International Standards for Fruit and Vegetables: Papaya 1

International Standards for Fruit and Vegetables: Papaya

1. DEFINITION OF PRODUCE

This Standard applies to fruits of commercial varieties of papayas grown from Carica papaya
L., of the Caricaceae family, to be supplied fresh to the consumer, after preparation and
packaging. Papayas for industrial processing are excluded.

There are many varieties of this tropical fruit with huge variation in size, form and
colour. Nonetheless, some Papaya varieties are commercially distinguished; the green
papaya (i.e., unripe) has to be also mentioned because of its distinct aspect and use.
There are many varieties of this tropical fruit with variation in size, shape and colour (e.g., skin
and/or flesh). All varieties may be marketed fully unripe (i.e., Green).

a) Solo;
b) Formosa; and
b) Green [Aurora.] open for discussions as not actually a variety

Illustration No. Name of illustration

1 Papaya variety Solo

2 Papaya variety Formosa

3 Green papaya Aurora

2. PROVISIONS CONCERNING QUALITY

2.1 MINIMUM REQUIREMENTS

In all classes, subject to the special provisions for each class and the tolerances allowed, the
papayas must be:

- whole;

The same as intact, Papayas must not have any damage or injury affecting the integrity of the
produce.

Illustration No. Name of illustration

3 Intact – Missing peduncle, Crack affecting the flesh

- sound, produce affected by rotting or deterioration such as to make it unfit for

consumption is excluded;

Papayas must be free from disease or deterioration which appreciably affects its appearance,
edibility or keeping quality. In particular, papayas affected by rotting, even if the signs are very
 International Standards for Fruit and Vegetables: Papaya 2

slight, but liable to make the produce unfit for consumption upon arrival at its destination, are
to be excluded.

Papayas showing the following defects are therefore excluded:

a) Any spot of anthracnose and Stem-end rot;

b) Severe sunburn; and
c) Extensive skin freckles, black spot and smallpox of papaya.

Varieties with parthenocarpic, i.e., seedless fruits are allowed, regarding that no seed is present.
(evaluate with Aurora variety)

Illustration No. Name of illustration

Sound - Skin freckles of papaya, Black spot, Smallpox of

4
papaya, Papaya anthracnose

- clean, practically free of any visible foreign matter;

Papayas must be practically free of visible soil, dust, chemical residue or other foreign matter.

The presence of visible foreign matter can detract from commercial presentation and acceptance of
papaya. There‐ fore, the acceptable limit for “practically free” would be – in all classes – very slight
traces of dust. Any traces of dust, soiling or visible chemical residues would lead to the rejection of the
produce.

Illustration No. Name of illustration

5 Clean

- practically free of damage caused by pests;

Papayas must be free of damage caused by pests (ex., insect bites, mold bruises, mite scars etc).
Produce affected by damage caused by pests can detract from commercial presentation and
acceptance of the papayas.

Any pest damage, affecting the skin only, is allowable within the limits allowed for skin damage
in the respective classes.

Pest damage affecting the flesh makes the produce unfit for consumption. Therefore, the acceptable
limit for “practically free” would be in all cases traces of damage caused by pests
Any pest damage affecting the skin only is evaluated within the limits allowed for skin damage in
the respective classes.
 International Standards for Fruit and Vegetables: Papaya 3

- practically free of pests affecting the general appearance of the produce;

The presence of pests can detract from the commercial presentation and acceptance of the
papayas. Therefore, the acceptable limit for “practically free” would be - in all classes - the
occasional insect, mite or other pest; any colonies would lead to the rejection of the produce.

- free of abnormal external moisture, excluding condensation following removal from cold
storage;

This provision applies to excessive moisture, for example, free water lying inside the package,
but does not include condensation on produce following release from cool storage or refrigerated
vehicle.

- free of any foreign smell and/or taste;1

This provision applies to papayas stored or transported under poor conditions, which have
consequently resulted in their absorbing abnormal smells and/or tastes, in particular through
the proximity of other produce which gives off volatile odours.

It does not refer to any smell emanating from products used in conformity with the regulations
for their use to improve keeping properties.

- firm;

Papayas must be in a level of firmness that enables trading, storing and keeping acceptable
eating quality. A loss of firmness due to ripening is allowed at stages following dispatch. The fruits
must not present defects and/or injuries that show signs of deterioration, shriveling and/or
compression.

- fresh in appearance;

Papayas are subject to a rapid flesh softening. The fruits are harvested at a maturity stage that
enables them to enter the distribution chain in good condition and that allows the continuation
of the maturity process to ensure the ripening.

Papayas must not show signs of degradation or excessive mushiness. Loss of firmness is allowed
(and desired) at all stages following dispatch.

During preparation and transport, the produce must not show [any signs of wilting] [excessive signs
of wilting and/or softening]. At stages following dispatch, a slight lack of freshness is allowed in all
classes.

Illustration No. Name of illustration

6 Fresh in appearance, wilting, softening

1
This provision allows for smell caused by conservation agents used in compliance with
corresponding regulations.
 International Standards for Fruit and Vegetables: Papaya 4

- free of damage caused by low and/or high temperatures.

Papayas must be free from damage caused by frost and/or excessive temperatures which
appreciably affects its appearance, edibility or keeping quality.

Papayas are affected by temperature fluctuation after harvesting, therefore, it is recommended not to
return to refrigeration a fruit that had been exposed to temperatures above 25ºC
Motivation: It was discussed for the text in Section
2.1 that a new paragraph explaining what would be the mini‐
mum temperature requirements for good quality papayas
would be interesting to the trade of the fruit.

Illustration No. Name of illustration

7 Frost damage

The peduncle, if present, should not exceed a length of 1 cm.

Papaya with peduncle longer than 1 cm is not allowed.

Illustration No. Name of illustration

8 Limit for peduncle length

2.1.1. The papayas must have reached an appropriate degree of development and ripeness
account being taken of the characteristics of the variety and/or commercial type and the area
in which they are grown.

The development and condition of the papayas must be such as to enable them:

- to withstand transport and handling; and

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

The degree of development and the stage of ripeness are visually expressed in terms of colour of
the skin.

Papayas may be offered at different maturity stages, defined according to the skin colour as
follows:

Green Papaya

The state of ripening has to be such as to include underdeveloped and/or an immature fruit only.

Green Papaya are underdeveloped and/or immature fruit with white seeds, white flesh and dark
green skin.
 International Standards for Fruit and Vegetables: Papaya 5

Illustration No. Name of illustration

Degree of development – Green papaya (colour of the skin and

9
seeds characteristic)

Papaya harvested at a stage not fully immature (green papaya) and/or not sufficiently mature
to allow the fruit to undergo the ripening process are not allowed.

Illustration No. Name of illustration

Degree of development (colour of the skin and of the seeds

10 characteristic of fruit not fully immature and/or not
sufficiently mature to continue the ripening process)

The state of ripening has to be such as to guarantee that the fruit will continue the ripening
process at all stages following dispatch.

Illustration No. Name of illustration

Degree of development papaya Solo (colour of the skin

11
characteristic of sufficiently mature and/or a fully ripe fruit)

Degree of development papaya Formosa (colour of the skin

12
characteristic of sufficiently mature and/or a fully ripe fruit)

2.2 CLASSIFICATION

Papayas are classified in three classes defined below:

2.1.1 “Extra” Class

Papayas in this class must be of superior quality. They must be characteristic of the variety
and/or commercial type. They must 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.

Papaya skin is weak and has increased softness with maturation. For this reason, fruits are
harvested at a maturity stage which enables them to enter the distribution chain in good
condition and to continue the ripening.

Very slight superficial defects mean that the surface must be unbroken and without signs of
deterioration, shriveling and/or compression. Slight bruises on the skin may be present to the
extent they do not affect the general appearance of the produce.

Papaya skin is weak and has increased softness with maturation. For this reason, fruits are harvested
at a maturity stage which enables them to enter the distribution chain in good condition and to
continue maturation and ripening.
 International Standards for Fruit and Vegetables: Papaya 6

Very slight superficial defects are very slight skin defects or very slight bruises that do not affect the
pulp of the fruit.

(For illustrations numbers see below)

2.2.2 Class I

Papayas in this class must be of good quality. They must be characteristic of the variety and/or
commercial type. The following slight defects, however, may be allowed, 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 skin defects (i.e. mechanical bruising, sun spots and/or latex burns). The total area
affected shall not exceed 10% of the total surface.

The defects must not, in any case, affect the pulp of the fruit.

(For illustrations numbers see below)

2.2.3 Class II

This class includes papayas which do not qualify for inclusion in the higher classes, but satisfy
the minimum requirements specified in Section 2.1 above. The following defects, however,
may be allowed, provided the papayas retain their essential characteristics as regards the
quality, the keeping quality and presentation:

- defects in shape;

- defects in colouring;

- skin defects (i.e., mechanical bruising, sun spots and latex burns). The total area affected
should not exceed 15% of the total surface;

- slight marks caused by pests.

The defects must not, in any case, affect the pulp of the fruit.

Illustration No. Name of illustration

13 Allowances for skin defects, bruises

14 Allowances for skin defects, sun burns

15 Allowances for latex burns

16 Allowances for shape defects

 International Standards for Fruit and Vegetables: Papaya 7

Illustration No. Name of illustration

17 Allowances for shape defects

3. PROVISIONS CONCERNING SIZING

Size is determined by the weight of the fruit with a minimum weight of 200 g, in accordance
with the following table:

Weight
Size Code
(in grams)
A 200 - 300
B 301 - 400
C 401 - 500
D 501 - 600
E 601 - 700
F 701 - 800
G 801 - 1100
H 1101 - 1500
I 1501 - 200
J >2001

4. PROVISIONS CONCERNING TOLERANCES

Tolerances in respect of quality and size shall be allowed in each package (or in each lot for
produce presented in bulk) for produce not satisfying the requirements of the class indicated.

Tolerances are provided to allow for deviation in handling and for natural deterioration of fresh
produce over time.

Conformity with tolerances should be determined using at least the Operating Rules for the
Conformity Checks as set out in Annex II to the Council Decision Revising the OECD “Scheme” for
the Application of International Standards for Fruit and Vegetables [C(2006)95].2

4.1 QUALITY TOLERANCES

4.1.1 “Extra” Class

Five percent by number or weight of papayas not satisfying the requirements of the class, but
meeting those of Class I or, exceptionally, coming within the tolerances of that class.

2
https://legalinstruments.oecd.org/api/print?ids=216&lang=en
 International Standards for Fruit and Vegetables: Papaya 8

The 5 per cent tolerance covers all shape and skin defects allowed in Class I.

Exceptionally, tolerance covers all shape and skin defects, as well as defects in colour and slight
marks caused by pests allowed in Class II and all defects not meeting the minimum requirements,
but not defects rendering the produce unfit for consumption (decay).

4.1.2 Class I

Ten percent by number or weight of papayas not satisfying the requirements of the class, but
meeting those of Class II or, exceptionally, coming within the tolerances of that class.

The 10 per cent tolerance covers all shape, skin and colour defects, as well as slight marks caused
by pests, allowed in Class II.

Exceptionally, tolerance covers all defects not meeting the minimum requirements, but not
defects rendering the produce unfit for consumption (decay).

4.1.3 Class II

Ten percent by number or weight of papayas satisfying neither the requirements of the class
nor the minimum requirements, with the exception of produce affected by rotting or any
other deterioration rendering it unfit for consumption.

The tolerance does not include defects rendering the produce unfit for consumption (decay).

4.2 SIZE TOLERANCES

For all classes, 10% by number or weight of papayas corresponding to the size immediately
above and/or below that indicated on the package, with a minimum of 190 g for those papayas
packed in the smallest size range.

