: 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.
: No defects are allowed, except for very minor skin blemishes. gost na hurmu svezhuju
To maintain the quality specified by GOST, proper storage is critical: : The color should be characteristic of the
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 To maintain the quality specified by GOST, proper
: Fruits must be whole, clean, and healthy, with the calyx (stem cap) intact.
: 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