欧洲香蕉标准(翻译完成版).docx

Marketing standards for bananasI. DEFINITION OF PRODUCEThis standard applies to bananas of the varieties (cultivars) of Musa (AAA) spp., Cavendish and Gros Michel subgroups, as well as hybrids, referred to in Annex IV, intended to be supplied fresh to the consumer after preparation and packaging. Plantains, bananas intended for industrial processing and fig bananas are not covered.此标准适用于 Musa（AAA）spp. Canvendish（华蕉）、Gros Michel（大麦克）种群品种及其杂交品种，不适用于大蕉、加工用蕉及 fig 蕉II. QUALITYThis standard defines the quality requirements to be met by unripened green bananas after preparation and packaging.本标准定义了经过初加工处理与包装的青蕉质量要求。

A. Minimum requirementsIn all classes, subject to the special provisions for each class and the tolerances allowed, the bananas must be:以下是对所有的的产品等级的通用要求：——果身为青绿色，按照香蕉色卡为 1-2 色——所有果指、果把完整——果身紧实——外观上无影响果实商品销售的腐烂或变质——干净，不能有不属于商品本身的任何异物——无病虫，不论活体还是残体——不能有虫害所致的任何缺陷——果柄完整，不能有弯曲、微生物损害及发生干枯——果指末梢不能有雌性花蕊残留——不能有果指畸形及过度的弯曲——— green and unripened,— intact,— firm,—sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,— clean, practically free from visible foreign matter,— practically free from pests,— practically free from damage caused by pests,— with the stalk intact, without bending, fungal damage or dessication,— with pistils removed,— free from malformation or abnormal curvature of the fingers,—practically free from bruises,——不能有擦伤、压伤、刀伤。

——不能发现不正常的表面附着水份——不能有冻伤果实——不能有异常气味及味道；对于果把还必须达到：——合理比例的果冠，带正常的青绿色，外形美观，不出现真菌及微生物污染导致的腐烂——干净的切口，切口平整，不能出现斜面，撕裂，维管束碎片— practically free from damage due to low temperatures,— free from abnormal external moisture,— free from any foreign smell and/or taste.In addition, hands and clusters (parts of hands) must include:—a sufficient portion of crown of normal colouring, sound and free from fungal contamination,— a cleanly cut crown, not beveled or torn, with no stalk fragments.香蕉的成熟及其他生理变化过程必须能够符合：——耐受运输及后续加工处理。

——能完好地到达目的地，并在成熟后达到适合的成熟度The physical development and ripeness of the bananas must be such as to enable them to:— withstand transport and handling,and—arrive in satisfactory condition at the place of destination in order to attain an appropriate degree of maturity after ripening.B. ClassificationBananas are classified into the three classes defined below:香蕉可以根据以下标准分为三个等级：(i) ‘Extra’ class 优等品Bananas in this class must be of superior quality. They must have the characteristics typical of the variety and/or commercial type.Extra’ class 等级香蕉是质量最好的。

除了轻微果皮瑕疵，果指没有损伤，果指污点合计面积不得超过 1cm2,并且这些瑕疵不得影响整疏或整把香蕉的整体外观和质量The fingers must be free from defects, apart from slight superficial blemishes not covering a total of more than 1 cm2 of the surface of the finger, which must not impair the general appearance of the hand or cluster, its quality, its keeping quality or the presentation of the package.(ii) Class I 一级Bananas in this class must be of good quality. They must display the characteristics typical of the variety and/or commercial type.Class1 等级香蕉必须质量好，必须展现出该品种的明显特性及商品性。

然而，若下述果指损伤没有影响每一疏或每一把香蕉的整体外观和质量，我们就可以接受这些轻微损伤：1. 轻微形状缺陷2. 因为擦伤和其他轻微的表皮损伤造成的轻微皮损，这些损伤总面积不得超过果指面积 2 cm2上述任何缺陷，都不得影响到香蕉果肉However, the following slight defects of the fingers are allowed, provided they do not impair the general appearance of each hand or cluster, its quality, its keeping quality or the presentation of the package:— slight defects in shape,—slight skin defects due to rubbing and other slight superficial blemishes not covering a total of more than 2 cm2 of the surface of the finger.Under no circumstances may such slight defects affect the flesh of the fruit.(iii) Class IIThis class covers bananas which do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above.Class 2 等级的香蕉在不能满足 Extra & Class1 等级基础上，必须满足上面提到的最低标准。

如下述果指缺陷，若香蕉还能持有基本的质量和外观，这些缺陷可以被接受1. 形状缺陷2. 因为刮擦或其他原因造成的表皮缺陷，这些缺陷总面积不得超过果指面积 4 cm2上述任何缺陷，都不得影响到香蕉果肉The following defects of the fingers are allowed, provided the bananas retain their essential characteristics as regards quality, keeping quality and presentation:— defects of shape,—skin defects due to scraping, rubbing or other causes, provided that the total area affected does not cover more than 4 cm2 of the surface of the finger.Under no circumstances may the defects affect the flesh of the fruit.III. SIZINGSizing is determined by:大小测量标准：果指长度，用厘米计量，测量果指弧度的凸面长度，从果指底端开始测量，到果肉与果颈的连接处结束Madeira, the Azores, the Algarve, Crete, Lakonia and Cyprus，若果指长度小于14 厘米，可以在欧盟销售，但是必须被定义为 Class 2 等级—the length of the fruit expressed in centimetres and measured along the convex face, from the blossom end to the point where the peduncle joins the crown,—the grade, that is the measurement, in millimetres, of the thickness of a transverse section of the fruit between the lateral faces and the middle, perpendicularly to the longitudinal axis.The reference fruit for measurement of the length and grade is:— the median finger on the outer row of the hand,—the finger next to the cut sect。