$52.333 Flavor types.

(a) Natural flavor. Natural flavor canned applesauce is the product in which the flavor is derived from the apple ingredient and other permitted additives exclusive of flavorings or spices.

(b) Flavored. Flavored canned applesauce is the product in which the flavor is derived substantially from an added flavoring ingredient, including artificial flavorings.

(c) Spiced. Spiced canned applesauce is the product in which the flavor is derived substantially from the added spice or spices.

{52.334 Types of pack.

(a) Unsweetened. Canned applesauce prepared without the addition of nutritive carbohydrate sweeteners. The product shall test not less than 9 degrees Brix.

(b) Sweetened. Canned applesauce with nutritive carbohydrate sweeteners added.

§ 52.335 Styles.

(a) Regular (or comminuted). Canned applesauce in which the apple ingredient has been comminuted into granular particles.

(b) Chunk (or chunky). Canned applesauce in which the apple ingredient has been chopped into small pieces.

§ 52.336 Definitions of terms.

(a) Absence of defects means the degree of freedom from particles of seeds, discolored apple particles, peel, carpel tissue, stamens, and other objectionable particles.

(b) Brix means the percent, by weight, of natural apple soluble solids and added sweetener, if any, corrected to 20° C (68° F).

(c) Carpel tissue means the tough, sometimes hard and sharp tissue from the center portion (core) of the apple surrounding the seed cavity.

(d) Color means the color typical of the variety or varieties used in other than "spice flavored" or "artificially colored."

(e) Consistency means the flow characteristic of the product and the degree of separation of free liquid.

(1) Discolored apple particles mean apple particles that are discolored by

bruise or other means to the extent that they do not blend well with the normal color of the product and are noticeable.

(g) Finish means the following: the texture and tenderness of the apple particles; the evenness of the division of apple particles in regular (or .. comminuted) style; and the proportion of chunks or pieces of apples in relation to fine apple particles in chunk (or chunky) style.

(h) Flavor means the degree of excellence of the natural flavor and aroma of the apple ingredient; the apparent relationship of the acidity to sweetness; the freedom from undesirable flavors; and with respect to flavored and spiced types, the flavor balance of the apple ingredient in relation to the added flavor of spice ingredient(s).

(1) Peel means apple peel that does not blend well with the normal color of the product and is noticeable or that is tough whether or not it is visually noticeable.

(j) Seed particles means whole seeds or pieces of seed and portion of the core of the apple.

(k) Stamen means the dark hairlike substance from the blossom end of the apple.

$52.337 Grades.

(a) U.S. Grade A is the quality of canned applesauce that:

(1) Meets the applicable requirements of Table I or Table II; and

(2) Scores not less than 90 points. (b) U.S. Grade B is the quality of canned applesauce that:

(1) Meets the applicable requirements of Table I or Table II; and

(2) Scores not less than 80 points. (c) Substandard is the quality of canned applesauce that fails to meet the requirements for U.S. Grade B.

§ 52.338 Fill of container.

The fill of container is not incorporated in the grades of the finished product, since fill of container is not a factor of quality for the purposes of these standards. The standard of fill of container as specified in the Standard of Fill of Container for Canned Applesauce (21 CFR 145.110(c)) issued under the Federal Food, Drug, and Cosmetic Act, is a fill of not less than 90 percent

$52.343 Soluble solids determination.

The soluble solids content of canned applesauce is the soluble solids as determined by the refractometric method prescribed in "Official Methods of Analysis of the Association of Official Analytical Chemists," except that no correction is made for water-insoluble solids. The soluble solids is expressed as "degrees Brix".

$52.344 Determining the grade of a lot.

The grade of a lot of canned applesauce 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" (7 CFR 52.1 through 52.83).

$52.361 Product description.

Frozen apples are prepared from sound, properly ripened fruit of Malus sylvestris (Pyrus malus); are peeled, cored, trimmed, sliced, sorted, and washed; are properly drained before filling into containers; may be packed with or without the addition of a nutritive sweetening ingredient and any other ingredient permissible under the provisions of the Federal Food, Drug, and Cosmetic Act; and are frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product.

