit juice(s) | more than 14 degrees

and water;" or "Slightly sweetened fruit

juice(s)."

"Tn water"

"In fruit juice(s) and water" Not applicable
"In fruit juice(s)

"Artificially sweetened"

Artificially sweetened packing media.

Certain artificial sweetening ingredients are included as optional packing media
under the FDA Standard of Identity for Canned Peaches. The packing medium
used is water artificially sweetened with saccharin, sodium saccharin, or a
combination of both. Such packing medium may be thickened with pectin and may
contain any mixture of any edible organic salt or salts and any edible organic acid
or acids as a flavor-enhancing agent, in a quantity not more than is reasonably
required for that purpose.

The label statement for the name of the food is to be specified as “Artificially
Sweetened ............ .” the blank being filled in with the name prescribed for canned
peaches having the same optional peach ingredient.

Example: “Artificially Sweetened Yellow Cling Peach Halves.”

12


Canned Clingstone Peach Manual - November 1998

TYPE OF PACK

It is necessary to determine and record the type of pack of the product. If the product is packed
in a liquid medium, the designation should be noted, for example "packed in light sirup " or
"packed in fruit juice," etc. If the product is packed as "solid-pack," no packing medium is added
to the container and the only pack designation necessary are the words “solid-pack" and the style
of the peach units. Halves, quarters, sliced, diced, and mixed pieces of irregular sizes and shapes
can each be certified as "solid-pack" when so packed.

COLOR

The color score for any particular sample unit of canned clingstone peaches should be determined
as soon as possible after the peaches have been aligned on the grading tray. If the surfaces of the
peach units are allowed to dry, the color of the units may change rapidly. Recoating the sample
units with sirup will not return them to their original color. Canned clingstone peaches packed in
the heavier sirups often appear to have more luster than those in lighter sirups. Color should be
judged without regard to the luster created by the sirup.

Exception for spiced peaches: As indicated in the U.S. grade standards, the factor of
color for "spiced" peaches is not based on detailed requirements and is not assigned a
score point value. Instead, the grade standards require only that the sample color be
normal for canned "spiced" clingstone peaches. Normal color for spiced peaches should
include any coloration resulting from the spice(s) used.

Any abnormal discoloration that may be due to oxidation, pit pigmentation, or other
causes should cause the spiced peaches to be down-graded for color. Discoloration due to
serious bruises or other blemishes should be considered under the factor of "Absence of
Defects", not under the factor of "Color".

Note: To compensate for the deletion of the 20 score points for the factor of "Color"
when grading spiced peaches, sum the score points for the other three scoreable factors
(Uniformity of Size and Symmetry, Character, and Absence of Defects), multiply this
value by 100, and then divide by 80 to yield an adjusted score point total.

Color requirements. The requirements for color in the various grade classifications in
the grade standards are expressed in subjective terms. In order to provide for uniformity
in the interpretation of these requirements, color guides or models are provided and
available. These models are designated as follows:

CLA - Minimum color level for “Grade A”;

CLB - Minimum color level for “Grade B”; and
CLC - Minimum color level for “Grade C”.

22


Ov

“oyna Burma] 7E

‘WySiam Aq wsoIeg 7

“yunoo Aq wacr1e 7T

7€.nposd Joy 91098 [e101 Jo sse[preday (| apes “G"A PAoge papesd aq OU [[eYS UONRIIFISseID SIM) OUT Sue] Soyseag

“aqqeuonsafqo
Apydyys aq 0 se yos Jo Way
AJ@AISSaoxa SI sIuN Jo JajoereYD

7syun
Aysnutr Jo ystsuoo Aeut 9% ¢z ULL?
@JOU JOU ‘SHUN , pokey AJOAISSIOXY,,

“payoagye A[snotias ore
syun jo Ayyenb Zunes souemwoddy

“sJopua} Jou ‘amnyx9}
‘aqqeizea A}qraonon

(sid QZ 010)
qa

Ze vonposd 10} 1098 [e101 Jo ssaTpseBai D apesy “S'A, eaoqge popesd aq JOU [TeYS UONLITISSETO sIy) OUT TuNTey sayoeag

“situn poysnuo
wo dayy Aqaey pur ‘oye
poo Aye, ssassod sup,

Fe Aysnur
Jo pokeay AJaatssaoxe are sytun
JO %O1 wey) sIOW JOU ‘SHUN, poker,

Jayoerey
Poon Aprrej,, JO sup “AJaAtssaoxe
JOU JNq sIeJapOW ‘paysayye ATeLIOW,

“ssaujapuay wOsuN
ou ssourysayy
ayqeiea Jo sup)

(sid €z 01 12)
fe)

“syfun paysnis
wo 9245 A[qeuosea pur ‘,JajoereyD)
pooy Ajqeuosray,, ssassod syuq

Te Aysnus 30 poxesy Aoatssaoxo
aq Aeur 9%¢ uey) aroUr JOU ‘Iyos
Jo wy Apysys *,durkery ways,

tajereys poos Ayres, Surssassod
iun avo Aq paroagye Ajfetioreu JON,

‘suun ur
ssousopuar a1quire A

(sid 97 1 $2)
a

“syun poysnso wos vary Atqeuosvar
pur ‘,JajowseyD poo, ssassod sjiu,

7Z Aysnut 10 poxesy A[aatssaoxe aq,
Av HE UY) AOUL JON ‘pautyap-jjam
Ayqeuoseay ‘,Surke1y wesytusisuy,,

Jajoereyo
poos Ajqeuosval,, Suissassod yun auo
Aq parayye Apystys ueyy asour JON,

“AYSAL]
‘a1qeNd ‘“Jepual,

(sid Q€ 01 LZ)
v

Quaosed) uondiasag sejoerey

(juessad)
sy Aysny JO pokes, ‘Wut

Ayyend suneg Jo soueseaddy

sylup usamiog,
vonene A 9Imxa,

ape

ATIALS CaO! - SHHOVAd ANOLSONITO GANNVO

WALOVAVHO WOA AGIND ONIAOODS - 1X ATAVL
8661 JOqUISAON - jenuRPy YoRag oUOIssUT[D pauurD,



Canned Clingstone Peach Manual - November 1998
PRODUCTION AREAS

The production and canning of Yellow Clingstone Peaches is confined mostly to the state of
California. Smaller quantities are also canned in Michigan, New York and Virginia.

VARIETAL TYPES

There are two types of Canned Clingstone Peaches, the Yellow Clingstone and the White
Clingstone. Most of the canned peaches packed in the United States are of the yellow type.

The flesh of the Clingstone is firm and adheres tenaciously to the pit. The general appearance,
color, firmness, texture and flavor of the peach varies considerably, often due to varietal
characteristics. Numerous varieties are grown for canning in California. These varieties are
chosen, among other reasons, for their date of harvest. They are usually classed by the industry
as: extra early, early mid-summer, late midsummer, and extra late. The object of the various
ripening dates is to obtain as even a harvest spread over the season as possible. See Table I for
approximate ripening dates. >

Approximate Extra Early Early Mid- Late Mid- Extra Late
Ripening July 15 - Aug. Summer Summer Sept. 1 --Sept.
Dates 1 Aug.1 - Aug. Aug. 15 - Sept. 30
15 1
Variety Carson, Loadel, Andora, Carolyn, Corona Giblin,
Shasta, Cortez, McKnight, Gomes, Sowell,
Fortuna, Howard, Stanford Starn, Stuart,
Vivian, Dixon Walton Paloro, | Williams, Sims. Sullivan #4,
Peak, Johnson Gaume, Wiser
Halford,
Zolezzi
HARVESTING AND DELIVERY

Clingstone peaches for canning should be harvested when "firm and ripe"; that is, when they have
a "springy" feel yet are hard enough to transport and run through canning machinery without
excessive bruising. "Firm ripe" peaches are not quite ripe enough for table use but are full size
and have considerable flavor. Too soft peaches are not satisfactory for commercial canning as
there is a great loss in peeling and the units are easily bruised in handling. Furthermore, they are
often "cooked to pieces" in processing, or at least the edges become excessively frayed and the
packing medium becomes cloudy.


Canned Clingstone Peach Manual - November 1998

TABLE VU
SCORING GUIDE FOR UNIFORMITY OF SIZE AND SYMMETRY(DICES)

Grade Score Oversized, Undersized, and Poorly Shaped Units,
as Applicable (by weight) Maximum
A 20 None
19 5%
18 10%
B 17 12%
16 15%
Cc 15 17%
14 5 20%
Peaches falling into this classification shall not be graded above U.S. Grade B.
D 13 or less More than 20%
Peaches falling into this classification shall not be graded above U.S. Grade D.
ABSENCE OF DEFECTS

Defects commonly found in canned clingstone peaches are harmless extraneous material (HEM),
blemished peach units, crushed or broken peach units, peel or pit material. The U.S, Standards
for Grades of Canned Clingstone Peaches establish general categories under which defects can be
classified. For assistance in the uniform interpretation of the grade standards, follow File Code
120-A-2 when applicable.

Definition and Types of Defects.

