is attached to a cap is considered a part of that cap.

(3) A "short stem" means a stem that is 8 inch or less in length and which may include the center portion of a cap to which no sepal-like bract or portion thereof is attached. A short stem that is attached to a cap is considered a part of that cap.

(4) A "small stem" means a stem that is longer than 1⁄2 inch but not more than 14 inch in length. A small stem that is attached to a cap is considered as a defect separate from that cap.

(5) A "medium stem" means a stem that is longer than 1/4 inch but not more than 1⁄2 inch in length. A medium stem that is attached to a cap is considered as a defect separate from that cap.

(6) A "long stem" means a stem that is longer than 1⁄2 inch in length. A long stem that is attached to a cap is considered as a defect separate from that cap.

(7) A "woody base-stem" means any stem in grape preserves (or jams) with an enlarged woody base approximating 16 inch or more in diameter.

(8) "Peel" means, with respect to those fruits, such as apples and peaches, that are commonly prepared for the manufacture of fruit preserves (or jams) by the removal of the skin or peel, any skin or peel whether or not it is attached.

(9) "Seeds" means, with respect to those fruits, such as apples, grapes, and pears, that are prepared for the manufacture of fruit preserves (or jams) by the removal of the seeds, the seeds of such fruit. "Seeds" in fruit preserves (or jams) prepared from citrus fruits means any seed or any portion thereof, whether or not fully developed, that measures more than 16 inch in any dimension. Seeds are not considered as defects in fruit preserves (or jams) prepared from such fruits as figs and tomatoes.

(10) "Pit" means, with respect to those fruits, such as apricots, cherries, plums, and peaches, that are prepared for the manufacture of fruit preserves (or jams) by the removal of the pits, a whole, intact pit. Portions of pits include:

(i) A "piece of pit" which means any portion of a pit that is more than 1/2 inch in any dimension;

(ii) A "small piece of pit" which means any portion of a pit that is not less than 1/4 inch nor more than 1⁄2 inch in any dimension;

(iii) And a "pit fragment" which means any portion of a pit that is less than 4 inch in any dimension.

(11) "Blemished, underdeveloped, or otherwise damaged" means units of fruit in which the appearance or edible quality is damaged or blemished because of discolored skin, bruised spots, dark particles, insect or similar injury, hard areas, or units that are hard and shrivelled or damaged by mechanical, pathological, or other injury.

(b) (A) classification. Fruit preserves (or jams) that are practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means with respect to:

(1) Type II and any kind or kinds with a macerated or pureed appearance (whether of Type I or II), that the defects do not materially affect the appearance or edibility of the product; and

(2) Type I, that the defects and defective units as applicable do not exceed the allowances for U. S. Grade A as specified in Tables I, II, III, or IV of this section and that any defects whether or not specifically mentioned in such tables do not materially affect the appearance or edibility of the product.

(c) (B) classification. If the fruit preserves (or jams) are reasonably free from defects, a score of 14 to 16 points may be given. Fruit preserves (or jams) that fall 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 with respect to:

(1) Type II and any kind or kinds with a macerated or pureed appearance (whether of Type I or II), that the defects do not seriously affect the appearance or edibility of the product; and

(2) Type I, that the defects and defective units as applicable do not exceed the allowances for U. S. Grade B as specified in Tables I, II, III, or IV of this section and that any defects whether or not specifically mentioned in such tables do not seriously affect the appearance or edibility of the product.

(1) The term "ounces" refers to "ounces of net weight" of any individual container, of the average net weight of all the containers, or of the aggregate net weight of all the containers comprising the sample as may be applicable. The allowances as stated may be interpolated into other equivalents for containers of other sizes or on an aggregate basis.

(2) When the unit of the allowance, such as "per 200 ounces", is greater than in individual containers, the net weight of all containers in the sample may be aggregated to arrive at the approximate quantity by which to determine compliance with the stated allowance. For example, in a lot consisting of approximate 8-oz. net weight containers and with defects permitted in "1 per 200 ounces", such defect would be permitted in a total of not less than twenty-five 8-oz. containers (approximately 200 ounces in the aggregate).

