United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Dehydrated (Low

Moisture) Prunes

Effective date June 13, 1960
This is the first issue of the United States Standards for Grades of Dehydrated, LowMoisture Prunes published in the FEDERAL REGISTER of April 28, 1960 (25 FR 3705)

to become effective June 13, 1960. 

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 by 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 Dehydrated, Low-Moisture, Prunes

Section Page No.

§52.3231 Product description. ........................................ 2

§52.3232 Moisture of low-moisture prunes. .............................. 2

§52.3233 Styles of low-moisture prunes. ................................ 2

§52.3234 Grades of low-moisture prunes. ............................... 2

§52.3235 Ascertaining the grade. ...................................... 3

§52.3236 Ascertaining the rating for the factors which are scored. ............ 4

§52.3237 Color. ................................................... 4

§52.3238 Uniformity of size and count. .................................. 5

§52.3239 Absence of defects. ......................................... 6

§52.3240 Texture. .................................................. 9

§52.3241 Explanations of methods and analyses. ........................ 10

§52.3242 Ascertaining the grade of a lot. ............................... 11

§52.3243 Score sheet for low-moisture prunes. .......................... 12

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

§52.3231 Product description.

Dehydrated, low-moisture prunes, hereinafter referred to as "low-moisture prunes", are

prepared from clean and sound fresh prune-plums or clean and sound previously dried

prunes; are pitted and otherwise prepared into various sizes and shapes; are prepared to

assure a clean, sound, wholesome product; are processed by dehydration whereby

practically all of the moisture is removed to produce a very dry texture; and are packaged

(including kind of container and proper closure) to assure retention of the low-moisture

characteristics of the product.

§52.3232 Moisture of low-moisture prunes.

The moisture content of the finished product shall be not more than the following for the

respective styles:

Nugget-type - 2.5 percent.

Pieces - 2.5 percent.

Whole Pitted - 4.0 percent.

§52.3233 Styles of low-moisture prunes.

(a) Nugget-type is especially processed to produce foam-textured units of

irregular shapes of such size that practically all of the units will pass through

0.625 inch (5/8-inch) square openings. 

(b) Pieces consist of irregularly shaped cut or chopped pieces of such size that

practically all of the units will pass through 0.625 inch (5/8-inch) square

openings.

(c) Whole pitted dehydrated prunes are substantially whole units except for

mechanical marking or damage from pitting.

§52.3234 Grades of low-moisture prunes.

(a) U.S. Grade A or U.S. Fancy low-moisture prunes is the quality of

low-moisture prunes that possess a normal flavor and odor, that possess a

good color, that are reasonably uniform in size and count for the applicable

style, that are practically free from defects, that possess a good texture and

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

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

That the low-moisture prunes may possess a reasonably good texture, if the

total score is not less than 85 points.
3

(b) U.S. Grade B or U.S. Choice low-moisture prunes is the quality of

low-moisture prunes that possess a normal flavor and odor, that possess a

reasonably good color, that are fairly uniform in size and count for the

applicable style, that are reasonably free from defects, that possess a

reasonably good texture; and that for those factors which are scored in

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

is not less than 70 points.

(c) Substandard low-moisture prunes is the quality of low-moisture prunes that

fail to meet the requirements of U.S. Grade B.

§52.3235 Ascertaining the grade.

In addition to considering other requirements outlined in the standards, the following

quality factors are evaluated:

(a) Factors not rated by score points.

(1) Flavor and odor.

(b) Factors rated by score points.

(1) The relative importance of each factor which is scored is expressed

numerically on the scale of 100. The maximum number of points that

may be given such factors are:

Factors Points

Color 20

Uniformity of size and count 20

Absence of defects 40

Texture 20

Total Score 100

(2) The factors of flavor and odor, color, certain defects as may be

applicable, and texture are ascertained upon the low-moisture prunes

and the cooked product as specified in this subpart.
4

(c) Normal flavor and odor means that the low-moisture prunes and the cooked

product possess a characteristic flavor and odor that is free from

objectionable flavors (including definite scorched flavor) or objectionable

odors of any kind.

§52.3236 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, 17 to 20 points means 17, 18, 19, or 20 points).

§52.3237 Color.

