ISO 1956-2:1989

Fruits and vegetables — Morphological and structural terminology

Consists of two parts. Gives an illustrated survey of 27 species. For each the botanical name is given first, followed by the common name in English, French and Russian. Includes, in addition, alphabetical indices in the three languages.

Fruits et légumes — Terminologie morphologique et structurale

Sadje in zelenjava - Morfološka in strukturna terminologija - 2. del

General Information

• Status: Published
• Publication Date: 07-Jun-1989
• ICS: 01.040.67 - Food technology (Vocabularies)
• ICS: 67.080.01 - Fruits, vegetables and derived products in general
• 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: 9093 - International Standard confirmed
• Completion Date: 26-Aug-2024
• Ref Project: SIST ISO 1956-2:1996 - Fruits and vegetables -- Morphological and structural terminology

Standards Content (Sample)

INTERNATIONAL
ISO
STANDARD 1956-2
First edition
Premiere Edition
NORME
llepeoe i43Rawe
1989-06-15
INTERNATIONALE
MEXaYHAPOAHblti
CTAHAAPT
Fruits and vegetables - Morphological and
structural terminology -
Part 2
Fruits et lkgumes - Terminologie
morphologique et structurale -
Partie 2
@PYKTbl M OBOllJk1 - Mopct>onorwecKan M
CTpyKTypanbHafl TePMMHOJlOTHfl -
%CTb 2
Reference number
Numero de reference
HoMep CCblflKM
ISO 1956-2 : 1989 (E/F/R)
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
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 ISO technical committees. Esch member
body interested in a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, govern-
mental and non-governmental, in liaison with ISO, also take part in the work. ISO
collaborates closely with the International Electrotechnical Commission (IEC) on all
matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the ISO Council. They are approved in accordance with ISO procedures requiring at
least 75 % approval by the member bodies voting.
International Standard ISO 1956-2 was prepared by Technical Committee ISO/TC 34,
Agricultural food products.
vegetables
IS 0 1956 consists of the following Parts, under the general title Fruits and
-
Morphological and structural terminology :
- Part 1
- Part 2
0 ISO 1989
All rights reserved. No part of this publication may be reproduced or utilized in any form or by any
means, electronie or mechanical, including photocopying and microfilm, without Permission in
writing from the publisher./Droits de reproduction reserves. Aucune Partie de cette publication
ne peut etre reproduite ni utilisee sous quelque forme que ce soit et par aucun procede, electroni-
que ou mecanique, y compris Ia photocopie et les microfilms, sans I’accord ecrit de I’editeur.
International Organkation for Standardization
Case postale 56 l CH-1211 Geneve 20 l Switzerland
Printed in Switzerland/ Imprime en Suisse
ii
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
Avant-propos
L’ISO (Organisation internationale de normalisation) est une federation mondiale
d’organismes nationaux de normalisation (comites membres de I’ISO). L’elaboration
des Normes internationales est en general confiee aux comites techniques de I’ISO.
Chaque comite membre interesse par une etude a Ie droit de faire Partie du comite
technique cr& a cet effet. Les organisations internationales, gouvernementales et non
gouvernementales, en liaison avec I’ISO participent egalement aux travaux. L’ISO col-
labore etroitement avec Ia Commission electrotechnique internationale (CH) en ce qui
concerne Ia normalisation electrotechnique.
Les projets de Normes internationales adoptes par les comites techniques sont soumis
aux comites membres pour approbation, avant leur acceptation comme Normes inter-
nationales par Ie Conseil de I’ISO. Les Normes internationales sont approuvees confor-
mement aux procedures de I’ISO qui requierent I’approbation de 75 % au moins des
comites membres votants.
La Norme internationale ISO 1956-2 a etc elaboree par Ie comite technique ISO/TC 34,
Produits agricoles alimen taires .
ISO 1956 comprend les Parties suivantes, presentees sous Ie titre g eneral Fruits et l&gu-
mes - Terminologie morphologique et structurale :
- Partie 7
- Partie 2
BBeneHMe
HC0 (MexAyriapoariafl Oprawsautifl no CTarifiapTM3auw) flr3nfleTcfl r3cewrpHoW
@ejJepai+/leti HalJVlOHafl bHblX OpraHlA3a~Mfi n0 CTaHflapTVl3a~lW (KOMMTeTOB-WeHOB
MCO). Pa3pa6OTKa Me>KJJyHapOJJH biX CTaHAapTOB OCyuieCTBnfIeTCfI TeXHM~eCKMMM
KOMVlTeTaMPl MCO. Ka>c Ana KOTOPOM 6bln CO3AaH TeXHlNeCKVIti KOMMTeT, VlMeeT npaB0 6blTb Ilpe~CTaBneH-
H blM B 3TOM KOMVlTeTe. Me>KflyHapOAH ble npaBMTen bCTBeHHble VI HenpaBVlTen b-
CTBeHHble OpTaHM3a~MM, l4MetOlWle cBfl3VI C MCO, TaKxe llpMHVlMatOT YriaCTVle B
pa60Tax. YTO KaCaeTCFI CTaHAapTM3a~MM B 06naCTM 3neKTpOTeXHVlKl4, MC0 pa6OTaeT
B TeCHOM COTpy~HlNeCTBe C Me>ccflyHapOAHOfi 3neKTpOTeXHWleCKO~ KoMmweM
(M3K).
npOeKTbl hde>K~yHapO~HblX CTaHAapTOB, llpMHRTble TeXHMYeCKMMM KOMVlTeTaMM,
paCCblnatOTCf4 KOMMTeTaM-WeHaM Ha oAo6peHMe Fl0 VIX yTBepx/JeHVlR COBeTOM MC0
B KaYeCTBe MemgyHapOAHblX CTaHnapTOB. OHM OAO6pFltOTCR B COOTBeTCTBMM C npo-
4eRypOti MCO, Tpe6ylOU&l oAo6peHvifi fl0 MeHblJJeti Mepe 75 % KOMMTeTOB-WIeHOB,
npMHi4Matowx yriacwe B ronocosawwr.
Me~~yHapO~Hbl~ CTaHAapT MC0 1956-2 6bin pa3pa60TaH TeXHWIeCKMM KOMMTeTOM
MCO/TK 34, CenbcKoxo3~iicmseHHble nuweßbie npoayrcmb~.
MC0 1956 COCTOMT M3 cneRytoqvrx L(acTefi no& 0614~~ 3arnawr eM @pyKmbl ll OBO4U -
MopqbonozuvecKa~ u CmpyrtmypanbHaH mephßwonotu~ :
4acmb 7
4acmb 2
. . .
