1. Soursop shall be:-
(i). whole, fresh, sound, reasonably mature, having color characteristic to the variety;
(ii). free of any visible foreign matter, foreign smell and/or taste;
(iii). free of damage caused by pests
2. Variety (to be filled by assayer)
3. Actual picture of the lot(to be uploaded by assayer)
4. Criteria for range designation
S.No. | Tradable parameters | Range-1 | Range-2 | Range-3 |
A | Primary |
i | Defects (%) (i). Defects in shape | Up to 5% | Up to 10% | Up to 15% |
| | (ii). Skin defects (% of total surface area) such as scratches, shallow scars and sunburn | Up to 3% | Up to 5% | Up to 10% |
ii | Range Acceptance | 95% | 90% | 85% |
| B | Optional |
| i | Size (weight per fruit) (in grams) | Above 700 | Up to 700 | Less than 400 |
| i | Colour (Characteristic true to variety) (% by count) | Above 70 | Between 60 to 70 | Less than 60 |
5. Sampling:
(i). 5 % or minimum one container shall be randomly selected for sampling.
(ii). 2 Nos shall be drawn from each selected container and shall be mixed homogenously, called as primary sample.
(iii). 2 nos. shall be drawn from primary sample called as Laboratory sample.
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