GSO      2011  GSO STANDARD 
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STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
 
 
 
 
 
 
 
Final draft Standard 
 
 
 
GSO /FDS         /2011
 
 
 
 
Dried Sour Cherries : Specification(E) 
 
 
 
إعذاد 
 
 
Technical committee for  food and agricultural products standards .  
 
 
 
 
هذه الىثيقت مشزوع لمىاصفت قيبسيت خليجيت تم تىسيعهب لإبذاء الزأي والملاحظبث بشأنهب، لذلك فإنهب
عزضت للتغييز والتبذيل، ولا يجىس الزجىع إليهب كمىاصفت قيبسيت خليجيت إلا بعذ اعتمبدهب من مجلس إدارة 
الهيئت الخليجيت.  
 
 
 GSO      2011  GSO STANDARD 
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TC5
 
Foreword 
 
GCC Standardization Organization (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 regulation s through specialized technical 
committees (TCs). 
 
GSO through  the  technical  program of committee TC No. 5  "  foods  and 
Agriculture sector  " has prepared this gulf standard   " Dried Sour Cherries : 
Specification  "         
 
 ". The Draft Standard has be en prepared by ( State of Kuwait ).  
 
The draft Standard has been prepared based on relevant ADMO,International and 
National foreign Standards and references. 
 
This standard has been approved as a Gulf (Standard / Technical Regulation) by GSO 
Board of Directo rs in its meeting No.(       ),held on                                 /     /             H 
,      /     /        GSO      2011  GSO STANDARD 
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Dried Sour Cherries  
 
1- Scope  
 
This Gulf Standard Specifies require ments for dried sour cherries, obtained from 
fruits of  the  sour  cher ry tree (Prunus cerasus L.)  for human consumption.  
       
2- COMPLEMENTARY REFENCES  
 
2.1   GSO 9 " Labeling of prepackaged foods ".  
 
2.2  GSO 1287 " Methods of   Sampling of  Prepackaged fruit and  
       Vegetable   products ".  
 
2.3  GSO 21 " Hygienic Regula tions for food plants and their personnel " .  
 
2.4  GSO 244 " Methods of  test fruits and  Vegetable and their products  
            – part 1 : Orgnoleptic Examination , Determination of  net weight  
        and drained weight, determination of Appare nt Visc osity Head  
     Space, Extrancons Matter and Defective Fruits ".         
 
2.5  GSO 299 " Methods of  test  for Vegetables , fruits and their products  
       , part II:  Determination of  Moisture , Total Solids Unsoluble  in  
           Alcohol , Total  A sh , Calcium , Mineral Oil , Ascorbic Acid.     
 
2.6   GSO 150 " Expiration periods of  food products ".  
 
2.7   GSO 282  , GSO 283  " Maximum Limits for pesticide Residues in  
        Agricultural and food products – part 1and part 2   ".  
       
2.8  GSO 839  " Food packages – part 1 – General Requirements " .  
 
2. 9  GSO 988 " Limits of Radioactivity Levels A llowed in foodstuffs –  
          part 1 ".  
 
2.10 GSO 998 " Methods of Detection of permissible radionuclides  
         limits food – part 1 : Gamma Spectro metry Analysis " .  
 
2.11  GSO 1016 " Microbiological Criteria for foodstuffs – part 1 " .  
 
2.12   GSO 1382 " Code of  Hygienic practice for the production of dried  
           Fruits ".  
 
 
 
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 3.      DEFINITIONS 
 
3.1     Dried sour cherries  : are sun -or  art ificially dried , ripe and sound  fruits of 
(Prunus cerasus L.)  They should be whole , unpitted , sound  and clean .  
 
