GSO      2011   GSO STANDARD 
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STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
 
 
 
 
 
 
 
Final draft Standard  
 
 
 
GSO        /2011
 
 
 
 
Dried S our Cherries : Specification (E)  
 
 
 
إعذاد 
 
 
Technical committee for  food and agricultural products st andards .  
 
 
 
 
هذذ ا اثيقة ذذت ع ذذواص ث يااذذةت لةبيذذةت توةيةذذت بذذء بيرأي ذذب لاحذذذاب اثذذو ل ااث إنهذذبث ح ذذ   ب  ثذذ ث      ذذب
عوضت ثوتغةةو ااثتبذأل  الا أيير اثوجيص إثة ب ك يااةت لةبيةت توةيةت إلا حيذ اعت بدهب عن عيوس إدارة 
اث ةئت اثخوةيةت.  
 
 
 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 83 9 " 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 Spectr ometry Analysis " .  
 
 
2.11  GSO 1016 " Microbiological Criteria for foodstuffs – part 1 " .  
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 2.12   GSO 1382 " Code of  Hygienic practice for the production of dried  
           Fruits ".  
 
3.      DEFINITIONS 
 
3.1    Dried sour cherries  : are sun -or  artif icially 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 the presence of  
         dead and or mites.  
 
3.3     Deca y : Decomposition caused by bacteria or fungi making the flesh  
          of the prune unfit for consumption.  
 
 
4-     GENERAL REQUIREMENTS  
 
4.1 It shall be prepared, processed and prepackaged under sanitary  
      conditions in accordance with Gu lf standa rds mentioned in (2.3) ,  
      (2.12). 
 
4.2  Fruits  shall be fully ripe and having the cherry  ῾s natural features.    
 
 
4.3 Sound and free from mechanical damages such as scratching and  
       bruises.  
 
4.4  Free from foreign smell and/or taste  including Rancidity and   
      decomposition . 
 
4.5 Clean and practically free from obvious foreign mat ter. 
 
4.6  Moisture shall not exceed 25% .  
 
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 exceed what is stated in the Gulf  
      standards mentioned in  (2.7). 
 
4.9  Radiation levels in the product shall not exceed what is stated in the  
        Gulf standards mentioned in (2. 9). GSO      2011   GSO STANDARD 
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4.10 Microbiological limits comply with criteris stated in the Gulf  
        standards mentioned in (2.1 1). 
 
5-     Special Re quirements  
 
Dried Sour cherr ies are graded on the basis of the number of fruits per 
l00g and the other criteria given in Table 1 . If not graded  , they should 
satisfy at least the criteria of the class П given in the table.  
 
Table 1 – Requirements for grad es 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  
        hermetically sealed containers that  will maintain the hygienic and the  
        quality of the product  .The product  can be packed in small package   
        (1.2kg , 0.5 kg) for direct consumption and a suitable number of these   
        packages  can be added in w ooden boxes or cardboordes ,  so the   
        whole weight will be not 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 representat ive sample 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).  
 
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8.2 Determination of 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 Gulf 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.  
 
9.3  Moisture content.  
 
9.4  Expiration per iods for product according to the Gulf standards  
      mentioned 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 shall be done in warehouse with a  
        good ventilation and far from heat. Humidity and contamination  
        sources.