DEAS 330: 2021  
ICS 67.080.10  
 
© EAC 2021                                                                                                                              Second  Edition 
2021  
 DRAFT EAST AFRICAN STANDARD  
Citrus fruits — Specification  
EAST AFRICAN COMMUNITY  
 DEAS 330: 2021  
ii © EAC  2021– All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitt ed without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permission to reproduce this document for  the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2017  — All rights reserved  
East African Community   
P.O. Box 1096 , 
Arusha  
Tanzania  
Tel: + 255 27 2 162100  
Fax: + 255 27 2162190  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be pr osecuted . DEAS 330: 2021  
© EAC 2021– All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 Minimum requirements  ................................ ................................ ................................ .........................  2 
4.2 Maturity requirements  ................................ ................................ ................................ ...........................  2 
4.3 Classification  ................................ ................................ ................................ ................................ .........  4 
4.4 Sizing  ................................ ................................ ................................ ................................ ......................  5 
4.5 Tolerances  ................................ ................................ ................................ ................................ ..............  8 
5 Contaminants  ................................ ................................ ................................ ................................ .........  8 
5.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  8 
5.2 Pesticide residues  ................................ ................................ ................................ ................................ . 9 
6 Hygiene  ................................ ................................ ................................ ................................ ...................  9 
7 Packaging  ................................ ................................ ................................ ................................ ...............  9 
8 Labelling  ................................ ................................ ................................ ................................ .................  9 
Bibliography  ................................ ................................ ................................ ................................ ......................  11 
 DEAS 330: 2021  
iv © EAC  2021– All rights reserved  
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products a nd services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East Afric an Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of  East African Standards. XXXXXX.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they ar e implementing .  
The committee responsible for this document is Technical Committee EASC/TC 016 Fresh Fruits, vegetables 
and Tuber  
 
This second edition cancels and replaces the first edition (EAS  330:2002 ), which has been technically revised.  
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  DEAS 330: 2021  
© EAC 2021– All rights reserved  v 
  DRAFT EAST AFRICAN STANDARD  DEAS 330: 2021  
 
© EAC 2017  – All rights reserved  1 
 Citrus fruits — Specification  
1 Scope   
This Draft East African standard  specifies  the requirements for  citrus fruit of varieties (cultivars) grown from 
the following species  to be supplied fresh to the consumer , citrus fruit for industrial processing being excluded:  
a) lemons grown from the species Citrus limon (L.) Burm. f.  and hybrids thereof  
b) Persian limes grown from the species Citrus latifolia  (Yu. Tanaka) Tanaka,  a large  acid lime  fruit  
known also as Bearss or Tahiti and hybrids thereof  
c) Mexican limes grown from the species Citrus aurantiifolia  (Christm.) Swingle, also known  as sour 
limes and key limes and hybrids thereof  
d) Indian sweet limes, Palestine sweet limes grown from the species Citrus limettioides  Tanaka and 
hybrids thereof  
e) Mandarins grown from the species ( Citrus reticulata  Blanco), including satsumas  (Citrus unshiu  
Marcow.), clementines ( Citrus clementina  hort. ex Tanaka), and common mandarins ( Citrus deliciosa  
Ten.) and tangerines ( Citrus tangerine  Tanaka), grown from these species and hybrids thereof  
f) Oranges grown from the species Citrus sinensis  (L.) Osbeck and hy brids thereof  
g) Grapefruit grown from the species Citrus paradisi  Macfad. and hybrids thereof  
h) Pummelos or Shaddock grown from the species Citrus maxima  (Burm.) Merr. and hybrids thereof.  
2 Normative references   
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
CAC/RCP 44, Code  of practice for packaging and transport of fresh fruit and vegetables  
CAC/RCP 53, Code of hygienic practice  for fresh fruits and vegetables  
CODEX STAN 193,  General standard for contaminants and toxins in food and feed  
EAS 38, Labe lling of pre-packaged foods — General require ments  
3 Terms and definitions   
No terms and definitions are listed in this document.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:   
2 © EAC  2021– All rights reserved  
 — ISO Online browsing platform: av ailable at http://www.iso.org/obp  
4 Requirements  
4.1 Minimum requirements  
In all classes, subject to the special provisions for each class and the tolerances allowed, the citrus fruit shall 
be: 
a) intact  
b) free of bruising  and/or extensive healed overcuts  
c) sound; produce affected by rotting or deterioration such as to make it unfit for  consumption is 
excluded  
d) clean, practically free of any visible foreign matter  
e) practically free from pests  infes tation  
f) free from damage caused  by pests affecting the flesh  
g) free of signs of shrivelling and dehydration  
h) free of damage caused by low temperature or frost  
i) free of abnormal external moisture  
j) free of any foreign smell and/or taste.  
The development and condition of the citrus fruit must b e such as to enable it:  
k) to withstand transportation and handling  
l) to arrive in satisfactory condition at the place of destination.  
4.2 Maturity requirements  
4.2.1  The citrus fruit shall be sufficiently developed and display satisfactory maturity and/or ripe ness, 
account being taken of criteria proper to the variety, the time of picking and the growing area.  
Maturity of citrus fruit is defined by the following parameters specified for each species below : 
a) minimum juice content  
b) minimum total soluble solids cont ent, i.e. minimum sugar content  
c) minimum sugar/acid ratio  
d) colouring.  
4.2.2  The degree of colouring shall be such that following normal development the citrus fruit reach the 
colour typical of the variety at their destination point  as indicated in Table 1 .  
© EAC 2021– All rights reserved  3 
 Table 1  — Maturity requirements for citrus fruits  
Citrus fruit  Minimum juice 
content,  % Minimum sugar 
content,  (°Brix)  Minimum sugar/acid 
ratio  Colouring  
Lemons  20 - - Shall  be typical of the 
variety. Fruit with a 
green colour is 
allowed, provided it 
satisfies the minimum 
requirements as to 
juice content  
Limes  
Persian lime  42 - - The fruit should be 
green but may  
show yellow patches  
up to 30% of  
its surface for Persian 
limes and  
up to 20% for 
Mexican and Indian  
limes  Mexican and  
Indian sweet  
limes  40 - - 
Satsumas, clementines, other mandarin varieties and their hybrids  
Satsumas  33 - 6.5:1  Shall  be typical of the 
variety on  
at least one third of 
the surface of  
the fruit  Clementines  40 - 7.0:1  
Other mandarin  
varieties and their  
hybrids  33 - 7.5:1  
Oranges  
Blood oranges  30 - 6.5:1  Shall  be typical of the 
variety.  
However, fruit with 
light green  
colour ation  not 
exceeding one fifth of  
the total surface area 
of the fruit is  
allowed, provided it 
satisfies the  minimum 
requirements as to 
juice content.  
Oran ges produced in 
areas with  
high temperatures 
and high  
relative humidity 
conditions  
during the developing 
period  
having a green colour 
exceeding  Navels group  33 - 
Other varieties  35 - 
Mosambi,  
Sathgudi and  
Pacitan with more  
than one fifth  
green colour  33 - -  
4 © EAC  2021– All rights reserved  
 one fifth of the 
surface area of the  
fruit are allowed, 
provided they  
satisfy the minimum 
requirements  
as to jui ce content.  
Other varieties  
with more than  
one fifth green  
colour  45 - -  
Grapefruit and hybrids  
All varieties and  
hybrids  35 - - Shall be typical of the 
variety.  
Fruit with a greenish 
colour (green  
in Oroblanco) is 
allowed,  
provided it satisfies 
the minimum  
requirements as to 
juice content  Oroblanco  35 9 - 
Pummelos  
(Shaddock) and  
hybrids  - 8 - Shall  be typical of the 
variety on  
at least two thirds of 
the surface of  
the fruit  
 
