GSO STANDARD GSO ...... / 2008
 
 1ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ 
STANDARDIZATION ORGANIZA TION FOR G.C.C (GSO) 
 
    
ﻣﺸﺮوع: ﻧﻬﺎﺋﻲ  
 
  
 
GSO 5/FDS….. /2008  
 
 
  
ﺍﻟﻤﺎﻨﺠﻭ  
MANGO 
  
 
  
 
 
إﻋﺪاد  
 
 
اﻟﻤﻨﺘﺠﺎت  ﻣﻮاﺻﻔﺎت  ﻟﻘﻄﺎع اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻔﻨﻴﺔ اﻟﻠﺠﻨﺔ  ﻭﺍﻟﺯﺭﺍﻋﻴﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ  
 
 
 
ﻟ ﻤﺸﺭﻭﻉ  ﺍﻟﻭﺜﻴﻘﺔ ﻫﺫﻩ    ﻟـﺫﻟﻙ ﺒﺸـﺄﻨﻬﺎ،  ﻭﺍﻟﻤﻼﺤﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ ﺘﻭﺯﻴﻌﻬﺎ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻤﻭﺍﺼﻔﺔ
 ﻤﻥ ﺍﻋﺘﻤﺎﺩﻫﺎ  ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻜﻤﻭﺍﺼﻔﺔ  ﺇﻟﻴﻬﺎ ﺍﻟﺭﺠﻭﻉ  ﻴﺠﻭﺯ ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ ﻓﺈﻨﻬﺎ
ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ ﻤﺠﻠﺱ.   
  GSO STANDARD GSO ...... / 2008
 
 2  
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  
  
    
  
        
  
        
  
  GSO STANDARD GSO ...... / 2008
 
 3  
  
  
        
  
        
  
MANGO 
  
  
  
  
 
Date of GSO Board of Directors’ Approval :  
Issuing Status :  
 GSO STANDARD  GSO ...... / 2008
 
 1MANGO 
 
1. SCOPE 
 This GSO standard applies to comme rcial varieties of mangoes grown from 
Mangifera indica L. of the Anacardiaceous family, to be supplied fresh to the 
consumer, after preparation and packag ing. Mangoes for industrial processing are 
excluded. 
 
2.  COMPLEMENTARY REFERENCES  
2.1  GSO 9 “Labelling of Prepackaged Foods”. 
2.2  GSO 244 “Methods of Tests for vegetables , fruits 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 “Methods of Sampling for Fresh Fruits and Vegetables”. 2.6  GSO 323 “General Requirements for Tr ansportation and Storage of Chilled and 
Frozen Foods”. 
2.7  GSO 382 “Maximum limits for Pesticide residue in Foodstuffs- Part1”. 2.8  GSO 383 “Maximum limits for Pesticide residue in Foodstuffs- Part2”.  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   “Recommended Practice for Packaging and Transport of Fresh Fruits and 
Vegetables”. 
2.12   “Maximum limits for Pesticide Residues in Foodstuffs- Part 3”.  
3. GENERAL REQUIRMENTS 
 In all classes, subject to the special provisions for each class and the tolerance 
allowed and what is stated in GSO St andard mentioned in item (2.3) the Mango 
must be: 
3.1   Whole and firm. 3.2  Sound, produce affected by rotting or deteriorati on such as to make it unfit for        
consumption is excluded. 
3.3   Clean, practically free of any visible foreign matter. 3.4   Free of black necrotic stains or trails; 3.5 Free of marked bruising. GSO STANDARD  GSO ...... / 2008
 
 23.6   Practically free of pests  . 
3.7   Practically free of damage caused by pests. 3.8   Free of damage caused by low temperature; 3.9  Free of abnormal external moisture , excluding condensation following removal 
from cold storage. 
3.10  Free of any foreign smell and taste. 3.11  Sufficiently developed and display satisfactory ripeness. 3.12  When a peduncle is present, it shall be no longer than 1.0 cm. 3.13  The development and condition of the mangoes must be such as to enable them:  3.13.1  To ensure a continuation of the matura tion process until they reach the appropriate 
degree of  maturity corresponding to the vertical characteristics, 
 3.13.2  To withstand transport and handling,   3.13.3  To arrive in satisfactory condition at the place of destination. 3.14  In relation to the evolution of maturing, the colour may vary according to variety. 3.15  Pesticide residues content shall not exceed  what is stated in the GSO standards 
mentioned in items (2.7), (2.8) and (2.12). 
 
4. CLASSIFICATION 
4.1  Classification according to quality 
 Mango fruit are classified in three classes, defined below: 4.1.1  Extra class  
 Mangoes in this class must be of superior  quality. They must be characteristic of 
the variety item (1). They must be free of defects, with the exception of very 
slight superficial defects, provided thes e do not affect the general appearance of 
the produce, the quality, the keeping quality and presentation in the package. 
4.1.2  Class I 
 Mangoes in this class must be of good qualit y. They must be characteristic of the 
variety item (1). The following slight de fects, however, may be allowed, provided 
these do not affect the general appearan ce of the produce, the quality, the keeping 
quality and presentation in the package: 
– slight defects in shape; – slight skin defects due to rubbing or  sunburn, suberized stains due to resin 
exudation (elongated trails included) and healed bruises not exceeding 3,4,5 
cm²for size groups A,B,C respectively. 
4.1.3  Class II 
 This class includes mangoes which do not  qualify for inclusion in the higher 
classes, but satisfy the minimum requireme nts specified in item (3). The following 
defects may be allowed, provided the mangoes retain their essential characteristics as regards the quality, the keeping quality and presentation: GSO STANDARD  GSO ...... / 2008
 
 3– defects in shape; 
– skin defects due to rubbing or s unburn, suberized stains due to resin 
exudation (elongated trails included) and healed bruises not exceeding 5,6,7 
cm²for size groups A,B,C respectively. 
 In Classes I and II, scattered suberized rusty lenticels, as well as yellowing of 
green varieties due to exposure to direct sunlight, not exceeding 40 per cent of the surface and not showing any signs of necrosis are allowed. 
4.2 Classification and  Provisions Concerning  sizing 
  Size is determined by the weight of the fruit, in accordance with the following 
table: 
 
Size Code Weight (in grams) 
A 200-350 
B 351-550 
C 551-800 
 
  The maximum permissible difference between fruit in the same package 
belonging to one of the above menti oned size groups shall be 75,100 and 125 g 
respectively. The minimum weight of mangoes must not be less than 200 g. 
 
5. PROVISIONS CONCERNING TOLERANCE 
 Tolerance 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 tolerance   
5.1.1  Extra class 
 Five per cent by number or weight of Mango not satisfying the requirements of 
the class but meeting those of Class I.  
5.1.2  Class I 
 Ten per cent by number or weight of Ma ngo not satisfying the requirements of the 
class but meeting those of Class II.  
5.1.3  Class II 
 Ten per cent by number or weight of Mango satisfying neither the requirements of 
the class, nor the minimum requirements,  with the exception of produce affected 
by rotting or by other deterioration rendering them unfit for consumption. 
5.2  Size tolerances 
 For all classes,10 per cent by number or weight of mangoes in each package are 
permitted to be outside (above or below) the group size range by 50 per cent of the 
maximum permissible difference for th e group. In the smallest size range, 
mangoes must not be less than 180 g and for those in the largest size range a maximum of 925 g applies, as follows: GSO STANDARD  GSO ...... / 2008
 
 4 
Size Code 
 
(g) 
 Normal Size 
Range   
       Permissible Size Range 
(<10%of fruit/package 
exceeding 
   the normal size range)  Max. Permissible 
Difference between 
fruit in each package 
 
A 200-350 180-425 112.5 
B 351-550 251-650 150 
C 551-800 426-925 187.5 
 
6. PACKING, TRANSPORTATION AND STORAGE 
6.1  Packing 
 Requirements mentioned in the GSO st andards in items (2.4), (2.9) & (2.11) 
should be taken into account.       
6.2  Transportation and storage 
 Requirements mentioned in the GSO sta ndards in items (2.6) & (2.11) should be 
taken into account.  
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 using a representative 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 
 The requirements of the GSO standards me ntioned in items (2.1), (2.4) and (2.9) 
shall be followed, and the following informa tion shall be declared on the label in 
case of package: 
9.1  The name of produce (Mango) 9.2  Classification class 9.3  Size (size code or weight range in grams) according to item (4.2). 9.4  Net weight 9.5  Country of origin 9.6  Name and address of packer or dispatcher.   GSO STANDARD  GSO ...... / 2008
 
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    REFERENCES  — Codex standard for Mango      Codex STAN 184-1993    
- GSO 123 “General Requirements for Fresh Fruits and Vegetables