1. Mandarins shall be obtained from varieties (cultivars) of Mandarins, tangerines and their hybrids grown from species of Citrus reticulate Blanco including Satsumas (Citrus unshiu Marcow), Clementines (Citrus clementina Hort. ex. Tan.), Common mandarins (Citrus deliciosa Tan.) and tangerines (Citrus tangerina Hort. ex. Tan.) grown from these species and their hybrids including “Kinnow” (Citrus nobilis x Citrus deliciosa) of the Rutacae family.

2. Maturity requirements

   1. Colouring

      1. Colouring shall be typical of the variety on at least one fifth of the surface of the fruit.

      2. Mandarins produced in areas with high air temperature and high relative humidity conditions during the development period can be of a light green colour exceeding four fifth of the total surface area, provided they satisfy the criteria mentioned in II, III and IV.

   2. Minimum Juice content Juice content is calculated in relation to the total weight of the fruit and after extraction of the juice by means of a hand press.

Maturity Requirements

1. Colouring :Colouring must be typical of the variety. No lemon fruit shall be entirely dark green. The fruit should be light green and shining.

   1. intact, firm, sound and clean

   2. fresh in appearance

   3. free from any visible foreign matter

   4. free of pests affecting the general appearance of the produce

   5. free of damage caused by pests

   6. free from damage caused by low and/or high temperature

   7. free of abnormal external moisture

   8. free of any foreign smell and/or taste

   9. free from fissures

   10. free from root splitting and forking

   11. free from cavity spot, sponginess, pithiness and hollow heart

   12. free from secondary roots

   13. free from Nematode galls.

2. Minimum Juice content: The juice content is calculated in relation to the total weight of the fruit. Minimum Juice Content : 25 %

   (a) Clementines and Tangerines (b) Varieties “Nagpur”	35%
   & “Coorg” with four fifth of the surface green	35%
   (c) “Khasi” Mandarins	35%
   (d)“Kinnow” hybrid	40%
   (e)Satsumas,Other mandarin varieties and their hybrids	33%

3. Minimum Total soluble solids Content: T.S.S. -minimum 10 degree Brix.

4. Minimum Total soluble solids: acid ratio. TSS: Acid ratio in juice- 12: 1

Other Requirements

1. The Mandarins shall have been carefully picked and have reached an appropriate degree of development and display satisfactory ripeness in accordance with criteria proper to the variety and to the area in which they are grown. The development and condition of the Mandarins must be such as to enable them;

   • to withstand transport and handling, and

   • to arrive in satisfactory condition at the place of destination.

2. The content of each package shall be uniform and contain only Mandarins of the same origin, variety, quality, size, same degree of ripeness and development.

3. The use of any substance tending to modify the natural characteristics of the Mandarins, especially its taste or smell is prohibited.

4. The Mandarins shall be presented :

   1. Arranged in regular layers in packages. It is mandatory for “Extra Class” and optional for Class I and II.

   2. Not arranged in regular layers in packages. This presentation is only allowed for Class I and II.

Provisions Concerning Sizing

1. Size is determined by the maximum diameter of the equatorial section of the fruit in accordance with the following table

   Size Code	Diameter(in mm.)
   A	54-61
   B	62-69
   C	70-77
   D	78-85
   E	Above 85

2. Size Tolerance

   1. For all classes and types of presentation : 10 % by number or weight of Mandarins corresponding to the size immediately below and/or above that mentioned on the packages, provided the maximum difference between the smallest and largest fruits does not exceed the following maxima.

      Size Code	Maximum difference between fruit in the same package in mm
      A,B,C and D	7 mm
      E	10 mm

   2. In any case, the tolerance of 10 % applies only to fruit whose diameter is not less than 54 mm.

General Characteristics

1. Mandarins shall be

   1. firm

   2. whole, undamaged

   3. fresh in appearance

   4. sound, with characteristic shape of the variety

   5. clean, free of any visible foreign matter

   6. free of damage caused by low temperature or high temperature;

   7. free of damage caused by frost;

   8. free from damage caused by pests or diseases;

   9. free from abnormal external moisture, excluding condensation following removal from Cold storage;

   10. free of any foreign smell and/or taste;

   11. free of signs of internal shriveling;

   12. free of bruising and/or extensive healed over cuts.

2. The stalk shall be removed close to the fruit keeping the button intact

3. They shall comply with the residue levels of heavy metals, Pesticides and other food safety parameters as laid down by the Codex Alimentarius Commission for exports.

4. Mandarins shall have minimum diameter of 54 mm.