(a) (A) classification. Canned pineapple juice that possesses a very good color may be given a score of 17 to 20 points. "Very good color" means that the canned pineapple juice possesses a bright, typical color characteristic of canned pineapple juice made from freshly pressed pineapple juice from properly matured and properly ripened pineapple, and which pineapple juice has been properly processed.

(b) (C) classification. If the canned pineapple juice possesses a good color, a score of 14 to 16 points may be given.

§ 52.1768 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from specks and other objectionable particles and to the quantity of finely divided "insoluble solids" that may be present.

(b) (A) classification. Canned pineapple juice that is practically free from defects may be given a score of 34 to 40 points. "Practically free from defects" means that the canned pineapple juice does not contain specks or other objectionable particles that affect the appearance or palatability of the juice and that the canned pineapple juice may contain not less than 5 percent nor more than 26 percent finely divided "insoluble solids" when determined in accordance with the method outlined in this subpart.

(c) (C) classification. If the canned pineapple juice is fairly free from defects, a score of 28 to 33 points may be given. Canned pineapple juice that falls into this classification shall not be graded above U.S. Grade C or U.S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly free from defects" means that the canned pineapple juice may contain specks or other objectionable particles that do not materially affect the appearance or palatability of the juice and that the canned pineapple juice may contain not less than 5 percent nor more than 30 percent finely divided “insoluble solids" when

determined in accordance with the method outlined in this subpart.

(d) (SStd) classification. Canned pineapple juice 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 Substandard, regardless of the total score for the product (this is a limiting rule). Canned pineapple juice that contains less than 5 percent or more than 30 percent finely divided “insoluble solids," when determined in accordance with the method outlined in this subpart, is also "Below Standard in Quality-Good Food-Not High Grade."

(a) (A) classification. Canned pineapple juice that possesses a very good flavor may be given a score of 34 to 40 points. "Very good flavor” means a fine, distinct canned pineapple juice flavor, characteristic of canned pineapple juice made from properly matured and properly ripened pineapple, and which pineapple juice is free from any caramelized flavor and that the canned pineapple juice meets the following requirements:

(1) Brix. Not less than 12.0 degrees. (2) Acid. Not more than 1.10 grams of acid per 100 milliliters of the juice. (3) Brix-acid ratio. Not less than 12 to 1.

(b) (C) classification. If the canned pineapple juice possesses a good flavor, a score of 28 to 33 points may be given Canned pineapple juice that falls into this classification shall not be graded above U.S. Grade C or U.S. Standard, regardless of the total score for the product (this is a limiting rule). "Good flavor" means a good, normal canned pineapple juice flavor that may be slightly caramelized but is free from objectionable flavor or off flavor of any kind and that the canned pineapple juice meets the following requirements:

(1) Brix. Not less than 10.5 degrees. (2) Acid. Not more than 1.35 grams of acid per 100 milliliters of the juice. (3) Brix-acid ratio. Not less than 12 to 1.

(c) (SStd) classification. If the canned pineapple juice fails to meet the requirements of paragraph (b) of

this section, if the canned pineapple juice has the flavor of fruit not properly matured or not properly ripened, or if the canned pineapple juice is definitely unpalatable, a score of 0 to 27 points may be given. Canned pineapple juice that falls into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). Canned pineapple juice that fails to meet any one of the requirements of paragraph (b) of this section with respect to Brix or Acid or Brixacid ratio is also "Below Standard in Quality-Good Food-Not High Grade."

EXPLANATIONS AND METHODS OF ANALYSES

§ 52.1770 Explanation of terms and analy

ses.

(a) Brix. "Brix" in canned pineapple juice means the soluble solids content as determined by the method prescribed in the "Official Methods of Analysis of the Association of Official Agricultural Chemists," "Solids-By Means of Spindle-Official.”

(b) Acid. "Acid" in canned pineapple juice means the grams of acid, calculated as anhydrous citric acid, contained in 100 milliliters of the juice. Total acidity of the juice is determined by the following method:

(1) Measure with a pipette 10 milliliters of the unfiltered drained liquid into a 250-milliliter Erlenmeyer flask.

(2) Add 25 milliliters of freshly boiled, distilled water and 0.3 milliliter of 1-percent phenolphthalein solution. (3) Titrate with one-tenth normal sodium hydroxide solution to a faint, permanently pink coloration.

(4) Multiply the number of milliliters of one-tenth normal sodium hydroxide required by 0.064 to calculate the number of grams of anhydrous citric acid per 100 milliliters of drained liquid.

(c) Finely divided “insoluble solids". The quantity of "finely divided 'insoluble solids'" is determined as follows:

(1) Measure 50 milliliters of thoroughly stirred pineapple juice into a cone-shaped graduated tube of the long-cone type, measuring approximately 46 inches from tip to top cali

bration and having a capacity of 50 milliliters.

(2) Place the tube in a suitable centrifuge, the approximate speed of which is related to diameter of swing in accordance with Table I of this subpart. The word "diameter" means the over-all distance between the tips of opposing centrifuge tubes in operating position.

(3) The milliliter reading at the top of the layer of "insoluble solids," after centrifuging 3 minutes, is multiplied by two to obtain the percentage of “insoluble solids."

TABLE I

(SStd)

10-13

Absence of defects.

