هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
مشروع  نهائي  
 
 
 
GSO  05/ FDS / 2 131: 2014  
 
 
 
الفاكهة والخضر الطازجة- الافوكادو  
Fresh fruits and vegetables - Avocado  
 
 
 
 
إعداد 
اللجنة الفنية الخليجية لمواصفات الغذائية والزراعية  
 
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها لإبداء الرأي والملحوظات بشأنها، لذلك فإنها 
عرضة للتغيير والتبديل، ولا يجوز الرجوع إليها كمواصفة قياسية خليجية إلا بعد اعتمادها من مجلس إدارة 
الهيئة.                                                           
 
رقم التصنيف الدولي: 67.060.00 
     
  
 
 
 
 
 
 
 
 
 
Fresh fruits and vegetables - 
Avocado  الفاكهة والخضر الطازجة - الافوكادو 
 
 
 
 
 
 
 
 
Date of approval:  تاريخ الاعتماد  
Legal status:  صفة الإصدار  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO 2131/201 4  GSO STA NDARD  
 
 
1 تقديم 
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها الأجهزة الوطنية 
للمواصفات والمقاييس في دول الخليج العربية ، ومن مهام الهيئة إعداد المواصفات القياسية الخليجية 
بواسطة لجان فنية متخصصة . 
 
وقد قامت هيئة التقييس لدول مجلس التعاون لدول الخليج العربية ضمن  برنامج عمل اللجنة الفنية رقم 5 
"اللجنة الفنية الخليجيةلمواصفات الغذائية والزراعية  بتحديث المواصفة القياسية الخليجية  رقم  GSO 
2131/2011" الفاكهة والخضر الطازجة - الافوكادو ". وقامت (مملكة البحرين ) بإعداد مشروع هذه 
المواصفة. 
 
وقد اعتمدت هذه المواصفة  كلائحة فنية خليجية   في اجتماع مجلس إدارة الهيئة رقم (          ) ، 
الذي عقد بتاريخ      /      /      هـ ، الموافق      /      /      م.  
على أن تلغي المواصفة رقم ( GSO 2131/2011) وتحل محلها 
 
Foreword  
 
GCC Standardization Organization (GSO) is a regional Organi zation which 
consists of the National Standards Bodies of GCC member States. One of GSO 
main functions is to issue Gulf Standards /Technical regulation through 
specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No. 5 : " Gulf Technical 
Committee For Food & Agricultural standards " has updated the GSO Standard 
No. 2131/2011 " Fresh fruits and vegetables - Avocado . The Final Draft 
Standard has been prepared by (Kingdom of Bahrain ) 
 
This standard has been approved as Gulf (Standard / Technical Regulation)  by 
GSO Board of Directors in its meeting No..../....  …….held on    /    /   /  H ,  /   
The approved standard will replace and supersede the GSO standard NO. (GSO 
2131/2011)  
 GSO 2131/201 4  GSO STA NDARD  
 
 
2 Fresh fruits and vegetables  – Avocado  
 
 
1.  SCOPE  
 This Standard applies to commercial varieties (cultivars) of avocados grown from 
Persea americana  Mill. , of the Lauraceae  family, to be supplied fresh to the 
consumer, after preparation and packaging. Parthenocarpic fruit and avocados for 
industria l processing are excluded.  
 
2. COMPLEMENTARY STANDARDS  
2.1   GSO 9 "Labeling of prepackaged foodstuffs".  
2.2   GSO 150 -1 " Expiration dates for food products – Part 1 :Mandatory expiration 
dates ". 
2.3   GSO 1961  "General principles of food hygiene".  
2.4   GSO/CAC 193 "general standard for toxins and contaminants".  
2.5   GSO 21 "Hygienic regulations in food plants and their personnel".  
2.6   GSO 1016 "Microbiological criteria for food stuffs – Part 1".  
2.7   GSO 382 "Maximum allowable limits of pesticides r esidue in agricultural and 
food products – Part 1".  
 
