KENYA STANDARD               KS 1178: 2019  
                                 ICS 67.080;  55.120. 19 
 
 
 
 
 
 
 
 
 
 
 
       Canned tropical fruit salad — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
           
   KEBS 2019     Second edition 201 9 
 
 
 
 
 
 
TECHNICAL COM MITTEE REPRESENTATION   KS 1178: 2018                                                                                                                                    ©KEBS  
 
2  
The following organizations were represented on the Technical Committee:  
Jomo Kenyatta University of Agriculture and Technology - Department of Food Science and Technology  
Victoria Juice Co Ltd  
Kevian Kenya Ltd  
Government chemist  
Premier Foods Ltd.  
Kenya Industrial Research and Development Institute  
Ministry of Health - Food Safety Unit  
Ministry of Agriculture, Livestock and Fisheries  
Kenya plant health inspectorate services  
National Public Health Laboratory services  
Coca -Cola East Afr ica Ltd  
Del Monte Kenya Ltd  
Horticultural Crops Directorate  
Njoro Canning Factory  
Tenses  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
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improvements to published standards, addressed to the Managing Director, are welcome.  
 
 
 
 
 
 
 
 
 
 
©Kenya Bureau of Standards, 2019  
 
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3  
 
 
 
 
 
 
 
KENYA STANDARD                                          DKS 1178: 2019 
                                 ICS 67.080; 55.120. 19 
 
 
 
 
 
 
 
 
 
 
 
 
 Canned tropical fruit salad — Specification  
 
 
 
 
 
 
 
 
 
 
 
             KENYA BUREAU OF STA NDARDS (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          North Rift Region  
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Tel.: (+ 254 041 ) 229563, 230939/40  Tel.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+ 254 041 ) 229448    Fax: (+254 057) 21814  
 
 KS 1178: 2018                                                                                                                                    ©KEBS  
 
4 FOREWORD  
 
This Kenya Standard was prepared by t he Processed Fruits and Vegetables Technical Committee under the 
guidance of the Standards Projects Committee and it is in accordance with the procedures of the Kenya Bureau of 
Standards.  
 
The standard stipulates the essential compositional, quality, micro biological, contaminants and labelling 
requirements  for canned tropical fruit salad  as defined in this standard.  
 
 
In the preparation of this Kenya Standard, reference was made to the following publication:  
 
 Codex Standard  for canned tropical fruit salad  (CXS 99 -1981) . 
 
Acknowledgement is hereby made for the assistance derived from this source.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA STANDARD  
    
 
5 SPECIFICATION FOR CANNED TROPICAL FRUIT SALAD  
 
 
1.1 SCOPE  
 
This Kenya Standard specifies the requirement s and methods of sampling and test for  canned tropical fruit 
salad.  
 
1.2. Product Definition   
 
1.2.1 Canned tropical fruit salad is the product:  
 (a) prepared from a mixture of basic fruits as specified in Section 3.2 (a) to which may be added one or more 
optional fruits as specified in Section 3.2 (b);  
(b) such fruits may be fresh, frozen or canned;  
(c) the fruit mixture is packed with water or other suitable liquid packing medium and may be packed with 
nutritive sweeteners and processed by heat in an ap propriate manner before or after being sealed in a container 
so as to prevent spoilage.  
 
 1.3 'tropical fruit salad ’ shall  also mean the same as ' tropical fruit cocktail ' and ' tropical fruit mix '. 
 
2. NORMATIVE REFERENCES  
 
 
The following documents are refe rred 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 amendm ents) applies.  
 
