Minimum quality requirements
The apple delight according to its characteristics of health and appearance It will be classified in the following categories:
In all categories, subject to the special provisions for each category and tolerances allowed, the apple delight must:
- Be healthy, and free of rot or decay that makes them not be suitable for consumption.
Technical name: APPLE RED DELICIUS
General Description: The apple is the fruit of the apple tree (Malus domestica), a tree of the Rosaceae family, it has a bright red skin or shell, a whitish pulp, it is somewhat sandy and with a slightly acid taste, the variety comes from this variety Royal Red Delicious.
Physical - organoleptic characteristics:
Shape: This fruit has a truncated conical shape, with five well-marked lobes or protuberances, sometimes somewhat irregularly due to deficiencies in the pollination.
Color: Usually has skin (shell) bright red, and sometimes has stripes and whitish yellowish pulp.
Size and weight: The average size is 160 to 240 grams, 70 to 85 millimeters in size.
Taste: Sweet, with almost no acid, very aromatic and its pulp is usually soft.
Size: The apples by their size will be classified:
Caliber ...........Diámeter (mm)
- Resistance of the pulp, a range of 13 to 18 pounds / pressure will be accepted.
- Be free of any foreign smell and / or taste;
a) First Category: Apples in this category must be of quality
b) Category Two: Apples in this category must be good quality and characteristics of the variety. The pulp should be healthy. Will be able allow, however, the following slight defects, provided that no affect the general appearance of the product, its quality, its state of preservation and presentation in the package:
c) Category Three: This category includes apples that can not be classified in the higher categories, but meet the minimum requirements specified in Section 2.1. The following may, however, be allowed defects, as long as the apples retain their essential characteristics with regard to its quality, state of preservation and presentation: