4254

NEW ZEALAND GAZETTE

No. 178

Schedule Two

5. Provisions Concerning Sizing, Tolerance and Presentation

5.1 Provisions concerning sizing—Sizing is determined by weight at the time of packing. The minimum size of each fruit for export is 1 kg and the packages should be marked Grade 1.

5.2. Tolerance—Notwithstanding 5.1 any one package may contain up to 5 percent of individual fruit which weigh less than 1 kg.

5.3 Uniformity—For the purposes of grade, the contents of each package must be uniform; each package must contain only fruit of the same origin, variety, quality, degree of ripeness and size. The visible part of each package shall be representative of the entire contents.

Schedule Three

6. Allowances for Defects

Skin defects which are not liable to impair the keeping qualities are permitted within the following limits.

6.1 Button Loss—is considered an unacceptable defect where the button at the flower end of the fruit is totally removed and there is a concave depression exposing the yellow/orange flesh.

6.2 Discolouration (bronzing)—The result of exposure to the sun. Where the Colour of the affected area is still predominantly green the fruit is acceptable. Where a brown or bronzed colour is dominant in the affected area, the fruit is not acceptable.

6.3 Vine marks—The vine must not have substantially distorted the outline or shape of the fruit. A vine mark must be:

(a) No deeper than 20 mm from the normal surface of the fruit at the deepest point.

(b) No wider than 20 mm at the widest point.

(c) No longer than 100 mm on fruit weighing less than 2 kg, with a maximum length of 150 mm on fruit 2 kg and over.

6.4 Callousing—Surface callousing (i.e., non-raised areas) is not to exceed 4 square cm in aggregate area on all export fruit 1–2 kg in weight, and 6 square cm in aggregate on all export fruit above 2 kg. Callousing with raised areas shall not exceed 2 square cm in aggregate area or 5 mm in height at any point.

6.5 Bruising—Marks resulting from pressure shall not:

(a) Have broken the skin.

(b) Exceed 2 square cm in aggregate area on fruit weighing up to 2 kg.

(c) Exceed 4 square cm in aggregate area on fruit weighing above 2 kg.

6.6 Cuts and/or skin damage are not acceptable on fruit—Cuts or broken skin which may be caused by cutting (knives, secateurs) or impact on sharp edges (stalks, timber, metal) that expose the yellow/orange flesh are unacceptable. Broken stalks that expose the yellow/orange flesh are also unacceptable.

6.7 Dirty fruit—Soil, grease, bird droppings or other foreign matter on the fruit is not acceptable.

6.8 Shape—The fruit shall be wider than it is high, and typical of the variety.

6.9 Shrinkage (weight loss)—Shrinkage allowance of 7 percent of net weight at the time of packing is to be provided for.

There is an allowance of 1 percent weight loss per day for the first 4 days from packing.

6.10 External moisture—All fruit shall be substantially free of external moisture (water from washing procedures) prior to stowage for export shipment.

6.11 Field Spot—The aggregate area of field spots shall not exceed 4 square cm in area on fruit weighing 1–2 kg and 6 square cm on fruit weighing above 2 kg.

6.12 Skin Rub—The aggregate area of skin rub shall not exceed:

4 square cm on fruit weighing 1–2 kg, and

6 square cm on fruit weighing above 2 kg.

6.13 Oedema—Raised oedemas shall not exceed 4 square cm in aggregate area or 5 mm in height on fruit weighing 1–2 kg, and 6 square cm in aggregate area or 5 mm in height on fruit weighing above 2 kg.

Schedule Four

7. Definition of Terms in Schedule Four

7.1 ‘‘Bin’’ means a slatted wooden container of 4 sides capable of holding 500 kg of fruit.

7.2 ‘‘Carton’’ means a package constructed of strengthened cardboard capable of holding 10 kg of fruit.

8. Provisions Concerning the Types of Packages to be Used

8.1 The only types of packages in which the fruit may be exported from New Zealand are Bins and Cartons.

8.2 Bins and cartons shall be constructed of clean material. They shall be constructed in a uniform way.

8.3 If timber is used for Bin construction, then the timber must be bark free, and either air seasoned (maximum 25 percent moisture content) or anti-sap stain treated.

Schedule Five

1. General Information

The following explanatory notes do not form part of this standard grade or of the provisions concerning types of packages to be used, but are presented for the information of growers, packers and exporters.

1.2 Handling and Packing:

(a) Packing of shipping containers in the field is not acceptable.

(b) Fruit should not be cut or harvested in rain or damp conditions. Full bins should be protected from inclement weather.

(c) Avoid the possibility of sunburn following cutting and during harvesting. Packed bins should be protected from the sun at all times.

(d) After harvesting it is desirable to hold fruit in a shaded airy place for a minimum of 48 hours prior to export packing.

(e) Fruit should be harvested at optimum maturity. Over Mature fruit has a greater loss of colour and higher levels of post-harvest decay during and after shipment.

(f) The curing process is to be completed prior to export. An ‘‘adequate time period’’ for the purposes of 3.2, is considered to be a minimum of 48 hours from harvest to shipment, with a strong recommendation for the product to be held until it is ‘‘cured’’.

(g) During the curing/holding process all product shall be stored to allow maximum ventilation, and have a minimum of 10 cm between rows of stacked bins.