AOAC 968.30 (Codex general method for processed fruits and vegetables for determination of Drained weight)  
AOAC 972.25 (Codex general method for determination of lead)  
KS Codex Stan 195, General Standard for Food Additives  
KS Codex Stan 193 , General Standard for contaminants  
KS EAS 38, labeling of prepackaged foods  
KS EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
KS EAS 513, Drinking water - Specification  
KS EAS 803. Nutrition labeling – Requirements  
KS EAS  804, Claims on foods – Requirements  
KS EAS 805 , Use of Nutrition and health claims  
KS ISO 2173, Fruit and vegetable products - Determination of soluble solids - Refractometric method  
KS ISO 4833 -1; Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms - Part 1: 
Colony count at 30 degrees C by the pour plate technique   
KS ISO 6633; Fruits, vegetables and derived products - Determination of lead content - Flameless atomic absorption 
spectrometric method  
KS ISO 7251  ; Microbiology of food and animal feeding stuffs -- Horizontal method for the detection and enumeration 
of presumptive Escherichia coli -- Most probable number technique  
KS ISO 17240; Fruit and vegetable products -- Determination of tin content -- Method using flame atomic absorption 
spectrometric  
ISO/TS 17919;  Microbiology  of the food chain -- Polymerase chain reaction (PCR) for the detection of food -
borne pathogens -- Detection  of botulinum type A, B, E and F neurotoxin -producing clostridia  
ISO 7932;  Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of  presumptive 
Bacillus cereus -- Colony -count technique at 30 degrees  
 
3. KINDS AND STYLES OF  FRUITS  
 
The fruit ingredient shall consist of each of the three fruit groups listed under Basic Fruits to which may be added 
any one or more of the fruits listed under Optional Fruits. The fruit shall be peeled, cored, trimmed, deseeded or 
pitted as may b e applicable for the respective fruit in normal culinary preparation.  
 KS 1178: 2018                                                                                                                                    ©KEBS  
 
6  
 (a) Basic fruits  
 
Pineapple (Ananas comosus (L.) Merrill) - tidbits, pieces, dices, chips or crisp cut.  
Papaya (Carica papaya L.) or Mango (Mangifera indica L.) - singly or in combi nation - slices, dices or sections.  
Banana (cultivated edible species of Musa) - slices or dices.  
 
(b) Optional Fruits  
 
Litchi (Litchi chinensis SONN.) - whole or broken segments.  
Cashew (Anacardium occidentale L.) - as flesh.  
Guava (Guayaba) - (Psidum guajava L.) - quarters, slices, dices or puree.  
Longan (Euphoria longan) (LOUR. STEUD.) - whole or broken segments.  
Oranges (Citrus sinensis (L.) OSBECK and Citrus reticulata BLANCO) (including Mandarin) whole  
segments.  
Grapefruit (Citrus paradisi MACF AD) - whole or half segments.  
Grapes (Cultivated edible species of Vitis) - whole grapes of any seedless variety.  
Maraschino Cherries - (Prepared from fruit conforming with the characteristics of Prunus avium L.)  
whole or halves (and pitted).  
Passion F ruit (Cultivated edible species of Passiflora) - pulp (flesh) with or without seeds.  
Jack Fruit (Artocarpu integrifolia L.) - slices.  
Melon (Cucumis melo L.) - slices, dices or balls.  
Rambutan (Nephelium lappaceum L.) - whole or broken segments.  
Peach (Prunus persica L. BATSCH) - pieces, dices or slices.  
Pears (Pyrus communis L.) - pieces, dices or slices.  
  
 
 
4. ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Proportion of Fruits (basic ingredients)  
 
4.1.1  Fruits shall be of the following proportions, based on the individual drained fruit weights in relation to the 
drained weights of all the fruits:  
 
Basic Fruits    Minimum    Maximum  
  
Pineapple    45%   65% 
 
Papaya or mango (singly or  25%   50% 
in combination)  
     
Banana      5%   20 % 
 
Optional Fruits    Minimum    Maximum  
 
Litchi     5%   20 % 
 
Melon     5%   20 % 
 
Longan     5%   20 % 
 
Guava (Guayaba) (Except  
puree, as specified in 4.1.2 ) 5%               20 % 
 
 
4.1.2  The following optional fruits are not considered in the determination of proportions o f fruit, as their 
consistency after processing prevents an accurate determination of their drained weight.  However, it is 
recommended that they make up the following percentages of the fruit ingredients present:     
 
7  
Minimum    Maximum  
 
Guava puree    5%   20% 
 
Cashew    2%    5% 
 
Passion fruit    1%    5% 
 
Jack fruit    5%   15 % 
 
Grape     3%   20 % 
 
Rambutan    5%   20 % 
 
Oranges (including Mandarin)  3%   15 % 
  
Maraschino cherries   5%                   4 % 
 
Peach     5%                                         20 % 
 
Grape fruit                                   3%                                                  15% 
 
Pears     5%                  20% 
 
Gooseberry    5%                  20% 
 
Water melon                                     5%                                                       15% 
 
Carambola                                         5%                                                      20%  
 
 
4.1.3 Acceptance  
 
A lot will be considered as meeting the requirements for Proportions of Fruits when:  
(a) The average of the individual fruit proportions (except those in 2.1.2 above) from all containers in the sample 
is within the range required for the individual fruits; and  
(b) The number of individual containers, which are not within the range for any or one or more fruits, does not 
exceed the acceptance number (c) of an appropriate sampling plan with an AQL of 6.5 (see relevant Codex 
texts on methods of analysis and sampling).  
 
 
4.2 Condition of Ingredients — The fruits and other ingredients used shall be cle an, sound and fit for human 
consumption.  
 
4.3 Packing Media  
 
4.3.1  Canned tropical fruit salad may be packed in any one of the following packing media:  
 
(a) Water   — In which water is the sole packing medium.  
 
(b) Water and fruit juice   —  In which water  and fruit juice(s) from the specified fruits, is the sole liquid 
packing medium.  
 
(c) Fruit juice — In which one or more fruit juice(s) from the specified fruits, which  may be strained or 
filtered, is the sole liquid packing medium.  
 
(d) With sugar(s)  — Any of the foregoing packing media ( a) through ( c), may have one or more of the 
following sugars added: sucrose, invert sugar syrup, dextrose, dried glucose syrup, glucose syrup, 
fructose and fructose syrup .  
4.3.2  Classification of Packing Media when Sugar s Are Added  
 
(a) When sugars are added to fruit juice (s), the liquid media shall be not less than 14º Brix, and they KS 1178: 2018                                                                                                                                    ©KEBS  
 
8 are classified on the basis of the cut -out strength as follows:  
(b)  
 
 
Lightly sweetened: (name of fruit) Juice                               Not le ss than 14  º Brix 
                 
Heavily sweetened: (name of fruit) Juice                             Not less than 18  º Brix 
 
 
(b) When sugars are added to water or water and one or more fruit juices the liquid media shall be 
classified on the basis of t he cut -out strength as table 1:  
                                          Basic Syrup Strengths  
 
                                         Light Syrup - Not less than 140 Brix  
 
                                            Heavy Syrup - Not less than 180 Brix 
 
                                          Optional Packing Media  
 
                         When not prohibited in the country of sale, the following packing media may be used;                    
            Slightly Sweetened Water} -  Not less than 100 Brix  
 
                                  Water Slightly Sweetened} -   but less than 140 Brix  
 
                                  Extra Light Syrup}  
 
                                  Extra Heavy Syrup                 -   Not less than 220 Brix 
 
 
 
4.3.3 Compliance with packing media classification  Cut-out strength of sweetened juice or syrup shall be 
determined on sample average, but no container may have a Brix value lower than that of the minimum of 
the next category below, if such there be.  
 
4.4 Quali ty Criteria  
 
4.4.1  Colour  
Canned Tropical Fruit Salad shall have a colour characteristic of the mixed processed fruit, except that a slight 
bleaching of colour from the coloured cherries is acceptable.  
 
4.4.2  Flavour  
Canned Tropical Fruit Salad shall have a normal flavour and odour characteristic for the particular blend of fruit  
. 
 
