size and symmetry if the total score is not less than 80 points.

(c) "U.S. Grade C" (or "U.S. Standard") is the quality of frozen apricots that: (1) Have similar varietal characteristics. (2) have normal flavor and odor, (3) have fairly good color, (4) are fairly uniform in size and symmetry for the style of halves, (5) are fairly free of defects, (6) have fairly good character, and (7) score not less than 70 points when scored in accordance with the scoring system outlined in this subpart: Provided, That frozen apricots in the style of halves may vary in size if the total score is not less than 70 points.

(d) "Substandard" is the quality of frozen apricots that fail to meet the requirements of U.S. Grade C.

FACTORS OF QUALITY

§ 52.5524 Ascertaining the grade of a sample unit.

(a) General. In addition to considering other requirements outlined in the standard, the following quality factors are evaluated:

(1) Factors not rated by score points. (1) Varietal characteristics;

(11) Flavor and odor.

(2) Factors rated by score points. 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:

(b) Definition of normal flavor and odor. "Normal flavor and odor" means that the frozen apricots are free from objectionable flavors or objectionable odors of any kind.

(c) Evaluation of quality. Quality factors are evaluated immediately after thawing to the extent that the product is substantially free from ice crystals and can be handled as individual units. § 52.5525 Ascertaining the rating for 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

(a) General. The score for the factor of color is evaluated by considering the Abnormal overall color of the units. discoloration near or within the pit cavity shall be considered in the evaluation of the overall color of the unit.

(b) (A) Classification. Frozen apricots that have good color may be given a score of 27 to 30 points. "Good color" means: that internally and externally the frozen apricots have a color that is bright, practically uniform, and typical of well-ripened apricots for the variety; and that deviations from such typical color do not exceed the allowances shown in Table I of this subpart: Provided, That such permitted deviations do not materially detract from the overall appearance of the product.

(c) (B) Classification. Frozen apricots that have reasonably good color may be given a score of 24 to 26 points. Frozen apricots that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means: that internally and externally the frozen apricots have a color that is reasonably bright, fairly uniform, and typical of reasonably well-ripened apricots for the variety; and that deviations from such typical color do not exceed the allowances shown in Table I of this subpart: Provided, That such permitted deviations do not seriously detract from the overall appearance of the product.

(d) (C) Classification. Frozen apricots that have fairly good color may be given a score of 21 to 23 points. Frozen apricots that fall into this classification shall not be graded above U.S. Grade C, regardless of the total score of the product (this is a limiting rule). "Fairly good color" means that the apricots are not materially darkened; and that deviations from such typical color do not exceed the allowances shown in Table I of this subpart.

(e) (SStd) Classification. Frozen apricots that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 20 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.5527 Size and symmetry.

(a) General. The factor of size and symmetry refers to the uniformity of size and to the symmetry of the units in the style of halves only. The total score for styles other than halves is determined by multiplying the sum of the scores assigned for color, defects, and character by 10 and dividing by 9, dropping any fractions.

(b) Definitions. (1) "Off-suture cut" means a halved apricot unit that has been cut at a distance greater than 3% inch from the suture.

(2) "Misshapen unit" means that a unit in the style of halves has been excessively trimmed so that its normal shape has been destroyed other than because of ripeness. Halves slightly split

between the pit cavity and the outer edge are not considered misshapen units.

"Prac

(c) (A) Classification. Frozen apricots in the style of halves that are practically uniform in size and symmetry may be given a score of 9 or 10 points. tically uniform in size and symmetry" means that not more than 10 percent, by count, of the units may be off-suture cuts or misshapen units; that the remaining units may vary slightly in thickness; and, in 90 percent, by count, of the remaining units having the most uniform size the weight of the largest full-size unit does not exceed the weight of the smallest full-size unit by more than 50 percent.

(d) (B) Classification. Frozen apricots in the style of halves that are reasonably uniform in size and symmetry

may be given a score of 8 points. "Reasonably uniform in size and symmetry" means that not more than 20 percent, by count. of the units may be off-suture cuts or misshapen units; that the remaining units may vary moderately in thickness; and, in 90 percent, by count, of the remaining units having the most uniform size the weight of the largest full-size unit is not more than twice the weight of the smallest full-size unit.

(e) (C) Classification. Frozen apricots in the style of halves that are fairly uniform in size and symmetry may be given a score of 7 points. "Fairly uniform in size and symmetry" means that not more than 20 percent, by count, of the units may be misshapen units and any number of units may be off-suture cuts. Frozen apricots that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule).

(f) (SStd) Classification. Frozen apricots in the style of halves that fail to meet the requirements of paragraph (e) of this section may be given a score of 0 to 6 points and shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a limiting rule).

(a) General. (1) The factor of defects as applicable for the respective styles refers to the degree of freedom from pit material, from harmless extraneous material, from peel (in peeled apricots), from short stems, from minor blemishes and blemishes, from crushed or broken units (except in cuts or machine-pitted styles), and from any other defects which affect the appearance or edibility of the product.

(2) "Ounces" and "by weight" with respect to the requirements of this section means the avoirdupois weight of fruit exclusive of packing media.

(3) "Average" (or the abbreviation "Avg") with respect to the requirements of this section means the average as ascertained from all sample units.

(b) Definitions and explanations of defects. (1) "Harmless extraneous material" means any vegetable substance (such as, but not limited to, a leaf or portion thereof or a large stem) that is harmless.

(2) "Short stem" means the short, thick, woody stem which attaches the

apricot to the twig of the tree or other stem material of equivalent woodiness and shortness.

(3) "Pit material" means any whole pit or any piece of pit material regardless of size.

(4) "Minor blemish" means significant surface discolorations that are:

(i) Light brown to brown surface areas which, singly or in combination on a unit, exceed in the aggregate the area of a circle 16 inch in diameter but do not exceed in the aggregate the area of a circle 4 inch in diameter; or

(ii) Single dark brown surface areas that do not exceed the area of a circle 316 inch in diameter but which, singly or in combination with other "minor blemishes" on a unit, affect materially but not seriously the appearance of the unit.

(5) "Blemish" means scab, hail injury, discoloration, or other abnormalities in the following degree:

(i) Light brown to brown surface areas which, singly or in combination on a unit, exceed in the aggregate the area of a circle 4 inch in diameter;

(ii) Blemishes that extend into the fruit tissue regardless of area or depth;

(iii) Single dark brown surface areas that exceed the area of a circle 16 inch in diameter, whether or not the unit is affected by minor blemishes; or

(iv) Any blemish whether or not specifically defined or mentioned in this subparagraph which seriously affects the appearance of the unit.

(6) "Crushed or broken unit" in all styles other than cuts and machinepitted means:

(1) A unit that has definitely lost its normal shape and bears marks of crushing or is otherwise crushed not due to ripeness; and

(ii) A unit of frozen apricots is "broken" if severed into definite parts; but halves of frozen apricots that are slightly or partially split or mashed from the edge to the pit cavity are not considered broken. Portions equivalent to a full-size unit that has been broken are considered as one unit in determining the percentage by count.

(c) (A) Classification. Frozen apricots that are practically free of defects may be given a score of 27 to 30 points. "Practically free of defects" means that:

(1) Any defects present may no more than slightly affect the appearance or edibility of the product; and

(2) The defects present do not exceed the applicable allowances specified in Table II of this subpart. Frozen apri

(d) (B) Classification. cots that are reasonably free of defects may be given a score of 24 to 26 points. Frozen apricots that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that:

(1) Any defects present do not materially detract from the appearance or edibility of the product; and

(2) The defects present do not exceed the applicable allowances specified in Table III of this subpart.

Frozen apri

(e) (C) Classification. cots that are fairly free from defects

Harmless extraneous material.

Peel (in peeled).

Small stems.......... Pit material.. Crushed or broken units.

Units affected by minor blemishes; and blemishes.

(a) General. The factor of character refers to the degree of ripeness, the texture and condition of the flesh, the firmness and tenderness of the frozen apricots and, except for specified styles, their tendency to retain their apparent original conformation and size without material disintegration.

(b) (A) Classification. Frozen apricots that have good character may be given a score of 27 to 30 points. "Good character" has the following meanings with respect to the applicable styles:

(1) Halves. The units have a practically uniform tender, fileshy texture typical of well-ripened, properly prepared and properly processed frozen apricots; the units are uniformly intact and may be soft but hold their original conformation and size without material disintegration; and not more than a total of 5 percent, by count, of all the units may be firm or very soft.

(2) Quarters; slices; diced; cuts. The product generally has a texture typical of well-ripened, properly prepared, and properly processed frozen apricots; the units are reasonably intact and may be soft but not mushy; and not more than a total of 5 percent, by weight, of all the units may be firm or very soft.

(3) Machine-pitted. The product generally has a texture typical of wellripened, properly prepared, and properly processed frozen apricots; and the units may vary from slightly firm to very soft.

cots that have reasonably good character may be given a score of 24 to 26 points. "Reasonably good character" has the following meanings with respect to the applicable styles:

(1) Halves. The units have a reasonably uniform, reasonably tender, and reasonably fleshy texture typical of reasonably well-ripened, properly prepared, and properly processed frozen apricots; the units are reasonably intact and may be variable in texture; and not more than a total of 10 percent, by count, of all the units may be very soft or very firm.

(2) Quarters; slices; diced; cuts. The product generally has a texture typical of reasonably well-ripened, properly prepared, and properly processed frozen apricots; the units are fairly intact and may be variable in texture; and not more than a total of 10 percent, by weight, of all the units may be very soft or very firm.

(3) Machine-pitted. The product generally has a texture typical of reasonably well-ripened, properly prepared, and properly processed frozen apricots; and the units may be variable in texture from firm to very soft fruit.

(d) (C) Classification. Frozen apricots that have fairly good character may be given a score of 21 to 23 points. Frozen apricots that fall into this classification shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a limiting rule).