ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ 
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
  
 
 
 ﻤﺸﺭﻭﻉ:ﺃﻭﻟﻲ  
 
 
 
GSO 05/DS/ISO 10621:2009 (E)   
ISO 10621:1997 
 
 
 ﺍﻟﻤﺠﻔﻑ  ﺍﻷﺨﻀﺭ  ﺍﻟﻔﻠﻔل_ﺍﻟﻤﻭﺍﺼﻔﺎﺕ  
Dehydrated green pepper - Specification  
  
 
  
 ﺇﻋﺩﺍﺩ 
ﺍﻟﻔ ﺍﻟﻠﺠﻨﺔ  ﻟﻘﻁﺎﻉ ﺍﻟﺨﻠﻴﺠﻴﺔ  ﻭﺍﻟﺯﺭﺍﻋﻴﺔﻨﻴﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ  ﻤﻨﺘﺠﺎﺕ   
 
  
   
 
 ﻓﺈﻨﻬﺎ ﻟﺫﻟﻙ ﺒﺸﺄﻨﻬﺎ، ﻭﺍﻟﻤﻠﺤﻭﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ ﺘﻭﺯﻴﻌﻬﺎ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻟﻤﻭﺍﺼﻔﺔ  ﻤﺸﺭﻭﻉ  ﺍﻟﻭﺜﻴﻘﺔ ﻫﺫﻩ
ﻴﺠﻭﺯ ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ   ﻤﺠﻠﺱ ﻤﻥ ﺍﻋﺘﻤﺎﺩﻫﺎ  ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻜﻤﻭﺍﺼﻔﺔ  ﺇﻟﻴﻬﺎ ﺍﻟﺭﺠﻭﻉ
 ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ.  
 
 
   
ﺘﻘﺩﻴﻡ 
 ﺍﻟﻭﻁﻨﻴﺔ ﺍﻷﺠﻬﺯﺓ  ﻋﻀﻭﻴﺘﻬﺎ  ﻓﻲ ﺘﻀﻡ ﺇﻗﻠﻴﻤﻴﺔ ﻫﻴﺌﺔ ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ ﻫﻴﺌﺔ
 ﺒﻭﺍﺴﻁﺔ ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ  ﺇﻋﺩﺍﺩ ﺍﻟﻬﻴﺌﺔ ﻤﻬﺎﻡ ﻭﻤﻥ ، ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﺩﻭل ﻓﻲ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ  ﻟﻠﻤﻭﺍﺼﻔﺎﺕ
 ﻤﺘﺨﺼﺼﺔ  ﻓﻨﻴﺔ ﻟﺠﺎﻥ . 
 
ﺍ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ ﻫﻴﺌﺔ ﻗﺎﻤﺕ ﻭﻗﺩ  ﺭﻗﻡ ﺍﻟﻔﻨﻴﺔ ﺍﻟﻠﺠﻨﺔ ﻋﻤل ﺒﺭﻨﺎﻤﺞ ﻀﻤﻥ ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ٥ﻟﺘﻌﺎﻭﻥ   " ﺍﻟﻠﺠﻨﺔ
 ﻭﺍﻟﺯﺭﺍﻋﻴﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﻭﺍﺼﻔﺎﺕ  ﻤﻨﺘﺠﺎﺕ ﻟﻘﻁﺎﻉ ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻔﻨﻴﺔ "  ﺁﻴﺯﻭ ﺭﻗﻡ ﺍﻟﺩﻭﻟﻴﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﻤﻭﺍﺼﻔﺔ  ﺒﺈﻋﺩﺍﺩ
١٢٦٠١/٧٩٩١  "ﺍﻷﺨﻀﺭ  ﺍﻟﻔﻠﻔل  ﺍﻟﻤﺠﻔﻑ_ﺍﻟﻤﻭﺍﺼﻔﺎﺕ " ﺃﺼﺩﺭﺘﻬﺎ  ﺍﻟﺘﻲ ﻟﻠﺘﻘﻴﻴﺱﻭ  ﺍﻟﺩﻭﻟﻴﺔ ﺍﻟﻤﻨﻅﻤﺔ  " . ﻭﺘﻤﺕ 
ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﻠﻐﺔ ﺍﻟﻰ ﺘﺭﺠﻤﺘﻬﺎ   ﻭﻗﺎﻤﺕ) ﺍﻟﺒﺤﺭﻴﻥ  ﻤﻤﻠﻜﺔ(  ﺍﻟﻤﻭﺍﺼﻔﺔ  ﻫﺫﻩ ﻤﺸﺭﻭﻉ  ﺒﺈﻋﺩﺍﺩ .   
   
