United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Grapefruit Juice and

Orange Juice

Effective date November 1, 1972
This is the sixth issue of the United States Standards for Grades of Grapefruit Juice and

Orange Juice published in the FEDERAL REGISTER of October 6, 1972 (37 FR 21155)

to become effective November 1, 1972. This issue supersedes the fifth issue, which has

been in effect since July 1, 1969.

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 be 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 and Orange Juice

Section Page No.

§52.1281 Product description. ........................................ 2

§52.1282 Types. ................................................... 2

§52.1283 Styles. ................................................... 3

§52.1284 Grades. .................................................. 3

§52.1285 Recommended fill of container. ................................ 4

§52.1286 Ascertaining the grade. ...................................... 4

§52.1287 Ascertaining the rating for the factors which are scored. ............ 4

§52.1288 Color. ................................................... 4

§52.1289 Defects. .................................................. 5

§52.1290 Flavor. ................................................... 6

§52.1291 Definitions of terms and methods of analysis. ..................... 8

§52.1292 Ascertaining the grade of a lot. ............................... 11

§52.1293 Score sheet. ............................................. 12

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

§52.1281 Product description.

(a) Grapefruit Juice and Orange Juice (or Orange Juice and Grapefruit juice),

hereinafter referred to as Grapefruit Juice and Orange Juice, is prepared

from a combination of unfermented juices obtained from mature fresh

grapefruit (Citrus paradisi) and mature sweet oranges (Citrus sinensis). The

juice of oranges from the mandarin group (Citrus reticulata), however, may

be added in such quantities that not more than 10 percent, by volume, of the

orange juice ingredient consists of juice from citrus reticulata. It is

recommended that the minor juice ingredient (either orange or grapefruit)

provide not less than 25 percent, by weight, of the total soluble fruit solids

present in the finished product.

(b) The fruit is prepared and the juice extracted and processed in a manner to

assure a clean and wholesome product.

(c) Soluble solids, insoluble solids, Brix-acid ration, and flavor may be adjusted

by suitable manufacturing procedures.

(d) The product is processed by appropriate physical means to assure its

preservation through normal marketing channels. Such means include, but

are not limited to:

(1) Canning. Processing with heat so as to assure the preservation of

the juice in hermetically sealed containers.

(2) Refrigerating. Reducing the temperature of the product so as to

extend its market life. The juice may or may not have been subjected

to heat prior to refrigerating. It may or may not be packed in

hermetically sealed containers.

§52.1282 Types.

The product may be identified as one of the following types:

(a) Single strength type. Composed of single strength grapefruit juice and

orange juice, with or without added grapefruit juice concentrate and/or

orange juice concentrate.

(b) Reconstituted type. Composed of grapefruit juice concentrate and orange

juice concentrate and water, with or without added single strength grapefruit

juice and/or single strength orange juice.
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§52.1283 Styles.

(a) Unsweetened.

(b) Sweetened.

§52.1284 Grades.

(a) U.S. Grade A or U.S. Fancy is the quality of grapefruit juice and orange

juice that:

(1) Shows no coagulation;

(2) Has a good color;

(3) Is practically free from defects;

(4) Has a good flavor; and

(5) Scored not less than 90 points when scored in accordance with the

scoring system outlined in this subpart.

(b) U.S. Grade B or U.S. Choice is the quality of grapefruit juice and orange

juice that:

(1) May show only a slight coagulation;

(2) Has a reasonable good color;

(3) Is reasonably free from defects;

(4) Has a reasonably good flavor; and

(5) Scores not less than 80 points when scored in accordance with the

scoring system outlined in this subpart.

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

meet the requirements of U.S. Grade B.
4

§52.1285 Recommended fill of container.

The recommended fill of container is not incorporated in the grades of the finished product

since fill of container, as such, is not a factor of quality for the purposes of these grades.

It is recommended that the container be as full of grapefruit juice and orange juice as

practicable and that the product occupy not less than 90 percent of the volume capacity

of the container.

§52.1286 Ascertaining the grade.

(a) General. Consideration is given to the degree of coagulation, the ratings for

the factors which are scored, and the limiting rules which may apply.

(b) Factors which are scored. The relative importance of each factor which is

scored is expressed numerically on the scale of 100. The maximum number

of points that may be given such factors are:

Factors Points

Color ............................

Defects ..........................

Flavor ...........................

Total score ...................

20

40

 40

100

§52.1287 Ascertaining the rating for the factors which are scored.

The essential variations, within each factor which is scored, are so described that the

value may be ascertained for each factor and expressed numerically. The numerical range

within each factor which is scored is inclusive (for example, 18 to 20 points means 18, 19

or 20 points).

§52.1288 Color.

(a) "A" classification. Grapefruit juice and orange juice that has a good color

may be given a score of 18 to 20 points. Good color means that the juice

mixture has a yellow-orange color that is bright and typical of the freshly

extracted juice of oranges and either white fleshed grapefruit or red or pink

fleshed grapefruit, and is free from browning due to scorching, oxidation,

caramelization, or other causes.
5

(b) "B" classification. Grapefruit juice and orange juice that has a reasonably

good color may be given a score of 16 or 17 points. Juice that falls into this

classification shall not be graded above U.S. Grade B, regardless of the total

score for the product (this is a limiting rule). Reasonably good color means

that the juice has a fairly typical color that may range from light yellow to light

amber, may be dull or show evidence of slight browning, but is not off color.

(c) "SStd" classification. Grapefruit juice and orange juice that fails the color

requirements of U.S. Grade B may be given a score of 0 to 15 points and

shall not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).

§52.1289 Defects.

(a) General. The factor of defects concerns the degree of freedom from small

seeds and seed portions; from discolored specks, harmless extraneous

material, and other similar defects; from juice sacs and particles of

membrane, core, and peel in excess of that normally present in grapefruit

juice and orange juice; and from free and suspended pulp.

(b) "A" classification. 

(1) Grapefruit juice and orange juice that is practically free from defects

may be given a score of 36 to 40 points.

(2) Practically free from defects means that the juice may not contain

more than 12 percent free and suspended pulp as determined by the

method outlined in this subpart, and that any other defects present

may no more than slightly detract from the appearance or drinking

quality of the juice.

(c) "B" classification. 

(1) Grapefruit juice and orange juice that is reasonably free from defects

may be given a score of 32 to 35 points. Such product shall not be

graded above U.S. Grade B, regardless of the total score for the

product (this is a limiting rule).

(2) Reasonable free from defects means that the juice may not contain

more than 18 percent free and suspended pulp as determined by the

method outlined in this subpart, and that any other defects present

may no more than materially detract from the appearance or drinking

quality of the juice.
6

(d) "SStd" classification. Grapefruit juice and orange juice that fails to meet

the requirements of U.S. Grade B may be given a score of 0 to 31 points and

shall not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).

§52.1290 Flavor.

(a) "A" classification. 

(1) Grapefruit juice and orange juice that has a good flavor may be given

a score of 36 to 40 points.

(2) Good flavor means the following with respect to the method of

preservation used:

(i) Refrigerated juice or juice not subjected to high temperatures

prior to refrigerating: Good flavor means a flavor that is fine,

distinct, and substantially typical of freshly extracted grapefruit

juice and orange juice which is free from off flavors and off

odors of any kind;

(ii) Canned juice or juice that has been subjected to high

temperatures: Good flavor means a fine, distinct grapefruit

juice and orange juice flavor which is free from off flavors and

off odors of any kind; and

(iii) The flavor of all juices may be affected only slightly by the

process, the packaging, or storage conditions and the juice

complies with the analytical limits listed in Table I
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Table I - Analytical Requirements-U.S. Grade A

Type Single strength Reconstituted 

Style Unsweetened Sweetened Unsweetened Sweetened

Brix (Degrees) Minimum . 10.0E 11.5E 11.0E 12.5E

Brix-Acid RatioIf Brix is less than 11.5E:

Minimum .... 9.5:1 ............. 9.5:1 ..........

