DRAFT UGANDA STANDARD  
  DUS 2 
Second  Edition  
2015 -mm-dd 
 
 
 Reference number  
DUS 2: 2015 
© UNBS 2015   
  
Fresh pineapple — Specification  
 DUS 2: 2015  
ii © UNB S 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 applicat ion 
© UNBS 20 15  
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 U NBS.  
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 41 4 505 995  
Fax: 256 41 4 286 123  
E-mail: info@unbs .go.ug  
Web: www.unbs.go.ug  DUS 2:2015  
© UNBS 2015  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Provisions concerning qualit y ................................ ................................ ................................ .............  3 
4.3 Maturity requirements  ................................ ................................ ................................ ...........................  4 
5 Classification  ................................ ................................ ................................ ................................ .........  4 
5.1 “Extra” C lass ................................ ................................ ................................ ................................ .........  4 
5.2 Class I  ................................ ................................ ................................ ................................ .....................  4 
5.3 Class II  ................................ ................................ ................................ ................................ ....................  4 
6 Provisions concerning sizi ng ................................ ................................ ................................ ..............  5 
7 Provisions concerning tolerances  ................................ ................................ ................................ ....... 5 
7.1 General  ................................ ................................ ................................ ................................ ...................  5 
7.2 Qual ity tolerances  ................................ ................................ ................................ ................................ . 6 
7.2.1  “Extra” Class  ................................ ................................ ................................ ................................ .........  6 
7.2.2  Class I  ................................ ................................ ................................ ................................ .....................  6 
7.2.3  Class II ................................ ................................ ................................ ................................ ....................  6 
7.3 Size tolerance  ................................ ................................ ................................ ................................ ........  6 
7.4 Application of tolerances  ................................ ................................ ................................ .....................  6 
8 Contaminants  ................................ ................................ ................................ ................................ .........  6 
8.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  6 
8.2 Pesticide residues  ................................ ................................ ................................ ................................ . 6 
9 Hygi ene ................................ ................................ ................................ ................................ ...................  7 
10 Provisions concerning presentation  ................................ ................................ ................................ ... 7 
10.1  Uniformity  ................................ ................................ ................................ ................................ ...............  7 
10.2  Packaging  ................................ ................................ ................................ ................................ ...............  7 
10.3  Presentation  ................................ ................................ ................................ ................................ ...........  7 
11 Labelling  ................................ ................................ ................................ ................................ .................  7 
11.1  General  ................................ ................................ ................................ ................................ ...................  7 
11.2  Consumer packages  ................................ ................................ ................................ .............................  7 
11.2.1  Name of produce  ................................ ................................ ................................ ................................ ... 7 
11.3  Non-retail containers ................................ ................................ ................................ .............................  7 
11.3.1  Identification  ................................ ................................ ................................ ................................ ..........  8 
11.3.2  Origin of produce  ................................ ................................ ................................ ................................ .. 8 
11.3.3  Commercial identification  ................................ ................................ ................................ ....................  8 
11.3.4  Quality certification mark (optional)  ................................ ................................ ................................ .... 8 
12 Methods of sampling  ................................ ................................ ................................ .............................  8 
Annex  A (Normative )  Classification of defects  ................................ ................................ ..............................  9 
Bibliography  ................................ ................................ ................................ ................................ ......................  11 
 DUS 2: 2015  
iv © UNB S 2015  – All rights reserved  
 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 Stan dardisation (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 Te chnical 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 adopt ed 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 C ouncil.  
 
DUS 2-2 was prepared by Technical Committee TC  2-SC 4 , Fruits Vegetables and derived product s. 
This second edition cancels and replaces the first edition US 2:1992 , which has been technically revised . 
 DRAFT UGANDA STANDARD  DUS 2:2015  
 
© UNBS 2015  – All rights reserved  1 
 Fresh pineapple — Specification  
1 Scope  
This Draft East African Standard  specifies requirements for commercial varieties of pineapples grown from 
Ananas comosus  (L.) Merr. of the Bromeliaceae  family, to be supplied fresh to the consumer.  Pineapples for 
ornamental use or indu strial processing are ex cluded.  
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.  
EAS 38, Labelling of pre -packaged foods —  General requirements  
CAC/RCP 53 -2003 Code of hygienic practice for fresh fruits and vegetables  
ISO 874; Fresh fruits and vegetables — Sampling   
 
ISO 2173, Fruits and Vegetable products – Determination of soluble solids — Refractometric method  
 
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 definiti ons 
For the purposes of this standard, the following terms and definitions shall apply   
3.1  
foreign matter  
any substance which affects the appearance and typical smell of the pineapple  
3.2 
similar varietal characteristics  
the pineapples in any lot are sim ilar in type and character of growth  
3.3 
mature  
the pineapple has reached the physiological stage of development  
3.4 
overripe  
the pineapple  is soft and past commercial utility  DUS 2: 2015  
2 © UNBS 2015  – All rights reserv ed 
 3.5 
stems removed  
the stem at the base of the  pineapple  has been removed so tha t it does not extend more than one  inch 
beyond the outermost bottom portion of the butt of the fruit  
3.6 
well formed  
the pineapple  shows good shoulder development and is not lopsided or distinctly pointed, and that the sides 
are not noticeably flattened  
3.7 
fairly well formed  
the pineapple  is not excessively lopsided, flattened at the shoulders or sides  
3.8 
fairly uniform in size  
the weight of the pineapple  within individual containers does not vary more than 0.23Kg -0.45Kg  from smallest 
to largest  
3.9 
freezing injury or frozen (fruit)  
the edible flesh is glassy, water -soaked, and/or dis colour ed as is characteristic of having been frozen  or the 
fruit is affected by freezing so that some portion is in a hardened state with ice crystals present  
3.10 
freezing i njury or frozen (tops)  
the leaf tissue is glassy, water -soaked, and/or dis colour ed as is characteristic of having been frozen  or the 
tops are to some degree, hardened by freezing with ice crystals present  
3.11 
crown slips  
the small secondary top growths at  the crown of the fruit  
3.12 
shell 
the external surface or rind of the fruit    
3.13 
flesh 
the internal edible portion of the fruit  
3.14 
similar varietal characteristic colo ur for tops  
the tops in a lot may vary from a characteristic green to reddish -green colour  
3.15 
decay  
breakdown or disintegration of the tops or breakdown, disintegration or fermentation of the pineapple caused 
by bacteria or fungi  
3.16 
internal breakdown  
a physiological deterioration which results in a water -soaked or brown or blackish d iscolour ation  
3.17 
injury  
any defect listed in the classification of defects (Annex A) or any other defect or combination of defects which 
more than slightly detracts from the appearance, edible, or shipping quality of the fruit  DUS 2: 2015  
© UNBS 2015 – All rights reserved  3 
 3.18 
damage  
any defect list ed in the classification of defects (Annex A) or any other defect or combination of defects which 
materially detracts from the appearance, edible, or shipping quality of the fruit  
3.19 
serious damage  
any defect listed in the classification of defects (Anne x A) or any other defect or combination of defects which 
seriously detracts from the appearance, edible, or shipping quality of the fruit  
3.20 
badly misshapen  
the pineapple  is so badly curved, constricted, pointed or otherwise deformed that the appearance is very 
seriously affected  
4 Provisions concerning quality  
4.2 Minimum requirements  
In all classes, subject to the special provisions for each class and the tolerances allowed, the pineapples  shall 
be: 
i. intact, complete with the crown, which may be reduced and/or trimmed;  
ii. fresh in appearance, including the crown, which should be free of wilted, dry, loose or damaged 
leaves;  
iii. sound, produce affected by rotting or deterioration such as t o make it unfit for consumption is 
excluded;  
iv. clean, practically free of any  visible foreign matter;  
v. free of internal browning;  
vi. practically free of pests;  
vii. practically free of damage caused by pests;  
viii. free of pronounced blemishes, in particular unhealed cuts, bruising, scorching, holes, cracks (healed 
or not);  
ix. free of damage caused by chilling or by high temperature;  
x. free of abnormal external moisture;  
