Standard Grade, and Types of Packages to be Used, for the Export of Buttercup Squash Notice (Ag. 12/2/14; No. 1033) This notice revokes the Standard Grade for the Export of Buttercup Squash Notice (Ag. 12/2/14; No. 5195) published in the New Zealand Gazette, 23 December 1992, Issue No. 208 at page 4656, Standard Grade for the Export of Buttercup Squash Amendment Notice 1993 (Ag. 12/2/14; No. 5310) published in the New Zealand Gazette, 9 December 1993, Issue No. 178 at page 3669, Standard Grade for the Export of Buttercup Squash Amendment Notice 1994 (Ag. 12/2/14; No. 5387) published in the New Zealand Gazette, 8 December 1994, Issue No. 133 at page 4337, and Standard Grade for the Export of Buttercup Squash Amendment Notice 1995 (Ag. 12/2/14; No. 38) published in the New Zealand Gazette, 7 December 1995, Issue No. 144 at page 4692. Pursuant to regulations 13 (1) and 16 of the New Zealand Grown Fruit and Vegetables Regulations 1975*, the Director-General of Agriculture hereby gives notice that the standard grade, and types of packages to be used, for the export of buttercup squash shall be as set out in this notice. N o t i c e 1. Title (1) This notice may be cited as the Standard Grade, and Types of Packages to be Used, for the Export of Buttercup Squash Notice 1997. (2) This notice shall come into force on the day after the date of its notification in the New Zealand Gazette. 2. Interpretation Unless the context otherwise requires, or a definition in Schedule One or Schedule Four otherwise indicates, terms and expressions used in this notice shall have the same meaning as in the New Zealand Grown Fruit and Vegetables Regulations 1975*. 2.1 Application of notice This notice determines the standard grade, and types of packages to be used, for the export of buttercup squash from New Zealand. 2.2 Contents of Notice and Name of Standard Grade The standard grade is set out in Schedules One, Two and Three. The name assigned to this standard grade shall be Grade 1. The types of packages to be used are set out in Schedule Four. 2.3 Definition of Produce This notice applies to the fruit of cucurbita maxima, known as buttercup squash, to be supplied fresh to the customer. 2.4 Provisions Concerning Quality The provisions of this standard grade define the quality requirements for buttercup squash at the dispatching stage, after preparation and packaging. Refer Schedules: One Definition of Terms in Schedule One and Provisions Concerning Fruit Quality Two Provisions Concerning Sizing, Tolerance and Presentation Three Allowances for Defects. 2.5 Provisions Concerning the Types of Packages to be Used Refer Schedule Four. 2.6 General Information Refer Schedule Five. Schedule One 3. Definition of Terms in Schedule One 3.1 ``Clean'' means free from soil, practically free of any other visible foreign matter. 3.2 ``Cured'' means that at the time of loading into the export sea container or vessel, the buttercup squash has been held for an adequate time period to allow: (a) The cut surface of the stalk to dry. (b) The remainder of the stalk to have commenced shrivelling to a Firm texture with a brown withered surface. Note: (i) During the curing/holding process all product shall be stored to allow maximum ventilation, and have a minimum of 10 cm between rows of stacked bins. [sp 'Note:'](ii) An adequate time period is considered to be a minimum of 48 hours from harvest to shipment. 3.3 ``Field Spot'' means small shallow marks on the surface of the fruit that are dry and calloused. 3.4 ``Firm'' is where white cotyledon formation is evident. 3.5 ``Mature'' means that the fruit has reached a minimum maturity at harvest, as indicated by more than 50% of the seeds displaying kernel formation that is Firm, and one of the following indicators: (a) The development of prominent brown flecks on the stalk; or (b) The development of a dull, dark green colour to the skin, with the loss of a glossy sheen on the skin; or (c) A full orange colour in the flesh. 3.6 ``Skin Rub'' means any skin abrasion which has not penetrated the flesh. 3.7 ``Sound'' means free from any decay, rots, overmaturity, breakdown, freezing injury, damage, and similar defects which may cause rapid loss of condition or rapid decay. 3.8 ``Storage Defects'' means decay, fungal rots, wilt or other injury as a result of storage. 3.9 ``Sunburn'' means injury from exposure to the sun, expressed as concentrated, bleached, scorched patches on the skin surface, resulting in discoloured and/or damaged flesh. 3.10 ``Trimmed'' means the stalk is cut cleanly, and: either (a) is less than 20 mm long; or (b) does not protrude more than 10 mm above the shoulders of the fruit. 4.0 Provisions Concerning Fruit Quality The fruit shall be: 4.1 Free from pests and diseases, and shall meet any quarantine and other legal requirements of the importing country. 4.2 Intact, whole; 4.3 Sound; 4.4 Clean; 4.5 Free from abnormal external moisture; 4.6 Free from foreign smell or taste; 4.7 Mature; 4.8 Trimmed; 4.9 Cured; 4.10 Of high consistency; i.e., with similar varietal characteristics, including shape and colour, and without distortion due to abnormal development; 4.11 Capable of withstanding handling, storage and transport, and arriving at the destination in a Sound condition. 4.12 Free from Sunburn. 4.13 Packed in such a way as to ensure that they are suitably protected from fungi and all other foreign material. Note: Skin defects which are not liable to impair the keeping qualities are permitted within the limits specified in Schedule Three. Schedule Two 5. Provisions Concerning Sizing, Tolerance and Presentation 5.1 Provisions concerning sizing Sizing is determined by weight at the time of packing. The minimum size of each fruit for export is 1.2 kg and above, and the packages should be marked Grade 1. 