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(b) (B) Classification. If the orange juice from concentrate possesses a good flavor a score of 32 to 35 points may be given. Orange juice from concentrate that falls 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). "Good flavor" means that the flavor is fairly typical of orange juice extracted from fresh, mature sweet oranges; is free from off flavors of any kind; and meets the following requirements:

(1) Without sweetener style.

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graded above Substandard, regardless of the total score for the product (this is a limiting rule).

[32 F.R. 10497, July 18, 1967, as amended at 34 FR. 7861, May 17, 1969]

EXPLANATIONS AND METHODS OF ANALYSIS § 52.5690 Definitions of terms and methods of analysis.

(a) Brix. "Brix" means the degrees Brix of orange juice from concentrate when tested with a Brix hydrometer calibrated at 20 degrees C. (68 degrees F.) and to which any applicable temperature correction has been made. The degrees Brix may be determined by any other method which gives equivalent results.

(b) Acid. "Acid" means the grams of total acidity, calculated as anhydrous citric acid, per 100 grams of juice. Total acidity is determined by titration with standard sodium hydroxide solution using phenolphthalein as indicator.

(c) Brix-acid ratio. "Brix-acid ratio" means the ratio between the Brix and the acid as defined in this section.

(d) Recoverable oil. "Recoverable oil" is determined by the following method: METHOD

(1) Reagents.

Standard bromide-bromate solution-propared and standardized to 0.099N in accordance with Chapter 42, Standard Solutions in the current edition of the AOAC.1 For use, add 1 volume of standard solution to 8 volumes of water to make 0.0247N solution. 1 ml. of 0.0247N solution supplies bromine to react with 0.00085g., or 0.0010 ml., of d-limonene. The solutions are stable for 6 months. 2-Propanol-Reagent grade ACS (American Chemical Society).

Dilute hydrochloric acid-prepared by adding 1 volume of concentrated acid to 2 volumes of water.

Methyl orange indicator-0.1 percent in water.

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(3) Determination.

(1) Pipette 25 ml. of well-mixed sample (Juice or reconstituted juice) into the distillation flask containing carborundum chips or glass beads, and add 25 ml. of 2-Propanol. (ii) Distill into a 150 ml. beaker. Continue distilling until solvent ceases to reflux then remove the flask from the heater.

(111) Add 10 ml. of dilute hydrochloric acid and 1 drop of indicator. (An alternative method would be to prepare a solution containing 5 ml. of indicator and 1,000 ml. of dilute hydrochloric acid-then add 10 ml. of this acid-indicator mix to the 150 ml. beaker.)

(iv) Titrate with the dilute bromate solution while stirring. The major portion of the titrant may be added rapidly, but the endpoint must be approached at about 1 drop per second. Disappearance of color indicates the endpoint.

(v) Determine the reagent blank by titrating three separate mixtures of 25 ml. 2Propanol and 10 ml. of dilute hydrochloric acid with indicator-without refilling the burette. Divide the total milliliter of titrant used by three to obtain the average blank. Subtract the average blank thus obtained from the milliliter of titrant used to titrate the distillate.

(vi) Multiply the remainder by 0.004 to obtain the percent recoverable oil by volume in the juice sample.

[32 F.R. 10497, July 18, 1967, as amended at 33 F.R. 11887, Aug. 22, 1968; 34 F.R. 7862, May 17, 1969]

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[32 F.R. 10497, July 18, 1967, as amended at 34 F.R. 7862, May 17, 1969]

Subpart-United States Standards for Grades of Dried Apricots

SOURCE: $ 52.5761 to 52.5773 appear at 82 F.R. 7572, May 24, 1967, unless otherwise noted.

PRODUCT DESCRIPTION, MOISTURE, SIZES § 52.5761 Product description.

Dried apricots are the halved and pitted fruit of the apricot tree (Prunus armeniaca) from which the greater portion of moisture has been removed. Before packing, the dried fruit is processed to cleanse the fruit and may be sulfured sufficiently to retain a characteristic color.

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certificates

(a) Federal inspection shall indicate the size or combination of sizes of halved apricots found upon examination; or shall indicate "Slabs" if the apricots are such, or "Whole Pitted" (or "Slip Pitted") if the apricots are found to be of this style.

(b) The various sizes of dried apricots, except for slabs (including "whole pitted" or "slip pitted" apricots) are as follows: No. 1 Size (Jumbo Size)- 1% inches, or inches in diameter.

