Development of a catalog of quality, etc.

Catalog of quality includes a brief description of the main types of fruits and vegetables:

Eggplant, broccoli, mushrooms, greens, cabbage (cabbage, Chinese, color), potato, cauliflower, sweet corn, onions (including leek), carrots, cucumbers, zucchini, sweet peppers, radishes, radish, salad (leafy vegetables), beets, celery, asparagus, tomatoes, pumpkin, chicory, garlic, avocados, pineapples, melons and watermelons, apricots, bananas, grapes, pears, pomegranates, kiwi, strawberry, mango, peaches, nectarines, plums, cherries, ginger, citrus fruits, persimmons, berries (blueberries, blackberries, currants, gooseberries, etc.) and exotic (carambola, nod, papaya, rambutan, etc.)

on the following items:


-Varieties (with illustrations)

— Surface (with illustrations), and internal structure.

-Classification of defects by category (with illustrations), indicating the possible tolerances.

-Storage and physiological features.

-Basic physiological defects, and infectious diseases which are important for acceptance and storage (with illustrations) and general information on their injuriousness and other features.

-Features of calibration

-Other features if they have place.

-If it’s necessary an introduction can be given, covering important general questions of physiology of fruits during storage, sampling, labeling, etc.