good character, a score of 14 to 16 points may be given. Canned fruit cocktail hat falls into this classification shall not be graded above U. S. Grade B or J. S. Choice, regardless of the total score for the product (this is a limiting rule). Reasonably good character" me ans Ehat each fruit ingredient may range From a firm to soft texture without seriDus disintegration and that the individual fruit ingredients meet the following requirements:

(1) Peach. The texture is typical of diced peaches prepared and processed from at least fairly well-matured fruit and the units may range in tenderness from firm to soft and may possess frayed edges.

(2) Pear. The texture is typical of diced pears prepared and processed from properly ripened pears or from pears of marked graininess and the units may be lacking in uniformity of tenderness ranging from markedly firm to soft with rounded edges.

(3) Pineapple. The units are reasonably uniform in ripeness with fruitlets of reasonably compact structure, are fairly free from porosity, and are reasonably free from hard core material. (4) Grape. The units may be variable in texture from firm to soft but not mushy or excessively flabby.

(5) Cherry. The units may be fairly firm to soft but not excessively flabby. (d) (SStd) classification. If the canned fruit cocktail fails to meet the requirements of paragraph (c) of this section, a score of 0 to 13 points may be given. Canned fruit cocktail that falls into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION $ 52.1063 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 F. R. 3547, May 22, 1957]

§ 52.1084 Grades of fruit jelly.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of fruit jelly that possesses a good consistency; possesses a bright typical color; is free from defects; possesses a distinct and normal 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 fruit jelly that possesses a reasonably good consistency; possesses a reasonably bright, typical color; is free from defects; possesses a reasonably good and normal flavor; and scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "U. S. Grade D" or "Substandard" is the quality of fruit jelly that fails to meet the requirements of U. S. Grade B or U. S. Choice.

FILL OF CONTAINER

§ 52.1085 Recommended fill of container.

It is recommended that the container be filled with jelly as full as practicable without impairment of quality and that the product occupies not

(a) General. The factor of consistency refers to the gel strength of the product.

(b) (A) classification. Fruit jelly that possesses a good consistency may be given a score of 34 to 40 points. "Good consistency" means that the fruit jelly possesses a tender to slightly firm texture and retains a compact shape without excessive syneresis ("weeping").

(c) (B) classification. If the fruit jelly possesses a reasonably good consistency, a score of 28 to 33 points may be given. Fruit jelly 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 consistency" means that the fruit jelly may lack firmness but it is not sirupy; and that it may be more than slightly firm but is not tough or rubbery.

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

(a) (A) classification. Fruit jelly that possesses a bright typical color may be given a score of 17 to 20 points. "Bright typical color" means that the color is characteristic of the fruit juice ingredient or ingredients and that the fruit jelly possesses a sparkling luster or may be not more than slightly cloudy, and is free from any dullness of color.

(b) (B) classification. If the fruit jelly possesses a reasonably bright typical color, a score of 14 to 16 points may be given. Fruit jelly 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 bright typical color" means that the color is characteristic of the fruit juice ingredient or ingredients and that the fruit jelly may be slightly cloudy and may possess a slight dullness of color.

(c) (SStd) classification. Fruit jelly that is definitely off color for any reason and fails 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 U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(a) (A) classification. Fruit jelly that possesses a distinct and normal flavor may be given a score of 34 to 40 points. "Distinct and normal flavor" means that the product possesses a good distinct flavor characteristic of the fruit ingredient or fruit ingredients after preserving and is free from any caramelized flavor or any objectionable flavor of any kind.

(b) (B) classification. If the fruit jelly possesses a reasonably good and normal flavor, a score of 28 to 33 points may be given. Fruit jelly 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 and normal flavor” means that the product posesses a reasonably good flavor characteristic of the fruit or fruit ingredients after preserving and 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 jelly that fails to meet the requirements of paragraph (b) of this section may be

jams) that possess a good consistency; that possess a good color; that are practically free from defects; that possess a good flavor; and that score 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 fruit preserves (or jams) that possess a reasonably good consistency; that possess a reasonably good color; that are reasonably free from defects; that possess a fairly good flavor; and that score not less than 70 points when scored in accordance with the scoring sytem outlined in this subpart.

(c) "Substandard" is the quality of fruit preserves (or jams) that fail to meet the requirements of U. S. Grade B or U. S. Choice.

(a) General. The factor of consistency refers to the extent of the dispersion and size of the fruit or fruit particles throughout, and the gel-like properties of the product.

(b) (A) classification. Fruit preserves (or jams) that possess a good consistency may be given a score of 17 to 20 points. "Good consistency" means that the fruit or fruit particles are dispersed uniformly throughout the product; that the product is a tender gel or may possess no more than a very slight tendency to flow, except that a slightly less viscous consistency may be present when the fruit is chiefly in the form of whole or almost whole units; and that in the following kinds the product does not have a macerated or pureed appearance but in appearance and eating quality consists of whole units or pieces of fruit particles as indicated for the respective kinds, either singly or in combination with any other kind:

(1) Apricot: Halves or pieces or combinations thereof.

(2) Cherry: Whole or almost whole or pieces of pitted cherries or combinations thereof.

(3) Gooseberry: Whole or almost whole berries or combinations thereof. (4) Peach (clingstone and freestone): Slices or pieces or combinations thereof. (5) Pineapple: Crushed pieces small pieces or combinations thereof. (6) Strawberry: Whole or almost whole berries or combinations thereof.

or

(c) (B) classification. If the fruit preserves (or jams) possess a reasonably good consistency, 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 good consistency" means that the fruit or fruit particles are dispersed reasonably uniformly throughout the product; and that the product may be firm but not rubbery or may be noticeably viscous but not excessively thin.

(d) (SStd) classification. Fruit preserves (or jams) that fail to meet the requirements for paragraph (c) of this section may be given a score of 0 to 13 points and shall not be graded above

(a) (A) classification. Fruit preserves (or jams) that possess a good color may be given a score of 17 to 20 points. "Good color" means that the color is bright, practically uniform throughout, and characteristic of the variety or varieties of the fruit ingredients; and that, the product is free from dullness of color due to any cause (including, but not being limited to, oxidation or improper processing or improper cooling).

(b) (B) classification. If the fruit preserves (or jams) possess a reasonably good color, 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 good color” means that the color is reasonably bright, reasonably uniform throughout, and characteristic of the variety or varieties of the fruit: ingredients; however, the color may be. slightly dull but may not be off color due to oxidation or improper processing or improper cooling or other causes.

(c) (SStd) classification. Fruit preserves (or jams) 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).

§ 52.1120 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom, in the applicable kinds, from substances ordinarily removed in the preparation for the manufacture of fruit preserves. (or jams) and includes, but is not limited to, caps, leaves, stems, seeds, pits, peel, or any portions thereof; from blemished units, underdeveloped units, or otherwise damaged units; and from any defects not specifically mentioned that. affect the appearance or edibility of the product.

(1) A "cluster of cap stems" means three or more joined cap stems.

(2) A "cap" means a loose or attached full cap or a portion of a cap to which at least one sepal-like bract or portion thereof is attached. A short stem that