Final Draft | 29 June 2015  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Fresh vegetable  – Loofah  
Classification and grading  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PNS/BAF S 152:2015  
ICS 67.08 0.20 
 PHILIPPINE NATIONAL  
STANDARD  
BUREAU OF  AGRICULTURE AND FISHERIES STANDARDS  
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines  
Phone (632) 920 -6131; (632) 455 -2856; (632) 467 -9039; Telefax (632) 455 -2858  
E-mail: bafpsda@yahoo.com.ph  
Website: www.bafps.da.gov.ph  
 DEPARTMENT OF 
AGRICULTURE  
PHILIPPINES   
Final Draft  | 29 June 2015  
 
 
 PHILIPPINE NATIONAL STANDARD                                             PNS/BAF S 152 :2015  
 
 
Foreword  
 
The Philippine Nation al Standard for Fresh Vegetable – Loofah  – Classification and Grading 
(PNS/BAFS 152 :2015) was developed by the Technical Working Group (TWG) on the 
Development of PNS for Loofah . The group was organized by the Bureau of Agriculture and 
Fisheries Standards (BAFS)  through a Special Order No.  169, Series of 2014  to present 
common information an d understanding on the quality and safe ty requirements for loofah .  
The TWG conducted technical reviews and public consultations in the three major islands of 
the country to generate further scientific data and opinions needed prior to the finalization of 
this Standard.  
 
PNS/BAFS 152:2015 aims to provide common understanding on the scope, definitions, 
minimum requirements, classification, size classification, tolerances, sampling, packaging,  
marking and labeling, contaminants, and hygiene.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
Final Draft  | 29 June 2015  
 
 
 PHILIPPINE NATIONAL STANDARD                                              PNS/BAF S 152:2015  
Fresh vegetable  – Loofah  – Classification and grading  
 
 
1 Scope  
 
This Standard applies to varieties/cultivars of loofah locally known as patola , to be supplied 
fresh to the consumer after preparation and packaging. The species covered by this Standard 
are smooth or sponge loofah (Luffa cylindrica M. Roem.) and angled or ridged loofah  (Luffa 
acutangula Linn.) of the Cucurbitaceae  family. Loofah for  industrial processing are excluded.  
 
2 References  
 
The titles of the publications referred to in this standard are listed in the inside back cover.  
 
3 Definitions  
 
For purposes of this standard, the following definitions shall apply:  
 
3.1 clean  
practically free from stain, pests and diseases, cuts and bruises, dirt or other foreign matter  
 
3.2 damage  
any specific defect, which detracts from the appearance of the edible or marketing quality of 
loofah caused by pests and diseases, cuts and bruises , and physiological disorder  
 
3.3 foreign matter  
shall include, but not limited to pest, dust, dirt, plastic and stone, which are extraneous or 
foreign to loofah  
 
3.4 practically free  
almost free of the concerned items (e.g. damages and foreign matters)  
 
3.5 sound  
free from rotting and deterioration  
 
4 Provisions concerning quality  
 
4.1 Minimum requirements  
 
In all classes, subject to the special provisions for each class and the tolerances allowed, the 
loofah must be:  
 
 whole;  
 fresh;  
 tender;  
 characteristic  of the variety;  
 sound, produce affected by rotting or deterioration such as to make it unfit for 
consumption is excluded;  
 clean, practically free of any visible foreign matter;  
 
  
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 practically free of pests and damage caused by them affecting the general appearance 
of the produce;  
 practically free from mechanical and physiological damage caused by low and/or high 
temperature;  
 free of abnormal external moisture, excluding condensation following removal from 
cold storage;  
 free of any fo reign smell and/or bitter taste; and  
 practically free of pronounced blemishes . 
 
The pedicel should be neatly cut and not be less than 3 cm.  
 
4.1.1  The loofah must have been carefully picked and have reached an appropriate degree 
of development and display satisfactory maturity (with dried petals and presence of whitish 
powdery bloom)   in accordance with criteria proper to the variety and to the area in which 
they are grown.  
 
The development and condition of the loofah must enable them to:  
 
 withstand transp ort and handling; and  
 arrive in satisfactory condition at the place of destination.  
 
4.2 Classification  
 
Loofah is classified in three classes defined below:  
 
4.2.1  “Extra” class  
 
Loofah in this class must be  of superior quality. They must be characteristic of the variety or 
cultivar in shape, external appearance, development and color. They must be free of defects, 
with the exception of very slight superficial defects provided they do not affect the general 
appearance of the produce, the quality, the keeping quality and presentation in the package. 
Loofah must be uniform in color, size and shape. They must be:  
 
 well developed with neatly cut pedicel;  
 well shaped and practically straight; and   
 practically free from defects including all deformations .  
 
4.2.2  Class I  
 
Loofah  in this class  must be of good quality. They must be characteristics of the variety or 
cultivar  in shape, external appearance, development and color . They must be:  
 
 well developed with neatly cut pedicel ; and  
 well shaped and  practically straight . 
 
