GSO5/ FDS…/2013                                                                              مواصفة قياسية خليجية  
 
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
   
Final  draft : 
 
GSO5/ FDS…/2013  
 
   
 
 
 
CANNED STONE FRUITS  
 
 
Prepared by:  
Gulf technical committee for sector standards of  
Food and agriculture products  
 
 
 
 
 
This document is a draft Gulf standard circulated for comments, it is therefore, 
subject to alteration and modification, and may not be referred as a Gulf standard, 
until approved by the Board of Directors.                                                                                                                                       
 
 
 
 
ICS:  67.140.2 0 GSO5/ FDS…/2013                                                                              مواصفة قياسية خليجية  
 
 
Foreword  
 
 
GCC Standardization Organization (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member states.  
One of GSO main functions is to issue Gulf standards / Technical regulations through 
specialized technical committees (T CS). 
 
GSO through the technical program of committee TC No. “5” Gulf technical committee for 
sector standards of food and an agricultural product " has prepared this Standard. The Draft 
Standard has been prepared by Saudi Arabia.  
 
The draft Standard has been prepared based on relevant ADMO, International and National 
foreign Standards and references.  
. 
This standard has been approved as a Gulf (Standard / Technical Regulation) by GSO Board 
of Directors in its meeting No.(     ),held on  
/ / H , / / G.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO5/ FDS…/2013                                                                              مواصفة قياسية خليجية  
 
CANNED STONE FRUITS  
 1. SCOPE  
This Standard applies to canned stone fruits of the genus Prunus , as defined in Section (3.1.1) 
below, and offered for direct consumption, including for catering purposes or for repacking if 
required. It does not apply to the product when indicated as being intended for further 
processing. 
2. Complementary  Standards:  
2.1 GSO  21 “Hygienic  regulation for food plants and their personal”.  
2.2 GSO  1791"  Three piece steel round cans used for canning food stuffs ". 
2.3 GSO 9 "  Labeling of prepackaged food stuffs ". 
2.4 GSO 382" Maximum limits for pesticide residues in agricultural  food products - Part 1. " 
2.5 GSO 382 "  Maximum limits for pesticide residues in agricultural  food products - Part 2." 
2.6 GSO 988 "  Limits of radio nativity  levels pe rmitted in foods stuff part 1".  
2.7 GSO 998 "  Method  for detection  of permissible  radionuclides  limits  in food part 1: 
Gamma  spectrometry  analysis  A – Cs – 134, Cs – 137". 
2.8 GSO 1025 "  Bottled drinking water ". 
2.9 GSO ……"packing media for canned fruits".  
3. DESCRIPTION  
3.1 PRODUCT DEFINITION  
3.1.1 Canned stone fruits is the product:  
3.1.1.1  prepared from fresh or frozen or previously canned, mature stone fruits of commercial 
canning varieties of the genus Prunus , stemmed, pitted or un -pitted, and conforming to the 
characteristics of the stone fruits suitable for human consumption;  
3.1.1.2 packed with or without a suitable liquid packing medium, sugars and/or other 
carbohydrate sweeteners such as honey, and other permitted ingredients as indicated in 
Section (5.1.2) below; and :  
3.1.1.3  Processed  by heat, in an appropriate manner, before or  after being hermetically sealed 
in a container, so as to prevent spoilage.  
3.1.2 Definition of Defects  
3.1.2.1 Blemishes - means surface discoloration and spots arising from physical, pathological, 
insect or other agents that definitely contrast with th e overall color  and which may penetrate 
into the flesh. Examples include bruises, scab and dark discoloration.  
3.1.2.2 Crushed or broken - considered a defect only in whole or halved canned fruits in 
liquid media pack; means a unit which has been crushed to the extent that it has lost its normal 
shape (not due to ripeness) or has been severed into definite parts. Halves partially split from 
the edge to the pit cavity and whole apricots split along the suture are not considered broken. 
All portions that col lectively equal the size of a full size unit are considered one unit in GSO5/ FDS…/2013                                                                              مواصفة قياسية خليجية  
 
