Standard for Canned Strawberries

1Description

1.1Product definition

This standard (formerly CAC/RS 62-1972) deals with canned strawberries is the product: a) prepared from strawberries of varieties (cultivars) conforming to the characteristics of the Genus Fragaria which are whole, clean, reasonably sound, of proper maturity and from which extraneous matter including calices and stems have been removed; b) packed with water or other suitable liquid packing medium; and c) processed by heat in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage.

1.2Varietal type

Canned strawberries may be of any suitable variety (cultivar) of cultivated strawberry.

2Essential composition and quality factors

2.1Packing media

a)Canned strawberries may be packed in any one of the following:

i)water – in which water is the sole packing medium;

ii)fruit juice – in which strawberry juice, or any other compatible fruit juice is the sole packing medium;

iii)water and fruit juice(s) – in which water and strawberry juice, or water and any other single fruit juice or water and two or more fruit juices, are combined to form the packing medium;

iv)mixed fruit juices – in which two or more fruit juices, which may include strawberry, are combined to form the packing medium; and

v)with sugar(s) – any of the foregoing packing media i) through iv) may have one or more of the following sugars added: sucrose, invert sugar syrup, dextrose, dried glucose syrup, glucose syrup.

2.1.1Classification of packing media when sugars are added

a)When sugars are added to strawberry juice or other fruit juices, the liquid media shall be not less than

14o Brix and shall be classified on the basis of the cut-out strength as follows:

•lightly sweetened (name of fruit) juice – not less than 14 o Brix; and

•heavily sweetened (name of fruit) juice – not less than 18 o Brix.

b)When sugars are added to water or water and strawberry juice or water and fruit juices the liquid media shall be classified on the basis of the cut-out strength as follows:

Basic syrup strengths

•light syrup – not less than 14 o Brix; and

•heavy syrup – not less than 18 o Brix.

2.1.2Optional packing media

When not prohibited in the country of sale, the following packing media may be used: slightly sweetened water ) water slightly sweetened ) Not less than 10 o Brix but less than 14 o Brix extra light syrup ) extra heavy syrup More than 22 o Brix The cut-out strength of sweetened juice or syrup shall be determined on sample average, but no container may have a Brix value lower than that of the minimum of the next category below, if such there be.

2.2Quality criteria

2.2.1Colour

Except for artificially coloured canned strawberries, the strawberries shall have normal colour characteristics for canned strawberries and typical of the variety used.

2.2.2Flavour

Canned strawberries shall have a normal flavour and odour free from flavours and odours foreign to the product.

2.2.3Texture

The strawberries shall have a reasonably uniform texture and shall not be excessively firm or unreasonably soft.

2.2.4Defects and allowances

Canned strawberries shall be reasonably free from common defects within the limits set forth as follows:

                        Defects                                                          Maximum limits

a)      Berries with parts of, or with complete calices                  15%, by count

aa) Berries with complete calices, limited within the 5%, by count foregoing allowance to

b)Blemished berries (consisting of berries with spots caused by mould damage or bird pecks more than 5 mm 15%, by count in diameter and deformed berries)

c)Broken berries (where the major part is broken or 20%, by count entirely disintegrated)

Total of all the foregoing defects – (a) and/or (aa), (b) and 30%, by count (c)

d)Extraneous plant material (based on averages):

i)Stalks (stems) or parts thereof, each

1piece per 100 grammes of drained strawberries longer than 3 mm

ii)Leaves, unattached calices, or portions 1 sq. cm. per 100 grammes of drained strawberries of any of these, or other similar harmless extraneous plant material

2.2.5Mineral impurities

Not more than 300 mg/kg of total contents.

2.2.6Classification of defectives

A container that fails to meet one or more of the applicable quality requirements, as set out in Section 2.2.1: “Colour” through 2.2.4: “Defects and allowances” (except extraneous plant material which is based on averages), shall be considered defective.

2.2.7Acceptance

A lot will be considered as meeting the applicable quality requirements referred to in Section 2.2.6: “Classification of defectives” when:

a)for those requirements which are not based on averages, the number of defectives, as defined in Section 2.2.6: “Classification of defectives”, does not exceed the acceptance number (c) of an appropriate sampling plan with an AQL of 6.5 (see relevant Codex texts on methods of analysis and sampling); and

b)the requirements which are based on sample averages are complied with.

3Food additives

3.1Acidifying agents

Maximum level

a)Citric acid

b)Lactic acid Limited by GMP

c)Malic acid

d)L-Tartaric acid

3.2Colours

Maximum level

a) Ponceau 4R (INS 124) – CI 16 255                                   300 m/kg of the final product

3.3Firming agents

Maximum level

a)Calcium chloride

350 mg/kg of the final product,

b)Calcium gluconate calculated as total Ca

c)Calcium lactate

4Contaminants

Maximum level

a) Lead (Pb)                                           1 mg/kg

b) Tin (Sn)                                            200 mg/kg calculated as Sn

5Hygiene

It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the General principles of food hygiene (CXC 1-1969),1 and other codes of practice recommended by the Codex Alimentarius Commission which are relevant to this product. To the extent possible in good manufacturing practice, the product shall be free from objectionable matter. When tested by appropriate methods of sampling and examination, the product:

•shall be free from microorganisms in amounts which may represent a hazard to health;

•shall be free from parasites which may represent a hazard to health; and

•shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.

