KENYA STANDARD              DKS 1179:2018 
                          ICS 67.080 
 
     
 
 
         
Canned fruit cocktail — Specification  
 
        
 
          
 
  KEBS 2018      Second Edition 2018 
 
     
 TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were represented on the Technical C ommittee: 
 Jomo Kenyatta University of Agric ulture and Technology- Departm ent of Food Science and Technology 
Victoria Juice Co ltd 
Kevian Kenya Ltd 
Government chemist Consumer Information Network 
Premier Foods Ltd. 
Pest control products board Kenya Industrial Research and Development Institute 
Ministry of Health- Food Safety Unit 
Ministry of Agriculture,  Livestock and Fisheries 
Kenya plant health inspectorate services National Public Health Laboratory services 
Ten senses Africa Ltd 
Coca-Cola East Africa Ltd Del Monte Kenya Ltd 
Agri Pro-pak Ltd 
Horticultural Crops Directorate Kenya Bureau of Stand ards — Secretariat 
 
 
   
 
       
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improvements to published standards, addressed to the Managing Director, are welcome. 
 
 
 
 
 
 
 
 
 
 
©Kenya Bureau of Standards, 2018 
 
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KENYA STANDARD                       DKS 1179:2018 
                          ICS 67.080 
 
    
 
 
        
Canned fruit cocktail — Specification 
       
KENYA BUREU OF STANDARDS (KEBS) 
 
Head Office: P.O. Box 54974 Nairobi,Tel.: (+ 254 020) 605490, 6 03433, 602350/1, 603352 ,Fax: (+ 254 020) 604031 
E-Mail: info@kebs.org, Web:http ://www.kebs.org   
 
Coast Regional Office  Western Kenya Regional Office Rift Valley Regional Office
P.O. Box 99376, Mombasa P.O. Box 2949, Kisumu P.O. Box 8111, Eldoret
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Fax: (+254 041) 229448 Fax: (+254 057) 21814 Fax: (+254 053) 33150  
  
  FOREWORD 
 
This Kenya Standard was developed by the Technical Committee on  Processed Fruits and Vegetables under the guidance 
of the Standards Projects Commi ttee, and it is in  accordance wi th the procedures of the Kenya Bureau of Standards. 
 
 
The standard stipulates the essential compositional, quality, h ygiene, microbiological, contaminants and labelling 
requirements for canned fruit coc ktail as defined in this stand ard.  
 
In the preparation of this standard useful information was deri ved from members of the technical committee, Codex 
standard for canned fruit cocktail (CODEX STAN 78-1981) and loc al manufacturers 
 
This standard cancels and replaces KS 1179: 1996  
 
 
 
   
 
    
 
    
 
    
 
    
 
    
 
    
 
    
 
    
 
   
   
  
KENYA STANDARD  
Canned Fruit Cocktail- Specification 
  
 
1. SCOPE 
 
This standard prescribes the requirements and methods of sampli ng and test for canned fruit cocktail   as defined in 
Section 3 below, and offered for direct consumption, including for catering purposes or for repacking if required 
 