Ill
This page intentionally left blank

INTERNATIONAL STANDARD
ISO 1956-2 : 1989 (E/F/R)
NORME INTERNATIONALE
MC0 1956-2 : 1989 (A/@/P)
MEXAYHAPO#HblL;il CTAHAAPT
Fruits and vegetables - @pyKTbl H OBO~H -
Fruits et Bgumes -
Morphological MOp~onOr~~ecKa~
Terminologie
H CTpyKTypNl bHaA
and structural morphologique
TepMHHOnOrHfl -
terminology - et structurale -
qaCTb 2
Part 2 Partie 2
06nacTb flpllMeHeHHF1
Domaine d’application
Scope
HaCTOfliqafl qacTb MC0 1956 ycTaHaBnw
La presente Partie de I’ISO 1956 fixe Ia
This part of ISO 1956 gives the mor-
terminologie morphologique et structurale, BaeT MOpCjIOnOWlLleCKyto M CTpyKTypan b-
phological and structural terminology,
TepMMHOnOrMlO Ha aHrnlIlMcKoM,
in English, French and Russian, of the en anglais, en francais et en russe, des
HYlO
@paH4y3CKOM M pyCCKOM fi3blKax cnefiyio-
following fruits and vegetables : fruits et Iegumes suivants:
iqux @~YKT~B M osolqew :
AHaHac
Pineapple Ananas
Celeri a totes CenbRepeti canaTHbliii YepewKoBblti
Celery
XpeH
Horseradish, horse-radish Raifort
6ptoKBa
Swede, rutabaga Chou-navet, rutabaga
Sprouting broccoli, green
Chou brocoli a jet KanycTa cnapmesaq BeTBHCTaFI,
sprouting broccoli 6pOKKOnI4
KanycTa UBeTHaFl
6 Cauliflower Chou-fleur
7 Brussels sprouts Chou de Bruxelles Kanyc-ra Gptoccen bcKan
Kon bpa6M
8 Kohlrabi, kohl-rabi Chou-rave
Pepper Piment, poivron flepeu, CTpyclKOB bl ti
10 Witloof chicory, French endive Chicoree witloof, endive, chicoree de
UMKOpMti CanaTHblti, qL/IKOpHti BPlTnyC$I
Bruxelles
11 Watermelon, water-melon Pasteque, melon d’eau
AP6Y3
Opex neiqMHbl
12 Hazelnut, hazel-nut, tob-nut Noisette
12a Fil bert Aveline JlecHoti opex, @yHAyic
AblHFI
13 Melon Melon
14 Vegetable marrow, courgette Courgette KaGauoK
APTMIUOK
15 Globe artichoke, artichoke Artichaut
16 Walnut Noix Opex rpeqKW
17 CanaT KOqaHHblfi
Cabbage lettuce, head lettuce Laitue pommee
18 Banana Banane 6aHaH
19 Common bean, French bean, Haricot OaCOn b 06blKHOBeHHaFl
kidney bean
20 Pea, garden pea Pois, pois potager rOpOX OBOqHOr;i
PeAurc
21 Small radish Petit radis .
22 Scorzonera, black salsify Scorsonere, salsif is noir CKOplJOHep
23 Eggplant, aubergine Aubergine 6aKnamaH
24 Spinach Epinard UWHaT
25 Salsify Salsif is, salsif is bianc OBCFlHblti KOpeHb
Broad bean, field bean, horse
Feve 606bl KOHCKMe
bean
27 Sweet corn, maize
Mais doux, mais Sucre KyKypysa CaxapHafl
For each fruit or vegetable, the flnfi +py~T0~ i4 osoiqeti cHaqana flaeTcfi
Pour chaque fruit ou Iegume, Ie nom bota-
botanical name is given first, followed nique est donne d’abord, suivi du/ou des MX 6OTaHMWCKOe, nOTOM 06blKHOBeHHOe
Ha3BaHMe MnM Ha3BaHVlFi Ha aHrnMl&KOM,
by the common name or names in nom(s) commun(s) en anglais, en francais
English, French and Russian. et en russe. @paHqyJCKOM M pyCCKOM fI3blKaX.
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (AIWP)
1 Ananas cumosus (Linnaeus) Merrill
E: Pineapple
F : Ananas
P: AHaHaC
PYCCKH PYCCKH ii ii
English English Francais Francais
No. No.
‘ ‘
CyJlTaH CyJlTaH
couronne couronne
1 1 crown crown
teil du fruit rna3oK
we
pedoncule WlOAOHOXKa
3 peduncle
Koxypa
ecorce, epiderme
4 skin, Shell
MFlKOTb
chair, Pulpe
5 f lesh
Coeur cepAqesMHa
6 core
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
2 Apium gravedens Linnaeus var. dulce (Miller) Persoon
E: Celery
F: Cderi 5 c6tes
P : Cen bgepeti CaJlaTH bl w rlepeUlKOB bl ii
No. English Francais PYCCKH tl
.
1 leaf stalk tote, branche repeuoK ni4cTa
vein, main vein cannelures, nervures xtin Ka
2 I I l I
3 flower stem 1 hampe florale
UBeTOHOCH blfi cTe6en b
l I I
4 neck collet Uel/lKa
I ~ I I
5 roots racines KOPWllKM
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/WP)
3 Armoracia rusticana P. Gaertner, B. Meyer et Scherbius
Horseradish, horse-radish
E:
F: Raifort
P: XpeH
Francais PYCCKH ii
No. English
#
racine droite ilpFlMOl8 KOpeHb
1 straight root
racine fourchue pa3BeTBJleHH bl ti KOpeH b
2 branched root
1 3 1 tap root, main root racine principale, Pivot CTepXHeBOti MflM IYlaBHbllil KOpeHb
I I I
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
4 Brassica napus Linnaeus var. napobrassica (Linnaeus) Reichenbach
E: Swede, rutabaga 1)
F: Chou-navet, rutabaga
P: 6pmKBa
Francais PYCCKH ii
No. English
,
racine tuberisee KOpHeNlO~, IlpRMOti KOpeH b
1 fleshy root
collet ronowa
2 crown
( petiole qepeuoic
1 3 1 leaf stalk
I I
cicatrice foliaire
4 leaf scar cne# qepema
epiderme KOXvl qa
5 skin, peel
racines secondaires 6OKOBbie KOpHVl
6 lateral roots, feeder roots
1) North American usage.
Usage nord-americain.
6 ynoTpe6netiW B CeBepHOti hEpMKe.
ISO 1956-2 : 1989 (E/F/R)
Mc0 1956-2 : 1989 (A/@/P)
5 Brassica oleracea Linnaeus 1)
E: Sprouting broccoli, green sprouting broccoli
F: Chou brocoli a jet
P : Kanycxa cnapxesafl, BeTBHcTa%!, ~POKKOJIH
\
English Franqais PYCCKW ii
No.
1 pomme compacte nnoTHafl ronoBKa
compact head
2 spread head pomme lache pblxnafl ronoBKa
pomme centrale
central head rnastiafl ronoBKa
pommes laterales 60KOBble rOnOBKM
lateral heads
trognon, tige Koqepblra
stem
I 5 I I 1
I
1 6 r leaf feuille JlMCT
I I l
1) Botanical names of relevant varieties are still under discussion.
Les noms botaniques des varietes concernkes font encore I’objet de discussions.
60TaHWIeCKoe Ha3BaHMe Pa3HOBM~HOCTeiil o6cyMplaeTcFi.
ISO1956-2:1989 (E/F/R)
MC0 1956=2:1989(A/@/P)
Brassica oleracea Linnaeus var. botrytis Linnaeus subvar. caulifora A. P. de Candolle
E: Cauliflower
F: Chou-fleur
P: KanycTa qeeTHaR
Longitudinal section
Section longitudinale
i$bOnOJl bH bl ii pa3pe3
PYCCKb4 ii
English Francais
I No- I
ronoBKa
1 1 head, curd inflorescence
I l I I
feuilles exterieures HapyXHble nl/lCTbFI
outer leaves
I 2 I I
BHyTpeHHMe llpVlneratOiqVle nMCTbR
inner leaves
I
KpOtOiqMe JlVlCTbFl
1 2, 3 1 protective leaves ( feuilles protectrices
npopacTaHMe m4cTbeB
4 protruding leaves excroissance de feuilles
no6er ronoBkM
5 flower stalk bouquet
trognon, tige KO’-lepblXKa
6 stem
I I I
I
7 head without leaves inflorescence «effeuillee» ronoBKa 6e3 JlL’lCTbeB
8 head with tut leaves inflorescence ((couronnee)) rOnOBKa C 06pe3aHHblMVl JlMCTbFIMM
head with leaves inflorescence «en feuilles» ronoBKa c nL’lCTbFIMM
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
7 Brassica oleracea Linnaeus var. gemmifera A. P. de Candolle
E: Brussels sprouts
F : Chou de Bruxelles
P : KanycTa 6pmccenbcKafI
Longitudinal section
Section longitudinale
IlpoAon bH bl H paspes
English Francais PYCCKH Vi
No.
‘
pomme, bourgeon KOqaHclVlK
1 sprout, button
2 closed sprout (Cut) pomme fermee (par6e)
IlJlOTHbllil KOLIaHLEMK (Cpe3aHHblti)
bourgeon ferm6 (par6)
I I
I
gout (uncut)
4 Stern, stalk tige cTe6en b
I I I
trognon, tige axillaire KOWpblXKa
1 5 1 Stump
I
I I
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
8 Brassica oleracea Linnaeus var. gongyloides Linnaeus
E: Kohlrabi, kohl-rabi
F: Chou-rave
P : Konbpa6H
Francais PYCCKH ii
English
#
I No- I
1 good-shaped, mature, kohlrabi pomme reguli&-e npaBVlnbHbl~ CTe6nennOq
I
I
2 bad-shaped, over-mature, kohlrabi pomme deformee ~ec#3opMuiposaHHblM cTe6nennofi
I
qepeuoK
3 leaf stalk 1 petiole
I
I I
4 leaf scar cicatrice foliaire cnefi ciepewKa
I I I I
1 qBeTOHOCH bl r;i CTe6en b
5 floral stem 1 hampe florale
I I
KOXM ua
6 1 skin, peel epiderme, peau
I
I I
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (AWP)
9 Capsicum annuum Linnaeus
Pepper
E:
F: Piment, poivron
P : nt?pt?q CTPyrlKOB bl ti
Longitudinal section
Section longitudinale
npOçioll bH bl ii pa3pe3
No. 1 English Francais PyCCKbl ii
.
I
llepeq CTpyL(KOBblti
1 long pepper Piment long, poivron allonge
OCTpOKOHWH bl6l
2 bell pepper Piment c TynOKOHeqHbllil
1 pedoncule nno&oHoxKa
3 1 stalk, pedicel
I I
calice qauleqka
4 1 calyx
5 base of the fruit base du fruit OCHOBaHMe nnojqa
I I
BepxylllKa
apex, sommet
1 placenta nnaqeHTa
7 1 placenta
I l
ceMeHa
seeds graines
8 I I
repli interne wmKa
9 1 venation, septal wall
I I
epiderme, peau KOXM qa
10 skin
I I I
11 1 flesh chair MFlKOTb
) 12 1 cavity (l0c~l~s) 1 Ioge centrale, cavite nOnOCTb
I I
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
10 cichorium intybus Linnaeus var. foliosum Hegy
E : Witloof chicory, French endive
F: Chicorbe witloof, endive, chicoree de Bruxelles
P: UHKOPHh CiMaTHblih, ~HKOPH# BMTJlyct,
Longitudinal section
Section longitudinale
npOAOJl bH bl ti pa3pe3
Ia) Ib) ld
No. 1 English Franqais PYCCKH ii
I
1 head chicon KOr4aHrlL’lK
a) completely closed a) bien coiff6 a) NIOTHbln COMKHyTbla
b) MeHee nnOTHbii7
b) partially open b) ouvert
c) open c) tr&s ouvert C) HeCOMKHYT bl ti
2 neck collet UeWKa
---~---------_- -s--w--------- ---_____
3 leaves feuilles JlPlCTbFI
t
hampe florale, tige
4 Stern, floral stem cTe6en b: qBeTOHOCH bllh CTe6eJl b
------
...

SLOVENSKI STANDARD
01-december-1996
Sadje in zelenjava - Morfološka in strukturna terminologija - 2. del
Fruits and vegetables -- Morphological and structural terminology
Fruits et légumes -- Terminologie morphologique et structurale
Ta slovenski standard je istoveten z: ISO 1956-2:1989
ICS:
01.040.67 Živilska tehnologija (Slovarji) Food technology
(Vocabularies)
67.080.01 Sadje, zelenjava in njuni Fruits, vegetables and
proizvodi na splošno derived products in general
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

INTERNATIONAL
ISO
STANDARD 1956-2
First edition
Premiere Edition
NORME
llepeoe i43Rawe
1989-06-15
INTERNATIONALE
MEXaYHAPOAHblti
CTAHAAPT
Fruits and vegetables - Morphological and
structural terminology -
Part 2
Fruits et lkgumes - Terminologie
morphologique et structurale -
Partie 2
@PYKTbl M OBOllJk1 - Mopct>onorwecKan M
CTpyKTypanbHafl TePMMHOJlOTHfl -
%CTb 2
Reference number
Numero de reference
HoMep CCblflKM
ISO 1956-2 : 1989 (E/F/R)
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
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 ISO technical committees. Esch member
body interested in a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, govern-
mental and non-governmental, in liaison with ISO, also take part in the work. ISO
collaborates closely with the International Electrotechnical Commission (IEC) on all
matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the ISO Council. They are approved in accordance with ISO procedures requiring at
least 75 % approval by the member bodies voting.
