Coring is a mechanical processing step that removes the core and seed cavity from pome fruit such as apples, pears and quince, enabling downstream slicing, dicing or freezing without seed or fibrous core material in the finished product.
In trade practice
Industrial corers use tubular punches sized to the fruit variety; incorrect punch diameter leaves core remnants or removes excessive flesh, both of which are counted as defects at inspection. Coring is typically integrated into a peeling and cutting line, with vision systems or manual checks sampling for core residue. Buyers for bakery or dairy fruit preparations often specify a maximum core-remnant tolerance. Suppliers should validate corer settings when switching between varieties or crop seasons.
In a specification
A product specification may require that no core or seed material is present in the finished lot and may set a maximum tolerance for core remnants as a percentage of pieces inspected.