CD-K-001-2010, Fresh oranges — Specification · CODEX STAN 245:2004 (Rev. 2005), Standard for Oranges UNECE STANDARD FFV 14:2009, Marketing and commercial quality control of citrus

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CD/K/001:2010ICS 67.080.10

© EAC 2010 First Edition 2010

EAST AFRICAN STANDARD Fresh oranges — Specification and grading

EAST AFRICAN COMMUNITY HS 0805.10.00

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CD/K/001:2010

ii © EAC 2010 — All rights reserved

Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in East Africa. It is envisaged that through harmonized standardization, trade barriers which are encountered when goods and services are exchanged within the Community will be removed. In order to meet the above objectives, the EAC Partner States have enacted an East African Standardization, Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensuring standardization, quality assurance, metrology and testing of products produced or originating in a third country and traded in the Community in order to facilitate industrial development and trade as well as helping to protect the health and safety of society and the environment in the Community. East African Standards are formulated in accordance with the procedures established by the East African Standards Committee. The East African Standards Committee is established under the provisions of Article 4 of the EAC SQMT Act, 2006. The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community. Article 15(1) of the EAC SQMT Act, 2006 provides that “Within six months of the declaration of an East African Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East African Standard as a national standard and withdraw any existing national standard with similar scope and purpose”.

East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing.

© East African Community 2010 — All rights reserved*

East African Community

P O Box 1096

Arusha

Tanzania

Tel: 255 27 2504253/8

Fax: 255-27-2504481/2504255

E-Mail: [email protected]

Web: www.each.int

*

© 2010 EAC — All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States’ NSBs.

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CD/K/001:2010

© EAC 2010 — All rights reserved iii

Introduction In the preparation of this East African Standard, the following sources were consulted extensively: United States Standards for Grades of Oranges (California and Arizona), Effective December 27, 1999 United States Standards for Grades of Oranges (Texas and States other than Florida, California and Arizona), effective September 5, 2003 United States Standards for Grades of Florida Oranges and Tangelos, effective February 20, 1997 CODEX STAN 245:2004 (Rev. 2005), Standard for Oranges UNECE STANDARD FFV 14:2009, Marketing and commercial quality control of citrus fruits ISO 3631, Citrus fruits — Guide to storage

CODEX STAN 193:1995 (Rev.5:2009), General Standard for Contaminants and Toxins in Foods

CODEX STAN 228:2001 (Rev.1:2004), General methods of analysis for contaminants

CODEX STAN 230:2001 (Rev.1:2003), Maximum levels for lead

Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q-e.jsp

USDA Foreign Agricultural Service website: http://www.mrldatabase.com

USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards

USDA Plant Inspectorate Service website: http://www.aphis.usda.gov/import_export/plants

European Union: http://ec.europa.eu/sanco_pesticides/public

Assistance derived from these sources and others inadvertently not mentioned is hereby acknowledged. This standard has been developed to take into account:

⎯ the needs of the market for the product;

⎯ the need to facilitate fair domestic, regional and international trade and prevent technical barriers to trade by establishing a common trading language for buyers and sellers.

⎯ the structure of the CODEX, UNECE, USA, ISO and other internationally significant standards;

⎯ the needs of the producers in gaining knowledge of market standards, conformity assessment, commercial cultivars and crop production process;

⎯ the need to transport the product in a manner that ensures keeping of quality until it reaches the consumer;

⎯ the need for the plant protection authority to certify, through a simplified form, that the product is fit for crossborder and international trade without carrying plant disease vectors;

⎯ the need to promote good agricultural practices that will enhance wider market access, involvement of small-scale traders and hence making fruit and vegetable production a viable means of wealth creation; and

⎯ the need to keep unsatisfactory produce from the market by allowing the removal of unsatisfactory produce from the markets and to discourage unfair trade practices e.g. trying to sell immature produce at the beginning of the season when high profits can be made. Immature produce leads to dissatisfaction of customers and influences their choices negatively, which disadvantages those traders who have waited until the produce is mature.

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CD/K/001:2010

iv © EAC 2010 — All rights reserved

Contents 1 Scope ......................................................................................................................................... 1 2 Normative references ................................................................................................................. 1 3 Definitions .................................................................................................................................. 1 4 Provisions concerning quality ..................................................................................................... 3 4.1 General ...................................................................................................................................... 3 4.2 Minimum requirements ............................................................................................................... 3 4.3 Maturity criteria ........................................................................................................................... 4 4.4 Classification .............................................................................................................................. 5 5 Provisions concerning sizing ...................................................................................................... 7 6 Provisions concerning tolerances ............................................................................................... 8 6.1 Quality tolerances ....................................................................................................................... 8 6.2 Size tolerances ........................................................................................................................... 8 7 Provisions concerning presentation ............................................................................................ 8 7.1 Uniformity ................................................................................................................................... 8 7.2 Packaging .................................................................................................................................. 9 7.3 Presentation ............................................................................................................................... 9 8 Marking or labelling .................................................................................................................... 9 8.1 Consumer packages .................................................................................................................. 9 8.2 Non-retail containers .................................................................................................................. 9 9 Contaminants ........................................................................................................................... 10 9.1 Heavy metals ........................................................................................................................... 10 9.2 Pesticide residues .................................................................................................................... 10 10 Hygiene .................................................................................................................................... 10 Annex A (normative) Classification of defects ................................................................................... 55 Annex B (informative) Guide to storage ............................................................................................. 57 B.1 Introduction .............................................................................................................................. 57 B.2 Scope and application .............................................................................................................. 57 B.3 Conditions of harvesting and putting into store ......................................................................... 58 B.4 Storage conditions .................................................................................................................... 59 B.5 List of cultivars and their synonyms .......................................................................................... 61 B.6 List of principal commercial cultivars and producing countries ................................................. 64 B.7 Damage in storage ................................................................................................................... 65 Annex C (informative) Model certificate of conformity with standards for fresh fruits and vegetables 67 Annex D (informative) Oranges — Fact sheet ................................................................................... 68 D.1 Sweet oranges (Citrus sinensis) ............................................................................................... 68 D.2 Sour Orange (Citrus aurantium) ............................................................................................... 73 Annex E (informative) Oranges (Citrus sinensis) — Codex, EU and USA pesticide residue limits .... 77

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© EAC 2010 — All rights reserved 1

Fresh oranges — Specification and grading 1 Scope This Standard applies to commercial varieties of oranges grown from Citrus sinensis (L.) Osbeck (sweet oranges) and Citrus aurantium, L. (sour oranges) of the Rutaceae family, to be supplied fresh to the consumer, after preparation and packaging. Oranges for industrial processing are excluded. Annex B of this standard provides guidance to cold storage to ensure that the fruits are delivered fresh to consumers. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. CAC/GL 21, Principles for the Establishment and Application of Microbiological Criteria for Foods CAC/RCP 1, Recommended International Code of Practice — General Principles of Food Hygiene CAC/RCP 44, Recommended International Code of Practice for Packaging and Transport of Fresh Fruits and Vegetables CAC/RCP 53, Code of Hygienic Practice for Fresh Fruits and Vegetables EAS 38, Labelling of prepackaged foods — Specification ISO 6561-1, Fruits, vegetables and derived products — Determination of cadmium content — Part 1: Method using graphite furnace atomic absorption spectrometry ISO 6561-1, Fruits, vegetables and derived products — Determination of cadmium content — Part 2: Method using flame atomic absorption spectrometry ISO 6633, Fruits, vegetables and derived products — Determination of lead content — Flameless atomic absorption spectrometric method CD/K/378:2010, Horticultural industry — Code of practice 3 Definitions For the purpose of this standard the following definition shall apply: 3.1 mature the orange has reached the stage of development which will insure a proper completion of the ripening process 3.2 similar varietal characteristics the fruits in any container are similar in color and shape 3.3 well colored the fruit is yellow or orange in color with practically no trace of green color

EAST AFRICAN STANDARD

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2 © EAC 2010 — All rights reserved

3.4 firm the fruit is not soft, or noticeably wilted or flabby; as applied to oranges of the Mandarin group (Satsuma, King, Mandarin), means that the fruit is not extremely puffy, although the skin may be slightly loose. 3.5 well formed the fruit has the shape characteristic of the variety 3.6 smooth texture the skin is thin and smooth for the variety and size of the fruit 3.7 injury any specific defect described in Annex A; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which slightly detracts from the appearance, or the edible or marketing quality of the fruit. 3.8 discoloration russeting of light shade of golden brown caused by rust mite or other means. Lighter shades of discoloration caused by smooth or fairly smooth, superficial scars or other means may be allowed on a greater area, or darker shades may be allowed on a lesser area, provided no discoloration caused by melanose or other means may affect the appearance of the fruit to a greater extent than the shade and amount of discoloration allowed for the grade. 3.9 fairly smooth texture the skin is not materially rough or coarse and that the skin is not thick for the variety 3.10 damage any specific defect described in Annex A; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which materially detracts from the appearance, or the edible or marketing quality of the fruit 3.11 fairly well colored except for a 25 mm circle in the aggregate of green color, the yellow or orange color predominates over the green color on that part of the fruit which is not discolored 3.12 reasonably well colored the yellow or orange color predominates over the green color on at least two-thirds of the fruit surface in the aggregate which is not discolored 3.13 fairly firm as applied to common oranges, means that the fruit may be slightly soft, but not bruised; as applied to oranges of the Mandarin group (Satsuma, King, Mandarin) means that the fruit is not extremely puffy or the skin extremely loose 3.14 slightly misshapen the fruit is not of the shape characteristic of the variety but is not appreciably elongated or pointed or otherwise deformed

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3.15 slightly rough texture the skin is not smooth or fairly smooth but is not excessively rough or excessively thick, or materially ridged, grooved or wrinkled 3.16 serious damage any specific defect described in Annex A; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which seriously detracts from the appearance, or the edible or marketing quality of the fruit 3.17 misshapen the fruit is decidedly elongated, pointed or flatsided 3.18 slightly spongy the fruit is puffy or slightly wilted but not flabby 3.19 very serious damage any specific defect described in Annex A; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which very seriously detracts from the appearance, or the edible or marketing quality of the fruit 3.20 diameter the greatest dimension measured at right angles to a line from stem to blossom end of the fruit 4 Provisions concerning quality 4.1 General The purpose of the standard is to define the quality requirements of oranges at the market/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: ⎯ a slight lack of freshness and turgidity ⎯ 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 shall be responsible for observing such conformity. 4.2 Minimum requirements 4.2.1 In all classes, subject to the special provisions for each class and the tolerances allowed, the oranges must be: (a) intact: not having any mutilation or injury spoiling the integrity of the oranges, such as cuts or

punctures or other significant physical damage sustained during harvesting or post harvest handling.

(b) free of bruising and/or extensive healed over cuts. The oranges must be practically free of

oleocellosis, bruises and / or extensive healed over cuts. Oleocellosis: or rind-oil spotting. The result of impact or compression damages the skin and causes green or brown discolouration

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(c) sound; produce affected by rotting or deterioration such as to make it unfit for consumption is

excluded. The fruit must be free from disease or serious deterioration which appreciably affects its appearance, edibility, or market value. In particular, this excludes produce affected by rotting, even if the signs are very slight but liable to make the produce unfit for consumption upon arrival at its destination.

(d) clean practically free of any visible foreign matter. Oranges must be practically free of visible

soil, dust, chemical residues or other visible foreign matter. (e) practically free from pests. Oranges must be practically free from insects, mites or any other

pests. The presence of pests can detract from the commercial presentation and acceptance of the fruit.

(f) practically free from damage caused by pests. Oranges must be free from damage caused by

insects, mites or any other pests that affects the fruit flesh. Pest damage affecting the flesh makes the produce unfit for consumption.

(g) free of signs of internal shrivelling. Damage cause by evaporation of water from the fruit due to

extreme temperature. (h) free of damage caused by low temperature or frost. Damage caused by frost prior to harvest or

by chilling due to low temperature during storage or transportation. (i) free of abnormal external moisture (j) free of any foreign smell and/or taste. This refers particularly to oranges which have been

stored on badly kept premises or have travelled in a badly maintained vehicle, especially oranges which has acquired strong smell from other produce stored on the same premises or travelling in the same vehicle. It does not refer to any smell emanating from products used in conformity with the regulations for their use to improve keeping properties. For example, care should be taken to use only non-smelling materials as protection in packaging.

4.2.2 The oranges must have been carefully picked and have reached an appropriate degree of development and ripeness account being taken of the characteristics of the variety, the time of picking and the area in which they are grown. 4.2.3 The development and condition of the oranges must be such as to enable them: (a) to withstand transport and handling; and (b) to arrive in satisfactory condition at the place of destination. Oranges satisfying these requirements may be “degreened”. This treatment is permitted only if the other natural organoleptic characteristics are not modified. 4.3 Maturity criteria The oranges must have reached an appropriate degree of development and ripeness, account being taken of criteria proper to the variety, the time of picking and the growing area. Maturity of oranges is defined by the following parameters specified for each species below: ⎯ minimum juice content ⎯ minimum total soluble solids content, i.e. minimum sugar content ⎯ minimum sugar/acid ratio ⎯ colouring.

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The degree of colouring shall be such that following normal development the orangres reach the colour typical of the variety at their destination point.

Minimum juice content

(per cent)

Minimum sugar

content (°Brix)

Minimum sugar/acid

ratio Colouring

Oranges

Blood oranges 30 6.5:1 Must be typical of the variety. However, fruit with light green colour not exceeding one fifth of the total surface area of the fruit are allowed, provided they satisfy the minimum requirements as to juice content. Oranges produced in areas with high temperatures and high relative humidity conditions during the developing period having a green colour exceeding one fifth of the surface area of the fruit are allowed, provided they satisfy the minimum requirements as to juice content.

Navels group 33 6.5:1

Other varieties 35 6.5:1

Mosambi, Sathgudi and Pacitan with more than one fifth green colour

33

Other varieties with more than one fifth green colour

45

Oranges meeting these ripeness requirements may be “degreened”. It should, however, be emphasized that this practice should be applied only to remove the green colour and obtain a uniform colour, without affecting any of the fruit's natural characteristics. Consequently:

1. only fruit showing the required degree of development and ripeness may be de-greened. 2. the operation must be performed in such a way that the fruit's intrinsic characteristics are

not at all affected. 3. when the operation is completed the "de-greened" fruit is equivalent to naturally coloured

fruit, according to the requirements in the standard. 4.4 Classification Oranges are classified in three classes defined below: 4.4.1 “Extra” Class Oranges in this class must be of superior quality. In shape, external appearance, development and colouring, 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.

Oranges in this class meet the following detailed requirements: (a) Basic requirements:

(1) Discoloration: Not more than one-tenth of the surface, in the aggregate, may be

affected by discoloration. (See Annex A) (2) Firm; (3) Mature; (4) Similar varietal characteristics; (5) Well colored; (6) Well formed; and, (7) Smooth texture.

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(b) Free from: (1) Ammoniation;

(2) Bruises;

(3) Buckskin;

(4) Caked melanose;

(5) Creasing;

(6) Cuts not healed;

(7) Decay;

(8) Growth cracks;

(9) Scab;

(10) Skin breakdown;

(11) Sprayburn;

(12) Undeveloped segments; and,

(13) Wormy fruit.

(c) Not injured by: (1) Green spots; (2) Oil spots; (3) Split navels; (4) Rough, wide or protruding navels; (5) Scale; (6) Scars; and, (7) Thorn scratches.

(d) Not damaged by any other cause. (e) For tolerances see Clause 6.

4.4.2 Class I Oranges in this class must be of good quality and be characteristic of the variety and/or commercial type. 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: ⎯ slight defect in shape; ⎯ slight defect in colouring; ⎯ slight skin defects occurring during the formation of the fruit, such as silver scurfs, russets,etc.; ⎯ slight healed defects due to a mechanical cause such as hail damage, rubbing, damage from

handling, etc. The defects must not, in any case, affect the pulp of the fruit. 4.4.3 Class II This class includes oranges which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified in 4.2. The following defects, however, may be allowed, provided the

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oranges retain their essential characteristics as regards the quality, the keeping quality and presentation:

⎯ defect in shape;

⎯ defect in colouring;

⎯ skin defects occurring during the formation of the fruit, such as silver scurfs, russets, etc.;

⎯ healed defects due to a mechanical cause such as hail damage, rubbing, damage from handling, etc.;

⎯ rough skin;

⎯ superficial healed skin alterations;

⎯ slight and partial detachment of the pericarp.

The defects must not, in any case, affect the pulp of the fruit. 5 Provisions concerning sizing Size is determined by the maximum diameter of the equatorial section of the fruit, in accordance with the following table:

Size Code Diameter (mm)0 92 — 110 1 87 — 100 2 84 — 96 3 81 — 92 4 77 — 88 5 73 — 84 6 70 — 80 7 67 — 76 8 64 — 73 9 62 — 70

10 60 — 68 11 58 —- 66 12 56 — 63 13 53 — 60

Oranges of a diameter below 53 mm are excluded. Oranges may be packed by count. In this case, provided the size uniformity required by the Standard is retained, the size range in the package may fall outside a single size code, but within two adjacent codes. Uniformity in size is achieved by the above mentioned size scale, unless otherwise stated, as follows: (i) for fruit arranged in regular layers in the package, including unit consumer packages, the

maximum difference between the smallest and the largest fruit, within a single size code or, in the case of oranges packed by count, within two adjacent codes, must not exceed the following maxima:

Size Code Maximum difference between fruit in the same package in mm

0 to 2 11 3 to 6 9

7 to 13 7 (ii) for fruit not arranged in regular layers in packages and fruit in individual rigid packages for

direct sale to the consumer, the difference between the smallest and the largest fruit in the same package must not exceed the range of the appropriate size grade in the size scale, or, in

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the case of oranges packed by count, the range in mm of one of the two adjacent codes concerned.

(iii) for fruit in bulk bins and fruit in individual non-rigid (nets, bags) packages for direct sale to the consumer, the maximum size difference between the smallest and the largest fruit in the same lot or package must not exceed the range obtained by grouping three consecutive sizes in the size scale.

6 Provisions concerning tolerances Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements of the class indicated. 6.1 Quality tolerances 6.1.1 "Extra" Class Five percent by number or weight of oranges not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerances of that class. 6.1.2 Class I Ten percent by number or weight of oranges not satisfying the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class. 6.1.3 Class II Ten percent by number or weight of oranges satisfying neither the requirements of the class nor the minimum requirements, with the exception of produce affected by rotting or any other deterioration rendering it unfit for consumption. Within this tolerance, a maximum of 5% is allowed of fruit showing slight superficial unhealed damage, dry cuts or soft and shrivelled fruit. 6.2 Size tolerances For all classes, 10% by number or weight of oranges corresponding to the size immediately above and/or below that indicated on the package. The 10% tolerance only applies to fruit whose diameter is not less than 50 mm. 7 Provisions concerning presentation 7.1 Uniformity The contents of each package must be uniform and contain only fruit of the same origin, variety or commercial type, quality and size, and appreciably of the same degree of ripeness and development. In addition, for the "Extra" Class, uniformity in colouring is required. However, a mixture of oranges of different species may be packed together in a sales unit1, provided they are uniform in quality and, for each species concerned, in variety or commercial type and origin. 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.

1 The sales unit should be designed to be purchased in its entirety.

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7.2 Packaging Oranges must be packed in such a way as to protect the produce properly. The materials used inside the package must be new2, 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. Oranges shall be packed in each container in compliance with CAC/RCP 44. 7.2.1 Description of containers The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the oranges. Packages must be free of all foreign matter and smell. 7.3 Presentation

The oranges may be presented as follows:

(a) Arranged in regular layers in the package. This form of presentation is mandatory for "Extra" Class and optional for Classes I and II;

(b) Not arranged in packages. This type of presentation is only allowed for Class I and II;

(c) In individual packages for direct consumer sale of a weight less than 5 kg, either made up by number or by weight of fruit.

8 Marking or labelling 8.1 Consumer packages

In addition to the requirements of EAS 38, the following specific provisions apply: 8.1.1 Nature of produce

If the produce is not visible from the outside, each package (or lot for produce presented in bulk) shall be labelled as to the name of the produce and may be labelled as to the name of the variety and/or commercial type. 8.2 Non-retail containers

Each package must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside, or in the documents accompanying the shipment. 8.2.1 Identification

Name and address of exporter, packer and/or dispatcher. Identification code (optional). 3 8.2.2 Nature of produce

Name of the produce if the contents are not visible from the outside. Name of the variety and/or commercial type (optional). 4 8.2.3 Origin of produce

Country of origin and, optionally, district where grown or national, regional or local place name.

2 For the purposes of this Standard, this includes recycled material of food-grade quality. 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.

4 The national legislation of a number of countries requires the explicit declaration of the variety.

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8.2.4 Commercial Identification

⎯ Class;

⎯ Size code for fruit presented in accordance with the size scale or the upper and the lower limiting size code in the case of three consecutive sizes of the size scale;

⎯ Size code (or, when fruit packed by count fall under two adjacent codes, size codes or minimum and maximum diameter in mm) and number of fruit, in the case of fruit arranged in layers in the package;

⎯ If appropriate, a statement indicating the use of preservatives;

⎯ Net weight (optional). 8.2.5 Official Inspection Mark (optional) 9 Contaminants 9.1 Heavy metals

Oranges shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity. The current limits are as indicated below:

Metal Unit of measurement Maximum limit Test method Lead (Pb) mg/kg wet weight 0.10 ISO 6633 (AAS) Cadmium (Cd) mg/kg wet weight 0.050 ISO 6561-1 or 6561-2

9.2 Pesticide residues

Oranges shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this commodity. The table below provides current MRLs while Annex E provides current MRLs for the USA, EU and Codex markets. Maximum pesticide residue limits and extraneous maximum residue limits in oranges (current

as at 2009-06-09)

Type Unit symbol Limit Method of test Notes

Sweet oranges BIFENTHRIN MRL (mg/kg) (*) 0.05 Residues may occur near this

level.

Sweet sour oranges AMITRAZ MRL (mg/kg) 0.5 BUPROFEZIN MRL (mg/kg) 0.5 CARBENDAZIM MRL (mg/kg) 1 CHLORPYRIFOS-METHYL MRL (mg/kg) 0.5 DITHIOCARBAMATES MRL (undef) 2 Source of data: mancozeb FENPYROXIMATE MRL (undef) 0.2 KRESOXIM-METHYL MRL (mg/kg) 0.5 METHIDATHION MRL (mg/kg) 2

10 Hygiene

10.1 It is recommended that the produce covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of CAC/RCP 1, CAC/RCP 53, and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

10.2 The produce should comply with any microbiological criteria established in accordance with CAC/GL 21.

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Definition of product — Typical of the variety — Oranges — Navel — Washington

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Definition of product — Typical of the variety — Oranges — Moro

Definition of product — Typical of the variety — Oranges — Sanguinelli

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Definition of product — Typical of the variety — Oranges — Shamouti

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Definition of product — Typical of the variety — Oranges — Navel late

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Definition of product — Typical of the variety — Oranges — Navel lane late

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Definition of product — Typical of the variety — Oranges — Navelinas

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Definition of product — Typical of the variety — Oranges — Easy peelers

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Definition of product — Typical of the variety — Oranges — Easy peelers — Clemenules

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Definition of product — Typical of the variety — Oranges — Easy peelers — Novas

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Definition of product — Typical of the variety — Oranges — Easy peelers — Satsumas

Oranges — External colour

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Oranges — Defects in shape

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Oranges — Protruding navels

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Oranges — Internal navels

Oranges — Ribbed navels

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Oranges — Skin texture smooth/rough

Oranges — Scratching

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Oranges — Rubbing

Oranges — Superficial light coloured silver scurfs

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Oranges — Superficial dark coloured silver scurfs

Oranges — Creasing

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Oranges — Sunburn

Oranges — Hail damage

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Oranges — Stalks

Oranges — Torn stem ends

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Oranges — Unclean

Oranges/Easy peelers/Lemons — Presence of foreign matter — Soiling

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Oranges/Easy peelers/Lemons —Presence of foreign matter — Copper

Oranges — Pitting — Superficial

Oranges — Torn navels

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Oranges — Oil spotting (Oleocellosis)

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Oranges — Internal frost damage

Oranges — Pitting — Non-superficial

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Oranges — Rust mite damage

Oranges — Thrips damage

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Oranges — Fruit-fly damage (infertile)

Oranges/Easy peelers — Brown rot

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Oranges/Easy peelers — Green mould

Easy peelers — External colour

Easy peelers — Defects in shape

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Easy peelers — Skin texture (smooth/rough)

Easy peelers — Ribbing

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Easy peelers — Rings

Easy peelers — Rubbing

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Easy peelers — Superficial light coloured silver scurfs

Easy peelers — Superficial dark coloured silver scurfs

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Easy peelers — Sunburn

Easy peelers — Healed injuries

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Easy peelers — Unclean

Easy peelers — Spray damage

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Easy peelers — Drying damage of the skin

Easy peelers — Unhealed injuries

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Easy peelers — Oil spotting (Oleocellosis)

Easy peelers — External frost damage

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Easy peelers — Internal frost damage

Easy peelers — Puffed fruit

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Easy peelers — Stem-end breakdown

Easy peelers — Shrivelling/Wrinkling (aging)

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Easy peelers — Chilling injuries

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Easy peelers — Presence of scale insects

Easy peelers — Scale insects damage

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Easy peelers — Cicada damage

Easy peelers — Alternaria damage

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Easy peelers — Fruit-fly damage (fertile)

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Provisions concerning sizing — Uniformity (Oranges, easy peelers, lemons and lime)

Provisions concerning sizing — Uniformity (Clementines and monreals — Satsumas, tangerines, wilkings, other mandarins and their hybrids)

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Presentation — Extra Class

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Presentation — Class I

Presentation — Class II

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Presentation — Other

Presentation — Sales packages

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Marking

Navel oranges (sweet) Sour oranges

Seville bitter orange Osage orange fruit (bitter)

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Sour oranges ready for picking Satsuma-Ponkan (sweet) mandarin

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Annex A

(normative)

Classification of defects Factor Injury Damage Serious Damage Very Serious Damage Ammoniation Not occurring as light

speck type. Scars are cracked or dark and aggregating more than a circle 19.1 mm in diameter.

Aggregating more than 25 percent of the surface.

Bruises Segment walls are collapsed, or rag is ruptured and juice sacs are ruptured.

Segment walls are collapsed, or rag is ruptured and juice sacs are ruptured.

Segment walls are collapsed, or rag is ruptured and juice sacs are ruptured.

Fruit is split open, peel is badly watersoaked, or rag is ruptured and juice sacs are ruptured causing a mushy condition affecting all segments more than 9.1 mm at bruised area or the equivalent of this amount, by volume, when affecting more than one area on the fruit.

Buckskin Aggregating more than a circle 25.4 mm in diameter.



Caked melanose

Aggregating more than a circle 15.9 mm in diameter.



Creasing Materially weakens the skin, or extends over more than one-third of the surface.

Seriously weakens the skin, or extends over more than one-half of the surface.

Very seriously weakens the skin, or is distributed over practically the entire surface.

Dryness or mushy condition

Affecting all segments more than 6.4 mm at stem end, or the equivalent of this amount, by volume, when occurring in other portions of the fruit.



Green spots Aggregating more than a circle 9.5 mm in diameter, caused by scale.

Aggregating more than a circle 15.9 mm in diameter, caused by scale.

Aggregating more than a circle 22.2 mm in diameter, caused by scale.

Aggregating more than 1/3 of the surface, caused by scale.

Oil spots Aggregating more than a circle 9.5 mm in diameter.



Aggregating more than 1/3 of the surface.

Scab Materially detracts from the shape or texture, or aggregating more than a circle 15.9 mm in diameter.

Seriously detracts from the shape or texture, or aggregating more than a circle 19.1 mm in diameter.


Scale More than a few adjacent to the "button" at the stem end, or more than 6 scattered on other portions of the fruit.




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Factor Injury Damage Serious Damage Very Serious Damage

Scars, Hail, or Thorn scratches

Depressed, not smooth, or detracts from appearance more than the amount of discoloration permitted in the grade.

Deep or rough aggregating more than a circle 6.4 mm in diameter; slightly rough with slight depth aggregating more than a circle 22.2 mm in diameter; smooth or fairly smooth with slight depth aggregating more than a circle 31.8 mm in diameter.

Deep or rough aggregating more than a circle 12.7 mm in diameter; slightly rough with slight depth aggregating more than a circle 31.8 mm in diameter; smooth or fairly smooth with slight depth aggregating more than 10 percent of fruit surface.

Deep or rough or unsightly that appearance is very seriously affected.

Skin breakdown

Aggregating more than a circle 6.4 mm in diameter




Sprayburn


Hard and aggregating more than a circle 38.1 mm in diameter.


Split, rough, protruding navels

Split is unhealed, or more than 3.2 mm in length, or navel protrudes beyond the general contour, and opening is so wide, folded and ridged that it detracts from the appearance.

Split is unhealed, or more than 6.4 mm in length, or more than three well healed splits, or navel protrudes beyond the general contour, and opening is so wide, folded and ridged that it detracts from appearance.

Split is unhealed, or more than 12.7 mm in length, or two or more splits aggregate more than 25.4 mm in length, or navel protrudes beyond general contour, and opening is so wide, folded and ridged that it detracts from appearance.

Split is unhealed or fruit is seriously weakened.

Sunburn

Skin is flattened, dry, darkened, or hard and the affected area exceeds 25 percent of the surface.

Skin is hard and affects more than one-third of the surface.


NOTE All references to area or aggregating area, or length in this standard are based on an orange or tangelo 73.0 mm in diameter, allowing proportionately greater areas on larger fruit and lesser areas on smaller fruit.

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Annex B

(informative)

Guide to storage B.1 Introduction Citrus fruits are divided into five groups which differ from each other in their behaviour during transport and should therefore be considered separately from the point of view of storage conditions. The groups are the following: ⎯ oranges ⎯ mandarins (tangerines) and their hybrids ⎯ lemons ⎯ grapefruits and their hybrids ⎯ limes. Citrus fruits undergo little change after harvesting. They have no climacteric phase, and should therefore be harvested ready for consumption. Peel colour is not always an indication of maturity; there is not necessarily a direct relation between colour and degree of ripeness. The keeping life of the fruit depends on several factors, including the following: ⎯ ecological conditions; ⎯ agrotechnical factors (nature of rootstock, size of fruits, method of pruning, etc.); ⎯ harvesting conditions (time of picking, condition of fruit at harvest); ⎯ degree of maturity and treatments during storage; ⎯ keeping temperature; ⎯ relative humidity of the store. The longer the fruits remain on the trees after they have reached edible condition, the shorter the time they tan be kept after harvest. However, growth regulators tan be used to enhance the keeping quality of late harvest fruit. B.2 Scope and application This International Standard specifies the conditions required for good keeping of the following groups of citrus fruits during their storage with or without refrigeration, in stores or in various transport equipment (such as containers, railway cars, trucks or ships): ⎯ oranges: Citrus sinensis (Linnaeus) Osbeck; ⎯ mandarins: Citrus reticulata Blanco; ⎯ Lemons: Citrus limon (Linnaeus) N.L. Burman;

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⎯ grapefruits: Citrus paradisi Macfadyen; ⎯ limes: Citrus aurantifolia (Christmann) Swingle. Detailed information concerning cultivars in these different groups is given in B.5 and B.6. B.3 Conditions of harvesting and putting into store B.3.1 Varieties (Cultivars) This International Standard concerns fresh fruit intended for storage and belonging to the varieties listed in annex A. B.3.2 Harvesting The fruits should be harvested when they have reached the stage of maturity that makes them fit for consumption. Harvesting may be temporarily interrupted when weather conditions (rain, etc.) are likely to have an adverse influence on the keeping qualities. Fruit collected from the ground is often infected with Phytophthora, and it is therefore recommended that dropped fruit should not be harvested. The maturity criteria usually considered are the following: ⎯ juice content, expressed as a percentage by mass (the juice content may vary slightly as a result

of the conditions and duration of storage); ⎯ flavour;

⎯ acidity and/or the ratio: acidcitric anhydrous as expressedacidity

content solids soluble

The values to be adopted for these last two criteria depend on the varieties under consideration, and on ecological conditions. They should therefore be considered only in relation to the variety and to a well-defined area of production. Reference should be made to the specialized documents that have been published on the subject in the different areas of production. B.3.3 Quality characteristics for storage B.3.3.1 Condition of fruit at harvesting Fruits intended for storage should be clean, firm, and without blemishes (damage caused by pickers’ fingernails, insect punctures, bruises, etc.); there should be no evidence of fungal or physiological disorders. They should retain their calyces except in damp regions where fruits are liable to stem end-rot. Ethylene degreening is not advisable for fruit intended for long storage. This treatment hastens the physiological development of the fruit and shortens its keeping life. If it has been carried out, this fact shall be brought to the attention of prospective purchasers. Ethylene-degreened fruit may be packed without stern-ends. B.3.3.2 Treatment of fruit B.3.3.2.1 After a first sorting in order to remove leaves, trash and defective fruits (such as those that are damaged or heavily infected with Phytophthora), the fruits are preferably washed by spraying (which reduces the risk of infection) or by sprinkling or soaking in tanks. They are then rinsed and brushed and receive a fungicidal treatment. This should be applied as soon as possible after harvesting. For fruit picked with a high degree of turgidity, treatment should be delayed for 24 h after picking. Lemons and Limes are not always washed.

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The fungicidal treatment is carried out with a Solution or a Suspension of a fungicidal product and, in the case of infection by Phytophthora, tan include a heat treatment carried out by dipping the fruit in a treating Solution or water for 3 to 5 min, at a temperature varying between 45 and 48 °C. This treatment is effective when carried out shortly after rains and infection in the grove. Fungicidal treatments must conform to the regulations applying in each of the countries concerned. They must not leave visible deposits on the fruits. The fungicidal treatment is generally followed by rinsing in order to ensure that the fungicide residues after treatment do not exceed the limits authorized. A certain period of exposure to air before washing and fungicidal treatment renders the skins less turgid and less subject to bruising, which may arise during subsequent handling (as any bruising may lead to rotting, this procedure must only be followed in the case of fruit from areas of production in a dry climate); as a general rule, this period should not exceed 24 h. B.3.3.2.2 After treatment, the fruit can be covered with a wax in order to replace the natural coating of the fruits which is partly or entirely removed by washing and brushing. By way of example, emulsions of carnauba wax, beeswax, extracted or paraffin waxes, and polyethylene-based wax may be used for this purpose. An approved fungicide may be incorporated into the wax (for example, orthophenylphenol, benzimidazol). The amount of wax can be increased if long storage is contemplated (contents up to 140 mg per kilogram of fruit — maximum authorized amount — have been recommended). A second sorting is usually carried out after treatment and is followed by size grading. These operations should be carried out very carefully to avoid damage to the skin of the fruit. B.3.3.2.3 It is advisable that information on the surface treatment used be made available to prospective purchasers. B.3.4 Putting into store

Citrus fruits should be put into store immediately following the end of the treatment of the fruits.

The fruits can be stored unwrapped or wrapped in tissue paper (wraps), which may be impregnated with diphenyl. Wrapping prevents damaged fruits from spreading contamination to neighbouring fruits and diminishes loss of mass of fruits during transport and storage. Papers impregnated with fungicide can be replaced by porous Substrates impregnated with fungicides which are placed between the layers of fruit.

Fruit is placed (in layers or loose) in wooden, plastics or large metal frame and wire containers, or in corrugated cardboard cartons. The fruits should be pressed lightly together in order to prevent movement (after it has settled) during transport, but not so tightly as to cause bruising. The lids should press lightly on the fruit, without causing damage. The boxes should be handled with care. B.4 Storage conditions B.4.1 Storage without refrigeration

Good quality fresh fruit can be stored immediately after harvesting at the place of production in well-ventilated premises at temperatures varying between 10 and 18 °C. B.4.2 Refrigerated storage Refrigerated storage can be carried out with or without pre-cooling. B.4.2.1 Pre-cooling

Pre-cooling is recommended when the fruit is to be kept for long periods and final temperature should be reached within a maximum of 3 to 4 days. The following conditions should be applied:

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⎯ the pre-cooling temperature adopted is that for keeping; ⎯ air-circulation ratio: 100 to 200; ⎯ relative humidity: to be kept as high as possible (of the order of 90 %). B.4.2.2 Short-, medium-, and long-term refrigerated storage B.4.2.2.1 Temperature Storage temperature depends, among other factors, on the species and variety of the fruit, the area of production, the physiological condition, the degree of ripeness and the anticipated length of keeping. The following table gives, for information, the recommended temperature according to varieties and areas of production. Some species of fruit have a temperature limit for long keeping below which deterioration of the fruit occurs. However, if a short-term storage only is being contemplated, the limiting temperature or even one somewhat lower may be used in Order to reduce the risks of fungal damage. As an example, grapefruit may be kept at 9 to 10 °C for 4 to 6 weeks or at 5 to 6 °C for 4 to 6 weeks for grapefruits late in the season. B.4.2.2.2 Relative humidity The relative humidity should be maintained between 85 and 90 % though out the storage period. B.4.2.2.3 Air circulation An air-circulation ratio of 25 to 50 is recommended throughout the storage period. B.4.2.2.4 Fresh air change Fresh air change should be continuous, at a rate of once or twice per hour according to the storage temperature, in order to prevent accumulation of carbon dioxide (of the order of 0.2 to 1.0 %). B.4.3 Keeping life This depends on several factors such as variety, ecological and phytosanitary condition, date of harvesting, damage from harvesting or resulting from handling, treatment at harvesting, care in handling, and keeping temperature. Examples of periods of keeping are given in the table of recommended temperatures, which are likely to vary considerably.

Table B.1 — Recommended temperature

Cultivars Country of production Refrigerated storage Short-term Medium-term Long-term Temperature “C Weeks

expected Temperature

°C Weeks

expected Temperature “C Weeks expected Oranges Camsrgo Brazil + 2 12 Rep. of South Africa + 4 10 Valencia late Rep. of South Africa + 4.5 10 to14 Australia + 2.5 to + 7 10 to 14 USA. (California) + 2 to+ 7 6 to 8 Spain + 10 to + 12 4 +8 to +10 8 + 2 14 to 16 U.S.A. (Florida) -1 to+ 1 8 to12 Israel + 2 to +10 6 + 2 to +4 6 to 10 + 2 10 to 14 Morocco + 4 to+ 6 4 + 2 to +4 + 2 to+ 3 8 U.S.A. (Texas) 0 West indies + 7 Mossambi India + 15 to + 18 3 + 1 to+ 2 12 to 16 6” Navel Spain +10 to + 12 2 + 6 to +10 6 + 2 to+ 3 10 to 12 Morocco + 6 4 +4 6 + 3 8 Castellana Spain + 1 10 to 12 Salustiana Spain + 10 to + 12 2 + 6 to +10 6 + 2 16 Shamouti Israel, Lebanon + 4 to +15 4 + 4 to+ 8 4 to 6 + 4 to+ 5 6 to 8

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Verna Spain +10 to + 12 4 + 6 to +10 8 + 2 14 to 16 Washington Navel

Australia Early : +4.5 to + 5.5

Late: +4.5 to +7 U.S.A. (California) + 2 to +7 West Indies + 7 5 to 8 Rep. of South Africa + 4‘5 4 to 8 Mandarins Australia + 7 India + 15 to + 18 2 + 5 to+ 7 3 to 6 3” 8 to 10 Israel + 17 2 + 5 to+ 8 4 Clementines Morocco + 8 2 +6 3 + 4 to+ 5 4 Spain -t-4 to+ 5 4 to 6 Clemnules Spain + 4 to+ 5 4 to 6 Satsuma Spain + 10 to + 12 1 to2 +6 to +8 3 + 4 8 Lemons Green lemons Rep. of South Africa + 11 12 to 16 Israel + 10 to + 17 6 +13 to +14 6 to 12 + 12 to + 16 13 to 14 New Zealand 14 U.S.A. (California) + 12 to + 13 3 +12 to +13 13 to 20 Coloured + 0 to + 5 3 to 6 lemons Israel + 8 to -17 4 +10 to +14 4 to 6 + 13 to +14 6 to 8 New Zealand 10 to 14 Grapefruit Australia + 9 to +10.5 Israel + 8to+15 4 + 8 to +12 4 to 6 + 10 to +12 6 to 12 + 8 to +10 10 India + 7 to +9 12 U.S.A. +10 to +15 4 to12 Rep. of South Africa + 11 12 to 14 Limes U.S.A. (Florida) + 4 to+ 10 3to 8 +10 3 to 4 Yellow India + 15 to + 18 5 days

