PHILIPPINE NATIONAL

PNS/BAFPS 62:2008
STANDARD
ICS 67.080

Fresh vegetables Cucumber

BUREAU OF PRODUCT STANDARDS

Member to the International Organization for Standardization (ISO)

Standards and Conformance Portal: www.bps.dti.gov.ph

PHILIPPINE NATIONAL STANDARD

PNS/BAFPS 62:2008

Foreword

The Philippine National Standard for Cucumber, PNS/BAFPS 62:2008 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.
The Standard for Cucumber was based from the Philippine Trade Standard
Specification for Fresh Cucumber with PTS No. 054-09.10: 1968.
This standard cancels and replaces SAO 28:1969.
BAFPS organized a Technical Committee (TC) and Sub-Committee (SC) through
Special Order No. 411, series of 2001, and Special Order No. 169, series of 2007 to
identify members and expert that shall be involved in the formulation of the PNS for
Cucumber. Modifications were made concerning its scope, definition of terms, types
of cucumber, minimum requirements, classification, sizing, tolerances, sampling,
packaging, marking and labeling, contaminants and hygiene.
BAFPS, in
collaboration with the TC, conducted technical reviews and public consultations in
three major islands of the country prior to the finalization of the standard.
PNS/BAFPS 62:2008 aims to provide a common understanding on the grading and
classifying cucumbers grown from different varieties and produced in the Philippines
to be supplied fresh to the consumers.

PHILIPPINE NATIONAL STANDARD

Fresh vegetables Cucumber

PNS/BAFPS 62:2008

Scope

This standard establishes a system of grading and classifying cucumbers grown

from varieties (cultivars) of Cucumis sativus Linn., produced in the Philippines to be
supplied fresh to the consumer. Cucumbers for industrial processing are excluded.
2

References

The titles of the standard publications and other references of this standard are listed
on the inside back cover.
3

Definitions

3.1
badly deformed
cucumber is badly curved, constricted, tapered or badly misshapen that seriously
affects the appearance
3.2
damage
any defect which materially affects the appearance, or the edible or shipping quality
of the cucumber. The following defects shall be considered as damage: (a) scars
when aggregating more than the area of a circle 1.5 cm in diameter on a cucumber
15.0 cm in length, or correspondingly smaller or greater areas of scars on smaller or
larger cucumbers, respectively; (b) cuts which are fresh and more than slight; and
(c) bruises when materially affecting the appearance of the cucumber, or when
container imprints affect an aggregate area greater than that of a circle 5.0 cm in
diameter
3.3
diameter
the greatest dimension of the cucumber measured at right angles to the longitudinal
axis, exclusive of warts
3.4
fairly well-colored
for green colored cucumber two-thirds (2/3) of its surface is medium green or darker
color. For white and light green cucumber, the color is fairly typical of the variety
3.5
fairly well-formed
that the cucumber may be moderately curved but not deeply constricted, not
extremely tapered or pointed and not misshapen

PNS/BAFPS 62:2008
3.6
firm
the cucumber is crispy, not soft, shrivelled, limp or pliable
3.7
moderately colored
one-half (1/2) of the surface of the cucumber is of the color of the variety
3.8
over-mature
that the cucumber has developed beyond the best stage for slicing. It usually yields
to slight pressure of the thumb. The seeds may be tough and fibrous, and the pulp
in the seed cavity is usually watery or jelly-like. In most advanced cases, pithy
streaks may be found in the flesh of the cucumber
3.9
serious damage
any defect which seriously affects the appearance, or the edible or shipping quality
of the cucumber. The following defects shall be considered as serious damage: (a)
scars when aggregating more than the area of a circle 2.5 cm in diameter on a
cucumber 15.0 cm in length, or correspondingly smaller or greater areas of scars on
smaller or larger cucumbers, respectively; and (b) bruises when seriously affecting
the appearance of the cucumber, or when container imprints affect more than onethird (1/3) of the surface of the cucumber
3.10
similar varietal characteristics
the cucumbers shall have the same general characteristics of the variety
3.11
well-colored
of the surface of the cucumber is of the color of the variety
3.12
well-formed
cucumber is practically straight and not more than very slightly constricted or more
than moderately tapered or pointed
4

Types of cucumber

a.

