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 Committee: 
 Jomo Kenyatta University of Agriculture and Technology- Department 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 in spectorate 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 Standards — Secretariat 
 
 
   
 
       
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©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, 603433, 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 Committee, and it is in accordan ce with the procedures of the Kenya Bureau of Standards. 
 
 
The standard stipulates the essential compositional, quality, hygiene, microbiological, contaminants and labelling 
requirements for canned fruit cocktail as defined in this standard.   
In the preparation of this standard useful information was derived from members of the technical committee, Codex 
standard for canned fruit cocktail (CODEX STAN 78-1981) and local 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 sampling 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 manufacturing 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) white sugar — Specification 
KS EAS 36, honey- Specification 
KS EAS 5, Refined white sugar — Specification 
KS EAS 217-2, Methods for the microbiological examination of foods - Part 2: General Guidance for the Enumeration of 
Micro-Organisms-Colony Count Technique at 30°C 
KS EAS 217-8, Methods for microbiological examination of  foods -Part 8: Enumeration of yeasts and moulds 
KS ISO 7251, Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of presumptive Escherichia coli - Most probable number technique 
KS ISO 2173, Fruit and vegetable products - Determination of soluble solids - Refractometric method 
KS ISO 17239; Fruits, vegetables and derived products - Determination of arsenic content - Method using 
hydridegeneration atomic absorption spectrometry 
KS ISO 7952; Fruits, vegetables and derived products - Dete rmination of copper content - Method using flame atomic 
absorption spectrometry 
KS ISO 5517; Fruits, vegetables and derived products - Determination of iron content - 1,10- Phenanthroline photometric 
method  KS ISO 9526; Fruits, vegetables and derived products - Determination of iron content by flame atomic absorption 
spectrometry 
KS ISO 6633; Fruits, vegetables and derived products - Determination of lead content - Flameless atomic absorption 
spectrometric method 
KS ISO 6637; Fruits, vegetables and derived products - Determ ination of mercury content - Flameless atomic absorption 
method  
KS ISO2447; Fruits, vegetables and derived products - Determination 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 product prepa red from a mixture of small fruits and small pieces of fruits which may be 
fresh, frozen or canned; packed with water or other suitab le liquid packing medium and which may contain seasonings 
or flavourings, and/ or nutritive sweeteners appropriate for the product; and processed by heat in an appropriate 
manner before or after being hermetically 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.  including clingstone and freestone types but excluding 
nectarines, peeled, pitted and diced. 
 
3.2.2 Pears 
Any variety of the species Pyrus communis L. or Pyrus sinensis L. peeled, cored, and diced.   
  
3.2.3 Pineapple 
Any variety of the species Ananas comosus L., peeled, cored, in sectors, or diced.  
 
3.2.4 Cherries 
Any variety of the species Prunus cerasus L., halves or whole, pitted or unpitted, and which may be:  
a) any light, sweet variety; or  b) artificially co loured red; or  
c) artificially coloured red with added flavourings, whether natural 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 species Mangifera indica L. 
 
3.2.7 Papaya 
Any variety of the species Carica papaya L. 
 
  
4. 
PRESENTATION  
 
4.1.1 5 Fruits - Fruit cocktail 
 
A mixture of the five fruits of the kinds and styles described in this standard (3.2(a)) 
 
4.1.2 4 Fruits - Fruit Cocktail 
 
A mixture of four fruits of the kinds and styles de scribed in this standard (1.1 (a)) exce pt that:  
(a) Cherries may be omitted; or  (b) Grapes may be omitted.  
 
4.2 Forms of Packing Media  
Canned Fruit Cocktail may be packed in any one of the following packing media with or without sugars and/or optional 
ingredients:   
(a) Water - in which water is the sole liquid packing medium,  co mplying with KS EAS 12 
(b) Water and Fruit Juice - in which water and fruit juice(s)  from the specified fruits, whic h 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 strained  or filtered, is the sole 
liquid packing 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 sugars: sucrose, invert sugar  syrup, dextrose, glucose syrup, dried glucose 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 drained fruit weights in relation to 
the total drained weight  of all the fruits: 
 
Type of fruits 5 Fruits - Fruit Co cktail  4 Fruits - Fruit Cocktail  
Peaches  30% to 50%  30% to 50%  
Pears  25% to 45%  25% to 45%  
Pineapple  6% to 16%  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 Proportions of fruits (2.2.1.1) when:  
(a) the average of the individual fruit proportions from all containers in the sample is within the rang e required for 
the individual fruits; and  
(b) the number of individual containers which are not within the range for any one or more fruits do not exceed the 
acceptance number (c) of an appropriate samp ling plan with an AQL 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  fruit juices the liquid media shall be classified on the 
basis of the cut-out strength as follows:   
 Basic Syrup Strengths  
Light Syrup - Not less than 14o Brix  
Heavy Syrup - Not less than 18o Brix  
 
Optional Packing Media  
When not prohibited in the country of sale, the following packing 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 shall be not less than 14o Brix and they are classified on 
the basis of the cut-out 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 packing media classification  
Cut-out strength of sweetened juice of syrup is to be determined on sample average, but no container may have a Brix 
value lower than that of 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 approximate 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 appr oximate wedge-shapes of th e following dimensions:  
(a) Outside arc - 10 mm to 25 mm; and  
(b) Thickness - 10 mm to 15 mm; and  
(c) Radius (from insi de to outside arc) - 20 mm to 40 mm.  
 
