chat honey leaks down over the face of the comb is not permitted.

(f) "Dry holes" are holes in the honeycomb larger than a cell, and not next Co the wood; they may extend partly or entirely through the comb.

(g) "Through holes" are holes or passages through the comb from one side of the comb to the other, between the edge of the comb and the section.

(h) “Weeping" is the exudation or seepage of honey through the cappings, forming small drops which finally run down the face of the comb. It is usually caused by absorption of moisture from the atmosphere by the honey.

(1) "Bruising" is any injury by accident or pressure, such as an indentation of the surface of the comb by pressure of fingers. Bruising is considered to be damage if it is sufficient to cause leaking.

(j) "Uniformly even appearance" means that the surface of the combs shall be free from irregularities other than those incident to the work of the bees in completing a comb of uniform construction.

(k) "Slight irregularities" means irregularities of not more than one-eighth inch above or below the general surface of the comb, but not projecting beyond the edge of the section. The slight ridging of comb surface sometimes incidental to the use of fence separators is not to be considered an irregularity.

(1) "Freedom from excessive propolis and/or pronounced stains" means that the top of the wood section shall bear no greater stain from propolis than that ordinarily found on a paraffined section, and that the other three sides and the edges and inner faces and angles of the wood sections shall be reasonably free from propolis. Permissible stain is shown in the color chart.8

(m) "New in appearance" means not discolored by age or exposure. Paraffined sections usually appear new, even though they may be left over from a previous

season.

(n) "Well built out," as used in reference to shallow-frame comb honey, means that the combs are fairly uniform in thickness throughout each comb and throughout the lot.

3 See § 52.2885.

Subpart-United States Standards for

Grades of Frozen Plums

SOURCE: §§ 52.2911 to 52.2922 appear at 21 FR. 781, Feb. 4, 1956, unless otherwise noted. PRODUCT DESCRIPTION, COLOR TYPES, STYLES, AND GRADES

§ 52.2911 Product description.

Frozen plums means the frozen product prepared from clean, sound, fresh fruit of any commercial variety of plums, exclusive of Damson variety, which are sorted, washed, drained, and pitted; which may be packed with or without the addition of a nutritive sweetening ingredient; and which are frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product. 8 52.2912 Color types of frozen plums. (a) Purple or Blue (such as Italian Prune plum variety).

(b) Red (such as Satsuma variety or Santa Rosa variety).

(c) Yellow-Green (such as Yellow Egg variety, Jefferson variety and Reine Claude variety).

§ 52.2913 Styles of frozen plums.

(a) "Halved" means frozen plums that have been prepared by cutting whole plums longitudinally into approximate halves.

(b) "Whole pitted" means frozen plums that have been prepared from whole plums in a manner that the plums are not excessively crushed or excessively broke in removing the pits.

(c) "Crushed and broken" means frozen plums that have been prepared from whole plums in a manner that most of the plums are crushed or broken in removing the pits.

§ 52.2914

Grades of frozen plums.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen plums that possess similar varietal characteristics; that possess a normal flavor; that possess a good color; that are practically uniform in size for the applicable styles; that are practically free from defects; that possess a good character; and that for those factors which are scored in accordance with the scoring system outlined in this subpart, the total score is not less than 85 points: Provided, That frozen plums may be only reasonably uniform in size

for the applicable styles, if the total score is not less than 85 points.

(b) "U. S. Grade B" or "U. S. Choice" is the quality of frozen plums that possess similar varietal characteristics; that possess a normal flavor; that possess a reasonably good color; that are reasonably uniform in size for the applicable styles; that are reasonably free from defects; that possess a reasonably good character; and that for those factors which are scored in accordance with the scoring system outlined in this subpart, the total score is not less than 70 points: Provided, That the frozen plums may vary in size if the total score is not less than 70 points.

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

FACTORS OF QUALITY

§ 52.2915 Ascertaining the grade.

(a) General. The grade of frozen plums is determined immediately after thawing to the extent that the units may be separated easily and are free from ice crystals. In addition to considering other requirements outlined in the standards, the following quality factors are evaluated:

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

(a) (A) classification. Frozen plums that possess a good color may be given a score of 17 to 20 points. "Good color" means that the frozen plums, internally and externally, possess a practically uniform, bright, typical color of well ripened, properly prepared, and properly processed frozen plums of similar varietal characteristics and that the frozen plums are practically free from any brown color due to oxidation, improper processing, or other causes, which color may affect no more than slightly the appearance or edibility of the product.

(b) (B) classification. Frozen plums that possess a reasonably good color may be given a score of 14 to 16 points. Frozen plums 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 plums, internally and externally, possess a reasonably uniform, reasonably bright, typical color of reasonably well ripened, properly prepared, and properly processed frozen plums of similar varietal characteristics and that the frozen plums are reasonably free from any brown color due to oxidation, improper processing, or other causes, which color may not materially affect the appearance or edibility of the product.

are practically uniform in size may be given a score of 9 or 10 points. "Practically uniform in size" in halved or whole pitted styles means that in 90 percent, by count, of the units which have the most uniform size, the weight of the largest unit does not exceed the weight of the smallest unit by more than 50 percent. (c) (B) classification. Halved or whole pitted styles of frozen plums that are reasonably uniform in size may be given a score of 7 or 8 points. "Reasonably uniform in size" in halved or whole pitted styles means that in 90 percent, by count, of the units which have the most uniform size, the weight of the largest unit is not more than twice the weight of the smallest unit.

(d) (SStd.) classification. Halved or whole pitted styles of frozen plums that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 6 points and shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a partial limiting rule).

§ 52.2919 Defects.

(a) General. The factor of defects refers to the degree of freedom from harmless extraneous matter; units that are crushed or broken with respect to halved and whole pitted styles; pit material; blemished and seriously blemished units; and any other defects which detract from the appearance and eating quality of the product.

