DEPARTMENT OF FOOD AND AGRICULTURE
PROPOSED CHANGES IN THE REGULATIONS
Title 3. California Code of Regulations
Article 11. Avocados
PROPOSED CHANGES IN THE REGULATIONS
Title 3. California Code of Regulations
Article 11. Avocados
Amend Section 1408.3 to read:
Section 1408.3. Avocados, Determination of Dry Matter.
Dry matter of avocados shall be determined by weighing the fresh
weight and dry weight of a sample of avocados. The testing procedures and method of calculating the percent of dry matter shall be as follows:
(a) At the widest circumference of the avocado remove a core from the entire width of the avocado. Discard the seed portion, and remove the seed coat and the skin to the depth of the edible portion from the remaining core pieces. Cut each core piece in half. The core sample shall be removed with a coring device having an inside diameter of 5/8 inch, plus or minus 1/16 inch.
(b) Repeat the above for the number of sample fruit required by sSection 1408.2
(c) The cored pieces shall be immediately placed in a sealed plastic bag if there is a delay in completing the procedures below.
(d) Weigh a clean petri dish and record the weight (P).
(e) Place all core pieces on the preweighed petri dish; reweigh the petri dish with the sample and record the weight (F).
(f) Place the petri dish with the sample in a 1,000 watt microwave oven and dry the sample at 50% power for 40 minutes, adjusting the power down as necessary to avoid charring the tissue. Remove the sample from the microwave oven and note the weight. Place the sample back in microwave oven for 5 minutes. Remove the sample again and compare weight. If weight is the same, record it as dry weight. Whenever there is a weight difference, repeat this step until there is no weight loss. After the sample reaches a constant weight, record the weight (D).
(g) Calculate the percent of dry matter using the following example:
D- P (/) F-P X 100 = ______% dry matter.
All weighings required by this section shall be recorded to the nearest 0.01 gram.
NOTE: Authority cited: Sections 407, 42681, 42684, and 44988, Food and Agricultural Code. Reference: Sections 42941 and 44971, Food and Agricultural Code.
Section 1408.3. Avocados, Determination of Dry Matter.
Dry matter of avocados shall be determined by weighing the fresh
weight and dry weight of a sample of avocados. The testing procedures and method of calculating the percent of dry matter shall be as follows:
(a) At the widest circumference of the avocado remove a core from the entire width of the avocado. Discard the seed portion, and remove the seed coat and the skin to the depth of the edible portion from the remaining core pieces. Cut each core piece in half. The core sample shall be removed with a coring device having an inside diameter of 5/8 inch, plus or minus 1/16 inch.
(b) Repeat the above for the number of sample fruit required by sSection 1408.2
(c) The cored pieces shall be immediately placed in a sealed plastic bag if there is a delay in completing the procedures below.
(d) Weigh a clean petri dish and record the weight (P).
(e) Place all core pieces on the preweighed petri dish; reweigh the petri dish with the sample and record the weight (F).
(f) Place the petri dish with the sample in a 1,000 watt microwave oven and dry the sample at 50% power for 40 minutes, adjusting the power down as necessary to avoid charring the tissue. Remove the sample from the microwave oven and note the weight. Place the sample back in microwave oven for 5 minutes. Remove the sample again and compare weight. If weight is the same, record it as dry weight. Whenever there is a weight difference, repeat this step until there is no weight loss. After the sample reaches a constant weight, record the weight (D).
(g) Calculate the percent of dry matter using the following example:
D- P (/) F-P X 100 = ______% dry matter.
All weighings required by this section shall be recorded to the nearest 0.01 gram.
NOTE: Authority cited: Sections 407, 42681, 42684, and 44988, Food and Agricultural Code. Reference: Sections 42941 and 44971, Food and Agricultural Code.