Gost Na Hurmu Svezhuju -

: 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

: 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 : 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. : The product must comply with maximum residue

To maintain the quality specified by GOST, proper storage is critical: Non-astringent varieties like Fuyu are ripe when fully

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

According to the current GOST standards, fresh persimmons must meet several organoleptic and physical criteria to be marketable: