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GSO 123:1990
GSO - Cover page
Foreword
1 SCOPE AND FIELD OF APPLICATION
2 COMPLEMENTARY REFERENCES
3 DEFINITIONS
4 GENERAL REQUIREMENTS
5 GRADING
6 ALLOWABLE TOLERANCES
7 METHOD OF SAMPLING
8 PACKAGING
9 TRANSPORTATION
10 STORAGE
11 LABELLING
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GSO 123:1990
لائحة فنية خليجية
الاشتراطات العامة للخضراوات والفاكهة الطازجة
Gulf Technical Regulation
GENERAL REQUIREMENTS FOR FRESH FRUITS AND VEGETABLES
ICS:
67.080

هذه الوثيقة محمية بالقانون
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All rights reserved to GCC Standardization Organization (GSO). Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either GSO at the address below or GSO's member body in the country of the requester.
Outreach Dept, Knowledge Management Section
GCC Standardization Organization (GSO)
P.O.Box: 85245 Riyadh 12511
Kingdom of Saudi Arabia
إدارة التواصل، قسم إدارة المعرفة
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية (GSO)
ص. ب: 85245 الرياض 12511
المملكة العربية السعودية
Tel: +966115208000 :هاتف
Fax: +966115208010 :فاكس
E-Mail: csc@gso.org.sa :بريد إلكتروني
Website: www.gso.org.sa :موقع ويب
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ContentsPage

Foreword

GCC Standardization Organization (GSO) is a regional organization which consists of the national standardization bodies of GCC member states. One of GSO main functions is to issue Gulf Standards and Technical Regulations through specialized technical committees.
GSO Board of Directors in its meeting number (13) held on 12/11/1410 H, which corresponds to 06/06/1990, has approved the translation of the document GSO 123:1990 as a Gulf Technical Regulation titled "GENERAL REQUIREMENTS FOR FRESH FRUITS AND VEGETABLES " in English language which was studied through the technical program of GSO Technical Committee for Food and Agricultural Products (TC05) . (Arabic) text is considered the official text in case of any conflicts between the two.
تقديم
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها أجهزة التقييس الوطنية في الدول الأعضاء، ومن مهام الهيئة إعداد المواصفات القياسية واللوائح الفنية الخليجية بواسطة لجان فنية متخصصة.
قرر مجلس الإدارة لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية في الاجتماع الـ (13) بتاريخ 1410/11/12 هـ، الموافق 1990/06/06م اعتماد ترجمة الوثيقة رقم GSO 123:1990 كلائحة فنية خليجية عنوانها "الاشتراطات العامة للخضراوات والفاكهة الطازجة" إلى اللغة الانجليزية والتي تم دراستها ضمن برنامج عمل اللجنة الفنية الخليجية للمواصفات الغذائية والزراعية (TC05) . ويعتبر النص العربي هو المرجع الأساس في حال وجود اختلاف بين النصين.
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Gulf Technical RegulationGSO 123:1990
GENERAL REQUIREMENTS FOR FRESH FRUITS AND VEGETABLES

1SCOPE AND FIELD OF APPLICATION

This Gulf standard specifies the general requirements for fresh fruits and vegetables handled between the markets of the region. It specially applies to the products covered by transit trade. As for specific requirements for each type of fruits or vegetables they will be covered in the relevant standards of these products.

2COMPLEMENTARY REFERENCES

2.1GSO 125METHODS OF SAMPLINGFRESH FRUITS AND VEGETABLES ”.
2.2GSO 124GENERAL REQUIREMENTSFOR FRESH FRUITS ANDVEGETABLES BOXES”.

3DEFINITIONS

3.1
Consignment:
Any group of containers from one kind of fruit or vegetables with the same specifications and which are registered in the same shipping document.
3.2
Foreign matter:
Any material – in the same container – which is not from the crop variety or which differs in growth nature or plant characteristics.
3.3
Apparent defects:
Any traces of the chemical materials or insect infections, wounds, bruises, dirt, dusts and other types of deformations.
3.4
Fruit length:
The distance contained between the end of the neck joint and the blossom end.
3.5
Fruit diameter:
The longest horizontal diameter of the fruit.
3.6
Bruises:
Any soft or compact areas resulting from mechanical or manual factors.
3.7
Maturity:
The stage at which the fruit reaches its last growing stage after which the fruit will ripe naturally even after separation from the original plant.
3.8
Field ripening (for banana):
When banana fruits reach the firming stage and capability for natural ripening after facing the known ripening factors.
3.9
Diseases:
Infections resulting from bacteria, moulds, nimatode, viruses, yeasts or other disease infections resulting from different atmospheric factors or from loss of food elements (physiological).
3.10
Ripeness:
The stage at which natural and chemical changes will take place in the fruit ending with full commercial characteristics of the fruit such as taste, flavour and odour and in which the fruit becomes fit for human consumption. This stage lies between the full ripening stage and the advanced ripening stage of the fruit.
3.11
Eliminating factors:
Factors when found in the product it will be rejected or considered unacceptable. These are contamination by moulds, entomologic or pathologic infections with, diversity of varieties – presence of dust, dirt, and foreign matter – extensive mellowness and increase in the ripening degree – damage caused by rain, frost and bad storing, provided that the percentage tolerances of these factors do not exceed those stated individually for each type of fruit or vegetables.