4.2.3 Citrus fruit meeting these maturity requirements may be “degreened”. This treatment is  only permitted 
if the other natural organoleptic characteristics are not modified.  
4.3 Classification  
Citrus fruit is classified in three classes, as defined below : 
4.3.1  "Extra" Class  
Citrus fruit in this class shall  be of superior quality. It must be characteristic of the variety  and/or commercial 
type.  
It shall  be free from defects, with the exception of very slight  superficial defects, provided  these do not affect 
the general appearance of the produce, the quality, the keeping quality  and presentation in the package.  
4.3.2  Class I  
Citrus fruit in this class shall be of good quality. It shall  be characteristic of the  variety  and/or commercial type.  
The following slight defects, however, may be allowed, provided these do not affect the  general appearance of 
the produce, the quality, the keeping quality and presentation in the  package:  
a) a slight defect in shape   
© EAC 2021– All rights reserved  5 
 b) slight de fects in colouring, including slight sunburn  
c) slight progressive skin defects, provided they do not affect the flesh  
d) slight skin defects occurring during the formation of the fruit, such as silver scurfs,  russets or pest 
damage  
e) slight healed defects due to a mechanical cause such as hail damage, rubbing or  
f) damage from handling  
g) slight and partial detachment of the peel (or rind) for all fruit of the mandarin group.  
4.3.3  Class II  
This class includes citrus fruit that does not qualify for inclusion in the high er classes but satisfies the 
minimum requirements specified above.  
The following defects may be allowed, provided the citrus fruit retains its essential characteristics as regards 
the quality, the keeping quality and presentation:  
a) defects in shape  
b) defects in colouring, including sunburn  
c) progressive skin defects, provided they do not affect the flesh  
d) skin defects occurring during the formation of the fruit, such as silver scurfs, russets  or pest damage  
e) healed defects due to a mechanical cause such as hail da mage, rubbing or damage  from handling  
f) superficial healed skin alterations  
g) rough skin  
h) a slight and partial detachment of the peel (or rind) for oranges and a partial  detachment of the peel 
(or rind) for fruit of the mandarin group.  
4.4 Sizing  
4.4.1  The frui ts shall be sized according to the maximum diameter of their ‘equatorial’ section.  
Table 2  — Minimum sizes for citrus fruits  
Fruit  Diameter  (mm)  
Lemons  45 
Persian limes  42 
Mexican and Indian sweet limes  25 
Satsumas, other mandarin varieties and hybrids  45 
Clementines  35 
Oranges  53 
Grapefruit and hybrids  70 
Pummelos and hybrids  100 
  
6 © EAC  2021– All rights reserved  
 4.4.2  Citrus fruit may be sized by one of the following options:  
a) To ensure uniformity in size, the range in size between produce in the same package shall not 
exceed:  
i. 10 mm, if the diameter of the smallest fruit (as indicated on the package) is < 60 mm  
ii. 15 mm, if the diameter of the smallest fruit (as indicated on the package) is ≥60 mm  but < 80 mm  
iii. 20 mm, if the diameter of the smallest fruit (as indicated on the package) is ≥80 mm  but < 110 mm  
iv. there is no limitation of difference in diameter for fruit ≥110 mm.  
b) When size codes are applied, the codes and ranges in the following tabl es must be respected:  
Table 3  — Size codes for citrus fruits  
Citrus fruits  Size code  Diameter (mm)  
Lemons  
 0 79 - 90 
1 72 - 83 
2 68 - 78 
3 63 - 72 
4 58 - 67 
5 53 - 62 
6 48 - 57 
7 45 - 52 
Limes  
Persian limes  
 
 
 
 
Mexican and Indian sweet li mes 1 58 -67 
2 53 - 62 
3 48 - 57 
4 45 - 52 
5 42 - 49 
1 Greater than 45  
 2 40.1 - 45 
3 35.1 - 40 
4 30.1 - 35 
5 25 - 30 
Satsumas, clementines, and other mandarin varieties and hybrids  
 1 63 - 74 
2 58 - 69 
3 54 - 64 
4 50 - 60 
5 46 - 56 
63 43 - 52  
© EAC 2021– All rights reserved  7 
 7 41 - 48 
8 39 - 46 
9 37 - 44 
10 35 - 42 
Oranges  
 0 92 – 110 
1 87 – 100 
2 84 – 96 
3 81 – 92 
4 77 – 88 
5 73 – 84 
6 70 – 80 
7 67 – 76 
8 64 – 73 
9 62 – 70 
10 60 – 68 
11 58 – 66 
12 56 – 63 
13 53 – 60 
Grapef ruit and hybrids  
 0 Less than 139  
1 109 – 139 
2 100 – 119 
3 93 – 110 
4 88 – 102 
5 84 – 97 
6 81 – 93 
7 77 – 89 
8 73 – 85 
9 70 - 80 
Pummelos and hybrids  
 0 Less than 170  
1 156 – 170 
2 148 – 162 
3 140 – 154 
4 132 – 146 
5 123 – 138 
6 116 – 129 
7 100 – 118  
8 © EAC  2021– All rights reserved  
  
4.5 Tolerances  
4.5.1  Quality tolerances  
4.5.1.1  "Extra" Class  
A total tolerance of 5 per cent, by number or weight, of citrus fruit not satisfying the requirements of the class 
but meeting those of Class I is allowed. Withi n this tolerance not more than 0.5 per cent in total may consist of 
produce satisfying the requirements of Class II quality.  
4.5.1.2  Class I  
A total tolerance of 10 per cent, by number or weight, of citrus fruit not satisfying the requirements of the class  
but meeting those of Class II is allowed. Within this tolerance not more than 1 per cent in total may consist of 
produce satisfying neither the requirements of Class II quality nor the minimum requirements, or of produce 
affected by decay.  
4.5.1.3  Class I I 
A total tolerance of 10 per cent, by number or weight, of citrus fruit satisfying neither the requirements of the 
class nor the minimum requirements is allowed. Within this tolerance not more than 2 per cent in total may 
consist of produce affected by de cay. 
4.5.2  Size tolerances  
For all classes: a total tolerance of 10 per cent, by number or weight, of citrus fruit corresponding to the size 
immediately below and/or above that (or those, in the case of the combination of three sizes) mentioned on 
the pack age is allowed.  
In any case, the tolerance of 10 per cent applies only to fruit not smaller than the following minima:  
Table 4 — Size tolerances for citrus fruits  
Fruit  Diameter (mm)  
Lemons  43 
Persian limes  40 
Mexican and Indian sweet limes  Not applicab le 
Satsumas, other mandarin varieties and hybrids  43 
Clementines  34 
Oranges  50 
Grapefruit and hybrids  67 
Pummelos and hybrids  98 
 
5 Contaminants  
5.1 Heavy metals  
Citrus fruits shall comply with those current maximum levels for heavy metals establis hed by the Codex 
Alimentarius Commission in accordance with CODEX STAN 193    
© EAC 2021– All rights reserved  9 
 5.2 Pesticide residues  
Citrus fruits shall comply with those maximum pesticide residue limits established by the Codex Alimentariu s 
commission  
6 Hygiene  
6.1 Citrus fruits  shall b e prepared and handled in accordance with CAC/RCP 53 . 
6.2 Citrus fruits shall be free from parasites, microorganisms or substances originating from them in amount s 
which may present a hazard to human health  
7 Packaging  
7.1 Citrus fruits shall be packaged i n food grade packaging material that will safeguard the hygienic, safety, 
nutritional, technological and organoleptic qualities of the produce in accorda nce with CAC/RCP 44 to avoid 
causing any external or internal damage to the produce.  
7.2 The use of mat erials, particularly of paper or stamps bearing trade specifications, is allowed, provided 
the printing or labelling has been done with non -toxic ink or glue.  
7.3 The contents of each package shall be uniform and contain only citrus fruit of the same origi n, variety or 
commercial type, quality and size, and appreciably of the same degree of ripeness and development  
7.4 A mixture of citrus fruit of distinctly different species may be packed together in a sales package, 
provided they are uniform in quality an d, for each species concerned, in variety or commercial type and origin. 
However, in case of those mixtures uniformity in size is not required. The visible part of the contents of the 
package must be representative of the entire contents.  
8 Labelling  
The following specific labelling requirements shall apply and shall be legibly and indelibly labelled  in 
accordance with the requirements of EAS 38  
a) name of produce  as: 
i. “Lemons”, “Limes”, “Persian limes”, “Mexican limes”, “Indian sweet limes”/  “Palestine sweet 
limes”, “Mandarins”, “Oranges, “Grapefruit”, “Pummelos”/Shaddock” if the produce is not visible 
from the outside  
ii. “Mixture of citrus fruit” or equivalent denomination and common names of the different species, 
in case of a mixture of citrus fruit of distinct ly different species  
iii. for oranges: the name of the variety and/or the respective variety group in the case of “Navels” 
and “Valencias”  
iv. for “Satsumas” and “Clementines”: the common name of the species is required and the name of 
the variety is optional;  
v. for other mandarins and their hybrids thereof: the name of the variety is required  
Note  For all other species: the name of the variety is optional.  
b) name and physical address of the exporter, packer   
10 © EAC  2021– All rights reserved  
 c) country of origin  
d) class  
e) date of packing  
f) size code  
g) batch number  
h) net weight.  
Note  Traceability code citrus fruits  may also be included on the labelling. - reason its  optional  yet general opening 
statement is mandatory. Furthermore country of origin takes care of that   
© EAC 2021– All rights reserved  11 
 Bibliography  
[1] UNECE Standard FFV -14, Citrus fruit : 2017 edition  
[2] EAS 330:2002, Citrus fruit — Specification  
. DEAS 330: 2021    
 
© EAC 2021 – All rights reserved