ISO 23394:2006

INTERNATIONAL ISO
STANDARD 23394
First edition
2006-09-01

Dried oleaster — Specification and test
methods
Oléastre séché — Spécifications et méthodes d’essai




Reference number
ISO 23394:2006(E)
©
ISO 2006

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ISO 23394:2006(E)
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ISO 23394:2006(E)
Contents Page
Foreword. iv
1 Scope . 1
2 Terms and definitions. 1
3 Requirements . 2
3.1 Description . 2
3.2 Classification. 2
3.3 Odour and taste . 2
3.4 Freedom from insects, moulds, etc. . 2
4 Classification. 2
4.1 General. 2
4.2 Extra class . 2
4.3 Class I . 2
4.4 Class II . 3
4.5 Sizing. 3
4.6 Tolerances . 3
5 Sampling. 3
6 Test methods. 3
7 Packing and marking. 3
7.1 Packing . 3
7.2 Marking . 4
8 Contaminants . 4
9 Hygienic requirements . 4
Annex A (normative) Determination of the content of pest-infested and spoiled oleaster,
immature fruits, extraneous matter and deviations from the main colour. 6
Annex B (normative) Determination of moisture content of dried oleaster. 8
Bibliography . 11

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ISO 23394:2006(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 23394 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 23394:2006(E)

Dried oleaster — Specification and test methods
1 Scope
This International Standard specifies requirements and test methods for dried oleaster obtained from the fruits
of the tree Eleagnus angustifolia L. destined for human consumption.
2 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
2.1
oleaster
fruit of the tree Eleagnus angustifolia L.
2.2
pest-infested oleaster
dried oleaster damaged by insect and/or mite infestation
2.3
spoiled oleaster
dried oleaster 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
2.4
immature oleaster
dried oleaster obtained from an unripe oleaster, having poor flavour, hard tissue and undesirable appearance
2.5
gritty
distinct particles in the fruit flesh
2.6
stem or seeds
piece of dried oleaster with stem and/or seeds attached
2.7
fermented oleaster
piece of dried oleaster damaged by fermentation to the extent that the characteristic appearance and/or
flavour is substantially affected
2.8
extraneous matter
dirt, pieces of skin, calyx, leaf, peduncle, twigs, bits of wood, soil or any other foreign matter among or on the
dried oleaster
2.9
mineral impurities
acid-insoluble ash content
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ISO 23394:2006(E)
2.10
moisture content
loss in mass determined under the operating conditions specified in Annex B
3 Requirements
3.1 Description
Dried oleasters are the sun-dried or artificially dried fruits of Eleagnus angustifolia L. prepared from sufficiently
ripe fruits. The stems shall be pulled or cut off and the calyx ends removed. The fruits shall be sound and
clean.
3.2 Classification
Dried oleaster 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.
3.3 Odour and taste
Dried oleaster shall have an odour and taste characteristic of the variety. They shall be free from foreign odour
and odour traces coming from abnormal fermented oleaster.
3.4 Freedom from insects, moulds, etc.
Dried oleaster 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.
4 Classification
4.1 General
Dried oleasters are classified into three classes defined in 4.2 to 4.4.
4.2 Extra class
Dried oleasters 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. Dried oleaster in this class shall not
exceed the allowable percentages for the various defects given in Table 1.
4.3 Class I
Dried oleasters 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 oleasters retain their essential characteristics
as regards general appearance, quality and presentation: skin defect, coloration defects.
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ISO 23394:2006(E)
4.4 Class II
This class includes dried oleasters which do not qualify for inclusion in the higher classes but which satisfy the
requirements specified in Table 1.
The following defects are allowed, provided that the dried oleasters retain their essential characteristics as
regards general appearance, quality and presentation: skin defect, coloration defects.
4.5 Sizing
Sizing is determined by the diameter of the widest part. The following minimum diameter is required for each
class:
⎯ Extra > 12 mm;
⎯ Class I
...