1. NORMATIVE REFERENCES 
 
KS EAS 38, labeling of prepackaged foods 
KS EAS 39, Code of practice for hygiene in the food and drink m anufacturing industry 
KS EAS 12, Drinking (Potable) water- Specification 
KS EAS 803: 2013. Nutrition labeling – Requirements 
KS EAS 804:2013 Claims on foods – Requirements 
KS EAS 805: 2013 Use of Nutrition and health claims  
Codex Stan 195, General Standard for Food Additives Codex Stan 193, General Standard for contaminants 
KS 38, Plantation (mill) whit e sugar — Specification 
KS EAS 36, honey- Specification 
KS EAS 5, Refined white sugar — Specification 
KS EAS 217-2, Methods for the microbiological examination of fo ods - Part 2: General Guidance for the Enumeration of 
Micro-Organisms-Colony Count Technique at 30°C 
KS EAS 217-8, Methods for microbi ological examination of foods -Part 8: Enumeration of yeasts and moulds 
KS ISO 7251, Microbiology of food and animal feeding stuffs - H orizontal method for the detection and enumeration of 
presumptive Escherichia coli - Most probable number technique 
KS ISO 2173, Fruit and vegetable products - Determination of so luble solids - Refractometric method 
KS ISO 17239; Fruits, vegetables and derived products - Determi nation of arsenic content - Method using 
hydridegeneration atomic absorption spectrometry 
KS ISO 7952; Fruits, vegetables and derived products - Determin ation of copper content - Method using flame atomic 
absorption spectrometry 
KS ISO 5517; Fruits, vegetables and derived products - Determin ation of iron content - 1,10- Phenanthroline photometric 
method  KS ISO 9526; Fruits, vegetables and derived products - Determin ation of iron content by flame atomic absorption 
spectrometry 
KS ISO 6633; Fruits, vegetables and derived products - Determin ation of lead content - Flameless atomic absorption 
spectrometric method 
KS ISO 6637; Fruits, vegetables and derived products - Determin ation of mercury content - Flameless atomic absorption 
method  
KS ISO2447; Fruits, vegetables and derived products - Determina tion of tin content 
KS ISO 6636-2; Fruits, vegetables  and derived products - Determ ination of zinc content - Atomic absorption spectrometric 
method  
 
 
3. PRODUCT DESCRIPTION 
 
3.1 Canned fruit cocktail is the produ ct prepared from  a mixture of  small fruits and small pi eces of fruits w hich may be 
fresh, frozen or canned; packed with water or other suitable li quid packing medium and which may contain seasonings 
or flavourings, and/ or nutritiv e sweeteners app ropriate for th e product; and processed by heat in an appropriate 
manner before or after being her metically sealed in a container  so as to prevent spoilage. 
 
3.2 The fruits shall be of the following kinds and styles. 
 
3.2.1 Peaches 
Any firm yellow variety of the species prunus persica L. includ ing clingstone and freestone types but excluding 
nectarines, peeled, pitted and diced. 
 
3.2.2 Pears 
Any variety of the spec ies Pyrus comm unis L. or Pyrus sinensis L. peeled, cor ed, and diced.   
  
3.2.3 Pineapple 
Any variety of the species Ananas  comosus L., pee led, cored, in  sectors, or diced.  
 
3.2.4 Cherries 
Any variety of the species Prun us cerasus L., halves or whole, pitted or unpitted, a nd which may be:  
a) any light, sw eet variety; or  
b) artificially coloured red; or  
c) artificially coloured red with added flavourings, whether na tural or synthetic.  
 
3.2.5 Grapes 
Any seedless variety of the species Vitis vinifera L. or Vitis labrusca L., whole.  
.  
3.2.6 Mangoes 
Any variety of the specie s Mangifera indica L. 
 
3.2.7 Papaya 
Any variety of the spec ies Carica papaya L. 
 
  
4. PRESENTATION  
 
4.1.1 5 Fruits - Fruit cocktail 
 
A mixture of the five  fruits of the ki nds and styles described in this standard (3.2(a)) 
 
4.1.2 4 Fruits - Fruit Cocktail 
 
A mixture of four frui ts of the kinds and st yles described in t his standard (1.1 (a)) except that:  
(a) Cherries may b e omitted; or  
(b) Grapes may be omitted.  
 
4.2 Forms of Packing Media  
Canned Fruit Cocktail may be pa cked in any one o f the following  packing media with or with out sugars and/or optional 
ingredients:   
(a) Water - in which water  is the sole liq uid packing medium,  complying with KS EAS 12 
(b) Water and Fruit Juice - in which water and fruit juice (s) from the specified fruits, which may be strained or filtered, 
is the sole liquid packing medium.  
(c) Fruit Juice - in which one or more fruit juice(s) from the specified fruits , which may be st rained or filtered, is the sole 
liquid packi ng medium. 
 
