leafy material do not exceed 1 square inch;

(2) Not more than a total of 20 berries that are green or undeveloped or edible berries other than blueberries or berries that are damaged, provided not more than 10 berries are undeveloped or edible berries other than blueberries or berries that are damaged; and

(3) In Native (or wild) type, not more than an average of 28 clusters in all samples or containers comprising the sample, provided there are not more than 40 clusters in any single sample or in any single container; or

(4) In Cultivated type, not more than 12 clusters.

(e) (SStd) classification. Frozen blueberries that fail to meet the requirements of paragraph (d) 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).

$52.618 Character.

(a) (A) classification. Frozen blueberries that possess a good character may be given a score of 36 to 40 points "Good character" means that the blueberries are reasonably firm, reasonably fleshy, practically whole, and practically intact with not more than 6 percent by weight of berries that may be crushed, mushy, or broken.

(b) (B) classification. If the frozen blueberries possess a reasonably good character, a score of 32 to 35 points may be given. Frozen blueberries 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 good character" means that the blueberries may be lacking in firmness and fleshy texture but are reasonably whole and reasonably intact with not more than 10 percent by weight of berries that may be crushed, mushy, or broken.

(c) (C) classification. If the frozen blueberries possess a fairly good character, a score of 28 to 31 points may be given. Frozen blueberries 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). "Fair

ly good character" means that the blueberries are fairly whole and fairly intact with not more than 20 percent by weight of berries that may be crushed, mushy, or broken.

(d) (SStd) classification. Frozen blueberries 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 U.S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION $52.619 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]

Subpart-United States Standards for Grades of Frozen Broccoli

SOURCE: 45 FR 4340, Jan. 22, 1980, unless otherwise noted. Redesignated at 46 FR 63203, Dec. 31, 1981.

$52.631 Product description.

"Frozen broccoli” is the product prepared from the fresh, clean, sound stalks or shoots of the broccoli plant (Brassica oleracea (Italica group]) by trimming, washing, blanching, sorting, and properly draining. The product is frozen in accordance with good commercial practice and maintained at temperatures necessary for its preservation.

$52.632 Styles of frozen broccoli.

(a) “Spears” or “stalks” mean the head and adjoining portions of the stem, with or without attached leaves, which may range in length from 9 cm (3.5 in) to 15 cm (5.9 in). The spears or stalks may be cut longitudinally.

(b) "Short spears" or "florets" mean the head and adjoining portions of the stem, with or without attached leaves, which may range in length from 2.5 cm. (1 in) to 9 cm (3.5 in). Each short spear or floret must weigh more than 6 g (0.2

TABLE

oz). The short spears or florets may be cut longitudinally.

(c) "Cut" means spears or short spears cut into portions which may range in length from 2 cm (0.8 in) to 5 cm (2 in). Head material should be at least 62.5 g (2.2 oz) per 250 g (8.8 oz) and leaf material should not be more than 62.5 g (2.2 oz) per 250 g (8.8 oz).

(d) "Chopped" means spears or short spears cut into portions which are less than 2 cm (0.8 in) in length. Head material should be at least 12.5 g (0.4 oz) per 50 g (1.8 oz) and leaf material should not be more than 12.5 g (0.4 oz) per 50 g (1.8 oz).

(e) "Pieces" or "random cut pieces" mean cut or chopped portions of spears or short spears or other units which do not meet the requirements for “cut” or "chopped" styles.

§ 52.633 Classification defectives.

of

style

For the purposes of determining compliance with style requirements, each nonconforming unit is considered as either a minor or major defective. Each "X" in table I represents "one (1) defective."

'AQL expressed as percent defective (100-2.5 g increments in 250 g).

§ 52.635 Definitions of terms.

(a) Terms applicable to all styles of frozen broccoli:

(1) Acceptable quality level (AQL). The maximum percent of defective units, or the maximum number of defects per hundred units of that product, that, for the purpose of acceptance sampling can be considered satisfactory as a process average.

