PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 91 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 91: 2016 
© UNBS 201 6 
  
Passion fruit — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 91:2016 
ii                © UNBS  2016  - 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 application  
© UNBS 2016 
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: 256 417 333 2 50/1/2/3 
Fax: 256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 91:2016 
© UNBS  2016 - All rights reserved                iii National 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.  
This Draft Uganda Standard, DUS DEAS 91: 2016 , Passion fruit  — Specification,  is identical with  and has 
been reproduced from a Draft East African Standard , DEAS 91: 2016 , Passion fruit — Specification,  and is 
being proposed for adoption as a Uganda Standard. 
This standard was developed by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   DEAS 91: 2016  
ICS 67.080.10  
© EA C 2016                                                                                                                          Second Edition 2016   
 
DRAFT EAST AFRICAN STANDARD  
Passion fruit — Specification  
EAST AFRICAN COMMUNITY  DEAS 91: 2016  
ii © EAC  2016  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitt ed without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permission to reproduce this document for  the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community  2016  — All rights reserved  
East African Community   
P.O.Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 2 7 2504481/2504255  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be persecuted  DEAS 91: 2016  
© EAC 2016  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
4 Minimum requirements  ................................ ................................ ................................ ................................ ... 2 
5 Classification  ................................ ................................ ................................ ................................ ...................  3 
5.1 Extra Class  ................................ ................................ ................................ ................................ ....................  3 
5.2 Class I  ................................ ................................ ................................ ................................ ............................  3 
5.3 Class II  ................................ ................................ ................................ ................................ ...........................  3 
5.4 Sizing  ................................ ................................ ................................ ................................ .............................  3 
7 Tolerance  ................................ ................................ ................................ ................................ ................  4 
7.1 Quality tolerances  ................................ ................................ ................................ ................................ ........  4 
7.1.1 Extra Class  ................................ ................................ ................................ ................................ .................  4 
7.1.2 Class I  ................................ ................................ ................................ ................................ .........................  4 
7.1.3 Class II  ................................ ................................ ................................ ................................ ........................  4 
7.2 Size Tolerances  ................................ ................................ ................................ ................................ ............  4 
6 Contaminants  ................................ ................................ ................................ ................................ .........  4 
6.1 Pesticide residues  ................................ ................................ ................................ ................................ ........  4 
6.2 Metal contaminants  ................................ ................................ ................................ ................................ ...... 4 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
8  Uniformity and packaging  ................................ ................................ ................................ ...................  5 
8.1 Uniformity  ................................ ................................ ................................ ................................ ...............  5 
8.2 Packaging  ................................ ................................ ................................ ...Error! Bookmark not defined.  
9. Labeling  ................................ ................................ ................................ ................................ ..................  5 
10 Sampling  ................................ ................................ ................................ ................................ ................  5 
Bibliography  ................................ ................................ ................................ ................................ ........................  6 
 
 DEAS 91: 2016  
iv © EAC  2016  – All rights reserved  
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonize d standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and is sue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated  to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community.  
East African Standards are subject to r eview, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
EAS 91 was prepared by Technical Committee EAS/TC 019. 
 DRAFT EAST AFRICAN STANDARD  DEAS 91:2016  
 
© EAC 2016  – All rights reserved  1 
 Passion fruit — Specification  
1 Scope  
This Draft East African Standard specifies requirements  and methods of sampling and tes t for commercial varieties 
of passion fruit  from the species golden passion fruit / sweet granadilla (Passiflo ra ligularis  Juss), purple 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  for local and export markets . Passio n fruits for 
industrial processing are excluded .  
 
2 Normative references  
The following referenced do cuments 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 prepackage d foods — Specification  
ISO 874, Fresh fruits and vegetables – Sampling  
ISO 6633, Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic 
absorpt ion spectrometric method  
CAC/RCP 53 -2003 , Code of Hygienic Practice for Fresh Fruits and Vegetables  
ISO 7558:1988 Guide to the prepacking of fruits and vegetables  
3 Terms and d efinitions  
For the purpose of this Draft East African Standard, the following definitions shall apply.  
3.1 
fresh  
firm Fruit with a smooth surface skin.  
3.2 
woody  
fruits with hard skins with very little juice  
3.3 
clean  
Practically free from dirt, earth, insect stains or other forei gn substances and material.  
3.4 
damage  
any defect or injury which materially affects the appearance or storage quality of the fruit.  
3.5 
sound   
2 © EAC  2016  – All rights reserved  
 Not overrip e, not soft and free from diseases or insect damage, or bruising or physical injuries affecting 
keeping quality of the fruit.  
 
3.6 
Food grade packaging material  
Any material which when it comes in contact with food or if the area near food is unlikely to c ontaminate food 
with harmful materials  
3.7 
firm 
not soft, flabby, or shriveled  
 
4 Requirements  
4.1 General requirements  
4.1.1  In all classes, subject to the special provisions for each class and the tolerances allowed, the passion 
fruits must be:  
a) whole;  
b) fresh in appearance;  
c) firm;  
d) sound; produce affected by rotting or deterioration such as to make it unfit for consumption is 
excluded;  
e) clean, free of any visible foreign matter;  
f) practically free of pests and damage caused by them affecting the ge neral appearance of the 
produce;  
g) free of abnormal external moisture, excluding condensation following removal from cold storage;  
h) free of any foreign smell and/or taste;  
i) the stem/stalk should be present. The fruit stalk shall not be more than 10 mm in len gth, however, its 
absence is not considered  a defect on condition that the place of the stalk attachment is dry and 
intact.  For golden passion fruits, the stalk shall be present to the first knot;  
j) free of surface depressions - applicable to golden passion fruits;  
k) free of cracking.  
4.1.2 The development and condition of the passion fruit  shall be such that enable them  to: 
 
a) reach the appropriate stage of physiological maturity corresponding to the particular characteristics of 
the variety, and  
 
b) to withstand transport and handling;  
c) arrive in a satisfactory condition at the place of destination in order to ripen satisfactorily.  
  
