Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Normes internationales
pour les fruits et lgumes
CERISES
Cherries
Cerises
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OECD 2015
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2
Foreword
Within the framework of the activities of the Scheme for the Application of International
Standards for Fruit and Vegetables set up by OECD in 1962, explanatory brochures comprising
comments and illustrations are published to facilitate the common interpretation of standards in
force by both the Inspection Authorities and professional bodies responsible for the
application of standards or interested in the international trade in these products1.
The Scheme for the Application of International Standards for Fruit and Vegetables shall
be open to States being Member countries of the United Nations or its specialised agencies or
the World Trade Organization desiring to participate therein in accordance with the
procedure for participation set out in the Decision C(2006)95 of the OECD Council dated 15
June 20062. The Slovak Republic was the rapporteur of this brochure.
Avant-propos
Dans le cadre des activits du Rgime pour lApplication de Normes Internationales
aux Fruits et Lgumes cre en 1962 par lOCDE, des brochures sont publies sous forme de
commentaires et dillustrations, en vue de faciliter linterprtation commune des normes en
vigueur, tant de la part des services de contrle que des milieux professionnels responsables
de lapplication des normes ou intresss par les changes internationaux de ces produits1.
Le Rgime pour lApplication de Normes Internationales aux Fruits et Lgumes est ouvert
aux pays Membres de lOrganisation des Nations Unies ou de ses institutions spcialises ou de
lOrganisation Mondiale du Commerce, qui dsirent y participer, conformment la procdure
de participation qui fait lobjet de la Dcision du Conseil de lOCDE C(2006)95 du 15 juin 20062. La
Rpublique slovaque tait le rapporteur de cette brochure.
1
The Standard also recommended by the Economic Commission for Europe for the United Nations Organisation under reference:
Cherries UNECE FFV-13.
La Norme galement recommande par la Commission Economique pour lEurope de lONU sous la rfrence : Cerises CEE-ONU FFV-13.
2
For more information on the Scheme, see http://www.oecd.org/tad/fv
Pour plus dinformations sur le Rgime, consulter le site http://www.oecd.org/tad/fv
3
International Standards for Fruit and Vegetables: Cherries
Table of contents
I. DEFINITION OF PRODUCE.............................................................................................................................. 9
ILLUSTRATIONS ......................................................................................................................................... 35
INDEX......................................................................................................................................................... 38
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Normes internationales des fruits et lgumes : Cerises
ILLUSTRATIONS ......................................................................................................................................... 35
INDEX......................................................................................................................................................... 39
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OCDE 2015
This publication is also available as an electronic book (PDF file).
Any necessary updates will first be included in the electronic book.
Cette publication est galement disponible sous forme lectronique (fichier PDF).
Toutes les mises jour ncessaires seront publies initialement sous forme lectronique.
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International Standards for Fruit and Vegetables: Cherries
Cherries
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International Standards
International for Fruit
Standards for and
FruitVegetables: Citrus Cherries
and Vegetables: Fruits
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International Standards for Fruit and Vegetables: Cherries
I. DEFINITION OF PRODUCE
This standard applies to cherries of varieties (cultivars) grown from Prunus avium (L.) L.
and Prunus cerasus L. and their hybrids, to be supplied fresh to the consumer, cherries for
industrial processing being excluded.
Normally cherries are picked with the stem to guarantee intact fruit and a good conservation of
freshness. Certain sweet cherry varieties grown under special climatic conditions lose their stem
naturally at picking. This type is marketed under the name Picota.
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International for Fruit
Standards for and
FruitVegetables: Citrus Cherries
and Vegetables: Fruits
The purpose of the standard is to define the quality requirements for cherries at the export-
control stage after preparation and packaging.
However, if applied at stages following export, products may show in relation to the
requirements of the standard:
for products graded in classes other than the Extra Class, a slight deterioration
due to their development and their tendency to perish.
The holder/seller of products may not display such products or offer them for sale, or deliver
or market them in any manner other than in conformity with this standard. The holder/seller
shall be responsible for observing such conformity.
