1. DEFINITION OF PRODUCE
This standard applies to commercial varieties of chayotes grown from Sechium edule (Jacq.) Sw. of the Cucurbitaceae family, to be supplied fresh to the consumer, after preparation and packaging. Chayotes for industrial processing are excluded[34].
2. PROVISIONS CONCERNING QUALITY
2.1 Minimum Requirements
In all classes, subject to the special provisions for each class and the tolerances allowed, chayotes must be:
- whole;2.1.1 The chayotes must have been carefully picked and have reached an appropriate degree of development and ripeness in accordance with criteria proper to the variety and to the area in which they are grown.- firm;
- fresh in appearance;
- sound, produce affected by rotting or deterioration such as to make it unfit for human consumption is excluded;
- practically free from bruising;
- clean, practically free of any visible foreign matter;
- practically free from pests affecting the general appearance of the produce;
- practically free from damage caused by pests;
- free of visible signs of germination;
- free of fibrous flesh;
- free from damage caused by low temperatures;
- free from damage caused by the sun;
- free from abnormal external moisture, except for condensation following removal from cold storage;
- free of foreign smell and/or taste;
- free from hard spines.
The development and state of ripeness of the chayotes must be such as to enable them:
- to withstand transport and handling, and2.2 Classification
- to arrive in satisfactory condition at the place of destination.
Chayotes are classified into three classes defined below:
2.2.1 “Extra” Class
Chayotes in this class must be of superior quality. 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.
2.2.2 Class I
Chayotes 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 that these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package:
- slight defects in shape, i.e. lightly marked longitudinal grooves and slight depressions;The defects must not, in any case, affect the pulp of the fruit.
- slight defects in colouring, not exceeding 25 percent of the total surface area;
- slight skin defects due to scarring, not exceeding a total of 3 cm2.
2.2.3 Class II
This class includes chayotes which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified in Section 2.1 above.
The following defects may be allowed provided the chayotes retain their essential characteristics as regards the quality, the keeping quality and presentation:
- defects in shape, i.e. lightly marked longitudinal grooves and slight depressions;The defects must not, in any case, affect the pulp of the fruit.
- defects in colouring, not exceeding 35 percent of the total surface area;
- skin defects due to scarring, not exceeding a total of 5 cm2.
3. PROVISIONS CONCERNING SIZING
Size is determined by weight or by length, with a minimum weight of 200 grams or a minimum length of 12 cm, in accordance with the following table:
|
SIZE CODE |
WEIGHT (IN GRAMMES) |
LENGTH (CM) |
|
A |
200 - 300 |
12 - 14 |
|
B |
301 - 400 |
15 - 16 |
|
C |
401 - 500 |
> 16 |
|
D |
> 500 |
|
4. 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.
4.1 Quality Tolerances
4.1.1 “Extra” Class
Five percent by number or weight of chayotes not satisfying the requirements of the class but meeting those of Class I or, exceptionally, coming within the tolerances of that class.
4.1.2 Class I
Ten percent by number or weight of chayotes not satisfying the requirements of the class, but meeting those of Class II, or exceptionally, coming within the tolerances of that class.
4.1.3 Class II
Ten percent by number or weight of chayotes 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.
4.2 Size tolerances
For all classes, ten percent by number or weight of chayotes corresponding to the size immediately above or below the size indicated on the package.
5. PROVISIONS CONCERNING PRESENTATION
5.1 Uniformity
The contents of each package must be uniform and contain only chayotes of the same variety and/or commercial type, origin, quality, colour and size. The visible part of the contents of the package must be representative of the entire contents.
5.2 Packaging
Chayotes must be packed in such a way as to protect the produce properly.
The materials used inside the packages must be new[35], 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 that the printing or labelling has been done with a non-toxic ink or glue.
Chayotes shall be packed in each container in compliance with the Code of Practice for the Packaging and Transport of Fresh and Vegetables.
5.2.1 Description of Containers
The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the Chayotes. Packages must be free of all foreign matter or smell.
6. MARKING OR LABELLING
6.1 Consumer Packages
In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), the following specific provisions should apply.
6.1.1 Nature of Produce
If the produce is not visible from the outside, each package should be labelled as to the name of the produce and may be labelled as to the name of the variety.
6.2 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 on the accompanying documents.[36]
6.2.1 Identification
Name and address of exporter, packer and/or dispatcher. Identification code (optional).[37]
6.2.2 Nature of Produce
Name of produce if the contents are not visible from the outside. Name of variety or commercial type (optional).
6.2.3 Origin of Produce
Country of origin and optionally, district where grown or national, regional or local place name.
6.2.4 Commercial Description
- class;6.2.5 Official Inspection Mark (optional).
- size (size code or minimum and maximum weight or length in grams or mm, respectively);
- net weight (optional).
7. CONTAMINANTS
7.1 Heavy Metals
Chayotes shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.
7.2 Pesticide Residues
Chayotes shall comply with those maximum residue limits established by the Codex Alimentarius Commission for this commodity.
8. HYGIENE
8.1 It is recommended that the produce covered by the provisions of this standard be packed and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997) and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this produce.
8.2 To the extent possible in good packaging and handling practice, the produce shall be free from objectionable matter.
8.3 When tested by appropriate methods of sampling and examination, the produce:
- shall be free from microorganisms in amounts which may represent a hazard to health;
- shall be free from parasites which may represent a hazard to health, and;
- shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.
