THAI AGRICULTURAL STANDARD

TAS 1513-2012

PUMPKIN

National Bureau of Agricultural Commodity and Food Standards

Ministry of Agriculture and Cooperatives

ICS 67.080.20 ISBN

THAI AGRICULTURAL STANDARD

TAS 1513-2012

PUMPKIN

National Bureau of Agricultural Commodity and Food Standards

Ministry of Agriculture and Cooperatives

50 Phaholyothin Road, Ladyao, Chatuchak, Bangkok 10900

Telephone (662) 561 2277 www.acfs.go.th

Published in the Royal Gazette Vol.129 Section 173D,

dated 16 November B.E.2555 (2012)

UNOFFICAL TRANSLATION

(2)

Technical Committee on the Elaboration of Thai Agricultural Standard for Pumpkin

1. Mr. Somchai Wattanayothin Chairperson

Department of Agriculture

2. Mrs. Padaranee Thamathon Member Department of Agricultural Extension

3. Ms. Nalintip Peanee Member National Bureau of Agricultural Commodity and Food Standards

4. Ms. Supawadee Sompak Member Agricultural Research Officer, Department of Agriculture

5. Mr. Tanong Pornpradubkiat Member Bureau of Agricultural Product Quality Development Department of Agricultural Extension

6. Ms. Puangpetch Silkarn Member Thai Retailers Association

7. Mr. Chainarong Rattanakreetakul Member Faculty of Agriculture Kasetsart University, Kamphaeng Saen Campus

8. Assistant Professor Chanulak Khanopdee Member Breeding Expert

9. Professor Saichol Ketsa Member Postharvest Technology Expert

10. Ms. Pariyanuj Chulaka Member Crop Production Expert

11. Mr. Manote Wattanapanich Member Crop Production Expert

12. Mr. Vikit Kaewgitkongtong Member Crop Production Expert

13. Ms. Jiraporn Bancheun Member and Secretary Office of Standard Development National Bureau of Agricultural Commodity and Food Standards

(3)

Pumpkin is a potential crop grown in Thailand. The elaboration of the Thai Agricultural Standard for pumpkin is essential to promote the produce quality and safety as well as to ensure recognition at the domestic and international trade. Therefore, the Agricultural Standards Committee deems it necessary to establish the standard for pumpkin.

This standard is based on the following document:

Draft ASEAN Stan 27:2011. 2012. DRAFT ASEAN STANDARD FOR PUMPKIN. The 8th Meeting of Task Force on the ASEAN Standard for Horticultural Produce and Other Food Crops (MASHP), Hanoi, Viet Nam. 17-20 April 2012.

  

NOTIFICATION OF THE MINISTRY OF AGRICULTURE AND COOPERATIVES SUBJECT: THAI AGRICULTURAL STANDARD:

PUMPKIN UNDER THE AGRICULTURAL STANDARDS ACT B.E. 2551 (2008)

___________________________________________

Whereas the Agricultural Standards Committee deems it necessary to establish an agricultural standard for Pumpkin as a voluntary standard in accordance with the Agricultural Standards Act B.E. 2551 (2008) to promote such agricultural commodity to meet its quality and safety standards.

By virtue of Section 5, Section 15 and Section 16 of the Agricultural Standards Act B.E. 2551 (2008), the Minister of Agriculture and Cooperatives hereby issues this Notification on Establishment of Thai Agricultural Standard for Pumpkin (TAS 1513-2012), as voluntary standard, details of which are attached herewith.

Notified on 24 September B.E. 2555 (2012)

(Mr. Theera Wongsamut) Minister of Agriculture and Cooperatives

TAS 1513 - 2012  

THAI AGRICULTURAL COMMODITY STANARD

FOR PUMPKIN

1. SCOPE

1.1  This Thai Agricultural Commodity Standard covers pumpkin/squash of the genus Cucurbita which is commonly referred to cultivars of anyone of the species C. pepo, C. mixta, C. maxima, C. moschata and hybrids of the family Cucurbitaceae to be commercially produced for fresh consumption.

