Kinnow

Commodity Code - 336
Commodity Name - Kinnow
Commodity Scientific Name - Citrus nobilis x Citrus deliciosa
wheat

 

  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

Grade designations Grade requirements Grade tolerances
1 2 3
Extra class Mandarins shall be of superior quality. They shall be characteristic of the variety and/or commercial type in shape, external appearance, development and colouring. They shall 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.Mandarins must be uniform in colour. 5% by number or weight of Mandarins not satisfying the requirements of the grade, but meeting those of Class I grade or, exceptionally, coming within the tolerances of that grade.
Class I Mandarins shall be of good quality. They shall be characteristic of the variety and/or commercial type. Following slight defects may be there, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.-
  • slight defects in shape

  • slight defects in colouring,

  • slight skin defects occurring during the formation of the fruit, such as silver scurf, russets etc.,

  • slight healed defects due to mechanical cause such as hail damage, rubbing;

  • damage from handling. The defects shall not in any case affect the pulp of the fruits

10 % by number or weight of Mandarins not satisfying the requirements of the grade, but meeting those of Class II or, exceptionally,coming within the tolerances of that grade.
Class II This grade includes Mandarins which do not qualify for inclusion in the higher grades, but satisfy the minimum requirements. Following defects may be there, provided Mandarins retain their essential characteristics as regards the quality, the keeping quality and presentation in the package.
  • defects in shape

  • defects in colouring

  • slight skin defects occurring during the formation of the fruit, such as silver scurf, russets etc.,

  • skin healed defects due to mechanical cause such as hail damage, rubbing

  • damage from handling, Slight puffing of fruit is allowed.

The defects shall not, in any case, affect the pulp of the fruit.
10 % by number or weight of Mandarins not satisfying the requirements of the grade, but meeting the minimum requirements. With in this tolerance, a maximum of 5 % may be fruits showing slight superficial unhealed damage, dry cuts or soft and shriveled fruit.

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.

Kinnow shall be

  1. Intact, firm, clean, of reasonably uniform size & shape, color characteristics to the variety

  2. Free from, visible foreign matter, abnormal external moisture, foreign smell

S.no. Tradable parameters Range-1 Range-2 Range-3
A Essential
i Defects% by count (Max):-(i) Discoloration (0.5 to 5 sq cm of total surface area) 2% 4% 6%
(ii) Skin defects due to rubbing (bruising/scratches) (1-4 sq cm of total surface area) 2% 4% 6%
ii Range Acceptance 95% 90% 85%
B Optional (Industrial/Processors)
i Color (%)(Characteristic true to the variety) Scale (1 to 100*) /Visual(*100% is true to variety colour) More than 70 Between 40-70 Less than 40

Sampling

  • 5 % or minimum one container shall be randomly selected for sampling

  • 5 Nos shall be drawn from each selected container and shall be mixed homogenously , called as primary sample

  • 5 nos. shall be drawn from primary sample called as Laboratory sample

Optional parameters are voluntary and may be analyzed as per buyer-seller agreement.

Total Shelf Life - 6 Months

Initial Validity of e NWR - 4 Months

Extension of e NWR Validity - 1 Months

Number of Extensions - 2*1 Months

Weight Tolerance - Loss or gain equivalent to 70% of the decrease or increase in the moisture content during storage