Pickling varieties are generally smaller and with thicker skin.

b.

Slicing or salad varieties are larger and milder in flavor.

Minimum requirements

In all classes, subject to the special provisions for each class and the tolerances
allowed, cucumber must be:
-

intact;

PNS/BAFPS 62:2008
-

fresh in appearance ( not affected by rotting or deterioration);

firm;
clean, practically free of any visible foreign matter;
practically free of damage caused by pests, diseases, dead and living insects,
wormholes, decay, mold or other contaminants;
free of bitter taste (subject to the special provisions for class II, within this
tolerance a maximum of 2 % by number of cucumbers may have tips with a
bitter taste);
free of abnormal external moisture; and
free of foreign smell and/or taste.

Cucumbers must be sufficiently developed but their seeds must be soft.

The development and condition of the cucumber must enable it:
6

to withstand handling and transport; and

to arrive in satisfactory condition at the place of destination.
Classification

Cucumbers are classified into three classes as defined below:

6.1
Extra class Cucumbers in this class must be of superior quality and have
the characteristics of the variety and/or commercial type. It must be well-eveloped,
well-shaped and practically straight (maximum height of the arc: 1.0 cm per 10 cm of
length of the cucumber). It must have a typical color of the variety and free of
defects, including all deformations and particularly those caused by seed formation
with the exception of very slight superficial defects, provided these do not affect the
general appearance of the produce, the quality, the keeping quality and presentation
in the package.
6.2
Class I Cucumbers in this class must be of good quality. It must be
reasonably developed, reasonably well-shaped and practically straight (maximum
height of the arc: 1.0 cm per 10 cm of length of cucumber). The following defects
are allowed: (a) a slight deformation, but excluding that caused by seed formation;
(b) a slight defect in color, especially the light colored part of the cucumber where it
touched the ground during growth; and (c) slight skin blemishes due to rubbing and
handling or low temperatures, provided that such blemishes have healed and do not
affect the keeping quality and presentation in the package.
6.3
Class II This class includes cucumbers which do not qualify for inclusion in
the higher classes but satisfy the minimum requirements specified above. However,
the following defects are allowed provided the cucumbers retain their essential
characteristics as regards the quality, the keeping quality and presentation: (a)
deformations other than serious seed development, (b) defects in color up to onethird (1/3) of the surface (in the case of cucumbers grown under protection,
considerable defects in color in the affected part are not allowed), (c) healed cracks,
and (d) slight damage caused by rubbing and handling which does not seriously
affect the keeping quality and appearance.

PNS/BAFPS 62:2008
All the defects listed above are allowed for straight and slightly crooked cucumbers.
Crooked cucumbers are allowed only if they have no more than slight defects in
color and have no defects or deformation other than crookedness.
Slightly crooked cucumbers may have a maximum height of the arc of 2.0 cm per 10
cm of length of cucumber.
Crooked cucumbers may have a greater arc and must be packed separately.
7

Size classification

Size is determined by diameter and length of the cucumber.

Size

Diameter (cm)

Length (cm)

Small

< 3.5

< 10

Medium

3.5 - 5.0

10 - 15

Large

> 5.0

> 15

NOTE Length (cm) of cucumber shall be a priority in sizing.

Tolerances

8.1

Quality tolerance

8.1.1 Extra Class Five percent by number of cucumbers not satisfying the
requirements for the class but meeting the requirements for Class I, or exceptionally
coming within the tolerances for that class.
8.1.2 Class I Ten percent by number of cucumbers not satisfying the
requirements for the class but meeting the requirements for Class II, or exceptionally
coming within the tolerances for that class.
8.1.3 Class II Ten percent by number of cucumbers not satisfying neither the
requirements for the class nor the minimum requirements, to the exclusion of
produce affected by rotting or deterioration such as to make it unfit for consumption.
Within this tolerance a maximum of two percent by number of cucumbers may have
tips with a bitter taste.
8.2

Size tolerance

For all classes, ten percent by number of cucumbers not satisfying the size
requirements. However, this tolerance is applicable only to produce which differs by
not more than ten percent from the size limits specified.

