Excerpts from the report Summary: Under certain conditions of storage, a discoloration of canned red grapefruit juice occurs. A solution to this problem has been developed by the Agricultural Research Service; the appearance of the juice is preserved by fortifying it with pulp during the canning process. Production of red grapefruit juice is increasing, and information is needed on consumers' acceptance of fortified juices. If consumers react favorably, market outlets for red grapefruit might be broadened, more juice could be obtained from a given quantity of fruit, and consumers would receive a product which may be slightly more nutritious. This report presents the results of a study to measure the preferences of consumers among four juices: Pulp-fortified and unfortified juices, from red and white varieties of Texas grapefruit