ATTACH._1_-_EU_and_DSCPE_100_cont'd.pdf

DSCPE-QS 109

ATTACHMENT 1 1 January 2004

Supercedes all Previous editions

DEFENSE LOGISTICS AGENCY

Defense Supply Center Philadelphia European Region

APO New York 09096

EUROPEAN QUALITY STANDARD

BANANAS, FRESH

1. SCOPE AND CLASSIFICATION

1.1 Scope. This standard covers the requirements of fresh bananas for acquisition by the United States (U.S.) Forces in Europe.

1.2 Classification. The fresh bananas shall be of the requirements, size, and degree of ripeness as specified herein.

2. APPLICABLE DOCITMTS

2.1 The following document, of issue in effect on the date of invitation for bids or request for proposal, forms a part of this standard to the extent specified herein.

DSCPE-100 - European Standard for the Inspection of Fresh Fruit and Vegetables

2.2 Copies of DSCPE-100 and Quality Standards required by contractors should be obtained from the acquisition activity/Contracting Officer.

3. REQUIREMENTS

3.1 Material. Product shall consist of bananas of a yellow variety that are mature and display the desired degree of ripeness but which are not overripe. Hands or clusters shall be well filled and consist of clean, bright, firm, and well developed bananas. Product shall be free from bruises, insects, decay or mold. Product shall be free from damage caused by scars, discoloration, chill or freeze injury, disease, mechanical damage or other means. Individual hands or clusters shall be well trimmed and shall consist of five fingers or more, except that two hands per master container may have less than five but not less than four fingers per hand.

3.2 Size. Unless otherwise specified, the diameter of each finger shall be not less than 3 centimeters and the length (see para 4.7) not less than 20 centimeters.

DSCPE –QS 109

3.3 Degrees of Ripeness. The degree of ripeness shall be classified as follows:

3.3.1 Green. The entire peel of the banana displays a green color.

3.3.2 Light green. The peel of the banana is entirely light green or is turning from a green to a lighter green color.

3.3.3 Semi green. The peel of the banana is limit green to pale yellow with green tips.

3.3.4 Semi yellow. Most of the peel is a pale yellow banana color with the tip end green.

3.3.5 Yellow with green tips. The peel of the banana displays a yellow color with light green tips to a slight extent.

3.3.6 Bright yellow. The entire peel is a bright yellow banana color with no traces of green color and no brown specks.

3.3.7 Bright yellow and brown speck. The peel shows a bright yellow color with light brown and brown specks.

3.3 Bananas shall be assembled prior to inspection in the different ripening stages to form lots.

Degrees of ripeness shall be the basis for forming the number of lots to be inspected, regardless of the number of recipients.

4. QUALITY ASSURANCE PROVISIONS

4.1 Responsibility for Inspection. Unless otherwise specified in the contract or purchase order, the contractor is responsible for the performance of all inspection requirements as specified herein. Except as otherwise specified in the contract or purchase order, the contractor may use his/her own. or any other facilities suitable for the performance of the inspection requirements specified herein, unless disapproved by the U.S. Forces. The U.S. Forces reserve the right to perform any of the inspections set forth in the specification where such inspections are deemed necessary to assure that supplies and services conform to prescribed requirements.

4.2 Inspection. Inspection should be made by the U.S. Forces representative at the time and place designated by the acquisition agency unless otherwise specified in the contract.

4.2.1 Sampling. Samples of the finished product covered by this specification and samples of any materials, components or constituents entering into the preparation of the finished products may be taken at any time by the U.S. Forces inspector to determine compliance with the requirements of this document. Samples required shall be at the expense of the supplier.

Sampling for inspection shall be the number of the sample units outlined in the DSCPE-100.

4.2.2 Percentage of Defects. Percentage shall be determined on the basis of count. Inspection and computation of defect percentages shall be made on a count basis.

4.2.2 Unless otherwise specified, the final inspection point shall be at destination.

4.3 Determination of Percentages.

4.3.1 Destination. Not more than 10 percent of the bananas in any lot may fail to meet the specified quality requirements. Of this tolerance, not more than 2 percent shall be allowed for bruising, and not more than 1 percent shall be allowed for bananas that are decayed.

4.3.2 Size. Not more than 15 percent of the fingers in any lot may be smaller than the size specified, but not more than 10 percent may be underside in length. Not more than 5 percent of either hands or clusters may fail to meet the requirements for size of hand or cluster.

4.4 Ripeness.

4.4.1 Ripening degree 3.3.1 (green). No tolerance shall be granted for bananas that exhibit a greater degree of ripening.

4.4.2 Ripening degree 3.3.2 (limit green). Not more than 5 percent of the bananas in the lot shall be the ripening degree 3.3.1. Not more than 30 percent of the bananas in the lot shall exhibit ripening degree 3.3.3.

4.4.3 Ripening degree 3.3.3 (semi green). Not more than 5 percent of the bananas in the lot shall be the ripening degree 3.3.2. Not more than 30 percent of the bananas shall exhibit ripening degree 3.3.4.

4.4.4 Ripening degree 3.3.4 (semi yellow). Not more than 5 percent of the bananas in the lot shall be of the ripening degree 3.3.3. Not more than 30 percent of the bananas shall exhibit ripening degree 3.3.5.

4.4.5 Ripening degree 3.3.5 (yellow with green tips). Not more than 5 percent of the bananas in the lot shall be of the ripening degree 3.3.4. Not 30 percent of the bananas shall exhibit ripening decree 3.3.6.

4.4.6 Ripening degree 3.3.6 (bright yellow). Not more than 5 percent of the bananas in the lot shall be of the ripening degree 3.3.5. No tolerance will be granted for ripening degree 3.3.7.

4.4.7 Ripening degree 3.3.7 (bright yellow with brown speaks). Due to the very short shelf-life of these bananas, a purchase is not desirable unless specifically requested by the acquisition agency.

4.5 Definition of Terms.

4.5.1 Mature. The individual banana has reached its optimal growth.

4.5.2 Overripe. The ripening specks on the banana coalesce in large brown areas and the tissue is of a soft, glassy condition.

4.5.3 Well Filled. The individual hand or cluster is compact and shows a smooth cut where fingers are detached during processing, and appearance is not materially affected by removal of the fingers.

4.5.4 Clean. The bananas are free from dirt, spray residue, or other foreign material. Moisture due to condensation within plastic bags shall not be considered as a defect.

4.5.5 Bright. Displaying the bright characteristic color of well developed bananas.

4.5.6 Firm. The consistency of the flesh is typical of that of a well developed banana.

4.5.7 Well developed. The bananas are symmetrical and no double fingers are present.

4.5.8 Scars. Penetrating into the edible portion of the banana to any extent, or any scar affecting more than 3 square cm in the aggregate of the surface of the banana.

4.5.9 Bruises. The banana is bruised to any extent.

4.5.10 Discoloration. Present as light to dark brown or black areas exceeding 1.5 square cm in the aggregate or when the appearance of the individual finger, cluster, or hand is materially affected.

4.5.11 Chill or freezing injury. The banana is damaged to any extent due to the exposure to low temperatures, as indicated by a dull appearance and grayish discoloration of the fruit, or when possessing the insipid taste characteristic of this condition.

4.5.12 Insects. Insects or insect damage when present to any extent.

4.5.13 Decay or mold. Present to any extent.

4.5.14 Disease. Present as black rot on stem or fruit, not to exceed the area of 1.5 square cm, or any other disease to any event.

4.5.15 Mechanical damage. The edible portion of the banana is damaged to any degree.

4.5. Well trimmed. The hands or clusters are attached to no more of the stalk than is necessary to hold the individual fingers. In no event will the amount of the attached stalk exceed the equivalent of a cross section 2.5 cm. in. length.

4.6 Other means. When any defect that is not listed above is present to such an extent that the edibility, keeping quality, or appearance is seriously affected.

4.7 Length of the finger is measured over the shoulder from the blossom end to the stem attachment.

5. PREPARATION FOR DELIVERY

5.1 Packaging,. Unless otherwise specified, commercial packaging is acceptable.

5.2 Packing. Unless otherwise specified, fresh bananas shall be packed in commercial containers of new material, which shall be clean, sound, well filled and so constructed as to insure delivery at destination without loss of or damage to the product.

5.3 Temperature. Pulp temperature will not be lower than 55°F nor exceed 70°F.

5.4 Markings. Markings shall be in accordance with DSCPE-100 or as specified in the contract.

6. NOTES

The following defects, if present, shall be reported as outlined in Table I for the inspection points listed below:

6.1 Destination TABLE I

DEFECTS

Immature Not well filled Dirty Not well developed

Not well trimmed

Not to Dull exceed 10% Scars

Bruises - Not to exceed 2%, Discoloration Chilling Freezing Insects Disease Mechanical damage Other means Soft

Decay or mold - Not to exceed 1%

SIZE

Not more than 15 percent of the fingers in any lot may be smaller than the size specified, but not more than 10 percent may be undersize in length

6.2 Discussion of Defects.

6.2.1 Immature. A banana reaches its maturity when it has achieved its optimum degree of growth. In this stage the fruit is still green and has a starchy taste. Bananas that are immature are somewhat spindly in shape and have an insipid taste.

6.2.2 Not well filled. Fingers are removed by tearing or other careless methods and open spaces present an untidy appearance, or when too many fingers have been removed and the hand or cluster presents a straggly appearance.

6.2.3 Dirty. Any dirt or spray residue should be considered as a defect. Bananas shipped in plastic bags within a master container may show moisture caused by condensation within the plastic bag. Such moisture should not be considered as a defect.

6.2.4 Dull. Bananas stored in unfavorable conditions, such as low temperatures, will often lose their bright yellow color and show a dull appearance.

6.2.5 Soft. Too high temperatures combined with a too low moisture content may cause the banana to get soft.

6.2.6 Not well developed. Within the different, varieties, bananas should not differ much in their development. Well developed bananas will reach their maximum growth, are well filled, and are at a stage of maturity that will insure satisfactory completion of the ripening process. A not well developed banana is easily recognized on a hand or cluster because it is so conspicuous among the well developed fingers.

6.2.7 Not well trimmed. The individual cluster consisting of a number of bananas is held together by a part of the stalk. The amount of this part of the stalk varies in width depending on the number of bananas contained thereon; however a cross section in length should not exceed

2.5 cm.

6.2.8 Scars. When the scar is split, or the scar is healed and the inner part of the fruit is affected, or when they affect more than 3 square cm of the surface of the banana in the aggregate.

6.2.9 Bruises. Bananas are particularly susceptible to bruising, at any stage of development or ripeness. For this reason they must receive careful handling. Bananas which are bruised. while in the less ripe stages become discolored and the affected areas may turn into decay. Most bruising occurs during packing when clusters are forced into cartons. Bananas bruised during the advanced stages of ripeness rapidly break down into soft decay.

6.2.10 Discoloration. When black or brown spots are clearly visible on the peel, and the discolored area exceeds 1.5 square cm.

6.2.11 Chill or freezing, injury. A dull appearance together with a bronze like discoloration of the skin of bananas of a riper stage indicate that the fruit has been subjected to sub-tolerance temperatures. There is a firm indication of chill injury on bananas of a lesser ripening stage:

remove with a knife the outer fibrous skin layer. If any brown discoloration is present the banana is chilled. Temperatures below 55°F (13°C) result in a "chilling" of the fruit and affect fruit flavor and cause skin discoloration. Frozen bananas if thawed show in their entirety a dark brown to black discoloration and will turn into decay very rapidly.

6.2.12 Insects. In some cases the individua1 banana may be damaged by insects or by the presence of insects.

6.2.13 Decay. Decay or mold of any type shall be scored when present to any extent.

6.2.14 Disease. Disease normally appears as black rot on the banana and especially on the stem or parts of the stalk. If the affected area exceeds the area of 1.5 square cm it shall be scored.

Any other kind of disease is scoreable when present to any extent.

6.2.15 Mechanical damage. When the edible portion is affected to any degree.

Custodian: Preparing Agency:

DLA/DSCPE-ULQ DLA/DSCPE-ULQ