4.4.3  Texture  
The texture of the fruit ingredient shall be appropriate for the respective fruit.  
. 
 
4.4.4  Defects and Allowances  — Canned tropical fruit salad shall be substanti ally free from defects within the  
following prescribed  limits in table 2  
 
TABLE 2. DEFECTS LIMITS  
  
DEFECT   
MAXIMUM LIMITS  
 
(a)  Blemished fruit pieces  (Consisting of pieces of 
fruit with dark surface areas, spots penetrating the 
fruit, and other abnormal ities)    
  
 
(b)   Peel (Based on averages) (Considered a defect 
only when occurring on, or from those fruits which 
are peeled)   
 
2 pieces/ 100 g o f drained fruit  
 
 
 
6.5 cm²/  500g of total contents  
 
    
 
9        
 
(c)    Seeds  (Other than passion fruit seeds) , Seed 
Material and Extraneous Vegetable Matter  
 
          
 
2 g/500 g of total contents  
 
 
 
 
4.4.5  Classification of 'Defectives ’ — A container shall be considered 'defective' when it fails to meet one or  
  more of the applicable quality requirements in 4.4.1  through  4.4.4.  
 
4.4.5  Lot Acceptance  
 
A lot will be considered as meeting the applicable quality and other requirements referred to in 2.3.5 when:  
(a) for those requirements which are not based on average - the number of “defectives”, as defined in sub -
section 2.3.5, does not exceed the acceptance number (c) of an appropriate sampling plan with an AQL of 6.5 
(see relevant Codex texts on methods of analysis and sampling); and  
(b) the requirements which are based on sample averages are complied with.  
 
 
 
5. FOOD ADDITIVES  
 
Additives     Maximum Level in the End Product  
 
5.1 Colouring Matter      
 
Erythrosine CI 45430 (1956)     
(To colour cherries)    Limited by Good Manufacturing Practice  
 
5.2 Flavours  
 
5.2.1  Cherry Laurel Oil (To flavour     
artificially colour ed cherries only)   10 mg/kg in the total product   
 
5.2.2  Bitter Almond Oil (To flavour     
artificially coloured cherries only)   40 mg/kg in the total product  
 
5.2.3  Natural and synthetic flavourings  Limited by Good Manufacturing Practice  
 
5.3 Anti-oxidant s 
 
L-Ascorbic acid     700mg/kg  
 
5.4 Acidifying Agent  
 
Citric acid     Limited by Good Manufacturing Practice  
 
5.5 Firming Agents      
 
5.5.1  Calcium chloride     
 
5.5.2  Calcium lactate     350 mg/kg singly or in combination, calculated as Ca   
  
5.5.3  Calcium  gluconate  
 
 
6 Contaminants  
 
The products covered by this standard shall comply with the maximum levels of KS CODEX STAN 193.  
  
6.1 Pesticide residues  
 
The products covered by this standard shall comply with the maximum residue limits for pesticides establ ished by the 
Codex Alimentarius Commission (CAC).  KS 1178: 2018                                                                                                                                    ©KEBS  
 
10  
6.2 Heavy metal contaminants  
 
The products covered by the provisions of this standard shall conform to those maximum limits for heavy metal 
contaminants established by the Codex Alimentarius Commission for  these products in Table 3 when tested in 
accordance with the test methods prescribed therein.  
 
Table 3 — Limits for heavy metal contaminants in canned Tropical fruit salad  
 
Sl. No  Heavy Metal  Limits  Method Of Test  
1.  Tin (Sn)  250 mg/kg, calculated as 
Sn KS ISO 17240  
2.  Lead (Pb)  1 mg/kg  AOAC 972.25 /  
KS ISO/TS 6733  
 
 
 
 
 
7. HYGIENE  
 
7.1 It is recommended that the product covered by the provisions of this standard be prepared and handled in 
accordance with the appropriate sections of the code of practice for processed fruits and vegetables  (KS 2752 ), and 
other recommended Codes of Practice which are relevant to this product.  
 
