PNS/BAFPS 99:2011 ICS 67.080.10

Fresh fruit – Chico (Sapodilla) – 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/BAFPS 99:2011 Foreword The development of the Philippine National Standard for Fresh fruit – Chico (Sapodilla) – Classification and grading, PNS/BAFPS 99:2011 was undertaken by the Bureau of Agriculture and Fisheries Product Standards (BAFPS) in order to reflect the recent technology developments in the industry, and the need for its harmonization with ASEAN standards and Codex requirements in Heavy Metals, Pesticide Residues and Hygiene. A Technical Committee (TC) and Sub-Committee (SC) were organized by Bureau of Agriculture and Fisheries Product Standards (BAFPS) through Special Orders No. 411, series of 2001 and No.169, series of 2007 to generate and update the data and formulate the PNS for Chico (Sapodilla). BAFPS, in collaboration with the TC conducted technical reviews and public consultations in the three major islands of the country prior to the finalization of the standard. PNS/BAFPS 99:2011 aims to provide common understanding on the scope, definitions, minimum requirements, classification, size classification, tolerances, sampling, packaging, and marking and labeling of chico.

PHILIPPINE NATIONAL STANDARD PNS/BAFPS 99:2011 Fresh fruit – Chico (Sapodilla) – Classification and grading 1 Scope This standard establishes a system of grading and classifying commercial sapodilla (Manilkara zapota (L.) P. van Royen), locally known as chico and to be supplied fresh to the consumers. 2 References The titles of the standards publications and other references of this standard are listed on the inside back cover. 3 Definitions 3.1 damage any defect which materially affects the appearance, or the edible or shipping quality of the individual fruit in the container 3.2 fairly well-formed slightly abnormal in shape but not seriously affecting the appearance of the fruit 3.3 fairly well-colored shade color characteristics of the variety 3.4 mature a stage of growth that has attained physiological and chemical characteristics which will ensure proper completion of the ripening process and maximum edibility 3.5 overripe flesh is too soft with fermented odor 3.6 similar varietal characteristics similar in shape, texture, and color of skin and flesh 3.7 well-colored color characteristic of the variety 3.8 well-formed shape characteristic of the variety

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4 Minimum requirements In all classes, subject to the special provisions for each class and tolerances allowed, sapodilla must be: - matured, of similar varietal characteristics and not overripe; - free from any defect caused by pests and diseases, and mechanical damages affecting the flesh; - the stalk attachment must be dry; - free of damage caused by low temperature; - free of abnormal external moisture; - free of any foreign smell and/or taste; and - without latex and saponin

The development and condition of the sapodilla must enable them to: - withstand transport and handling; and - arrive in satisfactory condition at the place of destination. 5 Classification Sapodilla are classified based on the quality of the fruits. 5.1 Extra class – Sapodilla must be of superior quality. The fruits must be mature, of similar varietal characteristics, clean, well-formed, of similar color, free from fruit fly, decay, anthracnose, mechanical and chilling injury. The fruits must be free from defects. 5.2 Class I – Sapodilla must be of good quality. The fruits must be matured, of similar varietal characteristics, clean, fairly well-formed, well-colored, free from fruit fly damage, decay, anthracnose, mechanical and chilling injury. The fruits must be free from slight defects in shape, color, and skin defects (i.e., bruises) not to exceed 5% of the surface area, however, 5 % slight defects may be allowed provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package. 5.3 Class II – This class includes sapodilla which does not qualify for inclusion in the higher classes but satisfy the minimum requirements specified in clause 4. The defects in shape, color, and skin defects (i.e., bruises) not to exceed 10 % of the surface area, may be allowed, provided that the fruits retain their essential characteristics as regards the eating quality, the keeping quality and presentation in the package.

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6 Size classification Size is determined by the weight of the fruit.

Size classification

Weight/fruit

(g) Jumbo > 221

Extra large 181 - 220 Large 141 - 180

Medium 101 - 140 Small 60 - 100

Very small < 60 7 Tolerances 7.1 Quality tolerance 7.1.1 Extra class – Five percent by number or weight of sapodilla not satisfying the requirements of the class, but meeting those of class I. 7.1.2 Class I – Ten percent by number or weight of sapodilla not satisfying the requirement of the class, but meeting those of class II. 7.1.3 Class II – Ten percent by number or weight of sapodilla not satisfying the requirements of the class nor the minimum requirements, except those fruits affected by rotting or any other damages unfit for consumption. 7.2 Size tolerance For all classes, ten percent by number or weight of the sapodilla corresponding to the size immediately above and/or below those indicated on the package. 8 Sampling Sampling method to be used for ascertaining conformance shall be in accordance with PNS/ISO 874. 9 Packaging Sapodilla must be packed properly in a suitable container. The materials used inside the package must be new, clean, and of good quality to avoid 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 non-toxic ink or glue. The fruits shall be packed in each container in compliance with the Recommended International Code of Practice for Packaging and Transport of Tropical Fresh Fruit and Vegetables (CAC/RCP 44:1995). The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure handling, shipping and preserving of the fruits. Packages must be free of all foreign matter and smell.