 
5. ESSENTIAL COMPOSITION AND QUALITY FACTORS 
 
5.1 Composition 
 
5.1.1 Basic Ingredients 
a) Fruit as defined in 3.2; 
b) Water; and c) Fruit Juice. 
 
5.1.2 Other Ingredients 
 
- One or more of the following suga rs: sucrose, inv ert sugar syru p, dextrose, glucose syr up, dried glu cose syrup;  
- Spices;  
- Mint  
 
 
5.2 Formulation 
 
5.2.1 Fruit Content 
  
 5.2.1.1 Proportions of fruits  
The products shall contain fruits in the following proportions,  based on the individual drai ned fruit weights i n relation to 
the total drained wei ght of all the fruits: 
 
Type of fruits 5 Fruits - Fruit Cocktail  4 Fruits - Fruit Cock tail  
Peaches  30% to 50%  30% to 50%  
Pears  25% to 45%  25% to 45%  
Pineapple  6% to 1 6%  6% to 25%  
- and either -  
Grapes  6% to 20%  6% to 20%  
or  
Cherries  2% to 6%  2% to 15%  
Other fruits                                        60% 
 
5.2.1.1 Compliance with fruit content requirements   
 
A lot will be considered as meeting the requirements for Propor tions of fruits (2 .2.1.1) when:  
(a) the average of the individual fruit pro portions from all co ntainers in the sample is wi thin the range required for 
the individual fruits; and  
(b) the number of individual containers which are not within th e range for any one or more fruits do not exceed the 
acceptance number (c) of an appropriate sampling plan with an A QL of 6.5 (see Annex). 
 
5.2.2 Packing media 
 5.2.2.1 Classification of packing media when sugars are added  
a) When sugars are added to water  or water and one or more frui t juices the liquid media s hall be classified on the 
basis of the cut-out s trength as follows:   
 Basic Syrup Strengths  
Light Syrup - No t less than 14o Brix  
Heavy Syrup - Not less than 18o Brix  
 
Optional Packing Media  
When not prohibited in the count ry of sale, the following packi ng media may be used:  
Water Slightly Sweetened)  
Slightly Sweetened Water) Not less than 10o Brix but less than 14o Brix  
Extra Light Syrup)  
Extra Heavy Syrup Not less than 22o Brix  
 b) When sugars are added to fruit juice(s), the liquid media sh all be not less than 14o Brix and they are classified on 
the basis of the cut-ou t strength as follows:  
Lightly sweetened  (Name of fruits) juice  - Not less than 14
o Brix  
Heavily sweetened  
(Name of fruits) juice  - Not less than 18o Brix 
 
5.2.2.2 Compliance with pack ing media classification  
Cut-out strength of sweetened j uice of syrup is to be determine d on sample average, but no container may have a Brix 
value lower than that o f the minimum of the next category below , if such there be.  
 
5.3 Sizes and shapes of fruits 
 
5.3.1 Diced peaches, pears or pineapple  
75% or more of all such drained fruits are of app roximate cube- shapes which:  
(a) Are not over 20 mm in greatest edge dimension; and  
(b) Will not pass through square meshes of 8 mm.  
 
5.3.2 Sectors of pineapple  
80% or more of all the drained pineapple portion approximate we dge-shapes of the follo wing dimensions:  
(a) Outside arc - 10 mm to 25 mm; and  
(b) Thickness - 10 mm to 15 mm; and  
(c) Radius (from ins ide to outside arc) - 20 mm to 40 mm.  
 
5.3.3 Whole grapes or cherries  
90% or more by count (based on s ample average) of whole grapes,  or of whole cherries, a pproximate normal shape 
except for proper prepa ration (such as remo ving pits or stems) and:  
(a) Are not broken into two or more parts;  
(b) Are not seriously cru shed, mutilated, or torn. 
 
5.3.4 Halved cherries  
80% or more by count (based on s ample average) of the cherry un its are approximate halves which are not broken into 
two or more parts. 
 
5.4 Quality Criteria 
 
5.4.1 Colour- Canned Fruit Cocktail shall have normal colour except that a sl ight leaching of colour from the coloured 
cherries is acceptable. 
 
5.4.2 Flavour - Canned Fruit Cocktail shall have a normal flavour characteris tic for each fruit and f or the entire mixture.  
 
Canned Fruit Cocktail with special ingredients shall have the f lavour characteristic of that i mparted by the  fruits in the 
product and the other substances used. 
 
5.4.3 Texture - The fruit ingredients shall not be excessively firm nor exces sively soft, as is a ppropriate for the 
respective fruit   
5.4.4 Defects and Allowances - Canned Fruit Cocktail shall be substantially free from defect s within the limits set forth 
as follows: (see annex).  
 
  
 
Sl No.   
a)  Blemished fruit pieces - 20% m/m  
 (consisting of pieces of fruit with dark surface areas, spots 
penetrating the fruit, and other abnormalities)  Total of all fruit u nits so affected 
b) Peel (based on averages) 
(considered a defect only when  occurring on, o r from, those 
fruits which  are peeled 25 cm2 
aggregate area per kg 
c) Pit material (based on averages) - 
(consisting of pieces of pit or of fruit stones and hard and sh arp 
pit points; very small pit fr agments of less  than 5 mm in 
greatest dimension which do not have sharp points or edges 
are disregarded) 1 piece, of any size per 2 kg 
 
d) Small stems (base d on averages) - 
(such as capstems from grapes) 5 per kg 
 
e) Large stems (base d on averages) -  
(such as from peaches, pears, or cherrries)  1 large stem, or piece thereof, per kg 
 
 
5.4.5 Classification of “defectives”  
A container shall be considered a “defective” when it fails to meet one or more of:  
(1) The applicable requirements in 5.3.1 through 5.3.4 (except for style and shapes for grap es and cherries which are 
based on averages); and  (2) The applicable quality requirements in 5.4.1 through 5.4.4 (except for peel, pit material,  and stems which are based 
on averages).  
 
5.4.6 Lot Acceptance  
A lot will be considered as meeting the applicable quality and other requirements referred to in sub-section 5.4.5 when:  
(a) for those requirements which  are not based o n averages the number of “defectives”, as defined in sub-section 5.4.5, 
does not exceed the acceptance nu mber (c) of an appropriate sam pling plan with an AQL of 6.5 (see Annex); and  
(b) The requirements which are based on sample average are comp lied with.  
 
 
6. FOOD ADDITIVES 
 
SL No. ADDITIVE MAXIMUM LEVEL 
I.  Colours: 
 Erythrosine (to colour cherries Limited by Good 
Manufacturing Practice  
only when artificially coloured  
cherries are used)  Limited by Good Manufacturing 
Practice  
II.  Flavourings  Limited by Good Manufacturing 
Practice  
III.  Natural fruit essence Limited by Good Manufacturing 
Practice  
IV.  Natural flavours and synthetic flavourings Limited by Good Manufacturing 
Practice  
V.  Cherry Laurel Oil (artificially coloured 10 mg/kg in the total 
product  cherries only)  10 mg/kg in the total product  
VI.  Bitter Almond Oil (artificially coloured  
cherries onl y) 40 mg/kg in the total product  
VII.  Anti-Oxidant  
L-ascorbic acid  500 mg/kg  
 
7. Contaminants 
 
The products covered by this Stand ard shall comply with the max imum levels of the General Standard for 
Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).  
  
 
7.1 Pesticide residues 
 
 
The products covered by this Stand ard shall comply with the max imum residue limit s for pesticides es tablished by the 
Codex Alimentarius Commission. 
 
7.2 Heavy Metal Contaminants 
  
 The products covered by the provisions of this standard shall c onform to those maximum limits for Heavy metals 
contaminants established by the Codex Alimentarius Commission f or these products in table 5 below 
 
TABLE 5- Contaminants 
 
 CONTAMINANTS MAXIMUM LEVEL Method of Test 
Arsenic (As) 1 mg/kg KS ISO 17239 
Lead (Pb) 0.1 mg/kg KS ISO 6733 
Copper (Cu) 5.0 mg/kg KS ISO 7952  
 
Zinc (Zn) 5.0 mg/kg KS ISO 6636  
 
Tin (Sn) 250 mg/kg KS ISO 2447 
Mercury (Hg) 0.001 mg/kg KS ISO 6637 
 
Cadmium (cd) 0.003 mg/kg KS ISO 6732 
  
 
 
7.3 Other contaminants  
 
The products covered by the provisions of this standard shall c onform to those maximum levels for contaminants 
established by the Codex Alimentarius Commission for these prod ucts 
 
8. Hygiene 
 
8.1 It is recommended th at the product covere d by the provisions o f this standard be prepared and handled in 
accordance with the appropriate sections of the General Princip les of Food Hygiene (KS EAS 39), KS 2455; Food 
Safety -general standard  
And other recommended  Codes of Practice wh ich are relevant to t his product. 
 
