هيئة التقييس لذول مجلس التعبون لذول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
مشروع نهبئي  
 
 
 
GSO  05/ FDS /  :2011 
 
 
الأنبنبس المعلب  
CANNED PINEAPPLE  
(CAC/RS 42 -1981, Amend ed 1987 ,MOD ( 
 
 
 
 
 
 
إعذاد
اىيجْخ اىفٍْخ اىخيٍجٍخ ىقطبع اىَْزجبد اىغزائٍخ واىضساعٍخ  
 
 
هزٓ اىىثٍقخ ٍششوع ىَىاصفخ قٍبعٍخ خيٍجٍخ رٌ رىصٌعهب لإثذاء اىشأي واىَيحىظبد ثشأّهب، ىزىل فإّهب عشضخ 
ىيزغٍٍش واىزجذٌو، ولا ٌجىص اىشجىع إىٍهب مَىاصفخ قٍبعٍخ خيٍجٍخ إلا ثعذ اعزَبدهب ٍِ ٍجيظ إداسح اىهٍئخ.                                                            
 
سقٌ اىزصٍْف اىذوىً: 67.000.00  
 
 
 
 
 
     
2 
  
 
 
 
 
CANNED PINEAPPLE  الأنبنبس المعلب
 
 
 
 
 
 
 
 
Date of approval:  تبريخ الاعتمبد:  
Legal status:  صفة الإصذار:  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  GSO         :2011  
GSO           :2011 GSO STANDARD 
 
تقذيم 
هٍئخ اىزقٍٍظ ىذوه ٍجيظ اىزعبوُ ىذوه اىخيٍج اىعشثٍخ هٍئخ إقيًٍَح رضٌ فً عضىٌزهب الأجهضح  
اىىطٍْخ ىيَىاصفبد واىَقبٌٍظ فً دوه اىخيٍج اىعشثٍخ ، وٍِ ٍهبً اىهٍئخ إعذاد اىَىاصفبد 
اىقٍبعٍخ اىخيٍجٍخ ثىاعطخ ىجبُ فٍْخ ٍزخصصخ . 
 
وقذ قبٍذ هٍئخ اىزقٍٍظ ىذوه ٍجيظ اىزعبوُ ىذوه اىخيٍج اىعشثٍخ ضَِ ثشّبٍج عَو اىيجْخ اىفٍْخ 
سقٌ 5 "اىيجْخ اىفٍْخ اىخيٍجٍخ ىقطبع ٍىاصفبد اىَْزجبد اىغزائٍخ واىضساعٍخ" ةرجًْ ٍع رعذٌو  
ٍىاصفخ اىنىدمظ  سقٌ CAC  42:1981, Amend ed 1987  " الأّبّبط اىَعيت". وقبٍذ 
(ٍَينخ اىجحشٌِ ) ثإعذاد ٍششوع هزٓ اىَىاصفخ. 
 
وقذ اعزَذد هزٓ اىَىاصفخ  كلائحخ فٍْخ خيٍجٍخ ٍع إدخبه ثعض اىزعذٌلا د اىفٍْخ ورىل ةإضبفخ : 
 
 اىَىاصفخ اىخيٍجٍخ سقٌ 9 :ثطبقبد اىَىاد اىغزائٍخ اىَعجأحمَشجع  عيى ثْذ اىَشاجع  
اىزنٍَيٍخ. 
 إضبفخ ثْذ جذٌذ إىى اىجْذ5 اىَىاد اىَضبفخ. 
 
ورىل فً اجزَبع ٍجيظ إداسح اىهٍئخ سقٌ (          ) ، اىزي عقذ ثزبسٌخ      /      /      هـ ، 
اىَىافق      /      /      ً. 
 
Foreword  
Standardization Organization for GCC (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 through  specialized 
technical committees (TCs).  
 
GSO through the technical program of committee TC No . 5: " Gulf technical 
committee for Food & Agricultural standards " has adopted  with modification  the ISO 
Standard No. : CAC 42 :1981, Amend ed 1987  " CANNED PINEA PPLE " issued 
by (). The Draft Standard has been prepared by  (Kingdom of Bahrain)  
 
This standard has been approved as Gulf Technical Regulation  with some technical 
modifications by adding : 
 GSO standard No. 9  : Labeling of prepackaged food stuff as reference  on  
clause of the  complementary references.  
 New clauses under clause 5 food Additive.  
 
 by GSO Board of Directors in its meeting No..../....  …….held on    /    /   /  H ,  /      GSO         :2011  
GSO           :2011 GSO STANDARD 
 
1 
  
CANNED PINEAPPLE  
 
 
 SCOPE  AND FIELD OF APPLICATION  
 
This GSO Standard  " CAN NED PINEAPPLE " specifies requirements 
for canned pineapple . 
 
