dilution, is packed with or without the addition of sweetening ingredients, and is sufficiently processed by heat to assure preservation of the product in hermetically sealed containers (either metal or glass).

§ 52.1342 Types of canned grape juice.

(a) Type I: Concord type (prepared from grapes of the slip-skin varieties of the Concord type of the Labrusca species).

(b) Type II: Any type other than Concord type (prepared from a single variety of grapes other than Concord type).

(c) Type III: Blended type (prepared from two or more varieties of grapes). § 52.1343 Styles of canned grape juice.

Unless specifically designated as "sweetened", canned grape juice is considered as "unsweetened."

(a) Style I, Unsweetened (without added sweetening ingredient or ingredients).

(b) Style II, Sweetened (with added sweetening ingredient or ingredients). § 52.1344 Grades of canned grape juice. (a) "U.S. Grade A" or "U.S. Fancy" is the quality of canned grape juice from which tartrate crystals have been removed; that possesses a good color; that is practically free from defects; that possesses a good flavor; and that 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 canned grape juice from which tartrate crystals have been removed, that possesses a reasonably good color; that is reasonably free from defects; that possesses a reasonably good flavor; and that 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 canned grape juice that fails to meet the requirements of U. S. Grade B or U. S. Choice.

FILL OF CONTAINER

§ 52.1345 Recommended fill of container.

The recommended fill of container is not incorporated in the grades of the

finished product since fill of container, as such, is not a factor of quality for the purposes of these grades. It is recommended that each container be filled as full as practicable with grape juice and that the product occupy not less than 90 percent of the volume of the container. FACTORS OF QUALITY

§ 52.1346 Ascertaining the grade.

(a) The grade of canned grape juice is ascertained by considering, in conjunction with the requirements of the respective grade, the respective ratings for the factors of color, absence of defects, and flavor.

(b) The relative importance of each factor which is scored is expressed numerically on the scale of 100. The maximum number of points that may be given such factors are:

given. Canned 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 canned grape juice:

(1) Type I: A purple or reddish-purple color typical of canned grape juice prepared from Concord type grapes and which color may be slightly dull purple, slightly dull bluish-purple, or slightly dull reddish-purple but which is not offcolor for any reason.

(2) Types II and III: A color typical of canned grape juice characteristic of the varietal type or varietal types from which prepared and which color may be slightly dull but which is not off-color for any reason.

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

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

(b) (A) classification. Canned grape juice that is practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means that the canned grape juice may possess a slight amount of sediment and residue of an amorphous nature; may possess not more than a trace of sediment and residue of a non-amorphous nature; is practically free from tartrate crystals; and is free from particles of skin, particles of pulp, particles of seed, and from any other defects.

(c) (B) classification. If the canned grape juice is reasonably free from defects, a score of 14 to 16 points may be given. Canned 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 the canned grape juice may possess a slight amount of sediment and residue of an amorphous or non-amorphous nature; may possess a slight amount of tartrate crystals; may possess not more than a trace of particles of skin, particles of pulp, particles of seed, and other defects.

(d) (SStd) classification. Canned grape juice that fails 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 U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(a) (A) classification. Canned grape juice that possesses a good flavor may be given a score of 34 to 40 points. "Good flavor" means that the flavor is a distinct and normal flavor, typical of wellmatured grapes and that the canned grape juice is free from any trace of scorching, caramelization, and objectionable flavors and objectionable odors of any kind. To score in this classification, canned grape juice shall meet the following additional requirements:

(1) Brix: Style I, unsweetened-not less than 15.0 degrees.

(2) Brix: Style II, sweetened-not less than 17.0 degrees.

(3) Acid: Not less than 0.60 grams per 100 ml. nor more than 1.20 grams per 100 ml., calculated as tartaric acid.

(4) Brix-acid ratio: For both Style I, unsweetened, and Style II, sweetened, not less than 14 to 1 nor more than 28 to 1.

(b) (B) classification. If the canned grape juice possesses a reasonably good flavor, a score of 28 to 33 points may be given. Canned 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 flavor" means that the flavor is normal and typical of reasonably wellmatured grapes and that the canned grape juice may be slightly astringent but is free from any trace of scorching, caramelization, and objectionable flavors and objectionable odors of any kind. To score in this classification, canned grape juice shall meet the following additional requirements:

(1) Brix: Style I, unsweetened-not less than 14.0 degrees.

(2) Brix: Style II, sweetened-not less than 16.0 degrees.

(3) Acid: Not less than 0.45 gram per 100 ml. nor more than 1.40 grams per 100 ml., calculated as tartaric acid.

(4) Brix-acid ratio: For both Style I, unsweetened, and Style II, sweetened, not less than 11.5 to 1.

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

§ 52.1351

EXPLANATIONS

Explanation of terms.

(a) "Brix" means the degrees Brix of canned grape juice when tested with a Brix hydrometer calibrated at 20 degrees C. (68 degrees F.). If canned grape juice is tested at a temperature other than 20 degrees C. (68 degrees F.), the applicable temperature correction shall be made to the reading of the scale as prescribed in "Official Methods of Analysis of the Association of Official Agricultural Chemists." The degrees Brix of canned grape juice may be determined by any other method which gives equivalent results.

(b) "Acid" means grams of acid (calculated as tartaric acid) per 100 ml. of juice in canned grape juice determined by titration with standard sodium hydroxide solution, using phenolphthalein as indicator or any other satisfactory indicator.

LOT INSPECTION AND CERTIFICATION § 52.1352 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]

§ 52.1373 Styles of frozen leafy greens.

(a) "Whole leaf" is the style of frozen leafy greens that consist of the whole leaf or large portions of leaf, with or without adjacent portions of the stem.

(b) "Sliced" is the style of frozen leafy greens that consist of the leaf or large portions of leaf, with or without adjoining portions of the stem, which has been sliced into reasonably uniform strips.

(c) "Cut" or "chopped" is the style of frozen leafy greens that consist of the leaf or large portions of leaf, with or without adjoining portions of the stem, which has been cut into small pieces. § 52.1374 Grades of frozen leafy greens.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen leafy greens that possess a good flavor and odor, that possess a good color, that possess a good character, that are practically free from defects, 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. Extra Standard" is the quality of frozen leafy greens that possess a fairly good flavor and odor, that possess a reasonably good color, that possess a reasonably good character, that are reasonably free from defects, 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 leafy greens that fail to meet the requirements of U. S. Grade B or U. S. Extra Standard.

(c) The score for the factors of color and absence of defects is determined immediately after thawing to the extent that the product is substantially free from ice crystals and can be handled as individual units. A representative sample of the product is cooked for examination with respect to character and flavor and odor.

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

(e) "Reasonably good flavor and odor" means that the product after cooking may be lacking in good flavor and odor, but is free from objectionable flavors and objectionable odors of any kind. § 52.1376 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 each factor 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).

Frozen leafy

(a) (A) classification. greens that possess a good color may be given a score of 17 to 20 points. "Good color" means that the frozen leafy greens possess a practically uniform bright color characteristic of the variety.

(b) (B) classification. If the frozen leafy greens possess a reasonably good color, a score of 14 to 16 points may be given. Frozen leafy greens that fall into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means that the frozen leafy greens possess a reasonably uniform characteristic color which may be variable but not to the extent that the appearance of the frozen product is materially affected.

Frozen

(c) (SStd) classification. leafy greens that are definitely off color for any reason, or 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).

(a) General. The factor of absence of defects refers to the degree of freedom from grit, sand or silt, seed stems, roots, grass and weeds, and damage by yellow, brown, or other discoloration.

(1) "Grit, sand or silt" means any particle of earthy material.

(2) "Damage" means damage by any yellow, brown, or other discoloration affecting any leaf, portion of a leaf, stem, or portion of a stem (except minute, insignificant injuries which shall not be considered as damage) to the extent that the appearance or edibility of the unit is materially affected.

(b) (A) classification. Frozen leafy greens that are practically free from defects may be given a score of 34 to 40 points. "Practically free from defects" means that no grit, sand or silt may be present that affects the edibility of the frozen leafy greens; seed stems and roots may be present that do not more than slightly affect the appearance or edibility of the product; and for each 12 ounces of the product there may be present:

(1) Damage affecting leaves and stems or portions of leaves and stems aggregating not more than 4 square inches (4' x 1'') in area: Provided, That the total damaged area or any part thereof does not materially affect the appearance or edibility of the product, and

(2) Grass and weeds aggregating not more than 8 inches in length: Provided, That the total amount or any part thereof does not materially affect the appearance or edibility of the product.

(c) (B) classification. If the frozen leafy greens are reasonably free from defects a score of 28 to 33 points may be given. Frozen leafy greens that fall into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that the product may contain a trace of grit, sand or silt that does not materially affect the edibility of the frozen leafy greens; seed stems and roots may be present that do not materially affect the appearance or edibility of the product; and for each 12 ounces of the product there may be present:

(1) Damage affecting leaves and stems aggregating not more than 8 square inches (8" x 1") in area: Provideá, That

the total damaged area or any part thereof does not seriously affect the appearance or edibility of the product, and

(2) Grass and weeds aggregating not more than 12 inches in length: Provided, That the total amount or any part thereof does not seriously affect the appearance or edibility of the product.

(d) (SStd) classification. Frozen leafy greens 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).

§ 52.1379 Character.

(a) General. The factor of character refers to the tenderness and texture of the leaves and stems or portions of leaves and stems. The degree of freedom from coarse or tough leaves and stems or coarse or tough portions of leaves and stems, and the degree to which the appearance may be affected by ragged and torn leaves and stems or ragged and torn portions of leaves and stems are considered under this factor.

(b) (A) classification. Frozen leafy greens that possess a good character may be scored 34 to 40 points. "Good character" means that the leafy greens are tender and practically free from coarse or tough leaves and stems or coarse or tough portions of leaves and stems and the appearance of the product is not materially affected by ragged and torn leaves and stems or ragged and torn portions of leaves and stems.

(c) (B) classification. If the frozen leafy greens possess a reasonably good character a score of 28 to 33 points may be given. Frozen leafy greens that fall into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard regardless of the total score for the product (this is a limiting rule). “Reasonably good character" means that the leafy greens shall be reasonably tender and that the appearance and eating quality shall not be materially affected by the presence of coarse or tough leaves and stems or coarse or tough portions of leaves and stems.