8.2 To the extent possible in Good Manufacturing Practice, the pro duct shall be fr ee from objectionable matter.  
 
8.3 When tested by appropriate methods of sampling and examination , the product:  
- shall be free from microorganism s in amounts whi ch may repres ent a hazard to health;  
- shall be free from parasites w hich may represent a hazard to health; and  
- shall not contain any  substance originati ng from microorganis ms in amounts which may rep resent a hazar d to health  
 
8.2 The  products shall conform to microbiological criteria in Table 6  
 
Table 6 - Microbiological limits for canned fruit cocktail 
 
SL No. Microorganism Limit Method of Test 
i.  Total viable count, cfu/g, max 50 KS ISO 4833 
ii.  Escherichia co li, (cfu/g), max Absent  KS ISO 7251 
iii.  Staphylococcus aureas, (cfu/25g) Absent KS ISO 6888-1 
iv.  Shigella, cfu/25g Absent KS ISO4833 
v.  Salmonella. Cfu/25g Absent KS ISO 6579 
vi.  Clostridium  botulinum, cfu/25g Absent KS ISO 4833 
vii.  Moulds (cfu/25g), max Absent KS ISO 7954 
 
 
9. WEIGHTS AND MEASURES  
 
9.1 Fill of Container 
 
9.1.1 Minimum Fill  
 The container shall be well filled with fruit and the product ( including packing medium) shall 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 which the 
sealed container will hold  when completely filled.  
This shall be carried out in accordance to KS CAC/RM 46-1972 (C odex General Method for processed fruits and 
vegetables) and KS SO 90.1:1999  
 
9.1.2 Classification of “Defectives”  A container that fails to meet the requirement for minimum fill  (90 percent container capacity) of 9.1.1 shall be considered a  
“defective”.  9.1.3 Lot Acceptance A lot should be considered as meeting the requirement of Sectio n 9.1.1 when the number of “defectives”, as defined in 
Section 9.1.2, does not exceed the acceptance number (c) of the  appropriate sampling pl an with an AQL of 6.5. 
 
9.1.4 Minimum Drained Weight  
9.1.4.1 The drained weight of the product shall be not less than 60% of  the weight of distilled water at 20
oC which the 
sealed container will hold when completely filled. 
 
9.1.4.2 The requirement for minimum drained weight shall be deemed to b e 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 
10. LABELLING 
 
In addition to the re quirements of the General Standard for the Labelling of Prepackaged Foods (KS EAS 38), the following 
specific provisions apply: 
 
10.1 The Name of the Food  
 
10.1.1 The name of the product s hall be “Frui t Cocktail”.  
 
10.1.2 The following, as ap plicable, shal l be included as part of the name or in close proximity to the name, unless in 
the country where the product is  sold a true pictorial represen tation of the produc t accompanied by a  complete list of 
the fruits in the statement of ingredients would suffice in acc ordance with its national legislation:  
“5 Fruits” or “With Five Fruits”;  
Or  
“4 Fruits” or “With Four Fruits” ; 
10.1.3 When the packing medium is composed of water, or water and one or more fruit juices in which water 
predominates, the packi ng medium shall be dec lared as part of t he name or in close proximity thereto as:  
“In water” or “Packed in water”.  
10.1.4 When the packing medium is composed solely of a single fruit ju ice, the packing medium shall be declared as 
part of the name or in close proximity thereto as:  “In (name o f fruit) juice”. 
 
 
10.1.5 When the packing medium is composed of two or more fruit juices , it shall be de clared as part o f the name or in 
close proximity thereto:  “In (name of fruits) juice” or “In fr uit juices” or “In m ixed fruit juices”. 
 
10.1.6 When sugars are added to water, or  water and one or more fruit juices in which wate r predominates, the 
packing medium shall be declared as may be appropriate:  - “Water slightly sweetened” or  
- “Slightly sweetened water” or  - “Extra light syrup” or  
- “Light syrup” or  
- “Heavy syrup” or  - “Extra heavy syrup” 
 
10.1.7 When the packing medium contains  water and one o r more fruit ju ice(s), in which the frui t juice comprises 50% 
or more by volume of the packing medium, the packing medium sha ll be designated to indicate the preponderance of 
such fruit juice, as for example:   
 “In (name of fruits) juice(s) and water” 
 
10.1.8 When sugars are added to one or more fruit juices, the packing medium shall be declared as may be 
appropriate:  
“Lightly sweetened (name of fruit(s)) juice”  
Or  “Heavily sweetened (name of fruit(s)) juice”  
Or  
“Lightly sweetened fruit juices”  
Or  
“Lightly sweetened mixed fruit juices”  Or  
“Heavily sweetened fruit juice”  
Or  “Heavily sweetened m ixed fruit juices” 
 
10.1.9 A declaration, as part of the name  or in close pro ximity to the  name, shall be made of any characteristic 
flavouring; e.g. “With X “, as appropriate. 
 
If an added ingredient, as defined in Section 3.1.2, alters the  flavour characteristic of the product, the name of the food 
shall be accompanied by the term “flavoured with X” or “X flavo ured” as appropriate. 
 
 
10.2 List of Ingredients  
10.2.1 A complete list of ingredients shall be declared on the label i n descending order of proportion in accordance with 
KS EAS 38, Labelling of prepackaged foods ( First Revision ), except as provided in 10.2.2 and 10.2.3.  
 
10.2.2 When cherries are artificially coloured and/or have added flavo urings, the following decla rations are permitted 
in the list of ingredients in lieu of naming the additive:  
“Cherries artificially coloured red”; or “Cherries artificially  coloured red with added flavourings “ 
 
10.2.3 If ascorbic acid is added to prese rve colour, its presence shal l be declared in the list of ingredients in the 
following manner:  “L-ascorbic acid added as an anti-oxidant” 
 
 
10.3 Pictorial representations- A pictorial representation of fruit(s) on the label should not mislead the consumer with 
respect to the frui t so illustrated.  
 
10.4 Drain weight declaration content- Canned fruit cocktail must be  labelled with a declaration of “Drained weight content 
__%.  
 
10. 5 Net Contents — the net contents shall be declared by weight in the metric syst em ('Systeme international' units). 
 
10. 6 Name and Address — the name and address and location of the manufacturer, packer , distributor, importer, 
exporter, or vendor of the pr oduct shall be declared. 
 
10. 7 Country of Origin 
 
10. 8 The country of origin of the product shall be declared. 
 
10.9 When the product undergoes processing in a second country which  changes its nature, th e country in which the 
processing is performed shall be considered to be the country o f origin for the purposes of labelling. 
 
10.10 Date of manufacture shall be indicated . 
10.11 Expiry date shall be clearly indicated. 
  
 10.12  Instructions for use and storage shall be declared  
 
10.13 Batch or code number;  
 
 
 
11. METHODS OF ANALYSIS   
 The products covered by the provisions of this standard shall b e tested using appropriate standard methods declared in this 
standard. Other test may be performed as per the methods given in the latest AOAC/ Codex/ ISO and other internationally 
recognized methods. Sampling shall be as described in the Stand ard, in the Annex 
 
 
 
  
 
   
 
  
 
  
 
   
 
  
 
   
 
  
 
  
 
   
 
  
 
  
 
   
 
 
ANNEX A 
 
 
  
 DETERMINATION OF WATER CAPACITY OF CONTAINERS 
(CAC/RM 46-1972)  
 
1.       SCOPE  
 
This method applies to glass containers.  
 
2.       DEFINITION  
 
The water capacity of a container is the volume of distilled wa ter at 20°C which the sealed container will hold 
when completely filled.  
 
3.       PROCEDURE  
 
3.1     Select a container which is undamaged in all 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. Results are exp ressed as ml of water. 
  
