cherry halves or more, and 1 cherry half in a container containing less than 20 cherry halves may be a broken cherry half; and 5 percent by count of the cherry halves in a container containing 20 cherry halves or more, and 1 cherry half in a container containing less than 20 cherry halves may be unevenly colored: Provided, That in all containers comprising the sample such blemished cherry halves do not exceed an average of 5 percent by count of the total number of cherry halves; such broken cherry halves do not exceed an average of 5 percent by count of the total number of cherry halves; and such unevenly colored cherry halves do not exceed an average of 5 percent by count of the total number of cherry halves.

(c) (B) classification. If the canned fruit cocktail is reasonably free from defects, a score of 14 to 16 points may be given. Canned fruit cocktail that falls into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that the product is practically free from harmless extraneous material and from pits or portions thereof; that the product is reasonably free from loose capstems and from any other defects not specifically mentioned that materially affect the appearance or edibility of the product; that not more than 1/4 square inch of peach peel or of pear peel for each pound of net contents may be present; and that, in addition, not more than the following defective units, as applicable for the ingredient, may be present:

(1) Peach. 10 percent by weight of the peach units may be blemished;

(2) Pear. 10 percent by weight of the pear units may be blemished;

(3) Pineapple. 121⁄2 percent by count of the pineapple units may be blemished;

(4) Grape. 20 percent by count of the grapes may be blemished; 10 percent by count of the grapes in a container containing 10 grapes or more, and 1 grape in a container containing less than 10 grapes may be crushed or broken; and 10 percent by count of the grapes in a container containing 10 grapes or more, and 1 grape in a container containing less than 10 grapes may have the capstem attached.

(5) Cherry. 15 percent by count of the cherry halves may be blemished; 15 percent by count of the cherry halves in a container containing more than 6 cherry halves, and 1 cherry half in a container containing 6 cherry halves or less may be a broken cherry half; and 15 percent by count of the cherry halves in a container containing more than 6 cherry halves, and 1 cherry half in a container containing 6 cherry halves or less may be unevenly colored.

(d) (SStd) classification. Canned fruit cocktail that fails to meet any of the requirements of paragraph (c) of this section shall be given a score of 0 to 13 points; shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule); and may or may not be:

Below Standard in Quality
Good Food-Not High Grade
Character.

§ 52.1062

(a) General. The factor of character refers to the texture and tenderness for the fruit ingredients as prepared and processed for canned fruit cocktail.

(b) (A) classification. Canned fruit cocktail that possesses a good character may be given a score of 17 to 20 points. "Good character" means that each fruit ingredient is reasonably uniform in texture and tenderness with no more than slight disintegration and that the individual fruit ingredients meet the following requirements:

(1) Peach. The texture is typical of diced peaches prepared and processed from at least reasonably well-matured fruit and the units may range in tenderness from slightly firm to slightly soft but possess fairly well-defined edges.

(2) Pear. The texture is typical of diced pears prepared and processed from properly ripened pears or from pears of moderate graininess and the units may range in tenderness from slightly firm to slightly soft and may have slightly rounded edges.

(3) Pineapple. The units are practically uniform in ripeness with fruitlets of compact structure, are reasonably free from porosity, and are practically free from hard core material.

(4) Grape. The units are reasonably plump and reasonably firm.

(5) Cherry. The units are reasonably firm.

(c) (B) classification. If the canned fruit cocktail possesses a reasonably good character, a score of 14 to 16 points may be given. Canned fruit cocktail that falls into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably good character" me ans that each fruit ingredient may range from a firm to soft texture without serious disintegration and that the individual fruit ingredients meet the following requirements:

(1) Peach. The texture is typical of diced peaches prepared and processed from at least fairly well-matured fruit and the units may range in tenderness from firm to soft and may possess frayed edges.

(2) Pear. The texture is typical of diced pears prepared and processed from properly ripened pears or from pears of marked graininess and the units may be lacking in uniformity of tenderness ranging from markedly firm to soft with rounded edges.

(3) Pineapple. The units are reasonably uniform in ripeness with fruitlets of reasonably compact structure, are fairly free from porosity, and are reasonably free from hard core material.

(4) Grape. The units may be variable in texture from firm to soft but not mushy or excessively flabby.

