Grade Designation | Grade requirements | Grade tolerances |
Extra Class | Cherries must be of superior quality. They must be well developed and have all the characteristic and colouring of the typical variety. They must be free of defects apart from a very slight superficial deterioration of the skin, provided they do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package. | 5 % by number or weight of cherries not satisfying the requirements of the grade, but meeting those of Class I grade or, exceptionally, coming within the tolerances of that grade with the exception of over ripe fruit. |
Class I | Cherries must be of good quality. They must be characteristic of the variety. Following slight defects may be there, provided they do not affect the general appearance of the produce, the quality, | 10 % by number or weight of cherries not satisfying the requirements of the grade, but meeting those of Class II or, exceptionally, coming within |
| the keeping quality and presentation in the package;
– slight defect in shape and colour; – they must be free of burns, cracks, bruises or defects caused by hail.
The defects should not affect the pulp of the fruit. | the tolerances of that grade. Within this tolerance, not more than 4% in total may consist of split fruits. |
Class II | This grade includes cherries which do not qualify for inclusion in the higher grades, but satisfy the minimum requirements. Following defects may be there, provided the cherries retain their essential characteristics as regards the general appearance, quality, the keeping quality and presentation; | 10 % by number or weight of cherries not meeting the minimum requirements of the grade but meeting the minimum requirements. Within this tolerance, not more than 4% in total may consist of overripe and/or split fruit. Not more than 2% in total may consist of overripe fruit. |
| – defects in shape and colour; – small healed surface scars, not likely to impair significantly the appearance or conservation of the fruit. |
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| The defects should not affect the pulp of the fruit. |
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- intact, firm, sound and clean;
- fresh in appearance;
- free from any visible foreign matter;
- practically free from bruising;
- free of pests affecting the general appearance of the produce;
- free of damage caused by pests;
- free of abnormal external moisture;
- free of any foreign smell /or taste;
- free from damage caused by low and high temperature;
- with the stem
SIZE TOLERANCES:
- For all grades, 10% by number or weight of cherries not conforming to the minimum size specifies, provided, that the diameter is not less than
- 18 in the “Extra class”
- 15 in class I and Class II.