3.  PROVISIONS CONCERNING QUALITY  
3.1  MINIMUM  REQUIREMENTS  
 In all classes, subject to the special provisions for each class and the tolerances 
allowed, the avocados must be:  
 whole;  
 sound, produce affe cted by rotting or deterioration such as to make it                               
unfit for consumption is excluded;  
 clean, practically free of any visible foreign matter;  
 practically free of pests and damage caused by them affecting the general 
appearance  of the produce;  
 free of abnormal external moisture, excluding condensation following removal 
from cold storage;  
 free of any foreign smell and/or taste;  
 free of damage caused by low temperatures;  
 having a stalk not more than 10 mm in length which must be c ut off cleanly. 
However, its absence is not considered a defect provided the place of the stalk 
attachment is dry and whole.  GSO 2131/201 4  GSO STA NDARD  
 
 
3 3.1.1   The avocados must have reached a stage of physiological development which will 
ensure the completion of the ripening process , in accordance with criteria propoer 
to the variety and to the area in which they are grown. The mature fruit should be 
free of bitterness.  
 The development and condition of the avocados must be such as to enable them:  
 to withstand transport and handling;  and 
 to arrive in satisfactory condition at the place of destination.  
 
3.1.2        Maturity requirements  
The fruit should have a minimum dry matter content1
1 at the harvest, according to the variety, to be measured by drying to constant 
weight : 
 21% fo r the variety Hass ; 
 22   %for the varieties Torres, Fuerte, Pinkerton, Edranol and Reed .  
Other varieties including Antillean/West Indian/Guatemalan may show a lower 
dry matter content.  
 
3.2  CLASSIFICATION  
 Avocados are classified in three classes defined be low: 
 
3.2.1  “Extra” Class  
 Avocados in this class must be of superior quality. In shape and colouring they 
must be characteristic of the variety. They must be free of defects, with the 
exception of very slight superficial defects, provided these do not af fect the 
general appearance of the produce, the quality, the keeping quality and 
presentation in the package. If present, the stalk must be intact.  
 
3.2.2  Class I  
 Avocados in this class must be of good quality and show the typical colour and 
shape of the  variety.  
 The following slight defects, however, may be allowed, provided these do not 
affect the general appearance of the produce, the quality, the keeping quality and 
presentation in the package:  
 slight defects in shape and colouring;  
 slight skin defec ts (corkiness, healed lenticels) and sunburn; the maximum 
total area should not exceed4 cm2. 
                                           
1This requirement applies to a fruit lot and not to individual fruits  . GSO 2131/201 4  GSO STANDARD  
 
 
2  The defects must not, in any case, affect the flesh of the fruit.  
 The stalk, if present, may be slightly damaged.  
 
3.2.3  Class II  
 This class includes avocados wh ich do not qualify for inclusion in the higher 
classes, but satisfy the minimum requirements specified in Section 2.1 above. The 
following defects, however, may be allowed, provided the avocados retain their 
essential characteristics as regards the quality , the keeping quality and 
presentation:  
 defects in shape and colouring;  
 skin defects (corkiness, healed lenticels) and sunburn; the maximum total area 
should not exceed 6 cm2. 
 The defects must not, in any case, affect the flesh of the fruit.  
 The stalk, if present, may be damaged.  
 
4.  PROVISIONS CONCERNING SIZING  
  
Avocados can be sized through one of the following options : 
a) By weight of the fruit, in accordance with the following table:  
 
Weight(in grams)  Size Code 
> 1220 2 
781 – 1220  4 
576 –  780 6 
159 – 579 8 
391 – 192  10 
322 – 371  12 
252 – 313  14 
227 – 271  16 
223 – 213  18 
121 – 217  20 GSO 2131/201 4  GSO STANDARD  
 
 
3 Weight(in grams)  Size Code 
195 – 169  22 
151 – 175  24 
111 – 157  26 
131 – 117  28 
123 – 137  30 
80 – 123 (only Hass type)  32 
 
The minimum weight for avocados of Antillean/West Indian/Guate malan and 
other not defined varieties is 170 g.  
b) By count: To ensure uniformity in size between produce in the same 
package when they are sized by count, the weight of the smallest fruit shall 
be not less than 75% of the weight of the largest fruit in the s ame package.  
 
5.  PROVISIONS CONCERNING TOLERANCES  
 Tolerances in respect of quality and size shall be allowed in each package for 
produce not satisfying the requirements of the class indicated.  
 
