Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.
1 +, 1 +

01 ' 5

The Right to Information, The Right to Live

Step Out From the Old to the New

Mazdoor Kisan Shakti Sangathan

Jawaharlal Nehru

IS 4936 (1968): Fruit Squashes [FAD 10: Processed Fruits

and Vegetable Products]

! $ ' +-
Satyanarayan Gangaram Pitroda

Invent a New India Using Knowledge

! > 0 B

BharthariNtiatakam

Knowledge is such a treasure which cannot be stolen

IS t 4936 .1968
(Reatnnued (990)

Indian Standard
SPECIFICATION FOR
FRUIT SQUASHES
( Third Reprint NOVEMBER 1991 )

UDe

663.81

@ Copyright 1969

BUREAU OF INDIAN STANDARDS

MANAK BHAV AN, 9 BAHADUR SHAH ZAFAR MARO
NEW DEUU 110002

February 1969

18,49".1168
(Ream~ec1

1990)

Indian Standard
SPECIFICATION FOR
FRUrT SQUASHES
Fruits and Vegetables Sectional Committee, AFDC 23
RtpreJmtJn~

Chairman
AORICUL'l'URAL M,\RKlt'l'INO ADVl8ER TO THE GOVERNllUtNT OF

INDIA

Directorate of Marketing &. Inspection (Ministry of

Food, Agriculture, Community Development &
Co-operation ), Nagpur

Mnnbm
DR

K.

Central Committee for Food Standards (Miniltry of

Health, Family Planning & Urban Development),

BAOCHl

New Delhi
AS8ISTANT SECRETARY (
DR K. C. BRAN
SHRI H. C. BH,\TNAOAR

I:.R L. V. L.
BRIG

A. S.

SASTRY (
BHUJWALA

Alterraak)

Agriculture Department, Government of Welt Bengal

Central
Food Technological Research Institute
( CSIR ), MYlIOre

AlttmQt, )
Technical Standardization Committee (Food.tuff.)
(Mmistry of Food, Agriculture, Community

Development & Go-operation)

DR P. K. KVMAL ( Alternet,)
DR 8. CHOVDHUl\Y
DEPUTY DIRECTOR 01' AORICULTURE (H & V)
SHIll S. D. DEW AN
HORTICULTURIST &
ASSOCIATE
PROl'E8S0R
HOBTfOULTVRE,
AORICULTURE COLLEGE & RE~

Indian Agricultural Research Institute, New Delhi

Agriculture Department, Government of Punjab
Agriculture Department, Government of HarylUl.
Agriculture Department, Government of Madral

or

8EABOR

I NS'l'1TUTE,

COJHBA-

TORr.
VEOETABLE SPEClAL18'l' ( AllmltJtt )
MAJ N. V. R. }YPOAR
Indian Institute of Packaging, Bombay
JOINT DIRECTOR OJ' AORICULTURE Agriculture Department, Government of Maharuhtra

(HORT)
HORTICULTURIST (

Salll

U. S.

Alurnau )

Miniltry of Food, Agriculture, Community Development & Co-operation (Department of Alri.

culture)
Indian Council of Agricultural Research, ~ Delhi

KANO

S. L. KATY.u.
D..B R. N. SINGH (.Alima"")
DB D. S. PATIlL

SBl\l

SaRI
SURI

K. U. PATEL
I. J. PuRl

SHRrV.B.

CoL

Pure Products & Madhu Canning Pvt Ltd, Bombay

Product. Limited, Calcutta
All India Food Preservers' AssociatioD, Bombay
Timl

~IlRAI(A/~)

Directorate of Supply It Transport, Army Head.CItuar~

ten ( Min;stry of Defence)
LT~COL N. G. C, h:llfGAR ( Altmlau)

R. R.

RAO

(an.n...t 6ft " . , . 2 )

DURE'AU

OF INDIAN

STANDARDS

~ANAK BHAVAN. 9 BAHADUR SHAH ZAFAR. MAllO

NBW DELHI 110002

1814936.1968
( CQntinrud from

PtJ'~

I)
!Uprlslnti",
Development Council for Food Processing Industries
New Delhi
Directorate of Fruit Utilization, Government of
Uttar Pradesh
Hindustan Lever Limited, Bombay

