Title 7

PART 51

Part 51 - Fresh Fruits, Vegetables, And Other Products (inspection, Certification, And Standards)

PART 51 - FRESH FRUITS, VEGETABLES, AND OTHER PRODUCTS (INSPECTION, CERTIFICATION, AND STANDARDS) Authority:7 U.S.C. 1621-1627.

7:2.1.1.3.19.1SUBPART A
Subpart A - Requirements
7:2.1.1.3.19.1.468SUBJGRP 468
   Administrative
7:2.1.1.3.19.1.468.1SECTION 51.1
   51.1 Administration of the regulations in this part.
7:2.1.1.3.19.1.469SUBJGRP 469
   Definitions
7:2.1.1.3.19.1.469.2SECTION 51.2
   51.2 Terms defined.
7:2.1.1.3.19.1.469.3SECTION 51.3
   51.3 Designation of official certificates, memoranda, marks, other identifications and devices for purposes of the Agricultural Marketing Act.
7:2.1.1.3.19.1.470SUBJGRP 470
   Inspection Service
7:2.1.1.3.19.1.470.4SECTION 51.4
   51.4 Where inspection service is offered.
7:2.1.1.3.19.1.470.5SECTION 51.5
   51.5 Who may obtain inspection service.
7:2.1.1.3.19.1.470.6SECTION 51.6
   51.6 How to make application.
7:2.1.1.3.19.1.470.7SECTION 51.7
   51.7 Form of application.
7:2.1.1.3.19.1.470.8SECTION 51.8
   51.8 Filing of application.
7:2.1.1.3.19.1.470.9SECTION 51.9
   51.9 When application may be rejected.
7:2.1.1.3.19.1.470.10SECTION 51.10
   51.10 When application may be withdrawn.
7:2.1.1.3.19.1.470.11SECTION 51.11
   51.11 Authority to request inspection.
7:2.1.1.3.19.1.470.12SECTION 51.12
   51.12 Accessibility of products.
7:2.1.1.3.19.1.470.13SECTION 51.13
   51.13 Basis of service.
7:2.1.1.3.19.1.470.14SECTION 51.14
   51.14 Order of inspection service.
7:2.1.1.3.19.1.470.15SECTION 51.15
   51.15 Financial interest of inspector.
7:2.1.1.3.19.1.470.16SECTION 51.16
   51.16 Postponing inspection service.
7:2.1.1.3.19.1.470.17SECTION 51.17
   51.17 Official sampling.
7:2.1.1.3.19.1.470.18SECTION 51.18
   51.18 Certificate forms.
7:2.1.1.3.19.1.470.19SECTION 51.19
   51.19 Issuance of certificates.
7:2.1.1.3.19.1.470.20SECTION 51.20
   51.20 Issuance of corrected certificates.
7:2.1.1.3.19.1.470.21SECTION 51.21
   51.21 Disposition of inspection certificates.
7:2.1.1.3.19.1.470.22SECTION 51.22
   51.22 Disposition of samples.
7:2.1.1.3.19.1.470.23SECTION 51.23
   51.23 Report of inspection results prior to issuance of formal report.
7:2.1.1.3.19.1.471SUBJGRP 471
   Appeal Inspection
7:2.1.1.3.19.1.471.24SECTION 51.24
   51.24 When appeal inspection may be requested.
7:2.1.1.3.19.1.471.25SECTION 51.25
   51.25 Where to file for an appeal inspection and information required.
7:2.1.1.3.19.1.471.26SECTION 51.26
   51.26 Record of filing time.
7:2.1.1.3.19.1.471.27SECTION 51.27
   51.27 When appeal inspection may be refused.
7:2.1.1.3.19.1.471.28SECTION 51.28
   51.28 When an application for an appeal inspection may be withdrawn.
7:2.1.1.3.19.1.471.29SECTION 51.29
   51.29 Order in which made.
7:2.1.1.3.19.1.471.30SECTION 51.30
   51.30 Who shall perform appeal inspections.
7:2.1.1.3.19.1.471.31SECTION 51.31
   51.31 Appeal inspection certificate.
7:2.1.1.3.19.1.472SUBJGRP 472
   Licensing of Inspectors
7:2.1.1.3.19.1.472.32SECTION 51.32
   51.32 Who may be licensed.
7:2.1.1.3.19.1.472.33SECTION 51.33
   51.33 Application to become a licensed inspector.
7:2.1.1.3.19.1.472.34SECTION 51.34
   51.34 Suspension or revocation of license of a licensed inspector.
7:2.1.1.3.19.1.472.35SECTION 51.35
   51.35 Surrender of license.
7:2.1.1.3.19.1.472.36SECTION 51.36
   51.36 Expiration and renewal of license.
7:2.1.1.3.19.1.473SUBJGRP 473
   Schedule of Fees and Charges at Destination Markets
7:2.1.1.3.19.1.473.37SECTION 51.37
   51.37 Charges for fees, rates, and expenses.
7:2.1.1.3.19.1.473.38SECTION 51.38
   51.38 Basis for fees and rates.
7:2.1.1.3.19.1.473.39SECTION 51.39
   51.39 Fees for appeal inspections.
7:2.1.1.3.19.1.473.40SECTION 51.40
   51.40 Traveling and other expenses.
7:2.1.1.3.19.1.473.41SECTION 51.41
   51.41 Fees for additional copies of inspection certificates.
7:2.1.1.3.19.1.473.42SECTION 51.42
   51.42 Charges for inspection services on a contract basis.
7:2.1.1.3.19.1.473.43SECTION 51.43
   51.43 How fees shall be paid.
7:2.1.1.3.19.1.473.44SECTION 51.44
   51.44 Disposition of fees.
7:2.1.1.3.19.1.474SUBJGRP 474
   Schedule of Fees and Charges at Shipping Point Areas
7:2.1.1.3.19.1.474.45SECTION 51.45
   51.45 Fees and charges at shipping point areas.
7:2.1.1.3.19.1.475SUBJGRP 475
   Miscellaneous
7:2.1.1.3.19.1.475.46SECTION 51.46
   51.46 Denial of inspection service.
7:2.1.1.3.19.1.475.47SECTION 51.47
   51.47 Political activity.
7:2.1.1.3.19.1.475.48SECTION 51.48
   51.48 Inspector's identification.
7:2.1.1.3.19.1.475.49SECTION 51.49
   51.49 Approved identifications.
7:2.1.1.3.19.1.475.50SECTION 51.50
   51.50 Custody of official inspection marking devices.
7:2.1.1.3.19.1.475.51SECTION 51.51
   51.51 Prohibited uses of approved identification.
7:2.1.1.3.19.1.475.52SECTION 51.52
   51.52 Licensing and identification of certain official devices.
7:2.1.1.3.19.1.476SUBJGRP 476
   Requirements for Plants Operating Under Continuous Inspection on a Contract Basis
