(a) General. The factor of defects refers to the degree of freedom from harmless extraneous plant material, fine stems, minor blemishes, and major blemishes, and from any other defects which affect the appearance or edibility of the product.

(b) Definitions. (1) "Harmless extraneous plant material" means material, such as vines and leaves, that is part of the cranberry plant or its immediate environment and that may be reasonably expected to become incorporated in the finished product.

(2) "Minor blemish" means discoloration or damage caused by sunscald, pathological, mechanical, or other means which exceeds in the aggregate the area of a circle one-eighth of an inch in diameter or which slightly affects the appearance or edibility of the individual cranberry, regardless of area.

(3) "Major blemish" means discoloration or damage caused by sunscald, pathological, mechanical, or other means which exceeds in the aggregate the area of a circle one-fourth of an inch in diameter or which materially affects the appearance or edibility of the individual cranberry, regardless of area.

(4) "Fine stem" means a stem that attaches the cranberry to the vine, whether

connected or loose, that is three-fourths of an inch or more in length.

(c) (A) classification. Frozen cranberries that are practically free from defects may be given a score of 27 to 30 points. "Practically free from defects” means that the defects present fall within the limits specified in table II.

(d) (B) classification. Frozen cranberries that are reasonably free from defects may be given a score of 24 to 26 points. "Reasonably free from defects" means that the defects present fall within the limits specified in table II. Frozen cranberries 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).

(e) (C) classification. Frozen cranberries that are fairly free from defects may be given a score of 21 to 23 points. "Fairly free from defects" means that the defects present fall within the limits specified in table II. Frozen cranberries 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).

(f) (SStd) classification. Frozen cranberries that fail to meet the requirements of the (C) classification may be given a score of 0 to 20 points and shall not be graded above Substandard, regardless of of the total score for the product (this is a limiting rule).

58-037-76---48

(c) (C) classification. Frozen cranberries that possess fairly good character may be given a score of 14 or 15 points. "Fairly good character" means that the cranberries may be very soft to very firm but not more than 60 cranberries in the sample unit may be mushy or hard. Frozen cranberries 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).

(d) (SStd) classification. Frozen cranberries that fail to meet the requirements of the (C) classification 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).

Frozen concentrated apple juice is prepared from the unfermented, unsweetened, unacidified liquid obtained from the first pressing of properly prepared, sound, clean, mature, fresh apples, and/ or parts thereof by good commercial processes. The juice is clarified and concentrated to at least 22.9 degrees Brix. The apple juice concentrate so prepared, with or without the addition of ingredients permissible under the Federal Food, Drug, and Cosmetic Act, is packed and frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product.

§ 52.6322 Brix requirements.

Brix value of the finished concentrate shall not be less than the following for the respective dilution factor of frozen concentrated apple juice:

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen concentrated apple juice which, when reconstituted according to § 52.6325 (b), has the following attributes:

(1) Good color and clarity;

(2) Is practically free from defects; (3) Very good flavor and aroma; and (4) Scores not less than 90 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 frozen concentrated apple juice which, when reconstituted according to § 52.6325 (b), has at least the following attributes:

"18 to 20 points" means 18, 19, or 20 points).

§ 52.6327 Color and clarity.

(a) (A) classification. Frozen concentrated apple juice which has a good color and clarity may be given a score of 18 to 20 points. "Good color and clarity" means that the color, of the frozen concentrated apple juice after reconstitution, is bright and transparent and of a light golden appearance, but not darker than USDA Honey Color Standards "White" designation.

(b) (B) classification. Frozen concentrated apple juice which has a reasonably good color and clarity may be given a score of 16 or 17 points. "Reasonably good color and clarity" means the color, of the frozen concentrated apple juice after reconstitution, is slightly dull or slightly turbid; may be light golden to light amber in appearance but not darker than USDA Honey Color Standards "Light Amber" designation. Frozen concentrated apple juice that falls 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).

(c) (SStd) classification. Frozen concentrated apple juice that is dull, turbid or otherwise fails the requirements of U.S. Grade B may be given a score 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.6328 Defects.

(a) General. The factor of defects refers to the degree of freedom from sediment or other residues, dark specks, or any other defects which affect the appearance or palatability of the product.

(b) (A) classification. Frozen concentrated apple juice which is practically free from defects may be given a score of 18 to 20 points. "“Practically free from defects" means that the frozen concentrated apple juice after reconstitution may have a slight amount of sediment or residue of an amorphous nature; may have not more than a trace of dark specks or of sediment or residue of a non-amorphous nature, or any other defects: Provided, That all defects present

do not more than slightly affect the appearance or palatability of the product.

(c) (B) classification. Frozen concentrated apple juice which is reasonably free from defects may be given a score of 16 to 17 points. "Reasonably free from defects" means that the frozen concentrated apple juice after reconstitution may have a slight amount of sediment or residue of an amorphous or nonamorphous nature, of dark specks, or of any other defects: Provided, That all defects present do not materially affect the appearance or palatability of the product. Frozen concentrated apple juice that falls 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).

(d) (SStd) classification. Frozen concentrated apple juice which fails to meet the requirements for U.S. Grade B may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.6329 Flavor and aroma.

(a) General. The factor of flavor and aroma refers to the degree of excellence and palatability of a distinct apple juice flavor and aroma typical of apple juice that has been properly processed.

(b) (A) classification. Frozen concentrated apple juice which has a very good flavor and aroma may be given a score of 54 to 60 points. "Very good flavor and aroma" means that the frozen concentrated apple juice after reconstitution has a fine, distinct fruity flavor and bouquet, that is free from astringent flavors, flavors due to overripe apples, oxidation, caramelization, or ground or musty flavors, and is free from objectionable flavors or objectionable aromas of any kind; and in addition, meets the following requirement:

Brix-Acid Ratio-Minimum-21:1

Maximum-53:1

(c) (B) classification. Frozen concentrated apple juice which has a good flavor and aroma may be given a score of 48 to 53 points. "Good flavor and aroma"

means that the frozen concentrated apple juice after reconstitution has a normal flavor and bouquet, may be slightly astringent; or may be slightly affected by overripe apples, oxidation, caramelization, or ground or musty flavors, but is free from objectionable flavors or objectionable aromas of any kind; and, in addition, meets the following requirement:

Brix-Acid Ratio-Minimum-18:1

Maximum-60:1

Frozen concentrated apple juice that falls 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).

(d) (SStd) classification. Frozen concentrated apple juice that fails to meet the requirements of U.S. Grade B may be given a score of 0 to 47 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

EXPLANATIONS

§ 52.6330 Explanation of terms.

(a) "Brix" means soluble solids of the concentrated apple juice as measured on the Refractometer, expressed as percent by weight sucrose (degrees Brix) with correction for temperature to the equivalent at 20° C (68° F), but without correction for invert sugar or other substances. The Brix of frozen concentrated apple juice may be determined by any other method which gives equivalent results.

(b) "Acid" means grams of acid (calculated as malic acid) per 100 grams of concentrated juice determined by titration with a standard sodium hydroxide solution, using phenolphthalein as an indicator or any other satisfactory indicator and using an acid factor of 0.067.

(c) "Brix-Acid ratio" means the ratio of the Brix of the concentrated juice in degrees Brix to the grams of acid (calculated as malic acid) per 100 grams of concentrated juice.

(d) The USDA Honey Color Standards, referenced in § 52.6327, and information