§ 52.362 Styles of frozen apples.

(a) "Slices" means frozen apples consisting of slices of apples cut longitudinally and radially from the core axis.

§ 52.363 Grades of frozen apples.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen apples that possess similar varietal characteristics; that possess a good flavor; that possess a good color; that are practically uniform in size; that are practically free

from defects; that possess a good character; and that score not less than 85 points when scored in accordance with the scoring system outlined in this subpart. Provided: That the frozen apples may be only fairly uniform in size, if the total score is not less than 85 points.

(b) "U.S. Grade C" or "U.S. Standard" is the quality of frozen apples that possess similar varietal characteristics; that possess a fairly good flavor; that possess a fairly good color; that are fairly uniform in size; that are fairly free from defects; that possess a fairly good character; and that score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of frozen apples that fail to meet the requirements of U.S. Grade C or U.S. Standard.

(c) The scores for the factors of color, size, defects, and character are determined immediately after thawing to the extent that the product is substantially free from ice crystals and can be handled as individual units.

(d) "Good flavor" means that the product has a good, characteristic normal flavor and odor and is free from objectionable flavors and objectionable odors of any kind.

(e) "Fairly good flavor" means that the product may be lacking in good flavor and odor and is free from objection

$52.365 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value may be ascertained for such factors and expressed numerically. The numerical range within each factor which is scored is inclusive (for example, "17 to 20 points" means 17, 18, 19, or 20 points).

$52.366 Color.

(a) (A) classification. Frozen apples that possess a good color may be given a score of 17 to 20 points. "Good color" means that the frozen apples, internally and externally, possess a reasonably uniform bright color, characteristic of apples of similar varieties.

(b) (C) classification. Frozen apples that possess a fairly good color may be given a score of 14 to 16 points. Frozen apples that fall 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 good color" means that the frozen apples possess a color that is typical of apples of similar varietal characteristics, that may be variable, and that the product may possess a slight but not markedly brown or gray cast and shall be practically free from internal discoloration.

(c) (SStd) classification. Frozen apples 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).

$52.367 Size.

(a) General. The factor of size refers to the degree of wholeness and to the uniformity of thickness of the units.

(1) "Practically whole slice" means that the slice may be cut or broken but at least 4 of the original slice remains. (b) (A) classification. Frozen apples that are practically uniform in size may be given a score of 17 to 20 points. "Practically uniform in size" means that: At least 90 percent, by weight, of the product consists of whole or prac

length or longer, and that of the 90 percent, by weight, of the product consisting of units of the most uniform thickness, the thickness of the slices does not vary more than 1⁄4 inch.

(c) (C) classification. Frozen apples that are fairly uniform in size may be given a score of 14 to 16 points. "Fairly uniform in size" means that at least 75 percent, by weight, of the product consists of whole or practically whole slices of 14 inches in length or longer.

(d) (SStd) classification. Frozen apples that fail to meet the requirements of paragraph (c) 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).

$52.368 Defects.

(a) General. The factor of defects refers to the degree of freedom from harmless extraneous matter, from damaged or seriously damaged units, and from carpel tissue.

(1) "Harmless extraneous matter" means any vegetable substance (including, but not being limited to, a leaf, stem, or portions thereof, cores and portions of cores, and seeds), that is harmless.

(2) "Damaged unit" means any unit possessing green peel that exceeds in the aggregate an area of a circle 1⁄2 inch in diameter, or red peel that exceeds in the aggregate an area of a circle 1⁄4 inch in diameter, light brown bruise that exceeds the area of a circle 1⁄2 inch in diameter or which is more than 1⁄4 inch deep, and any unit in which the appearance or eating quality is materially affected by blossom end material, dark brown bruise, or other internal or external discoloration, or by any other

means.

(3) "Seriously damaged unit" means any unit damaged to such an extent that the appearance or eating quality is seriously affected.

(4) "Practically free from carpel tissue" means that for each 16 ounces of the product, the carpel tissue present does not exceed in the aggregate an area equal to 4 square inch.

(5) "Fairly free from carpel tissue" means that for each 16 ounces of the product the carpel tissue present does