Asparagus — Specification and test methods

This document specifies requirements and test methods for fresh asparagus shoots of commercial varieties of asparagus grown from Asparagus officinalis L., of the Liliaceae family, offered to consumers after preparation and packaging. This document is applicable to all asparagus except green and violet/green asparagus with a diameter less than 3 mm and white and violet asparagus with a diameter less than 8 mm, packed in uniform bundles or unit packages. This document does not apply to processed asparagus.

Asperges — Spécifications et méthodes d'essai

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Status
Published
Publication Date
10-Aug-2020
Current Stage
6060 - International Standard published
Start Date
11-Aug-2020
Completion Date
11-Aug-2020
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INTERNATIONAL ISO
STANDARD 20981
First edition
2020-08
Asparagus — Specification and test
methods
Asperges — Spécifications et méthodes d'essai
Reference number
ISO 20981:2020(E)
ISO 2020
---------------------- Page: 1 ----------------------
ISO 20981:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

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
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
---------------------- Page: 2 ----------------------
ISO 20981:2020(E)
Contents  Page

Foreword ........................................................................................................................................................................................................................................iv

Introduction ..................................................................................................................................................................................................................................v

1  Scope ................................................................................................................................................................................................................................. 1

2  Normative references ...................................................................................................................................................................................... 1

3  Terms and definitions ..................................................................................................................................................................................... 1

4  Description ................................................................................................................................................................................................................. 1

5  Classification and requirements .......................................................................................................................................................... 1

5.1 General ........................................................................................................................................................................................................... 1

5.2 Classification ............................................................................................................................................................................................. 2

5.2.1 Groups ....................................................................................................................................................................................... 2

5.2.2 Classes ....................................................................................................................................................................................... 2

5.2.3 Sizes ............................................................................................................................................................................................ 2

5.3 Requirements ........................................................................................................................................................................................... 2

5.3.1 General requirements .................................................................................................................................................. 2

5.3.2 Group requirements...................................................................................................................................................... 3

5.3.3 Class requirements ........................................................................................................................................................ 3

5.3.4 Size requirements ........................................................................................................................................................... 4

6  Tolerances ................................................................................................................................................................................................................... 4

6.1 General ........................................................................................................................................................................................................... 4

6.2 Group tolerances ................................................................................................................................................................................... 4

6.3 Class tolerances ...................................................................................................................................................................................... 5

6.3.1 Extra class .............................................................................................................................................................................. 5

6.3.2 Class I ......................................................................................................................................................................................... 5

6.3.3 Class II ....................................................................................................................................................................................... 5

6.4 Size tolerances ......................................................................................................................................................................................... 5

7  Sampling ........................................................................................................................................................................................................................ 5

8  Requirements for contaminants .......................................................................................................................................................... 5

9  Test methods ............................................................................................................................................................................................................. 6

9.1 General ........................................................................................................................................................................................................... 6

9.2 Determination of titratable acidity ........................................................................................................................................ 6

9.3 Determination of water-insoluble solids .......................................................................................................................... 6

9.4 Determination of mineral impurities content .............................................................................................................. 6

9.5 Determination of pH .......................................................................................................................................................................... 6

9.6 Determination of soluble solids content ........................................................................................................................... 6

10  Packaging and marking ................................................................................................................................................................................. 6

10.1 Packaging ..................................................................................................................................................................................................... 6

10.2 Marking ......................................................................................................................................................................................................... 6

11  Storage and transportation ....................................................................................................................................................................... 7

12  Hygiene contaminants and pesticides residues ................................................................................................................... 7

Bibliography ................................................................................................................................................................................................................................ 8

© ISO 2020 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO 20981:2020(E)
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. Each 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, governmental 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.

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 documents 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).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/ patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO's adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/

iso/ foreword .html.

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 3,

Fruits, 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 © ISO 2020 – All rights reserved
---------------------- Page: 4 ----------------------
ISO 20981:2020(E)
Introduction

Asparagus is an ancient crop, native to the eastern Mediterranean and Asia Minor, and first cultivated

by the Romans. Popular in sixteenth century France and England, it made its way to America through

the colonists. A member of the lily family, it has great nutritional value. It is low in calories and very low

in sodium. Asparagus is a particularly good source of vitamin B6, calcium, magnesium, zinc, vitamin A,

vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium,

copper, manganese, selenium, chromium, dietary fibre and protein. Asparagus spears can be eaten raw

or cooked.

Asparagus, Asparagus officinalis, is an herbaceous perennial plant in the family Asparagaceae, which is

grown for its young shoots, or spears, which are eaten as a vegetable. The asparagus plant is tall with

scale-like leaves emerging from the underground stem (rhizome) and has stout stems and feathery

foliage. The flowers are bell-shaped and occur alone or in pairs. They are green-white to yellow in

colour. After flowering, a round red berry is formed with one to six black seeds. Asparagus can live

for 20 or more years and can attain a height of between 100 cm to 150 cm. Asparagus originates from

Europe, northern Africa and western Asia.
© ISO 2020 – All rights reserved v
---------------------- Page: 5 ----------------------
INTERNATIONAL STANDARD ISO 20981:2020(E)
Asparagus — Specification and test methods
1  Scope

This document specifies requirements and test methods for fresh asparagus shoots of commercial

varieties of asparagus grown from Asparagus officinalis L., of the Liliaceae family, offered to consumers

after preparation and packaging.

This document is applicable to all asparagus except green and violet/green asparagus with a diameter

less than 3 mm and white and violet asparagus with a diameter less than 8 mm, packed in uniform

bundles or unit packages.
This document does not apply to processed asparagus.
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 schem

...

FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 20981
ISO/TC 34/SC 3
Asparagus — Specification and test
Secretariat: TSE
methods
Voting begins on:
2020­05­18
Asperges — Spécifications et méthodes d'essai
Voting terminates on:
2020­07­13
RECIPIENTS OF THIS DRAFT ARE INVITED TO
SUBMIT, WITH THEIR COMMENTS, NOTIFICATION
OF ANY RELEVANT PATENT RIGHTS OF WHICH
THEY ARE AWARE AND TO PROVIDE SUPPOR TING
DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
Reference number
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
ISO/FDIS 20981:2020(E)
LOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON
OCCASION HAVE TO BE CONSIDERED IN THE
LIGHT OF THEIR POTENTIAL TO BECOME STAN­
DARDS TO WHICH REFERENCE MAY BE MADE IN
NATIONAL REGULATIONS. ISO 2020
---------------------- Page: 1 ----------------------
ISO/FDIS 20981:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

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
CP 401 • Ch. de Blandonnet 8
CH­1214 Vernier, Geneva
Phone: +41 22 749 01 11
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
---------------------- Page: 2 ----------------------
ISO/FDIS 20981:2020(E)
Contents  Page

Foreword ........................................................................................................................................................................................................................................iv

Introduction ..................................................................................................................................................................................................................................v

1  Scope ................................................................................................................................................................................................................................. 1

2  Normative references ...................................................................................................................................................................................... 1

3  Terms and definitions ..................................................................................................................................................................................... 1

4  Description ................................................................................................................................................................................................................. 1

5  Classification and requirements .......................................................................................................................................................... 2

5.1 General ........................................................................................................................................................................................................... 2

5.2 Classification ............................................................................................................................................................................................. 2

5.2.1 Groups ....................................................................................................................................................................................... 2

5.2.2 Classes ....................................................................................................................................................................................... 2

5.2.3 Sizes ............................................................................................................................................................................................ 2

5.3 Requirements ........................................................................................................................................................................................... 2

5.3.1 General requirements .................................................................................................................................................. 2

5.3.2 Group requirements...................................................................................................................................................... 3

5.3.3 Class requirements ........................................................................................................................................................ 3

5.3.4 Size requirements ........................................................................................................................................................... 4

6  Tolerances ................................................................................................................................................................................................................... 4

6.1 General ........................................................................................................................................................................................................... 4

6.2 Group tolerances ................................................................................................................................................................................... 5

6.3 Class tolerances ...................................................................................................................................................................................... 5

6.3.1 Extra class .............................................................................................................................................................................. 5

6.3.2 Class I ......................................................................................................................................................................................... 5

6.3.3 Class II ....................................................................................................................................................................................... 5

6.4 Size tolerances ......................................................................................................................................................................................... 5

7  Sampling ........................................................................................................................................................................................................................ 5

8  Requirements for contaminants .......................................................................................................................................................... 6

9  Test methods ............................................................................................................................................................................................................. 6

9.1 General ........................................................................................................................................................................................................... 6

9.2 Determination of titratable acidity ........................................................................................................................................ 6

9.3 Determination of water­insoluble solids .......................................................................................................................... 6

9.4 Determination of mineral impurities content .............................................................................................................. 6

9.5 Determination of pH .......................................................................................................................................................................... 6

9.6 Determination of soluble solids content ........................................................................................................................... 6

10  Packaging and marking ................................................................................................................................................................................. 6

10.1 Packaging ..................................................................................................................................................................................................... 6

10.2 Marking ......................................................................................................................................................................................................... 7

11  Storage and transportation ....................................................................................................................................................................... 7

12  Hygiene contaminants and pesticides residues ................................................................................................................... 7

Bibliography ................................................................................................................................................................................................................................ 8

© ISO 2020 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO/FDIS 20981:2020(E)
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. Each 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, governmental and non­governmental, 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.

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 documents 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).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/ patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO's adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/

iso/ foreword .html.

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 3,

Fruits, 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 © ISO 2020 – All rights reserved
---------------------- Page: 4 ----------------------
ISO/FDIS 20981:2020(E)
Introduction

Asparagus is an ancient crop, native to the eastern Mediterranean and Asia Minor, and first cultivated

by the Romans. Popular in sixteenth century France and England, it made its way to America through

the colonists. A member of the lily family, it has great nutritional value. It is low in calories and very low

in sodium. Asparagus is a particularly good source of vitamin B6, calcium, magnesium, zinc, vitamin A,

vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium,

copper, manganese, selenium, chromium, dietary fibre and protein. Asparagus spears can be eaten raw

or cooked.

Asparagus, Asparagus officinalis, is an herbaceous perennial plant in the family Asparagaceae, which is

grown for its young shoots, or spears, which are eaten as a vegetable. The asparagus plant is tall with

scale-like leaves emerging from the underground stem (rhizome) and has stout stems and feathery

foliage. The flowers are bell-shaped and occur alone or in pairs. They are green-white to yellow in

colour. After flowering, a round red berry is formed with one to six black seeds. Asparagus can live

for 20 or more years and can attain a height of between 100 cm to 150 cm. Asparagus originates from

Europe, northern Africa and western Asia.
© ISO 2020 – All rights reserved v
---------------------- Page: 5 ----------------------
FINAL DRAFT INTERNATIONAL STANDARD ISO/FDIS 20981:2020(E)
Asparagus — Specification and test methods
1  Scope

This document specifies requirements and test methods for fresh asparagus shoots of commercial

varieties of asparagus grown from Asparagus officinalis L., of the Liliaceae family, offered to consumers

after preparation and packaging.

This document is applicable to all asparagus except green and violet/green asparagus with a diameter

less than 3 mm and white and violet asparagus with a diameter less than 8 mm, packed in uniform

bundles or unit packages.
This document does not apply to processed asparagus.
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

und
...

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