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

Transcription

1 EAST AFRICAN STANDARD Fresh oranges Specification and grading EAST AFRICAN COMMUNITY HS CD/K/001:2010 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 CD/K/001:2010 In the preparation of this East African Standard, the following sources were consulted extensively: United States Standards for Grades of Oranges (California and Arizona), Effective December 27, 1999 United States Standards for Grades of Oranges (Texas and States other than Florida, California and Arizona), effective September 5, 2003 United States Standards for Grades of Florida Oranges and Tangelos, effective February 20, 1997 CODEX STAN 245:2004 (Rev. 2005), Standard for Oranges 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 Maturity criteria Classification Provisions concerning sizing Provisions concerning tolerances Quality tolerances Size tolerances Provisions concerning presentation Uniformity Packaging Presentation Marking or labelling Consumer packages Non-retail containers Contaminants Heavy metals Pesticide residues Hygiene Annex A (normative) Classification of defects Annex B (informative) 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 67 Annex D (informative) Oranges Fact sheet D.1 Sweet oranges (Citrus sinensis) D.2 Sour Orange (Citrus aurantium) Annex E (informative) Oranges (Citrus sinensis) Codex, EU and USA pesticide residue limits iv EAC 2010 All rights reserved

5 EAST AFRICAN STANDARD CD/K/001:2010 Fresh oranges Specification and grading 1 Scope This Standard applies to commercial varieties of oranges grown from Citrus sinensis (L.) Osbeck (sweet oranges) and Citrus aurantium, L. (sour oranges) of the Rutaceae family, to be supplied fresh to the consumer, after preparation and packaging. Oranges for industrial processing are excluded. Annex B of this standard provides guidance to cold storage to ensure that the fruits are delivered fresh to consumers. 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 mature the orange has reached the stage of development which will insure a proper completion of the ripening process 3.2 similar varietal characteristics the fruits in any container are similar in color and shape 3.3 well colored the fruit is yellow or orange in color with practically no trace of green color EAC 2010 All rights reserved 1

6 3.4 firm the fruit is not soft, or noticeably wilted or flabby; as applied to oranges of the Mandarin group (Satsuma, King, Mandarin), means that the fruit is not extremely puffy, although the skin may be slightly loose. 3.5 well formed the fruit has the shape characteristic of the variety 3.6 smooth texture the skin is thin and smooth for the variety and size of the fruit 3.7 injury any specific defect described in Annex A; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which slightly detracts from the appearance, or the edible or marketing quality of the fruit. 3.8 discoloration russeting of light shade of golden brown caused by rust mite or other means. Lighter shades of discoloration caused by smooth or fairly smooth, superficial scars or other means may be allowed on a greater area, or darker shades may be allowed on a lesser area, provided no discoloration caused by melanose or other means may affect the appearance of the fruit to a greater extent than the shade and amount of discoloration allowed for the grade. 3.9 fairly smooth texture the skin is not materially rough or coarse and that the skin is not thick for the variety 3.10 damage any specific defect described in Annex A; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which materially detracts from the appearance, or the edible or marketing quality of the fruit 3.11 fairly well colored except for a 25 mm circle in the aggregate of green color, the yellow or orange color predominates over the green color on that part of the fruit which is not discolored 3.12 reasonably well colored the yellow or orange color predominates over the green color on at least two-thirds of the fruit surface in the aggregate which is not discolored 3.13 fairly firm as applied to common oranges, means that the fruit may be slightly soft, but not bruised; as applied to oranges of the Mandarin group (Satsuma, King, Mandarin) means that the fruit is not extremely puffy or the skin extremely loose 3.14 slightly misshapen the fruit is not of the shape characteristic of the variety but is not appreciably elongated or pointed or otherwise deformed 2 EAC 2010 All rights reserved

7 3.15 slightly rough texture the skin is not smooth or fairly smooth but is not excessively rough or excessively thick, or materially ridged, grooved or wrinkled 3.16 serious damage any specific defect described in Annex A; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which seriously detracts from the appearance, or the edible or marketing quality of the fruit 3.17 misshapen the fruit is decidedly elongated, pointed or flatsided 3.18 slightly spongy the fruit is puffy or slightly wilted but not flabby 3.19 very serious damage any specific defect described in Annex A; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which very seriously detracts from the appearance, or the edible or marketing quality of the fruit 3.20 diameter the greatest dimension measured at right angles to a line from stem to blossom end of the fruit 4 Provisions concerning quality 4.1 General The purpose of the standard is to define the quality requirements of oranges at the market/exportcontrol 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 oranges must be: (a) (b) intact: not having any mutilation or injury spoiling the integrity of the oranges, 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 oranges 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 EAC 2010 All rights reserved 3

8 (c) (d) (e) (f) (g) (h) (i) (j) 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. Oranges must be practically free of visible soil, dust, chemical residues or other visible foreign matter. practically free from pests. Oranges 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. Oranges 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 oranges which have been stored on badly kept premises or have travelled in a badly maintained vehicle, especially oranges 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 oranges must have been carefully picked and have reached an appropriate degree of development and ripeness account being taken of the characteristics of the variety, the time of picking and the area in which they are grown The development and condition of the oranges must be such as to enable them: (a) (b) to withstand transport and handling; and to arrive in satisfactory condition at the place of destination. Oranges satisfying these requirements may be degreened. This treatment is permitted only if the other natural organoleptic characteristics are not modified. 4.3 Maturity criteria The oranges 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 oranges 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. 4 EAC 2010 All rights reserved

9 The degree of colouring shall be such that following normal development the orangres reach the colour typical of the variety at their destination point. Oranges Minimum juice content (per cent) Minimum sugar content ( Brix) Minimum sugar/acid ratio Blood oranges :1 Navels group :1 Other varieties :1 Mosambi, Sathgudi and Pacitan with more than one fifth green colour Other varieties with more than one fifth green colour Colouring Must be typical of the variety. However, fruit with light green colour not exceeding one fifth of the total surface area of the fruit are allowed, provided they satisfy the minimum requirements as to juice content. Oranges produced in areas with high temperatures and high relative humidity conditions during the developing period having a green colour exceeding one fifth of the surface area of the fruit are allowed, provided they satisfy the minimum requirements as to juice content. Oranges 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 Oranges are classified in three classes defined below: Extra Class Oranges 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 of 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. Oranges in this class meet the following detailed requirements: (a) Basic requirements: (1) Discoloration: Not more than one-tenth of the surface, in the aggregate, may be affected by discoloration. (See Annex A) (2) Firm; (3) Mature; (4) Similar varietal characteristics; (5) Well colored; (6) Well formed; and, (7) Smooth texture. EAC 2010 All rights reserved 5

10 (b) (c) (d) Free from: (1) Ammoniation; (2) Bruises; (3) Buckskin; (4) Caked melanose; (5) Creasing; (6) Cuts not healed; (7) Decay; (8) Growth cracks; (9) Scab; (10) Skin breakdown; (11) Sprayburn; (12) Undeveloped segments; and, (13) Wormy fruit. Not injured by: (1) Green spots; (2) Oil spots; (3) Split navels; (4) Rough, wide or protruding navels; (5) Scale; (6) Scars; and, (7) Thorn scratches. Not damaged by any other cause. (e) For tolerances see Clause Class I Oranges in this class must be of good quality and 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: slight defect in shape; slight defect in colouring; slight skin defects occurring during the formation of the fruit, such as silver scurfs, russets,etc.; slight healed defects due to a mechanical cause such as hail damage, rubbing, damage from handling, etc. The defects must not, in any case, affect the pulp of the fruit Class II This class includes oranges which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified in 4.2. The following defects, however, may be allowed, provided the 6 EAC 2010 All rights reserved

11 oranges retain their essential characteristics as regards the quality, the keeping quality and presentation: defect in shape; defect in colouring; skin defects occurring during the formation of the fruit, such as silver scurfs, russets, etc.; healed defects due to a mechanical cause such as hail damage, rubbing, damage from handling, etc.; rough skin; superficial healed skin alterations; slight and partial detachment of the pericarp. The defects must not, in any case, affect the pulp of the fruit. 5 Provisions concerning sizing Size is determined by the maximum diameter of the equatorial section of the fruit, in accordance with the following table: Size Code Diameter (mm) Oranges of a diameter below 53 mm are excluded. Oranges may be packed by count. In this case, provided the size uniformity required by the Standard is retained, the size range in the package may fall outside a single size code, but within two adjacent codes. Uniformity in size is achieved by the above mentioned size scale, unless otherwise stated, as follows: (i) (ii) for fruit arranged in regular layers in the package, including unit consumer packages, the maximum difference between the smallest and the largest fruit, within a single size code or, in the case of oranges packed by count, within two adjacent codes, must not exceed the following maxima: Size Code Maximum difference between fruit in the same package in mm 0 to to to 13 7 for fruit not arranged in regular layers in packages and fruit in individual rigid packages for direct sale to the consumer, the difference between the smallest and the largest fruit in the same package must not exceed the range of the appropriate size grade in the size scale, or, in EAC 2010 All rights reserved 7

12 (iii) the case of oranges packed by count, the range in mm of one of the two adjacent codes concerned. for fruit in bulk bins and fruit in individual non-rigid (nets, bags) packages for direct sale to the consumer, the maximum size difference between the smallest and the largest fruit in the same lot or package must not exceed the range obtained by grouping three consecutive sizes in the size scale. 6 Provisions concerning tolerances Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements of the class indicated. 6.1 Quality tolerances "Extra" Class Five percent by number or weight of oranges not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerances of that class Class I Ten percent by number or weight of oranges not satisfying the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class Class II Ten percent by number or weight of oranges satisfying neither the requirements of the class nor the minimum requirements, with the exception of produce affected by rotting or any other deterioration rendering it unfit for consumption. Within this tolerance, a maximum of 5% is allowed of fruit showing slight superficial unhealed damage, dry cuts or soft and shrivelled fruit. 6.2 Size tolerances For all classes, 10% by number or weight of oranges corresponding to the size immediately above and/or below that indicated on the package. The 10% tolerance only applies to fruit whose diameter is not less than 50 mm. 7 Provisions concerning presentation 7.1 Uniformity The contents of each package must be uniform and contain only fruit 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 oranges of different species may be packed together in a sales unit 1, 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. 1 The sales unit should be designed to be purchased in its entirety. 8 EAC 2010 All rights reserved

13 7.2 Packaging CD/K/001:2010 Oranges must be packed in such a way as to protect the produce properly. The materials used inside the package must be new 2, 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. Oranges shall be packed in each container in compliance with CAC/RCP Description of containers The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the oranges. Packages must be free of all foreign matter and smell. 7.3 Presentation The oranges may be presented as follows: (a) (b) (c) Arranged in regular layers in the package. This form of presentation is mandatory for "Extra" Class and optional for Classes I and II; Not arranged in packages. This type of presentation is only allowed for Class I and II; In individual packages for direct consumer sale of a weight less than 5 kg, either made up by number or 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 If the produce is not visible from the outside, each package (or lot for produce presented in bulk) shall be labelled as to the name of the produce and may be labelled as to the name of the variety and/or commercial type. 8.2 Non-retail containers Each package 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 Identification Name and address of exporter, packer and/or dispatcher. Identification code (optional) Nature of produce Name of the produce if the contents are not visible from the outside. Name of the variety and/or commercial type (optional) Origin of produce Country of origin and, optionally, district where grown or national, regional or local place name For the purposes of this Standard, this includes recycled material of food-grade quality. 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. The national legislation of a number of countries requires the explicit declaration of the variety. EAC 2010 All rights reserved 9

