**United States**

**Department of Agriculture**  **Agricultural Marketing**  **Service Fruit and**  **Vegetable Division**  **Processed Products**  **Branch** 

# United States Standards **for Grades of Grapefruit Juice** 

**Effective date September 12, 1983**Thi s is the second issue, as amended, of the United States Standards for Grades o f

Grape fruit juice published in the FEDERAL REGISTER of September 12, 1983 (48 F R 40875) to become effective September 12, 1983. This issue supersedes the first issue, which has been in effect since October 15, 1982. Volu ntary U.S. grade standards are issued under the authority of the Agricultura l Marketing Act of 1946, which provides for the development of official U.S. grades t o designate d ifferent levels of quality. These grade standards are available for use b y producers, suppliers, buyers, and consumers. As in the case of other sta ndards for grades of proces sed fruits and vegetables, these standards are designed to facilitate orderl y marketing by

providing a convenient basis for buying and selling, for establishing quality control programs, and for determining loan values. The standards also serve as a basis fo r the inspection and grading of commodities by the Federal inspection service, the only a ctivity authorized to approve the designation of U.S. grad es as referenced in the standards, as provided under the Agricultural Marketing Act of 19 46. This service, available as on-line (in-plant) or lot inspection and grading of al l processed fruit and vege table products, is offered to interested parties, upon application, on a fee -for-service basis. The verification of some specific recommendations , requirements, or tolerances contained in the standards can be accomplished only by the use of on-line inspection procedures. In all instances, a grade can by assigned based on final product factors or characteristics. In addition t o the U.S. grade standards, grading manuals or instructions for inspection of sev eral processed fruits and vegetables are available upon request for a nomina l fee. These manuals or instructions contain detailed int erpretations of the grade standards and provide step-by-step procedures for grading the product. Grade standards are issued by the Department after careful consideration of all data and views submitted, and the Department welco mes suggestions which might aid in improving the standards in future revisions. Comments may be submitted to, and copi es of standards and grading manuals obtained from: Chief, Processed Products Branch Fruit and Vegetable Division, AMS U.S. Department of Agriculture P.O. Box 96456, Rm. 0709, So. Bldg. Washington, D.C. 20090-6456United States Standards for Grades of Grapefruit Juice

Section Page No. §52.1221 Product description.

........................................ 2 §52.1222 Styles.

.................................................. 2 §52.1223 Color.

................................................... 2 §52.1224 Definitions of terms.

........................................ 3 §52.1225 Recommended sample unit size.

.............................. 5 §52.1226 Grades.

................................................. 6 §52.1227 Factors of quality and analysis.

............................... 6 §52.1228 Requirements for grades.

.................................... 7 §52.1229 Sample size.

............................................ 13 §52.1230 Lot requirements.

.......................................... 13
Authority: Agricul tural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, a s

amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse failure t o compl y with the provisions of the Federal Food, Drug, and Cosmetic Act, or wit h applicable State laws and regulations.2

§52.1221 Product description. (a) Grapefruit juice is the product represented as defined in the Standards of Ident ity for Grapefruit Juice (21 CFR 146.132), issued under the Federa l Food, Drug, and Cosmetic Act. (b) Grapefruit juice from concentrateis t he product represented as defined in the Standards of Identity for Grapefruit Juice from Concentrate (21 CF R 146.132), issued under the Federal Food, Drug, and Cosmetic Act. (c) Froze n concentrated grapefruit juice is the product processed b y concentrating and preserving by freezing the productrepresented as defined in the Sta ndards of Identity for Grapefruit Juice (21 CFR 146.132), issue d under the Federal Food, Drug, and Cosmetic Act. (d) Concentrated grapefruit juice for manufacturing is the product processed by concentrating and preserving by phy sical means the product represented as defi ned in the Standards of Identity for Grapefruit Juice (21 CF R 146.132), issued under the Federal Food, Drug, and Cosmetic Act. Th e finish ed product may not contain any additives except that cold-pressed oil to s tandardize flavor and chemical preservatives permissible unde r provisions of the Federal Food, Drug, and Cosmetic Act. (e) Dehydrated grapefruit juiceis the produ ct processed by concentrating and preser ving by dehydration the product represented as defined in th e Standa rds of Identity for Grapefruit Juice (21 CFR 146.132), issued unde r the Federal Food, Drug, and Cosmetic Act. §52.1222 Styles. (a) Unsweetened. (b) Sweetened (Sweetener added). §52.1223 Color. (a) White or amber. (b) Pink or red.3

