BS ISO 20981:2020 pdf download

BS ISO 20981:2020 pdf download.Asparagus — Specification and test methods
1  Scope
This document specifies requirements and test methods for fresh asparagus shoots of commercial varieties of asparagus grown from Asparagus officinalis L., of the Liliaceae family, offered to consumers after preparation and packaging. This document is applicable to all asparagus except green and violet/green asparagus with a diameter less than 3 mm and white and violet asparagus with a diameter less than 8 mm, packed in uniform bundles or unit packages. This document does not apply to processed asparagus.
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 874, Fresh fruits and vegetables — Sampling
ISO 2859-1, Sampling procedures for inspection by attributes — Part 1: Sampling schemes indexed by acceptance quality limit (AQL) for lot-by-lot inspection
ISO 4186, Asparagus — Guide to storage
ISO 6882, Asparagus — Guide to refrigerated transport
CXC 44-1995, Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables
3  Terms and definitions
No terms and definitions are listed in this document.
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/
4  Description
Asparagus shoots are subsoil, surface soil suckers and shoots of commercial varieties of asparagus grown from Asparagus officinalis L. of the Liliaceae family, to be supplied fresh to the consumer, after preparation and packaging.
5  Classification and requirements
5.1  General
Asparagus are divided into groups according to their colour (see 5.2.1), divided into classes according to 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 shall have a unique colour. They shall be intact. The tips shall be very tight and in a closed state. The external appearance of the product shall have no defects. The packaging shall not affect the presentation and quality of ingredients. Only a few very slight traces of rust caused by non-pathogenic agents on the shoot, removable by normal peeling by the consumer, are allowed. For the white asparagus group, the tips and shoots shall be white; only a faint pink tint is allowed on the shoots. Green asparagus shall be green for at least 95 % of the length. The cut at the base of the shoots shall be as square as possible. However, to improve presentation when the asparagus is packed in bundles, those on the outside may be slightly bevelled, so long as the bevelling does not exceed 1 cm.