1.2 This standard does not include pumpkin/squash intended for use in industrial processed pumpkins.

2. QUALITY 2.1 Minimum requirements

2.1.1 In all classes, subject to the specific provisions for each class and the tolerances allowed, the pumpkin shall be as follows:

(1) whole, with stem intact;

(2) characteristic of the variety;

(3) fresh;

(4) clean and practically free of any visible foreign matter;

(5) free of bruising that may make it unfit for consumption without deterioration or rottenness;

(6) free of crack affecting the flesh quality;

(7) practically free from pests affecting the general appearance;

(8) free from damage caused by pests affecting flesh quality;

(9) free of abnormal external moisture on the skin, excluding the condensation following removal from cold storage;

(10) free from damage caused by low and/or high temperature;

(11) free of any foreign smell and/or taste;

(12) free of physical and physiological damage affecting flesh quality.

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2.1.2 The pumpkins shall be picked at the appropriate harvesting period depending on varieties, seasons, locations and market demand1/ in order to be accepted at the place of destination.

2.2 Classification

Pumpkin is classified into 3 classes as follows:

2.2.1 “Extra” Class

Pumpkin shall be of superior quality. They shall be practically normal shape and free from skin defects, with the exception of very slight abnormality or superficial defects and not affect to the general appearance, the flesh quality, the keeping quality and presentation in the package. 2.2.2 Class I

Pumpkin shall be of good quality. The following slight abnormality or defects may be allowed:

(1) slight abnormality in shape;

(2) slight defects of shallow scars on skin;

The abnormality or defects shall not affect the general appearance, the flesh quality, the keeping quality and presentation in the package.

2.2.3 Class II

Pumpkin which does not meet the requirement of higher classes shall satisfy the minimum requirements specified in Section 2.1, the following abnormality or defects may be allowed:

(1) slight abnormality of shape;

(2) skin defects of shallow scars, scratches, scabs, pressed marks and rubbing traces.

The abnormality or defects shall not affect the general appearance, the flesh quality, the keeping quality and presentation in the package.

                                                            

1/Harvesting pumpkin at the appropriate time and market requirements ,for example, exported pumpkin should meet 75% to 80% mature, and domestic market should meet 90% to 100% mature.

 

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3. SIZE

Pumpkin sizes are determined by weight per fruit as shown in Table 1:

Table 1. Sizes of pumpkin 2/

Size code Weight per fruit

(kg)

1 > 5.0

2 > 4.0 to 5.0

3 > 3.0 to 4.0

4 > 2.0 to 3.0

5 > 1.5 to 2.0

6 > 1.0 to 1.5

7 > 0.5 to 1.0

8 ≤ 0.5 Note: Quality classification and sizes are jointly determined by terms of trade. Trading partners may identify classes differently depending on their requirements or seasonal limitation.

4. TOLERANCES

Tolerances according to unsatisfied quality and size shall be allowed in each package as follows:

4.1 Quality tolerances

4.1.1 “Extra” Class

Five percent by number or weight not satisfying the requirements of “Extra” class (Section 2.2.1), but meeting either Class I (Section 2.2.2) or within the tolerances of Class I (Section 4.1.2).

                                                            

2/ Data obtained from producers, traders, exporters including the collaborative project between The National Bureau of Agricultural Commodity and Food Standards (ACFS) and Kasetsart University entitled the Study on Important Characteristics for Use as Criteria in Quality Identification , Quality Classification and Size Code of 7 Agriculture Commodity, namely Pumpkin, Sweet Corn, Sweet Pepper, Salacca, Cashew Nut, Eggplant, Cantaloupe and Melon.

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4.1.2 Class I

Ten percent by number or weight of pumpkin not satisfying the requirements of Class I (Section 2.2.2), but meeting either Class II (Section 2.2.3) or within the tolerances of Class II (Section 4.1.3).

4.1.3 Class II

Ten percent by number or weight of pumpkin satisfying neither the requirements of Class II (Section 2.2.3), nor the minimum requirements (Section 2.1) with the exception of produce affected by bruises, rottenness or any other characteristics unfit for consumption.

4.2 Size tolerances

Ten percent by number or weight of pumpkin corresponding to the size code immediately above or below.