(2) Blemished. A unit of broccoli that is blemished by pathological injury, hollow stems, pithy stems, insect injury, discolored, or by other means such as, but not limited to, small orange or yellowish-orange buds and olive-green petiole, to the extent that the appearance or eating quality is affected: (i) Slightly; (ii) materially; or (iii) seriously.

(3) Defect (OT defective). Any nonconformance of a unit(s) of product from a specified requirement of a single characteristic.

(4) Development (1) Reasonably well developed. The individual buds are not more than moderately enlarged and practically none of the individual buds are in the flowering stage.

(ii) Poorly developed. The individual buds are in the flowering stage or are more than moderately enlarged with or without reaching the flowering stage.

(5) Extraneous vegetable material (EVM)—(i) Edible. Tender, green blades of grass or weeds or leaves which are harmless.

(ii) Inedible. Coarse blades of grass or weeds or leaves which may or may not be tender or green and which are harmless.

(6) Fiber. Tough or woody fiber that has developed near the outside portion of the broccoli stem.

(7) Flavor and odor-(1) Good flavor and odor. The product has a good characteristic flavor and odor but is free from objectionable flavors or objectionable odors of any kind.

(ii) Fairly good flavor and odor. The product may be lacking in good flavor and odor but is free from objectionable

(ii) A portion of the contents of a container; or

(iii) A combination of the entire contents of two or more containers; or

(iv) A portion of unpacked product. (9) Unit. Any individual portion of broccoli other than loose leaves or individual buds.

(b) Terms applicable to spears and short spears only;

(1) Broken. Detached portions, other than loose leaves or portions thereof, which weigh more than 6 g (0.2 oz) and are definitely not intact units.

(2) Color (individual unit)—(1) Good color. The outside of the stalk is a bright, distinct green. The top of the head is a bright, distinct green and may show a slight purplish cast. The color may also include lighter colored areas on the outside of the head which is typical of young and tender broccoli.

(ii) Reasonably good color. The outside of the stalk may be dull and may possess a slight brownish, yellowish, or grayish cast. The head may be dull and possess a slight brownish, grayish, or yellowish cast and yellow buds due to flowering that do not seriously affect the overall brightness.

(iii) Poor color. The presence of yellow buds due to flowering, or any brownish, grayish, or yellowish casts that seriously affect the overall bright

ness.

(3) Damage. The head of the spear is damaged by mechanical injury, other than "broken," to the extent that the appearance or eating quality is materially affected.

(4) Detached fragments. Any small piece or detached portion other than loose leaves or portions thereof, which weighs 6 g (0.2 oz) or less.

(5) Development—(1) Well developed. (A) The spreading of the branching bud clusters which comprise the head of the unit does not materially affect the appearance of the unit; and

(B) The broccoli is in the early stage of maturity such that the individual buds and the immediate stems support

ing the individual buds form a compact bud cluster.

(ii) Reasonably well developed. (A) The spreading of the branching bud clusters which comprise the head of the unit does not seriously affect the appearance of the unit; and

(B) The broccoli is in the intermediate stage of maturity such that the individual buds and the immediate stems supporting the individual buds form a reasonably compact bud cluster.

(iii) Poorly developed. (A) The branching bud clusters which comprise the head of the unit may be spread to the extent that the appearance of the unit is seriously affected; and

(B) The broccoli is in the advanced stage of maturity such that the individual buds and the immediate stems supporting the individual buds form a loosely structured bud cluster.

(6) Diameter of a spear. The greatest dimension at the right angle to the longitudinal axis 2.5 cm (1 in) from the base end.

(7) Loose leaves or pieces of leaves. Broccoli leaves or pieces of leaves not attached to a unit.

(8) Trim—(1) Well trimmed. The appearance of the unit is not materially affected by the presence of attached leaves or pieces of leaves and not more than slightly affected by ragged or partial removal of leaves or small side shoots, or by cutting of the stem.