Memb"s
SEORETARY

DR

D. N.

SRIVA8TAVA

DR H. C. SRIVASTAVA
DR P. C. JAIN ( AJttrnall)
SRRI R. L. UFP.o\L

National Agricultural Co-operative Marketing Federation Ltd, New Delhi

Director General, lSI ( Ex-officio Mtmbtt)

DB HARI BHAGWAN,

Deputy Director (Agri & Food )

Secrtlary
SHBI

G. S.

VILXHU

Deputy Director ( Agri & Food ), lSI

Processed Fruits and Vegetables Subcommittee, AFDC 23: 3

Conv~n"

Central Fruit Products Advisory Committee (Ministry

of Food, Agriculture, Community Development
& Co-operation)

SHRI DAYA NAND

M,m"trs
AORICULTURAL MARKETING AD-

Directorate of Marketing and Inspection (Minish>

of Food, Agriculture, Community Development
& Co-operation i. Nagpur
Central Food Technological Research Institute
(CSIR), Mysore

VISEJl. TO ',rMIl: GOVERNMENT OJ'

INDIA
SHBI H.
DR
SH1\1

C.

BHA.TNAGAB

L. V. L.

SASTRY (

M. I. DAVID

Alt"natt )

SURI C. V. PAUL ( Altmlat'

SHal GIRDHARI LALL
SUBIE. K.JAYANARAYANAN

Saar M. S. KOHLI
DR

P. K.

KYMAL

Canning Industries Cochin Ltd, Trichur

Provision Merchants' Association, Delhi

Mohan Meakin Breweries Ltd, Ghaziabad
Nagpur Orange Growers Co-operative Auociation
Ltd, Nagpur
Tec:hnic~I.StandardizationCo~miuee (Foodstuffs),
(MID1,try of Food, Agrlcuhur~. Community
Development & Co-operation )
Jadavpur Univenity, Calcutta
Pure Products &. Madhu Canning Private Ltd, Bombay
D &. P Products Private Ltd, Bombay

SHRI SUNIT MUXHERJElD

DR D. S. PATEL
SHR! N. S. POOHKBANWALA
SaRI L.J. D'SOUZA ( Altmrate)
SHRI I. J. Pvl\I
All India Food Preservers' Associaticn, Calcutt...
SIIRI V. B. OBEROI ( AIlrntJlf )
DR U. Y. RlCos
Hindustan Lever Ltd, Bombay
DR H. C. SRIVASTAVA ( AJlmulu )
COL R. R. RA.O
Directorate of Supply & Transport, Army Headquarten ( Ministry of Defence)
LT-COL N. G. C. htNOAR ( Altn7lQU )
SECRBTARY
Central Committee for food StandardJ (Ministry of
Health, Family Planning &. Urban Development ), New Delhi
~BI D. S. CHAPHA ( AItmJ4u )
SI:ORIl'1'ARY
Development Council for Food Processing Induatriet,
New Delhi
Research
&. Development Organization (Ministry of
P. K. VUAY.A.RAOBAVAN
Defence), M ylOrt
SHIU N. L. JA.IN ( Altmu*)

n.

AMENDMENT NO. 1 MAY 1996

TO

IS 4936: 1968 SPECIFICATION FOR FRUIT

SQUASHES
( Page 3, Foreword, clause 0.4 ) -

Insert tbe following new clause OO!

after 0.4 and renumber the subsequent clause:
'0.5 A scbeme for labelling environment friendly products known as ECO-Mark
has been introduced at the instance of the Ministry of Environment and Forests
(MEF), Government of India. The ECQ-Mark shall be administered by the
Bureau of Indian Standards (BIS) under tbe BIS Act, 1986 as per tbe Resolution
No. 71 dated 20 February 1991 and Resolution No. 425 dated 28 October 1992
published in the Gazette of the Government of India. For a product to be eligible
for marking with the ECQMark it shall also carry tbe Standard Mark of BIS for
quality besides meeting additional environment friendly (EF) requirements. The
environment friendly requirements for fruit squashes are, therefore, included
through Amendment No.1 to tbis standard.
This amendment is based on the Gazette Notification No. 624 (E) dated 6
September 1995 for Labelling Beverages, Infant Foods, Processed Fruits and
Vegetable Products 8S environment friendly, published in the Gazette of tbe
Government of India.'