International Standard ISO 1956-2 was prepared by Technical Committee ISO/TC 34,
Agricultural food products.
vegetables
IS 0 1956 consists of the following Parts, under the general title Fruits and
-
Morphological and structural terminology :
- Part 1
- Part 2
0 ISO 1989
All rights reserved. No part of this publication may be reproduced or utilized in any form or by any
means, electronie or mechanical, including photocopying and microfilm, without Permission in
writing from the publisher./Droits de reproduction reserves. Aucune Partie de cette publication
ne peut etre reproduite ni utilisee sous quelque forme que ce soit et par aucun procede, electroni-
que ou mecanique, y compris Ia photocopie et les microfilms, sans I’accord ecrit de I’editeur.
International Organkation for Standardization
Case postale 56 l CH-1211 Geneve 20 l Switzerland
Printed in Switzerland/ Imprime en Suisse
ii
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
Avant-propos
L’ISO (Organisation internationale de normalisation) est une federation mondiale
d’organismes nationaux de normalisation (comites membres de I’ISO). L’elaboration
des Normes internationales est en general confiee aux comites techniques de I’ISO.
Chaque comite membre interesse par une etude a Ie droit de faire Partie du comite
technique cr& a cet effet. Les organisations internationales, gouvernementales et non
gouvernementales, en liaison avec I’ISO participent egalement aux travaux. L’ISO col-
labore etroitement avec Ia Commission electrotechnique internationale (CH) en ce qui
concerne Ia normalisation electrotechnique.
Les projets de Normes internationales adoptes par les comites techniques sont soumis
aux comites membres pour approbation, avant leur acceptation comme Normes inter-
nationales par Ie Conseil de I’ISO. Les Normes internationales sont approuvees confor-
mement aux procedures de I’ISO qui requierent I’approbation de 75 % au moins des
comites membres votants.
La Norme internationale ISO 1956-2 a etc elaboree par Ie comite technique ISO/TC 34,
Produits agricoles alimen taires .
ISO 1956 comprend les Parties suivantes, presentees sous Ie titre g eneral Fruits et l&gu-
mes - Terminologie morphologique et structurale :
- Partie 7
- Partie 2
BBeneHMe
HC0 (MexAyriapoariafl Oprawsautifl no CTarifiapTM3auw) flr3nfleTcfl r3cewrpHoW
@ejJepai+/leti HalJVlOHafl bHblX OpraHlA3a~Mfi n0 CTaHflapTVl3a~lW (KOMMTeTOB-WeHOB
MCO). Pa3pa6OTKa Me>KJJyHapOJJH biX CTaHAapTOB OCyuieCTBnfIeTCfI TeXHM~eCKMMM
KOMVlTeTaMPl MCO. Ka>c Ana KOTOPOM 6bln CO3AaH TeXHlNeCKVIti KOMMTeT, VlMeeT npaB0 6blTb Ilpe~CTaBneH-
H blM B 3TOM KOMVlTeTe. Me>KflyHapOAH ble npaBMTen bCTBeHHble VI HenpaBVlTen b-
CTBeHHble OpTaHM3a~MM, l4MetOlWle cBfl3VI C MCO, TaKxe llpMHVlMatOT YriaCTVle B
pa60Tax. YTO KaCaeTCFI CTaHAapTM3a~MM B 06naCTM 3neKTpOTeXHVlKl4, MC0 pa6OTaeT
B TeCHOM COTpy~HlNeCTBe C Me>ccflyHapOAHOfi 3neKTpOTeXHWleCKO~ KoMmweM
(M3K).
npOeKTbl hde>K~yHapO~HblX CTaHAapTOB, llpMHRTble TeXHMYeCKMMM KOMVlTeTaMM,
paCCblnatOTCf4 KOMMTeTaM-WeHaM Ha oAo6peHMe Fl0 VIX yTBepx/JeHVlR COBeTOM MC0
B KaYeCTBe MemgyHapOAHblX CTaHnapTOB. OHM OAO6pFltOTCR B COOTBeTCTBMM C npo-
4eRypOti MCO, Tpe6ylOU&l oAo6peHvifi fl0 MeHblJJeti Mepe 75 % KOMMTeTOB-WIeHOB,
npMHi4Matowx yriacwe B ronocosawwr.
Me~~yHapO~Hbl~ CTaHAapT MC0 1956-2 6bin pa3pa60TaH TeXHWIeCKMM KOMMTeTOM
MCO/TK 34, CenbcKoxo3~iicmseHHble nuweßbie npoayrcmb~.
MC0 1956 COCTOMT M3 cneRytoqvrx L(acTefi no& 0614~~ 3arnawr eM @pyKmbl ll OBO4U -
MopqbonozuvecKa~ u CmpyrtmypanbHaH mephßwonotu~ :
4acmb 7
4acmb 2
. . .
Ill
This page intentionally left blank

INTERNATIONAL STANDARD
ISO 1956-2 : 1989 (E/F/R)
NORME INTERNATIONALE
MC0 1956-2 : 1989 (A/@/P)
MEXAYHAPO#HblL;il CTAHAAPT
Fruits and vegetables - @pyKTbl H OBO~H -
Fruits et Bgumes -
Morphological MOp~onOr~~ecKa~
Terminologie
H CTpyKTypNl bHaA
and structural morphologique
TepMHHOnOrHfl -
terminology - et structurale -
qaCTb 2
Part 2 Partie 2
06nacTb flpllMeHeHHF1
Domaine d’application
Scope
HaCTOfliqafl qacTb MC0 1956 ycTaHaBnw
La presente Partie de I’ISO 1956 fixe Ia
This part of ISO 1956 gives the mor-
terminologie morphologique et structurale, BaeT MOpCjIOnOWlLleCKyto M CTpyKTypan b-
phological and structural terminology,
TepMMHOnOrMlO Ha aHrnlIlMcKoM,
in English, French and Russian, of the en anglais, en francais et en russe, des
HYlO
@paH4y3CKOM M pyCCKOM fi3blKax cnefiyio-
following fruits and vegetables : fruits et Iegumes suivants:
iqux @~YKT~B M osolqew :
