Dehydrated Peaches Grades and Standards

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. The product shall have been subjected to sulfur treatment sufficiently to retain a characteristic color but no other additives may be present.

Grades of Dehydrated Peaches

  1. U.S. Grade A or U.S. Fancy low-moisture peaches is the quality of low moisture peaches that possess a normal flavor and odor, that possess a good color, that are reasonably uniform in size, 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 low-moisture peaches may be fairly uniform in size and may possess a reasonably good texture if the total score is not less than 85 points.
  2. U.S. Grade B or U.S. Choice low-moisture peaches is the quality of low moisture peaches that possess a normal flavor and odor, that possess a reasonably good color, that are fairly uniform in size, 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: Provided, That the low-moisture peaches may vary in uniformity of size, if the total score is not less than 70 points.
  3. Substandard low-moisture peaches is the quality of low-moisture peaches that fail to meet the requirements of U.S. Grade B.


Detailed standards, Inspection Instructions & Other Resources: