United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Tomato Juice

Effective date July 22, 1985
This is the fourth issue of the United States Standards for Grades of Tomato Juice

published in the FEDERAL REGISTER of July 22, 1985 (50 FR 29635) to become

effective July 22, 1985. This issue supersedes the third issue, which has been in effect

since June 15, 1978.

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 Tomato Juice

Section Page No.

§52.3621 Product description. ........................................ 2

§52.3622 Definitions of terms. ........................................ 2

§52.3623 Recommended sample unit sizes. ............................. 4

§52.3624 Grades. .................................................. 5

§52.3625 Recommended fill of container. ................................ 5

§52.3626 Factors of quality and analysis. ................................ 5

§52.3627 Requirements for grades. .................................... 7

§52.3628 Sample size. .............................................. 9

§52.3629 Lot quality requirements. ..................................... 9

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

§52.3621 Product description.

(a) Tomato juice is the product as defined in the Standards of Identity for

Tomato Juice (21 CFR 156.145), issued under the Federal Food, Drug, and

Cosmetic Act.

(b) Tomato juice from concentrate is the product as defined in the Standards

of Identity for Tomato Juice (21 CFR 156.145), issued under the Federal

Food, Drug, and Cosmetic Act.

§52.3622 Definitions of terms.

In these U.S. standards, unless otherwise required by the context, the following terms shall

be construed, respectively, to mean:

(a) Color.

(1) General. The amount of red in tomato juice and tomato juice from

concentrate is determined by comparing the color of the product with

the Munsell color discs with specified percentages. The availability

and procedure for using the Munsell color discs may be obtained from

the supplier licensed by the U.S. Department of Agriculture:

Munsell Color Company, Incorporated

P.O. Box 230

Newburgh, New York 12551

Any method or device approved by the USDA (including electronic color meters) which

gives equivalent results may be used.

(2) Good color means a color that is bright and characteristic of tomato

juice, made from mature red tomatoes, which is not affected by

caramelization, oxidation or other similar causes. Such color contains

as much red as, or more red than, that produced by spinning the

specified Munsell color discs in the following combinations or an

equivalent of such composite color:

65 percent of the area of Red (5R 2.6/13) (glossy finish);

21 percent of the area of Yellow (2.5 YR 5/12) (glossy finish); and

14 percent of the area of either Black (N1) (glossy finish) or Grey (N4)

(mat finish); or
3

7 percent of the area of Black (N1) (glossy finish) and

7 percent of the area of Grey (N4) (mat finish), whichever most nearly

matches the reflectance of the product.

(3) Reasonably good color means a color that is typical of red tomato

juice which may be slightly affected by caramelization, oxidation or

other similar causes.

(i) To score 25 points for color, the juice shall contain as much

red as, or more red than, that produced by spinning the

specified Munsell color discs in the following combinations or

an equivalent of such composite color:

59 percent of the area of Red (5R 2.6/13) (glossy finish);

24-1/2 percent of the area of Yellow (2.5 YR 5/12) (glossy finish); and

16-1/2 percent of the area of either Black (N1) (glossy finish) or Grey

(N4) (mat finish); or 

8-1/4 percent of the area of Black (N1) (glossy finish) and

8-1/4 percent of the area of Grey (N4) (mat finish), whichever most

nearly matches the reflectance of the product.

(ii) To score 23 or 24 points for color, the juice shall contain as

much red as, or more red than, that produced by spinning the

specified Munsell color discs in the following combinations or

an equivalent of such composite color:

53 percent of the area of Red (5R 2.6/13) (glossy finish);

28 percent of the area of Yellow (2.5 YR 5/12) (glossy finish); and

19 percent of the area of either Black (N1) (glossy finish) or Grey (N4)

(mat finish); or

9-1/2 percent of the area of Black (N1) (glossy finish) and

9-1/2 percent of the area of Grey (N4) (mat finish), whichever most

nearly matches the reflectance of the product.
4

(b) Consistency means the viscosity of tomato juice or tomato juice from

concentrate including the degree of separation of the insoluble solids.

(1) Good consistency means that the juice flows readily; has a normal

amount of insoluble tomato solids in suspension; and that there is

little solids separation.

(2) Reasonably good consistency means that the juice flows readily;

has a normal amount of insoluble tomato solids in suspension; and

that there is not a marked degree of solids separation.

(c) Defects means dark specks or scale-like particles, seeds, particles of seed,

tomato peel, core material, or other similar substances.

(1) Practically free from defects means that any defects present do not

more than slightly affect the appearance or drinking quality of the

product.

(2) Reasonably free from defects means that any defects present may

be noticeable, but are not so large, so numerous, or of such

contrasting color as to seriously affect the appearance or drinking

quality of the product.

(d) Flavor is evaluated based upon characteristics normal to tomato juice or

tomato juice from concentrate.

(1) Good flavor means a distinct tomato juice flavor and odor

characteristic of good quality tomatoes which is not materially affected

by stems, leaves, crushed seeds, cores, immature tomatoes, or the

effects of improper trimming or processing.