(A)  Blemished peach units: The U.S. grade standards state that, in order for an abnormality
to be classified as a "blemish," it must materially affect the appearance or edibility of a
peach unit. The following are examples of some types of blemishes.

(1)

Bruises are probably the most common blemish; however, minor bruises can
diminish significantly, often to the point of no longer being scoreable as blemishes,
within a short time after processing. Inspectors performing in-plant inspection
should be aware of this and frequently check verification samples to develop a
frame of reference for evaluating minor, "borderline" bruises.

33


Canned Clingstone Peach Manual - November 1998

(2) | When more than 1 sample unit is drawn at a time for line check quality
determination, at least 2 of these sample units may be used for count
determinations in lieu of, or in addition to, the forgoing. However, if counts are
determined on sample units used for quality determinations in lieu of a) above, a
minimum of 20 sample units per item for each shift must be used for count
determinations.

(3) Record the number of units for each container either on the control chart in such a
manner as to associate the counts with the subgroup from which they were taken;

oronthe X and R data sheets in the space provided for counts.
Drained Weights.
Count the units in each of the containers used to determine drained weights.
Criteria For Compliance With Maximum Counts:

For a lot to be eligible for the lower fill weights or drained weights for the applicable style and can
size, the following criteria must be met with respect to maximum counts:

The average count of units from all the containers in the sample may be not more than the
maximum count specified for the lower fill weight or drained weight acceptance level.

(69) If the calculated count average is less than 0.5 in excess of the maximum count,
drop the fraction (6.4 to 6.0) and the lower fill weight or drained weight
acceptance level will be applicable.

(2) If the calculated average count is 0.5 or more in excess of the maximum count,
increase to the next higher whole number (6.5 = 7.0) and the higher fill weight or
drained weight acceptance level is applicable.

No individual container may exceed the maximum count specified for the lower fill weight
or drained weight by more than 1 unit in the case of No. 2-1/2 cans, or by more than 2
units in the case of No. 10 cans. The higher fill weight and drained weight acceptance
levels will be applicable when individual sample units exceed this criteria for maximum
counts.

BRIX MEASUREMENT

Brix is measured and recorded for all samples of canned peaches to which a liquid media has been
added, whether such media is fruit juice(s), water, syrup, or artificially sweetened.

19


Canned Clingstone Peach Manual - November 1998

UNIFORMITY OF SIZE AND SYMMETRY

A.

"Mixed Pieces" and '"Solid-Pack".

“Mixed Pieces of Irregular Sizes and Shapes" and "Solid-Pack" peaches are not graded for

_ the factor of uniformity of size and symmetry.

Determination (“Whole, Halved, and Quartered” Styles).
General.

Before evaluating the score for this factor, remove any units which are not of "normal
shape" for the variety and style and consider these units under the factor "Absence of
Defects". "Normal shape" means that the units retain their original conformation although
there is evidence of trimming. Units that possess deep gouges in the back or sides and
halves and quarters with holes through the units are not of normal shape. Table V
contains a guide for scoring the factor Of uniformity of size and symmetry for whole,
halved, and quartered canned peaches.

Thickness and Symmetry.

In considering the thickness and symmetry, both sides of peach halves and peach quarters
should be examined. When they are lying with the cup-side down, the uniformity of
dimensions and contour should be noted. This can be done while evaluating color. With
the units lying cup-side up, thickness and symmetry should be noted. For example,
variations in symmetry may range from slight (peach halves with pit cavities that are well
centered with even shoulders) to considerable variation (peach halves with pit cavities that
are off-center and with shallow shoulders).

Thickness is considered under size and symmetry only as it affects off-centered pit cavities
as in the previous example. In relation to the fleshiness of the peach unit, thickness is
considered under the factor of character, not under size and syminetry.

Off-Suture Cuts, Detached or Partially Detached Pieces.

(69) Off-Suture Cuts.
Halves and quarters are evaluated for off-suture cuts from the outside surface
when the units are in a cup-side down position. Units that may have been cut off-
suture, but the suture line is not visible from the outside surface should not be

considered as an off-suture cut. The units should not be turned over and viewed
from the cup-side up to determine whether an off-suture cut exists.

25


Canned Clingstone Peach Manual - November 1998

the above terminology should be amended to read: “Mixed Pieces of Irregular Sizes and
Shapes — Chips (Solid Pack).”

The terminology described in the previous paragraph should also appear on the container
labels.

FLAVOR AND ODOR

U.S. Grades A, B, C, D, and C-SP (U.S. Grade C for Solid Pack) for canned clingstone peaches
require the product to have a "normal flavor and odor;" therefore, peaches with a definite off-
flavor or off-odor are graded "Substandard" or "Substandard Solid Pack", as applicable,
regardless of the quality factor score point total.

Off-flavors and off-odors include objectionable flavors and odors foreign to canned
peaches. Examples of these include flavors and/or odors identified as resulting from
chemical decomposition, being of medicinal origin, oil origin, or exhibiting a "flat sour”
flavor. »

The reason for which an off-flavor or off-odor evaluation is given should be stated on the
Scoresheet. General terms, which have a positive meaning, should be used in this
Statement. For example, use the statement, "Substandard account medicinal-like flavor”
(instead of "phenolic flavor") or "Substandard account oily flavor" (instead of "machine oil
flavor").

Artificially sweetened products: Allowance for a slightly unique flavor and odor should
be made when artificial sweetening ingredients have been added to a canned clingstone
peach product; however, any use of artificial sweetening ingredients which imparts an
extremely "bitey" and/or objectionable flavor should not be considered "normal" and
should be graded "Substandard" or "Substandard Solid Pack" as applicable.

VARIETAL CHARACTERISTICS

U.S. Grades A, B, and C require that canned clingstone peaches in any inspected lot possess
similar varietal characteristics. U.S. Grades D, C-Solid Pack, Substandard, and Substandard Solid
Pack do not require peaches in a given lot to possess similar varietal characteristics. Normally the
inspector does not certify variety of canned peaches. Occasionally an applicant may request that
the variety be shown on the certificate. If such a request is made, it is permissible to make a
statement under “Remarks” in accordance with the following example:

The “written statement from packer indicates the product covered by this certificate is of
the variety.”

21


(B)

(C)

(2)

(3)

(4)

()

Canned Clingstone Peach Manual - November 1998

Gummosis is a process which produces a clear-to-slightly-yellow-colored
gelatinous mass within a peach unit. This mass forces its way to the surface of the
unit and can be considered a blemish if it materially affects the appearance and/or
edibility of the peach unit.

Oxidation can be considered as a blemish and scored under “absence of defects" if
the unit(s) exhibiting oxidation seriously affects (very dark) the appearance of the
sample. Under most circumstances, the presence of oxidation is scored under the
factor of "Color".

Discoloration and black spots resulting from insect damage should be considered
as "blemishes" unless the areas affected are minute. Abnormally discolored (very
dark) pit cavities in units, other than whole style, are considered under the factor
of absence of defects.

A scab may cause a unit to be classified as "blemished" depending upon the
hardness, color, and surface area of the scab.

Shape-Related Abnormalities Considered Defects’ in Whole, Halved, Quartered,
and Sliced styles.

@

(2)

(3)

Gouges that are of sufficient size to detract from the appearance of the product
but are not serious enough to destroy the normal configuration of the unit are
considered defects in canned clingstone peaches. The presence of numerous small
gouges (or pitting) in a peach unit, such as the condition which can remain after
brown rot removal, is similarly classified as a defect.

Corrugations or ripple-like surfaces on peach units are usually caused by the
surface of the primary containers. This condition is considered a defect when the
ripples are so extensive that they materially affect unit appearance.

Trim can be classified as a defect when a unit is significantly trimmed even though
its normal shape may not have been destroyed. An unevenly trimmed unit, which
appears to be trimmed to a serious extent whereby normal shape has been
destroyed, is classified as a defect.

Harmless Extraneous Material (HEM): HEM in canned clingstone peaches can be
defined as peach vegetative material. HEM is divided into three categories based on size:

large pieces, small pieces, and short stems.

‘ Considered under “Other Defects” in File Code 120-B-2, page 7.1.

34


Canned Clingstone Peach Manual - November 1998

(d) __ Refractometer equipped with thermometer.
(e) Temperature correction chart for use with refractometer sugar-scale.
(f) Plastic (or rubber) spoon or spatula.

(g) Suitable material for filtering blended material that will not affect the
refractometer reading. Such material includes but is not limited to: Toilet
paper, gauze, Kim-wipe, Kleenex or other similar tissue, and filter paper.

Vacuum Gauge.

Headspace Gauge.

Can opener.

Supplies, other than inspection equipment.

(a) A folder containing -- This grading manual and any supplemental
instructions on the product or related subjects; United States Standards for
Grades of Canned Clingstone Peaches.

(b) __ Inspection papers, such as -- Applicant's information; Contract
instructions; Score sheets and applicable work sheets for preparing
certificates for typing.

ARRANGING SAMPLES AND RECORDING PERTINENT IDENTIFICATION MARKS
The individual containers are arranged in a manner to facilitate evaluation of data. Generally,
code marks that are identical are grouped together; likewise, they are normally arranged in

ascending numerical order if the marks so indicate. Any continuity with respect to individual lots
must be retained.

The code marks (including any ring-marks), together with label nomenclature and a brief
description of the container, are recorded in the appropriate spaces of the score sheet. There is
always a possibility that the inspection documents may be introduced as evidence in court. A
complete, well kept score sheet, signed by the inspector, should be executed.

NET WEIGHTS

The net weight of each sample should be entered in the space provided in the score sheet. Weigh
and record to the nearest one-tenth of an ounce. Any low weights should be encircled so as to

16


Canned Clingstone Peach Manual - November 1998
SIRUPING

With the exception of solid-pack peaches, which have practically no added liquid media, the cans
of fruit are moved under appropriate sirupers by means of a can distribution belt(s). Several types
of sirupers are in use by the industry:

Vacuum siruper. This type is probably most widely used. The vacuum siruper also
automatically fills the containers to a previously determined level and while doing so
exerts a vacuum upon each individual can, excluding air from the interstices of the fruit
units. Any water that may be present in the can is also sucked out. Occasionally, a fruit
unit in a container will be drawn forward by the vacuum action and physically block all or
part of the incoming sirup which may cause the container to be below label weight or even
slack filled.

Displacement type. It automatically fills the cans of fruit with sirup to a pre-determined

level by a mechanical device.
3

Stream fillers. Stream fillers may still used by some canners. The cans of fruit pass under
constant streams of sirup until the desired liquid level is attained.

Judge Fillers. They usually are a combination of the displacement type siruper and the
stream filler. The displacement type siruper places a small amount of highly concentrated
sirup into the container which then passes through a steam exhaust box and, immediately
upon merging, moves under streams of hot water where the can is filled to the proper
level.

EXHAUSTING

In most peach operations exhausting through steam exhaust boxes is limited to No. 10 cans. The
filled containers travel through an exhaust box equipped with steam jets. The steam heats the
contents of the container to the extent that trapped air is driven out of the product which aids in
obtaining a vacuum after sealing. In cases where steam closing machines are used for sealing the
containers exhausting in this manner is not necessary.

SEALING, COOKING, AND COOLING

The filled containers next pass on to the seaming machines where they are sealed. Containers that
were not previously exhausted are sealed with a closing machine with a steam flow head. A jet of
steam is blown across the top of the container which displaces the air in the headspace a split
second before the lid is positioned and the container sealed. The product is then heat processed,
generally in continuous atmospheric cookers, and then cooled to approximately 110 degrees F.
The cooling temperature is important since the product must be cooled sufficiently to stop the
cooking process, yet the temperature must be maintained high enough so that the wet containers
will air dry promptly to avoid corrosion.


Canned Clingstone Peach Manual - November 1998

[on Determination (Sliced Style).
Partial slices, slivers, and slabs are separated. The percentage of slabs, and the combined
percentage of partial slices, slivers, and slabs is determined.
(60) "Slivers" in Sliced Peaches.
Attention is directed to the definition of a "sliver" in the U.S. standards. A unit
may actually weigh more than 3 grams and yet qualify as a "sliver" if it is
substantially smaller than the general size of slices in the container. The weight of
a sliced unit, when determining if it is a "sliver", is the drained weight of the unit
ascertained within a reasonable time after the drained weight of the sample unit has
been determined.
The balance of units in the container are examined for uniformity of size, thickness, and
symmetry. They are classified solely on an appearance basis, as to whether the variation
affects the appearance slightly (“Grade A”), not materially (“Grade B”), or noticeably
(“Grade C”). Slices should not be classified below “Grade C” account variability. Use
Table VII below, as a guide for scoring the factor of "Uniformity of Size and Symmetry"
for sliced canned clingstone peaches.
TABLE VII
SCORING GUIDE FOR UNIFORMITY OF SIZE AND SYMMETRY(SLICES)
Grade Score Combination of Partial Slices, Slabs Variation in
Points Slivers and Slabs (by count) Remainder of Units
Maximum Maximum
A 20 NONE NONE May Slightly
Affect
19 2% 1% Appearance
18 5% 2:1/2%
7 1%. 3% May Not Materially
B Affect Appearance
16 10% 5%
15 15% 78
c No Limit
14 20% 10%
Peaches that fall into this classification shall not be graded above U.S. Grade B.
DIY 13 Or Less More Than 20% More Than 10% No Limit
av Sliced peaches that fail to meet the requirements for Grade C account partial slices, slivers and slabs, may

not be graded above U.S. Grade D.

31


(a)

(b)

Canned Clingstone Peach Manual - November 1998

Weight Comparison -- Percentage Calculations.

After considering the symmetry of the units, a comparison should be made
of the largest unit and the smallest unit on a weight basis. To quickly and
accurately determine the difference, in terms of percent between the
lightest and héaviest units in the container, use Inspection Aid No. 88 or
No. 89, both dated February 1970. The smallest and largest units are freed
of excess packing media and individually weighed on a scale. The
Inspection Aid chart is used to compare the results and the percent
difference is obtained. Percent weight variations may also be calculated as
follows:

The percentage by which the largest unit exceeds the smallest may be
computed by subtracting the smallest unit weight from the largest, dividing
the remainder by the weight of the smallest unit, and multiplying by 100.

Example: y

Weight of largest unit - 48 grams

Weight of smallest unit - 30 grams
Remainder _- 18 grams

18 grams X 100 = 60%
30 grams

An alternative procedure is available for inspectors working in an in-plant
assignment. When grading on-line samples using the standard sample size,
the instructions and guidelines in file code 120-B-2, Standard Sample Unit
Procedure In-Plant, can be used to determine scorepoints. Specifically,
pages 7.2a, 7.2b, 7.2c, 7.2d, and 7.2e, dated April 1976, can be used to
satisfy the weight comparison requirement.

Diameter/Width Comparison -- FDA Requirement.

Diameter (width) of the largest unit is not more than 15 mm (0.6 inch)
greater than the diameter (width) of the smallest unit.

In containers with more than 20 units, 2 units may be disregarded in
making the determination.

28


Canned Clingstone Peach Manual - November 1998

pitting machine knife. Two metal fingers attached to the pitter take the peach from the feeder and
place it on a small curved knife on the suture of the peach.

Two types of pitting machines are used. One type uses the torque principal which twists the
peach halves from the pit. The other cuts the pit from the cavity of the peach.

TORQUE PITTER

This pitter is referred to as the "Filper Pitter", After the peach has been positioned on the
knife of the machine, the knife pierces the peach and clasps the pit as it cuts around the
suture. Rubber "fingers" grasp each half and twists them from the pit with a quick
counter-rotation. The two pitted peach halves and the loose pit are then dropped onto a
conveyor belt or flume which takes them to a shaker device which separates the halves
from the pit. The pit drops through holes in the shaker onto a conveyor belt where they
are discharged to garbage.

When pitted by the torque pitter, it is nd longer necessary to scoop out a portion of the
peach flesh in order to pit the clingstone peach. This affords a substantial saving of peach
flesh and a better appearing product. :

FOOD MACHINERY PITTER

Another type of pitter removes the pit by a cutting action. This machine is referred to as
the "Food Machinery Pitter” principally because it is manufactured by the Food Machinery
Corporation. The peach is held firmly on each side by two shallow cups fastened to an
endless belt which moves the peach into a knife consisting of two parallel wires. As the
peach moves forward the wire knife cuts into the peach, the pit separates the two wires
such that they cut around the pit taking a small amount of flesh from the pit cavity and
then completely cuts through the peach, The two halves and the pit drop onto a belt or
flume which conveys them to a shaker device where the pit is removed as explained for the
Filper Pitter. .

PEELING

The halved peaches may be conveyed by flume, belt or pumped in a stream of water. The pitted
fruit travels over a shaker device which turns the halves cup-down, and through a lye-peeler.
Two general types of lye-peelers are widely used; the spray type which involves the use of
overhead sprays; and the cascade type in which the peaches pass under a series of sheets or
miniature "waterfalls" of solution. In both types of peelers the fruit moves on web or mesh belts
that permit the liquids to pass through. The loose peelings are screened from the liquid. The
liquids are recirculated and reused.

The lye peeler may be divided into three basic sections:


Canned Clingstone Peach Manual - November 1998

The proper picking time for any one variety in a producing area is limited to a few days.
However, the daily needs of a cannery can usually be supplied by a well timed harvesting schedule
between districts that varies slightly in dates the fruit reaches desired maturity.

Clingstone peaches in tote-bins are moved to the canning plants for immediate processing.
Storage doesn't seem to improve the flavor and increases the tendency of bruising. Some varieties
show considerable discoloration and breakdown after storage.

INSPECTION OF RAW PRODUCT

Processed Products Inspectors should make general observation of the quality and condition of
the raw product delivered to the plant for processing. However, they should not attempt to
establish the grade of the raw product or enter into a discussion between the processor and the
grower regarding raw product quality.

Some examples of defects to look for during a general observation are presence of green fruit,
brown rot, and bruises or otherwise damaged fruit. With a general knowledge of the condition of
the raw product, the inspector will have a better idea as to what to expect in his evaluation of
quality of the finished product. In addition, when product quality levels decline below the
intended level, the inspector is in a better position to realize causes and make appropriate
recommendations for possible correction.