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10 Marking and labeling Each container shall be labeled properly with the following information: 10.1 Name of produce, variety or commercial type; 10.2 Class and size; 10.3 Net content, (kg)/pack; 10.4 Date of harvest; 10.5 Name and address of grower/producer, trader and/or exporter; and 10.6 Product of the Philippines. 11 Contaminants 11.1 Heavy metals Sapodilla shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission and/or authority for this commodity. 11.2 Pesticide residues Sapodilla shall comply with those maximum residue limits established by the Codex Alimentarius Commission and/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 International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Code of Hygienic Practice and Code of Practice. 12.2 The produce should comply with any 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 A

The Nutritional values of sapodilla

Nutrition facts Nutrient value Sapodilla, raw (/100 g) Edible portion (%) 84.0 Water (g) 73.7 Energy (kcal) 108.0 Protein (g) 0.5 Fat (g) 0.9 Carbohydrates (g) 24.4 Dietary fiber (g) (7.3) Ash (g) 0.40 Phosphorus (mg) 9.0 Calcium (mg) 37.0 Iron (mg) 1.0 Retinol (µg) 0 β-carotene (µg) 60.0 Total vitamin A (RE) (µg) 10.0 Thiamin (mg) 0.01 Riboflavin (mg) 0.01 Niacin (mg) 0.3 Ascorbic acid (mg) 28.0

Source: The Philippine Food Composition Tables. 1997. Food and Nutrition Research Institute, Department of Science and Technology. Bicutan, Taguig, Metro Manila. p.59.

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Annex B

Maturity indices of sapodilla

The fruits are considered mature when the skin color turns from green to yellowish-brown, the scurfy bloom on the skin comes off easily and the latex flow is minimal when the fruit is detached. The change is not easily seen, however, because the fruit surface is covered with a brown powdery material. Therefore the surface of a few fruits is rubbed with the thumb to remove the bloom and to observe the skin color; as a final test and these fruits may be detached. Mature fruits are picked with or without the stalk. A-white latex exudes from the stalk, and the practice is to put the fruits in a container with water and allow them to ‘bleed’. Bleeding is stimulated by scraping the stalk end with the thumb nail or with a sharp object. If this is not done the latex remains inside the fruit and coagulates there. The fruits are scrubbed with a piece of cloth to remove the bloom and allowed to dry by placing them with their stalk ends down.

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Annex C

Sapodilla cultivars in the Philippines

1. ‘Ponderosa’ – has large fruit of excellent quality but does not soften uniformly after harvest.

2. ‘Pineras’ – has small fruit and most common 3. ‘Mapino’ (NSIC 2000 Sp 01) – the fruits have ovoid shape, very sweet taste,

fine texture, and total soluble solid (TSS) is 19.3 ° Brix 4. Gonsalez – the fruits have round to oval shape, medium size, the skin is

very light brown, slightly scurfy and very good quality

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Annex D

Names for Sapodilla

Country Common names for sapodilla India chikoo or sapota Eastern India sofeda Bangladesh chikoo South Asia and Pakistan "chikku, "chiku, "ciku" Philippines chico Indonesia sawo Malaysia ciku Vietnam hồng xiêm Sri Lanka Guyana sapodilla or rata-mi Thailand & Cambodia lamoot Brazil sapoti West Indies naseberry Malay "sawo nilo

