United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Programs

Processed

Products

Branch

DRAFT

May 2011



# Effective XX



# , XX,XXXX



# Draft United States

Standards

for Grades of

Frozen OnionsThis is the first issue of the United States Standards for Grades of Frozen Onions, to

published in the FEDERAL REGISTER of XXXX XXXX to become effect ive XX

- XX

XXXX

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

prod ucers, 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 parti es, 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 ca n 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 issues by the Department after careful consideration of all data

and views submit ted, 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 Programs, AMS

U.S. Department of Agriculture

1400 Independence Ave., SW

STOP 0247

Washington, D.C. 20250

- 0247United States Standards for Grades of Frozen Onions

_______ ________ _________ __________

Effective Mon th XX,XXXX

Section Page No.

' 52.4072 Product description.

................................ ................................ ............ 1

' 52.4073 Styles.

................................ ................................ ................................ .. 1

' 52.4074 Requirements for style.

................................ ................................ ....... 1

' 52.4075 Definitions of terms.

................................ ................................ ............. 2

' 52.4076 Grades.

................................ ................................ ............................... 5

' 52.4077 F actors of quality.

................................ ................................ ................ 6

' 52.4078 Requirements for classified quality factors.

................................ ......... 7

' 52.4079 Sample size.

................................ ................................ ..................... 12

' 52.4080 Acceptance criteria.

................................ ................................ ........... 1 2

Authority: Agricultural Marketing Act of 1946, Sects. 203, 205, 60 Stat. 1087,

as amended, 1090, as amended (7 U.S.C. 1622, 1627)

Note: Compliance with the provisions of these standards shall not excuse

failur e to comply with the provisions of the Federal Food, Drug, and

Cosmetic Act, or with applicable State laws and regulations.1 § 52.4072 Product description.

Frozen onions are the individually quick frozen product prepared from

fresh, clean, sound, firm bulbs of the G rano, Sweet Spanish type, or other

common commercial varieties, Allium cepa, which have been properly

prepared, washed, blanched or unblanched then frozen in ac cordance with

good commercial practice and maintained at temperatures necessary for

the preservation of the product.

§ 52.4073 Styles.

(a) Whole means whole stemmed, peeled bulbs of the sizes listed

below:

(1) Type I

- 7/8 inches (20mm) to 1

- 7/8 inch (48 mm) in diameter

in the gre atest dimension of the onion at right angles to a line

running from the stem to the root

.

(2) Type II

- 3/8 inches (10 mm) to 7/8 inches (20mm) in diameter

in the greatest dimension of the onion at right angl es to a line

running from the stem to the root

.

(b) Strips means stemmed, peeled bulbs which have been randomly

cut lengthwise into narrow pieces ranging from 3/4 inches (19 mm)

to 2. 0 inches ( 51 mm) in length

. The width may vary between 1/4

inch es (6 mm) to 3/4 inch (19 mm)

.

(c) Diced means cut, or chopped s temmed, peeled bulbs which have

been cut randomly into approximate square pieces with a

designated width ranging from 1/4 inch (6 mm) to one inch (25 mm)

in width determined by the width or c ross

- section of the unit in the

greatest cut dimension.

(d ) Other

, means any style designated as o ther by style, description of

the size, shape, or other characteristic which differentiates it from

other styles.

§ 52.4074 Requirements for style.

(a) Whole.

(1) Type I

. The units are well shaped and that approximately 10

percent by count of the units (lot average) may be less than

, 7 /8 inches ( 20 mm) or 5 percent greater than 1

- 7/8 inches (48

mm) at the widest portion of the unit.2 (2) Type II

. The units are well shaped and that approximately 10

percent by count of the units (lot average) may be less than

3/8 inch (10 mm) or 5 percent greater than 7/8 (20 mm) in the

greatest portion of the unit.

(b) Strips style. A max imum of 2 5 %, by weight, of units may be less

than the minimum style requirement of 3/4 inches in length.

(c) Diced style. The units are practically uniform in size and the

aggregate weight of all the units w hich are noticeably smaller than

one

- half the area of an average sized unit (or the designated size)

does not exceed 30 percent, by weight, of all units

, and of all the

large and irregular

- shaped units greater than 1

- 1/2 times the area of

an average sized unit (or the designated size ) do not exceed the

weight by 30 percent of all units.

(d) Other. Units shall be reasonably uni form in size and shape

provided that the overall appearance is not materially affected.

§ 52.4075 Definitions of terms.

(a) Acceptable quality level (AQL) means the maximum percent of

defective units or the maximum number of defects per hundred units

of product that, for the purpose of acceptance sampling, can be

considered satisfactory as a process average.

(b) Appearance.

(1) Good appearance means th at the product is free flowing,

bright with practically uniform units. Markedly variable units,

small specks or other factors, do not significantly affect the

overall appearance or edibility of the frozen onions.

(2) Reasonably good appearance means tha t the product is

fairly free flowing, reasonably bright with reasonably uniform

units. The overall appearance or edibility of the onion is

slightly but not seriously affected by markedly variable units,

sma ll specks or other factors3 (3 ) Poor appearance means that the product does not meet the

requirements of reasonably good appearance

.

( c ) Blemished means the unit is affected or damaged by pathological

injury, insect injury, or any other injury , which, affects overall

appearance or eating quality of the unit.

(1) Minor blemish means a unit with tan to brown blemish(s),

which in the aggregate, exceeds the area of a circle 1/8

inches (2 mm ) in diameter but not more than 1/4 in ches (6

mm) in diameter.

(2) Major blemish means a unit with a tan to dark blemish(s),

which in the aggregate, exceeds the area of a circle 1/4

inches (6 mm) in diameter.

( d ) Character . Reference the firmness and texture of the individual

onion unit and the degree of freedom from tough, soft

, or mushy

units.

(1) Good character means that the onion s are reasonably firm,

reasonable tender, and are not soft and spongy.

(2) Reasonable good character means that the onion are

fairly firm, fairl y tender

, and are not soft and spongy.

( 3) Poor character means that the product fail s to meets the

requirements of paragraph 1 and 2.

( e ) Color refers to the predominating and characteristic color of

the exterior surface of the units of frozen onions.

(1) Good color means that the frozen onions have a good

characteristic bright color typical of the variety.

(2) Reasonably good color means that the frozen onions have

a reasonably good color typical of the variety and the units

individually or collectively may vary slightly from bright to

slightly dull

.

(3) Poor color means the units do not meet the requirement of

reasonably good color

.4 (4) Core material means the fibrous portions of the onion bulb.

This portion is part of the internal onion flesh and should not

be discolored, excessively tough, fibrous, or soft and mushy.

Core material may include sprouts

, seed stems , root crown

, and root material and shall not exceed 3/8 inches (1 0 mm) in

diameter or length, whichever is applicable . One unit is

equivalent to one defect

.

(f) Dark Green units

- units with dark green stripes across 50 percent

or more of the onion unit is considered a defect.

( h ) Defect means any nonconforma nce of a unit(s) of product from a

specified requirement of a single quality characteristic.

( i ) Extraneous vegetable material ( EVM) means any plant material of

onions or other plants including but not limited to the leaves or roots

(aggregate of one inch in length or more).

(j) Mechanical damage (in Whole Style only ) means that the

appearance of the unit is affected by gouging, or the unit is crushed,

or broken to the extent that the appearance is materially affected.

( k ) Normal flavor and odor means that the frozen onions, before and

after cooking, have a flavor and odor that is no rmal and typical for

the variety and is free from objectionable flavors and odors

.

( l ) Peel means the thin outer skin of the bulb. Peel is usually creamy,

white to brown in color, tough, and tissue

- like. One defect is

equivalent to 1/2 square inch (3.2 cm 2 ).

( m ) Root crown means the tough fibrous material found on the bottom

portion of the onion where the root s attach to the onion bulb

. Portio n

of the root crown exceed ing 3/8 inches (10 mm) in diameter are

scored as defect. Roots greater than 3/8 inches (10 mm) in length

attached to the root crown are scored as one defect

.5 ( n ) Sprouts mean the internal material that protrudes from the top or

neck of the onion. Sc ore able sprouts may be tough, fibrous, or

leathery and may be white, brown to tan, or green in color and

should not extend more than 1/4 inch ( 6 mm) from the neck of the

onion. One unit is equivalent to one defect under “Core Material ”.