Maximum 18.0:1 ............. 18.0:1 ..........

If Brix is 11.5E or more:

Minimum .... 8.5:1 10.5:1 9.5:1 10.5:1

Maximum 18.0:1 18.0:1 18.0:1 18.0:1

Oil-Maximum percent by 0.035 0.035 0.035 0.035

volume ..............

(b) "B" classification.

(1) Grapefruit juice and orange juice that has a reasonably good flavor

may be given a score of 32 to 35 points. Grapefruit juice and orange

juice of this flavor shall not be graded above U.S. Grade B, regardless

of the total score for the product (this is a limiting rule).

(2) Reasonably good flavor means a flavor less desirable than good

flavor because of excess bitterness, terpenic, processing, storage, or

container flavors but is not seriously objectionable and is free from off

flavors and off odors of any kind. Such juice complies with the

analytical limits listed in Table II.
8

Table II - Analytical Requirements-U.S. Grade B

Type Single strength Reconstituted 

Style Unsweetened Sweetened Unsweetened Sweetened

Brix (Degrees) Minimum 9.5E 11.5E 11.0E 12.5E

Brix-Acid Ratio:

Minimum ........ 8.0:1 10.5:1 9.0:1 10.5:1

Maximum ....... None None None None

Oil-Maximum percent by 0.055 0.055 0.055 0.055

volume .............

(c) "SStd" classification. Grapefruit juice and orange juice that fails the

requirements of the U.S. Grade B classification may be given a score of 0 to

31 points and shall not be graded above Substandard, regardless of the total

score for the product (this is a limiting rule).

§52.1291 Definitions of terms and methods of analysis.

(a) Brix. Brix means the degrees Brix of the juice when tested with a Brix

hydrometer calibrated at 20E C. (68E F.) and to which any applicable

temperature correction has been made. The degrees Brix may be

determined by any other method which gives equivalent results.

(b) Acid. Acid means the grams of total acidity, calculated as anhydrous citric

acid, per 100 grams of juice, Total acidity is determined by titration with

standard sodium hydroxide solution, using phenolphthalein as indicator.

(c) Brix-Acid ratio. Brix-Acid ratio is the ratio of the degrees Brix of the

grapefruit juice and orange juice to the grams of anhydrous citric acid per

100 grams of the juice.

(d) Free and suspended pulp. Free and suspended pulp means the

percentage of pulp determined by the following method: Graduated

centrifuge tubes with a capacity of 50 ml. are filled with juice and places in

a suitable centrifuge. The speed is adjusted, according to diameter, as

indicated in Table No. III, and the juice is centrifuged for exactly 10 minutes.

As used in this subparagraph, diameter means the overall distance between

the bottoms of opposing centrifuge tubes in operation position. After

centrifuging, the milliliter reading at the top of the layer of pulp in the tube is

multiplied by 2 to give the percentage of pulp.
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Table III

Diameter (inches) Appproximate revolutions per minute

10 ............ 1,609

10-1/2 ......... 1,570

11 ............ 1,534

11-1/2 ......... 1,500

12 ............ 1,468

12-1/2 ......... 1,438

13 ............ 1,410

13-1/2 ......... 1,384

14 ............ 1,359

14-1/2 ......... 1,336

15 ............ 1,313

15-1/2 ......... 1,292

16 ............ 1,271

16-1/2 ......... 1,252

17 ............ 1,234

17-1/2 ......... 1,216

18 ............ 1,199

18-1/2 ......... 1,182

19 ............ 1,167

19-1/2 ......... 1,152

20 ............ 1,137
 AOAC refers to the Official Methods of Analysis published by the Association of 1

Official Analytical (formerly Agricultural) Chemists. Copies may be obtained from the

Association at Box 540, Benjamin Franklin Station, Washington, D.C. 20044.

