BS ISO 20981:2020 pdf free.Asparagus – – Specification and test methods.
BS ISO 20981 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一Part 1: Sampling schemes indexed by acceptance quality limit (AQL) for lot-by-lot inspection ISO 4186, Asparagus – – Guide to storage ISO 6882, Asparagus一Guide to refrigerated transport CXC 44-1995, Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables5.3.3.3 Class I Shoots in this class shall be of good quality and well formed. These shall bear the characteristics of the group, such as the unique colour, and they shall also be well developed and whole. The ends shall be tight and closed but may be slightly skewed. Slight rust traces, which can be removed by regular peeling, are allowed.For the white asparagus group, a faint pink tint may appear on the tips and the shoots. Woody suckers
shall not be present in white asparagus. Slight lignification signs, which can be removed by regular peeling by consumers, are allowed in other colour groups of asparagus.Green asparagus shall be green for at least 80 % of the length.The cut at the base of the shoots shall be as square as possible.5.3.3.4 Class II This class includes shoots which are not included in the other classes due to their quality fall into this class but satisfy the minimum requirements specified in 5.3.1.Asparagus in this class are less smooth than the other classes. They have less tight and more curved ends. There can be slight rust traces caused by non-pathogenic agents, which can be removed by regular peeling by consumers. Suckers can have a slight woody structure.The tips of violet asparagus can be slightly green. At least 60 % of the total length of green asparagus shall be green. The tips of white asparagus can have a colouration including a green tint.The cut at the base of the shoots can be slightly oblique.BS ISO 20981 pdf download.