2” + 11 to + 13 7

Green India + 15 to + 18 5 days

2* + 11 to + 13 8

* waxed fruits

B.5 List of cultivars and their synonyms B.5.1 Oranges B.5.1.1 Sub-group of “Navels” B.5.1.1.1 Washington Navel: Washington, Bahia Navel B.5.1.1.2 Thomson Navel: Thompson Navel, Thomson, Thomson’s Navel, Navel Nice B.5.1.1.3 Leng Navel B.5.1.2 Sub-group of “Fine-Blonds” (of low seeds type) B.5.1.2.1 Shamouti B.5.1.2.2 Cadenera: Cadena Fina, Cadena Sin Hueso, de Ia Cadena, Castellana, Cornice de Ia Cadena Fina, Précoce de Valence, Précoce des Canaries, Rharb, Espagne sans pépins, Valence sans pepins, de Valence B.5.1.2.3 Maltaise blonde: Petite Jaffa B.5.1.2.4 Hamlin B.5.1.2.5 Vernia, Verna B.5.1.2.6 Valencia late B.5.1.2.7 Salustiana B.5.1.2.8 Mossambi/Sathgudi

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B.5.1.3 Sub-group of “Common-Blonds” (seeded) B.5.1.3.1 Marrs Early B.5.1.3.2 Parson Brown B.5.1.3.3 Pineapple B.5.1.4 Sub-group of “Semi-bloods” B.5.1.4.1 Maltaise sanguine: Maltaise demi-sanguine, Portugaise, Portugaise sanguine, Portugaise demi-sanguine B.5.1.4.2 Grosse sanguine or Double fine amélioree: Sanguine ovale double fine, Washington sanguine B.5.1.4.3 Double fine: Ovale de Sangre, Rojo oval, Ampollar, Sanguine ovale double fine, Double fine, Sanguine double fine B.5.1.4.4 Sanguinelli B.5.1.5 Sub-group of “Bloods” B.5.1.5.1 Moro B.5.1.5.2 Tarocco B.5.1.5.3 Ruby Blood B.5.2 Mandarins B.5.2.1 Sub-group of True Mandarins B.5.2.1.1 Mandarin group: Mandarine d’Algérie, Mandarine de Blidah, Mandarine de Boufarik, Mandarine de Bougie, Mandarine de Nice, Mandarine de Valence, Mandarine d’Australie, Mandarine Dupre, Mandarine de Paterne, Mandarine Avana, Mandarine Dai-Dai, Mandarine Ba-Hamed, Mandarine Beladi, Mandarine Beledi, Mandarine Effendi, Mandarine Youssef, Effendi, Mandarine Willow-Leaf, Mandarine Willow-Leaved B.5.2.1.2 Oneco B.5.2.2 Sub-group of “King and Tangors” B.5.2.2.1 King of Siam: Mandarin King of Siam B.5.2.2.2 Temple: Mandarin Temple B.5.2.2.3 Murcott B.5.2.2.4 Ellendale Tangor B.5.2.3 Sub-group of “Satsumas”: Unshiu B.5.2.3.1 Satsuma Wase B.5.2.3.2 Satsuma Owari B.5.2.4 Other sub-group of Mandarins B.5.2.4.1 Clementine, Clemenules, Monreal

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B.5.2.4.2 Wilking: Mandarin Wilking B.5.2.4.3 Dancy: Dancy Tangerine B.5.2.4.4 Robinson: Robinson Tangerine B.5.2.4.5 Santra B.5.2.4.6 Som Keaw-arn B.5.3 Lemons B.5.3.1 Sub-group “Eureka” B.5.3.1.1 Eureka B.5.3.1.2 Villa Franca B.5.3.2 Sub-group “Vernia” B.5.3.2.1 Vernia Berna B.5.3.3 Sub-group “Everbearing” B.5.3.3.1 Quatre Saisons B.5.3.3.2 P.S.P.: P.S.P. sans pépins B.5.3.4 Sub-group “Probable Hybrids” B.5.3.4.1 Meyer B.5.3.5 Sub-group “Lisbon” B.5.3.5.1 Lisbonne B.5.3.5.2 Sicilian, Bearss B.5.4 Grapefruits B.5.4.1 Sub-group “Blond Grapefruit” B.5.4.1.1 Marsh Seedless (seedless) B.5.4.1.2 Duncan (seeded) B.5.4.1.3 Maccarty (seeded) B.5.4.2 Sub-group “Pink and red Grapefruit” B.5.4.2.1 Foster (seeded) B.5.4.2.2 Thompson (seedless) B.5.4.2.3 Pink Marsh (seedless) B.5.4.2.4 Ruby Red (seedless) B.5.4.2.5 Burgundy

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B.5.4.3 Sub-group of “Tangelos” B.5.4.3.1 San Jacinto B.5.4.3.2 Sampson B.5.4.3.3 Minneola B.5.4.3.4 Orlando B.5.4.3.5 Seminole B.5.4.3.6 Wakiwa B.5.4.3.7 Nova B.5.5 True limes B.5.5.1 West Indies Lime (Key lime): Lime mexicaine, “Mexican lemon”, Citron Gallet, Kaghzi Nibbu B.5.6 Large-fruited limes B.5.6.1 Persian (Tahiti): Bearss B.6 List of principal commercial cultivars and producing countries Cultivar (principal designation) Producing countries Cultivar (principal designation) Producing countries

B.1 Oranges B.1.4 Sub-group of “Semi-

Bloods” Maltese Algeria, Tunisia

B.1.1 Sub-group of “Navels” Mossambi India Sanguinello Spain, Italy, Morocco

Navel

Republic of South Africa, Algeria, Australia, Brazil, Spain, Greece, Israel, Morocco, U.S.A.

Washington blood (improved double fine)

Algeria, Morocco, Tunisia

Navelate Spain

Navelina Spain B.1.5 Sub-group of “Bloods”

Moro Italy B.1.2 Sub-group of “Fine-Blonds” (of low seeds type) Ruby U.S.A.

Hamlin and various blonds Algeria, Brazil, Greece, Morocco, U.S.A.

Common bloods Algeria, Spain, Greece,

ltaly, Morocco Ovale Italy

Tarocco Italy Peira Brazil

Washington blood Salustiana Spain, Morocco B.2 Mandarin Shamouti Cyprus, Israel, Turkey Santra India Tomango Republic of South Africa Satsuma Spain, Japan, Turkey,

Israel

Valencia late Republic of South Africa, Clementine Algeria, Spain,

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Cultivar (principal designation) Producing countries Cultivar (principal designation) Producing countries Algeria, Australia, Brazil, Cyprus, Spain, Greece, Israel, Morocco, Tunisia, Turkey, U.S.A.

Morocco, Tunisia, Israel

Vernia Spain, Morocco Monreal Algeria, Spain,

Morocco, Tunisia, Israel

B.1.3 Sub-group of “Common-Blonds” (seeded) Wilking Morocco, Israel

Som Keaw-arn Thailand

Various Parson Brown, Pineapple Spain, Italy, Greece, Republic of South Africa, U.S.A. (Florida, Texas)

True Mandarins Algeria, Spain, Greece, Italy, Israel, Japan, Turkey, U.S.A.

B.3 Lemons B.5 Limes

Eureka Australia, Republic of South Africa, Israel, Morocco, USA

Kaghzi Nibbu India

Vernia Spain West Indian West Indies

Interdonato Greece, Italy, Turkey Mexican Mexico, Near East, Thailand, USA

Monachello Greece, Italy, Turkey Sweet lime Near East Lisbon Spain, Israel, USA Tahiti (Persian) USA (California, Texas) B.4 Grapefruits and hybrids

Marsh Seedess

Republic of South Africa, Cyprus, Israel, Morocco, USA

Pink marsh USA

Various tangelos Republic of South Africa, West Indies, USA

B.7 Damage in storage There are many sources of damage to citrus fruit during storage. The most frequent of these are listed below. B.7.1 Freezing Caused by accidental exposure to too low temperatures, which in the case of certain citrus fruits may result in a bitter taste. B.7.2 Loss of flavour Unduly long storage may cause a loss of part of the flavour (aroma, taste) of the fruit. B.7.3 Physiological change due to too low storage temperatures Very long exposure to too low temperatures may result in: 1) the appearance of brown surface marks on the skin. This trouble is known as “rind stain” and

may be caused by two factors: too low temperatures and insufficient Ventilation. 2) the appearance of depressions in the skin known as “pitting”. B.7.4 Oleocellosis

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Brown marks caused by the rupture of the essential oil secreting cells. This rupture may be caused by rough handling of the turgid fruits and most particularly for early-season fruits. B.7.5 Fungal diseases These are caused mainly by infecting fungi penetrating the fruit through accidental wounds (such as those caused by pickers’ fingernails, during handling operations or infection through the cut stems). They cause rotting that develops during storage. The most important of these diseases are: ⎯ Green mould caused by the fungus Penicillium digitatum ⎯ Blue mould caused by the fungus Penicillium italicum ⎯ Stern end-rot caused by the fungus Phomopsis citri (Diaporthe citri) and Diplodia natalensis ⎯ Anthracnose caused by the fungus Coletotrichum gloeosporioides ⎯ Brown rot caused by the fungus Phytophthora citrophthora and Trichoderma viride ⎯ Black rot caused by the fungus Alternaria citri and other Alternarias ⎯ Sour rot caused by the fungus Geotrichum candidum = Oospora citri-aurantii Prevention of fungal rotting tan be obtained by careful harvesting, fungicide treatments (provided they are not prohibited or limited by the regulations prevailing in each country) to be carried out as soon as possible after harvesting, careful handling, disinfection of packing houses and storage rooms, quick cooling and storage and by the choice of a storage temperature as low as possible without causing damage due to cold. B.7.6 Bacterial diseases Damage may be caused by Pseudomonas syringae and other physiological diseases.

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Annex C

(informative)

Model certificate of conformity with standards for fresh fruits and vegetables 1. Trader: Certificate of conformity with the Community marketing

standards applicable to fresh fruits and vegetables

No. …………………………..

(This certificate is exclusively for the use of inspection bodies)

2. Packer identified on packaging (if other than trader)

3. Inspection body

4. Place of inspection/country of origin (1)

5. Region or country of destination

6. Identifier of means of transport 7.

Internal

Import

Export

8. Packages (number and type)

9. Type of product (variety if the standards specifies)

10. Quality Class 11. Total net weight in kg

12. The consignment referred to above conforms, at the time of issue, with the Community standards in force, vide:

CD/K/001:2010, Fresh oranges — Specification and grading

____________________________________________________________________

Customs office foreseen …………………………………. Place and date of issue …………………………………………….

Valid until (date): ………………………………………………………………………………………………………………………

Signatory (name in block letters): …………………………………………………………………………………………………..

Signature Seal of competent authority

13. Observations:

(1) Where the goods are being re-exported, indicate the origin in box 9.

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Annex D

(informative)

Oranges — Fact sheet D.1 Sweet oranges (Citrus sinensis) One of the most widely favored of the world's fruits, the orange, sweet orange, or round orange, was for many years known as Citrus aurantium var. sinensis L. and considered to be a form of the sour orange (q.v.). It is still not universally agreed to be a distinct species, C. sinensis Osbeck, but it is usually treated as though it were. One of its first recorded regional names was the Persian narang, from which were derived the Spanish name, naranja, and the Portuguese, laranja. In some Caribbean and Latin American areas, the fruit is called naranja de China, China dulce, or simply China (pronounced cheena). D.1.1 Description The orange tree, reaching 7.5 m or, with great age, up to 15 m, has a rounded crown of slender branches. The twigs are twisted and angled when young and may bear slender, semi-flexible, bluntish spines in the leaf axils. There may be faint or conspicuous wings on the petioles of the aromatic, evergreen, alternate, elliptic to ovate, sometimes faintly toothed "leaves"–technically solitary leaflets of compound leaves. These are 6.5-15 cm long, 2.5-9.5 cm wide. Borne singly or in clusters of 2 to 6, the sweetly fragrant white flowers, about 5 cm wide, have a saucer-shaped, 5-pointed calyx and 5 oblong, white petals, and 20 to 25 stamens with conspicuous yellow anthers. The fruit is globose, subglobose, oblate or somewhat oval, 6.5-9.5 cm wide. Dotted with minute glands containing an essential oil, the outer rind (epicarp) is orange or yellow when ripe, the inner rind (mesocarp) is white, spongy and non-aromatic. The pulp (endocarp), yellow, orange or more or less red, consists of tightly packed membranous juice sacs enclosed in 10 to 14 wedge-shaped compartments which are readily separated as individual segments. In each segment there may be 2 to 4 irregular seeds, white externally and internally, though some types of oranges are seedless. The sweet orange differs physically from the sour orange in having a solid center. D.1.2 Origin and distribution The orange is unknown in the wild state; is assumed to have originated in southern China, northeastern India, and perhaps southeastern Asia (formerly Indochina). It was carried to the Mediterranean area possibly by Italian traders after 1450 or by Portuguese navigators around 1500. Up to that era, citrus fruits were valued by Europeans mainly for medicinal purposes, but the orange was quickly adopted as a luscious fruit and wealthy persons grew it in private conservatories, called orangeries. By 1646 it had been much publicized and was well known. Spaniards undoubtedly introduced the sweet orange into South America and Mexico in the mid-1500's, and probably the French took it to Louisiana. It was from New Orleans that seeds were obtained and distributed in Florida about 1872 and many orange groves were established by grafting the sweet orange onto sour orange rootstocks. Arizona received the orange tree with the founding of missions between 1707 and 1710. The orange was brought to San Diego, California, by those who built the first mission there in 1769. The orange has become the most commonly grown tree fruit in the world. D.1.3 Varieties The 'Washington Navel' (formerly known as 'Bahia') originated, perhaps as a mutant in Bahia, Brazil, before 1820. It is large but with a thick, easily removed rind; not very juicy; of excellent flavor, and seedless or nearly so. Ease of peeling and separation of segments makes this the most popular orange in the world for eating out-of-hand or in salads. Limonene content of the juice results in bitterness when pasteurized and therefore this cultivar is undesirable for processing. The tree needs a relatively cool climate and should not be grown below an elevation of 1,000 m tropical countries.

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'Trovita'; is milder in flavor and has a few seeds, but may be earlier in season, and it has been considered promising in hot, dry regions unsuitable for 'Washington Navel'. 'Bahiamina' is a small version of the 'Washington Navel' developed in Brazil in the late 1940's. It follows 'Pera' and 'Natal' sweet oranges in importance in tropical Bahia. 'Valencia'; may have originated in China and it was presumably taken to Europe by Portuguese or Spanish voyagers. It is smaller than the 'Washington Navel', with a thinner, tighter rind; is far juicier and richer in flavor; nearly seedless except in Chile where the dry climate apparently allows better pollination and development of many more seeds -up to 980 in 20 kg. It needs a warm climate. In fact, it is the most satisfactory orange for the tropics, even though it may not develop full color in warm regions. It bears two crops a year. 'Lue Gim Gong'; closely resembles 'Valencia', matures and is marketed with its parent without distinction. It is best cited as the 'Lue Gim Gong Strain' of 'Valencia'. 'Rhode Red Valencia'; fruit equals 'Valencia' insoluble solids, excels 'Valencia' in volume of juice, is less acid, has slightly less ascorbic acid, but has a far more colorful juice due to its high content of cryptoxanthin, a precursor of vitamin A which remains nearly stable during processing. 'Hamlin'; is small, smooth, not highly colored, seedless and juicy but the juice is pale. The fruit is of poor-to-medium quality but the tree is high-yielding and cold-tolerant. 'Homosassa'; is of rich orange color, of medium size, and excellent flavor. 'Shamouti' ('Jaffa'; 'Khalili'; 'Khalili White'); oval, medium-large; peel entirely orange when ripe; leathery, thick, easy to remove; pulp very juicy, of good quality. 'Parson Brown'; rough-skinned, with pale juice; moderately seedy; of low-to-medium quality. It does not develop acceptable quality in the tropics. 'Pineapple'; is pineapple-scented, smooth, highly colored, especially after cold spells; of rich, appealing flavor, and medium-seedy. This cultivar does fairly well in tropical climates though not as well as 'Valencia'. 'Queen'; is much like 'Pineapple', has fewer seeds, higher soluble solids, persists on the tree better in dry spells; is high-yielding and somewhat more cold-tolerant than 'Pineapple'. 'Blood Oranges' are commonly cultivated in the Mediterranean area, especially in Italy, and also in Pakistan. Among the well-known cultivars in this group are 'Egyptian', which tends to develop a small navel; 'Maltese', 'Ruby', and 'St. Michael'. D.1.4 Pollination Orange blossoms yield very little pollen and orange growers do not practice artificial pollination. However, there is evidence of self-incompatibility and need for cross-pollination in the TANGOR and TANGELO (qq.v.). D.1.5 Climate The orange is subtropical, not tropical. During the growing period, the temperature should range from 12.78º-37.78º C. Favorable annual precipitation varies from 12.5-50 cm, though oranges are frequently grown in areas receiving 100-150 cm of rain. Success in orange culture depends a great deal on the selection of cultivars tolerant of the weather conditions where they are to be grown. D.1.6 Soil There must be adequate depth for good root development. Shallow soils of high water-holding ability are avoided. In Egypt, it has been found that where the water table is too high–78 cm or less below

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the surface of the soil–root growth, vegetative vigor and fruit yield of orange trees are greatly reduced. In the alkaline soil of South Florida, neglected orange trees develop chlorosis and gradually decline. D.1.7 Propagation While the orange will often come true from seed because of nucellar embryos, the common means of assuring the reproduction of cultivars of known quality is by budding onto appropriate rootstocks. Rootstocks capable of dwarfing orange trees may become necessary if close spacing is to be considered more advantageous. Trifoliate orange cultivar 'English Small' has successfully dwarfed 'Valencia'. 'Rusk' and 'Carrizo' ('Troyer') citranges (P. trifoliata X C. sinensis) show promise for semi-dwarfing of 'Valencia'. However, all of these are very susceptible to the exocortis virus. Alternative root-stocks include 'Swingle citrumelo' (P. trifoliata X C. paradisi)–cold-hardy, resistant to tristeza, exocortis, xyloporosis, and the citrus nematode but not the burrowing nematode–and the 'Volkamer lemon' (C. volkameriana) which behaves much like rough lemon but gives very high yields of fruit of slightly better quality. In India, the sweet lime (C. limettioides Tanaka) was found to be the best rootstock for their 'Mosambi' orange in wet zones with high maximum temperatures. It must be kept in mind that the rootstock influences not only the rate of growth, disease resistance and productivity of the cultivar but also the physical and chemical attributes of the crop. D.1.8 Culture A spacing of 7.5x7.5 m was standard in the past. However, many orange groves today are being close-planted and hedged to facilitate both manual and wide enough to accommodate mobile machinery for fertilizing, spraying, pruning and harvesting. The young trees must be carefully tended and kept weed-free for the first 2 or 3 years in the field. Citrus trees have special nutritional requirements. The soil should be tested to determine the best balance of major and minor elements to be added. Orange trees are watched for signs of deficiencies which may be counteracted by foliar spraying. Leaf analysis reveals what is lacking or being applied in excess. Irrigation: Irrigation of orange trees is carefully managed. Excessive irrigation lowers the solids content of the fruit. The deeper the soil, the better the root system and the greater the ability to withstand drought. Soils at least 1.2 m deep can be given 6.25 cm of water as needed, whereas soils only 45 cm deep should receive no more than 2.5 cm of water at a time but more frequently. Pruning: Orange trees are self-forming and do not need to be shaped by early pruning. Removal of water sprouts from young and older trees is important. Branches that are lower than 30 cm from the ground should be taken off. Deadwood from any cause–adverse soil conditions, pests or diseases, nutritional deficiencies, or cold injury–should be cut out and cut surfaces over 2.5 cm in diameter should be sealed with pruning compound. D.1.9 Harvesting Hand picking is generally used for fresh marketing oranges. The efficiency of hand-harvesting has been enhanced also by the use of fiberglass ladders and abscission agents which make it possible to pluck the fruit with less force and consequently greater speed. D.1.10 Yield On the average, a 'Washington Navel' orange tree may bear approximately 100 fruits in a season. D.1.11 Keeping quality and storage The details on storage are given in Annex B.

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D.1.12 Pests Oranges and other citrus fruits are commonly affected by citrus rust mites causing external blemishing and, in extreme infestations, smaller fruits, pre-mature falling and even shedding of leaves. Parasitic fungi (Hirsutella thompsonii and Triplosporium floridana) help to eradicate rust mites. Several scale insects prey on citrus trees. The most harmful enemy is citrus snow scale infesting the woody portions of the tree. Purple scale and glover scale suck sap from the branches, twigs, leaves and fruit. Red scale and yellow scale induce shedding of fruit and foliage. Chaff scale may be found on the fruit, foliage and bark and produces green spots on the fruit. Cottony cushion scale often infests young trees. Maintaining populations of the Vedalia lady beetle in nurseries and groves is a fairly effective means of controlling this scale. Parasitic wasps (Aphytis spp.) are able to control Citrus snow scale, purple scale and red scale. Mealybugs form white masses underneath and between fruits in the early stages of development and may cause shedding, and their excretion of honeydew provides a base for the fungal manifestation termed sooty mold. The whitefly in its immature stage congregates on the lower side of the leaves, sucking the sap, and also excreting honeydew leading to sooty mold. Immature whiteflies are preyed upon by the parasitic fungi, Aschersonia spp. and Aegerita sp., which are frequently mistaken for harmful pests. The citrus blackfly, Aleurocanthus woglumi, deposits eggs in spiral formations on the underside of the leaves. It is a serious pest in many of the citrus regions of the world. Aphids (plant lice) cause leaves to curl and become crinkled. The brown citrus aphid, Toxoptera citricidus, is the main vector of the tristeza virus. The orange dog is a large brown-and-white caterpillar, the larva of a black-and-yellow, swallowtailed butterfly. These pests damage the trees in summer and autumn. Fruit flies are a constant threat to oranges. Cold treatment for 17 days at 1.1º C has been recommended. Quality of 'Valencia' oranges has remained stable for only 1 week at 4.4º C following cold treatment; has deteriorated in a further 2 weeks at 21.1º C. D.1.13 Diseases Orange and other citrus trees are subject to a great number of fungal diseases affecting the roots, the trunk and branches, the foliage and the fruits. Greasy spot, caused by Cercospora citri-grisea, is seen, 2 to 9 months after severe infection, as yellow-brown, blistery, oily, brown or black spots on the foliage. Severe defoliation may follow. The fungus, Diaporthe citri, is responsible for gummosis, melanose, dieback and stem-end rot. The fungus, Elsinoe australis, causes sweet orange scab. Phytophthora megasperma, P. palmivora and P. Parasitica are common causes of foot rot. There are also viruses and viroids usually named for the syndromes they cause–crinkly leaf; gummy bark; exocortis (scaly butt) transmitted by budwood and by tools; psorosis, xyloporosis (cachexia), transmitted only by budwood. The citrus canker (Xanthomonas campestris pr. citri or Phytomonas citri) causes lesions on fruits, stems, and, unlike other diseases, on both sides of the leaves; induces leaf fall and premature fruit drop and, in severe cases, the death of the tree. Canker is common in various countries including India, the Philippines, the Middle East, parts of Africa and in Brazil and Argentina. Blight, or young tree decline (YTD), is the leading cause of losses of orange trees. Experiments have shown that substantial recovery from YTD, can be achieved by early treatment of an affected tree with 76 liters of a 1 1/2% solution of sodium erythorbate or erythorbic acid applied to the soil, and 38 liters applied as a foliar spray, plus soil application of 2.2-3.3 kg of calcium chloride or calcium nitrate–about 1.8 m out from the base of the trunk. Foliar sprays of urea–2.2 kg per 380 liters–with a wetter-sticker are given to encourage new growth.

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Often, abnormal aspects of leaves, occasioned by mineral deficiencies, may be mistaken for signs of disease, Exanthema is the result of copper deficiency. Mottle-leaf indicates zinc deficiency. Yellow spot signals lack of molybdenum. On the other hand, star melanose is brought about by late copper spraying. Inspection by trained entomologists and/or plant pathologists is usually necessary to determine the actual cause, or causes, of disfigurations or decline. Citrus quarantine laws are very strict with a view to preventing the introduction and spread of pests and diseases, and failure to comply with these laws can have disastrous consequences. D.1.14 Food uses Oranges are eaten raw after peeling or prepared into various food items. D.1.15 Food value The chemistry of the orange is affected by many factors. On the average, 'Valencia', 'Washington Navel', and other commercial oranges have been found to possess the values shown below.

Food value per 100 g of edible portion Fruit (fresh) Juice (fresh)* Juice (canned,

unsweetened, undiluted)

Frozen concentrate

(unsweetened, undiluted)

Juice (dehydrated)

Orange Peel (raw)**

Calories 47-51 40-48 223 158 380 Moisture 86.0 g 87.2-89.6 g 42.0 g 58.2 g 1.0 g 72.5% Protein 0.7-1.3 g 0.5-1.0 g 4.1 g 2.3 g 5.0 g 1.5 g Fat 0.1-0.3 g 0.1-0.3 g 1.3 g 0.2 g 1.7 g 0.2 g Carbohydrates 12.0-12.7 g 9.3-11.3 g 50.7 g 38.0 g 88.9 g 25.0 g Fiber 0.5 g 0.1 g 0.5 g 0.2 g 0.8 g Ash 0.5-0.7 g 0.4 g 1.9 g 1.3 g 3.4 g 0.8 mg Calcium 40-43 mg 10-11 mg 51 mg 33 mg 84 mg 161 mg Phosphorus 17-22 mg 15-19 mg 86 mg 55 mg 134 mg 21 mg Iron 0.2-0.8 mg 0.2-0.3 mg 1.3 mg 0.4 mg 1.7 mg 0.8 mg Sodium 1.0 mg 1.0 mg 5 mg 2 mg 8.0 mg 3.0 mg Potassium 190-200 mg 190-208 mg 942 mg 657 mg 1,728 mg 212 mg Vitamin A 200 I.U. 200 I.U. 960 I.U. 710 I.U. 1,680 I.U. 420 I.U. Thiamine 0.10 mg 0.09 mg 0.39 mg 0.30 mg 0.67 mg 0.12 mg Riboflavin 0.04 mg 0.03 mg 0.12 mg 0.05 mg 0.21 mg 0.09 mg Niacin 0.4 mg 0.4 mg 1.7 mg 1.2 mg 2.9 mg 0.9 mg Ascorbic Acid 45-61 mg 37-61 mg 229 mg 158 mg 359 mg 136 mg *Volatile properties include: ethyl, isoamyl and phenylethyl alcohols; acetone; acetaldehyde; formic acid; esters of formic, acetic and caprylic acids; geraniol and terpineol. The juice also contains β-sitosteryl-D-glucoside and β-sitosterol. **Orange Peel Oil d-limonene (90%); citral; citranellal; methyl ester of anthranilic acid; decyclic aldehyde; linalool; d-l-terpineol; nonyl alcohol; methyl anthranilate; and traces of caprilic acid esters. D.1.16 Toxicity Persons in close proximity to orange trees in bloom may have adverse respiratory reactions. Sawdust of the wood of orange trees, formerly used for polishing jewelry, has caused asthma. Excessive contact with the volatile oils in orange peel can produce dermatitis. People who suck oranges often suffer skin irritation around the mouth. Those who peel quantities of oranges may have rash and blisters between the fingers. If they touch their faces, they are apt to have facial symptoms as well. Sensitive individuals may have respiratory reactions in proximity to the volatile emanations from broken orange peel. D.1.17 Other uses Pulp: Citrus pulp (3/4 being a by-product of orange juice extraction) is highly valued as pelleted stockfeed with a protein content of 6.58 to 7.03%, and it is also being marketed as cat litter. It is a source of edible yeast, non-potable alcohol, ascorbic acid, and hesperidin. Peel: In addition to its food uses, orange peel oil is a prized scent in perfume and soaps. Because of its 90-95% limonene content, it has a lethal effect on houseflies, fleas and fireants. Its potential as an

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insecticide is under investigation. It is being used in engine cleaners and in waterless hand-cleaners in heavy machinery repair shops. Terpenes extracted from the outer layer of the peel are important in resins and in formulating paints for ships. Seeds: Oil derived from orange and other citrus seeds is employed as a cooking oil and in soap and plastics. The high-protein seed residue is suitable for human food and an ingredient in cattlefeed, and the hulls enter into fertilizer mixtures. Flowers and foliage: The essential oils distilled from orange flowers and foliage are important in perfume manufacturing. Some Petitgrain oil is distilled from the leaves, flowers, twigs, and small, whole, unripe fruits. Nectar: Citrus honey is made from the nector. Wood: The wood is yellowish, close-grained and hard but prone to attack by drywood termites. It has been valued for furniture, cabinetwork, turnery and engraver's blocks. Branches are fashioned into walking-sticks. Orange wood is the source of orange sticks used by manicurists to push back the cuticle. Medicinal Uses: Oranges are eaten to allay fever and catarrh. The roasted pulp is prepared as a poultice for skin diseases. The fresh peel is rubbed on acne. In the mid-1950s, the health benefits of eating peeled, whole oranges was much publicized because of its protopectin, bioflavonoids and inositol (related to vitamin B). The orange contains a significant amount of the vitamin-like glucoside, hesperidin, 75-80% of it in the albedo, rag and pulp. An infusion of the immature fruit is taken to relieve stomach and intestinal complaints. The flowers are employed medicinally by the Chinese people living in Malaya. Orange flower water, made in Italy and France as a cologne, is bitter and considered antispasmodic and sedative. A decoction of the dried leaves and flowers is given in Italy as an antispasmodic, cardiac sedative, antiemetic, digestive and remedy for flatulence. The inner bark, macerated and infused in wine, is taken as a tonic and carminative. A vinous decoction of husked orange seeds is prescribed for urinary ailments in China and the juice of fresh orange leaves or a decoction of the dried leaves may be taken as a carminative or emmenagogue or applied on sores and ulcers. An orange seed extract is given as a treatment for malaria in Ecuador but it is known to cause respiratory depression and a strong contraction of the spleen. D.2 Sour Orange (Citrus aurantium) A species of multiple uses, the sour orange (Citrus aurantium, L.), is also known as bitter, bigarade, or Seville orange. In Spanish-speaking areas it may be called naranja ácida, naranja agria, or naranja amarga. In Arabia, it is naranji; in Italy, melangolo; in India, khatta; in Samoa, moli, in Guam, soap orange. D.2.1 Description The tree ranges in height from less than 3 m to 9 m, is more erect and has a more compact crown than the sweet orange; has smooth, brown bark, green twigs, angular when young, and flexible, not very sharp, thorns from 2.5-8 cm long. The evergreen leaves (technically single leaflets of compound leaves), are aromatic, alternate, on broad-winged petioles much longer than those of the sweet orange; usually ovate with a short point at the apex; 6.5-13.75 cm long, 3.75-10 cm wide; minutely toothed; dark-green above, pale beneath, and dotted with tiny oil glands. The highly fragrant flowers, borne singly or in small clusters in the leaf axils, are about 3.75 cm wide, with 5 white, slender, straplike, recurved, widely-separated petals surrounding a tuft of up to 24 yellow stamens. From 5 to 12% of the flowers are male. The fruit is round, oblate or oblong-oval, 7-8 cm wide, rough-surfaced, with a fairly thick, aromatic, bitter peel becoming bright reddish-orange on maturity and having minute, sunken oil glands. There are 10 to 12 segments with bitter walls containing strongly acid pulp and from a few to numerous seeds. The center becomes hollow when the fruit is full-grown.

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D.2.2 Origin and distribution The sour orange is native to southeastern Asia. D.2.3 Varieties There are various well-established forms of the sour orange. A prominent subspecies is the Bergamot orange, C. aurantium, var. bergamia Wight & Arn., grown in the Mediterranean area. The myrtle-leaved orange (C. aurantium, var. myrtifolia), is a compact shrub or tree with small leaves and no thorns. Apart from these special types, there are several groups of sour oranges, within which there are placed certain cultivars: 1) Normal group (large, seedy fruits) 'African', 'Brazilian', 'Rubidoux', 'Standard', 'Oklawaha' and 'Trabut'. 'Oklawaha' originated in the United States. It has large fruits rich in pectin and is prized for marmalade. 2) Aberrant group 'Daidai', or 'Taitai', popular in Japan and China. Its fruits are large with very thick peel, very acid pulp, and many seeds. The tree is somewhat dwarf and almost thornless; immune to citrus canker. It is prized for its flower buds which are dried and mixed with tea for their scent. 'Goleta' has medium-large fruits with juicy, medium-sour pulp and very few seeds. The tree is of medium size and almost thornless. 'Bouquet' has small, deep-orange fruits, acid, with few seeds. The tree is less than 3 m high and is grown as an ornamental. 3) Bittersweet group includes any sweet-acid forms of the sour orange introduced by Spaniards and formerly found growing in the Indian River region of Florida. The peel is orange-red, the pulp is darker in hue than that of the normal sour orange. 'Paraguay' fruit is of medium size, with sweet pulp, moderately seedy. The tree is large, thorny and hardy. Among other forms of sour orange, there is in India a type called 'Karna', 'Khatta' or 'Id Nimbu', identified as C. aurantium var. khatta (or C. karna Raf.) but suspected of being a hybrid of sour orange and lemon. The fruits are typical sour oranges but the flowers are red-tinted like those of the lemon. Two cultivars are grown as rootstocks for the sweet orange in China: 'Vermilion Globe' has oblate fruits containing 30 to 40 seeds. The tree has long, narrow, pointed leaves. 'Leather-head' has small, oblate, rough fruits with 20 seeds. The tree has elliptic, blunt leaves. Cultivars grown especially for the production of Neroli oil in France and elsewhere, have flowers in large, more concentrated clusters than the ordinary types of sour orange. One of these, 'Riche Défouille', has unusual, wingless leaves. D.2.4 Climate The sour orange flourishes in subtropical, near-tropical climates, yet it can stand several degrees of frost for short periods. Generally it has considerable tolerance of adverse conditions. But the Bergamot orange is very sensitive to wind and extremes of drought or moisture.

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D.2.5 Soil Unlike its sweet relative, the sour orange does well on low, rich soils with a high water table and is adapted to a wide range of soil conditions. D.2.6 Propagation Sour orange trees volunteer readily from self-sown seeds. As generally grown for rootstock for sweet oranges, they are raised in nurseries for 1 or 2 years and then budded. Growth of the seedlings, especially in diameter, has been expedited by weekly applications of gibberellic acid to the stems, making it possible to bud them much earlier. D.2.7 Culture In the proper climatic and soil conditions, the sour orange is self-maintaining and receives only a modicum of cultural attention. It has an extraordinary ability to survive with no care at all. Some trees in Spain are said to be over 600 years old and one tree in a tub at Versailles, which, of course, must be carefully tended, was reportedly planted in the year 1421. D.2.8 Pests and Diseases The sour orange is subject to most of the pests that attack the sweet orange. In addition to its susceptibility to the disease called tristeza, the tree is liable to other viruses -crinkly leaf, gummy bark, psorosis, and xyloporosis. The following fungal problems are sometimes seen: leaf spot (AIternaria citri, Cercospora penzigii, Mycophaerella horii, Cladosporium oxysporum, and Phyllosticta hesperidearum); greasy spot (Cercospora citri-grisea); tar spot (C. gigantea); leprosis (Cladosporium herbarum); mushroom root rot (Clitocybe tabescens); anthracnose (Colletotrichum gloeosporioides); thread blight (Corticium koleroga and C. stevensii); gummosis and dieback (Diaporthe citri); foot rot and root rot (Fusarium oxysporum, Macrophomia phaseolina, Phytophthora spp.); heart rot and wood rot (Fomes applanatus, Ganoderma sessilis, Xylaria polymorpha), and others. D.2.9 Food uses The normal types of sour orange are usually too sour to be enjoyed out-of-hand. The greatest use of sour oranges as food is in the form of marmalade and for this purpose they have no equal. The juice is valued for ade and as a flavoring on fish and, in Spain, on meat during cooking. In Yucatan, it is employed like vinegar. In Egypt and elsewhere, it has been fermented to make wine. "Bitter orange oil", expressed from the peel, is in demand for flavoring candy, ice cream, baked goods, gelatins and puddings, chewing gum, soft drinks, liqueurs and pharmaceutical products, especially if the water-or alcohol-insoluble terpenes and sesquiterpenes are removed. The oil is produced in Sicily, Spain, West Africa, the West Indies, Brazil, Mexico and Taiwan. The essential oil derived from the dried peel of immature fruit, particularly from the selected types -'Jacmel' in Jamaica and the much more aromatic 'Curacao orange' (var. curassaviensis)-gives a distinctive flavor to certain liqueurs. "Neroli oil", or "Neroli Bigarade Oil", distilled from the flowers of the sour orange, has limited use in flavoring candy, soft-drinks and liqueurs, ice cream, baked goods and chewing gum. 'Petitgrain oil', without terpenes, is used to enhance the fruit flavors (peach, apricot, gooseberry, black currant, etc.) in food products, candy, ginger ale, and various condiments. 'Orange leaf absolute' enters into soft-drinks, ice cream, baked goods and candy. The ripe peel of the sour orange contains 2.4 to 2.8%, and the green peel up to 14%, neohesperidin dihydrochalcone which is 20 times sweeter than saccharin and 200 times sweeter than cyclamate. Potential use as a sweetener may be hampered by the limited supply of peel.

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Food value per 100 g of edible portion

Fruit (raw) Fruit (raw, with only superficial layer of peel removed)*

Calories 37-66 Moisture 83-89.2 g 77.8-83.1 g Protein 0.6-1.0 g 0.154-0.167 g Fat trace-0.1 g 0.05-0.07 g Carbohydrates 9.7-15.2 g ? Fiber 0.4 g 1.8-2.2 g Ash 0.5 g 0.57-0.69 g Calcium 18-50 mg 64.3-81.9 mg Iron 0.2 mg 0.22-0.85 mg Phosphorus 12 mg 19.6-20.4 mg Vitamin A 290 mcg or 200 I.U. 0.055-0.07 mg Thiamine 100 mcg 0.048-0.059 mg Riboflavin 40 mcg 0.030-0.040 mg Niacin 0.3 mg 0.282-0.400 mg Ascorbic Acid 45-90 mg 55.2-103.5 mg *Sampled in Guatemala and El Salvador.

D.2.10 Other uses Soap substitute: Throughout the Pacific Island, the crushed fruit and the macerated leaves, both of which make lather in water, are used as soap for washing clothes and shampooing the hair. On the islands of Zanzibar and Pemba, the fruits are used for scouring floors and brass. Perfumery: All parts of the sour orange are more aromatic than those of the sweet orange. The flowers are indispensable to the perfume industry and are famous not only for the distilled Neroli oil but also for "orange flower absolute" obtained by fat or solvent extraction. Neroli oil consists of 35% terpenes (mainly dipentene, pinene and camphene), 30% 1-linalool, and 4% geraniol and nerol, 2% d-terpineol, 6% d-nerolidol, traces of decyclic aldehyde, 7% 1-linalyl acetate, 4% neryl and geranyl acetates, traces of esters of phenylacetic acid and benzoic acid, as much as 0.1% methyl anthranilate, and traces of jasmone, farnesol, and palmitic acid. Orange flower water is usually a by-product of oil production. Petitgrain oil is distilled from the leaves, twigs and immature fruits, especially from the Bergamot orange. Both Petitgrain and the oil of the ripe peel are of great importance in formulating scents for perfumes and cosmetics. Petitgrain oil is indispensable in fancy eau-de-cologne. The seed oil is employed in soaps. Honey: The flowers yield nectar for honeybees. Wood: The wood is handsome, whitish to pale-yellow, very hard, fine-grained, much like boxwood. It is valued for cabinetwork and turnery. In Cuba it is fashioned into baseball bats. Medicinal Uses: Sour orange juice is antiseptic, anti-bilious and haemostatic. Africans apply the cut-open orange on ulcers and yaws and areas of the body afflicted with rheumatism. In Italy, Mexico and Latin America generally, decoctions of the leaves are given for their sudorific, antispasmodic, stimulant, tonic and stomachic action. The flowers, prepared as a syrup, act as a sedative in nervous disorders and induce sleep. An infusion of the bitter bark is taken as a tonic, stimulant, febrifuge and vermifuge. The fresh young leaves contain as much as 300 mg of ascorbic acid per 100 g. The mature leaf contains 1-stachyhydrine.

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Annex E

(informative)

Oranges — Codex, EU and USA pesticide residue limits (Bergamot, bitter orange, chinotto and other hybrids)

Users are advised that international regulations and permissible Maximum Residue Levels (MRL) frequently change. Although this International MRL Database is updated frequently, the information in it may not be completely up-to-date or error free. Additionally, commodity nomenclature and residue definitions vary between countries, and country policies regarding deferral to international standards are not always transparent. This database is intended to be an initial reference source only, and users must verify any information obtained from it with knowledgeable parties in the market of interest prior to the sale or shipment of any products. The developers of this database are not liable for any damages, in whole or in part, caused by or arising in any way from user's use of the database. Results Key MRL values in {Italics} are more restrictive than US --- indicates no MRL value is established. Cod, EU, etc. indicates the source of the MRL and EXP means the market defers to the exporting market. All numeric values listed are in parts per million (ppm), unless otherwise noted US Cod EU 1 1-Naphthaleneacetic acid 0.1 --- {0.05}

1. European Union does not maintain a specific MRL for the 1-Naphthaleneacetic acid/Orange combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruit" group.

US 2 Cod 3 EU 4 2,4-D 3 {1} {1}

2. United States does not maintain a specific MRL for the 2,4-D/Orange combination, but does maintain an MRL of 3 PPM for its "Fruit, Citrus, Group 10" group. 3. Codex does not maintain a specific MRL for the 2,4-D/Orange combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group. 4. European Union does not maintain a specific MRL for the 2,4-D/Orange combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US 5 Cod 6 EU 7 Abamectin 0.02 {0.01} {0.01}

5. United States does not maintain a specific MRL for the Abamectin/Orange combination, but does maintain an MRL of 0.02 PPM for its "Citrus Fruits" group. 6. Codex does not maintain a specific MRL for the Abamectin/Orange combination, but does maintain an MRL of 0.01 PPM for its "Citrus fruits" group. 7. European Union does not maintain a specific MRL for the Abamectin/Orange combination, but does maintain an MRL of 0.01 PPM for its "Citrus fruit" group.

US 8 Cod EU 9 Acequinocyl 0.2 --- 0.2

8. United States does not maintain a specific MRL for the Acequinocyl/Orange combination, but does maintain an MRL of 0.2 PPM for its "Fruit, Citrus, Group 10" group. 9. European Union does not maintain a specific MRL for the Acequinocyl/Orange combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruit" group.

US 10 Cod EU 11 Acetamiprid 0.5 --- 1

10. United States does not maintain a specific MRL for the Acetamiprid/Orange combination, but does maintain an MRL of 0.5 PPM for its "Fruit, Citrus, Group 10" group. 11. European Union does not maintain a specific MRL for the Acetamiprid/Orange combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US Cod 12 EU 13 Aldicarb 0.3 {0.2} {0.02}

12. Codex does not maintain a specific MRL for the Aldicarb/Orange combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruits" group. 13. European Union does not maintain a specific MRL for the Aldicarb/Orange combination, but does maintain an MRL of 0.02 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 14 Cod 15 EU 16 Azinphos-methyl 2 {1} {0.05}

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14. United States does not maintain a specific MRL for the Azinphos-methyl/Orange combination, but does maintain an MRL of 2 PPM for its "Fruit, Citrus, Group 10" group. 15. Codex does not maintain a specific MRL for the Azinphos-methyl/Orange combination, but does maintain an MRL of 1 PPM for its "Fruits (except as otherwise listed)" group. 16. European Union does not maintain a specific MRL for the Azinphos-methyl/Orange combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruit" group.

US 17 Cod EU 18 Azoxystrobin 10 --- {1}

17. United States does not maintain a specific MRL for the Azoxystrobin/Orange combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group. 18. European Union does not maintain a specific MRL for the Azoxystrobin/Orange combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US 19 Cod 20 EU Beta-cyfluthrin 0.2 0.3 ---

19. United States does not maintain a specific MRL for the Beta-cyfluthrin/Orange combination, but does maintain an MRL of 0.2 PPM for its "Fruit, Citrus, Group 10" group. 20. Codex does not maintain a specific MRL for the Beta-cyfluthrin/Orange combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruits" group.

US 21 Cod EU 22 Bifenthrin 0.05 0.05 0.1

21. United States does not maintain a specific MRL for the Bifenthrin/Orange combination, but does maintain an MRL of 0.05 PPM for its "Fruit, Citrus, Group 10" group. 22. European Union does not maintain a specific MRL for the Bifenthrin/Orange combination, but does maintain an MRL of 0.1 PPM for its "Citrus fruit" group.

US 23 Cod EU Bromacil 0.1 --- ---

23. United States does not maintain a specific MRL for the Bromacil/Orange combination, but does maintain an MRL of 0.1 PPM for its "Citrus Fruits" group.

US 24 Cod 25 EU 26 Buprofezin 2.5 {0.5} {1}

24. United States does not maintain a specific MRL for the Buprofezin/Orange combination, but does maintain an MRL of 2.5 PPM for its "Fruit, Citrus, Group 10" group. 25. Codex does not maintain a specific MRL for the Buprofezin/Orange combination, but does maintain an MRL of 0.5 PPM for its "Oranges, Sweet, Sour" group. 26. European Union does not maintain a specific MRL for the Buprofezin/Orange combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US 27 Cod EU 28 Carbaryl 10 --- {0.05}

27. United States does not maintain a specific MRL for the Carbaryl/Orange combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group. 28. European Union does not maintain a specific MRL for the Carbaryl/Orange combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruit" group.

US Cod EU 29 Carbon disulfide 0.1 --- 5

29. European Union does not maintain a specific MRL for the Carbon disulfide/Orange combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

US 30 Cod EU 31 Carfentrazone-ethyl 0.1 --- {0.01}

30. United States does not maintain a specific MRL for the Carfentrazone-ethyl/Orange combination, but does maintain an MRL of 0.1 PPM for its "Fruit, Citrus, Group 10" group. 31. European Union does not maintain a specific MRL for the Carfentrazone-ethyl/Orange combination, but does maintain an MRL of 0.01 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 32 Cod 33 EU Chlorpyrifos 1 1 {0.3}

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32. United States does not maintain a specific MRL for the Chlorpyrifos/Orange combination, but does maintain an MRL of 1 PPM for its "Fruit, Citrus, Group 10" group. 33. Codex does not maintain a specific MRL for the Chlorpyrifos/Orange combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group.

US 34 Cod EU Cryolite 7 --- ---

34. United States does not maintain a specific MRL for the Cryolite/Orange combination, but does maintain an MRL of 7 PPM for its "Fruit, Citrus, Group 10" group.

US 35 Cod 36 EU 37 Cyfluthrin 0.2 0.3 {0.02}

35. United States does not maintain a specific MRL for the Cyfluthrin/Orange combination, but does maintain an MRL of 0.2 PPM for its "Fruit, Citrus, Group 10" group. 36. Codex does not maintain a specific MRL for the Cyfluthrin/Orange combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruits" group. 37. European Union does not maintain a specific MRL for the Cyfluthrin/Orange combination, but does maintain an MRL of 0.02 PPM for its "Citrus fruit" group.

US 38 Cod 39 EU 40 Dicofol 6 {5} {2}

38. United States does not maintain a specific MRL for the Dicofol/Orange combination, but does maintain an MRL of 6 PPM for its "Fruit, Citrus, Group 10" group. 39. Codex does not maintain a specific MRL for the Dicofol/Orange combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group. 40. European Union does not maintain a specific MRL for the Dicofol/Orange combination, but does maintain an MRL of 2 PPM for its "Citrus fruit" group.

US Cod 41 EU 42 Diflubenzuron 0.5 0.5 1

41. Codex does not maintain a specific MRL for the Diflubenzuron/Orange combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruits" group. 42. European Union does not maintain a specific MRL for the Diflubenzuron/Orange combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US Cod 43 EU 44 Dimethoate 2 5 {0.02}

43. Codex does not maintain a specific MRL for the Dimethoate/Orange combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group. 44. European Union does not maintain a specific MRL for the Dimethoate/Orange combination, but does maintain an MRL of 0.02 PPM for its "Citrus fruit" group.

US 45 Cod EU 46 Diuron 0.05 --- 0.1

45. United States does not maintain a specific MRL for the Diuron/Orange combination, but does maintain an MRL of 0.05 PPM for its "Fruit, Citrus, Group 10" group. 46. European Union does not maintain a specific MRL for the Diuron/Orange combination, but does maintain an MRL of 0.1 PPM for its "Citrus fruit" group.

US 47 Cod EU 48 EPTC 0.1 --- {0.05}

47. United States does not maintain a specific MRL for the EPTC/Orange combination, but does maintain an MRL of 0.1 PPM for its "Citrus Fruits" group. 48. European Union does not maintain a specific MRL for the EPTC/Orange combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US Cod EU Fenbuconazole 1 --- 1 US 49 Cod 50 EU 51 Fenbutatin-oxide 20 {5} {5}

49. United States does not maintain a specific MRL for the Fenbutatin-oxide/Orange combination, but does maintain an MRL of 20 PPM for its "Fruit, Citrus, Group 10" group. 50. Codex does not maintain a specific MRL for the Fenbutatin-oxide/Orange combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group.

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51. European Union does not maintain a specific MRL for the Fenbutatin-oxide/Orange combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

US 52 Cod EU 53 Fenpropathrin 2 --- 2

52. United States does not maintain a specific MRL for the Fenpropathrin/Orange combination, but does maintain an MRL of 2 PPM for its "Fruit, Citrus, Group 10" group. 53. European Union does not maintain a specific MRL for the Fenpropathrin/Orange combination, but does maintain an MRL of 2 PPM for its "Citrus fruit" group.

US 54 Cod 55 EU Fenpyroximate 0.6 {0.2} {0.5}

54. United States does not maintain a specific MRL for the Fenpyroximate/Orange combination, but does maintain an MRL of 0.6 PPM for its "Fruit, Citrus, Group 10" group. 55. Codex does not maintain a specific MRL for the Fenpyroximate/Orange combination, but does maintain an MRL of 0.2 PPM for its "Oranges, Sweet, Sour" group.

US 56 Cod 57 EU Ferbam 4 {2} ---

56. United States does not maintain a specific MRL for the Ferbam/Orange combination, but does maintain an MRL of 4 PPM for its "Fruit, Citrus, Group 10" group. 57. The MRL is established for the sum of dithiocarbamates. Codex does not maintain a specific MRL for the Ferbam/Orange combination, but does maintain an MRL of 2 PPM for its "Oranges, Sweet, Sour" group.

US 58 Cod 59 EU Fludioxonil 10 {7} {7}

58. United States does not maintain a specific MRL for the Fludioxonil/Orange combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group. 59. Codex does not maintain a specific MRL for the Fludioxonil/Orange combination, but does maintain an MRL of 7 PPM for its "Citrus fruits" group.

US Cod EU 60 Formetanate hydrochloride 1.5 --- {0.05}

60. European Union does not maintain a specific MRL for the Formetanate hydrochloride/Orange combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruit" group.

US 61 Cod EU 62 Fosetyl-Al 5 --- 75

61. United States does not maintain a specific MRL for the Fosetyl-Al/Orange combination, but does maintain an MRL of 5 PPM for its "Fruit, Citrus, Group 10" group. 62. European Union does not maintain a specific MRL for the Fosetyl-Al/Orange combination, but does maintain an MRL of 75 PPM for its "Citrus fruit" group.

US 63 Cod EU Glyphosate 0.5 --- 0.5

63. United States does not maintain a specific MRL for the Glyphosate/Orange combination, but does maintain an MRL of 0.5 PPM for its "Fruit, Citrus, Group 10" group.

US 64 Cod EU Hydrogen Cyanide 50 --- ---

64. United States does not maintain a specific MRL for the Hydrogen Cyanide/Orange combination, but does maintain an MRL of 50 PPM for its "Fruit, Citrus, Group 10" group.

