United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Frozen Sweet Peppers

Effective date March 13, 1959
This is the first issue, as amended, of the United States Standards for Grades of Frozen

Sweet Peppers published in the FEDERAL REGISTER of March 13, 1959 (24 FR 1825)

to become effective March 13, 1959. This issue supersedes the first issue, which has

been in effect since June 28, 1957.

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 Sweet Peppers

Section Page No.

§52.3001 Product description. ........................................ 2

§52.3002 Types of frozen sweet peppers. ............................... 2

§52.3003 Styles of frozen sweet peppers. ............................... 2

§52.3004 Grades of frozen sweet peppers. .............................. 3

§52.3005 Ascertaining the grade. ...................................... 3

§52.3006 Ascertaining the rating for the factors which are scored. ............ 4

§52.3007 Color. ................................................... 4

§52.3008 Uniformity of size and symmetry. .............................. 5

§52.3009 Defects. .................................................. 6

§52.3010 Character. ................................................ 7

§52.3011 Ascertaining the grade of a lot. ................................ 8

§52.3012 Score sheet for frozen sweet peppers. .......................... 8

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

§52.3001 Product description.

Frozen sweet peppers is the frozen product prepared from fresh, clean, sound, firm pods

of the common commercial varieties of sweet peppers, which have been properly

prepared, may or may not be blanched and are then frozen in accordance with good

commercial practice and maintained at temperatures necessary for the preservation of the

product.

§52.3002 Types of frozen sweet peppers.

(a) Type I, green.

(b) Type II, red.

(c) Type III, mixed (green and red).

§52.3003 Styles of frozen sweet peppers.

(a) Whole stemmed means whole unpeeled pepper pods with stem and core

removed.

(b) Whole unstemmed means whole unpeeled pepper pods with stems trimmed

to not more than 1/2 inch length.

(c) Halved means whole stemmed, unpeeled, pepper pods which have been cut

approximately in half from stem to blossom end.

(d) Sliced means whole stemmed, unpeeled pepper pods or pieces of pepper

pods which have been cut into strips.

(e) Diced means whole stemmed, unpeeled pepper pods or pieces of pepper

pods which have been cut into approximate square pieces measuring 1/2

inch or less.

(f) Unit means a whole unpeeled pepper pod or portion of a pepper pod in

frozen sweet peppers.
3

§52.3004 Grades of frozen sweet peppers.

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

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

possess a good color; that are practically uniform in size and symmetry; that

are practically free from defects; that possess a good character; and for

those factors which are scored in accordance with the scoring system

outlined in this subpart the total score is not less than 85 points: Provided,

that the frozen sweet peppers may be reasonably uniform in size and

symmetry if the total score is not less than 85 points.

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

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

that possess a reasonably good color; that are reasonably uniform in size

and symmetry; that are reasonably free from defects; that possess a

reasonably good character; and for those factors which are scored in

accordance with the scoring system outlined in this subpart the total score

is not less than 70 points: Provided, that the frozen sweet peppers may be

variable in size and symmetry if the total score is not less than 70 points.

(c) Substandard is the quality of frozen sweet peppers that fail to meet the

requirements of U.S. Grade B or U.S. Extra Standard.

§52.3005 Ascertaining the grade.

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

standards the following quality factors are evaluated:

(1) Factors not rated by score points.

(i) Varietal characteristics.

(ii) Flavor.

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

factor which is scored is expressed numerically on the scale of 100.

The maximum number of points that may be given such factors are:
4

Factors: Points

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

Uniformity of size and symmetry .......

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

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

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

20

20

30

 30

100

The evaluation of the factors of quality are made immediately after thawing

to the extent that the product is substantially free from ice crystals and can

be handled as individual units.

(b) Normal flavor. Normal flavor means that the product is free from

objectionable flavor and objectionable odors of any kind.

§52.3006 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value

may be ascertained for each factor and expressed numerically. The numerical range

within each factor which is scored is inclusive. (For example, 27 to 30 points means 27,

28, 29, or 30 points.)

§52.3007 Color.

(a) General. The color of frozen sweet peppers has a reference to the

predominating and characteristic color of the exterior surface of the units of

frozen sweet peppers.

(b) "A" classification. Frozen sweet peppers that possess a good color may

be given a score of 17 to 20 points. Good color means a good

characteristic bright color for the type and with respect to type I and type II

variations in color do not materially affect the appearance of the product.

(c) "B" classification. Frozen sweet peppers that possess a reasonably good

color may be given a score of 14 to 16 points. Frozen sweet peppers that fall

into this classification shall not be graded above U.S. Grade B or U.S. Extra

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

Reasonably good color means a reasonably bright characteristic color for

the type and with respect to Type I and Type II variations in color do not

seriously affect the appearance of the product.

NOTE: When the appearance of the product is seriously affected by a

mixture of Type I and Type II units consider as Type III.
5

(d) "SStd" classification. Frozen sweet peppers that fail to meet the

requirements of paragraph (c) of this section or are definitely dull or off color

for any reason may be given a score of 0 to 13 points and shall not be

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

is a limiting rule).

§52.3008 Uniformity of size and symmetry.

(a) General. Uniformity of size and symmetry refers to the degree of variation

in size and symmetry of the units in the respective styles of frozen sweet

peppers.

(b) "A" classification. Frozen sweet peppers that are practically uniform in size

and symmetry may be given a score of 17 to 20 points. Practically uniform

in size and symmetry has the following meanings with respect to the

following styles of frozen sweet peppers:

(1) Whole stemmed; whole unstemmed; halved. Not less than 90

percent, by count, of the pods shall be at least 2 1/2 inches in length,

exclusive of the stem, and 2 1/2 inches in diameter and shall be

practically uniform in size and symmetry.

