Documente Academic
Documente Profesional
Documente Cultură
GENERAL CHARACTERISTICS
Potato shall be clean and firm and shall have shape and color similar to varietal characteristics. Potato
shall be free from bruises, green spots/greening caused by exposure to the sun, minor and major holes,
cut/natural cracks, black scurf (black chitti/spots), discoloration and sprouting. Potato shall not be
misshaped/double, soft and shriveled.
Potato for cold storage shall be fully matured. Skin for that potato shall be firm and intact and should
not peel off under mere rubbing. (In case of fresh potato this condition is not applicable)Potato shall be
free from any damage caused by handling, packing and mechanical means. Potato shall be sound and
free from visible holes, brown or black spots, decay, insect infestation, rotten spots, fungal infection
and disorders like hollow heart, black heart and diseases like canker and late blight.
Grades
There shall be three/four Grades for Potato fresh and Potato Stored i.e. Super, Grade-A and Grade-B.
Grade-C shall have any size with defects but saleable. The size requirement for these grades shall be as
follows:
Size
Variant-Size Super Grade-A Grade-B
Store >65 mm 46-65 mm 35-45 mm
Fresh >65 mm 46-65 mm 35-45 mm
Super grade will have the same quality parameters as for Grade A except size.
Please include grade having any size with tolerable and sellable defects
Quality Parameters
Defects Super Grade-A Grade-B
Minor Hole Not allowed Not allowed Allowed up to 3 holes
Major Hole Not Allowed Not Allowed Not Allowed
Misshape/Double Allowed Allowed Allowed
(Slight (Slight misshape/double (Slight misshape/
misshape/double ) ) double )
Natural Cracks Not allowed Not allowed Not allowed
Black Scurf (chiti) on Allowed up to 10% Allowed up to 10% Allowed up to 10%
surface surface area surface area surface area
Packing Damage Allowed up to 10% Allowed up to 10% Allowed
surface area surface area
Bruises Not Allowed Not Allowed Allowed up to 5%
surface area
Ruptured Skin Not allowed Not allowed Allowed up to 5%
surface area
(for stored potato)
Nodes On Surface Not allowed Not allowed Not allowed
Browning (for fresh Slight browning Slight browning allowed Slight browning allowed
potato only) allowed
Sprouting Not allowed Not allowed Not allowed
Minor Cut Not allowed Not allowed Not allowed
Major Cut Not allowed Not allowed Not Allowed
Chipped Not allowed Not allowed Not allowed
Green Spot Not allowed Not allowed Not Allowed
Multiple Cuts/Cracks Not allowed Not allowed Not allowed
Shriveled Not allowed Not allowed Not allowed
Soft Not allowed Not allowed Not allowed
Mechanical Injury Not allowed Not allowed Not allowed
Handling Damage Not Allowed Not Allowed Not Allowed
Rotting/Fungal Infected Not allowed Not allowed Not Allowed
Blight Disease Not allowed Not allowed Not allowed
Black Heart Not allowed Not allowed Not allowed
Defects
Tradable Specification
S. No. Quality Specification Matured and thick skin , free of common scab and
blight confirming following standard
1. Size
3. Green Potato
• Basis • 2%
• Acceptable • Between 2-3%
• Rejected • Above 3%
• Acceptable
• Rejected • Up to 4% maximum
• Above 4%
• Acceptable • Up to 2%
• Rejected • Above 2%
7. Shriveled Potato
• Acceptable • Up to 4%
• Rejected • Above 4%
• Acceptable • Up to 3%
• Rejected • Above 3%
• Acceptable • Up to 6% maximum
• Rejected • Above 6%
• asis
• Acceptable • 0.25%
• Rejected • Above 0.25%
GENERAL CHARACTERISTICS
Onion shall be clean, dry, well formed and shall have shape and color true to its varietal characteristics.
Onion shall be well cured, fully matured, reasonably firm with tough clinging outer skin and closed neck.
Onion shall be free from sun burn, dry sun scald, sprouting, discoloration or staining. Onion shall not be
double or splitted. Onion shall not have rooting, bottle neck and seed stem. Onion shall be free from
foreign smell and/or taste. Onion shall be free from cut/crack and any type of damage caused by
mechanically or other means. Onion shall be sound and free from decay, smut, rotting, insect infestation
and diseases like neck rot and bacterial soft rot.
Grades
There shall be five Grades for Onion and Onion white viz. Premium, Super, Grade-A, Grade-B and Grade-
C, however, for Onion Sambhar there shall only be two Grades viz., Grade-A and Grade-B. The size
requirement for these grades shall be as follows:
Size
Note: Super grade will have the same quality parameters of Grade - A, except the size.
Quality Parameters
Tradable Specification
S. No. Quality Specification Well dried, cured and fully matured having tough
clinging skin free from sun burn, rotting and cut cracks
upto following standards
1. Size
2. Double/ Mis-shape
• Acceptable • Upto 5 %
• Rejected • >5%
8. Neck Rot
9. Sprouting
Grades
There shall be five Grades for Tomato hybrid and Tomato Local, viz., Premium, Super, Grade-A, Grade-B
and Grade-C, however for Tomato oval and Tomato cherry there shall be only three Grades viz., Grade-
A, Grade-B and Grade-C. The size requirement for these grades shall be as follows:
Size
NOTE: Super grade will have the same quality parameters as for ‘Grade A’, except size.
Quality Parameters
SUPER/
DEFECTS GRADE-B GRADE-C
GRADE-A
MISSHAPE/ Allowed
Not allowed Allowed
DOUBLE (slight misshape)
Allowed up to 20%
PACKING DAMAGE Not allowed Allowed
surface area
DAMAGE Not allowed Not allowed Not allowed
Not allowed
SOFT Not allowed Allowed (slight soft)
DULL LOOK Not allowed Not allowed Allowed
WATERY PATCHES ON
Not allowed Not allowed Allowed
SKIN
Allowed only superficial
CUT Not allowed Not allowed
cuts
IMMATURE Not allowed Not allowed Not allowed
Allowed up to 20% Allowed up to 50%
DISCOLORATION Allowed
surface area surface area
Allowed up to 20 mm
GROWTH CRACK Not allowed Allowed
long
Allowed up to 10 mm
DRY CIRCULAR CREVICES Not allowed Allowed
radius from stem end
Allowed up to 5%
SUN BURN Not allowed Allowed
surface area
Not allowed
SHRIVELED Not allowed Allowed
PUNCTURED SKIN Not allowed Not allowed Not allowed
BLACK SPOTS ON Allowed up to 10%
Not allowed Not allowed
SURFACE surface area
OVER RIPE Not allowed Not allowed Allowed
INSECT DAMAGE Not allowed Not allowed Not allowed
BRUISED MARKS ON Allowed up to 10% Allowed up to 20%
Not allowed
SURFACE surface area surface area
DISEASED Not allowed Not allowed Not allowed
ROTTING/
FUNGAL Not allowed Not allowed Not allowed
INFECTED
Defects
SUPER/
DEFECT TOLERANCE GRADE-B GRADE-C
GRADE-A
MINOR DEFECT 10% 20% 100%
MAJOR DEFECT 2% 10% 50%
SERIOUS DEFECT 1% 2% 5%
SIZE TOLERANCE 10% 20% N.A.
Tradable Specification
S. No. Quality Specification Mature, firm with shiny surface free from cuts,
cracks and bruising
1. Size
2. Mis-shape
3. Maturity Stage-Preferably at
mature but or half ripe stage
GENERAL CHARACTERISTICS
Carrot shall be fresh, clean, firm, turgid, and topped (without leaves and stalk) and shall have color and
shape characteristics of variety. Carrot shall be smooth and shiny and shall be free from bruises, surface
nodes and secondary roots. Carrot shall not be matured, broken, slanky, misshaped/deformed and shall
be free from abnormal external moisture, foreign smell and/or taste. Carrot shall not have pale look,
scales on surface, discoloration, long yellow tip and green/purple top. Carrot shall be free from
cuts/natural growth cracks and any type of healed or unhealed damage caused by mechanical, packing,
washing and handling means. Carrot shall be sound and free from insect infestation, rotting and fungal
infection and shall not have diseases like watery soft rot, bacterial soft rot etc.
Grades
There shall be three Grades for Carrot viz., Grade-A, Grade-B and Grade-C. The size requirement for
these grades shall be as follows:
Size
S. No. Quality Specification Clean, firm, smooth and free from bruises, cracks and
infection
1. Size-Length and dia
• Rejected • >5%