Citrus fruits
Citrus fruits

Mandarins, oranges, lemons, grapefruits.

Citrus fruits are vitamin and mineral bomb. They contain a lot of vitamin C and flavonoids, which protect vitamin C by inhibiting its oxidation and increase its effectiveness. Citrus fruits are very juicy, contain a lot of water, which increases the feeling of fullness. Biologically active substances contained in citrus fruits help our organism to get rid of toxins and harmful metabolic products.

Class I – citrus fruits included in this class must be of good quality. They must be characteristic of the variety and/or commercial type. Some slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, the quality and presentation in the package. Slight defects in shape, colouring and skin occurring during the formation of the fruit, such as silver scurfs, russtes, slight healed mechanical damages, such as hail damage and damage from handling are allowed. Total percentage of damage must not concern more than 10% by number or weight of fruits not satisfying the requirements of this class, but meeting those of Class II.
Class II – includes citrus fruits which do not qualify for the inclusion in the higher classes, but satisfy the specified minimum requirements, with the exception of fruit affected by rotting or deterioration such as to make them unfit for consumption. Within tolerance, a maximum of 5% of soft and shriveled fruit as well as showing slight superficial unhealed damage and dry cuts is allowed.

Citrus fruit are usually offered in 10-15 kg cartons or wooden packaging. Packaging weight of Spanish citrus fruits is not legalized, that is why the whole pallet must be weighted to determine the weight of the delivery. Commercial networks are looking for loose produce or packed in 1-3 kg raschel net bags or girsack packing. The open market is searching for fruit arranged in packaging in such a way to provide the best presentation of produce.

Persimmon

Persimmon

Persimmon fruits look like tomatoes. They are yellow and red or orange with four, dark green wide leaves. Their flesh is a bit hard, not very aromatic, very sweet and gelatinous. Skin is smooth and thin, just like the skin of a tomato. Persimmon tastes like melon or apricot. Some customers say it tastes like pear, plum, pumpkin or even peach with a slight vanilla flavouring.

Class I – includes fruits presented in layers of uniform colour and size. Not allowed are dark skin defects and soft fruits.
Class II and Standard Class 
– certain percentage of skin defects are allowed, provided these do not affect the general appearance of produce.

Persimmon fruits are delivered most frequently layered in cartons or wooden boxes, and weight about 10 kg. Persimmon weight is not legalized, that is why the whole pallet must be weighted in order to determine the weight of the delivery. Desired are 12 to 22 fruits in one layer.