 
 Complimentary Reference  
  
 GSO 9: Labeling of prepackaged food stuffs.  
 CAC/RCP 1 -1969:International Code of Practice - General 
Principles of Food Hygiene  
 CODEX STAN 234 -1999, Amendment 2009 :Re commended 
Methods of Analysis and Sampling  
 
 DESCRIPTION  
 
 Product Definition  
 
Canned pineapple is the product (a) prepared from fresh, frozen, 
or previously canned, mature  pineapple, conforming to the 
characteristics of Ananas comosus  (L) Merr. ( Ananas sati vus 
(L) Lindl.) and  from which peel and core have been removed, 
(b) packed with water or other suitable liquid medium; it may 
be packed with nutritive sweeteners, as specified in sub -section 
4.1.1.1.3, seasonings, or other ingredients  appropriate to the 
product; and (c) processed by heat in an appropriate manner 
before or after being sealed in  a container, so as to prevent 
spoilage.  
 
 Varietal Type  
 
Any commercially cultivated variety suitable for canning may 
be used.  
 
 Styles  
 
Canned pineapple may be packed in the following styles:   GSO         :2011  
GSO           :2011 GSO STANDARD 
 
2 
  
 Whole:  cylindrical whole unit with the core removed.  
 
 Slices or Spiral Slices or Whole Slice or Rings:  uniformly cut 
circular slices or rings cut across  the axis of the peeled, cored 
pineapple cylinders.  
 
 Half Slices:  uniformly cu t, approximately semi -circular halves 
of slices.  
 
 Quarter Slices:  uniformly cut, one -fourth portions of slices.  
 
 Broken Slices:  arc-shaped portions which may not be uniform 
in size and/or shape.  
 
 Spears or Fingers:  long, slender pieces cut radially and 
lengthwise or the cored pineapple  cylinder, predominantly 65 
mm or longer.  
 
 Tidbits:  reasonably uniform, wedge -shaped sectors cut from 
slices or portions thereof,  predominantly from 8 mm to 13 mm 
thick.  
 
 Chunks:  short, thick pieces cut from thick slices and/o r from 
peeled cored pineapple and  predominantly more than 12 mm in 
both thickness and width, and less than 38 mm in length.  
 
 Diced or Cubes:  reasonably uniform, cube -shaped pieces, 
predominantly 14 mm or less in the  longest edge dimensions.  
 
 Pieces:  irregu lar shapes and sizes not identifiable as a specific 
style and does not include "chunks"  or "chips" styles.  
 
 Chips:  small, irregular shapes and sizes of pineapple pieces 
similar to that left over after dicing of  pineapple and which may 
be included in crushe d style.  
 
 Crushed or Crisp Cut:  finely cut or shredded or grated or 
diced pieces of pineapple and which  may include chips in the 
crushed mass.  
  GSO         :2011  
GSO           :2011 GSO STANDARD 
 
3 
  Other Styles  
Any other presentation of the product shall be permitted 
provided that the product:  
 
(a) is sufficientl y distinctive from other forms of presentation 
laid down in this standard;  
(b) meets all relevant requirements of this standard, including 
requirements relating to  limitations on defects, drained 
weight, and any other requirements in this standard which 
are applicable to that style in the standard which most 
closely resembles the style or styles  intended to be provided 
for under this provision;  
(c) is adequately described on the label to avoid confusing or 
misleading the consumer.  
 
 Types of Pack  
 
Canned pineapple m ay be packed in the following types of 
pack:  
 Regular Pack:  with a liquid packing medium.  
 Heavy Pack:  "Chips" or "Crushed" styles with or without 
sweetening ingredients and containing  at least 73% drained fruit 
weight.  
 Solid Pack:  "Chips" or "Crushed" style s with or without 
sweetening ingredients and containing at  least 78% drained fruit 
weight.  
 
