For apple juice to be graded as "A," color of the product has to be bright and sparkling. Points between 18 and 20 are then assigned. Juice has to be free from defects, including amorphous sediment, residue specks, pulp, and other particles. Scores assigned range from 18 to 20. Flavor has to be good to qualify for a score of 54 to 60 for "A" grade. Samples receiving a total score of at least 90 points qualify for "A"-grade apple juice.
In addition to the quality parameters described in this chapter, other criteria such as brix, acidity, drain weight, and pH may be used to grade the various processed products. Detailed descriptions of quality assessments can be found in the USDA standards guides for each product.
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