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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

(d) Kiwi Fruits

Methods of Inspection

22. Determination of ripeness

 

(1) For the determination of ripeness of kiwi fruits, the following apparatus shall be used:
(a) Take as working sample ten kiwi fruits at random from the inspection sample obtained in accordance with regulation 15;
(b) A calibrated refractometer; and
(c) A handheld penetrometer or a penetrometer mounted on a drill stand with a plunger of 8 millimetre in diameter.

 

(2) If the calibrated refractometer is used to determine the total soluble solids (TSS), the following procedure shall be followed:
(a) Place an equal number of drops (2 or more) of juice onto the prism plate of the refractometer;
(b) Note the reading on the prism scale to one decimal place;
(c) Repeat the steps in paragraph (a) and (b), after the prism plate was cleaned with distilled water and wiped dry;
(d) Determine the average of the two readings; and
(e) The kiwi fruits shall be considered to be ripe if they conform to the ripeness standard as set out in Table 4.

 

(3) If a handheld penetrometer or a penetrometer mounted on a drill stand is used, the following procedure shall be followed:
(a) Remove a thin layer of skin in the centre on both cheeks of each kiwi fruits fruit;
(b) Hold the kiwi fruits fruit firm with one hand: Provided that if a handheld penetrometer is used, your hand should rest on a rigid surface;
(c) Zero the penetrometer and place the plunger head of 8 millimetre in diameter on the spot where the skin was removed;
(d) Aim at the centre of the fruit and apply steady downward pressure on the penetrometer until the plunger has penetrated the flesh of the Kiwi fruits fruit up to the depth of the plunger;
(e) Remove the plunger and note the reading on the penetrometer, to one decimal;
(f) Repeat the process on the opposite side of the same kiwi fruits after zeroing the penetrometer;
(g) Calculate the average of the two pressure readings for each kiwi fruits; and
(h) Determine the average percentage of all the inspection samples.

 

 

Table 4 : Ripeness Standards

 

Quality defect

Class 1 and Class 2
1. Minimum TSS

10
2. Minimum pressure

1kg
3. Maximum pressure

12kg with 8 point