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1 codex ALIMENTARIUS. ISSN 0259-2916. Fresh Fruits and Vegetables codex ALIMENTARIUS COMMISSION. JOINT FAO/WHO FOOD STANDARDS PROGRAMME. codex standards for Fresh Fruits and Vegetables and related texts such as the Code of Hygienic Practice for Fresh Fruits and Vegetables are published in this compact format to allow their wide use and understanding by governments, regulatory Fresh Fruits and Vegetables First edition authorities, food industries and retailers, and consumers. This first edition includes texts adopted by the codex Alimentarius Commission up to 2007. The codex Alimentarius Commission is an intergovernmental body with over 170 members, within the framework of the Joint FAO/WHO Food Standards Programme established by the Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO).

2 The main result of the Commissions' work is the codex Alimentarius, a collection of internationally adopted food standards, guidelines, codes of practice and other recommendations, with the objective of protecting the health of consumers and ensuring fair practices in the food trade. Fresh Fruits and Vegetables First edition FAO / WHO. ISBN 978-92-5-105839-8 ISSN 0259-2916. 9 7 8 9 2 5 1 0 5 8 3 9 8. TC/M/A1389E/1 10/3/08 16:51:14. C. M. Y. CM. MY. CY. CMY. K. Fresh Fruits and Vegetables First edition WORLD HEALTH ORGANIZATION. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS. Rome, 2007. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or of the World Health Organization (WHO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

3 The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO or WHO in preference to others of a similar nature that are not mentioned. ISBN 978-92-5-105839-8. All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to: Chief Electronic Publishing Policy and Support Branch Communication Division FAO. Viale delle Terme di Caracalla, 00153 Rome, Italy or by e-mail to: FAO and WHO 2007.

4 Eng FAO-WHO 1 20/12/07 10:05:25. PREFACE. THE codex ALIMENTARIUS COMMISSION. The codex Alimentarius Commission is an intergovernmental body with over 170 members, within the framework of the Joint FAO/WHO Food Standards Programme established by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), with the purpose of protecting the health of consumers and ensuring fair practices in the food trade. The Commission also promotes coordination of all food standards work undertaken by international governmental and non governmental organizations. The codex Alimentarius (Latin, meaning Food Code) is the result of the Commission's work: a collection of internationally adopted food standards, guidelines, codes of practice and other recommendations. The texts in this publication are part of the codex Alimentarius.

5 Fresh Fruits and Vegetables First edition codex standards for Fresh Fruits and Vegetables and related texts such as the Code of Hygienic Practice for Fresh Fruits and Vegetables are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This first edition includes texts adopted by the codex Alimentarius Commission up to 2007. Further information on these texts, or any other aspect of the codex Alimentarius Commission, may be obtained from: The Secretary codex Alimentarius Commission Joint FAO/WHO Food Standards Programme Viale delle Terme di Caracalla 00153 Rome, Italy Fax: +39 06 57054593. E-mail: http:// CONTENTS. Fresh Fruits and Vegetables First edition codex STANDARD FOR ASPARAGUS 1. codex STAN 225-2001 codex STANDARD FOR AVOCADO 8.

6 codex STAN 197-1995 codex STANDARD FOR BABY CORN 13. codex STAN 188-1993 codex STANDARD FOR BANANAS 18. codex STAN 205-1997 codex STANDARD FOR CAPE GOOSEBERRY 24. codex STAN 226-2001 codex STANDARD FOR CARAMBOLA 29. codex STAN 187-1993 codex STANDARD FOR CHAYOTES 34. codex STAN 216-1999 codex STANDARD FOR GINGER 39. codex STAN 218-1999 codex STANDARD FOR GRAPEFRUITS 44. codex STAN 219-1999 codex STANDARD FOR GUAVAS 50. codex STAN 215-1999 codex STANDARD FOR LIMES 55. codex STAN 213-1999 codex STANDARD FOR LITCHI 60. codex STAN 196-1995 codex STANDARD FOR LONGANS 65. codex STAN 220-1999 codex STANDARD FOR MANGOES 70. codex STAN 184-1993 codex STANDARD FOR MANGOSTEENs 75. codex STAN 204-1997. codex STANDARD FOR MEXICAN LIMES 79. codex STAN 217-1999. codex STANDARD FOR NOPAL 84. codex STAN 185-1993 codex STANDARD FOR ORANGES 89.

