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1、A Reference number Numro de rfrence ISO 7563:1998(E/F) INTERNATIONAL STANDARD NORME INTERNATIONALE ISO 7563 First edition Premire dition 1998-07-01 Fresh fruits and vegetables Vocabulary Fruits et lgumes en ltat Vocabulaire Copyright International Organization for Standardization Provided by IHS und
2、er license with ISO Licensee=Shell Global Solutions International B.V./5924979112 Not for Resale, 04/17/2007 11:11:35 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 7563:1998(E/F) ISO 1998 All rights reserved. Unless otherwise specified, no part of this publication may
3、 be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. / Droits de reproduction rservs. Sauf prescription diffrente, aucune partie de cette publication ne peut tre reproduite ni utilise
4、 sous quelque forme que ce soit et par aucun procd, lectronique ou mcanique, y compris la photocopie et les microfilms, sans laccord crit de lditeur. International Organization for Standardization Case postale 56 CH-1211 Genve 20 Switzerland Internetisoiso.ch Printed in Switzerland/Imprim en Suisse
5、ii 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
6、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 matt
7、ers of electrotechnical standardization. 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. International Standard ISO 7563
8、was prepared by Technical Committee ISO/TC 34, Agricultural food products, Subcommittee SC 14, Fresh fruits and vegetables. Annex A of this International Standard is for information only. Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=Shell G
9、lobal Solutions International B.V./5924979112 Not for Resale, 04/17/2007 11:11:35 MDTNo reproduction or networking permitted without license from IHS -,-,- ISOISO 7563:1998(E/F) iii Avant-propos LISO (Organisation internationale de normalisation) est une fdration mondiale dorganismes nationaux de no
10、rmalisation (comits membres de lISO). Llaboration des Normes internationales est en gnral confie aux comits techniques de lISO. Chaque comit membre intress par une tude a le droit de faire partie du comit technique cr cet effet. Les organisations internationales, gouvernementales et non gouvernemen-
11、 tales, en liaison avec lISO participent galement aux travaux. LISO colla- bore troitement avec la Commission lectrotechnique internationale (CEI) en ce qui concerne la normalisation lectrotechnique. Les projets de Normes internationales adopts par les comits techniques sont soumis aux comits membre
12、s pour vote. Leur publication comme Normes internationales requiert lapprobation de 75 % au moins des comits membres votants. La Norme internationale ISO 7563 a t labore par le comit technique ISO/TC 34, Produits agricoles alimentaires, sous-comit SC 14, Fruits et lgumes en ltat. Lannexe A de la prs
13、ente Norme internationale est donne uniquement titre dinformation. Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=Shell Global Solutions International B.V./5924979112 Not for Resale, 04/17/2007 11:11:35 MDTNo reproduction or networking permit
14、ted without license from IHS -,-,- Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=Shell Global Solutions International B.V./5924979112 Not for Resale, 04/17/2007 11:11:35 MDTNo reproduction or networking permitted without license from IHS -,-
15、,- INTERNATIONAL STANDARD NORME INTERNATIONALE ISOISO 7563:1998(E/F) 1 Fresh fruits and vegetables Vocabulary Fruits et lgumes en ltat Vocabulaire Scope This International Standard defines the terms most frequently used in the context of fresh fruits and vegetables. NOTE The terms are listed in two
16、categories in English alphabetical order. English and French indexes are included for reference purposes. Domaine dapplication La prsente Norme internationale dfinit les termes les plus couramment employs dans le domaine des fruits et lgumes en ltat. NOTE Les termes sont classs en deux catgories dan
17、s lordre alphabtique anglais. Des index anglais et franais sont inclus aux fins de rfrence. Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=Shell Global Solutions International B.V./5924979112 Not for Resale, 04/17/2007 11:11:35 MDTNo reproduc
18、tion or networking permitted without license from IHS -,-,- ISO 7563:1998(E/F) ISO 2 1 General terms 1.1 abnormal external moisture excess water on the surface of fruits or vegetables, caused by a natural agent (for example, rain) or due to an artificial treatment (for example, washing) NOTE Condens
19、ate appearing on the surface of products when taken out of a cold store is not considered to be abnormal external moisture. 1 Termes gnraux 1.1 humidit extrieure anormale excs de vapeur deau la surface de fruits ou lgumes provoqu par un agent naturel (par exemple pluie) ou par un traitement artifici
20、el (par exemple lavage) NOTE Le condens apparaissant la surface des produits, en les sortant dun entrept frigorifique, nest pas considr comme humidit extrieure anormale. 1.2 abrasion damage due to friction on the surface of a fruit or vegetable, sometimes during growth but mostly after harvesting, a
21、nd usually caused by contact with another part of the plant or another body 1.2 frottement altration due la friction de la surface dun fruit ou lgume quelquefois en cours de vgtation mais plus frquemment aprs la rcolte, gnralement provoqu par le contact avec une autre partie de la plante ou un corps
22、 tranger 1.3 adherent foreign material firmly attached to a fruit or vegetable 1.3 adhrent matire trangre fortement attache au fruit ou au lgume 1.4 bitter (taste) basic taste produced by dilute aqueous solutions of various substances such as quinine and caffeine 1.4 amre saveur terme utilis pour qu
23、alifier la saveur lmentaire provoque par des solutions aqueuses dilues de diverses substances, telles que la quinine et la cafine 1.5 bitter pit small brown spots in the flesh, showing through the skin as green or brown depressed areas NOTE This disorder should be distinguished from russeting (1.47)
24、. In the case of apples, it may be due to boron or calcium deficiency. 1.5 “bitter pit” maladie des taches amres petits points bruns dans la chair prsentant travers lpiderme des zones de dpression vertes ou brunes NOTE Cette maladie est distinguer du roussis- sement (1.47). Dans le cas des pommes, e
25、lle peut tre cause par un manque de calcium ou de bore. 1.6 bloom thin powdery layer which is slightly waxy, secreted by the plant, and found on the surface of some fruits (for example, plums or grapes) NOTE Bloom is only very slightly adherent and alters fruit colour. Its very presence constitutes
26、a criterion of freshness. 1.6 pruine mince couche poudreuse lgrement cireuse, scrte par le vgtal, rencontre la surface de certains fruits (par exemple prunes, raisins), trs faiblement adhrente et qui en modifie la couleur NOTE Sa seule prsence est un critre de fracheur. 1.7 brown core brown heart br
27、owning of the core region of fruits (mainly apples and pears) caused by incorrect atmosphere, chilling of some apple cultivars (McIntosh) or senescence of fruits 1.7 trognon brun cur brun brunissement de la zone situe au cur des fruits (en particulier des pommes et des poires) provoqu par une atmosp
28、hre inadapte, la rfrigration de certains cultivars de pommes (McIntosh) ou la snescence des fruits Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=Shell Global Solutions International B.V./5924979112 Not for Resale, 04/17/2007 11:11:35 MDTNo r
29、eproduction or networking permitted without license from IHS -,-,- ISOISO 7563:1998(E/F) 3 1.8 brusque term used to qualify an artichoke having injuries due to the action of frost on the cuticle of the bracts, resulting in detachment and browning (surface scald) 1.8 brusque terme utilis pour qualifi
30、er lartichaut prsentant des lsions dues une action du gel sur la cuticule des bractes, provoquant un dcollement et un brunissement 1.9 chilling damage type of cold damage produced at temperatures above the freezing point in some fruits and vegetables NOTE Mainly affects tropical and subtropical frui
31、ts and vegetables, but also some temperature-zone vegetables (e.g. tomatoes, peppers, cucumbers, snap beans). 1.9 endommagement de rfrigration type dendommagement caus par le froid, produit des tempratures situes au-dessus du point de conglation dans quelques fruits et lgumes NOTE Cet endommagement
32、affecte (notamment les fruits et lgumes tropicaux et subtropicaux) mais galement certains lgumes des zones tempres (par exemple les tomates, les piments, les concombres). 1.10 clean free from signs of impurities, blemishes, or other foreign materials such as earth, worms, sand or the visible residue
33、s of treatment products 1.10 propre dpourvu de traces apparentes dimpurets, souil- lures, de matires trangres telles que la terre, les vers, le sable ou les rsidus visibles de produits de traitement 1.11 covered with wax having a thin film of waxy substances, either from the fruit or vegetable itsel
34、f or from an artificial coating substance 1.11 recouvert de cire prsentant une fine pellicule de substances cireuses provenant soit du fruit ou du lgume lui-mme, ou de lapport dune substance denrobage artificielle 1.12 cultivar variety group of cultivated plants which may be clearly defined by morph
35、ological, physical, cytological, chemical or other characteristics and which, after sexual or asexual reproduction, keeps its distinct character NOTE 1 The concept of “cultivar” is essentially different from the concept of the botanical variety “varietas”, in that “cultivar” is an infraspecific divi
36、sion resulting from controlled selection, even if empirical; “varietas” is an infraspecific division resulting from natural selection. The terms “cultivar” and “variety” (in the sense of cultivated variety) are equivalent. In translations or adaptations of botanical nomenclature for particular uses,
37、 the terms “cultivar” or “variety” (or their equivalents in other languages) may be used in text. NOTE 2 The names of botanical varieties and species are always in Latin form and are governed by botanical nomenclature. 1.12 cultivar varit ensemble de plantes cultives pouvant tre claire- ment dfini p
38、ar des caractres morphologiques, physiologiques, cytologiques, chimiques ou autres et qui, aprs multiplication sexue ou asexue, garde ses caractres distinctifs NOTE 1 Le concept de cultivar est essentiellement diffrent du concept de la varit botanique varietas en ce sens que cultivar est une divisio
39、n infraspcifique rsultant dune slection contrle, mme empirique; varietas est une division infraspcifique rsultant dune slection naturelle. Les termes cultivar ou va- rit (dans le sens de varit cultive) sont quivalents. Dans les traductions ou les adaptations du Code botanique en vue dutilisations pa
40、rticulires, les termes cultivar ou varit (ou leur quivalent en dautres langues) peuvent tre employs dans le texte. NOTE 2 Les noms des varits botaniques sont toujours prsents sous forme latine et sont rgis par le Code botanique. Copyright International Organization for Standardization Provided by IH
41、S under license with ISO Licensee=Shell Global Solutions International B.V./5924979112 Not for Resale, 04/17/2007 11:11:35 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 7563:1998(E/F) ISO 4 1.13 cuticle shell skin external part of a fruit or vegetable, being of varyin
42、g thickness and firmness, which protects the com- estible part NOTE “Cuticle” is the term used for the tender, thin and superficial lipoidic part; “peel” or “skin” is used for the firm and more or less thick part; “shell” is used for the hard, more or less thick, fibrous or lignified part. 1.13 pide
43、rme corce coque peau partie externe dun fruit ou lgume de consistance et dpaisseur variables, qui protge la partie comestible NOTE Lpiderme est le terme utilis pour dsigner la partie lipidique superficielle mince et molle; peau ou corce sont utiliss pour la partie plus ou moins paisse et consistante
44、; coque est utilis pour la partie dure, plus ou moins paisse, fibreuse ou lignifie. 1.14 degree of maturity qualitative or quantitative estimation of the state which a fruit (or vegetable) has reached during its natural growth and development 1.14 degr de maturit apprciation qualitative ou valuation
45、 de ltat auquel est parvenu un fruit (ou lgume) au cours de son dveloppement naturel 1.15 depalletize (verb) to unload loads on pallets 1.15 dpalettiser dgrouper des charges palettises 1.16 deterioration spoilage damage due to diverse causes resulting in a decrease or loss in quality of the produce
46、1.16 dtrioration altration dommage d diffrentes causes et provoquant un abaissement ou une perte de qualit du produit 1.17 downy term describing skin which has the feel, softness and mellowness of velvet 1.17 velout terme dcrivant un piderme prsentant au toucher laspect, la finesse et la douceur du
47、velours 1.18 early property of certain cultivars or varieties of fruits or vegetables of reaching the required stage of devel- opment before the mean normal period for the fruit or vegetable species concerned 1.18 prcoce htif proprit quont certaines varits de fruits ou lgumes datteindre le dveloppement recherch avant la priode moyenne normale de lespce considre 1.19 flesh pulp parenchymatic tissue including reserve substances 1.19 chair pulpe tissu parenchymateux renfermant des s