United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Program

Processed

Products

Division

 Effective September 26, 2012

United States Standards

for Grades of

Grapefruit Juice
This is the third issue, as amended, of the United States Standards for Grades of 

Grapefruit Juice published in the FEDERAL REGISTER of August 27, 2012 (77 FR 

51750) to become effective September 26, 2012. This issue supersedes the second

issue, which has been in effect since September 12, 1983. 

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: 

Director, Processed Products Division

Fruit and Vegetable Program, AMS

U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0240

Washington, D.C. 20250
1

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. ................................................................................................ 12

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

§52.1221 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 coldpressed 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) Reconstituted juice means the product obtained by thoroughly mixing 

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

appropriate directions. 

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

concentrate dissolves readily and has no material coagulation or 

separation. 

(m) 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. 

(n) Sample unit means a portion of grapefruit juice used for grading. 

(o) 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 

(d) A portion of unpacked product. 
6

§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; and

(3) 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 9.0o 11.5o 9.0o 11.5o

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
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 10.0o 11.5o 10.0o 11.5o

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

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 38.0o 38.5o 38.0o 38.5o

Brix\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 10.6o ...................... 10.6o ......................

Unsweetened Sweetened Unsweetened Sweetened

Minimum 

Soluble 

Grapefruit 

Solids, 

exclusive of 

Sweeteners 

(percent by 

weight)

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

Recoverable Oil (percent by volume):

Maximum 0.020 0.025

Seeds and portions of seeds that:

Pass through round 

perforations

3.2mm (0.125 in.)

No more than slightly 

detract

No more than materially 

detract

Fail to pass through round 

perforations - 3.2mm (0.125 in.) Practically none

1/ Reconstituted prior to grading
10

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

Seeds and portions of seeds that: 1/

Pass through round 

perforations

3.2mm (0.125 in.)

No more than slightly 

detract

No more than materially 

detract

Fail to pass through round 

perforations - 3.2mm (0.125 in.) Practically none

1/ Reconstituted prior to grading
11

Table V - Dehydrated Grapefruit Juice 1/

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

Analytical:

Unsweetened Sweetened Unsweetened Sweetened

Brix:

Minimum 10.0o 11.5o 10.0o 11.5o

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
12

§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.