10

(e) Recoverable oil is determined by the following method:

(1) Reagents.

Standard bromide-bromate solution-prepared and standardized to

0.099N in accordance with Chapter 42, Standard Solutions in the

current edition of the AOAC. For use, add 1 volume of standard

1

solution to 3 volumes of water to make 0.0247N solution. 1 ml. of

0.0247N solution supplies bromine to react with 0.00085g., or 0.0010

ml., dlimonene. The solutions are stable for 6 months.

2-Propanol-Reagent grade ACS (American Chemical Society).

Dilute hydrochloric acid- prepared by adding 1 volume of

concentrated acid to 2 volumes of water.

Methyl orange indicator-0.1 percent in water.

(2) Apparatus.

Electric heater-with recessed refractory top, 500-750 watts.

Still, all glass- 500 ml. distillation flask with 24/40 standard taper

neck; 200 mm. Graham condenser with 28/15 receiving socket and

drip tip; connecting bulb and adapter as shown in Figure 1.

Burette-10 ml. or 25 ml. graduated to 0.1 ml., with easily controllable

flow to permit both rapid and dropwise titration.

(3) Determination

(i) Pipette 25 ml. of well-mixed sample (juice or reconstituted

juice) into the distillation flask containing carborundum chips

or glass beads, and add 25 ml. of 2-Propanol.

(ii) Distill into a 150 ml. beaker. Continue distilling until solvent

ceases to reflux then remove the flask from the heater.
11

(iii) Add 10 ml. of dilute hydrochloric acid and 1 drop of indicator.

(An alternative method would be to prepare a solution

containing 5 ml. of indicator and 1,000 ml. of dilute

hydrochloric acid-then add 10 ml. of this acid-indicator mix to

the 150 ml. beaker).

(iv) Titrate with the dilute bromate solution while stirring. The

major portion of the titrant may be added rapidly, but the

endpoint must be approached at about 1 drop per second.

Disappearance of color indicates the endpoint.

(v) Determine the reagent blank by titrating three separate

mixtures of 25 ml. 2-Propanol and 10 ml. of dilute hydrochloric

acid with indicator-without refilling the burette. Divide the total

milliliters of titrant used by three to obtain the average blank.

Subtract the average blank thus obtained from the milliliters of

titrant used to titrate the distillate.

(vi) Multiply the remainder by 0.004 to obtain the percent

recoverable oil by volume in the juice sample.

§52.1292 Ascertaining the grade of a lot.

The grade of a lot of grapefruit juice and orange juice covered by these standards is

determined by the procedures set forth 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).
12

§52.1293 Score sheet.

Size and kind of container .............................................

Container Mark 

Cans ...............................................

or

Cases ..............................................

Identification

Label (including ingredient statement, if any) ...............................

Liquid measure (fluid ounces) ..........................................

Vacuum (inches) .....................................................

Style ..............................................................

Brix (degrees) .......................................................

Acid (grams/100gms: calculated as anhydrous citric acid) .....................

Brix-acid ratio (:1) ....................................................

Pulp (free and suspended) (%) ..........................................

Recoverable oil (% by Volume) .........................................

Degree of coagulation (None), (Slight), or (Serious) .........................

Scoring Factors Score Points

Color .................................

Defects ...............................

Flavor ................................

Total Score ........................

"A" 18-20

20 "B" 16-17 _1/

40 "B" 32-35 _1/

40 "B" 32-35 _1/

 

100

"SStd" 0-15 _1/

"A" 36-40

"SStd" 0-15 _1/

"A" 36-40

"SStd" 0-31 _1/

Grade .............................................................

_1/ Indicates limiting rule.

To become effective November 1, 1972.

Dated: September 28, 1972.

E.L. Peterson,

Administrator

Agricultural Marketing Service

Published in the Federal Register, October 6, 1972 (37 F.R. 21155)
13