International Standards for Fruit and Vegetables: Cucumbers - Normes Internationales Pour Les Fruits Et Legumes : Concombres

Cover......Page 1
Cucumbers / Concombres......Page 2
Foreword / Avant-propos......Page 4
TABLE OF CONTENTS......Page 5
TABLE DES MATIÈRES......Page 6
Cucumbers......Page 8
COMPARATIVE SUMMARY TABLE OF REQUIREMENTSLAID DOWN BY THE STANDARD......Page 9
I. DEFINITION OF PRODUCE......Page 16
II. PROVISIONS CONCERNING QUALITY......Page 17
III. PROVISIONS CONCERNING SIZING......Page 23
IV. PROVISIONS CONCERNING TOLERANCES......Page 24
V. PROVISIONS CONCERNING PRESENTATION......Page 26
VI. PROVISIONS CONCERNING MARKING......Page 27
Concombres......Page 30
TABLEAU COMPARATIF RESUME DES DISPOSITIONS DE LA NORME......Page 31
I. DEFINITION DU PRODUIT......Page 38
II. DISPOSITIONS CONCERNANT LA QUALITE......Page 39
III. DISPOSITIONS CONCERNANT LE CALIBRAGE......Page 45
IV. PROVISIONS CONCERNING TOLERANCES......Page 46
V. DISPOSITIONS CONCERNANT LA PRESENTATION......Page 48
VI. DISPOSITIONS CONCERNANT LE MARQUAGE......Page 49
Definition of produce......Page 52
Minimum requirement “intact”......Page 54
Minimum requirement “sound”......Page 55
Minimum requirement “clean”......Page 58
Minimum requirement “fresh in appearance and firm”......Page 60
Minimum requirement “sufficiently developed”......Page 61
“Extra” Class - Perfect cucumbers, well shaped and practically straight......Page 62
Diagram on how to measure the height of the arc......Page 63
Class I - Good quality cucumbers......Page 64
Class I “slight defect in shape”......Page 65
Class I “slight skin defects”......Page 66
Class II “defects in colouring”......Page 68
Class II “skin defects”......Page 69
Class II “Crooked cucumber”......Page 70
Presentation - Very careful presentation - “Extra” Class......Page 71
Presentation - Suitable presentation - Class II......Page 72
Marking - Example of marking on a label......Page 73
Marking - Example of marking printed on the package......Page 74
LIST OF THE COUNTRIES......Page 76
series INTERNATIONAL STANDARDISATION OF FRUIT AND VEGETABLES......Page 77
Back......Page 84