ISO 20980:2020

INTERNATIONAL ISO
STANDARD 20980
First edition
2020-08
Artichokes — Specification and test
methods
Artichauts — Spécifications et méthodes d'essai
Reference number
©
ISO 2020
© ISO 2020
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ii © ISO 2020 – All rights reserved

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 water-insoluble 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
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
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electrotechnical standardization.
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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
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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

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.
INTERNATIONAL STANDARD ISO 20980:2020(E)
Artichokes — Specification and test methods
1 Scope
This document specifies requirements and test methods for fresh artichokes, including their hearts and
bottoms, of the following groups:
— cynara cardunculus Scolymus Group;
— cynara cardunculus Cardoon Group, syn. C. cardunculus var. altilis DC.
It does not apply to processed artichokes.
2  Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 750, Fruit and vegetable products — Determination of titratable acidity
ISO 751, Fruit and vegetable products — Determination of water-insoluble solids
ISO 762, Fruit and vegetable products — Determination of mineral impurities content
ISO 874, Fresh fruits and vegetables — Sampling
ISO 1842, Fruit and vegetable products — Determination of pH
ISO 2173, Fruit and vegetable products — Determination of soluble solids — Refractometric method
ISO 2859-1, Sampling procedures for inspection by attributes — Part 1: Sampling schemes indexed by
acceptance quality limit (AQL) for lot-by-lot inspection
3  Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC 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/
3.1
artichoke
edible portion of the vegetables included in the Cynara cardunculus  Scolymus Group and Cynara
cardunculus Cardoon Group, syn. C. cardunculus var. altilis DC
3.2
bract
modified or specialized leaf, especially associated with a reproductive structure such as a flower,
inflorescence axis or cone scale
3.3
heart
central part of the head of the artichoke (3.1) without thorns and devoid of peduncles and outer bracts
(3.2), leaving only the receptacle and tender inner sepals
3.4
bottom
receptacle of the head of spiny artichokes (3.1), completely devoid of bracts (3.2) and flowers in
formation, remaining only the receptacle
4  Classification and requirements
4.1  General
Artichokes shall be divided into different types according to their botanical structure (see 4.2.1),
divided into classes according to their quality characteristics (see 4.2.2) and divided into classes
according to their size and characteristics (see 4.3.2).
4.2  Classification
4.2.1 Types
Artichokes are divided based on their botanical structure into:
— globe artichokes, which are rounder in shape;
— elongated artichokes, which are longer.
4.2.2  Classes
Based on the quality characteristics of the two types of artichokes, these are divided into four classes
as follows:
— Extra class;
— Class I;
— Class II;
— No class.
4.3  Requirements and recommendations
4.3.1  General
The head of the artichoke should not:
— have defects that affect its appearance or texture;
— show loss of humidity in this tissue;
— have a surface that appears dry or decoloured;
— show signs of pest damage or disease.
The development and condition of the artichoke shall allow the following characteristics:
— it shall be durable for handpicking, packaging and transportation;
2 © ISO 2020 – All rights reserved

— it shall be in a favourable condition to meet the market demands when it reaches its destination.
4.3.2  By class
4.3.2.1  Extra class
Artichokes in this class shall be whole and compact. They shall not be dehydrated or show any signs
of pest damage or disease. The length of the heart diameter should be between 3,5 cm and 5 cm. The
length of the bottom diameter should be between 7 cm to 9 cm.
Artichok
...