 
 
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Provided that the following do not amount to defect if they do not affect the general 
appearance of the produce, the quality, the keeping quality and presentation in the package:  
 
 slight deformation;  
 slight defect in color, slight pale especially the light colored part of the loofah where it 
touched the ground during growth; and  
 slight skin blemishes due to rubbing and handling or low temperatures not to exceed 5 
percent of the total surface area, provided that such blemishes have healed and do not 
affect the  flesh and the keeping quality.  
 
4.2.3  Class II  
 
This class includes loofah  which do not qualify for inclusion in the higher classes but satisfy 
the minimum requirements. Provided that the following do not amount to defect if the loofah 
retain their essential characteristics as regards the general appearance, the quality, the kee ping 
quality and presentation in the package which have:  
 
 deformation;  
 defects in color up to one -tenth of the surface;  
 healed cracks provided not affecting the flesh;  and 
 slight damage caused by rubbing and handling not to exceed 10 percen t of the total 
surface area.  
 
Slightly crooked loofah may be allowed in this Class.  
  
5 Provisions concerning sizing  
 
Size is determined by the weight of the loofah, as presented in Table 1.  
 
Table 1 – Size classification of loofah  
 
Size Classification  Weight (g)  
Extra large (XL)  >600  
Large (L)  401 – 600  
Medium (M)  201 – 400  
Small (S)  < 201  
 
 
6 Provisions concerning tolerances  
 
Tolerances with respect to quality and size shall be allowed in each package for produce not 
satisfying the requirements of the class indicated.  
 
 
 
 
 
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6.1 Quality tolerances  
 
6.1.1  "Extra" Class  
 
Five percent by number or weight of loofah  not satisfying the requirements of the class, but 
meeting those of Class I or, exceptionally, coming within the tolerances of that class.  
 
6.1.2  Class I  
 
Ten percent by number or weight of loofah satisfying neither the requirements of the class 
nor the mi nimum requirements, with the exception of produce affected by rotting or any other 
deterioration rendering it unfit for consumption.  
 
6.1.3  Class II  
 
Ten percent by number or weight of loofah satisfying neither the requirements of the class 
nor the minimum  requirements and without rotten loofah . 
 
6.2 Size tolerances  
  
For all classes, 10 % by number or weight of loofah corresponding to the size immediately 
below or above the size indicated on the package is allowed.  
 
7 Sampling  
 
Sampling for ascertaining the conformance shall be in accordance with PNS/ISO 874:2011  
(Fresh Fruits and Vegetables – Sampling ). 
 
8 Provisions concerning presentation  
 
8.1 Uniformity  
 
The contents of each package must be uniform and contain only loofah of the same origin, 
variety , quality and  size. The visible part of the contents of the package must be 
representative of the entire contents.  
 
8.2 Packaging  
 
Loofah must be packed in such a way as to protect the produce properly. The materials used 
inside the packages must be new1, 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 that the printing or labeling has been 
done with a non -toxic ink or glue.  
 
Loofah shall be packed in each container in compliance with the Recommended Code of 
Practice for Packaging and Transport of Fresh Fruits and Vegetables (CAC/RCP 44 -1995).  
 
 
____________  
1 For the purposes of this Standard, this includes recycled material of food grade quality.  
 
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8.2.1  Description of Containers  
 
The containers shall meet the quality, hygiene, ventilation and resistance characteristics to 
ensure suitable handling, shipping and preserving of the loofah. Packages (or lot for produce 
presented in bulk) must be practically free of foreign matter and smell.  
 
9 Marking and labeling  
 
9.1 Consumer packages  
 
In addition to the requirements of the Codex General Standard for the Labeling of 
Prepackaged Foods (CODEX  STAN 1 -1985), each package shall be legibly labeled with the 
following information:  
 
9.1.1  Name of produce, variety  or cultivar  (smooth or ridged).  
 
9.1.2  Class.  
  
9.1.3  Net weight (optional).  
 
9.1.4  Name and address of producer, trader, exporter, packer and/or dispatcher. 
 Identification  code  (optional)2.  
 
9.1.5  Place of origin (farm and optionally province where grown or name of local place).  
 
9.1.6  Date of harvest.  
 
9.1.7  Official inspection mark  and/or product certification mark (optional).  
 
9.1.8  Product of the Philippines.  
 
9.2  Non-retail containers  
 
Each package must bear the abovementioned particulars, in letters grouped on the same side, 
legibly and indelibly marked and visible from the out side or on the accompanying 
documents.  
 
10 Contaminants  
 
10.1 Heavy metals  
 
Loofah shall comply with those maximum levels for heavy metals established by the Codex 
Alimentarius Commission or authority for this commodity (Annex 1).  
 
 
 
 
_____________  
2 In the case where a code mark is used, the reference “packer and/or dispatcher (or equivalent 
abbreviations)” has to be indicated in close connection with the code mark.  
 
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10.2 Pesticide residues  
 
Loofah  shall comply with those maximum residue limits established by the Codex 
Alimentarius Commission or authority for this commodity.  
 
11 Hygiene  
 
11.1 It is recommended that the produce covered by the provisions of this Standard be 
prepared and handled in ac cordance with the appropriate sections of the Recommended Code 
of Practice – General Principles of Food Hygiene (CAC/RCP 1 -1969), Recommended Code 
of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53 -2003), and other relevant 
Codex texts such a s Codes of Hygienic Practice and Codes of Practice.  
 
11.2 The produce shall comply with the microbiological criteria established in accordance 
with the Principles for the Establishment and Application of Microbiological Criteria for 
Foods (CAC/GL 21 -1997) . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Annex 1  
 
Table 5 – Heavy metals for loofah  
 
Heavy metal  Maximum level (mg/kg)  
Cadmium (Cd)  0.05 
Lead (Pb)  0.1 
 
 
Source:   
CODEX STAN 193 -1995. Codex General Standard for Contaminants and Toxins in  Food and Feed. 
(www.codexalimentarius.org)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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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/GL 21 -1997. Principles for the Establishment  and Application of Microbiological Criteria for 
Foods. Food and Agriculture Organization / World Health Organization Codex Alimentarius 
Commission. Rome, Italy. (www.codexalimentarius.org)  
 
CAC/RCP 53 -2003. Recommended Code of Hygienic Practice for Fresh Fruits and Vegetables.  Food 
and Agriculture Organization /World Health Organization Codex A limentarius Commission. 
Rome, Italy. (www.codexalimentarius.org)  
 
CAC/RCP 44 -1995. Recommended Code of Practice for Packaging and Transport of Fresh Fruits and 
Vegetables. Food and Agriculture Organization /World Health Organization Codex 
Alimentarius Comm ission. Rome, Italy. (www.codexalimentarius.org)  
 
CAC/RCP 1 -1969. Recommended Code of Practice – General Principles of Food Hygiene. Food and 
Agriculture Organization /World Health Organization Codex Alimentarius Commission. 
Rome, Italy. (www.codexalimenta rius.org)  
 
CODEX STAN 193 -1995. Codex General Standard for Contaminants and Toxins in Food and Feed.  
Food and Agriculture Organization /World Health Organization Codex Alimentarius 
Commission. Rome, Italy. (www.codexalimentarius.org)  
 
CODEX  STAN 1 -985. Codex General Standard for the Labeling of Prepackaged Foods. Food and 
Agriculture Organization /World Health Organization Codex Alimentarius Commission. 
Rome, Italy. (www.codexalimentarius.org)  
 
PNS/ISO 874 -2011.  Fresh Fruits and Vegetables - Sampling.  
 
Fruits and Vegetables Grading and Marking (Amendment) Rules, 2012. Schedule – XLVI. Grade 
Designation and Quality of Sponge Gourd. Department of Agriculture and Co -Operation. 
Ministry of Agriculture. New Delhi, India. 
(http://www.agmarknet.nic.in/FruitVegG mRules2012 , accessed on March 15, 2014)  
 
USDA, ARS, National Genetic Resources Program.  Germplasm Resources Information Network - 
(GRIN) . [Online Database] National Germplasm Resources Laboratory, Beltsville, Maryland. 
Available: http://www.ars -grin.gov/cg i-bin/npgs/acc/display.pl?1437542 (08 July 2014)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
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Department of Agriculture  
Bureau of Agriculture and Fisheries Standards  
 
Technical Working Group – Development of PNS for Loofah  
 
 
Chair       Co – Chair  
  
Dr.  Leoncia L. Tandang    Dr.  Rodel G. Maghirang     
Professor, College of Agriculture    Professor            
Benguet State University    Institute of Plant Breeding    
La Trinidad, Benguet     UP Los Baños, Laguna     
   
Members        
  
Dr.  Pablito P. Pamplona    Dr. Emm a S. Data      
Co-owner      Retired Professor  
Triple -P Farms & Nursery    Visayas State University  
Kabacan, Cotabato     Baybay, Leyte  
       
     
Ms. Edna Guiang  
OIC, Food Processing Section      
Bureau of Plant Industry  
Department of Agriculture      
Malate,  Manila  
 
 
Secretariat  
 
Bureau of Agriculture and Fisheries Standards  
 
Chair  
 
Ms. Karen Kristine A. Roscom  
OIC – Executive Director  
 
Members  
 
Mr. Mark F. Matubang  
Senior Science Research Specialist  
 
Mr. Jaypee G. Trinidad  
Science Research Assistant  
 
 
 
 
 
 
  
Final Draft  | 29 June 2015  
 
 
 
BUREAU OF AG RICULTURE AND FISHERIES STANDARDS   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines  
T/ (632) 920.6131 / 455.2856 / 467.9039  
TF/ (632) 455.2858  / 456.6552  
E-mail: bafpsda@yahoo.com.ph  
Website: www.bafps.da.gov.ph