Draft for comments only Not to be cited as East African Standard

Transcription

1 EAST AFRICAN STANDARD Fresh mandarins Specification and grading EAST AFRICAN COMMUNITY HS ICS EAC 2010 First Edition 2010

2 Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in East Africa. It is envisaged that through harmonized standardization, trade barriers which are encountered when goods and services are exchanged within the Community will be removed. In order to meet the above objectives, the EAC Partner States have enacted an East African Standardization, Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensuring standardization, quality assurance, metrology and testing of products produced or originating in a third country and traded in the Community in order to facilitate industrial development and trade as well as helping to protect the health and safety of society and the environment in the Community. East African Standards are formulated in accordance with the procedures established by the East African Standards Committee. The East African Standards Committee is established under the provisions of Article 4 of the EAC SQMT Act, The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community. Article 15(1) of the EAC SQMT Act, 2006 provides that Within six months of the declaration of an East African Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East African Standard as a national standard and withdraw any existing national standard with similar scope and purpose. East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing. East African Community 2010 All rights reserved * East African Community P O Box 1096 Arusha Tanzania Tel: /8 Fax: / eac@eachq.org Web: * 2010 EAC All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States NSBs. ii EAC 2010 All rights reserved

3 Introduction In the preparation of this East African Standard, the following sources were consulted extensively: United States Standards for Grades of Florida Tangerines, Effective February 20, 1997 United States Standards for Grades of Tangerines, Effective December 27, 1999 UNECE STANDARD FFV 14:2009, Marketing and commercial quality control of citrus fruits ISO 3631, Citrus fruits Guide to storage CODEX STAN 193:1995 (Rev.5:2009), General Standard for Contaminants and Toxins in Foods CODEX STAN 228:2001 (Rev.1:2004), General methods of analysis for contaminants CODEX STAN 230:2001 (Rev.1:2003), Maximum levels for lead Codex Alimentarius website: USDA Foreign Agricultural Service website: USDA Agricultural Marketing Service website: USDA Plant Inspectorate Service website: European Union: Assistance derived from these sources and others inadvertently not mentioned is hereby acknowledged. This standard has been developed to take into account: the needs of the market for the product; the need to facilitate fair domestic, regional and international trade and prevent technical barriers to trade by establishing a common trading language for buyers and sellers. the structure of the CODEX, UNECE, USA, ISO and other internationally significant standards; the needs of the producers in gaining knowledge of market standards, conformity assessment, commercial cultivars and crop production process; the need to transport the product in a manner that ensures keeping of quality until it reaches the consumer; the need for the plant protection authority to certify, through a simplified form, that the product is fit for crossborder and international trade without carrying plant disease vectors; the need to promote good agricultural practices that will enhance wider market access, involvement of small-scale traders and hence making fruit and vegetable production a viable means of wealth creation; and the need to keep unsatisfactory produce from the market by allowing the removal of unsatisfactory produce from the markets and to discourage unfair trade practices e.g. trying to sell immature produce at the beginning of the season when high profits can be made. Immature produce leads to dissatisfaction of customers and influences their choices negatively, which disadvantages those traders who have waited until the produce is mature. EAC 2010 All rights reserved iii

4 Contents 1 Scope Normative references Definitions Provisions concerning quality General Minimum requirements Minimum maturity requirements Classification Provisions concerning sizing Minimum size Uniformity Provisions concerning tolerances Quality tolerances Size tolerances Provisions concerning presentation Uniformity Packaging Presentation Marking or labelling Consumer packages Non-retail consumers Contaminants Heavy metals Pesticide residues Hygiene Annex B (informative) Mandarins Guide to storage B.1 Introduction B.2 Scope and application B.3 Conditions of harvesting and putting into store B.4 Storage conditions B.5 List of cultivars and their synonyms B.6 List of principal commercial cultivars and producing countries B.7 Damage in storage Annex C (informative) Model certificate of conformity with standards for fresh fruits and vegetables 50 Annex D (informative) Mandarins Fact sheet D.1 Introduction D.2 Tangor (Citrus reticulata Citrus sinensis) Annex E (informative) Mandarin Codex, EU and USA pesticide residue limits iv EAC 2010 All rights reserved

5 EAST AFRICAN STANDARD Fresh mandarins Specification and grading 1 Scope This East African Standard specifies requirements for mandarins (Citrus spp.) grown to be supplied fresh in the export and local markets. It also stipulates requirements for grading and packaging of the produce. Mandarins for industrial use are excluded. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. CAC/GL 21, Principles for the Establishment and Application of Microbiological Criteria for Foods CAC/RCP 1, Recommended International Code of Practice General Principles of Food Hygiene CAC/RCP 44, Recommended International Code of Practice for Packaging and Transport of Fresh Fruits and Vegetables CAC/RCP 53, Code of Hygienic Practice for Fresh Fruits and Vegetables EAS 38, Labelling of prepackaged foods Specification ISO , Fruits, vegetables and derived products Determination of cadmium content Part 1: Method using graphite furnace atomic absorption spectrometry ISO , Fruits, vegetables and derived products Determination of cadmium content Part 2: Method using flame atomic absorption spectrometry ISO 6633, Fruits, vegetables and derived products Determination of lead content Flameless atomic absorption spectrometric method CD/K/378:2010, Horticultural industry Code of practice 3 Definitions For the purpose of this standard the following definition shall apply: 3.1 firm the flesh is not soft and the fruit is not badly puffy, and that the skin has not become materially separated from the flesh of the fruit 3.2 well formed the fruit has the characteristic mandarin shape and is not deformed 3.3 injury any defect which more than slightly affects the appearance, or edible or shipping quality of the fruit. Any one of the following defects, or any combination of defects, the seriousness of which exceeds the maximum allowed for any one defect, shall be considered as injury: (a) Ammoniation which does not occur as light speck type. EAC 2010 All rights reserved 1

6 (b) (c) (d) Creasing which is more than barely visible, or which extends over more than 20 percent of the fruit surface. Green spots or oil spots (oleocellosis or similar injuries) which are depressed or soft, or which have an aggregate area of a circle more than 1 cm in diameter, or which are green and more than 4 in number. Skin breakdown when exceeding that of a circle 3 mm in diameter. (e) Sprayburn when causing the skin to become hard, or when aggregating more than a circle 1 cm in diameter. (f) (g) (h) Sunburn when causing the skin to become hard and affecting more than 10 % of the fruit surface. Scale when medium or large and more than 4 are present. Bruising when segment walls are collapsed, or albedo is ruptured and juice sacs are ruptured. 3.4 damage any defect or blemish which more than slightly affects the appearance, or edible or shipping quality of the fruit. Any one of the following defects, or any combination of defects, the seriousness of which exceeds the maximum allowed for any one defect shall be considered as damage: (a) (b) (c) (d) (e) (f) (g) (h) (i) (j) (k) Ammoniation, when not occurring as light speck type, or which occurs as small, thinly scattered spots over more than 10 percent of the fruit surface, or as solid scarring which aggregates more than one-fourth of an inch in diameter. Creasing, when it materially weakens the skin, or extends over more than one-third of the fruit surface. Dryness or mushy condition when affecting all segments more than one-eighth inch at stem end, or the equivalent of this amount, by volume, when occurring in other portions of the fruit. Green spots or oil spots (oleocellosis) or similar injuries which are depressed or soft, or which have an aggregate area of more than 5 percent of the fruit surface, or which are green and more than 10 in number. Skin breakdown when aggregating more than a circle 6.4 mm in diameter. Scale, when occurring as a blotch which averages more than three-eighths inch in diameter or any scale that detracts from the appearance of the individual fruit to a greater extent than a three-eighths inch blotch. "Blotch'' refers to actual scale and not the discolored area caused by scale. Sprayburn, when causing the skin to become hard, or when aggregating more than 5 percent of the fruit surface. Sunburn, when causing the skin to become hard and affecting more than 5 percent of the fruit surface. Bruising when segment walls are collapsed, or albedo and juice sacs are ruptured. Buckskin when aggregating more than 5 percent of the fruit surface. Melanose, when not small smooth speck-type, or any speck-type that detracts from the appearance of the fruit to a greater extent than the amount of discoloration allowed in the grade. 2 EAC 2010 All rights reserved

7 (l) (m) Scars, when deep or rough aggregating more than a circle 6.4 mm in diameter; slightly rough with slight depth aggregating more than a circle 19 mm in diameter; smooth or fairly smooth with slight depth aggregating more than a circle 129 mm in diameter. Scab, when it materially detracts from the shape or texture, or aggregates more than 5 percent of the fruit surface. 3.5 well colored the ground color of each fruit is a deep mandarin color with practically no trace of yellow colour 3.6 discoloration includes discoloration caused by rust mite, melanose, scars, scab, or any other means. Shades of discoloration which blend with the ground color of the fruit may be allowed on a larger area than that specified in the grade for light brown discoloration, and shades of discoloration which are more in contrast with the ground color shall be restricted to a lesser area, provided no discoloration may affect the appearance to a greater extent than the amount of light brown discoloration specified for the grade. 3.7 fairly well colored each fruit may have not over 25.4 mm of green color in the aggregate and the remainder of the surface shall show a good color with some portion of the surface showing a reddish blush 3.8 bronzed russeting russeting caused by thrip, or wind scars, or by rust mite or similar russeting which is not readily distinguishable from that caused by rust mite. Discolorations caused by melanose, scab, etc., are not considered as "bronzed russeting'' within the meaning of this standard but are regarded as defects when they exceed the amounts permitted in Class I. 3.9 fairly firm the flesh may be slightly soft but is not bruised or badly puffy, and that the skin has not become seriously separated from the flesh of the fruit 3.10 fairly well formed the fruit may not have the shape characteristic of the variety but that it is not badly deformed 3.11 serious damage any defect or blemish which seriously affects the appearance, or edible or shipping quality of the fruit. Any one of the following defects, or any combination of defects the seriousness of which exceeds the maximum allowed for any one defect shall be considered as serious damage: (a) (b) (c) (d) (e) Ammoniation, when scars are cracked, or dark and aggregating more than one-half inch in diameter or when light-colored and aggregating more than 2.5 cm in diameter. Creasing, when it seriously weakens the skin, or extends over more than one-half of the fruit surface. Bruising when segment walls are collapsed, or albedo and juice sacs are ruptured. Dryness or mushy condition when affecting all segments more than one-quarter inch at stem end, or the equivalent of this amount, by volume, when occurring in other portions of the fruit. Green spots or oil spots (oleocellosis) or similar injuries which are depressed or soft, or which have an aggregate area of more than 10 percent of the fruit surface. EAC 2010 All rights reserved 3

8 (f) (g) (h) (i) (j) (k) (l) (m) Skin breakdown, when aggregating more than a circle 16 mm in diameter. Scale, when occurring as a blotch which averages more than 12.7 mm in diameter, or any scale that detracts from the appearance of the fruit to a greater extent than a 12.7 mm blotch. Blotch refers to actual scale and not the discoloration caused by scale. Sprayburn, when causing the skin to become hard, or when aggregating more than 10 percent of the fruit surface. Sunburn, when causing the skin to become hard and affecting more than 10 percent of the fruit surface. Buckskin when aggregating more than 10 percent of the fruit surface. Melanose, when badly caked and aggregating more than 12.7 mm in diameter or when lightly caked and aggregating more than 1 inch in diameter, or when unsightly or when it detracts from the appearance of the fruit to a greater extent than the amount of discoloration allowed for the grade. Scars, when deep or rough aggregating more than a circle 12.7 mm in diameter; slightly rough with slight depth aggregating more than a circle 29 mm in diameter; smooth or fairly smooth with slight depth aggregating more than 10 percent of the fruit surface. Scab, when it materially detracts from the shape or texture, or aggregates more than 10 % of the fruit surface reasonably well colored a good yellow or reddish tangerine color shall predominate over the green color on at least one-half of the fruit surface in the aggregate, and that each fruit shall show practically no lemon color 3.13 very serious damage any defect or blemish which very seriously affects the appearance, or edible or shipping quality of the fruit. Any one of the following defects, or any combination of defects, the seriousness of which exceeds the maximum allowed for any one defect shall be considered as very serious damage: (a) Ammoniation, when scars are badly cracked, or when dark and aggregating more than 25.4 mm in diameter, or when light-colored and detracting from the appearance of the fruit to a greater extent than 25.4 mm of dark ammoniation. (b) (c) (d) (e) (f) (g) (h) (i) Creasing, when it very seriously weakens the skin, or extends over practically entire fruit surface. Dryness or mushy condition when affecting all segments more than one-half inch at stem end, or the equivalent of this amount, by volume, when occurring in other portions of the fruit. Skin breakdown, when aggregating more than 25 percent of the fruit surface. Scale, when aggregating more 25 percent of the fruit surface. Sprayburn, when aggregating more than 25 percent of the fruit surface. Sunburn, when aggregating more than 25 percent of the fruit surface. Melanose, when caked to the extent that the appearance of the fruit is very seriously affected. Scars, when so deep, rough, or so unsightly that the appearance of the fruit is very seriously injured. 4 EAC 2010 All rights reserved

9 (j) (k) (l) (m) Buckskin, when aggregating more than 25 % of the fruit surface. Scab, when aggregating more than 25 % of fruit surface. Green spots or oil spots, when the appearance aggregates more than 25 % of the fruit surface. Bruising when fruit has been split open, peel is badly watersoaked following bruising or albedo and juice sacs are ruptured causing a mushy condition affecting all segments more than 12.7 mm at bruised area or the equivalent of this amount, by volume, when affecting more than one area on the fruit cull a fruit which does not meet the requirements of Class III NOTE All references in this standard to area, aggregating area, or length are based on a mandarin 63.5 mm in diameter, allowing proportionately greater areas on larger fruit and lesser areas on smaller fruit. 4 Provisions concerning quality 4.1 General The purpose of the standard is to define the quality requirements for citrus fruit at the market control stage after preparation and packaging. However, if applied at stages following export, products may show in relation to the requirements of the standard: a slight lack of freshness and turgidity for products graded in classes other than the Extra Class, a slight deterioration due to their development and their tendency to perish. The holder/seller of products may not display such products or offer them for sale, or deliver or market them in any manner other than in conformity with this standard. The holder shall be responsible for observing such conformity. 4.2 Minimum requirements In all classes, subject to the special provisions for each class and the tolerances allowed, the mandarins must be: (a) (b) (c) (d) intact: not having any mutilation or injury spoiling the integrity of the mandarin, such as cuts or punctures or other significant physical damage sustained during harvesting or post harvest handling. free of bruising and/or extensive healed over cuts. The mandarins must be practically free of oleocellosis, bruises and / or extensive healed over cuts. Oleocellosis: or rind-oil spotting. The result of impact or compression damages the skin and causes green or brown discolouration sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded. The fruit must be free from disease or serious deterioration which appreciably affects its appearance, edibility, or market value. In particular, this excludes produce affected by rotting, even if the signs are very slight but liable to make the produce unfit for consumption upon arrival at its destination. clean practically free of any visible foreign matter. Mandarins must be practically free of visible soil, dust, chemical residues or other visible foreign matter. EAC 2010 All rights reserved 5

10 (e) (f) (g) (h) (i) (j) practically free from pests. Mandarins must be practically free from insects, mites or any other pests. The presence of pests can detract from the commercial presentation and acceptance of the fruit. practically free from damage caused by pests. Mandarins must be free from damage caused by insects, mites or any other pests that affects the fruit flesh. Pest damage affecting the flesh makes the produce unfit for consumption. free of signs of internal shrivelling. Damage cause by evaporation of water from the fruit due to extreme temperature. free of damage caused by low temperature or frost. Damage caused by frost prior to harvest or by chilling due to low temperature during storage or transportation. free of abnormal external moisture free of any foreign smell and/or taste. This refers particularly to mandarins which have been stored on badly kept premises or have travelled in a badly maintained vehicle, especially fruit which has acquired strong smell from other produce stored on the same premises or travelling in the same vehicle. It does not refer to any smell emanating from products used in conformity with the regulations for their use to improve keeping properties. For example, care should be taken to use only non-smelling materials as protection in packaging The mandarins must have been carefully picked and have reached an appropriate degree of development and ripeness account being taken of criteria proper to the variety, the time of picking and the growing area The development and state of ripeness of the citrus fruit must be such as to enable them: to withstand transport and handling, and to arrive in satisfactory condition at the place of destination. Mandarins meeting this ripeness requirement may be "degreened". This treatment is permitted only if the other natural organoleptic characteristics are not modified. 4.3 Minimum maturity requirements The mandarins must have reached an appropriate degree of development and ripeness, account being taken of criteria proper to the variety, the time of picking and the growing area. Maturity of citrus fruit is defined by the following parameters specified for each species below: minimum juice content minimum total soluble solids content, i.e. minimum sugar content minimum sugar/acid ratio colouring. The degree of colouring shall be such that following normal development the citrus fruit reach the colour typical of the variety at their destination point. Minimum Minimum sugar Minimum juice content content sugar/acid ratio (per cent) ( Brix) Satsumas, clementines, other mandarin varieties and their hybrids Satsumas :1 Clementines :1 Other mandarin varieties and their :1 hybrids Colouring Must be typical of the variety on at least one third of the surface of the fruit 6 EAC 2010 All rights reserved

11 Mandarins meeting these ripeness requirements may be degreened. It should, however, be emphasized that this practice should be applied only to remove the green colour and obtain a uniform colour, without affecting any of the fruit's natural characteristics. Consequently: 1. only fruit showing the required degree of development and ripeness may be de-greened. 2. the operation must be performed in such a way that the fruit's intrinsic characteristics are not at all affected. 3. when the operation is completed the "de-greened" fruit is equivalent to naturally coloured fruit, according to the requirements in the standard. 4.4 Classification Mandarins are classified in three classes defined below: "Extra" Class Mandarins in this class must be of superior quality. In shape, external appearance, development and colouring they must be characteristic of the variety and/or commercial type. They must be free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package Class I Citrus fruit in this class must be of good quality. They must be characteristic of the variety and/or commercial type. The following slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package: a slight defect in shape slight defects in colouring, including slight sunburn slight progressive skin defects, provided they do not affect the flesh slight skin defects occurring during the formation of the fruit, such as silver scurfs, russets or pest damage slight healed defects due to a mechanical cause such as hail damage, rubbing or damage from handling slight and partial detachment of the peel (or rind) for all fruit of the mandarin group Class II This class includes citrus fruit that do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above. Citrus fruit in this class must be of reasonable quality and are suitable for human consumption. The following defects may be allowed, provided the citrus fruit retain their essential characteristics as regards the quality, the keeping quality and presentation: defects in shape defects in colouring, including sunburn EAC 2010 All rights reserved 7

12 progressive skin defects, provided they do not affect the flesh skin defects occurring during the formation of the fruit, such as silver scurfs, russets or pest damage healed defects due to a mechanical cause such as hail damage, rubbing or damage from handling superficial healed skin alterations rough skin a slight and partial detachment of the peel (or rind) for oranges and a partial detachment of the peel (or rind) for fruit of the mandarin group. 5 Provisions concerning sizing Size is determined by the maximum diameter of the equatorial section of the fruit or by count. 5.1 Minimum size The following minimum sizes apply: Fruit Diameter (mm) Satsumas, other mandarin varieties and hybrids 45 Clementines Uniformity Mandarins may be sized by either of the following two options: Option (a): To ensure uniformity in size: The maximum difference in diameter between fruit in the same package shall be limited to: 10 mm, if the diameter of the smallest fruit (as indicated on the package) is < 60 mm 15 mm, if the diameter of the smallest fruit (as indicated on the package) is 60 mm but < 80 mm 20 mm, if the diameter of the smallest fruit (as indicated on the package) is 80 mm but < 110 mm there is no limitation of difference in diameter for fruit 110 mm. If by count, the fruit must meet the above-mentioned size uniformity. Option (b): When size codes are applied, the codes and ranges in the following tables must be respected: 1 Size code Diameter (mm) Satsumas, clementines, and other mandarin varieties and hybrids 1 -XXX 78 and above 1 -XX or 1 -X Sizes below 45 mm refer to clementines only EAC 2010 All rights reserved

13 Size code Diameter (mm) Uniformity in size is achieved by the above-mentioned size scales, unless otherwise stated as follows: For mandarins in bulk bins and fruit in sales units of a maximum net weight of 5 kg, the maximum difference must not exceed the range obtained by grouping three consecutive sizes in the size scale. 6 Provisions concerning tolerances At all marketing stages, tolerances in respect of quality and size shall be allowed in each lot for produce not satisfying the requirements of the class indicated. 6.1 Quality tolerances "Extra" Class A total tolerance of 5 per cent, by number or weight, of mandarins not satisfying the requirements of the class but meeting those of Class I is allowed. Within this tolerance not more than 0.5 per cent in total may consist of produce satisfying the requirements of Class II quality Class I A total tolerance of 10 per cent, by number or weight, of mandarins not satisfying the requirements of the class but meeting those of Class II is allowed. Within this tolerance not more than 1 per cent in total may consist of produce satisfying neither the requirements of Class II quality nor the minimum requirements, or of produce affected by decay Class II A total tolerance of 10 per cent, by number or weight, of mandarins satisfying neither the requirements of the class nor the minimum requirements is allowed. Within this tolerance not more than 2 per cent in total may consist of produce affected by decay. 6.2 Size tolerances For all classes and types of presentation: a total tolerance of 10 per cent, by number or weight, of citrus fruit corresponding to the size immediately below and/or above that (or those, in the case of the combination of three sizes) mentioned on the package is allowed. In any case, the tolerance of 10 per cent applies only to fruit not smaller than the following minima: Fruit Diameter (mm) Lemons 43 Limes, Persian, Mexican and Indian 40 Satsumas, other mandarin varieties and hybrids 43 Clementines 34 Oranges 50 Grapefruit and hybrids 67 Pummelos and hybrids 98 EAC 2010 All rights reserved 9

14 7 Provisions concerning presentation 7.1 Uniformity The contents of each package must be uniform and contain only mandarins of the same origin, variety or commercial type, quality and size, and appreciably of the same degree of ripeness and development. In addition, for the "Extra" Class, uniformity in colouring is required. However, a mixture of mandarins of different species may be packed together in a sales unit 2, provided they are uniform in quality and, for each species concerned, in variety or commercial type and origin. The visible part of the contents of the package must be representative of the entire contents. Presentation should not be misleading, i.e., concealing in the lower layers of the package produce inferior in quality and size to that displayed and marked. 7.2 Packaging The mandarins must be packed in such a way as to protect the produce properly. Packages must be of a quality, strength and characteristics to protect the fruit during transport and handling. The materials used inside the package must be new 3, clean, and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications is allowed, provided the printing or labelling has been done with non-toxic ink or glue. The mandarins shall be packed in each container in compliance with CAC/RCP 44. Stickers individually affixed on the produce shall be such that, when removed, they neither leave visible traces of glue, nor lead to skin defects. If the mandarins are wrapped, thin, dry, new and odourless 4 paper must be used. The use of any substance tending to modify the natural characteristics of the citrus fruit, especially its taste or smell 4, is prohibited. Packages must be free of all foreign matter. However, a presentation where a short (not wooden) twig with some green leaves adheres to the fruit is allowed. A visible lack of cleanliness in several packages could result in the produce being rejected. 7.3 Presentation The mandarins may be presented: (a) (b) (c) arranged in regular layers in packages. not arranged in regular layers in packages or in bulk bins. This type of presentation is only allowed for Classes I and II. in individual packages for direct sale to the consumer of a weight less than 5 kg either made up by number of fruit or The sales unit should be designed to be purchased in its entirety. For the purposes of this Standard, this includes recycled material of food-grade quality. The use of preserving agents or any other chemical substance liable to leave a foreign smell on the skin of the fruit is permitted where it is compatible with the regulations of the importing country. 10 EAC 2010 All rights reserved

15 made up by weight of fruit. 8 Marking or labelling 8.1 Consumer packages In addition to the requirements of EAS 38, the following specific provisions apply: Nature of produce Name of the species or variety. 8.2 Non-retail consumers Each package 5 must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside, or in the documents accompanying the shipment. For produce transported in bulk these particulars must appear on a document accompanying the goods Identification The exporter, packer and/or dispatcher shall be identified by name and physical address (e.g. street/city/region/postal code and, if different from the country of origin, the country) or a code mark officially recognized by the national authority Nature of produce Name of the species or variety. For clementines, the name of the type: Clementines, pipless, Clementines and Clementines with pips (>10 pips), where appropriate Origin of produce Country of origin and, optionally, district where grown, or national, regional or local place name Commercial specifications Class. Size Size code for fruit presented in accordance with the size code Upper and lower limit size code in case of the three consecutive sizes of the size scale For fruit arranged in layers in the package: o Size code and number of fruits o Size codes or minimum and maximum diameter, and number of fruits (packed by count fall under two adjacent codes). Where appropriate, mention of the preserving agents or other chemical substance used, where such use is compatible with the regulations of the importing country. 5 6 Package units of produce prepacked for direct sale to the consumer shall not be subject to these marking provisions but shall conform to the national requirements. However, the markings referred to shall in any event be shown on the transport packaging containing such package units. The national legislation of a number of countries requires the explicit declaration of the name and address. However, in the case where a code mark is used, the reference "packer and/or dispatcher (or equivalent abbreviations)" has to be indicated in close connection with the code mark, and the code mark should be preceded by the ISO 3166 (alpha) country/area code of the recognizing country, if not the country of origin. EAC 2010 All rights reserved 11