applying the allowance herein. In the case of plums and cherries blemishes should not 
seriously affect the appearance of the products.  
3.1.2.3  Harmless extraneous material - means any  vegetable substance (such as, but not 
limited to, a leaf or portion thereof, or a stem) that is harmless and which tends to detract from 
the appearance of the product.  
3.1.2.4  Peel - considered as a defect except in “Unpeeled” styles; means peel that ad heres to 
the fruit flesh or is found loose in the container.  
3.1.2.5  Pit (or stone) material - considered a defect in all styles except whole; means whole 
pits and pieces that are hard and sharp.  
3.1.2.6 Split (cherries and plums) - any split that serio usly affect the appearance of the 
product.  
3.1.2.7 Trim - considered a defect only in whole and halved canned fruits in liquid media 
packs. The trimming must be excessive and includes serious gouges (whether due to physical 
trimming or other means) on the surface of the units which definitely detract from the 
appearance.  
3.2 SPECIES  
The following species may be used:  
Apricot - Prunus armeniaca L.  
Peach - Prunus persica L. 
Plum - Prunus domestica L. 
greengage - Prunus italica L.  
Mirabelle  or damson - Prunus insititia L.  
cherry plum - Prunus cerasifera Ehrb .  
sweet cherry including Bigarreaux - Prunus avium L.  
sour cherry including grottoes  - Prunus cerasus L., var. austera L.  
3.3 VARIETAL TYPE  
Distinct varietal types should be designated for peaches, plums and cherries.  
3.3.1 Peach  
3.3.1.1 Type by the ease of separation of pit  
- Clingstone - where the pit adheres to the flesh; or  
- Freestone - where the pit separates readily from the flesh.  
3.3.1.2 Type by color  
- Green:  varietal types in which the predominant color  of the flesh of the r ipe fruit ranges 
from pale green to green when fully ripe;  GSO5/ FDS…/2013                                                                              مواصفة قياسية خليجية  
 
- Red:  varietal types in which the predominant color  of the flesh of the ripe fruit ranges from 
pale yellow to orange red and with variegated red coloring  other than that associated with the 
pit cavity;  
- White:  varietal types in which the predominant color  of the flesh of the ripe fruit ranges 
from white to yellow -white; and  
- Yellow: varietal type in which the predominant color  of the flesh of the ripe fruit ranges 
from pale yellow to rich red orange.  
3.3.2 Plum  
3.3.2.1 Yellow Plums;  
3.3.2.2 Red Plums;  
3.3.2.3 Purple Plums ; 
3.3.2.4 Greengages ; 
3.3.2.5 Cherry Plums;  
3.3.2.6 Mirabelle’s;  
3.3.2.7 Quashes;  
3.3.3 Cherries  
3.3.31 Sweet Light (Bigarreaux).  
3.3.3.2 Sweet Dark;  
3.3.3.3 Sour ( Griottes);  
3.4 STYLES   
3.4.1 Peaches   
3.4.1.1 Whole  – un-pitted or pitted whole fruit.  
3.4.1.2 Halves  - pitted and cut into two approximately equal parts2.  
3.4.1.3 Quarters  - pitted and cut into four approximately equal parts.  
3.4.1.4 Slices  - pitted and cut into wedge shaped sectors.  
3.4.1.5 Dices  - pitted and cut into cube -like parts.  
3.4.1.6  Pieces  (or mixed pieces or irregular pieces) - pitted and comprising irregular shapes 
and sizes.  
3.4.1.7  In addition, solid pack of apricots may b e prepared using a combination of both 
peeled and unpeeled apricots in the same pack. 
 
4. Requirements: 
The following shall be met in the Canned stone fruits :  GSO5/ FDS…/2013                                                                              مواصفة قياسية خليجية  
 
4.1  the stone fruits  prepared  for canning  shall be  completed growth  and maturity  and 
have  distinctive  sensory  properties  of each class .  
4.2 Fruits  of stone fruits used for canning should be good solid and free from any  
Damage, tender and also free from insect or fungi ......etc. damage. 
4.3  the fruits shall be fairly free from porosity or any fermentation or analysis in its 
tissues or components 
4.4  It shall be free from any foreign taste or odor.  
4.5  The color  of the product should be normal and typical especially  for the  Variety  
4.6 The water used in  packaging  conforms  to the GSO standard  mentioned  in item ( 2.8).  
4.7 All raw materials and food additives used in manufacturing the product shall  be 
comply with the relevant GSO standard .  
4.8 The product shall be manufactured and canning according to hygienic  conditions 
complying with  GSO standard  mentioned in item ( 2.1).  
4.9 Pesticide residues content shall not exceed what is stated in with GSO standard  
mentioned in item ( 2.4) (2.5).  
4.10 Radio activity levels in the product shall not exceed what is stated in  GSO standard  
mentioned in item (2.6)(2.7).  
4.11 the products covered by the provisions of this standard shall comply with those 
maximum levels for heavy metals established by the GCC Standardiztion Organization 
for these products. 
5. ESSENTIAL COMPOSITION AND QUALITY FACTORS  
5.1 COMPOSITION  
5.1.1 Basic Ingredients  
Stone fruits as defined in Section (3.1.1) and liquid packing medium appropriate to the 
product.  
5.1.2 Other Permitted Ingredients  
- Spices;  
- Vinegar.  
5.1.3 Packing Media  
You can refer to GSO mentioned in (2.9). 
5.2 QUALITY CRITERIA  
Canned stone fruits shall have normal flavor , odor and color  and shall possess a texture 
characteristic of the product. The product shall be substantially free from pits or piece s of pit 
if greater than 2 mm in dimension, except in the case that the product is un-pitted .  GSO5/ FDS…/2013                                                                              مواصفة قياسية خليجية  
 
