Gost Na Hurmu Svezhuju -

: The color should be characteristic of the variety, typically ranging from yellow to deep red-orange. Non-astringent varieties like Fuyu are ripe when fully colored and firm, while astringent varieties like Hachiya must be fully colored and soft.

ГОСТ Р 59662-2021 Хурма свежая. Технические условия

: The product must comply with maximum residue limits for pesticides and heavy metals as established by technical regulations for food safety. Storage and Handling Standards gost na hurmu svezhuju

: Fruits must have reached a stage of maturity that allows them to withstand transport and handling while continuing to ripen to an edible state. Defects :

According to the current GOST standards, fresh persimmons must meet several organoleptic and physical criteria to be marketable: : The color should be characteristic of the

: No defects are allowed, except for very minor skin blemishes.

The primary quality standard for fresh persimmons in the Russian Federation is , which recently replaced the previous national standard ГОСТ Р 59662-2021 . This updated standard classifies persimmons into three quality grades— Extra (Высший), First (Первый), and Second (Второй) —based on criteria such as development, uniformity, and the presence of defects. Key Quality Requirements The primary quality standard for fresh persimmons in

: Fruits must be whole, clean, and healthy, with the calyx (stem cap) intact.