 
 
 ESSENTIAL COMPOSITION AND QUALIT Y FACTORS  
 
 Basic Ingredients  
 
Pineapple with or without liquid packing media or with dry 
nutritive sweeteners appropriate to the  product and other 
optional ingredients as follows:  
 
 Packing media  
 
4.1.1.1 Where a packing medium is used, it may consist of:  
  GSO         :2011  
GSO           :2011 GSO STANDARD 
 
4 
 4.1.1.1.1 Water:  in which water, or any mixture of water and pineapple 
juice, is the sole liquid packing  medium;  
 
4.1.1.1.2 Juice:  in which natural pineapple  juice, or clarified pineapple 
juice, is the sole liquid packing  medium;  
 
4.1.1.1.3 Dry nutritive sweetener:  with one or more of the following 
nutritive sweeteners - sucrose, invert  sugar, dextrose, dried 
glucose syrup - and without added liquid except such slight 
amounts of steam, water, or  natural juice as occur in the normal 
canning of the product;  
 
4.1.1.1.4 Syrup:  in which water or juice is combined with one or more of 
the following nutritive sweeteners  - sucrose, invert sugar, 
dextrose, dried glucose syrup, glucose syrup  - and classified on 
the basis of cut -out strength as:  
 
Extra Light Syrup:          - not less than 10° Brix  
Light Syrup:                   - not less than 14° Brix  
Heavy Syrup:                  - not less than 18° Brix  
Extra Heavy Syrup:        - not less th an 22° Brix  
 
4.1.1.2 The cut -out strength of syrup shall be determined on sample 
average, but no container may have a  Brix value lower than 
that of the minimum of the next category below.  
 
 Other permitted ingredients   
Spices, spice oils, mint, vinegar.  
 
 Quality Cr iteria  
 
 Definition of Defects  
 
4.2.1.1 Blemish - surface areas and spots which contrast strongly or 
colour or texture with the normalpineapple tissue or which may 
penetrate into the flesh. Such blemishes are normally removed 
in preparation of  pineapple for culinar y use and include deep 
fruit eyes, pieces of shell, brown spots, bruised portions and 
other  abnormalities.  
 
4.2.1.2 Broken  - (considered a defect only in Sliced and Spear styles). 
A unit severed into definite parts;  all of such portions that equal  GSO         :2011  
GSO           :2011 GSO STANDARD 
 
5 
 the size of a fu ll-size unit are considered one defect in applying 
the allowances  herein.  
 
 
4.2.1.3 Excessive Trim  - (considered a defect only in the styles of 
Whole, Slices including Spiral Slices,  Half Slices, Quarter 
Slices and Spears). A unit trimmed to the extent that its no rmal 
shape and conformation  is destroyed and detracts from the 
appearance of such unit. Trim will be considered "excessive" if 
the portion  trimmed away exceeds five percent of the apparent 
physical bulk of the perfectly formed unit and if such  trimming 
destroys the normal circular shape of the outer or inner edge of 
the unit.  
 
 Flavour  
 
Canned pineapple shall have a normal flavour and odour free 
from flavours or odours foreign to  the product, and canned 
pineapple with special ingredients shall have a flavour  
characteristic of that imparted  by the pineapple and the other 
substances used.  
 
 Colour  
 
The colour of the product shall be normal for the varietal type. 
White radiating streaks may be  present. Canned pineapple 
containing special ingredients shall be cons idered to be of 
characteristic colour  when there is no abnormal discolouration 
for the respective ingredient used.  
 
 Texture  
 
The canned pineapple shall have a reasonably good texture, the 
fruitlets shall be reasonably  compact in structure, and the 
product shall be fairly free from porosity. The drained pineapple 
- of all styles - may contain no more than 7% by weight of "core 
material"1. In determining, the percentage of core material,  the 
areas which consist of core material are trimmed from the 
                                                 
1 The hard fibrous centre portion of the fruit.  
  GSO         :2011  
GSO           :2011 GSO STANDARD 
 
6 
 pineapple unit and weighed against the drained  fruit ingredient 
in the container.  
 
 Uniformity of Size and Shape  
 
These requirements do not apply to canned pineapple in the 
styles of: Whole, Broken Slices,  Pieces, Chips or Crushed.  
 
4.2.5.1 Slices or Spiral Slices or Whole S lices or Rings  - the weight 
of the largest slice in a container  shall not be more than 1.4 
times the weight of the smallest.  
 
4.2.5.2 Half slices or quarter slices  - the weight of the largest unit in a 
container shall be not more than  1.75 times the weight of the 
smallest, except for an occasional broken piece due to splitting 
or an occasional  whole slice not completely cut through.  
 
