اﻟﻌرﺑﻳﺔ اﻟﺧﻠﻳﺞ ﻟدوﻝ اﻟﺗﻌﺎون ﻣﺟﻠس ﻟدوﻝ اﻟﺗﻘﻳﻳس  ﻫﻳﺋﺔ   
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
  
  
  
   
Draft: Final 
 
 
   
GSO 05/ FDS 951/2014  
 
 
 
 اﻟﻣﻌﻠــب اﻟﻣﺎﻧﺟــو   
CANNED MANGOES 
 
  
 
  
 
  
Prepared by 
The Gulf Technical committee for Standa rds of Food and Agriculture products 
 
 
 
ICS: 67.080 
This document is a draft GSO Standard ci rculated for comments. It is, therefore, 
subject to alteration and modification and ma y not be refe rred to as a GSO Standard 
until approved by GSO.  GSO STANDARDS GSO 05/ FDS 951/2014
 
2  
 
 Foreword  
 
GCC Standardization Organization (GSO) is a regional Organization wh ich 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 (TC5). 
 
GSO through the technical program of committee TC No.: 5 " The Gulf Technical committee for 
Standards of Food and Agriculture products  " has prepared this Standard. The Draft Standard has 
been prepared by ( Republic of Yemen ). 
 
This standard has been approved as a Gulf (Standard / Technical Regulation) without any 
technical modifications / with technical modifications ( to be stated ) by GSO Board of Directors 
in its meeting No.(       ),held on      /     /             H ,      /     /             G.  GSO STANDARDS GSO 05/ FDS 951/2014
 
3 CANNED MANGOES  
 
 
 
1. SCOPE AND FIELD OF APPLICATION 
 
 This standard is concerned with ca nned mangoes and its different types. 
 
2. COMPLEMENTARY REFERENCES  
 
2.1 GSO 9 “Labelling of Prepackaged Foods”. 
2.2 GSO 20 “Methods for the Determination of  Contaminating Metallic Elements in 
Foodstuffs”. 
2.3 GSO 21 “Hygienic Regulations for Food Plants and Their Personnel”. 
2.4 GSO 22 “Methods of Test for Co louring Matter Used in Foodstuffs”. 
2.5 GSO 150 “Expiration Periods of Food Products-Part I”. 
2.6 GSO 244 “Methods of Test for Vegetable, Fruits and Their Products, First Part: 
Organoleptic Examination, Determinatio n of Net Weight and Drained Weight, 
Determination of Apparent Viscosity, Dete rmination of Head-Space, Determination 
of Extraneous Matter and Defective Fruits”. 
2.7 GSO 382 “Maximum Limits for Pesticid es Residues in Food Products, Part 1 
2.8 GSO 383 “Maximum Limits for Pesticid es Residues in Food Products,Part 2 
2.9 GSO 590 “Microbiological Methods of  Food Examination – Part 3 Commercial 
Sterility Test”. 
2.10 GSO 1287 “Methods of Sampling of Pr epackaged Fruit and Vegetable Products”. 
2.11 GSO Standard  on “Hermetically Sealed Round Tin Cans Used for Canning 
Foodstuffs”. 
2.12 GSO 1290 “Methods of Test for Fruit Juices”. 
2.13 GSO Standard  on “Methods of Dete rmination of Pesticides Residues in Food 
Products”. 
2.14 GSO 988 “Limits of Radioactivity Leve ls  Permitted in Foodstuffs – Part 1”. 
2.15 GSO 998 “Methods for Detection of Permissible Radionuclides Limits in Food – Part 
1: Gamma Spectrometry Analysis: A–Cs-134, Cs-137. 
2.16 GSO CAC 192, " Codex General Standard For Food Additives.  
2.17 GSO 1016, Microbiological Cr iteria For Foodstuffs – Part 1 
2.18 GSO 1804, Sensory analysis of fo ods – part2 – General requirements.  
2.19 GSO 1805-3, Sensory analysis of foods – part3 – 
2.20 GSO 842, Microbiology - General Guidan ce For Enumeration Of Yeasts And Moulds 
- Colony Count Technique At 25 °C.  
2.21 GSO ISO 4831, Microbiology — General Guidance For The Enumeration Of 
Coliforms – Most Probable Number Technique. 
2.22 GSO ISO 4832, Microbiology – Gene ral Guidance For The Enumeeration Of 
Coliforms – Colony Count Technique. 
2.23 GSO ISO 4833, Microbiology – Genera l Guidance For The Enumeration Of Micro-
Organisms – Colony Count Technique At 30 °C. 
2.24 GSO 1694, General Principles Of Food Hygiene.  GSO STANDARDS GSO 05/ FDS 951/2014
 
4 2.25 GSO ISO 2173, Fruit and vegetable products – Determination of soluble solids - 
Refractometric method.  
2.26 GSO ISO 2448, Fruit and vegetable produc ts – Determination of ethanol content.  
2.27 GSO 1791, Three piece steel round cans used for canning food stuffs.  
2.28 GSO 1795, methods of test for two -piece steel round cans used in canning food –
stuffs.  
 