PREPARATION AND CANNING

The following description of a canned peach operation is generally typical. The order, methods,
and equipment will vary from plant to plant.

RECEIVING, WASHING AND SIZE-GRADING

The bins of peaches are set on a conveyor belt and carried to an automatic bin dumper which
overturns them. The peaches are conveyed or flumed to an overhead height of approximately ten
feet. The fruit is then size-graded into several sizes (to accommodate the pitting machines) by
diverging rollers.

PITTING

After size-grading, the fruit is conveyed to the pitting machines where it goes into small hoppers
heading each machine. Generally, the machines are arranged in banks, each bank serving a
particular size group of fruit. The peaches roll out of the hoppers into automatic pitting machine
feeders. This consists of a cup attached to an endless chain. A small spinning rod located in the
bottom of each cup positions the peach for the pitting machine. The rod rotates the peach while
in route to the pitter until the stem end is down and the suture is facing forward in line with the

4


Canned Clingstone Peach Manual - November 1998

Stand out. Inspectors under in-plant inspection should consult plant management for desired net
weights. The required net weight will be that which will appear on the label.

Compliance with net weight requirements is based on the sample average provided no individual
is below good commercial practice. If, however, the word "minimum" accompanies the net
weight statement, each container is required to be not less than the stated net weight.

VACUUMS

Using proper equipment and technique, vacuums should be determined and recorded. Minus
vacuums (pressures) and low vacuums should be encircled so as to stand out on the score sheet.

HEADSPACES AND FILL OF CONTAINER

After removing the lid of the container, observe for any excessive headspace.

The quality control department of most plants under in-plant inspection prefer to have the
headspace recorded for all containers opened for inspection. Under lot inspection the head-space
should be recorded for all low net weight containers. Maximum head-space recommendations are
not included in the United States Standards.

The head-space measurement is a practical means of determining compliance with the
recommended fill of container for "Solid-Pack" peaches.

DRAINED WEIGHTS

One method of determining compliance with proper fill with respect to the fruit ingredient is the
drained weight method. Recommended minimum drained weights are provided in the grade
standards for canned clingstone peaches.

The drained weight values are based on equalization 30 days after packing. Generally, canned
peaches will tend to pick up in weight over a period of time after processing due to the
equalization of the sugar concentration in the fruit and that in the syrup. The many variables will
determine the amount of pick-up when drained weight are determined prior to 30 days after

processing.

The minimum sample size for determining drained weights for lot inspection as well as under in-
plant inspection must be not less than that specified for the single sampling plan in the Regulations
Governing Inspection and Certification of Processed Fruits, Vegetables, and Related Products.

17


Canned Clingstone Peach Manual - November 1998

fruit enters the grader and becoming progressively larger in the direction of the lower end. As the
fruit passes over the grader, the peach halves fall through the holes of the screens onto its
particular sorting belt where it is further inspected and sorted.

SLICING

Fruit that is to be sliced passes through a "cup-down" device, since any halves that pass through
the slicers in cup-up position will emerge as slabs.

Slicing is accomplished by machines equipped with a number of sharp revolving discs which
converge almost together just above the belt surface. The cup-down halves are carried through
the blades of the slicer by a moving belt.

Many canners prefer not to include side-slices with their higher quality packs of sliced peaches. A
cross-belt passes under the slicer and carries the side slices either onto a lower quality line of
sliced fruit, to a solid-pack line, or a "mixed pieces" line.

FILLING

Halves. Usually these are filled into cans from straight-line fillers. Empty cans can pass
under a slot in a metal table. The fruit halves are sheared from the conveyor belt and slide
down an inclined metal plane onto the table. They are then slid through the slot into the
awaiting empty cans. Some plants also use a circular type filler as described for slices and
mixed pieces.

Slices and mixed pieces. Generally these units are filled by circular-type fillers. The
tables are shaped, circular pieces of stainless steel with numerous round holes around the
outside edge. Each hole is slightly smaller than the diameter of the can size for which the
filler is designed. The empty cans enter the filler and are positioned under the holes by a
timed disc. The peach units drop from a conveyor belt directly onto the circular table,
where they fall into the cans with the operator's help.

Another type filler which fills the cans by a tumbling action is also used for slices, This
filler consists of a revolving drum that is open at both ends. As the cans are conveyed
through the drum, the rotating action of the drum creates a constant cascade flow of peach
slices inside the drum which causes the slices to fall into the cans,

Solid pack. The fruit is usually pre-heated in a steam-jacketed, horizontal heater, through
which it is moved by means of a screw conveyor. The heated mass is then filled into cans

by means of a circular-type filler, sealed, cooked, and cooled.


Canned Clingstone Peach Manual - November 1998

Please refer to the U.S. Standards for Grades of Canned Clingstone Peaches for the specified
“partial limiting” and “limiting” rules for units that deviate from the various color limits in each
grade classification. The U.S. standards permit sample units that score into the “Grade B” range
for color to be classified as “Grade A” provided the total score is not less than 90 points. Sample
units that score 16 points for color, will seldom qualify for “Grade A” due to total score point.
Table IV provides guidance for assigning score points for the factor of color.

23


United
States
Department
of

Agriculture

Agricultural
Marketing
Service

Fruit and
Vegetable
Division

BRP

P33
a
og

Grading Manual for
Canned Clingstone
Peaches

Effective November 1998



Canned Clingstone Peach Manual - November 1998

The FDA Standards of Quality for Canned Peaches also establish minimum weight requirements
for individual units of halves and quarters styles and define the maximum variation in diameter
allowed between the largest diameter unit and the smallest diameter unit in a container for halves,
quarters, and whole styles. The FDA standards of quality establish requirements covering product
maturity (character) and defects. These standards of quality requirements are for the finished
product. See page one of Appendix for the FDA requirements.

FOOD AND DRUG STANDARDS OF IDENTITY, QUALITY, AND FILL

The FDA standards are attached to the U. S. Standards for Clingstone Peaches. These standards
are also applicable to canned freestone peaches, The inspector should thoroughly familiarize
himself with them before attempting to grade the product.

FDA STANDARD OF IDENTITY

The legal definition of canned peaches is called the "Standard of Identity." It states the
ingredients which comprise the product of canned peaches and further stipulates how the
product is to be labeled. Canned clingstone peaches is the product represented as defined
in the Standards of Identity for Canned Peaches (21 CFR 145.170 and 145.171) issued
under the Federal Food, Drug and Cosmetic Act. For the purposes of the manual and
unless the text indicates otherwise, the terms, canned peaches or canned clingstone
peaches include canned yellow clingstone peaches, canned spice yellow clingstone
peaches, canned solid-pack yellow clingstone peaches and canned artificially
sweetened yellow clingstone peaches as defined in the Standards of Identity.

Styles.

(a) Halves or Halved canned peaches are peeled and pitted peaches, cut
approximately in half along the suture from stem to apex.

(b) Quarters or Quartered canned peaches are halved peaches cut into two
approximately equal parts.

(c) Slices or Sliced canned peaches are peeled and pitted peaches cut into
sectors smaller than quarters.

(a) Dice or Diced canned peaches are peeled and pitted peaches cut into
approximate cubes.

(e) Whole canned peaches are peeled, unpitted, whole peaches with or without
stems removed.

() Mixed pieces of irregular sizes and shapes are peeled, pitted, and cut
units of canned peaches that are predominantly irregular in size and shape

10


Canned Clingstone Peach Manual - November 1998

SAMPLING PROCEDURES

1. Lot.

Regulations (109-A-1)
Follow-------------~ > Sampling Procedures (120-A-1)

Minimum Sampling Rates ( 120-A-9)

Inspection Aid No. 42

Condition of Container (125-A-1)

2. On-Line.

Regulations (109-A-1)

Time Sampling (120-A-4)

In-plant Inspection (160-A-1, 162-A-1) and ( 120-B-2)
Variables (140-A-1)

Fill Weights (140-A-3)

Condition ofContainers (125-A-1)

NONQUALITY PROCEDURES

1, Regulations (109-A-1)

. Sampling Procedures (120-A-1)

. Time Sampling (120-A-5)

. Good Commercial Practice - Net Weights (128-A-10)

. Good Commercial Practice - Vacuum (128-A-20)

. Good Commercial Practice - Drained Weights
(128-A-30)

. Good Commercial Practice - Fill of Container
(128-A-40)--->(130-A-1)

. Good Commercial Practice - Counts (128-A-60)

. Good Commercial Practice - Brix
(128-A-50 and 160-A-5)

is)

AnRW

Follow---------------->

x

\0 oo

FOOD AND DRUG ADMINISTRATION REQUIREMENTS

Canned clingstone peaches are included in the Food and Drug Administration (FDA) Standards of
Identity, Quality, and Fill for Canned Peaches §145.170 and §145.171. These standards define
what may be called "Canned Clingstone Peaches" and establish labeling, quality, and fill-of-
container requirements which must be met in order for a product labeled "Canned Clingstone
Peaches" to enter interstate commerce. The USDA inspector should be familiar with the FDA
Standards of Identity, Quality, and Fill for Canned Peaches so as to be able to recognize product
which does not comply with the FDA standards. See Table I for an abridged version of the FDA
Standards of Quality for canned peaches.


