- In all classes, subject to the special provisions for each class and the tolerances allowed, the apricots must be:
- intact;
- Apricots must not have any damage or injury spoiling the integrity of the produce. Mechanical damage, unhealed cracks and injury of the stalk cavity are not allowed.
- sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded.
- Apricots must be free from disease or serious deterioration which appreciably affects their appearance, edibility or keeping quality. In particular, apricots affected by rotting, even if the signs are very slight but liable to make the apricots unfit for consumption upon arrival at their destination, are to be excluded.
- Apricots showing the following defects are therefore excluded:
- rotting, even if the signs are very slight
- mould inside or outside the fruit
- split stone with mould
- damage due to low temperature or frost
- serious bruising
- damage due to hail affecting the flesh
- serious sun scorch
- free from disease such as Sharka and Stigmina carpophila
- clean, practically free of any visible foreign matter;
- Apricots must be practically free of visible soil, dust, residue or other foreign matter.
- practically free from pests;
- The presence of pests can detract from the commercial presentation and acceptance
of the apricots. Therefore, the acceptable limit would be the odd insect, mite or
other pest in the package or sample; any colonies would lead to the rejection of the
produce.
- The presence of pests can detract from the commercial presentation and acceptance
- free from damage caused by pests affecting the flesh;
- Pest damage affecting the flesh makes the produce unfit for consumption.
- free of abnormal external moisture;
- This provision applies to excessive moisture, for example free water lying inside the package, but does not include condensation on produce following release from cool storage or refrigerated vehicle.
- free of any foreign smell and/or taste.
- This provision applies to apricots stored or transported under poor conditions, which have consequently resulted in their absorbing abnormal smells and/or tastes, in particular through the proximity of other product which give off volatile odours.
- The development and condition of the apricots must be such as to enable them:
- to withstand transportation and handling
- to arrive in satisfactory condition at the place of destination.
- Shrivelled, overripe or farinaceous fruit are excluded.