7:2.1.1.3.19.1.476.53SECTION 51.53
   51.53 Continuous inspections.
7:2.1.1.3.19.1.476.54SECTION 51.54
   51.54 Plant survey.
7:2.1.1.3.19.1.476.55SECTION 51.55
   51.55 Premises.
7:2.1.1.3.19.1.476.56SECTION 51.56
   51.56 Buildings and structures.
7:2.1.1.3.19.1.476.57SECTION 51.57
   51.57 Facilities.
7:2.1.1.3.19.1.476.58SECTION 51.58
   51.58 Equipment.
7:2.1.1.3.19.1.476.59SECTION 51.59
   51.59 Operations and operating procedures.
7:2.1.1.3.19.1.476.60SECTION 51.60
   51.60 Termination of contracts.
7:2.1.1.3.19.1.476.61SECTION 51.61
   51.61 Congressional interest in contracts.
7:2.1.1.3.19.1.476.62SECTION 51.62
   51.62 OMB control numbers assigned pursuant to the Paperwork Reduction Act.
7:2.1.1.3.19.2SUBPART B
Subpart B - United States Standards for Grades of Apples
7:2.1.1.3.19.2.477SUBJGRP 477
   Grades
7:2.1.1.3.19.2.477.1SECTION 51.300
   51.300 U.S. Extra Fancy.
7:2.1.1.3.19.2.477.2SECTION 51.301
   51.301 U.S. Fancy.
7:2.1.1.3.19.2.477.3SECTION 51.302
   51.302 U.S. No. 1.
7:2.1.1.3.19.2.477.4SECTION 51.303
   51.303 U.S. Utility.
7:2.1.1.3.19.2.477.5SECTION 51.304
   51.304 Combination grades.
7:2.1.1.3.19.2.478SUBJGRP 478
   Color Requirements
7:2.1.1.3.19.2.478.6SECTION 51.305
   51.305 Color requirements.
7:2.1.1.3.19.2.479SUBJGRP 479
   Tolerances
7:2.1.1.3.19.2.479.7SECTION 51.306
   51.306 Tolerances.
7:2.1.1.3.19.2.480SUBJGRP 480
   Application of Tolerances
7:2.1.1.3.19.2.480.8SECTION 51.307
   51.307 Application of tolerances.
7:2.1.1.3.19.2.481SUBJGRP 481
   Methods of Sampling and Calculation of Percentages
7:2.1.1.3.19.2.481.9SECTION 51.308
   51.308 Methods of sampling and calculation of percentages.
7:2.1.1.3.19.2.482SUBJGRP 482
   Condition After Storage or Transit
7:2.1.1.3.19.2.482.10SECTION 51.309
   51.309 Condition after storage or transit.
7:2.1.1.3.19.2.483SUBJGRP 483
   Packing Requirements
7:2.1.1.3.19.2.483.11SECTION 51.310
   51.310 Packing requirements.
7:2.1.1.3.19.2.484SUBJGRP 484
   Marking Requirements
7:2.1.1.3.19.2.484.12SECTION 51.311
   51.311 Marking requirements.
7:2.1.1.3.19.2.485SUBJGRP 485
   Definitions
7:2.1.1.3.19.2.485.13SECTION 51.312
   51.312 Mature.
7:2.1.1.3.19.2.485.14SECTION 51.313
   51.313 Overripe.
7:2.1.1.3.19.2.485.15SECTION 51.314
   51.314 Clean.
7:2.1.1.3.19.2.485.16SECTION 51.315
   51.315 Fairly well formed.
7:2.1.1.3.19.2.485.17SECTION 51.316
   51.316 Injury.
7:2.1.1.3.19.2.485.18SECTION 51.317
   51.317 Damage.
7:2.1.1.3.19.2.485.19SECTION 51.318
   51.318 Serious damage.
7:2.1.1.3.19.2.485.20SECTION 51.319
   51.319 Seriously deformed.
7:2.1.1.3.19.2.485.21SECTION 51.320
   51.320 Diameter.
7:2.1.1.3.19.2.486SUBJGRP 486
   U.S. Condition Standards for Export
7:2.1.1.3.19.2.486.22SECTION 51.321
   51.321 U.S. Condition Standards for Export. 4
7:2.1.1.3.19.2.487SUBJGRP 487
   Metric Conversion Table
7:2.1.1.3.19.2.487.23SECTION 51.322
   51.322 Metric conversion table.
7:2.1.1.3.19.3SUBPART C
Subpart C - United States Standards for Grades of Apples for Processing
7:2.1.1.3.19.3.488SUBJGRP 488
   Grades
7:2.1.1.3.19.3.488.1SECTION 51.340
   51.340 U.S. No. 1.
7:2.1.1.3.19.3.488.2SECTION 51.341
   51.341 U.S. No. 2.
7:2.1.1.3.19.3.488.3SECTION 51.342
   51.342 U.S. Cider.
7:2.1.1.3.19.3.489SUBJGRP 489
   Culls
7:2.1.1.3.19.3.489.4SECTION 51.343
   51.343 Culls.
7:2.1.1.3.19.3.490SUBJGRP 490
   Size
7:2.1.1.3.19.3.490.5SECTION 51.344
   51.344 Size.
7:2.1.1.3.19.3.491SUBJGRP 491
   Application of Standards
7:2.1.1.3.19.3.491.6SECTION 51.345
   51.345 Application of standards.
7:2.1.1.3.19.3.492SUBJGRP 492
   Tolerances
7:2.1.1.3.19.3.492.7SECTION 51.346
   51.346 Tolerances.
7:2.1.1.3.19.3.493SUBJGRP 493
   Application of Tolerances
7:2.1.1.3.19.3.493.8SECTION 51.347
   51.347 Application of tolerances.
7:2.1.1.3.19.3.494SUBJGRP 494
   Definitions
7:2.1.1.3.19.3.494.9SECTION 51.348
   51.348 One variety.
7:2.1.1.3.19.3.494.10SECTION 51.349
   51.349 Overripe.
7:2.1.1.3.19.4SUBPART D
Subpart D - United States Standards for Grades of Grapefruit (Texas and States Other Than Florida, California, and Arizona)
7:2.1.1.3.19.4.495SUBJGRP 495
   Grades
7:2.1.1.3.19.4.495.1SECTION 51.620
   51.620 U.S. Fancy.
7:2.1.1.3.19.4.495.2SECTION 51.621
   51.621 U.S. No. 1.
7:2.1.1.3.19.4.495.3SECTION 51.622
   51.622 U.S. No. 1 Bright.
7:2.1.1.3.19.4.495.4SECTION 51.623
   51.623 U.S. No. 1 Bronze.
7:2.1.1.3.19.4.495.5SECTION 51.624
   51.624 U.S. Combination.
7:2.1.1.3.19.4.495.6SECTION 51.625
   51.625 U.S. No. 2.
7:2.1.1.3.19.4.495.7SECTION 51.626
   51.626 U.S. No. 2 Russet.
7:2.1.1.3.19.4.495.8SECTION 51.627
   51.627 U.S. No. 3.
7:2.1.1.3.19.4.496SUBJGRP 496
   Tolerances
7:2.1.1.3.19.4.496.9SECTION 51.628
   51.628 Tolerances.
7:2.1.1.3.19.4.497SUBJGRP 497
   Sample for Grade or Size Determination
7:2.1.1.3.19.4.497.10SECTION 51.629
   51.629 Sample for grade or size determination.
7:2.1.1.3.19.4.498SUBJGRP 498
   Standard Pack
7:2.1.1.3.19.4.498.11SECTION 51.630
   51.630 Standard Pack.
7:2.1.1.3.19.4.499SUBJGRP 499
   Definitions
7:2.1.1.3.19.4.499.12SECTION 51.631
   51.631 Mature.
7:2.1.1.3.19.4.499.13SECTION 51.632
   51.632 Similar varietal characteristics.
7:2.1.1.3.19.4.499.14SECTION 51.633
   51.633 Well colored.
7:2.1.1.3.19.4.499.15SECTION 51.634
   51.634 Firm.
7:2.1.1.3.19.4.499.16SECTION 51.635
   51.635 Well formed.
7:2.1.1.3.19.4.499.17SECTION 51.636
   51.636 Smooth texture.
7:2.1.1.3.19.4.499.18SECTION 51.637
   51.637 Injury.
7:2.1.1.3.19.4.499.19SECTION 51.638
   51.638 Discoloration.
7:2.1.1.3.19.4.499.20SECTION 51.639
   51.639 Fairly well colored.
7:2.1.1.3.19.4.499.21SECTION 51.640
   51.640 Fairly well formed.
7:2.1.1.3.19.4.499.22SECTION 51.641
   51.641 Fairly smooth texture.
7:2.1.1.3.19.4.499.23SECTION 51.642
   51.642 Damage.
7:2.1.1.3.19.4.499.24SECTION 51.643
   51.643 Fairly firm.
7:2.1.1.3.19.4.499.25SECTION 51.644
   51.644 Slightly misshapen.
7:2.1.1.3.19.4.499.26SECTION 51.645
   51.645 Slightly rough texture.
7:2.1.1.3.19.4.499.27SECTION 51.646
   51.646 Serious damage.
7:2.1.1.3.19.4.499.28SECTION 51.647
   51.647 Slightly colored.
7:2.1.1.3.19.4.499.29SECTION 51.648
   51.648 Misshapen.
7:2.1.1.3.19.4.499.30SECTION 51.649
   51.649 Slightly spongy.
7:2.1.1.3.19.4.499.31SECTION 51.650
   51.650 Very serious damage.
7:2.1.1.3.19.4.499.32SECTION 51.651
   51.651 Diameter.
7:2.1.1.3.19.4.499.33SECTION 51.652
   51.652 Classification of defects.
7:2.1.1.3.19.4.500SUBJGRP 500
   Metric Conversion Table
7:2.1.1.3.19.4.500.34SECTION 51.653
   51.653 Metric conversion table.
7:2.1.1.3.19.5SUBPART E
Subpart E - United States Standards for Grades of Oranges (Texas and States Other Than Florida, California, and Arizona)