(ii) Reasonably well trimmed. The appearance of the unit is not seriously affected by the presence of attached leaves or pieces of leaves and not materially affected by ragged or partial removal of leaves or small side shoots, or by cutting of the stem.

(iii) Poorly trimmed. The appearance of the unit is seriously affected by the presence of attached leaves or pieces of leaves, ragged or partial removal of leaves or small side shoots, or by cutting of the stem.

(c) Terms applicable to cut and chopped broccoli only:

(1) Head material. The buds or bud clusters whether or not attached to a portion of a spear and includes the fine stem material by which the buds or bud clusters are attached to the main stem.

(2) Leaf material. Any portion of a leaf not attached to a portion of a spear.

$52.636 Recommended sample unit sizes.

(a) For head material and leaf material. (1) Cut style-250 g (8.8 oz). (2) Chopped style-50 g (1.8 oz).

(b) For style and quality factors. (1) Spears and short spears-50 units. (2) Cut, chopped, and pieces-250 g (8.8 oz).

(c) Associated material. (1) Broken, crushed, or similarly damaged portions of units of product in the styles of spears and short spears are to be reassembled and included in the count as whole units.

(2) Head and leaf material in the styles of cut and chopped, loose leaves or pieces in the styles of spears and short spears, and extraneous vegetable material in all product styles are part of the standard sample unit size. They are not included in the count of spears and short spears but are included in the weight of cut, pieces, and chopped broccoli. Such pieces and other extraneous vegetable material are considered part of the sample unit.

(1) When they are in a container whose entire contents are included in the sample unit;

(ii) When they are in the last of several containers included in the sample unit and 50 percent or more of the contents are required for the sample unit. None of the pieces and EVM in the last of several containers is considered part of the sample unit when less than 50 percent of its contents are required for the sample unit; and

(iii) When they are commingled with the product required for the sample unit and such product is taken from but is not the entire contents of a single container.

$52.637 Grades.

(a) "U.S. Grade A" is the quality of frozen broccoli that:

(1) Meets the following prerequisites in which the broccoli:

(i) Has similar varietal characteristics;

(ii) Has a good flavor and odor; (iii) Is practically free from grit and silt;

(iv) Has a good overall brightness; and

(v) In the styles of cut, chopped, and pieces, the individual buds are at least reasonably well developed.

(2) Is within the limits for defects as classified in Table V and specified in Tables VI, VII, or VIII, as applicable for the style.

(b) "U.S. Grade B" is the quality of frozen broccoli that:

(1) Meets the following prerequisites in which the broccoli:

(i) Has similar varietal characteristics;

(ii) Has at least a fairly good flavor and odor;

(iii) Has no more than a trace of grit and silt;

(iv) Has at least a reasonably good overall brightness which may be slightly dull; and

(v) In the styles of cut, chopped, and pieces, the individual buds may be poorly developed if they do not materially affect the appearance of the product.

(2) Is within the limits for defects as classified in Table V and specified in Tables VI, VII, or VIII, as applicable for the style.

(c) Substandard is the quality of frozen broccoli that fails to meet the requirements of U.S. Grade B.

$52.638 Factors of quality.

The grade of frozen broccoli is based on compliance with requirements for the following quality factors:

(a) Prerequisite quality factors: (1) Similar varietal characteristics (all styles); (2) flavor and odor (all styles); (3) freedom from grit and silt (all styles); (4) overall brightness (all styles); and (5) development (cut, chopped, and pieces only).

(b) Classified quality factors: (1) Spears and short spears: (i) Color (individual unit); (ii) uniformity of size; (iii) detached fragments; (iv) loose leaves or pieces of leaves; (v) broken; (vi) damage; (vii) blemish; (viii) trim; (ix) development; (x) fiber; and (xi) extraneous vegetable material.

(2) Cut, chopped, and pieces: (i) Blemish; (ii) fiber; and (iii) extraneous vegetable material.

$52.639 Classification of defects.

Defects are classified as "minor," "major," "severe," or "critical." Each X in Table V represents "one (1) defect."