Our company strictly follows national standard and customer requirements to provide high-quality apple products.

The national standard for fresh apples

 

1 Quality requirements

1.1 Basic requirements

1.1.1 Having inherent characteristics and flavors of this variety.

1.1.2 Maturity suitable for market sales or storage requirements.

1.1.3 The fruit remains intact and in good condition.

1.1.4 Fresh and clean, without any odor or abnormal flavor.

1.1.5 Without abnormal external moisture.

1.2 Quality level requirements

The quality of fresh apples is divided into three levels, and the requirements for each quality level are as follows

Items	Grade
	Super Grade	First Grade	Second Grade
Fruit shape	characteristics that this variety should possess	Allow slight flaws in fruit shape	The fruit shape has flaws but there must be no deformed fruit
Color and luster	as form 1.4.1	as form 1.4.1	as form 1.4.1
Fruit stem	The fruit stem is intact	The fruit stem is intact	Allow slight damage to the fruit stem
Fruit surface defect	no defect	no defect	less than 4 items below
(1) Puncture	no	no	no
(2) Collision and pressure injury	no	no	not exceed 1.0 sq cm
(3) Rubbing	no	no	not exceed 1.0 sq cm
(4) Sun burn	no	no	not exceed 1.0 sq cm
(5) Spray burn	no	no	not exceed 1.0 sq cm
(6) Hail damage	no	no	not exceed 1.0 sq cm
(7) Cracky fruit	no	no	no
(8) Little cracks	no	Allow in stem and calyx depression	Allow in stem and calyx depression
(9) Insect fruit	no	no	no
(10) Insect bite	no	Allow no more than two insect bite of 0.1 sq cm	not exceed 1.0 sq cm
(11)Other minor flaws	no	Allow to not exceed 5	allow to not exceed 10
Fruit rust	Each variety of fruit rust should comply with the following restrictions (omitted)
Fruit diameter	(maximum cross-sectional diameter)/mm
Large fruits	≥70	≥70	≥65
Small and medium-sized fruits	≥60	≥60	≥55

1.3 According to the diameter of the apple fruit (maximum cross-sectional diameter (mm)), apples are classified into the following levels

Variety	Apple Fruit Size	(Unit：mm)
	Extra large	Large	Medium		Small
Fuji, Hanfu, Wangxianghong Golden Delicious	≥90	85（inc.）-90	80（inc.）-85	75（inc.）-80	70（inc.）-75
Guoguang	≥70	65（inc.）-70	60（inc.）-65		55（inc.）-60

1.4 Apples with different diameters are classified into super grade, first grade, and second grade fruit based on their different appearance indicators.

Color requirements for major apple varieties and grades as below

1.4.1 Color and lustre

Variety	Grade
	Super Grade	First Grade	Second Grade
Fuji, Hanfu, Wangxianghong	Slice red or stripe red above 90%	Slice red or stripe red above 80%	Slice red or stripe red above 55%
Guoguang	Slice red or stripe red above 80%	Slice red or stripe red above 60%	Slice red or stripe red above 50%
Golden Delicious	Golden yellow	Yellow, green yellow	Yellow, green yellow, yellow green

1.4.2 Fruit shape

Fruit shape index: The ratio of the longitudinal and transverse sections of an apple. A fruit shape index of ≥0.7 is required for fruits above second grade; Super grade fruit shape index＞0.7.

Abnormality index: The distance between the high-end shoulder and bottom plane of Apple minus the distance between the low-end shoulder and bottom plane. Second grade or above fruit require a deformity index of less than 1cm.

2 Tolerance requirements

2.1 Quality tolerance

The quality tolerance for place of origin acceptance, super grade 3%, first grade 5%, second grade 8%.

2.2 Size tolerance

Apples with specified fruit diameters at each level are allowed to have a range of 5% higher or lower than the specified fruit diameter difference.

3 Packaging and appearance requirements

3.1 The packaging containers should be layered in cardboard boxes, plastic boxes, and wooden boxes. It should be solid, firm, dry, clean and hygienic, and have sufficient protective properties for the product.

3.2 Products should be packaged according to the same origin, same batch, same variety, and same grade specifications.

3.3 Apples in layered packaging, with a difference in fruit diameter of no more than 5mm between apples of the same grade.