ISO 20980:2020

FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 20980
ISO/TC 34/SC 3
Artichokes — Specification and test
Secretariat: TSE
methods
Voting begins on:
2020­05­30
Artichauts — Spécifications et méthodes d'essai
Voting terminates on:
2020­07­25
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ISO/FDIS 20980:2020(E)
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©
NATIONAL REGULATIONS. ISO 2020

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ISO/FDIS 20980:2020(E)

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© ISO 2020
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ii © ISO 2020 – All rights reserved

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ISO/FDIS 20980:2020(E)

Contents  Page
Foreword .iv
Introduction .v
1 Scope . 1
2  Normative references . 1
3  Terms and definitions . 1
4  Classification and requirements . 2
4.1 General . 2
4.2 Classification . 2
4.2.1 Types . 2
4.2.2 Classes . 2
4.3 Requirements and recommendations . 2
4.3.1 General. 2
4.3.2 By class . 3
5  Tolerances . 3
5.1 General . 3
5.2 Class tolerances . 4
5.2.1 Extra class . 4
5.2.2 Class I . 4
5.2.3 Class II . 4
6  Sampling . 4
7  Test methods . 4
7.1 General . 4
7.2 Determination of titratable acidity . 4
7.3 Determination of water­insoluble solids . 4
7.4 Determination of mineral impurities content . 4
7.5 Determination of pH . 4
7.6 Determination of soluble solids content . 4
8  Packaging and marking . 5
8.1 Packaging . 5
8.2 Marking . 5
9  Storage and transportation . 5
10  Hygiene contaminants and pesticides residues . 6
Bibliography . 7
© ISO 2020 – All rights reserved iii

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ISO/FDIS 20980:2020(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 non­governmental, 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.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
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. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO’s adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 3,
Fruits and vegetables and their derived products.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2020 – All rights reserved

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ISO/FDIS 20980:2020(E)

Introduction
Artichoke plants are herbaceous perennial plants, members of the Asteraceae family of plants, a group
that includes thistles, dandelions and sunflowers. They are short-lived perennials in warmer climates
but are normally grown as annuals in cooler regions. Artichokes are usually grown for the edible flower
buds, which are harvested before the flowers open. The unopened bud has overlapping rows of spine-
tipped green bracts enclosing the actual flower parts. At the base of the bud is the tender, flavourful
artichoke “heart,” which is the part that is cooked and eaten.
© ISO 2020 – All rights reserved v

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FINAL DRAFT INTERNATIONAL STANDARD ISO/FDIS 20980:2020(E)
Artichokes — Specification and test methods
1 Scope
This document specif
...