(3) An occasional defect may be permitted if all the containers in a sample in the aggregate constitute a net weight less than the unit of allowance, provided such defect, singly or in combination with other defects, no more than slightly affects the appearance or edibility of the product.

§ 52.1121 Flavor.

(a) (A) classification. Fruit preserves (or jams) that possess a good flavor may be given a score of 34 to 40 points. "Good flavor" means:

(1) that the product possesses a good and distinct flavor; and

(2) that the flavor is characteristic of the applicable kind of fruit ingredient or applicable kinds of fruit ingredients.

(b) (B) classification. If the fruit preserves (or jams) possess a fairly good flavor, a score of 28 to 33 points may be given. Fruit preserves (or jams) that fall 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). "Fairly good flavor” means:

(1) that the product possesses a flavor reasonably characteristic of the applicable kind of fruit ingredient or applicable kinds of fruit ingredients; and

(2) 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 preserves (or jams) that fail to meet the

8 52.1142

Grades of canned grapefruit.

(a) “U.S. Grade A" (or "U.S. Fancy") is the quality of canned grapefruit (1) that has a drained weight or average drained weight, as the case may be, of not less than 56.25 percent of the capacity of the container, of which not less than 75 percent by weight of the drained grapefruit consists of practically whole segments; (2) that has a good color; (3) that is practically free from defects; (4) that has a good character; (5) that has a good flavor and odor, and (6) that scores 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 grapefruit (1) that has a drained weight or average drained weight, as the case may be, of not less than 53.12 percent of the capacity of the container, of which not less than 50 percent by weight of the drained grapefruit consists of practically whole segments; (2) that has at least a reasonably good color; (3) that is at least reasonably free from defects; (4) that has at least a reasonably good character; (5) that has at least a fairly good flavor and odor, and (6) that scores not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "U.S. Broken" is the quality of canned grapefruit (1) that has a drained weight or average drained weight, as the case may be, of not less than 53.12 percent of the capacity of the container, of which less than 50 percent by weight of the drained grapefruit consists of practically whole segments; (2) that has at least a reasonably good color; (3) that is at least reasonably free from defects; (4) that has at least a reasonably good character; (5) that has at least a reasonably good flavor and odor, and (6) that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(d) "Substandard" is the quality of canned grapefruit that fails to meet the requirements of U.S. Grade B and U.S. Broken.

LIQUID MEDIA AND FILL OF CONTAINERS § 52.1143 Liquid media and Brix meas

urements.

(a) "Cut-out" requirements for liquid media in canned grapefruit are not in

(b) For the purposes of these standards, sirup that tests 18° Brix, or more, may be considered as "Heavy Sirup”. [35 F.R. 3981, Mar. 3, 1970]

§ 52.1144 Fill of container.

(a) The fill of container for canned grapefruit is as set forth in the Regulations of the Food and Drug Administration (21 CFR 27.92; 34 F.R. 18598). Such regulations provide that:

(1) The grapefruit and packing medium occupy not less than 90 percent of the total capacity of the container.

(2) The drained weight of the grapefruit is not less than 53 percent of the water capacity of the container.

(b) Drained weight is determined by the following method: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has previously been weighed. The diameter of the sieve is 8 inches if the quantity of contents of the container is less than 3 pounds and 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is woven-wire cloth that complies with the specifications for such cloth set forth under "2380 Micron (No. 8)" in table I of "Standard Specifications for Sieves," published March 1, 1940, in L.C. 584 of the U.S. Department of Commerce, National Bureau of Standards. Without shifting the material on the sieve, incline the sieve at an angle of 17° to 20° to facilitate drainage. Two minutes after the drainage begins, weigh the sieve and drained grapefruit. The weight so found, less the weight of the sieve, shall be considered to be the weight of the drained grapefruit.

[35 F.R. 3981, Mar. 3, 1970, as amended at 35 F.R. 5031, Mar. 25, 1970]