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Annex E

The Cultivars of sapodilla in different countries

Cultivars

Country of

origin

Fruit shape and

skin color

Fruit size

Pulp color

and texture

Quality

Alano

United States (Hawaii)

conical to round, skin light brown, smooth

Small to Medium

115 - 250 g

smooth to slightly granular

Very good to excellent

Betawi

Indonesia

conical, light amber - yellow

Medium Large

140-315 g

slightly granular

very good to excellent

Brown Sugar

United States

round to ovate, skin light brown, moderately scurfy

Small to Medium

133 - 170 g

brown, slightly

granular

very good, juicy

Gonsalez

Philippines

round to oval, skin very light brown, slightly scurfy

Medium

90 - 260 g

light brown to brown,

very good

Hasyá

Mexico

oval to slightly

conical, skin light brown, moderately

scurfy

Medium Large

150 - 365 g

brownish red

very good

Makok (dwarf) tree

Mexico

conical, skin light brown, slightly scurfy

Small

30 -140 g

light brown to slightly greenish-red

very good

Modello

Thailand

elliptic to ovate

Medium to Medium Large

227-340 g

whitish to tan, smooth

very good

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Cultivars

Country of

origin

Fruit shape and

skin color

Fruit size

Pulp color and texture

Quality

Molix

United States

skin light brown, moderately scurfy

Medium to Medium Large

150-360 g

brownish red, smooth

very good to excellent

Morena

Mexico

oval

Medium to Medium Large

170-345 g

brownish red,

smooth

very good to excellent

Oxkutzcab (Ox)

Mexico

oval

Large to

Very Large

up to 800 g

reddish brown

very good

Prolific

Mexico

roundish

Medium

170-225 g

light tan to reddish tan and smooth

very good

Russell

United States

ovate, skin light round to conical brown, slightly scurfy

Medium Large

80-323 g

pinkish tan,

granular

good, mildly fragrant

Tikal

United States

ellipsoid to conical, skin light brown, slightly scurfy

Small to Medium Large

80-323 g

light brown,

smooth

very good, fragrant

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Annex E

The Cultivars of sapodilla in different countries

Figure 1 – ‘Ponderosa’

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Figure 2 – ‘Pineras’

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Figure 3 – ‘Mapino’ (NSIC 2000 Sp 01)

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Figure 4 – Round-shaped sapodilla

Figure 5 – Sapodilla with different shapes

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Figure 6 – Mexican sapodilla

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Figure 7 – Sugary-sweet flesh sapodilla

References PNS/BAFPS 99:2011 The following normative documents contain provisions that, through reference in this text, constitute provisions of this standard. For undated references, the latest edition of the referenced document (including amendments) applies: commons.wikimedia.org/wiki/File:Sapodilla_tree.jpg Coronel, R. E. 1983. Promising Fruits of the Philippines. College of Agriculture, UP Los Banos, Laguna. 508p. en.wikipedia.org/wiki/File:Sapodilla_big.jpg en.wikipedia.org/wiki/Manilkara zapota HortScience. 37(2):262-263, April 2002 Kute, L.S. and M.B. Shete. 1995. Sapota (Sapodilla). In: D. K. Salunkhe and S. S. Kadam (eds). Handbook of Fruit Science and Technology, pp. 475-484, Marcel Dekker, Inc., N.Y. Lakshminarayana, S. 1980. Sapodilla and prickly pear. In: S. Nagy and P. E. Shaw (eds). Tropical and Subtropical Fruits. Composition, Properties and Uses. AVI Pub, Westport CT., pp. 415-441. Lakshminarayana, S. and H. Subramanyam. 1966. Physical, chemical and physiological changes in sapota fruit (Achras sapota L.) during development and ripening. J. Sci. Food Technol. (Mysore) 3:15-154. Movement of Sapodilla fruits, Manilkara zapote (L) from Hawaii into other regions in the US. Qualitative, Path-Way Initiated Pest Risk Assessment. 1996. Biological Assessment and Taxonomic Support, Plant Protection and Quarantine, APHIS, USDA. McGregor, B. M. 1987. Tropical products transport handbook. USDA Office Trans. Agriculture Handbook. No .688. Principles for the Establishment and Application of Microbiological Criteria for Foods. CAC/GL 21-1997. Proc. Inter Amer. Soc. Trop. Hort. 40:52–53. Recommended International Code of Practice – General Principles of Food Hygiene. CAC/RCP 1-1969, Rev. 3-1997. Scienceasia.org/2010.36.n1/scias36_18.pdf The Philippine Food Composition Tables. 1997. Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Taguig, Metro Manila. p.59.

PNS/BAFPS 99:2011 Verheij, E. W. M. and R. E. Coronel (Editors). 1991. Plant Resources of South-East Asia 2. Edible Fruits and Nuts. Pudoc, Wageningen, Netherland. 447p. www.allied.com/moving-companies/florida/west. www.chiku.co.in www.gardenology.org/wiki/Sapodilla www.fruitclub.net/chsa.html www.fshs.org/Proceedings/.../303-305%20(LAKSHMINARAYANA).pdf www.reference.com/browse/sapodilla www.snowsh.com/properties/875/473

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