‫ﻫﻴﺌﺔ ﺍﻟﺘﻘﻴﻴﺱ ﻟﺩﻭل ﻤﺠﻠﺱ ﺍﻟﺘﻌﺎﻭﻥ ﻟﺩﻭل ﺍﻟﺨﻠﻴﺞ ﺍﻟﻌﺭﺒﻴﺔ‬

‫)‪STANDARDIZATION ORGANIZATION FOR G.C.C (GSO‬‬

‫ﻣﺸﺮوع‪ :‬ﻧﻬﺎﺋﻲ‬

‫‪GSO5/FDS….. /2009‬‬

‫ﺍﻟﺨـﺱ‬
‫‪LETTUCE‬‬

‫إﻋﺪاد‬

‫اﻟﻠﺠﻨﺔ اﻟﻔﻨﻴﺔ اﻟﺨﻠﻴﺠﻴﺔ ﻟﻘﻄﺎع ﻣﻮاﺻﻔﺎت اﻟﻤﻨﺘﺠﺎت ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﺍﻟﺯﺭﺍﻋﻴﺔ‬

‫ﻫﺫﻩ ﺍﻟﻭﺜﻴﻘﺔ ﻤﺸﺭﻭﻉ ﻟﻤﻭﺍﺼﻔﺔ ﻗﻴﺎﺴﻴﺔ ﺨﻠﻴﺠﻴﺔ ﺘﻡ ﺘﻭﺯﻴﻌﻬﺎ ﻹﺒﺩﺍﺀ ﺍﻟﺭﺃﻱ ﻭﺍﻟﻤﻼﺤﻅﺎﺕ ﺒﺸﺄﻨﻬﺎ‪ ،‬ﻟﺫﻟﻙ‬
‫ﻓﺈﻨﻬﺎ ﻋﺭﻀﺔ ﻟﻠﺘﻐﻴﻴﺭ ﻭﺍﻟﺘﺒﺩﻴل‪ ،‬ﻭﻻ ﻴﺠﻭﺯ ﺍﻟﺭﺠﻭﻉ ﺇﻟﻴﻬﺎ ﻜﻤﻭﺍﺼﻔﺔ ﻗﻴﺎﺴﻴﺔ ﺨﻠﻴﺠﻴﺔ ﺇﻻ ﺒﻌﺩ ﺍﻋﺘﻤﺎﺩﻫﺎ ﻤﻥ‬
‫ﻤﺠﻠﺱ ﺇﺩﺍﺭﺓ ﺍﻟﻬﻴﺌﺔ ﺍﻟﺨﻠﻴﺠﻴﺔ‪.‬‬
 Foreword

Standardization Organization for GCC (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 through
specialized technical committees (TCs).
GSO through the technical program of committee TC No 5 " The Gulf
Technical Committee for Food and Agricultural Standards Products" has
prepared this Standard . The Draft Standard has been prepared by (KINGDOM
OF SAUDI ARABIA )
The draft Standard has been prepared based on relevant ADMO, International
and National foreign Standards and references.
This standard has been approved as Gulf (Standard / Technical Regulation) by
GSO Board of Directors in its meeting No..../.... …….held on / / / H , / /
G
 LETTUCE

Date of GSO Board of Directors’ Approval :

Issuing Status :

LETTUCE
GSO STANDARD GSO ...... / 2009

1. SCOPE AND FIELD OF APPLICATION

This GSO standard concerning the heads of the fresh lettuce.

2. COMPLEMENTARY REFERENCES
2.1 GSO 9 “Labeling of Prepackaged Foods”
2.2 GSO 123 “General requirements for fresh fruits and vegetables”.
2.3 GSO 124 “General requirements for fresh fruits and vegetables boxes”.
2.4 GSO 125 “Methods of sampling for fresh fruits and vegetables”.
2.5 GSO 323 “General requirements for transportation and storage of chilled and
frozen foods”.
2.6 GSO 244 “Methods of test for vegetables, fruits and their products, first part –
organoleptic examination, determination of net weight and drained weight,
determination of apparent viscosity, determination of head space,
determination of extraneous matter and defective fruits”.
2.7 GSO 382 “Maximum limits for pesticide residues in Agricultural Food
Products – Part 1”.
2.8 GSO 383 “Maximum limits for pesticide residues in Agricultural Food
Products – Part 2”.
2.9 GSO Standard on “Methods of Determination of Pesticides Residues in Food
Products”.
2.10 GSO ISO 7558 “Guide to the Prepacking of Fruit and Vegetables”.