(5) Cherry. The units may be fairly firm to soft but not excessively flabby

(d) (SStd) classification. If the canned fruit cocktail fails to meet the requirements of paragraph (c) of this section, a score of 0 to 13 points may be given. Canned fruit cocktail that falls into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION

§ 52.1063 Ascertaining the grade of a lot.

The grade of a lot of the processed product 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 (§§ 52.1 to 52.87).

[22 F. R. 3547, May 22, 1957]

§ 52.1084 Grades of fruit jelly.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of fruit jelly that possesses a good consistency; possesses a bright typical color; is free from defects; possesses a distinct and normal flavor; and scores not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U. S. Grade B" or "U. S. Choice" is the quality of fruit jelly that possesses a reasonably good consistency; possesses a reasonably bright, typical color; is free from defects; possesses a reasonably good and normal flavor; and scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "U. S. Grade D" or "Substandard" is the quality of fruit jelly that fails to meet the requirements of U. S. Grade B or U. S. Choice.

FILL OF CONTAINER

§ 52.1085 Recommended fill of con

tainer.

It is recommended that the container be filled with jelly as full as practicable without impairment of quality and that the product occupies not

§ 52.1087 Ascertaining the rating for each factor.

The essential variations within each factor are so described that the value may be ascertained for each factor and expressed numerically. The numerical range within each factor is inclusive (for example, "34 to 40 points" means 34, 35, 36, 37, 38, 39, or 40 points).

§ 52.1088 Consistency.

(a) General. The factor of consistency refers to the gel strength of the product.

(b) (A) classification. Fruit jelly that possesses a good consistency may be given a score of 34 to 40 points. "Good consistency" means that the fruit jelly possesses a tender to slightly firm texture and retains a compact shape without excessive syneresis ("weeping").

(c) (B) classification. If the fruit jelly possesses a reasonably good consistency, a score of 28 to 33 points may be given. Fruit jelly that falls into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably good consistency" means that the fruit jelly may lack firmness but it is not sirupy; and that it may be more than slightly firm but is not tough or rubbery.

(d) (SStd) classification. Fruit jelly that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 27 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(a) (A) classification. Fruit jelly that possesses a bright typical color may be given a score of 17 to 20 points. "Bright typical color" means that the color is characteristic of the fruit juice ingredient or ingredients and that the fruit jelly possesses a sparkling luster or may be not more than slightly cloudy, and is free from any dullness of color.

(b) (B) classification. If the fruit jelly possesses a reasonably bright typical color, a score of 14 to 16 points may be given. Fruit jelly that falls into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably bright typical color" means that the color is characteristic of the fruit juice ingredient or ingredients and that the fruit jelly may be slightly cloudy and may possess a slight dullness of color.

(c) (SStd) classification. Fruit jelly that is definitely off color for any reason and fails 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 U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(a) (A) classification. Fruit jelly that possesses a distinct and normal flavor may be given a score of 34 to 40 points. "Distinct and normal flavor” means that the product possesses a good distinct flavor characteristic of the fruit ingredient or fruit ingredients after preserving and is free from any caramelized flavor or any objectionable flavor of any kind.

(b) (B) classification. If the fruit jelly possesses a reasonably good and normal flavor, a score of 28 to 33 points may be given. Fruit jelly that falls into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably good and normal flavor” means that the product posesses a reasonably good flavor characteristic of the fruit or fruit ingredients after preserving and may possess a slightly caramelized flavor but is free from any bitter flavor or other objectionable flavor or off flavor of any kind.

(c) (SStd) classification. Fruit jelly that fails to meet the requirements of paragraph (b) of this section may be

given a score of 0 to 27 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule). LOT INSPECTION AND CERTIFICATION

§ 52.1091 Ascertaining the grade of a lot.

The grade of a lot of the processed product 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 (88 52.1 to 52.87).

[22 F. R. 3547, May 22, 1957] SCORE SHEET

§ 52.1092 Score sheet for fruit jelly.

that possess a good color; that are practically free from defects; that possess a good flavor; and that score not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U. S. Grade B" or "U. S. Choice" is the quality of fruit preserves (or jams) that possess a reasonably good consistency; that possess a reasonably good color; that are reasonably free from defects; that possess a fairly good flavor; and that score not less than 70 points when scored in accordance with the scoring sytem outlined in this subpart.

(c) "Substandard" is the quality of fruit preserves (or jams) that fail to meet the requirements of U. S. Grade B or U. S. Choice.