ﺍﻟﻤﻭﺍﺼﻔﺔ  ﻫﺫﻩ ﺍﻋﺘﻤﺩﺕ  ﻜﻤﻭﺍﺼﻔﺔﻭﻗﺩ    ) ﻗﻴﺎﺳﻴﺔ/ ﻓﻨﻴﺔ ﻻﺋﺤﺔ(ﺍﻷﺼﻠﻴﺔ  ﺒﻠﻐﺘﻬﺎ ﺨﻠﻴﺠﻴﺔ  ﺍﻟﻤﻭﺍﺼﻔﺎﺕ  ﻤﻥ ﻋﺩﺩ ﺍﻀﺎﻓﺔ ﻤﻊ 
ﺍﻟﺘﻜﻤﻴﻠﻴﺔ  ﺍﻟﻤﺭﺍﺠﻊ  ﺒﻨﺩ ﻋﻠﻰ ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻘﻴﺎﺴﻴﺔ   ﺍﺠﺘ ﻓﻲ ﻤﺎــــﻭﺫﻟﻙ  ﺭﻗﻡ ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ ﻤﺠﻠﺱ ﻉ )   (  ﻋﻘﺩ ﺍﻟﺫﻱ ،
   ﺒﺘﺎﺭﻴﺦ   /   /        ﺍﻟﻤﻭﺍﻓﻕ ، ﻫـ/   /       ﻡ . 
 
Foreword 
 
Standardization Organization for GCC (GSO) is a regional Organization which consists 
of the National Standards Bodies of GCC memb er States. One of GS O main functions is 
to issue Gulf Standards /Technical regulati on through specialized technical committees 
(TCs). 
 
GSO through the technical program of comm ittee TC No.5: " Gulf  technical committee 
for Food & Agricultural standards " has adopt ed the International Standard No. : ISO 
10621/1997 "Dehydrated green pepper - Sp ecification" issued by (International 
Organization for Standardization) and has been  translated to Arabic  language. The Draft 
Standard has been prepar ed by (Kingdom of Bahrain) 
 This standard has been approved as Gulf (St andard / Technical Regul ation) with addition 
of several Gulf standards under co mplementary references section. 
 
 
 by GSO Board of Directors in its m eeting No..../....  …….held on    /    /   /  H ,  /    /   G 
 
  A Reference numbe r
ISO 10621:1997(E)INTERNATIONAL
STANDARDISO
10621
First edition
1997-11-01
Dehydrated green pepper (Piper
nigrum L.) — Specification
Poivre vert déshydraté  (Piper nigrum  L.) — Spécifications ISO 10621:1997(E)
©   ISO 1997
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by an y means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case Postale 56 • CH-1211 Genève 20 • Switzerland
Internet central@iso.chX.400 c=ch; a=400net; p=iso; o=isocs; s=central
Printed in Switzerland
iiForeword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies
(ISO member bodies). The work of preparing International Standards is normally carried out through ISOtechnical committees. Each member body interested in a subject for which a technical committee has beenestablished has the right to be represented on that committee. International organizations, governmental andnon-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with theInternational Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are circulated to the member bodies for
voting. Publication as an International Standard requires approval by at least 75 % of the member bodiescasting a vote.
International Standard ISO 10621 was prepared by Technical Committee ISO/TC 34, 
Agricultural food
products, Subcommittee SC 7, Spices and condiments.
Annex A of this International Standard is for information only. INTERNATIONAL STANDARD    © ISO ISO 10621:1997(E)
1Dehydrated green pepper ( Piper nigrum  L.) —
Specification
1 Scope
This International Standard specifies the requirements for dehydrated green pepper ( Piper nigrum
L.).
Recommendation relating to conditions of storage and transport are given in annex A.
2 Normative references
The following standards contain provisions which, through reference in this text, constitute
provisions of this International Standard. At the time of the publication, the editions indicated werevalid. All standards are subject to revision, and parties to agreements based on this InternationalStandard are encouraged to investigate the possibility of applying the most recent editions of thestandards indicated below. Members of IEC and ISO maintain registers of currently validInternational Standards.
ISO 927:1982, 
Spices and condiments — Determination of extraneous matter content.
ISO 928:—1, Spices and condiments — Determination of total ash.
ISO 930:—2, Spices and condiments — Determination of acid-insoluble ash.
ISO 939:1980, Spices and condiments — Determination of moisture content — Entrainment
method.
ISO 948:1980, Spices and condiments — Sampling.
ISO 5522:1981, Fruit, vegetables and derived products - Determination of total sulphur dioxide
content.
3 Definitions
For the purposes of this International Standard, the following definitions apply.
3.1  broken berry :  Berry that has been separated into two or more pieces.
3.2  light berry :  Berry that has reached an apparently normal stage of development but the
kernel does not exist.3.3  pinhead :  Berry of very small size that has not developed.
                                               
