1. Felix Johannes 004 Anriansyah Renggaman 008 Dimas Arif Nugraha 009 Meillya Fitriaty 012 Aldyla Nisa Raditya 013 Tamara Aprillia 014 M. Ferdyansyah Sechan 018 Hawa Firdausi Kurniadi 027 Yunitazari Laksmi P. 031 Sutina 034 104.07. Standard for Fresh Fruit & Vegetables

2. Overview Generalization on Fresh Fruit and Vegetables Standards Israel International East Asia Japan and Korea Indonesia SNI on Fresh Fruit and Vegetables Australia USA International Tomatoes Oranges

3. Standard Quality Standard quality of fruits and vegetables in many country is adopted from codex standard released by CCFFV (Codex Committee on Fresh Fruit and Vegetables). Therefore standard quality of fruit and vegetables in many countries has little differences.

4. Standard Quality Cont’d Standard quality for fruit and vegetables can be classified into 4 main criteria, such as: 1.Quality 2.Size 3.Presentation 4.Marking/Labelling

5. Provision Concerning Quality Clean Fresh Free from pest, damage, foreign smell and taste, and from abnormal external moisture. Based on quality fruits and vegetables can be classified into three class such as extra class, class 1, and class 2.

6. Provision Concerning Size Ranging from diameter and weight of the fruit and vegetables. There are code to determine the quality of fruit and vegetables according to its size. Many country deploy different coding method from other country.

7. Provision Concerning Marking/Labelling Identification Nature of Product Origin Of Produce Commercial Specification Official Control Mark

8. Provision Concerning Presentation Uniformity  uniform and contain only fruit and vegetables of the same origin, variety, quality, color and size. Packaging  packed in such a way as to protect the produce properly

9. Orange International Standard

10. Codex Standard for Oranges CODEX STAN 245-2004 Definition Of Produce Quality Sizing Tolerances Presentation Marking Or Labelling Contaminants Hygiene

11. Definition of Produce Commercial varieties of oranges grown from Citrus sinensis (L.) Osbeck (Rutaceae family) To be supplied fresh to the consumer, after preparation and packaging. Oranges for industrial processing are excluded.

12. Quality Minimum Requirements Maturity Criteria –Colouring –Minimum Juice Content Classification –“Extra” Class –Class I –Class II

13. Minimum Requirements - whole; - 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; - free of damage caused by low and/or high temperatures; - free of damage caused by frost; - free of signs of internal shrivelling; - practically free of bruising and/or extensive healed-over cuts.

14. The Classes of Oranges 1.“Extra” Class –Superior quality –Must be free of defects 2.Class I –Good quality –Slight defects allowed: shape colouring slight skin defects occurring during the formation of the fruit slight healed defects due to a mechanical cause such as hail damage, rubbing, damage from handling, etc). 3.Class II –Do not qualify for inclusion in the higher classes, but satisfy the minimum requirements. –Defects allowed: - shape - colouring - skin defects occurring during the formation of the fruit, such as silver scurfs, russets, etc. - healed defects due to a mechanical cause such as hail damage, rubbing, damage from handling, etc. - rough skin - superficial healed skin alterations - slight and partial detachment of the pericarp.

15. Sizing Size is determined by the maximum diameter of the equatorial section of the fruit.

16. Tolerances Quality Tolerances –“Extra” Class : 5% by number or weight –Class I: 10% by number or weight –Class II: 10% by number or weight Size Tolerances –10% by number or weight

17. Presentation Uniformity –Origin, variety, quality and size, ripeness Packaging New, clean, not causing damage, non-toxic ink or glue –Description of Containers Recommended International Code of Practice for Packaging and Transport of Fresh Fruits and Vegetables (CAC/RCP 44-1995) Presentation (a) Arranged in regular layers in the package. This form of presentation is mandatory for “Extra” Class and optional for Classes I and II; (b) Not arranged in packages. This type of presentation is only allowed for Class I and II; (c) In individual packages for direct consumer sale of a weight less than 5 kg, either made up by number or by weight of fruit.

18. Marking or Labelling Consumer Packages –Codex General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985) –Nature of Produce Non-Retail Containers –Identification –Nature of Produce –Origin of Produce –Commercial Identification (class, size code)

19. Contaminants & Hygiene Contaminants –Codex General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995) Hygiene –Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969) –Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003) –Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997)

20. Citrus Fruits Israel

21. Definition of Produce Citrus paradisiCitrus latifoliaCitrus reticulata Citrus sinensis Citrus maxima Citrus limon

22. Minimum maturity requirements –Determined by Juice Contents, total soluble solids content (TSS), i.e. minimum sugar content, minimum sugar/acid ratio. –green-skinned citrus fruit is regarded as mature if minimum maturity levels established for the relevant species are met.

23. –For Lemons: –For Limes:

24. –For Oranges:

25. Clasifications –Extra Superior quality: characteristic of the variety and/or commercial type. free from defects with the exception of very slight superficial defects –Class 1 Good Quality: characteristic of the variety and/or commercial type. Minor Defects in shape, colouring, and also skin defects

26. –Class 2 do not qualify for inclusion in the higher classes but satisfy the minimum requirements Defects in: shape, colouring, progressive skin defects (provided they do not affect the flesh), skin defects occurring during the formation of the fruit, healed defects due to a mechanical cause, superficial healed skin alterations, rough skin

27. Profisions Concerning Sizing Minimum Size

28. Uniformity

30. Provision Containing Presentation Uniformity –Contain only citrus fruit of the same origin, variety or commercial type, quality, and size, and appreciably of the same degree of ripeness and development –for the "Extra" Class, uniformity in colouring is required –The visible part of the contents of the package must be representative of the entire contents

31. Packaging –must be packed in such a way as to protect the produce properly –inside the package must be clean and of a quality such as to avoid causing any external or internal damage to the produce –Stickers individually affixed on the produce shall be such that, when removed, they neither leave visible traces of glue, nor lead to skin defects –If the fruit are wrapped, thin, dry, new and odourless paper must be used The use of preserving agents or any other chemical substance liable to leave a foreign smell on the skin of the fruit is permitted where it is compatible with the regulations of the importing country. –Packages must be free of all foreign matter. However, a presentation where a short (not wooden) twig with some green leaves adheres to the fruit is allowed

32. Provisions Concerning Marking Identification Nature of Product Origin Of Produce Commercial Specification Official Control Mark