DRAFT UGANDA STANDARD  
  DUS 1619  
First Edition  
2015 -mm-dd 
 
 
 Reference number  
DUS 1619 : 2015  
© UNBS 2015   
  
Fresh Tangerine  — Specification   
 DUS 1619 :2015  
© UNBS 2015  – All rights reserved  ii 
 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 applica tion 
© UNBS 2015   
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 written 
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: 256 414 505 995  
Fax: 256 414 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 1619 :2015  
© UNBS 2015  – All rights reserved  iii 
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Provisions concerning quality  ................................ ................................ ................................ .............  2 
4.1 General  ................................ ................................ ................................ .......Error! Bookmark not defined.  
4.2 Minimum requirements  ................................ ................................ ................................ .........................  2 
4.3 Maturity criteria  ................................ ................................ ................................ ................................ ...... 2 
5 Classification  ................................ ................................ ................................ ................................ .........  3 
5.1 “Extra” Class  ................................ ................................ ................................ ................................ .........  3 
5.2 Class I  ................................ ................................ ................................ ................................ .....................  3 
5.3 Class II  ................................ ................................ ................................ ................................ ....................  4 
6 Provisions concerning sizing  ................................ ................................ ................................ ..............  4 
7 Provisions concerning tolerances  ................................ ................................ ................................ ....... 5 
7.1 General  ................................ ................................ ................................ ................................ ...................  5 
7.2 Quality toleran ces ................................ ................................ ................................ ................................ . 5 
7.3 Size tolerances  ................................ ................................ ................................ ................................ ...... 5 
8 Contaminants  ................................ ................................ ................................ ................................ .........  5 
8.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  5 
8.2 Pesticide residues  ................................ ................................ ................................ ................................ . 5 
9 Hygiene  ................................ ................................ ................................ ................................ ...................  5 
10 Provisions concerning presentation  ................................ ................................ ................................ ... 5 
10.1  Uniformity  ................................ ................................ ................................ ................................ ...............  5 
10.2  Packaging  ................................ ................................ ................................ ................................ ...............  6 
10.3  Presentation  ................................ ................................ ................................ ................................ ...........  6 
11 Marking or labelling  ................................ ................................ ................................ ...............................  6 
11.1  General  ................................ ................................ ................................ ................................ ...................  6 
11.2  Consumer packages  ................................ ................................ ................................ .............................  6 
11.3  Non-retail containers ................................ ................................ ................................ .............................  6 
11.3.1  Identification  ................................ ................................ ................................ ................................ ..........  6 
11.3.2  Origin of produce  ................................ ................................ ................................ ................................ .. 7 
11.3.3  Commercial identification  ................................ ................................ ................................ ....................  7 
11.3.4 Quality certification mark (optional)  ................................ ................................ ................................ .... 7 
12 Methods of sampling  ................................ ................................ ................................ .............................  7 
13 ANNEX A (normative) Classification of defects  ................................ ................................ .....................  8 
14 Bibliography  ................................ ................................ ................................ ................................ .........  10 
 DUS 1619 :2015  
© UNBS 2015  – All rights reserved  iv 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal 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 contac t 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 Committees. A Technical  
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee a re 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 Council.  
 
DUS  1619 was prepared by Technical Committee TC  2-SC 4, Fruits Vegetables and derived products.  
 DRAFT UGANDA STANDARD  DUS 1619 : 2015  
 