(2) Reasonably good flavor means a characteristic tomato juice flavor

which may be materially, but not seriously, affected by stems, leaves,

crushed seeds, cores, immature tomatoes, or the effects of improper

trimming or processing.

(e) Tomato soluble solids (TSS) means the sucrose value as determined by

the method prescribed in 21 CFR 156.3.

§52.3623 Recommended sample unit sizes.

The requirements for all factors of quality are based on the following:
5

(a) The entire contents of a container;

(b) A representative portion of the contents of a container;

(c) A combination of the contents of two or more containers; or

(d) A representative portion of processed product stored or held in bulk

containers.

§52.3624 Grades.

(a) U.S. Grade A is the quality of tomato juice or tomato juice from concentrate

that meets the applicable requirements of Tables I or II.

(b) U.S. Grade B is the quality of tomato juice or tomato juice from concentrate

that meets the applicable requirements of Tables I or II.

(c) Substandard is the quality of tomato juice or tomato juice from concentrate

that fails to meet the requirements for "U.S. Grade B."

§52.3625 Recommended fill of container.

Fill of container is not incorporated in the grades of the finished product, since fill of

container, as such, is not a factor of quality for the purposes of these grades. It is

recommended that each container of tomato juice be filled as full as practicable without

impairment of quality, and that the product occupies not less than 90 percent of the

capacity of the container.

§52.3626 Factors of quality and analysis.

(a) The grade of a lot of tomato juice or tomato juice from concentrate is based

on evaluation and analysis of the juice for the following quality and analytical

factors:

(1) Color;

(2) Consistency;

(3) Defects;

(4) Flavor; and

 

(5) Tomato soluble solids (tomato juice from concentrate).
6

(b) The relative importance of each quality factor is expressed numerically on

the scale of 100. The maximum number of points that may be given each

factor is:

Factors Points

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

Consistency ............

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

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

Total Score .......

30

15

15

 40

100

(c) The essential variations within each factor are so described that the 

value may be determined for each factor and expressed numerically. 

The numerical range for the rating of each factor is inclusive (for 

example, 13 to 15 points means 13, 14, or 15 points) and the score points

shall be prorated relative to the degree of excellence for each factor.
7

§52.3627 Requirements for grades.

TABLE I

Tomato Juice

QUALITY FACTORS FACTOR DESCRIPTION GRADE SCORE POINT RANGE

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

Good A 26-30

Reasonably Good B 25 _1/

23-24 _2/

Consistency ......

Good A 13-15

Reasonably good B 10-12 _3/

Defects ..........

Practically free A 13-15

Reasonably free B 10-12 _4/

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

Good A 33-40

Reasonably good B 27-32 _4/

MINIMUM TOTAL SCORE A 85 points

B 70 points

_1/ Tomato juice assigned 25 points for the factor of color can be graded U.S. Grade A,

provided all other requirements for U.S. Grade A are met and that the total score for

the product is not less than 85 points.

_2/ Tomato juice assigned 23 or 24 points for the factor of color cannot be graded

above U.S. Grade B regardless of the total score for the product.

_3/ Tomato juice possessing only "reasonably good consistency" (10-12 points) can be

graded U.S. Grade A, provided all other requirements for U.S. Grade A are met and

that the total score for the product is not less that 85 points.

_4/ Cannot be graded U.S. Grade B regardless of the total score for the product.
8

Table II

Tomato Juice from Concentrate

QUALITY FACTORS FACTOR DESCRIPTION GRADE SCORE POINT RANGE

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

Good A 26-30

Reasonably Good B 25 _1/

 23-24 _2/

Consistency ......

Good A 13-15

Reasonably good B 10-12 _3/

Defects ..........

Practically free A 13-15

Reasonably free B 10-12 _4/

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

Good A 33-40

Reasonably good B 27-32 _4/

MINIMUM TOTAL SCORE ................. A 85 points

B 70 points

Tomato Soluble Solids (Minimum) ........... 5.0 percent by weight

_1/ Tomato juice from concentrate assigned 25 points for the factor of color can be

graded U.S. Grade A, provided all other requirements for U.S. Grade A are met and

that the total score for the product is not less than 85 points.

_2/ Tomato juice from concentrate assigned 23 or 24 points for the factor of color

cannot be graded above U.S. Grade B regardless of the total score for the product.

_3/ Tomato juice from concentrate possessing only reasonably good consistency (10-

12 points) can be graded U.S. Grade A, provided all other requirements for U.S.

Grade A are met and that the total score for the product is not less than 85 points.

_4/ Cannot be graded above U.S. Grade B regardless of the total score for the product.
9

§52.3628 Sample size.

The sample size used to determine whether the requirements of these standards are met

shall be as specified in the sampling plans and procedures 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) for lot grading and on-line grading, as applicable.

§52.3629 Lot quality requirements.

A lot of tomato juice or tomato juice from concentrate is considered as meeting the

requirements for quality if:

(a) The requirements specified in Table I or II, as applicable, are met; and

(b) The sampling plans and procedures in 7 CFR 52.1 - 52.83 are met.

Done at Washington, D.C., on: July 16, 1985 

/s/

William T. Manley

Deputy Administrator

Marketing Programs