3. DEFINITIONS 
 
3.1 Canned mangoes  
 An alimentary product prepared from pe eled, stemmed, fresh, sound, clean, and 
mature fruit, and conforming to the pr operties characterized for the fruit of 
[Mangifera indica L.]  packed with or without a suitable liquid packing medium, 
nutritive sweeteners, seasoning or flavouring ingredients suitable for the product, and processed by heat, in an appropriate mann er, before or after being sealed in a 
container, in order to preserve its e ssential composition a nd quality factors. 
3.2 Mango pulp: It produces from edible portion of sound ripe mangoes after mixing 
,grinding ,naturalization and then filtered. 
3.3 Defects 
3.3.1 Blemishes 
 Surface discolouration and spots arising fro m physical, pathologic al, insect or other 
agents that definitely contrast with the overall colour, and which may penetrate into 
the flesh. Examples include bruises, scab and dark discolouration. 
3.3.2  Crushed units   
 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 in to definite parts (partially disintegrated 
halves are not counted as broken). All porti ons that collectively equal the size of a 
full size unit are considered one uni t in applying the allowance herein. 
3.3.3 Harmless extraneous material  
 Means any vegetable substance (such as, but not limited to a leaf or portion thereof or 
a stem or portion thereof) that is harmless but which tends to detract from the 
appearance of the product. 
3.3.4 Trim 
 Considered a defect only in halved and sl iced canned mangoes in liquid media packs. 
The trimming must be excessive and includes serious gouges (whether due to physical trimming or other means) on the surf ace of the units whic h definitely detract 
from the appearance of the product. 
 
4. CLASSIFICATION  
 
 Canned mangoes shall be classified according to  styles of preparation, type of pack or 
packing media. 
4.1 According to styles of preparation: 
4.1.1 Halves - cut into two approximately equal parts along the stone from stem to apex 
and the flesh separated from the skin. 
4.1.2 Slices - long, slender pieces cut lengthwise or crosswise. GSO STANDARDS GSO 05/ FDS 951/2014
 
5 4.1.3 Pieces - (or mixed pieces or irregular pieces) - pitted and comprising irregular shapes 
and sizes. 
4.1.4 Diced - flesh cut into cube - like parts with a dimension of at least 12 mm on the 
longest side. 
4.1.5 Other styles - Any other presentation of  the product which is sufficiently distinctive 
from other previous forms. 
4.2 According to type of pack: 4.2.1 Regular pack - fruits  packed with liquid packing medium. 
4.2.2 Solid pack - closely packed fruits prepared by packing without a liquid packing 
medium; a dry nutritive sweetener may be used. 
4.3 According to packing media: Where a packing medium is used, it may consist of: 
4.3.1 Water: in which water is the sole liquid packing medium; 4.3.2 Fruit juice: in which mango juice-or a ny other compatible fruit juice is the sole 
packing medium; 
4.3.3 Mixed fruit juices - in which two or mo re compatible fruit ju ices which may include 
mango juice, are combined to form the packing medium; 
4.3.4 Water and fruit juice (s) - in which water and mango ju ice, or water and any other 
single fruit juice or water and two or more fruit juices are combined in any 
percentage to form the packing medium. 
4.3.5 Any of the foregoing packing media item (4.3) may have one or more of the 
following nutritive sweeteners  added: sucrose, invert s ugars syrup, dextrose, dried 
glucose syrup, glucose syrup, fr uctose, fructose syrup, honey. 
4.3.6 Dry nutritive sweeteners: In which one or  more of the following nutritive sweeteners 
is the packing medium namely: (sucrose, invert sugar, dextrose and dried glucose syrup), and without adding liquid except such slight amounts of steam, water, or 
natural juice, during regular packing for the product. 
4.3.7 Classification of packing media wh en nutritive sweeteners are added. 
4.3.7.1 When nutritive sweeteners are added to fruit juice the packing media shall be not less 
than 11° Brix, and shall be classified on th e basis of the cut-out strength as follows: 
 Lightly sweetened fruit juice: Not less than 11° Brix. 
 Heavily sweetened fruit juice: Not less than 15° Brix. 
4.3.7.2 When nutritive sweeteners are added to  water or water and fruit juice or water and 
nectar the liquid media shall be classified on the basis of the cut-out strength 
according to   table (1). 
 