14 8.2.4 Commercial Identification Class; Size code for fruit presented in accordance with the size scale or the upper and the lower limiting size code in the case of three consecutive sizes of the size scale; Size code (or, when fruit packed by count fall under two adjacent codes, size codes or minimum and maximum diameter in mm) and number of fruit, in the case of fruit arranged in layers in the package; If appropriate, a statement indicating the use of preservatives; Net weight (optional) Official Inspection Mark (optional) 9 Contaminants 9.1 Heavy metals Oranges shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity. The current limits 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 Oranges 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 oranges (current as at ) Type Unit symbol Limit Method of test Notes Sweet oranges BIFENTHRIN MRL (mg/kg) (*) 0.05 Residues may occur near this level. Sweet sour oranges AMITRAZ MRL (mg/kg) 0.5 BUPROFEZIN MRL (mg/kg) 0.5 CARBENDAZIM MRL (mg/kg) 1 CHLORPYRIFOS-METHYL MRL (mg/kg) 0.5 DITHIOCARBAMATES MRL (undef) 2 Source of data: mancozeb FENPYROXIMATE MRL (undef) 0.2 KRESOXIM-METHYL MRL (mg/kg) 0.5 METHIDATHION MRL (mg/kg) 2 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

15 Definition of product Typical of the variety Oranges Navel Washington EAC 2010 All rights reserved 11

16 Definition of product Typical of the variety Oranges Moro Definition of product Typical of the variety Oranges Sanguinelli 12 EAC 2010 All rights reserved

17 Definition of product Typical of the variety Oranges Shamouti CD/K/001:2010 EAC 2010 All rights reserved 13

18 Definition of product Typical of the variety Oranges Navel late 14 EAC 2010 All rights reserved

19 Definition of product Typical of the variety Oranges Navel lane late EAC 2010 All rights reserved 15

20 Definition of product Typical of the variety Oranges Navelinas 16 EAC 2010 All rights reserved

21 Definition of product Typical of the variety Oranges Easy peelers CD/K/001:2010 EAC 2010 All rights reserved 17

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

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

24 Definition of product Typical of the variety Oranges Easy peelers Satsumas Oranges External colour 20 EAC 2010 All rights reserved

25 Oranges Defects in shape CD/K/001:2010 EAC 2010 All rights reserved 21

26 Oranges Protruding navels 22 EAC 2010 All rights reserved

27 Oranges Internal navels Oranges Ribbed navels CD/K/001:2010 EAC 2010 All rights reserved 23

28 Oranges Skin texture smooth/rough Oranges Scratching 24 EAC 2010 All rights reserved

29 Oranges Rubbing Oranges Superficial light coloured silver scurfs CD/K/001:2010 EAC 2010 All rights reserved 25

30 Oranges Superficial dark coloured silver scurfs Oranges Creasing 26 EAC 2010 All rights reserved

31 Oranges Sunburn Oranges Hail damage CD/K/001:2010 EAC 2010 All rights reserved 27

32 Oranges Stalks Oranges Torn stem ends 28 EAC 2010 All rights reserved

33 Oranges Unclean Oranges/Easy peelers/lemons Presence of foreign matter Soiling CD/K/001:2010 EAC 2010 All rights reserved 29

34 Oranges/Easy peelers/lemons Presence of foreign matter Copper Oranges Pitting Superficial Oranges Torn navels 30 EAC 2010 All rights reserved

35 Oranges Oil spotting (Oleocellosis) CD/K/001:2010 EAC 2010 All rights reserved 31

36 Oranges Internal frost damage Oranges Pitting Non-superficial 32 EAC 2010 All rights reserved

37 Oranges Rust mite damage Oranges Thrips damage CD/K/001:2010 EAC 2010 All rights reserved 33

38 Oranges Fruit-fly damage (infertile) Oranges/Easy peelers Brown rot 34 EAC 2010 All rights reserved

39 Oranges/Easy peelers Green mould Easy peelers External colour Easy peelers Defects in shape CD/K/001:2010 EAC 2010 All rights reserved 35

40 Easy peelers Skin texture (smooth/rough) Easy peelers Ribbing 36 EAC 2010 All rights reserved

41 Easy peelers Rings Easy peelers Rubbing CD/K/001:2010 EAC 2010 All rights reserved 37

42 Easy peelers Superficial light coloured silver scurfs Easy peelers Superficial dark coloured silver scurfs 38 EAC 2010 All rights reserved

43 Easy peelers Sunburn Easy peelers Healed injuries CD/K/001:2010 EAC 2010 All rights reserved 39

44 Easy peelers Unclean Easy peelers Spray damage 40 EAC 2010 All rights reserved

45 Easy peelers Drying damage of the skin Easy peelers Unhealed injuries CD/K/001:2010 EAC 2010 All rights reserved 41

46 Easy peelers Oil spotting (Oleocellosis) Easy peelers External frost damage 42 EAC 2010 All rights reserved

47 Easy peelers Internal frost damage Easy peelers Puffed fruit CD/K/001:2010 EAC 2010 All rights reserved 43

48 Easy peelers Stem-end breakdown Easy peelers Shrivelling/Wrinkling (aging) 44 EAC 2010 All rights reserved

49 Easy peelers Chilling injuries CD/K/001:2010 EAC 2010 All rights reserved 45

50 Easy peelers Presence of scale insects Easy peelers Scale insects damage 46 EAC 2010 All rights reserved

51 Easy peelers Cicada damage Easy peelers Alternaria damage CD/K/001:2010 EAC 2010 All rights reserved 47

52 Easy peelers Fruit-fly damage (fertile) 48 EAC 2010 All rights reserved

53 Provisions concerning sizing Uniformity (Oranges, easy peelers, lemons and lime) Provisions concerning sizing Uniformity (Clementines and monreals Satsumas, tangerines, wilkings, other mandarins and their hybrids) EAC 2010 All rights reserved 49

54 Presentation Extra Class 50 EAC 2010 All rights reserved

55 Presentation Class I Presentation Class II CD/K/001:2010 EAC 2010 All rights reserved 51

56 Presentation Other Presentation Sales packages 52 EAC 2010 All rights reserved

57 Navel oranges (sweet) Seville bitter orange Marking Sour oranges Osage orange fruit (bitter) CD/K/001:2010 EAC 2010 All rights reserved 53

58 Sour oranges ready for picking Satsuma-Ponkan (sweet) mandarin 54 EAC 2010 All rights reserved

59 Annex A (normative) Classification of defects CD/K/001:2010 Factor Injury Damage Serious Damage Very Serious Damage Ammoniation Not occurring as light Aggregating more than speck type. Scars are cracked or 25 percent of the dark and aggregating surface. more than a circle 19.1 mm in diameter. Bruises Segment walls are collapsed, or rag is ruptured and juice sacs are ruptured. Segment walls are collapsed, or rag is ruptured and juice sacs are ruptured. Segment walls are collapsed, or rag is ruptured and juice sacs are ruptured. Fruit is split open, peel is badly watersoaked, or rag is ruptured and juice sacs are ruptured causing a mushy condition affecting all segments more than 9.1 mm at bruised area or the equivalent of this amount, by volume, when affecting more than one area on the fruit. Buckskin Aggregating more than a circle 25.4 mm in diameter. Aggregating more than 25 percent of the surface. Aggregating more than 50 percent of the surface. Caked melanose Aggregating more than a circle 15.9 mm in diameter. Aggregating more than a circle 19.1 mm in diameter. Aggregating more than 25 percent of the surface. Creasing Materially weakens the skin, or extends over more than onethird of the surface. Seriously weakens the skin, or extends over more than one-half of the surface. Very seriously weakens the skin, or is distributed over practically the entire surface. Dryness or mushy condition Affecting all segments more than 6.4 mm at stem end, or the equivalent of this amount, by volume, when occurring in other portions of the Affecting all segments more than 12.7 mm at stem end, or the equivalent of this amount, by volume, when occurring in other portions of the fruit. Affecting all segments more than 19.1 mm at stem end, or the equivalent of this amount, by volume, when occurring in other portions of the fruit. fruit. Green spots Aggregating more than a circle 9.5 mm in diameter, caused by scale. Aggregating more than a circle 15.9 mm in diameter, caused by scale. Aggregating more than a circle 22.2 mm in diameter, caused by scale. Aggregating more than 1/3 of the surface, caused by scale. Oil spots Aggregating more Aggregating more Aggregating more than Aggregating more than than a circle 9.5 than a circle 22.2 mm a circle 31.8 mm in 1/3 of the surface. mm in diameter. in diameter. diameter. Scab Materially detracts Aggregating more than from the shape or texture, or aggregating more than a circle 15.9 mm in diameter. Seriously detracts from the shape or texture, or aggregating more than a circle 19.1 mm in diameter. 25 percent of the surface. Scale More than a few adjacent to the Aggregating more than 25 percent of the "button" at the stem end, or more than 6 scattered on other portions of the fruit. Aggregating more than a circle 15.9 mm in diameter. Aggregating more than a circle 19.1 mm in diameter. surface. EAC 2010 All rights reserved 55

60 Factor Injury Damage Serious Damage Very Serious Damage Scars, Hail, or Thorn scratches Depressed, not smooth, or detracts from appearance more than the amount of discoloration permitted in the grade. Deep or rough aggregating more than a circle 6.4 mm in diameter; slightly rough with slight depth aggregating more than a circle 22.2 mm in diameter; smooth or fairly smooth with slight depth aggregating more than a circle 31.8 mm in diameter. Deep or rough aggregating more than a circle 12.7 mm in diameter; slightly rough with slight depth aggregating more than a circle 31.8 mm in diameter; smooth or fairly smooth with slight depth aggregating more than 10 percent of fruit surface. Deep or rough or unsightly that appearance is very seriously affected. Skin breakdown Aggregating more than a circle 6.4 mm in diameter Aggregating more than a circle 12.7 mm in diameter. Aggregating more than a circle 22.2 mm in diameter. Aggregating more than 25 percent of the surface. Sprayburn Aggregating more than a circle 15.9 mm in diameter. Hard and aggregating more than a circle 38.1 mm in diameter. Aggregating more than 25 percent of the surface. Split, rough, protruding navels Split is unhealed, or more than 3.2 mm in length, or navel protrudes beyond the general contour, and opening is so wide, folded and ridged that it detracts from the appearance. Split is unhealed, or more than 6.4 mm in length, or more than three well healed splits, or navel protrudes beyond the general contour, and opening is so wide, folded and ridged that it detracts from appearance. Split is unhealed, or more than 12.7 mm in length, or two or more splits aggregate more than 25.4 mm in length, or navel protrudes beyond general contour, and opening is so wide, folded and ridged that it detracts from appearance. Split is unhealed or fruit is seriously weakened. Sunburn Skin is flattened, dry, darkened, or hard and the affected area exceeds 25 percent of the surface. Skin is hard and affects more than one-third of the surface. Aggregating more than 50 percent of the surface. NOTE All references to area or aggregating area, or length in this standard are based on an orange or tangelo 73.0 mm in diameter, allowing proportionately greater areas on larger fruit and lesser areas on smaller fruit. 56 EAC 2010 All rights reserved

61 B.1 Introduction Annex B (informative) Guide to storage CD/K/001:2010 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; EAC 2010 All rights reserved 57

62 grapefruits: Citrus paradisi Macfadyen; limes: Citrus aurantifolia (Christmann) Swingle. Detailed information concerning cultivars in these different groups is given in B.5 and B.6. 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. 58 EAC 2010 All rights reserved

63 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: EAC 2010 All rights reserved 59

64 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 60 EAC 2010 All rights reserved

65 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 EAC 2010 All rights reserved 61

