BS ISO 20981:2020 pdf download – Asparagus — Specification and test methods

BS ISO 20981:2020 pdf download – Asparagus — Specification and test methods This document specifies requirements and test methods for fresh asparagus shoots of commercialvarieties of asparagus grown from Asparagus officinalis L., of the Liliaceae family, offered to consumersafter preparation and packaging. This document is applicable to all asparagus except green and violet/green asparagus with a diameterless than 3 mm and white and violet asparagus with a diameter less than 8 mm, packed in uniformbundles or unit packages. This document does not apply to processed asparagus. 2Normative references The following documents are referred to in the text in such a way that some or all of their contentconstitutes requirements of this document. For dated references,only the edition cited applies. Forundated 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 schemes indexed byacceptance quality limit (AQL) for lot-by-lot inspection ISO 4186,Asparagus —Guide to storage ISo 6882,Asparagus — Guide to refrigerated transport CXC44-1995,Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables 3Terms and definitions No terms and definitions are listed in this document. ISO and lEC maintain terminological databases for use in standardization at the following addresses:-ISO online browsing platform: available at https://www.iso.org/obp —IEC Electropedia: available at http://www.electropedia.org/ 4 Description Asparagus shoots are subsoil, surface soil suckers and shoots of commercial varieties of asparagusgrown from Asparagus officinalis L. of the Liliaceae family, to be supplied fresh to the consumer, afterpreparation and packaging. 5Classification and requirements 5.1General Asparagus are divided into groups according to their colour (see 5.2.1), divided into classes accordingto their quality characteristics and diameter (see 5.2.2) and divided into sizes according to their length(see 5.2.3). When asparagus are packaged in a bunch, to ensure a sleek appearance, the outer surfaces of the suckers’ end parts shall be trimmed as clean as possible. 5.3.2  Group requirements The features of the four colour groups are: — white: completely white; — violet: purple, pink to purple tips; — violet/green: part of both green and violet; — green: ends and a portion of green. 5.3.3  Class requirements 5.3.3.1  General The minimum diameters for different classes of asparagus are given in Table 1. 5.3.3.2 Extra class Shoots in this class shall be of superior quality, very well formed and practically straight. This class shallhave a unique colour.They shall be intact. The tips shall be very tight and in a...