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
This is the second issue, as amended, of the United States Standards for Grades of

Grapefruit juice published in the FEDERAL REGISTER of September 12, 1983 (48 FR

40875) to become effective September 12, 1983. This issue supersedes the first issue,

which has been in effect since October 15, 1982.

Voluntary U.S. grade standards are issued under the authority of the Agricultural

Marketing Act of 1946, which provides for the development of official U.S. grades to

designate different levels of quality. These grade standards are available for use by

producers, suppliers, buyers, and consumers. As in the case of other standards for grades

of processed fruits and vegetables, these standards are designed to facilitate orderly

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 for the inspection and grading of commodities by the

Federal inspection service, the only activity authorized to approve the designation of U.S.

grades as referenced in the standards, as provided under the Agricultural Marketing Act

of 1946. This service, available as on-line (in-plant) or lot inspection and grading of all

processed fruit and vegetable 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 to the U.S. grade standards, grading manuals or instructions for inspection of

several processed fruits and vegetables are available upon request for a nominal

fee. These manuals or instructions contain detailed interpretations 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 welcomes suggestions which might aid in improving

the standards in future revisions. Comments may be submitted to, and copies 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. 20090-6456
United 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: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as

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

Note: Compliance with the provisions of these standards shall not excuse failure to

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with

applicable State laws and regulations.
2

§52.1221 Product description. 

(a) Grapefruit juice is the product represented as defined in the Standards of

Identity for Grapefruit Juice (21 CFR 146.132), issued under the Federal

Food, Drug, and Cosmetic Act. 

 

(b) Grapefruit juice from concentrate is the product represented as defined in

the Standards of Identity for Grapefruit Juice from Concentrate (21 CFR

146.132), issued under the Federal Food, Drug, and Cosmetic Act. 

 

(c) Frozen concentrated grapefruit juice is the product processed by

concentrating and preserving by freezing the product represented as defined

in the Standards of Identity for Grapefruit Juice (21 CFR 146.132), issued

under the Federal Food, Drug, and Cosmetic Act. 

 

(d) Concentrated grapefruit juice for manufacturing is the product processed

by concentrating and preserving by physical means the product represented

as defined in the Standards of Identity for Grapefruit Juice (21 CFR

146.132), issued under the Federal Food, Drug, and Cosmetic Act. The

finished product may not contain any additives except that cold-pressed oil

to standardize flavor and chemical preservatives permissible under

provisions of the Federal Food, Drug, and Cosmetic Act. 

 

(e) Dehydrated grapefruit juice is the product processed by concentrating and

preserving by dehydration the product represented as defined in the

Standards of Identity for Grapefruit Juice (21 CFR 146.132), issued under

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) Appearance means the physical properties of grapefruit juice which are

evaluated by the human eye. 

(c) Brix means the total soluble solids as determined when tested with a Brix

hydrometer and applying the applicable temperature correction. The Brix

may be determined by any other method that gives equivalent results. 

 

(d) Brix/Acid Ratio means the ratio of the degrees Brix of the juice to the grams

of anhydrous citric acid per 100 grams of the juice. 

 

(e) Brix value means the refractometric sucrose value determined in

accordance with the "International Scale of Refractive Indices of Sucrose

Solutions" and to which the applicable correction for acid is added. The Brix

value is determined in accordance with the refractometric method outlined

in the Official Methods of Analysis of the Association of Official

Analytical Chemists.

 

(f) Brix value/Acid Ratio means the ratio of the Brix value of the concentrate,

in degrees Brix, to the grams of anhydrous citric acid per 100 grams of

concentrate. 

 

(g) Coagulation means curdling of grapefruit juice. 

 

(h) Color. 

 

(1) Good color means the grapefruit juice is representative of juice

expressed from mature, well-ripened grapefruit; and the grapefruit

juice may show fading and lack of luster. 

 

(2) Reasonably good color means the color of grapefruit juice which

may be slightly, but not materially, affected by scorching, oxidation,

or caramelization. 

 
4

(I) Defects refer to juice cells, seeds or portions of seeds, specks, particles of

membrane, core, peel, or any other distinctive features that adversely affect the

appearance or drinking quality of grapefruit juice. 

 

(1) Practically free from defects means defects in excess of that

normally expected in grapefruit juice are not present. 

(2) Reasonably free from defects means the presence of defects does

not seriously affect the appearance or drinking quality of grapefruit

juice. 

(j) Flavor. 

 

(1) Good flavor means flavor of: 

 

(i) Grapefruit juice that is typical of freshly extracted juice from

mature, well-ripened grapefruit. The grapefruit juice may be

slightly affected by processing, packaging or storage

conditions.

(ii) Grapefruit juice from concentrate that is typical of juice from

mature, well-ripened grapefruit. The grapefruit juice may be

slightly affected by processing, packaging, or storage

conditions. 

 

(iii) Frozen concentrated grapefruit juice that is typical of freshly

extracted juice from mature, well-ripened grapefruit; and does

not have more than a slight trace of bitterness. 

 

(iv) Concentrated grapefruit juice for manufacturing that is

practically free from traces of scorching, caramelization,

oxidation, and terpene. 

 

(v) Dehydrated grapefruit juice that is free from terpene,

caramelization, oxidation, and rancid flavors. 

 

(2) Reasonably good flavor means flavor of: 

 

(i) Grapefruit juice that is materially but not seriously affected by

bitterness, terpene, processing, storage, or container flavors.

(ii) Grapefruit juice from concentrate that is materially but not

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) Concentrated grapefruit juice for manufacturing that is no

more than slightly affected by scorching, caramelization, or

oxidation. It may have a trace of terpene, but is free from any

other abnormal flavors. 

(v) Dehydrated grapefruit juice that is no more than slightly

affected by scorching, caramelization, oxidation, or terpene

flavors, but is free from any other abnormal flavors. 

(k) Free and 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) Reconstituted juice means the product obtained by thoroughly mixing the

concentrate with the amount of water prescribed on the label or other

appropriate directions.

 

(m) Reconstitutes properly means, that upon mixing with water, the concentrate

dissolves readily and has no material coagulation or separation.

 

(n) Recoverable oil means the volume of oil that may be recovered from

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; or 
6

(d) A portion of unpacked product. 

 

§52.1226 Grades. 

 

(a) U.S. Grade A is the quality of grapefruit juice that meets the applicable

requirements of Tables I through V. 

(b) U.S. Grade B is the quality of grapefruit juice that meets the applicable

requirements of Tables I through V. 

 

(c) Substandard is the quality of grapefruit juice that fails to meet the

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. 9.0E 11.5E 9.0E 11.5E

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 0.025
8

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. 10.0E 11.5E 10.0E 11.5E

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 0.025
9

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. 38.0E 38.5E 38.0E 38.5E

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. 10.6E .......... 10.6E ..........
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. 10.0E 11.5E 10.0E 11.5E

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 determine acceptance with the requirements of these standards shall

be as specified in the sampling plans and procedures in the "Regulations Governing

Inspection and Certification of Processed Fruits and Vegetables, Processed Products

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) The requirements specified in Tables I, II, III, IV, and V, as applicable, are

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