( o ) Sample size means t he amount of product specified to use for

grading. For varietal characteristics, color, flavor and odor, and

appearance, a sample size is the entire container. For blemishes,

character, specified defects, mechanical damage, and loose scales,

a sample siz e is 50 units by count for Whol e style, or 450 grams by

weight for strips, diced , cut and other styles. It may be:

(1) The entire contents of a container;

(2) A portion of the contents of a container; or

(3) A combination of the contents of two or more containers.

(p) Tolerance (TOL) means the percentage of defective units allowed

f or e ach quality factor for a specific sample size.

( q ) Unit means a whole peeled bulb, immature bulb, individual piece, or

portion of such, in frozen onions.

(r) Grit or dirt means any par tic l e of earthy material

§ 52.4076 Grades.

(a) U.S. Grade A is the quality of frozen on ions that meets the following

prerequisites in which the onions:

(1) Have similar varietal characteristics,

(2) Have a normal flavor and odor,

(3) Have a good color;

(4) Have g ood appearance;6 (5) Practically free from grit or dirt

(6) Are within the limits for defects as specified in Tables I and II

of this subpart, as applicable for the style in Section 52.4073.

(b) U.S. Grade B is the quality of frozen onions that meets the following

prerequisites in which the onio ns:

(1) Have similar varietal characteristics;

(2) Have a normal flavor and odor;

(3) Have a reasonably good color ;

(4) Have reasonably g ood appearance;

(5) Practically free from grit or dirt;

(6) Are within the limits for defects as specified in Tables I and II

of this subpart as applicable for the style in Section 52.4073.

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

requirements of U.S. Grade B.

§ 52.4077 Factors of qua lity.

The grade of frozen onions is based on meeting the requirements

for the following factors:

(a) Prerequisites;

(1) Varietal characteristics;

(2) Color;

(3) Flavor and odor;

(4) Appearance;

(5) Absence of g rit or dirt7 (b) Classified Quality Factors and Defects;

(1) Poor colored units ;

(2) Dark Green Units ;

(3) Major blemishes;

(4) Minor blemishes;

(5) Total blemishes (Major, and Minor);

(6) Character;

(7) Mechanical Damage ( In Whole style) ;

(8) Core Material;

( i ) Seed stem,

(ii) Sprouts exceeding 1/4 inch ( 6 mm) in length from the

neck of the onion,

(iii) Root Crown material exceeding 3/8 inch (10 mm) in

diameter

,

(iv) Root material exceeding 3/8 inches in length.

( 9 ) EVM;

( i ) Leaves,

( ii ) Loose roots aggregate of 1 inch in length or greater.

(10) Peel.

§ 52.4078 Requirements for classified quality factors and defects.

(a) Sample size can be found in Section 52.4075 ( q ), Definition of Terms.

(b) Acceptance criteria for specified defects can be found in Tables I and

II , that follow.8 TABLE I

FROZEN ONION , DEFECTS WHOLE STYLE BASE ON 50 UNITS

GRADE A

1 / AQL calculated from tolerance (TOL) at 650 units

2 / Unoffic i al Samples

Sample Units X Sample Unit Size 1 x 50 6 x 50 13 x 50 21 x 50 29 x 50

Units of Product 50 2 / 300 650 1050 1450

DEFECTS TOL AQL 1 / ACCEPTANCE NUMBERS

Dark Green Units 1 0 .612 1 4 7 10 14

Poor Colored Units 5 3.8 4 1 7 3 3 5 0 67

Major blemished 2 1.3 2 7 1 3 20 26

Tot al Blemish (Major, Minor) 5 3.8 4 17 33 5 0 67

Mechanical Damage 2 1.3 2 7 13 20 26

Cor e Material 2 1. 3 2 7 13 20 26

Peel (sq. in) 2 1.3 2 7 13 2 0 26

Character 3 2.9 3 13 26 39 53

Character “B” Grade 2 1.5 2 8 1 5 2 2 29

Character “SSTD ” 1 .75 1 5 8 12 16

EVM (count ) 1 0.612 1 4 7 1 0 149 TABLE I (Continued)

