ISO 23393-2006 Pomegranate fruit - Specification and test methods《石榴 规格和试验方法》.pdf

《ISO 23393-2006 Pomegranate fruit - Specification and test methods《石榴 规格和试验方法》.pdf》由会员分享，可在线阅读，更多相关《ISO 23393-2006 Pomegranate fruit - Specification and test methods《石榴 规格和试验方法》.pdf（16页珍藏版）》请在麦多课文档分享上搜索。

1、 Reference number ISO 23393:2006(E) ISO 2006INTERNATIONAL STANDARD ISO 23393 First edition 2006-09-01 Pomegranate fruit Specification and test methods Grenade Spcifications et mthodes dessai ISO 23393:2006(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobes lice

2、nsing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file, parties accept therein the responsibility of not infringing Adobes licensing policy. The IS

3、O Central Secretariat accepts no liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has be

4、en taken to ensure that the file is suitable for use by ISO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below. ISO 2006 All rights reserved. Unless otherwise specified, no part of this publication may be repr

5、oduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISOs member body in the country of the requester. ISO copyright office Case postale 56 CH-1211 Geneva 20 Tel. + 41 22

6、749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland ii ISO 2006 All rights reservedISO 23393:2006(E) ISO 2006 All rights reserved iii Contents Page Foreword iv 1 Scope 1 2 Terms and definitions .1 3 Requirements.1 3.1 Description .1 3.2 Odour and taste .2

7、 3.3 Freedom from insects, moulds, etc. 2 4 Classification2 4.1 General2 4.2 Classes .2 4.2.1 Extra class 2 4.2.2 Class I .2 4.2.3 Class II 2 4.3 Tolerances 3 5 Sampling.3 6 Test methods3 7 Packing and marking.3 7.1 Packing .3 7.2 Marking .4 8 Contaminants.4 9 Hygienic requirements 4 Annex A (normat

8、ive) Determination of the content of pest-infested and spoiled pomegranate, immature fruits, extraneous matter and deviations from the main colour6 Annex B (normative) Folin-Ciocalteu method for measurement of total phenolics 7 Annex C (informative) Some characteristic compositional data of pomegran

9、ate9 Bibliography 10 ISO 23393:2006(E) iv ISO 2006 All rights reservedForeword 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 techni

10、cal 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 w

11、ith 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 Int

12、ernational 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 m

13、ay be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 23393 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 14, Fresh, dry and dried fruits and vegetables. INTERNATIONAL STANDARD ISO 23393:2006(E) ISO 20

14、06 All rights reserved 1 Pomegranate fruit Specification and test methods 1 Scope This International Standard specifies requirements and test methods for pomegranate fruit of the tree Punica granatum (L.) destined for human consumption. 2 Terms and definitions For the purposes of this document, the

15、following terms and definitions apply. 2.1 pomegranate fruit of the tree Punica granatum (L.) 2.2 pest-infested pomegranate pomegranate damaged by insect and/or mite infestation 2.3 spoiled pomegranate pomegranate damaged by bruises, or darkened in colour, frozen, sun-burnt or showing the presence o

16、f visible decomposition caused by bacteria, fungi, visible mould hyphae or any other indications of disease 2.4 immature pomegranate pomegranate obtained from an unripe pomegranate having poor flavour, hard tissues and undesirable appearance 2.5 fermented pomegranate pomegranate damaged by fermentat

17、ion to the extent that the characteristic appearance and/or flavour is substantially affected 2.6 extraneous matter dirt, pieces of skin, calyx, leaf, peduncle, twigs, bits of wood or any other foreign matter among or on the pomegranate 3 Requirements 3.1 Description Pomegranates shall be sound and

18、clean. Annex C contains some characteristic compositional data. ISO 23393:2006(E) 2 ISO 2006 All rights reserved3.2 Odour and taste Pomegranates shall have an odour and taste characteristic of the variety. They shall be free from foreign odour and odour traces coming from abnormal fermented pomegran

19、ates. 3.3 Freedom from insects, moulds, etc. Pomegranates shall be free from mites or other parasites and moulds, and shall be practically free from dead insects, insect fragments and rodent contamination visible to the naked eye. 4 Classification 4.1 General Pomegranates shall be classified on the

20、basis of colour and the presence of defects, extraneous matter and other features, as specified in Table 1. They may also be separated into sizes. Pomegranates are classified into three classes defined in 4.2.1 to 4.2.3. 4.2 Classes 4.2.1 Extra class Pomegranates in this class shall be of superior q

21、uality. Pomegranates in this class shall not exceed the allowable percentages for the various defects given in Table 1. 4.2.2 Class I Pomegranates 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, pro

22、vided that the pomegranate retains its essential characteristic as regards general appearance, quality and presentation: skin defect, coloration defects. 4.2.3 Class II This class includes pomegranates which do not qualify for inclusion in the higher classes but which satisfy the requirements specif

23、ied in Table 1. The following defects are allowed, provided that the pomegranate retains its essential characteristics as regards general appearance, quality and presentation: skin defect, coloration defects. ISO 23393:2006(E) ISO 2006 All rights reserved 3 Table 1 Requirements for pomegranate class

24、es Extra Class I Class II Pest-infested fruits, max. number of damaged fruits/100 fruits (%) 1 2 3 Spoiled fruits, max. number of spoiled fruits/100 fruits (%) 2 3 4 Immature fruits, max. number of immature fruits/100 fruits (%) 1 2 3 Extraneous matter mass fraction, % (max.) 0,5 1,0 1,5 Colour ligh

25、t reddish reddish brown Fermented fruits, max. number of fermented fruits/100 fruits (%) 1 2 3 Fruit mass (g) 480 380 to 480 380 4.3 Tolerances Subject to agreement between the interested parties, tolerances with respect to characteristic and size may be allowed in each package (or in each lot for p

26、roduct transported in bulk) for product not satisfying the requirements of the class indicated. 5 Sampling It is important that the laboratory receive a sample which is truly representative and has not been damaged or changed during transport or storage. 6 Test methods Samples of pomegranates shall

27、be tested for conformity of the product to the requirements of Table 1 by the test method specified in Annex A. The phenolic compounds content shall be tested in accordance with Annex B. 7 Packing and marking 7.1 Packing Pomegranates shall be packed in clean, sound and dry containers made of materia

28、ls which do not affect the product. If wooden boxes are used, they shall be lined with a suitable paper. For direct consumption, small consumer packages may be used. The quantities packed in such packages are usually 1,0 kg, 2,0 kg or 5 kg net mass but, if required, other quantities may be used. A s

29、uitable number of such small packages shall be placed in large wooden or cardboard cases. The size of the packages and the number of small packages packed in a case shall be subject to agreement between the purchaser and vendor. However, the mass of the large containers or cases shall not be more th

30、an 15 kg. ISO 23393:2006(E) 4 ISO 2006 All rights reserved7.2 Marking The container and case shall be marked or labelled with the following particulars: a) the name of the product or variety, and the trademark or brand name, if any; b) the name and address of the producer or packer, trade mark; c) t

31、he code or batch number; d) the net mass, or gross mass (according to the request of the importing country); e) the class of product; f) the producing country; g) the expiry date; h) any other marking required by the purchaser, such as year of harvest and date of packing (if known); i) a reference t

32、o this International Standard (optional). 8 Contaminants The contents of contaminants (heavy metals, pesticide residues, etc.) of the pomegranate fruit shall not exceed the maximum limits established by the Codex Alimentarius Commission for this commodity and/or shall comply with relevant food safet

33、y legislation in force in the target country: iron 15,0 mg/kg max.; copper 5,0 mg/kg max.; arsenic 0,2 mg/kg max.; lead 0,2 mg/kg max.; zinc 5,0 mg/kg max. 9 Hygienic requirements 9.1 It is recommended that the pomegranate fruit be prepared in accordance with the appropriate sections of the Recommen

34、ded International Code of Practice General Principles of Food Hygiene 1and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to the product. ISO 23393:2006(E) ISO 2006 All rights reserved 5 9.2 The product a) shall be free from microorganisms in amounts whic

35、h may represent a hazard to health; b) shall be free from parasites which may represent a hazard to health, such as 1) total mesophilic aerobic bacteria 1 10 5cfu/g max., 2) Escherichia coli 0 cfu/g max., 3) mould-yeast 1 10 3cfu/g max., 4) Salmonella 0 cfu per 25 g max., 5) Staphylococcus aureus 0

36、cfu/g max. ISO 23393:2006(E) 6 ISO 2006 All rights reservedAnnex A (normative) Determination of the content of pest-infested and spoiled pomegranate, immature fruits, extraneous matter and deviations from the main colour A.1 Principle A test portion of pomegranate fruits is visually inspected by phy

