1. (a) At the time of picking, and at all times thereafter, the juice contains soluble solids equal to or in excess of five and one-half parts to every part of acid which is contained in the juice. The acidity of the juice shall be calculated as citric acid without water of crystallization.
2. (b) Ninety percent or more of the grapefruit, by count, at the time of picking and at all times thereafter have attained, on at least two-thirds of the fruit surface, at least a minimum characteristic yellow or grapefruit color, as indicated by Color No. 0.9 GY, 6.40/5.7, “Munsell Color.”

Grapefruit shall be mature. Grapefruit, except grapefruit which are produced in the desert areas or in other states under climatic conditions similar to those prevailing in the desert areas, are not mature unless they meet both of the following requirements:

Note: Authority cited: Sections 407 and 42684, Food and Agricultural Code. Reference: Section 42941, Food and Agricultural Code.

History

1. New section filed 1-21-75; effective thirtieth day thereafter (Register 75, No. 4).

2. Renumbering and amendment of former Section 1430.19 to Section 1430.18, and renumbering and amendment of Section 1430.22 to Section 1430.19 filed 9-27-85; effective thirtieth day thereafter (Register 85, No. 45).