UNECE FFV-52 — Early and Ware Potatoes Inspection Report
Class II
Inspection Details
Product Identification
Origin & Packer
Classification
Quality Class
Class II
Minimum Requirements — §II-A
Intact
Sound
Free from rot or deterioration
Practically clean
Free of earth, waste and extraneous matter
Firm
Fresh in appearance, not flaccid or shrivelled
Practically free from pests
Free from pest damage to flesh
Free from abnormal external moisture
Adequately dried if washed
Free from foreign smell / taste
Quality Defects — §II-A
No quality defects observed
Serious deformity
Not observed
Green colouration
Not observed
Pale green flush > ⅛ of surface area
Skin defect / roughness
Not observed
Varieties with normally smooth skin
Bruises / cuts / bites
Not observed
Cracks, cuts, bites or roughness > 4 mm depth
Healed cracks / growth cracks
Not observed
Unhealed / open cracks
Not observed
Excessive green colouration
Not observed
Cannot be removed by normal peeling
Brown stains due to heat
Not observed
Potato scab (deep common or powdery)
Not observed
Deep scab ≥ 2 mm depth; or superficial scab > ¼ of tuber surface
Sprouting
Not observed
Early: none allowed; Ware: sprouts ≤ 3 mm
Internal defect
Not observed
Rust stains, hollow heart, black heart or other internal defects
Frost damage / freezing injuries
Not observed
Sizing — §III
Minimum square mesh: 28 mm (early) / 35 mm (ware round) / 30 mm (ware long). Maximum: 80 mm (round) / 75 mm (long). Size range 18–35 mm may be marketed as "Mids".
Tolerances — §IV
10.0%
Early: 4%; Ware: 6% (max 1% dry/wet rot)
10.0%
All stages: 10% by weight
Packaging & Marking — §V–VI
Inspection Notes
Inspección estándar realizada.