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Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

Regulations relating to the Grading, Packing and Marking of Fresh Fruits intended for sale in the Republic of South Africa

Part II : Specific Regulations for Fresh Fruit

(c) Granadillas

Methods of Inspection

20. Determination of ripeness

 

(1) For the determination of ripeness and maturity of granadillas, a calibrated refractometer shall be used to determine the total soluble solids (TSS) as follows:
(a) Take as working sample ten granadillas at random from the inspection sample obtained in accordance with regulation 15;
(b) Place an equal number of drops (1 to 2) of juice onto the prism plate of the refractometer;
(c) Note the reading on the prism scale to one decimal place;
(d) Repeat the steps in paragraphs (a) and (b), after the prism plate was cleaned with distilled water and wiped dry;
(e) Determine the average of the two readings; and
(f) The minimum total soluble solids (TSS) content of granadillas shall be 12%.

 

(2) The fruit must be naturally ripe and firm with:
(a) A maximum of 10% green external colour; and
(b) Soft orange coloured flesh and crunchy dark coloured seeds.