PNS/BAFS 121:2014 ICS 67.080.20

Fresh vegetables – Chayotes – Classification and grading

BUREAU OF PRODUCT STANDARDS Member to the International Organization for Standardization (ISO) Standards and Conformance Portal: www.bps.dti.gov.ph

PHILIPPINE NATIONAL STANDARD

PHILIPPINE NATIONAL STANDARD PNS/BAFS 121:2014 Fresh vegetables – Chayotes – Classification and grading Foreword The Philippine National Standard for Fresh vegetables – Chayotes – Classification and grading (PNS/BAFS 121:2014) was developed by the Technical Working Group (TWG) on the Development of PNS for Chayotes. The group was organized by the Bureau of Agriculture and Fisheries Standards (BAFS) through Special Order No. 146 series of 2013 to present common information and understanding on the quality and safety requirements for chayotes. 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 121:2014 aims to provide common understanding on the scope, definitions, minimum requirements, classification, size classification, tolerances, sampling, packaging, marking and labeling, contaminants, and hygiene.

PHILIPPINE NATIONAL STANDARD PNS/BAFS 121:2014 Fresh vegetables – Chayotes – Classification and grading 1 Scope This Standard applies to strains/varieties of chayotes locally known as sayote, Sechium edule (Jacq.) Sw. of the Cucurbitaceae family, to be supplied fresh to the consumer after preparation and packaging. Chayotes 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 chayotes 3.3 foreign matter shall include, but not limited to pests, dust, dirt, plastic, and stone which are extraneous or foreign to chayotes 3.4 sound fresh, regular and free from cuts and bruises 3.5 practically free almost free of the concerned items 3.6 scarring bruises/ shallow cuts due to improper handling and rough surface of harvesting containers 4 Provisions concerning quality 4.1 Minimum requirements In all classes, subject to the special provisions for each class and the tolerances allowed, chayotes must be:

─ whole; ─ clean; ─ fresh in appearance; ─ sound; ─ firm; ─ practically free from bruises; ─ practically free from pests affecting the general appearance of the produce;

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─ practically free from damage caused by pests; ─ free of visible signs of germination; ─ young and tender flesh; ─ free from damage caused by low and/or high temperatures; ─ free from sun scald; ─ free from abnormal external moisture, except for condensation following removal

from cold storage; ─ free of foreign smell and/or taste; and ─ having a pedicel of utmost 15 mm in length which must be smoothly cut. However,

its absence is not considered a defect, provided that the pedicel attachment is dry and whole.

4.1.1 The chayotes must have been carefully picked and have reached an appropriate degree of development and maturity for vegetable consumption in accordance with criteria proper to the variety and to the area in which they are grown. The development and state of maturity of the chayotes must enable them to:

─ withstand transport and handling; and ─ arrive in satisfactory condition at the place of destination.

5 Classification Chayotes are classified into three classes defined below: 5.1 Extra class Chayotes in this class must be of superior quality. They must be characteristic of the strain/variety. They must be free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, quality, keeping quality and presentation in the package. The pedicel must be intact. 5.2 Class I Chayotes in this class must be of good quality. They must be characteristic of the strain/variety. The following slight defects, however, may be allowed, provided that these do not affect the general appearance of the produce, quality, keeping quality and presentation in the package:

─ slight defects in shape; ─ slight defects in color, not exceeding 25 % of the total surface area; and ─ slight skin defects due to scarring, not exceeding a total surface area of 3 cm2.

The defects must not, in any case, affect the flesh of the fruit. The pedicel may be slightly damaged.

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5.3 Class II This class includes chayotes which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified in Clause 4.1 above. The following defects may be allowed provided that the chayotes retain their essential characteristics with regards to quality, keeping quality and presentation:

─ defects in shape; ─ defects in color, not exceeding 35 % of the total surface area; and ─ skin defects due to scarring, not exceeding a total surface area of 5 cm2.