(Page 5, clause 3.4.3 ) - Insert the following matter after 3.4.3:

'3.5 Additional Requirements for ECO..Mark

3.5.1 General Requirements

3.5.1.1 The product shall CQ.nforrn to the requirements prescribed under 3.1
to JA.J.

3.5.1.1 The manufacturer shall produce tbe consent clearance as per the
provisions of Water (PCP) Act, 1974, Water (PCP) Cess Act, 1977 and Air
(PCP) Act, 1981 along with the authorization if required under Environment
(Protection) Act, 1986 and the Rules made thereunder to Bureau of Indian
Standards while applying for the ECO-Mark and the product shaU also be in
accordance witb the Prevention of FoodAduheration Act. 1954 and the Rules
made thereunder. Additionally, FPO 1955 (Fruit Product Order) framed under
Essential Commoditis Act, 1955, SUlndards of Weights and Measures Act, 1977
requirements wherever applicable bas to be complied with.
1

Amend No. J to IS 4936 : 1"8

3.5.1.3 The product/packaging may also display in brief tbe criteria based on
which the product has been labelled environment friendly.
3.5.1.4 The material
biodegradable.

used

for

product/packing shall be

recyclable or

3.5.1.5 The date of manufacture and date of expiry shall be declared on the
produc~ackageby the manufacturer.
3.5.1.6 The product shall be microbiologically safe wben tested as per IS 5403 :
1969 'Method for yeast and mould count of foodstuffs' and IS 5887 ( Part 5 ) :
1976 'Methods for detection of bacteria responsible for food poisoning: Part 5
Isolation, identification and enumeration of Vibrio Cholerae and Vibrio
Parahaemolyucus ({ust revision y and shall be free from bacterial and fungal
toxins.

3.5.1.7 The pesticide residues, if any in the product shaH not exceed the limit as
prescribed in PFA Act. 1954 and the Rules made thereunder.
3.5.1.8 The product/package or leaflet accompanying it may display instructions
of proper use, storage and transport (including refrigeration temperature
compliance) so as to maximize the product performance, safety and minimize
wastage.

3.5.2 Specific Requirements

3.5.2.1 The product shall not contain any of tbe heavy metal contaminants in
excess of the quantities prescribed in Table 2:'

(Page 6, clause 4.2.1 ) -

Insert the following new clause after 4.2.1:

'4.3 ECO-Mark
The product may also be marked with the ECO~Mark, the details of which may
be obtained from Bureau of Indian Standards.'

(FAD 10)

Reproeraphy Unit, BIS, New Delhi. IDdia

IS 14936 1968

Indian Standard
SPECIFICATJON FOR

FRUIT SQUASHES

e.

FOR E WO R D

0.1 This Indian Standard was adopted by the Indian Standards Institution
on 18 December 1968, after the draft finalized by the Fruits and Vegetables
Sectional Committee had been approved by the Agricultural and Food
Products Division Council.
0.2 Fruit squashes occupy an important place among the fruit beverages
manufactured in the country. It is, however, necessary to ensure the
quality of the products, if the demand is to be maintained and further
developed. In order to ensure maintenance of proper quality, it is
necessary to have strict quality control based on specifications. It was,
therefore, found necessary to formulate an Indian Standard sp-cification for
this product.

0.3 In the preparation of this standard, due consideration has been given
to the provisions of the Prevention of Food Adulteration Act, 1954 and the Rules
framed thereunder and the Fruit Products Order, 1955. However, this
standard is subject to the restrictions imposed under these) wherever
applicable.
0.4 In the preparation of fruit squashes, fruit pulp or juice along with pulp
is diluted with sugar syrup so that the pulp content in the squash is not
less than 25 percent by weight.

0.5 For the purpose of deciding whether a particular requirement of this

standard is complied with) the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with
IS: 21960*. The number of significan t places retained in the rounded off
value should be the same as that of the specified value in this standard.