3.2    Fruit   infested by insects and mites :  fruit infested by presence of mites and 
insects live and/or dead.  
 
3.3 Pest-infested dried sou r cherries:  dried sour cherries damaged by insect 
and/or mite infestation.  
 
3.4 Spoiled dried sour cherries : dried sour which are unsound, discoloured or 
sun-scalded.  
 
3.5    Decay :  Decomposition caused by bac teria or fungi making the flesh of the 
prune u nfit for consumption.  
 
 
4-     GENERAL REQUIREMENTS  
 
4.1 Shall be prepared, processed  and pre -packaged under sanitary conditions in 
accordance with Gu lf standards mentioned in (2.3) , (2.12). 
 
4.2 Shall be  fully ripe and having the sour cherries (Prunus cer asus L.)  natural 
features.    
 
4.3 Shall be  sound and free from mechanical damages such as scratching and bruises.  
 
4.4 Shall be  Free from foreign smell and/or taste  including Rancidity and  
decomposition . 
 
4.5 The dried sour cherries shall be c lean and pr actically free from obvious foreign 
matter and not exceed the value given in Table 1 for the relevant grade.  
 
4.6 The m oisture content of dried sour cherries shall not exceed 25% (by mass) for 
each grade given in Table 1 . 
 
4.7 Dried fruits other than sour cherry contend  shall not exceed what is stated in table 
(1).  
 
4.8 Pesticide residues content shall not ex ceed what is stated in the Gulf  standards 
mentioned in (2. 7). 
 
4.9 Radiation levels in the product shall n ot exceed what is stated in the Gulf 
standar ds mentioned in (2. 9). 
 
4.10 Microbiological limits comply w ith criteris stated in the Gulf standards 
mentioned in (2.1 1). 
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 5-     Special Requirements  
 
Dried Sour cherr ies are graded on the basis of the number of fruits per l 00g and 
the other criteria giv en in Table 1 .  
 
Table 1 – Requirements for grades of dried sour cherries  
 
Dried fruits other 
than sour cherry 
% max Extraneous matter 
content 
%(by mass)max Pest-infested and 
spoiled fruits 
% max Number of fruits 
per 100g Grade designation 
0 0.25 0 . 25 < 100 Extra 
 
                                                                                      
6-   PACKAGING  
 
Without prejudice  to what is stated in the Gulf standards mentioned in  (2.8) the 
product shall be packed in suitable , clean , and  hermetica lly sealed containers 
that wil l maintain the hygienic and the  quality of the product  .The product  can be 
packed in small package  may be  (0.5 kg , 1.2 kg or 2 kg), if required, more or less  
for direct consumption and a suitable number of these  packages can be added in 
wooden boxes or these whole weight will not be more than (50 kg) for each box.  
         
 
7-  SAMPLING  
     Samples shall be taken according to Gulf standards mentioned in  (2. 2).  
 
8-  TESTING  
Tests shall be carried out on the representative sam ple taken according  to (7) to 
determine its compliance to this standard.  
 
8.1   Test for determination of net weight defective units and organoleptic  examination 
shall be carried out according to the Gulf standards  mentioned in (2.5).  
 
8.2 Determination o f moisture and total ash according to the Gulf standards 
mentioned in (2.5).  
 
8.3 Detection of limits of radiation levels shall be carried out according to  the Gulf 
standards mentioned in (2.1 0). 
 
 
9- LABELLING  
 
Without prejudice to what as stated in the G ulf standards mentioned in (2.1) the 
following shall be declared on each package.  
 
9.1 Name and shape of product  
 
9.2 No. of fruits per pack and the grade.  GSO      2011  GSO STANDARD 
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9.3  Moisture content.  
 
9.4  Expiration periods for product according to the Gulf standards  mention ed in (2. 6). 
 
 
10-  TRANSPORTAION AND STORAGE  
 
10.1 Transportation of Dried sour cherry shall be with appropriate means so to protect 
it from damage and spoilage.  
 
10.2 Storage of dried sour cherry packs sh all be done in warehouse with good 
ventilation and far from h eat, humidity  and contamination  sources.  
 
 
 
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 References:  
 
ISO 6755:2001: Dried sour cherries - Specification