1. DEFINITION OF PRODUCE
This standard applies to commercial varieties of grapefruits grown from Citrus paradisi (Macfad.) of the Rutaceae family, to be supplied fresh to the consumer after preparation and packaging. Grapefruits for industrial processing are excluded[49].
2. PROVISIONS CONCERNING QUALITY
2.1. Minimum Requirements
In all classes, subject to the special provisions for each class and the tolerances allowed, the grapefruits must be:
- whole;2.1.1 The grapefruits must have been carefully picked and have reached an appropriate degree of development and ripeness in accordance with criteria proper to the variety and/or commercial type and to the area in which they are grown.- firm;
- sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;
- clean, practically free of any visible foreign matter;
- practically free of bruising;
- practically free from pests affecting the general appearance of the produce;
- practically free from damage caused by pests;
- free of damage caused by low temperature;
- free of abnormal external moisture, excluding condensation following removal from cold storage;
- free of any foreign smell and/or taste;
The development and state of ripeness of the grapefruits must be such as to enable them:
- to withstand transportation and handling, and2.1.2 Maturity Requirements
- to arrive in satisfactory condition at their place of destination.
The minimum juice content is calculated in relation to the
total weight of the fruit.
Minimum juice content: 35%
Minimum Sugar/Acid Ratio: 5.5
2.1.3 Colouring
Colour refers to the characteristic colour and not to discoloration caused by rust mite, melanose and other blemishes. The colouring must be typical of the variety. However, fruit of a greenish colour are allowed if they comply with the minimum requirements. Red-pulp varieties may have reddish patches on the rind.
Grapefruits meeting the minimum requirements as regards ripeness may be “degreened”, on condition that this treatment does not modify other organoleptic characteristics.
2.2 Classification
Grapefruits are classified into three classes defined below:
2.2.1 “Extra” Class
Grapefruits 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
Grapefruits 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:
- slight defect in shape;The defects must not, in any case, affect the pulp of the fruit.- slight defects in colouring;
- slight skin defects inherent in the formation of the fruit;
- slight healed skin defects due to mechanical cause, such as impact of hail, rubbing, damage from handling.
- slight skin discolouration due to rust mite, melansoses, and other blemishes not exceeding more than one-fifth of the surface of the fruit.
2.2.3 Class II
This class includes grapefruits which do not qualify for the higher classes, but satisfy the minimum requirements specified in Section 2.1. above.
The following defects may be allowed, provided that the grapefruits retain their essential characteristics as regards quality, keeping quality and presentation:
- defect in shape;The defects must not, in any case, affect the pulp of the fruit.- defects in colouring;
- defects from healed superficial wounds on the skin;
- rough skin;
- healed skin defects due to mechanical cause, such as impact of hail, rubbing, damage from handling;
- slight skin discolouration due to rust mite, melansoses, and other blemishes not exceeding more than two-fifths of the surface of the fruit.
3. 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) |
|
1 |
109-139 |
|
2 |
100-119 |
|
3 |
93-110 |
|
4 |
88-102 |
|
5 |
86-99 |
|
6 |
84-97 |
|
7 |
81-93 |
|
8 |
77-89 |
|
9 |
73-85 |
|
10 |
70-80 |
For grapefruits not arranged in layers, the difference between the smallest and the largest fruit in the same container must not exceed the limits of the corresponding size in the size scale.
For fruit in bulk in the transport vehicle, either all the fruit must comply with the minimum size requirements or the maximum size difference must not exceed the range obtained by grouping three consecutive sizes in the size scale.
4. PROVISIONS CONCERNING TOLERANCES
Tolerances in respect of quality and size shall be allowed in each package (or in each lot for produce presented in bulk) 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 grapefruits 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 grapefruits 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 grapefruits 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, 10 percent by number or weight of grapefruits corresponding to the size immediately above or below that indicated on the package.
In the case of bulk consignment, the 10 percent tolerance only applies to fruit with a diameter of not less than 70 mm.
5. PROVISIONS CONCERNING PRESENTATION
5.1 Uniformity
The contents of each package (or lot for produce presented in bulk), must be uniform and contain only grapefruits of the same variety and/or commercial type, origin, quality, colour and size. The visible part of the contents of the package (or lot for produce presented in bulk), must be representative of the entire contents.
5.2 Packaging
The grapefruits must be packed in such a way to protect the produce properly.
The material used inside the packages must be new[50], 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, providing the printing or labelling has been done with non-toxic ink or glue.
Grapefruits shall be packed in each container in compliance with the Code of Practice for the Packaging and Transport of Fresh Fruit and Vegetables.
The grapefruits shall be presented in the following forms:
a) Aligned in regular layers, according to size ranges, in closed or open packaging. This form of presentation is mandatory for the Extra Class and optional for Classes I and II.5.2.1 Description of Containersb) Non-aligned in closed or open packaging according to size ranges. In bulk in one means of transport or one transport compartment, with a maximum difference in size between the fruits of the sum of three consecutive sizes in the size ranges. These types of presentation are only allowed for Classes I and II.
c) In bulk, by one means of transport or in one transport compartment, without further requirement than that of minimum size. This form of presentation is only allowed for Class II.
d) In individual packages for direct consumer sale with a maximum weight of 5 kg.
1) When these containers are made up by number of grapefruits, the size scales are mandatory for all classes;2) When these containers are made up by weight, the size scales are not compulsory but the maximum difference between the grapefruits must not exceed the sum of three consecutive sizes in the size scales.
The containers shall meet the quality, hygiene, ventilation and resistance characteristics needed to ensure suitable handling, shipping and preservation of the grapefruits. The containers must be free of all foreign matter and smell.
6. MARKING OR LABELLING
6.1 Consumer Packages
In addition to the requirements of the Codex General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985), the following specific provisions 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 and/or commercial type.
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 in the documents accompanying the shipment.[51]
For produce transported in bulk, these particulars must appear on a document accompanying the goods.
6.2.1 Identification
Name and address of exporter, packer and/or dispatcher. Identification code (optional).[52]
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). The indication “pink” or “red” where appropriate.
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 diameter in mm);
- net weight (optional).
7. CONTAMINANTS
7.1 Heavy Metals
Grapefruits shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.
7.2 Pesticide Residues
The grapefruits must comply with those maximum residue limits established for this produce by the Codex Alimentarius Commission.
8. HYGIENE
8.1 It is recommended that the produce covered by this standard be prepared 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 pertinent codes of practice recommended by the Codex Alimentarius Commission.
8.2 To the extent possible in good packaging and handling practice, the produce shall be free of objectionable matter.
8.3 When tested by appropriate methods of sampling and examination, the produce:
- shall be free of microorganisms in amounts which may represent a hazard to health;
- shall be free of parasites which may represent a hazard to health;
- shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health
