APPENDIX VI: DRAFT CODEX STANDARD FOR YELLOW PITAHAYAS (At Step 5/8)

1. DEFINITION OF PRODUCE

This standard applies to commercial varieties of yellow pitahayas grown from Selenicereus megalanthus Haw, of the Cactaceae family, to be supplied fresh to consumers, after preparation and packaging. Yellow Pitahayas for industrial processing are excluded[50].

2. PROVISIONS CONCERNING QUALITY

2.1 Minimum Requirements

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

- whole;

- firm;

- fresh in appearance;

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

- clean and practically free from visible foreign matter principally in the terminal aperture;

- without thorns;

- free from abnormal external moisture resulting from mishandling in the post-harvest process;

- free from foreign smell and/or taste[51];

- with a peduncle or stem between 15 and 25 mm in length;

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

- practically free from damaged caused by pests.

The minimum flesh content shall be 31%

2.1.1 The yellow pitahayas must have been carefully picked and have reached an appropriate degree of development and ripeness[52] in accordance with criteria proper to the variety and to the area in which they are grown.

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

- to withstand transport and handling, and
- to arrive in satisfactory condition at the place of destination.

Yellow pitahayas are classified into the three classes defined below:

2.2.1 "Extra" Class

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

They must be free from defects, with the exception of very slight superficial defects, provided that these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

2.2.2 Class I

Yellow pitahayas 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 that these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

- slight defect in shape, such as slight elongation of the apex;
- scarring not exceeding 1 cm² of the total surface area of the fruit;

2.2.3 Class II

This class includes yellow pitahayas that do not qualify for the inclusion in the higher classes, but satisfy the minimum requirements specified in Section 2.1 above.

The following defects may be allowed provided that the yellow pitahayas retain their essential characteristics as regards the quality, the keeping quality and presentation in the package.

- defect in shape;

- superficial blemishes and/or scarring not covering more than 2 cm² of the total surface area of the fruit;

3. PROVISIONS CONCERNING SIZING

Size is determined by the weight of the fruit, with a minimum weight of 110g. Yellow pitahayas are classified in accordance with the following table:

Size Code	Unit Weight (in grams)
E	³ 361
D	360 to 261
C	260 to 201
B	200 to 151
A	150 to 110

4. PROVISIONS CONCERNING TOLERANCES

Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements of the class indicated.

4.1 Quality Tolerances

4.1.1 "Extra" Class

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

4.1.2 Class I

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

4.1.3 Class II

Ten percent by number or weight of yellow pitahayas 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.

4.2 Size Tolerances

For all classes, ten percent by number or weight of yellow pitahayas corresponding to the size immediately below or above that indicated on the package.

5. PROVISIONS CONCERNING PRESENTATION

5.1 Uniformity

The contents of the each package must be uniform and contain only yellow pitahayas of the same origin, variety and/or commercial type, quality, colour and size. The visible part of the contents of the package must be representative of the entire contents.

5.2 Packaging

Yellow pitahayas must be packed in such a way as to protect the produce properly.

The materials used inside the packaging must be new[53], 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 that the printing or labelling has been done with a non-toxic ink or glue.

Yellow pitahayas shall be packed in each container in compliance with the Code of Practices for the Packaging and Transport of Fresh Fruits and Vegetables (CAC/RCP 44-1995).

5.2.1 Description of Containers

The packaging shall meet the quality size, hygiene, ventilation and resistance characteristics needed to ensure suitable handling, shipping and preserving of the yellow pitahayas. Packages must be free from all foreign matter or smell.

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, Rev. 1-1991), the following specific provisions should apply:

6.1.1 Nature of Produce

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

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 shipment[54].

6.2.1 Identification

Name and address of exporter, packer and/or dispatcher. Identification code (optional). [55]

6.2.2 Nature of Produce

Name of the produce if the contents are not visible from the outside.

6.2.3 Origin of Produce

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

6.2.4 Commercial Description

- Class;
- Size (size code or minimum and maximum weight in grams);
- Number of units (optional);
- Net weight (optional).

7. CONTAMINANTS

7.1 Heavy Metals

Yellow pitahayas shall not exceed those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.

7.2 Pesticide Residues

Yellow pitahayas shall not exceed the maximum residue limits established by Codex Alimentarius Commission for this commodity.

8. HYGIENE

8.1 It is recommended that the product 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, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

The product 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)

ANNEX

(for information)

Table of yellow pitahayas colouring

The following description relates to the changes in colouring as the fruit matures (see Figure 1):

COLOUR 0:	well-developed fruit with green colour and prominent bristles on the mamillas.
COLOUR 1:	fruit with green colour and a light yellow sheen at the base. The bristles retain their shape.
COLOUR 2:	fruit with green colour and yellow sheen over whole surface.
COLOUR 3:	fruit with greeny-yellow colour. The mamillas begin to swell and separate.
COLOUR 4:	fruit with yellow colour. The mamillas are green-tipped and more separated
COLOUR 5:	fruit with yellow colour. The mamilla tips are slightly green.
COLOUR 6:	fruit totally yellow.

Figure 1. Table of yellow pitahayas colouring and iodine test

Iodine Test

The aim of the test is to confirm the state of maturity of the pitahayas and to identify the presence of starch and/or sugar in the fruit through reaction with the iodine solution. This gives a dark colouring of the surface of the flesh indicating the gradual transformation of starch into sugar. The reaction can be clearly seen in Figure 1. Fruit subjected to the test described in Section 9.2 to check maturity will show the dark colouring indicated in Figure 1.

Flesh Content

The minimum flesh contents for each of the stages identified in the colouring table are as follows:

Minimum Flesh Content

COLOUR	0	1	2	3	4	5	6
%(min)	28	31	33	38	40	44	48