© EAC 2016  – All rights reserved  3 
 4.2 Specific requirements  
4.2.1  Classification  
The fruits shall be groupe d into 3 classes:  Extra class, class I and class II.  
4.2.1 .1 Extra Class  
Passion fruits in this class must be of superior quality. They must be characteristic of the variety. They must 
be free of defects, with the exception of very slight superficial def ects, provided these do not affect the general 
appearance of the produce, the quality, the keeping quality and presentation in the package.  
4.2.1 .2 Class I  
Passion fruits in this class must be of good quality. They must be characteristic of the variety. The following 
slight defects, however, may be allowe d, provided these do not affect the general appearance of the produce, 
the quality, the keeping quality and presentation in the package: - a slight defect in shape; - slight defects of 
the skin such as scratches, not exceeding more than 10% of the total su rface area of the fruit; - slight defects 
in colouring. The defects must not, in any case, affect the flesh of the fruit.  
4.2.1 .3 Cla ss II 
This class includes passion fruits which do not qualify for inclusion in the higher classes, but satisfy the minim 
um requir ements specified in 4.1. The following defects, however, may be allowed, provided the passion fruits 
retain their essential characteristics as regards the quality, the keeping quality and presentation: - defects in 
shape including an extension in the zone of the stalk; - defects of the skin such as scratches or rough skin, not 
exceeding more than 20% of the total surface area of the fruit; - defects in colouring. The defects must not, in 
any case, affect the flesh of the fruit.  
4.2.2   Sizing  
Passion fruits may be sized by diameter, count or weight; or in accordance wi th pre -existing trading practices. 
When such is the case, the package must be labelled accordingly.  
(A) When sized by count, size is determined by the number of individual fruit per package.  
(B) When sized by diameter, size is determined by the maximum di ameter of the equatorial section of each 
fruit. The following table is a guide and may be used on an optional basis.  
Size Code  Diameter range  (mm)  
A > 78 
B > 67 - 78 
C > 56 - 67 
D ≤ 56*  
* The minimum diameter for golden passion fruit 
is 56 mm  
 
 (C) When sized by weight, size is determined based on the individual weight of each fruit. The following table is a guide 
and may be used on an optional basis.   
4 © EAC  2016  – All rights reserved  
 Size Code  Weight  range  (g)  
A > 139 
B > 128 - 139 
C > 122 - 128 
D > 106 - 122 
E > 83 -106 
F ≥ 74 - 83 
 
5 Tolerance  
5.1 Quality tolerances  
5.1.1 Extra Class  
5 per cent by weight or numb er fruits not meeting the requirements of the class but meeting those of  class I.  
5.1.2 Class I  
10 per cent by weight or number of fruits not meeting the requirements of the class but meeting those  of class 
II. 
5.1.3 Class II  
10 per cent by weight or num ber of fruits not meeting the requirements of the class but meeting  minimum 
requirements. Fruits affected  by rotting or severe deterioration are not included.  
5.2 Size Tolerances  
10 per cent by number or weight not satisfying the minimum diameter requirem ents.  
6 Contaminants  
6.1 Pesticide residues  
Passion  fruits  shall comply with those maximum residue limits established by the Codex Committee on 
Pesticide Residues for this commodity.  
 
6.2 Metal contaminants  
When tested in accordance with ISO 6633, t he Lead content in passion fruits shall not exceed 0.1 mg/kg.  
7 Hygiene  
Passion fruits shall be prepared and handled in accordance with CAC/RCP 53 -2003.  
© EAC 2016  – All rights reserved  5 
 8  Packaging  
8.1 Passion fruits  shall be packed in such a way as to protect the produce properly.  The food grade 
packaging material used inside the package shall be clean and of a quality such as to avoid causing any 
external or internal damage to the produce.  The use of materials, particularly of paper or stamps bearing 
trade specifications is allowed, provided the printing or labelling h as been done with non -toxic ink or glue.  
Packages must be free from any foreign matter and the material shall be recyclable.  
8.2   Passion fruits  shall also be packed in containers in accordance with ISO 7558.  
8.3 The contents of each package shall be uni form and consist exclusively of Passion fruits  of the same 
origin, variety and/or commercial type, and quality.  The visible part of the content of the package shall be 
representative of the entire contents.  
9. Labeling  
In addition to the requirements of the EAS 38 ; the following specific provisions apply for each package; legibly 
and indelibly marked.  
i) Name, postal and physical address of the packer or dispatcher  
ii) Name of the produce as " Passion fruits  ",  
iii) Name of the variety  or commercial type.  
iv) Origin of produce  
v) Harvest date  
vi) Net weight (kg).  
vii) Size expressed in accordance with any one of the follo wing methods:   
- Count,   
- Size code and range, or 
- Size range.   
viii) Class  
ix) Identification code and/or batch number   
x) storage instructions  
 
 
 
10 Sampling   
Representative samples of passion fruit  shall be sampled in accordance with  ISO 874  
6 © EAC  2016  – All rights reserved  
 Bibliography  
[1] STANDARD FOR PASSION FRUITS CODEX STAN 316 -2014  DEAS 91: 2016    
 
© EAC 2016  – All rights reserved