ISO 7563 pdf download.Fresh fruits and vegetables — Vocabulary
Scope
This International Standard defines the terms most frequently used in the context of fresh fruits and vegetables. NOTE — The terms are listed in two categories in English alphabetical order. English and French indexes are included for reference purposes.
1 General
terms 1.1 abnormal external moisture excess water on the surface of fruits or vegetables, caused by a natural agent (for example, rain) or due to an artificial treatment (for example, washing) NOTE — Condensate appearing on the surface of products when taken out of a cold store is not considered to be abnormal external moisture. 1 Termes généraux 1.1 humidité extérieure anormale excès de vapeur d’eau à la surface de fruits ou légumes provoqué par un agent naturel (par exemple pluie) ou par un traitement artificiel (par exemple lavage) NOTE — Le condensé apparaissant à la surface des produits, en les sortant d’un entrepôt frigorifique, n’est pas considéré comme humidité extérieure anormale. 1.2 abrasion damage due to friction on the surface of a fruit or vegetable, sometimes during growth but mostly after harvesting, and usually caused by contact with another part of the plant or another body 1.2 frottement altération due à la friction de la surface d’un fruit ou légume quelquefois en cours de végétation mais plus fréquemment après la récolte, généralement provoqué par le contact avec une autre partie de la plante ou un corps étranger 1.3 adherent foreign material firmly attached to a fruit or vegetable 1.3 adhérent matière étrangère fortement attachée au fruit ou au légume 1.4 bitter (taste) basic taste produced by dilute aqueous solutions of various substances such as quinine and caffeine 1.5. bitter pit small brown spots in the flesh, showing through the skin as green or brown depressed areas NOTE- This disorder should be distinguished from russeting (1.47). In the case of apples, it may be due to boron or calcium deficiency. 1.6. bloom thin powdery layer which is slightly waxy, secreted by the plant, and found on the surface of some fruits (for example, plums or grapes) NOTE- – Bloom is only very slightly adherent and alters fruit colour. Its very presence constitutes a criterion of freshness. . 1.7 brown core brownI heart browning of the core region of fruits (mainly apples and pears) caused by incorrect atmosphere, chilling of some apple cultivars (McIntosh) or senescence of fruits 1.8 brusque term used to qualify an artichoke having injuries due to the action of frost on the cuticle of the bracts, resulting in detachment and browning (surface scald) 1.9 chilling damage type of cold damage produced at temperatures above the freezing point in some fruits and vegetables NOTE一Mainly affects tropical and subtropical fruits and vegetables, but also some temperature-zone vegetables (e.g. tomatoes, peppers, cucumbers, snap beans). 1.10 clean free from signs of impurities, blemishes, or other foreign materials such as earth, worms, sand or the visible residues of treatment products 1.1 1 covered with wax having a thin film of waxy substances, either from the fruit or vegetable itself or from an artificial coating substance
1.12 cultivar variety group of cultivated plants which may be clearly defined by morphological, physical, cytological, chemical or other characteristics and which, after sexual or asexual reproduction, keeps its distinct character NOTE 1 The concept of “cultivar” is essentially different from the concept of the botanical variety “varietas”, in that — “cultivar” is an infraspecific division resulting from controlled selection, even if empirical; — “varietas” is an infraspecific division resulting from natural selection. The terms “cultivar” and “variety” (in the sense of cultivated variety) are equivalent. In translations or adaptations of botanical nomenclature for particular uses, the terms “cultivar” or “variety” (or their equivalents in other languages) may be used in text. NOTE 2 The names of botanical varieties and species are always in Latin form and are governed by botanical nomenclature.