§52.1224 Definitions of terms. In these U.S. standards, unless otherwise required by the context, the following terms shall be construed, respectively, to mean: (a) Acid means the percent, by weight, of total acidity (calculated as anhydrous citric acid). (b) App earance means the physical properties of grapefruit juice which ar e evaluated by the human eye. (c) Brix means the total soluble solids as determined when tested with a Bri x hydromet erand applying the applicable temperature correction. The Bri x may be determined by any other method that gives equivalent results. (d) Brix/Acid Ratio means the ratio of the degrees B rix of the juice to the grams of anhydrous citric acid per 100 grams of the juice. (e) Brix v alue means the refractometric sucrose value determined i n accord ance with the "International Scale of Refractive Indices of Sucros e Solutions" and to which the applicable corr ection for acid is added. The Brix va lue is determined in accordance with the refractometric method outline d in the Official Methods of Analysis of the Association of Officia l Analytical Chemists. (f) Brix value

/Acid Ratio means the ratio of the Brix value of the concentrate, in degrees B rix, to the grams of anhydrous citric acid per 100 grams o f concentrate. (g) Coagulation means curdling of grapefruit juice. (h) Color

. (1) Good c olor means the grapefruit juice is representative of juic e expre ssed from mature, well-ripened grapefruit; and the grapefrui t juice may show fading and lack of luster. (2) Reasonably good color means the color of grapefruit juice whic h may be slightly, but not materially, affected by scorching, oxidation , or caramelization.4

(I) Defects r efer to juice cells, seeds or portions of seeds, specks, particles o f membran e, core, peel, or any other distinctive features that adversely affect th e appearance or drinking quality of grapefruit juice. (1) Practically free from defects means defects in excess of tha t normally expected in grapefruit juice are not present. (2) Reasonably free from defects means the presence of defects does not ser iously affect the appearance or drinking quality of grapefrui t juice. (j) Flavor

. (1) Good flavor means flavor of: (i) Grapefruit juice that is typical of freshly extracted juice fro m matur e, well-ripened grapefruit. The grapefruit juice may b e sli ghtly affected by processing, packaging or storag e conditions. (ii) Grapefruit juice from concentr ate that is typical of juice from matur e, well-ripened grapefruit. The grapefruit juice may b e slightly affected by processing, packaging, or storag e conditions. (iii) Frozen concentrated grapefruit juiceth at is typical of freshly extracted jui ce from mature, well-ripened grapefruit; and does not have more than a slight trace of bitterness. (iv) Concentrated grapefruit juice for manufacturing that i s prac tically free from traces of scorching, caramelization , oxidation, and terpene. (v) Deh ydrated grapefruit juice that is free from terpene , caramelization, oxidation, and rancid flavors. (2) Reasonably good flavor means flavor of: (i) Grapefruit juicethat is materially but not seriously affected by bi tterness, terpene, processing, storage, or container flavors. (ii) Grapefruit juice from concentrate that is materially but no t seriously affected by bitterness, terpene, processing, storage, or container flavors.5 (iii) Frozen concentrated grapefruit juice that is fairly typical of freshly extracted grapefruit juice, no more than slightly affected by bitterness, and is free from abnormal flavors of any kind. (iv) Con centrated grapefruit juice for manufacturing that is no mor e than slightly affected by scorching, caramelization, o r oxidation. I t may have a trace of terpene, but is free from any other abnormal flavors. (v) Dehyd rated grapefruit juice that is no more than slightl y aff ected by scorching, caramelization, oxidation, or terpen e flavors, but is free from any other abnormal flavors. (k) Free an d suspended pulp means the particles of membrane, core, peel , and similar particles that settle upon centrifuging a sample unit from which the floating fruit cells and floating pulp have been removed. (l) Rec onstituted juice means the product obtained by thoroughly mixing the concentrat e with the amount of water prescribed on the label or othe r appropriate directions. (m) Reconstitutes properly means, that upon mixing with water, the concentrate dissolves readily and has no material coagulation or separation. (n) Recov erable oil means the volume of oil that may be recovered fro m grapefruit juice as determined by the Official Methods of Analysis of the Association of Official Analytical Chemists. (o) Sample unit means a portion of grapefruit juice used for grading. (p) Terpene means a specific flavor found in oils and resins. §52.1225 Recommended sample unit size. The requirements for all factors of quality are based on the following: (a) The entire contents of a container; (b) A representative portion of the contents of a container; (c) A combination of the contents of two or more containers; or6