(1) "Harmless extraneous matter" means any vegetable substance (including, but not limited to, a leaf, stem, or portions thereof) that is harmless.

(2) "Crushed or broken unit" means a unit in halved or whole pitted styles that is torn, ragged, or otherwise mutilated to the extent that the unit does not retain its normal shape. In halved style, halves of plums that are slightly split are not considered crushed or broken. In whole pitted style, plums that are slit or perforated by the pitting operation are not considered crushed or broken unless the unit is ragged or otherwise mutilated to the extent that the appearance of the unit does not have the approximate shape of a whole pitted plum.

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

(4) "Blemished" means blemished by sunburn, scab, or blemished by discoloration or by other means to the extent that the appearance and eating quality of the unit is materially affected.

(5) "Seriously blemished" means blemished by sunburn, scab, or blemished by discoloration or by other means to the extent that the appearance and eating quality of the unit is seriously affected. (6) "Other defects" means growth cracks, doubles, or other abnormalities which materially affect the appearance or eating quality of the unit (shriveled areas are not considered defects).

(b) (A) classification. Frozen plums that are practically free from defects may be given a score of 25 to 30 points. "Practically free from defects" means that the product is practically free from pit material and that, individually and collectively, harmless extraneous matter; crushed and broken units with respect to halved and whole pitted styles; blemished and seriously blemished units; and other defects do not materially affect the appearance and eating quality of the product; and that there may be present:

(1) Not more than 5 percent, by weight, of crushed or broken units in halved and whole pitted styles;

(2) Not more than 10 percent, by weight, of blemished and seriously blemished units: Provided, That not more than 5 percent, by weight, of all the units may be seriously blemished.

(c) (B) classification. Frozen plums that are reasonably free from defects may be given a score of 21 to 24 points. Frozen plums 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" means that the product is practically free from pit material and that, individually and collectively, harmless extraneous matter; crushed and broken units with respect to halved and whole pitted styles; blemished and seriously blemished units; and other defects do not seriously affect the appearance and eating quality of the product; and that there may be present:

(1) Not more than 10 percent, by weight, of crushed or broken units in halved and whole pitted styles;

(2) Not more than 20 percent, by weight, of blemished and seriously blem

ished units: Provided, That not more than 10 percent, by weight, of all the units may be seriously blemished.

(d) (SStd.) classification. Frozen plums that fail to meet the requirements of paragraph (c) 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).

§ 52.2920 Character.

(a) General. The factor of character refers to the degree of ripeness, the texture and tenderness of the frozen plums, and to shriveled areas of skin.

(b) (A) classification. Frozen plums that possess a good character may be given a score of 34 to 40 points. "Good character" means that the units possess a tender, fleshy texture, typical of well ripened, properly processed frozen plums; and that not more than 15 percent, by weight, of the units may possess a reasonably good character or possess shriveled areas that materially affect the appearance of the unit.

(c) (B) classification. Frozen plums that possess a reasonably good character may be given a score of 28 to 33 points. Frozen plums 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 units possess the texture of reasonably well ripened frozen plums that are properly processed; the texture is reasonably fleshy and the units reasonably tender, or the tenderness may be variable from slightly soft to slightly firm; and that not more than 30 percent, by weight, of the units may fail to meet at least a reasonably good character or possess shriveled areas that materially affect the appearance of the unit.

1 Indicates limiting rule.

* Indicates partial limiting rule.

Subpart-United States Standards for Grades of Concentrated Tangerine Juice for Manufacturing

SOURCE: $ 52.2931 to 52.2941 appear at 20 F.R. 7281, Sept. 30, 1955, unless otherwise noted.

PRODUCT DESCRIPTION AND GRADES § 52.2931 Product description.

Concentrated tangerine juice for manufacturing is the concentrated product obtained from sound, mature fruit of the Mandarin group (Citrus reticulata). The fruit is prepared by sorting and by washing prior to extraction of the juice and the extracted juice is concentrated. The concentrated tangerine juice is processed in accordance with good commercial practice; and may or may not require processing by heat or subsequent refrigeration to assure preservation of the

(b) Concentrated tangerine juice for manufacturing of other dilution factors than "1 plus 3" to "1 plus 6", as indicated in paragraph (a) of this section, shall result in a Brix (upon reconstitution as prescribed by the processor or as prescribed by the label on the container, if labeled) of not less than 10.6 degrees. § 52.2932 Grades of concentrated tangerine juice for manufacturing,

(a) "U.S. Grade A for Manufacturing" or “U.S. Fancy for Manufacturing" is the quality of concentrated tangerine juice which shows no material gelation, reconstitutes properly, and of which the reconstituted juice possesses a good color; is practically free from defects; possesses a reasonably good flavor; and scores not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U. S. Grade C for Manufacturing" or "U. S. Standard for Manufacturing" is the quality of concentrated tangerine juice which shows no material gelation, reconstitutes properly, and of which the reconstituted juice possesses a fairly good color; is fairly free from defects; possesses a fairly good flavor; and scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard for Manufacturing" is the quality of concentrated tangerine juice that fails to meet the requirements of U. S. Grade C for Manufacturing or U. S. Standard for Manufacturing.

FILL OF CONTAINER

§ 52.2933 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 with concentrated tangerine juice as full as practicable without impairment of quality.

FACTORS OF QUALITY

§ 52.2934 Ascertaining the grade.

(a) General. The grade of concentrated tangerine juice for manufacturing is ascertained by examining the concentrate and the reconstituted juice; and in addition to considering other requirements outlined in the standards, the following quality factors are evaluated:

(1) Factors not rated by score points. (1) Degree of gelation.

(ii) Faculty of reconstituting properly.

(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: