美国葡萄柚罐头标准

果旗飘扬

§ 145.145 Canned grapefruit.


(a) Identity—(1) Product identification. Canned grapefruit is the food prepared from one of the optional grapefruit in­gredients specified in paragraph (a)(2) of this section and one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one or more of the fol­lowing safe and suitable optional ingre­dients:

(i) Spices.

(ii) Natural and artificial floring.

(iii) Lemon juice.

(iv) Citric acid.

(v) Calcium chloride or calcium lac­tate or a mixture of the two calcium salts in a quantity reasonably nec­essary to firm the grapefruit sections, but in no case in a quantity such that the calcium contained in such calcium salt or mixture is more than 0.035 per­cent by weight of the finished food.

Such food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage.

(2) Optional grapefruit ingredient. The optional grapefruit ingredients referred to in paragraph (a)(1) of this section are prepared from sound, mature grape­fruit (Citrus paradisi Macfadyen) of the color types white—produced from white-fleshed grapefruit, and pink— produced from pink or red-fleshed grapefruit and are in the following forms of units: Whole sections or bro­ken sections. Each such form of units or a mixture of such forms of units pre­pared from a single varietal group (color type) is an optional grapefruit ingredient. The core, seeds, and major portions of membrane of such ingre­dient are removed. For the purpose of this section, a grapefruit section is considered whole when the unit is in­tact or an intact portion of such unit is not less than 75 percent of its apparent original size and is not excessively trimmed.

(i) For the purpose of paragraph (a)(4) of this section, the name of the op­tional grapefruit ingredient is:

(a) ‘‘Section’’ or ‘‘segments’’, if 50 percent or more of the drained weight of the food consists of whole sections.

(b) ‘‘Broken sections’’ or ‘‘broken segments’’, if less than 50 percent of the drained weight of the food consists of whole sections.

(ii) The drained weight is determined by the method prescribed in the stand­ard of fill of container for canned grapefruit set forth in paragraph (c)(2) of this section.

(3) Packing media.

(i) The optional packing media referred to in paragraph (a)(1) of this section are:

(a) Water.

(b) Grapefruit juice and water.

(c) Grapefruit juice.

(d) Slightly sweetened sirup or slightly sweetened water.

(e) Light sirup. (f) Hey sirup.

(g) Slightly sweetened grapefruit juice and water.

(h) Lightly sweetened grapefruit juice and water.

(i) Heily sweetened grapefruit juice and water.

(j) Slightly sweetened grapefruit juice.

(k) Lightly sweetened grapefruit juice.

(l) Heily sweetened grapefruit juice.

As used in paragraph (a)(3)(i) of this section, the optional packing medium ‘‘water’’ means, in addition to water, any mixture of water and grapefruit juice in which there is less than 50 per­cent grapefruit juice; the optional packing medium ‘‘grapefruit juice and water’’ means the liquid packing me­dium in which juice of mature grape­fruit and water are combined as a liq­uid packing medium with not less than 50 percent grapefruit juice and the term ‘‘grapefruit juice’’ means single strength expressed juice of sound, ma­ture fruit. It may be fresh, canned, or made from concentrate. However, if it is made from concentrate, the juice shall be reconstituted with water to not less than the soluble solids the grapefruit juice had before concentra­tion.

(ii) Each of the packing media in paragraph (a)(3)(i) (d) to (l) of this sec­tion is prepared with a liquid ingre­dient and one or more safe and suitable nutritive carbohydrate sweeteners. Water is the liquid ingredient from which packing media in paragraph (a)(3)(i) (d) to (f) of this section are pre­pared. Grapefruit juice and water are the liquid ingredients from which the packing media in paragraph (a)(3)(i) (g) to    (i) of this section are prepared. Grapefruit juice is the liquid ingre­dient from which the packing media in paragraph (a)(3)(i) (j) to (l) of this sec­tion are prepared. If one or more liquid nutritive carbohydrate sweeteners and grapefruit juice are combined as a liq­uid packing medium with not less than 50 percent grapefruit juice, the packing medium is as set forth in paragraph (a)(3)(i) (g) to (i) of this section.

(iii) The respective densities of pack­ing media in paragraph (a)(3)(i) (d) to (i) of this section as measured on the refractometer, expressed as percent by weight sucrose (degrees Brix) with cor­rection for temperature to the equiva­lent at 20 °C (68 °F), 15 days or more after the grapefruit are canned or the blended homogenized slurry of the comminuted entire contents of the con­tainer if canned for less than 15 days, according to the ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists’’ (AOAC), 13th Ed. (1980), section 31.011 under ‘‘Solids By Means of Refractometer—Official Final Action,’’ and Reference Tables, section 52.012 (Refractive indices (n) of sucrose solutions at 20°) and section 52.015 (Re­fractive indices of invert sugar solu­tions), which is incorporated by ref­erence (copies may be obtained from the Association of Official Analytical Chemists International, 481 North Frederick e., suite 500, Gaithersburg, MD 20877–2504, or may be examined at the Office of the Federal Register, 800 North Capitol Street, NW., suite 700, Washington, DC), but without correc­tion for invert sugar or other sub­stances, are as follows:

(a) Packing media in paragraph (a)(3)(i) (d), (g), and (j) of this section: Twelve percent or more but less than 16 percent.

(b) Packing media in paragraph (a)(3)(i) (e), (h), and (k) of this section: Sixteen percent or more but less than 18 percent.

(c) Packing media in paragraph (a)(3)(i) (f), (i), and (l) of this section:

Eighteen percent or more. A lot shall be deemed to be in compliance for packing medium density based on the erage value for all the samples ana­lyzed according to paragraph (b)(2) of this section but no container may he a value lower than that of the next lower category or 2 percent by weight sucrose (degrees Brix) lower if no lower category exists.

(4) Labeling requirements.

(i) The name of the food is ‘‘grapefruit’’ or ‘‘pink grapefruit’’, as appropriate for the color type of the grapefruit used. The name of the food shall also include a declaration of any floring that char­acterizes the product as specified in § 101.22 of this chapter and a declara­tion of any spice or seasoning that characterizes the product; for example, ‘‘with added spice’’. Whenever the word ‘‘sirup’’ is used, it may be alternatively spelled ‘‘syrup’’. When two or more of the optional ingredients specified in paragraphs (a)(1) (i), (ii), and (iii) of this section are used, such words may be combined; for example, ‘‘with added cloves and cinnamon oil’’.

(ii) The form and style of the grape­fruit ingredient as provided for in para­graph (a)(2) of this section and the name of the packing medium as used in paragraph (a)(3) of this section pre­ceded by ‘‘In’’ or ‘‘Packed in’’ shall be included as part of the name. When the packing medium is prepared from con­centrated grapefruit juice, the words ‘‘from concentrate’’ shall follow the words ‘‘grapefruit juice’’ in the name of the packing medium.

(iii) Label declaration. Each of the ingredients used in the food shall be de­clared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

(b) Quality.

(1) The standard of qual­ity for canned grapefruit is as follows:

(i) The food is free from extraneous material such as lees, portions of lees, and pieces of peel.

(ii) The finished food contains per 500 grams (17.6 ounces) not more than:

(a) An aggregate area of 20 square centimeters (3.1 square inches) of tough membrane or albedo on the units.

(b) Four developed seeds. A seed is considered a developed seed when it measures more than 9.0 millimeters (0.35 inches) in any dimension.

(iii) Not more than 15 percent by weight of the drained grapefruit may be blemished units. A blemished unit is a grapefruit section or any portion thereof which is damaged by lye peel­ing, by discoloration, or by other visi­ble injury. The drained weight is deter­mined by the method prescribed in the standard of fill of container for canned grapefruit set forth in paragraph (c)(2) of this section.

(2) Sampling and acceptance procedure. A lot is to be considered acceptable when the number of ‘‘defectives’’ does not exceed the acceptance number in the sampling plans given in paragraph (b)(2)(ii) of this section.

(i) Definitions of terms to be used in the sampling plans in paragraph (b)(2)(ii) of this section are as follows:

(a) Lot. A collection of primary con­tainers or units of the same size, type and style manufactured or packed under similar conditions and handled as a single unit of trade.

(b) Lot size. The number of primary containers or units in the lot.

(c) Sample size (n). The total number of sample units drawn for examination from a lot.

(d) Sample unit. A container, the en­tire contents of a container, a portion of the contents of a container, or a composite mixture of product from small containers that is sufficient for the examination or testing as a single unit.

(e) Defective. Any sample unit shall be regarded as defective when any of the defects or conditions specified in the quality standard (paragraph (b)(1) of this section) and paragraph (c)(3)(i) of this section for minimum fill of con­tainer are present in excess of the stat­ed tolerances.

(f) Accepted number (c). The maximum number of defective sample units per­mitted in the sample in order to con­sider the lot as meeting the specified requirements.

(g) Acceptable quality level (AQL). The maximum percent of defective sample units permitted in a lot that will be ac­cepted approximately 95 percent of the time.

(ii) Sampling plans and acceptance procedure:


Lot size (primary containers)
Size of container

n 1
c 2

NET WEIGHT EQUAL TO OR LESS THAN 1 KG (2.2 LB)

4,800 or less ......................................
13
2

4,801 to 24,000 .................................
21
3

24,001 to 48,000 ...............................
29
4

48,001 to 84,000 ...............................
48
6

84,001 to 144,000 .............................
84
9

144,001 to 240,000 ...........................
126
13

Over 240,000 .....................................
200
19

NET WEIGHT GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN

4.5 KG (10 LB)

2,400 or less ......................................
13
2

2,401 to 15,000 .................................
21
3

15,001 to 24,000 ...............................
29
4

24,001 to 42,000 ...............................
48
6

42,001 to 72,000 ...............................
84
9

72,001 to 120,000 .............................
126
13

Over 120,000 .................................
200
19

NET WEIGHT GREATER THAN 4.5 KG (10 LB)

600 or less .........................................
13
2

601 to 2,000 ......................................
21
3

2,001 to 7,200 ...................................
29
4

7,201 to 15,000 .................................
48
6

15,001 to 24,000 ...............................
84
9

24,001 to 42,000 ...............................
126
13

Over 42,000 .......................................
200
19


1 n=number of primary containers in sample.

2 c=acceptance number.



(3) If the quality of canned grapefruit falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the man­ner and form therein specified; how­ever, if the quality of the canned grape­fruit falls below standard with respect to only one of the factors of quality specified by paragraph (b)(1) (i), (ii), or (iii) of this section, there may be sub­stituted for the second line of such gen­eral statement of substandard quality, ‘‘Good Food—Not High Grade’’, a new line as specified after the cor­responding designation of paragraph (b)(1) of this section which the canned grapefruit fail to meet:

(i) ‘‘Contains extraneous material’’.

(ii)(a) ‘‘Excessive tough membrane’’.

(b) ‘‘Excessive seeds’’.

(iii) ‘‘Excessive blemished units’’.

(c) Fill of container.(1) The standard of fill of container for canned grapefruit is:

(i) The fill of grapefruit and packing medium, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, is not less than 90 percent of the total capacity of the container.

(ii) The drained weight of grapefruit ingredient is not less than 50 percent of the water capacity of the container, as determined by the method prescribed in paragraph (c)(2) of this section and the general method for water capacity of containers prescribed in § 130.12(a) of this chapter.

(2) Drained weight is determined by the following method: Tilt the opened container so as to distribute the con­tents evenly over the meshes of a cir­cular sieve which has previously been weighed. The diameter of the sieve is 20.3 centimeters (8 inches) if the quan­tity of contents of the container is less than 1.4 kilograms (3 pounds) and 30.5 centimeters (12 inches) if such quantity is 1.4 kilograms (3 pounds) or more. The bottom of the sieve is woven-wire cloth that complies with the specifica­tions for the No. 8 sieve set forth in the ‘‘Definitions of Terms and Explanatory Notes’’ of the AOAC, 13th Ed. (1980), Table 1, which is incorporated by ref­erence. The ailability of this incor­poration by reference is given in para­graph (a)(3)(iii) of this section. Without shifting the material on the sieve, in­cline the sieve at an angle of 17° to 20° to facilitate drainage. Two minutes after the drainage begins, weigh the sieve and drained grapefruit. The weight so found, less the weight of the sieve, shall be considered to be the weight of the drained grapefruit.

(3)(i) A container that falls below the requirement for minimum fill pre­scribed in paragraph (c)(1)(i) of this section shall be considered a ‘‘defec­tive’’. The food will be deemed to fall below the standard of fill when the number of defectives exceeds the ac­ceptance number (c) in the sampling plans prescribed in paragraph (b)(2) of this section.

(ii) Canned grapefruit will be deemed to fall below the standard of fill when the erage drained weight of all con­tainers analyzed when sampled accord­ing to the sampling plans prescribed in paragraph (b)(2) of this section is less than that prescribed in paragraph (c)(1)(ii) of this section. (4) If canned grapefruit falls below the standard of fill of container pre­scribed in paragraph (c)(1) of this sec­tion, the label shall bear the statement of substandard fill specified in § 130.14(b) of this chapter, in the man­ner and form therein specified.

[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11830, Mar. 19, 1982; 49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2880, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]


§145.145葡萄柚罐头

(a)特性：

(1)产品特性  葡萄柚罐头是用本节(a)(2)中规定的一种葡萄柚配料和本节(a)(3)中规定的一种充填介质制成的食品。此类食品还可含有下列一种或者两种及多种的安全、适用的配料：

(ⅰ)调味料；

(ⅱ)天然和合成香料；

(ⅲ)柠檬汁；

(ⅳ)柠檬酸；

(ⅴ)氯化钙或乳酸钙或两种钙盐的混合物，其用量以使葡萄柚达到坚实所必需的合理用量为宜，但在此类钙盐中或混合物中所含的钙量不得大于食品成品量的0.035%。此类食品密封在容器内，并在密封前或密封后经过加热杀菌，以防止败坏。

(2)葡萄柚配料  本节(a)(1)中提及的葡萄柚配料取自完好、成熟的有色泽的葡萄柚(Citrus paradisi Malfadyen)。有果肉白色的葡萄柚及果肉粉红色或红色的葡萄柚，其果肉形状如下：整瓣或碎瓣。来自单一品种(有色泽)的一种形状果肉或各种形状的混合物果肉即为一种葡萄柚配料。这种配料的芯、子和膜的主要部分均除去。本节还要说明，果肉完整无缺的或者完整部分不小于75%且未经过度修整的，这块葡萄柚瓣便被认为是完整的。

(ⅰ)按本节(a)(4)的要求，将葡萄柚配料分为两类：

(A)如果食品沥干物量中50%或更多的为整瓣，则称为“瓣”。

(B)如果食品沥干物量中整瓣成分小于50%，则称为“碎瓣”。

(ⅱ)沥干物量采用本节(c)(2)关于葡萄柚罐头的容器充填标准中所述方法测定。

(3)充填介质

(ⅰ)本节(a)中提及的充填介质为：

(A)水；

(B)葡萄柚汁和水；

(C)葡萄柚汁；

(D)特稀糖浆或轻糖度水；

(E)稀糖浆；

(F)浓糖浆；

(G)轻糖度葡萄柚汁和水；

(H)低糖度葡萄柚汁和水；

(I)高糖度葡萄柚汁和水；

(J)轻糖度葡萄柚汁；

(K)低糖度葡萄柚汁；

(L)高糖度葡萄柚汁。

本节(a)(3)(ⅰ)中所述的充填介质“水”，是指水以及水和葡萄柚汁的混合物，混合物中葡萄柚汁小于50%；填充介质“葡萄柚汁和水”，是指成熟葡萄柚汁和水混合成的，其中葡萄柚汁不小于50%的液态充填介质；而“葡萄柚汁”是指用完好、成熟的葡萄柚水果榨得的单一原汁。它可以是新鲜的、罐藏的或用浓缩果汁制成的。然而，如果是用浓缩果汁制成的，此果汁用水复制后，可溶性固形物含量不小于浓缩前的可溶性固形物含量。

(ⅱ)本节(a)(3)(ⅰ)(A)～(L)中所述的各种充填介质，是用一种液体配料和一种或多种安全、适用的营养性碳水化合物甜味剂制成的。水是配制本节(a)(3)(ⅰ)(D)～(F)中充填介质的液体配料。葡萄柚汁和水是配制本节(a)(3)(ⅰ)(G)～(I)段中充填介质的液体配料。葡萄柚汁是配制本节(a)(3)(ⅰ)(J)～(L)中充填介质的液体配料。如果一种或多种液态营养性碳水化合物甜味剂与葡萄柚汁混合，其中葡萄柚汁不低于50%，这样的液态充填介质即为本节(a)(3)(ⅰ)(G)～(I)中提及的充填介质。

(ⅲ)本节(a)(3)(ⅰ)(D)～(I)中提到的充填介质密度是用折光仪测量的，以蔗糖质量分数(白利糖度)表示，温度校正到20℃，在葡萄柚罐藏15d以后测定。如果在15d以内测定，则必须将罐内全部内容物粉碎混合均质成浆后测定。这种测定方法见《公职分析化学家协会法定分析方法》(AOAC)第13版(1980)，第31.011节——“用折光仪测定固形物——法定最终操作”及参考表；第52.012节(20℃时的蔗糖溶液折光率)和第52.015节(20℃时的转化糖折光率)。上述内容已列入参考文献，文本可按下列地址索取：Association of Official Analytical Chemists, 2200 Wilson Blvd, Suite 400, Arlington, VA22201-3301。也可向联邦注册办公室查询，名称和地址如下：The Office of the Federal Register, 800 North Capital Street, Nw. Suite 700，Washington, DC.。在对还原糖或其它物质测定时，不做温度校正。本节(a)(3)(ⅰ)(D)～(I)中的充填介质密度规定如下：

(A)本节(a)(3)(ⅰ)(D)、(G)和(J)中的充填介质密度为：大于或等于12%，但小于16%。

(B)本节(a)(3)(ⅰ)(E)、(H)和(K)中的充填介质密度为：大于或等于16%，但小于18%。

(C)本节(a)(3)(ⅰ)(F)、(I)和(L)中的充填介质密度为：大于或等于18%。根据本节(b)(2)规定，如果所有分析样品的密度平均值达到规定值，则这批产品的充填介质密度符合要求，但是不得有一个容器内的介质密度低于下一级介质密度。如果不存在下一级介质密度，则蔗糖的质量分数(白利糖度，°Bx)不得低于该规定密度2%。

(4)标签要求

(ⅰ)本食品的名称为“葡萄柚”或“粉红色葡萄柚”(对有色类葡萄柚而言)。食品名称中还必须包括按本章§101.22中规定的，能赋予产品特性的调味料的说明。例如：“加有调味料”。当使用“sirup”(糖浆)字样时，可拼为“syrup”。如果采用本节(a)(1)(ⅰ)、(ⅱ)和(ⅲ)中规定的两种或多种配料时，这些配料名称可联合使用，例如：“加有丁香和玉桂油”。

(ⅱ)本节(a)(2)中规定的葡萄柚配料的形状和种类以及本节(a)(3)中所用的充填介质名称(在其前面加上“在”或“装在”的字样)必须包括在食品名称中，作为名称的一部分。当充填介质是用浓缩果汁制成时，“用浓缩果汁制成”字样必须紧接充填介质名称中的“葡萄柚汁”字样。

(ⅲ)标签说明：在食品中所用的各种配料，必须按本章第101部分和第130部分中有关章节的要求，在标签上加以说明。

(b)质量：

(1)葡萄柚罐头的质量标准如下：

(ⅰ)食品中无叶、碎叶或皮片等外来杂质；

(ⅱ)每500g食品成品中不得含有：

(A)果肉上的坚韧膜或内果皮的总面积大于20cm2。

(B)超过4粒已发育种子。当一粒种子的任一量度大于9.0mm时，被认为是已发育种子。

(ⅲ)葡萄柚沥干物量中受损伤果肉不大于15%。受损伤果肉是指由于碱液去皮、脱色或其它可见损伤而受伤的葡萄柚瓣或部分瓣。沥干物量用本节(c)(2)中关于葡萄柚罐头容器充填标准中规定的方法测定。

(2)抽样和验收过程：当缺陷品数量不超过本节(b)(2)(ⅱ)中列出的抽样方案中的验收指数时，该批产品被认为是合格的。

(ⅰ)本节(b)(2)(ⅱ)抽样方案中的名词定义如下：

(A)批：在相似条件下制造或包装，并作为单一贸易单位的，同样大小、类型和式样的基本容器或单元的集合体(总和)。

(B)批量：在一批中的基本容器数或单元数量。

(C)抽样量(n)：从一批中抽取供检验的样品单位总数。

(D)样品单位：可以是一个容器、一个容器中的全部内容物、一个容器中的部分内容物，或者取自若干小容器的产品混合物，这些混合物足以作为一个单位供检验。

(E)缺陷品：当样品单位中出现了质量标准[本节(b)(1)]所述的任何缺陷，这些缺陷又超过了允许范围，或者充填标准低于本节(c)(3)(ⅰ)中规定的最小充填量，即为缺陷品。

(F)合格判定数(c)：为考虑一批产品是否符合规定要求而确定的在样品中允许出现的最大缺陷样品单位数。

(G)合格质量水平(AQL)：在95%的置信度下合格批次的最大缺陷样品百分率。

(ⅱ)抽样方案和验收程序：

批量(基本内容)
基本内容

n(1)
c(2)

净重等于或小于1kg

4800或以下
13
2

4801～24000
21
3

24001～48000
29
4

48001～84000
48
6

84001～144000
84
9

144001～240000
126
13

240000以上
200
19

净重大于1kg，但小于或等于4.5kg

2400或以下
13
2

2401～15000
21
3

15001～24000
29
4

24001～42000
48
6



42001～72000
84
9

72001～120000
126
13

120000以上
200
19

净重大于4.5kg

600或以下
13
2

601～2000
21
3

2001～7200
29
4

7201～15000
48
6

15001～24000
84
9

24001～42000
126
13

42000以上
200
19

   

注：(1)n=抽样量。

(2)c=合格判定数。

(3)如果葡萄柚罐头的质量低于本节(b)(1)中规定的标准，按本章§130.14(a)的规定并以其规定的方法和形式，在标签上做质量低于标准的说明。然而，如果葡萄柚罐头的质量，在本节(b)(1)(ⅰ)、(ⅱ)和(ⅲ)中规定的诸多质量因素中，只有一个因素不符合标准，则在质量低于标准说明的第二行用“良好食品——非高等级”代替。在这说明前，还必须说明葡萄柚罐头不符合标准的原因。这里对于不符合本节(b)(1)要求的各类情况给予相应的说法：

(ⅰ)含外来杂质：

(A)坚韧膜过多；

(B)种子过多。

(ⅱ)伤残果肉过多。

(c)容器的充填：

(1)葡萄柚罐头的容器充填标准如下：

(ⅰ)葡萄柚和充填介质的充填量不小于容器总容量的90%。测量方法见本章§130.12(b)中所规定的容器充填测定方法。

(ⅱ)葡萄柚配料的沥干物量不得小于容器水容量的50%，测定方法见本节(c)(2)。容器水容量的通用测定方法见本章§130.12(a)。

(2)沥干物量用如下方法测定：将开启后的容器倾斜，使内容物均匀地分布在已预先称重的圆筛网上。如果容器的内容物量小于1.4kg，则筛的直径为20.3cm；如果内容物量大于或等于1.4kg，则筛的直径为30.5cm。筛的底部为金属丝网，具体规格见《公职分析化学家协会法定分析方法》(AOAC)第13版(1980)(列入参考文献)，题为“名词定义和注释”表1中8号筛。参考文献的索取见本节(a)(3)(ⅲ)。在不移动筛面上物料的情况下，将筛倾斜到17°～20°，使易于沥干。在沥干开始2min，将筛和沥干物称重。将称得的量减去筛重即为沥干葡萄柚量。

(3)(ⅰ)不符合本节(a)(1)(ⅰ)中规定的最小充填量的容器被认为是“缺陷品”。当缺陷品数量超过本节(b)(2)中规定的抽样方案中的验收数(c)时，该食品被认为低于充填标准。

(ⅱ)根据本节(b)(2)中规定的抽样方案抽样并进行分析，如果所有容器的平均沥干物量小于本节(c)(1)(ⅱ)中规定值，则葡萄柚罐头被认为低于充填标准。

(4)如果葡萄柚罐头低于本节(c)(1)中规定的容器充填标准，则按本章§130.14(b)规定并以规定的方法和形式，在标签上做充填低于标准的说明。

[42 FR 14414, Mar. 15, 1977于47 FR 11830, Mar. 19, 1982; 49 FR 10100, Mar. 19, 1984; 54 FR 24895, Jun. 12, 1989l; 58 FR 2880, Jan. 6, 1993修订]

巴巴果

请将英文去了:time: