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.