Canned Clingstone Peach Manual - November 1998

FOREIGN MATERIAL

Foreign material of various types may be found in canned peaches from time to time. The
discussion that follows includes only the most common types encountered.

Brown Rot.

Brown rot in peaches is caused by the species Sclerotinia Cinerea of the Ascomycetes group of
fungi. This fungi develops rapidly on bruised or soft fruit, especially in wet, warm weather.
Moisture from the containers also contributes to its growth on peaches in storage.

Reproduction is by spores. Being saprophytic, the brown rot fungus mycelium, which is septate,
grows into the flesh of the fruit. In the earlier stages a small spot on the peach, such as a bruised
spot, becomes infected. As the mycelium develops in the flesh, a core is formed which generally
is removed in the lye peeling process, leaving a gouge or hole in the peach. At this stage, the

surrounding area generally unaffected. In the later stages of development, a mold-like mycelium
growth develops over the surface of the peach, This growth spreads rapidly from peach to peach.

The presence of the brown rot fungus may be verified by microscopic examination of suspected
tissue on scrapings from suspected areas.

Insects.

There are several different types of insects that attack peaches and peach trees. Most of these,
however, are not found in the canned product.

Of major concer is the drosophila fly. Unless plants exercise appropriate control measures, this
pest may gain entrance into the plant and contaminate the finished product. Inspectors should be
constantly alert as to the presence of the drosophila fly and encourage plants to exercise maximum
control measures against it.

Occasionally, the larvae of a fruit moth may be found in the finished product. The larvae may be
found in the flesh of the peach or, in the case of whole peaches, next to the pit in the pit cavity.
Peach units with worm holes should be cut along the channel to determine if the larvae is still

present.
Other Foreign Material.

Other foreign material that may contaminate canned peaches include glass, wood splinters, nails
or pieces of metal, pipe scale, paint flecks, and fermented syrup.

Fermented syrup generally is derived from holding reclaim syrup too long prior to reclaiming
processes or prior to use as a packing media.

No provision has been made for the presence of foreign material in the U.S. grade standards for
canned peaches.

42


Of

“Cd apeld 'S'f sAoge papesd oq 1oU [JeYs ,JouENd pue
SOATRH] JO IYSIA AA WUNWTUTIAL, PUT SIU) UoAMIEg UONEITe A JaJoUTeIG JO/puR IYIO A WNUITXeY, JUNIE UONROYISse[9 CG] OUP OIUT [fey Jey) soyovag z

pau AjusAeuy) ,, JO ,sadeyg pure sazig JeynBauy Jo sasatg paxtj,, JO aueseadde aatd Jou saop syrun yons Jo aouasaid poptaoig iv

FE Qed pros 1daoxq)
uS82Z1S POXTA-AMEN? Ur
Prepurig mopog,, (your 9°0)
wu ¢] Jo sun
uaamjaq UOneTIRA (YIpIM)
JOJOUIIP JO/puK UOTeLIEA €l da

IYSIOM %OOT UEM OT

“A104 *S"1 JO qf OpeIN “S'f) PAOQe papeld aq JOU [TeYs UONLOTIsseyO SII OUT SurTTey soysvog

(Z ,"Staurend [Teurg - Apend uy prepuryg mopog,, (20uno
OI/€) Sures3 ¢-g UR ssaz sraLENg *,saayeHy [fewg - Apend Op ULI] B10;
Ur prepurig mojog,, (eouNO C/E) suTeId {| UY) ssa] SAATEH

MT %0¢ %OOL UeYI TOU! ION al
sounogte-smaengQ | re)
SOUNO C/E - SAATPH IT %0€ %SL SI
- 07 %09 Wey} SOU! JON 91
aunogie-stoen Ee a
9OUNO C/E - SOATEH St %0S uu
Or Op weU SOUT ION 81
poo
0UNO OI/E - sIaIeN?: %S %OT 61 Vv
sounoc/e-saeH ss
%0 %O1 0@
(qunos Aq) sing aiming
ssaurend) pur saaleyy “HO Jo/pue soserg paysviog: sup usemIog,
JO 1YSIO Ay WNUOTUTTAL Ajrenseg Jo poyseiaq uonene A Ista” WnUTXe, | 10g 209g aprig,

SUTALS GANALAWNO Pure ‘daATVH “AIOHM.

AULANWAS 8 AZIS AO ALIAMOFTINA YOd AGIND ONRIOOS
TA AISVL

8661 JaquIZAON - [enue] Yoveg QUOISBUITD pouueD


@

(ii)

Canned Clingstone Peach Manual - November 1998
Officially Drawn Samples.

Sample units which fail after the application of the above guide are
classified as "U.S. Grade D - Mixed Sizes"; or "U.S. Grade D -
Small Halves (or Quarters)".

Unofficially Submitted Samples.
No deviation from the requirements in the grade standards or from
Food and Drug requirements is permitted. The units within each

container must comply with the limits stated in the grade standards
and FDA regulations.

29


Canned Clingstone Peach Manual - November 1998

1) The first section subjects the fruit to sprays, or sheets of hot water which may
contain a special detergent to facilitate the forthcoming action of the caustic.

2) The second section exposes the peaches to sprays or sheets of hot lye solution in
concentrations of usually | to 2/2 percent for approximately 2 to 1/2 minutes.
Considerably weaker solutions of lye are permitted when used in conjunction with
a good detergent. Ripe fruit requires less solution-strength and exposure time than
green fruit.

3) The third section quickly removes the lye and residue from the peeled peach halves
with sprays or sheets of cold water.

Some factors affecting the efficiency of the peeling operation are:

1) Use of a detergent or wetting agent;

y
2) Concentration of lye and contact time;
3) Temperature of lye solution; and

4) Maturity of fruit.

A properly peeled clingstone peach has no peel or greenish-colored sub-peel on its back. It is
smooth and slick. A unit that has been exposed to excessive lye-peeling has a slightly rough back
because some of the flesh has been eaten away by the lye.

Next, the peach halves travel through another shaker device which turns the halves in a "cup-up”
position and onto an inspection belt where any halves with split-pits or pit fragments are hand-
sorted and placed on a belt which conveys them to the repitting operation. Clingstone peaches
are fed into special machines and the pit or pit-half is scooped out by means of a curved blade.

The peach units then are returned to the line by means of belts. In some plants, halves with split-
pits are not sorted out until after they are lye-peeled. Usually, because of the difference in pit
cavity appearance, the repitted units are destined to be included with the lower quality peach pack
or to be diced.

SIZING AND SORTING

The fruit moves over an inspection belt where badly bruised or blemished fruit is also removed.
Poorly peeled fruit is also removed and may be returned to pass through the lye peeler again.
Next, the fruit passes over a size grader. There are two principle types of size graders used by
peach canners. One consists of a series of screens mounted on a shaker device. Each successive
screen possesses holes of different diameter, the smallest holes in the screens at the top where the


Canned Clingstone Peach Manual - November 1998

For dietetic packs known to contain artificial sweeteners or additives, record the facts concerning
such sweeteners or additives for subsequent certification.

Do not use composite samples for making Brix determinations on canned peaches.

Too determine the Brix of sample units follow instructions in "Brix Measurement" (File Code
135-A-3) and In-Plant Inspection Procedures - Sirup Designations (File Code 160-A-5).

Consult File Code 128-A-50 when low or high Brix measurements are found. Brix is usually not
measured on samples of "solid-pack" peaches.

COUNTS
Refer to File Code 128-A-60.

STYLE

\
The style of the product should be recorded on the scoresheet(s) and appear on the Certificate of
Quality and Condition as mentioned in the U.S. standards. Solid-pack should be certified as to
halves, quarters, diced, or mixed pieces of irregular sizes and shapes.

Mixed pieces of irregular sizes and shapes style is not subject to certain requirements of
trimming, broken units, and size. Many times an inspector will be in doubt as to whether a
sample unit, or the entire lot, of peaches qualify as “Mixed Pieces of Irregular sizes and
Shapes.”

(1) . Style with respect to individual containers. A single container may be
designated “Mixed Pieces of Irregular Sizes and Shapes” if not more than two-
thirds (24), by weight, of the units present are one of the defined styles.

(2) Style with respect to lots. A lot will be considered as complying with the style
“Mixed Pieces of Irregular Sizes and shapes” if the number of sample units which
fail the requirement for an individual container does not exceed the applicable
acceptance number indicated in the single sampling plan of the Regulations. These
“style deviants” are not to be combined with deviants that affect the lot quality
grade.

