1. DEFINITION OF PRODUCE
This standard applies to commercial varieties of cape gooseberries grown from Physalis peruviana (L. ) of the Solanáceae family, to be supplied fresh to the consumer, after preparation and packaging. Cape gooseberries for commercial processing are excluded[72].
2. PROVISIONS CONCERNING QUALITY
2.1 Minimum requirements
In all classes, subject to the special provisions for each class and tolerances allowed, the cape gooseberries must:
- be whole, with or without calyx- be firm;
- be fresh in appearance;
- be sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;
- have a smooth and shiny skin;
- be free from abnormal external moisture excluding condensation following removal from cold storage;
- be free from foreign smell and/or taste[73];
- be clean, practicable free from any visible foreign matter on the product or in the packaging;
- be practically free from pests affecting the general appearance of the produce;
- be practically free from damage caused by pests.
- be to have a peduncle no longer than 25 mm.
2.1.1 The cape gooseberries 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 cape gooseberries must be such as to enable them:
2.1.3 Maturity Requirements- to withstand transport and handling, and
- to arrive in satisfactory condition at the place of destination.
The maturity of the cape gooseberry can be visually assessed from its external colouring, which changes from green to orange as the fruit ripens. Its condition can be confirmed by determining total soluble solids.
A change in colouring of the calyx is not indicative of ripening of the fruit.
The total soluble solids content should be at least 14.1°Brix.
2.2 Classification
Cape gooseberries are classified into three classes defined below, regardless of size and colour:
2.2.1 "Extra" Class
Cape gooseberries of 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
Cape gooseberries in this class must be of good quality. They must be characteristic of the variety and/or commercial type.
The following slight defect, 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:
The defects must not, in any case, affect the pulp of the fruit.
2.2.3 Class II
This class includes cape gooseberries that do not qualify for inclusion in the higher classes, but that satisfy the minimum requirements specified in Section 2.1 above.
The following defects may be allowed, provided the cape gooseberries retain their essential characteristics as regards the quality, the keeping quality, the general appearance and presentation in the package:
- cracked skin (superficial breakage of the epidermis) not covering more than 5% of the total surface area of the fruit;The defects must not, in any case, affect the pulp of the fruit.
3. PROVISIONS CONCERNING SIZING
Size is determined by the maximum diameter of the equatorial section of each fruit, in accordance with the following table:
The minimum diameter for cape gooseberry is 15 mm
|
Size Code |
Diameter (mm) |
|
A |
15.1 - 18.0 |
|
B |
18.1 - 20.0 |
|
C |
20.1 - 22.0 |
|
D |
³ 22.1 |
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 cape gooseberries with or without calyx 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 cape gooseberries with or without calyx 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 cape gooseberries with or without calyx satisfying neither the requirements of the class nor the minimum requirements, with the exception of produce affected by severe bruising, rotting or any other deterioration rendering it unfit for consumption. Up to a maximum of 20% by number or weight of fruit with cracked skin covering an area greater than 5% is accepted in this class.
4.2 Size Tolerances
For all classes, ten percent by number or weight of cape gooseberries 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 cape gooseberries of the same origin, variety, quality, colouring and size and type of presentation (with or without calyx). The visible part of the contents must be representative of the entire contents.
5.2 Packaging
Cape gooseberries must be packed in such a way as to protect the produce properly.
The materials used inside the packages must be new[74], 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.
Cape gooseberries shall be packed in each container in compliance with the Code of Practice for Packaging and Transport of Fresh Fruits 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 preserving of the cape gooseberries. Packages must be free from 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 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 outside, each package should be labelled as to the name of the food 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. [75]
6.2.1 Identification
Name and address of exporter, packer and/or dispatcher. Identification code (optional)[76].
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 Description
- Class6.2.5 Official Inspection Mark (optional)
- Size (size code or diameter range)
- Number of units (optional)
- Net Weight (optional)
7. CONTAMINANTS
7.1 Heavy Metals
Cape gooseberries shall not exceed those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.
7.2 Pesticide Residues
Cape gooseberries shall not exceed those maximum residue limits established by 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).
ANNEX
(for information)
Table of Cape gooseberry Colouring
The following description associates change in colouring with stage of maturity (see Fig. 1).
|
COLOUR 0: |
physiologically developed fruit dark green in colour |
|
COLOUR 1: |
fruit slightly lighter green in colour |
|
COLOUR 2: |
fruit retains green colouring near the calyx and orange tones
appear towards the centre |
|
COLOUR 3: |
fruit light orange in colour with greenish sheen near the
calyx |
|
COLOUR 4: |
fruit light orange in colour |
|
COLOUR 5: |
fruit orange in colour |
|
COLOUR 6: |
fruit deep orange in colour |
|
|
Change in colouring of the calyx is not indicative of state of maturity of the fruit.
Total soluble solids
The following minimum values of total soluble solids, calculated by refractometer, represent each of the stages identified in the table of colouring.
Table 2 Minimum content of total soluble solids corresponding to the table of colouring, expressed in degrees Brix (°Brix)
|
Colour |
0 |
1 |
2 |
3 |
4 |
5 |
6 |
|
°Brix |
9.4 |
11.4 |
13.2 |
14.1 |
14.5 |
14.8 |
15.1 |