7:2.1.1.3.19.5.501SUBJGRP 501
   General
7:2.1.1.3.19.5.501.1SECTION 51.680
   51.680 General.
7:2.1.1.3.19.5.502SUBJGRP 502
   Grades
7:2.1.1.3.19.5.502.2SECTION 51.681
   51.681 U.S. Fancy.
7:2.1.1.3.19.5.502.3SECTION 51.682
   51.682 U.S. No. 1.
7:2.1.1.3.19.5.502.4SECTION 51.683
   51.683 U.S. No. 1 Bright.
7:2.1.1.3.19.5.502.5SECTION 51.684
   51.684 U.S. No. 1 Bronze.
7:2.1.1.3.19.5.502.6SECTION 51.685
   51.685 U.S. Combination.
7:2.1.1.3.19.5.502.7SECTION 51.686
   51.686 U.S. No. 2.
7:2.1.1.3.19.5.502.8SECTION 51.687
   51.687 U.S. No. 2 Russet.
7:2.1.1.3.19.5.502.9SECTION 51.688
   51.688 U.S. No. 3.
7:2.1.1.3.19.5.503SUBJGRP 503
   Tolerances
7:2.1.1.3.19.5.503.10SECTION 51.689
   51.689 Tolerances.
7:2.1.1.3.19.5.504SUBJGRP 504
   Sample for Grade or Size Determination
7:2.1.1.3.19.5.504.11SECTION 51.690
   51.690 Sample for grade or size determination.
7:2.1.1.3.19.5.505SUBJGRP 505
   Standard Pack
7:2.1.1.3.19.5.505.12SECTION 51.691
   51.691 Standard pack for oranges except Temple variety.
7:2.1.1.3.19.5.506SUBJGRP 506
   Standard Sizing
7:2.1.1.3.19.5.506.13SECTION 51.692
   51.692 Standard sizing.
7:2.1.1.3.19.5.507SUBJGRP 507
   Definitions
7:2.1.1.3.19.5.507.14SECTION 51.693
   51.693 Mature.
7:2.1.1.3.19.5.507.15SECTION 51.694
   51.694 Similar varietal characteristics.
7:2.1.1.3.19.5.507.16SECTION 51.695
   51.695 Well colored.
7:2.1.1.3.19.5.507.17SECTION 51.696
   51.696 Firm.
7:2.1.1.3.19.5.507.18SECTION 51.697
   51.697 Well formed.
7:2.1.1.3.19.5.507.19SECTION 51.698
   51.698 Smooth texture.
7:2.1.1.3.19.5.507.20SECTION 51.699
   51.699 Injury.
7:2.1.1.3.19.5.507.21SECTION 51.700
   51.700 Discoloration.
7:2.1.1.3.19.5.507.22SECTION 51.701
   51.701 Fairly smooth texture.
7:2.1.1.3.19.5.507.23SECTION 51.702
   51.702 Damage.
7:2.1.1.3.19.5.507.24SECTION 51.703
   51.703 Fairly well colored.
7:2.1.1.3.19.5.507.25SECTION 51.704
   51.704 Reasonably well colored.
7:2.1.1.3.19.5.507.26SECTION 51.705
   51.705 Fairly firm.
7:2.1.1.3.19.5.507.27SECTION 51.706
   51.706 Slightly misshapen.
7:2.1.1.3.19.5.507.28SECTION 51.707
   51.707 Slightly rough texture.
7:2.1.1.3.19.5.507.29SECTION 51.708
   51.708 Serious damage.
7:2.1.1.3.19.5.507.30SECTION 51.709
   51.709 Misshapen.
7:2.1.1.3.19.5.507.31SECTION 51.710
   51.710 Slightly spongy.
7:2.1.1.3.19.5.507.32SECTION 51.711
   51.711 Very serious damage.
7:2.1.1.3.19.5.507.33SECTION 51.712
   51.712 Diameter.
7:2.1.1.3.19.5.507.34SECTION 51.713
   51.713 Classification of defects.
7:2.1.1.3.19.5.508SUBJGRP 508
   Metric Conversion Table
7:2.1.1.3.19.5.508.35SECTION 51.714
   51.714 Metric conversion table.
7:2.1.1.3.19.6SUBPART F
Subpart F - United States Standards for Grades of Florida Grapefruit
7:2.1.1.3.19.6.509SUBJGRP 509
   Grades
7:2.1.1.3.19.6.509.1SECTION 51.750
   51.750 U.S. Fancy.
7:2.1.1.3.19.6.509.2SECTION 51.751
   51.751 U.S. No. 1 Bright.
7:2.1.1.3.19.6.509.3SECTION 51.752
   51.752 U.S. No. 1.
7:2.1.1.3.19.6.509.4SECTION 51.753
   51.753 U.S. No. 1 Golden.
7:2.1.1.3.19.6.509.5SECTION 51.754
   51.754 U.S. No. 1 Bronze.
7:2.1.1.3.19.6.509.6SECTION 51.755
   51.755 U.S. No. 1 Russet.
7:2.1.1.3.19.6.509.7SECTION 51.756
   51.756 U.S. No. 2 Bright.
7:2.1.1.3.19.6.509.8SECTION 51.757
   51.757 U.S. No. 2.
7:2.1.1.3.19.6.509.9SECTION 51.758
   51.758 U.S. No. 2 Russet.
7:2.1.1.3.19.6.509.10SECTION 51.759
   51.759 U.S. No. 3.
7:2.1.1.3.19.6.510SUBJGRP 510
   Tolerances
7:2.1.1.3.19.6.510.11SECTION 51.760
   51.760 Tolerances.
7:2.1.1.3.19.6.511SUBJGRP 511
   Application of Tolerances
7:2.1.1.3.19.6.511.12SECTION 51.761
   51.761 Application of tolerances.
7:2.1.1.3.19.6.512SUBJGRP 512
   Size
7:2.1.1.3.19.6.512.13SECTION 51.762
   51.762 Size.
7:2.1.1.3.19.6.513SUBJGRP 513
   Definitions
7:2.1.1.3.19.6.513.14SECTION 51.763
   51.763 Similar varietal characteristics.
7:2.1.1.3.19.6.513.15SECTION 51.764
   51.764 Well colored.
7:2.1.1.3.19.6.513.16SECTION 51.765
   51.765 Firm.
7:2.1.1.3.19.6.513.17SECTION 51.766
   51.766 Well formed.
7:2.1.1.3.19.6.513.18SECTION 51.767
   51.767 Mature.
7:2.1.1.3.19.6.513.19SECTION 51.768
   51.768 Smooth texture.
7:2.1.1.3.19.6.513.20SECTION 51.769
   51.769 Injury.
7:2.1.1.3.19.6.513.21SECTION 51.770
   51.770 Discoloration.
7:2.1.1.3.19.6.513.22SECTION 51.771
   51.771 Fairly well colored.
7:2.1.1.3.19.6.513.23SECTION 51.772
   51.772 Fairly smooth texture.
7:2.1.1.3.19.6.513.24SECTION 51.773
   51.773 Damage.
7:2.1.1.3.19.6.513.25SECTION 51.774
   51.774 Fairly firm.
7:2.1.1.3.19.6.513.26SECTION 51.775
   51.775 Slightly misshapen.
7:2.1.1.3.19.6.513.27SECTION 51.776
   51.776 Slightly rough texture.
7:2.1.1.3.19.6.513.28SECTION 51.777
   51.777 Serious damage.
7:2.1.1.3.19.6.513.29SECTION 51.778
   51.778 Slightly colored.
7:2.1.1.3.19.6.513.30SECTION 51.779
   51.779 Poorly colored.
7:2.1.1.3.19.6.513.31SECTION 51.780
   51.780 Misshapen.
7:2.1.1.3.19.6.513.32SECTION 51.781
   51.781 Slightly spongy.
7:2.1.1.3.19.6.513.33SECTION 51.782
   51.782 Very serious damage.
7:2.1.1.3.19.6.513.34SECTION 51.783
   51.783 Diameter.
7:2.1.1.3.19.6.513.35SECTION 51.784
   51.784 Classification of defects.
7:2.1.1.3.19.7SUBPART G
Subpart G - United States Standards for Grades of Table Grapes (European or Vinifera Type)
7:2.1.1.3.19.7.514SUBJGRP 514
   Grades
7:2.1.1.3.19.7.514.1SECTION 51.880
   51.880 U.S. Extra Fancy Table.
7:2.1.1.3.19.7.514.2SECTION 51.881
   51.881 U.S. Extra Fancy Export.
7:2.1.1.3.19.7.514.3SECTION 51.882
   51.882 U.S. Fancy Table.
7:2.1.1.3.19.7.514.4SECTION 51.883
   51.883 U.S. Fancy Export.
7:2.1.1.3.19.7.514.5SECTION 51.884
   51.884 U.S. No. 1 Table.
7:2.1.1.3.19.7.514.6SECTION 51.885
   51.885 U.S. No. 1 Institutional.
7:2.1.1.3.19.7.515SUBJGRP 515
   Tolerances
7:2.1.1.3.19.7.515.7SECTION 51.886
   51.886 Tolerances.
7:2.1.1.3.19.7.516SUBJGRP 516
   Application of Tolerances
7:2.1.1.3.19.7.516.8SECTION 51.887
   51.887 Application of tolerances.
7:2.1.1.3.19.7.517SUBJGRP 517
   Maturity Requirements
7:2.1.1.3.19.7.517.9SECTION 51.888
   51.888 Maturity requirements.
7:2.1.1.3.19.7.518SUBJGRP 518
   Definitions
7:2.1.1.3.19.7.518.10SECTION 51.889
   51.889 Well developed grapes.
7:2.1.1.3.19.7.518.11SECTION 51.890
   51.890 One variety.
7:2.1.1.3.19.7.518.12SECTION 51.891
   51.891 Uniform in appearance.
7:2.1.1.3.19.7.518.13SECTION 51.892
   51.892 Color terms.
7:2.1.1.3.19.7.518.14SECTION 51.893
   51.893 Firm.
7:2.1.1.3.19.7.518.15SECTION 51.894
   51.894 Weak.
7:2.1.1.3.19.7.518.16SECTION 51.895
   51.895 Shriveled at capstem.
7:2.1.1.3.19.7.518.17SECTION 51.896
   51.896 Shattered.
7:2.1.1.3.19.7.518.18SECTION 51.897
   51.897 Wet.
7:2.1.1.3.19.7.518.19SECTION 51.898
   51.898 Decay.
7:2.1.1.3.19.7.518.20SECTION 51.899
   51.899 Waterberry.
7:2.1.1.3.19.7.518.21SECTION 51.900
   51.900 Sunburn.
7:2.1.1.3.19.7.518.22SECTION 51.901
   51.901 Damage.
7:2.1.1.3.19.7.518.23SECTION 51.902
   51.902 Fairly well filled.
7:2.1.1.3.19.7.518.24SECTION 51.903
   51.903 Excessively tight.
7:2.1.1.3.19.7.518.25SECTION 51.904
   51.904 Shot berries.
7:2.1.1.3.19.7.518.26SECTION 51.905
   51.905 Dried berries.
7:2.1.1.3.19.7.518.27SECTION 51.906
   51.906 Well developed and strong.
7:2.1.1.3.19.7.518.28SECTION 51.907
   51.907 Diameter.
7:2.1.1.3.19.7.518.29SECTION 51.908
   51.908 Serious damage.
7:2.1.1.3.19.7.518.30SECTION 51.909
   51.909 Materially shriveled at capstem.
7:2.1.1.3.19.7.518.31SECTION 51.910
   51.910 Straggly.
7:2.1.1.3.19.7.518.32SECTION 51.911
   51.911 Container.
7:2.1.1.3.19.7.518.33SECTION 51.912
   51.912 Export.
7:2.1.1.3.19.7.518.34SECTION 51.913
   51.913 Clusters.
7:2.1.1.3.19.7.519SUBJGRP 519
   Metric Conversion Table
7:2.1.1.3.19.7.519.35SECTION 51.914
   51.914 Metric conversion table.
7:2.1.1.3.19.8SUBPART H
Subpart H - United States Standards for Grades of Florida Oranges and Tangelos
7:2.1.1.3.19.8.520SUBJGRP 520
   General
7:2.1.1.3.19.8.520.1SECTION 51.1140
   51.1140 General.
7:2.1.1.3.19.8.521SUBJGRP 521
   Grades
7:2.1.1.3.19.8.521.2SECTION 51.1141
   51.1141 U.S. Fancy.
7:2.1.1.3.19.8.521.3SECTION 51.1142
   51.1142 U.S. No. 1 Bright.
7:2.1.1.3.19.8.521.4SECTION 51.1143
   51.1143 U.S. No. 1.
7:2.1.1.3.19.8.521.5SECTION 51.1144
   51.1144 U.S. No. 1 Golden.
7:2.1.1.3.19.8.521.6SECTION 51.1145
   51.1145 U.S. No. 1 Bronze.
7:2.1.1.3.19.8.521.7SECTION 51.1146
   51.1146 U.S. No. 1 Russet.
7:2.1.1.3.19.8.521.8SECTION 51.1147
   51.1147 U.S. No. 2 Bright.
7:2.1.1.3.19.8.521.9SECTION 51.1148
   51.1148 U.S. No. 2.
7:2.1.1.3.19.8.521.10SECTION 51.1149
   51.1149 U.S. No. 2 Russet.
7:2.1.1.3.19.8.521.11SECTION 51.1150
   51.1150 U.S. No. 3.
7:2.1.1.3.19.8.522SUBJGRP 522
   Tolerances
7:2.1.1.3.19.8.522.12SECTION 51.1151
   51.1151 Tolerances.
7:2.1.1.3.19.8.523SUBJGRP 523
   Application of Tolerances
7:2.1.1.3.19.8.523.13SECTION 51.1152
   51.1152 Application of tolerances.
7:2.1.1.3.19.8.524SUBJGRP 524
   Size
7:2.1.1.3.19.8.524.14SECTION 51.1153
   51.1153 Size.
7:2.1.1.3.19.8.525SUBJGRP 525
   Definitions
7:2.1.1.3.19.8.525.15SECTION 51.1154
   51.1154 Similar varietal characteristics.
7:2.1.1.3.19.8.525.16SECTION 51.1155
   51.1155 Well colored.
7:2.1.1.3.19.8.525.17SECTION 51.1156
   51.1156 Firm.
7:2.1.1.3.19.8.525.18SECTION 51.1157
   51.1157 Well formed.
7:2.1.1.3.19.8.525.19SECTION 51.1158
   51.1158 Mature.
7:2.1.1.3.19.8.525.20SECTION 51.1159
   51.1159 Smooth texture.
7:2.1.1.3.19.8.525.21SECTION 51.1160
   51.1160 Injury.
7:2.1.1.3.19.8.525.22SECTION 51.1161
   51.1161 Discoloration.
7:2.1.1.3.19.8.525.23SECTION 51.1162
   51.1162 Fairly smooth texture.
7:2.1.1.3.19.8.525.24SECTION 51.1163
   51.1163 Damage.
7:2.1.1.3.19.8.525.25SECTION 51.1164
   51.1164 Fairly well colored.
7:2.1.1.3.19.8.525.26SECTION 51.1165
   51.1165 Reasonably well colored.
7:2.1.1.3.19.8.525.27SECTION 51.1166
   51.1166 Poorly colored.
7:2.1.1.3.19.8.525.28SECTION 51.1167
   51.1167 Fairly firm.
7:2.1.1.3.19.8.525.29SECTION 51.1168
   51.1168 Slightly misshapen.
7:2.1.1.3.19.8.525.30SECTION 51.1169
   51.1169 Slightly rough texture.
7:2.1.1.3.19.8.525.31SECTION 51.1170
   51.1170 Serious damage.
7:2.1.1.3.19.8.525.32SECTION 51.1171
   51.1171 Misshapen.
7:2.1.1.3.19.8.525.33SECTION 51.1172
   51.1172 Slightly spongy.
7:2.1.1.3.19.8.525.34SECTION 51.1173
   51.1173 Very serious damage.
7:2.1.1.3.19.8.525.35SECTION 51.1174
   51.1174 Diameter.
7:2.1.1.3.19.8.525.36SECTION 51.1175
   51.1175 Classification of defects.
7:2.1.1.3.19.8.526SUBJGRP 526
   Standards for Internal Quality of Common Sweet Oranges (Citrus Sinensis (L) Osbeck)
7:2.1.1.3.19.8.526.37SECTION 51.1176
   51.1176 U.S. Grade AA Juice (Double A).
7:2.1.1.3.19.8.526.38SECTION 51.1177
   51.1177 U.S. Grade A Juice.
7:2.1.1.3.19.8.526.39SECTION 51.1178
   51.1178 Maximum anhydrous citric acid permissible for corresponding total soluble solids.
7:2.1.1.3.19.8.526.40SECTION 51.1179
   51.1179 Method of juice extraction.
7:2.1.1.3.19.9SUBPART I
Subpart I - United States Standards for Cleaned Virginia Type Peanuts in the Shell
