Florida eases orange and grapefruit maturity standards for processing season

The Florida Citrus Commission (FCC) announced it is temporarily lowering maturity standards for oranges and grapefruit, allowing processors greater flexibility for the 2025-26 season. 

The modification was requested by the Florida Processors Association and the Florida Citrus Mutual in response to the impact of citrus greening disease on yields and fruit quality. The emergency rulemaking became effective on October 24.

FCC Chairman Steve Johnson says that the new standard means processors are now able to accept the fruit, but that they are not obligated to do so.

“It is still up to the processors to decide what [fruit] they want to take,” Johnson says. 

Oranges

Processed oranges must now have a minimum Brix value of 7.0, down from 9.0. The previous requirement for a minimum ratio of total soluble solids to anhydrous citric acid is suspended, including for field-run fruit and eliminations.

The standard will remain in place until July 31, 2026.

Grapefruit

Processed grapefruit will follow a minimum Brix of 7.0, down from 8.0, until December 31, 2025. Additionally, the ratio of total soluble solids to anhydrous citric acid is suspended until July 31 of next year.

Related stories

A fresh squeeze on citrus greening: University of Florida’s NuCitrus shows HLB tolerance

University of Florida study enlists local residents to fight the spread of citrus greening disease

UF/IFAS explores new approach to combat citrus greening

Florida orange production sees fifth straight month without decline