Dried prunes shall not exceed the moisture limits for the applicable grades and kind and size of packaging as designated in Table IV of this subpart except there is no moisture limit when safe and suitable preservatives have been added. "Moisture" means the percentage by weight of the finished dried prunes, exclusive of pits, that is moisture when determined by the Dried Fruit Moisture Tester Method or in accordance with methods that give equivalent results. The moisture limits in Table IV apply only to so-called "bulk packs" of dried prunes packaged in non-hermetically

(a) Fairly uniform in size. "Fairly uniform in size" means that in a sample of 100 ounces:

(1) For prunes that average 53 prunes or less per pound, the count per pound of 10 ounces of the smallest prunes does not vary from the count per pound of 10 ounces of the largest prunes by more than 25 points; or

(2) For prunes that average 54 prunes or more per pound, the count per pound of 10 ounces of the smallest prunes does not vary from the count per pound of 10 ounces of the largest prunes by more than 45 points.

(b) Poor texture. "Poor texture" means porous, woody, or fibrous flesh or immature prunes or prunes possessing flesh interspersed with excessive air pockets in which the texture of the flesh is noticeably different from the flesh of mature prunes which have been properly dried, handled, and processed. "Excessive air pockets" means that the prunes are affected by air pockets to the extent that the appearance and eating quality is seriously affected.

(c) End cracks. "End cracks" means callous apex-end cracks which, singly or in the aggregate on a prune, are more than % inch in length but not more than 1⁄2 inch in length.

(d) Skin or flesh damage. “Skin or flesh damage" in the case of "Whole Unpitted" style means:

(1) Callous growth cracks (other than callous apex-end cracks) which, singly or in the aggregate on a prune, exceed 3⁄4 inch in length; and callous apex-end cracks which, singly or in the aggregate on a prune, exceed 1⁄2 inch in length.

(2) Splits or skin breaks not having callous edges when the flesh is mashed out beyond the protecting skin so as to affect materially the normal appearance of the prune;

(3) Any cracks, splits, or skin breaks open to the pit;

(4) Any skin damage from multiple short skin breaks giving a very "rough" appearance to the prune such as may result from over-dipping, rain damage, processing, or other causes which in Type I dried prunes affect materially the appearance or edibility of the prune, or which in other types or other mixtures affect markedly the appearance or edibility of the prune.

(2) Scab which is not tough or thick and which, singly or in combination on a prune, exceeds the area of a circle 34 inch in diameter and which is inconsequential but unsightly though practically blending in color with the skin on the portion of the prune not affected.

(g) Heat damage. "Heat damage" means burning or scorching from the sun or in dehydration so as to damage materially the skin or flesh, or both, of the prune.

(h) Insect injury. "Insect injury" means healed or unhealed surface blemishes and healed or unhealed blemishes extending into the flesh which affect materially the appearance, edibility, or keeping quality of the prune but which do not possess evidence of insect infestation.

(i) Other means. "Other means" includes damage by any injury or defect or group of defects not specifically mentioned in this section which materially affects the appearance, edibility, or keeping quality of the fruit, but "other means" does not include defects of a nature such as defined in paragraph (j), (k), (1), (m), or (n) of this section.

(j) Mold. "Mold" means a characteristic fungus growth as evidenced by a moldy or smutty condition and which, singly or in the aggregate on a prune, is equal to or exceeds the area of a circle 3/16 inch in diameter.

(k) Dirt. "Dirt" means the presence of any quantity of such substance, whether imbedded or adhering to the prune, which gives the prune a dirty, smudgy appearance and which may not be removed readily by washing.

(1) Foreign material. "Foreign material" means leaves, twigs, pieces of wood, and similar extraneous materials which are objectionable.

(m) Insect infestation. "Insect infestation" means the presence of dead insects, insect fragments, or insect remains. (No live insects are permitted).

(n) Decay. "Decay" means a state of decomposition, wholly or in part, of the prune.

[21 F.R. 8177, Oct. 25, 1956, as amended at 30 F.R. 11596, Sept. 10, 1965]

Total of all defects, including off-color.. Total of all defects, including off-color and poor texture.

Poor texture, end cracks, skin or flesh damage, fermentation, scars, heat damage, insect injury, other means, mold, dirt, foreign material, insect infestation, decay.

End cracks,2 skin or flesh damage, fermentation, scars, heat damage, insect injury, other means, mold, dirt, foreign material, insect infestation, decay. Skin or flesh damage, fermentation, scars, heat damage, insect injury, other means, mold, dirt, foreign material, insect infestation, decay.

Mold, dirt, foreign material, insect
infestation, decay.
Decay...

But no more than 6 percent.

10 percent 2.

Substandard maximum

No limit except as indicated below.

Total.

U. S. Grade (including all factors)

1 Percentages of defects are "by weight."

(a) "U.S. Grade A" or ("U.S. Fancy") low-moisture prunes is the quality of low-moisture prunes that possess a normal flavor and odor, that possess a good color, that are reasonably uniform in size and count for the applicable style, that are practically free from defects, that possess a good texture; 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 the lowmoisture prunes may possess a reasonably good texture, if the total score is not less than 85 points.

