DRAFT UGANDA STANDARD  
  DUS 1610  
First  Edition  
2015 -mm-dd 
 
 
 Reference number  
DUS1610 : 2015 
© UNBS 2015   
  
Fresh passion fruit  — Specification  
 DUS 1610 : 2015  
ii © UNBS 2015  – 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 appl ication  
© UNBS 20 15  
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Web: www.unbs.go.ug  DUS nnnn :2015  
© UNBS 2015  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ .......... Error! Bookmark not defined.  
2 Normative references  ................................ ................................ ................ Error! Bookmark not defined.  
4 Provisions concerning quality  ................................ ................................ .Error! Bookmark not defined.  
4.1 Minimum requir ements  ................................ ................................ ............. Error! Bookmark not defined.  
4.2 Maturity requirement  ................................ ................................ ................. Error! Bookmark not defined.  
5 Classification  ................................ ................................ ............................. Error! Bookmark not defined.  
5.1 "Extr a" Class  ................................ ................................ .............................. Error! Bookmark not defined.  
5.2 Class I  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
5.3 Class II  ................................ ................................ ................................ ........ Error! Bookmark not defined.  
6 Provisions concerning sizing  ................................ ................................ ..Error! Bookmark not defi ned.  
6.1 General  ................................ ................................ ................................ .......Error! Bookmark not defined.  
6.1.1  Minimum size  ................................ ................................ ............................. Error! Bookmark not defined.  
6.1.2  Length of stal k ................................ ................................ ........................... Error! Bookmark not defined.  
7 Provisions concerning tolerances  ................................ ........................... Error! Bookmark not defined.  
7.1 Quality tolerances  ................................ ................................ ..................... Error! Bookmark not defined.  
7.1.1  "Extra" Class  ................................ ................................ .............................. Error! Bookmark not defined.  
7.1.2  Class I  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
7.1.3  Class II  ................................ ................................ ................................ ........ Error! Bookmark not defined.  
7.2 Size tolerances  ................................ ................................ .......................... Error! Bookmark not defined.  
7.3  Special tolerances where the stage of development is indicated  .......Error! Bookmark not defined.  
8 Contaminants  ................................ ................................ ............................. Error! Bookmark not defined.  
8.1 Heavy metals  ................................ ................................ .............................. Error! Bookmark not defined.  
8.2 Pesticide residues  ................................ ................................ ..................... Error! Bookmark not defined.  
9 Hygiene  ................................ ................................ ................................ .......Error! Bookmark not defined.  
10 Provisions concerning presentation  ................................ ....................... Error! Bookmark not defined.  
10.1   Uniformity  ................................ ................................ ................................ ..Error! Bookmark not defined.  
10.2  Packaging  ................................ ................................ ................................ ...Error! Bookmark not defined.  
11 Labelling  ................................ ................................ ................................ .....Error! Bookmark not defined.  
11.1  General  ................................ ................................ ................................ .......Error! Bookmark not defined.  
11.2   Consumer packages  ................................ ................................ ................ Error! Bookmark not defined.  
11.2.1  Name of produce  ................................ ................................ ....................... Error! Bookmark not defined.  
11.3  Non-retail  containers ................................ ................................ ................. Error! Bookmark not defined.  
11.3.1  Identification  ................................ ................................ .............................. Error! Bookmark not defined.  
The exporter, packer and/or dispatcher shall be identified by name and physical address Error! Bookmark not defined.  
11.3.2  Origin of produce  ................................ ................................ ...................... Error! Bookmark not defined.  
11.3.3  Commercial identification  ................................ ................................ ........ Error! Bookmark not defined.  
11.3.4  Quality certification mark (optional)  ................................ ........................ Error! Bookmark not defined.  
12 Method  of sampling  ................................ ................................ ................... Error! B ookmark not defined.  
Bibliography  ................................ ................................ ................................ ............ Error! Bookmark not defined.  
 DUS 1610 : 2015  
iv © UNBS 2015  – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives establ ished 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 Commissio n 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 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 Council.  
 
DUS 1610  was prepared by Technical Committee TC  2-SC 4 , Fruits Vegetables and derived product s. 
 DRAFT UGANDA STANDARD  DUS 1610 :2015  
 
© UNBS 2015  – All rights reserve d 1 
 Fresh passion fruit — Specification  
1 Scope  
This draft East African Standard specifies requirements to commercial varieties of passion fruit from the 
species golden passion fruit/ sweet granadilla ( Passiflora ligularis  Juss), purpl e passion fruit ( Passiflora edulis  
Sims forma edulis ), yellow passion fruit (Passiflora edulis Sims forma flavicarpa) and their hybrids grown from 
the Passifloraceae family, to be supplied fresh to the consumer after preparation and packaging. Passion 
fruits for industrial processing are excluded . 
2 Normative  references  
For the purposes  of this standard,  the following  terms  and definitions  shall apply   
EAS 38, Labeling  of pre-packaged  foods  — General  requirements   
CAC/RCP  53-2003  Code  of hygienic  practice  for fresh  fruits  and vegetables  
CAC/RCP  44 1995,  Recommended  international  code  of practice  for packaging  and transport  
CODEX STAN 193 -1995, Codex general standard for contaminants and toxins in food and feed.  
ISO 874; Fresh  fruits  and vegetables  -- Samplin g 
3 Terms  and definitions  
For the purposes  of this standard,  the following  terms  and definitions  shall apply   
3.1  
fresh  
firm fruit with a smooth surface skin  
3.2  
woodiness  
small, very hard fruits with very little juice  
3.3  
clean  
Practically free fr om dirt, earth, insect stains or other foreign substances and material  
 
3.4  
damage   
any defect or injury which materially affects the appearance or storage quality of the fruit   
2 © UNBS 2015  – All rights reserved  
 4 Provisions  concerning  quality  
4.1 General  
The purpose  of the standard  is to define  the quality  requirements  of passion  fruits  at local and export -control  
stage,  after preparation  and packaging.  However,  if applied  at stages  following  export,  products  may show  in 
relation  to the requirements  of the standard:   
i. a slight lack of fres hness and turgidity  
ii. for products graded in classes other than the ―Extra Class, a slight deterioration due to their 
development and their tendency to perish  
4.2 Minimum requirements  
4.2.1  In all classes, subject to the special provisions for each class and the tolerances allowed, the passion 
fruits shall be:  
(a) intact;  
(b) free of cracks in rind;  
(c) firm in consistency;  
(d) fresh in appearance;  
(e) free from woodiness;  
(f) sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;  
(g) clean, practically free of any visible  foreign matter;  
(h) free of abnormal external moisture, excluding condensation following removal from cold storage;  
(i) free of any foreign smell and/or taste 1;  
(j) with pedicel detached at first knot;  
(k) free of pests affecting the general appearan ce of the produce;  
(l) practically free of damage caused by pests;  
(m) free of broken skin/cracks.  
(n) of a stalk not exceeding 10 mm in length. However, its absence is not considered a defect on condition 
that the place of the stalk attachment is dry a nd intact.  
(o) Have a minimum diameter of 45 mm.  
4.2.2  The passion fruits shall have been carefully picked and have reached an appropriate degree of 
development and ripeness2 in accordance with criteria proper to the variety and/or commercial variety, and to 
                                                      
1 This provision accepts the smell produced by preservatives used according to corresponding provisions.  
2 Maturity of passion fruits shall be defined for i ts external colouring and confirmed when the total soluble solid contents, acidity and maturity rate 
be inspected.  DUS 1610 : 2015  
© UNBS 2015 – All rights reserved  3 
 the area in which they are grown . The passion fruits shall keep the natural wax layer which covers the fruit at 
harvest.  
4.2.3  The development and condition of the passion fruits shall be such as to enable them to withstand 
transportation and handling;  and to arrive in satisfactory condition at the place of destination.  
4.2.4  Maturity requirements  
The passion  fruits  shall be sufficiently  developed  and display  satisfactory  ripeness.  
The development  and state  of maturity  of the passion  fruits  shall be such as to enable  them  to continue  their 
ripening  process  and to reach  the appropriate  degree  of ripeness.  
5 Classification  
Passion  fruits  are classified  into 3 classes  defined  below:  
5.1 “Extra” Class  
Passion  Fruits  in this class  shall be of superior  quality . They  shall be characteristic  of the variety  and/or  
commercial  variety.  They  shall be free from defects,  with the exception  of very slight  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  
Passion  Fruits  in this class  shall be of good  quality.  They  shall be characteristic  of the variety  and/or  
commercial  variety.  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:   
Slight  defects  in shape,  development,  coloring,  and scarring  are allowed.  These  defects  shall not exceed  10% 
of the total surface  area;   
The defects shall not, in any case,  affect  the flesh  of the produce.   
5.3 Class II  
This class  includes  passion  fruits  which  do not qualify  for inclusion  in the higher  classes,  but satisfy  the 
minimum  requirements  specified  in 4.2. The following  defects,  however,  may be allowed  provided  that the 
passion  fruits  retain  their essential  characteristics  as regards  the quality,  the keeping  quality  and presentation:   
Defects  in shape  such  as protraction  on stalk  adjacent  zone.  Defects  in shape,  skin appearance,  lack of wax 
and superficial  scarring.  This defects  shall not exceed  20% of the total surface  area;   
The defects  shall not, in any case,  affect  the flesh  of the produce.   
6 Sizing  
The difference  between  the largest  and the smallest  passion  fruit diameter  in any one package  shall be not 
more  than 5 mm in all classes.  Size is determined  by maximum  diameter  of the equatorial  section  or by weight  
of each  fruit according  to table  1:   
4 © UNBS 2015  – All rights reserved  
 Table 1: Sizing of Passion fruits  
Size Code  Diameter (mm)  Weight/fruit/gram  
A ≥ 78 140 
B 77 – 71 128 
C 70 – 66 122 
D 65 – 61 106 
E 60 – 56 83 
F ≤ 55 74 
 
7 Provisions  concerning  tolerances  
Tolerances  in respect  of quality  and size shall be allowed  in each  package  for produce  not satisfying  the 
requirements  of the class  indicate d  
7.1 Quality tolerances  
7.1.1  Extra Class  
5 % by number  or weight  of passion  fruits  not satisfying  the requirements  of the class,  but meeting  those  of 
Class  I or, exceptionally,  coming  within  the tolerances  of that class.   
7.1.2  Class I  
10 % by number  or weight  of passion  fruits  not satisfying  the requirements  of the class,  but meeting  those  of 
Class  II or, exceptionally,  coming  within  the tolerances  of that class.   
7.1.3  Class II  
10 % by number  or weight  of passion  fruits  satisfying  neither  the requireme nts 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 Size tolerance  
For all classes:  10% by number  or weight  of passion  fruits  corresponding  to the size immediately  above  and/or  
below  that indicated  on the package.   
8 Contaminants  
8.1 Heavy metals  
Passion  fruits  shall comply  with those  maximum  levels  for heavy  metals  established  by the Codex  
Alimentarius  Commission  for this commodity  in accordance  with CODEX  STAN  193-1995.  DUS 1610 : 2015  
© UNBS 2015 – All rights reserved  5 
 8.2 Pesticide residues  
Passion  fruits  shall comply  with those  maximum  pesticide  residue  limits  established  by the Codex  
Alimentarius  Commission  for this commodity.   
9 Hygiene  
Fresh Passions shall be  prepared and handled in accorda nce with CAC/RCP 53 -2003 . 
10 Provisions  concerning  presentation  
10.1 Uniformity  
The contents  of each  package  shall be uniform  and contain  only passion  fruits  of the same  origin,  variety  or 
commercial  type,  quality  and size (if sized).  
The ripeness  and colouring  of passion  fruits  in “Extra ” Class  and Class  I shall be practically  uniform.   
The visible  part of the contents  of the package  shall be representative  of the entire  contents.  
10.2 Packaging  
10.2.2  Fresh  Passion fruit  shall be packed in such a way as t o protect the produce properly. Fresh passion 
fruit shall be packaged in food grade materials that ensure produce safety and quality  
 
10.2.2  Fresh passion fruit  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  passion  fruit. Packages  (or lot for produce  presented  in 
bulk)  shall be free of all foreign  matter  and smell. . 
11 Labelli ng 
11.1 General  
In addition  to the requirements  of EAS 38, the following  specific  provisions  in11.2  -11.3 shall apply  and shall 
be legibly  and indelibly  marked:   
11.2  Consumer packages  
11.2.1  Name of produce  
The name  of the produce  as, “fresh  passion  fruits” if the contents  are not visible  from outside.  
11.3 Non-retail containers  
Each  package  shall bear the particulars  outlined  in 11.2 to 11.3.4  in letters  grouped  on the same  side,  legibly  
and indelibly  marked,  and visible  from the outside.   
6 © UNBS 2015  – All rights reserved  
 11.3.1  Identif ication  
The exporter,  packer  and/or  dispatcher  shall be identified  by name  and physical  address   
11.3.2 Origin  of produce  
Country  of origin  (or countries,  where  appropriate)  and, optionally,  district  where  grown,  or national,  regional  
or local place  name.  
11.3.3  Commercial Identification  
i. Class;  
ii. Size; (size code);  
iii. Number of fruits (optional);  
iv. Net weight (optional).  
v. Colouration code (optional);  
vi. Tare weight (optional);  
vii. Storage temperature (optional)  
11.3.4  Quality certification mark (optional)  
Consignments  accompanied  with certification  marks  are allowed  distribution  in the region  in accordance  with 
mutual  recognition  arrangements  among  the partner  states.  
12 Methods  of sampling   
Sampling  of fresh  passion  fruits  shall be done  in accordance  with ISO 874. DUS 1610 : 2015  
© UNBS 2015 – All rights reserved  7 
 Bibliography  
[1] CODEX STAN 316-2014 , Codex standard for fresh passions  
 [2] KS 1048:2006, Passion fruit — Specification  (Second Edition)  
 
 DUS 1610 :2015  
© UNBS 2015  – All rights reserve d 9 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standard s 
(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 
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 con ditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 1610 : 2015    
 
ICS 67.080.01  
Price based on nn pages  
© UNBS 2015 – All rights reserved