5.1  QUALITY TOLERANCES  
5.1.1  “Extra” Class  
 Five percent b y number or weight of avocados not satisfying the requirements of 
the class, but meeting those of Class I or, exceptionally, coming within the 
tolerances of that class.  
 
5.1.2  Class I  
 Ten percent by number or weight of avocados not satisfying the require ments of 
the class, but meeting those of Class II or, exceptionally, coming within the 
tolerances of that class.  
 
5.1.3  Class II  
 Ten percent by number or weight of avocados satisfying neither the requirements 
of the class nor the minimum requirements, wi th the exception of produce affected 
by rotting, marked bruising or any other deterioration rendering it unfit for 
consumption.  
 
 GSO 2131/201 4  GSO STANDARD  
 
 
1 5.2  SIZE TOLERANCES  
 For all classes, 10% by number or weight of avocados corresponding to the size 
immediately above or belo w that indicated on the package.  
 
6.  PROVISIONS CONCERNING PRESENTATION  
6.1  UNIFORMITY  
 The contents of each package must be uniform and contain only avocados of the 
same origin, variety, quality and size. The visible part of the contents of the 
package must be representative of the entire contents.  
 
6.2  PACKAGING  
 Avocados must be packed in such a way as to protect the produce properly. The 
materials used inside the package must be new2, clean, and of a quality such as to 
avoid causing any external or i nternal damage to the produce. The use of 
materials, particularly of paper or stamps bearing trade specifications is allowed, 
provided the printing or labelling has been done with non -toxic ink or glue.  
 Avocados shall be packed in each container in compli ance with the Recommended 
International Code of Practice for Packaging and Transport of Fresh Fruits and 
Vegetables.  
 
6.2.1  Description of Containers  
 The containers shall meet the quality, hygiene, ventilation and resistance 
characteristics to ensure sui table handling, shipping and preserving of the 
avocados. Packages must be free of all foreign matter and smell.  
 
7.  LABELLING  
7.1  CONSUMER PACKAGES  
 Without prejudice to what has been mentioned in the Gulf standard in item (2.1), 
the following specific p rovisions apply:  
 
7.1.1  Nature of Produce  
 If the produce is not visible from the outside, each package shall be labelled as to 
the name of the produce and may be labelled as to name of the variety.  
 
7.2  NON -RETAIL CONTAINERS  
 Each package must bear the following particulars, in letters grouped on the same 
side, legibly and indelibly marked, and visible from the outside, or in the 
                                           
2For the purposes of this Standard, this includes recycled material of food -grade quality   GSO 2131/201 4  GSO STANDARD  
 
 
5 documents accompanying the shipment. For produce transported in bulk, these 
particulars must appear on a document accompanying  the goods.  
 
7.2.1  Identification  
 Name and address of exporter, packer and/or dispatcher. Identification code 
(optional)3. 
 
7.2.2  Nature of Produce  
 Name of the produce if the contents are not visible from the outside. Name of the 
variety or commercial type (optional).  
 
7.2.3  Origin of Produce  
 Country of origin and, optionally, district where grown or national, regional or 
local place name.  
 
7.2.4  Commercial Identification  
 Class;  
 Size expressed in minimum and maximum weight in grams;  
 Net weight (optio nal). 
 
7.2.5  Official Inspection Mark (optional)  
 
8.  CONTAMINANTS  
2.1  The produce covered by this Standard shall comply with the maximum levels of 
the Gulf Standard for Contaminants and Toxins in Food and Feed (mentioned in 
item 2.4).  
2.2  The produce covered by this Standard shall comply with the maximum residue 
limits of the Gulf Standard for pesticides (mentioned in item 2.7).  
 
9.  HYGIENE  
 
6.1  The products covered by the provisions of this standard shall be prepared and 
handled in accor dance with the appropriate sections of the Gulf standard 
mentioned in item 2.3, and other relevant Gulf texts such as Gulf Standard  
                                           
3 The national legislation of a number of countries requires the explicit declaration of the  name and address . 
However, in the case where a code mark is used, the reference “packer and/or dispatcher (or equivalent 
abbreviations)” has to be indicated in close connection with the code mark.  GSO 2131/201 4  GSO STANDARD  
 
 
9 mentioned in item 2.5.  
9.2  The products should comply with microbiological criteria for food stuffs 
mentioned in item 2.6.