FROZEN ONION, DEFECTS WHOLE STYLE BASE ON 50 UNITS

GRADE B

1 / AQL calculated from tolerance (TOL) at 650 unit

2 / Unofficial Samples

Sample Units X Sample Unit Size 1 x 50 6 x 50 13 x 50 21 x 50 29 x 50

Units of Product 50 2 / 300 650 1050 1450

DEFECTS TOL AQL 1 / ACCEPTANCE NUMBERS

Dark Green Units 2 1.3 2 7 13 2 0 26

Poorly Colored Units 8 6.4 6 2 6 52 8 0 108

Major blemished 3 2.9 3 13 26 39 53

Tot al Blemish (Major, Minor) 8 6.4 6 26 5 2 8 0 108

Mechanical Damage 3 2.9 3 13 26 39 53

Core Material 3 2.9 3 13 26 39 53

Peel (sq. in) 1⁄2 sq. inch = one defect 3 2.9 3 13 26 39 53

Character 4 3.8 4 17 33 50 67

Character “SSTD” 2 1.9 2 9 18 27 36

EVM (count ) 2 1.3 2 7 13 20 2610 T ABLE II

FROZEN ONION, DEFECTS IN STRIPS, DICED OR OTHER STYLES BASE ON 50 UNITS

GRADE A

1 / AQL calcu lated from tolerance (TOL) at 58 50 unit

2 / Unofficial Sample

Sample Units X Sample Unit Size 1 x 4 50 6 x 4 50 13 x 4 50 21 x 4 50 29 x 4 50

Units of Product ( by count) 4 50 2 / 27 00 58 50 94 50 130 50

DEFECTS TOL AQL 1 / ACCEPTANCE NUMBERS

Dark Green Units 0.11 0.056 1 3 6 9 12

Poorly Colored Units 0.88 0.696 6 26 51 79 10 6

Major blemished 0.22 0.144 2 7 13 1 9 26

Total Blemish (Major, Minor) 0.88 0.696 6 26 5 1 79 10 6

Core Material 0.44 0.325 3 13 26 40 53

Pee l (sq. in) 1⁄2 sq. inch = one defe ct 0.22 0.144 2 7 13 1 9 26

Character Soft or Mushy 2.0 1.72 12 8 3 117 183 249

Character Soft or Mushy “B” Grade 1.0 .9 7 32 64 100 135

Character Soft or Mushy “ SSTD” .5

. 4 4 16 31 48 64

EVM (count ) 0.11 0.056 1 3 6 9 1211 TABLE II ( Co ntinued)

FROZEN ONION, DEFECTS IN STRIPS, DICED OR OTHER STYLES BASE ON 50 UNITS

GRADE B

1 / AQL calculated from tolerance (TOL) at 5 8 50 unit

2 / Unofficial Samples

Sample Units X Sample Unit Size 1 x 4 50 6 x 4 50 13 x 4 50 21 x 4 50 29 x 4 50

Units of Product ( by count) 4 50 2 / 27 00 58 50 94 50 130 50

DEFECTS TOL AQL 1 / ACCEPTANCE NUMBERS

Dark Green Units 0.22 0.144 2 7 13 19 26

Poorly Colored Units 2.0 1.72 12 57 117 183 249

Major blemished 0.67 1.72 5 20 39 60 81

Total Blemish (Major, Minor) 2.0 1.72 12 57 117 183 249

Core Material 0.88 0.696 6 26 51 79 106

Pee l (sq. in) 1⁄2 sq. inch = one defect 0.22 0.144 2 7 13 19 26

Character Soft or Mushy 4.0 3.6 23 113 234 370 506

Character Soft or Mushy “ SSTD ” 2.0 1.8 13 60 122 191 260

EVM (count or weight) 0.22 0.144 2 7 13 19 2612 § 52.4079 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 Cert ain Other Processed Products" (7 CFR 52.1 through 52.83).

§ 52.4080 Acceptance criteria.

(a) Style. A lot of frozen onion is considered as meeting the requirements

for style if the requirements in Section 52.4074 as applicable are not

exceeded.

(b) Quality Factors. A lot of frozen onions is considered as meeting the

requirements for quality if:

(1) The prerequisi tes specified in Section 52.4077 are met; and

(2) The Acceptance Numbers in Table I or II, as applicable, are not

exceeded.

(c) Sin gle Sample Unit. Each unofficial sample unit submitted for quality

evaluation will be treated individually and is considered as meeting

requirements for quality and style if:

(1) The prerequisites specified in Section 52.4077 are met; and

(2) The requ irements for style in Section 52.4074 and the

Acceptable Quality Levels (AQL's) in Tables I and II, in Section

52.4 078, as applicable, are not exceeded.

Dated:

________________________ Rayne Pegg

Administrator

Agr iculture Marketing Servic e