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§ 1430.5. Citrus, Maturity, Juice Extraction.

3 CA ADC § 1430.5Barclays Official California Code of Regulations

Barclays California Code of Regulations
Title 3. Food and Agriculture
Division 3. Economics (Refs & Annos)
Chapter 1. Fruit and Vegetable Standardization
Subchapter 4. Fresh Fruits, Nuts and Vegetables (Refs & Annos)
Article 22. Citrus
3 CCR § 1430.5
§ 1430.5. Citrus, Maturity, Juice Extraction.
Currentness
This section states the methods of juice extraction and procedures to be used in the soluble solids to acid ratio test and California Standard Scale for maturity testing.
(a) Navel oranges. A citrus press as outlined in (c), below, shall be the only method of extracting juice to determine the California Standard Scale score for Navel oranges. It shall be equipped and be capable of operating in a manner consistent with the provisions of this article. Each Navel orange packinghouse shall provide a citrus press on the premises and it shall be made available to the enforcement officer.
(b) All citrus, other than Navel oranges. Juice extraction for measuring the soluble solids to acid ratio for maturity testing shall be determined by either the hand or electric method or the citrus press as outlined in (c), below.
(c) Application. When the juice is extracted using a citrus press, the press shall meet the following criteria:
(1) The press shall have an air or hydraulic line test valve which permits measurement of the air or hydraulic pressure delivered to the press. The valve shall be installed between the lubricator, if present, and the press.
(2) The press shall be capable and calibrated to deliver and maintain 38 psi on the fruit and maintain that pressure for 30 seconds. The air or hydraulic line pressure necessary to maintain the 38 psi shall be determined by the director and shall be imprinted by die stamp on the body of each press. The press shall be mounted with a pressure gauge that will accurately measure the pressure being applied to the fruit. The press shall not increase the moisture content nor add any impurities to the fruit juice extracted. All surface areas that come in contact with the juice shall be of a material, or be plated with a material, that will not affect, or be affected by, the citrus juice being tested.
(3) Procedure--citrus press. Place no more than one layer of fruit, both halves cut, face down, in the drawer at one time. Apply the air or hydraulic line pressure stamped on the press, on the fruit for a minimum of 30 seconds.
(d) When the juice is extracted using a hand or electric juice extractor, the following apparatus and procedures shall be used:
(1) The hand or electric juice extractor shall be any type approved by the director.
(2) Cut each fruit in half at right angles to a straight line drawn between the stem and distal ends.
(3) Each portion of each fruit in the sample shall be reamed to the extent that all free juice is extracted without contaminating the juice with the rind or other substances.

Credits

Note: Authority cited: Sections 14, 407, 42681, and 42684, Food and Agricultural Code. Reference: Sections 42684 and 42941, Food and Agricultural Code.
History
1. New section filed 1-21-75; effective thirtieth day thereafter (Register 75, No. 4).
2. Repealer of former Section 1430.5 and renumbering and amendment of former Section 1430.120.1 to Section 1430.5 filed 9-27-85; effective thirtieth day thereafter (Register 85, No. 45). For prior history, see Register 77, No. 13.
3. Amendment filed 10-24-88; operative 10-24-88 (Register 88, No. 45).
4. Amendment of first paragraph, subsection (a) and Note filed 3-20-2012; operative 4-1-2012 pursuant to Government Code section 11343.4 (Register 2012, No. 12).
This database is current through 5/10/24 Register 2024, No. 19.
Cal. Admin. Code tit. 3, § 1430.5, 3 CA ADC § 1430.5
End of Document