CODEX STAN 225-2001 CODEX STANDARD FOR ASPARAGUS
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ID： |
F95540A49BAE4C8B9BA0B235772402E1 |
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文件大小(MB)： |
0.02 |
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页数： |
6 |
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文件格式： |
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日期： |
2004-12-27 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STAN 225-2001 Page 1 of 6,CODEX STANDARD FOR ASPARAGUS,CODEX STAN 225-2001,1. DEFINITION OF PRODUCE,This Standard applies to shoots of commercial varieties of asparagus grown from Asparagus officinalis,L., of the Liliaceae family, to be supplied fresh to the consumer, after preparation and packaging. Asparagus,for industrial processing is excluded. 1,Asparagus shoots are classified into four groups according to colour:,- white asparagus;,- violet asparagus, having tips of a colour between pink and violet or purple and part of the shoot,white;,- violet/green asparagus, part of which is of violet and green colouring;,- green asparagus having tips and most of the shoot green.,This Standard does not apply to green and violet/green asparagus of less than 3 mm diameter and white,and violet asparagus of less than 8 mm diameter, packed in uniform bundles or unit packages.,2. PROVISIONS CONCERNING QUALITY,2.1 MINIMUM REQUIREMENTS,In all classes, subject to the special provisions for each class and the tolerances allowed, the asparagus,must be:,- whole;,- fresh in appearance and fresh-smelling;,- sound, produce affected by rotting or deterioration such as to make it unfit for consumption is,excluded;,- free of damage caused by unsuitable washing or soaking;,- clean, practically free of any visible foreign matter;,- practically free of pests affecting the general appearance of the produce;,- practically free of damage caused by pests;,- practically unbruised;,- free of abnormal external moisture, excluding condensation following removalfrom cold storage;,- free of any foreign smell and/or taste.,The cut at the base of the shoots must be as clean as possible.,In addition, shoots must be neither hollow, split, peeled nor broken. Small cracks which have appeared,after harvesting are, however, allowed, so long as they do not exceed the limits laid down in Section 4.1,Quality Tolerances.,2.1.1 The development and condition of the asparagus must be such as to enable them:,- to withstand transport and handling, and,- to arrive in satisfactory condition at the place of destination.,1 Governments, when indicating the acceptance of the Codex Standard for Asparagus, should notify the Commission,which provisions of the Standard would be accepted for application at the point of import, and which provisions,would be accepted for application at the point of export.,CODEX STAN 225-2001 Page 2 of 6,2.2 CLASSIFICATION,Asparagus is classified in three classes defined below:,2.2.1 "Extra" Class,Shoots in this class must be of superior quality, very well formed and practically straight. Having,regard to the normal characteristics of the group to which they belong, their tips must be very compact.,Only a few very slight traces of rust caused by non-pathogenic agents on the shoot, removable by,normal peeling by the consumer, are allowed.,For the white asparagus group, the tips and shoots must be white; only a faint pink tint is allowed on,the shoots.,Green asparagus must be green for at least 95 percent of the length.,No traces of woodiness are allowed for the shoots in this class.,The cut at the base of the shoots must be as square as possible. However, to improve presentation,when the asparagus is packed in bundles, those on the outside may be slightly bevelled, so long as the bevelling,does not exceed 1 cm.,2.2.2 Class I,Shoots in this class must be of good quality and well formed. They may be slightly curved. Having,regard to the normal characteristics of the group to which they belong, their tips must be compact.,Slight traces of rust caused by non-pathogenic agents removable by normal peeling by the consumer,are allowed.,For the white asparagus group, a faint pink tint may appear on the tips and the shoots.,Green asparagus must be green for at least 80 percent of the length,In the white asparagus group, no woody shoots are allowed. For the other groups, a trace of woodiness,on the lower part is permissible, provided this woodiness disappears by normal peeling by the consumer.,The cut at the base of the shoots must be as square as possible.,2.2.3 Class II,This class includes shoots which do not qualify for inclusion in the higher classes but satisfy the,minimum requirements specified in Section 2.1 above.,Compared with Class I, shoots may be less well formed, more curved and having regard to the normal,characteristics of the group to which they belong, their tips may be slightly open.,Traces of rust caused by non-pathogenic agents, removable by normal peeling by the consumer are,allowed.,The tips of white asparagus may have a colouration including a green tint.,The tips of violet asparagus may ha……
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