© UNBS 2015 – All rights reserved  1 
 Fresh Tangerine  — Specification  
1 Scope  
This draft East African Standard specifies requirements for tangerines ( Citrus tangerina  hort. ex Tanaka) 
grown to be supplied fresh in the export and local markets. Tangerine  for industrial processing are excluded.  
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, Code of Hygienic Practice for Fresh Fruits and Vegetables  
EAS 38, Labelling of pre -packaged foods — General requirements  
CODEX STAN 193 -1995, Codex ge neral standard for contaminants and toxins in food and feed.  
ISO 874; Fresh fruits and vegetables -- Sampling  
CAC/RCP 44 1995, Recommended international code of practice for packaging and transport  
ISO 2173, Fruits and Vegetable products – Determination o f soluble solids - Refractometric method  
3 Terms and definitions  
For the purpose of this standard the following definition shall apply:  
3.1 
Intact  
not having any mutilation or injury spoiling the integrity of the oranges , such as cuts or punctures or other 
significant physical damage sustained during harvesting or post harvest handling  
3.3 
injury  
any specific defect described in  Annex A ; or an equally objectionable  variation of any one of these defects, 
any other defect, or any combination of defects, which  slightly detracts from the appearance, or the edible or 
marketing quality of the fruit.  
3.4 
discoloration  
russeting of light shade of golden brown caused by rust , mite or other  means.  
3.6 
damage  
any specific defect described in Annex A ; or an equally obje ctionable  variation of any one of these defects, 
any other defect, or any combination of defects, which  materially detracts from the appearance, or the edible 
or marketing quality of the fruit  DUS  1619 : 2015  
© UNBS 2015  – All rights reserved  2 
 3.7 
very serious damage  
any specific defect described in  Annex A; or an equally  objectionable variation of any one of these defects, 
any other defect, or any combination of  defects, which very seriously detracts from the appearance, or the 
edible or marketing quality of  the fruit  
3.8 
serious damage  
any specific defect  described in Annex A; or an equally objectionable variation of any one of these defects, 
any other defect, or any combination of defects, which seriously detracts from the appearance, or the edible or 
marketing quality of the fruit  
4 Provisions concerning  quality  
4.2 Minimum requirements  
4.2.1  In all classes, subject to the special provisions for each class and the tolerances allowed, the  fresh 
Tangerines  shall be:  
(a) intact  
b) free of bruising and/or extensive healed over cuts.  
(c) sound; produce affec ted by rotting or deterioration such as t o make it unfit for consumption is excluded; .  
(d) practically free of any visible foreign matter .  
(e) practically free from pests .  
(f) practically free from damage caused by pests .  
(g) free of signs of internal shrivelling.  
(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.  
4.2.2 The development and condition of the  fresh Tangerines shall be such as to enable them:  
(a) to withstand transport and handling; and  
(b) to arrive in satisfactory condition at the place of destination.  
4.3 Maturity criteria  
4.3.1  The fresh tangerines shall have reached an appropriate degree of development and ripeness, account  
being taken of criteri a proper to the variety, the time of picking and the growing area.  
4.3.2  Maturity of  fresh Tangerines is defined by the following parameters specified for each species below:  
i. minimum juice content  
ii. minimum total soluble solids content, i.e. minimum sugar co ntent  
iii. minimum sugar/acid ratio  DUS  1619 : 2015  
© UNBS 2015  – All rights reserved  3 
 iv. Colouring.  
4.3.3  At maturity t he degree of colouring shall be such that following normal development the  fresh 
Tangerines reaches  the colour typical of the var iety at their destination point with the following parameters as 
shown in Table 1 below.  
Table 1: Maturity requirements for Fresh Tangerines  
Varieties  Minimum 
juice content  
(%)  Minimum 
sugar/acid 
ratio  Colouring  
Satsumas  33 6.5:1  
Must be typical of the variety on  at least 
one third of the surface of  the fruit  Cleme ntines  40  7.0:1  
Other mandarin 
varieties and their 
hybrids  33  7.5:1  
Note: fresh Tangerines meeting these ripeness requirements may be ―degreened‖. It should, however, be emphasized that 
this practice should be applied only to remove the green colour  and obtain a uniform colour, without affecting any of the 
fruit's natural characteristics.  Consequently:  
1. only fruit showing the required degree of development and ripeness may be de -greened.  
2. the operation shall be performed in such a way that the fr uit's intrinsic characteristics are not at all affected.  
3. when the operation is completed the "de -greened" fruit is equivalent to naturally coloured fruit, according to 
the requirements in the standard.  
5 Classification  
Tangerine  are classified in three classes defined below:  
5.1 “Extra” Class  
Tangerine in this class shall be of Superior quality; c haracteristic of the variety and/or commercial type in 
shape, external appeara nce, development and colouring and f ree of defects, with the exception of very sl ight 
superficial defects, provided these do not affect the general appearance of the produce, the quality, the 
keeping quality and presentation in the package.  
5.2 Class I  
5.2.1  Tangerine  in this class shall be of good quality  and b e characteristic of the  variety and/or commercial 
type.  
5.2.2  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:  
i. slight defect in shape;  
ii. slight defect in colouring;  
iii. slight skin defects occurring during the formation of the fruit, such as silver scurfs, russets,etc.;  
iv. slight healed defects due to a mechanical cause such as hail damage, rubbing, damage from 
handling, etc.  
5.2.3  The defects shall not, in any case, affect the pulp of the fruit.  DUS  1619 : 2015  
© UNBS 2015  – All rights reserved  4 
 5.3 Class II  
This class includes  fresh Tangerines which do not qualify for inclusion in the higher classes, but satisfy the 
minimum requirements specified in 4.2. In addition to the defects in class I, the following defects may be 
allowed, provided the  fresh Tangerines retain their essential characteristics as regards the quality, the keeping 
quality and presentation:  
i. rough skin;  
ii. superficial healed skin alterations;  
iii. slight and partial detachment of th e pericarp.  
The defects shall not, in any case, affect the pulp of the fruit.  
6 Provisions concerning sizing  
6.1 Size is determined by the maximum diameter of the equatorial section of the fruit, in accordance with 
table  2 below :  
Table 2: provision conc erning sizing  
Size Code   Diameter (mm)  
1-XXX   78 and above  
1-XX  67  
1 or 1 -X  63  
2  58-69 
3  54-64 
4  50-60 
5  46-56 
63  43-52 
7  41-48 
8  46-39 
9 37-44 
10  35-42 
6.2 Tangerine  may be packed by count provided the size uniformity required by the Standard is retained, 
the size range in the package may fall outside a single size code, but within two adjacent codes.  
6.3 Uniformity in size is achieved by the above mentioned size scale, unless otherwise stated, as follows:  
6.3.1  for fruit s arrang ed in regular layers in the package, including unit consumer packages, the maximum 
difference between the smallest and the largest fruit, within a single size code or, in the case of  fresh 
Tangerines packed by count, within two adjacent codes, shall not ex ceed the following maxima:  
Table 3:  Maximum difference between fruit  diameter  in the same package  
Size Code  Maximum difference between fruit  diameter  in the same 
package in mm  
0 to 2  11 
3 to 6  9 
7 to 13  7 
 
6.3.2  For fruit not arranged in regular layer s in packages and fruit in individual rigid packages for direct sale 
to the consumer, the difference between the smallest and the largest fruit in the same package shall not 
exceed the range of the appropriate size grade in the size scale, or, in the case of fresh Tangerines packed by 
count, the range in mm of one of the two adjacent codes concerned.  DUS  1619 : 2015  
© UNBS 2015  – All rights reserved  5 
 6.3.3  for fruit s in bulk bins and fruit in individual non -rigid (nets, bags) packages for direct sale to the 
consumer, the maximum size difference between the  smallest and the largest fruit in the same lot or package 
shall not exceed the range obtained by grouping three consecutive sizes in the size scale.  
7 Provisions concerning tolerances  
7.1 General  
Tolerances in respect of quality and size shall be allowed  in each package for produce not satisfying the 
requirements of the class indicated.  
7.2 Quality tolerances  
7.2.1  "Extra" Class  
5%by number or weight of  fresh Tangerines not satisfying the requirements of the class, but meeting those of 
Class I  or except ionally  coming within the tolerances of that class.  
7.2.2  Class I  
10% by number or weight of  fresh Tangerines not satisfying the requirements of the class, but meeting those 
of Class II or, exceptionally, coming within the tolerances of that class.  
7.2.3 Class II  
7.2.3.1  10% by number or weight of  fresh Tangerines satisfying neither the requirements of the class nor 
the minimum requirements, with the exception of produce affected by rotting or any other deterioration 
rendering it unfit for consumption.  
7.2.3.2  Within this tolerance, a maximum of 5% is allowed of fruit showing slight superficial unhealed 
damage, dry cuts or soft and shrivelled fruit.  
7.3 Size tolerances  
7.3.1  For all classes, 10% by number or weight of  fresh Tangerines corresponding to the size immediately 
above and/or below that indicated on the package.  
7.3.2  The 10% tolerance only applies to fruit whose diameter is not less than 50 mm.  
8 Contaminants  
8.1 Heavy metals  
Fresh Tangerines shall comply with those current maximum levels fo r heavy metals established by the Codex 
Alimentariu s Commission for this commodity in accordance with CODEX STAN 193 -1995  
8.2 Pesticide residues  
Fresh Tangerines shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius  Commission for this commodity.  
9 Hygiene  
Fresh Tangerines shall be prepared and handled in accordance with CAC/RCP 53 . 
10 Provisions concerning presentation  
10.1 Uniformity  DUS  1619 : 2015  
© UNBS 2015  – All rights reserved  6 
 10.1.1 The contents of each package shall be uniform and contain only fresh Tange rines of the same origin, 
variety or commercial type, quality and size. However, a mixture of  fresh Tangerines of different species may 
be packed together in a sales unit1, provided they are uniform in quality and, for each species concerned, in 
variety or  commercial  type and origin.  
10.1.2 In addition, for the ―Extra‖ Class, uniformity in colouring and maturity is required.  
10.1.3 The visible part of the contents of the package shall be representative of the entire contents.  
10.2 Packaging  
10.2.1 Fresh Tan gerines  shall be packed in such a way as to protect the produce properly . Fresh Tangerines 
shall be packaged in food grade materials that ensure produce safety and quality  
10.2.2 Fresh Tangerines  shall be packed in each container in compliance with CAC/RCP  44.  
10.2.3  The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure 
suitable handling, shipping and preserving of the Fresh Tangerines . Packages (or lot for produce presented in 
bulk) shall be free of all forei gn matter and smell.  
10.2.4 Fruits that are segregated for packaging by weights which approximate the above size codes, but may 
not consistently fall within a single size code, but would retain the uniformity required by the code.   
10.3 Presentation  
The fresh Tangerines may be presented as follows:  
i. Arranged in regular layers in the package. This form of presentation is mandatory for "Extra" Class 
and optional for Classes I and II;  
ii. Not arranged in packages. This type of presentation is only allowed for Cla ss I and II;  
iii. In individual packages for direct consumer sale of a weight less than 5 kg, either made up by number 
or by weight of fruit.  
11 Marking or labelling  
11.1 General  
In addition to the requirements of EAS 38, the specific provisions in 11.2 -11.4 shall apply:  
11.2 Consumer packages  
11.2.1  Name of produce  
The name of the produce shall be fresh Tangerines.  
11.3 Non-retail containers  
Each package shall bear the particulars  in 11. 2 - 11.3. 4  in letters grouped on the same side, legibly and 
indelibly  marked, and visible from the outside, or in the documents accompanying the shipment.  
11.3.1  Identification  
The exporter, packer and/or dispatcher shall be identified by n ame and physical address  
                                                      
1 The sales unit should be designed to be purchased in its entirety.  DUS  1619 : 2015  
© UNBS 2015  – All rights reserved  7 
 11.3.2  Origin of produce  
Country of origin and, optionally , district where grown or national , regional or local place name  
11.3.3  Commercial identification  
i. Class;  
ii. Size (recognised size code or average weight in grams);  
iii. Number of fruits;  
iv. Net weight (optional).  
v. If appropriate, a statement indicating the use of preservatives;  
11.3.4  Quality certification mark (optional)  
11.3.5 Consignments accompanied with certification marks are allowed distribution in the region in 
accordance with mutual recognition arrangements among the Partner States.  
 
12 Methods of samplin g  
Sampling of fresh pineapple shall be done in accordance with ISO 874.  DUS  1619 : 2015  
© UNBS 2015  – All rights reserved  8 
 Annex A  
(normative)  
 
Classification of defects  
Factor  Damage  Serious Damage  Very Serious Damage  
Ammoniation  Not occurring as light speck 
type, or detracts more than 
discoloratio n permitted in the 
grade.  Scars are cracked or dark 
and aggregating more than 
a circle 15.9 mm in 
diameter.  Aggregating more than 25 
percent of the surface.  
Bruises  Segment walls are collapsed, 
or rag is ruptured and juice 
sacs are ruptured.  Segment walls are 
collapsed, or rag is 
ruptured and juice sacs are 
ruptured.  Fruit is split open, peel is badly 
watersoaked, or rag is ruptured 
and juice sacs are ruptured 
causing a mushy condition 
affecting all segments more 
than 12.7 mm at bruised area or 
the e quivalent of this amount, by 
volume, when affecting more 
than one area on the fruit.  
Buckskin  Aggregating more than a circle 
19.1 mm in diameter.  Aggregating more than 25 
percent of the surface.  Aggregating more than 50 
percent of the surface.  
Caked  melanose  Aggregating more than a circle 
9.5 mm in diameter.  Aggregating more than a 
circle 15.9 mm in diameter.  Aggregating more than 25 
percent of the surface.  
Creasing  Materially weakens the skin, or 
extends over more than one -
third of the surface.   Seriously weakens the skin, 
or extends over more than 
one-half of the surface.  Very seriously weakens the 
skin, or is distributed over 
practically the entire surface.  
Dryness or mushy 
condition  Affecting all segments more 
than 3.2 mm at stem end, or 
the equivalent of this amount, 
by volume, when occurring in 
other portions of the fruit.  Affecting all segments more 
than 6.4 mm at stem end, 
or the equivalent of this 
amount, by volume, when 
occurring in other portions 
of the fruit.  Affecting all segmen ts more 
than 12.7 mm at stem end, or 
the equivalent of this amount, by 
volume, when occurring in other 
portions of the fruit.  
Green spots  Aggregating more than a circle 
12.7 mm in diameter.  Aggregating more than a 
circle 15.9 mm in diameter.  Aggregati ng more than 25 
percent of the surface.  
Oil spots  Aggregating more than a circle 
12.7 mm in diameter.  Aggregating more than a 
circle 19.1 mm in diameter.  Aggregating more than 25 
percent of the surface.  
Scab  Materially detracts from the 
shape or te xture, or 
aggregating more than a circle 
3/8 inch (9.5 mm) in diameter.  Seriously detracts from the 
shape or texture, or 
aggregating more than a 
circle 5/8 inch (15.9 mm) in 
diameter.  Aggregating more than 25 
percent of the surface.  
Scale  Aggregating more than a circle 
9.5 mm in diameter  Aggregating more than a 
circle 15.9 mm in diameter.  Aggregating more than 25 
percent of the surface.  
Scars, Hail, and 
Thorn scratches  
 
 
 
 
 Deep or rough aggregating 
more than a circle 6.4 mm in 
diameter; slightly rough with 
slight depth aggregating more 
than a circle 19.1 mm in 
diameter; smooth or fairly 
smooth with slight depth 
aggregating more than a circle Deep or rough aggregating 
more than a circle 12.7 mm 
in diameter; slightly rough 
with slight depth 
aggregating more than a 
circle 28.6 mm in diameter; 
smooth or fairly smooth 
with slight depth Deep or rough or unsightly that 
appearance is very seriously 
affected.  DUS  1619 : 2015  
© UNBS 2015  – All rights reserved  9 
 Factor  Damage  Serious Damage  Very Serious Damage  
 28.6 mm in diameter.  aggregating more than 10 
percent of fruit surface.  
Skin breakdown  
 Aggreg ating more than a circle 
12.7 mm in diameter.   Aggregating more than a 
circle 19.1 mm in diameter.  Aggregating more than 25 
percent of the surface.  
Sprayburn  
 Skin is hard and aggregating 
more than a circle 19.1 mm in 
diameter.  Skin is hard and 
aggreg ating more than a 
circle 31.8 mm in diameter.  Aggregating more than 25 
percent of the surface.  
Sunburn  
 Skin is flattened, dry, darkened, 
or hard and the affected area 
exceeds 25 percent of the 
surface.  Skin is hard and affects 
more than one -third of the 
surface.  Aggregating more than 50 
percent of the surface.  
NOTE  All references to area or aggregate area, or length in this standard are based on a tangerine 63.5 mm in 
diameter, allowing proportionately greater areas on larger fruit and lesser areas  on smaller fruit.  
 DUS  1619 : 2015  
© UNBS 2015  – All rights reserved  10 
 Bibliography  
[1]  UNECE STANDARD FFV  14:2010, Marketing and commercial quality control of citrus fruits  
[2] ISO 3631, Citrus fruits — Guide to storage  
 DUS  1619 : 2015  
© UNBS 2015 – All rights reserved  11 
 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 Standards 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 
requiremen ts 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.  
Furth er particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 1619 : 2015    
 
ICS 67.080.01  
Price based on nn pages  
© UNBS 2015 – All rights reserved