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67.080.01 - Fruits, vegetables and derived products in general

ICS 67.080.01 Details

Fruits, vegetables and derived products in general

Obst und Gemuse im allgemeinen

Fruits et légumes et produits dérivés en général

Sadje, zelenjava in njuni proizvodi na splošno

General Information

Parent
67.080 - Fruits. Vegetables

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Standardization Organization
Technical Committee
Directive
Mandate
50
ISO
ISO 20982:2020(Main)
Priests (caper) (Capparis spp.) — Specification and test methods

This document specifies requirements and test methods for priests (caper). It includes requirements for caper buds.

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SIST
SIST EN ISO 18744:2016(Main)
Microbiology of the food chain - Detection and enumeration of Cryptosporidium and Giardia in fresh leafy green vegetables and berry fruits (ISO 18744:2016)
EN ISO 18744:2016

This International Standard specifies a method that is applicable for the detection and enumeration of Cryptosporidium oocysts and Giardia cysts on or in food products that are described herein as fresh leafy green vegetables and berry fruits. With suitable controls, it may also be applicable for the examination of other fresh produce.
This method does not allow the determination of viability or infectivity of any Cryptosporidium oocysts and Giardia cysts which may be present. The microscopy descriptions are for Cryptosporidium oocysts and Giardia cysts of size ranges which include those species known to be pathogenic to humans.

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CEN
EN 12393-1:2013(Main)
Foods of plant origin - Multiresidue methods for the determination of pesticide residues by GC or LC-MS/MS - Part 1: General considerations
SIST EN 12393-1:2014

This European Standard gives general considerations for the determination of pesticide residues in foods of plant origin.
Each method specified in this European Standard is suitable for identifying and quantifying a definite range of those organohalogen, and/or organophosphorus and/or organonitrogen pesticides which occur as residues in foodstuffs of plant origin.
This European Standard contains the following methods that have been subjected to interlaboratory studies and/or are adopted throughout Europe:
-   method M: Extraction with acetone and liquid liquid partition with dichloromethane/light petroleum, if necessary clean-up on Florisil® 1) [1], [2], [3];
-   method N: Extraction with acetone, liquid liquid partition with dichloromethane or cyclohexane/ethyl acetate and clean-up with gel permeation and silica gel chromatography [4], [5];
-   method P: Extraction with ethyl acetate and, if necessary, clean-up with gel permeation chromatography [6].
The applicability of the three methods M, N and P for residue analysis of organohalogen, organophosphorus and organonitrogen pesticides, respectively, is given for each method.

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CEN
EN 12393-3:2013(Main)
Foods of plant origin - Multiresidue methods for the determination of pesticide residues by GC or LC-MS/MS - Part 3: Determination and confirmatory tests
SIST EN 12393-3:2014

This European Standard gives guidance on some recommended techniques for the determination of pesticide residues in foods of plant origin and on confirmatory tests.
The identity of any observed pesticide residue is confirmed, particularly in those cases in which it would appear that the maximum residue limit has been exceeded.

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CEN
EN 12393-2:2013(Main)
Foods of plant origin - Multiresidue methods for the determination of pesticide residues by GC or LC-MS/MS - Part 2: Methods for extraction and clean-up
SIST EN 12393-2:2014

This European Standard specifies methods for the extraction and clean-up of food samples of plant origin for quantitative determination of pesticide residues.
Different solvents can be used for this purpose. These pesticide residues are generally associated with other co-extracted compounds which would interfere in the analysis. To purify the crude extracts to be analysed, several techniques can be used.
This European Standard contains the following extraction and clean-up methods that have been subjected to interlaboratory studies and/or are adopted throughout Europe:
-   method M: Extraction with acetone and liquid-liquid partition with dichloromethane/light petroleum, if necessary clean-up on Florisil®  ) [1], [2], [3];
-   method N: Extraction with acetone, liquid-liquid partition with dichloromethane or cyclohexane/ethyl acetate and clean-up with gel permeation and silica gel chromatography [4], [5];
-   method P: Extraction with ethyl acetate, and if necessary, clean-up by gel permeation chromatography [6].
This European Standard specifies the details of methods M, N and P for the extraction and the clean-up of food samples of plant origin. Several solvents at different volumes are used for extraction. Techniques of clean-up are listed such as liquid-liquid partition, liquid chromatography on various adsorbents and gel permeation chromatography.
A table providing the couples (matrix/pesticide) which have been submitted to collaborative studies and a list of indicative applicability of the method to different pesticides are given for each method, wherever possible.