7.2 To the extent possible in Good Manufacturing Practice, the product shall be free from objectionable 
matter.  
 
7.3 When tested by app ropriate methods of sampling and examination, the product:  
- shall be free from microorganisms in amounts which may represent a hazard to health;  
- shall be free from parasites which may represent a hazard to health; and  
- shall not contain any substanc e originating from microorganisms in amounts which may represent a hazard to  
health.  
 
7.4  The products shall conform to microbiological criteria in Table 4.  
 
Table 4 — Microbiological limits for canned Tropical  Fruit  Salad   
 
 
S/N Microorganism  
 Limit  Test method  
i) Aerobic plate count, cfu/g, max.  100 ISO 4833 -1 
ii) Clostridium  botulinum,  cfu/25 g  Absent  ISO/TS 17919  
iii) Bacillus cereus, cfu/g  <100  KS ISO 7932  
 
 
 
 
8. WEIGHTS AND MEASURES  
 
8.1 Fill of Container  
 
8.1.1  Minimum Fill   
 
The container shal l be well filled with fruit and the product (including packing medium) shall occupy not less than 
90% of thewater capacity of the container. The water capacity of the container is the volume of distilled water at 20oC 
which the  sealed container will hold w hen completely filled.  
 
8.1.2  Classification of 'Defective'   
         
 
11       A container that fails to meet the requirement for minimum fill (90 percent container capacity) of 6.1.1 shall be 
considered a “defective”. A container shall be considered a “defectiv e” that fails to meet one or more of the 
applicabl e quality requirements in 4.4.1 through  4.4.4. 
 
8.1.3   Lot Acceptance  
 
 A lot will be considered as meeting the requirement of 8.1.2 when the number of “defectives” as defined in sub -
section 6.1.2 does not exceed the acceptance number (c) of an appropriate sampling plan with an AQL of 6.5 
(see relevant Codex texts on methods of analysis and sampling).  
 
 
 
8.2 Minimum Drained Weight  
          
8.2.1  The drained weight of the product shall not be less than 50%  of the weight of distilled water at 20oC 
which the sealed container will hold when completely filled ; when tested in accordance to AOAC 968.30  
 
8.2.2  The requirements for minimum drained weight shall be deemed to have been complied with when the 
average d rained weight of all containers examined is not less than the minimum required, provided that 
there is no unreasonable shortage in individual containers.  
 
9. Packaging  
 
The products covered by the provisions of this standard shall be packaged in clean food  grade packaging material to 
protect the product from contamination. The packaging materials and process shall not contaminate the product or 
otherwise affect its technological, nutritional or sensory quality.  
 
10. LABELLING  
 
In addition to the requirement s of the General Standard for the Labelling of Pre-packaged  Foods (KS EAS 38 ), the 
following specific provisions apply:  
 
10.1 The Name of the Food  
 
10.1.1 The name of the product shall be “Tropical Fruit Salad”, “Tropical Fruit Cocktail” or “Tropical Fruit  Mix”.   
10.1.2 When the packing medium is composed of water, or water and one or more fruit juices in which water 
 predominates, the packing medium shall be declared as part of the name or in close proximity thereto, as:  
“In water” or “Packed in water”.  
 
 
 
10.1.3 When the packing medium is composed solely of a single fruit juice, the packing medium shall be declared 
as part of the name or in close proximity thereto, as:  “In (name of fruit) juice”  
   
 
10.1.4 When the packing medium is composed of two or more  fruit juices, it shall be declared as part of the 
  name or in close proximity thereto, as:  “In (name of fruits) juice” or “In fruit juices” or “In mixed fruit 
juices”  
 
 
10.1.5 When sugars are added to one or more fruit juices, the packing medium shall be  declared as may be  
appropriate:  
 
'Lightly sweetened ( name of fruit ) juice'  
or 
'Heavily sweetened ( names of fruits ) juice(s)'  
or 
'Lightly sweetened fruit juices'  
or 
'Heavily sweetened mixed fruit juice(s)'  
 KS 1178: 2018                                                                                                                                    ©KEBS  
 