7:2.1.1.3.19.9.527SUBJGRP 527
   Grades
7:2.1.1.3.19.9.527.1SECTION 51.1235
   51.1235 U.S. Jumbo Hand Picked.
7:2.1.1.3.19.9.527.2SECTION 51.1236
   51.1236 U.S. Fancy Hand Picked.
7:2.1.1.3.19.9.528SUBJGRP 528
   Unclassified
7:2.1.1.3.19.9.528.3SECTION 51.1237
   51.1237 Unclassified.
7:2.1.1.3.19.9.529SUBJGRP 529
   Definitions
7:2.1.1.3.19.9.529.4SECTION 51.1238
   51.1238 Mature.
7:2.1.1.3.19.9.529.5SECTION 51.1239
   51.1239 Pops.
7:2.1.1.3.19.9.529.6SECTION 51.1240
   51.1240 Paper ends.
7:2.1.1.3.19.9.529.7SECTION 51.1241
   51.1241 Damage.
7:2.1.1.3.19.9.529.8SECTION 51.1242
   51.1242 Count per pound.
7:2.1.1.3.19.10SUBPART J
Subpart J - United States Standards for Summer and Fall Pears
7:2.1.1.3.19.10.530SUBJGRP 530
   General
7:2.1.1.3.19.10.530.1SECTION 51.1260
   51.1260 General.
7:2.1.1.3.19.10.531SUBJGRP 531
   Grades
7:2.1.1.3.19.10.531.2SECTION 51.1261
   51.1261 U.S. No. 1.
7:2.1.1.3.19.10.531.3SECTION 51.1262
   51.1262 U.S. Combination.
7:2.1.1.3.19.10.531.4SECTION 51.1263
   51.1263 U.S. No. 2.
7:2.1.1.3.19.10.532SUBJGRP 532
   Unclassified
7:2.1.1.3.19.10.532.5SECTION 51.1264
   51.1264 Unclassified.
7:2.1.1.3.19.10.533SUBJGRP 533
   Tolerances
7:2.1.1.3.19.10.533.6SECTION 51.1265
   51.1265 Tolerances.
7:2.1.1.3.19.10.534SUBJGRP 534
   Application of Tolerances
7:2.1.1.3.19.10.534.7SECTION 51.1266
   51.1266 Application of tolerances.
7:2.1.1.3.19.10.535SUBJGRP 535
   Basis for Calculating Percentages
7:2.1.1.3.19.10.535.8SECTION 51.1267
   51.1267 Basis for calculating percentages.
7:2.1.1.3.19.10.536SUBJGRP 536
   Condition After Storage or Transit
7:2.1.1.3.19.10.536.9SECTION 51.1268
   51.1268 Condition after storage or transit.
7:2.1.1.3.19.10.537SUBJGRP 537
   Standard Pack
7:2.1.1.3.19.10.537.10SECTION 51.1269
   51.1269 Sizing.
7:2.1.1.3.19.10.537.11SECTION 51.1270
   51.1270 Packing.
7:2.1.1.3.19.10.537.12SECTION 51.1271
   51.1271 Tolerances for standard pack.
7:2.1.1.3.19.10.538SUBJGRP 538
   Definitions
7:2.1.1.3.19.10.538.13SECTION 51.1272
   51.1272 Mature.
7:2.1.1.3.19.10.538.14SECTION 51.1273
   51.1273 Overripe.
7:2.1.1.3.19.10.538.15SECTION 51.1274
   51.1274 Carefully hand-picked.
7:2.1.1.3.19.10.538.16SECTION 51.1275
   51.1275 Clean.
7:2.1.1.3.19.10.538.17SECTION 51.1276
   51.1276 Black end.
7:2.1.1.3.19.10.538.18SECTION 51.1277
   51.1277 Fairly well formed.
7:2.1.1.3.19.10.538.19SECTION 51.1278
   51.1278 Damage.
7:2.1.1.3.19.10.538.20SECTION 51.1279
   51.1279 Seriously misshapen.
7:2.1.1.3.19.10.538.21SECTION 51.1280
   51.1280 Serious damage.
7:2.1.1.3.19.11SUBPART K
Subpart K - United States Standards for Winter Pears
7:2.1.1.3.19.11.539SUBJGRP 539
   General
7:2.1.1.3.19.11.539.1SECTION 51.1300
   51.1300 General.
7:2.1.1.3.19.11.540SUBJGRP 540
   Grades
7:2.1.1.3.19.11.540.2SECTION 51.1301
   51.1301 U.S. Extra No. 1.
7:2.1.1.3.19.11.540.3SECTION 51.1302
   51.1302 U.S. No. 1.
7:2.1.1.3.19.11.540.4SECTION 51.1303
   51.1303 U.S. Combination.
7:2.1.1.3.19.11.540.5SECTION 51.1304
   51.1304 U.S. No. 2.
7:2.1.1.3.19.11.541SUBJGRP 541
   Unclassified
7:2.1.1.3.19.11.541.6SECTION 51.1305
   51.1305 Unclassified.
7:2.1.1.3.19.11.542SUBJGRP 542
   Tolerances
7:2.1.1.3.19.11.542.7SECTION 51.1306
   51.1306 Tolerances.
7:2.1.1.3.19.11.543SUBJGRP 543
   Application of Tolerances
7:2.1.1.3.19.11.543.8SECTION 51.1307
   51.1307 Application of tolerances.
7:2.1.1.3.19.11.544SUBJGRP 544
   Basis for Calculating Percentages
7:2.1.1.3.19.11.544.9SECTION 51.1308
   51.1308 Basis for calculating percentages.
7:2.1.1.3.19.11.545SUBJGRP 545
   Condition After Storage or Transit
7:2.1.1.3.19.11.545.10SECTION 51.1309
   51.1309 Condition after storage or transit.
7:2.1.1.3.19.11.546SUBJGRP 546
   Standard Pack
7:2.1.1.3.19.11.546.11SECTION 51.1310
   51.1310 Sizing.
7:2.1.1.3.19.11.546.12SECTION 51.1311
   51.1311 Packing.
7:2.1.1.3.19.11.546.13SECTION 51.1312
   51.1312 Tolerances for standard pack.
7:2.1.1.3.19.11.547SUBJGRP 547
   Definitions
7:2.1.1.3.19.11.547.14SECTION 51.1313
   51.1313 Mature.
7:2.1.1.3.19.11.547.15SECTION 51.1314
   51.1314 Overripe.
7:2.1.1.3.19.11.547.16SECTION 51.1315
   51.1315 Carefully hand-picked.
7:2.1.1.3.19.11.547.17SECTION 51.1316
   51.1316 Clean.
7:2.1.1.3.19.11.547.18SECTION 51.1317
   51.1317 Well formed.
7:2.1.1.3.19.11.547.19SECTION 51.1318
   51.1318 Black end.
7:2.1.1.3.19.11.547.20SECTION 51.1319
   51.1319 Injury.
7:2.1.1.3.19.11.547.21SECTION 51.1320
   51.1320 Fairly well formed.
7:2.1.1.3.19.11.547.22SECTION 51.1321
   51.1321 Damage.
7:2.1.1.3.19.11.547.23SECTION 51.1322
   51.1322 Seriously misshapen.
7:2.1.1.3.19.11.547.24SECTION 51.1323
   51.1323 Serious damage.
7:2.1.1.3.19.12SUBPART L
Subpart L - United States Standards for Grades of Pears for Processing
7:2.1.1.3.19.12.548SUBJGRP 548
   General
7:2.1.1.3.19.12.548.1SECTION 51.1345
   51.1345 General.
7:2.1.1.3.19.12.549SUBJGRP 549
   Grades
7:2.1.1.3.19.12.549.2SECTION 51.1346
   51.1346 U.S. No. 1.
7:2.1.1.3.19.12.549.3SECTION 51.1347
   51.1347 U.S. No. 2.
7:2.1.1.3.19.12.550SUBJGRP 550
   Culls
7:2.1.1.3.19.12.550.4SECTION 51.1348
   51.1348 Culls.
7:2.1.1.3.19.12.551SUBJGRP 551
   Size
7:2.1.1.3.19.12.551.5SECTION 51.1349
   51.1349 Size.
7:2.1.1.3.19.12.552SUBJGRP 552
   Application of Standards
7:2.1.1.3.19.12.552.6SECTION 51.1350
   51.1350 Application of standards.
7:2.1.1.3.19.12.553SUBJGRP 553
   Definitions
7:2.1.1.3.19.12.553.7SECTION 51.1351
   51.1351 Mature.
7:2.1.1.3.19.12.553.8SECTION 51.1352
   51.1352 Handpicked.
7:2.1.1.3.19.12.553.9SECTION 51.1353
   51.1353 Firm.
7:2.1.1.3.19.12.553.10SECTION 51.1354
   51.1354 Well formed.
7:2.1.1.3.19.12.553.11SECTION 51.1355
   51.1355 Damage.
7:2.1.1.3.19.12.553.12SECTION 51.1356
   51.1356 Pears grown from late blooms.
7:2.1.1.3.19.12.553.13SECTION 51.1357
   51.1357 Seriously deformed.
7:2.1.1.3.19.12.553.14SECTION 51.1358
   51.1358 Serious damage.
7:2.1.1.3.19.12.553.15SECTION 51.1359
   51.1359 Diameter.
7:2.1.1.3.19.13SUBPART M
Subpart M - United States Standards for Grades of Pecans in the Shell 1
7:2.1.1.3.19.13.554SUBJGRP 554
   Grades
7:2.1.1.3.19.13.554.1SECTION 51.1400
   51.1400 U.S. No. 1.
7:2.1.1.3.19.13.554.2SECTION 51.1401
   51.1401 U.S. No. 2.
7:2.1.1.3.19.13.555SUBJGRP 555
   Size Classification
7:2.1.1.3.19.13.555.3SECTION 51.1402
   51.1402 Size classification.
7:2.1.1.3.19.13.556SUBJGRP 556
   Kernel Color Classification
7:2.1.1.3.19.13.556.4SECTION 51.1403
   51.1403 Kernel color classification.
7:2.1.1.3.19.13.557SUBJGRP 557
   Tolerances
7:2.1.1.3.19.13.557.5SECTION 51.1404
   51.1404 Tolerances.
7:2.1.1.3.19.13.558SUBJGRP 558
   Application of Tolerances
7:2.1.1.3.19.13.558.6SECTION 51.1405
   51.1405 Application of tolerances.
7:2.1.1.3.19.13.559SUBJGRP 559
   Sample for Grade or Size Determination
7:2.1.1.3.19.13.559.7SECTION 51.1406
   51.1406 Sample for grade or size determination.
7:2.1.1.3.19.13.560SUBJGRP 560
   Definitions
7:2.1.1.3.19.13.560.8SECTION 51.1407
   51.1407 Fairly uniform in color.
7:2.1.1.3.19.13.560.9SECTION 51.1408
   51.1408 Loose extraneous or foreign material.
7:2.1.1.3.19.13.560.10SECTION 51.1409
   51.1409 Well developed.
7:2.1.1.3.19.13.560.11SECTION 51.1410
   51.1410 Fairly well developed.
7:2.1.1.3.19.13.560.12SECTION 51.1411
   51.1411 Poorly developed.
7:2.1.1.3.19.13.560.13SECTION 51.1412
   51.1412 Well cured.
7:2.1.1.3.19.13.560.14SECTION 51.1413
   51.1413 Damage.
7:2.1.1.3.19.13.560.15SECTION 51.1414
   51.1414 Serious damage.
7:2.1.1.3.19.13.560.16SECTION 51.1415
   51.1415 Inedible kernels.
7:2.1.1.3.19.13.561SUBJGRP 561
   Optional Determinations
7:2.1.1.3.19.13.561.17SECTION 51.1416
   51.1416 Optional determinations.
7:2.1.1.3.19.14SUBPART N
Subpart N - United States Standards for Grades of Shelled Pecans
7:2.1.1.3.19.14.562SUBJGRP 562
   Grades
7:2.1.1.3.19.14.562.1SECTION 51.1430
   51.1430 U.S. No. 1 Halves.
7:2.1.1.3.19.14.562.2SECTION 51.1431
   51.1431 U.S. No. 1 Halves and Pieces.
7:2.1.1.3.19.14.562.3SECTION 51.1432
   51.1432 U.S. No. 1 Pieces.
7:2.1.1.3.19.14.562.4SECTION 51.1433
   51.1433 U.S. Commercial Halves.
7:2.1.1.3.19.14.562.5SECTION 51.1434
   51.1434 U.S. Commercial Halves and Pieces.
7:2.1.1.3.19.14.562.6SECTION 51.1435
   51.1435 U.S. Commercial Pieces.
7:2.1.1.3.19.14.563SUBJGRP 563
   Color Classifications
7:2.1.1.3.19.14.563.7SECTION 51.1436
   51.1436 Color classifications.
7:2.1.1.3.19.14.564SUBJGRP 564
   Size Classifications
7:2.1.1.3.19.14.564.8SECTION 51.1437
   51.1437 Size classifications for halves.
7:2.1.1.3.19.14.564.9SECTION 51.1438
   51.1438 Size classifications for pieces.
7:2.1.1.3.19.14.565SUBJGRP 565
   Tolerances for Defects
7:2.1.1.3.19.14.565.10SECTION 51.1439
   51.1439 Tolerances for defects.
7:2.1.1.3.19.14.566SUBJGRP 566
   Application of Standards
7:2.1.1.3.19.14.566.11SECTION 51.1440
   51.1440 Application of standards.
7:2.1.1.3.19.14.567SUBJGRP 567
   Definitions
7:2.1.1.3.19.14.567.12SECTION 51.1441
   51.1441 Half-kernel.
7:2.1.1.3.19.14.567.13SECTION 51.1442
   51.1442 Piece.
7:2.1.1.3.19.14.567.14SECTION 51.1443
   51.1443 Particles and dust.
7:2.1.1.3.19.14.567.15SECTION 51.1444
   51.1444 Well dried.
7:2.1.1.3.19.14.567.16SECTION 51.1445
   51.1445 Fairly well developed.
7:2.1.1.3.19.14.567.17SECTION 51.1446
   51.1446 Poorly developed.
7:2.1.1.3.19.14.567.18SECTION 51.1447
   51.1447 Fairly uniform in color.
7:2.1.1.3.19.14.567.19SECTION 51.1448
   51.1448 Fairly uniform in size.
7:2.1.1.3.19.14.567.20SECTION 51.1449
   51.1449 Damage.
7:2.1.1.3.19.14.567.21SECTION 51.1450
   51.1450 Serious damage.
7:2.1.1.3.19.14.568SUBJGRP 568
   Metric Conversion Table
7:2.1.1.3.19.14.568.22SECTION 51.1451
   51.1451 Metric conversion table.
7:2.1.1.3.19.15SUBPART O
Subpart O - United States Standards for Grades of Fresh Plums and Prunes
7:2.1.1.3.19.15.569SUBJGRP 569
   Grades
7:2.1.1.3.19.15.569.1SECTION 51.1520
   51.1520 U.S. Fancy.
7:2.1.1.3.19.15.569.2SECTION 51.1521
   51.1521 U.S. No. 1.
7:2.1.1.3.19.15.569.3SECTION 51.1522
   51.1522 U.S. Combination.
7:2.1.1.3.19.15.569.4SECTION 51.1523
   51.1523 U.S. No. 2.
7:2.1.1.3.19.15.569.5SECTION 51.1524
   51.1524 [Reserved]
7:2.1.1.3.19.15.570SUBJGRP 570
   Tolerances
7:2.1.1.3.19.15.570.6SECTION 51.1525
   51.1525 Tolerances.
7:2.1.1.3.19.15.571SUBJGRP 571
   Application of Tolerances
7:2.1.1.3.19.15.571.7SECTION 51.1526
   51.1526 Application of tolerances.
7:2.1.1.3.19.15.572SUBJGRP 572
   Standard Pack
7:2.1.1.3.19.15.572.8SECTION 51.1527
   51.1527 Standard pack.
7:2.1.1.3.19.15.573SUBJGRP 573
   Definitions
7:2.1.1.3.19.15.573.9SECTION 51.1528
   51.1528 Well formed.
7:2.1.1.3.19.15.573.10SECTION 51.1529
   51.1529 Clean.
7:2.1.1.3.19.15.573.11SECTION 51.1530
   51.1530 Mature.
7:2.1.1.3.19.15.573.12SECTION 51.1531
   51.1531 Sunscald.
7:2.1.1.3.19.15.573.13SECTION 51.1532
   51.1532 Damage.
7:2.1.1.3.19.15.573.14SECTION 51.1533
   51.1533 Well colored.
7:2.1.1.3.19.15.573.15SECTION 51.1534
   51.1534 Fairly well colored.
7:2.1.1.3.19.15.573.16SECTION 51.1535
   51.1535 Badly misshapen.
7:2.1.1.3.19.15.573.17SECTION 51.1536
   51.1536 Serious damage.
7:2.1.1.3.19.15.573.18SECTION 51.1537
   51.1537 Diameter.
7:2.1.1.3.19.15.574SUBJGRP 574
   Metric Conversion Table
7:2.1.1.3.19.15.574.19SECTION 51.1538
   51.1538 Metric conversion table.
7:2.1.1.3.19.16SUBPART P
Subpart P - United States Standards for Grades of Potatoes
7:2.1.1.3.19.16.575SUBJGRP 575
   Grades
7:2.1.1.3.19.16.575.1SECTION 51.1540
   51.1540 [Reserved]
7:2.1.1.3.19.16.575.2SECTION 51.1541
   51.1541 U.S. No. 1.
7:2.1.1.3.19.16.575.3SECTION 51.1542
   51.1542 U.S. Commercial.
7:2.1.1.3.19.16.575.4SECTION 51.1543
   51.1543 U.S. No. 2.
7:2.1.1.3.19.16.576SUBJGRP 576
   Unclassified
7:2.1.1.3.19.16.576.5SECTION 51.1544
   51.1544 [Reserved]
7:2.1.1.3.19.16.577SUBJGRP 577
   Size
7:2.1.1.3.19.16.577.6SECTION 51.1545
   51.1545 Size.
7:2.1.1.3.19.16.578SUBJGRP 578
   Tolerances
7:2.1.1.3.19.16.578.7SECTION 51.1546
   51.1546 Tolerances.
7:2.1.1.3.19.16.579SUBJGRP 579
   Application of Tolerances
7:2.1.1.3.19.16.579.8SECTION 51.1547
   51.1547 Application of tolerances.
7:2.1.1.3.19.16.580SUBJGRP 580
   Samples for Grade and Size Determination
7:2.1.1.3.19.16.580.9SECTION 51.1548
   51.1548 Samples for grade and size determination.
7:2.1.1.3.19.16.581SUBJGRP 581
   Skinning
7:2.1.1.3.19.16.581.10SECTION 51.1549
   51.1549 Skinning.
7:2.1.1.3.19.16.582SUBJGRP 582
   Definitions
7:2.1.1.3.19.16.582.11SECTION 51.1550
   51.1550 Similar varietal characteristics.
7:2.1.1.3.19.16.582.12SECTION 51.1551
   51.1551 Firm.
7:2.1.1.3.19.16.582.13SECTION 51.1552
   51.1552 Clean.
7:2.1.1.3.19.16.582.14SECTION 51.1553
   51.1553 Fairly clean.
7:2.1.1.3.19.16.582.15SECTION 51.1554
   51.1554 Mature.
7:2.1.1.3.19.16.582.16SECTION 51.1555
   51.1555 Fairly well matured.
7:2.1.1.3.19.16.582.17SECTION 51.1556
   51.1556 Well shaped.
7:2.1.1.3.19.16.582.18SECTION 51.1557
   51.1557 Fairly well shaped.
7:2.1.1.3.19.16.582.19SECTION 51.1558
   51.1558 Seriously misshapen.
7:2.1.1.3.19.16.582.20SECTION 51.1559
   51.1559 [Reserved]