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SIST
SIST EN 12393-1:2014(Main)
Foods of plant origin - Multiresidue methods for the determination of pesticide residues by GC or LC-MS/MS - Part 1: General considerations
EN 12393-1:2013

This European Standard gives general considerations for the determination of pesticide residues in foods of plant origin. Each method specified in this European Standard is suitable for identifying and quantifying a definite range of those organohalogen, and/or organophosphorus and/or organonitrogen pesticides which occur as residues in foodstuffs of plant origin. This European Standard contains the following methods that have been subjected to interlaboratory studies and/or are adopted throughout Europe: - method M: Extraction with acetone and liquid-liquid partition with dichloromethane/light petroleum, if necessary clean-up on Florisil® 1) [1], [2], [3]; - method N: Extraction with acetone, liquid-liquid partition with dichloromethane or cyclohexane/ethyl acetate and clean-up with gel permeation and silica gel chromatography [4], [5]; - method P: Extraction with ethyl acetate and, if necessary, clean-up with gel permeation chromatography [6]. The applicability of the three methods M, N and P for residue analysis of organohalogen, organophosphorus and organonitrogen pesticides, respectively, is given for each method.

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SIST
SIST EN 12393-3:2014(Main)
Foods of plant origin - Multiresidue methods for the determination of pesticide residues by GC or LC-MS/MS - Part 3: Determination and confirmatory tests
EN 12393-3:2013

This European Standard gives guidance on some recommended techniques for the determination of pesticide residues in foods of plant origin and on confirmatory tests. The identity of any observed pesticide residue is confirmed, particularly in those cases in which it would appear that the maximum residue limit has been exceeded.

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SIST
SIST EN 12393-2:2014(Main)
Foods of plant origin - Multiresidue methods for the determination of pesticide residues by GC or LC-MS/MS - Part 2: Methods for extraction and clean-up
EN 12393-2:2013

This European Standard specifies methods for the extraction and clean-up of food samples of plant origin for quantitative determination of pesticide residues. Different solvents can be used for this purpose. These pesticide residues are generally associated with other co-extracted compounds which would interfere in the analysis. To purify the crude extracts to be analysed, several techniques can be used. This European Standard contains the following extraction and clean-up methods that have been subjected to interlaboratory studies and/or are adopted throughout Europe: - method M: Extraction with acetone and liquid-liquid partition with dichloromethane/light petroleum, if necessary clean-up on Florisil® 1) [1], [2], [3]; - method N: Extraction with acetone, liquid-liquid partition with dichloromethane or cyclohexane/ethyl acetate and clean-up with gel permeation and silica gel chromatography [4], [5]; - method P: Extraction with ethyl acetate, and if necessary, clean-up by gel permeation chromatography [6]. This European Standard specifies the details of methods M, N and P for the extraction and the clean-up of food samples of plant origin. Several solvents at different volumes are used for extraction. Techniques of clean-up are listed such as liquid-liquid partition, liquid chromatography on various adsorbents and gel permeation chromatography. A table providing the couples (matrix/pesticide) which have been submitted to collaborative studies and a list of indicative applicability of the method to different pesticides are given for each method, wherever possible.

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SIST
SIST ISO 6561-2:2011
Fruits, vegetables and derived products -- Determination of cadmium content -- Part 2: Method using flame atomic absorption spectrometry
ISO 6561-2:2005

This part of ISO 6561 specifies an atomic absorption spectrometric method for the determination of the cadmium content of fruits, vegetables and derived products.
NOTE The method of cadmium determination in fruit, vegetables and derived products is based on AOAC Official Methods of Analysis [1].

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SIST
SIST ISO 5519:2011
Fruits, vegetables and derived products -- Determination of sorbic acid content
ISO 5519:2008

This International Standard specifies a method for extracting the sorbic acid present in fruits, vegetables and derived products, and two techniques for determining the sorbic acid extracted.

