DRAFT UGANDA STANDARD  
  DUS 2254  
First Edition  
2020 -mm-dd 
 
 
 Reference number  
DUS 2254 : 2020 
© UNBS 2020   
  
Fresh pumpkin  and squash  — Specification  and grading  
 DUS 2254 : 2020  
ii © UNBS 2020  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for  its correct application  
© UNBS 2020   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior writ ten 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 2254 :2020  
© UN BS 2020  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Qual ity requirements ................................ ................................ ................................ .............................  2 
4.1 Minimum requirements.  ................................ ................................ ................................ ........................  2 
4.2 Maturity requirements  ................................ ................................ ................................ ...........................  3 
4.3 Classification  ................................ ................................ ................................ ................................ .........  3 
4.4 Size requirements  ................................ ................................ ................................ ................................ .. 3 
5 Tolerances  ................................ ................................ ................................ ................................ ..............  4 
5.1 Quality tolerances  ................................ ................................ ................................ ................................ . 4 
5.2 Size tolerances  ................................ ................................ ................................ ................................ ...... 4 
5.3 Application of tolerance ................................ ................................ ................................ ........................  4 
6 Contaminants  ................................ ................................ ................................ ................................ .........  5 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  5 
8 Packaging  ................................ ................................ ................................ ................................ ...............  5 
9 Weights and measures  ................................ ................................ ................................ .........................  5 
10 Labelling  ................................ ................................ ................................ ................................ .................  5 
10.1  General labelling requirements  ................................ ................................ ................................ ............  5 
10.2  Non retail containers  ................................ ................................ ................................ .............................  6 
11 Sampling  ................................ ................................ ................................ ................................ ................  6 
Bibliography  ................................ ................................ ................................ ................................ ........................  7 
 DUS 2254 : 2020  
iv © UNBS 2020  – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a p arastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Comm ittees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Coun cil. 
The committee responsible for this document is Technical Committee UNBS /TC 2, Food and Agriculture , 
Subcommittee SC 4, Fruits, vegetables, spices and related products  
 DRAFT UGANDA STANDARD  DUS 2254 : 2020  
 