7:2.1.1.3.19.16.582.21SECTION 51.1560
   51.1560 Damage.
7:2.1.1.3.19.16.582.22SECTION 51.1561
   51.1561 Serious damage.
7:2.1.1.3.19.16.582.23SECTION 51.1562
   51.1562 Freezing.
7:2.1.1.3.19.16.582.24SECTION 51.1563
   51.1563 Soft rot or wet breakdown.
7:2.1.1.3.19.16.582.25SECTION 51.1564
   51.1564 External defects.
7:2.1.1.3.19.16.582.26SECTION 51.1565
   51.1565 Internal defects.
7:2.1.1.3.19.16.583SUBJGRP 583
   Metric Conversion Table
7:2.1.1.3.19.16.583.27SECTION 51.1566
   51.1566 Metric conversion table.
7:2.1.1.3.19.17SUBPART Q
Subpart Q - United States Consumer Standards for Potatoes
7:2.1.1.3.19.17.584SUBJGRP 584
   Grades
7:2.1.1.3.19.17.584.1SECTION 51.1575
   51.1575 U.S. Grade A Small; U.S. Grade A Medium; U.S. Grade A Medium to Large; U.S. Grade A Large.
7:2.1.1.3.19.17.584.2SECTION 51.1576
   51.1576 U.S. Grade B Small; U.S. Grade B Medium; U.S. Grade B Medium to Large; U.S. Grade B Large.
7:2.1.1.3.19.17.585SUBJGRP 585
   Size
7:2.1.1.3.19.17.585.3SECTION 51.1577
   51.1577 Size range requirements.
7:2.1.1.3.19.17.586SUBJGRP 586
   Off-Grade
7:2.1.1.3.19.17.586.4SECTION 51.1578
   51.1578 Off-Grade potatoes.
7:2.1.1.3.19.17.587SUBJGRP 587
   Application of Tolerances
7:2.1.1.3.19.17.587.5SECTION 51.1579
   51.1579 Application of tolerances to individual containers.
7:2.1.1.3.19.17.588SUBJGRP 588
   Definitions
7:2.1.1.3.19.17.588.6SECTION 51.1580
   51.1580 Fairly well shaped.
7:2.1.1.3.19.17.588.7SECTION 51.1581
   51.1581 Fairly clean.
7:2.1.1.3.19.17.588.8SECTION 51.1582
   51.1582 Soft rot or wet breakdown.
7:2.1.1.3.19.17.588.9SECTION 51.1583
   51.1583 Damage.
7:2.1.1.3.19.17.588.10SECTION 51.1584
   51.1584 Internal discoloration.
7:2.1.1.3.19.17.588.11SECTION 51.1585
   51.1585 Mature.
7:2.1.1.3.19.17.588.12SECTION 51.1586
   51.1586 Serious damage.
7:2.1.1.3.19.17.588.13SECTION 51.1587
   51.1587 Diameter.
7:2.1.1.3.19.18SUBPART R
Subpart R - United States Standards for Grades of Florida Tangerines
7:2.1.1.3.19.18.589SUBJGRP 589
   Grades
7:2.1.1.3.19.18.589.1SECTION 51.1810
   51.1810 U.S. Fancy.
7:2.1.1.3.19.18.589.2SECTION 51.1811
   51.1811 U.S. No. 1 Bright.
7:2.1.1.3.19.18.589.3SECTION 51.1812
   51.1812 U.S. No. 1.
7:2.1.1.3.19.18.589.4SECTION 51.1813
   51.1813 U.S. No. 1 Golden.
7:2.1.1.3.19.18.589.5SECTION 51.1814
   51.1814 U.S. No. 1 Bronze.
7:2.1.1.3.19.18.589.6SECTION 51.1815
   51.1815 U.S. No. 1 Russet.
7:2.1.1.3.19.18.589.7SECTION 51.1816
   51.1816 U.S. No. 2 Bright.
7:2.1.1.3.19.18.589.8SECTION 51.1817
   51.1817 U.S. No. 2.
7:2.1.1.3.19.18.589.9SECTION 51.1818
   51.1818 U.S. No. 2 Russet.
7:2.1.1.3.19.18.589.10SECTION 51.1819
   51.1819 U.S. No. 3.
7:2.1.1.3.19.18.590SUBJGRP 590
   Tolerances
7:2.1.1.3.19.18.590.11SECTION 51.1820
   51.1820 Tolerances.
7:2.1.1.3.19.18.591SUBJGRP 591
   Application of Tolerances
7:2.1.1.3.19.18.591.12SECTION 51.1821
   51.1821 Application of tolerances.
7:2.1.1.3.19.18.592SUBJGRP 592
   Size
7:2.1.1.3.19.18.592.13SECTION 51.1822
   51.1822 Size.
7:2.1.1.3.19.18.593SUBJGRP 593
   Definitions
7:2.1.1.3.19.18.593.14SECTION 51.1823
   51.1823 Mature.
7:2.1.1.3.19.18.593.15SECTION 51.1824
   51.1824 Firm.
7:2.1.1.3.19.18.593.16SECTION 51.1825
   51.1825 Well formed.
7:2.1.1.3.19.18.593.17SECTION 51.1826
   51.1826 Damage.
7:2.1.1.3.19.18.593.18SECTION 51.1827
   51.1827 Highly colored.
7:2.1.1.3.19.18.593.19SECTION 51.1828
   51.1828 Discoloration.
7:2.1.1.3.19.18.593.20SECTION 51.1829
   51.1829 Well colored.
7:2.1.1.3.19.18.593.21SECTION 51.1830
   51.1830 Fairly well colored.
7:2.1.1.3.19.18.593.22SECTION 51.1831
   51.1831 Fairly firm.
7:2.1.1.3.19.18.593.23SECTION 51.1832
   51.1832 Fairly well formed.
7:2.1.1.3.19.18.593.24SECTION 51.1833
   51.1833 Serious damage.
7:2.1.1.3.19.18.593.25SECTION 51.1834
   51.1834 Reasonably well colored.
7:2.1.1.3.19.18.593.26SECTION 51.1835
   51.1835 Very serious damage.
7:2.1.1.3.19.18.593.27SECTION 51.1836
   51.1836 Diameter.
7:2.1.1.3.19.18.593.28SECTION 51.1837
   51.1837 Classification of defects.
7:2.1.1.3.19.19SUBPART S
Subpart S - United States Standards for Fresh Tomatoes
7:2.1.1.3.19.19.594SUBJGRP 594
   Grades
7:2.1.1.3.19.19.594.1SECTION 51.1855
   51.1855 U.S. No. 1.
7:2.1.1.3.19.19.594.2SECTION 51.1856
   51.1856 U.S. Combination.
7:2.1.1.3.19.19.594.3SECTION 51.1857
   51.1857 U.S. No. 2.
7:2.1.1.3.19.19.594.4SECTION 51.1858
   51.1858 U.S. No. 3.
7:2.1.1.3.19.19.595SUBJGRP 595
   Size
7:2.1.1.3.19.19.595.5SECTION 51.1859
   51.1859 Size.
7:2.1.1.3.19.19.596SUBJGRP 596
   Color Classification
7:2.1.1.3.19.19.596.6SECTION 51.1860
   51.1860 Color classification.
7:2.1.1.3.19.19.597SUBJGRP 597
   Tolerances
7:2.1.1.3.19.19.597.7SECTION 51.1861
   51.1861 Tolerances.
7:2.1.1.3.19.19.598SUBJGRP 598
   Application of Tolerances
7:2.1.1.3.19.19.598.8SECTION 51.1862
   51.1862 Application of tolerances.
7:2.1.1.3.19.19.599SUBJGRP 599
   Standard Weight
7:2.1.1.3.19.19.599.9SECTION 51.1863
   51.1863 Standard weight.
7:2.1.1.3.19.19.600SUBJGRP 600
   Definitions
7:2.1.1.3.19.19.600.10SECTION 51.1864
   51.1864 Similar varietal characteristics.
7:2.1.1.3.19.19.600.11SECTION 51.1865
   51.1865 Mature.
7:2.1.1.3.19.19.600.12SECTION 51.1866
   51.1866 Soft.
7:2.1.1.3.19.19.600.13SECTION 51.1867
   51.1867 Clean.
7:2.1.1.3.19.19.600.14SECTION 51.1868
   51.1868 Well developed.
7:2.1.1.3.19.19.600.15SECTION 51.1869
   51.1869 Fairly well formed.
7:2.1.1.3.19.19.600.16SECTION 51.1870
   51.1870 Fairly smooth.
7:2.1.1.3.19.19.600.17SECTION 51.1871
   51.1871 Damage.
7:2.1.1.3.19.19.600.18SECTION 51.1872
   51.1872 Reasonably well formed.
7:2.1.1.3.19.19.600.19SECTION 51.1873
   51.1873 Slightly rough.
7:2.1.1.3.19.19.600.20SECTION 51.1874
   51.1874 Serious damage.
7:2.1.1.3.19.19.600.21SECTION 51.1875
   51.1875 Misshapen.
7:2.1.1.3.19.19.600.22SECTION 51.1876
   51.1876 Very serious damage.
7:2.1.1.3.19.19.600.23SECTION 51.1877
   51.1877 Classification of defects.
7:2.1.1.3.19.20SUBPART T
Subpart T - United States Consumer Standards for Fresh Tomatoes
7:2.1.1.3.19.20.601SUBJGRP 601
   General
7:2.1.1.3.19.20.601.1SECTION 51.1900
   51.1900 General.
7:2.1.1.3.19.20.602SUBJGRP 602
   Grades
7:2.1.1.3.19.20.602.2SECTION 51.1901
   51.1901 U.S. Grade A.
7:2.1.1.3.19.20.602.3SECTION 51.1902
   51.1902 U.S. Grade B.
7:2.1.1.3.19.20.603SUBJGRP 603
   Size and Maturity Classification
7:2.1.1.3.19.20.603.4SECTION 51.1903
   51.1903 Size classification.
7:2.1.1.3.19.20.603.5SECTION 51.1904
   51.1904 Maturity classification.
7:2.1.1.3.19.20.604SUBJGRP 604
   Off-Grade
7:2.1.1.3.19.20.604.6SECTION 51.1905
   51.1905 Off-Grade tomatoes.
7:2.1.1.3.19.20.605SUBJGRP 605
   Definitions
7:2.1.1.3.19.20.605.7SECTION 51.1906
   51.1906 Similar varietal characteristics.
7:2.1.1.3.19.20.605.8SECTION 51.1907
   51.1907 Mature.
7:2.1.1.3.19.20.605.9SECTION 51.1908
   51.1908 Well developed.
7:2.1.1.3.19.20.605.10SECTION 51.1909
   51.1909 Fairly well formed.
7:2.1.1.3.19.20.605.11SECTION 51.1910
   51.1910 Fairly smooth.
7:2.1.1.3.19.20.605.12SECTION 51.1911
   51.1911 Damaged.
7:2.1.1.3.19.20.605.13SECTION 51.1912
   51.1912 Badly misshapen.
7:2.1.1.3.19.20.605.14SECTION 51.1913
   51.1913 Serious damage.
7:2.1.1.3.19.21SUBPART U
Subpart U - United States Standards for Grades of Filberts in the Shell
7:2.1.1.3.19.21.606SUBJGRP 606
   Grade
7:2.1.1.3.19.21.606.1SECTION 51.1995
   51.1995 U.S. No. 1.
7:2.1.1.3.19.21.607SUBJGRP 607
   Application of Standards
7:2.1.1.3.19.21.607.2SECTION 51.1996
   51.1996 Application of standards.
7:2.1.1.3.19.21.608SUBJGRP 608
   Definitions
7:2.1.1.3.19.21.608.3SECTION 51.1997
   51.1997 Similar type.
7:2.1.1.3.19.21.608.4SECTION 51.1998
   51.1998 Dry.
7:2.1.1.3.19.21.608.5SECTION 51.1999
   51.1999 Well formed.
7:2.1.1.3.19.21.608.6SECTION 51.2000
   51.2000 Clean and bright.
7:2.1.1.3.19.21.608.7SECTION 51.2001
   51.2001 Blank.
7:2.1.1.3.19.21.608.8SECTION 51.2002
   51.2002 Split shell.
7:2.1.1.3.19.21.608.9SECTION 51.2003
   51.2003 Damage.
7:2.1.1.3.19.21.608.10SECTION 51.2004
   51.2004 Reasonably well developed.
7:2.1.1.3.19.21.608.11SECTION 51.2005
   51.2005 Badly misshapen.
7:2.1.1.3.19.21.608.12SECTION 51.2006
   51.2006 Rancidity.
7:2.1.1.3.19.21.608.13SECTION 51.2007
   51.2007 Moldy.
7:2.1.1.3.19.21.608.14SECTION 51.2008
   51.2008 Insect injury.
7:2.1.1.3.19.21.609SUBJGRP 609
   Metric Conversion Table
7:2.1.1.3.19.21.609.15SECTION 51.2009
   51.2009 Metric conversion table.
7:2.1.1.3.19.22SUBPART V
Subpart V - United States Standards for Grades of Almonds in the Shell
7:2.1.1.3.19.22.610SUBJGRP 610
   Grades
7:2.1.1.3.19.22.610.1SECTION 51.2075
   51.2075 U.S. No. 1.
7:2.1.1.3.19.22.610.2SECTION 51.2076
   51.2076 U.S. No. 1 Mixed.
7:2.1.1.3.19.22.610.3SECTION 51.2077
   51.2077 U.S. No. 2.
7:2.1.1.3.19.22.610.4SECTION 51.2078
   51.2078 U.S. No. 2 Mixed.
7:2.1.1.3.19.22.611SUBJGRP 611
   Application of Tolerances
7:2.1.1.3.19.22.611.5SECTION 51.2079
   51.2079 Application of tolerances.
7:2.1.1.3.19.22.612SUBJGRP 612
   Determination of Grade
7:2.1.1.3.19.22.612.6SECTION 51.2080
   51.2080 Determination of grade.
7:2.1.1.3.19.22.613SUBJGRP 613
   Definitions
7:2.1.1.3.19.22.613.7SECTION 51.2081
   51.2081 Similar varietal characteristics.
7:2.1.1.3.19.22.613.8SECTION 51.2082
   51.2082 Loose extraneous and foreign material.
7:2.1.1.3.19.22.613.9SECTION 51.2083
   51.2083 Clean.
7:2.1.1.3.19.22.613.10SECTION 51.2084
   51.2084 Fairly bright.
7:2.1.1.3.19.22.613.11SECTION 51.2085
   51.2085 Fairly uniform color.
7:2.1.1.3.19.22.613.12SECTION 51.2086
   51.2086 Well dried.
7:2.1.1.3.19.22.613.13SECTION 51.2087
   51.2087 Decay.
7:2.1.1.3.19.22.613.14SECTION 51.2088
   51.2088 Rancidity.
7:2.1.1.3.19.22.613.15SECTION 51.2089
   51.2089 Damage.
7:2.1.1.3.19.22.613.16SECTION 51.2090
   51.2090 Serious damage.
7:2.1.1.3.19.22.613.17SECTION 51.2091
   51.2091 Thickness.
7:2.1.1.3.19.23SUBPART W
Subpart W - United States Standards for Grades of Shelled Almonds
7:2.1.1.3.19.23.614SUBJGRP 614
   Grades
7:2.1.1.3.19.23.614.1SECTION 51.2105
   51.2105 U.S. Fancy.
7:2.1.1.3.19.23.614.2SECTION 51.2106
   51.2106 U.S. Extra No. 1.
7:2.1.1.3.19.23.614.3SECTION 51.2107
   51.2107 U.S. No. 1.
7:2.1.1.3.19.23.614.4SECTION 51.2108
   51.2108 U.S. Select Sheller Run.
7:2.1.1.3.19.23.614.5SECTION 51.2109
   51.2109 U.S. Standard Sheller Run.
7:2.1.1.3.19.23.614.6SECTION 51.2110
   51.2110 U.S. No. 1 Whole and Broken.
7:2.1.1.3.19.23.614.7SECTION 51.2111
   51.2111 U.S. No. 1 Pieces.
7:2.1.1.3.19.23.615SUBJGRP 615
   Mixed Varieties
7:2.1.1.3.19.23.615.8SECTION 51.2112
   51.2112 Mixed varieties.
7:2.1.1.3.19.23.616SUBJGRP 616
   Size
7:2.1.1.3.19.23.616.9SECTION 51.2113
   51.2113 Size requirements.
7:2.1.1.3.19.23.616.10SECTION 51.2114
   51.2114 Tolerances for size.
7:2.1.1.3.19.23.617SUBJGRP 617
   Application of Tolerances
7:2.1.1.3.19.23.617.11SECTION 51.2115
   51.2115 Application of tolerances.
7:2.1.1.3.19.23.618SUBJGRP 618
   Definitions
7:2.1.1.3.19.23.618.12SECTION 51.2116
   51.2116 Similar varietal characteristics.
7:2.1.1.3.19.23.618.13SECTION 51.2117
   51.2117 Whole.
7:2.1.1.3.19.23.618.14SECTION 51.2118
   51.2118 Clean.
7:2.1.1.3.19.23.618.15SECTION 51.2119
   51.2119 Well dried.
7:2.1.1.3.19.23.618.16SECTION 51.2120
   51.2120 Decay.
7:2.1.1.3.19.23.618.17SECTION 51.2121
   51.2121 Rancidity.
7:2.1.1.3.19.23.618.18SECTION 51.2122
   51.2122 Insect injury.
7:2.1.1.3.19.23.618.19SECTION 51.2123
   51.2123 Foreign material.
7:2.1.1.3.19.23.618.20SECTION 51.2124
   51.2124 Doubles.
7:2.1.1.3.19.23.618.21SECTION 51.2125
   51.2125 Split or broken kernels.
7:2.1.1.3.19.23.618.22SECTION 51.2126
   51.2126 Particles and dust.
7:2.1.1.3.19.23.618.23SECTION 51.2127
   51.2127 Injury.
7:2.1.1.3.19.23.618.24SECTION 51.2128
   51.2128 Damage.
7:2.1.1.3.19.23.618.25SECTION 51.2129
   51.2129 Serious damage.
7:2.1.1.3.19.23.618.26SECTION 51.2130
   51.2130 Diameter.
7:2.1.1.3.19.23.618.27SECTION 51.2131
   51.2131 Fairly uniform in size.
7:2.1.1.3.19.24SUBPART X
Subpart X - United States Standards for Shelled English Walnuts (Juglans Regia)
7:2.1.1.3.19.24.619SUBJGRP 619
   General
7:2.1.1.3.19.24.619.1SECTION 51.2275
   51.2275 Application.
7:2.1.1.3.19.24.619.2SECTION 51.2276
   51.2276 [Reserved]
7:2.1.1.3.19.24.620SUBJGRP 620
   Grades
7:2.1.1.3.19.24.620.3SECTION 51.2277
   51.2277 U.S. No. 1.
7:2.1.1.3.19.24.620.4SECTION 51.2278
   51.2278 U.S. Commercial.
7:2.1.1.3.19.24.621SUBJGRP 621
   Unclassified
7:2.1.1.3.19.24.621.5SECTION 51.2279
   51.2279 [Reserved]
7:2.1.1.3.19.24.622SUBJGRP 622
   Tolerances for Grade Defects
7:2.1.1.3.19.24.622.6SECTION 51.2280
   51.2280 Tolerances for grade defects.
7:2.1.1.3.19.24.623SUBJGRP 623
   Color Requirements
7:2.1.1.3.19.24.623.7SECTION 51.2281
   51.2281 Color classifications.
7:2.1.1.3.19.24.623.8SECTION 51.2282
   51.2282 Tolerances for color.
7:2.1.1.3.19.24.623.9SECTION 51.2283
   51.2283 Off color.
7:2.1.1.3.19.24.624SUBJGRP 624
   Size Requirements
7:2.1.1.3.19.24.624.10SECTION 51.2284
   51.2284 Size classification.
7:2.1.1.3.19.24.624.11SECTION 51.2285
   51.2285 Tolerances for size.
7:2.1.1.3.19.24.625SUBJGRP 625
   Application of Tolerances
7:2.1.1.3.19.24.625.12SECTION 51.2286
   51.2286 Application of tolerances.
7:2.1.1.3.19.24.626SUBJGRP 626
   Definitions
7:2.1.1.3.19.24.626.13SECTION 51.2287
   51.2287 Well dried.
7:2.1.1.3.19.24.626.14SECTION 51.2288
   51.2288 Clean.
7:2.1.1.3.19.24.626.15SECTION 51.2289
   51.2289 Shell.
7:2.1.1.3.19.24.626.16SECTION 51.2290
   51.2290 Insect injury.
7:2.1.1.3.19.24.626.17SECTION 51.2291
   51.2291 Rancidity.
7:2.1.1.3.19.24.626.18SECTION 51.2292
   51.2292 Damage.
7:2.1.1.3.19.24.626.19SECTION 51.2293
   51.2293 Serious damage.
7:2.1.1.3.19.24.626.20SECTION 51.2294
   51.2294 Very serious damage.
7:2.1.1.3.19.24.626.21SECTION 51.2295
   51.2295 Half kernel.
7:2.1.1.3.19.24.626.22SECTION 51.2296
   51.2296 Three-fourths half kernel.
7:2.1.1.3.19.25SUBPART Y
Subpart Y - United States Standards for Grades of Kiwifruit
7:2.1.1.3.19.25.627.1SECTION 51.2335
   51.2335 Grades.
7:2.1.1.3.19.25.627.2SECTION 51.2336
   51.2336 Tolerances.
7:2.1.1.3.19.25.627.3SECTION 51.2337
   51.2337 Application of tolerances.
7:2.1.1.3.19.25.627.4SECTION 51.2338
   51.2338 Standard pack.
7:2.1.1.3.19.25.627.5SECTION 51.2339
   51.2339 Definitions.
7:2.1.1.3.19.25.627.6SECTION 51.2340
   51.2340 Classification of defects.
7:2.1.1.3.19.25.627.7SECTION 51.2341
   51.2341 Sample size for grade determination.
7:2.1.1.3.19.26SUBPART Z
Subpart Z - United States Standards for Grades of Pistachio Nuts in the Shell
7:2.1.1.3.19.26.627.1SECTION 51.2540
   51.2540 General.
7:2.1.1.3.19.26.627.2SECTION 51.2541
   51.2541 U.S. Fancy, U.S. Extra No. 1, U.S. No. 1 And U.S. Select Grades.
7:2.1.1.3.19.26.627.3SECTION 51.2542
   51.2542 U.S. Artificially Opened.
7:2.1.1.3.19.26.627.4SECTION 51.2543
   51.2543 U.S. Non-Split.
7:2.1.1.3.19.26.627.5SECTION 51.2544
   51.2544 Tolerances.
7:2.1.1.3.19.26.627.6SECTION 51.2545
   51.2545 Application of tolerances.
7:2.1.1.3.19.26.627.7SECTION 51.2546
   51.2546 Size.
7:2.1.1.3.19.26.627.8SECTION 51.2547
   51.2547 Definitions.
7:2.1.1.3.19.26.627.9SECTION 51.2548
   51.2548 Average moisture content determination.
7:2.1.1.3.19.26.627.10SECTION 51.2549
   51.2549 Metric conversion table.
7:2.1.1.3.19.27SUBPART AA
Subpart AA - United States Standards for Grades of Shelled Pistachio Nuts
7:2.1.1.3.19.27.627.1SECTION 51.2555
   51.2555 General.
7:2.1.1.3.19.27.627.2SECTION 51.2556
   51.2556 Grades.
7:2.1.1.3.19.27.627.3SECTION 51.2557
   51.2557 Tolerances.
7:2.1.1.3.19.27.627.4SECTION 51.2558
   51.2558 Application of tolerances.
7:2.1.1.3.19.27.627.5SECTION 51.2559
   51.2559 Size classifications.
7:2.1.1.3.19.27.627.6SECTION 51.2560
   51.2560 Definitions.
7:2.1.1.3.19.27.627.7SECTION 51.2561
   51.2561 Average moisture content.
7:2.1.1.3.19.27.627.8SECTION 51.2562
   51.2562 Metric Conversion Table.
7:2.1.1.3.19.28SUBPART BB
Subpart BB - United States Standards for Grades for Sweet Cherries
7:2.1.1.3.19.28.627SUBJGRP 627
   Grades
7:2.1.1.3.19.28.627.1SECTION 51.2646
   51.2646 U.S. No. 1.
7:2.1.1.3.19.28.627.2SECTION 51.2647
   51.2647 U.S. Commercial.
7:2.1.1.3.19.28.628SUBJGRP 628
   Tolerances
7:2.1.1.3.19.28.628.3SECTION 51.2648
   51.2648 Tolerances.
7:2.1.1.3.19.28.629SUBJGRP 629
   Application of Tolerances
7:2.1.1.3.19.28.629.4SECTION 51.2649
   51.2649 Application of tolerances.
7:2.1.1.3.19.28.630SUBJGRP 630
   Definitions
7:2.1.1.3.19.28.630.5SECTION 51.2650
   51.2650 Similar varietal characteristics.
7:2.1.1.3.19.28.630.6SECTION 51.2651
   51.2651 Mature.
7:2.1.1.3.19.28.630.7SECTION 51.2652
   51.2652 Fairly well colored.
7:2.1.1.3.19.28.630.8SECTION 51.2653
   51.2653 Well formed.
7:2.1.1.3.19.28.630.9SECTION 51.2654
   51.2654 Clean.
7:2.1.1.3.19.28.630.10SECTION 51.2655
   51.2655 Damage.
7:2.1.1.3.19.28.630.11SECTION 51.2656
   51.2656 Diameter.
7:2.1.1.3.19.28.630.12SECTION 51.2657
   51.2657 Serious damage.
7:2.1.1.3.19.28.630.13SECTION 51.2658
   51.2658 Permanent defects.
7:2.1.1.3.19.28.630.14SECTION 51.2659
   51.2659 Condition defects.
7:2.1.1.3.19.28.631SUBJGRP 631
   Metric Conversion Table
7:2.1.1.3.19.28.631.15SECTION 51.2660
   51.2660 Metric conversion table.
7:2.1.1.3.19.29SUBPART CC
Subpart CC - United States Standards for Shelled Runner Type Peanuts
7:2.1.1.3.19.29.632SUBJGRP 632
   Grades
7:2.1.1.3.19.29.632.1SECTION 51.2710
   51.2710 U.S. No. 1 Runner.
7:2.1.1.3.19.29.632.2SECTION 51.2711
   51.2711 U.S. Runner Splits.
7:2.1.1.3.19.29.632.3SECTION 51.2712
   51.2712 U.S. No. 2 Runner.
7:2.1.1.3.19.29.633SUBJGRP 633
   Application of Tolerances
7:2.1.1.3.19.29.633.4SECTION 51.2713
   51.2713 Application of tolerances.
7:2.1.1.3.19.29.634SUBJGRP 634
   Definitions
7:2.1.1.3.19.29.634.5SECTION 51.2714
   51.2714 Similar varietal characteristics.
7:2.1.1.3.19.29.634.6SECTION 51.2715
   51.2715 Whole.
7:2.1.1.3.19.29.634.7SECTION 51.2716
   51.2716 Split.
7:2.1.1.3.19.29.634.8SECTION 51.2717
   51.2717 Broken.
7:2.1.1.3.19.29.634.9SECTION 51.2718
   51.2718 Foreign material.
7:2.1.1.3.19.29.634.10SECTION 51.2719
   51.2719 Unshelled.
7:2.1.1.3.19.29.634.11SECTION 51.2720
   51.2720 Minor defects.
7:2.1.1.3.19.29.634.12SECTION 51.2721
   51.2721 Damage.
7:2.1.1.3.19.30SUBPART DD
Subpart DD - United States Standards for Grades of Shelled Spanish Type Peanuts
7:2.1.1.3.19.30.635SUBJGRP 635
   Grades
7:2.1.1.3.19.30.635.1SECTION 51.2730
   51.2730 U.S. No. 1 Spanish.
7:2.1.1.3.19.30.635.2SECTION 51.2731
   51.2731 U.S. Spanish Splits.
7:2.1.1.3.19.30.635.3SECTION 51.2732
   51.2732 U.S. No. 2 Spanish.
7:2.1.1.3.19.30.636SUBJGRP 636
   Application of Tolerances
7:2.1.1.3.19.30.636.4SECTION 51.2733
   51.2733 Application of tolerances.
7:2.1.1.3.19.30.637SUBJGRP 637
   Definitions
7:2.1.1.3.19.30.637.5SECTION 51.2734
   51.2734 Spanish type.
7:2.1.1.3.19.30.637.6SECTION 51.2735
   51.2735 Whole.
7:2.1.1.3.19.30.637.7SECTION 51.2736
   51.2736 Split.
7:2.1.1.3.19.30.637.8SECTION 51.2737
   51.2737 Broken.
7:2.1.1.3.19.30.637.9SECTION 51.2738
   51.2738 Foreign material.
7:2.1.1.3.19.30.637.10SECTION 51.2739
   51.2739 Damage.
7:2.1.1.3.19.30.637.11SECTION 51.2740
   51.2740 Minor defects.
7:2.1.1.3.19.30.637.12SECTION 51.2741
   51.2741 Unshelled.
7:2.1.1.3.19.31SUBPART EE
Subpart EE - United States Standards for Shelled Virginia Type Peanuts
7:2.1.1.3.19.31.638SUBJGRP 638
   Grades
7:2.1.1.3.19.31.638.1SECTION 51.2750
   51.2750 U.S. Extra Large Virginia.
7:2.1.1.3.19.31.638.2SECTION 51.2751
   51.2751 U.S. Medium Virginia.
7:2.1.1.3.19.31.638.3SECTION 51.2752
   51.2752 U.S. No. 1 Virginia.
7:2.1.1.3.19.31.638.4SECTION 51.2753
   51.2753 U.S. Virginia Splits.
7:2.1.1.3.19.31.638.5SECTION 51.2754
   51.2754 U.S. No. 2 Virginia.
7:2.1.1.3.19.31.639SUBJGRP 639
   Application of Tolerances
7:2.1.1.3.19.31.639.6SECTION 51.2755
   51.2755 Application of tolerances.
7:2.1.1.3.19.31.640SUBJGRP 640
   Definitions
7:2.1.1.3.19.31.640.7SECTION 51.2756
   51.2756 Similar varietal characteristics.
7:2.1.1.3.19.31.640.8SECTION 51.2757
   51.2757 Whole.
7:2.1.1.3.19.31.640.9SECTION 51.2758
   51.2758 Split.
7:2.1.1.3.19.31.640.10SECTION 51.2759
   51.2759 Broken.
7:2.1.1.3.19.31.640.11SECTION 51.2760
   51.2760 Foreign material.
7:2.1.1.3.19.31.640.12SECTION 51.2761
   51.2761 Unshelled.
7:2.1.1.3.19.31.640.13SECTION 51.2762
   51.2762 Minor defects.
7:2.1.1.3.19.31.640.14SECTION 51.2763
   51.2763 Damage.
7:2.1.1.3.19.32SUBPART FF
Subpart FF - United States Standards for Grades of Onions (Other Than Bermuda-Granex-Grano and Creole Types)
7:2.1.1.3.19.32.641SUBJGRP 641
   Grades
7:2.1.1.3.19.32.641.1SECTION 51.2830
   51.2830 U.S. No. 1.
7:2.1.1.3.19.32.641.2SECTION 51.2831
   51.2831 U.S. Export No. 1.
7:2.1.1.3.19.32.641.3SECTION 51.2832
   51.2832 U.S. Commercial.
7:2.1.1.3.19.32.641.4SECTION 51.2833
   51.2833 U.S. No. 1 Boilers.
7:2.1.1.3.19.32.641.5SECTION 51.2834
   51.2834 U.S. No. 1 Picklers.
7:2.1.1.3.19.32.641.6SECTION 51.2835
   51.2835 U.S. No. 2.
7:2.1.1.3.19.32.642SUBJGRP 642
   Size Classifications
7:2.1.1.3.19.32.642.7SECTION 51.2836
   51.2836 Size classifications.
7:2.1.1.3.19.32.643SUBJGRP 643
   Tolerances
7:2.1.1.3.19.32.643.8SECTION 51.2837
   51.2837 Tolerances.
7:2.1.1.3.19.32.644SUBJGRP 644
   Samples for Grade and Size Determination
7:2.1.1.3.19.32.644.9SECTION 51.2838
   51.2838 Samples for grade and size determination.
7:2.1.1.3.19.32.645SUBJGRP 645
   Application of Tolerances
7:2.1.1.3.19.32.645.10SECTION 51.2839
   51.2839 Application of tolerances.
7:2.1.1.3.19.32.646SUBJGRP 646
   Export Packing Requirements
7:2.1.1.3.19.32.646.11SECTION 51.2840
   51.2840 Export packing requirements.
7:2.1.1.3.19.32.647SUBJGRP 647
   Definitions
7:2.1.1.3.19.32.647.12SECTION 51.2841
   51.2841 Mature.
7:2.1.1.3.19.32.647.13SECTION 51.2842
   51.2842 Dormant.
7:2.1.1.3.19.32.647.14SECTION 51.2843
   51.2843 Fairly firm.
7:2.1.1.3.19.32.647.15SECTION 51.2844
   51.2844 Fairly well shaped.
7:2.1.1.3.19.32.647.16SECTION 51.2845
   51.2845 Wet sunscald.
7:2.1.1.3.19.32.647.17SECTION 51.2846
   51.2846 Doubles.
7:2.1.1.3.19.32.647.18SECTION 51.2847
   51.2847 Bottlenecks.
7:2.1.1.3.19.32.647.19SECTION 51.2848
   51.2848 Scallions.
7:2.1.1.3.19.32.647.20SECTION 51.2849
   51.2849 Damage.
7:2.1.1.3.19.32.647.21SECTION 51.2850
   51.2850 Diameter.
7:2.1.1.3.19.32.647.22SECTION 51.2851
   51.2851 Badly misshapen.
7:2.1.1.3.19.32.647.23SECTION 51.2852
   51.2852 Serious damage.
7:2.1.1.3.19.32.647.24SECTION 51.2853
   51.2853 One type.
7:2.1.1.3.19.32.648SUBJGRP 648
   Metric Conversion Table
7:2.1.1.3.19.32.648.25SECTION 51.2854
   51.2854 Metric conversion table.
7:2.1.1.3.19.33SUBPART GG
Subpart GG - United States Standards for Grades of Walnuts in the Shell
7:2.1.1.3.19.33.649SUBJGRP 649
   General
7:2.1.1.3.19.33.649.1SECTION 51.2945
   51.2945 Application.
7:2.1.1.3.19.33.649.2SECTION 51.2946
   51.2946 [Reserved]
7:2.1.1.3.19.33.649.3SECTION 51.2947
   51.2947 Method of inspection.
7:2.1.1.3.19.33.650SUBJGRP 650
   Grades
7:2.1.1.3.19.33.650.4SECTION 51.2948
   51.2948 U.S. No. 1.
7:2.1.1.3.19.33.650.5SECTION 51.2949
   51.2949 U.S. No. 2.
7:2.1.1.3.19.33.650.6SECTION 51.2950
   51.2950 U.S. No. 3.
7:2.1.1.3.19.33.651SUBJGRP 651
   Unclassified
7:2.1.1.3.19.33.651.7SECTION 51.2951
   51.2951 [Reserved]
7:2.1.1.3.19.33.652SUBJGRP 652
   Size Specifications
7:2.1.1.3.19.33.652.8SECTION 51.2952
   51.2952 Size specifications.
7:2.1.1.3.19.33.653SUBJGRP 653
   Variety or Type Specifications
7:2.1.1.3.19.33.653.9SECTION 51.2953
   51.2953 Variety or type specifications.
7:2.1.1.3.19.33.654SUBJGRP 654
   Tolerances for Grade Defects
7:2.1.1.3.19.33.654.10SECTION 51.2954
   51.2954 Tolerances for grade defects.
7:2.1.1.3.19.33.655SUBJGRP 655
   Application of Tolerances
7:2.1.1.3.19.33.655.11SECTION 51.2955
   51.2955 Application of tolerances.
7:2.1.1.3.19.33.656SUBJGRP 656
   Definitions
7:2.1.1.3.19.33.656.12SECTION 51.2956
   51.2956 Practically clean.
7:2.1.1.3.19.33.656.13SECTION 51.2957
   51.2957 Bright.
7:2.1.1.3.19.33.656.14SECTION 51.2958
   51.2958 Splits.
7:2.1.1.3.19.33.656.15SECTION 51.2959
   51.2959 Injury by discoloration.
7:2.1.1.3.19.33.656.16SECTION 51.2960
   51.2960 Damage.
7:2.1.1.3.19.33.656.17SECTION 51.2961
   51.2961 Well dried.
7:2.1.1.3.19.33.656.18SECTION 51.2962
   51.2962 Decay.
7:2.1.1.3.19.33.656.19SECTION 51.2963
   51.2963 Dark discoloration.
7:2.1.1.3.19.33.656.20SECTION 51.2964
   51.2964 Rancidity.
7:2.1.1.3.19.33.656.21SECTION 51.2965
   51.2965 Fairly clean.
7:2.1.1.3.19.33.656.22SECTION 51.2966
   51.2966 Serious damage.
7:2.1.1.3.19.34SUBPART HH
Subpart HH - United States Standards for Florida Avocados
7:2.1.1.3.19.34.657SUBJGRP 657
   Grades
7:2.1.1.3.19.34.657.1SECTION 51.3050
   51.3050 U.S. No. 1.
7:2.1.1.3.19.34.657.2SECTION 51.3051
   51.3051 U.S. Combination.
7:2.1.1.3.19.34.657.3SECTION 51.3052
   51.3052 U.S. No. 2.
7:2.1.1.3.19.34.657.4SECTION 51.3053
   51.3053 U.S. No. 3.
7:2.1.1.3.19.34.658SUBJGRP 658
   Unclassified
7:2.1.1.3.19.34.658.5SECTION 51.3054
   51.3054 Unclassified.
7:2.1.1.3.19.34.659SUBJGRP 659
   Standard Pack
7:2.1.1.3.19.34.659.6SECTION 51.3055
   51.3055 Standard pack.
7:2.1.1.3.19.34.660SUBJGRP 660
   Application of Tolerances
7:2.1.1.3.19.34.660.7SECTION 51.3056
   51.3056 Application of tolerances.
7:2.1.1.3.19.34.661SUBJGRP 661
   Definitions
7:2.1.1.3.19.34.661.8SECTION 51.3057
   51.3057 Similar varietal characteristics.
7:2.1.1.3.19.34.661.9SECTION 51.3058
   51.3058 Mature.
7:2.1.1.3.19.34.661.10SECTION 51.3059
   51.3059 Overripe.
7:2.1.1.3.19.34.661.11SECTION 51.3060
   51.3060 Well formed.
7:2.1.1.3.19.34.661.12SECTION 51.3061
   51.3061 Clean.
7:2.1.1.3.19.34.661.13SECTION 51.3062
   51.3062 Well colored.
7:2.1.1.3.19.34.661.14SECTION 51.3063
   51.3063 Well trimmed.
7:2.1.1.3.19.34.661.15SECTION 51.3064
   51.3064 Damage.
7:2.1.1.3.19.34.661.16SECTION 51.3065
   51.3065 Fairly well formed.
7:2.1.1.3.19.34.661.17SECTION 51.3066
   51.3066 Fairly well colored.
7:2.1.1.3.19.34.661.18SECTION 51.3067
   51.3067 Serious damage.
7:2.1.1.3.19.34.661.19SECTION 51.3068
   51.3068 Badly misshapen.
7:2.1.1.3.19.34.661.20SECTION 51.3069
   51.3069 Very serious damage.
7:2.1.1.3.19.35SUBPART II
Subpart II - United States Standards for Grades of Bermuda-Granex-Grano Type Onions
7:2.1.1.3.19.35.662SUBJGRP 662
   Grades
7:2.1.1.3.19.35.662.1SECTION 51.3195
   51.3195 U.S. No. 1.
7:2.1.1.3.19.35.662.2SECTION 51.3196
   51.3196 U.S. Combination.
7:2.1.1.3.19.35.662.3SECTION 51.3197
   51.3197 U.S. No. 2.
7:2.1.1.3.19.35.663SUBJGRP 663
   Size Classifications
7:2.1.1.3.19.35.663.4SECTION 51.3198
   51.3198 Size classifications.
7:2.1.1.3.19.35.664SUBJGRP 664
   Tolerances
7:2.1.1.3.19.35.664.5SECTION 51.3199
   51.3199 Tolerances.
7:2.1.1.3.19.35.665SUBJGRP 665
   Samples for Grade and Size Determination
7:2.1.1.3.19.35.665.6SECTION 51.3200
   51.3200 Samples for grade and size determination.
7:2.1.1.3.19.35.666SUBJGRP 666
   Application of Tolerances
7:2.1.1.3.19.35.666.7SECTION 51.3201
   51.3201 Application of tolerances.
7:2.1.1.3.19.35.667SUBJGRP 667
   Definitions
7:2.1.1.3.19.35.667.8SECTION 51.3202
   51.3202 Similar varietal characteristics.
7:2.1.1.3.19.35.667.9SECTION 51.3203
   51.3203 Mature.
7:2.1.1.3.19.35.667.10SECTION 51.3204
   51.3204 Fairly firm.
7:2.1.1.3.19.35.667.11SECTION 51.3205
   51.3205 Fairly well shaped.
7:2.1.1.3.19.35.667.12SECTION 51.3206
   51.3206 Wet sunscald.
7:2.1.1.3.19.35.667.13SECTION 51.3207
   51.3207 Doubles.
7:2.1.1.3.19.35.667.14SECTION 51.3208
   51.3208 Bottlenecks.
7:2.1.1.3.19.35.667.15SECTION 51.3209
   51.3209 Damage.
7:2.1.1.3.19.35.667.16SECTION 51.3210
   51.3210 Serious damage.
7:2.1.1.3.19.35.667.17SECTION 51.3211
   51.3211 Diameter.
7:2.1.1.3.19.35.668SUBJGRP 668
   Metric Conversion Table
7:2.1.1.3.19.35.668.18SECTION 51.3212
   51.3212 Metric conversion table.
7:2.1.1.3.19.36SUBPART JJ
Subpart JJ - United States Standards for Grades of Potatoes for Processing
7:2.1.1.3.19.36.669.1SECTION 51.3410
   51.3410 Grades.
7:2.1.1.3.19.36.669.2SECTION 51.3411
   51.3411 Usable piece.
7:2.1.1.3.19.36.669.3SECTION 51.3412
   51.3412 Unusable material.
7:2.1.1.3.19.36.669.4SECTION 51.3413
   51.3413 Size.
7:2.1.1.3.19.36.669.5SECTION 51.3414
   51.3414 Application of standards.
7:2.1.1.3.19.36.669.6SECTION 51.3415
   51.3415 Definitions.
7:2.1.1.3.19.36.669.7SECTION 51.3416
   51.3416 Classification of defects.
7:2.1.1.3.19.36.669.8SECTION 51.3417
   51.3417 Optional test for specific gravity.
7:2.1.1.3.19.36.669.9SECTION 51.3418
   51.3418 Optional test for fry color.