(2) Sliced. The units are practically uniform in size and the aggregate

weight of all strips less than 1-1/4 inches in length does not exceed

30 percent, be weight, of all the units.

(3) Diced. The units are practically uniform in size and the aggregate

weight of all the units which are noticeably smaller than one-half the

area of an average sized unit and of all markedly large and irregularshaped units does not exceed 10 percent, be weight, of all the units.

(c) "B" classification. Frozen sweet peppers that are reasonably uniform in

size and symmetry may be given a score of 14 to 16 points. Reasonably

uniform in size and symmetry has the following meanings with respect to

the following styles of frozen sweet peppers:

(1) Whole stemmed; whole unstemmed; halved. Not less than 80

percent, by count, of the pods shall be at least 2-1/2 inches in length,

exclusive of the stem, and 2-1/2 inches in diameter and shall be

reasonably uniform in size and symmetry.
6

(2) Sliced. The units are reasonably uniform in size and the aggregate

weight of all strips less than 1-1/4 inches in length does not exceed

40 percent, be weight, of all the units.

(3) Diced. The units are reasonably uniform in size and the aggregate

weight of all the units which are noticeably smaller than one-half the

area of an average sized unit and of all markedly large and irregularshaped units does not exceed 20 percent, be weight, of all the units.

(d) "SStd" classification. Frozen sweet peppers that fail to meet the

requirements of paragraph (c) of this section may be given a score of 0 to 13

points and shall not be graded above U.S. Grade B or U.S. Extra Standard,

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

§52.3009 Defects.

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

seeds, undeveloped seeds, core and stem material; the trimmings; and

damaged and seriously damaged units.

(1) Grit, sand, or silt means any particle of earthy material.

(2) Well trimmed means that the unit is free from gouges or knife marks

and with respect to whole unstemmed style that the stem is trimmed

to not more than one-half inch length and with respect to whole

stemmed and halved styles that the stem, core, seeds, and placenta

tissue are neatly removed so as to retain substantially the appearance

of a whole or halved unit.

(3) Reasonably well trimmed means that the unit is practically free from

gouges or knife marks and with respect to whole unstemmed style that

the stem is trimmed to not more than one-half inch length and with

respect to whole stemmed and halved styles that the stem, core,

seeds, and placenta tissue have been removed so as to retain to a

reasonably extent the appearance of a whole or halved unit.

(4) Damage means any injury or blemish which materially affects the

appearance or eating quality of the unit.

(5) Serious damage means any injury or blemish which seriously affects

the appearance or eating quality of the unit.
7

(b) "A" classification. Frozen sweet peppers that are practically free from

defects may be given a score of 26 to 30 points. Practically free from

defects means that the pods in whole unstemmed, whole stemmed, and

halved styles are well trimmed; that no grit, sand or silt may be present that

affects the appearance and eating quality; and that seeds, undeveloped

seeds, core and stem material, damaged and seriously damaged units

individually or collectively do not materially affect the appearance and eating

quality of the product.

(c) "B" classification. Frozen sweet peppers that are reasonably free from

defects may be given a score of 21 to 25 points. Frozen sweet peppers that

fall into this classification shall not be graded above U.S. Grade B or U.S.

Extra Standard, regardless of the total score for the product (this is a limiting

rule). Reasonably free from defects means that the pods in whole

unstemmed, whole stemmed and halved styles are reasonably well trimmed;

that no grit, sand, or silt may be present that affects the appearance and

eating quality; and that seeds, undeveloped seeds, core and stem material,

damaged and seriously damaged units individually or collectively do not

seriously affect the appearance and eating quality of the product.

(d) "SStd" classification. Frozen sweet peppers that fail to meet the

requirements of paragraph (c) 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).

§52.3010 Character.

(a) "A" classification. Frozen sweet peppers that possess a good character

may be given a score of 25 to 30 points. Good character means that the

units are firm, full, fleshed and tender.

(b) "B" classification. Frozen sweet peppers that possess a reasonably good

character may be given a score of 21 to 24 points. Frozen sweet peppers

that fall into this classification shall not be graded above U.S. Grade B or

U.S. Extra Standard regardless of the total score for the product (this is a

limiting rule). Reasonably good character means that the units are

reasonably full fleshed, may lack firmness but are not soft or mushy.

(c) "SStd" classification. Frozen sweet peppers that fail to meet the

requirements of paragraph (b) 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).
8

§52.3011 Ascertaining the grade of a lot.

The grade of a lot of frozen sweet peppers 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 to 52.83).

§52.3012 Score sheet for frozen sweet peppers.

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

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

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

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

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

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

Count of peppers (whole, halved) ........................................

Factors Score Points

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

Uniformity of size and symmetry ......

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

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

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

20 "B" 14-16 _1/

20 "B" 14-16

30 "B" 21-25 _1/

30 "B" 21-24 _1/

 "SStd" 0-20 _1/

 100

"A" 17-20

"SStd" 0-13 _1/

"A" 17-20

"SStd" 0-13 _2/

"A" 26-30

"SStd" 0-20 _1/

"A" 25-30

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

Flavor .............................................................

_1/ Indicates limiting rule.

_2/ Indicates partial limiting rule.
9

Dated: March 10, 1959, to become effective upon date of publication hereof in the

Federal Register.

[SEAL] Roy W. Lennartson.

Deputy Administrator, 

Marketing Services.

[F.R. Doc. 59-2157; Filed, March 12, 1959; 8:48 a.m.]

Published in the Federal Register September 11, 1956 (21 F.R. 6857)

Amendments published in the Federal Register June 28, 1957 (22 F.R. 4532)

Amendments published in the Federal Register March 13, 1959 (24 F.R. 1825)