AFDC 26 (561) DTZS  
                                                                                             
 
 DRAFT TANZANIA STANDARD  
 
 
Citrus fruits — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS                                    AFDC 26 (561) DTZS  
2    
 
0 Foreword   
Citrus are one of the important fruits produced in Tanzania, both for local and export market s, valued 
for th eir vitamin C content.   
 
Development of this Tanzania Standard  was necessitated by the need for ensuring the production of 
safe and good quality citrus fruits    in Tanzania  for local and export market . 
 
This third edition cancels and replaces the second  edition (TZS 998: 20 16) which has been technically 
revised.  
 
In the prepar ation of this Tanzania Standard, considerable assistance was derived from:  
 
EAS 330:  2002 , Citrus fruits — Specification , published by the East African Community.  
 
UNECE STANDARD FFV -14: 2010 — Citrus fruit , published  by the United Nations . 
 
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the 
final value observed or calculated is to be rounded off, it shall be done in accordance with TZS  4: (See 
clause 2).  
 
1 Scope  
This Tanzania  Standard prescribes requirements , methods of sampling and test for fresh citrus fruits 
for human consumption . 
 
This Tanzania S tandard applies to the  following citrus fruits:  
 
a) Cultivated fruits of the species Citrus sinensis : Oranges  
b) Cultivated fruits of the species  Citrus reticulat a: Mandarins (tangerines)  
c) Cultivated fruits of the species  Citrus paradis i: Grapefruit  
d) Cultivated fruits of the species  Citrus limon : Lemons  
e) Cultivated fruits of the species  Citrus aurantifolia : Limes  
 
 
 
2 Normative r eferences   
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (includi ng any amendments) applies.  
 
TZS 4, Rounding off of Numerical Values  
 
TZS 109, Hygienic practices in food processing unit - General  
 
TZS 538, Packaging and labelling of foods  
 
TZS 1002, Fresh  fruits and vegetables – Sampling  
 
TZS 1003, Guid e to the prepackaging of fresh fruits and vegetables   
 
TZS 1488/ ISO 750: 1998, Fruit and vegetable products - Determination of titratable acidity  
 
TZS 1496 /- ISO 2173: 2003 , Fruit and vegetable products - Determination of soluble solids —
Refractometric met hod 
                                     AFDC 26 (561) DTZS  
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3 Terms and definitions  
For the purpose of this Tanzania Standard,  the following terms and definitions shall apply:   
 
3.1 citrus  
large group of edible fruit bearing plants of the genus citrus; including grapefruits, lemons, lime s, 
oranges and tanger ines, widely cultivated for their juicy edible fruits that have a leathery aromatic rind  
 
3.2 tangerines/mandarins   
all varieties and hybrids of mandarin group ( Citrus reticulat a) and all varieties of tange rines/mandarins  
 
3.3 grapefruit  
fruit harvested fr om a Citrus paradisi  
 
3.4 lemon  
pale yellow or green oval citrus fruit with thick skin and fragrant acidic juice. Example is rough lemon.   
 
3.5 lime 
citrus fruit which is typically round, green or yellow in colour which contains acidic juice vesicles   
 
3.6 orange  
fruit of various citrus species with yellow or pale and mostly follow in the citrus genus members  
 
4 Requirements   
 
4.1 General requirements   
In all classes, subject to the special  precisions for each class and the tolerances allowed, the citrus 
fruit shall be:  
 
a) Intact (not damaged)  
b) Free from bruises and/or extensive healed over cuts  
c) Clean, practically free from any visible foreign matter  
d) Practically free from pests and/or  damage caused by pests  
e) Free from signs of internal shriveling  
f) Free from excess external moisture  
g) Free from any  foreign odour and/or taste  
h) Practically free from  malformation  
i) Mature, as defined by parameters specified for each fruit crop provided in Table 1.  
 
Table 1 — Maturity requirements  
 
 
S/N  
Characteristic  Fruit crop   
Test methods  Oranges  Lemons  Lime*  Grape 
fruits  Mandarins/  
Tangerines  
i)  Total soluble 
solids (TSS)%, 
m/m 8.0 – 13.5 5.5 – 5.6 - 10.4 – 11.4 8.0 – 18.8 TZS 1496  
ii)  Acid in juice %  0.6 – 0.7 2.1 – 2.4 - 1.4 – 1.5 0.7 – 1.2 TZS 1488  
iii)  TSS: Acid ratio  13.6 – 20.2 2.1 – 3.1 - 7.7 – 7.8 11.4 – 18.1  
 
* NOTE — Data on maturity requirement for lime was not available.                                      AFDC 26 (561) DTZS  
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4.2 Specific requirements  
The following specific requirements shall  apply to the individual species mentioned:  
 
 
 
 
 
 
 Minimum juice 
content ( % m/m)  Colour  
Oranges  30 The fruits shall display the colour typical of the variety 
having regard to harvesting stage and the area in 
which they are grown.  
Mandarins/tangerines  35 The fruits shall display their typical colour. The colour 
shall cover at lea st two thirds of their surface.  
Grape fruits  35 The fruits shall display the colour typical of the 
variety, having regard to the time of picking and the 
area in which they are grown.  
Lemons  25 The fruits shall display the colour typical of the 
variety, h aving regard to the time of picking and the 
area in which they are grown. Such typical colour 
shall cover at least four fifths of the surface.  
Limes  
(a) Green when mature  
 10 - 25 The fruits shall display the colour typical of the variety 
having regard to the time of picking and the area in 
which they are grown.   
 (b) Yellow when 
mature  35 
 
 
  
 
4.3 Classification  
Citrus fruits are classified in three classes; Extra class, Class I and Class II  
 
4.3.1 Extra  class   
Fruits i n this class meet the followi ng minimum requirements:  
 
a) Fruits shall be intact and sound (subject to the special provisions for each class), and in 
particular free from damage or deterioration caused by insec t, diseases  or physiological  
disorder ; 
 
b) They shall retain their calyces except  in damp regions where fruits are liable to stem -end rot ; 
 
c)  They shall be free from signs of shriveling, bruising, and extrusive healed over  cuts;  
 
d) They shall be clean (free from visible traces of chemicals) ; 
 
e) They shall be free  from foreign taste or odour ; 
 
f) They shall be free fro m external moisture ; 
 
g) Colour and flavour shall be acceptable to market requirements ; and  
 
h) The fruits shall present t he characteristics typical of the variety . 
                                     AFDC 26 (561) DTZS  
5 i) Fruits meeting the above requirements may be degree ned. Degreening and/ or preservation  by 
the use of artificial means shall be carried out with chemicals  permitted as per TZS 11 5 (see 
clause 2). This treatment shall be permitted only if the natural organoleptic characteristics of  
the product are not modified. Degreened fruits  shall display thei r typical colouring over their 
entire surface, except in the case of lemons, which shall have yellow colouring over at least  
four-fifths of their surface.  
 
4.3.2 Class  I 
The class consist s of fruits which do not qualify for extra class. Some of the fruits in the lot may have 
the following:   
 
a) i) One or more slightly healed over  cuts, the length of which shall not cover more than 20 % of 
the total diameter of the fruits, and shall not cover more than 2 % of the total surface ; 
 
ii) slight ma lformation , having  regard to variety ;  
 
iii) Rough skin, thick skin, and greenish patches ; 
 
iv) superficial injuries due to hail ; 
 
v) traces of dirt ; and  
 
vi) skin blemishes caused by disease or pests . 
  
            (b) (i) skin perceptibly or imperceptibl y puffed up ;  
 
ii) soft withered fruits ; and   
 
iii) deep injuries due to hail. 
 
4.3.3 Class  II 
The class consists of marketable quality, but not fit for i nclusion in the above classes. They shall 
include fruits with:      
 
One or more slightly healed over c uts, the length of whi ch shall not cover more than  
20 % of the diameter of the fruits, and shall not cover more than 5 % of the total surface ; 
 
Malformati on, having regard to variety for example  Washing ton navel ;  
 
i) very rough skin and very thick skin ;  
 
ii) slight traces of dirt ; 
 
iii) green or greenish patches ; 
 
iv) skin blemishes caused by disease or pests ;  
 
v) deep healed over cuts ;  
 
vi) soft withered fruits , 
 
vii) one or more deep injuries  due to hail ;  
 
viii) one or mo re deep imperceptibly puffed up ; and  
 
ix) slight unhealed skin cut . 
 
4.4 Sizing                                       AFDC 26 (561) DTZS  
6                                                                                                              The fruits shall be sized according to the max imum diameter of their ‘equatorial ’ section .  
 
 
 
 
 
4.4.1  Fruits of less than the following minimum dimensions of diameter shall be excluded : 
 
 
Oranges    -  53 mm  
Mandarins/tangerines   -  45 mm  
Grapefruits    -   70 mm  
Lemons    -    45 mm  
Limes     -   30 mm  
 
4.4.2  The scales of sizes are  shown in Table 2   
 
  
 
Size  Scale of diameter in millimeter (mm)  
Oranges  Mandarins  
/tangerines  Grapefruits  Lemons  Lime  
1 93 – 98 > 70 > 113  > 74 55 – 65 (L arge)  
2 88 – 92  66 – 70  105 – 113 70 – 74  40 – 55 (Medium)  
3 83 – 87  61 – 65   98 – 104   65 – 69   30 – 40 (Small)  
4  78 – 82  57 – 60  92 – 97   60 – 64  NA 
5 73 – 77  53 – 56  88 – 91  55 – 59  NA 
6 68 – 72  49 – 52  85 – 87  50 – 54  NA 
7 63 – 67  45 – 48   81 – 84   45 – 49    NA 
8 58 – 62  NA 75 – 80  NA NA 
9 53 – 57    NA 70 – 74  NA NA 
NA= Not applicable  
 
 
4.5 Tolerance   
Tolerance in respect of quality and size shal l be allowed as indicated below:  
 
4.5.1 Quality tolerances   
 
4.5.1.1 Extra  class  
 
Five per  cent (by number ) of the  fruits provided  that have only the following:  
 
a) Up to five percent or m ore slightly healed over cuts, the length of  which shall not exceed ten 
percent of the diameter indicated in the scales of size . 
 
b) Up to  two  per cent each:  
 
i) Malformation, having regard to variety  
ii) Very rough skin  
iii) Very thick skin  
iv) One or more deep over cuts, not extensive  
v) One or more superficial injuries due to hail  
vi) Skin blemishes caused by disease or pests  
vii) Slight traces of dirt  
 
In no case sh all tolerances in clause 4.5.1  .1 (a) and ( b) taken together exceed five per cent.                                      AFDC 26 (561) DTZS  
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Apart from the above -mentioned  tolerances, up to five percent  of the fruits may have lost their calyces 
before dispatch  provided that they have no other defects.   
 
4.5.1.2  Class  I  
 
Up to five percent  of the fruits may have defects listed in clause 4.3.2 (a);  and up to two per cent of the 
fruits may have defects  in clause 4.3.2 (b).  
 
In no  case shall total tolerances exceed seven per  cent. In addition to the above mentioned tolerance , 
up to twenty five p ercent of the fruits may have lost their calyces provided that th ey have no other 
defects.  
 
However, where this applies to ten percent or more of the fruits, the exporter shall obtain the consent 
of the importer.  
 
4.5.1.3  Class II  
 
Up to 10 % of the fruits may have defects listed in clause 4.3.3.  
 
In no case shall total tolerances taken together exceed  twelve per cent.  
 
In addition to the above mentioned , up to twenty five per cent of the fruits may have lost their calyces, 
provide that they have no other defects.  
 
However, where this applies to not less than ten  percent of the fruits , the exporter/ seller shall obta in 
the consent of the importer/buyer concerned.  
 
 
4.5.2  Size tolerance   
Five per cent (by number) of the fruits per  package conforming to the size immediately above or below 
that stated on the package.   
 
4.6 Uniformity  
Each package shall contain fruits of the same variety, quality and size . 
 
 
5 Contaminants  
 
5.1 Pesticide residues   
Citrus fruits shall conform to the p esticide residue limits prescribed in the CODEX Pesticides Residues 
in Food Online Database.  
 
5.2 Heavy Metal  
Citrus  shall comply with those maximum levels for heavy metals established by the CODEX Stan 193.  
 
 
6 Hygiene  
 
It is recommended that the produc e covered by the provisions of this Tanzania Standard shall be 
prepared and handled in accordance with the TZS 109 (see clause 2)  
 
Citrus fruits shall be free from parasites, microorganisms or substances originating from them in 
amounts which may present a hazard to human health.   
 
                                     AFDC 26 (561) DTZS  
8                                                                                                              7 Sampling  and test s  
Represent ative samples of the citrus  shall be drawn as prescribed in TZS 1002 (see clause 2) and be 
tested in accordance to the methods described in this Tanzania S tandard.  
 
 
8 Packing, marking and labelli ng  
 
8.1 Packing  
8.1.1 The citrus fruits  shall be packed in such a way as to  protect the produce properly. The 
cushioning  materials used  inside the package, shall be new, clean and o f quality such as to avoid 
causing any external or internal damage to prod uce. 
 
8.1.2 The use of any substance tending to modify  the natural characteristic of ci trus fruits , especially  
their taste or smell , shall be prohibited . 
 
8.1.3 The cushioning  materials  used inside the package shall be new and harmless to human health.  
 
8.1.4 Citrus for air and sea transport shall be packed in suitable containers according to market 
requirements . 
 
8.1.5  Packages  shall be made of recyclable materials.  
 
 
8.1.6 In addition to the provisions covered by this Tanzania S tandard, citrus fruits sha ll also be pac ked 
in according with TZS 1003  and TZS 5 38 (see cl ause 2).  
 
8.2 Marking and labe lling  
Each package shall bear the following particular s legibly and indelibly marked on the label :  
 
a) name of the produce – common name  and variety ; 
  
b) name and a ddress of the pac ker, exporter and/or dispatcher;  
 
c) name of the producing country , region  and district ; 
 
d) commercial identifications – class and size (reference number and number of fruits ); 
 
e) storage conditions;  
 
f) net weight  in kg ; and  
 
g) identification batc h number (in code or in clear) ; 
 
h) Date of harvest and packing . 
 
8.3 Standards Mark of Quality  
Each package may also be marked with TBS Standards Mark of Quality .  
 
NOTE  — The use of the TBS Standards  Mark of Quality is governed by the provisio ns of the 
standards Act, 2009. Details of conditions under which a license for the use of TBS certification 
mark may be granted to manufacturers may be obtained from TBS.