هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION ( GSO )  
  
 
 
 
 
Finial Draft  
 
 
GSO  05/FDS  2035/201 6 (E) 
 
 
 
PRESERVED  TOMATOES  
 
 
 
 
 
 
 
 
 
Prepared by :  
Gulf technical committee for standards of food and agriculture products  
 
This document is a draft Gulf standard circulated for comments, it is therefore, 
subject to change, and may not be referred to it as a Gulf standard, until 
approved by the board of directors  
 
 
 
 
 
 
 
 
ICS :  67.080                                                                                                  
 
 
 
 
  
Foreword  
GCC Standardization Organizat ion (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 (TCs).  
 
GSO through the technica l program of committee TC No.: (5) " Technical committee for standards 
of food and agriculture products". Has updated the Gulf standard No.  2035"  Preserved Tomatoes”. 
The Draft Standard has been prepared by state of Qatar .  
 
This standard has been approved  as a Gulf Technical Regulation  by GSO Board of Directors in its 
meeting No. (  ) , held on …) with the addition  of Item NO  for Complementary  references .  
     
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO 1342 / 2016                                                                             Gulf Standard                         
 
 
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 PRESERVED TOMATOES 
     
1.  SCOPE   
 This Gulf Standard appl ies  for  Preserved  Tomatoes to  direct consumption, including 
for catering purposes or for repacking if required. This Standard also applies to the 
product when indicated as being intended for further processing. The Standard does not 
include dried tomato es and preserved tomatoes containing other vegetables such as 
pepper and onions in quantities that materially alter the flavour, aroma and taste of the 
tomato component. 
   
2. COMPLEMENTARY  REFERENCES  
2.1 GSO 9 "Labelleing of prepackaged foodstuffs".  
2.2 GSO 150 "Expiration dates for food products".  
2.3    "Principles for the Establishment and Application of Microbiological Criteria for Food" 
(CAC/GL 21).  
2.4 GSO 148 " Sugar ".  
2.5 GSO CAC 150 "Food grade salt".  
2.6            GSO/CAC 193 "general standa rd for toxins and contaminants".  
2.7 GSO 1016 "Microbiological criteria for food stuffs – Part 1".  
2.8              GSO 1057 " Tomato concentrates".        
2.9              GSO 1961  "General principles of food hygiene".  
2.10     GSO CAC MRL 1   " Maximum Re sidue Limits (MRLs) for Pesticides  " 
2.11            GSO  CAC / RCP 32   "Code of Hygienic Practice for Low -Acid and Acidified   Low -
Acid Canned Foods "  
3.  DESCRIPTION  
For the purpose of this standard  the following definitions are applied  
3.1  PRODUCT DEF INITION  :  
 Preserved tomatoes is the product:  
3.1.1  prepared from fresh, washed, ripened tomatoes, conforming to the characteristics of the 
fruit of Lycopersicon/Lycopersicum esculentum P. Mill, of red or reddish varieties 
which are clean and which are s ound. The tomatoes shall have had the stems and calices 
removed and where necessary, the core;  
3.1.2  packed with or without a suitable packing medium and seasoning ingredients 
appropriate to the product; and  
3.1.3  processed by heat, in an appropriate man ner, before or after being hermetically sealed in 
a container, so as to prevent spoilage.  
3.2  VARIETAL TYPE  
 Tomatoes of distinct varietal groups (cultivars Open Pollinated or hybrids) with respect 
to shape or other similar physical characteristics may be  designated as:  GSO 1342 / 2016                                                                             Gulf Standard                         
 
