Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)RegulationsRegulations relating to the Grading, Packing and Marking of Fresh Fruits intended for sale in the Republic of South AfricaPart II : Specific Regulations for Fresh Fruit(c) GranadillasMethods of Inspection20. 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. |