United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Canned Tangerine Juice

Effective date July 1, 1969
This is the second issue, as amended, of the United States Standards for Grades of

Canned Tangerine Juice published in the FEDERAL REGISTER of May 17, 1969 (34 FR

7860) to become effective July 1, 1969. This issue supersedes the second issue, which

has been in effect since September 21, 1968.

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 Canned Tangerine Juice

Section Page No.

§52.2071 Product Description. ........................................ 2

§52.2072 Grades of canned tangerine juice. ............................. 2

§52.2073 Recommended fill of container. ................................ 2

§52.2074 Ascertaining the grade. ...................................... 2

§52.2075 Ascertaining the rating of each factor. .......................... 3

§52.2076 Color. ................................................... 3

§52.2077 Absence of defects. ......................................... 3

§52.2078 Flavor. ................................................... 4

§52.2079 Definitions of terms. ........................................ 6

§52.2080 Explanation of analyses. ..................................... 6

§52.2081 Ascertaining the grade of a lot. ............................... 11

§52.2082 Score sheet for canned tangerine juice. ........................ 11

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

§52.2071 Product Description.

Canned tangerine juice is the undiluted, unconcentrated, unfermented juice obtained from

mature fresh fruit of the Mandarin orange (Citrus reticulata) which fruit has been properly

washed; is packed with or without the addition of sweetening ingredients; is sufficiently

processed by heat to assure preservation of the product; and is packed in containers

which are hermetically sealed.

§52.2072 Grades of canned tangerine juice.

(a) U.S. Grade A or U.S. Fancy is the quality of canned tangerine juice that

shows no coagulation; that possesses a very good color; is practically free

from defects; possesses a very good flavor; and scores not less than 85

points when scored in accordance with the scoring system outlined in this

subpart.

(b) U.S. Grade C or U.S. Standard is the quality of canned tangerine juice that

may show slight coagulation; that possesses a good color; is fairly free from

defects; possesses a good flavor; and scores not less than 70 points when

scored in accordance with the scoring system outlined in this subpart.

(c) U.S. Grade D or Substandard is the quality of canned tangerine juice that

fails to meet the requirements of U.S. Grade C or U.S. Standard.

§52.2073 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 filled as full as practicable with tangerine juice and

that the product occupy not less than 90 percent of the total capacity of the container.

§52.2074 Ascertaining the grade.

The grade of canned tangerine juice may be ascertained by considering in addition to the

foregoing requirements of the respective grade, the respective ratings for the factors of

color, absence of defects, and flavor. The relative importance of each factor is expressed

numerically on the scale of 100. The maximum number of points that may be given for

each factor is:

Factors: Points

Color ......................................... 20

Absence of defects .............................. 40

Flavor ...................................... 40

Total Score .............................. 100
3

§52.2075 Ascertaining the rating of each factor.

The essential variations within each factor are so described that the value may be

ascertained for each factor and expressed numerically. The numerical range within each

factor is inclusive (for example, 17 to 20 points means 17, 18, 19, or 20 points).

§52.2076 Color.

(a) "A" classification. Canned tangerine juice that possesses a very good

color may be given a score of 17 to 20 points. Very good color means that

the tangerine juice possesses a bright yellow to yellow-orange color typical

of freshly extracted juice and is free from browning due to scorching,

oxidation, caramelization, or other causes.

(b) "C" classification. If the canned tangerine juice possesses a good color,

a score of 14 to 16 points may be given. Canned tangerine juice that falls

into this classification shall not be graded above U.S. Grade C or U.S.

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

Good color means that the tangerine juice possesses a typical yellow to

yellow-orange color that may be slightly amber or show evidence of slight

browning, but is not off-color.

(c) "SStd" classification. Canned tangerine juice that for any reason fails to

meet the requirements of paragraph (b) of this section may be given a score

of 0 to 13 points and shall not be graded above U.S. Grade D or

Substandard, regardless of the total score for the product (this is a limiting

rule).

§52.2077 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom

from free and suspended pulp, recoverable oil, seed particles, or other

defects.

(1) Free and suspended pulp means particles of membrane, core, skin,

and other similar extraneous material in canned tangerine juice.

(b) "A" classification. Canned tangerine juice that is practically free from

defects may be given a score of 34 to 40 points. Practically free from

defects means that the juice may contain not more than 7 percent free and

suspended pulp and that there may be present not more than 0.025 percent

by volume of recoverable oil; and does not contain seeds or seed particles

or other defects that more than slightly affect the appearance of the product.
4

(c) "C" classification. If the canned tangerine juice is fairly free from defects,

a score of 28 to 33 points may be given. Canned tangerine juice that falls

into this classification shall not be graded above U.S. Grade C or U.S.

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

Fairly free from defects means that the juice may contain not more than 10

percent free and suspended pulp and that there may be present not more

than 0.035 percent by volume of recoverable oil; and does not contain seeds

or seed particles or other defects that materially affect the appearance of the

product.

(d) "SStd" classification. If the canned tangerine juice fails to meet the

requirements of paragraph (c) of this section, a score of 0 to 27 points may

be given. Canned tangerine juice that falls into this classification shall not

be graded above U.S. Grade D or Substandard, regardless of the total score

for the product (this is a limiting rule).

§52.2078 Flavor.

(a) "A" classification.

(1) Canned tangerine juice that possesses a very good flavor may be

given a score of 34 to 40 points. Very good flavor means a fine,

distinct canned tangerine juice flavor which is free from traces of

scorching, caramelization, oxidation, or terpene; is free from off

flavors of any kind; and meets the following requirements:

Minimum Maximum

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

Acid (per 100 grams) ..........................

Brix-acid ratio ................................

10.5E .....

0.65 gm ...

10.5:1 ....

1.35 gms.

19:1.

