KENYA STANDARD          KS 1301: 2016 
           ICS 67.080.01 
 
 
 
  
 
  
 
 
 
  
  
 Fresh ivy gourds (tindori) — Specification  
 
 
 
 
  
 
  
 
  
 
 
 
 
 
 
 
 
 
   
    
   
   ©KEBS 2016             Third  Edition 2016 
 
 
 C 
                     © KEBS 2016 — All rights reserved ii 
TECHNICAL COMMITTEE REPRESENTATION 
 The following organizations were represented on the Technical Committee: 
 
The following organizations were represented on the Technical Committee:  Agriculture Food and Fisheries Authority — Horticultural Crops Directorate 
Kenya Flower Council (KFC) 
Kenya Plant Health Inspectorate Service (KEPHIS) 
Ministry of Agriculture, Livestock and Fi sheries — State Department of Agriculture 
Rapid Result Agricultural program Consumer Information Network 
Institute of Packaging 
Fresh Produce Exporters Association of Kenya 
Kenya institute of food science and technology. 
University of Nairobi-Department of Plant science and crop protection AAA growers 
Hortimpact program-SNV 
Society of crop Agribusiness advisors  Kenya Bureau of Standards — Secretariat 
 
 
REVISION OF KENYA STANDARDS 
 
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestions for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome.  
 
 
  
 
 
© Kenya Bureau of Standards, 2016 
Copyright. Users are reminded that by virtue of section 6 of the Copyright Act, Cap. 130 of the Laws of Kenya, copyright subsis ts in all 
Kenya Standards and except as provided under section 7 of this act, no Kenya Standard produced by Kenya Bureau of Standards may  be 
reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing from the M anaging 
Director. 
 
 
 
  
 
     
 
  
 
 
 
  
© KEBS 2016 — All rights reserved           iii  
KENYA STANDARD                         KS 1301: 2016 
     ICS 67.080.01 
 
 
  
 
 
 
  
 
 
 
 
  
Fresh ivy gourds (tindori) — Specification  
   
 
 
 
 
  
 
 
 
  
 
 
 
  
 
 
KENYA BUREAU OF STANDARDS (KEBS) 
 
Head Office:  P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031 
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
Coast Region    Lake Region         Rift Valley Region  
P.O. Box 99376, Mombasa-80100  P.O. Box 2949, Kisumu-40100       P.O. Box 2138, Nakuru-20100 Tel.: (+254 041) 229563, 230939/40               Tel.: (+254 057) 23549, 22396       Tel.: (+254 051) 210553, 210555 
Fax: (+254 041) 229448   Fax: (+254 057) 21814
 
  
                     © KEBS 2016 — All rights reserved iv Foreword 
 
This Kenya standard has been prepared by the Horticultural fresh produce technical 
committee and is in accordance with the procedures of the Kenya Bureau of standards. 
  
 
This standard has been developed in recognition of the contribution of the horticultural industry towards the Kenyan Economy.It is expec ted that the standard will promote trade fair 
practices, safeguard the health and safety of the consumer and protect the environment. 
 In the development of this standard reference has been made to the following standards.  
FAO/MOA handbook: Assistance in production of Asian vegetables 
 Acknowledgement is made for the assistance received from these sources© KEBS 2006 — All rights reserved          1  
                                                     KS 1301: 2016 
 
 
Fresh ivy gourds (tindori) — Specification 
 
1 Scope 
 
This Kenya Standard specifies quality requirements for fresh edible fruits of Ivy Gourds 
(Coccinia   cordifolia Cogn.). 
 
2. Normative references 
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 (including any amendments) applies.   CAC/RCP 53-2003, Code of hygienic practice for fresh fruits and vegetables  
 EAS 38, Labelling of pre-packaged foods — Specification  
 
ISO 874, Fresh fruits and vegetables – Sampling   
ISO 6633, Fruits, vegetables and derived products — Determination of lead content — 
Flameless atomic  
 
ISO 7558, Guide to the prepackaging of fresh fruits and vegetables  
 
3. Application  The standard is to define the quality requirements for fresh green beans after preparation and packaging. 
However, if applied at stages after point of sale or following export, produce may show in 
relation to the requirements of the standard: 
i) a slight lack of freshness and turgidity 
ii)a slight deterioration due to their development and their tendency to perish.  
The holder/seller of produce may not display such produce or offer them for sale, or 
deliver or market them in any manner other than in conformity with this standard. The 
holder/seller shall be responsible for observing such conformity 
  
 
 4. Terms and definitions  In addition to the terms and definitions contained  in KS 1559, the following shall apply: 
 4.1  
clean   
ivy gourds that are practically free of any visible foreign matter 
  KENYA STANDARD  
                     © KEBS 2016 — All rights reserved 24.2  
damage  any injury or defect caused by sunscald, low temperatures, yellowing, sunburn, bruises, scars and insects, which affect the appearance and eating quality of ivy gourds 
 4.3  
deformed   the ivy gourd that is so badly misshaped that the appearance does not fit the known characteristics of the variety 
 4.4 
firm   the ivy gourd, which is crisp and not shrivelled, limp or pliable
  
 
4.5  
fresh   ivy gourds that have been recently  harvested and whose quality has not  deteriorated  due to loss of  moisture, discolouration, or injury  through bruising  
4.6  
intact  ivy gourds with no parts removed and that have not suffered any damage making them 
incomplete 
 
4.7  
length    
the greatest dimension of ivy gourd fruit measured from the stem end to the blossom end  
including the stalk 
 
4.8  
moderately coloured  
ivy gourds having at least half of the surface bearing  characteristic  colour of the variety 
 4.9  overgrown    
the ivy gourd that has developed beyond the best stage of utilization  and is fibrous.  The 
seeds are tough and the pulp in the  seed cavity has changed from white to red  and  has 
turned watery or jelly-like 
 
4.10  
uniformly coloured   
ivy gourds  having  at least three quarters  (¾) of the surface bearing  the  characteristic 
colour of the  variety  
 
 
 
4.11  
superior quality   
means ivy gourds that  are: 
i) well developed; KS 1301:2006  
© KEBS 2016 — All rights reserved  3ii) free from defects  including  all deformations particularly those caused by seed  
formation. 
 
