Commission Regulation (EC) No 1580/2007 (repealed)Dangos y teitl llawn

[F1 II. PROVISIONS CONCERNING QUALITY U.K.

The purpose of the standard is to define the quality requirements of kiwifruit, after preparation and packaging.

A. Minimum quality requirements U.K.

In all classes, subject to the special provisions for each class and the tolerances allowed, the kiwifruit must be:

• intact (but free of peduncle),

• 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 from pests,

• practically free from damage caused by pests,

• adequately firm; not soft, shrivelled or water-soaked,

• well formed, double/multiple fruit being excluded,

• free of abnormal external moisture,

• free of any foreign smell and/or taste.

The development and condition of the kiwifruit must be such as to enable them:

• to withstand transport and handling, and

• to arrive in satisfactory condition at the place of destination.

B. Minimum maturity requirements U.K.

The kiwifruit must be sufficiently developed and display satisfactory ripeness. In order to satisfy this requirement, the fruit must have attained a degree of ripeness:

• at packing stage within the region of production and the subsequent delivery by the packer, as well as at import and export stage, of at least 6,2 ° Brix or an average dry matter content of 15 %,

• at all other marketing stages, of at least 9,5 ° Brix.

C. Classification U.K.

Kiwifruit are classified in three classes defined below.

(i) Extra Class U.K.

Kiwifruit in this class must be of superior quality. They must be well-developed and have all the characteristics and the colouring typical 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.

The ratio of the minimum/maximum diameter of the fruit measured at the equatorial section must be 0,8 or greater.

(ii) Class I U.K.

Kiwifruit in this class must be of good quality. They must be characteristic of the variety.

They must be firm and the flesh must be perfectly sound.

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:

• a slight defect in shape (but free of swelling or malformations),

• a slight defect in colouring,

• superficial skin defects, provided the total area affected does not exceed 1 cm ² ,

• small ‘ Hayward mark ’ like longitudinal lines without protuberance.

The ratio of the minimum/maximum diameter of the fruit measured at the equatorial section must be 0,7 or greater.

(iii) Class II U.K.

This class includes kiwifruit which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified above.

The fruit must be reasonably firm and the flesh should not show any serious defects.

The following defects may be allowed provided the kiwifruit retain their essential characteristics as regards the quality, the keeping quality, and presentation:

• defects in shape,

• defects in colouring,

• skin defects such as small healed cuts or scarred/grazed tissue, provided that the total area affected does not exceed 2 cm ² ,

• several more pronounced ‘ Hayward marks ’ with a slight protuberance,

• slight bruising.]

Textual Amendments

F1 Substituted by Commission Regulation (EC) No 1221/2008 of 5 December 2008 amending Regulation (EC) No 1580/2007 laying down implementing rules of Council Regulations (EC) No 2200/96, (EC) No 2201/96 and (EC) No 1182/2007 in the fruit and vegetable sector as regards marketing standards.