A. Minimum Requirements
In all classes, subject to the special provisions for each class and the tolerances allowed, the
cherries must be:
Intact; missing stems are not regarded as a defect, provided the skin is not damaged
and there is no severe leakage of juice;
Cherries must not have any damage or injury spoiling the integrity of the produce.
Cherries must be free from disease or serious deterioration which appreciably affects
their appearance, edibility or keeping quality. In particular, cherries affected by rotting,
even if the signs are very slight but liable to make the produce unfit for consumption
upon arrival at their destination, are to be excluded.
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OECD 2015
International Standards
International for Fruit
Standards for and
FruitVegetables: Citrus Cherries
and Vegetables: Fruits
This provision applies to cherries 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 cherries must be such as to enable them:
B. Maturity requirements
Shape, size and surface colour according to the variety give information about the
maturity level.
Cherries are non-climacteric fruit, they must display satisfactory ripeness at harvest.
Not sufficiently developed fruit will not show any sign of ripening after being harvested,
regardless to the storage conditions.
C. Classification
Chinese cabbage in this class must be of good quality. They must be characteristic of the
Cherries in this class must be of superior quality. They must be characteristic of the variety.
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They must be free from 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.
(ii) Class I
Cherries in this class must be of good quality. They must be characteristic of the variety.
The 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 the
package:
The illustrations for slight defects allowed in Class I are listed below in the table.
(iii) Class II
This class includes cherries that do not qualify for inclusion in the higher classes but satisfy
the minimum requirements specified above.
Cherries in this class must be of reasonable quality, and are suitable for human consumption.
The following defects may be allowed, provided the cherries retain their essential
characteristics as regards the quality, the keeping quality and presentation:
Defects in shape;
Defects in colouring;
The illustrations for defects allowed in Class II are listed below in the table.
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International Standards
International for Fruit
Standards for and
FruitVegetables: Citrus Cherries
and Vegetables: Fruits
20 mm in Extra Class
17 mm in Classes I and II
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At all marketing stages, tolerances in respect of quality and size shall be allowed in each lot
for produce not satisfying the requirements of the class indicated.
Tolerances are provided to allow for deviation in handling and for natural deterioration of fresh
produce over time.
Conformity with tolerances should be determined using at least the Operating Rules for the
Conformity Checks as set out in Annex II to the Council Decision Revising the OECD Scheme
for the Application of International Standards for Fruit and Vegetables [C(2006)95]1.
A. Quality tolerances
The 5 per cent tolerance covers all shape, skin and colour defects allowed in Class I. The 0.5 per
cent tolerance covers all shape, skin and colour defects, as well as bruises, allowed in Class II.
(ii) Class I
A total tolerance of 10 per cent, by number or weight, of cherries not satisfying the
requirements of the class but meeting those of Class II is allowed. Within this tolerance not
more than 1 per cent in total may consist of produce satisfying neither the requirements of
Class II quality nor the minimum requirements, or of produce affected by decay, and not
more than 4 per cent may consist of split and/or worm-eaten fruit.
The 10 per cent tolerance covers all shape, skin and colour defects, as well as bruises, allowed
in Class II. The 1 per cent tolerance for decay covers all defects not meeting the minimum
requirements as well as any defect rendering the produce unfit for consumption.
1
www.oecd.org/dataoecd/33/0/19517729.PDF.
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International Standards
International for Fruit
Standards for and
FruitVegetables: Citrus Cherries
and Vegetables: Fruits
(iii) Class II
A total tolerance of 10 per cent, by number or weight, of cherries satisfying neither the
requirements of the class nor the minimum requirements is allowed. Within this tolerance,
not more than 4 per cent in total may consist of over-ripe, split, or worm-eaten fruit or of
produce affected by decay.
The 10 per cent tolerance covers all malformation, serious skin and colour defects, as well defects
not meeting the minimum requirements but not affecting edibility, such as slight damage,
soiling, and lack of freshness. The 4 per cent tolerance for over-ripe, split, or worm-eaten fruit
or of produce affected by decay covers all defects not meeting the minimum requirements as
well as any defect rendering the produce unfit for consumption.
B. Size tolerances
For all classes: a total tolerance of 10 per cent, by number or weight, of cherries not
conforming to the minimum size is allowed, provided the diameter is not less than:
17 mm in Extra Class
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A. Uniformity
The contents of each package must be uniform and contain only cherries of the same origin,
variety and quality. The fruit must be reasonably uniform in size.
In addition, cherries in the Extra Class must be of uniform colouring and ripeness.
The visible part of the contents of the package must be representative of the entire contents.
Presentation should not be misleading, i.e. concealing in the lower layers of the package produce
inferior in quality and size to that displayed and marked.
B. Packaging
Packages must be of a quality, strength and characteristic to protect the produce during
transport and handling.
The materials used inside the package must be clean and of a quality such as to avoid
causing any external or internal damage to the produce. The use of materials, particularly
of paper or stamps bearing trade specifications, is allowed, provided the printing or
labelling has been done with non-toxic ink or glue.
Stickers individually affixed to the produce shall be such that, when removed, they neither
leave visible traces of glue, nor lead to skin defects.
Clean materials should be used to protect the produce from foreign matter such as leaves, sand
or soil, which could cause a negative impact on the produce and its presentation. A visible lack
of cleanliness in several packages could result in the goods being rejected.
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International for Fruit
Standards for and
FruitVegetables: Citrus Cherries
and Vegetables: Fruits
Each package2 must bear the following particulars, in letters grouped on the same side, legibly
and indelibly marked, and visible from the outside.
In the case of packed produce, all particulars must be grouped on the same side of the package,
either on a label attached to or printed on the package, with waterinsoluble ink.
In the case of re-used packages, all previous labels must be carefully removed and/or previous
indications deleted.
A. Identification
Name and physical address (e.g. street/city/region/postal code and, if different from the
country of origin, the country) or a code mark officially recognized by the national authority3.
For inspection purposes, the packer is the person or firm responsible for the packaging of the
produce (this does not mean the staff that actually carry out the work, who are responsible only
to their employer). The code mark is not a trademark, but an official control system enabling
the person or firm responsible for packaging to be readily identified. The dispatcher (shipper
or exporter) may assume sole responsibility, in which case identification of the packer as
defined above is optional.
B. Nature of produce
The name of the produce may be replaced by a photo or a drawing of the produce.
3
The national legislation of a number of countries requires the explicit declaration of the name and address. However, in the case where a code
mark is used, the reference packer and/or dispatcher (or equivalent abbreviations) has to be indicated in close connection with the code mark,
and the code mark should be preceded by the ISO 3166 (alpha) county/area code of the recognizing country, if not the country of origin.
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C. Origin of produce
Country of origin4 and, optionally, district where grown, or national, regional or
local place name.
Marking must include the country of origin, i.e. the country in which the cherries were grown
(e.g. Produce of Slovakia).
The indication must be with the full name or a commonly used name. The term full means
that abbreviations or acronyms are not allowed. On the other hand, the full name of a country
is the official name of the country (e.g. Kingdom of the Netherlands). The commonly used name
is e.g. the Netherlands or Holland for the Kingdom of the Netherlands. A commonly used name
is USA for the United States of America. In this context USA is the only acronym allowed when
indicating the country of origin.
Optionally, district of origin in national, regional or local terms may also be shown.
D. Commercial specifications
class.
--------------------------------
Adopted 1962
Last revised 2010
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Normes internationales des fruits et lgumes : Cerises
Cerises
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Normes internationales des fruits et lgumes : Cerises
Dans les pages qui suivent, le texte officiel de la norme sur les cerises
[CEE-ONU FFV- 13, version 2010] figure en bleu gras et le texte interprtatif OCDE
de la norme y figure en noir italique.
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I. DFINITION DU PRODUIT
La prsente norme vise les cerises des varits (cultivars) issues de Prunus avium (L.) L. et
Prunus cerasus L. et de leurs hybrides, destines tre livres ltat frais au consommateur,
lexclusion des cerises destines la transformation industrielle.
Il existe deux espces de cerises :
- Les cerises douces (Prunus avium L.) prsentent une diversit de couleurs qui vont du jaune
ple au rouge fonc. La saveur du fruit est douce, un rien astringente et lgrement amre. Les
cerises douces sont de taille trs variable, depuis les varits prcoces de petite taille jusquaux
varits tardives de grande taille.
- Les cerises acides (Prunus cerasus L.) prsentent une saveur acidule caractristique. Les
varits de cerises acides ont une chair lgrement vitreuse et la taille des fruits est moins
variable que dans le cas des cerises douces. la cueillette, les cerises acides ont de petites
feuilles lextrmit du pdoncule.
Les cerises sont ordinairement cueillies avec le pdoncule afin de prserver lintgrit du fruit
et un bon maintien de la fracheur. Certaines varits de cerises douces cultives dans des
conditions climatiques particulires perdent naturellement leur pdoncule lors de la cueillette.
Ce type de varits est commercialis sous le nom de Picota.
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La norme a pour objet de dfinir les qualits que doivent prsenter les cerises au stade du
contrle lexportation aprs prparation et conditionnement.
Toutefois, aux stades suivant celui de lexportation, les produits peuvent prsenter, par rapport
aux prescriptions de la norme :
(pour les produits classs dans les catgories autres que la catgorie Extra ), de
lgres altrations dues leur volution et leur caractre plus ou moins prissable.
Le dtenteur/vendeur des produits ne peut exposer en vue de la vente, mettre en vente, livrer
ou commercialiser les produits qui ne seraient pas conformes cette norme. Le dtendeur/
vendeur est responsable du respect de cette conformit.
A. Caractristiques minimales
Dans toutes les catgories, compte tenu des dispositions particulires prvues pour chaque
catgorie et des tolrances admises, les cerises doivent tre :
Les cerises doivent tre sans atteinte ou altration affectant lintgrit du produit.
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C. Classification
Les cerises font lobjet dune classification en trois catgories dfinies ci-aprs :
(i) Catgorie Extra
Les cerises classes dans cette catgorie doivent tre de qualit suprieure. Elles doivent
prsenter les caractristiques de la varit.
Elles ne doivent pas prsenter de dfauts, lexception de trs lgres altrations superficielles
condition que celles-ci ne portent pas atteinte laspect gnral du produit, sa qualit,
sa conservation et sa prsentation dans lemballage.
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(ii) Catgorie I
Les cerises classes dans cette catgorie doivent tre de bonne qualit. Elles doivent prsenter
les caractristiques de la varit.
Elles peuvent toutefois prsenter les lgers dfauts suivants, condition que ceux-ci ne
portent pas atteinte laspect gnral du produit, sa qualit, sa conservation et sa
prsentation dans lemballage ;
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Normes internationales des fruits et lgumes : Cerises
tous les stades de commercialisation, des tolrances de qualit et de calibre sont admises
dans chaque lot pour les produits non conformes aux caractristiques de la catgorie indique.
Les tolrances sont destines tenir compte des carts dus la manutention et la dgradation
naturelle des produits frais au cours du temps.
La conformit avec les tolrances doit tre vrifie au minimum en utilisant les rgles de
procdure applicables au contrle de conformit telles qunonces lannexe II de la dcision
du Conseil portant rvision du Rgime de lOCDE pour lapplication de normes internationales
aux fruits et lgumes [C(2006)95]1.
A. Tolrances de qualit
(i) Catgorie Extra
Une tolrance de 5 % au total, en nombre ou en poids, de cerises ne correspondant pas aux
caractristiques de la catgorie, mais conformes celles de la catgorie I est autorise. Dans
le cadre de cette tolrance, au plus 0,5 % des produits peuvent prsenter les caractristiques
de qualit de la catgorie II, et pas plus de 2 % de fruits clats ou vreux.
La tolrance de 5 pour cent couvre tous les dfauts de forme, dpiderme et de couleur admis
en catgorie I. La tolrance de 0,5 pour cent couvre tous les dfauts de forme, dpiderme et
de couleur admis en catgorie II, y compris les meurtrissures.
(ii) Catgorie I
Une tolrance de 10 % au total, en nombre ou en poids, de cerises ne correspondant pas
aux caractristiques de la catgorie, mais conformes celles de la catgorie II est autorise.
