DRAFT UGANDA STANDARD  
  DUS 1618  
First Edition  
2015 -mm-dd 
 
 
 Reference number  
DUS 1618 : 2015  
© UNBS 2015   
  
Fresh watermelon — Specification   
 DUS 1618 : 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 applic ation  
© UNBS 2015   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from  UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: 256 414 505 995  
Fax: 256 414 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 1618 : 2015  
© UNBS 2015  – All rights reserved  iii 
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Definitions  ................................ ................................ ................................ ................................ ..............  1 
4 Provisions concerning quality  ................................ ................................ ................................ .............  2 
4.2 Minimum quality requirements  ................................ ................................ ................................ ............  2 
4.3 Minimum maturity requirements  ................................ ................................ ................................ ..........  2 
5 Classification  ................................ ................................ ................................ ................................ .........  2 
5.1 Class I  ................................ ................................ ................................ ................................ .....................  2 
5.2 Class II  ................................ ................................ ................................ ................................ ....................  3 
6 Provisions concerning sizing  ................................ ................................ ................................ ..............  3 
7 Provisions concerning tolerance s ................................ ................................ ................................ ....... 3 
7.1 General  ................................ ................................ ................................ ................................ ...................  3 
7.2 Quality tolerances  ................................ ................................ ................................ ................................ . 3 
7.3 Size tolerances  ................................ ................................ ................................ ................................ ...... 3 
8 Contaminants  ................................ ................................ ................................ ................................ .........  4 
8.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  4 
8.2 Pesticide residues  ................................ ................................ ................................ ................................ . 4 
9 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
10 Provisions concerning presentation  ................................ ................................ ................................ ... 4 
10.1  Uniformit y ................................ ................................ ................................ ................................ ...............  4 
10.2  Packaging  ................................ ................................ ................................ ................................ ...............  4 
10.3  Presentation  ................................ ................................ ................................ ................................ ...........  4 
11 Marking or labelling  ................................ ................................ ................................ ...............................  4 
11.1  General  ................................ ................................ ................................ ................................ ...................  4 
11.2  Name of produce  ................................ ................................ ................................ ................................ ... 5 
11.3  Non-retail contain ers................................ ................................ ................................ .............................  5 
12 Methods of sampling  ................................ ................................ ................................ .............................  5 
 DUS 1618 : 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 estab lished 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 Commissi on 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 standard s 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 
genera l 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 1618 was prepared by Technical Committee TC  2-SC 4 , Fruits Vegetables  and derived product s. 
 DRAFT UGANDA STANDARD  DUS 1618 : 2015  
 
© UNBS 2015 – All rights reserved  1 
 Fresh watermelon — Specification  
1 Scope  
This Draft East African Standard specifies  requirements  to watermelons of varieties (cultivars) grown from 
Citrullus lanatus  (Thunberg), Matsumara & Nakai (also called  C. vulgaris ) to be sup plied fresh to the 
consumer . Watermelons for industrial processing being 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 u ndated references, the latest edition of the referenced 
document (including any amendments) applies.  
CAC/RCP 44 -1995, Recommended International Code of Practice for the Packaging and Transport of Tropical 
Fresh Fruit and Vegetables  
CAC/RCP 53 -2003, Code of  Hygienic Practice for Fresh Fruits and Vegetables  
CODEX STAN 193 -1995, Codex general standard for contaminants and toxins in food and feed  
EAS 38, Labelling of pre -packaged foods — General requirements  
US ISO 874, Fresh fruits and vegetables – Sampling  
ISO 2173, Fruits and Vegetable products – Determination of soluble solids - Refractometric method  
 
3 Definitions  
For the purpose of this standard the following definition shall apply:  
3.1 
mature  
the watermelon has reached the stage of development at which the  flesh is  at least fairly sweet and shows 
characteristic color of a mature watermelon for the variety  
3.2 
seedless watermelons  
are watermelons which have 10 or less mature seeds, not to include  pips/caplets, on the face of the melon 
which has been cut into  four equal sections (one  lengthwise cut and one crosswise cut)  
3.3 
damage  
any specific defect or any combination of  defects which materially detracts from the appearance, or the edible 
or marketing quality of the  watermelons  
 
 
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© UNBS 2015  – All rights reserved  2 
 4 Provisions concerning qua lity 
4.2 Minimum quality requirements  
4.2.1  In all classes, subject to the special provisions for each class and the tolerances allowed, the 
watermelons must be:  
(a) intact  
(b) sound; produce affected by rotting or deterioration such as t o make it unfit fo r consumption is excluded;  
(c) clean, practically free of any visible foreign matter  
(d) practically free from pests  
 (e) practically free from damage caused by pests  
(f) firm 
(g) not split  
(h) free of abnormal external moisture  
(i) free of any foreign sm ell and/or taste.  
4.2.2  The development and condition of the watermelons must be such as to enable them:  
(a) to withstand transport and handling, and  
(b) to arrive in satisfactory condition at the place of destination  
4.3 Minimum maturity requirements  
4.3.1 The watermelons must be sufficiently developed and display satisfactory ripeness. The colour and 
taste of the flesh should conform to a sufficient state of ripeness.  
4.3.2  In order to satisfy this requirement, the refractometric index of the pulp measure d at the middle point 
of the fruit flesh at the equatorial section must be g reater than or equal to 8° Brix in accordance with ISO 
2173 . 
5 Classification  
The watermelons are classified in two classes defined below:  
5.1 Class I  
Watermelons in this class mus t be of good quality. They must be characteristic of the 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:  
i. a slight defect in shape  
ii. a slight defect in colouring of the rind; a pale colouring of the watermelon which has been in contact 
with the ground during the period of growth is not regarded as a defect  
iii. slight healed superficial cracks  DUS  1618 : 2015  
© UNBS 2015  – All rights reserved  3 
 iv. slight skin defects due t o rubbing or handling of which the total area affected must not exceed one -
sixteenth of the surface of the fruit.  
The stem of the watermelon must not exceed 5 cm in length.  
5.2 Class II  
This class includes watermelons which do not qualify for inclusion in Class I, but satisfy the  minimum 
requirements specified above.  
The following defects may be allowed provided the watermelons retain their essential  characteristics as 
regards the quality, the keeping quality, and presentation:  
i. defects in shape,  
ii. defects in colouring of the rind; a pale colouring of the watermelon which has been in contact with the 
ground during the period of growth is not regarded as a defect,  
iii. healed superficial cracks,  
iv. skin defects due to rubbing or handling or to damage by pests or disease s of which the total area 
affected must not exceed one -eighth of the surface of the fruit,  
v. slight bruising.  
6 Provisions concerning sizing  
6.1 Size is determined by the weight per unit. The minimum weight is fixed at 1 kg.  
6.2 When watermelons are presente d in packages, the difference between the lightest and the heaviest 
unit in the same package should not exceed 2 kg or 3.5 kg if the lightest unit exceeds 6 kg.  
6.3 This relative uniformity of weight is not compulsory for watermelons presented in bulk.  
7 Provisions concerning tolerances  
7.1 General  
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.  
7.2 Quality tolerances  
7.2.1  Class I  
10 %by number or weight of watermelons not satisfying the requirements of the class, but meeting those of 
Class II or, exceptionally, coming within the tolerances of that class.  
7.2.2  Class II  
10 %by number or weight of watermelons satisfyin g neither the requirements of the class nor the minimum 
requirements, with the exception of produce affected by rotting, or any other deterioration rendering it unfit for 
consumption.  
7.3 Size tolerances  
7.3.1  For all classes: 10 % by number or weight of w atermelons not conforming to the size indicated, but no 
more than 1 kg above or below the size range specified.  DUS  1618 : 2015  
© UNBS 2015  – All rights reserved  4 
 7.3.2  The tolerance may in no case extend to fruit weighing less than 800 g . 
8 Contaminants  
8.1 Heavy metals  
Fresh watermelons  shall comply with  those current maximum levels for heavy metals established by the 
Codex Alimentariu s Commission for this commodity in accordance with CODEX STAN 193 -1995  
8.2 Pesticide residues  
Fresh watermelons  shall comply with those maximum pesticide residue limits esta blished by the Codex 
Alimentarius Commission for this commodity.  
9 Hygiene  
Fresh watermelons  shall be prepared and handled in accordance with CAC/RCP 53 -2003  
10 Provisions concerning presentation  
10.1 Uniformity  
10.1.1 The contents of each package shall b e uniform and contain only fresh watermelons  of the same 
origin, 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 pack age shall be representative of the entire contents.  
10.2 Packaging  
10.2.1 Fresh watermelons  shall be packed in such a way as to protect the produce properly . Fresh 
watermelons shall be packaged in food grade materials that ensure produce safety and quality  
10.2.2 Fresh watermelons 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 watermelons . Packages (or lot for produce presented 
in bulk) shall be free of all foreign matter and smell.  
10.2.3 Fruits that are segregated for packaging by weights which approximate the above size codes, but may 
not consistently fall within a single siz e code, but would retain the uniformity required by the code.   
10.3 Presentation  
The fresh watermelons  may be presented:  
i. in packages  
ii. in bulk.  
11 Marking or labelling  
11.1 General  
In addition to the requirements of EAS 38, the specific provisions in11.2 -11.4 shall apply:  DUS  1618 : 2015  
© UNBS 2015  – All rights reserved  5 
 11.2 Name of produce  
The name of the produce as “fresh  watermelons”.  
11.3 Non-retail containers  
Each package shall bear the particulars  in 11. 2 - 11.3.4 , in letters grouped on the same side, legibly and 
indelibly marked, and visible from  the outside, or in the documents accompanying the shipment.  
11.3.1  Identification  
The exporter, packer and/or dispatcher shall be identified by n ame and physical address  
11.3.2  Origin of produce  
Country of origin and, optionally, district where grown or  national , regional or local place name  
11.3.3  Commercial identification  
i. Watermelons" if the contents are not visible from the outside,  
ii. Name of the variety (optional),  
iii. "Seedless ", where appropriate  
iv. Class;  
v. Size (recognised size code or average weight in gr ams);  
vi. Number of fruits;  
vii. Net weight (optional).  
viii. Colour of flesh if not red,  
11.4 Quality certification mark (optional)  
11.4.1 Consignments accompanied with certification marks are allowed distribution in the region in 
accordance with mutual recognition a rrangements among the Partner States.  
12 Methods of sampling  
Sampling of fresh pineapple shall be done in accordance with ISO 874  
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© UNBS 2015  – All rights reserved  6 
 Bibliography  
[1] United States Standards for Grades of Watermelons, Effective March 23, 2006  
[2] UNECE STANDARD FFV  37:2004 , Marketing and commercial quality control of watermelons  
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© 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 Cert ification 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 sc heme 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 o f Standards.  
 
 DUS 1618 : 2015    
 
ICS 67.080.01  
Price ba sed on nn pages  
© UNBS 2015 – All rights reserved