Chips: During the manufacturing process of dicing peaches, peach "chips" are often
separated from the more uniform dices. A market demand exists for these chips and, at
times, USDA certification is requested. Peach chips are to be certified under the style
designation: "Mixed Pieces of Irregular Sizes and Shapes -- Chips" (the word "Chopped"
may be substituted for the word "Chips"). If the chips are a “Solid Pack” product, then

20


TABLE IX — SCORING FOR DEFECTS Canned Clingstone Peach Grading Manual
CANNED CLINGSTONE PEACHES January 2010 (Revised)
ALL STYLES (EXCEPT MIXED PIECES OF IRREGULAR SIZES & SHAPES)

Maximum Defects Permissible for Respective Grade and Score 1/

Kind of Defect A Cc
30 [29 [28 [27 [26 [25 [24 [23 [22 Jat C Solid Pack
Units affected by, or loose, No. 10 Cans 0 Maximum = 2 per can. Average - not more than 1 per 200 ounces
pits and large pieces of pits 2/ [Cans smaller than No. 10 0 Maximum = 1 per can. Average - not more than 1 per 200 ounces
Pit No. 10 Cans 0 Maximum — 9 per can. Average - not more than 3 per 100 ounces
Material Units affected by, or loose, No. 3 Cylinder Cans 0 Maximum — 5 per can. Average - not more than 3 per 100 ounces
small pieces of pits 3/ No. 2 % Cans 0) Maximum — 3 per can. Average - not more than 3 per 100 ounces
Cans Smaller than No. 2% 0 Maximum — 2 per can. Average - not more than 3 per 100 ounces
Harmless Extraneous Material “Practically Free” “Reasonably Free” “Fairly Free”
Peel-(Average of all containers-square inch per pound of total contents) 0) 1/8_or less More than 1/8 to % | More than % to 1 inch
5 or less
Crushed or Broken Units — (Percent by count, Halves, quarters & whole) 0 0 If the average of all containers is not more than 5%, allow 1 ul Any amount
containers of less than 20 units
5 or less 6to 10 11 t0 2047
Blemished Units — percent by count, halves, quarters & whole ° 0 If the avg. of If the average of al If the average of all containers is not more than
containers is not in containers of less than 5
is not more more than 10%,
than 5%, allow } allow 1 unit in
1 unit in containers of less
containers of | than 10 units
less than 20
units
Zor less 4106 7 to 20%

Blemished Units — percent by count, sliced oO 0

ifthe avg. of _ | ifthe avg. of
all containers | containers is not

not more more than 6%, allow
than 3%, allow per container

If the avg. of all containers is not more than 20%

1 unit per
container
Blemished Units — percent by weight in grades A and B, percent bycount |0 |0 | 3orless 4106 7 to 20% (by count)
in Grade C, diced (by weight) (by weight)
Any defects Not Specifically Mentioned — (such as unevenly trimmed units ractically Free” "Reasonably Free” “Fairly Free” 5/
and gouges) that affect the appearance or edibility of the product Not more than 5% Not more than 10% Not more than 20%
(by count) (by count) (by count)

* Limiting Rule

1/ “if sample meets requirement for more than one numerical score, the lowest of such score points will be assigned.

2/ “Large piece of pit” i Nn of a pit that is definitely hard and which is 3/8” or larger in any dimension. A unit of peach to which one or more large pieces of pit are attached or to which a
combination of “large pieces of pit" and “small pieces of pit” are attached is considered as 1 unit affected by large pieces of pit. Each large piece of pit that is not attached to a unit of peach is
considered as 1 large piece of pit

3/ “Small piece of pit” is any portion of a pit that is definitely hard and which is less than 3/8” but is not less than 1/16” in any dimension. A unit of peach to which one or more sm:
unit having three or more pieces less than 1/16” attached are con:
considered as 1 small piece of pit

4/ Applicable to “D” Classification only. Allowance for C-Solid Pack is 2 blemishes to each pound of total contents.
5/ For “D” clas: ly free from defects that materially affect appearance or edibility.

37

Il pieces, ora
lered as 1 unit affected by small pieces of pit. Any piece of pit less than 3/8” that is not attached to a unit of peach is



Canned Clingstone Peach Grading Manual
January 2010 (Revised)
CHARACTER

The quality factor of “Character” is defined in the U.S. grade standards as referring to the degree
of ripeness, the texture, and the tenderness of the product. The desirable maturity level for
clingstone peaches is when the fruit is firm and ripe. Processing fruit at this level of maturity
helps maintain the texture of the fruit. Adverse processing temperatures, and under-mature or
over-mature fruit can lead to a product with less than desirable character. “Rubbery” units may
result from slight under-cooking, especially indicated if the units possess a ripe color. Product
that is cooked too long or at high temperatures may be so soft as to disintegrate upon handling
during inspection and therefore merit scoring in the Grade “D” or “Substandard” classification.

The most desirable maturity level for peaches for canning is when the fruit is “firm/ripe” (when
the fruit has attained full size and nearly full flavor but is not entirely ripe enough for table use.)
Fruit received by the processor at a less mature stage than “firm/ripe” (immature) is generally
held for two or three days to ripen before processing. Peaches that have reached the maximum
maturity level or are slightly over-ripe will tend to be soft or may fray after normal processing.
Immature fruit will tend to be quite firm after normal processing unless the processor attempts to
“cook” character into it, in which case it will tend to be softer than is desirable for a high quality
product.

Over-mature fruit will tend to be soft (mushy) or fray after normal processing. Within the
“Character” section in the standards, there are references to varying degrees of “fraying” as a
factor to be scored under “Character.” Fraying refers to the degree to which the edges of peach
units in halves, quarters, and sliced styles are broken down, mushy, stringy, and/or have lost a
firmly defined edge. Use the following tables (Table X, XI and XII) as a guide for scoring the
factor of “Character” for canned clingstone peaches,

FDA maturity requirements: Canned clingstone peaches which do not meet the FDA
Standards of Quality for the maturity (21CFR§145.170) shall be graded Substandard
regardless of the total score for the product. Also, except for solid-pack, canned
clingstone peaches shall be certified with the additional statement “Below Standard in
Quality-Not Tender.”

38


(2)

(3)

Canned Clingstone Peach Manual - November 1998

Detached or Partially Detached Pieces.

Definitions and allowances for detached and partially detached pieces are provided
in the grade standards of canned clingstone peaches as shown below:

(a) A detached piece is a unit, in the styles of halves and quarters,.which has
the appearance of a slice resulting from an off-suture cut or improper
cutting and that is completely separated from the half or quarter from
which cut.

(b) A partially detached piece is a unit, in the styles of halves and quarters,
which has the appearance of a slice resulting from an off-suture cut or
improper cutting and is detached more than one-third of the length of the
half or quarter along the suture or approximately parallel with the suture.

The following allowances for off-suture cuts, detached or partially detached pieces
are applicable for canned clingstone peaches:

“4” Classification - 10 percent, by count, of the units may possess off-suture
cuts or detached or partially detached pieces or any combination thereof.

“B” Classification - 20 percent, by count, of the units may possess off-suture
cuts or detached or partially detached pieces or any combination thereof.

“C” Classification - 40 percent, by count, of the units may possess off-suture
cuts or detached or partially detached pieces or any combination thereof. Sample
units that score into this classification may not be classified above “Grade B”
regardless of total score.

“Sstd” Classification - Fails to meet Grade C for off-suture cuts, and/or
detached or partially detached pieces. Sample units that score into this
classification may not be classified above substandard regardless of total score.

Food and Drug Requirements.

The Food and Drug Minimum Standards of Quality provide for minimum require-
ments with respect to weight of individual units and for maximum diameter (width)
variation allowance between the largest and smallest units. These FDA
requirements are based on the finished product.

The Branch has provided inspection guides with respect to recommended

minimum individual unit weights based on the raw product which are slightly
higher than the Food and Drug minimum weight requirements. These weights are

26


Canned Clingstone Peach Manual - November 1998

(0) C0) a
Uniformity of Size and Symmetry
Absence of Defects .... 0.00. e ne
Character 2... cece eee e nent e tenes 38
Foreign Material... 60.0... eee e eee 42
TABLES
Table I - Optional Ingredients... 2.2.0... neces IL
Table II - Optional Packing Media ..... 0.0... ccc eee cece eee 12
Table I - Resume of FDA Standard of Quality ...... 14
Table IV - Interpretive Guide for Color Requirements . 24
Table V - Recommended Minimum Raw Fruit Requirements ................ 27
Table VI - Scoring Guide for Uniformity and Symmetry
(Whole, Halved, and Quartered Styles) ................
Table VI- Scoring Guide for Uniformity and Symmetry (Sliced Style) . .
Table VII- Scoring Guide for Uniformity and Symmetry (Diced Style)
Table IX - Scoring Guide for Defects (All Styles) 2.0.0.0... 00. e cece eae
Table X - Scoring Guide for Character
(Halved, Quartered, Sliced, and Mixed Pieces Styles) ......... dees 39
Table XI - Scoring Guide for Character ,
(Diced Style)... cece eee ee beeen 40
Table XII- Scoring Guide for Character
(Whole Style) .. 6... 41


Canned Clingstone Peach Manual - November 1998

If the packing medium is thickened with pectin, the label shall bear the statement
“thickened with Pectin”. When any organic salt or acid or any mixture of two or
more of these is added, the label shall bear the common or usual name of each such
ingredient.

FDA STANDARD IN FILL OF CONTAINER.