4.2.5.3 Spears or fingers - the weight of the largest unbroken unit in a 
container shall be not more than  1.4 times the weight of the 
smalles t unbroken unit.  
 
4.2.5.4 Tidbits  - not more than 15% of the drained weight of pineapple 
in the container may consist of  tidbits, each of which shall 
weigh less than three -fourths of the average weight of the 
untrimmed tidbits.  
 
4.2.5.5 Chunks  - not more than 15% of the d rained weight of 
pineapple in the container may consist of  pieces which weigh 
less than 5 grammes each.  
 
4.2.5.6 Cubes or Diced  
 
 
(a) not more than 10% of the drained weight of pineapple in 
the container may consist of units of  such size that they 
will pass through a screen that has square openings of 8 
mm; 
(b) not more than 15% of the drained weight of pineapple in 
the container may consist of pieces  which weight more 
than 3 grammes each.  
 
 Allowances for Defects   GSO         :2011  
GSO           :2011 GSO STANDARD 
 
7 
  
Canned pineapple shall not contain excessive defects (wheth er 
or not specifically defined or as  allowed in this standard). 
Certain common defects shall not be present in amounts greater 
than the following  limitations:  
 
Styles  Units with Excessive Trim  Blemishes or Blemished 
Units  
Whole  10% by count of fruit unit s 
(cylinders)24 
 3 blemishes per fruit unit  
(cylinder)  
 
Slices or Spiral Slices  
 1 unit if 10 or less per can;  
 1 unit if 5 or less per can;  
 
or Whole Slices;  
Half Slices;  
Quarter Slices  
 2 units if over 10 but not over  
27 per can;  
or 
7.5% by count if ov er 27 per can  
 2 units if over 5 but not 
over 10  per can;  
4 units if over 10 but not 
over 32  per can;  
or 
12.5% by count if over 32 
per can  
 
Spears  15% by count of all units  Same as for Slices and 
Half Slices  
 
Broken Slices; 
Tidbits;  
Chunks; Cubes; 
Piece s 
 Not applicable  12.5% by count of all units  
 
Chips; Crushed  
 Not applicable  Not more than 1.5% by 
weight of the drained fruit  
 
 
 
 
 Classification of "Defectives"  
 
A container that fails to meet one or more of the applicable 
quality requirements as set out in subsections  4/2/2 through 
4.2.6 (except units with excessive trim in "Whole" style which 
are based on sample  average), shall be considered a "defective".  
 
 
                                                 
2 Based on average from all containers in the sample.   GSO         :2011  
GSO           :2011 GSO STANDARD 
 
8 
  Acceptance  
 
A lot will be considered as meeting the applicable quality 
requirements referred to in sub -section  4/2/7 when:  
 
(a) for those requirements which are not based on averages - the 
number of "defectives", as  defined in sub -section 4/2/7, does 
not exceed the acceptance number (c) of an appropriate  
sampling plan with an AQL of 6.5 (see relevant Codex texts 
on methods of analysis and  sampling).  
(b) the requirement which is based on sample average is 
complied with.  
 
 FOOD ADDITIVES  
 
 Flavours                                          Maximum Level  
 
 Natural fruit essences                      Limited by GM P3 
 Mint flavour (mint oil)                     Limited by GMP  
 
 Acidifying Agent  
 
Citric acid                                         Limited by GMP  
 
 Anti -foaming Agent  
 
Dimethylpolysiloxane                            10 mg/kg  
 
 Preservatives  
 
Benzoates  and Sorbate                         1000 mg/kg  
( either individually or together)  
       
Sulphites       350 mg/kg  
 
  CONTAMINANTS  
 
      Lead (Pb)                                                1 mg/kg  
      Tin (Sn)                                  250 mg/kg, calculated as Sn  
                                                 
3 GMP refers to the Good Manufacturing Practice Regulations promulgated by the US Food and Drug Administration 
under the authority of the Federal Food, Drug, and Cosmetic Act    GSO         :2011  
GSO           :2011 GSO STANDARD 
 
9 
  
 
 
 HYGIENE  
 
 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 standard mention in section 2/2 , and 
other GSO standards which  are releva nt to this product.  
 
 To the extent possible in Good Manufacturing Practice, the 
product shall be free from  objectionable matter.  
 