(d) A portion of unpacked product. §52.1226 Grades. (a) U.S. Gra de A is the quality of grapefruit juice that meets the applicabl e requirements of Tables I through V. (b) U.S. Gr ade B is the quality of grapefruit juice that meets the applicabl e requirements of Tables I through V. (c) Substandar d is the quality of grapefruit juice that fails to meet th e requirements for U.S. Grade B. §52.1227 Factors of quality and analysis. The grade for a lot of product is based on observation and analysis of grapefruit juice and reconstituted grapefruit juice for the following quality and analytical factors: (a) Quality: (1) Appearance; (2) Coagulation; (3) Color; (4) Defects; (5) Flavor; and (6) Reconstitution. (b) Analytical: (1) Brix measurement or Brix value measurement; (2) Brix/acid ratio or Brix value/acid ratio; (3) Free and suspended pulp; and (4) Recoverable oil.7

§52.1228 Requirements for grades. Table I - Grapefruit Juice

Factors Grade A Grade B Quality: Appearance. Fresh grapefruit juice. Fresh grapefruit juice. Coagulation. None. Slight. Color. Good. Reasonably good. Score points. 18-20 16-17 Defects. Practically free. Reasonably free. Score points. 18-20 16-17 Flavor. Good. Reasonably good. Score points. 54-60 48-53 Analytical: Unsweetened Sweetened Unsweetened Sweetened Brix: Minimum. 9.0 E 11.5 E 9.0 E 11.5 E Brix\Acid Ratio: Minimum. 8.0:1 9.0:1 7.0:1 9.0:1 Maximum. 14.0:1 14.0:1 None. None. Free and suspended pulp (percent by volume): Maximum. 10 15 Recoverable oil (percent by volume): Maximum. 0.020 0.0258 Table II - Grapefruit Juice from Concentrate

Factors Grade A Grade B Quality: Appearance. Fresh grapefruit juice. Fresh grapefruit juice. Coagulation. None. Slight. Color. Good. Reasonably good. Score points. 18-20 16-17 Defects. Practically free. Reasonably free. Score points. 18-20 16-17 Flavor. Good. Reasonably good. Score points. 54-60 48-53 Analytical: Unsweetened Sweetened Unsweetened Sweetened Brix: Minimum. 10.0 E 11.5 E 10.0 E 11.5 E Soluble grapefruit solids, exclusive of sweeteners (percent by weight): Minimum.

