1. DEFINITION OF PRODUCE
This standard applies to commercial varieties of longans grown from Dimocarpus longan Lour. of the Sapindaceae family, to be supplied fresh to the consumerafter preparation and packaging. Longans for industrial processing are excluded[39].
2. PROVISIONS CONCERNING QUALITY
2.1 Minimum Requirements
In all classes, subject to the special provisions for each class and the tolerances allowed, the longans must be:
- whole;- fresh in appearance;
- 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;
- free from pronounced blemishes;
- practically free from pests affecting the general appearance of the produce;
- practically free from damage caused by pests;
- free from damage caused by low and/or high temperature;
- free from abnormal external moisture, excluding top icing and condensation following removal from cold storage;
- free of any foreign smell and/or taste.[40]
2.1.1 The longans 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.
The development and condition of the longans must be such as to enable them:
The colour of the longan’s flesh and skin may vary according to the variety. The longan’s skin may be lighter in colour than normal when treated by sulphur dioxide gas.- to withstand transport and handling, and
- to arrive in satisfactory condition at the place of destination.
2.2 Classification
Longans are classified into three classes defined below:
2.2.1 "Extra" Class
Longans in this class must be of superior quality. They must be characteristic of the variety.
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
Longans in this class must be of good quality. They must be characteristic of the variety.
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 skin defects such as bruising, scratches or other mechanical damage not exceeding a total area of 0.5 cm2.2.2.3 Class II
This class includes longans 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 longans retain their essential characteristics as regards the quality, keeping quality and presentation:
- Skin defects such as bruising, scratches or other mechanical damage not exceeding a total area of 0.5 cm2.3. PROVISIONS CONCERNING SIZING
Size is determined by the number of fruits per kilogram or the diameter of the equatorial section of the fruit in accordance with the following table:
|
Size Code |
Number of Fruits per Kilogram |
Diameter (mm) |
|
1 |
< 85 |
> 28 |
|
2 |
85 - 94 |
> 27 - 28 |
|
3 |
95 - 104 |
> 26 - 27 |
|
4 |
105 - 114 |
> 25 - 26 |
|
5 |
³ 115 |
24 - 25 |
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 longans 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 longans 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 longans 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, twenty percent by number or weight of longans corresponding to the size immediately above and/or below that indicated on the package for fruit sold in bunches and ten percent for fruit sold individually.
5. PROVISIONS CONCERNING PRESENTATION
5.1 Uniformity
The contents of each package must be uniform and contain only longans of the same, origin variety, quality and size. The visible part of the contents of the package must be representative of the entire contents.
5.2 Packaging
Longans must be packed in such a way as to protect the produce properly.
The material used inside the packages must be new[41], 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.
Longans shall be packed in each container in compliance with the Code of Practice for the Packaging and Transport of Fresh Fruit and Vegetables (CAC/RCP 44-1995).
5.2.1 Description of Containers
The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preservation of the longans. Packages must be free of all foreign matter and smell.
5.3 Presentation
The longans must be presented under one of the following forms:
5.3.1 Individually
In this case, the pedicel must be cut at the first knot and the maximum length of the stalk must not exceed 5 mm beyond the top of the fruit.
5.3.2 In Bunches
In this case, each stem in a bunch should have at least three attached longans. The branch must not exceed 15 cm in length. A maximum of ten percent by number or weight of detached fruit is allowed in each package.
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. Rev. 1-1991) 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 in the documents accompanying the shipment[42].
6.2.1 Identification
Name and address of exporter, packer and/or dispatcher. Identification code (optional).[43]
6.2.2 Nature of Produce
Name of produce if the contents are not visible from the outside. Name of variety (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 Identification
- 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
Longans shall not exceed those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.
7.2 Pesticide Residues
Longans shall not exceed those maximum residue limits established by the Codex Alimentarius Commission for this commodity.
8. HYGIENE
8.1 It is recommended that the product covered by the provisions of 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 relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
The product should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997)
