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[Note: The current CODEX Standard for pummelos does not include this labelling requirement] E. Official control mark (optional) Limes I. (...) [Note: This labelling requirement is not included in the CODEX Standard for limes] E. Official control mark (optional) Lemons I. (...) Maturity of lemons is defined as follows: The minimum juice content18 is set as 20 per cent. The colouring must be typical of the variety.

E Economic and Social Council UNITED NATIONS Distr. (...) Oranges3 Minimum juice content Blood oranges 30% Navels group 33% Other varieties 35% Colouring Must be typical of the variety. (...) The use of any substance tending to modify the natural characteristics of the citrus fruit, especially its taste or smell5, is prohibited. Packages must be free of all foreign matter.

The use of any substance tending to modify the natural characteristics of the citrus fruit, especially in taste or smell, is prohibited. Packages must be free of all foreign matter. (...) The fruit should be green but 10 The determination of juice content is based on the OECD guidelines on objective tests. (...) The use of any substance tending to modify the natural characteristics of the limes, especially in taste or smell, is prohibited. Packages must be free of all foreign matter.

Maturity requirements and colouring Maturity of citrus fruit is defined by one ore more of the following parameters specified for each species below: 1. minimum juice content 2. minimum total soluble solids content (TSS), i. e. minimum sugar content 3. minimum sugar/acid ratio 4. colouring The degree of colouring shall be such that, following normal development, the citrus fruit reach their colour typical of the variety (special conditions applicable to each class) at their destination point. (...) Verdelli lemons may be green but not dark green. Limes - Minimum juice content: 45 % 1/ - Colouring: must be typical of the variety on at least two–thirds of the total fruit surface. (...) Oranges - Minimum juice content: 35 % - Minimum sugar/acid ratio: 6.0:1 for pigmented oranges 5.5:1 ______________ 1/ Reservation of USA 42%.

Maturity of citrus fruit is defined by the following parameters specified for each species below: • minimum juice content • minimum total soluble solids content, i.e. minimum sugar content • minimum sugar/acid ratio2 • colouring. (...) Minimum juice content (per cent) Minimum sugar content (°Brix) Minimum sugar/acid ratio Colouring Lemons 20 Must be typical of the variety. (...) • Post-harvest treatment (optional, based on the national legislation of the importing country). E. Official control mark (optional) Published 1963 Last revised 2010 The OECD Scheme for the Application of International Standards for Fruit and Vegetables has published an explanatory illustrated brochure on the application of this standard.

E Economic and Social Council UNITED NATIONS Distr. (...) However fruits with a green (but not dark green) colour are allowed provided they satisfy the minimum requirements as to juice content. 4.4.2 Limes 4.4.2.1 Minimum juice content: 42 % 2 Reservation of Israel: The parameter of sugar/acid ratio should be included in the standard TRADE/WP.7/GE.1/2002/16 page 4 FFV-14: Citrus Fruit 4.4.2.2 Colouring: must be typical of the variety on at least two-thirds of the total fruit surface. The fruit should be green but may show discolouring (yellow patches) up to 30 % of its surface. 4.4.3 Satsumas, clementines, other mandarin varieties and their hybrids 4.4.3.1 Minimum Juice content Satsumas other mandarin varieties and their hybrids: 33% Clementines : 40% 4.4.3.2 Colouring: must be typical of the variety on at least one-third of the surface of the fruit. 4.4.4 Oranges2 4.4.4.1 Minimum Juice content Thomson Navel and Tarocco: 30% Washington Navel: 33% Other varieties: 35% 4.4.4.2 Colouring:3 must be typical of the variety.

E Economic and Social Council UNITED NATIONS Distr. (...) Lemons - Minimum juice content: Verdelli and Primofiore lemons: 20% Other lemons: 25% - Colouring: must be typical of the variety. (...) Grapefruits - Minimum juice content: 35% - Minimum sugar content (TSS): 9 % for Oroblanco - Colouring: must be typical of the variety.

UNITED NATIONS E Economic and Social Council Distr. (...) Some tasting periods ended before the scheduled date owing to the lack of fruit. 5. (...) The tastings have just ended and we are currently collecting and analysing data.

E Economic and Social Council UNITED NATIONS Distr. (...) Lemons - Minimum juice content: Verdelli and Primofiore lemons: 20% Other lemons: 25% - Colouring: must be typical of the variety. (...) Grapefruits - Minimum juice content: 35% - Minimum sugar content (TSS): 9 % for Oroblanco - Colouring: must be typical of the variety.