66 B Sub-group of Common-Blonds (seeded) B Marrs Early B Parson Brown B Pineapple B Sub-group of Semi-bloods B Maltaise sanguine: Maltaise demi-sanguine, Portugaise, Portugaise sanguine, Portugaise demi-sanguine B Grosse sanguine or Double fine amélioree: Sanguine ovale double fine, Washington sanguine B Double fine: Ovale de Sangre, Rojo oval, Ampollar, Sanguine ovale double fine, Double fine, Sanguine double fine B Sanguinelli B Sub-group of Bloods B Moro B Tarocco B Ruby Blood B.5.2 Mandarins B Sub-group of True Mandarins B Mandarin group: Mandarine d Algérie, Mandarine de Blidah, Mandarine de Boufarik, Mandarine de Bougie, Mandarine de Nice, Mandarine de Valence, Mandarine d Australie, Mandarine Dupre, Mandarine de Paterne, Mandarine Avana, Mandarine Dai-Dai, Mandarine Ba-Hamed, Mandarine Beladi, Mandarine Beledi, Mandarine Effendi, Mandarine Youssef, Effendi, Mandarine Willow-Leaf, Mandarine Willow-Leaved B Oneco B Sub-group of King and Tangors B King of Siam: Mandarin King of Siam B Temple: Mandarin Temple B Murcott B Ellendale Tangor B Sub-group of Satsumas : Unshiu B Satsuma Wase B Satsuma Owari B Other sub-group of Mandarins B Clementine, Clemenules, Monreal 62 EAC 2010 All rights reserved

67 B Wilking: Mandarin Wilking B Dancy: Dancy Tangerine B Robinson: Robinson Tangerine B Santra B Som Keaw-arn B.5.3 Lemons B Sub-group Eureka B Eureka B Villa Franca B Sub-group Vernia B Vernia Berna B Sub-group Everbearing B Quatre Saisons B P.S.P.: P.S.P. sans pépins B Sub-group Probable Hybrids B Meyer B Sub-group Lisbon B Lisbonne B Sicilian, Bearss B.5.4 Grapefruits B Sub-group Blond Grapefruit B Marsh Seedless (seedless) B Duncan (seeded) B Maccarty (seeded) B Sub-group Pink and red Grapefruit B Foster (seeded) B Thompson (seedless) B Pink Marsh (seedless) B Ruby Red (seedless) B Burgundy CD/K/001:2010 EAC 2010 All rights reserved 63

68 B Sub-group of Tangelos B San Jacinto B Sampson B Minneola B Orlando B Seminole B Wakiwa B Nova B.5.5 True limes B West Indies Lime (Key lime): Lime mexicaine, Mexican lemon, Citron Gallet, Kaghzi Nibbu B.5.6 Large-fruited limes B Persian (Tahiti): Bearss B.6 List of principal commercial cultivars and producing countries Cultivar (principal designation) Producing countries Cultivar (principal designation) Producing countries B.1 Oranges B.1.1 Sub-group of Navels B.1.4 Sub-group of Semi- Bloods Maltese Algeria, Tunisia Mossambi India Sanguinello Spain, Italy, Morocco Republic of South Africa, Navel Algeria, Australia, Brazil, Washington blood (improved Algeria, Morocco, Spain, Greece, Israel, double fine) Tunisia Morocco, U.S.A. Navelate Spain Navelina Spain B.1.5 Sub-group of Bloods B.1.2 Sub-group of Fine- Blonds (of low seeds type) Hamlin and various blonds Ovale Peira Algeria, Brazil, Greece, Morocco, U.S.A. Italy Brazil Salustiana Spain, Morocco 64 EAC 2010 All rights reserved Moro Ruby Common bloods Tarocco Washington blood B.2 Mandarin Italy U.S.A. Algeria, Spain, Greece, ltaly, Morocco Shamouti Cyprus, Israel, Turkey Santra India Tomango Republic of South Africa Satsuma Spain, Japan, Turkey, Israel Valencia late Republic of South Africa, Clementine Algeria, Spain, Italy