5.2.1 Other Quality Criteria  
5.2.1.1 Color  
The color of the product, except for that of artificially colored canned plums or cherries 
should be normal for the varietal type of the fruit used. Canned stone fruit containing special 
ingredients should be considered to be of characteristic color when t here is no abnormal 
discoloration for the respective ingredient used.  
Portions of peaches which are obviously near or part of the pit cavity and which after canning 
may become slightly discolored are considered t o be normal characteristic colo r.  
5.2.1.2 Flavor  
The product should have a normal flavor or odor free from flavors and odors foreign to the 
product. The product with special ingredients should have a flavor characteristic of that 
imparted by the fruit canned and the other substances used.  
5.2.1.3 Texture  
The canned fruit should be reasonably fleshy of uniform texture and may be variable in 
tenderness but should neither be mushy nor excessively firm.  
5.2.1.4 Uniformity of Size  
The fruit should be reasonably uniform in size 
5.2.1.5 Defects and A llowances  
The product should be substantially free from defects such as extraneous material, pit (stone) 
material, peel (in peeled styles only), blemished units, and broken units. Certain common 
defects should not be present in amounts greater than the fo llowing limitations:  
(a) Canned Apricots Defects  
 
 
 Maximum Limit in Drained Weight  
Liquid Media Packs  Solid Pack  
 
 
Blemish and Trim   
30% by count   
3 units per 500 g  
 
Broken (whole, halves)  15% by count  not applicable  
 
Total of the foregoing defects  35% by count  Not applicable  
 
Peel (average in peeled styles 
only)  Not more than 6 cm² aggregate 
area per 500 g  Not more than 12 cm² 
aggregate area per 500 g  
 
Harmless extraneous material  2 pieces per 500 g  3 pieces per 500 g  
 
Pit or pit material (average)  1 pit or its  equivalent3per 500 g  1 pit or its equivalent3 per 500 g  
 
 GSO5/ FDS…/2013                                                                              مواصفة قياسية خليجية  
 
b) Canned Peaches Defects1 
 
  
 Maximum Limit in Drained Weight  
Liquid Media Packs  Solid Pack  
 
Blemish and Trim  30% by count  3 units per 500 g  
 
Broken (whole, halves, 
quarters)  5% by count  not applicable  
 
Total of the foregoing 
defects  32% by count  Not applicable  
 
Peel (average)  
 Not more than 15 cm2 
aggregate area per kg  Not more than 30 cm2 
aggregate area per kg  
 
 
Pit or pit material (average)  1 pit or its equivalent3, per 5 
kg 1 pit or its equivalent3, per 5 
kg 
  
 
(c) Canned Peach  / Canned  Cherries    
 
Defects  Maximum Limit in Drained Weight  
 
Blemish   
30% m/m 
 
Broken (whole, halves)  25% m/m 
 
Total of the foregoing defects  35% m/m 
 
Extraneous plant material  1 piece per 200 g (based on averages)  
 
Loose pits (whole)  3 per 500 g (based on averages)  
 
Pit or pieces of pits (whole, 
halves)  2 per 500 g (based on averages)  
 
6. CLASSIFICATION OF “DEFECTIVES”  
A container that fails to meet one or more of the applicable quality requirements, as set out in 
Sections (5.2.1.1 ) through (5.2.1.5) (except peel and pit material which are based on an 
average), should be considered as a “defective”. 
7. FOOD ADDITIVES  
                                                
3 one pit for this allowance is: one whole pit: or one large piece, the equivalent of one – half pit or larger: or up to three small hard 
pieces, the total mass of which is smaller than one – half pit.  GSO5/ FDS…/2013                                                                              مواصفة قياسية خليجية  
 
7.1 ACIDIFYING AGENTS  
  
 
 
7.2 ANTIOXIDANTS  
  
INS No.  Name of the Food Additive  Maximum Level  
300  L-Ascorbic acid  Limited by GMP  
 
 
7.3 COLOURS  
 
INS No.  Name of the Food Additive  Maximum Level  
127  Erythrosine (for sweet cherries only)   
200 mg/kg of the final product   
129  Allura  Red AC (for canned “Red” or 
“Purple” plums only)  
 
7.4 FLAVOURINGS      
Natural and artificial flavor's  except those which 
reproduce the flavor  of the respective stone fruit  Limited by GMP  
 
8. WEIGHTS AND MEASURES  
8.1 FILL OF CONTAINER  
8.1.1 Minimum Fill  
The container should be well filled with the product (including packing medium) which 
should occupy not less than 90% of the water capacity of the container. The water capacity of 
the container is the volume of distilled water at 20oC wh ich the sealed container will hold 
when completely filled.  
  