xi. free of any foreign smell and/or taste.  
xii. When a peduncle (stem) is present, it shall be no longer than 2.0 cm long and the cut shall be 
transversal, straight and clean.  
The development and condition of the pineapples shall be such as to enable them:  
i. to withstand transport and handling, and  
ii. to arrive in satisfactory condition at the place of destination.  DUS 2: 2015  
4 © UNBS 2015  – All rights reserv ed 
 4.3 Maturity requirements  
4.3.1  The pineapples shall have been carefully picked and h ave reached an appropriate degree of maturity 
and ripeness in accordance with criteria proper to the variety and/or commercial type and to the area in which 
they are grown.  
4.3.2  A transverse section of the fruit shall not reveal flesh that is excessively fibrous or lacking in aroma.  
4.3.3  The “eyes” should be well -filled, according to the characteristics of the variety.  
4.3.4  The total soluble solids content of the fruit flesh sh all be at least 12° Brix  in accordance with ISO 2173  
5 Classification  
5.1 “Extra” Class  
Pineapples in this class shall be of superior quality and characteristic of the variety and/or commercial type  
They shall be free from defects, with the exception of very slight superficial defects, provided that these do not 
affect the general a ppearance of the produce, the quality, the keeping quality and presentation in the 
package.  
The crown, if present, shall be simple and straight with no sprouts, and shall be between 50 and 150% of the 
length of the fruit for pineapples with untrimmed crown s. 
5.2 Class I  
Pineapples in this class shall be of good quality and characteristic of the variety and/or commercial type  
The following slight defects may be allowed, provided these do not affect the general appearance of the 
produce, the quality, the keep ing quality and presentation in the package:  
a) slight defects in shape;  
b) slight defects in colouring, including sun -scorch /sun-spots/sun -burns ; 
c) slight skin defects (i.e. scratches, scars, scrapes and blemishes) not exceeding 4 % of the total 
surface area.  
The defects shall not, in any case, affect the pulp of the fruit.  
The crown may be simple or double and straight or slightly curved, with no side -shoots and should not exceed 
150% of the length of the fruit  for pineapples with trimmed or untrimmed crowns .  
5.3 Class II  
This class includes pineapples that do not qualify for inclusion in the higher classes, but satisfy the minimum 
requirements in 4.2.  
The following defects may be allowed, provided the pineapples retain their essential characteristics as regards 
the quality, the keeping quality and presentation:  
a) defects in shape;  
b) defects in colouring, including sun -scorch;  DUS 2: 2015  
© UNBS 2015 – All rights reserved  5 
 c) skin defects (i.e. scratches, scars, scrapes, bruises and blemishes) not exceeding 8 per cent of 
the total surface area.  
6 Provisions concernin g sizing  
6.1 Size is determined by the average weight of the fruit with a minimum weight of 700 g , except for small 
size varieties1, which can have a minimum weight of 250 g . 
6.2 For all classes, not more than 10 % by number or weight of pineapples not sat isfying the requirements 
as regards sizing shall meet the size immediately above and/or below that indicated on the package.  
6.3 The pineapples in each container shall be fairly uniform in size and the count shall be plainly  stamped, 
stencilled, or otherwi se marked on the container.  
6.4 In order to allow for variations incident to proper packing, not more than 5 %of the  packages in any lot 
may fail to meet the requirements pertaining to size and marking.  
6.5 Sizing requirements for pineapples shall be as in dicated in Table 1. When the size requirements in table 
1 are used, the codes shall be as indicated below.  
Table 1: Sizing requirements for pineapples  
Size Code  Average Weight (+/ -12%) (in grams)  
with crown  without crown  
AAA 3800 and above  - 
AA 3250  - 
A  2750  2280  
B  2300  1910  
C  1900  1580  
D  1600  1330  
E  1400  1160  
F  1200  1000  
G  1000  830  
H  800  660  
 
