whole, cluster or single, fresh - characteristic of the variety.
sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded.
clean, practically free of any visible foreign matter
practically free of pests and damage caused by them affecting the general appearance of the produce
free of abnormal external moisture, free of bruises and blemishes
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 ( Oyster mushroom in cluster) for bloom- cap % by count (Max):- Bruising, rubbing and other superficial defects such as brakage and blemishes, (total surface area ) The defects must not, in any case, affect the gill.
3%
5%
7%
ii
Shape
5%
10%
15%
iii
Size (Diameter of the cap in cm)
5 & above
Upto 5
below 3
iv
Range Acceptance
95 %
90 %
85 %
B
Optional (Industrial/Processors)
v
Color (%) (Characteristic true to the variety) Scale (1 to 100*) /Visual (*100% is true to variety colour)
More than 90
Between 60-90
Between 60-90
5. Sampling:
5 % or minimum one packing unit shall be randomly selected for sampling.
10 nos shall be drawn from each selected packing unit and shall be mixed homogenously called as primary sample.
10 nos. shall be drawn from primary sample called as Laboratory sample
