DRAFT UGANDA STANDARD  
          D US 1613
First Edition  
2015 -mm-dd 
 
 
 Reference number  
DUS 1613 : 2015  
© UNBS 2015   
  
Fresh Papaya — Specification  
 DUS 1613: 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 application  
© 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 UNB S. 
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 1613: 2015 
© UNBS 2015  – All rights reserved  iii 
 Contents Page 
1 Scope  ................................ ................................ ................................ ..........Error! Bookmark not defined.  
2 Normative references  ................................ ................................ ................Error! Bookmark not defined.  
3 Terms and definitions  ................................ ................................ ...............Error! Bookmark not defined.  
4 Provisions concerning quality  ................................ ................................ ................................ ............. 1 
4.1 Minimum quality requirements  ................................ ................................ ................................ ............ 1 
4.2 Maturity requirement.  ................................ ................................ ............................................................  2 
5 Classification  ................................................................ ................................ ................................ ......... 2 
5.1 “Extra” Class  ................................................................ ................................ ................................ ......... 2 
5.2 Class I  ................................ ................................ ................................ ................................ ..................... 2 
5.3 Class II  .................................................................................................................................................... 2  
6 Provisions concerning sizing  ................................ ................................ ................................ .............. 3 
7 Provisions concerning tolerances  ................................ ................................ ................................ ....... 3 
7.1 Quality tolerances  ................................ ................................................................ ................................ . 3 
7.2 Size tolerances  ................................ ................................................................ ................................ ...... 4 
8 Contaminants  ................................................................ ................................ ................................ ......... 4 
8.1 Heavy metals  ................................................................ ................................ ................................ .......... 4 
8.2 Pesticide residues  ................................ ................................................................ ................................ . 4 
9 Hygiene  ................................ ................................ ................................ ................................ ................... 4 
10 Provisions concerning presentation  ................................................................ ................................ ... 4 
10.1  Uniformity  ................................ ................................ ................................ ................................ ............... 4 
10.2  Packaging  ................................ ................................ ................................ ................................ ............... 4 
11 Labelling  ................................................................................................................................................. 4  
11.1  General  ................................................................................................................................................... 4  
11.2   Consumer packages  ............................................................................................................................  4 
.11.3  Non-retail containers ................................ ................................ .............................................................  5 
12 Methods of sampling  ................................ ................................ .............................................................  5 
 DUS 1613: 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 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 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  1613 was prepared by Technical Committee TC 2-SC 4, Fruits Vegetables and derived products.  DRAFT UGANDA STANDARD  DUS 1613 : 2015  
 
© UNBS 2015 – All rights reserved  1 
 Fresh Papaya — Specification 
1 Scope 
This Draft East Standard specifies the requirements for commercial varieties of papayas grown from Carica 
papaya L., of the Caricaceae  family, to be supplied fresh to the consumer. Papayas 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, 2003 , Code of Hygienic Practice for Fresh Fruits and Vegetables  
EAS 38, Labelling of prepackaged foods — General requirements  
ISO 874; Fresh fruits and vegetables -- Sampling  
 
CODEX STAN 193-1995, Codex general standard for contaminants and toxins in food and feed. 
CAC/RCP 44 1995, Recommended international code of practice for packaging and transport 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply   
3.1 
disease 
any unhealthy condition caused by any organism such as fungus, bacteria, virus or insect 
3.2 
injury 
any defect which more than slightly affects the appearance or edible quality of the papaya. 
4 Provisions concerning quality 
4.1 Minimum quality requirements 
In all classes, subject to the special provisions for each class and the tolerances allowed, the papayas shall 
be:  
i. intact ;  
ii. sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;  
iii. clean, practically free of any visible foreign matter;  
iv. practically free of damage caused by pests;  
v. practically free of pests affecting the general appearance of the produce;  DUS  1613: 2015  
© UNBS 2015  – All rights reserved  2 
 vi. free of abnormal external moisture, excluding condensation following removal from cold storage;  
vii. free of any foreign smell and/or taste1.  
viii. firm;  
ix. fresh in appearance;  
x. free of damage caused by low and/or high temperatures.  
The peduncle, if present, should not exceed a length of 1 cm 
4.2 Maturity requirement. 
4.2.1  The papayas shall have been carefully picked and have reached an appropriate degree of 
development and ripeness account being taken of the characteristics of the variety and/or commercial type 
and the area in which they are grown.  
4.2.2  The development and condition of the papayas shall be such as to enable them to withstand transport 
and handling; and to arrive in satisfactory condition at the place of destination. 
5 Classification 
Papayas are classified in three classes defined below:  
5.1 “Extra” Class  
Papayas in this class shall be of superior quality. They shall be characteristic of the variety and/or commercial 
type. They shall be free of 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  
Papayas in this class shall be of good quality. They shall be characteristic of the variety and/or commercial 
type.  
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;  
 slight skin defects (i.e. mechanical bruising, sun spots and/or latex burns). The total area affected 
shall not exceed 10% of the total surface.  
The defects shall not, in any case, affect the pulp of the fruit.  
5.3 Class II  
This class includes papayas which do not qualify for inclusion in the higher classes, but satisfy the minimum 
requirements specified in 4.1 above. The following defects, however, may be allowed, provided the papayas 
retain their essential characteristics as regards the quality, the keeping quality and presentation:  
 defects in shape;  
                                                      
1 This provision allows for smell caused by conservation agents used in compliance with corresponding regulations. DUS  1613: 2015  
© UNBS 2015  – All rights reserved  3 
  defects in colouring;  
 skin defects (i.e., mechanical bruising, sun spots and latex burns). The total area affected should not 
exceed 15% of the total surface;  
 slight marks caused by pests.  
The defects shall not, in any case, affect the pulp of the fruit. 
6 Provisions concerning sizing 
Determination of the fresh papaya fruit size shall be done in accordance to table 1; 
Table 1: determination of fresh papaya fruit size 
Size Code  Weight (in grams)  
A  200 – 300 
B  301 – 400 
C  401 – 500 
D  501 – 600 
E  601 – 700 
F  701 – 800 
G  801 – 1100  
H  1101 – 1500  
I  1501 – 2000  
J  > 2001  
 
7 Provisions concerning tolerances 
Tolerances in respect of quality and size shall be allowed in each package (or in each lot for produce 
presented in bulk) for produce not satisfying the requirements of the class indicated.  
7.1 Quality tolerances 
7.1.1  “Extra” Class  
5% by number or weight of papayas 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 papayas 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 papayas 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.  
 
 DUS  1613: 2015  
© UNBS 2015  – All rights reserved  4 
 7.2 Size tolerances 
For all classes, 10% by number or weight of papayas corresponding to the size immediately above and/or 
below that indicated on the package, with a minimum of 190 g for those papayas packed in the smallest size 
range.  
8 Contaminants 
8.1 Heavy metals 
Fresh Papayas 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 
8.2 Pesticide residues 
Fresh Papaya shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity.  
9 Hygiene 
Fresh papayas shall be prepared and  handled in accordance with CAC/RCP 53. 
10 Provisions concerning presentation 
10.1 Uniformity 
10.1.1 The contents of each package shall be uniform and contain only pineapples of the same origin, variety 
or commercial type, quality and size. . The visible part of the contents of the package shall be representative 
of the entire contents 
10.1.2  In addition, for the “Extra” Class, uniformity in colouring and maturity is re quired. 
10.2 Packaging 
10.2.1  Fresh Papaya shall be packed in such a way as to protect the produce properly. Fresh papaya shall 
be packaged in food grade materials that ensure produce safety and quality 
10.2.2  Fresh papaya 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 papaya. Packages (or lot for produce presented in 
bulk) sha ll be free of all foreign matter and smell 
11 Labelling 
11.1 General 
In addition to the requirements of EAS 38, the following specific provisions in 11.2 -11.3 shall apply and shall 
be legibly and indelibly marked :  
11.2 Consumer packages  
11.2.1 Name of produce 
 Name of the produce as “ Fresh Papaya ” if the contents are not visible from the outside.  
 Name of the variety or commercial type.  DUS  1613: 2015  
© UNBS 2015  – All rights reserved  5 
 11.3 Non-retail containers 
Each package shall bear the particulars in 11. 2 - 11.3.5, 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 Name of producer 
The exporter, packer and/or dispatcher shall be identified by name and physical address 
11.3.2 Identification  
The exporter, packer and/or dispatcher shall be identified by name and physical address  
11.3.3 Origin of produce 
Country of origin and, optionally, district where grown or national, regional or local place name 
11.3.4 Commercial identification 
 Class;  
 Size (recognised size code or average weight in grams);  
 Number of fruits;  
 Net weight (optional).  
 Tare weight (optional); 
 Storage temperature (optional) 
11.3.5 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 papaya shall be done in accordance with ISO 874. 
 DUS  1613: 2015  
© UNBS 2015  – All rights reserved  6 
 Bibliography 
[1] CODEX STAN 183:2011 (Rev. 2005), Standard for Papaya  
 DUS  1613: 2015  
© UNBS 2015 – All rights reserved  7 
 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 
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 1613 : 2015    
 
ICS 67.080.01  
Price based on nn pages 
© UNBS 2015 – All rights reserved