You are using an unsupported browser. This web site is designed for the current versions of Microsoft Edge, Google Chrome, Mozilla Firefox, or Safari.
The Office of the Federal Register publishes documents on behalf of Federal agencies but does not have any authority over their programs. We recommend you directly contact the agency associated with the content in question.
If you have comments or suggestions on how to improve the www.ecfr.gov website or have questions about using www.ecfr.gov, please choose the 'Website Feedback' button below.
If you would like to comment on the current content, please use the 'Content Feedback' button below for instructions on contacting the issuing agency
Enhanced content is provided to the user to provide additional context.
This content is from the eCFR and is authoritative but unofficial.
Navigate by entering citations or phrases (eg: 1 CFR 1.1 49 CFR 172.101 Organization and Purpose 1/1.1 Regulation Y FAR).
Choosing an item from citations and headings will bring you directly to the content. Choosing an item from full text search results will bring you to those results. Pressing enter in the search box will also bring you to search results.
Background and more details are available in the Search & Navigation guide.
61 FR 20708, May 8, 1996, unless otherwise noted.
Generate PDF (approximately 10+ pages)
This content is from the eCFR and may include recent changes applied to the CFR. The official, published CFR, is updated annually and available below under "Published Edition". You can learn more about the process here.
Subscribe to: 7 CFR Part 51 Subpart H
No changes found for this content after 1/03/2017.
View the most recent official publication:
These links go to the official, published CFR, which is updated annually. As a result, it may not include the most recent changes applied to the CFR. Learn more.
Information and documentation can be found in our developer resources.
The Code of Federal Regulations (CFR) is the official legal print publication containing the codification of the general and permanent rules published in the Federal Register by the departments and agencies of the Federal Government. The Electronic Code of Federal Regulations (eCFR) is a continuously updated online version of the CFR. It is not an official legal edition of the CFR.
Learn more about the eCFR, its status, and the editorial process.
61 FR 20708, May 8, 1996, unless otherwise noted.
The standards contained in this subpart apply only to the common or sweet orange group and varieties and hybrids of varieties belonging to the Mandarin group, except tangerines, and to the citrus fruit commonly known as “tangelo”—a hybrid between tangerine or mandarin orange (citrus reticulata) with either the grapefruit or pomelo (C. paradisi and C. grandis). Separate U.S. standards apply to tangerines. The standards for internal quality contained in §§ 51.1176 through 51.1179 apply only to common sweet oranges (citrus sinensis (L) Osbeck).
“U.S. Fancy” consists of oranges which meet the following requirements:
(a) Basic requirements:
(1) Discoloration: Not more than one-tenth of the surface, in the aggregate, may be affected by discoloration. (See § 51.1161.);
(2) Firm;
(3) Mature;
(4) Similar varietal characteristics;
(5) Smooth texture;
(6) Well colored; and,
(7) Well formed.
(b) Free from:
(1) Ammoniation;
(2) Buckskin;
(3) Caked melanose;
(4) Creasing;
(5) Decay;
(6) Scab;
(7) Split navels;
(8) Sprayburn;
(9) Undeveloped segments;
(10) Unhealed skin breaks; and,
(11) Wormy fruit.
(c) Free from injury caused by:
(1) Bruises;
(2) Green spots;
(3) Oil spots;
(4) Rough, wide or protruding navels;
(5) Scale;
(6) Scars;
(7) Skin breakdown; and,
(8) Thorn scratches.
(d) Free from damage caused by:
(1) Dirt or other foreign material;
(2) Disease;
(3) Dryness or mushy condition;
(4) Hail;
(5) Insects;
(6) Riciness or woodiness;
(7) Sunburn; and,
(8) Other means.
(e) For tolerances see § 51.1151.
(f) Internal quality: Lots meeting the internal requirements for “U.S. Grade AA Juice (Double A)” or “U.S. Grade A Juice” may be so specified in connection with the grade. (See §§ 51.1176-51.1179.)
The requirements for this grade are the same as for U.S. No. 1 except that fruit shall have not more than one-fifth of its surface, in the aggregate, affected by discoloration.
(a) For tolerances see § 51.1151.
(b) Internal quality: Lots meeting the internal requirements for “U.S. Grade AA Juice (Double A)” or “U.S. Grade A Juice” may be so specified in connection with the grade. (See §§ 51.1176-51.1179.)
“U.S. No. 1” consists of oranges which meet the following requirements:
(a) Basic requirements:
(1) Color;
(i) Early and midseason varieties shall be fairly well colored.
(ii) For Valencia and other late varieties, not less than 50 percent, by count, shall be fairly well colored and the remainder reasonably well colored.
(2) Discoloration: Not more than one-third of the surface, in the aggregate, may be affected by discoloration. (See § 51.1161.);
(3) Fairly smooth texture;
(4) Firm;
(5) Mature;
(6) Similar varietal characteristics; and,
(7) Well formed.
(b) Free from:
(1) Decay;
(2) Unhealed skin breaks; and,
(3) Wormy fruit.
(c) Free from damage caused by:
(1) Ammoniation;
(2) Bruises;
(3) Buckskin;
(4) Caked melanose;
(5) Creasing;
(6) Dirt or other foreign material;
(7) Disease;
(8) Dryness or mushy condition;
(9) Green spots;
(10) Hail;
(11) Insects;
(12) Oil spots;
(13) Riciness or woodiness;
(14) Scab;
(15) Scale;
(16) Scars;
(17) Skin breakdown;
(18) Split, rough or protruding navels;
(19) Sprayburn;
(20) Sunburn;
(21) Thorn scratches; and,
(22) Other means.
(d) For tolerances see § 51.1151.
(e) Internal quality: Lots meeting the internal requirements for “U.S. Grade AA Juice (Double A)” or “U.S. Grade A Juice” may be so specified in connection with the grade. (See §§ 51.1176-51.1179.)
The requirements for this grade are the same as for U.S. No. 1 except that not more than 30 percent, by count, of the fruit shall have more than one-third of their surface, in the aggregate, affected by discoloration.
(a) For tolerances see § 51.1151.
(b) Internal quality: Lots meeting the internal requirements for “U.S. Grade AA Juice (Double A)” or “U.S. Grade A Juice” may be so specified in connection with the grade. (See §§ 51.1176-51.1179.)
The requirements for this grade are the same as for U.S. No. 1 except at least 30 percent, by count, of the fruit shall have more than one-third of their surface, in the aggregate, affected by discoloration. The predominating discoloration on each fruit shall be of rust mite type.
(a) For tolerances see § 51.1151.
(b) Internal quality: Lots meeting the internal requirements for “U.S. Grade AA Juice (Double A)” or “U.S. Grade A Juice” may be so specified in connection with the grade. (See §§ 51.1176-51.1179.)
The requirements for this grade are the same as for U.S. No. 1 except that at least 30 percent, by count, of the fruit shall have more than one-third of their surface, in the aggregate, affected by any type of discoloration.
(a) For tolerances see § 51.1151.
(b) Internal quality: Lots meeting the internal requirements for “U.S. Grade AA Juice (Double A)” or “U.S. Grade A Juice” may be so specified in connection with the grade. (See §§ 51.1176-51.1179.)
The requirements for this grade are the same as for U.S. No. 2 except that fruit shall have not more than one-fifth of its surface, in the aggregate, affected by discoloration.
(a) For tolerances see § 51.1151.
(b) Internal quality: Lots meeting the internal requirements for “U.S. Grade AA Juice (Double A)” or “U.S. Grade A Juice” may be so specified in connection with the grade. (See §§ 51.1176-51.1179.)
“U.S. No. 2” consists of oranges which meet the following requirements:
(a) Basic requirements:
(1) Discoloration: Not more than one-half of the surface, in the aggregate, may be affected by discoloration. (See § 51.1161.)
(2) Fairly firm;
(3) Mature;
(4) Reasonably well colored;
(5) Similar varietal characteristics;
(6) Not more than slightly misshapen; and
(7) Not more than slightly rough texture.
(b) Free from:
(1) Decay;
(2) Unhealed skin breaks; and
(3) Wormy fruit.