 
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3.2.1  Round : globular or semi -globular shape.  
3.2.2  Cylinder, Pear, Egg or Plum : elongated shape.  
3.3  STYLES  
 Preserved tomatoes in these styles are prepared in whole or not whole form. The whole 
form normally is prepared with peel rem oved; if the peel is not removed, the style is 
considered additionally as “Unpeeled”:  
3.3.1  Whole : Tomatoes which keep their initial shape after processing.  
3.3.2  Un whole (Pieces): Tomatoes crushed or cut into sections whose shape may be irregular 
or regular.  
 For the not whole tomatoes the style should be better specified according with the type 
of grinding or cutting:  
3.3.2.1  Diced : tomatoes cut into cubes;  
3.3.2.2  Sliced : tomatoes cut perpendicularly to the longitudinal axis in rounds with a regular  
thickness;  
3.3.2.3  Wedges : tomatoes cut into four roughly equal parts;  
3.3.2.4  Pulp or crushed or chopped : tomatoes crushed, ground or pulped when appropriate.  
3.3.3  Other Styles  
 Any other presentation of the product should be permitted provided that the product:  
3.3.3.1  is sufficiently distinctive from other forms of presentation laid down in the Standard;  
3.3.3.2  meets all relevant requirements of the Standard, including requirements relating to 
limitations on defects, drained weight, and any other  requirements which are applicable 
to that style which most closely resembles the style or styles intended to be provided for 
under this provision; and  
3.3.3.3  is adequately described on the label to avoid confusing or misleading the consumer.  
3.4  TYPES OF PACK  
3.4.1  Solid Pack – without any added packing medium.  
3.4.2  Regular Pack – with a packing medium added, as specified in Section 4.1.2.  
4.  ESSENTIAL COMPOSITION AND QUALITY FACTORS  
4.1  COMPOSITION  
4.1.1  Basic Ingredients  
 Tomatoes as defined in Section 3 and packing medium Tomatoes as defined in Section 
3 and packing medium when appropriate, as defined in Section 4.1.2.  
4.1.2  Packing Media  
 Preserved tomatoes may be packed  in the following packing media.  
4.1.2.1  Juice   : the liquid obtained fro m ripened tomatoes, from the residue resulting from 
preparing tomatoes for canning or by diluting tomato concentrates.  GSO 1342 / 2016                                                                             Gulf Standard                         
 
 
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4.1.2.2  Tomato puree or Tomato concentrate : as described in the Codex Standard fo r 
Processed Tomato Concentrates.  
4.1.2.3  Pulp : skinl ess ground tomatoes;  
4.1.2.4  Water : only in unpeeled preserved tomatoes.  
4.1.3  Other Permitted Ingredients  
4.1.3.1  Spices, aromatic herbs (such as basil leaves) and natural extracts of these and 
seasonings excluding tomato flavouring;  
4.1.3.2  Salt (sod ium chloride) in accordance with the GSO Standard Item 2.11.  
4.1.3.3  When acidifying agents are used, sugars, as listed in the GSO Standard Item 2.10.  
4.2  QUALITY CRITERIA  
 Preserved tomatoes shall have normal colour characteristic for ripened tomatoes, 
properly processed, a normal flavour and odour free from flavours or odours foreign to 
the product. Preserved tomatoes with special ingredients shall have a flavour 
characteristic of that imparted by the tomatoes and the other substances used.  
4.2.1  Defin itions of defects and other terms used in Section 3.3  
4.2.1.1  Whole or Almost Whole : a tomato of any size in which the contour is not materially 
altered by coring or trimming; the unit may be readily restored to practically its original 
conformation; it m ay be slightly cracked or split but not to the extent that there is 
substantial loss of shape.  
4.2.1.2  Objectionable core material : tough and fibrous texture or tomato tissue representing 
the tomato core that is definitely objectionable as to appearance a nd edibility.  
4.2.1.3  Blemishes : areas into which lesions on the surface have penetrated and as a result 
thereof contrast strongly in colour or texture with the  normal tomato tissue and should  
4.2.1.4 Extraneous plant material : tomato leaves, stems, calyx  bracts, and similar plant material 
normally have been removed during processing.  
. 
4.2.1.5  Peel (or skin) : the residual pieces of skin, having a length higher than 5 mm, which 
adheres to the tomato flesh or is found loose in the container.  
4.2.2  Size or  Wholeness  
 Size or wholeness, as such, is only a factor in the style designated as “Whole” style . 
Preserved tomatoes of “Whole” style shall consist of not less than 65% m/m of drained 
tomatoes in whole or almost whole units, except that in any container t here may be one 
unit that is not whole. For small cans (less than 500 g net weight) this value shall be 
70%.  
4.2.3  Defects and Allowances  
 The finished product shall be prepared from such materials and under such practices 
that it shall be substantially f ree from objectionable core material and extraneous plant 
material and shall not contain excessive defects whether specifically mentioned in this 
Standard or not. Certain common defects should not be present in amounts greater than GSO 1342 / 2016                                                                             Gulf Standard                         
 
