ISO 6900:2025
(Main)Dried red jujubes — Specification and test methods
Dried red jujubes — Specification and test methods
This document specifies requirements and test methods for dried red jujubes. It is applicable to dried red jujubes (Ziziphus jujuba Mill.).
Titre manque
General Information
Standards Content (Sample)
International
Standard
ISO 6900
First edition
Dried red jujubes — Specification
2025-01
and test methods
Reference number
© ISO 2025
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ii
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Description . . 2
5 Classification and requirements. 2
5.1 Classification .2
5.2 Requirements .2
5.2.1 General requirements .2
5.2.2 Class requirements.2
5.2.3 Insects, moulds, mites, etc. . .3
5.2.4 Sulfur dioxide content .3
6 Tolerances . 4
6.1 Extra class.4
6.2 Class I .4
6.3 Class II .4
6.4 Class III .4
7 Hygiene contaminants and pesticides residues . 4
8 Sampling and test method . 4
8.1 Sampling .4
8.2 Sensory inspection.4
8.3 Determination of moisture content .4
8.4 Determination of sugar content .4
8.5 Determination of sulfur dioxide content .4
9 Test report . 5
10 Packaging and labelling . 5
10.1 Packaging .5
10.2 Labelling .5
11 Storage and transportation . 5
11.1 Storage .5
11.2 Transportation .6
Annex A (informative) Size classification of main dried jujube varieties . 7
Annex B (normative) Determination of sugar content . 8
Annex C (normative) Determination of moisture content .11
Bibliography .13
iii
Foreword
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
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The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 3, Fruits
and vegetables and their derived products.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
Introduction
The planting and processing of red jujubes has a history of more than 8 000 years. Red jujubes are rich in
dietary fibres, vitamins, amino acids and other trace elements. They can be used directly or deeply processed
to make candied jujube, jujube paste and jujube juice. The most prominent feature of red jujubes is that they
have a high vitamin content and are therefore beneficial for human health. As a result, red jujubes are very
popular worldwide.
Jujube trees are native to the middle and lower reaches of the Yellow River in China, and have spread to more
than 30 countries and regions including Asia, Europe, Africa, North America and Oceania, mainly in the
Republic of Korea, the Democratic People's Republic of Korea, Japan, the Russian Federation, Afghanistan,
India, Pakistan, the Islamic Republic of Iran, the United States of America, the United Kingdom, Italy, etc. In
recent years, the planting area and output of jujube trees around the world have grown rapidly. However,
the lack of unified and clear global product quality and specification grade requirements has limited the
international trade and circulation of red jujubes.
This document specifies the properties of dried red jujubes. It aims to help prevent barriers to trade and
communication.
v
International Standard ISO 6900:2025(en)
Dried red jujubes — Specification and test methods
1 Scope
This document specifies requirements and test methods for dried red jujubes.
It is applicable to dried red jujubes (Ziziphus jujuba Mill.).
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 874, Fresh fruits and vegetables — Sampling
ISO 2859-1, Sampling procedures for inspection by attributes — Part 1: Sampling schemes indexed by acceptance
quality limit (AQL) for lot-by-lot inspection
ISO 5522, Fruits, vegetables and derived products — Determination of total sulphur dioxide content
CXS 1-1985, General Standard for the Labelling of Prepacked Foods
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
dried immature fruit
dried red jujubes produced by immature fresh red jujubes, which are small, do not have plump flesh, and
have a hard texture, light yellow skin colour and no lustre
3.2
dark or oiled skin spot fruit
dried red jujubes whose peel and flesh turns black due to the uneven distribution of heat during the
drying process
3.3
diseased fruit
dried red jujubes with disease spots
3.4
wormy fruit
fruit which has been damaged by pests
3.5
moisture content
quantity of water that has been distilled and collected
Note 1 to entry: It is expressed as a percentage by mass.
3.6
sugar content
quantity of sugar in dried red jujubes
Note 1 to entry: It is expressed as a percentage by mass.
4 Description
Dried red jujubes are prepared from fully mature fresh jujubes by using different kinds of drying processes such
as
...
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