Grade designation | Grade Requirements | Grade tolerances |
1 | 2 | 4 |
Extra class | Papayas in this class must be of superior quality. They must be characteristic of the variety and /or commercial type. They must be free of 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. | 5% by number or weight of Papayas not satisfying the requirements of the grade, but meeting those of Class I or, exceptionally, coming within the tolerances of that grade. |
Class I | Papayas in this class must be of good quality. They must be characteristics of the variety and/or commercial type. The following slight defects may be there, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.
– a slight defect in shape, | 10% by number or weight of Papayas not satisfying the requirements of the grade, but meeting those of Class II or, exceptionally, coming within the tolerances of that grade. |
| – slight skin defects (i.e. mechanical bruising, sun spots and/or latex burns). The total area affected shall not exceed 10% of the total surface.
The defects, must not, in any case, affect the pulp of the fruit. |
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Class II | This class includes papayas which do not qualify for inclusion in the higher grades, but satisfy the minimum requirements. The following defects may be there, provided the papayas retain their essential characteristics as regards the general appearance, the quality, the keeping quality and presentation. | 10% by number or weight of Papayas not satisfying the requirements of the grade but meeting the minimum requirements. |
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– defects in shape, |
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| – defects in colouring, |
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| – skin defects(i.e. mechanical bruising, sunspots and latex burns). The total area affected should not exceed 15% of the total surface. |
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| – Slight marks caused by pests. |
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| The defects must not affect the pulp of the fruit. |
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- whole,
- fresh in appearance,
- firm,
- sound, produce affected by rotting or deterioration, such as to make it unfit for consumption is excluded,
- clean, free of any visible foreign matter,
- free of pests affecting the general appearance of the produce,
- free of damage caused by low and/or high temperature,
- free of abnormal external moisture, excluding condensation following removal from cold storage,
- free of any foreign smell and/or taste,