40 (A)

34-40

(C)

128-33

Approxi

(SStd)

10-27

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

40 (A)

34-40

per minute

(C)

128-33

(SStd)

10-27

§ 52.1783 Styles.

(a) "Whole, unpeeled, unpitted." (b) "Whole, peeled, unpitted." (c) "Whole, unpeeled pitted." (d) "Whole, peeled, pitted." (e) "Halves, unpeeled, pitted." (f) "Halves, peeled, pitted."

§ 52.1784 Grades.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of canned plums that: (1) Have similar varietal characteristics;

(2) Have a normal flavor and odor; (3) Have a good, practically uniform color;

(4) Are at least reasonably uniform in size;

(5) Are practically free from defects; (6) Have a good character; and

(7) Score not less than 90 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 canned plums that: (1) Have similar varietal characteristics;

(2) Have a normal flavor and odor; (3) Have a reasonably good and reasonably uniform color;

(4) Are at least fairly uniform in size;

(5) Are reasonably free from defects; (6) Have a reasonably good character; and

(7) Score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "U.S. Grade C" or "U.S. Standard" is the quality of canned plums that:

(1) Have similar varietal characteristics;

(2) Have a normal flavor and odor; (3) Have a fairly good color; (4) Are fairly uniform in size; (5) Are fairly free from defects; (6) Have a fairly good character; and (7) Score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(d) "Substandard" is the quality of canned plums that fail to meet the requirements of U.S. Grade C.

LIQUID MEDIA, FILL OF CONTAINER, DRAINED WEIGHTS, AND FILL WEIGHTS

§ 52.1785 Liquid media and Brix measurements for canned plums.

"Cut-out" requirements for liquid media in canned plums are not incorporated in the grades of the finished product since sirup or any other liquid medium, as such, is not a factor of quality for the purposes of these grades. The "cut-out" Brix measurements for the particular varieties and respective designations are specified in Table I:

TABLE I-BRIX MEASUREMENTS

Designations

"Extra heavy sirup;" or "Extra heavily sweetened fruit juice(s) and water;" or "Extra heavily sweetened fruit juice(s)".

"Heavy sirup;" or "Heavily sweetened fruit juice(s) and water;" or "Heavily sweetened fruit juice(s)". "Light sirup;" or "Lightly sweetened fruit juice(s) and water;" or "Lightly sweetened fruit juice(s)".

"Slightly sweetened water;" or "Extra light sirup;" or "Slightly sweetened fruit juice(s) and water;" or "Slightly sweetened fruit juice(s)". "In water".

"In fruit juice(s) and water" "In fruit juice(s)"..

Brix measurements

25° or more but not more than 35°.

19° or more but less than 25°.

15° or more but less than 19°.

11° or more but less than 15°.

Not applicable.

Do. Do.

[37 FR 23807, Nov. 9, 1972, as amended at 41 FR 54161, Dec. 13, 1976. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981]

§ 52.1786 Recommended fill of container.

The recommended 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 be filled with plums as full as practicable without impairment of quality, and that the product and packing medium occupy not less than 90 percent of the volume of the container.

§ 52.1787 Minimum drained weight requirements.

(a) (1) General. The minimum drained weights specified in Table II are not incorporated in the grades of the finished product since drained weight, as such, is not a factor of quality for the purpose of the grades.

(2) The minimum drained weights are based on equalization of the product 30 days or more after the product has been canned.

(b) Method for determining drained weight. (1) The drained weight of canned plums is determined by emptying the contents of the container upon a U.S. Standard No. 8 circular sieve (or equivalent) of proper diameter containing 8 meshes to the inch (2.3 mm (0.0937-inch), ±3 percent, square openings) so as to distribute the product evenly, turning the pit cavities down in halves, incline the sieve to a 17 to 20 degree angle to facilitate drainage and allow to drain for two (2) minutes.

(2) The drained weight is the weight of the sieve and plums less the weight of the dry sieve. A sieve 20.32 centimeters (8 inches) in diameter (or approximate equivalent) is used for containers having water capacities of 1.5 kilograms (3.3 pounds) or less, and a sieve 30.48 centimeters (12 inches) in diame

ter (or approximate equivalent) is used for containers having water capacities greater than 1.5 kilograms (3.3 pounds). The temperature of the packing medium at time of drained weight determination shall be 20° Celsius +10 degrees (68° Farhenheit +18°).

(3) Water capacity of a container means the maximum weight of distilled water at 20° Celsius (68° Fahrenheit) that the sealed container will hold.

(c) Compliance with drained weight requirements. A lot of canned plums is considered as meeting the minimum drained weights if the following criteria are met:

(1) The average of the drained weights from all the sample units in the sample is equal to or greater than the acceptance value for drained weights (designated as "X" in Table II); and

(2) The number of sample units which fail to meet the acceptance value for drained weight lower limit for individual containers (designated as "LL" in Table II) does not exceed the applicable acceptance number specified in the sampling plan contained in the Regulations Governing Inspection and Certification of Processed Fruits and Vegetables and Related Products (§§ 52.1-52.83).

§ 52.1788 Recommended fill weights.

(a) General. The minimum fill weight recommendations specified in Table III are not incorporated in the grades of the finished product since

fill weight, as such, is not a factor of quality for the purposes of grades.

these

(b) Method for ascertaining fill weight. Fill weight is determined in ac