ISO 23391:2006

Dried rosehips — Specification and test methods

ISO 23391:2006 specifies requirements and test methods for dried rosehips obtained from the fruits of the rosehips shrub (Rosa canina L.) destined for human consumption.

Cynorhodon séché — Spécifications et méthodes d'essai

General Information

• Status: Published
• Publication Date: 27-Aug-2006
• ICS: 67.080.10 - Fruits 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: 9093 - International Standard confirmed
• Completion Date: 13-Jan-2022

Standards Content (Sample)

INTERNATIONAL ISO
STANDARD 23391
First edition
2006-09-01
Dried rosehips — Specification and test
methods
Cynorhodon séché — Spécifications et méthodes d’essai
Reference number
ISO 23391:2006(E)
ISO 2006
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ISO 23391:2006(E)
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© ISO 2006

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ii © ISO 2006 – All rights reserved
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ISO 23391:2006(E)
Contents Page

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

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

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

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

4 Requirements.........................................................................................................................................2

4.1 Description .............................................................................................................................................2

4.2 Odour and taste .....................................................................................................................................2

4.3 Freedom from insects, moulds, etc. ....................................................................................................2

5 Classification..........................................................................................................................................2

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

5.2 Classes ...................................................................................................................................................3

5.2.1 Extra class ..............................................................................................................................................3

5.2.2 Class I .....................................................................................................................................................3

5.2.3 Class II ....................................................................................................................................................3

5.3 Sizing ......................................................................................................................................................4

5.4 Tolerances ..............................................................................................................................................4

6 Sampling.................................................................................................................................................4

7 Test methods..........................................................................................................................................4

8 Packing and marking.............................................................................................................................4

8.1 Packing ...................................................................................................................................................4

8.2 Marking ...................................................................................................................................................5

9 Contaminants.........................................................................................................................................5

10 Hygienic requirements ..........................................................................................................................5

Annex A (normative) Determination of the content of pest-infested and spoiled dried rosehips,

immature fruits, extraneous matter and deviations from main colour ............................................6

Annex B (normative) Determination of moisture content...............................................................................7

Bibliography ......................................................................................................................................................10

© ISO 2006 – All rights reserved iii
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ISO 23391:2006(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.

International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.

The main task of technical committees is to prepare International Standards. Draft International Standards

adopted by the technical committees are circulated to the member bodies for voting. Publication as an

International Standard requires approval by at least 75 % of the member bodies casting a vote.

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.

ISO 23391 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 14, Fresh,

dry and dried fruits and vegetables.
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INTERNATIONAL STANDARD ISO 23391:2006(E)
Dried rosehips — Specification and test methods
1 Scope

This International Standard specifies requirements and test methods for dried rosehips obtained from the fruits

of the rosehips shrub (Rosa canina L.) destined for human consumption.
2 Normative references

The following referenced documents are indispensable for the application 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 6557-2, Fruits, vegetables and derived products — Determination of ascorbic acid content — Part 2:

Routine methods
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 948, Spices and condiments — Sampling
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
dried rosehips

sun-dried or artificially-dried fruits of the shrub Rosa canina L. and other Rosa species prepared from

sufficiently ripe fruits
3.2
pest-infested dried rosehips
dried rosehips damaged by insect and/or mite infestation
3.3
spoiled rosehips

rosehips damaged by bruises, or darkened in colour, or showing the presence of mushy tissue, visible

decomposition caused by bacteria, fungi, visible mould hyphae or any other indications of disease

3.4
immature rosehips

dried rosehips obtained from an unripe rosehips, having poor flavour, hard tissue and undesirable appearance

3.5
gritty
distinct particles in the fruit flesh
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ISO 23391:2006(E)
3.6
stem or seeds
piece of dried rosehips with stem and/or seeds attached
3.7
fermented rosehips

piece of dried rosehips damaged by fermentation to the extent that the characteristic appearance and/or

flavour is substantially affected
3.8
extraneous matter

dirt, pieces of skin, calyx, leaf, peduncle, twigs, bits of wood, soil or any other foreign matter among or on the

rosehips
3.9
mineral impurities

acid-insoluble ash content which is determined by the method specified in ISO 930

3.10
moisture content
loss in mass determined under the operating conditions specified in Annex B
3.11
ascorbic acid (vitamin C) content

content of dried rosehips which is determined by the method specified in ISO 6557-2

4 Requirements
4.1 Description

The stems shall be pulled or cut off and the calyx ends removed. The fruits shall be sound and clean.

4.2 Odour and taste

Rosehips shall have an odour and taste characteristic of the variety. They shall be free from foreign odour and

odour traces coming from abnormal fermented rosehips.
4.3 Freedom from insects, moulds, etc.

Rosehips shall be free from living insects, mites or other parasites and moulds, and shall be practically free

from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary,

for abnormal vision). When such magnification exceeds ×10, this fact shall be stated in the test report.

5 Classification
5.1 General

Dried rosehips shall be classified on the basis of colour and the presence of defects, extraneous matter and

broken pieces, as specified in Table 1. They may also be separated into sizes.
Rosehips are classified into three classes defined in 5.2.1 to 5.2.3.
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ISO 23391:2006(E)
5.2 Classes
5.2.1 Extra class

Rosehips in this class shall be of superior quality. They shall be characteristic of the variety and/or commercial

type. They shall be practically free from defects, provided that these do not affect the general appearance of

the product, the quality, or its presentation in the package. Rosehips in this class shall not exceed the

allowable percentages for the various defects given in Table 1.
5.2.2 Class I

Rosehips in this class shall be of good quality. They shall be characteristic of the variety and/or commercial

type.

The following slight defects are allowed, provided that the dried rosehips retain their essential characteristic as

regards general appearance, quality and presentation: skin defect, coloration defects.

5.2.3 Class II
...