16 8.2.5 Official control mark (optional) 9 Contaminants 9.1 Heavy metals Mandarins shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity. The current levels are as indicated below: Metal Unit of measurement Maximum limit Test method Lead (Pb) mg/kg wet weight 0.10 ISO 6633 (AAS) Cadmium (Cd) mg/kg wet weight ISO or Pesticide residues Mandarins shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this commodity. The table below provides current MRLs while Annex E provides current MRLs for the USA, EU and Codex markets. Maximum pesticide residue limits and extraneous maximum residue limits in mandarin (current as at ) Type Unit symbol Limit Method of test Notes DITHIANON MRL (mg/kg) 3 DITHIOCARBAMATES 10 Source of data: mancozeb ETHIDATHION MRL (mg/kg) 5 10 Hygiene 10.1 It is recommended that the produce covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of CAC/RCP 1, CAC/RCP 53, and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice The produce should comply with any microbiological criteria established in accordance with CAC/GL EAC 2010 All rights reserved

17 Definition of product Typical of the variety Oranges Easy peelers EAC 2010 All rights reserved 13

18 Definition of product Typical of the variety Oranges Easy peelers Clemenules 14 EAC 2010 All rights reserved

19 Definition of product Typical of the variety Oranges Easy peelers Novas EAC 2010 All rights reserved 15

20 Definition of product Typical of the variety Oranges Easy peelers Satsumas Oranges/Easy peelers/lemons Presence of foreign matter Soiling 16 EAC 2010 All rights reserved

21 Oranges/Easy peelers/lemons Presence of foreign matter Copper Oranges/Easy peelers Brown rot Oranges/Easy peelers Green mould EAC 2010 All rights reserved 17

22 Easy peelers External colour Easy peelers Defects in shape 18 EAC 2010 All rights reserved

23 Easy peelers Skin texture (smooth/rough) Easy peelers Ribbing EAC 2010 All rights reserved 19

24 Easy peelers Rings Easy peelers Rubbing 20 EAC 2010 All rights reserved

25 Easy peelers Superficial light coloured silver scurfs Easy peelers Superficial dark coloured silver scurfs EAC 2010 All rights reserved 21

26 Easy peelers Sunburn Easy peelers Healed injuries 22 EAC 2010 All rights reserved

27 Easy peelers Unclean Easy peelers Spray damage EAC 2010 All rights reserved 23

28 Easy peelers Drying damage of the skin Easy peelers Unhealed injuries 24 EAC 2010 All rights reserved

29 Easy peelers Oil spotting (Oleocellosis) Easy peelers External frost damage EAC 2010 All rights reserved 25

30 Easy peelers Internal frost damage Easy peelers Puffed fruit 26 EAC 2010 All rights reserved

31 Easy peelers Stem-end breakdown Easy peelers Shrivelling/Wrinkling (aging) EAC 2010 All rights reserved 27

32 Easy peelers Chilling injuries 28 EAC 2010 All rights reserved

33 Easy peelers Presence of scale insects Easy peelers Scale insects damage EAC 2010 All rights reserved 29

34 Easy peelers Cicada damage Easy peelers Alternaria damage 30 EAC 2010 All rights reserved

35 Easy peelers Fruit-fly damage (fertile) EAC 2010 All rights reserved 31

36 Provisions concerning sizing Uniformity (Oranges, easy peelers, lemons and lime) 32 EAC 2010 All rights reserved

37 Provisions concerning sizing Uniformity (Clementines and monreals Satsumas, tangerines, wilkings, other mandarins and their hybrids) EAC 2010 All rights reserved 33

38 Presentation Extra Class 34 EAC 2010 All rights reserved

39 Presentation Class I Presentation Class II EAC 2010 All rights reserved 35

40 Presentation Other Presentation Sales packages 36 EAC 2010 All rights reserved

41 Kumquats Marking Fresh mandarin oranges Clementines EAC 2010 All rights reserved 37

42 Ponkan tangerines Satsuma mandarins Satsuma 38 EAC 2010 All rights reserved

43 Changsha mandarin EAC 2010 All rights reserved 39

44 Annex B (informative) Mandarins Guide to storage B.1 Introduction Citrus fruits are divided into five groups which differ from each other in their behaviour during transport and should therefore be considered separately from the point of view of storage conditions. The groups are the following: oranges mandarins (tangerines) and their hybrids lemons grapefruits and their hybrids limes. Citrus fruits undergo little Change after harvesting. They have no climacteric Phase, and should therefore be harvested ready for consumption. Peel colour is not always an indication of maturity; there is not necessarily a direct relation between colour and degree of ripeness. The keeping life of the fruit depends on several factors, including the following: ecological conditions; agrotechnical factors (nature of rootstock, size of fruits, method of pruning, etc.); harvesting conditions (time of picking, condition of fruit at harvest); degree of maturity and treatments during storage; keeping temperature; relative humidity of the store. The longer the fruits remain on the trees after they have reached edible condition, the shorter the time they tan be kept after harvest. However, growth regulators tan be used to enhance the keeping quality of late harvest fruit. B.2 Scope and application This International Standard specifies the conditions required for good keeping of the following groups of citrus fruits during their storage with or without refrigeration, in stores or in various transport equipment (such as containers, railway cars, trucks or ships): oranges: Citrus sinensis (Linnaeus) Osbeck; mandarins: Citrus reticulata Blanco; Lemons: Citrus limon (Linnaeus) N.L. Burman; 40 EAC 2010 All rights reserved

45 grapefruits: Citrus paradisi Macfadyen; limes: Citrus aurantifolia (Christmann) Swingle. Detailed information concerning cultivars in these different groups is given in annexes A and B. B.3 Conditions of harvesting and putting into store B.3.1 Varieties (Cultivars) This International Standard concerns fresh fruit intended for storage and belonging to the varieties listed in annex A. B.3.2 Harvesting The fruits should be harvested when they have reached the stage of maturity that makes them fit for consumption. Harvesting may be temporarily interrupted when weather conditions (rain, etc.) are likely to have an adverse influence on the keeping qualities. Fruit collected from the ground is often infected with Phytophthora, and it is therefore recommended that dropped fruit should not be harvested. The maturity criteria usually considered are the following: juice content, expressed as a percentage by mass (the juice content may vary slightly as a result of the conditions and duration of storage); flavour; acidity and/or the ratio: soluble solids content acidity expressed as anhydrous citric acid The values to be adopted for these last two criteria depend on the varieties under consideration, and on ecological conditions. They should therefore be considered only in relation to the variety and to a well-defined area of production. Reference should be made to the specialized documents that have been published on the subject in the different areas of production. B.3.3 Quality characteristics for storage B Condition of fruit at harvesting Fruits intended for storage should be clean, firm, and without blemishes (damage caused by pickers fingernails, insect punctures, bruises, etc.); there should be no evidence of fungal or physiological disorders. They should retain their calyces except in damp regions where fruits are liable to stem endrot. Ethylene degreening is not advisable for fruit intended for long storage. This treatment hastens the physiological development of the fruit and shortens its keeping life. If it has been carried out, this fact shall be brought to the attention of prospective purchasers. Ethylene-degreened fruit may be packed without stern-ends. B Treatment of fruit B After a first sorting in Order to remove leaves, trash and defective fruits (such as those that are damaged or heavily infected with Phytophthora), the fruits are preferably washed by spraying (which reduces the risk of infection) or by sprinkling or soaking in tanks. They are then rinsed and brushed and receive a fungicidal treatment. This should be applied as soon as possible after harvesting. For fruit picked with a high degree of turgidity, treatment should be delayed for 24 h after picking. Lemons and Limes are not always washed. EAC 2010 All rights reserved 41

46 The fungicidal treatment is carried out with a Solution or a Suspension of a fungicidal product and, in the case of infection by Phytophthora, tan include a heat treatment carried out by dipping the fruit in a treating Solution or water for 3 to 5 min, at a temperature varying between 45 and 48 C. This treatment is effective when carried out shortly after rains and infection in the grove. Fungicidal treatments must conform to the regulations applying in each of the countries concerned. They must not leave visible deposits on the fruits. The fungicidal treatment is generally followed by rinsing in order to ensure that the fungicide residues after treatment do not exceed the limits authorized. A certain period of exposure to air before washing and fungicidal treatment renders the skins less turgid and less subject to bruising, which may arise during subsequent handling (as any bruising may lead to rotting, this procedure must only be followed in the case of fruit from areas of production in a dry climate); as a general rule, this period should not exceed 24 h. B After treatment, the fruit can be covered with a wax in order to replace the natural coating of the fruits which is partly or entirely removed by washing and brushing. By way of example, emulsions of carnauba wax, beeswax, extracted or paraffin waxes, and polyethylene-based wax may be used for this purpose. An approved fungicide may be incorporated into the wax (for example, orthophenylphenol, benzimidazol). The amount of wax can be increased if long storage is contemplated (contents up to 140 mg per kilogram of fruit maximum authorized amount have been recommended). A second sorting is usually carried out after treatment and is followed by size grading. These operations should be carried out very carefully to avoid damage to the skin of the fruit. B It is advisable that information on the surface treatment used be made available to prospective purchasers. B.3.4 Putting into store Citrus fruits should be put into store immediately following the end of the treatment of the fruits. The fruits can be stored unwrapped or wrapped in tissue paper (wraps), which may be impregnated with diphenyl. Wrapping prevents damaged fruits from spreading contamination to neighbouring fruits and diminishes loss of mass of fruits during transport and storage. Papers impregnated with fungicide can be replaced by porous Substrates impregnated with fungicides which are placed between the layers of fruit. Fruit is placed (in layers or loose) in wooden, plastics or large metal frame and wire containers, or in corrugated cardboard cartons. The fruits should be pressed lightly together in order to prevent movement (after it has settled) during transport, but not so tightly as to cause bruising. The lids should press lightly on the fruit, without causing damage. The boxes should be handled with care. B.4 Storage conditions B.4.1 Storage without refrigeration Good quality fresh fruit can be stored immediately after harvesting at the place of production in wellventilated premises at temperatures varying between 10 and 18 C. B.4.2 Refrigerated storage Refrigerated storage can be carried out with or without pre-cooling. B Pre-cooling Pre-cooling is recommended when the fruit is to be kept for long periods and final temperature should be reached within a maximum of 3 to 4 days. The following conditions should be applied: 42 EAC 2010 All rights reserved

47 the pre-cooling temperature adopted is that for keeping; air-circulation ratio: 100 to 200; relative humidity: to be kept as high as possible (of the order of 90 %). B Short-, medium-, and long-term refrigerated storage B Temperature Storage temperature depends, among other factors, on the species and variety of the fruit, the area of production, the physiological condition, the degree of ripeness and the anticipated length of keeping. The following table gives, for information, the recommended temperature according to varieties and areas of production. Some species of fruit have a temperature limit for long keeping below which deterioration of the fruit occurs. However, if a short-term storage only is being contemplated, the limiting temperature or even one somewhat lower may be used in Order to reduce the risks of fungal damage. As an example, grapefruit may be kept at 9 to 10 C for 4 to 6 weeks or at 5 to 6 C for 4 to 6 weeks for grapefruits late in the season. B Relative humidity The relative humidity should be maintained between 85 and 90 % though out the storage period. B Air circulation An air-circulation ratio of 25 to 50 is recommended throughout the storage period. B Fresh air change Fresh air change should be continuous, at a rate of once or twice per hour according to the storage temperature, in order to prevent accumulation of carbon dioxide (of the order of 0.2 to 1.0 %). B.4.3 Keeping life This depends on several factors such as variety, ecological and phytosanitary condition, date of harvesting, damage from harvesting or resulting from handling, treatment at harvesting, care in handling, and keeping temperature. Examples of periods of keeping are given in the table of recommended temperatures, which are likely to vary considerably. Table B.1 Recommended temperature Cultivars Country of production Refrigerated storage Short-term Medium-term Long-term Temperature C Weeks Temperature Weeks Temperature C expected C expected Weeks expected Oranges Camsrgo Brazil Rep. of South Africa Valencia late Rep. of South Africa to14 Australia to to 14 USA. (California) + 2 to+ 7 6 to 8 Spain + 10 to to to 16 U.S.A. (Florida) -1 to+ 1 8 to12 Israel + 2 to to +4 6 to to 14 Morocco + 4 to to to+ 3 8 U.S.A. (Texas) 0 West indies + 7 Mossambi India + 15 to to to 16 6 Navel Spain +10 to to to to 12 Morocco Castellana Spain to 12 Salustiana Spain + 10 to to Shamouti Israel, Lebanon + 4 to to+ 8 4 to to+ 5 6 to 8 EAC 2010 All rights reserved 43

48 Verna Spain +10 to to to 16 Washington Navel Australia Early : +4.5 to Late: +4.5 to +7 U.S.A. (California) + 2 to +7 West Indies to 8 Rep. of South Africa to 8 Mandarins Australia + 7 India + 15 to to+ 7 3 to to 10 Israel to+ 8 4 Clementines Morocco to+ 5 4 Spain -t-4 to+ 5 4 to 6 Clemnules Spain + 4 to+ 5 4 to 6 Satsuma Spain + 10 to to2 +6 to Lemons Green lemons Rep. of South Africa to 16 Israel + 10 to to to to to 14 New Zealand 14 U.S.A. (California) + 12 to to to 20 Coloured + 0 to to 6 lemons Israel + 8 to to to to to 8 New Zealand 10 to 14 Grapefruit Australia + 9 to Israel + 8to to to to to to India + 7 to U.S.A. +10 to to12 Rep. of South Africa to 14 Limes U.S.A. (Florida) + 4 to+ 10 3to to 4 Yellow India + 15 to days to Green 5 days India + 15 to * + 11 to * waxed fruits B.5 List of cultivars and their synonyms B.5.1 Oranges B Sub-group of Navels B Washington Navel: Washington, Bahia Navel B Thomson Navel: Thompson Navel, Thomson, Thomson s Navel, Navel Nice B Leng Navel B Sub-group of Fine-Blonds (of low seeds type) B Shamouti B Cadenera: Cadena Fina, Cadena Sin Hueso, de Ia Cadena, Castellana, Cornice de Ia Cadena Fina, Précoce de Valence, Précoce des Canaries, Rharb, Espagne sans pépins, Valence sans pepins, de Valence B Maltaise blonde: Petite Jaffa B Hamlin B Vernia, Verna B Valencia late B Salustiana B Mossambi/Sathgudi B Sub-group of Common-Blonds (seeded) 44 EAC 2010 All rights reserved