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thereof or 1 percent, by weight, of all the units consist of units that are seriously damaged; or

(2) Not more than 6 percent, by weight, is of poorly cut units, or of units damaged by mechanical injury, or any combination thereof of not more than 6 percent, by weight.

(c) (B) classification. If the frozen squash is reasonably free from defects, a score of 28 to 33 points may be given. Frozen squash that falls 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 sand, grit, or silt that does not materially affect the eating quality or appearance of the frozen squash; that for each 12 ounces of units there may be present not more than two pieces of harmless extraneous vegetable material. The combined weight of all other defects and defective units must not exceed 12 percent of the weight of the units: Provided, That

(1) Not more than 8 percent, by weight, is of damaged units and of such 8 percent, not more than one-fourth thereof or 2 percent, by weight, of all the units consist of units that are seriously damaged.

(2) Not more than 10 percent, by weight, is of poorly cut units, or of units damaged by mechanical injury, or any combination thereof of not more than 10 percent, by weight.

(d) (SStd) classification. Frozen squash 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 Substandard, regardless of the total score for the product (this is a limiting rule). § 52.1968

Character.

(a) General. The factor of character refers to the fleshy texture, the tenderness, and the degree of development of the seeds.

(b) (A) classification. Frozen squash that possesses a good character may be given a score of 34 to 40 points. "Good character" means that the units are practically intact, are fleshy and tender, that the seeds are in the immature stage, and that not more than 5 percent, by weight of the units may be of reasonably good character.

(c) (B) classification. If the frozen squash possesses a reasonably good character, a score of 28 to 33 points may be given. Frozen squash that falls 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 units may show slight disintegration, may have lost to a considerable extent their fleshy texture, may be reasonably tender, and that the seeds may have passed the immature stage of maturity, but are not hard and that not more than 10 percent, by weight, of the units fails to meet the requirements for reasonably good character.

Frozen

(d) (SStd) classification. squash 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 Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION § 52.1969 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] SCORE SHEET

§ 52.1970 Score sheet for frozen squash (summer type).

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tion.

(b) "Slices" or "sliced strawberries" means frozen strawberries produced by slicing whole strawberries into two or more slices.

§ 52.1983 Sizes of whole frozen strawberries.

Except with respect to U.S. Grade A or U.S. Fancy, the size of the whole frozen strawberry is not incorporated in the grades of the finished product since size, as such, is not a factor of quality for the purpose of these grades. When used in connection with the following sizes of whole frozen strawberries, the term "diameter" means the greatest dimension measured at right angles to a straight line running from the stem to the apex:

(a) "Small size" means whole frozen strawberries that measure less than % inch in diameter.

(b) "Medium size" means whole frozen strawberries that measure % inch to 14 inches, inclusive, in diameter.

(c) "Large size" means whole frozen strawberries that measure more than 14 inches in diameter.

§ 52.1984 Grades of frozen strawberries.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen strawberries that possess similar varietal characteristics; that possess a good flavor; that possess a good color; that are practically free from defects; that possess a good character; that score not

less than 90 points when scored in accordance with the scoring system outlined in this subpart and that with respect to whole style contain not more than 5 percent, by count, of whole strawberries that are "small size," (less than % inch in diameter).

(b) "U. S. Grade B" or "U. S. Choice" is the quality of frozen strawberries that possess similar varietal characteristics; that possess a good flavor; that possess a reasonably good color; that are reasonably free from defects; that possess a reasonably good character; and that score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "U. S. Grade C" or "U. S. Standard" is the quality of frozen strawberries that possess similar varietal characteristics; that possess a fairly good flavor; that possess a fairly good color; 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.

(d) "Substandard" is the quality of frozen strawberries that fail to meet the requirements of "U. S. Grade C” or “U. S. Standard."

FACTORS OF QUALITY

§ 52.1985 Ascertaining the grade.

(a) General. The grade of frozen strawberries is determined immediately after thawing to the extent that the units may be separated easily, and are free from ice crystals. In addition the grade of frozen strawberries is ascertained by considering the factors of quality which are not scored and those which are scored as follows:

(1) Factors which are not scored.
(i) Varietal characteristics.
(ii) Flavor and odor.

(iii) Size relative to U. S. Grade A or U. S. Fancy.

(2) Factors which are scored. 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:

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istic, normal flavor and odor, and is free from objectionable flavors or objectionable odors of any kind.

(c) Fairly good flavor. "Fairly good flavor" means that the product may be lacking in good characteristic normal flavor and odor but is free from objectionable flavors or objectionable odors of any kind.

