United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Programs

Processed

Products

Branch



## Effective XXXX XX, XXXX 

# United States Standards

for Grades of

Grapefruit JuiceThis is the third issue, as amended, of the United States Standards for Grades of Grapefruit juice

published in the FEDERAL REGISTER of XXXX XX, XXXX ( XX FR XXXXX ) to become

effective XXXX XX, XXXX . 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. grad es 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 facili tate 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

in spection 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 o f 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 Programs, AMS

U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0247

Washington, D.C. 202501 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. ................................

............................................................... ............ 1 2

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

.......................... .......................................................... .... 1 2

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 p rovisions 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 grapefru it 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 A ct. 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) Swee tened (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 wh en 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 Suc rose 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 gr apefruit 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 materiall y, 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 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 is

practically 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 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 f rom 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 mixi ng 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 thr ough 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 9.0 o 11.5 o 9.0 o 11.5 o

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 0.0258 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 o 11.5 o 10.0 o 11.5 o

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 0.0259 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 o 38.5 o 38.0 o 38.5 o

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 10.6 o

...................... 10.6 o

......................

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 grading10 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 grading11 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 .0 o 11.5 o 10.0 o 11.5 o

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 grading12 §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 Th ereof, 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, an d 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/

XXX X. XXXX

Deputy Administrator

Marketing Program Operations