5.2. Tolerance Notwithstanding 5.1 any one package may contain up to 5% of individual fruit which weighs less than 1.2 kg. 5.3 Uniformity For the purposes of grade, the contents of each package must be uniform; each package must contain only fruit of the same origin, variety, quality, degree of ripeness and size. The visible part of each package shall be representative of the entire contents. Schedule Three 6. Allowances for Defects 6.1 Button Loss is considered an unacceptable defect where the button at the flower end of the fruit is totally removed and there is a concave depression exposing the yellow/orange flesh. 6.2 Discolouration (bronzing) The result of exposure to the sun. Where the Colour of the affected area is still predominantly green the fruit is acceptable. Where a brown or bronzed Colour is dominant in the affected area, the fruit is not acceptable. 6.3 Vine marks The vine must not have substantially distorted the outline or shape of the fruit. A vine mark must be: (a) No deeper than 20 mm from the normal surface of the fruit at the deepest point. (b) No wider than 20 mm at the widest point. (c) No longer than 100 mm on fruit weighing less than 2 kg, with a maximum length of 150 mm on fruit 2 kg and over. 6.4 Callousing Surface callousing (i.e., non-raised areas) is not to exceed 4 square cm in aggregate area on all export fruit from 1.2 kg up to 2 kg in weight, and 6 square cm in aggregate on all export fruit above 2 kg. Callousing with raised areas such as ``pimples'' or oedema (``warts'') shall not exceed 2 square cm in aggregate area and 5 mm in height at any point. Note: Smooth, non-raised callousing that blends in with the ground spot is not to be considered callousing for the purposes of 6.4. 6.5 Bruising marks resulting from pressure shall not: (a) Have broken the skin. (b) Exceed 2 square cm in aggregate area on fruit weighing 1.2 kg and above. (c) Exceed 4 square cm in aggregate area on fruit weighing above 2 kg. 6.6 Cuts are not acceptable on fruit. Cuts or broken skin which may be caused by cutting (knives, secateurs) or impact on sharp edges (stalks, timber, metal) that expose the yellow/orange flesh are unacceptable. Broken stalks that expose the yellow/orange flesh are also unacceptable. 6.7 Dirty fruit soil, grease, bird droppings or other foreign matter on the fruit is not acceptable. 6.8 Shape The fruit shall be wider than it is high, and typical of the variety. 6.9 Shrinkage (weight loss) Shrinkage allowance of 7% of net weight at the time of packing is to be provided for. There is an allowance of 1% weight loss per day for the first 4 days from packing. 6.10 External moisture All fruit shall be substantially free of external moisture (water from washing procedures) prior to stowage for export shipment. 6.11 Field Spot The aggregate area of Field Spots shall not exceed 4 square cm in area. 6.12 Skin Rub The aggregate area of Skin Rub shall not exceed: 4 square cm on fruit weighing 1.22 kg; and 6 square cm on fruit weighing above 2 kg. Schedule Four 7. Definition of Terms in Schedule Four 7.1 ``Bin'' means a slatted wooden container of 4 sides capable of holding 500 kg of the fruit. 7.2 ``Carton'' means a package constructed of strengthened cardboard capable of holding 10 kg of the fruit. 8. Provisions Concerning the Types of Packages to be Used 8.1 The only types of packages in which the fruit may be exported from New Zealand are Bins and Cartons. 8.2 Bins and Cartons shall be constructed of Clean material. They shall be constructed in a uniform way. 8.3 If timber is used for Bin construction, then the timber must be bark free, and either air seasoned (maximum 25% moisture content) or anti-sap stain treated. Schedule Five 1. General Information The following explanatory notes do not form part of this standard grade or of the provisions concerning types of packages to be used, but are presented for the information of growers, packers and exporters. 1.1 It is the responsibility of the exporter to ensure the produce exported meets the legal requirements of the importing country and the specifications of the importer and that the produce be substantially free of pest and disease. 1.2 Handling and Packing: (a) Packing of shipping containers in the field is not acceptable. (b) Fruit should not be cut or harvested in rain or damp conditions. Full bins should be protected from inclement weather. (c) Avoid the possibility of Sunburn following cutting and during harvesting. Packed bins should be protected from the sun at all times. (d) After harvesting it is desirable to hold fruit in a shaded airy place for a minimum of 48 hours prior to export packing. (e) Fruit should be harvested at optimum maturity. Over Mature fruit has a greater loss of Colour and higher levels of post-harvest decay during and after shipment. (f) The curing process is to be completed prior to export. 1.3 Marking Packages shall be marked to provide: Identification Registered mark of grower and packing establishment and exporters' identification. Nature of Produce Kind and variety. Country of Origin New Zealand. Commercial Specification Grade contents. Note: Size ranges may also be included on bin labels. Dated at Wellington this 25th day of March 1997. PETER JOHNSTON, National Manager (Plants Market Access), Ministry of Agriculture, signed pursuant to authority delegated under section 41 of the State Sector Act 1988. *S.R. 1975/57