PNS/BAFPS 62:2008
9

Sampling

Sampling to be used for ascertaining conformance shall be in accordance with

PNS/ISO 874.
10

Packaging

The cucumbers must be packed in a suitable container as specified by the buyer that
will protect from any external or internal damage. The containers shall meet the
quality, hygiene, ventilation and resistance characteristics to ensure suitable
handling, shipping and preserving of cucumber.
11

Marking and Labeling

Each package shall be legibly and indelibly marked with the following information:
11.1

Name of the produce, variety and/or commercial type;

11.2

Class and size;

11.3

Net content, weight (kg)/pieces/pack;

11.4

Name and address of the producer, trader and/or exporter;

11.5

Province where grown;

11.6

Date of harvest;

11.7

Shelf-life of the produce (optional);

11.8

Product Certification (optional); and

11.9

Product of the Philippines.

12

Contaminants

12.1

Heavy metals

Cucumber shall comply with the maximum levels of heavy metals established by the
Codex Alimentarius Commission and/or authority for this commodity.
12.2

Pesticide Residues

Cucumbers shall comply with the maximum residue limits established by the Codex
Alimentarius Commission and/or authority for this commodity.

PNS/BAFPS 62:2008
13

Hygiene

13.1 It is recommended that the produce covered by the provisions of this standard
be prepared and handled in accordance with appropriate sections of the
Recommended International Code of Practice General Principles of Food Hygiene
(CAC/RCP 1 1969, Rev. 4 2003), and other relevant Codex texts such as Code
of Hygienic Practice and Code of Practice.
13.2 Cucumber shall comply with the microbiological criteria established in
accordance with the Principles for the Establishment and Application of
Microbiological Criteria for Foods (CAC/GL 21-1997).

References

PNS/BAFPS 62:2008

The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any
amendments) applies.
Commission Regulation (EEC) No. 1677/88. 1998. Laying down quality standards
for cucumbers
Philippine Trade Standard Specification for Fresh Cucumber.
1968

No. 054 09.10.

PNS/ISO 874 (e): Fresh Fruits and Vegetables Sampling

UNECE Standard for Fresh Fruits and Vegetables 15. 1989.
marketing and commercial quality control of cucumbers

Concerning the

United States Standards for Grades of Cucumbers. 1997 (Reprint). US Department

of Agriculture

Department of Agriculture
Bureau of Agriculture and Fisheries Product Standards
Technical Sub-Committee on Crops
Chair
1

Dr. Elda B. Esguerra

Postharvest Horticulture Training and Research Center, UP Los Baos

Members
2

Dr. Leonila M. Varca

National Crop Protection Center
UP Los Baos

Dr. Dario S. Sabularse

Fertilizer and Pesticide Authority

Dr. Rene Rafael C. Espino

National Program Director
GMA HVCC Program
Department of Agriculture

Ms. Josephine Garcia

Bureau of Plant Industry
San Andres, Malate, Manila

Dr. Edralina P. Serrano

Postharvest Horticulture Training
and Research Center, UP Los Baos

Expert Involved
7

Dr. Rodel G. Maghirang

Crop Science Cluster
Institute of Plant Breeding
UP Los Baos
Secretariat on Crops

Chairman
1

Director Gilberto F. Layese

Bureau of Agriculture and Fisheries Product Standards

Members
2

Ms. Angelina A. Bondad

Chief Science Research Specialist
Bureau of Agriculture and Fisheries Product Standards

MR. CLARENCE F. AGUSTIN

Senior Science Research Specialist
Bureau of Agriculture and Fisheries Product Standards
your partner in product quality and safety

BUREAU OF PRODUCT STANDARDS

3F Trade and Industry Building
361 Sen. Gil J. Puyat Avenue, Makati City 1200, Metro Manila, Philippines
T/ (632) 751.3125 / 751.3123 / 751.4735
F/ (632) 751.4706 / 751.4731
E-mail : [email protected]
www.dti.gov.ph