1. DEFINITION OF PRODUCE
This standard applies to commercial varieties of limes grown from Citrus latifolia. Tanaka[21], of the Rutaceae family, to be supplied fresh to the consumer, after preparation and packaging. Limes for industrial processing are excluded[22].
2. PROVISIONS CONCERNING QUALITY
2.1 Minimum Requirements
In all classes, subject to the special provisions for each class and the tolerances allowed, the limes must be:
- whole;2.1.1 The limes must have been carefully picked and have reached an appropriate degree of development and ripeness in accordance with criteria proper to the variety and to the area in which they are grown.- firm;
- 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 bruising;
- practically free from pests affecting the general appearance of the produce;
- practically free from damage caused by pests;
- free of damage caused by low temperature;
- free of abnormal external moisture, excluding condensation following removal from cold storage;
- free of any foreign smell and/or taste;
- pipless.
The development and state of ripeness of the limes must be such as to enable them:
- to withstand transport and handling, and2.1.2 Minimum juice content and colouring
- to arrive in satisfactory condition at the place of destination.
The minimum juice content is calculated in relation to the total weight of the fruit.
Minimum juice content: [40%]
Colouring must be typical of the variety on at least two-thirds of the fruit surface. The fruit should be green but may show discolouring (yellow patches) up to 30% of its surface.
2.2 Classification
Limes are classified into three classes defined below:
2.2.1 “Extra” Class
Limes in this class must be of superior quality. They must be characteristic 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.
2.2.2 Class I
Limes 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:
- slight defect in shape;The defects must not, in any case, affect the pulp of the fruit.
- slight defects in colouring;
- slight skin defects not exceeding more than 1 cm2.
2.2.3 Class II
This class includes limes which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements in Section 2.1 above.
The following defects may be allowed, provided the limes retain their essential characteristics as regards the quality, the keeping quality and presentation:
- defects in shape;The defects must not, in any case, affect the pulp of the fruit.
- defects in colouring;
- skin defects not to exceed more than 2 cm2.
3. PROVISIONS CONCERNING SIZING
Size is determined by the maximum diameter of the equatorial section of the fruit, in accordance with the following table:
|
Size Code |
Diameter (mm) |
|
1 |
58 - 67 |
|
2 |
53 - 62 |
|
3 |
48 - 57 |
|
4 |
45 - 52 |
|
5 |
42 - 48 |
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements of the class indicated.
4.1 Quality Tolerances
4.1.1 “Extra” Class
Five percent by number or weight of limes not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerances of that class.
4.1.2 Class I
Ten percent by number or weight of limes not satisfying the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class.
4.1.3 Class II
Ten percent by number or weight of limes satisfying neither the requirements of the class nor the minimum requirements, with the exception of produce affected by rotting or any other deterioration rendering it unfit for consumption.
4.2 Size Tolerances
For all classes, ten percent by number or weight of limes corresponding to the size immediately below or above the size indicated on the package. In no case can the diameter be less than 40 mm.
5. PROVISIONS CONCERNING PRESENTATION
5.1 Uniformity
The contents of each package must be uniform and contain only limes of the same origin, variety, quality and size. For Extra Class, colour must be uniform. The visible part of the contents of the package must be representative of the entire contents.
5.2 Packaging
Limes must be packed in such a way as to protect the produce properly.
The material used inside the packages must be new[23], clean, and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications, is allowed, providing the printing or labelling has been done with non-toxic ink or glue.
Limes shall be packed in each container in compliance with the Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables.
5.2.1 Description of Containers
The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the limes. Packages must be free of all foreign matter and smell.
6. MARKING AND LABELLING
6.1 Consumer Packages
In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), the following specific provisions should apply:
6.1.1 Nature of Produce
If the produce is not visible from the outside, each package should be labelled as to the name of the produce and may be labelled as to the name of the variety.
6.2 Non-Retail Containers
Each package must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked and visible from the outside, or in the documents accompanying the shipment.[24]
6.2.1 Identification
Name and address of exporter, packer and/or dispatcher. Identification code (optional).[25]
6.2.2 Nature of Produce
Name of produce if the contents are not visible from the outside. Name of variety (optional).
6.2.3 Origin of Produce
Country of origin and optionally, district where grown or national, regional or local place name.
6.2.4 Commercial Identification
- class;6.2.5 Official Inspection Mark (optional).
- size (size code or minimum and maximum diameter in mm);
- net weight (optional).
7. CONTAMINANTS
7.1 Heavy Metals
Limes shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.
7.2 Pesticide Residues
Limes shall comply with those maximum residue limits established by the Codex Alimentarius Commission for this commodity.
8. HYGIENE
8.1 It is recommended that the produce covered by the provisions of this standard be packed and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this produce.
8.2 To the extent possible in good packaging and handling practice, the produce shall be free from objectionable matter.
8.3 When tested by appropriate methods of sampling and examination, the produce:
- shall be free from microorganisms in amount which may represent a hazard to health;
- shall be free from parasites which may represent a hazard to health;
- shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.