Table (1) 
Cut - out strength of liquid packing medium  
Liquid packing media Cut-out strength 
Water slightly sweetened From 10°  Brix to less than 14° Brix 
or Extra light syrup  
Light syrup From 14° Brix to less than 18° Brix 
Heavy syrup From 18° Brix to less than 24° Brix 
Extra heavy syrup  From 24° Brix to 35° Brix 
 GSO STANDARDS GSO 05/ FDS 951/2014
 
6 4.3.7.3 When nutritive sweeteners are added to  water and fruit juice and the minimum fruit 
juice content of the packing medium is not less than 40% m/m, the packing medium may be classified as a nectar provided the cu t-out strength is not less than 20° Brix. 
4.3.7.4 The cut-out strength for any packing medium shall be determined on average, but no 
containter may have a Brix value lower th an that of the next category below. 
 
5. REQUIREMENTS 
 
5.1 The following requirements shall be met in canned mangoes: 
5.1.1 The production shall comply with hygienic  conditions stated in the GSO standard 
mentioned in (2.3). 
5.1.2 The raw materials used in the production shall comply with relevant GSO standards. 
5.1.3 Canned mangoes shall have a flavour and odour characteristic of the variety or type 
used for canning and shall be free from odou rs or flavours foreign to the product; and 
canned mangoes with special ingredients sha ll have the characteristic flavour of the 
mangoes and the other substances used. 
5.1.4 The colour of the product shall be characteristic of the type or variety of mango, 
canned mangoes containing special ingredie nts shall be considered to be of 
characteristic colour when there is no abnormal discolouration of the respective ingredient used. 
5.1.5 90% by count of the units [in case of halved] shall be reasonably uniform in size. 
Where a unit has broken within the container, the combined broken pieces are 
considered as a single unit.  
5.1.6 Not more than 20% by count of units shall be sliced in a direction other than parallel 
to the crease and of these not more than half may have been sliced horizontally. 
5.1.7 Size of packed product (fruits and pack ing medium) shall occupy not less than 90% 
of the water capacity of the container. 
5.1.8 The drained weight of the product shall be  not less than 55% of the water capacity of 
container. 
5.1.9 Defects-if founded-shall not exceed the limits mentioned in table (2). 
 
Table (2) * 
Maximum limits of defects 
 
Defects Liquid media packs Solid packs 
Blemishes and trim 30 % by count 3 units per 500 g 
Crushed units  5 % by weight           ——— 
Rind not more than 6 cm² 
aggregate area per 500 g not more than 12 cm² 
aggregate area per 500 g 
Pit or pit material [average ] 1/8 stone or equivalent 
per 500 g 1/8 stone or equivalent 
per 500 g 
Harmless extraneous material 2 pieces per 500 g 3 pieces per 500 g 
 
5.1.10 Ratio of contaminating metallic elements in the final product shall not exceed the 
following: GSO STANDARDS GSO 05/ FDS 951/2014
 
7  Lead : 1 ppm 
 Tin    :  250 ppm 5.1.11 The additive which is allowed is acco rding to the GSO standard mentioned in item 
(2.16).  
5.2 The following requirements shall be met in mangoes pulp: 
5.2.1 Homogeneity of textures, color and clarity of taste and smell of full maturity 
mangoes. 
5.2.2 free from the strange taste resulti ng from the era of parts of the peels. 
5.2.3 free from peels and impurities and any other similar exotic materials. 
5.2.4 The percentage of total dissolved solids not be less than 14-25% estimated by 
refractometer at a temperature of (20)°C without modifying the acidity. 
5.2.5 The percentage of natural mango pulp shall not be less than (95%) in 
unsweetenedpulp, and (85%) in the sweetenedpulp. 
5.2.6 Percentage of total suga rs in the final product shall not be less than (15% w / w). 
5.2.7 The percentage of ethanol in the final product should not exceed (0.3% w / w). 
5.2.8 The acidness percentage expressed as ci tric acid shall not exceed (0.3% w / w). 
5.2.9 The additive which is allowed is accord ing to the GSO standard mentioned in item 
(16.2). 
5.2.10 The following substances may be a dded in quantities consistent with good 
manufacturing : 
- Sugars (sucrose 
 ،dextrose ,  glucose syrup).  
- Honey.  
- Lemon juice.  
- Citric acid.  - Malic acid. 
5.2.11 The ratio of contaminating  metallic elements , if any , in the product must not 
exceed:  
Arsenic (As)  0.2 mg / kg 
Lead (Pb)    0.3 mg / kg Copper (Cu)   5 mg / kg 
Zinc (Zn)   5 mg / kg  
Iron (Fe)   15 mg / kg  
Tin (Sn)    250 mg / kg  
Total iron, copper, zinc  20 mg / kg 
5.2.12 The total number of microbes must not exceed the following limits, taking into 
account the requirements in the GSO standard mentioned in item (17.2).  
- The total number of bacteria not more than 103/ g or ml.  
- The number of yeasts and molds not more than 103 / g or ml.  
- The product shall be free of coliform bacteria. 
5.2.13 Mango pulp should be appropriate with fe w fibers ,It can be of variable texture and 
not dough or extremely rigidity when packing with a liquid medium and not be 
extremely rigidity when packaged with a dry medium. 
5.3 The following requirements shall be met in canned mango and mango pulp.  
5.3.1 The preparation at production operation of  these proxucts shall be according to the 
requirements mentioned in item (2.24).  GSO STANDARDS GSO 05/ FDS 951/2014
 
