quirements for the applicable grade when the following criteria are met:

(a) Flavor and odor. All sample units meet the requirements for flavor and odor.

(b) Defects. (1) The number of sample units which exceed the upper limit (UL) for these defects for the applicable grade (deviants), specified in Tables VI(a), VI(b), VI(c), VII(a), VII(b), and VII(c), does not exceed the acceptance number specified for the sample size in the Single Sampling Plan of the Regulations Governing Inspection of Processed Fruits, Vegetables, and Related Products (§§ 52.1-52.87); and

(2) The sample average values for the various defect classifications specified in Tables VI (a), VI(b), VI(c), VII(a), VII(b), and VII(c) are not exceeded.

(3) No sample unit exceeds the maximum number of defects allowed for deviants.

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. § 52.6122 Types.

Grapefruit juice may be identified as one of the following types.

(a) Single strength type. Composed of single strength grapefruit juice, with or without added grapefruit juice concentrate.

(b) Reconstituted type. Composed of grapefruit juice concentrate and water, with or without added single strength grapefruit juice.

(a) "U.S. Grade A" (or U.S. Fancy) is the quality of grapefruit juice that: (1) Shows no coagulation or no material separation and has the appearance of fresh grapefruit juice, (2) has a good color, (3) is practically free from defects, (4) possesses a good flavor, and (5) scores 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 that: (1) Shows no more than a slight coagulation, (2) has a reasonably good color, (3) is reasonably free from defects, (4) possesses 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 that fails to meet the requirements of U.S. Grade B.

(a) (A) Classification. (1) Grapefruit juice that has a good color may be assigned 18 to 20 points.

(2) "Good color" means a color that is bright and typical of freshly extracted grapefruit juice. It may be either: pale yellow to very slightly amber, typical of the juice of properly ripened white fleshed grapefruit; or slightly red, typical of the juice of red or deep pink fleshed grapefruit.

(b) (B) Classification. (1) Grapefruit juice that has a reasonably good color may be assigned 16 or 17 points. Grapefruit juice of this color may not be graded above U.S. Grade B regardless of the total score for the product (limiting rule).

(2) "Reasonably good color" means a color that may be slightly dull or slightly brown, as caused by scorching, oxidation, or carmelization. This color may be characteristic of the juice from red or pink grapefruit of advanced maturity or of mixtures of the juice from white and colored varieties.

(c) (SStd.) Classification. Grapefruit juice that fails to meet the Grade B classification for color may be assigned 0 to 15 points and shall not be graded above Substandard regardless of the total score for the product (limiting rule). § 52.6129 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.

(b) (A) Classification. (1) Grapefruit juice that is practically free from defects may be assigned a score of 36 to 40 points. (2) "Practically free from defects" means that the juice may not contain more than 10 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) If the grapefruit juice is reasonably free from defects, a score of 32 to 35 points may be given. Such grapefruit juice may not be graded above U.S. Grade B regardless of the total score for the product (limiting rule).

(2) "Reasonably free from defects" means that the juice may not contain more than 15 percent free and suspended pulp as determined by the method outlined in this subpart, and that any other defects present may not seriously detract from the appearance or drinking quality of the juice.

(d) (SStd.) Classification. Grapefruit juice that fails to meet the U.S. Grade B classification for defects may be assigned a score of 0 to 31 points and shall not be graded above Substandard regardless of the total score for the product (limiting rule).

Grade B regardless of the total score for the product (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. Such juice complies with the analytical limits provided in Table II.

(c)

0.025 0.025

0.025 0.025

(SStd.) Classification. Grapefruit juice that fails the requirements of the U.S. Grade B classification for flavor 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 (limiting rule).

EXPLANATIONS AND METHODS OF ANALYSIS § 52.6131 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 20° C. (68° 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" means the ratio between the Brix and the acid as defined in this section.

(d) Recoverable oil. "Recoverable oil" means the percent by volume of oil recovered by the Bromate titration method as described in the June 1966 issue of the Journal of the Association of Analytical Chemists (vol. 49, No. 3, 1966), by W. Clifford Scott and M. K. Veldhuis.