(2) Canned tangerine juice is considered sweet if the juice possesses a

very good flavor and falls within the range of the following

requirements:
5

Minimum Maximum

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

Acid (per 100 grams) .....................

Brix-acid ratio:

If less than 16E Brix ...................

If 16E Brix or more ....................

12.5E .......

0.65 gm .....

11.5:1 ......

No minimum 19:1.

1.35 gms.

19:1.

(b) "C" classification.

(1) If the canned tangerine juice possesses a good flavor, a score of 28

to 33 points may be given. Canned tangerine juice that falls into this

classification shall not be graded above U.S. Grade C or U.S.

Standard, regardless of the total score for the product (this is a

limiting rule). Good flavor means a good, normal canned tangerine

juice flavor which may have a slightly caramelized or slightly oxidized

flavor but is free from off flavors of any kind and meets the following

requirements:

Minimum Maximum

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

Acid (per 100 grams) ..........................

Brix-acid ratio ................................

10.0E .....

0.55 gm ...

9.5:1 .....

1.50 gms.

(2) Canned tangerine juice is considered sweet if the juice possesses a

good flavor and falls within the range of the following requirements:

Minimum Maximum

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

Acid (per 100 grams) .........................

Brix-acid ratio:

If less than 16E Brix .......................

If 16E Brix or more ........................

12.5E ......

0.60 gm ....

11.5:1 .....

No minimum

1.50 gms.

(c) "SStd" classification. Canned tangerine juice that fails to meet the

requirements of paragraph (b) of this section, is off flavor, or is unpalatable

for any reason may be given a score of 0 to 27 points and shall not be

graded above U.S. Grade D or Substandard, regardless of the total score for

the product (this is a limiting rule).
6

§52.2079 Definitions of terms.

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

Brix hydrometer calibrated at 20 degrees C. (68 degrees F.). If used in

testing juice at a temperature other than 20 degrees C. (68 degrees F.) the

applicable temperature correction shall be made to the reading of the scale

as prescribed in Official and Tenative Methods of Analysis of the

Association of Official Agricultural Chemists. The degrees Brix of

canned tangerine juice may be determined by any other method which gives

equivalent results.

(b) Acid means grams of total acidity calculated an 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 is the ratio of the degrees Brix of the canned tangerine juice

to the grams of anhydrous citric acid per 100 grams of the juice.

§52.2080 Explanation of analyses.

(a) Free and suspended pulp is determined by the following method:

(1) Graduated centrifuge tubes with a capacity of 50 ml. are filled with

canned tangerine juice and placed in a suitable centrifuge. The speed

is adjusted according to diameter, as indicated in Table No. I, and the

juice is centrifuged for exactly 10 minutes. As used in this section,

diameter means the over-all distance between the bottoms of

opposing centrifuge tubes in operating 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.
7

Table No. 1

Diameter revolutions

Approximate

per minute

10 inches ................

10 1/2 inches .............

11 inches ................

11 1/2 inches .............

12 inches ................

12 1/2 inches .............

13 inches ................

13 1/2 inches .............

14 inches ................

14 1/2 inches .............

15 inches ................

15 1/2 inches .............

16 inches ................

16 1/2 inches .............

17 inches ................

17 1/2 inches .............

18 inches ................

18 1/2 inches .............

19 inches ................

19 1/2 inches .............

20 inches ................

1,609

1,570

1,534

1,500

1,468

1,438

1,410

1,384

1,359

1,336

1,313

1,292

1,271

1,252

1,234

1,216

1,199

1,182

1,167

1,152

1,137

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

Method

(1) Reagents.

(i) 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 1

use, add 1 volume of standard 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., if d-limonene. The solutions are stable for 6

months.

(ii) 2-Propanol-Reagent grade ACS (American Chemical

Society).
8

(iii) Dilute hydrochloric acid-prepared by adding 1 volume of

concentrated acid to 2 volumes of water.

(iv) Methyl orange indicator-0.1 percent in water.

(2) Apparatus.

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

(ii) 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.

(iii) 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.

(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).
9

(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 indication-without refilling the burette. Divide the

total ml. of titrant used by three to obtain the average blank.

Subtract the average blank thus obtained from the ml. of the

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.
10
11

§52.2081 Ascertaining the grade of a lot.

The grade of a lot of the processed product 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 to 52.83).

[22 F.R. 3547. May 22, 1957]

§52.2082 Score sheet for canned tangerine juice.

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

Container mark or identification .........................................

Label ..............................................................

Liquid measure (fl. ounces) ............................................

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

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

Acid (anhydrous citric: grams/100 grams) .................................

Brix-acid ratio .......................................................

Pulp (free and suspended: percent) ......................................

Recoverable oil (percent by volume) .....................................

Factors Score Points

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

Absence of defects ...........

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

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

20 "C" 14-16 _1/

40 "C" 28-33 _1/

40 "C" 28-33 _1/

 

100

"A" 17-20

"SStd" 0-13 _1/

"A" 34-40

"SStd" 0-27 _1/

"A" 34-40

"SStd" 0-27 _1/

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

1/ Indicates limiting rule.
12

Effective date. The amendments to each affected grade standard shall become effective

on July 1, 1969.

(Secs. 202-208, 60 Stat. 1087 as amended; 7 U.S.C. 1621 - 1627)

Dated : May 12, 1969.

John E. Tromer,

Acting Deputy Administrator,

Marketing Services.

Recodified in the Federal Register of June 28, 1949 (14 F.R. 3490)

Section 52.2081 was amended (22 F.R. 3535) to become effective July 1, 1957.

Section 52.2077 and 52.2080 amended August 22, 1968 (33 F.R. 11881)

Section 52.2078, 52.2079, and 52.2082 amended May 17, 1969 (34 F.R. 7860)