6Weights and measures

6.1Fill of container

6.1.1Minimum fill

The container shall be well filled with strawberries, and the product (including packing medium) shall occupy not less than 90 percent of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20 °C which the sealed container will hold when completely filled.

6.1.2Classification of defectives

A container that fails to meet the requirement for minimum fill (90 percent container capacity) of Section 6.1.1: “Minimum fill” shall be considered defective.

6.1.3Acceptance

A lot will be considered as meeting the requirement of Section 6.1.1: “Minimum fill” when the number of defectives, as defined in Section 6.1.2: “Classification of defectives”, does not exceed the acceptance number

(c)of an appropriate sampling plan with an AQL of 6.5 (see relevant Codex texts on methods of analysis and sampling).

6.1.4Minimum drained weight

The drained weight of the product shall be not less than 35 percent of the weight of distilled water at 20 °C which the sealed container will hold when completely filled. The requirement for minimum drained weight shall be deemed to be complied with when the average drained weight of all containers examined is not less than the minimum required, provided that there is no unreasonable shortage in individual containers.

7Labelling

In addition to the requirements of the General standard for the labelling of pre-packaged foods (CXS 1-1985),2 the following specific provisions apply:

7.1The name of the food

The name of the product shall be “strawberries”. The packing medium shall be declared as part of the name, or in close proximity to the name. When the packing medium is composed of water, or water and strawberry juice, or water and one or more fruit juices in which water predominates, the packing medium shall be declared as:

•“In water”; or

•“Packed in water”. When the packing medium is composed solely of strawberry juice, or any other single fruit juice, the packing medium shall be declared as:

•“In strawberry juice”; or

•“In (name of fruit) juice”. When the packing medium is composed of two or more fruit juices, which may include strawberry juice, it shall be declared as:

•“In (name of fruits) juice”; or

•“In fruit juices”; or

•“In mixed fruit juices”. When sugars are added to strawberry juice or other fruit juices, the packing medium shall be declared as:

•“Lightly sweetened (name of fruit) juice”; or

•“Heavily sweetened (name of fruits) juice(s)”; or

•“Lightly sweetened fruit juices”; or

•“Heavily sweetened mixed fruit juices(s)” as may be appropriate.

When sugars are added to water, or water and a single fruit juice (including strawberry juice) or water and two or more fruit juices, the packing medium shall be declared as:

•“Light syrup”; or

•“Heavy syrup”; or

•“Water slightly sweetened”; or

•“Slightly sweetened water”; or

•“Extra light syrup”; or

•“Extra heavy syrup” as may be appropriate. When the packing medium contains water and strawberry juice or water and one or more fruit juice(s), in which the fruit juice comprises 50 percent or more by volume of the packing medium, the packing medium shall be designated to indicate the preponderance of such fruit juice, as, for example:

•“Strawberry juice and water”; or

•“(name of fruit) juice(s) and water”.

7.2Labelling of non-retail containers.

The labelling of non-retail containers should be in accordance with the General standard for the labelling of non-retail containers of foods (CXS 346-2021).3

8Methods of analysis and sampling

For checking the compliance with this standard, the methods of analysis and sampling contained in the Recommended methods of analysis and sampling (CXS 234-1999)4 relevant to the provisions in this standard shall be used.

REFERENCED TEXTS

1General principles of food hygiene (CXC 1-1969).

2General standard for the labelling of pre-packaged foods (CXS 1-1985).

3General standard for the labelling of non-retail containers of foods (CXS 346-2021).

4Recommended methods of analysis and sampling (CXS 234-1999).

Codex Alimentarius

A collection of international food standards developed to protect consumer health and ensure fair practices in the food trade. Codex standards are adopted by the Codex Alimentarius Commission, an intergovernmental body with 189 Members, established by FAO and WHO. The standards are recognized by the World Trade Organization as the benchmark for the safety of internationally traded food.

Codex Secretariat Contacts

codex@fao.org codexalimentarius.org x.com/FAOWHOCodex youtube.com/@UNFAO

Food and Agriculture Organization of the United Nations Rome, Italy

FAO and WHO. 2026. Standard for canned strawberries. Codex Alimentarius Standard, No. CXS 62-1981. Codex Alimentarius Commission. Rome. https://openknowledge.fao.org/handle/20.500.14283/ce0147en

The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or the World Health © FAO and WHO, 2026

Organization (WHO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

Some rights reserved. This work is made available under the Creative Commons Attribution–NonCommercial 4.0 International licence (CC BY-NC 4.0)