 
 
Sampling Plans  
The appropriate inspection level is selected as follows:  
Inspection level I  -     Normal Sampling  
Inspection level II -     Disputes, (Codex referee purposes sam ple size), 
enforcement or need for better lot estimate  
 
SAMPLING PLAN 1 (Inspection Level I, AQL = 6.5)  
 
NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB) 
Lot Size (N)  Sample Size (n)  Acceptance Number (c)  
4,800 or less  6 1 
4,801 - 24,000  13 2 
24,001 - 48,000  21 3 
48,001 - 84,000  29 4 
84,001 - 144,000  38 5 
144,001 - 240,000  48 6 
more than 240,000  60 7 
NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB) 
Lot Size (N)  Sample Size (n)  Acceptance Number (c)  
2,400 or less  6 1 
2,401 - 15,000  13 2 
15,001 - 24,000  21 3 
24,001 - 42,000  29 4 
42,001 - 72,000  38 5 
72,001 - 120,000  48 6 
more than 120,000  60 7 
NET WEIGHT GREATER THAN 4.5 KG (10 LB) 
Lot Size (N)  Sample Size (n)  Acceptance Number (c)  
600 or less 6 1 
601 - 2,000 13 2 
2,001 - 7,200  21 3 
7,201 - 15,000  29 4 
15,001 - 24,000  38 5 
24,001 - 42,000  48 6 
more than 42,000  60 7  7
  
  
 
SAMPLING PLAN (Inspection Level II, AQL = 6.5)  
 
NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB) 
Lot Size (N)  Sample Size (n)  Acceptance Number (c)  
4,800 or less  13 2 
4,801 - 24,000  21 3 
24,001 - 48,000  29 4 
48,001 - 84,000  38 5 
84,001 - 144,000  48 6 
144,001 - 240,000  60 7 
more than 240,000  72 8 
 
NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB) 
Lot Size (N)  Sample Size (n)  Acceptance Number (c)  
2,400 or less  13 2 
2,401 - 15,000  21 3 
15,001 - 24,000  29 4 
24,001 - 42,000  38 5 
42,001 - 72,000  48 6 
72,001 - 120,000  60 7 
more than 120,000  72 8 
 
NET WEIGHT GREATER THAN 4.5 KG (10 LB) 
Lot Size (N)  Sample Size (n)  Acceptance Number (c)  
600 or less 13 2 
601 - 2,000 21 3 
2,001 - 7,200  29 4 
7,201 - 15,000  38 5 
15,001 - 24,000  48 6 
24,001 - 42,000  60 7 
more than 42,000  72 8  
  
   
A NNEX   B 
 
DETERMINATION OF PROPORTIONS OF FRUITS
 
 
B1. PROCEDURE 
 
(a) Determine drained weight and keep liquid and fruit separate.  
 
(b) Separate individual fruit ingredients, removing those fruits pr esent in lesser amounts (such as 
cherries, grapes). 
 
(c) Weigh the individual fruit ingredients to the nearest gram. 
 
(d) Record the weight of each fruit  and add all of these weights. 
 
B1. CALCULATION AND EX PRESSION OF RESULTS 
 
Calculate the percenta ge of fruit proportions: 
 
The weight of each frui t x 100 = percentage of the weight of ea ch fruit 
Sum of all fruit weights 
 
 
 
A NNEX  C 
 
DETERMINATION OF DRAINED WEIGHT  
 
C1. APPARATUS 
 
A suitable sieve 
 
C2. PROCEDURE 
 
Carefully weigh the clean and dry sieve.  Weigh the can plus co ntents.  Empty the contents of the can into 
the sieve taking care to distribute the fruits evenly.  Without  shifting the product, incline the sieve at an angle 
of approximately 17  to 20 to facilitate drainage.  Drain the product for two minutes and  then weigh the 
sieve plus the product.   Weigh the empty can. 
 