12 10.1.6 When sugars are added to water, or water and one or more fruit juices, the packing medium shall be 
 declared as may be appropriate:  
 
'Light syrup' or 'Heavy syrup'  
or 
'Water slightly sweetened' or 'Slightly sweetened water'  
or  
'Extra light syrup' or 'Extra heavy syrup'  
 
10.1.7 When the packing m edium contains water and one or more fruit juice(s), in which the fruit comprises 50 % or 
more by volume of the  packing medium , the packing medium shall be designated to indicate the 
preponderance  of such fruit juice, as for  example:  
 
'(names of fruits) ju ice(s) and water'  
 
10.2 List of Ingredients  
 
10.2.1 A complete list of ingredients shall be declared on the label in descending order of proportion , except as 
provided for in 9.2.2 and 9.2.3  below . 
 
10.2.2 The declaration of Maraschino Cherries shall be:  
 
'Cherries artificially coloured with added  flavour ings' 
 
10.2.3 If L-ascorbic acid is added to preserve colour, its presence shall be declared in the list of ingredients in the 
following manner:  
 
“L-ascorbic acid added as an antioxidant”  
10.3 Net Contents  —  The net contents shall be declared by weight in the metric ('systeme International') units.    
 
10.4 Name, Location and Address  — The name, location and address of the manufacturer, packer,  distributor, 
importer, exporter or vendor of the product shall be declared.  
 
10.5 Country of origin  
 
10.5.1 The country of origin of the product shall be declared, e.g. 'Produce of Kenya'.  
 
10.5.2 When the product undergoes processing in a second country which changes  its nature, the country in which 
the processing is  performed shall be considered to be the country of origin for the purposes of labelling.  
 
10.6 The date of manufacture shall be declared.  
 
10.7     Pictorial representations - A pictorial representation of fruit(s) on the label should not mislead the         
consumer with respect to the fruit so illustrated.  
 
10.8         Drain weight declaration content - Canned tropical fruit salad  must be labelled with a declaration of 
“Drained weight content __%.  
 
10.10 date of manufacture  
 
10.11 Expiry date  
  
 10.11 Instructions for use and storage shall be declared  
 
10.12 Batch or code number;  
 
10. METHODS OF ANALYSIS  
    
 
13 The products covered by the provisions of this standard shall be sampled and tested using appropriate standard 
methods declared in this standard. Othe r test may be performed as per the methods given in the latest AOAC/ 
Codex/ ISO and other internationally recognized methods.   
. 
 
 
 
 
 
 
 
 
 
 
 
 
 
ANNEX A  
 
DETERMINATION OF PROPORTIONS OF FRUITS  
 
A1. PROCEDURE  
 
(i) Determine drained weight and keep liquid and f ruit separate.  
 
(ii) Separate individual fruit ingredients, removing those fruits present in lesser amounts (such as          
cherries, grapes).  
 
(iii) Weigh the individual fruit ingredients to the nearest gram.  
 
(iv) Record the weight of each fruit and ad d all of these weights.  
 
 
A2. CALCULATION AND EXPRESSION OF RESULTS   
 
Calculate the percentage of fruit proportions:  
 
fruit each of  weightthe of  %  
 weightsfruit all of Sum 100  fruit each of  weightThe
 
 
 
 
 
 
ANNEX B 
 
DETERMINATION OF DRAINED WEIGHT  
 
B1. APPARATUS  
 
B1.1  A Suitable Sieve  
 
B2. PROCEDURE  
                    
Carefully weigh the clean and dry sieve.  Weigh the can plus contents.  Empty the contents of the can into 
the sieve taking care to distribute the fruits evenly.  Without shifting the product, incline the sieve at an angle 
of approximately 17º to 20º  to facilitate drainage.  Drain the product for two minutes and then weigh the sieve 
plus the product.  Weigh the empty can.  
 
