Commission Implementing Regulation (EU) No 543/2011Show full title

II. PROVISIONS CONCERNING QUALITY

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

A. Minimum requirements

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

• intact, undamaged,

• 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,

• fresh in appearance, but not washed,

• practically free from pests,

• practically free from damage caused by pests,

• with the calyx (except in the case of wood strawberries); the calyx and the stalk (if present) must be fresh and green,

• free of abnormal external moisture,

• free of any foreign smell and/or taste.

The strawberries must be sufficiently developed and display satisfactory ripeness. The development and the condition must be such as to enable them:

• to withstand transportation and handling, and

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

B. Classification

The strawberries are classified in three classes, as defined below:

(i) ‘Extra’ Class

The strawberries in this class must be of superior quality. They must be characteristic of the variety.

They must be bright in appearance, allowing for the characteristics of the variety.

They must be free from soil.

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.

(ii) Class I

Strawberries 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:

• a slight defect in shape,

• presence of a small white patch, not exceeding one tenth of the total surface area of the fruit,

• slight superficial pressure marks.

They must be practically free from soil.

(iii) Class II

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

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

• defects in shape,

• a white patch not exceeding one fifth of the total surface area of the fruit,

• slight dry bruising not likely to spread,

• slight traces of soil.