STANDARDS FOR FRUITS AND VEGETABLES G1 
handling, not more than 10 percent, by weight, of the 
bunches in any container *” may be below this require- — 
ment. 
MATURITY REQUIREMENTS FOR GRAPES 
“Mature” for Malaga, Sultanina (Thompson Seed- 
less), Flame Tokay, Rose of Peru, and similar varie- 
ties means that each bunch of grapes shall show a 
sugar test of not less than 17 percent of soluble solids 
in juice, as determined by the Balling or Brix scale 
hydrometer, except that the varieties Emperor, Gros 
Colman (Dodrelabi, Bleu Grau, Servian Blue, Fresno 
Beauty), Pierce Isabella (Pierce, Isabella Regia), 
Concord, Olivette Blanche, Blaney White (Rish Baba, 
Humphrey Lady Finger), Red Malaga (Molinera 
Gordo), Ribier, Khalili, and Dizmar (Persian 23), 
Shali test not less than 16 percent. 
“Mature”? for Burger, muscat varieties, Alicante 
Bouschet, Zinfandel, and similar varieties means that 
the average or composite test of all the grapes in each 
container shall be not less than 17 percent soluble 
solids in juice, aS determined by the Balling or Brix 
scale hydrometer, except Burger which shall test not 
less than 16 percent, and except muscat varieties, 
which shall test not less than 18 percent. 
DEFINITIONS OF TERMS . 
As used in these grades: 
“One variety” means grapes showing the same 
varietal characteristics. 
“'Waterberry’’ means a disease characterized by a 
watery, soft, or flabby condition of the berries. Such 
affected berries are low in sugar content, have tender 
skins, and are very easily crushed. 
“Weak berries ” are those which approach a water- 
berry in condition but are not So far advanced or 
affected. 
“Redberry ”’ means a condition closely resembling 
waterberry generally found in black varieties. Such 
grapes show a red or brownish-red color in addition 
to the general characteristics of waterberry. 
“ Raisining berries” means grape berries in a stage 
of normal curing process, which have developed to 
some extent the characteristic shriveled or wrinkled 
appearance of a raisin, but which contain sufficient 
juice to drop from the berry under ordinary pressure 
between thumb and finger. Change of color and flavor 
20 See footnote on p. 69. 