© UNBS 2020  – All rights reserved  1 
 Fresh pumpkin  and squash  — Specification  and grading  
1 Scope   
This Uganda Standard  specifies the requirements, sampling and  test methods for pumpkin  and (winter) 
squash , both of cucurbit family (Cucurbita pepo , C. moshata , C. maxima , C. mixta ) having a hard shell and 
mature  seeds  commercially  produced for fresh consumption . This standar d does not include pumpkin  and 
squash intended for use in industrial processed pumpkins  
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this docu ment. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
ISO 66 33, Fruits, vegetables and derived products — Determination of lead content — Flamel ess atomic 
absorption spectrometric method  
US 1659,  Materials in contact with food - Requirements for packaging materials  
US CAC/RCP 53 , Code of Hygienic Practice for Fresh Fruits and Vegetables   
US EAS 38 , Labelling of pre -packaged foods — General require ments  
US ISO 874 , Fresh fruits and vegetables — Sampling  
US ISO 6561 -2, Fruits, vegetables and derived products — Determination of cadmium content — Part 2: 
Method using flame atomic absorption spectrometry  
3 Terms and definitions   
For the purposes of this  document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
well matured  
stage of deve lopment which is indicative of good handling  and keeping quality for the variety  
3.2  
food grade packaging material  
material that will safeguard the hygienic, safety, nutritional, technological and organoleptic qualities of the 
product   
2 © UNBS 2020  – All rights reserved  
 3.3 
visible foreign matter  
any visible extraneous material not usually associated with fruits and vegetables such as dust, soil, substrate, 
chemical residue  
3.4 
pest 
species of animal, especially mites or insects, that is injurious or potentially injurious, whether directly o r 
indirectly to the fruit and vegetable or its presentation.  
3.5 
decay  
defect (progressive or not) seriously affecting the edibility and/or keeping quality of the produce . 
3.6 
firm 
level of firmness enabling trading, storing and keeping acceptable eating  quality  of produce, depending on the 
nature of produce  
3.7 
cracked  
split open, exposing the flesh  
definition or description for squash /appendix  
4 Quality requirements  
4.1 Minimum requirements . 
In all classes, subject to the specific provisions for each clas s and the tolerances  allowed, the pumpkin  or 
squash  shall be as follows:  
a)  whole  with stalk intact;  
b) characteristic of the variety;  
c) well matured fresh and firm  
d) clean and practically free of any visible foreign matter;  
e) not broken or cracked to affect  the fles h quality;  
f) practically free from pests affecting the general appearance;  
g) free from damage  / injuries  caused by scars, soft rot, dry rot, freezing, disease, mechanical or other 
means  affecting flesh quality;  
h) free of abnormal external moisture on the skin, excluding the condensation following  removal from 
cold storage;  
i) free of any foreign odours  and/or taste;  
j) free of physical and physiological damage affecting flesh quality.  
k) developed and of such conditions as to enable them with standard transport and handl ing 
l) free from decay  DUS 2254 : 2020  
© UNBS  2020  – All right s reserved  3 
 4.2 Maturity requirements  
Pumpkins  or squash  shall be harvested when the fruit is completely matured and post -harvest handl ing is not 
adversely affected. I ndices used to determine harvest maturity, including  the following be low:  
a) extern al appearance  
b) hardness of the rind  
c) stem texture  
d) die-back of the tendril nearest the f ruit 
e) brighter internal colour, and the skin gloss  is lost and the fruit sounds hollow when tapped . 
4.3 Classification  
Pumpkin  or squash  is classified into 3 classes as fol lows 
4.3.1 “Extra” Class  
Pumpkin  or squash  shall be of superior quality. They shall be practically normal  in shape and free from skin 
defects,  with the exception of very slight abnormality or superficial defects and not affect to the general 
appearance, th e flesh quality, the keeping quality and presentation in the package . 
4.3.2 Class I  
Pumpkin  or squash  shall be of good quality. The following slight abnormality or defects may be allowed : 
a) slight abnormality in shape;  
b) slight defects of shallow scars on skin ; 
The abnormality or defects shall not affect the general appearance, the flesh quality, the  keeping quality and 
presentation in the package.  
4.3.2 Class II  
Pumpkin or squash which does not meet the requirement of higher classes shall satisfy the minimum  
requirements specified in Section 4 , the following abnormality or defects may be allowed:  
a) slight abnormality of shape;  
b) skin defects of shallow scars, scratches, scabs, pressed marks and rubbing traces.  
The abnormality or defects shall not affect the general  appearance, the flesh quality, the  keeping quality and 
presentation in the package.  
4.4 Size requirements  
Minimum and / or maximum size of any lot pumpkin or squash  sizes are determined by weight per fruit as 
shown in Table 1:  
Table 1 — Sizin g requirement s for pumpkin  or squash  
Size code  Weight per fruit  
(Kg)  
4 © UNBS 2020  – All rights reserved  
 1 >5.0 
2 >4.0 to 5.0  
3 >3.0 to 4.0  
4 >2.0 to 3.0  
5 >1.5 to 2.0  
6 >1.0 to 1.5  
7 >0.5 to 1.0  
8 ≤0.5 
 