1. SCOPE
1.1 This standard prescribes the requirements and the methods of sampling
and test for fruit squashes.
RuJes for rounding off numerical values (rtuisrd).

11.4131.12. TERMINOLOGY
2.0 For the purpose of tht. standard, the following definition shaU applt.
2.1 AlNeace of Deled. - Freedom from particles of membrane,. core,
skin, seed and foreign material, such as grit and dirt; and also freedom from
coarse particles of pulp; absence. of complete separation of pulp from the'
liquid portion; and absence of an oily ring at the surface of the sample.

3. REQ,UIl\EMENTS

3.1 Preparatioa- Fruit squashes shall be prepared from fresh, pure pulp
or juice obtained from ripe fruits picked at the proper stage of maturity.
The fruits used shall be free from damage caused by insects and diseases
and shall be free from any signs offermentation. The other substances that
may be added to the pulp or juice are cane sugar, invert sugar and/or liquid
glucose and water. No artificial sweetening agents shall be used in the
preparation of fruit squashes.
3.2 Additives-The only additives that shall be used in fruit squashes
are ascorbic acid, citric acid, permitted artificial colouring matters peel
oil, fruit essences and flavours.

3.3 Preservatives-The only preservatives that may be used in fruit

squashes are sulphur dioxide or any other suitable sulphite or benzoic acid or
its water soluble salts. The sulphur dioxide (SO.) content shall not exceed
350 parts per million when tested according to the method prescribed in
Appendix B of IS : 4624-1968* or benzoic acid content shall not exceed 600
parts per million when tested according to the method prescribed in
Appendix B of IS: 3S()()"1966t.

3.4 Reqairemeats of the FbU.hed Procluct

3.4.1 The fruit content in the squash shall be not less than 25 percent by
weight on as-is-basis,
3.4.2 The fruit squash shall possess a good body ~ uniform colour, shall be
free from defects and shall possess normal characteristic taste and flavour
and shall score not less than 80 points. The maximum and minimum
number of points scored by different factors shall be as follows:

Factor
Colour
Taste and flavour
Absence of defects

Maximum
25

Minimum
20

50
25

40
20

Scoring shall be done according to the method prescribed

Appendix A.
Specification for dehydrated peas.
tSpecification for mango chutney.

In

IS 14'36 1968
3....3 Fruit squashes shall also conform to the requirements prescribed 'in
Table 1.' The squash shall not contain any poisonous metals in excess of
the quantities specified in Table 2.
TABLE 1 REQUIREMENTS FOR FRUIT SQUASHES

SL

CH Alt.\(,TER18TIC

REQUIREMENT

No.
(1)

(2)
Degree Brix of clear sample, Min
Acidity (as anhydrous citric acid ).
percent by weight, Min
Microbiological requirement!

i)
ii)
iii)

~klhod!l

METHons or TEST
REII' TO CL No. 0'
IS: 28601964.

(3)

(4)

40

"9

1'0

10

To

satisfv the
requirements of
the test

18

of sampling and test for processed fruits and vegetables,

TABLE 2 LIMITS FOR !'OISONOUS METALS IN FRUIT SQUASHES

SL
1':0.

CH .... R ....cTF.rUBTIC

MF:Tf{ODS OJ' TEaT

( REF TO CL No. OJ'

IS : 2860-1964* )
(1)

(2)

i)

Ar!lrmc (as As }, ppm, ,\In

ii)
iii)
iv)
v)

Lead ( all Pb). rpm, M.TX

Copper (as Cu ), ppm, Ma
Zinc (as Zn), ppm, Ma-<
Tin ( as Sn ), ppm. Max

(3)

(4)

1-'

13
14
15
16

2':)