US 65 Cod 66 EU 67 Imazalil 10 {5} {5}

65. United States does not maintain a specific MRL for the Imazalil/Orange combination, but does maintain an MRL of 10 PPM for its "Citrus Fruits" group. 66. Codex does not maintain a specific MRL for the Imazalil/Orange combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group. 67. European Union does not maintain a specific MRL for the Imazalil/Orange combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

US 68 Cod 69 EU 70 Imidacloprid 0.7 1 1

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68. United States does not maintain a specific MRL for the Imidacloprid/Orange combination, but does maintain an MRL of 0.7 PPM for its "Fruit, Citrus, Group 10" group. 69. Codex does not maintain a specific MRL for the Imidacloprid/Orange combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group. 70. European Union does not maintain a specific MRL for the Imidacloprid/Orange combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US Cod 71 EU 72 Inorganic bromide resulting from fumigation 30 30 30

71. Codex does not maintain a specific MRL for the Inorganic bromide resulting from fumigation/Orange combination, but does maintain an MRL of 30 PPM for its "Citrus fruits" group. 72. European Union does not maintain a specific MRL for the Inorganic bromide resulting from fumigation/Orange combination, but does maintain an MRL of 30 PPM for its "Citrus fruit" group.

US Cod 73 EU 74 Malathion 8 {7} {0.02}

73. Codex does not maintain a specific MRL for the Malathion/Orange combination, but does maintain an MRL of 7 PPM for its "Citrus fruits" group. 74. European Union does not maintain a specific MRL for the Malathion/Orange combination, but does maintain an MRL of 0.02 PPM for its "Citrus fruit" group.

US 75 Cod 76 EU 77 Metalaxyl 1 5 {0.5}

75. United States does not maintain a specific MRL for the Metalaxyl/Orange combination, but does maintain an MRL of 1 PPM for its "Citrus Fruits" group. 76. Codex does not maintain a specific MRL for the Metalaxyl/Orange combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group. 77. European Union does not maintain a specific MRL for the Metalaxyl/Orange combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruit" group.

US 78 Cod EU 79 Metaldehyde 0.26 --- {0.05}

78. United States does not maintain a specific MRL for the Metaldehyde/Orange combination, but does maintain an MRL of 0.26 PPM for its "Fruit, Citrus, Group 10" group. 79. European Union does not maintain a specific MRL for the Metaldehyde/Orange combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruit" group.

US 80 Cod EU Methanearsonic acid 0.35 --- ---

80. United States does not maintain a specific MRL for the Methanearsonic acid/Orange combination, but does maintain an MRL of 0.35 PPM for its "Citrus Fruits" group.

US 81 Cod 82 EU 83 Methidathion 4 {2} 5

81. United States does not maintain a specific MRL for the Methidathion/Orange combination, but does maintain an MRL of 4 PPM for its "Fruit, Citrus, Group 10" group. 82. Codex does not maintain a specific MRL for the Methidathion/Orange combination, but does maintain an MRL of 2 PPM for its "Oranges, Sweet, Sour" group. 83. European Union does not maintain a specific MRL for the Methidathion/Orange combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

US Cod 84 EU 85 Methomyl 2 {1} {0.5}

84. The MRL is established for the sum of methomyl and thiodicarb. Codex does not maintain a specific MRL for the Methomyl/Orange combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group. 85. Methomyl and Thiodicarb (sum of methomyl and thiodicarb expressed as methomyl)

N,N-diethyl-2-(4-methylbenzyloxy)ethylamine hydrochloride

US Cod EU 0.01 --- ---

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US Cod EU Naled 3 --- --- US 86 Cod EU Norflurazon 0.2 --- ---

86. United States does not maintain a specific MRL for the Norflurazon/Orange combination, but does maintain an MRL of 0.2 PPM for its "Citrus Fruits" group.

US Cod 87 EU O-phenylphenol 10 10 ---

87. Codex does not maintain a specific MRL for the O-phenylphenol/Orange combination, but does maintain an MRL of 10 PPM for its "Citrus fruits" group.

US 88 Cod EU 89 Oryzalin 0.05 --- {0.01}

88. United States does not maintain a specific MRL for the Oryzalin/Orange combination, but does maintain an MRL of 0.05 PPM for its "Fruit, Citrus, Group 10" group. 89. European Union does not maintain a specific MRL for the Oryzalin/Orange combination, but does maintain an MRL of 0.01 PPM for its "Citrus fruit" group.

US 90 Cod 91 EU Oxamyl 3 5 {0.01}

90. United States does not maintain a specific MRL for the Oxamyl/Orange combination, but does maintain an MRL of 3 PPM for its "Fruit, Citrus, Group 10" group. 91. Codex does not maintain a specific MRL for the Oxamyl/Orange combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group.

US Cod EU 92 Oxydemeton-methyl 1 --- {0.02}

92. European Union does not maintain a specific MRL for the Oxydemeton-methyl/Orange combination, but does maintain an MRL of 0.02 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 93 Cod 94 EU 95 Paraquat dichloride 0.05 {0.02} {0.02}

93. United States does not maintain a specific MRL for the Paraquat dichloride/Orange combination, but does maintain an MRL of 0.05 PPM for its "Fruit, Citrus, Group 10" group. 94. Codex does not maintain a specific MRL for the Paraquat dichloride/Orange combination, but does maintain an MRL of 0.02 PPM for its "Citrus fruits" group. 95. European Union does not maintain a specific MRL for the Paraquat dichloride/Orange combination, but does maintain an MRL of 0.02 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US Cod EU 96 Pendimethalin 0.1 --- {0.05}

96. European Union does not maintain a specific MRL for the Pendimethalin/Orange combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 97 Cod 98 EU 99 Phosmet 5 {3} {0.2}

97. United States does not maintain a specific MRL for the Phosmet/Orange combination, but does maintain an MRL of 5 PPM for its "Citrus Fruits" group. 98. Codex does not maintain a specific MRL for the Phosmet/Orange combination, but does maintain an MRL of 3 PPM for its "Citrus fruits" group. 99. European Union does not maintain a specific MRL for the Phosmet/Orange combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruit" group.

US Cod EU 100 Phosphine 0.01 --- 0.05

100. European Union does not maintain a specific MRL for the Phosphine/Orange combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US Cod 101 EU Piperonyl Butoxide 8 {5} ---

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101. Codex does not maintain a specific MRL for the Piperonyl Butoxide/Orange combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group.

US Cod 102 EU 103 Propargite 10 {3} {3}

102. Codex does not maintain a specific MRL for the Propargite/Orange combination, but does maintain an MRL of 3 PPM for its "Citrus fruits" group. 103. European Union does not maintain a specific MRL for the Propargite/Orange combination, but does maintain an MRL of 3 PPM for its "Citrus fruit" group.

US 104 Cod 105 EU 106 Pyraclostrobin 2 {1} {1}

104. United States does not maintain a specific MRL for the Pyraclostrobin/Orange combination, but does maintain an MRL of 2 PPM for its "Fruit, Citrus, Group 10" group. 105. Codex does not maintain a specific MRL for the Pyraclostrobin/Orange combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group. 106. European Union does not maintain a specific MRL for the Pyraclostrobin/Orange combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US Cod 107 EU 108 Pyrethrins 1 {0.05} 1

107. Codex does not maintain a specific MRL for the Pyrethrins/Orange combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruits" group. 108. European Union does not maintain a specific MRL for the Pyrethrins/Orange combination, but does maintain an MRL of 1 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 109 Cod EU 110 Pyridaben 0.5 --- 0.5

109. United States does not maintain a specific MRL for the Pyridaben/Orange combination, but does maintain an MRL of 0.5 PPM for its "Citrus Fruits" group. 110. European Union does not maintain a specific MRL for the Pyridaben/Orange combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruit" group.

US 111 Cod 112 EU 113 Pyrimethanil 10 {7} 10

111. United States does not maintain a specific MRL for the Pyrimethanil/Orange combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group. 112. Codex does not maintain a specific MRL for the Pyrimethanil/Orange combination, but does maintain an MRL of 7 PPM for its "Citrus fruits" group. 113. European Union does not maintain a specific MRL for the Pyrimethanil/Orange combination, but does maintain an MRL of 10 PPM for its "Citrus fruit" group.

US 114 Cod 115 EU 116 Pyriproxyfen 0.3 0.5 0.6

114. United States does not maintain a specific MRL for the Pyriproxyfen/Orange combination, but does maintain an MRL of 0.3 PPM for its "Citrus Fruits" group. 115. Codex does not maintain a specific MRL for the Pyriproxyfen/Orange combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruits" group. 116. European Union does not maintain a specific MRL for the Pyriproxyfen/Orange combination, but does maintain an MRL of 0.6 PPM for its "Citrus fruit" group.

US 117 Cod EU 118 Rimsulfuron 0.01 --- 0.05

117. United States does not maintain a specific MRL for the Rimsulfuron/Orange combination, but does maintain an MRL of 0.01 PPM for its "Fruit, Citrus, Group 10" group. 118. European Union does not maintain a specific MRL for the Rimsulfuron/Orange combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 119 Cod EU 120 Sethoxydim 0.5 --- {0.1}

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119. United States does not maintain a specific MRL for the Sethoxydim/Orange combination, but does maintain an MRL of 0.5 PPM for its "Fruit, Citrus, Group 10" group. 120. European Union does not maintain a specific MRL for the Sethoxydim/Orange combination, but does maintain an MRL of 0.1 PPM for its "Citrus fruit" group.

US Cod EU 121 Simazine 0.25 --- {0.1}

121. European Union does not maintain a specific MRL for the Simazine/Orange combination, but does maintain an MRL of 0.1 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 122 Cod EU 123 Spinetoram 0.3 --- {0.2}

122. United States does not maintain a specific MRL for the Spinetoram/Orange combination, but does maintain an MRL of 0.3 PPM for its "Fruit, Citrus, Group 10" group. 123. European Union does not maintain a specific MRL for the Spinetoram/Orange combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruit" group.

US 124 Cod 125 EU 126 Spinosad 0.3 0.3 0.3

124. United States does not maintain a specific MRL for the Spinosad/Orange combination, but does maintain an MRL of 0.3 PPM for its "Fruit, Citrus, Group 10" group. 125. Codex does not maintain a specific MRL for the Spinosad/Orange combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruits" group. 126. European Union does not maintain a specific MRL for the Spinosad/Orange combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruit" group.

US Cod EU Spirodiclofen 0.5 --- 0.5 US 127 Cod EU 128 Spirotetramat 0.6 --- {0.1}

127. United States does not maintain a specific MRL for the Spirotetramat/Orange combination, but does maintain an MRL of 0.6 PPM for its "Fruit, Citrus, Group 10" group. 128. European Union does not maintain a specific MRL for the Spirotetramat/Orange combination, but does maintain an MRL of 0.1 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 129 Cod 130 EU 131 Tebufenozide 0.8 2 2

129. United States does not maintain a specific MRL for the Tebufenozide/Orange combination, but does maintain an MRL of 0.8 PPM for its "Fruit, Citrus, Group 10" group. 130. Codex does not maintain a specific MRL for the Tebufenozide/Orange combination, but does maintain an MRL of 2 PPM for its "Citrus fruits" group. 131. European Union does not maintain a specific MRL for the Tebufenozide/Orange combination, but does maintain an MRL of 2 PPM for its "Citrus fruit" group.

US 132 Cod 133 EU 134 Thiabendazole 10 {7} {5}

132. United States does not maintain a specific MRL for the Thiabendazole/Orange combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group. 133. Codex does not maintain a specific MRL for the Thiabendazole/Orange combination, but does maintain an MRL of 7 PPM for its "Citrus fruits" group. 134. European Union does not maintain a specific MRL for the Thiabendazole/Orange combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

US 135 Cod EU 136 Thiamethoxam 0.4 --- {0.2}

135. United States does not maintain a specific MRL for the Thiamethoxam/Orange combination, but does maintain an MRL of 0.4 PPM for its "Fruit, Citrus, Group 10" group. 136. European Union does not maintain a specific MRL for the Thiamethoxam/Orange combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruit" group.

US Cod EU Thiazopyr 0.05 --- --- US 137 Cod 138 EU 139 Trifloxystrobin 0.6 {0.5} {0.3}

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137. United States does not maintain a specific MRL for the Trifloxystrobin/Orange combination, but does maintain an MRL of 0.6 PPM for its "Fruit, Citrus, Group 10" group. 138. Codex does not maintain a specific MRL for the Trifloxystrobin/Orange combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruits" group. 139. European Union does not maintain a specific MRL for the Trifloxystrobin/Orange combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruit" group.

US 140 Cod EU Trifloxysulfuron 0.03 --- ---

140. United States does not maintain a specific MRL for the Trifloxysulfuron/Orange combination, but does maintain an MRL of 0.03 PPM for its "Fruit, Citrus, Group 10" group.

US Cod EU 141 Trifluralin 0.05 --- 0.1

141. European Union does not maintain a specific MRL for the Trifluralin/Orange combination, but does maintain an MRL of 0.1 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 142 Cod 143 EU 144 Zeta-Cypermethrin 0.35 2 2

142. United States does not maintain a specific MRL for the Zeta-Cypermethrin/Orange combination, but does maintain an MRL of 0.35 PPM for its "Fruit, Citrus, Group 10" group. 143. The MRL is established for the sum of cypermethrin and zeta-cypermethrin. Codex does not maintain a specific MRL for the Zeta-Cypermethrin/Orange combination, but does maintain an MRL of 2 PPM for its "Citrus fruits" group. 144. European Union does not maintain a specific MRL for the Zeta-Cypermethrin/Orange combination, but does maintain an MRL of 2 PPM for its "Citrus fruit" group.

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© EAC 2010 — All rights reserved

Documents

CD-K-001-2010, Fresh oranges — Specification · CODEX STAN 245:2004 (Rev. 2005), Standard for Oranges UNECE STANDARD FFV 14:2009, Marketing and commercial quality control of citrus