PHILIPPINE NATIONAL

STANDARD PNS/BAFS 122:2014

ICS 67.080.10

Fresh fruits – Guavas – 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 PNS/BAFS 122:2014
Fresh fruits – Guavas – Classification and grading

Foreword

The Philippine National Standard for Fresh fruits – Guavas – Classification and grading
(PNS/BAFS 122:2014) was developed by the Technical Working Group (TWG) on the
Development of PNS for Guavas. 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 guavas. 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 122:2014 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 122:2014
Fresh fruits – Guavas – Classification and grading

1 Scope

This Standard applies to varieties and/or commercial types of guavas locally known as
bayabas,PsidiumguajavaL. of the Myrtaceaefamily, to be supplied fresh to the consumer after
preparation and packaging. Guavas 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
ofguavas

3.3 foreign matter

shall include, but not limited to pests, dust, dirt, plastic, and stone which are extraneous or
foreign to guavas

3.4 practically free

almost free of the concerned items

3.5 sound
fresh, 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 tolerance allowed, guavas
must be:

─ whole;
─ clean;
─ sound;
─ firm;
─ practically free from pests affecting the general appearance of the produce;
─ practically free from damage caused by pests;
─ free from abnormal external moisture, except for condensation followingremoval
from cold storage;
─ free from any foreign smell and/or taste;
─ mature; and
 PNS/BAFS 122:2014

─ having a peduncle of utmost 20 mm in length which must be smoothly cut. However,

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

4.1.1 The guavas must have been carefully picked and have reached an appropriate degree of
development and maturity in accordance with criteria proper to the variety and to the area in
which they are grown.

The development and maturity of the guavas must enable them to:

─ withstand transport and handling; and

─ arrive in satisfactory condition at the place of destination.

5 Classification

Guavas are classified into three classes defined below:

5.1 Extra class

Guavas in this class must be of superior quality. They must be characteristic of the variety and/or
commercial type. 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 peduncle must be intact.

5.2 Class I

Guavas in this class must be of good quality. They must be characteristic of the variety and/or
commercial type. The following slight defects, however, may be allowed, provided these do
not affect the general appearance of the produce, quality, keeping quality and presentation in
the package:

─ slight defects in color and shape; and

─ slightdefects on the skin due to rubbing and other superficial defects such as
sunburns, blemishes and scabs not exceeding 5% of the total surface area.

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

5.3 Class II

This class includes guavas 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 the guavas retain their essential characteristics with regards to quality, keeping
quality and presentation:

─ defects in shape and color; and

─ defects on the skin due to sunburns, blemishes and scabs not exceeding 10% of the
total surface area.

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

6 Provisions concerning sizing

Size is determined by the weight of the fruit, as presented in table 1.

Table 1 – Size classification of guavas

Size code Size classification Weight (g)

1 Extra Small 35 – 60
2 Small 61 – 150
3 Medium 151 – 250
4 Large 251 – 450
5 Extra Large > 450

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 guavas 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 guavas not satisfying the requirements of the class, but
meeting those of Class II, or exceptionally coming within the tolerances of that class is allowed.

7.1.3 Class II

Ten percent by number or weight of guavas satisfying neither the requirements of the class, nor
the minimum requirements, with the exception of produce affected by rotting,is allowed.

7.2 Size tolerances

For all classes, 10 % by number or weight of guavas corresponding to the size immediately
below or above 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

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9.1 Uniformity

The contents of the package must be uniform and contain only guavas of the same origin, variety
and/or commercial type, quality, size and color. The visible part of the contents of the package
must be representative of the entire contents.

9.2 Packaging

Guavas must be packed in such a way as to protect the produce properly. The material 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 the printing or labeling has been done with a non-toxic
ink or glue.

Guavas 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 guavas. Packages must be free of all
foreign matters and 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, variety/ type.

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.

________________________
1
For the purposes of this Standard, this includes recycled material of food grade quality.
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.

10.1.7 Official inspection mark and/or product certification mark (optional).

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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

Guavas 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

Guavas shall comply with those maximum residue limits established by the Codex Alimentarius
Commissionor 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 To the extent possible in good packaging and handling practice, the produce shall be
free from objectionable matter.

12.3 When tested by appropriate methods of sampling and examination, the produce:

─ shall be free from microbial contamination in amounts which may represent a hazard
to health;
─ shall be free from parasites which may represent a hazard to health; and
─ shall not contain any substance originating from microbial contaminationin
amountswhich may represent a hazard to health.

Annex 1

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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 5
101 to 300 7
301 to 500 9
501 to 1000 10
Over 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) Total mass of increments (in kg) or

or total number of bundles in lot total number of bundles to be taken
Up to 200 10
201 to 500 20
501 to 1000 30
1001 to 5000 60
Over 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.

Annex 1 (Cont…)

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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 1 kg
and vegetables other than those listed below
Cherries, morello cherries, plums 2 kg
Apricots, bananas, quinces, citrus fruits, peaches, apples, pears, 3 kg
grapes, avocados, garlic, aubergines, beetroots, cucumbers,
turnips, cabbages, root vegetables, onions, paprika, radishes,
tomatoes
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.

Annex 2

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 PNS/BAFS 122:2014

Table 5 – Heavy metals for guavas

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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 PNS/BAFS 122:2014

Appendix A

Photos of Guavas

Photo courtesy of kmsrajsl.wordpress.com

(a)GoyenaQuezo de Bola (NSIC 02 Gv-01)

Fig 1 – The Philippines’ first registered variety of guava

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(a)

(b)

Photos courtesy of:

(a) Dr. Rodel G. Maghirang (University of the Philippines- Los Baňos); and
(b) www.sunpride.co.id

Fig 2 – Quality guavas

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 PNS/BAFS 122:2014

(a) (b)

(c)

(d)

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

Fig 3 – Guavas with acceptable damages

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 PNS/BAFS 122:2014

(a)

(b)

Photos courtesy of (a) animagro.blogspot.com; and (b) www.elhafez.com

Fig 4 – Good packaging practice for guavas

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References PNS/BAFS 122:2014

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.

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)

Draft Codex Standard for Guavas (At Step 8).

guappleproduction.weebly.com/about-guapple(Accessed on Dec. 17, 2012)

http://www.crfg.org/pubs/ff/guava.html (Accessed on Dec.14, 2012)

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 Guavas

Chair Co - Chair

Dr. Rodel G. Maghirang Dr. Leoncia L. Tandang

Professor Dean, College of Agriculture
Institute of Plant Breeding Benguet State University
UP Los Baños 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 (Expert Involved) Ms. Solidad Bernardo

Professor Emeritus National Agriculture and Fishery Council
Institute of Plant Breeding Department of Agriculture
UP Los Baños, Laguna

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

BUREAU OF PRODUCT STANDARDS

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