INS No.  Name of the Food Additive  Maximum Level  
260  Acetic acid   
 
Limited by GMP  270  Lactic acid  
296  Malice acid  
330  Citric acid  
334  Tartaric acid  1300 mg/kg  GSO5/ FDS…/2013                                                                              مواصفة قياسية خليجية  
 
a) Canned Apricots  
 
 
In heavily sweetened fruit juice(s) or nectar(s) “heavy” and “extra heavy” 
syrup  54%  
 
In lightly sweetened fruit juice(s) or nectar(s) “light” and “extra light” 
syrup  55%  
 
Solid Pack  82%  
 
Whole fruits  46%  
 
(b) Canned Peaches  
 
 Clingstone type  Freestone type  
 
In “heavy” and “extra heavy” syrup   
57%   
54%  
 
In “light” and “extra light” syrup   
59%   
56%  
 
Solid Pack   
84%   
82%  
 
Whole fruits   
52%  
 
(c) Canned Plum  
 
 
 
Whole styles   
50%  
Halves styles  55% 
 
 
 
(d) Canned Cherries  
All varieties  53%  
 
 
 
 
 
 
9. LABELLING  GSO5/ FDS…/2013                                                                              مواصفة قياسية خليجية  
 
Without prejudice to what is mentioned in  GSO standard  mentioned in (2.3) the 
following information shall be declared on the labels:  
 
9.1 NAME OF THE PRODUCT  
9.1.1 The name of the product shall be the name of the fruit used as defined in Section (3.2).   
9.1.2 The name of the product should include:  
(a) the varietal type as appropriate:  
Peach : “freestone” or “clingstone” as appropriate; and “yellow”, “white”, “red” or “green” as 
appropriate.  
Plum : “yellow” or “golden”, “red” or “purple” as appropriate; or specific name of the 
cultivars or “Greengage plums”, “Damson plums”, “Cherry plums”, “Mi rabelle plums”, for 
the appropriate cultivars specified in Section (3.3.2) of this Standard, except that the names 
“Greengages”, “Damsons”, “Mirabelle’s” and “Quashes” need not be accompanied by the 
word “plums” in countries where its omission would not mi slead or deceive the consumer.  
Cherry : the name of the cherry product should include the varietal type as appropriate/or the 
specific name of the cultivars specified in Section (3.3.3), except that the names “bigarreaux” 
and “ grottos ” need not be accompan ied by the word “cherries” in countries where its omission 
would not mislead or deceive the consumer.  
(b) The name should include a declaration of any flavoring which characterizes the product, 
e.g. “with X”, when appropriate.  
9.1.3 The following, as app ropriate, should be declared as part of the name or in close 
proximity to the name:  
(a) The style as defined in Section (3.4) of the Standard.  
(b) A declaration of whether the fruits are “peeled” or “unpeeled”.  
10. Packaging, transportation and storage:  
The following shall be met during packing, transportation and storage: 
10.1The containers shall be clean, hygienic, suitable, dry and hermetically sealed. In case of 
using tin cans it shall comply with GSO standard  mentioned in item  (2.2).  
10.2 Transportation shall be carried out in such a way to protect the container from  
mechanical damage and contamination. 
10.3 The containers shall be stored in well ventilated stores far away from sources  of heat and 
contamination. 
 
 GSO5/ FDS…/2013                                                                              مواصفة قياسية خليجية  
 
TECHENICAL TERMS                                                                
     
Caned Stone Fruit  
                          
 Harmless extraneous material
Blemishes 
        
 Crushed or broken
 
        
 Peel 
                         
   
 Pit (or stone) material
  
                                        
 Split 
Food additives 
                                  
 Trim 
     
 Un-pitted  
    
            
 Pitted 
Clingstone  
Freestone 
Packing media 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO5/ FDS…/2013                                                                              مواصفة قياسية خليجية  
 
 
References 
 
مواصفت لجنت دستور الأغذيت (الكودكس   
للفواكه ذاث النواة الحجزيت المعلبت رقم  3002/343                                                Codex stander for  caned  
 stone fruit NO 242 -2003