No. 2 Size (Extra Fancy 14 inches to 1% Size). inches in diameter.

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(1) "Diameter" means the shortest measurement across the face of the apricot half when restored to its normal shape.

(2) In determining compliance with size requirements of this section, dried apricots will be considered as of one size if not more than 10 percent by weight of the fruit varies from the size range. GRADES OF DRIED APRICOTS (OTHER THAN SLAB GRADES)

§ 52.5764 U.S. Grade A or U.S. Fancy.

(a) U.S. Grade A or U.S. Fancy dried apricots possess similar varietal characteristics; and possess a practically uniform, bright typical color, characteristic of well-matured apricots. The fruit may possess pale yellow areas around the stem and that do not exceed an area equivalent to one-eighth of the outer surface side of the unit; not more than 5 percent by weight of the fruit may be of a color described in U.S. Grade B or U.S. Choice, but none of the fruit may be of a color described in U.S. Grade C or U.S. Standard.

(b) Not more than a total tolerance of 10 percent by weight may be slabs, immature, or may possess pits or pieces of pits; may be damaged by discoloration, sunburn, hail marks, scab, disease, insect injury, or other similar defects; or may be affected by mold, decay, insect infestation (no live insects are permitted), imbedded dirt, or other foreign material: Provided, That, not more than two-fifths of the total tolerance, or 4 percent by weight, may be affected by mold, decay, insect infestation (no live insects are permitted), imbedded dirt, or other for.. eign material: And further provided, That, not more than one-tenth of the total tolerance, or 1 percent by weight, may be affected by decay.

§ 52.5765 U.S. Grade B or U.S. Choice.

(a) U.S. Grade B or U.S. Choice dried apricots possess similar varietal characteristics; and possess a reasonably uniform, fright typical color, characteris

tic of reasonably well-matured apricots. The fruit may possess pale yellow areas around the stem end that do not exceed an area equivalent to one-fourth of the outer surface side of the unit; not more than 10 percent by weight of the fruit may be of a color described in U.S. Grade C or U.S. Standard, but none of the units may possess light green areas that exceed an area equivalent to one-fourth of the outer surface side of the unit.

(b) Not more than a total tolerance of 15 percent by weight may be slabs, immature, or may possess pits or pieces of pits, may be damaged by discoloration, sunburn, hail marks, scab, disease, insect injury, or other similar defects; or may be affected by mold, decay, insect infestation (no live insects are permitted), imbedded dirt, or other foreign material: Provided, That, not more than one-third of the total tolerance, or 5 percent by weight, may be affected by mold, decay, insect infestation (no live insects are permitted), imbedded dirt, or other foreign material: And further provided, That, not more than one-fifteenth of the total tolerance, or 1 percent by weight, may be affected by decay.

§ 52.5766 U.S. Grade C or U.S. Standard.

(a) U.S. Grade C or U.S. Standard dried apricots possess similar varietal characteristics; and possess a fairly uniform typical color, characteristic of fairly well-matured apricots. The fruit may be pale yellow in color and may possess light green areas around the stem end of the fruit that do not exceed an area equivalent to one-quarter of the outer surface side of the unit, but not more than 15 percent by weight of the total fruit may possess light green areas that exceed an area equivalent to one-quarter of the outer surface side of the unit.

(b) Not more than a total tolerance of 20 percent by weight of the fruit may be slabs, immature, or possess pits or pieces of pits; may be damaged by discoloration, sunburn, hail marks, scab, disease, insect injury, or other similar defects; or may be affected by mold, decay, insect infestation (no live insects are permitted), imbedded dirt, or other foreign material: Provided, That, not more than one-fourth of the total tolerance, or 5 percent by weight, may be affected by mold, decay, insect infestation (no live insects are permitted), imbedded dirt, or other foreign material: And further provided, That, not more than one-tenth

of the total tolerance, or 2 percent by weight, may be affected by decay. § 52.5767 U.S. Grade D or Substandard.

U.S. Grade D or Substandard dried apricots are wholesome and edible fruit that fails to meet the requirements of U.S. Grade C or U.S. Standard: Provided, That, not more than 20 percent by weight of the total fruit may be slabs; and not more than 5 percent by weight of the total fruit may be affected by mold, decay, insect infestation (no live insects are permitted), imbedded dirt, or other foreign material: And further provided, That, not more than 2 percent by weight of the total fruit may be affected by decay.

