MINIMUM BRIX LEVELS FOR RECONSTITUTED FRUIT JUICE AND RECONSTITUTED FRUIT PURÉE
Common Name of the Fruit | Botanical Name | Minimum Brix levels |
Apple (*) | Malus domestica Borkh. | 11,2 |
Apricot (**) | Prunus armeniaca L. | 11,2 |
Banana (**) | Musa x paradisiaca L. (excluding plantains) | 21,0 |
Blackcurrant (*) | Ribes nigrum L. | 11,0 |
▼M6 | ||
Coconut (*) | Cocos nucifera L. | 4,5 |
▼M4 | ||
Grape (*) | Vitis vinifera L. or hybrids thereof Vitis labrusca L. or hybrids thereof | 15,9 |
Grapefruit (*) | Citrus x paradisi Macfad. | 10,0 |
Guava (**) | Psidium guajava L. | 8,5 |
Lemon (*) | Citrus limon (L.) Burm.f. | 8,0 |
Mango (**) | Mangifera indica L. | 13,5 |
Orange (*) | Citrus sinensis (L.) Osbeck | 11,2 |
Passion Fruit (*) | Passiflora edulis Sims | 12,0 |
Peach (**) | Prunus persica (L.) Batsch var. persica | 10,0 |
Pear (**) | Pyrus communis L. | 11,9 |
Pineapple (*) | Ananas comosus (L.) Merr. | 12,8 |
Raspberry (*) | Rubus idaeus L. | 7,0 |
Sour Cherry (*) | Prunus cerasus L. | 13,5 |
Strawberry (*) | Fragaria x ananassa Duch. | 7,0 |
Tomato (*) | Lycopersicon esculentum, Mill. | 5,0 |
Mandarin (*) | Citrus reticulata Blanco | 11,2 |
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. For those products marked with two asterisks (**), which are produced as a purée, only a minimum uncorrected Brix reading (without correction of acid) is determined. | ||