AHaHac
Pineapple Ananas
Celeri a totes CenbRepeti canaTHbliii YepewKoBblti
Celery
XpeH
Horseradish, horse-radish Raifort
6ptoKBa
Swede, rutabaga Chou-navet, rutabaga
Sprouting broccoli, green
Chou brocoli a jet KanycTa cnapmesaq BeTBHCTaFI,
sprouting broccoli 6pOKKOnI4
KanycTa UBeTHaFl
6 Cauliflower Chou-fleur
7 Brussels sprouts Chou de Bruxelles Kanyc-ra Gptoccen bcKan
Kon bpa6M
8 Kohlrabi, kohl-rabi Chou-rave
Pepper Piment, poivron flepeu, CTpyclKOB bl ti
10 Witloof chicory, French endive Chicoree witloof, endive, chicoree de
UMKOpMti CanaTHblti, qL/IKOpHti BPlTnyC$I
Bruxelles
11 Watermelon, water-melon Pasteque, melon d’eau
AP6Y3
Opex neiqMHbl
12 Hazelnut, hazel-nut, tob-nut Noisette
12a Fil bert Aveline JlecHoti opex, @yHAyic
AblHFI
13 Melon Melon
14 Vegetable marrow, courgette Courgette KaGauoK
APTMIUOK
15 Globe artichoke, artichoke Artichaut
16 Walnut Noix Opex rpeqKW
17 CanaT KOqaHHblfi
Cabbage lettuce, head lettuce Laitue pommee
18 Banana Banane 6aHaH
19 Common bean, French bean, Haricot OaCOn b 06blKHOBeHHaFl
kidney bean
20 Pea, garden pea Pois, pois potager rOpOX OBOqHOr;i
PeAurc
21 Small radish Petit radis .
22 Scorzonera, black salsify Scorsonere, salsif is noir CKOplJOHep
23 Eggplant, aubergine Aubergine 6aKnamaH
24 Spinach Epinard UWHaT
25 Salsify Salsif is, salsif is bianc OBCFlHblti KOpeHb
Broad bean, field bean, horse
Feve 606bl KOHCKMe
bean
27 Sweet corn, maize
Mais doux, mais Sucre KyKypysa CaxapHafl
For each fruit or vegetable, the flnfi +py~T0~ i4 osoiqeti cHaqana flaeTcfi
Pour chaque fruit ou Iegume, Ie nom bota-
botanical name is given first, followed nique est donne d’abord, suivi du/ou des MX 6OTaHMWCKOe, nOTOM 06blKHOBeHHOe
Ha3BaHMe MnM Ha3BaHVlFi Ha aHrnMl&KOM,
by the common name or names in nom(s) commun(s) en anglais, en francais
English, French and Russian. et en russe. @paHqyJCKOM M pyCCKOM fI3blKaX.
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (AIWP)
1 Ananas cumosus (Linnaeus) Merrill
E: Pineapple
F : Ananas
P: AHaHaC
PYCCKH PYCCKH ii ii
English English Francais Francais
No. No.
‘ ‘
CyJlTaH CyJlTaH
couronne couronne
1 1 crown crown
teil du fruit rna3oK
we
pedoncule WlOAOHOXKa
3 peduncle
Koxypa
ecorce, epiderme
4 skin, Shell
MFlKOTb
chair, Pulpe
5 f lesh
Coeur cepAqesMHa
6 core
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
2 Apium gravedens Linnaeus var. dulce (Miller) Persoon
E: Celery
F: Cderi 5 c6tes
P : Cen bgepeti CaJlaTH bl w rlepeUlKOB bl ii
No. English Francais PYCCKH tl
.
1 leaf stalk tote, branche repeuoK ni4cTa
vein, main vein cannelures, nervures xtin Ka
2 I I l I
3 flower stem 1 hampe florale
UBeTOHOCH blfi cTe6en b
l I I
4 neck collet Uel/lKa
I ~ I I
5 roots racines KOPWllKM
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/WP)
3 Armoracia rusticana P. Gaertner, B. Meyer et Scherbius
Horseradish, horse-radish
E:
F: Raifort
P: XpeH
Francais PYCCKH ii
No. English
#
racine droite ilpFlMOl8 KOpeHb
1 straight root
racine fourchue pa3BeTBJleHH bl ti KOpeH b
2 branched root
1 3 1 tap root, main root racine principale, Pivot CTepXHeBOti MflM IYlaBHbllil KOpeHb
I I I
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
4 Brassica napus Linnaeus var. napobrassica (Linnaeus) Reichenbach
E: Swede, rutabaga 1)
F: Chou-navet, rutabaga
P: 6pmKBa
Francais PYCCKH ii
No. English
,
racine tuberisee KOpHeNlO~, IlpRMOti KOpeH b
1 fleshy root
collet ronowa
2 crown
( petiole qepeuoic
1 3 1 leaf stalk
I I
cicatrice foliaire
4 leaf scar cne# qepema
epiderme KOXvl qa
5 skin, peel
racines secondaires 6OKOBbie KOpHVl
6 lateral roots, feeder roots
1) North American usage.
Usage nord-americain.
6 ynoTpe6netiW B CeBepHOti hEpMKe.
ISO 1956-2 : 1989 (E/F/R)
Mc0 1956-2 : 1989 (A/@/P)
5 Brassica oleracea Linnaeus 1)
E: Sprouting broccoli, green sprouting broccoli
F: Chou brocoli a jet
P : Kanycxa cnapxesafl, BeTBHcTa%!, ~POKKOJIH
\
English Franqais PYCCKW ii
No.
1 pomme compacte nnoTHafl ronoBKa
compact head
2 spread head pomme lache pblxnafl ronoBKa
pomme centrale
central head rnastiafl ronoBKa
pommes laterales 60KOBble rOnOBKM
lateral heads
trognon, tige Koqepblra
stem
I 5 I I 1
I
1 6 r leaf feuille JlMCT
I I l
1) Botanical names of relevant varieties are still under discussion.
Les noms botaniques des varietes concernkes font encore I’objet de discussions.
60TaHWIeCKoe Ha3BaHMe Pa3HOBM~HOCTeiil o6cyMplaeTcFi.
ISO1956-2:1989 (E/F/R)
MC0 1956=2:1989(A/@/P)
Brassica oleracea Linnaeus var. botrytis Linnaeus subvar. caulifora A. P. de Candolle
E: Cauliflower
F: Chou-fleur
P: KanycTa qeeTHaR
Longitudinal section
Section longitudinale
i$bOnOJl bH bl ii pa3pe3
PYCCKb4 ii
English Francais
I No- I
ronoBKa
1 1 head, curd inflorescence
I l I I
feuilles exterieures HapyXHble nl/lCTbFI
outer leaves
I 2 I I
BHyTpeHHMe llpVlneratOiqVle nMCTbR
inner leaves
I
KpOtOiqMe JlVlCTbFl
1 2, 3 1 protective leaves ( feuilles protectrices
npopacTaHMe m4cTbeB
4 protruding leaves excroissance de feuilles
no6er ronoBkM
5 flower stalk bouquet
trognon, tige KO’-lepblXKa
6 stem
I I I
I
7 head without leaves inflorescence «effeuillee» ronoBKa 6e3 JlL’lCTbeB
8 head with tut leaves inflorescence ((couronnee)) rOnOBKa C 06pe3aHHblMVl JlMCTbFIMM
head with leaves inflorescence «en feuilles» ronoBKa c nL’lCTbFIMM
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
7 Brassica oleracea Linnaeus var. gemmifera A. P. de Candolle
E: Brussels sprouts
F : Chou de Bruxelles
P : KanycTa 6pmccenbcKafI
Longitudinal section
Section longitudinale
IlpoAon bH bl H paspes
English Francais PYCCKH Vi
No.
