 
 AFDC 26 ( 1771 ) DTZS   
 
 
 
 
DRAFT TANZANIA STANDARD  
 
 
Cape gooseberry - specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARD  
 
 
 
 0 foreword  
 
Cape gooseberry is a short shrub that reaches height of 50 to 100 cm and can 
spread up to 4 meters wide. This crop produces a fruit called a berry that is 
commonly bright yellow in colour when ripe but white, green, or even red types  
exist.  The fruits con tain numerous small seeds per fruit ranging between 100 
to 300 seed s. 
Gooseberry is sweet, slightly tart taste and is a good source of vitamins and 
minerals . 
 
This Tanzania Standard was prepared in order to provide guidance to 
gooseberry producers and trad ers as well as regulators, and to ensure safety 
and quality of the produce.  
In the preparation of this Tanzania Standard considerable assistance was 
derived from:  Codex Alimentarius CXS 226 -2001  Standard for Cape 
gooseberry.   
 
In reporting the results of a  test or analysis made in accordance with this 
standard, if the final value observed or calculated is to be rounded off, it shall 
be done in accordance with TZS 4 (see clause 2).  
 
1 Scope  
 
This standard specifies  quality and safety requirements, methods of sampling 
and test  of cape gooseberries grown from Physalis peruviana  (L.), of the 
Solanaceae  family, to be supplied fresh to the consumer . Cape gooseberries 
for industrial processing are excluded.  
 
2 Normative r eferences  
 
The following referenced standards are indispensable for the application of this 
standard. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced standards (including any 
amendments) ap plies.  
 
a) TZS 4, Rounding off of numerical values  
b) TZS 109, Code of hygiene for food processing unit  
c) TZS 122 -1, Microbiology of the food chain — Horizontal method for the 
detection, enumeration and serotyping of Salmonella - Part 1: Detection of 
Salmonella spp.  
d) TZS 538, Packaging, marking and labeling of foods  
e) TZS 852 -1, Microbiology of the food chain - Horizontal method for the 
detection and enumeration of Listeria monocytogenes  and of Listeria spp  - 
Part 1: Detection method   
 f) TZS 1002, Fresh fruits and vegetables - Sampling.  
g) TZS 1003, Guide to the pre -packaging of fresh fruits and vegetables  
h) TZS 1743, Code of Hygienic Practice for Fresh fruits  
i) TZS 2425 , Microbiology of food and animal feeding stuffs - Horizontal 
method for the detection of Escherichia coli O157  
j) Codex Stan 193, Codex General standard for contaminants and toxins in 
food and feed  
k) Codex pesticide residues in food online data base  
 
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions apply;  
 
3.1 clean  
practically free of any visible foreign matter  
 
3.2 sound  
produce not affected by rotting or deterioration such as to make it fit for 
consumption  
 
3.3 mature  
fully developed or having a degree of ripeness that will ensure the completion 
of the ripening process after harvesting  
 
3.4 damage  
any defect or injury, which physically affects the appearance or storage quality 
of the produce  
 
3.5 pest 
any organism that directly or indirectly affects the quality and safety of the 
produce  
 
3.6 cultivar  
plant within a specie that has been produced in cultivation by selective breeding  
 
3.7 whole  berry  
undamaged and uninjured parts of the small stone less fruit juicy consumed 
freshly  
 
3.8 berry fruit  
simple freshly fruits that have many seeds enclosed in pericarp formed from 
one or more carpels from the same flower  
 
 
 
 
  
 4 Requirements  
 
4.1 General requirements  
In all classes, subject to the special provisions for each class and th e tolerances 
allowed, the cape gooseberries shall be: 
 whole, with or without calyx;  
 sound ; 
 clean ; 
 practically free of pests affecting the general appearance of  the produce;  
 practically free of damage caused by pests;  
 free of abnormal external moisture, excluding condensation following 
removal from cold storage;  
 free of any foreign smell and/or taste;  
 firm; 
 fresh in appearance;  
 with a smooth and shiny skin ; 
 
If the calyx is present, the peduncle shall not exceed 25 mm in length  
 
4.1.1  The cape gooseberries shall have reached an appropriate degree of 
developm ent and ripeness account being taken of the characteristics of the 
variety and the area in which they are grown.  
 
The development and condition of the cape gooseberries shall be such as to 
enable them:  
- to withstand transport and handling; and  
- to arrive in satisfactory condition at the place of destination.  
 
4.1.2 Maturity Requirements  
The maturity of the cape gooseberry can be visually assessed from its external 
colouring, which changes from green to bright yellow , orange  or red depending 
on the cultivar as the fruit ripens. Its condition can be confirmed by determining 
total soluble solids.  The soluble solids content should be at least 14.0°Brix.  
A change in colouring of the calyx is not indic ative of ripening of the fruit.  
 
4.2 Classification  
Cape gooseberries are classified in three classes defined below, regardless of 
size and colour:  
 
4.2.1 “Extra” c lass 
Cape gooseberries in this class shall be of superior quality. They shall be 
chara cteristic of the variety and/or commercial type. They shall be free of 
defects, with the exception of very slight  superficial defects, provided these do 
not affect the general appearance of the produce, the quality, the keepi ng 
quality and presentation in the package.  
 
4.2.2 Class I  
Cape gooseberries in this class shall be of good quality. They shall be 
charac teristic of the variety and/or commercial type. The following slight defects   
 may be allowed, pr ovided these do not affect the general appearance of the 
produce, the quality, the keeping quality and presentation in the package:  
- slight defects in shape;  
- slight defects in colouring;  
- slight skin defects.  
 
The defects shall not, in any case, affect the pulp of the fruit.  
 
4.2.3 Class II  
This class includes cape gooseberries which do not qualify for inclusion in the 
higher classes, bu t satisfy the general  requirements specified in clause 4.1. The 
following def ects may be allowed, provided the cape gooseberries retain their 
essential characteristics as regards th e quality, the keeping quality, the general 
appearance and presentation:  
- defects in shape;  
- defects in colouring;  
- skin defects;  
- small healed cracks not covering more than 5% of the total surface area of the 
fruit. 
 
The defects shall not, in any case, affect the pulp of the fruit.  
 
4.3 Provisions concerning sizing  
Size is determined by the maximum diameter of the equatorial section of the 
fruit, with a minimum diameter of 15mm, in accordance with Table 1  
 
Table 1  Provisions concerning sizing  
Size code  Diameter (mm)  
A 
B 
C 
D 15.0 – 18.0 
18.1 – 20.0 
20.1 – 22.0 
> 22.1  
 
 
4.4 Provisions concerning tolerances  
Tolerances in respect of quality and size shall be allowed in each package for 
produce not satisfying the requirements of the class indicated.  
 
 
4.4.1 Quality tolerances  
 
4.4.1.1 “Extra” c lass 
Five percent by number or weight of cape gooseberries with or without calyx 
not satisfying the requirements of the class, but meeting those of Class I or, 
exceptionally, coming within the tolerances of that class.  
 
4.4.1.2 Class I  
Ten percent by number or weight of cape gooseberries with or without calyx not 
satisfyi ng the requirements of the class, but meeting those of Class II or, 
exceptionally, coming within the tolerances of that class.   
  
4.4.1.3 Class II  
Ten percent by number or weight of cape gooseberries with or without calyx 
satisfying neither the requirements of the class nor the general  requirements, 
with the exception of produce affect ed by severe bruising, rotting or any other 
deterioration rendering it unfit for consumption. Up to a maximum  of 20% by 
number or weight of fruit with small healed cracks covering an area greater than 
5% is accepted in this class.  
 
4.4.2 Size tolerances  
For all classes, 10% by number or weight of cape gooseberries corresponding  
to the size immediately above and/or below that indicated on the package.  
 
4.5 Provisions concerning presentation  
 
4.5.1 Uniformity  
The contents of each package shall be uniform and contain only cape 
gooseberrie s of the same origin, variety, quality, colouring, size and type of 
presentation (with or without calyx). The visib le part of the contents of the 
package shall be representative of the entire contents.  
 
 
5  
 
6 Hygiene  
 
6.1 It is recommended that the produce covered by the provisions of this 
Standard be prepared and handled in accordance with TZS 109 (see clause 2)  
and TZS 1743 . 
 
 
6.2 Cape gooseberries  shall also comply with the microbial requirements 
prescribed in Table 2. 
 
Table 2 Microbiological limits for Cape gooseberries  
S/N Test Test Method  Requirement  
1. 
2. 
3. 
 Listeria monocytogenes  per 25g  
Escherichia coli O157:H7  
Salmonella  per 25g  
 TZS 852 -1 
TZS 2425  
TZS 122 -1 
  Absent  
Absent  
Absent  
 
 
 
7 Contaminants  
 
7.1 Heavy metal contaminants  
Cape gooseberries  shall comply with those maximum metal contaminants 
established by the Codex Stan 193.  
 
 
  
 7.2 Pesticide residues  
Cape gooseberries  shall comply with those maximum residue limits established 
in the Codex pesticide residues in food online data base.  
 
8 Sampling and tests  
 
8.1 Samp ling 
Representative samples of cape gooseberries shall be drawn as prescribed in 
TZS 1002 (see clause 2).  
 
8.2  Tests  
Tests shall be done in accordance with the methods prescribed in this standard.  
 
9. Packing, marking and labelling  
 
9.1 Packing  
Cape gooseberries  shall be packed in such a way as to protect the produce 
properly. The materials used shall be of food grade, clean and of a quality such 
as to avoid causing any external or internal damage to the produce. The use of 
materials, particularly of paper or stamps bearing trade sp ecifications, is 
allowed, provided the printing or labelling has been done with nontoxic ink or 
glue.  
 
9.1.1  The containers shall meet the quality, hygiene, ventilation and resistance 
characteristics that shall ensure suitable handling, shipping and preserving 
cape gooseberries . Packages shall be free of foreign matter and objectionable 
smell.  
 
9.1.2 The use of any substance tending to modify the natural characteristics of 
the produce, especially form, texture and taste shall be prohibited.  
  
9.1.3 In addition to the provisions covered by this standard, cape gooseberries  
shall also be packed in accordance with TZS 538 and TZS 1003 (See clause 
2). 
 
9.2 Marking and labelling  
9.2.1 Each package shall legibly and indelibly bear the following information in 
Swahili or and English  on the same side:  
a) Name and address of importer/ exporter, packer and/or 
dispatcher /distributor ;  
b) Name of the produce  (Cape gooseberries );  
c) Country of origin ;  
d) Class;  
e) Size (size code or minimum and maximum diameter in millimeters);  
f) Net weight ( kg); 
g) Batch number ; 
h) Storage condition.  
 
  
 9.2.2 Certification mark – Each container may also be mar ked with TBS 
certification mark.  
 
NOTE:  The use of TBS certification mark is governed by provisions of the 
Standards Act, 2009.  Details of the conditions under which a license for 
the use of TBS certification mark may be granted to manufacturers or 
producers, may be obtained from TBS.  
 