69 Cultivar (principal designation) Producing countries Cultivar (principal designation) Producing countries Algeria, Australia, Brazil, Cyprus, Spain, Greece, Israel, Morocco, Tunisia, Turkey, U.S.A. Morocco, Tunisia, Israel Vernia B.1.3 Sub-group of Common-Blonds (seeded) Various Parson Brown, Pineapple Spain, Morocco Spain, Italy, Greece, Republic of South Africa, U.S.A. (Florida, Texas) Monreal Wilking Som Keaw-arn True Mandarins B.3 Lemons B.5 Limes Australia, Republic of South Kaghzi Nibbu Eureka Africa, Israel, Morocco, USA Algeria, Spain, Morocco, Tunisia, Israel Morocco, Israel Thailand Algeria, Spain, Greece, Italy, Israel, Japan, Turkey, U.S.A. Vernia Spain West Indian West Indies Interdonato Greece, Italy, Turkey Mexican EAC 2010 All rights reserved 65 India Mexico, Near East, Thailand, USA Monachello Greece, Italy, Turkey Sweet lime Near East Lisbon Spain, Israel, USA Tahiti (Persian) USA (California, Texas) B.4 Grapefruits and hybrids Marsh Seedess Pink marsh Various tangelos B.7 Damage in storage Republic of South Africa, Cyprus, Israel, Morocco, USA USA Republic of South Africa, West Indies, USA There are many sources of damage to citrus fruit during storage. The most frequent of these are listed below. B.7.1 Freezing Caused by accidental exposure to too low temperatures, which in the case of certain citrus fruits may result in a bitter taste. B.7.2 Loss of flavour Unduly long storage may cause a loss of part of the flavour (aroma, taste) of the fruit. B.7.3 Physiological change due to too low storage temperatures Very long exposure to too low temperatures may result in: 1) the appearance of brown surface marks on the skin. This trouble is known as rind stain and may be caused by two factors: too low temperatures and insufficient Ventilation. 2) the appearance of depressions in the skin known as pitting. B.7.4 Oleocellosis

70 Brown marks caused by the rupture of the essential oil secreting cells. This rupture may be caused by rough handling of the turgid fruits and most particularly for early-season fruits. B.7.5 Fungal diseases These are caused mainly by infecting fungi penetrating the fruit through accidental wounds (such as those caused by pickers fingernails, during handling operations or infection through the cut stems). They cause rotting that develops during storage. The most important of these diseases are: Green mould caused by the fungus Penicillium digitatum Blue mould caused by the fungus Penicillium italicum Stern end-rot caused by the fungus Phomopsis citri (Diaporthe citri) and Diplodia natalensis Anthracnose caused by the fungus Coletotrichum gloeosporioides Brown rot caused by the fungus Phytophthora citrophthora and Trichoderma viride Black rot caused by the fungus Alternaria citri and other Alternarias Sour rot caused by the fungus Geotrichum candidum = Oospora citri-aurantii Prevention of fungal rotting tan be obtained by careful harvesting, fungicide treatments (provided they are not prohibited or limited by the regulations prevailing in each country) to be carried out as soon as possible after harvesting, careful handling, disinfection of packing houses and storage rooms, quick cooling and storage and by the choice of a storage temperature as low as possible without causing damage due to cold. B.7.6 Bacterial diseases Damage may be caused by Pseudomonas syringae and other physiological diseases. 66 EAC 2010 All rights reserved

71 Annex C (informative) CD/K/001:2010 Model certificate of conformity with standards for fresh fruits and vegetables 1. Trader: Certificate of conformity with the Community marketing standards applicable to fresh fruits and vegetables 2. Packer identified on packaging (if other than trader) No... (This certificate is exclusively for the use of inspection bodies) 3. Inspection body 4. Place of inspection/country of origin ( 1 ) 6. Identifier of means of transport Packages (number and type) 9. Type of product (variety if the standards specifies) Internal Import Export 5. Region or country of destination 10. Quality Class 11. Total net weight in kg 12. The consignment referred to above conforms, at the time of issue, with the Community standards in force, vide: CD/K/001:2010, Fresh oranges Specification and grading Customs office foreseen. Place and date of issue. Valid until (date): Signatory (name in block letters): Observations: Signature ( 1 ) Where the goods are being re-exported, indicate the origin in box 9. Seal of competent authority EAC 2010 All rights reserved 67