Note   Quality classification and sizes are jointly determined by terms of trade. Trading par tners may identify classes 
differently depending on their requirements or seasonal limitation.  
5 Tolerances  
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the 
requirements for the class indicated.  
5.1 Quality tolerances  
5.1.1 “Extra” Class  
5 % by number or weight not satisfying the requirements of “Extra” class, but meeti ng either Class I  or within 
the tolerances of Class I  
5.1.2 Class I 
10 % by number or weight of pumpkin not satisfying the requirement s of Class I, but meetin g either Class II  or 
within the tolerances of Class II  and do not exceed the following individual limits  stated below : 
a) decay : 2 % for soft rot or wet breakdown or serious damage by dry rot  
b) injuries : 6 % 
5.1.3 Class II  
15 % by number  or weight of pumpkin satisfying neither the requirements of Class II, nor the minimum 
requirements with the exception of produce affected by bruises, rottenness or any other charac teristics unfit 
for consumption  provided the following individual limits a re not exceed as stated below:  
a) decay : 2 %  
b) injuries: 8  %  
5.2 Size tolerances  
5 % in any lot for specimens which are smaller than a specified minimum weight,  and 15%  which are larger 
than a specified maximum weight  
5.3 Application of tolerance  
When packed in containers the entire contents shall be sample or when in bulk or bulk bins, the  sample shall 
consist of approximately 50 pounds (22.680kg) or 25 specimens when fairly uniform in size.  Samples are 
subject to the following limitations:  DUS 2254 : 2020  
© UNBS  2020  – All right s reserved  5 
 5.3.1 For a tolera nce of 10 %  or more, individual samples in any lot may contain not more than one and 
one-half times the tolerance specified, except that when the individual sample contains 15 specimens or less, 
individual samples may contain not more than double the toler ance specified: provided , that at least two 
defective or off -size specimens may be permitted in any individual sample: And  provided f urther , that the 
average for the entire lot is within the tolerance specified for the grade  
5.3.2 For a t olerance of less t han 10 % , individual samples  in any lot may contain not more than double the 
tolerance specified: Provided,  that at least one defective or off -size specimen  may be permitted in any 
individual sample: And Provided f urther, That the average for the  entire lo t is within the tolerance specified for 
the grade.  
6 Contaminant s 
6.1 Heavy metals  
In addition to complying with those maximum levels for contaminants and toxins given in US 738, the level of 
lead (Pb) and Cadmium (Cd) in pumpkin or squash , when tested in accordance with AOAC 999.11  shall not 
exceed  0.05 mg/kg.  
 
6.2  Pesticide residues  
Pumpkin  or squash  shall comply with those maximum residue limits established by the Codex Alimentarius 
Commission  
7 Hygiene  
Pumpkin  or squash shall be  produced and  handled i n hygienic manner in accordance with the appropriate 
sections of Code of  Hygienic Practice for Fresh Fruits and Vegetables (US CXC 53 -2003)  
8 Packaging  
8.1 Pumpkin or squash shall be packaged i n food grade packaging material  in accordance with US 1659.  
8.2 Pumpkin or squash of each package shall perform uniformity of variety, quality, size and maturity. The 
visible part of pumpkin  or squash  of the package shall be the representative of the entire contents.  
9 Weights and measures  
Pumpkin  or squash  shall be p ackaged in accordance with the weights and measures regulations  
10 Labelling  
10.1 General labelling requirements  
In addition to the requirements of US EAS 38 the following specific labelling requirements shall apply and shall 
be legibly and indelibly mark ed 
a) name of the produce; “Pumpkin  or Squash ” and/or “Pumpkin  or Squash  variety”.  
b) class;  
6 © UNBS 2020  – All rights reserved  
 c) size code (optional);  
d) net weight  in metric units ; 
e) name and address of producer and/or distributor;  
f) lot identification ; 
g) country of origin ; 
10.2 Non retail containers  
When labelling non -retail packages, information for non -retail packages shall either be given on the packages 
or in accompanying documents, except that the name of the product, lot identification and the name a nd 
address of the producer or packer , importer  shall appear on the packages.  
11 Sampling  
Sampling shall be done  in accordance with US ISO  874 DUS 2254 : 2020  
© UNBS  2020  – All right s reserved  7 
 Bibliography  
[1] U.S. Grades  Standards for Fall and Winter Type Squash and Pumpkins , October 13, 1983  (Reprinted 
— January 1997)  
[2] Thai Agricultural S tandard  TAS 1513 -2012 , Pumpkin  
[3] Regulations relating to the grading, packing and marking of  fresh vegetables intended for sale in the 
republic of South Africa, 24 May 2013  
[4] Quality Standards  for P umpkin  
[5] UNECE standards on fresh fruits and vegetables, Glossa ry of terms, 2016  
  DUS 2254 : 2020  
© UNBS 2020  – All rights reserved  9 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Stan dards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 2254 : 2020    
 
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