 When tested by appropriate methods of sampling and 
examination, the product:  
 
- shall be free from microorganisms in amounts whi ch may 
represent a hazard to health;  
- shall be free from parasites which may represent a hazard to 
health; and  
- shall not contain any substance originating from 
microorganisms in amounts which may  represent a hazard to 
health.  
 
 WEIGHTS AND MEASURES  
 
 Fill of Container  
 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 20°C which the 
sealed container will hold when completely filled.  
 
 Classification of "Defectives"  
 
A container that fails to meet the requirement for minimum fill 
(90% container capacity) of subsection  8/1/1 shall be 
considered a "defective".  
  GSO         :2011  
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 Acceptance  
 
A lot will be considered as meeting the requirement of sub -
section 8/1/1 when the number of "defectives", as defined in 
sub-section 8/1/2, does not exceed the acceptance number (c) of 
an appropriate sampling plan with an AQL (acceptable quality 
level )  of 6.5, (see relevant mention in section 2/3 ). 
 
 Minimum Drained Weight  
 
8.1.4.1 The drained weight of the product shall be not less than the 
following percentages, calculated on  the basis of the weight of 
distilled water at 20°C which the sealed container will hold 
when completely filled:  
 
(a) All styles other than Whole or Crushed 
or Chips styles                        
  
- 58% 
(b) Regular packs:  
Crushed or Chips styles                         
  
- 63% 
(c) Heavy pack:  
Crushed or Chips styles when 
designated as "Heavy Pack"                                                        
  
- 73% 
(d) Solid pack:  
Crushed or Chips styles when 
designated as "Solid Pack"                                                        
  
- 78% 
 
 
8.1.4.2 The requirements 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.  
 
 LABELLING  
 
In addition to the requirements of described in standa rd mention 
in section 2/ 1, the following specific provisions apply:   GSO         :2011  
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11 
  
 
 The Name of the Food  
 The name of the product shall be "pineapple".  
 
 
 The style, as appropriate, shall be declared:  
 
"Whole"  
"Slices" or "Spiral Slices" or "Whole Slices" or "Rings"  
"Half  Slices"  
"Quarter Slices"  
"Broken Slices"  
"Spears" or "Fingers"  
"Tidbits"  
"Chunks"  
"Diced" or "Cubes"  
"Pieces"  
"Chips"  
"Crushed" or "Crisp Cut"  
 
 If the product is produced in accordance with the other styles 
provision (sub -section 3/3), the label  shall con tain in close 
proximity to the name of the product such additional words or 
phrases that will avoid  misleading or confusing the consumer.  
 
 The packing medium shall be declared as part of the name or in 
close proximity to the name:  
 
"Water", "Juice", the na me of the dry sweetener, "Extra Light 
Syrup" "Light Syrup", "Heavy Syrup" or "Extra  Heavy Syrup", 
as appropriate.  
 
 As part of the name or in close proximity to the name, any 
seasoning which characterizes the  product shall be declared, e.g. 
"With X", when a ppropriate.  
 
 When "Crushed" or "Crisp Cut" style is packed in natural 
pineapple juice (whether clarified or  not), the following may be 
stated on the label in addition to the declaration of packing 
medium:  "Unsweetened" or "No sugar added"   GSO         :2011  
GSO           :2011 GSO STANDARD 
 
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 When "Crushed" or "Crisp Cut" style is packed in pineapple 
juice and sugar, the packing medium  may be declared as:  
 
"Lightly Sweetened" in lieu of "Light Syrup"  
"Heavily Sweetened" in lieu of "Heavy Syrup"  
"Extra Heavily Sweetened" in lieu of "Extra Heavy Syrup".  
 
 The type of "Heavy Pack" or "Solid Pack" for "Crushed" or 
"Crisp Cut" or "Chips" styles may be  stated on the label, if the 
pack complies with the appropriate requirements of sub -section 
8.1.4.1.  
 
 The varietal type may be declared.  
 
 List of Ingredi ents 
 
A complete list of ingredients shall be declared on the label in 
descending order of proportion in  accordance   with the standard 
mention ed in section 2/ 1 except that dimethyl  polysiloxane an d 
water need not be declared.  
 
 METHODS OF ANALYSIS AND SAMPL ING  
 
See the relevant standard mention in section 2/ 3.  GSO         :2011  
GSO           :2011 GSO STANDARD 
 
13 
  
References  
 
 
 
 
- CODEX STAN 192 -1995:  CODEX GENERAL STANDARD FOR 
FOOD ADDITIVES