4.12  
good quality    
fresh ivy gourds that are reasonably developed. 
 5.0 Quality requirements   
5.1.Minimum quality requirements 
 
In all classes, subject to the special provisions of each class and  tolerances allowed, the  
following shall be the minimum requirements for ivy  gourds. 
  
i) firm and intact; 
ii) fresh and clean; 
iii) be tender; 
iv)       not overgrown; 
v)        fairly well-formed; 
vi) of characteristic colour of the variety; vii  free from pests, damage and  diseases; 
viii)  free from foreign smell and/or taste; 
ix)  have a stalk of a maximum length of 10 mm. 
 
5.2 Classification 
 
All fresh ivy gourds shall meet all the requirements in Clause 3 and shall be classified as 
follows: 
 
5.2.1 Extra class    
 
This class consists of ivy gourds which are uniformly coloured and are of superior quality in 
shape, appearance and development.  They must have the characteristic of the variety. 
 
The difference in weight between the smallest and the largest gourd within the same 
package shall not exceed 10 % of the average weight of the lot.  
5.2.2 Class 1    
 
Ivy gourds in this class shall be moderately coloured and be of good quality.  
  The difference in length between the shortest and the longest gourd within the same 
package shall not exceed 20 % of the average  weight of the lot. 
  The following defects shall be allowed provided that they do not affect the general 
appearance of the produce, i.e. the quality, the keeping quality and presentation in the 
package:  
                     © KEBS 2016 — All rights reserved 4 
i) a slight deformation  
 
ii) slight defect in colouring, especially the light coloured part of the fruit, where it 
touched the ground during growth; 
 iii) slight skin blemishes or injuries due to  rubbing and ha ndling or low temperature, 
provided that such blemishes have healed and do not affect the keeping quality. 
 
 
  
5.2.3 Class II   
 
This class includes gourds which do not qualify for inclusion in the higher classes but meet 
the minimum requirements.  
6 Tolerances 
 
The following tolerance in respect of quality shall be allowed: 
 6.1 Extra class    
 A maximum of  5 % by mass of ivy gourds not satisfying the requirements of this class but meet requirements of Class I. 
 
6.2 Class I   
 A maximum of  5 % by mass of ivy gourds not satisfying the requirements of this class but satisfying those of Class II. 
 6.3 Class II   
 A maximum of  5 % by mass of ivy gourds not satisfying the requirements of this class but satisfying the minimum requirements. 
 7.0  Provisions concerning presentation 
 
7.1 Uniformity 
The contents of each package (or lot for produce presented in bulk in the transport vehicle), 
must be uniform and contain only ivy  gourds of the same origin, variety or 
commercial type and quality, and size (if sized). 
Biter gourd  in Class I must be uniform in shape and colour. 
However, a mixture of ivy gourds of distinctly different commercial types and/or colours may be packed together in a package, provided they are uniform in quality and, for 
each commercial type and/or colour concerned, in origin. 
Miniature ivy gourds must be reasonably uniform in size. They may be mixed with other miniature products of different species and origin. 
The visible part of the contents of the package (or lot for produce presented in bulk in the 
transport vehicle) must be representative of the entire contents. 
 
Packages (or lots for produce presented in bulk in the transport vehicle) must be free of all KS 1301:2006  
© KEBS 2016 — All rights reserved  5foreign matter. 
 
 8 Contaminants  
 
8.1 Pesticide residues 
the produce covered by this standard shall comply with the maximu m residue limits for 
pesticides established by the codex alim entarius commission for this commodity 
  
 8.2 Other contaminants 
The produce covered by this standard shall comply with the maximum levels of the general 
standard for contaminants and toxins in food and feed(CODEX STAN 193-1995).  9 HYGIENE 
 
9.1  It is recommended  that the produce covered by the provisions of this Standard be 
prepared and handled in accordance  with  the appropriate  sections  of the General  
Principles  of Food  Hygiene  (KS CAC/RCP  1-1969), Code of Hygienic Practice for Fresh 
Fruits and Vegetables (KS CAC/RCP 53-2003), and other relevant texts such as codes of 
hygienic practice and codes of practice.  
9.2  The produce should comply with any microbiological criteria established in 
accordance with the Principles and Guidelines for the Establishment and Application of 
Microbiological Criteria related to Foods (KS CAC/GL 21-1997). 
 
10. Packaging 
The package used shall ensure product safety and integrity.  The packaging material that is in contact with the produce shall be of food grade, clean and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of 
paper or stamps bearing trade specifications is allowed, provided the printing or labelling 
has been done with non-toxic ink or glue. Packages shall be free from any foreign matter 
and the material shall be recyclable 11. labeling 
The following information shall be legibly and indelibly marked on the packets containing the 
produce 
i)Name of the produce i.e “bitter gourds” and/ or commercial type if the contents are not 
visible from the outside. 
ii) Class iii) Size code: 
iv) name and physical address of the importer/packer/distributor;  
v) country of origin;  
vi) net weight in kilograms;  
vii) identification code and/or batch number viii) name of the variety or commercial type;  
ix) storage instructions.  
x)GMO status 
 
  
 
  
                     © KEBS 2016 — All rights reserved 6 
13.  Sampling   
 Ivy gourds shall be sampled in accordance with the standard KS ISO 874-Fruits and 
vegetables-Sampling.