able flavors and objectionable odors of any kind.

§ 52.2427 Ascertaining the rating of the factors which are scored.

The essential variations within each factor which is scored 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, "17 to 20 points" means 17, 18, 19, or 20 points). $52.2428 Color.

(a) (A) classification. Peeled potatoes that possess a good color may be given a score of 17 to 20 points. "Good color" means that the peeled potatoes are free from oxidation and possess a practically uniform, typical color of peeled potatoes of similar varietal characteristics, and when cooked until tender the potatoes show no appreciable discoloration as a result of cooking.

(b) (B) classification. If the peeled potatoes possess a reasonably good color, a score of 14 to 16 points may be given. Peeled potatoes that fall 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). "Reasonably good color" means that the peeled potatoes possess a reasonably uniform color; the color of the units, individually or collectively, may be variable, dull, slightly oxidized, or otherwise discolored but not to the extent that the appearance is materially affected. When cooked until tender, the potatoes show no material discoloration as a result of cooking.

(c) (SStd) classification. Peeled potatoes that for any reason fail 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 Substandard, regardless of the total score for the product (this is a limiting rule).

[19 FR 2647, May 8, 1954. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981, and amended at 51 FR 21133, June 11, 1986]

§ 52.2429 Uniformity of size.

(a) (A) classification. Peeled potatoes that are practically uniform in size many be given a score of 17 to 20 points. "Practically uniform in size"

has the following meanings with respect to the various styles of peeled potatoes:

(1) Whole. The potatoes are not less than 11⁄2 inches in diameter and at least 40 percent of long varieties are 43⁄4 ounces in weight or larger and 60 percent of round or intermediate varieties are 2% inches or more in diameter.

(2) Whole and cut potatoes. The whole potatoes are not less than 11⁄2 inches in diameter, and the largest unit is not more than five times the weight of the smallest unit.

(3) Cut and whole potatoes. The whole potatoes are not less than 11⁄2 inches in diameter and the largest unit is not more than five times the weight of the smallest unit.

(4) Sliced potatoes. In 90 percent of the slices of the most uniform diameter the diameter of the largest slice is not more than twice the diameter of the smallest slice and are not less than 11⁄2 inches in diameter.

(5) Diced potatoes. The units are practically uniform in size, and the aggregate weight of the units which are smaller than one-half of the predominant size of the cubes and of all large and irregular units does not exceed 20 percent of the weight of all the units.

(6) French style or shoestring. The strips of potatoes are practically uniform in size, and the aggregate weight of all the strips less than 1 inch in length and strips of substantially smaller cross section than the predominant size of strips does not exceed 15 percent of the weight of all the strips.

(7) Cut. The largest unit is not more than five times the weight of the smallest unit and not more than 25 percent, by weight, of individual units weighing less than 1⁄2 ounce each.

(b) (B) classification. If the peeled potatoes are reasonably uniform in size, a score of 14 to 16 points may be given "Reasonably uniform in size" has the following meanings with respect to the various styles of peeled potatoes:

(1) Whole. The potatoes may vary considerably in size and are not less than 11⁄2 inches in diameter.

(2) Whole and cut potatoes. The units may vary considerably in size and the largest unit is not more than six times the weight of the smallest unit.

(3) Cut and whole potatoes. The units may vary considerably in size and the largest unit is not more than six times the weight of the smallest unit.

(4) Sliced potatoes. In 90 percent of the slices of the most uniform diameter the diameter of the largest slice is not more than three times the diameter of the smallest slice and the smallest slice is not less than 11⁄2 inches in diameter.

(5) Diced potatoes. The units are reasonably uniform in size and the aggregate weight of the units which are smaller than one-half of the predominant size of the cubes and of all large and irregular units does not exceed 30 percent of the weight of all the units.

(6) French style or shoestring. The strips of potatoes are reasonably uniform in size, and the aggregate weight of all strips less than 1 inch in length and strips of substantially smaller cross section that the predominant size of strips does not exceed 25 percent of the weight of all the strips.

(7) Cut. The units may vary considerably in size and not more than 50 percent, by weight, of individual units weigh less than 1⁄2 ounce each.

(c) (SStd) classification. Peeled potatoes that fail 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 Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.2430 Defects.

(a) General. The factor of defects refers to the degree of freedom from peel, blemished units, and mechanical damage.

(1) "Blemished" means units affected by brown or black internal or external discoloration, discolored or unpeeled eyes, sunburn, or units blemished by other means to such an extent that the appearance or eating quality of the unit is materially affected.

(2) "Seriously blemished” means any unit blemished to such an extent that the appearance or eating quality of the unit is seriously affected.

such an extent that the appearance or eating quality of the unit is seriously affected.

(b) (A) classification. Peeled potatoes that are practically free from defects may be given a score of 34 to 40 points. "Practically free from defects" means that there may be present not more than:

(1) 10 percent, by weight, of units affected by mechanical damage;

(2) 2 percent, by weight, of blemished units: Provided, That not more than 1 percent, by weight, of all the units may consist of seriously blemished units; and that

(3) Peel, blemished units, seriously blemished units, and units affected by mechanical damage, individually or collectively, do not materially affect the appearance or eating quality of the product.

(c) (B) classification. If the peeled potatoes are reasonably free from defects, a score of 28 to 33 points may be given. Peeled potatoes that fall 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). "Reasonably free from defects" means that there may be present not more than:

(1) 20 percent, by weight, of units affected by mechanical damage;

(2) 4 percent, by weight, of blemished units: Provided, That not more than 2 percent, by weight, of all the units may consist of seriously blemished units; and that

(3) Peeled, blemished units, seriously blemished units, and units affected by mechanical damage, individually or collectively, do not seriously affect the appearance or eating quality of the product.

(d) (SStd) classification. Peeled potatoes that fail 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).

[19 FR 2647, May 8, 1954. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981, and amended at 51 FR 21133, June 11, 1986]

$52.2431 Texture.

(a) (A) classification. Peeled potatoes that possess a good texture may be given a score of 17 to 20 points. "Good texture" means that the units are fairly firm and typical of properly prepared fresh potatoes. The peeled potatoes are practically free from tough outer surfaces.

(b) (B) classification. If the peeled potatoes possess a reasonably good texture, a score of 14 to 16 points may be given. Peeled potatoes that fall 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). "Reasonably good texture" means that the units may be not more than slightly flabby, and are reasonably free from tough outer surfaces.

(c) (SStd) classification. Peeled potatoes that fail 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 Substandard, regardless of the total score for the product (this is a limiting rule).

[19 FR 2647, May 8, 1954. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981, and amended at 51 FR 21134, June 11, 1986]

LOT INSPECTION AND CERTIFICATION

§ 52.2432 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 FR 3547, May 22, 1957. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981]

SCORE SHEET

§ 52.2433 Score sheet for peeled potatoes.

Size and kind of container

Container mark or identification

Label

Net weight (in pounds)

Style

Size of whole or whole and cut potatoes (diameter or weight)

Size of sliced potatoes (diameter)

SOURCE: 22 FR 6077, Aug. 2, 1957, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981. PRODUCT DESCRIPTION, TYPES, STYLES, AND GRADES

§ 52.2451 Product description.

Frozen concentrated sweetened grape juice is prepared from unfermented single-strength grape juice from sound properly mature fresh grapes which, with or without aging, or depectinization, is then concentrated. Single-strength grape juice or natural grape essence or a combination of single-strength grape juice and natural grape essence may be mixed to the concentrate and packed with the addition of nutritive sweetening ingredient and with or without ascorbic acid. Edible fruit acid may be added to adjust the flavor. The product is then frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product.

$52.2452 Types of frozen concentrated sweetened grape juice.

(a) Type I. Frozen concentrated sweetened grape juice prepared from grapes of the slip-skin varieties of the Concord type of the Labrusca species. Not less than 50 percent of the total soluble solids of the finished

con

centrate shall be derived from the grapes.

(b) Type II. Frozen concentrated sweetened grape juice prepared from a mixture of Type I with one or more varieties other than Type I. Not less than 50 percent of the total soluble solids of the finished concentrate shall be derived from the grapes, of which, not less than one-half shall be derived from Type I grapes.

§ 52.2453 Styles of frozen concentrated sweetened grape juice.

Brix value of the finished concentrate (including added sweetening ingredient) shall be not less than the following for the respective dilution factor of frozen concentrated sweetened grape juice:

1 plus 1

1 plus 2

1 plus 3

1 plus 4

1 plus 5

1 plus 6

Dilution factor

of

Minimum Brix value of finished concentrate including added sweetening ingredient (degrees)

24.8

35.5

45.4

54.5

62.8 70.7

§ 52.2454 Grades frozen concentrated sweetened grape juice.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen concentrated sweetened grape juice which reconstitutes properly and of which the reconstituted product possesses a good color; is practically free from defects; possesses a good 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 frozen concentrated sweetened grape juice which reconstitutes properly and of which the reconstituted product possesses a reasonably good color; is reasonably free from defects; possesses a reasonably good flavor; and scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of frozen concentrated sweetened grape

$52.2458 Color.

(a) (A) classification. Frozen concentrated sweetened grape juice of which the prepared grape juice beverage possesses a good color may be given a score of 34 to 40 points. "Good color" has the following meanings with respect to the types of frozen concentrated sweetened grape juice.

(1) Type 1. A bright reddish-purple color characteristic of a grape juice beverage properly prepared from Concord type grape juice and, in addition, the grape juice beverage prepared conforms to the following requirements: Minimum absorbancy at 520 millimicrons Minimum absorbancy ratio

14.0

11.5

(b) (B) classification. If the prepared grape juice beverage possesses a reasonably good color a score of 28 to 33 points may be given. Frozen concentrated sweetened grape juice 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 color" has the following meanings with respect to the types of frozen concentrated sweetened grape juice:

(1) Type I. A reddish-purple color characteristic of a grape juice beverage prepared from Concord type grape juice and which color may be slightly dull but which is not off color for any reason.

(2) Type II. A color that reflects to a reasonably extent the appearance characteristic of a grape juice beverage prepared from Type I juice and from any varietal type or varietal types of juice other than Type I and which color may be slightly dull but not off color for any reason.

(c) (SStd) classification. Frozen concentrated sweetened grape juice 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 Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.2459 Defects.

(a) General. The factor of defects refers to the degree of freedom from sediment and other residue, from tartrate crystals, from particles of skin, particles of seed, and from other defects.

(b) (A) classification. Frozen concentrated sweetened grape juice of which the prepared grape juice beverage is practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means that there may be present not more than a slight amount of sediment and residue; is practically free from tartrate crystals; and is free from particles of skin, particles of seed, and from other defects.

(c) (B) classification. If the prepared grape juice beverage is reasonably free from defects a score of 14 to 16 points may be given. Frozen concentrated sweetened grape juice 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 there may be present not more than a moderate amount of sediment and residue; may possess a slight amount of tartrate crystals; may possess not more than a trace of particles of skin, particles of seed, and other defects.

(d) (SStd) classification. If the prepared grape juice beverage fails to meet the requirements of paragraph (c) of this section a score of 0 to 13 points may be given. Frozen concentrated sweetened grape 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).

$52.2460 Flavor.

(a) (A) classification. Frozen concentrated sweetened grape juice of which the prepared grape juice beverage possesses a good flavor may be