(a) "A" classification. Low-moisture prunes that possess a good color may be

given a score of 17 to 20 points. Good color means that in the style of

nugget-type the color may range from characteristic light chocolate brown

to a darker brown but the over-all color impression is reasonably uniform;

and that in the style of "pieces" or "whole pitted", the units may vary from

characteristic blue-black typical of the exterior skin color, and chocolate

brown to darker brown typical of the interior color, of low-moisture prunes;

and that such characteristic color of any style, after cooking, is a reasonably

rich color typical of cooked low-moisture prunes that have been properly

prepared and processed.

(b) "B" classification. If the low-moisture prunes possess a reasonably good

color, a score of 14 to 16 points may be given. Low-moisture prunes that fall

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

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

color means that in the style nugget-type the color may vary noticeably in

shades of brown color; and that in the style of pieces or whole pitted, the

units may possess a variable dull blue-black to very dark brown color; and

that in any style, after cooking, the color may be dull but is typical of cooked

low-moisture prunes that have been properly prepared and processed and

is not off-color for any reason.

(c) "Sstd" classification. Low-moisture prunes that fail to meet the

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

points and shall not be graded above Substandard, regardless of the total

score for the product (this is a limiting rule).
5

§52.3238 Uniformity of size and count.

(a) "A" classification. Low-moisture prunes that are reasonably uniform in size

and count may be given a score of 17 to 20 points. Reasonably uniform in

size and count has the following meanings for the applicable style:

(1) Nugget-type; pieces. Practically all of the units are of such size and

shape as to pass through 0.625 (5/8-inch) square openings and not

more than 10 percent, by weight, of the low-moisture prunes may pass

through meshes of a U.S. Standard No. 8 sieve (0.0937-inch, +_ 3

percent, square openings).

(2) Whole pitted. Not more than 3 percent, by weight, of the lowmoisture prunes may consist of small pieces that past through

meshes of a U.S. Standard No. 4 sieve (0.187-inch, +_ 3 percent,

square openings); and the count of full-size units (after removal of

small pieces and partial or inseparable units) is not more than 133 per

pound; and the uniformity of count is such that in a sample of 100

ounces of full-size units:

(i) For prunes that average 83 prunes or less per pound, the

count per pound of 10 ounces of the smallest prunes does not

vary from the count per pound of 10 ounces of the largest

prunes by more than 39 points; or

(ii) For prunes that average 84 prunes or more per pound, the

count per pound of 10 ounces of the smallest prunes does not

vary from the count per pound of 10 ounces of the largest

prunes by more than 70 points.

(b) "B" classification. If the low-moisture prunes are fairly uniform in size and

count, a score of 14 to 16 points may be given. Dehydrated prunes that fall

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

of the total score for the product (this is a limiting rule). Fairly uniform in

size and count has the following meanings for the applicable style:

(1) Nugget-type; pieces. Practically all of the units are of such size and

shape as to pass through 0.625 (5/8-inch) square openings and not

more than 25 percent, by weight, of the low moisture prunes may pass

through meshes of a U.S. Standard No. 8 sieve (0.0937-inch, +_ 3

percent, square openings).
6

(2) Whole pitted. Not more than 5 percent, by count, of the low-moisture

prunes may consist of small pieces that pass through meshes of a

U.S. Standard No. 4 sieve (0.187-inch, +_ 3 percent, square openings);

and the count of full size units (after removal of small pieces and

partial or inseparable units) is not more than 140 per pound; and the

uniformity of count is such that in a sample of 100 ounces of full-size

units:

(i) For prunes that average 83 prunes or less per pound, the

count per pound of 10 ounces of the smallest prunes does not

vary from the count per pound of 10 ounces of the largest

prunes by more than 39 points; or

(ii) For prunes that average 84 prunes or more per pound, the

count per pound of 10 ounces of the smallest prunes does not

vary from the count per pound of 10 ounces of the largest

prunes by more than 70 points.

(c) "Sstd" classification. Low moisture prunes that fail to meet the

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

points and shall not be graded above Substandard, regardless of the total

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

§52.3239 Absence of defects.

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

from damaged and seriously damaged units, from partial units and seriously

damaged units, from partial units and inseparable units in whole pitted style,

from units affected by pit material in whole pitted style, and from other

defects or injury that affect the appearance or eating quality of the units or

product.

(b) Definitions.

(1) Damaged units are units that possess defects which materially affect

the appearance of the low-moisture prunes and are of such nature

that they may or may not disappear upon cooking. Units that are

mechanically damaged by pitting, or other preparation including

smaller perforations, are not considered damaged units. Damaged

units include, but are not limited to, units that possess scars,

blemishes, insect injury, or other similar abnormality.
7

(2) Seriously damaged units include units that are excessively

darkened due to scorching or burning, that possess serious scars,

serious blemishes, serious insect injury, or other serious abnormality,

or which in any other way possess defects that seriously affect the

appearance of the low-moisture prunes and that the damage is of

such nature that it does not disappear upon cooking.

(3) Partial units in whole pitted style consist of portions of whole pitted

low-moisture prunes which are less than three-fourths of an apparent

whole pitted prune.

(4) Inseparable units in whole pitted style consist of five or more partial

units and/or whole pitted prunes which are so stuck together that they

may not be readily separated in the low-moisture prunes.

(5) Slightly affected by pieces of pit in whole pitted style means units

that are affected by not more than two fragments of pit which

individually are 1/4 inch or less in their longest dimension.

(6) Seriously affected by pieces of pit in whole pitted style means:

(i) Units that have more than two fragments of pit which

individually are smaller than 1/4 inch or less in their longest

dimension; and

(ii) Units that have a piece or pieces of pit, any of which are longer

than 1/4 inch in their longest dimension.

(c) "A" classification. Low-moisture prunes that are practically free from

defects may be given a score of 34 to 40 points. Practically free from

defects means that the low-moisture prunes in any style are practically free

from any defects that affect more than slightly the appearance or eating

quality either in the low-moisture prunes or after cooking; and in whole pitted

style there may be present not more than the following:

(1) Whole pitted.

(i) A total of 5 percent, by weight, of the low-moisture prunes may

be damaged: Provided, That not more than 2 percent, by

weight, of the low-moisture prunes may be seriously damaged;
8

(ii) 7-1/2 percent, by weight, of the low-moisture prunes may be

partial and inseparable units; and

(iii) A total of 5 percent, by weight, of the low-moisture prunes may

be slightly and seriously affected by pieces of pit: Provided,

That not more than 3 percent, by weight, may be affected by

fragments which individually are 1/8 inch or more but not

longer than 1/4 inch in their longest dimension: and provided

further, That not more than 1 percent, by weight, may be

seriously affected by pieces of pit.

(d) "B" classification. If the low-moisture prunes are reasonably free from

defects, a score of 28 to 33 points may be given. Low-moisture prunes that

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

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

rule). Reasonably free from defects means that the low-moisture prunes

in any style are reasonably free from any defects that affect materially the

appearance or eating quality either in the low-moisture prunes or after

cooking; and in whole pitted style there may be present not more than the

following:

(1) Whole pitted.

(i) A total of 10 percent, by weight, of the low-moisture prunes

may be damaged: Provided, That not more than 4 percent, by

weight, of the low-moisture prunes may be seriously damaged;

(ii) 15 percent, by weight, of the low-moisture prunes may be

partial and inseparable units; and

(iii) A total of 8 percent, by weight, of the low-moisture prunes may

be slightly and seriously affected by pieces of pit: Provided,

That not more than 5 percent, by weight, may be affected by

fragments which individually are 1/8 inch or more but no longer

than 1/4 inch in their longest dimension: and provided further,

That not more than 2 percent, by weight, may be seriously

affected by pieces of pit.

(e) "Sstd" classification. Low-moisture prunes that fail to meet the

requirements of paragraph (d) of this section may be given a score of 0 to 27

points and shall not be graded above Substandard, regardless of the total

score for the product (this is a limiting rule).
9

§52.3240 Texture.

(a) "A" Classification. Low-moisture prunes that possess a good texture may

be given a score of 17 to 20 points. Good texture means with respect to the

low-moisture prunes that the units may vary in texture from partially pliable

to brittle but are otherwise reasonably uniform in texture; and, after cooking

in accordance with the method outlined in this subpart, meet the following

requirements for the applicable style:

(1) Nugget-type. The cooked mass has a reasonably uniform texture and

finish that is coarse or grainy without practically any hard particles.

(2) Pieces. The cooked product is practically free from hard, firm, or

tough units and there is no more than moderate disintegration except

for small pieces that may have been present.

(3) Whole pitted. The cooked product is practically free from hard or

tough units and substantially retains the semblance of whole pitted

prunes except for small pieces that may have been present.

(b) "B" classification. If the low moisture prunes possess a reasonably good

texture, a score of 14 to 16 points may be given. Reasonably good texture

means with respect to the low moisture prunes that the units may vary in

texture from partially pliable to brittle and may lack uniformity of texture; and,

after cooking in accordance with the method outlined in this subpart, meet

the following requirements for the applicable style:

(1) Nugget-type. The cooked mass has a fairly uniform texture and

finish that may range from fine and grainy to coarse and grainy; and

hard particles may be noticeable but not objectionable.

(2) Pieces. The cooked product is fairly free from hard, firm, or tough

units and may disintegrate generally into a coarse, sauce-like

consistency.

(3) Whole pitted. The cooked product is fairly free from hard or tough

units and may consist of ragged or broken larger pieces and whole

pitted units intermingled with slight amount of mushiness from small

pieces which may have been present.

(c) "Sstd" classification. Low-moisture prunes that fail to meet the

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

points and shall not be graded above Substandard, regardless of the total

score for the product (this is a limiting rule).
10

§52.3241 Explanations of methods and analyses.

(a) Moisture method. Moisture in low-moisture prunes is determined in

accordance with the official method applicable to dried fruits as outlined in

the "Official Methods of Analysis of the Association of Official

Analytical Chemists" or in accordance with methods which produce

equivalent results.

(b) Cooking procedure.

(1) General. The cooking procedures that follow are not intended to be

a recipe for purposes of food preparation but are for the purposes of

ascertaining compliance with requirements for applicable quality

factors as outlined in this subpart.

(2) Method. Add 50 grams of low-moisture prunes to 400 mL of water in

a pan of such size as to cover the prunes, cover pan, bring to a boil,

and simmer with only gentle and occasional stirring for the time

specified for the respective styles:

(i) Nugget-type; pieces. Simmer for 15 minutes.

(ii) Whole pitted. Simmer for 20 minutes. 

(c) Screening method. The technique for ascertaining compliance with the

requirements for particles that pass through U.S. Standard No. 4 and No. 8

sieves is as follows:

(1) Nugget-type; pieces.

(i) Place a 100-gram representative sample of low-moisture

prunes on a U.S. Standard No. 8, 8-inch diameter, full-height

sieve to which a bottom pan has been attached;

(ii) Place the assembly on a smooth level surface and with a

steady, fairly rapid sieving motion, move the assembly

approximately 20 inches in a straight line and return to its

original position, repeating the movement 20 times;

(iii) Weigh the fine material sifted through to the bottom pan and,

on the basis of the original sample, calculate the percentage

which passed through the No. 8 sieve.
11

(2) Whole pitted.

(i) From a 100-gram representative sample of low-moisture whole

pitted prunes, remove all definitely whole pitted prunes, large

pieces thereof, or inseparable units, and place the remaining

smaller pieces on a U.S. Standard No. 4, 8-inch diameter,

full-height sieve to which a bottom pan has been attached;

(ii) Place the assembly on a smooth level surface and with a

steady, fairly rapid sieving motion, move the assembly

approximately 20 inches in a straight line and return to its

original position, repeating the movement 10 times;

(iii) Weigh the fine material sifted through to the bottom pan and,

on the basis of the original sample, calculate the percentage

which passed through the No. 4 sieve.

§52.3242 Ascertaining the grade of a lot.

The grade of a lot of low-moisture prunes covered by these standards is determined by the

procedure set forth in the Regulations Governing Inspection and Certification of

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

Processed Food Products (7 CFR 52.1 through 52.83)
12

§52.3243 Score sheet for low-moisture prunes.

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

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

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

Net weight ............................................................................

Moisture content (percent) ...............................................................

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

Count (whole pitted) per lb .... ........... ..........................................

Factors Score points

Color 20 "A" 17 - 20

"B" 14 - 16 1/

"Sstd" 0 - 13 1/

Uniformity of size 20 "A" 17 - 20

"B" 14 - 16

"Sstd" 0 - 13 1/

Absence of defects 40 "A" 17 - 20

"C" 28 - 33 1/

"Sstd" 0 - 27 1/

Texture 20 "A" 17 - 20

"C" 14 - 16

"Sstd" 0 - 13 1/

Total score 100

Flavor and odor ( ) Normal ( ) Off

Grade

1/ Indicates limiting

rule.

The United States Standards for Grades of Dehydrated, Low-moisture Prunes (which is

the first issue) contained in this subpart shall become effective 45 days after the date of

publication hereof in the Federal Register.

Dated: April 25, 1960.

/s/ 

Roy W. Lennartson,

Deputy Administrator,

Marketing Services.