B3. CALCULATION  
 
Drained weight, in grams = Weight of product plus sieve, in grams - (minus) weight of sieve, in grams  
KS 1178: 2018                                                                                                                                    ©KEBS  
 
14 Net weight of contents of can, in grams = Weight of can plus contents - (minus) weight of empty can         
 
Drained weight, as percentage  of net weight =   
grams in can, of contents of  weightNet100   grams in  weight, Drained       
 
 
 
 
 
 
 
 
ANNEX C  
 
DETERMINATION OF SYRUP DENSITY  
 
C1. EXPLANATION  
 
The Brix hydrome ter method shall be used.  In cases of dispute the Abbe' refractometer method shall be 
used as the final referee method.  
 
C2. APPARATUS  
 
C2.1  Brix Hydrometer — Covering the ranges to be measured and calibrated at 0.1º intervals.  
 
C2.2  Abbe' Refractometer — Fitted with a Brix ( sugar) scale.  
 
C2.3  Thermometer —  0ºC to 100ºC.  
 
C2.4  Glass Cylinder   — The diameter should be at least 12 mm larger than the hydrometer bulb.  
 
C3. PROCEDURE  
 
 
C3.1  Brix Hydrometer Method  — Use the syrup from Annex B.   
 
Mix the sampl e thoroughly . 
Pour into the glass cylinder and allow the sample to stand until all the air bubbles escape.  
Lower the hydrometer slowly into the sample taking care that the hydrometer does  not touch the side of the glas s 
cylinder.  
Take the reading to the ne arest 0.1º and measure the temperature of the samples at which the reading is taken . 
Make temperature corrections to this reading for temperatures above 20ºC (see Table 4).  
 
C3.2  Abbe' Refractometer Method — Use the thoroughly mixed sample, and take the Br ix refractometer. Circulate 
water through the refractometer to obtain a constant temperature at the same time the Brix reading is taken.  
Make temperature corrections to this reading for temperatures above 20ºC ( see Table 4).  
 
 
 
 
 
 
 
 
 
 
 
 
    
 
15     TABLE 4. TEMPE RATURE CORRECTION TABLE FOR SUGAR REFRACTOMETER  
        (STANDARD AT 20ºC) [ADD TO OBSERVED BRIX ( SUGAR) READINGS ] 
  
TEMP
. 
ºC  
OBSERVED PERCENTAGE BRIX (SUGAR)  
 
     0  
5  
10  
15  
20  
25  
30   
 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 
35 
40 
45 
50 
55 
60  
0.04 
0.10 
0.16 
0.21 
0.27 
0.33 
0.40 
0.46 
0.54 
0.61 
0.99 
1.42 
1.91 
2.46 
3.05 
3.69  
0.05 
0.10 
0.16 
0.22 
0.28 
0.34 
0.41 
0.47 
0.55 
0.62 
1.01 
1.45 
1.94 
2.48 
3.07 
3.72  
0.06 
0.11 
0.17 
0.23 
0.30 
0.36 
0.42 
0.49 
0.56 
0.63 
1.02 
1.47 
1.96 
2.50 
3.09 
3.73  
0.06 
0.12 
0.17 
0.24 
0.31 
0.37 
0.44 
0.51 
0.59 
0.66 
1.06 
1.51 
2.00 
2.53 
3.12 
3.73  
0.06 
0.12 
0.19 
0.26 
0.32 
0.40 
0.46 
0.54 
0.61 
0.68 
1.10 
1.54 
2.03 
2.56 
3.12 
3.72  
0.07 
0.13 
0.20 
0.27 
0.34 
0.40 
0.48 
0.56 
0.63 
0.71 
1.13 
1.57 
2.05 
2.57 
3.12 
3.70  
0.07 
0.14 
0.21 
0.28 
0.35 
0.42 
0.50 
0.58 
0.66 
0.73 
1.16 
1.60 
2.07 
2.58 
3.12 
3.67