‘
pomme, bourgeon KOqaHclVlK
1 sprout, button
2 closed sprout (Cut) pomme fermee (par6e)
IlJlOTHbllil KOLIaHLEMK (Cpe3aHHblti)
bourgeon ferm6 (par6)
I I
I
gout (uncut)
4 Stern, stalk tige cTe6en b
I I I
trognon, tige axillaire KOWpblXKa
1 5 1 Stump
I
I I
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
8 Brassica oleracea Linnaeus var. gongyloides Linnaeus
E: Kohlrabi, kohl-rabi
F: Chou-rave
P : Konbpa6H
Francais PYCCKH ii
English
#
I No- I
1 good-shaped, mature, kohlrabi pomme reguli&-e npaBVlnbHbl~ CTe6nennOq
I
I
2 bad-shaped, over-mature, kohlrabi pomme deformee ~ec#3opMuiposaHHblM cTe6nennofi
I
qepeuoK
3 leaf stalk 1 petiole
I
I I
4 leaf scar cicatrice foliaire cnefi ciepewKa
I I I I
1 qBeTOHOCH bl r;i CTe6en b
5 floral stem 1 hampe florale
I I
KOXM ua
6 1 skin, peel epiderme, peau
I
I I
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (AWP)
9 Capsicum annuum Linnaeus
Pepper
E:
F: Piment, poivron
P : nt?pt?q CTPyrlKOB bl ti
Longitudinal section
Section longitudinale
npOçioll bH bl ii pa3pe3
No. 1 English Francais PyCCKbl ii
.
I
llepeq CTpyL(KOBblti
1 long pepper Piment long, poivron allonge
OCTpOKOHWH bl6l
2 bell pepper Piment c TynOKOHeqHbllil
1 pedoncule nno&oHoxKa
3 1 stalk, pedicel
I I
calice qauleqka
4 1 calyx
5 base of the
...

INTERNATIONAL
ISO
STANDARD 1956-2
First edition
Premiere Edition
NORME
llepeoe i43Rawe
1989-06-15
INTERNATIONALE
MEXaYHAPOAHblti
CTAHAAPT
Fruits and vegetables - Morphological and
structural terminology -
Part 2
Fruits et lkgumes - Terminologie
morphologique et structurale -
Partie 2
@PYKTbl M OBOllJk1 - Mopct>onorwecKan M
CTpyKTypanbHafl TePMMHOJlOTHfl -
%CTb 2
Reference number
Numero de reference
HoMep CCblflKM
ISO 1956-2 : 1989 (E/F/R)
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
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 ISO technical committees. Esch member
body interested in a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, govern-
mental and non-governmental, in liaison with ISO, also take part in the work. ISO
collaborates closely with the International Electrotechnical Commission (IEC) on all
matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the ISO Council. They are approved in accordance with ISO procedures requiring at
least 75 % approval by the member bodies voting.
International Standard ISO 1956-2 was prepared by Technical Committee ISO/TC 34,
Agricultural food products.
vegetables
IS 0 1956 consists of the following Parts, under the general title Fruits and
-
Morphological and structural terminology :
- Part 1
- Part 2
0 ISO 1989
All rights reserved. No part of this publication may be reproduced or utilized in any form or by any
means, electronie or mechanical, including photocopying and microfilm, without Permission in
writing from the publisher./Droits de reproduction reserves. Aucune Partie de cette publication
ne peut etre reproduite ni utilisee sous quelque forme que ce soit et par aucun procede, electroni-
que ou mecanique, y compris Ia photocopie et les microfilms, sans I’accord ecrit de I’editeur.
International Organkation for Standardization
Case postale 56 l CH-1211 Geneve 20 l Switzerland
Printed in Switzerland/ Imprime en Suisse
ii
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
Avant-propos
L’ISO (Organisation internationale de normalisation) est une federation mondiale
d’organismes nationaux de normalisation (comites membres de I’ISO). L’elaboration
des Normes internationales est en general confiee aux comites techniques de I’ISO.
Chaque comite membre interesse par une etude a Ie droit de faire Partie du comite
technique cr& a cet effet. Les organisations internationales, gouvernementales et non
gouvernementales, en liaison avec I’ISO participent egalement aux travaux. L’ISO col-
labore etroitement avec Ia Commission electrotechnique internationale (CH) en ce qui
concerne Ia normalisation electrotechnique.
Les projets de Normes internationales adoptes par les comites techniques sont soumis
aux comites membres pour approbation, avant leur acceptation comme Normes inter-
nationales par Ie Conseil de I’ISO. Les Normes internationales sont approuvees confor-
mement aux procedures de I’ISO qui requierent I’approbation de 75 % au moins des
comites membres votants.
La Norme internationale ISO 1956-2 a etc elaboree par Ie comite technique ISO/TC 34,
Produits agricoles alimen taires .
ISO 1956 comprend les Parties suivantes, presentees sous Ie titre g eneral Fruits et l&gu-
mes - Terminologie morphologique et structurale :
- Partie 7
- Partie 2
BBeneHMe
HC0 (MexAyriapoariafl Oprawsautifl no CTarifiapTM3auw) flr3nfleTcfl r3cewrpHoW
@ejJepai+/leti HalJVlOHafl bHblX OpraHlA3a~Mfi n0 CTaHflapTVl3a~lW (KOMMTeTOB-WeHOB
MCO). Pa3pa6OTKa Me>KJJyHapOJJH biX CTaHAapTOB OCyuieCTBnfIeTCfI TeXHM~eCKMMM
KOMVlTeTaMPl MCO. Ka>c Ana KOTOPOM 6bln CO3AaH TeXHlNeCKVIti KOMMTeT, VlMeeT npaB0 6blTb Ilpe~CTaBneH-
H blM B 3TOM KOMVlTeTe. Me>KflyHapOAH ble npaBMTen bCTBeHHble VI HenpaBVlTen b-
CTBeHHble OpTaHM3a~MM, l4MetOlWle cBfl3VI C MCO, TaKxe llpMHVlMatOT YriaCTVle B
pa60Tax. YTO KaCaeTCFI CTaHAapTM3a~MM B 06naCTM 3neKTpOTeXHVlKl4, MC0 pa6OTaeT
B TeCHOM COTpy~HlNeCTBe C Me>ccflyHapOAHOfi 3neKTpOTeXHWleCKO~ KoMmweM
(M3K).
npOeKTbl hde>K~yHapO~HblX CTaHAapTOB, llpMHRTble TeXHMYeCKMMM KOMVlTeTaMM,
paCCblnatOTCf4 KOMMTeTaM-WeHaM Ha oAo6peHMe Fl0 VIX yTBepx/JeHVlR COBeTOM MC0
B KaYeCTBe MemgyHapOAHblX CTaHnapTOB. OHM OAO6pFltOTCR B COOTBeTCTBMM C npo-
4eRypOti MCO, Tpe6ylOU&l oAo6peHvifi fl0 MeHblJJeti Mepe 75 % KOMMTeTOB-WIeHOB,
npMHi4Matowx yriacwe B ronocosawwr.
