ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ 
STANDARDIZATION ORGANIZA TION FOR G.C.C (GSO) 
 
    
ﻣﺸﺮوع: ﻧﻬﺎﺋﻲ  
 
  
 
GSO 5/FDS….. /2008  
 
 
  
ﺍﻟﻜﻴﻭﻱ ﺜﻤﺎﺭ   
KIWI FRUIT  
 
 
 
 
إﻋﺪاد  
 
 
اﻟﻤﻨﺘﺠﺎت  ﻣﻮاﺻﻔﺎت  ﻟﻘﻄﺎع اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻔﻨﻴﺔ اﻟﻠﺠﻨﺔ  ﻭﺍﻟﺯﺭﺍﻋﻴﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ  
 
 
 
ﻤ ﺍﻟﻭﺜﻴﻘﺔ ﻫﺫﻩ  ﻟﺫﻟﻙ ﺒﺸﺄﻨﻬﺎ،  ﻭﺍﻟﻤﻼﺤﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ ﺘﻭﺯﻴﻌﻬﺎ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻟﻤﻭﺍﺼﻔﺔ  ﺸﺭﻭﻉ
 ﻤﻥ ﺍﻋﺘﻤﺎﺩﻫﺎ  ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻜﻤﻭﺍﺼﻔﺔ  ﺇﻟﻴﻬﺎ ﺍﻟﺭﺠﻭﻉ  ﻴﺠﻭﺯ ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ ﻓﺈﻨﻬﺎ
ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ ﻤﺠﻠﺱ.    
  
  
                                       
 
   
    
Foreword  
  
 
  
Standardization Organization for GCC (G SO) is a regional Organization which 
consists of the National Standards Bodi es of GCC member States. One of GSO 
main functions is to issue Gulf St andards /Technical regulation through 
specialized technical committees (TCs). 
 
GSO through the technical progra m of committee TC No 5  "  The Gulf 
Technical Committee for Food and Ag ricultural Standards Products" has 
prepared this Standard .  The Draf t Standard has been prepared by ( KINGDOM 
OF SAUDI ARABIA      ) 
 
 The draft Standard has been prepared  based on relevant ADMO, International 
and National foreign Sta ndards and references. 
 
This standard has been approved as Gulf (Standard / Technical Regulation)   by 
GSO Board of Directors in its me eting No..../....  …….held on    /    /   /  H ,  /    / 
  G  
  
  
        
  
        
  
    
 
   
  
        
  
        
  
      
KIWI FRUIT  
  
      
 
Date of GSO Board of Directors’ Approval :  
Issuing Status :  
 
 GSO STANDARD  GSO ...... / 2008
 
 1KIWI FRUIT  
 
1. SCOPE 
 This GSO Standard applies to kiwifru it (also known as actinidia or kiwis) of 
verities (cultivars) grown from actinidia ch inensis (Planch) or Actinidia deliciosa 
(A. Chev., C.F. Liang and A.R. Ferguson) to be supplied fresh to the consumer, 
kiwifruit for industrial processing being excluded. 
 
2. COMPLEMENTARY REFERENCES  
2.1 GSO 9 “Labelling of Prepackaged Foods” 
2.2 GSO 244 “Methods of Test for Vegetables , Fruit and Their Products, First Part – 
Organoleptic Examination, Determination of net Weight and Drained weight, 
Determination of Apparent Viscosit y, Determination of Head Space, 
Determination of Extraneous Matter and Defective Fruits”. 
2.3 GSO 123 “General Requirements for Fresh Fruits and Vegetables”. 
2.4 GSO 124 “General Requirements for Fresh Fruits and Vegetables Boxes”. 2.5 GSO 125 “Method of Sampling for Fr esh Fruits and Vegetables”. 
2.6 GSO 323 “General Requirements for Tran sportation and Storage of Chilled and 
frozen foods”. 
2.7 GSO 382 “Maximum limits for Pesticide Residue in Agriculural food products – 
Part 1”. 
2.8 GSO 383 “Maximum limits for Pesticide Residue s in Agriculural food products –       
Part 2”. 
2.9 GSO ISO 7558 “Guide to the Prepacking of  Fruit and Vegetables”. 
 
 Draft  GSO Standards on :   
2.10  “Determination and Detection of pesticide residues in Food Products”. 
2.11  “General principles for packaging and tr ansport of fresh fruits and vegetables “ 
2.12  “Maximum limits for Pesticide Residue in Agriculural food products – Part 3”. 
2.13   MICROBIOLOGICAL CRITERIA  FOR  FOODSTUFFS – PART 1 
3. GENERAL REQUIREMENTS  
 In all classes, subject to the special provisions for each class and the tolerances 
allowed and what is stated in GSO Standard mentioned in item (2/3) the kiwifruit 
must be: 
3.1 Intact (but free of peduncle) 3.2 Sound; produce affected by rotting or dete rioration such as to make it unfit for 
consumption is excluded  
3.3 Clean, practically free of any  visible foreign matter. GSO STANDARD  GSO ...... / 2008
 
 23.4 Practically free from pests  
3.5 Practically free from damage caused by pests 3.6 Adequately firm; not soft, shirvelled or water-soaked. 3.7 Well formed, double/multiple fruit being excluded. 3.8 Free of abnormal external moisture  3.9 Free of any foreign smell and / or taste. 3.10 The kiwifruit must be sufficiently de veloped and display satisfactory ripeness.
1 
3.11 pesticide residues content shall not exceed what is stated in the GSO  standards 
mentioned in items (2.7),(2.8) and (2.12) . 
3.12 Microbiological limits shall not exceed limits stated in GSO mentioned in (2.13).  
  
4. CLASSIFICATION 
4.1 Classification according to quality  
 Kiwifruit are classified in three classes, defined below: 
4.1.1 Extra class 
 Kiwifruit in this class must be superi or quality. They must be well developed and 
have all the characteristic and the colouring typical of the variety  item (3) . 
 They must be free from defects with the exception of very slight superficial 
defects, provided these do not affect th e general appearance of the produce, the 
quality, the keeping quality and presentation in the package. 
4.1.2 Class I 
 Kiwifruit in this class must be good qua lity. They must be characteristic of the 
variety  item (3) . 
 They must be firm and the flesh must be perfectly sound.  The following slight defects, however , may be allowed provided these do not 
affect the general appearance of the pr oduce, the quality, the keeping quality and 
presentation in the package: 
- slight defect in shape (but free of swelling or malformations) - slight defect in coloring - superficial skin defects, provided th e total area affected does not exceed 1 
cm
2 
- small “Hayward mark” like longitudinal lines and without 
protuberance. 
 
                                           
1.  In order to satisfy this requirement, the fruit when harvested must have attained a degree of 
ripeness of at least 6.2 per cent assessed by the Brix test. 
 GSO STANDARD  GSO ...... / 2008
 
 34.1.3 Class II 
 This class includes kiwifruit which do not qualify for inclusion in the higher 
classes, but satisfy the minimum requirements specified in item (3)  above. 
 The fruit must be reasonably firm a nd the flesh should not show any serious 
defects. 
 The following defects may be allowed provided the kiwifruit retain their essential 
characteristics as regards the quality, the keeping quality and presentation in the package: 
- defects in shape - defects in colouring  - skin defects such as small healed cu ts or scarred / grazed tissue, provided 
that the total area affected does not exceed 2 cm
2 
- several more pronounced “Hayward marks” with a slight protuberance 
slight bruising. 
4.2 Classification and Provisions Concerning Sizing  
 Size is determined by the weight of the fruit. 
 The minimum weight for “Extra” class is 90 g for class I is 70 g and for Class II is 
65 g. 
 The difference in weight between the largest and the smallest fruit in each 
package must not exceed. 
– 15 g for fruit of weight up to 85 g. – 20 g for fruit weighing between 85 g and 120 g – 30 g for fruit weighing 120 g or more. 
 
5. PROVISION CONCERNING TOLERANCES 
 Tolerances in respect of quality and si ze 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  
 5 Per cent by number or weight of kiwifr uit 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 
 10 percent by number  or weight of kiwifr uit not satisfying the requirements of the 
class, but meeting those of Class II, or exceptionally, coming within the tolerances of that class. 
5.1.3        Class II  
10 percent by number or weight of kiwifru it satisfying neither the requirements of 
the class, nor the minimum requirements, with the exception of  
produce affected by rotting or by othe r deterioration rendering it unfit for 
consumption. GSO STANDARD  GSO ...... / 2008
 
 45.2 Size Tolerances 
 For all classes: 10 per cent by number or weight of kiwifruit not satisfying the 
requirements as regards the minimum weight and / or the size range specified. 
 However, the fruit must be of a si ze immediately below or above the size 
indicated or, in the case of the smallest si ze, they must not weigh less than 85 g in 
“Extra” Class” 67 g in Class I and 62 g in Class II. 
 
6. PACKING, TRANSPORTATION AND STORAGE 
6.1 Packing  
 Requirements mentioned in the GSO standards in items (2.4), (2.9), (2.11) shall 
be followed. 
6.2 Transportation and Storage  
 Requirements mentioned in the GSO sta ndards in items (2.6), (2.11) shall be 
followed. 
 
7. SAMPLING  
 Samples shall be taken in accordance with the GSO standard in item (2.5) 
 
8. METHODS OF TESTING 
 Tests shall be carried out on representa tive sample drawn according to item 7 to 
determine its compliance with this standard. 
8.1 Tests for determination of net weight, ex traneous matter and defective fruits shall 
be carried out according to the GSO standard mentioned in item (2.2). 
8.2 Determination of pesticide residues sh all be carried out according to the GSO 
standard mentioned in item (2.10) 
9. LABELLING 
 Without prejudice to what is mentioned in  the GSO standard in items (2.1), (2.4), 
(2.9), the following information shall be declared on the label in case of package: 
9.1 The name of the produce “KIWIFRUIT’ 9.2 Class 9.3 Net weight 9.4 Country of origin 9.5 Name and address of packer or dispatcher.      GSO STANDARD  GSO ...... / 2008
 
 5 
   
REFERENCES  
 
— UN / ECE Standard FFV – 46  
 “KIWIFRUIT” 
Published 1988 
 Least revised 1991  - GSO 123 “General Requirements for Fresh Fruits and Vegetables