The defects must not, in any case, affect the flesh of the fruit. The pedicel may be slightly damaged. 6 Provisions concerning sizing Size is determined by weight with a minimum weight of 200 grams, as presented in table 1.

Table 1 – Size classification of chayotes

The difference in weight between individual fruits under size code 4 should not exceed 150 grams. 7 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. 7.1 Quality tolerances 7.1.1 Extra class Five percent by number or weight of chayotes not satisfying the requirements of the class but meeting those of Class I, or exceptionally coming within the tolerances of that class is allowed. 7.1.2 Class I Ten percent by number or weight of chayotes not satisfying the requirements of the class, but meeting those of Class II, or exceptionally coming within the tolerances of that class is allowed.

Size code Size classification Weight (g) 1 Small 200 – 300 2 Medium 301 – 400 3 Large 401 – 500 4 Extra Large > 500

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7.1.3 Class II Ten percent by number or weight of chayotes satisfying neither the requirements of the class nor the minimum requirements is allowed. 7.2 Size tolerances For all classes, 10 % by number or weight of chayotes corresponding to the size immediately above or below the size indicated on the package is allowed. 8 Sampling Sampling for ascertaining the conformance shall be in accordance with PNS/ISO 874 (Annex 1). 9 Provisions concerning presentation 9.1 Uniformity The contents of each package must be uniform and contain only chayotes of the same origin, strain/variety, quality, color and size. The visible part of the contents of the package must be representative of the entire contents. 9.2 Packaging Chayotes 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. Chayotes 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). 9.2.1 Description of Containers The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the chayotes. Packages must be free of all foreign matters or smell. 10 Marking and labeling 10.1 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: 10.1.1 Name of produce, strain/variety. ________________________ 1 For the purposes of this Standard, this includes recycled material of food grade quality.

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10.1.2 Class and size/size code. 10.1.3 Net weight (optional). 10.1.4 Name and address of producer, trader, exporter, packer and/or dispatcher. Identification code (optional)2. 10.1.5 Place of origin (farm and, optionally, province where grown or name of local place). 10.1.6 Date of harvest. 10.1.7 Official inspection mark and/or product certification mark (optional). 10.1.8 Product of the Philippines. 10.2 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 outside or on the accompanying documents. 11 Contaminants 11.1 Heavy metals Chayotes shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission or authority for this commodity (Annex 2). 11.2 Pesticide residues Chayotes shall comply with those maximum residue limits established by the Codex Alimentarius Commission or authority for this commodity. 12 Hygiene 12.1 It is recommended that the produce covered by the provisions of this Standard be prepared and handled in accordance 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 as Codes of Hygienic Practice and Codes of Practice. 12.2 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). ________________________ 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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Annex 1

Method of Sampling 1. Preparation of the lot for sampling The lot shall be prepared for sampling in such a way that samples can be taken without hindrance or delay. The samples shall be taken by the interested parties or by a representative authority. Each lot shall be sampled separately, but if the lot shows damage due to transport, the damaged portions of the lot shall be isolated and sampled separately from the sound portions. It shall be divided into uniform lots and each lot shall be sampled by agreement between buyer and seller, unless they have decided otherwise. 2. Increments Increments shall be taken at random from different places and from different levels in the lot. 2.1 Packaged products In the case of packaged products (wooden packages, cardboard packages, bags, etc.), the samples shall be taken at random in accordance with table 2.

Table 2 – Number of packages to be taken

Number of similar packages in the lot Number of packages to be taken,

each constituting an increment Up to 100 5101 to 300 7301 to 500 9

501 to 1000 10Over 1000 15 (min.)

2.2 Products in bulk At least five increments shall be taken from each lot, corresponding to a total mass or a total number of bundles as given in table 3.

Table 3 – Size of increments

Mass of lot (in kg)

or total number of bundles in lot Total mass of increments (in kg) or total number of bundles to be taken

Up to 200 10201 to 500 20501 to 1000 30

1001 to 5000 60Over 5000 100 (min.)

In the case of large fruits and vegetables (over 2 kg per unit) the increments shall consist of at least five units.

