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Commission Implementing Regulation (EU) No 543/2011 of 7 June 2011 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 in respect of the fruit and vegetables and processed fruit and vegetables sectors
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The purpose of the standard is to define the quality requirements for kiwifruit, after preparation and packaging.
However, at stages following dispatch products may show in relation to the requirements of the standard:
a slight lack of freshness and turgidity,
for products graded in classes other than the ‘Extra’ Class, a slight deterioration due to their development and their tendency to perish.
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,
free from damage caused by pests affecting the flesh,
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 it:
to withstand transportation and handling, and
to arrive in satisfactory condition at the place of destination.
The kiwifruit must be sufficiently developed and display satisfactory ripeness.
In order to satisfy this requirement, the fruit at packing must have attained a degree of ripeness of at least 6,2° Brix(1) or an average dry matter content of 15 %, which should lead to 9,5° Brix(1) when entering the distribution chain.
Kiwifruit is classified in three classes as defined below.
Kiwifruit in this class must be of superior quality. It must be characteristics of the variety.
The fruit must be firm and the flesh must be perfectly sound.
It 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.
Kiwifruit in this class must be of good quality. It must be characteristic of the variety.
The fruit 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),
slight defects in colouring,
slight skin defects, provided the total area affected does not exceed 1 cm 2 ,
small ‘Hayward mark’ like longitudinal lines and without protuberance.
The ratio of the minimum/maximum diameter of the fruit measured at the equatorial section must be 0,7 or greater.
This class includes kiwifruit that does not qualify for inclusion in the higher classes, but satisfies 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 retains its 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
[F1Calculated as described in the OECD guidance on objective tests, available at: http://www.oecd.org/agriculture/fruit-vegetables/publications.]
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