SCHEDULE 13Minimum Brix levels for a fruit juice from concentrate
Column 1Common Name of the Fruit | Column 2Botanical Name | Column 3Minimum Brix level |
|---|---|---|
Apple1 | Malus domestica Borkh. | 11.2 |
Apricot2 | Prunus armeniaca L. | 11.2 |
Banana2 | Musa x paradisiaca L. (excluding plantains) | 21.0 |
Blackcurrant1 | Ribes nigrum L. | 11.0 |
Grape1 | Vitis vinifera L. or hybrids thereof Vitis labrusca L. or hybrids thereof | 15.9 |
Grapefruit1 | Citrus x paradisi Macfad. | 10.0 |
Guava2 | Psidium guajava L. | 8.5 |
Lemon1 | Citrus limon (L.) Burm.f. | 8.0 |
Mandarin1 | Citrus reticulata Blanco | 11.2 |
Mango2 | Mangifera indica L. | 13.5 |
Orange1 | Citrus sinensis (L.) Osbeck | 11.2 |
Passion Fruit1 | Passiflora edulis Sims | 12.0 |
Peach2 | Prunus persica (L.) Batsch var. persica | 10.0 |
Pear2 | Pyrus communis L. | 11.9 |
Pineapple1 | Ananas comosus (L.) Merr. | 12.8 |
Raspberry1 | Rubus idaeus L. | 7.0 |
Sour Cherry1 | Prunus cerasus L. | 13.5 |
Strawberry1 | Fragaria x ananassa Duch. | 7.0 |
Tomato1 | Lycopersicon esculentum Mill. | 5.0 |
Notes: | ||
1 For those products marked with an asterisk (*), which are produced as a juice, a minimum relative density is determined as such in relation to water at 20/20 �C. | ||
2 For those products marked with two asterisks (**), which are produced as a pur�e, only a minimum uncorrected Brix reading (without correction of acid) is determined. | ||