(c) Free from serious damage caused by:
(1) Ammoniation;
(2) Bruises;
(3) Buckskin;
(4) Caked melanose;
(5) Creasing;
(6) Dirt or other foreign material;
(7) Disease;
(8) Dryness or mushy condition;
(9) Green spots;
(10) Hail;
(11) Insects;
(12) Oil spots;
(13) Riciness or woodiness;
(14) Scab;
(15) Scale;
(16) Scars;
(17) Skin breakdown;
(18) Split, rough or protruding navels;
(19) Sprayburn;
(20) Sunburn;
(21) Thorn scratches; and
(22) Other means.
(d) For tolerances see § 51.1151.
(e) Internal quality: Lots meeting the internal requirements for “U.S. Grade AA Juice (Double A)” or “U.S. Grade A Juice” may be so specified in connection with the grade. (See §§ 51.1176-51.1179.)
The requirements for this grade are the same as for U.S. No. 2 except that at least 10 percent of the fruit shall have more than one-half of their surface, in the aggregate, affected by any type of discoloration.
(a) For tolerances see § 51.1151.
(b) Internal quality: Lots meeting the internal requirements for “U.S. Grade AA Juice (Double A)” or “U.S. Grade A Juice” may be so specified in connection with the grade. (See §§ 51.1176-51.1179.)
“U.S. No. 3” consists of oranges which meet the following requirements:
(a) Basic requirements:
(1) Mature;
(2) Misshapen;
(3) Poorly colored;
(4) Rough texture, not seriously lumpy;
(5) Similar varietal characteristics; and
(6) Slightly spongy.
(b) Free from:
(1) Decay;
(2) Unhealed skin breaks; and
(3) Wormy fruit.
(c) Free from very serious damage caused by:
(1) Ammoniation;
(2) Bruises;
(3) Buckskin;
(4) Caked melanose;
(5) Creasing;
(6) Disease;
(7) Dryness or mushy condition;
(8) Hail;
(9) Insects;
(10) Riciness or woodiness;
(11) Scab;
(12) Scale;
(13) Scars;
(14) Skin breakdown;
(15) Split navels;
(16) Sprayburn;
(17) Sunburn; and
(18) Other means.
(d) For tolerances see § 51.1151.
(e) Internal quality: Lots meeting the internal requirements for “U.S. Grade AA Juice (Double A)” or “U.S. Grade A Juice” may be so specified in connection with the grade. (See §§ 51.1176-51.1179.)
In order to allow for variations incident to proper grading and handling in each of the foregoing grades, the following tolerances, by count, based on a minimum 25 count sample, are provided as specified:
(a) Defects.
(1) U.S. Fancy, U.S. No. 1 Bright, U.S. No. 1, U.S. No. 1 Golden, U.S. No. 1 Bronze, U.S. No. 1 Russet, U.S. No. 2 Bright, U.S. No. 2, and U.S. No. 2 Russet grades.
(i) For defects at shipping point.[1] Not more than 10 percent of the fruit in any lot may fail to meet the requirements of the specified grade: Provided, that included in this amount not more than 5 percent shall be allowed for defects causing very serious damage, including in this latter amount not more than 1 percent for decay or wormy fruit.
(ii) For defects en route or at destination. Not more than 12 percent of the fruit which fail to meet the requirements of the specified grade: Provided, that included in this amount not more than the following percentages shall be allowed for defects listed:
(A) 10 percent for fruit having permanent defects; or,
(B) 7 percent for defects causing very serious damage, including therein not more than 5 percent for very serious damage by permanent defects and not more than 3 percent for decay or wormy fruit.
(2) U.S. No. 3.
(i) For defects at shipping point.1 Not more than 10 percent of the fruit in any lot may fail to meet the requirements of the grade: Provided, that included in this amount not more than 1 percent shall be for decay or wormy fruit.
(ii) For defects en route or at destination. Not more than 12 percent of the fruit which fail to meet the requirements of the grade: Provided, that included in this amount not more than the following percentages shall be allowed for defects listed:
(A) 10 percent for fruit having permanent defects; or,
(B) 3 percent for decay or wormy fruit.
(b) Discoloration —
(1) U.S. No. 1 Bright, U.S. No. 1, U.S. No. 2 Bright, and U.S. No. 2. Not more than 10 percent of the fruit in any lot may fail to meet the requirements relating to discoloration as specified in each grade. No sample may have more than 20 percent of the fruit with excessive discoloration: And provided further, that the entire lot averages within the percentage specified.
(2) U.S. No. 1 Golden. Not more than 30 percent of the fruit shall have in excess of one-third of their surface, in the aggregate, and no part of any tolerance shall be allowed to increase this percentage. No sample may have more than 40 percent of the fruit with excessive discoloration: And provided further, that the entire lot averages within the percentage specified.
(3) U.S. No. 1 Bronze, and U.S. No. 1 Russet. At least 30 percent of the fruit shall have in excess of one-third of the surface, in the aggregate, affected by discoloration, and no part of any tolerance shall be allowed to reduce this percentage. No sample may have less than 20 percent of the fruit with required discoloration: And provided further, that the entire lot averages within the percentage specified.
(4) U.S. No. 2 Russet. At least 10 percent of the fruit shall have in excess of one-half of the surface, in the aggregate, affected by discoloration, and no part of any tolerance shall be allowed to reduce this percentage: And provided further, that the entire lot averages within the percentage specified.
[61 FR 20708, May 8, 1996, as amended at 61 FR 40290, Aug. 2, 1996; 62 FR 2897, Jan. 21, 1997]
[1] Shipping point, as used in these standards, means the point of origin of the shipment in the producing area or at port of loading for ship stores or overseas shipment, or, in the case of shipments from outside the continental United States, the port of entry into the United States.
Individual samples are subject to the following limitations, unless otherwise specified in § 51.1151. Individual samples shall have not more than one and one-half times a specified tolerance of 10 percent or more, and not more than double a specified tolerance of less than 10 percent: Provided, that at least one decayed or wormy fruit may be permitted in any sample: And provided further, that the averages for the entire lot are within the tolerances specified for the grade.
[62 FR 2897, Jan. 21, 1997]
(a) Fruits shall be fairly uniform in size and shall be packed in containers according to approved and recognized methods.
(b) “Fairly uniform in size” means that not more than 10 percent of the oranges per sample may vary more than one-half inch in diameter.
(c) In order to allow for variations incident to proper sizing, not more than 10 percent of the samples in any lot may fail to meet the requirements of size.
Similar varietal characteristics means that the fruits in any container are similar in color and shape.
Well colored as applied to common oranges and tangelos means that the fruit has characteristic color for the variety with practically no trace of green color.
Firm as applied to common oranges and tangelos means that the fruit is not soft, or noticeably wilted or flabby; as applied to oranges of the Mandarin group (Satsumas, King, Mandarin), “firm” means that the fruit is not extremely puffy, although the skin may be slightly loose.
Well formed means that the fruit has the shape characteristic of the variety.
Mature shall have the same meaning assigned the term in the Florida Citrus Code, Chapter 601, 1995 Edition, and the Official Rules Affecting the Florida Citrus Industry, in effect as of February 12, 1995. These orange maturity requirements are contained in the Florida Citrus Code, Chapter 601, Florida Statutes, Sections 601.19, and 601.20, 1995 Edition, and the State of Florida Department of Citrus Official Rules Affecting the Florida Citrus Industry, Part 1, Chapter 20-13 Market Classification, Maturity Standards and Processing or Packing Restrictions for Hybrids in effect as of February 12, 1995. This incorporation by reference was approved by the Director of the Federal Register in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from, Florida Department of Citrus, Post Office Box 148, Lakeland, Florida 33802 or copies of both regulations may be inspected at USDA, AMS, F&VD, FPB, Standardization Section, Room 2065-S, 14th and Independence Ave., Washington, DC 20250 or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.
Smooth texture means that the skin is thin and smooth for the variety and size of the fruit.
Injury means any specific defect described in § 51.1175, Table I; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects which slightly detracts from the appearance, or the edible or marketing quality of the fruit.
Discoloration means russeting of a light shade of golden brown caused by rust mite or other means. Lighter shades of discoloration caused by smooth or fairly smooth superficial scars or other means may be allowed on a greater area, or darker shades may be allowed on a lesser area, provided no discoloration caused by speck type melanose or other means may detract from the appearance of the fruit to a greater extent than the shade and amount of discoloration allowed for the grade.
Fairly smooth texture means that the skin is fairly thin and not coarse for the variety and size of the fruit.
Damage means any specific defect described in § 51.1175, Table I; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which materially detracts from the appearance, or the edible or marketing quality of the fruit.
Fairly well colored as applied to common oranges and tangelos means that except for an aggregate area of green color which does not exceed the area of a circle 1 inch (25.4 mm) in diameter, the characteristic color predominates over the green color.
Reasonably well colored as applied to common oranges means that the characteristic color predominate over the green color on at least two-thirds of the fruit surface, in the aggregate.
Poorly colored as applied to common oranges means that not more than 25 percent of the surface may be solid dark green color.
Fairly firm as applied to common oranges and tangelos, means that the fruit may be slightly soft, but not bruised; as applied to oranges of the Mandarin group (Satsumas, King, Mandarin), means that the skin of the fruit is not extremely puffy or extremely loose.
Slightly misshapen means that the fruit is not of the shape characteristic of the variety but is not appreciably elongated or pointed or otherwise deformed.
Slightly rough texture means that the skin is not of smooth texture but is not materially ridged, grooved, or wrinkled.
Serious damage means any specific defect described in § 51.1175, Table I; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which seriously detracts from the appearance, or the edible or marketing quality of the fruit.
Misshapen means that the fruit is decidedly elongated, pointed or flatsided.
Slightly spongy means that the fruit is puffy or slightly wilted but not flabby.
Very serious damage means any specific defect described in § 51.1175, Table I; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which very seriously detracts from the appearance, or the edible or marketing quality of the fruit.
Diameter means the greatest dimension measured at right angles to a line from stem to blossom end.
| Factor | Injury | Damage | Serious damage | Very serious damage |
|---|---|---|---|---|
| Ammoniation | Not occurring as light speck type | Scars are cracked or dark and aggregating more than a circle 3⁄4 inch (19.1 mm) in diameter | Aggregating more than 25 percent of the surface. | |
| Bruises | Segment walls are collapsed, or rag is ruptured and juice sacs are ruptured | Segment walls are collapsed, or rag is ruptured and juice sacs are ruptured | Segment walls are collapsed, or rag is ruptured and juice sacs are ruptured | Fruit is split open, peel is badly watersoaked, or rag is ruptured and juice sacs are ruptured causing a mushy condition affecting all segments more than 3⁄4 inch (19.9 mm) at bruised area or the equivalent of this amount, by volume, when affecting more than one area on the fruit. |
| Buckskin | Aggregating more than a circle 1 inch (25.4 mm) in diameter | Aggregating more than 25 percent of the surface | Aggregating more than 50 percent of the surface. | |
| Caked melanose | Aggregating more than a circle 5⁄8 inch (15.9 mm) in diameter | Aggregating more than a circle 3⁄4 inch (19.1 mm) in diameter | Aggregating more than 25 percent of the surface. | |
| Creasing | Materially weakens the skin, or extends over more than one-third of the surface | Seriously weakens the skin, or extends over more than one-half of the surface | Very seriously weakens the skin, or is distributed over practically the entire surface. | |
| Dryness or mushy condition | Affecting all segments more than 1⁄4 inch (6.4 mm) at stem end, or the equivalent of this amount, by volume, when occurring in other portions of the fruit | Affecting all segments more than 1⁄2 inch (12.7 mm) at stem end, or the equivalent of this amount, by volume, when occurring in other portions of the fruit | Affecting all segments more than 3⁄4 inch (19.1 mm) at stem end, or the equivalent of this amount, by volume, when occurring in other portions of the fruit. | |
| Green spots | Aggregating more than a circle 3⁄8 inch (9.5 mm) in diameter, caused by scale | Aggregating more than a circle 5⁄8 inch (15.9 mm) in diameter, caused by scale | Aggregating more than a circle 7⁄8 inch (22.2 mm) in diameter, caused by scale | Aggregating more than 1⁄3 of the surface, caused by scale. |
