U.S. No. 1 consists of fresh freestone peaches of similar varietal characteristics which are mature, fairly well formed, firm, firm ripe, or ripe, but not hard or soft; which are free from decay, worms, worm holes, and split pits, and free from damage caused by scab, bacterial spot, other disease, insects, bruises, or other means. Ground color shall not be greener than yellowish-green.
U.S. Fancy consists of peaches of one variety which are mature but not soft or overripe, well formed and which are free from decay, bacterial spot, cuts which are not healed, growth cracks, hail injury, scab, scale, split pits, worms, worm holes, leaf or limb rub injury; and free from damage caused by bruises, dirt or other foreign material, other disease, insects or mechanical or other means. In addition to the above requirements, each peach shall have not less than one-third of its surface showing blushed, pink or red color.
Dried peaches are the halved and pitted fruit of the peach tree (Prunus persica) from which the greater portion of moisture has been removed. Before packing, the dried fruit is processed to cleanse the fruit and may be sulfured sufficiently to retain a characteristic color.
Grades of Dried Peaches
Dehydrated, low-moisture peaches, hereinafter referred to as low-moisture peaches, are prepared from clean and sound fresh or previously dried peaches which are cut, chopped, or otherwise prepared into various sizes and shapes; are prepared to assure a clean, sound, wholesome produce; are processed by dehydration whereby practically all of the moisture is removed to product a very dry texture; and are packaged (including kind of container and proper closure) to assure retention of the low-moisture characteristics of the product.
U.S.