30
19
250

17

"'}.1rthooll of sampling and test fol' processed fruits and vegetables,

4. PACKING AND MARKING

4.1 Packing - Squashes shall he packed in glass bottles.

4.2 Marking - Each container shall be marked or labelled with the

following particulars:

a) Name of the material with the brand name, if any;

h) Name and address of the manufacturer;
5

IS I 4936 -1968

c) Net weight of the contents in gram;;

d) Date of manufacture or code number indicating the date of
manufacture;
e) List of additives, if used; and
f) Manufacturer's licence number.
4.2.1 The containers may also be marked with the lSI Certification
MSlT1c.
NO'I'B - The we of the lSI Certification Mark II lovemtd by the provillOl1l of the
Indian Standarda IllIutuuon ( Certification Marb) Ac~ and the Rules and RCKUladOlll
made thereunder. The lSI Mark on productl covered by an Indian Standarcf COllVC'JI
the Ul\lrancc that they have been produced to comply with the rC!Juirementi of that
.tandard under a well-defined '}'Item of impection, tcstmllUld quality control whJcb i,
deviled and .uperviled by lSI and operated by the producer. lSI marked products ar.,
alIo contiDuouaJy checked by lSI (or conformity to that .tandard . . . further nf'eguard.
DelAU, of condition. under r'hich licence for the use of the lSI Certification Mark
may be granted to manufacturers or ptOCetIOn, ma, be obtained from the Indian
Standarc:b In.titudon.

5. SAMPLING
5.1 The method of drawing representative samples of the material and thecriteria for conformity shall be as prescribed in IS: 2860-1964.
6. TESTS

6.1 Tests shall be carried

out as prescribed in relevant appendices

and

clauses specified in 3.3 and col 4 of Tables 1 and 2.

APPENDIX A
(Clause 3.4.2)
METHOD OF SCORING FOR FRUIT SQUASHES

.401. APPARATUS
A-I.l WhIte Porcelain Bowie - big enough to hold the contents of thr
containers under examination.

A.l.2 Stainle.. Steel Spoons

A..2. PROCEDURE
A..2.1 Panel or Judges- For awarding scores to fruit squashes they shal
be judged by a panel of 3 to 5 judges. All the judges constituting a pane
M~thod. of

sampling and tett for processed fruit. and vegetables.

IS: 49361968
shall be conversant with the [actors governing the quality of the product.
The containers shall be opened and the contents poured separately into
white porcelain bowls. Each judge shall independently examine the
contents from each of the containers and assign scores for different
characteristics.
A2.1.1 The judges shall consider the following characteristics:
a) Colour,
b) Taste and flavour, and
c) Absence of defects.
A..2.2 Sytltem of Scoring- The variations within each factor are so
described that the scores may be ascertained for each factor and expressed
numerically. The relative importance of each factor has been expressed
numerically on a scale of 100. Each judge shall give a score for the
individual factors, by the method described in Table 3 and record his
observations in the Score Sheet (see P 9).
A-2.2.1 The scores as number of points given by the judges for the
contents of each container for the 3 factors shall be recorded in a tabular
form in the Score Card (see P 10) and the average score calculated for each
factor with overall average for each container entered in the appropriate
column i see Table 3 and A-2.3.2 ).
TABLE 3 SCORING FOR FRUIT SQUASH
( Clause A-2 2 )
CH ARACTERISTI('

DF-SCRIPTION

MAXIMUM NUMBER

OF POINTS

(I)

Colour

Taste and
flavour

Absence of
defects

(2)

(3)

Good, bright, practically Uniform, free

from discolouration due to oxidation or
other causes; changes normally associated with processing shall not be considered
as defects
Good, bright..n:asonably uniform colour
Pleasant taste and flavour characteristic of
the product; free from any taste or odour
of scorching, cararnelization, oxidation
and terpeny flavour; free from any
objectionable smell or off-odour
Pleasant taste; slight flavour indicating
scorching or burning but such as not to
render the product unacceptable
Practically free from defects, such as presence
of particles of membrane, peel, skin, seed,
rag and foreign materials like grit, dirt,
fibrous tissue and coarse particles of pulp.
No oily ring at the surface
Reasonably free from defects, a -few coarse
particles of the pulp may be present. No
oily ring at the surface

25

20

50

40

25

20

IS :4936-1968
A-2.3 A8certaining the Score
A-2.3.1 Agreemen: Among Judges-To ascertain uniformity of Judgement among the judges, the total score assigned by each of them for
the contents of the same container shall be calculated by adding up the
scores for the various individual characteristics. If the difference between
the maximum and the minimum of the total score so obtained does not
exceed (K + 5), where K is the Humber of judces, the scoring shall be
deemed as uniform for the contaiuer under consideration. If the difference
exceeds (K t 5), the most outlying score, that is, the one which is
farthest from its immediate neighbour (the scores being arranged in one
order), shall be discarded and 'the uniforrnirv among the scores of rernalning judges examined.

