Grade designation

Grade Requirements

Grade tolerances

1

2

3

Extra class

Guavas must be of superior quality. They must be characteristic of variety and/or commercial type. They must be free of defects. Very slight superficial defects may be there, provided these do      not affect general appearance of the produce, the quality, the keeping

quality and presentation in the package.

5% by number or weight of guavas not satisfying the requirements of the grade, but meeting those of Class I grade or, exceptionally coming within the tolerances of that grade.

Class I

Guavas must be of good quality. They must be characteristics of the variety and/or commercial type.

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

10% by number or weight of guavas not satisfying the requirements of the grade, but meeting those of class II grade or exceptionally, coming within the tolerance of that grade.

 

the package.

 

 

 

–   slight defects in shape and colour;

 

–  slight skin defects due to rubbing and other superficial defects such as sunburns, blemishes and scars not exceeding 5% of the total surface area,

 

 

 

The defects should not    affect the pulp of the fruit.

 

Class II

This grade includes guavas which do not quality for inclusion in the higher grades, but satisfy the minimum requirements.

 

Following defects may be there, provided the guavas retain their essential characteristics as regards the general appearance, quality, the keeping quality and presentation;

 

 

 

–          defects in shape and colour;

 

–          skin defects due to rubbing and other defects such as sunburns, blemishes and scars not exceeding 10% of the total surface area.

 

 

 

The defects should not affect the pulp of the fruit.

10% by number or weight of guavas not satisfying the requirements of the grade but meeting the minimum requirements with the exception of produce affected by rotting or any other deterioration rendering it unfit for consumption.

  • whole, firm, sound and clean;
  • 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, excluding condensation following removal from cold storage;
  • free of any foreign smell and/or taste;