Dans le cadre de cette tolrance, au plus 1 % des produits peuvent ne correspondre ni aux
caractristiques de qualit de la catgorie II ni aux caractristiques minimales, ou peuvent
tre atteints de dgradation, et pas plus de 4 % de fruits clats ou vreux.
La tolrance de 10 pour cent couvre tous les dfauts de forme, dpiderme et de couleur admis
en catgorie II, y compris les meurtrissures. La tolrance de 1 pour cent pour dgradation couvre
tous les dfauts exclus des caractristiques minimales des produits ainsi que tous les dfauts
rendant les produits impropres la consommation.
http://www.oecd.org/agriculture/code/19517729.pdf
1
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(iii) Catgorie II
Une tolrance de 10 % au total, en nombre ou en poids, de cerises ne correspondant pas
aux caractristiques de la catgorie ni aux caractristiques minimales est autorise. Dans
le cadre de cette tolrance, pas plus de 4 % au total de fruits blets, clats ou vreux ou de
produits atteints de dgradation est autorise.
La tolrance de 10 pour cent couvre toutes les malformations et tous les dfauts dpiderme et
de couleur ainsi que tous les dfauts exclus des caractristiques minimales des produits, mais
ne rendant pas ceux-ci impropres la consommation, tels que lgres altrations, traces de
terre ou manque de fracheur. La tolrance de 4 pour cent pour des fruits blets, clats, vreux
ou atteints de dgradation couvre tous les dfauts exclus des caractristiques minimales des
produits ainsi que tous les dfauts rendant les produits impropres la consommation.
B. Tolrances de calibre
Pour toutes les catgories : une tolrance de 10 % au total, en nombre ou en poids, de cerises
ne rpondant pas au calibre minimal fix, mais nayant pas toutefois un diamtre infrieur :
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A. Homognit
Le contenu de chaque emballage doit tre homogne et ne comporter que des cerises de
mme origine, varit et qualit. La grosseur des fruits doit tre sensiblement homogne.
En outre, les cerises classes dans la catgorie Extra doivent prsenter une coloration et
une maturit uniformes.
La partie apparente du contenu de lemballage doit tre reprsentative de lensemble.
La prsentation ne doit pas tre trompeuse, cest--dire dissimuler dans les couches infrieures
de lemballage les produits de qualit et de calibre moindres que ceux qui sont visibles et
spcifis par le marquage.
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Chaque emballage2 doit porter, en caractres groups sur un mme ct, lisibles, indlbiles
et visibles de lextrieur, les indications ci-aprs :
Dans le cas dun conditionnement en colis, toutes les indications doivent tre groupes sur un
mme ct du colis, soit sur une tiquette fixe au colis, soit par impression directe sur le colis
laide dune encre rsistant leau.
Les emballages de remploi doivent avoir t soigneusement dbarrasss de toutes les tiquettes
prcdemment fixes et les mentions antrieures doivent avoir t effaces.
A. Identification
Nom et adresse (par exemple, rue/ville/rgion/code postal, et pays sil est diffrent du pays
dorigine) ou identification symbolique reconnue officiellement par lautorit nationale.3
B. Nature du produit
Lindication du produit peut tre remplace par une photo ou un dessin du produit.
2
Ces dispositions de marquage ne sappliquent pas aux emballages de vente prsents en colis.
3
Selon la lgislation nationale de certains pays, le nom et ladresse doivent tre indiqus explicitement Toutefois, lorsquun
code (identification symbolique) est utilis, la mention emballeur et/ou expditeur (ou une abrviation quivalente)
doit tre indique proximit de ce code (identification symbolique), et celui-ci doit tre prcd par le code ISO 3166
(alpha) de pays/zone correspondant au pays de lautorit nationale si celui-ci nest pas le pays dorigine.
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C. Origine du produit
Le marquage devra mentionner le pays dorigine, cest--dire le pays dans lequel les
cerises ont t produites (par exemple Produit de Slovaquie).
Eventuellement, la zone de production peut galement tre indique par des termes
nationaux, rgionaux ou locaux.
D. Caractristiques commerciales
Catgorie.
--------------------------------
Adopte en 1962
Dernire rvision en 2010.
4
Le nom entier ou un nom couramment utilis doit tre indiqu.
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Illustrations
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International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Typical of the variety Definition of Produce Varieties
Typique de la varit Dfinition du produit Varits
2
1 4
3
1. Burlat variety . Sweet cherries Prunus avium L. / Varit Burlat. Cerises douces Prunus avium L.
Typical of the variety 2. Kordia variety. Sweet cherries Prunus avium L. / Varit Kordia Cerises douces Prunus avium L.
Typique de la varit 3. West White Heart variety. Sweet cherries Prunus avium L. / Varit West White Heart. Cerises douces Prunus avium L.
4. Morella late variety. Sour cherries Prunus cerasus L. / Varit Morella tardive. Cerises acides Prunus cerasus L.
5. Picota type cherries. Sweet cherries Prunus avium L. picked stemless. / Cerises du type Picota. Cerises douces Prunus avium L. cueillies sans pdoncule.
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OECD
Intact I Minimum requirements - Intact
Entires I Caractristiques minimales - Entires
1 2 3 4 5
2
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Intact II Minimum requirements - Intact
Entires II Caractristiques minimales - Entires
1 2
3
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Rotting, Monilia, Bruising Minimum requirements - Sound
Pourriture, moniliose, meurtrissures Caractristiques minimales - Saines
1 2 3 4
4
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Dust, bird droppings, traces of soil Minimum requirements - Clean
Poussire, fientes, traces de terre Caractristiques minimales - Propres
1 2 3 4
5
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Fresh in appearance Minimum requirements - Fresh in appearance
Aspect frais Caractristiques minimales - Daspect frais
1 2 3
6
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Presence of pests Minimum requirements - Practically free from pests
Prsence de parasites Caractristiques minimales - Pratiquement exemptes de parasites
1 2
7
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Pest damage Minimum requirements - Practically free from pests
Attaques de parasites Caractristiques minimales - Pratiquement exemptes de parasites
1 2 3
8
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Condensation Minimum requirements - Abnormal external moisture
Condensation Caractristiques minimales - Humidit extrieure anormale
9
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Sufficiently developed fruit Minimum requirements - Sufficiently developed
Fruit suffisamment dvelopp Caractristiques minimales Suffisamment dveloppes
1 2
10
dveloppe. Exclu.
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Defects in colouring Classification - Defects in colouring
Dfauts de coloration C lassification - Dfauts de coloration
1 2 3
11
3. Defects in colouring. / Dfauts de coloration.
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Skin defects Classification Skin defects
Dfauts de lpiderme Classification Dfauts de lpiderme
Limit allowed Extra Class Limit allowed Class I Limit allowed Class II
Limite admise Cat. Extra Limite admise Cat. I Limite admise Cat. II
1 2 3 4
12
4. Serious skin defects. / Importants dfauts de lpiderme.
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Skin defects Small healed surface scars Classification Skin defects
Dfauts de lpiderme Lgers dfauts cicatriss de lpiderme Classification Dfauts de lpiderme
1 2 3 4
13
cicatriss de lpiderme 4. Unhealed scars. / Dfauts non cicatriss.
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Defects in shape Classification - Defects in shape
Dfauts de forme Classification - Dfauts de forme
1 2 3 4
14
4. Doubled fruit. / Fruit double.
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Sizing Sizing
Calibrage Calibrage
20 mm 17 mm
1 2
15
Calibrage 2. The minimum size for Classes I and II is of 17 mm. / Le calibre minimal pour les Catgories I et II est de 17mm.
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Uniform colouring and ripeness Extra Class Presentation
Coloration et maturit uniformes Catgorie Extra Prsentation
16
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Packaging Presentation
Conditionnement Prsentation
1 3
17
3. Sour cherries - presentation with leaves. / Cerises acides - prsentation avec les feuilles.
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Marking Marking
Marquage Marquage
18
OECD 2015
International Standards for Fruit and Vegetables: Cherries Normes internationales des fruits et lgumes : Cerises
OECD
Marking particulars Marking
Indications du marquage Marquage
A. Packer/Dispatcher. / Emballeur/Expditeur.
Marking particulars B. Nature of produce - Name of the variety (optional). / Nature du produit - Nom de la varit (facultatif).
