ISO 25166:2026

Zhacai (pickled and squeezed vegetables) — Specification and test methods

This document specifies the definitions of Zhacai (pickled and squeezed vegetables) and its requirements, including sensory, physical and chemical, contaminants, microorganisms, packaging, labelling, storage and transport. It also describes the corresponding test methods. This document is only applicable to Zhacai.

Zhacai (légumes marinés et pressés) — Spécification et méthodes d'essai

General Information

• Status: Published
• Publication Date: 12-May-2026
• ICS: 67.080.20 - Vegetables and derived products
• Technical Committee: ISO/TC 34/SC 3 - Fruits and vegetables and their derived products
• Drafting Committee: ISO/TC 34/SC 3 - Fruits and vegetables and their derived products
• Current Stage: 6060 - International Standard published
• Start Date: 13-May-2026
• Due Date: 19-Sep-2027
• Completion Date: 13-May-2026

Overview

ISO 25166:2026 - Zhacai (pickled and squeezed vegetables) - Specification and test methods is the international standard that defines the requirements, product specifications, and test methods for Zhacai. Zhacai is a traditional processed vegetable product made from the expanded stem of Brassica juncea var. tumida through pickling and squeezing. ISO 25166:2026 facilitates consistency in product quality, safety, packaging, labelling, storage, and transportation for Zhacai, supporting international trade and ensuring consumer safety.

This standard covers all critical parameters, including sensory specifications, physical and chemical limits, contaminant thresholds, microbiological criteria, and guidance for hygienic handling, packaging, and documentation. It is only applicable to Zhacai and does not cover other pickled vegetable products.

Key Topics

• Product Definition: Zhacai is defined as the processed product from the expanded stem of a specific mustard vegetable, using pickling and mechanical squeezing techniques to achieve unique texture and flavor.
• Sensory Requirements:
  • Colour: Inherent slight yellow or yellowish-green.
  • Flavour: Characteristic taste and smell without foreign odours.
  • Texture: Tender and crisp.
  • Appearance: Various shapes such as oblate spherical, strips, or diced.
  • Impurities: No visible external impurities.
• Physical and Chemical Specifications:
  • Moisture content and salt content with defined maximum limits.
  • Acid content (titration acidity) in line with standard methods.
• Contaminants and Microorganisms:
  • Limits for lead and cadmium.
  • Microbiological thresholds for coliform bacteria, salmonella, and staphylococcus aureus using established test methods.
• Packaging and Labelling:
  • Use of food-grade materials for safety and integrity.
  • Labelling requirements covering product name, manufacturer, batch, net/gross mass, origin, product class, expiry date, and storage information.
• Storage and Transport:
  • Recommendations for cool, dry, ventilated storage.
  • Guidance for contamination-free and damage-free transportation using designated vehicles.

Applications

ISO 25166:2026 is essential for:

• Producers and Processors: Ensures standardized product quality and safety during manufacture of Zhacai for both local and international markets.
• Exporters and Importers: Facilitates global trade by providing a unified specification, reducing trade barriers, and ensuring compliance with importing country regulations.
• Regulatory Authorities: Provides a benchmark for inspection, certification, and quality control of pickled and squeezed vegetables labelled as Zhacai.
• Quality Assurance and Food Safety Units: Employs robust test methods for routine quality checks to maintain food safety and regulatory compliance.
• Retailers and Distributors: Assures end-to-end product integrity during handling, storage, and distribution, protecting brand reputation and consumer health.

Related Standards

ISO 25166:2026 references and aligns with several other international standards to ensure comprehensive coverage and interoperability. Key related standards include:

• ISO 750: Determination of titratable acidity in fruit and vegetable products.
• ISO 874: Sampling methods for fresh fruits and vegetables.
• ISO 1026: Determination of dry matter and moisture content.
• ISO 2859-1: Sampling procedures for inspection by attributes.
• ISO 3634: Determination of chloride (salt) content in vegetable products.
• ISO 6633, ISO 6561-1: Methods for measuring lead and cadmium content.
• ISO 4832, ISO 6579-1, ISO 6888-1: Microbiological testing for coliforms, salmonella, and staphylococci.
• CXS 1-1985: Labelling of prepacked foods.
• CXS 192-1995: Standards for food additives.

These referenced documents help reinforce safety, quality, and compliance for all Zhacai products in global supply chains. For further detail, stakeholders are encouraged to consult the full list of normative references in ISO 25166:2026.

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Keywords: ISO 25166, Zhacai standard, pickled vegetables, food safety, product specification, international trade, food packaging, microbiological limits, vegetable processing, food labelling.

Standards Content (Sample)

International
Standard
ISO 25166
First edition
Zhacai (pickled and squeezed
2026-05
vegetables) — Specification and test
methods
Zhacai (légumes marinés et pressés) — Spécification et méthodes
d'essai
Reference number
© ISO 2026
All rights reserved. Unless otherwise specified, or required in the context of its implementation, 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 ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
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Published in Switzerland
ii
Contents  Page
Foreword .iv
Introduction .v
1  Scope . 1
2  Normative references . 1
3  Terms and definitions . 1
4  Product requirements . 2
4.1 Sensory requirements.2
4.1.1 Colour .2
4.1.2 Flavour .2
4.1.3 Texture .2
4.1.4 Appearance .2
4.1.5 Impurities .2
4.2 Physical and chemical specifications .3
4.3 Limits of microorganisms .3
4.4 Limits of food additives .3
4.5 Limits of lead .3
4.6 Limits of cadmium . .3
5 Sampling . 3
6  Test methods . 4
6.1 Sensory inspection.4
6.2 Determination of moisture content .4
6.3 Determination of edible salt content .4
6.4 Determination of titration acidity . .4
6.5 Determination of lead . . .4
6.6 Determination of cadmium .4
6.7 Determination of coliform bacteria .4
6.8 Determination of salmonella . .4
6.9 Determination of staphylococcus aureus .4
7  Hygiene contaminants and pesticides residues . 4
8 Packaging and labelling . 4
8.1 Packaging .4
8.2 Labelling .5
9  Storage and transport . 5
9.1 Storage .5
9.2 Transport .5
Bibliography . 6

iii
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