1. Rambutan shall be:-
(i). clean, whole, sound, fresh in appearance;
(ii). free of any visible foreign matter, any foreign smell and/or taste;
(iii). practically free of pests and damage caused by them affecting the general appearance of the produce.
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 | No. of fruit/1 kg bunch | Less than 30 | Between 30 to 40 | More than 40 |
ii | Defects (%) (i). Defects in shape | Up to 5% | Up to 7% | Up to 10% |
| | (ii). Immature fruits | Up to 5% | Up to 7% | Up to 10% |
| | (iii). Skin defects (% of total surface area ) such as soft bruises, decay, worm holes, growth cracks, cuts or other skin breaks | Up to 5% | Up to 7% | Up to 10% |
iii | Range Acceptance | 95% | 90% | 85% |
| B | Optional |
| i | Colour (Characteristic true to variety) (% by count) | More than 70 | Between 40 to 70 | Less than 40 |
5. Sampling:
(i). 5% or minimum one container should be selected for sampling
(ii). 5 nos. shall be drawn from each selected container and mixed homogenously, called as primary sample
(iii). 5 nos. shall be drawn from primary sample called as laboratory sample.
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