Indications du marquage C. Origin. / Origine.
19
D. Commercial specifications - Class. / Caractristiques commerciales - Catgorie.
OECD 2015
International Standards for Fruit and Vegetables: Cherries
INDEX (EN)
Condensation.................................................................................................................................................................. 9
Defects in colouring....................................................................................................................................................... 11
Defects in shape............................................................................................................................................................ 14
Dust, bird dropping, trace of soil .................................................................................................................................... 5
Fresh in appearance ....................................................................................................................................................... 6
Intact I ............................................................................................................................................................................ 2
Intact II ........................................................................................................................................................................... 3
Marking......................................................................................................................................................................... 18
Marking particulars....................................................................................................................................................... 19
Packaging....................................................................................................................................................................... 17
Pest damage.................................................................................................................................................................... 8
Presence of pests............................................................................................................................................................ 7
Rotting, Monilia, Bruising................................................................................................................................................ 4
Sizing............................................................................................................................................................................. 15
Skin defects................................................................................................................................................................... 12
Skin defects - Small healed surface scars......................................................................................................................13
Sufficiently developed fruit........................................................................................................................................... 10
Typical of the variety....................................................................................................................................................... 1
Uniform colouring and ripeness - Extra class................................................................................................................16
38
56
OECD 2015
Normes internationales des fruits et lgumes : Cerises
INDEX (FR)
39
OCDE 2015
International Standards
International for Fruit
Standards for and
FruitVegetables: Citrus Cherries
and Vegetables: Fruits
Illustration
allowed
Class II
Extra
Class
Class I
Not
Notes
No
1. Burlat variety . Sweet cherries Prunus avium L.
Definition of
3. Skin defects.
4. Serious skin defects.
1, 2. Small healed surface scars.
Skin defects Small healed
13 - 1, 2 3, 4 3. Serious surface scars.
surface scars
4. Unhealed scars.
2. Defects in shape.
Defects in shape 14 1 2 3, 4 3. Serious defects in shape.
4. Doubled fruit.
OECD 2015
International Standards
International for Fruit
Standards for and
FruitVegetables: Citrus Cherries
and Vegetables: Fruits
Illustration
allowed
Class II
Extra
Class
Class I
Not
Notes
No
Sizing
Marking 18 n/a
Marking
A. Packer Dispatcher.
B. Nature of Produce - Name of the variety (optional).
Marking particulars 19 n/a
C. Origin.
D. Commercial specifications Class.
OECD 2015
sNormes
tiurF surtinternationales
iC :selbategeV ddes
na tifruits
urF rofetsdlgumes
radnatS l:aCerises
noitanretnI
Catgorie
Catgorie II
Illustration
Catgorie I
Extra
Exclu
Notes
n
1. Varit Burlat. Cerises douces Prunus avium L.
Dfinition du
OCDE 2015
sNormes
tiurF surtinternationales
iC :selbategeV ddes
na tifruits
urF rofetsdlgumes
radnatS l:aCerises
noitanretnI
Catgorie
Catgorie II
Illustration
Catgorie I
Extra
Exclu
Notes
n
Calibrage
Coloration et maturit
16 n/a
Presentation
Marquage 18 n/a
Marquage
A. Emballeur - Expditeur.
B. Nature du produit - Nom de la varit (facultatif).
Indications du marquage 19 n/a
C. Origine.
D. Caractristiques commerciales Catgorie.
OCDE 2015
LIST OF COUNTRIES
at present members of the OECD Scheme
for the application of international standards for fruit and vegetables*
The OECD Scheme for the Application of International Standards for Fruit and Vegetables / Le
Rgime de l'OCDE pour l'application de normes internationales aux fruits et lgumes (1983)
(51 1983 01 1 P1) ISBN 978-92 64 12420 2
Colour Gauge for Use by the Trade in Gauging / Table colorimtrique lusage des milieux
commerciaux concernant:
Total
Format
Cote(s) Nombre de Cot unitaire Cot total
Titre(s) Papier ou
ou n ISBN copies (, US$ ou ) (, US$ ou )
lectronique
Total