 
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 the following limitation s 
 
4.2.3.1  Peel (only for whole and peeled styles):  
 Whole peeled: not more than 30 cm2 aggregate area per kg of total contents.  
 
4.2.3.2  Blemishes  
 Not more than 3.5 cm2 aggregate area per kg of total contents.  
4.2.3.3  pH 
 The pH must not exceed 4.5.  
4.3  CLASSIFICATION OF “DEFECTIVES”  
 A container that fails to meet one or more of the applicable quality requirements, as set 
out in Section 4.2, should be considered as a “defective”.  
4.4  LOT ACCEPTANCE  
 A lot should be considered as meeting the applicab le quality requirements referred to in 
Section 4.2 when:  
4.4.1  the number of “defectives”, as defined in Section 4.2, does not exceed the acceptance 
number (c) of the appropriate sampling plan with an AQL of 6.5; and  
4.4.2  the maximum allowance for mould  count is not exceeded the limits has been mentioned 
in Gulf standard stated in Item ( 2.7 ). (These acceptance criteria do not apply to non -
retail containers).  
5.  FOOD ADDITIVES  
5.5.1  ACIDITY REGULATORS  
 
INS No.  Name of the Food Additive  Maximum Level  
300 Ascorbic acid, L - GMP  
GMP  
GMP  
GMP  
GMP  
GMP  
GMP  
GMP  
GMP  
GMP  
GMP  
GMP  
GMP  
GMP  
GMP  330 Citric a cid 
331(i)  Sodium d ihydrogen Citrate  
331(iii)  Trisodium c itrate  
332(i)  Potassium dihydrogen Citrate  
332(ii)  Tripotassium c itrate  
333(iii)  Tricalcium ci trate 
380 Triammonium citrate  
507 Hydrochloric acid  
514 (i)  Sodium sulfate  
515(i)  Potassium sulfate  
575 Glucono delta -lactone  
577 Potassium gluconate  
578 Calcium gluconate  
580 Magnesium gluconate  
 
 
 GSO 1342 / 2016                                                                             Gulf Standard                         
 
 
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5.5.2  FIRMING AGENTS  according to  GSO mentioned in Item (2.10) for food category 
4.2.2.4 (Canned or bottled (pasteurized) or retort pouch vegetables (including 
mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera ), and 
seaweeds) are acceptable for use in foods confo rming to this standard . 
 
 
6.  CONTAMINANTS  
6.1 The products covered by this Standard shall comply with the maximum levels of the General 
Standard for Contaminants and Toxins in Food and Feed ( 2.10). 
6.2 In order to consider the concentration of the product , the determin ation of the maximum levels 
for contaminants shall take into account the natural total soluble solids, the refe rence value being 
4.5 for fresh fruit.  
 
6.3 The products covered by this Standard shall comply with the maximu m residue limits for 
pesticides established by the standard in Item 2.4 .  
6.4  In order to consider the concentration of the product, the determi nation of the maximum 
pesticide residue limits shall take into account the natural total soluble solids, the refe rence value 
being 4.5 for fresh fruit.  
 