Me~~yHapO~Hbl~ CTaHAapT MC0 1956-2 6bin pa3pa60TaH TeXHWIeCKMM KOMMTeTOM
MCO/TK 34, CenbcKoxo3~iicmseHHble nuweßbie npoayrcmb~.
MC0 1956 COCTOMT M3 cneRytoqvrx L(acTefi no& 0614~~ 3arnawr eM @pyKmbl ll OBO4U -
MopqbonozuvecKa~ u CmpyrtmypanbHaH mephßwonotu~ :
4acmb 7
4acmb 2
. . .
Ill
This page intentionally left blank

INTERNATIONAL STANDARD
ISO 1956-2 : 1989 (E/F/R)
NORME INTERNATIONALE
MC0 1956-2 : 1989 (A/@/P)
MEXAYHAPO#HblL;il CTAHAAPT
Fruits and vegetables - @pyKTbl H OBO~H -
Fruits et Bgumes -
Morphological MOp~onOr~~ecKa~
Terminologie
H CTpyKTypNl bHaA
and structural morphologique
TepMHHOnOrHfl -
terminology - et structurale -
qaCTb 2
Part 2 Partie 2
06nacTb flpllMeHeHHF1
Domaine d’application
Scope
HaCTOfliqafl qacTb MC0 1956 ycTaHaBnw
La presente Partie de I’ISO 1956 fixe Ia
This part of ISO 1956 gives the mor-
terminologie morphologique et structurale, BaeT MOpCjIOnOWlLleCKyto M CTpyKTypan b-
phological and structural terminology,
TepMMHOnOrMlO Ha aHrnlIlMcKoM,
in English, French and Russian, of the en anglais, en francais et en russe, des
HYlO
@paH4y3CKOM M pyCCKOM fi3blKax cnefiyio-
following fruits and vegetables : fruits et Iegumes suivants:
iqux @~YKT~B M osolqew :
AHaHac
Pineapple Ananas
Celeri a totes CenbRepeti canaTHbliii YepewKoBblti
Celery
XpeH
Horseradish, horse-radish Raifort
6ptoKBa
Swede, rutabaga Chou-navet, rutabaga
Sprouting broccoli, green
Chou brocoli a jet KanycTa cnapmesaq BeTBHCTaFI,
sprouting broccoli 6pOKKOnI4
KanycTa UBeTHaFl
6 Cauliflower Chou-fleur
7 Brussels sprouts Chou de Bruxelles Kanyc-ra Gptoccen bcKan
Kon bpa6M
8 Kohlrabi, kohl-rabi Chou-rave
Pepper Piment, poivron flepeu, CTpyclKOB bl ti
10 Witloof chicory, French endive Chicoree witloof, endive, chicoree de
UMKOpMti CanaTHblti, qL/IKOpHti BPlTnyC$I
Bruxelles
11 Watermelon, water-melon Pasteque, melon d’eau
AP6Y3
Opex neiqMHbl
12 Hazelnut, hazel-nut, tob-nut Noisette
12a Fil bert Aveline JlecHoti opex, @yHAyic
AblHFI
13 Melon Melon
14 Vegetable marrow, courgette Courgette KaGauoK
APTMIUOK
15 Globe artichoke, artichoke Artichaut
16 Walnut Noix Opex rpeqKW
17 CanaT KOqaHHblfi
Cabbage lettuce, head lettuce Laitue pommee
18 Banana Banane 6aHaH
19 Common bean, French bean, Haricot OaCOn b 06blKHOBeHHaFl
kidney bean
20 Pea, garden pea Pois, pois potager rOpOX OBOqHOr;i
PeAurc
21 Small radish Petit radis .
22 Scorzonera, black salsify Scorsonere, salsif is noir CKOplJOHep
23 Eggplant, aubergine Aubergine 6aKnamaH
24 Spinach Epinard UWHaT
25 Salsify Salsif is, salsif is bianc OBCFlHblti KOpeHb
Broad bean, field bean, horse
Feve 606bl KOHCKMe
bean
27 Sweet corn, maize
Mais doux, mais Sucre KyKypysa CaxapHafl
For each fruit or vegetable, the flnfi +py~T0~ i4 osoiqeti cHaqana flaeTcfi
Pour chaque fruit ou Iegume, Ie nom bota-
botanical name is given first, followed nique est donne d’abord, suivi du/ou des MX 6OTaHMWCKOe, nOTOM 06blKHOBeHHOe
Ha3BaHMe MnM Ha3BaHVlFi Ha aHrnMl&KOM,
by the common name or names in nom(s) commun(s) en anglais, en francais
English, French and Russian. et en russe. @paHqyJCKOM M pyCCKOM fI3blKaX.
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (AIWP)
1 Ananas cumosus (Linnaeus) Merrill
E: Pineapple
F : Ananas
P: AHaHaC
PYCCKH PYCCKH ii ii
English English Francais Francais
No. No.
‘ ‘
CyJlTaH CyJlTaH
couronne couronne
1 1 crown crown
teil du fruit rna3oK
we
pedoncule WlOAOHOXKa
3 peduncle
Koxypa
ecorce, epiderme
4 skin, Shell
MFlKOTb
chair, Pulpe
5 f lesh
Coeur cepAqesMHa
6 core
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
2 Apium gravedens Linnaeus var. dulce (Miller) Persoon
E: Celery
F: Cderi 5 c6tes
P : Cen bgepeti CaJlaTH bl w rlepeUlKOB bl ii
No. English Francais PYCCKH tl
.
1 leaf stalk tote, branche repeuoK ni4cTa
vein, main vein cannelures, nervures xtin Ka
2 I I l I
3 flower stem 1 hampe florale
UBeTOHOCH blfi cTe6en b
l I I
4 neck collet Uel/lKa
I ~ I I
5 roots racines KOPWllKM
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/WP)
3 Armoracia rusticana P. Gaertner, B. Meyer et Scherbius
Horseradish, horse-radish
E:
F: Raifort
P: XpeH
Francais PYCCKH ii
No. English
#
racine droite ilpFlMOl8 KOpeHb
1 straight root
racine fourchue pa3BeTBJleHH bl ti KOpeH b
2 branched root
1 3 1 tap root, main root racine principale, Pivot CTepXHeBOti MflM IYlaBHbllil KOpeHb
I I I
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
4 Brassica napus Linnaeus var. napobrassica (Linnaeus) Reichenbach
E: Swede, rutabaga 1)
F: Chou-navet, rutabaga
P: 6pmKBa
Francais PYCCKH ii
No. English
,
racine tuberisee KOpHeNlO~, IlpRMOti KOpeH b
1 fleshy root
collet ronowa
2 crown
( petiole qepeuoic
1 3 1 leaf stalk
I I
cicatrice foliaire
4 leaf scar cne# qepema
epiderme KOXvl qa
5 skin, peel
racines secondaires 6OKOBbie KOpHVl
6 lateral roots, feeder roots
1) North American usage.
Usage nord-americain.
6 ynoTpe6netiW B CeBepHOti hEpMKe.
ISO 1956-2 : 1989 (E/F/R)
Mc0 1956-2 : 1989 (A/@/P)
5 Brassica oleracea Linnaeus 1)
E: Sprouting broccoli, green sprouting broccoli
F: Chou brocoli a jet
P : Kanycxa cnapxesafl, BeTBHcTa%!, ~POKKOJIH
\
English Franqais PYCCKW ii
No.
1 pomme compacte nnoTHafl ronoBKa
compact head
2 spread head pomme lache pblxnafl ronoBKa
pomme centrale
central head rnastiafl ronoBKa
pommes laterales 60KOBble rOnOBKM
lateral heads
trognon, tige Koqepblra
stem
I 5 I I 1
I
1 6 r leaf feuille JlMCT
I I l
1) Botanical names of relevant varieties are still under discussion.
Les noms botaniques des varietes concernkes font encore I’objet de discussions.
60TaHWIeCKoe Ha3BaHMe Pa3HOBM~HOCTeiil o6cyMplaeTcFi.
ISO1956-2:1989 (E/F/R)
MC0 1956=2:1989(A/@/P)
Brassica oleracea Linnaeus var. botrytis Linnaeus subvar. caulifora A. P. de Candolle
E: Cauliflower
F: Chou-fleur
P: KanycTa qeeTHaR
Longitudinal section
Section longitudinale
i$bOnOJl bH bl ii pa3pe3
PYCCKb4 ii
English Francais
I No- I
ronoBKa
1 1 head, curd inflorescence
I l I I
feuilles exterieures HapyXHble nl/lCTbFI
outer leaves
I 2 I I
BHyTpeHHMe llpVlneratOiqVle nMCTbR
inner leaves
I
KpOtOiqMe JlVlCTbFl
1 2, 3 1 protective leaves ( feuilles protectrices
npopacTaHMe m4cTbeB
4 protruding leaves excroissance de feuilles
no6er ronoBkM
5 flower stalk bouquet
trognon, tige KO’-lepblXKa
6 stem
I I I
I
7 head without leaves inflorescence «effeuillee» ronoBKa 6e3 JlL’lCTbeB
8 head with tut leaves inflorescence ((couronnee)) rOnOBKa C 06pe3aHHblMVl JlMCTbFIMM
head with leaves inflorescence «en feuilles» ronoBKa c nL’lCTbFIMM
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
7 Brassica oleracea Linnaeus var. gemmifera A. P. de Candolle
E: Brussels sprouts
F : Chou de Bruxelles
P : KanycTa 6pmccenbcKafI
Longitudinal section
Section longitudinale
IlpoAon bH bl H paspes
English Francais PYCCKH Vi
No.
‘
pomme, bourgeon KOqaHclVlK
1 sprout, button
2 closed sprout (Cut) pomme fermee (par6e)
IlJlOTHbllil KOLIaHLEMK (Cpe3aHHblti)
bourgeon ferm6 (par6)
I I
I
gout (uncut)
4 Stern, stalk tige cTe6en b
I I I
trognon, tige axillaire KOWpblXKa
1 5 1 Stump
I
I I
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
8 Brassica oleracea Linnaeus var. gongyloides Linnaeus
E: Kohlrabi, kohl-rabi
F: Chou-rave
P : Konbpa6H
Francais PYCCKH ii
English
#
I No- I
1 good-shaped, mature, kohlrabi pomme reguli&-e npaBVlnbHbl~ CTe6nennOq
I
I
2 bad-shaped, over-mature, kohlrabi pomme deformee ~ec#3opMuiposaHHblM cTe6nennofi
I
qepeuoK
3 leaf stalk 1 petiole
I
I I
4 leaf scar cicatrice foliaire cnefi ciepewKa
I I I I
1 qBeTOHOCH bl r;i CTe6en b
5 floral stem 1 hampe florale
I I
KOXM ua
6 1 skin, peel epiderme, peau
I
I I
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (AWP)
9 Capsicum annuum Linnaeus
Pepper
E:
F: Piment, poivron
P : nt?pt?q CTPyrlKOB bl ti
Longitudinal section
Section longitudinale
npOçioll bH bl ii pa3pe3
No. 1 English Francais PyCCKbl ii
.
I
llepeq CTpyL(KOBblti
1 long pepper Piment long, poivron allonge
OCTpOKOHWH bl6l
2 bell pepper Piment c TynOKOHeqHbllil
1 pedoncule nno&oHoxKa
3 1 stalk, pedicel
I I
calice qauleqka
4 1 calyx
5 base of the fruit base du fruit OCHOBaHMe nnojqa
I I
BepxylllKa
apex, sommet
1 placenta nnaqeHTa
7 1 placenta
I l
ceMeHa
seeds graines
8 I I
repli interne wmKa
9 1 venation, septal wall
I I
epiderme, peau KOXM qa
10 skin
I I I
11 1 flesh chair MFlKOTb
) 12 1 cavity (l0c~l~s) 1 Ioge centrale, cavite nOnOCTb
I I
ISO 1956-2 : 1989 (E/F/R)
MC0 1956-2 : 1989 (A/@/P)
10 cichorium intybus Linnaeus var. foliosum Hegy
E : Witloof chicory, French endive
F: Chicorbe witloof, endive, chicoree de Bruxelles
P: UHKOPHh CiMaTHblih, ~HKOPH# BMTJlyct,
Longitudinal section
Section longitudinale
npOAOJl bH bl ti pa3pe3
Ia) Ib) ld
No. 1 English Franqais PYCCKH ii
I
1 head chicon KOr4aHrlL’lK
a) completely closed a) bien coiff6 a) NIOTHbln COMKHyTbla
b) MeHee nnOTHbii7
b) partially open b) ouvert
c) open c) tr&s ouvert C) HeCOMKHYT bl ti
2 neck collet UeWKa
---~---------_- -s--w--------- ---_____
3 leaves feuilles JlPlCTbFI
t
hampe florale, tige
4 Stern, floral stem cTe6en b: qBeTOHOCH bllh CTe6eJl b
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