5. PACKAGING

5.1 Pumpkin of each package shall perform uniformity of variety, quality, size and maturity. The visible part of pumpkin of the package shall be the representative of the entire contents. 5.2 Pumpkin shall be packed in such a way as to protect any damage that affects the produce quality. The materials used inside the package shall be clean and of its quality. The use of materials, in particular, paper or stamps bearing trade specifications shall be printed or glued with non-toxic substances. 5.3 The containers shall meet the quality grades, hygiene and free of any foreign matter and smell. They shall be durable against handling, transporting and keeping pumpkin’s quality to the final destination.

6. MARKING AND LABELLING

6.1 Retail container for direct consumers.

The following information shall be appeared on the container, package, fastening material and tag or sticker on the fruit. They shall be easily and clearly visible without false or deceptive information:

(1) Name of the produce;

“Pumpkin” and/or “Pumpkin variety”.

(2) Class;

(3) Size code (optional);

(4) Net weight;

(5) Name and address of producer and/or distributor;

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Indicate name and address of the producers or repackers or distributors. Name and address of head office of producer or repacker may be provided. For imported produce, the importer’s name and address shall be indicated.

(6) Source of origin;

Indicate country of origin, except produce for domestic market.

(7) Language

Label for domestic market shall be in Thai. However, foreign language may be added. Label of exported produce can be in foreign language.

6.2 Non-retail containers.

The following information shall be specified in the documents accompanying the shipment, adhering on the label or container. They shall be legible, indelible and not be false or deceptive information:

(1) Name of the produce;

“Pumpkin” and/or “Pumpkin variety”.

(2) Class;

(3) Size code/size (optional);

(4) Net weight;

(5) Number of fruits per container (optional);

(6) Name and address of producer and/or distributor;

Indicate name and address of the producers or repackers or distributors and identification code (if any). Name and address of head office of producer or repacker may be provided. For imported produce, the name and address of importer shall be indicated.

(7) Source of origin;

Indicate country of origin, except produce for domestic market

(8) Language

Label for domestic market shall be in Thai. However, foreign language may be added. Label of exported produce can be in foreign language.

6.3 Certification mark

The use of certification mark shall be complied with the Ministerial Regulation B.E.2553 (2010) under the Agricultural Standards Act. B.E. 2551 (2008) on Provisions Concerning Characteristic of Mark, Application and Display and the related Notifications of National Bureau of Agricultural Commodity and Food Standards.

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7. CONTAMINANTS

Contaminants in pumpkin shall be complied with the relevant laws.

8. PESTICIDE RESIDUES

Pesticide residues in pumpkin shall be in compliance with the relevant laws and the requirements under the Thai Agricultural Standard on Pesticide Residues: Maximum Residues Limits (TAS 9002) and Pesticide Residues: Extraneous Maximum Residues Limits (TAS 9003).

9. HYGEINE

Pumpkin shall be harvested, handled, stored, packed and transported with hygienic practices so as to prevent contamination that may be harmful to consumers.

10. METHODS OF ANALYSIS AND SAMPLING

10.1 Analytical methods are shown in Table 2:

Table 2. Analytical methods

Criteria Analytical methods Principle

1. Quality : minimum requirements (Section 2.1.1)

Visual inspection -

2. Abnormality in shape and defects on skin (Section 2.2)

Visual inspection -

3. Size (Section 3)

Weighing Gravimetry

10.2 Sampling method shall be complied with relevant laws and requirements under the Thai Agricultural Standard on Methods of Sampling.

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APPENDIX A

SAMPLE OF PUMPKIN

 (a) Flattened shape, bumpy skin with yellow flesh.

 

(b) Flattened shape, smooth skin with yellow flesh.

 

(c) Globular shape, smooth skin with dark yellow flesh.

Figure A.1. Examples of shape and flesh color of commercial varieties.

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(d) Pear shape (pyriform), smooth skin with dark yellow flesh.

Figure A.1. Examples of shape and flesh color of commercial varieties (continued)

 

 

 

Figure A.2. Examples of pumpkin defects that do not meet minimum requirements.

 

Scratch on the skin affecting flesh quality

Fungal infection affecting

general appearance

TAS 1513 - 2012 9

 

 

 

 

 

 

Figure A.3. Examples of defects which do not affect general appearance and flesh quality.

Healed lesions

Scabs on the skin

Rubbing traces