1   To be published. (Revision of ISO 928:1980)
2   To be published. (Revision of ISO 930:1980) ISO 10621:1997(E) © ISO
23.4  dark-coloured berry :  Berry that has a colour darker than the normal colour of the green
berry.
3.5  discoloured berry :  Berry that has a faded colour or patches of colour on it.
4 Description
The product is prepared from fresh green pepper berries of the plant Piper nigrum  L. by removal of
moisture under controlled conditions. The berries should be of reasonably uniform size.
5 Requirements
5.1 Colour
The berries shall possess the characteristic colour of green pepper of proper ripeness.
5.2 Freedom from insects, moulds, etc.
Dehydrated green pepper shall be free from live insects and moulds, and shall be practically free
from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected,if necessary, for abnormal vision) or with such magnification as may be necessary in any particular
case. If the magnification exceeds × 10, this fact shall be stated in the test report.
5.3 Extraneous matter
All materials other than green pepper berries, irrespective of whether they are of vegetable (e.g.
stem or leaves) or mineral (e.g. sand) origin shall form extraneous matter.
NOTE — Light berries, pinhead or broken berries are not considered as extraneous matter.
The extraneous matter, when determined by the method specified in ISO 927, shall not exceed1 % (
m/m).
5.4 Defective berries
The maximum limit for defective berries including discoloured, dark-coloured, light and broken
berries and pinheads, shall be 7 % by mass when determined after physical separation. However,the content of dark-coloured berries shall be not more than 4 %.
5.5 Rehydration properties
The dehydrated green pepper shall reconstitute to a good quality product and shall possess a
tender texture with the characteristic pungent spicy taste, flavour and colour of green pepper,when one part by mass of dehydrated green pepper is cooked in 10 parts by mass of 1 % sodiumchloride solution for 20 min. The rehydrated product shall be practically free from musty or smokynotes.
5.6 Chemical requirements
Dehydrated green pepper shall also comply with the requirements given in table 1. © ISO ISO 10621:1997(E)
3Table 1 — Chemical requirements
Characteristic Re quirement Test method
Moisture content, % (m/m), max. 8 ISO 939
Total ash, % (m/m) on dry basis, max. 5 ISO 928
Acid-insoluble ash, % (m/m) on dry basis, max. 0,3 ISO 930
Sulfur dioxide, % (m/m), mg/kg, max. 500 ISO 5522
6 Sampling
Sampling shall be carried out as specified in ISO 948.
7 Tests methods
The samples of dehydrated green pepper shall be analysed to ensure conformity with the
requirements of this International Standard by following the methods of organoleptic, physical andchemical analysis specified in 5.3 to 5.6 and table 1.
8 Packaging and marking
8.1 Packaging
Dehydrated green pepper shall be packed in clean and sound containers made of a material
which does not affect the product but which protect it from the ingress of moisture.
The packaging shall also comply with any national legislation relating to environmental protection.
8.2 Marking
The following particulars shall be marked directly on each container/package or shall be marked
on a label attached to the container/package:
a) name of the product;
b) name and address of the processor or packer;c) tradename or brand name, if any;d) code or batch number;e) net mass;f) producing country;g) any other marking required by the purchaser (such as date of packing, year of harvest, etc.);h) reference to this International Standard; andj) whether the product contains additives, and which ones in the case of countries where they
are permitted. ISO 10621:1997(E) © ISO
4Annex A
(informative)
Recommendations relating to storage and transport conditions
A.1 Storage
Packages of dehydrated green pepper should be stored in covered premises, well protected from
the sun, rain and excessive heat. The storeroom should be dry, free from unpleasant odours andprotected against the entry of insects and other vermin.
A.2 Transport
The containers should be clearly marked with a warning against careless handling which might
lead to perforation of the containers. They should be kept dry and cool and stored well away fromships' boilers or bilges. ISO 10621:1997(E) © ISO
ICS  67.220.10
Descriptors:   agricultural products,  food products,  dehydrated products,  plant products,  seasonings,  spices,  pepper,  specifications,
organoleptic properties,  chemical properties,  tests,  marking,  packaging.
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