(b) "U.S. Grade B" (or "U.S. Choice") low-moisture prunes is the quality of low-moisture prunes that possess a normal flavor and odor, that possess a reasonably good color, that are fairly uniform in size and count for the applicable style, that are reasonably free from defects, that possess a reasonably good texture; 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.

(c) "Substandard" low-moisture prunes is the quality of low-moisture prunes that fail to meet the requirements of U.S. Grade B.

(2) The factors of flavor and odor, color, certain defects as may be applicable, and texture are ascertained upon the low-moisture prunes and the cooked product as specified in this subpart.

(c) Flavor and odor. "Normal flavor and odor" means that the low-moisture prunes and the cooked product possess a characteristic flavor and odor that is free from objectionable flavors (including definite scorched flavor) or objectionable odors of any kind.

§ 52.3236 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).

Low-moisture

(a) (A) classification. prunes that possess a good color may be given a score of 17 to 20 points. "Good color" means that in the style of "nugget-type" the color may range from characteristic light chocolate brown to darker brown but the over-all color impression is reasonably uniform; and that in the style of "pieces" or "whole pitted", the units may vary from characteristic blue-black typical of the exterior skin color, and chocolate brown to darker brown typical of the interior color, of low-moisture prunes; and that such characteristic color of any style, after cooking, is a reasonably rich color typical of cooked low-moisture prunes that have been properly prepared and processed.

(b) (B) classification. If the lowmoisture prunes possess a reasonably good color, a score of 14 to 16 points may be given. Low-moisture prunes that fall into this classificatior. 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 in the style of "nugget-type" the color may vary noticeably in shades of brown color; and that in the style of "pieces" or "whole pitted", the units may possess a variable dull blueblack to very dark brown color; and that in any style, after cooking, the color may be dull but is typical of cooked low-moisture prunes that have been properly

prepared and processed and is not offcolor for any reason.

(c) (SStd) classification. Low-moisture prunes 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).

§ 52.3238

Uniformity of size and count.

(a) (A) classification. Low-moisture prunes that are reasonably uniform in size and count may be given a score of 17 to 20 points. "Reasonably uniform in size and count" has the following meanings for the applicable style:

(1) Nugget-type; pieces. Practically all of the units are of such size and shape as to pass through 0.625 (%-inch) square openings and not more than 10 percent, by weight, of the low-moisture prunes may pass through meshes of a U.S. Standard No. 8 sieve (0.0937-inch, ±3 percent, square openings).

(2) Whole pitted. Not more than 3 percent, by weight, of the low-moisture prunes may consist of small pieces that pass through meshes of a U.S. Standard No. 4 sieve (0.187-inch, ±3 percent, square openings); and the count of fullsize units (after removal of small pieces and partial or inseparable units) is not more than 133 per pound; and the uniformity of count is such that in a sample of 100 ounces of full-size units:

(i) For prunes that average 83 prunes or less per pound, the count per pound of 10 ounces of the smallest prunes does not vary from the count per pound of 10 ounces of the largest prunes by more than 39 points; or

(ii) For prunes that average 84 prunes or more per pound, the count per pound of 10 ounces of the smallest prunes does not vary from the count per pound of 10 ounces of the largest prunes by more than 70 points.

(b) (B) classification. If the lowmoisture prunes are fairly uniform in size and count, a score of 14 to 16 points may be given. Dehydrated prunes 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). "Fairly uniform in size and count" has the following meanings for the applicable style:

(1) Nugget-type; pieces. Practically all of the units are of such size and shape as to pass through 0.625 (%-inch) square

openings and not more than 25 percent, by weight, of the low-moisture prunes may pass through meshes of a U.S. Standard No. 8 sieve (0.0937-inch, ±3 percent, square openings).

(2) Whole pitted. Not more than 5 percent, by count, of the low-moisture prunes may consist of small pieces that pass through meshes of a U.S. Standard No. 4 sieve (0.187-inch, ±3 percent, square openings); and the count of fullsize units (after removal of small pieces and partial or inseparable units) is not more than 140 per pound; and the uniformity of count is such that in a sample of 100 ounces of full-size units:

(i) For prunes that average 83 prunes or less per pound, the count per pound of 10 ounces of the smallest prunes does not vary from the count per pound of 10 ounces of the largest prunes by more than 39 points; or

(ii) For prunes that average 84 prunes or more per pound, the count per pound of 10 ounces of the smallest prunes does not vary from the count per pound of 10 ounces of the largest prunes by more than 70 points.

(c) (SStd) classification. Low-moisture prunes 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).

§ 52.3239 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from damaged and seriously damaged units, from partial units and inseparable units in whole pitted style, from units affected by pit material in whole pitted style, and from other defects or injury that affect the appearance or eating quality of the units or product.

(b) Definitions. (1) "Damaged units" are units that possess defects which materially affect the appearance of the low-moisture prunes and are of such nature that they may or may not disappear upon cooking. Units that are mechanically damaged by pitting, or other preparation including smaller perforations, are not considered "damaged units." "Damaged units" include, but are not limited to, units that possess scars, blemishes, insect injury, or other similar abnormality.

(2) "Seriously damaged units" include units that are excessively darkened due