§ 52.1986 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 is inclusive. For example, the range “36 to 40 points" means 36, 37, 38, 39, or 40 points.

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(a) (A) classification. Frozen strawberries that possess a good color may be given a score of 36 to 40 points. "Good color" means that the frozen strawberries as a mass possess a reasonably uniform good characteristic pink to red color which is not more than slightly affected by a dull, gray, or reddish-brown cast; and in addition:

(1) With respect to whole style 85 percent or more, by count, of the strawberries have at least a good characteristic pink to red color over practically the entire surface and of the remainder not more than 5 percent, by count, of all the strawberries may have less than fourfifths of the surface area of a good characteristic pink to red color, or are materially darkened; and that:

(2) With respect to sliced style 85 percent or more, by weight, of the slices have at least a good characteristic pink to red color over practically the entire outer surface (not including cut surfaces) and of the remainder not more than 5 percent, by weight, of all the slices may have less than one-half of the outer surface (not including cut surfaces) of a good characteristic pink to red color, or are materially darkened.

(b) (B) classification. If the frozen strawberries possess a reasonably good color, a score of 32 to 35 points may be given. Frozen strawberries 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 frozen strawberries as a mass possess a

fairly uniform good characteristic pink to red color which is not materially affected by dull, gray, or reddish-brown cast; and in addition:

(1) With respect to whole style 75 percent or more, by count, of the strawberries have at least a good characteristic pink to red color over practically the entire surface, and of the remainder not more than 10 percent, by count, of all the strawberries may have less than four-fifths of the surface area of a good characteristic pink to red color, or are materially darkened; and that:

(2) With respect to sliced style 75 percent or more, by weight, of the slices have at least a good characteristic pink to red color over practically the entire outer surface (not including cut surfaces) and of the remainder not more than 10 percent, by weight, of all the slices may have less than one-half of the outer surface (not including cut surfaces) of a good characteristic pink to red color, or are materially darkened.

(c) (C) classification. If the frozen strawberries possess a fairly good color, a score of 28 to 31 points may be given Frozen strawberries 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 strawberries as a mass possess a predominant characteristic pink to red color and may show a dull, gray, or slightly dark color, but not to the extent that the appearance or eating quality is seriously affected; and in addition:

(1) With respect to whole style not more than 15 percent, by count, of all the strawberries may have less than four-fifths of the surface area of a characteristic pink to red color, or are materially darkened.

(2) With respect to sliced style not more than 15 percent, by weight, of all the slices may have less than one-half of the outer surface (not including cut surfaces) of a characteristic pink to red color, or are materially darkened.

(d) (SStd.) classification. Frozen strawberries 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).

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(a) General. The factor of defects refers to the degree of freedom from grit, sand, or silt, from harmless extraneous material, caps and portions thereof, sepal-like bracts and portions thereof, stems, short stems, and damaged strawberries.

(1) "Harmless extraneous material" means vegetable substances such as weeds, weed seeds, grass, and leaves and any portions thereof that are harmless.

(2) "Grit, sand, or silt" means any particles of earthy material.

(3) "Short stem” means a stem that is 1⁄2 inch or less in length and which may include the center portion of a cap to which no sepal-like bract or portion thereof is attached.

(4) "Stem" means a stem, either loose or attached, that is longer than 1⁄2 inch. (5) "Cap" means a loose or attached full cap or portion of a cap to which at least one sepal-like bract or a portion thereof is attached. A short stem that is attached to the cap is considered a part of the cap. A stem that is attached to the cap is considered a separate defect.

(6) "Damaged strawberry" means a strawberry or any physically separated portion thereof that is affected by hard seedy or deformed end, and deformed or damaged areas to the extent that the appearance or eating quality is materially affected. Minute, insignificant injuries are not considered as damaged.

(b) (A) classification. Frozen strawberries that are practically free from defects may be given a score of 36 to 40 points. "Practically free from defects" has the following meanings with respect to the following styles of frozen strawberries:

(1) Whole. No grit, sand, or silt may be present that affects the appearance or eating quality of the product and for each 16 ounces of net weight there may be present an area of not more than 1/4 square inch comprising harmless extraneous material such as leaves and portions thereof, caps and portions thereof, and loose sepal-like bracts and portions thereof; not more than two stems, including not more than one stem which may exceed 1⁄2 inch in length, or one small piece of harmless extraneous material that is not measurable by area such as weeds, weed seeds, and blades of grass; and not more than 16 short stems; and there may be present

not more than a total of 5 percent, by weight, that are damaged strawberries.

(2) Sliced. No grit, sand, or silt may be present that affects the appearance or eating quality of the product, and for each 16 ounces of net weight there may be present an area of not more than 14 square inch comprising harmless extraneous material such as leaves and portions thereof, caps and portions thereof, and loose sepal-like bracts and portions thereof; not more than two stems, including not more than one stem which may exceed 1⁄2 inch in length, or one small piece of harmless extraneous material that is not measurable by area such as weeds, weed seeds and blades of grass; and not more than 16 short stems and there may be present not more than a total of 22 percent, by weight, that are damaged strawberries.

(c) (B) classification. If the frozen strawberries are reasonably free from defects, a score of 32 to 35 points may be given. Frozen strawberries 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 free from defects" has the following meanings with respect to the following styles of frozen strawberries:

(1) Whole. No grit, sand, or silt may be present that affects the appearance or eating quality of the product, and for each 16 ounces of net weight there may be present an area of not more than 2 square inch comprising harmless extraneous material such as leaves and portions thereof, caps and portions thereof, and loose sepal-like bracts and portions thereof; not more than four stems, including not more than one stem which may exceed 1⁄2 inch in length, or one small piece of harmless extraneous material that is not measurable by area such as weeds, weed seeds, and blades of grass; and not more than 32 short stems; and there may be present not more than a total of 10 percent, by weight, that are damaged strawberries.

(2) Sliced. No grit, sand, or silt may be present that affects the appearance or eating quality of the product, and for each 16 ounces of net weight there may be present an area of not more than 2 square inch comprising harmless extraneous material such as leaves and portions thereof, caps and portions thereof, and loose sepal-like bracts and portions thereof; not more than four

stems, including not more than one stem which may exceed 1⁄2 inch in length, or one small piece of harmless extraneous material that is not measurable by area such as weeds, weed seeds and blades of grass; and not more than 32 short stems; and there may be present not more than a total of 5 percent, by weight, that are damaged strawberries.

(d) (C) classification. If the frozen strawberries are fairly free from defects, a score of 28 to 31 points may be given. Frozen strawberries 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 free from defects" has the following meanings with respect to the following styles of frozen strawberries:

(1) Whole. A trace of grit, sand or silt may be present that does not materially affect the appearance or eating quality of the product, and for each 16 ounces of net weight there may be present an area of not more than 4 square inch comprising harmless extraneous material such as leaves and portions thereof, caps and portions thereof, and loose sepal-like bracts and portions thereof; not more than six stems, including not more than one stem which may exceed 3/4 inch in length, or two small pieces of harmless extraneous material that is not measurable by area such as weeds, weed seeds, and blades of grass; and there may be present not more than a total of 12 percent, by weight, that are damaged strawberries.

(2) Sliced. A trace of grit, sand, or silt may be present that does not materially affect the apearance or eating quality of the product, and for each 16 ounces of net weight there may be present an area of not more than 34 square inch comprising harmless extraneous material such as leaves and portions thereof, caps and portions thereof, and loose sepal-like bracts and portions thereof; not more than six stems, including not more than one stem which may exceed 34 inch in length, or two small pieces of harmless extraneous material that is not measurable by area such as weeds, weed seeds, and blades of grass; and there may be present not more than a total of 6 percent, by weight, that are damaged strawberries.

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

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(a) General. The factor of character refers to firmness, the degree of wholeness, degree of seediness, degree of disintegration as evidenced by partial strawberries and mushy strawberries.

(1) "Partial strawberry" in whole style means that less than three-quarters of the apparent whole strawberry remains intact.

(2) "Mushy strawberries" in whole and sliced styles means strawberries that are so soft they are a pulpy mass or are badly disintegrated.

(b) (A) classification. Frozen strawberries that possess a good character may be given a score of 18 to 20 points. "Good character" means that the strawberries are reasonably firm, that the appearance and eating quality of the product are not materially affected by disintegration or seediness and that:

(1) With respect to whole style not more than 10 percent, by weight, of strawberries may consist, in the aggregate, of partial strawberries or mushy strawberries or a combination thereof, and that:

(2) With respect to sliced style not more than 20 percent, by weight, of strawberries may consist, in the aggregate, of mushy strawberries.

(c) (B) classification. If the frozen strawberries have a reasonably good character, a score of 16 or 17 points may be given. Frozen strawberries 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 strawberries are fairly firm, that the appearance and eating quality of the product are not seriously affected by seediness or disintegration, and that:

(1) With respect to whole style not more than 20 percent, by weight, of strawberries may consist, in the aggregate, of partial strawberries or mushy strawberries or a combination thereof, and that:

(2) With respect to sliced style not more than 30 percent, by weight, of

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