5 PROVISIONS CONCERNING PRESENTATION

5.1 UNIFORMITY

The contents of each package (or lot for produce presented in bulk) must be uniform and
contain only papayas of the same origin, variety and/or commercial type, quality and size. For
“Extra” Class, colour and ripeness should be uniform. The visible part of the contents of the
package (or lot for produce presented in bulk) must be representative of the entire contents.

Presentation should not be misleading, i.e. concealing in the lower layers of the package produce
inferior in quality and size to that displayed and marked.

Illustration No. Name of illustration

18 Uniform colouring and ripeness

5.2 PACKAGING
 International Standards for Fruit and Vegetables: Papaya 9

Papayas must be packed in such a way as to protect the produce properly. The materials used
inside the package must be new,3 clean, and of a quality such as to avoid causing any external
or internal damage to the produce. The use of materials, particularly of paper or stamps
bearing trade specifications is allowed, provided the printing or labelling has been done with
non-toxic ink or glue.

Packages must be of a quality, strength and characteristic to protect the produce during
transport and handling.

Clean materials should be used to protect the produce from foreign matter such as leaves, sand
or soil, which could cause a negative impact on the produce and its presentation. A visible lack
of cleanliness in several packages could result in the goods being rejected.

Stickers individually affixed to the produce shall be such that, when removed, they neither leave
visible traces of glue, nor lead to skin defects.

Papayas shall be packed in each container in compliance with the Recommended International
Code of Practice for Packaging and Transport of Fresh Fruits and Vegetables (CAC/RCP 44-
1995).

5.2.1 Description of Containers

The containers shall meet the quality, hygiene, ventilation and resistance characteristics to
ensure suitable handling, shipping and preserving of the papayas. Packages (or lot for produce
presented in bulk) must be free of all foreign matter and smell.

In the case of re-used packages, all previous labels must be carefully removed and/or previous
indications deleted. (**moved to 6.2)

6 MARKING OR LABELLING

6.1 CONSUMER PACKAGES

In addition to the requirements of the Codex General Standard for the Labelling of
Prepackaged Foods (CODEX STAN 1-1985), the following specific provisions apply:

6.1.1 Nature of Produce

If the produce is not visible from the outside, each package shall be labelled as to the name of
the produce and may be labelled as to name of the variety and/or commercial type.

The name of the produce may be replaced by a photo or a drawing of the produce.

6.2 NON-RETAIL CONTAINERS

Each package must bear the following particulars, in letters grouped on the same side, legibly
and indelibly marked, and visible from the outside, or in the documents accompanying the

3 For the purposes of this Standard, this includes recycled material of food-grade quality.
 International Standards for Fruit and Vegetables: Papaya 10

shipment. For produce transported in bulk, these particulars must appear on a document
accompanying the goods.

In the case of packed produce, all particulars must be grouped on the same side of the package, either
on a label attached to or printed on the package, with water‐insoluble ink.

In the case of re‐used packages, all previous labels must be carefully removed and/or previous
indications deleted.

6.2.1 Identification

Name and address of exporter, packer and/or dispatcher. Identification code (optional).4

For inspection purposes, the “packer” is the person or firm responsible for the packaging of the
produce (this does not mean the staff that actually carry out the work, who are responsible only
to their employer). The code mark is not a trademark, but an official control system enabling the
person or firm responsible for packaging to be readily identified. The dispatcher (shipper or
exporter) may assume sole responsibility, in which case identification of the “packer” as defined
above is optional.

6.2.2 Nature of Produce

Name of the produce if the contents are not visible from the outside. Name of the variety
and/or commercial type. The name of the produce may be replaced by a photo or a drawing
of the produce.

6.2.3 Origin of Produce

Country of origin and, optionally, district where grown or national, regional or local place
name.

Marking must include the country of origin, i.e. the country in which the papayas were grown
(e.g., “Produce of Country A”).

The indication must be with the full name or a commonly used name. The term “full” means that
abbreviations or acronyms are not allowed. On the other hand, the full name of a country is the
official name of the country (e.g. Kingdom of the Netherlands). The commonly used name is
e.g. the Netherlands or Holland for the Kingdom of the Netherlands. A commonly used name is
USA for the United States of America. In this context “USA” is the only acronym allowed when
indicating the country of origin.

Optionally, district of origin in national, regional or local terms may also be shown.

6.2.4 Commercial Identification

- Class;

4
The national legislation of a number of countries requires the explicit declaration of the name
and address. However, in the case where a code mark is used, the reference “packer and/or
dispatcher (or equivalent abbreviations)” has to be indicated in close connection with the code
mark.
 International Standards for Fruit and Vegetables: Papaya 11

Stating the class is compulsory.

- Size (size code or average weight in grams);

- Number of units (optional);

-Net weight (optional).

6.2.5 Official Inspection Mark (optional)

Illustration No. Name of illustration

19 Marking on a package

7 CONTAMINANTS

7.1 The produce covered by this Standard shall comply with the maximum levels of the Codex
General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193- 1995).

7.2 The produce covered by this Standard shall comply with the maximum residue limits for
pesticides established by the Codex Alimentarius Commission.

8 HYGIENE

8.1 It is recommended that the produce covered by the provisions of this Standard be
prepared and handled in accordance with the appropriate sections of the Recommended
International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969), Code
of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003), and other relevant
Codex texts such as Codes of Hygienic Practice and Codes of Practice.

8.2 The produce should comply with any microbiological criteria established in accordance
with the Principles for the Establishment and Application of Microbiological Criteria for Foods
(CAC/GL 21-1997).
 International Standards for Fruit and Vegetables: Papaya

1 Definition of Product
Définition du produit
Papaya / Papayes - Solo

Typical of the variety / Typique de la variété

 International Standards for Fruit and Vegetables: Papaya

Definition of Product
2
Définition du produit
Papaya / Papayes - Formosa

Typical of the variety / Typique de la variété

 International Standards for Fruit and Vegetables: Papaya

Minimum requirements - Intact

3
Caractéristiques minimales – Entières

1 2

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

Intact 1. Missing peduncle – not allowed

- 1, 2
Entières 2. Crack affecting the flesh – not allowed
 International Standards for Fruit and Vegetables: Papaya

Minimum requirements - Sound

4
Caractéristiques minimales – Saines

1 2 3 4

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

1. Skin freckles of papaya – limit allowed

Sound 2. Black spot – limit allowed.
1 2, 3 4
Saines 3. Smallpox of papaya - limit allowed
4. Papaya anthracnose – not allowed
 International Standards for Fruit and Vegetables: Papaya

5 Minimum requirements – Clean

Caractéristiques minimales – Propres
1 2 3

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

Clean - Foreign Matter 1. Papaya natural wax - allowed

Propres - Matières Étrangères 1 2 - 3 2. Clean. Practically free – limit allowed
3. Not practically free from visible foreign matter.
 International Standards for Fruit and Vegetables: Papaya

Minimum requirements - Fresh in appearance

6
Caractéristiques minimales – D’aspect frais

1 2 3

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

1. Wilting – limit allowed

Fresh in appearance
- - 1, 2 3 2. Softening – limit allowed.
D’aspect frais
3. Softening – not allowed.
 International Standards for Fruit and Vegetables: Papaya

7 Minimum requirements - Free of damage caused by low and/or high temperatures

Caractéristiques minimales – Exemptes de dommages causés par de basses et/ou hautes températures

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

Frost damage
Damages causes par le gel - 1 1. Frost damage – not allowed.
 International Standards for Fruit and Vegetables: Papaya

Minimum requirements - Peduncle Length

8
Caractéristiques minimales – Longueur du pédoncule

1 2

3 4

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

Peduncle Length 1. Peduncle Length – limit allowed.

1 2, 3, 4
Longueur du pédoncule 2- 4. Peduncle Length – not allowed.
 International Standards for Fruit and Vegetables: Papaya

Minimum requirements - Degree of development Green papaya

9
Caractéristiques minimales – Degré de développement papaye Verte

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

Appropriate degree of development 1. Colour of the skin and seeds

1 -
Degré de développement satisfaisant characteristic – allowed for Green papaya
 International Standards for Fruit and Vegetables: Papaya

Minimum requirements - Degree of development

10
Caractéristiques minimales – Degré de développement
9

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

Appropriate degree of development 1. Not sufficiently matured fruit – not

- 1
Degré de développement satisfaisant allowed for all varieties and classes.
 International Standards for Fruit and Vegetables: Papaya

Minimum requirements - Degree of development of variety Solo

11
Caractéristiques minimales – Degré de développement variété Solo

1 2 3 4

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

1. Immature fruit – not allowed.

Appropriate degree of development and ripeness 2. Mature fruit – limit allowed
2, 3, 4 1
Degré de développement et de maturité satisfaisant 3. Mature fruit – allowed.
4 Fully ripe papaya Solo – allowed.
 International Standards for Fruit and Vegetables: Papaya

Minimum requirements - Degree of development of Variety Formosa

12
Caractéristiques minimales – Degré de développement variété Formosa

1 2 3
Papayas Extra Class Class I Class II Out of Grade
Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

1. Mature fruit – limit allowed

Appropriate degree of development and ripeness
1, 2, 3 - 2. Mature fruit – allowed.
Degré de développement et de maturité satisfaisant
3 Fully ripe papaya Solo – allowed.
 International Standards for Fruit and Vegetables: Papaya

Classification - Skin Defects

13
Classification - Défauts de l’épiderme
6

1 2 3 4 5

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

1. Very slight bruises – limit allowed.

Skin defects 2. Mechanical bruises not affecting the flesh –allowed.

Défauts de 1 2, 3 4 5 3. Mechanical bruises 10% - limit allowed.
l’épiderme
4. Mechanical bruises 15% - limit allowed.
5. Mechanical bruises – not allowed.
 International Standards for Fruit and Vegetables: Papaya

Classification - Skin Defects

14
Classification - Défauts de l’épiderme
6

1 2 3 4

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

Skin defects 1. Sun spots 10% – limit allowed.

Défauts de - 1 2 3, 4 2. Sun spots 15% – limit allowed.
l’épiderme
3-4. Severe sun burns - not allowed.
 International Standards for Fruit and Vegetables: Papaya

Classification - Latex Burns

15
Classification - Brûlures de latex

1 2 3

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

Skin defects 1. Latex burns 2% - allowed.

Défauts de - 1, 2 3 - 2. Latex burns 7% - allowed.
l’épiderme
3. Latex burns 11% - allowed.
 International Standards for Fruit and Vegetables: Papaya

Shape defects- Variety Solo

16
Défauts de forme – Varieté Solo

1 2 3 4

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

1. Regular shape - allowed.

Shape defects 2. Regular shape – limit allowed.
1, 2, 3 4 -
Défauts de forme
3. Slight defect in shape – limit allowed.
4. Defect in shape – limit allowed.
 International Standards for Fruit and Vegetables: Papaya

Shape defects – Variety Formosa

17
Défauts de forme – Varieté Formosa

1 2 3 4

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

1. Regular shape - allowed.

Shape defects 2. Regular shape – limit allowed.
1, 2 3 4 -
Défauts de forme
3. Slight defect in shape – limit allowed.
4. Defect in shape – limit allowed.
 International Standards for Fruit and Vegetables: Papaya

Uniform Colouring and Ripeness

18
Homogénéité de la couleur et le degré de maturité

1 2 3

Papayas Extra Class Class I Class II Out of Grade

Notes
Cat. <<Extra>> Cat. I Cat II Non conforme

1. Papaya Solo.
Uniform Colouring and Ripeness
1,2 3 - - 2. Papaya Solo.
Homogénéité de la couleur et le degré de maturité
3. Papaya Formosa.
 International Standards for Fruit and Vegetables: Papaya

Packaging
19
Conditionnement

Papayas
Notes

A. Country of origin. / Pays de origine.

Marking particulars
B. Identification: packer and/or dispatcher/exporter. / Identification : emballeur et/ou
Indications de marquage expéditeur/exportateur.
C. Class. / Catégorie.