Definition of produce
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| 2.2
Maturity Requirements Apples must be at a stage of development that enables them to continue the ripening process and to reach a stage of ripeness required in relation to the varietal characteristics. In order to verify the minimum maturity requirements some parameters such as: morphological aspects, firmness and refractometric index can be considered. 2.3 Classification In accordance with the defects allowed in the Annex - Maximum Allowance for Defects, apples are classified in three classes defined below: 2.3.1 “Extra” Class Apples in this class must be of superior quality. The flesh must be sound. They must be characteristic of the variety. They must be free of 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 . 2.3.2 Class I Apples in this class must be of good quality. The flesh must be sound. 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 2 : - a slight defect in shape and development; - a slight defect in colouring; - slight skin or other defects (see the Annex). 1 Firmness in this context is used to indicate an appropriate level of maturity of the fruit rather than a stage of ripening and it is acknowledged to vary according to apple varieties. 2 Skin and other defects must not exceed the limits as defined in the Annex. |