37、sical separation of the damaged pieces, immature fruits and extraneous matter from the sound, healthy and ripe pieces of the sample. A.2 Procedure Weigh to the nearest 0,02 g, a test portion of about 500 g. Separate carefully, by hand or using tweezers, the pest-infested and spoiled pomegranates, im

38、mature fruits, extraneous matter and the pomegranates which show deviations from the main colour. Weigh to the nearest 0,02 g, each of the categories separately. A.3 Calculation The proportion, p, expressed as a percentage by mass, of each category separately is equal to 1 0 100 % m p m = where m 0i

39、s the mass, in grams, of the test portion; m 1is the mass, in grams, of the relevant category (see A.2). A.4 Test report The test report shall specify: a) all information necessary for the complete identification of the sample; b) the sampling method used, if known; c) the test method used, with ref

40、erence to this International Standard; d) all operating details not specified in this International Standard, or regarded as optional, together with details of any incidents which may have influenced the test result(s); e) the test result(s) obtained, or, if the repeatability has been checked, the f

41、inal quoted result obtained. ISO 23393:2006(E) ISO 2006 All rights reserved 7 Annex B (normative) Folin-Ciocalteu method for measurement of total phenolics B.1 Principle This procedure is based on the quantitative analysis of phenolic compounds by phenol reagent. B.2 Reagent Use only reagents of rec

42、ognized analytical grade and distilled or demineralized water or water of equivalent purity. B.2.1 Folin-Ciocalteu phenol reagent, commercially available, ready prepared. Before analysis, Folin-Ciocalteu phenol reagent should be diluted to 1:10 by using distilled water. Discard any unused diluted re

43、agent. Store according to manufacturers recommendations, and ensure that the reagent is protected from light. B.2.2 Sodium carbonate, 75 g Na 2 CO 3diluted to 1 l by using distilled water. B.2.3 Standard phenolic compound solutions. For preparing the calibration curve, gallic acid or ferulic acid co

44、uld be used as a standard phenolic compound. Prepare a 500 mg/l gallic acid or ferulic acid stock-solution and dilute it to obtain the following series of working solution: 0,25 mg/l, 50 mg/l, 100 mg/l, 125 mg/l and 250 mg/l. B.3 Apparatus Usual laboratory apparatus and, in particular, the following

45、. B.3.1 UV/VIS spectrophotometer (725 nm). B.3.2 Waring blender. B.4 Procedure B.4.1 Extraction Blend 100 g pomegranate fruit by using the blender (B.3.2). Weigh 10 g and make to volume with distilled water into 100 ml and mix. Filter through filter paper. ISO 23393:2006(E) 8 ISO 2006 All rights res

46、ervedB.4.2 Absorbance determination Add 0,2 ml pomegranate extract and 1,15 ml distilled water and then 0,15 ml Folin-Ciocalteu phenol reagent. Mix well and let the mixture sit at room temperature for 5 min. Add 1,5 ml sodium carbonate solution (B.2.2) and mix well. Let the mixture sit at room tempe

47、rature for 90 min and read the absorbance at 725 nm by using UV/VIS spectrophotometer (B.3.1). B.4.3 Calculation Calculate the amount of phenolic compounds, t,p m by using the following formula: e t,p as (20,9 ) 0,44 100 100 V A mf Vm = where t,p m is the mass, in milligrams, of the total phenolic p

48、er 100 g gallic acid or ferulic acid; A is the absorbance (abs. at 725 nm); f is the dilution factor, in millilitres; e V is the extract volume, in millilitres; a V is the assay volume, in millilitres; s m is the mass of the sample in grams. ISO 23393:2006(E) ISO 2006 All rights reserved 9 Annex C (

49、informative) Some characteristic compositional data of pomegranate Variation limits min. max. mean Relative density (20/20 C) 1,054 1,074 1,068 Soluble solid (mass fraction, %) 12,6 18,70 15,80 Titratable acidity (g/l) 1,9 58,40 10,34 pH Value 2,4 4,41 3,18 Protein (N 6,25) (mass fraction, %) 0,106 0,422 0,184 Total phenolic compounds (mg/l) 575 1972 1303 Prolin (mg/l) 1 23 7,6 Ash (g/l) 1,88 6,11 3,64 ORGANIC ACIDS Citric acid (g/l) 0,28 32,8 6,88 L-Malic acid (g/l) 0,0 2,83 0,72 D-Isocitric ac