A..2.3.2 \Vllen the consistency (see A-2.3.1) is thus established the

overall average scores given by the judges whose scoring has been found to
be consistent shaH be calculated for each container. The average score for
each of the individual characteristic shall also be calculated by taking into
account the corresponding scores as given by the same judge for the
contents of the same container.

CD

Absence of
ddt3

Taste and
fJavour

Colour

~
.

F.A.CTOBS

J
20-25

SCORE POlNTS

c) Batch No

Date

__ ~

'"

Signature of the Judge

d) Date of Manufacture

b) Name of Manufacturer

S_"MPLE CONT"-INERB

a) Product

DETAILS OF THE SAMPLE:

Date of Sampling

Sample No

SCORE SHEET FOR INDIVIDUAL JUDGE

f Ij

i
i

__ ..-

"

,.

CONTIANER
NUMBER

-+

-+

JUDGB

FACTOR

AlB C

CoLOUR

E A

I!

C D
E

II

II

I
I

AlB

, I

C D

ABSJ<:NCF. OF
DEFFCTS

c) Batch No
TASTE AND
FLAVOFR

a) Product.

DETAILS OF THE SAMPLE CONTAINER:

SCORE CARD

.i

E A R

C D

TOTAL
SCORES

:3

..
U

"0

.!0( 0

:3

fi:

>

.. .
...

eocE

U~

&l

AVERAGE SCORE FOR

d) Date of Manufacture

a;
...

..

Date of Sampling
b) Name of Manufacturer

Sample No

i
i

BUREAU

OF

INDIAN

STANDARDS

Heedquetters:
Manak Shavan, 9 Bahadur Shah Zafar Marg, NEW DELHI 110002
Telephones: 331 01 31. 331 13 75
Telegrams: Manaksanstha
( Common to all Offices)
Regional Offices:
Telephone
Central Manak Bhavan, 9 Bahadur Shah Zalar Marg.
(331 01 31
NEW DELHI 110002
l331 13 75
36 2499
-Eastern : 1/14 C. I. T. Scheme VII M, V. I. P. Road.
Maniktola. CALCUTTA 700054
Northern : SCQ 445-446, Sector 35-C,
~ 2 18 43
CHANDIGARH 160036
I 3 16 41
Southern : C. I. T. Campus. MADRAS 600113

4 1 24 42
{ 41 25 19

41 29 16
tWestern : Manakalaya, E9 MIDC. Maral, Andheri ( East), 6 32 92 95
BOMBAY 400093
Branch Offices:
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( 2 63 48
AHMADABAD 380001
1 2 63 49
tPeenya Indust rial .Area 1st Stage, Bangalore Tumkur Road! 38 49 55
BANGALORE 560058
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Gangotn Complex, 5th Floor. Bhadbhada Road. T. T. Nagar.
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BHOPAL 462003
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{ 6 98 32
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{ 21 82 92
Patliputra Industrial Estate, PATNA 800013
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T.C. No. 14/1421. University P.O. Palayam
f6 21 04
TRIVANDRUM 695035
\6 21 17
tnsoection Offices ( With Sale Point ):
Pushpanjali. First Floor" 205-A West High Court Road,
261 71
Shankar Nagar Square, NAGPUR 440010
Institution of Engineers ( India ) BUildin~, 1332 Shivaji Nagar. 62436
PUNE 411005
Sal Office In Calcutta ls at 5 Chowringh Approach, P. O. P,mcep 27 8800
Str t. Calcutta 700072
tSale. OffiCI in Bombav I. a' Novelty Chamber.. Grlnt Road, 89 85 28
Bombay 400007
tSalel Office in Bangalore I. at unity Building. Naras1mharaja Square. 22 36 71

Bangalore 560002

Reprography Unit, 815) New Delhi, India