3. DEFINITIONS
3.1 The heads of the lettuce are the harvest of different fresh lettuce related to the
category Lactuca Sativa..

4. GENERAL DEMANDS
4.1 Heads of the lettuce should go with to the minimum conditions for harvesting.
4.2 The harvest in the same container should be from the same kind and similar in
size quality and ripeness.
4.3 The harvest should be fresh and clean with tight leaves that are not wet or
fading or the colour changed.
4.4 The harvest should be free from strange taste or smell.
4.5 The harvest should be free from defects caused by insects or disease injury and
their effects.
4.6 The defects should be at the allowed rate of quality mentioned in 5.2.

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GSO STANDARD GSO ...... / 2009

5. THE CHARACTERISTICS
5.1 The heads of the lettuce should be fully grown
5.1.1 The head of the lettuce should be at the same size and the suitable shape
according to the desire of the consumer.
5.1.2 The inner leaves of the lettuce should be mixed.
5.1.3 The colour of the inner leaves can be white or yellow green according to the
variety (kind).
5.2 Degrees of quality.
5.2.1 The degrees of quality are under the following degrees: excellent the first – the
second.
This classification goes according to the allowed rates of defects in the
common conditions according to the following table .
The degrees of the goodness
The defects and the execceding
Excellent The first The second
The cutting or the changing of colour into yellow 2% 5% 10%
The harvest flowering zero 2% 5%
The total rate of defects allowance in the common 5% 15% 25%
conditions (the maximum number)
The rate of damage caused by fungus or holing zero 2% Less than
insects should not exceed the allowance in the 5%
common conditions as mentioned above.

5.2.2 The defects include the following:

5.2.2.1 The outer leaves turn into yellow and fade and their taste become bitter.
5.2.2.2 Harvest with flowers.
5.2.2.3 The inner part become bitter and fibrous.
5.3 The graduality of the size
The big size According to the kind
The middle size (Roman or Latoga)
The small size

6. PACKING, TRANSPORTATION AND STORAGE

6.1 Packing
When packed in boxes, the requirements mentioned in the GSO standard
mentioned in (2.3) shall be met. It should be new, dry, clean and free from any
strange smell. The lettuce should be from the same kind the heads and should
be fixed not pressed.

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GSO STANDARD GSO ...... / 2009

6.2 Transportation and storage

The requirements mentioned in the GSO standard mentioned in (2.5) shall be
met.
7. SAMPLING
Samples shall be taken in accordance with the GSO standard mentioned in
(2.4).

8. METHODS OF TESTING AND INSPECTION

8.1 Organoleptic examination, determination of extraneous matter and defective
fruits shall be carried out according to GSO standard mentioned in item (2.6).
8.2 Determination of pesticide residues shall be carried out according to GSO
standard mentioned in item (2.9).

9. LABELLING
9.1 Without prejudice to what is mentioned in the GSO standard in items (2.1),
(2.3) and (2.10) the following information shall be declared on the label in
case of package:
9.1.1 The following details should be written down on the container in Arabic and
any foreign language with clear writing.
9.1.2 The word “lettuce” and the kind.
9.1.3 The degree of quality.
9.1.4 Zize.
9.1.5 The numbers of heads in the packet.
9.1.6 The name and the address of the people who packed it, or the name of the
owner of the farm and the area it belongs to.

References :

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GSO STANDARD GSO ...... / 2009

EGYPTIAN STANDARD
1824/1990
“ LETTUCE FOR LOCAL MARKETING”