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Annex 1 (Cont…) 3. Preparation of bulk sample or reduced sample The bulk sample is formed, if required, by assembling and, if possible, mixing the increments. The reduced sample, if required, is obtained by reduction of the bulk sample. On-the-spot examination is carried out on the bulk sample or the reduced sample and this shall be carried out as quickly as possible after sampling in order to avoid any change in the characteristics to be examined. 4. Size of laboratory samples The size of the laboratory samples depends on the laboratory tests to be carried out, which shall be indicated in the contract. Minimum quantities are given in table 4.

Table 4 – Size of laboratory samples

Product Size of laboratory sample

Small fruits, medlars, walnuts, hazelnuts, almonds, chestnuts and vegetables other than those listed below

1 kg

Cherries, morello cherries, plums 2 kg Apricots, bananas, quinces, citrus fruits, peaches, apples, pears, grapes, avocados, garlic, aubergines, beetroots, cucumbers, turnips, cabbages, root vegetables, onions, paprika, radishes, tomatoes

3 kg

Pumpkins. melons, water-melons, pineapples 5 units Cabbages, cauliflowers, red cabbages, lettuces 10 heads Sweet corn 10 cobs Vegetables in bundles 10 bundles

Source: PNS/ISO 874. 1980. Fresh Fruits and Vegetables - Sampling.

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Annex 2

Table 5 – Heavy metals for chayotes

Heavy Metal Maximum level (mg/kg) Arsenic (As) 0.1

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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BPI Ch3 BPI Ch2 BPI Ch1 BPI Ch4

BPI Ch5

BPI Ch6

BPI Ch7

BPI Ch8

BPI Ch9

BPI Ch10

Appendix A

Photos of Chayotes

Photos courtesy of Dr. Leoncia L. Tandang (Benguet State University)

Fig 1 – Collection/accessions of chayotes

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(a)

(b)

Photos courtesy of: (a) Dr. Leoncia L. Tandang (Benguet State University) (b) Dr. Rodel G. Maghirang (University of the Philippines- Los Baňos)

Fig 2 – Quality chayotes

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(a)

(b)

Photography by Dr. Rodel G. Maghirang (University of the Philippines- Los Baňos)

Fig 3 – Chayotes with unacceptable damages

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(a)

(b)

Photos courtesy of: (a) www.elsotropicals.com; and (b) Dr. Rodel G. Maghirang (University of the Philippines- Los Baňos)

Fig 4 – Good packaging practice for chayotes

References PNS/BAFS 121:2014 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. Agriculture Code. Production, Processing, and Sale of Horticultural Products: Grading, Packing

and Inspecting Horticultural Products. Chapter 91. General Grades and Packs of Fruits and Vegetables. p.11 – 12. (http://tlo2.tlc.state.tx.us).

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 Alimentarius 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 Commission. 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.codexalimentarius.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.

Department of Agriculture

Bureau of Agriculture and Fisheries Standards Technical Working Group – Development of PNS for Chayotes

Chair Co – Chair/ Expert Involved Dr. Rodel G. Maghirang Dr. Leoncia L. Tandang Professor Dean, College of Agriculture Institute of Plant Breeding Benguet State University UP Los Baños, Laguna La Trinidad, Benguet Members Dr. Pablito P. Pamplona Dr. Emma S. Data Co-owner Professor VI Triple-P Farms & Nursery Philippine Rootcrops Research Kabacan, Cotabato & Training Center Visayas State University, Baybay, Leyte Dr. Roberto E. Coronel Professor Emeritus Ms. Solidad Bernardo Institute of Plant Breeding National Agriculture and Fishery Council UP Los Baños, Laguna Department of Agriculture

Secretariat

Bureau of Agriculture and Fisheries Standards

Chair

Mr. Leo P. Cañeda, CESO III OIC – Executive Director

Members

Ms. Angelina A. Bondad

Chief Science Research Specialist VI

Mr. Mark F. Matubang Science Research Specialist II

your partner in product quality and safety

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