7.  HYGIENE  
7.1  The product shall comply the GSO standard Item 3.9 and Recommended International 
Code of Hygienic Practice for Low -Acid and Acidified Low -Acid Canned Foods ( 2.11) 
and other relevant in Item 2.3 .  
 7.3 Limits of micro biological of  the product shall comply to what has been mentioned in 
Gulf standard stated in Item ( 2.7 ). 
8.  WEIGHTS AND MEASURES       3  
8.1  FILL OF CONTAINER  
8.1.1  Minimum Fill  
 The container should be well filled with the product (including packing  medium when 
appropriate) which should occupy not less than 90% (minus any necessary head space 
according to good manufacturing practices) of the water capacity of the container. The 
water capacity of the container is the volume of distilled water at 20ºC which the sealed 
container will hold when completely filled.  
8.1.2  Classification of “Defectives”  
 A container that fails to meet the requirement for minimum fill of Section 8.1.1 should 
be considered as a “defective”.  
8.1.3  Lot Acceptance  
 A lot should be considered as meeting the requirement of Section 8.1.1 when the 
number of “defectives”, as defined in Section 8.1.2, does not exceed the acceptance 
number (c) of the appropriate sampling plan with an AQL of 6.5.  
8.1.4  Minimum Drained Weight  
                                                 
 GSO 1342 / 2016                                                                             Gulf Standard                         
 
 
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 8.1.4.1  The drained weight of the product should be not less than 50%, calculated on the basis 
of the weight of distilled water at 20oC which the sealed container will hold when 
completely filled . 
8.1.4.2  Lot Acceptance   
  The requirements for minimum drained wei ght should be deemed to be complied with when the 
average drained weight of all containers examined is not less than the minimum 
required, provided that there is no unreasonable shortage in individual containers.  
9.  LABELLING  
 Without prejudice to what ha s been mentioned in Gulf standard stated in Item ( 2.1 ), 
the following shall be declared on the product :  
9.1  NAME OF THE PRODUCT  
6.1.1   “Peeled Tomatoes” or “Whole peeled Tomatoes”, for the products “Whole”, if the peel 
has been removed;  
6.1.3   “Tomato es”, for the other presentations;  
6.1.2   “Unpeeled tomatoes”, if the peel has not been removed or if the allowances indicated in 
Section 1.3.1.5  are not respected.  
9.2  The styles, as defined in Section 2.3 and the packing media defined in Section 1.1.2 
shall be declared as part of the name or in close proximity to the name.  
9.2  If an added ingredient, as defined in Section 1.1.3, alters the flavour characteristic of the 
product, the name of the food shall be accompanied by the term “flavoured with X” or 
“X flavoured” as appropriate.  
6.1  Other styles – If the product is produced in accordance with the other styles provision  as 
defined in  Section 2.3.3 the label should contain in close proximity to the name of the 
product such additional words or phrases t hat will avoid misleading or confusing the 
consumer.  
9.5  The following may be stated on the label:  
6.5.1  the type : “solid pack” if the pack complies with Section 2.4.1; 
6.5.3   the packing material : “juice” or other, if the pack complies with Section 1.1.3  
6.9  LABELLING OF NON -RETAIL CONTAINERS  
 Information for non -retail containers shall be given either on the container or in 
accompanying documents, except that the name of the product, lot identification, and 
the name and address of the manufacturer, pack er, distributor or importer, as well as 
storage instructions, shall appear on the container. However, lot identification, and the 
name and address of the manufacturer, packer, distributor or importer may be replaced 
by an identification mark, provided that  such a mark is clearly identifiable with the 
accompanying documents.  
6.7   Expiration date and production date ( Item 2.2). 
 
 
 
 GSO 1342 / 2016                                                                             Gulf Standard                         
 
 
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10.  METHODS OF ANALYSIS AND SAMPLING  
 
11. DETERMINATION OF WATER CAPACITY OF CONTAINERS  
(CAC/RM 46 -1972)  
1.  1. SCOPE  
 This m ethod applies to glass containers9. 
2.  2. DEFINITION  
 The water capacity of a container is the volume of distilled water at 20°C which the 
sealed container will hold when completely filled.  
3.  3. PROCEDURE  
3.1  Select a container which is undamaged in al l respects.  
3.2  Wash, dry and weigh the empty container.  
3.3  Fill the container with distilled water at 20°C to the level of the top thereof, and weigh 
the container thus filled.  
4.  CALCULATION AND EXPRESSION OF RESULTS  
 Subtract the weight found in 3.2  from the weight found in 3.3. The difference shall be 
considered to be the weight of water required to fill the container. Result s are expressed 
as ml of water.