7 Provisions concerning tolerances  
7.1 General  
At all marketing stages, tolerances in respect of quality and size shall be allo wed in each lot for produce not 
satisfying the requirements for the class indicated. Tolerances are provided to allow for human error during 
the grading and pack aging process. During grading and sizing it is not permitted to deliberately include out of 
grade produce, i.e. to exploit the tolerances deliberately.  
                                                      
1  Such as Queen Victoria variety.  DUS 2: 2015  
6 © UNBS 2015  – All rights reserv ed 
 The tolerances are determined after examining each sample package and taking the average of all samples 
examined. The tolerances are stated in terms of percentage, by number or weight of fruit in the  total sample 
not conforming to the class (or to the size) indicated on the package.  
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the 
requirements for the class indicated.  
7.2 Quality tolerances  
7.2.1 “Extra” Class  
Not more than 5 %  by number or weight of pineapples not satisfying the requirements of the class, but 
meeting those of Class I or, exceptionally, coming within the tolerances of that class  may be allowed:  
provided , that  included in this  amount not more than the following percentages shall be allowed for the defects 
listed: 3% for defects causing serious damage . 
7.2.2  Class I  
Not more than 10 % by number or weight of pineapples not satisfying the requirements of the class, but 
meeting those o f Class II or, exceptionally, coming within the tolerances of that class : Provided , that  included 
in this  amount not more than the following percentages shall be allowed for the defects listed: 6 % for defects 
causing serious damage . 
7.2.3  Class II  
10 per cent by number or weight of pineapples satisfying neither the requirements of the class nor the 
minimum requirements, with the exception that not more than 1 percent of the produce is affected 
deterioration rendering it unfit for consumption.  
7.3 Size tole rance  
For all classes, 10% by number or weight of pineapples corresponding to nthe size immediately above or 
below that indicated on the package.  
7.4 Application of tolerances  
The contents of individual samples in the lot, are subject to the following limi tations:  Individual samples shall 
have not more than double a specified tolerance except that at least two defective specimens may be 
permitted in any sample.  
8 Contaminants  
8.1 Heavy metals  
Pineapples shall comply with those current maximum levels for hea vy metals established by the Codex 
Alimentarius Commission for this commodit y in accordance with CODEX STAN 193 -1995  
8.2 Pesticide residues  
Pineapples shall comply with those maximum pesticide residue limits established by the Codex Alimentarius 
Commission  for this commodity.  DUS 2: 2015  
© UNBS 2015 – All rights reserved  7 
 9 Hygiene  
Pineapples 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 orig in, variety 
or commercial type, quality and size.  
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 Pack aging  
10.2.1 Pineapples  shall be packed in such a way as to protect the produce properly . Pineapples shall be 
packaged in food grade materials that ensure produce safety and quality  
10.2.2  Pineapples  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 pineapple . Packages (or lot for produce presented in 
bulk) shall be free of all fo reign matter and smell.  
10.3 Presentation  
The pineapples may be presented:  
 laid down horizontally in the package,  
 stood up vertically in the package with the crowns uppermost.  
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  
The name of the produce as “fresh pineapple” if the contents are not visible from outside. The absence of the 
crow n shall be indicated  in close proximity to the name of produce  
11.3 Non-retail containers  
Each package shall bear the particulars  in 11. 2.1 - 11. 3.5 , in letters grouped on the same side, legibly and 
indelibly marked, and visible from the outside, or in t he documents accompanying the shipment.  DUS 2: 2015  
8 © UNBS 2015  – All rights reserv ed 
 11.3.1 Identification  
The exporter, packer and/or dispatcher shall be identified by n ame and physical address  
11.3.2 Origin of produce  
Country of origin and, optionally, district where grown or national , regional o r local place name  
11.3.3 Commercial identification  
 Class;  
 Size (recognised size code or average weight in grams);  
 Number of fruits;  
 Net weight (optional).  
 Colour ation code (optional);  
 Tare weight (optional);  
 The indication  “To be stored at 8° C” (opt ional)  
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 fr esh pineapple shall be done in accordance with ISO 874 . DUS 2: 2015  
© UNBS 2015 – All rights reserved  9 
 Annex  A 
(Normative ) 
 
Classification of defects  
Defects  Injury  Damage  Serious damage  
Tops:     
Discolouration  When more than 10 percent 
of the crown leaves are 
discoloured.  When more than 25 pe rcent 
of the crown leaves are 
discoloured.  When more than 50 percent 
of the crown leaves are 
discoloured.  
Crown slips  Free from.  When more than 5 crown 
slips or when more than 2 
are over 69.85 mm in length.   
Mechanical or 
other means  When physical injury 
(cleanliness, mechanical 
damage) more than slightly 
affects the appearance of 
the pineapple.  When physical injury 
(cleanliness, mechanical 
damage) materially affects 
the appearance of the 
pineapple.  When physical injury 
(cleanliness, mechanical 
damage) seriously affects 
the appearance of the 
pineapple.  
Fruit:     
Bruising  When any bruise extends 
into flesh more than 6.35 
mm and when a bruise or 
combination of bruises 
affects an aggregate area of 
a circle more than 38.1 mm 
in diameter.  When any b ruise extends 
into flesh more than 12.7 
mm and when a bruise or 
combination of bruises 
affects an aggregate area of 
a circle more than 57.15 mm 
in diameter.  When any bruise extends 
into flesh more than 19.05 
mm and when a bruise or 
combination of bruises 
affects an aggregate area of 
a circle more than 76.2 mm 
in diameter.  
Sunburn  When there is bleaching and 
a slight softening of the shell 
affecting an aggregate area 
more than 38.1 mm in 
diameter.  When there is bleaching and 
a moderate softening of the 
shell affecting an aggregate 
area more than 57.15 mm in 
diameter.  When there is bleaching and 
severe softening of the shell 
affecting an aggregate area 
more than 76.2 mm in 
diameter.  
Gummosis  
 
 When gum deposits 
penetrate into the flesh or 
cause discol ouration of the 
shell affecting an aggregate 
area more than 6.35 mm in 
diameter.  When gum deposits slightly 
penetrate into the flesh or 
cause discolouration of the 
shell affecting an aggregate 
area more than 12.7 mm in 
diameter.  When gum deposits readily  
penetrate into the flesh or 
cause discolouration of the 
shell affecting an aggregate 
area more than 25.4 mm in 
diameter.  
Fruit:     
Internal 
breakdown  When more than 5 percent 
of the edible flesh has a 
distinct light brown to 
medium brown 
discolourati on which more 
than slightly detracts from 
the appearance or edible 
quality of the fruit.  When more than 10 percent 
of the edible flesh has a light 
to medium brown 
discolouration which 
materially detracts from the 
appearance or edible quality 
of the fruit.   When more than 20 percent 
of the edible flesh has a 
distinct medium to dark 
brown or brown -black 
discolouration which 
seriously detracts from the 
appearance or edible quality 
of the fruit.  
Insects and 
insect feeding  When an aggregate area 
more than 12 .7 mm in 
diameter has any insects 
attached to the surface (e.g. 
scale) or any injury from 
insect feeding, which more 
than slightly detracts from 
the appearance, edible, or When an aggregate area 
more than 19.05 mm in 
diamete r has any insects 
attached to the surface (e.g. 
scale) or any injury from 
insect feeding, which 
materially detracts from the 
appearance, edible, or When an aggregate area 
more than 25.4 mm in 
diameter has any insects 
attache d to the surface (e.g. 
scale) or any injury from 
insect feeding, which 
seriously detracts from the 
appearance, edible, or DUS 2: 2015  
10 © UNBS 2015  – All rights reserv ed 
 Defects  Injury  Damage  Serious damage  
shipping quality of the fruit.  shipping quality of the fruit.  shipping quality of the fruit.  
Healed cracks  When healed cracks more 
than slightly detract from the 
appearance, edible, or 
shipping  quality of the fruit.  When healed cracks on the 
eyes are more than 12.7 mm 
in width and not more than 
12.7 mm in depth or which 
materially detract from the 
appearance, edible, or 
shipping quality of the fruit.  
When healed cracks 
between the eyes materia lly 
affect the appearance of the 
fruit shell.  When healed cracks on the 
eyes are more than 19.05 
mm in width and not more 
than 19.05 mm in depth or 
which seriously detract from 
the appearance, edible, or 
shipping quality of the fruit.  
When healed cracks 
between the eyes seriously 
affect the appearance of the 
fruit shell  
Mechanical or 
other means  When physical injury 
(cleanliness, mechanical 
damage) more than slightly 
affects the appearance or 
edible quality of the 
pineapple.  When physical injury 
(clean liness, mechanical 
damage) materially affects 
the appearance or edible 
quality of the pineapple.  When physical injury 
(cleanliness, mechanical 
damage) seriously affects 
the appearance or edible 
quality of the pineapple.  
 
 
 DUS 2: 2015  
© UNBS 2015 – All rights reserved  11 
 Bibliography  
[1] CODEX STAN 182 -1993; codex standard for pineapples  DUS 2: 2015  
© UNBS 2015  – All rights reserved  13 
 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 gove rned 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 Nat ional 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 2: 2015    
 
ICS 67.080.01  
Price based on nn pages  
© UNBS 2015 – All rights re served