GRADES OF DRIED APRICOTS (SLABS) § 52.5768

U.S. Grade A (Slabs) or U.S.

Fancy (Slabs).

U.S. Grade A (Slabs) or U.S. Fancy (Slabs) dried apricots meet the requirements of U.S. Grade A or U.S. Fancy, except that there is no limit to the percentage of slabs.

§ 52.5769 U.S. Grade B (Slabs) or U.S. Choice (Slabs).

U.S. Grade B (Slabs) or U.S. Choice (Slabs) dried apricots meet the requirements of U.S. Grade B or U.S. Choice, except that there is no limit to the percentage of slabs. § 52.5770

U.S. Grade C (Slabs) or U.S. Standard (Slabs).

U.S. Grade C (Slabs) or U.S. Standard (Slabs) dried apricots meet the requirements of U.S. Grade C or U.S. Standard, except that there is no limit to the percentage of slabs. § 52.5771

U.S. Grade D (Slabs) or Substandard (Slabs).

U.S. Grade D (Slabs) or Substandard (Slabs) dried apricots are wholesome and edible fruit that fails to meet the requirements of U.S. Grade C (Slabs) or U.S. Standard (Slabs): Provided, That, not more than 5 percent by weight of the total fruit may be affected by mold, decay, insect infestation (no live insects are permitted), imbedded dirt, or other foreign material: And further provided, That, not more than 2 percent by weight of the total fruit may be affected by decay.

EXPLANATION OF TERMS

§ 52.5772 Explanation of terms.

(a) Damage or other defects. (1) "Damaged by discoloration" means that

the apricots have become excessively darkened. Darkening of otherwise sound fruit characteristic of fruit held in storage, in keeping with good commercial practice, shall not be considered as damaged by discoloration unless excessively darkened.

(2) "Damaged by sunburn" means any substantial damage to color or texture of skin caused by excessive heat from the

sun.

(3) "Damaged by hall marks, scab, or disease" means that the combined area of all such defects, or of any one such defect, exceeds in the aggregate an area equivalent to the area of a circle threeeighths inch in diameter.

(4) "Damaged by other similar defects" means any injury or defect or group of defects not mentioned herein which materially affect the appearance, edibility, or keeping quality of the fruit.

(5) "Damaged by insect injury" means healed or unhealed surface blemishes, and healed or unhealed blemishes in the flesh which materially affect the appearance, edibility, or keeping quality of the fruit but which do not possess evidence of insect infestation.

(6) "Affected by insect infestation" means that the dried apricots show the presence of insects, insect fragments, or excreta. No live insects are permitted.

(7) "Affected by imbedded dirt" means the units have sufficient quantities of adhering dirt to give the fruit a dirty, smudgy appearance and dirt which may not be removed readily in washing the fruit.

(b) Maturity. (1) “Well-matured” means that the apricots are fully ripe.

(2) "Reasonably well-matured" means that the apricots are firm and may not have reached the fully ripe stage.

(3) "Fairly well-matured" means that the apricots may be hard but not immature.

(4) "Immature" means that the apricots are tough or possess a green or other color indicative of immature fruit.

(c) Slabs. "Slabs" are apricots that have been mashed, broken, or mutilated to the extent that they have lost their normal contour and have become definitely flattened at the edge or rim. A half that has a slightly torn edge is not considered a slab. For the purpose of these grades "whole pitted" (or "slip pitted") dried apricots are considered as slabs.

WORK SHERT

§ 52.5773 Work sheet and summary of requirements for dried apricots.

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(b) Clingstone. (1) Midsummer variety.

(2) Phillips variety.

§ 52.5804 Sizes of dried peaches.

(a) Federal inspection certificates shall indicate the size or combination of sizes of halved peaches found upon examination.

(b) The various sizes of dried peaches are as follows:

No. 1 Size (Jumbo Size)- 2 inches or larger in diameter.

No. 2 Size (Extra Fancy 14 inches to 2 Size). inches in diameter.

No. 3 Size (Fancy Size)- 11⁄2 inches to 1% inches in diam. eter.

No. 4 Size (Extra Choice 1% inches to 1% Size). inches in diameter.

No. 5 Size (Choice Size). 1% inches to 1% inches in diameter.

No. 6 Size (Standard Less than 1% Size). inches in diameter.

(1) "Diameter" means the shortest measurement across the face of the

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