Origin Fruit Group Citrus Packing Protocol

JUICE & CUTTING

Product maturity

PRODUCT

CULTIVAR

MINIMUM JUICE % MINIMUM BRIX LEVEL

ACID LEVELS

DEL.TEMP (C°)

MIN MAX

ORANGES

Valencia types

45%

10

0.7

1.2

2 - 8 C°

Navelina

NAVEL ONLY FOR CUTTING

Navels

45%

10

0.7

1.2

2 - 8 C°

Navellates

GRAPEFRUIT

Star Ruby

50%

9.5

1.1

1.8

6 - 10 C°

Eureka

42%

6.5

5

8

LEMONS

2 - 10 C°

Primofiori

42%

6.5

5

8

Sizing

TYPE

X-SMALL

SMALL

MEDIUM LARGE XLARGE NOTICE

0% TOLERANCE FOR FRUIT: Bigger than 90mm Smaller than 80mm 0% TOLERANCE FOR FRUIT: Bigger than 100mm Smaller than 50mm 0% TOLERANCE FOR FRUIT: Bigger than 100mm Smaller than 70mm 0% TOLERANCE FOR FRUIT: Bigger than 100mm Smaller than 65mm 0% TOLERANCE FOR FRUIT: Bigger than 85mm Smaller than 52mm

ORANGES Cutting

NA

NA

NA

80 - 90 mm NA

ORANGES Processing

50 - 55 mm 56 - 67 mm 68 - 76 mm 77 - 87 mm 88 - 100 mm

GRAPEFRUIT Cutting

NA

NA

70 - 90 mm 85 - 100 mm 100 - 120 mm

ONLY PACK ON APPROVAL

GRAPEFRUIT Processing

NA

65 - 85 mm 70 - 90 mm 85 - 100 mm NA

LEMONS

NA

52 - 60 mm 56 - 67 mm 67 - 85 mm NA

49

Origin Fruit Group | Citrus Packing Guide