Containers must be filled with the maximum quantity of the peach units which can be
sealed in the container and processed by heat to prevent spoilage, without crushing or
breaking such ingredient. Canned clingstone peaches that do not meet this requirement are
to be labeled "Below Standard in Fill."

FDA STANDARD OF QUALITY

The following minimum standards of quality are specifically set forth by FDA. They are
listed in Table III under quality factor headings to relate the FDA minimum standards with
the USDA quality factors. Proper label statements are included with each item and should
be used when the quality of the canned peaches falls below that particular standard.

Such statement shall immediately and conspicuously precede or follow, without

intervening written, printed, or graphic matter, the name “Peaches” and any words or
Statements required or authorized to appear with such name. :

13


Canned Clingstone Peach Manual - November 1998

INSPECTION OF THE PRODUCT

The U.S. Standards for Grades of Canned Clingstone Peaches establishes requirements for the
quality factors and should be followed in the inspection of the product, except when another
specification is specifically requested.

MINIMUM EQUIPMENT AND INSPECTION MATERIAL

The following list comprises minimum equipment and supplies needed for the inspéction of
canned peaches:

Scale (preferably graduated to 0.1 ounces)
Tares (for net weights and drained weights)

Sieves 8 mesh: 8-inch diameter for containers equal to or smaller than a No. 3 size (404 x
414) can; 12-inch diameter for container size larger than a No. 3 can.

Trays white, laboratory, shallow type for No. 2-1/2 cans and smaller; deep type for cans
larger than No. 2-1/2 size.

Brix measurement apparatus,
Hydrometer method.
(a) Glass cylinders (approximately 1-1/4" diameter; 10" tall)
(b) Set of Brix Hydrometers in graduations of 0.1 and ranging from 13
through 35 Brix. Thermometer and temperature correction chart for
correction of Brix hydrometer readings.

Simulated equalization method.

(a) Waring Blender, or similar comminutor, with bowl size adequate to blend
contents of an entire No. 2-1/2 can.

(b) Waring Blender, or similar comminutor, with bowl size adequate to blend
contents of an entire No. 10 can.

(c) Bowls for the above-mentioned blenders. One for each sirup range
designation encountered if desired.

15


Canned Clingstone Peach Manual - November 1998

TABLE OF CONTENTS
L GENERAL Page
Production Areas oe eee cece cence.
Varietal Types 220...
Harvesting and Delivery ...........
Inspection of Raw Product 0.00.00... 000.000.0000
Receiving, Washing and Size-Grading .
Pitting oe,
Torque Pitter 20.0... eee eee
Food Machinery Pitter ....................,
Peeling ............00.00.,
Sizing and Sorting
Slicing ........
Filling .....
Siruping «2... :
Exhausting ...............00...., 2:8
Sealing, Cooking, and Cooling ..........00...00.cc00 eee 8
Sampling Procedures «6.2.0... 00. ee cece cece eee. 29
Nonquality Procedures 60... cece eee cece. 9
O. FOOD AND DRUG ADMINISTRATION REQUIREMENTS ................. 9
Food and Drug Administration Standard of Identity... 10
Food and Drug Administration Standard in Fill of Container ............... 13
Food and Drug Administration Standard of Quality 2... 13

Ii. SUGGESTED ORDER OF GRADING
Inspection of Product

Arranging Samples ......
Vacuums ........
Headspace ......
Drained Weights .
Fill Weights .....
BX oe cece eee eee

Style 2.0.00...
Flavor and Odor .......

Varietal Characteristics .. . :

Type of Pack 2.0... eee eee c ccc ce ee eeveveneees


Canned Clingstone Peach Manual - November 1998

large pieces of pit are attached or to which a combination of large pieces of pit
and small pieces of pit are attached is considered as one unit affected by large
pieces of pit. Each large piece of pit that is not attached to a peach unit is
considered as one large piece of pit.

(2) Small piece of pit material is any portion of pit material which is less than 3/8
inch and not less than 1/16 inch in any dimension. A peach unit having one or
more small pieces attached, or a peach unit having three or more pieces of pit
material smaller than 1/16 inch in each dimension attached, is considered as one
unit affected by small pieces of pit. Any piece of pit less than 3/8 inch that is not
attached to a peach unit is considered one small piece of pit.

Use the following tables (Table IX) as a guide for scoring the factor of "Absence of
Defects" for canned clingstone peaches.


Canned Clingstone Peach Manual - November 1998

TABLE IV

INTERPRETATIVE GUIDE FOR COLOR REQUIREMENTS

Grade

Individual Peach Units

Score Points

Color in Sample Unit

Are Bright.

Are free from oxidation or
discoloration from any
other cause.

Are free from any green
color.

Appear to possess as much
yellow-orange as CLA.

20

All peach units are definitely
more orange-yellow than CLA.

19

All peach units are slightly more
orange-yellow than CLA.

18

* All are equal to, or better than
CLA except that: 10% maximum
may be CLB but no CLC.

Are reasonably Bright.

Are free from any green color.

Appear to possess as much
light orange-yellow as CLB.

color appearance of th

17

* 90% or more of the peach units
are better than CLB (more orange
than CLB but slightly less than
CLA).

No CLC. All are free from
oxidation or other discoloration.

16

* All are equal to, or better than
CLB except that: 10% maximum
may be CLC. No SStd.

Any slight discoloration due to oxidation or other causes may not materially affect the
@ peach units or the sample unit.

Cc Appear to possess no more 15 Better than CLC but not as good
green color than CLC. as CLB.
14 * All equal to or better than CLC,
except that: 10% maximum may
fail CLC.
Any slight discoloration due to oxidation or other causes may not materially affect the
color appearance of the peach units or the sample unit.
SSTD | Appear to possess no more green 13 Fails criteria for 14 points.
color than CLC. 0

Any discoloration due to oxidation or other causes that materially affect the color
appearance of the peach units or the sample unit.

* - Percents(%) are by count in the styles of: WHOLE, HALVED, QUARTERED, SLICED.
Percents(%) are by weight in all other styles.

24



This manual is designed for Processed Products Branch Personnel of the U.S. Department of
Agriculture (USDA). Its purpose is to give background information and guidelines to assist in the
uniform application and interpretation of U.S. grade standards, other similar specifications and
special procedures.

The citation of any data, criteria, techniques, illustrations, copyrighted material, or pictorial
representation accredited to private authorship is used with the permission of the individuals or
sources cited. Unless a specific reference is cited, the information in this. manual has been
compiled or developed from sources available to the public as well as from technical knowledge
of personnel in the Department.

Following the suggested guidelines in this manual does not excuse failure to comply with the
Federal Food, Drug, and Cosmetic Act or any other applicable Federal or State laws or
regulations.

Except for official USDA inspection aids or devices and color guides (or standards) produced
under license of the Department, the mention of any supplier, patented device, product, brand
name or equipment does not imply endorsement by the Department over any other similar, or
equally effective material.

Address inquires to:

Chief, Processed Products Branch
Fruit and Vegetable Programs, AMS
U.S. Department of Agriculture
South Building, Rm. 0709

STOP 0247, P.O. Box 96456
Washington, DC 20090-6456


Canned Clingstone Peach Manual - November 1998

dD. Determination (Diced Style).

(1)

(2)

Size requirements for Diced Units.

The grade standards for canned clingstone peaches provide for a maximum as well
as a minimum dimensional requirement for diced peaches under the factor of
Uniformity of Size and Symmetry. The grade standards for canned freestone
peaches provide only for a minimum dimensional requirement.

Approximate diamond-shape units which meet the requirements for the respective
grade standard are considered diced units, but units which appear to be chopped or
irregularly-shaped chips are considered poorly shaped units in otherwise Diced
Style.

Dice joined together account not completely severed are measured as one unit and
are included in the portion failing to meet measurement requirements if the greatest
edge dimension is more than 3/4-inch in the case of clingstone peaches.

Method for Determination of Size of Diced Units.

The manual sorting of small chips or dice that will pass through a 5/ 16-inch square
opening is a slow process. This separation can be duplicated within-reasonable
limits, and for practicable inspection purposes, by the procedure which follows.

Use an 8-inch diameter sieve with a wire-cloth screen of 5/16-inch (or 0.312-inch)
square openings. This sieve will nest between two standard 8-inch diameter, 8-
mesh, sieves used for drained weight determinations.

Place approximately 10 to 15 ounces, if grading on-line using standard sample size
use 22 ounces, of product on the 5/16-inch square mesh sieve; nest this sieve
between the 8-inch diameter, 8-mesh sieves.

Submerge the nested screens in water. and gently float the chips through. Avoid
any sudden breaking of the surface of the water with the screen during this
process. Allow enough time to permit all chips to get through the screen. After
washing the small chips through on to the 8-mesh sieve, pick out any poorly
shaped units, and in the case of clingstone peaches, all dice over 3/4-inch in any
edge dimension, and add to the chips. Use the following table (Table VIII) as a
guide for scoring the factor of "Uniformity of Size and Symmetry" for diced
canned clingstone peaches.