........... 10.0

........... 10.0 Brix\Acid Ratio: Minimum. 8.0:1 9.0:1 7.0:1 9.0:1 Maximum. 14.0:1 14.0:1 None. None. Free and suspended pulp (percent by volume): Maximum. 10 15 Recoverable oil (percent by volume): Maximum. 0.020 0.0259 Table III - Frozen Concentrated Grapefruit Juice

Factors Grade A Grade B Quality: 1 / Appearance. Fresh grapefruit juice. Fresh grapefruit juice. Color. Good. Reasonably good. Score points. 18-20 16-17 Defects. Practically free. Reasonably free. Score points. 18-20 16-17 Flavor. Good. Reasonably good. Score points. 54-60 48-53 Reconstitution. Reconstitutes properly Reconstitutes properly Analytical: Unsweetened Sweetened Unsweetened Sweetened Concentrate: Brix value: Minimum. 38.0 E 38.5 E 38.0 E 38.5 E Brix value\Acid Ratio: Minimum. 9.0:1 10.0:1 7.0:1 8.0:1 Maximum. 14.0:1 13.0:1 16.0:1 13.0:1 Reconstituted Juice: Brix: Minimum. 10.6 E

.......... 10.6 E

..........10 Table III (continued) - Frozen Concentrated Grapefruit Juice

Factors Grade A Grade B Unsweetened Sweetened Unsweetened Sweetened Minimum soluble

........... grapefruit solids, exclusive of sweeteners (percent by weight). 10.6

........... 10.6

Free and suspended pulp (percent by volume): Maximum. 10 15 Recoverable oil (percent by volume): Maximum. 0.020 0.025 Seeds and portions of seeds that: Pass through round No more than slightly No more than materially perforations - 3.2 mm detract. detract. (0.125 in). Fail to pass through round perforations 3.2 Practically none. mm (0.125 in).

_ 1 / Reconstituted prior to grading.11 Table IV - Concentrated Grapefruit Juice for Manufacturing

Factors Grade A Grade B Quality:

_

1 / Color. Good. Reasonably good. Score points. 18-20 16-17 Defects. Practically free. Reasonably free. Score points. 18-20 16-17 Flavor. Good. Reasonably good. Score points. 54-60 48-53 Reconstitution. Reconstitutes properly. Analytical: Brix value/Acid Ratio: Minimum. 6.0:1 5.5:1 Free and suspended pulp (percent by volume reconstituted juice): _ 1 / Maximum. 10 12 Seeds and portions of seeds that: 1 / Pass through round No more than slightly No more than materially perforation 3.2 mm detract. detract. (0.125 in). Fail to pass through Practically none. round perforations 3.2 mm (0.125).

_ 1 / Reconstituted prior to grading.12 Table V - Dehydrated Grapefruit Juice _ 1 /

Factors Grade A Grade B Quality: Appearance. Fresh grapefruit juice. Fresh grapefruit juice. Color. Good. Reasonably good. Score points. 18-20 16-17 Defects. Practically free. Reasonably free. Score points. 18-20 16-17 Flavor. Good. Reasonably good. Score points. 54-60 48-53 Reconstitution. Reconstitutes properly. Analytical: Unsweetened Sweetened Unsweetened Sweetened Brix: Minimum. 10.0 E 11.5 E 10.0 E 11.5 E Brix\Acid Ratio: Minimum. 8.0:1 9.0:1 7.0:1 9.0:1 Maximum. 14.0:1 14.0:1 None. None. Recoverable oil (percent by volume): Maximum. 0.020 0.025

_ 1 / Reconstituted prior to grading.13

§52.1229 Sample size. The sample size to de termine acceptance with the requirements of these standards shall be as specified in the sampling plans and procedures in the "Regulations Governin g Inspec tion and Certification of Processed Fruits and Vegetables, Processed Product s Thereof, and Certain Other Processed Food Products" (7 CFR 52.1 through 52.83). §52.1230 Lot requirements. A lot of grapefruit juice is considered as meeting the requirements for quality if: (a) Th e requirements specified in Tables I, II, III, IV, and V, as applicable, ar e met; and (b) The sampling plans and procedures in 7 CFR 52.1 through 52.83 are met.
Done at Washington, D.C., on: September 6, 1983

/s/ William T. Manley Deputy Administrator Marketing Program Operations