7 codex STAN 245-2004 codex STANDARD FOR PAPAYA 96. codex STAN 183-1993 codex STANDARD FOR PINEAPPLES 101. codex STAN 182-1993 codex STANDARD FOR PITAHAYAS 107. codex STAN 237-2003 codex STANDARD FOR PRICKLY PEAR 112. codex STAN 186-1993 codex STANDARD FOR PUMMELOS 117. codex STAN 214-1999 codex STANDARD FOR RAMBUTAN 123. codex STAN 246-2005 codex STANDARD FOR SWEET CASSAVA 129. codex STAN 238-2003 codex STANDARD FOR TABLE GRAPES 134. codex STAN 255-2007 codex STANDARD FOR TANNIA 139. codex STAN 224-2001 RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR PACKAGING. AND TRANSPORT OF Fresh fruit AND Vegetables 145. CAC/RCP 44-1995 Code of Hygienic Practice for Fresh Fruits and Vegetables 158. CAC/RCP 53-2003 vi codex STANDARD FOR ASPARAGUS. codex STAN 225-2001, Amd. 1-2005. 1. DEFINITION OF PRODUCE. This Standard applies to shoots of commercial varieties of asparagus grown from Asparagus officinalis L.

8 , of the Liliaceae family, to be supplied Fresh to the consumer, after preparation and packaging. Asparagus for industrial processing is excluded. Asparagus shoots is classified into four groups according to colour: white asparagus;. violet asparagus, having tips of a colour between pink and violet or purple and part of the shoot white;. violet/green asparagus, part of which is of violet and green colouring;. green asparagus having tips and most of the shoot green. This Standard does not apply to green and violet/green asparagus of less than 3 mm diameter and white and violet asparagus of less than 8 mm diameter, packed in uniform bundles or unit packages. 2. PROVISIONS CONCERNING QUALITY. Minimum requirements In all classes, subject to the special provisions for each class and the tolerances allowed, the asparagus must be: whole.

9 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 of pests affecting the general appearance of the produce;. practically free of damage caused by pests;. free of abnormal external moisture, excluding condensation following removal from cold storage;. free of any foreign smell and/or taste;. Fresh in appearance and Fresh -smelling;. practically unbruised;. free of damage caused by unsuitable washing or soaking. The cut at the base of the shoots must be as clean as possible. In addition, shoots must be neither hollow, split, peeled nor broken. Small cracks which have appeared after harvesting are, however, allowed, so long as they do not exceed the limits laid down in Section , Quality Tolerances.. Fresh FRU I T A ND VEGE TAB LEs The development and condition of the asparagus must be such as to enable it: to withstand transport and handling; and to arrive in satisfactory condition at the place of destination.

10 Classification Asparagus is classified in three classes defined below: Extra Class Shoots in this class must be of superior quality, very well formed and practically straight. Having regard to the normal characteristics of the group to which they belong, their tips must be very compact. Only a few very slight traces of rust caused by non-pathogenic agents on the shoot, removable by normal peeling by the consumer, are allowed. For the white asparagus group, the tips and shoots must be white; only a faint pink tint is allowed on the shoots. Green asparagus must be green for at least 95% of the length. No traces of woodiness are allowed for the shoots in this class. The cut at the base of the shoots must be as square as possible. However, to improve presentation when the asparagus is packed in bundles, those on the outside may be slightly bevelled, so long as the bevelling does not exceed 1 cm.