32


It

‘gina Sunny JE
WBIIM Aq Ws9oI0g FE

“wnoo Aq wasleg JT

7 1onpoud 10 a1098 Te10) Jo ssa[predar | apery “s"7) SAGE pepesd aq jou TTeYs UOHeOY Issey SI) OUT Bury sayorag

‘atqeuonsafqo Fesvun . “ropua} jou
Apyatts 2q 01 se ios 10 ung Aysnuu Jo ystsuo Aewr 9c wer “paroayye A[snonas ore “OunyXxa) 9IqQRIIA (‘sid 9 019)
Ajaatssaoxe st syun JO JayereyD 910UT JOU ‘syluN passer AJ@atssaoxq siun jo Anyjenb Zunea sourraddy Ayqeaon0n, da
7€ yonposd 404 a1ogs [e101 JO ssa[prear 2 apein “SQ, SA0ge papesd oq JOU TeYS UoHeoyIsselo styy owt ures sayorag
7T-stourewuoo ojdures Je Jo sun fe
JO %0T Peeoxa 10u Op stun Yons yyy
Pur ‘40 | JO soueMOTIE ay) spasoxa a “ssousapua}
wun Jt,,“s9pua) you, Jo Aysnu aq Aeur /V,-r9pua jou,, 3q 0} se wy * Joqoerey wioyrun
A9urejuos Jad yun aug‘, Jaj9RRYD, Os ore Jo AYsnuy axe sirun Jo YO] Poon Aprey,, JO sup) ‘faatssaoxa Ou ssaurysayy (sid €Z 01 1)
Poon Ajsre,J,, ssossod situ, GPU axOUH JOU Yos 10 wu AIpayseyy | you Ing ayesapout ‘paroayye Ajenareyy | apquisea jo sug fe)
71°%01 JO aourmorye 2yl spaaoxa
Wun ji‘ rajereyD poop, Are, Jo TT 2o1oerey pooy Ayre, “stun
JeureIuO Jad Wun auQ ‘1aI0vYD | ssassod Avur %01 Ue arou! jou pue | Ja}eIeYD poo Ayre, Zurssassod UI ssouzapua} (‘sid 97 01 pz)
* pooy Ajqeuosvay,, ssassod siuq ‘Aysnur jou nq “Yos Jo way Apysis wun ouo Aq paysayye Ayjeoreur JON aiqene ja, a
7 %01 Jo SOURMOT[E ay) spagoxa
Mun Jr, JINBYD poo A}qeuoseay,, 77 .JaoereyD poop wJaqgereyD poop
JO Jourequo9 Jad yun auG Alqeuosvoy,, ssassod Kew %Ol ueyy Alqeuosvay,, Sulssassod yun avo Aysoyy (sid QE 01 £2)
*da9BIBYD pooy,, ssassod snug, S10U JOU “UE pue yoequ! Apo, Aq parsayye Apysyis wey asour JON, ‘alqet[d ‘1apuay, Vv
siUp) usemjog
(qusosad) uonene A,
(Queoied) uonduosaq Jayoerey situpy Aysnyy Jo peceiy WIL] Ayyengy duneg Jo aourmaddy OIMXay, OpRin

HTALS SIOHM - SHHOVEd HNOLSONTTIO CANNVO

YWALOVAVHD WOd AGIND ONRIOOS - IX ATAVL
8661 JoqUIOAON - jenuEWY Yoeag sUOIssUTID pauUeD


Canned Clingstone Peach Manual - November 1998

recommended solely to expedite inspection in plants under continuous or other in-
plant inspection.

Considerable variation in the weight retention of the fruit within a plant, and from
plant to plant, may be expected. Therefore, when the recommended raw fruit
weights are used to ascertain compliance with the Food and Drug minimum
requirements for individual unit weights, it will be necessary to check the finished
product frequently (after equalization) to determine whether the raw fruit weights
are high enough.

Table V contains the USDA administratively recommended minimum raw fruit
individual unit weights, the Food and Drug minimum requirements for individual
unit weights, and the Food and Drug maximum diameter (width) variation
allowance between the largest and smallest units.

TABLE V
Minimum Values for Individual Units
Food and Drug Raw Fruit (Recommended)
Style Requirement (Finished -
Product) Extra Heavy Sirup Any Other Packing Medium
Ounces Grams Ounces Grams Ounces ‘Grams
Halves 0.6 17.0 0.64 18.1 0.62 17.6
Quarters 0.3 8.5 0,32 91 0.31 8.8
Whole, halves, | The diameter (width) of the largest unit is not more
and quarters than 15 mm (0.6 inch) greater than the diameter (width) of the smallest unit.

(4) Inspection Guide for Size Variation (By Weight and By Diameter)

In addition to maximum allowances for off-suture cuts and detached or partially
detached pieces, the grade standards provide requirements for maximum variation
in size (by weight) allowed between the largest and smallest unit for whole, halves,
and quarters. Allowances are also made for variations from the maximum
variation in size (by diameter) and minimum weight requirements under good
commercial practice. These guides are intended to allow for small deviations and
not to permit a packer to circumvent requirements in the grade standards or Food
and Drug regulations.

27


Canned Clingstone Peach Manual - November 1998

which do not conform to a single style of halves, quarters, slices, or dice
and which may consist of:

q@)

Units (commonly called salad cuts or salad pieces) which may

have been prepared originally as peach halves but which are
irregular in size and shape in that more than one-fourth of the unit
appears to have been removed at the outer curved surface and
which have been cut further into pieces;

(2)

Units which may have been prepared originally as peach slices but

which are irregular in size and shape in that they have been cut
further into pieces;

(3)

Mixtures of two or more of the following styles which may or may

not be of normal shape: Halves, quarters, slices, or diced.

Optional Seasoning Ingredients.

)

TABLE I
OPTIONAL INGREDIENT REQUIRED LABEL STATEMENTS
Spice "Spiced," "With Added Spice," or "Spice

Flavoring, other than artificial
flavoring.

Vinegar, lemon juice, organic acids

Peach pits, except in the case of
whole peaches, in a quantity not
more than 1 peach pit to each 8 oz.
of finished canned peaches.

Peach kernels, except in the case of
whole peaches and when peach pits
are used as seasoning.

Ascorbic acid in any amount no
greater than necessary to preserve
color.

Added," or in lieu of the word "Spice," the
common name of the spice.

"With Added Flavoring," "Flavoring Added," or
in lieu of the word "Flavoring," the common
name of the flavoring.

“Seasoned with Vinegar," or "Seasoned with
," the word showing the kind of acid used.

"Ascorbic acid added to preserve color” or
"Ascorbic acid added to protect color."

a2


bl

(OMOLU SPT § ‘17 OPEL suonvindoy
wapuay, [eJapa, Jo xpog ut paquosaid poyyour
JON ~-Anyend ur prepueyg Moleg,, UM 1319 suresd OE Aq peosard sian [Ty TIv UALOVUVHO,

(‘uayo1q 10 paysnis pesoptsuos you “Aurysnz9
Jo sysew ou SuLeaq ‘ssouadi Jo asnesaq adeys
JeULIOU ISO] Sey YoY yup) “wax0Iq JO paysnd
sUaqorg ‘are IOUTEIUOS UT SyTUN Jo %¢ ULL) SI0U ION (soar
Jo paysnig Ajueg --Ayjend ut prepueis mojag,, ISHUN JIOW JO OZ IPM sroureUOD poxipy 1da0x9) TTV

“wayxorq JO paysnso JourEWUOS Jad yrun uO
UeY] SIOW JON ‘sun QZ ULY) ssoy YIM sroUTEIUOD

POUL, adeys jeuniou TOU, pur pose]
Ajuaaauy) --Ayend ur psepurig Mopeg,, aArasaid 0} paumuLy os Jo paumuLnun sun TTW ‘srauend ‘saos SLOsdad
“poystursyq
aPoystuayg --Ayyend ur prepurig Mopg,, JOUTEIUOD UT SHUN JO %OZ UeY] SIOU! JON TIV
J ame EE.
qWysiam
uP2[929d [19 A4 ION --Ailfend ur prepurig Mojag,, yau punod sad oad yout arenbs | wey) ar0u ION (paP2g) TIV

“popaedaisip aq Aeur spun z ‘spun as0ut 10 QZ YIM ‘S1OUTEIUOD UT :9}0N,

“yun jsoTfeuts au Jo (MIPIM)

Jo}OUTeIp ot} URL? Ja}eeId (Your g'Q) WUT CT UeMT a}ouM,
uSOZI§ paxil --Allypend ul prepueis mojsg,, ‘IOUT JOU SI UN sade] Oy JO (YIPIM) JajowWeIG JO saayey ‘sioen?)
| areas hin papa, —— Sa RN RG — aR
| .siouend rrws--Anjend UF prepuEs mojo, “SOU. DL/E UeMPssaq TOU NyTTOM wIMUTOY SS SNOLTEM
syle onporg Ji jusuaes [2qeT sjusurommnboy Ayend sais, Jor]

ALITVNO JO GUVAGNVLS Vd JO AWNSAY
DW aATaAvVL

8661 JaquianoN - jenuLY Yovag ouoIsBuITD pouurD,