| Oil spots | Aggregating more than a circle 3⁄8 inch (9.5 mm) in diameter | Aggregating more than a circle 7⁄8 inch (22.2 mm) in diameter | Aggregating more than a circle 11⁄4 inches (31.8 mm) in diameter | Aggregating more than 1⁄3 of the surface. |
| Scab | Materially detracts from the shape or texture, or aggregating more than a circle 5⁄8 inch (15.9 mm) in diameter | Seriously detracts from the shape or texture, or aggregating more than a circle 3⁄4 inch (19.1 mm) in diameter | Aggregating more than 25 percent of the surface. | |
| Scale | More than a few adjacent to the “button” at the stem end, or more than 6 scattered on other portions of the fruit | Aggregating more than a circle 5⁄8 inch (15.9 mm) in diameter | Aggregating more than a circle 3⁄4 inch (19.1 mm) in diameter | Aggregating more than 25 percent of the surface. |
| Scars, Hail, or Thorn scratches [For smooth or fairly smooth superficial scars see § 51.1161.] | Depressed, not smooth, or detracts from appearance more than the amount of discoloration permitted in the grade | Deep or rough aggregating more than a circle 1⁄4 inch (6.4 mm) in diameter; slightly rough with slight depth aggregating more than a circle 7⁄8 inch (22.2 mm) in diameter; smooth or fairly smooth with slight depth aggregating more than a circle 1 1⁄4 inches (31.8 mm) in diameter | Deep or rough aggregating more than a circle 1⁄2 inch (12.7 mm) in diameter; slightly rough with depth aggregating more than a circle 1 1⁄4 inches (31.8 mm) in diameter; smooth or fairly smooth with slight depth aggregating more than 10 percent of fruit surface | Deep or rough or unsightly that appearance is very seriously affected. |
| Skin breakdown | Aggregating more than a circle 1⁄4 inch (6.4 mm) in diameter | Aggregating more than a circle 1⁄2 inch (12.7 mm) in diameter | Aggregating more than a circle 7⁄8 inch (22.2 mm) in diameter | Aggregating more than 25 percent of the surface. |
| Sprayburn | Aggregating more than a circle 5⁄8 inch (15.9 mm) in diameter | Hard and aggregating more than a circle 11⁄2 inches (38.1 mm) in diameter | Aggregating more than 25 percent of the surface. | |
| Split, rough, protruding navels | Split is unhealed, or more than 1⁄8 inch (3.2 mm) in length, or navel protrudes beyond the general contour, and opening is so wide, folded and ridged that it detracts from the appearance | Split is unhealed, or more than 1⁄4 inch (6.4 mm) in length, or more than three well healed splits, or navel protrudes beyond the general contour, and opening is so wide, folded and ridged that it detracts from appearance | Split is unhealed, or more than 1⁄2 inch (12.7 mm) in length, or two or more splits aggregate more than 1 inch (25.4 mm) in length, or navel protrudes beyond general contour, and opening is so wide, folded and ridged that it detracts from appearance | Split is unhealed or fruit is seriously weakened. |
| Sunburn | Skin is flattened, dry, darkened, or hard and the affected area exceeds 25 percent of the surface | Skin is hard and affects more than one-third of the surface | Aggregating more than 50 percent of the surface. | |
| Note: All references to area or aggregating area, or length in this standard are based on an orange or tangelo 27⁄8 inches (73.0 mm) in diameter, allowing proportionately greater areas on larger fruit and lesser areas on smaller fruit. | ||||
Any lot of oranges, the juice content of which meets the following requirements, may be designated “U.S. Grade AA Juice (Double A)”:
(a) Each lot of fruit shall contain an average of not less than 5 gallons (18.9 liters) of juice per standard packed box of 13⁄5 bushels.
(b) The average juice content for any lot of fruit shall have not less than 10 percent total soluble solids, and not less than one-half of 1 percent anhydrous citric acid, or more than the permissible maximum acid specified in Table II of § 51.1178.
Any lot of oranges, the juice content of which meets the following requirements, may be designated “U.S. Grade A Juice”:
(a) Each lot of fruit shall contain an average of not less than 41⁄2 gallons (17.0 liters) of juice per standard packed box of 13⁄5 bushels.
(b) The average juice content for any lot of fruit shall have not less than 9 percent total soluble solids, and not less than one-half of 1 percent anhydrous citric acid, or more than the permissible maximum acid specified in Table II of § 51.1178.
For determining the grade of juice, the maximum permissible anhydrous citric acid content in relation to corresponding total soluble solids in the fruit is set forth in the following Table II together with the minimum ratio of total soluble solids to anhydrous citric acid:
| Total soluble solids (average pct) |
Maximum anhydrous citric acid (average pct) |
Minimum ratio of total soluble solids to anhydrous citric acid |
|---|---|---|
| 9.0 | 0.947 | 9.50-1 |
| 9.1 | .963 | 9.45-1 |
| 9.2 | .979 | 9.40-1 |
| 9.3 | .995 | 9.35-1 |
| 9.4 | 1.011 | 9.30-1 |
| 9.5 | 1.027 | 9.25-1 |
| 9.6 | 1.043 | 9.20-1 |
| 9.7 | 1.060 | 9.15-1 |
| 9.8 | 1.077 | 9.10-1 |
| 9.9 | 1.094 | 9.05-1 |
| 10.0 | 1.111 | 9.00-1 |
| 10.1 | 1.128 | 8.95-1 |
| 10.2 | 1.146 | 8.90-1 |
| 10.3 | 1.164 | 8.85-1 |
| 10.4 | 1.182 | 8.80-1 |
| 10.5 | 1.200 | 8.75-1 |
| 10.6 | 1.218 | 8.70-1 |
| 10.7 | 1.237 | 8.65-1 |
| 10.8 | 1.256 | 8.60-1 |
| 10.9 | 1.275 | 8.55-1 |
| 11.0 | 1.294 | 8.50-1 |
| 11.1 | 1.306 | 8.50-1 |
| 11.2 | 1.318 | 8.50-1 |
| 11.3 | 1.329 | 8.50-1 |
| 11.4 | 1.341 | 8.50-1 |
| 11.5 | 1.353 | 8.50-1 |
| 11.6 | 1.365 | 8.50-1 |
| 11.7 | 1.376 | 8.50-1 |
| 11.8 | 1.388 | 8.50-1 |
| 11.9 | 1.400 | 8.50-1 |
| 12.0 | 1.412 | 8.50-1 |
| 12.1 | 1.424 | 8.50-1 |
| 12.2 | 1.435 | 8.50-1 |
| 12.3 | 1.447 | 8.50-1 |
| 12.4 | 1.459 | 8.50-1 |
| 12.5 | 1.471 | 8.50-1 |
| 12.6 | 1.482 | 8.50-1 |
| 12.7 | 1.494 | 8.50-1 |
| 12.8 | 1.506 | 8.50-1 |
| 12.9 | 1.517 | 8.50-1 |
| 13.0 | 1.530 | 8.50-1 |
| 13.1 | 1.541 | 8.50-1 |
| 13.2 | 1.553 | 8.50-1 |
| 13.3 | 1.565 | 8.50-1 |
| 13.4 | 1.576 | 8.50-1 |
| 13.5 | 1.588 | 8.50-1 |
| 13.6 | 1.600 | 8.50-1 |
| 13.7 | 1.612 | 8.50-1 |
| 13.8 | 1.624 | 8.50-1 |
| 13.9 | 1.635 | 8.50-1 |
| 14.0 | 1.647 | 8.50-1 |
| 14.1 | 1.659 | 8.50-1 |
| 14.2 | 1.671 | 8.50-1 |
| 14.3 | 1.682 | 8.50-1 |
| 14.4 | 1.694 | 8.50-1 |
| 14.5 | 1.705 | 8.50-1 |
| 14.6 | 1.718 | 8.50-1 |
| 14.7 | 1.729 | 8.50-1 |
| 14.8 | 1.741 | 8.50-1 |
| 14.9 | 1.753 | 8.50-1 |
| 15.0 | 1.765 | 8.50-1 |
| 15.1 | 1.776 | 8.50-1 |
| 15.2 | 1.788 | 8.50-1 |
| 15.3 | 1.800 | 8.50-1 |
| 15.4 | 1.812 | 8.50-1 |
| 15.5 | 1.824 | 8.50-1 |
| 15.6 or more | 8.50-1 |
The juice used in the determining of solids, acids and juice content shall be extracted from representative samples as thoroughly as possible with a hand reamer or by such mechanical extractor or extractors as may be approved. The juice shall be strained through cheese cloth or other approved straining device of extra fine mesh to prevent passage of juice cells, pulp, or seeds.