5.3.3 Whole grapes or cherries  
90% or more by count (based on sample average) of w hole grapes, or of whole cher ries, approximate normal shape 
except for proper prepar ation (such as removing pits or stems) and:  
(a) Are not broken into two or more parts;  
(b) Are not seriously crushe d, mutilated, or torn. 
 
5.3.4 Halved cherries  
80% or more by count (based on sample average) of the ch erry units 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 slight leaching of colour from the coloured 
cherries is acceptable. 
 
5.4.2 Flavour - Canned Fruit Cocktail shall have a normal flavour char acteristic for each fruit and for the entire mixture.  
 
Canned Fruit Cocktail with special ingredients shall have the flavour characteristic of that imparted by the fruits in the 
product and the other substances used. 
 
5.4.3 Texture - The fruit ingredients shall not be  excessively firm nor excessively soft, as is  appropriate for the 
respective fruit   
5.4.4 Defects and Allowances - Canned Fruit Cocktail shall be substantially fr ee from defects 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 units so affected 
b) Peel (based on averages) 
(considered a defect only when occurring on, or 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 sharp 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 (based on averages) - 
(such as capstems from grapes) 5 per kg 
 
e) Large stems (based 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 grapes 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 on averages the number of “defectives”, as defined in sub-section 5.4.5, 
does not exceed the acceptance number (c) of an appropriate sampling plan with an AQL of 6.5 (see Annex); and  
(b) The requirements which are based on sample average are complied 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 Standard shall comply with the maximum 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 Standard shall comply with th e maximum residue limits for pesticides established by the 
Codex Alimentarius Commission. 
 
7.2 Heavy Metal Contaminants 
  
 The products covered by the provisions of this standard shall confor m to those maximum limits for Heavy metals 
contaminants established by the Codex Alimentarius Commission for 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 conform to those maximum levels for contaminants 
established by the Codex Alimentarius Commission for these products 
 
8. Hygiene 
 
8.1 It is recommended that the product covered by the provisions of this standard be prepared and handled in 
accordance with the appropriate sections of the General Principles of Food Hygiene (KS EAS 39), KS 2455; Food 
Safety -general standard  
And other recommended Codes of Practice which are relevant to this product. 
 
8.2 To the extent possible in Good Manufacturing Practice, the product shall be free from objectionable matter.  
 
8.3 When tested by appropriate methods of sampling and examination, the product:  
- shall be free from microorganisms in amou nts which may represent a hazard to health;  
- shall be free from parasites which ma y represent a hazard to health; and  
- shall not contain any substance originating from microorgan isms in amounts which may represent a hazard to health  
 
8.2 The  products shall conform to micr obiological 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 coli, (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 (Codex 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 Se ction 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 plan 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 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 
10. LABELLING 
 
In addition to the requirements 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 shall be “Fruit Cocktail”.  
 
10.1.2 The following, as applicable, shall 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 representation of the product accompanied by a complete list of 
the fruits in the statement of ingredients would suffice in accordance 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 packing medium shall be declared as pa rt of the name or in clos e proximity thereto as:  
“In water” or “P acked in water”. 
 
10.1.4 When the packing medium is composed solely of a single fruit juice, the packing medium shall be declared as 
part of the name or in close proximity th ereto as:  “In (name of fruit) juice”. 
 
 
10.1.5 When the packing medium is composed of two or more fruit juices, it shall be declared as part of the name or in 
close proximity thereto:  “In (name of fruits) juice”  or “In fruit juices” or “In mixed fruit juices”. 
 
10.1.6 When sugars are added to water, or water and one or  more fruit juices in which water 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 or more  fruit juice(s), in which th e fruit juice comprises 50% 
or more by volume of the packing medium, the packing medium shall 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 mixed fruit juices” 
 
10.1.9 A declaration, as part of the name or in close proximity 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 flavoured” as appropriate. 
 
 
10.2 List of Ingredients  
10.2.1 A complete list of ingredients shall be declared on the label in 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 flavourings, the following declarations 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 preserve colour, its presen ce shall 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 fruit 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 system ('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 product 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, the country in which the 
processing is performed shall be considered to be the country of 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 be tested using appropriate standard methods declared in this 
standard. Other test may be performed as per the methods give n in the latest AOAC/ Codex/ ISO and other internationally 
recognized methods. Sampling shall be as described in the Standard, 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 water 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 expressed 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 sample 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 present 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 EXPR ESSION OF RESULTS 
 
Calculate the percentage of fruit proportions: 
 
The weight of each fruit x 100 = percentage of the weight of each 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 contents.  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 grams - weight of sieve, in grams 
  
Net weight of contents of can, in grams =  weight of can plus contents -  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 individual fruit ingredients to the nearest gram. 
 
(d) Record the weight or number of defectives. 
 
D2. CALCULATION AND EXPR ESSION OF RESULTS 
 
Calculate the percentage tolerance: 
 
       Weight of defective fruit x 100   =   percentage of the defective fruits 
Sum of all fruit weights 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 calibrated 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 hydrometer 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 cylinder and allow the sample to stand until all the air bubbles escape.  Lower the hydrometer slowly into the sample 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 corrections 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 the Abbe 
refractometer.  Circulate water through the refractometer to obtain a constant temperature at the same time 
the Brix reading is taken.  Make temperature corrections to this reading for temperatures above 20 C (Table 
5). 
       
TABLE  5. TEMPERATURE CORREC TION TABLE FOR SUGAR REFRACTOMETER             
              (STANDARD AT 20 C) ADD TO OBSERVED BRIX   (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