C3. CALCULATION 
 
Drained weight, in grams = weight of product plus sieve, in gra ms - weight of sieve, in grams 
  
Net weight of contents of can,  in grams =  weight of can plus c ontents -  weight of empty can 
 
Drained weight, as per cent of net weight = Drained weight, in grams x 100 
                                  Net  weight of contents of can , in grams 
 
 
 
 
 
A NNEX   D 
  9
 
 DETERMINATION OF PROPORTIONS OF DEFECTS  
 
D1. PROCEDURE 
 
(a) Determine drained weight and keep liquid  and fruit separate. 
 
(b) Separate defective fruits. 
 (c) Weigh or count the individua l fruit ingredien ts to the neares t gram. 
 
(d) Record the weight or number of defectives. 
 
D2. CALCULATION AND EX PRESSION OF RESULTS 
 
Calculate the percentage tolerance: 
 
       Weight of defective fruit x 100   =   percentage of the defective fruits 
Sum of all fruit weig hts of sample taken 
 
 
  
 
 
 
 
 
ANNEX E 
 
DETERMINATION OF SYRUP DENSITY 
 
E1. EXPLANATION  
E1.1 The Brix hydrometer method shall be used.  In cases of dispute the Abbe refractometer method shall be 
used and the final referee method. 
 
E2. APPARATUS 
 
(a) Brix hydrometer, covering the ranges to be measured and calib rated at 0.1  intervals.  
 
(b) Abbe refractometer, fitted with a Brix (sugar) scale. 
 
(c) Thermometer, 0 C to 100 C. 
 
(d) Glass cylinder, the diameter should be at least 12 mm larger than the hydro meter bulb.  
 
E3. PROCEDURE 
 
E3.1 Brix Hydrometer Method  — Use the syrup from 6 (KS 05-140, Methods of test for processed fruits and 
vegetables).  Mix the sample thoroughly.  Pour into the glass c ylinder and allow the sample to stand until all 
the air bubbles escape.  Lower the hydrometer slowly into the s ample taking care that the hydrometer does 
not touch the side of the glass cylinder.  Take the reading to the nearest 0.1 and measure the temperature of 
the samples at which the reading is taken.  Make temperature co rrections to this reading for temperatures 
above 20 C (Table 5) . 
 
E3.2 Abbe Refractometer Method  — Use the thoroughly mixed sample, and take the Brix reading on t he Abbe 
refractometer.  Circula te water through the refractometer to ob tain a constant temperature at the same time 
the Brix reading is taken.  Make temperature corrections to thi s reading for temperatures above 20 C (Table 
5). 
       
TABLE  5. TEMPERATURE CORRECTION TABL E FOR SUGAR REFRACTOMETER             
              (ST ANDARD AT 20 C) ADD TO OBSERVED BRI X   (SUGAR) READINGS 
  
TEMP.  
OBSERVED PERCENTAGE BRIX (SUGAR)  
 C  
0 5     10 15 20  
25  
30 
 
21 
22 23 24 
25 
26 27 
28 
29 30 
35 
40 
45 
50 
55 
60  
0.04 
0.10 
0.16 
0.21 
0.27 
0.33 0.40 
0.46 
0.54 0.61 
0.99 
1.42 
1.91 
2.46 
3.05 
3.69 0.05 
0.10 
0.16 
0.22 
0.28 
0.34 0.41 
0.47 
0.55 0.62 
1.01 
1.45 1.94 2.48 
3.07 
3.72 0.06 
0.11 0.17 0.23 
0.30 
0.36 0.42 
0.49 
0.56 0.63 
1.02 
1.47 1.96 2.50 
3.09 
3.73 0.06 
0.12 0.17 0.24 
0.31 
0.37 
0.44 
0.51 
0.59 
0.66 
1.06 
1.51 2.00 
2.53 
3.12 
3.73 0.06 
0.12 0.19 0.26 
0.32 
0.40 
0.46 
0.54 
0.61 0.68 
1.10 
1.54 
2.03 
2.56 
3.12 
3.72  
0.07 
0.13 
0.20 0.27 
0.34 
0.40 0.48 
0.56 
0.63 
0.71 
1.13 
1.57 2.05 2.57 
3.12 
3.70  
0.07 
0.14 0.21 0.28 
0.35 
0.42 0.50 
0.58 
0.66 
0.73 
1.16 
1.60 2.07 2.58 
3.12 
3.77