8 5.3.2 The ratio of pesticides residues in the product shall not exceed the limits stated in the 
GSO standards mentioned in (2.7) and (2.8). 
5.3.3 The limits of radioactive levels in the product shall not exceed those mentioned in 
the GSO standard mentioned in (2.14). 
5.3.4 The product  shall be pass commercial sterility test. 
 
 
6. PACKAGING , TRANSPORTATION AND STORAGE  
 
 The following shall be met during pa ckaging, transportation and storage: 
6.1 Packaging 
 The containers shall be clean, hygienic, su itable, dry and hermetically sealed. In the 
case where tin cans are used, they shall comply with the GSO standard mentioned in 
(2.11) 
6.2 Transportation 
 Transportation shall be carried out in su ch a way to protect the container from 
mechanical damage and contamination. 
6.3 Storage 
 The containers shall be stored in well vent ilated stores far away from sources of heat 
and contamination. 
 
7. SAMPLING 
 
 The samples shall be taken according to  the GSO standard mentioned in (2.10). 
 
8. TESTING 
 
8.1 Methods of Test 
– Drained weight, defects ratio, extraneous matter and head space shall be 
determined according to the GSO standard mentioned in (2.6). 
– Toxic metallic elements shall be dete rmined according to the GSO standard 
mentioned in (2.2).   
– Colouring matter shall be determined according to the GSO standard 
mentioned in (2.4), artificial sweeteners  and ascorbic acid shall be determined 
according to the GSO standard mentioned in (2.12). 
– Determination of pesticides residues shall be carried out according to the GSO 
standard mentioned in (2.13). 
– Detection of limits of radioactive leve ls shall be carried out according to the 
GSO standard mentioned in (2.15). 
– Microbiological tests shall be carried  out according to the GSO standard  
mentioned in (2.9). 
– Sensory tests: 
Sensory tests are performed according to the GSO standards mentioned in 
items (2.18, 2.19). And to be carried out by people trained in this type of test. 
– Chemical tests: GSO STANDARDS GSO 05/ FDS 951/2014
 
9 A - Determination of dissolved solids: according to GSO standard mentioned 
in item (2.25). 
B - Determination of total acidity (estimat ed as citric acid):  According to the 
GSO standard mentioned in item (2.12). 
C - Determination of ethyl alcohol: Ac cording to GSO standard mentioned in 
item (2.26). 
8.2 Tests 
 Tests shall be carried out on the representative sample taken according to (8) to 
determine its conformity to all items of this standard. 
 
9. LABELLING  
 
 Without prejudice to what is mentioned in the GSO standards mentioned in (2.1) and 
in (2.5) the following information shall be declared on the container: 
9.1 Name of canned product: "Mangoes". 
9.2 Styles of preparation: "Halves", "Slices" , "Diced", "Pieces", or "Mixed pieces" or 
"Irregular pieces". 
9.3 The packing medium and its concentration according to (4.3). 
9.4 The fruit juice component of any packing medium shall not be declared in the name 
of the product if it comprises less than 10% (m/m) of the total packing medium but it 
shall be declared in the list of ingredients. 
9.5 The packing type according to (4.2). 
9.6 Product Name and address of the brand, if any. 
9.7 Ingredients in descending orde r according to their percentages. 
9.8 Net weight by using international units. 
9.9 Production date a nd expiration date in month and year. 
9.10 Storage conditions and conservati on (the optimum storage temperature).