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SIST
SIST ISO 2173:2011
Fruit and vegetable products -- Determination of soluble solids -- Refractometric method
ISO 2173:2003

This International Standard specifies a refractometric method for the determination of the soluble solids in fruit and vegetable products.
This method is particularly applicable to thick products, to products containing suspended matter, and to products rich in sugar. If the products contain other dissolved substances, the results will be only approximate; nevertheless, for convenience the result obtained by this method can be considered conventionally as the soluble solids content.
NOTE For the determination of the soluble solids in fruit juices (not containing suspended matter) and in concentrated juices (clarified), the pyknometric method specified in ISO 2172 is applicable.

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SIST
SIST ISO 763:2011
Fruit and vegetable products -- Determination of ash insoluble in hydrochloric acid
ISO 763:2003

This International Standard specifies a method for the determination of the hydrochloric-acid-insoluble ash yielded by fruit and vegetable products.
The method serves for the determination of siliceous impurities, together with the silica endogenous to the plant.
NOTE A method for the determination of mineral impurities generally originating from the soil is specified in ISO 7621).

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SIST
SIST ISO 762:2011
Fruit and vegetable products -- Determination of mineral impurities content
ISO 762:2003

This international Standard specifies a method for the determination of the mineral impurities content (impurities generally originating from the soil) of fruit and vegetable products.

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SIST
SIST ISO 5518:2011
Fruits, vegetables and derived products -- Determination of benzoic acid content -- Spectrophotometric method
ISO 5518:2007

This International Standard specifies a method for determining the benzoic acid content of fruits, vegetables and derived products.
As chlorobenzoic acids are resistant to oxidation, the method cannot be applied in the presence of
p-chlorobenzoic acid, as the absorption spectrum of this acid is close to that of benzoic acid. Neither can it be used in the presence of cinnamic acid, which is transformed into benzoic acid by chromic acid oxidation.
NOTE The cinnamic acid determined as benzoic acid in this method exists generally only in the form of traces in vegetables, and therefore has no effect on the result obtained, except in the case of cinnamon bark, which contains higher quantities.

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SIST
SIST ISO 6561-1:2011
Fruits, vegetables and derived products -- Determination of cadmium content -- Part 1: Method using graphite furnace atomic absorption spectrometry
ISO 6561-1:2005

This part of ISO 6561 specifies a graphite furnace atomic absorption spectrometric method for the determination of the cadmium content of fruits, vegetables and derived products.

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ISO
ISO 5519:2008(Main)
Fruits, vegetables and derived products — Determination of sorbic acid content
SIST ISO 5519:2011

ISO 5519:2008 specifies a method for extracting the sorbic acid present in fruits, vegetables and derived products, and two techniques for determining the sorbic acid extracted.

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SIST
SIST EN 14123:2008(Main)
Foodstuffs - Determination of aflatoxin B1 and the sum of aflatoxin B1, B2, G1 and G2 in hazelnuts, peanuts, pistachios, figs, and paprika powder - High performance liquid chromatographic method with post-column derivatisation and immunoaffinity column cleanup
EN 14123:2007

This European Standard is applicable to the determination of aflatoxins B1, B2, G1 and G2 in hazelnuts, figs, pistachios, peanuts and paprika powder. The limit of quantification of the method is 0,8 ng/g for each aflatoxin or better (value derived from in-house and collaborative study), depending on the equipment used.

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ISO
ISO 22855:2008(Main)
Fruit and vegetable products — Determination of benzoic acid and sorbic acid concentrations — High performance liquid chromatography method

ISO 22855:2008 specifies a method using high-performance liquid chromatography for the determination of the concentration of benzoic and sorbic acids in fruit and vegetable juices.

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ISO
ISO 5518:2007(Main)
Fruits, vegetables and derived products — Determination of benzoic acid content — Spectrophotometric method
SIST ISO 5518:2011

ISO 5518:2007 specifies a method for determining the benzoic acid content of fruits, vegetables and derived products. As chlorobenzoic acids are resistant to oxidation, the method cannot be applied in the presence of p-chlorobenzoic acid, as the absorption spectrum of this acid is close to that of benzoic acid. Neither can it be used in the presence of cinnamic acid, which is transformed into benzoic acid by chromic acid oxidation.

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CEN
EN 15054:2006(Main)
Non fatty foods - Determination of chlormequat and mepiquat - LC-MS method
SIST EN 15054:2006

This draft European Standard specifies a method using high performance liquid chromatography/mass spectrometry (LC-MS) for the determination of the growth regulators chlormequat and mepiquat in non fatty foods as chlormequat and mepiquat cation, respectively.
The method is applicable to all kinds of fruits, vegetables and cereal products. It has been collaboratively studied on mushrooms, pears, wheat flour and fruit puree, see [1].

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ISO
ISO 6561-2:2005(Main)
Fruits, vegetables and derived products — Determination of cadmium content — Part 2: Method using flame atomic absorption spectrometry
SIST ISO 6561-2:2011

ISO 6561-2:2005 specifies an atomic absorption spectrometric method for the determination of the cadmium content of fruits, vegetables and derived products.

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ISO
ISO 6561-1:2005(Main)
Fruits, vegetables and derived products — Determination of cadmium content — Part 1: Method using graphite furnace atomic absorption spectrometry
SIST ISO 6561-1:2011

ISO 6561-1:2005 specifies a graphite furnace atomic absorption spectrometric method for the determination of the cadmium content of fruits, vegetables and derived products.

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ISO
ISO 17239:2004(Main)
Fruits, vegetables and derived products — Determination of arsenic content — Method using hydride generation atomic absorption spectrometry

ISO 17239:2004 specifies a hydride generation atomic absorption spectrometric method for the determination of the arsenic content of fruits, vegetables and derived products.

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ISO
ISO 17240:2004(Main)
Fruit and vegetable products — Determination of tin content — Method using flame atomic absorption spectrometry

ISO 17240:2004 specifies an atomic absorption spectrometric method for the determination of the tin content of fruit and vegetable products in the concentration range 10 mg/kg to 500 mg/kg. It is a rapid method, especially suitable for routine determinations of tin in canned fruits and vegetables contaminated with tin which has migrated from the can. The method can be applied with the prescribed amount of sample to products with a maximum total dry matter content of 30 %. Products with higher contents of total solids can be analysed using smaller amounts of sample after corresponding dilution with deionized water.

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ISO
ISO 763:2003(Main)
Fruit and vegetable products — Determination of ash insoluble in hydrochloric acid
SIST ISO 763:2011

ISO 763:2003 specifies a method for the determination of the hydrochloric-acid-insoluble ash yielded by fruit and vegetable products. The method serves for the determination of siliceous impurities, together with the silica endogenous to the plant.

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ISO
ISO 2173:2003(Main)
Fruit and vegetable products — Determination of soluble solids — Refractometric method
SIST ISO 2173:2011

ISO 2173:2003 specifies a refractometric method for the determination of the soluble solids in fruit and vegetable products. This method is particularly applicable to thick products, to products containing suspended matter, and to products rich in sugar. If the products contain other dissolved substances, the results will be only approximate; nevertheless, for convenience the result obtained by this method can be considered conventionally as the soluble solids content.

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ISO
ISO 762:2003(Main)
Fruit and vegetable products — Determination of mineral impurities content
SIST ISO 762:2011

ISO 762:2003 specifies a method for the determination of the mineral impurities content (impurities generally originating from the soil) of fruit and vegetable products.

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    8 pages
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SIST
SIST ISO 2447:1998(Main)
Fruit and vegetable products -- Determination of tin content
ISO 2447:1998
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SIST
SIST ISO 751:1998(Main)
Fruit and vegetable products -- Determination of water-insoluble solids
ISO 751:1998
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SIST
SIST ISO 750:1998(Main)
Fruit and vegetable products -- Determination of titratable acidity
ISO 750:1998
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SIST
SIST ISO 2448:1998(Main)
Fruit and vegetable products -- Determination of ethanol content
ISO 2448:1998
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ISO
ISO 751:1998(Main)
Fruit and vegetable products — Determination of water-insoluble solids
SIST ISO 751:1998
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ISO
ISO 750:1998(Main)
Fruit and vegetable products — Determination of titratable acidity
SIST ISO 750:1998
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ISO 2448:1998(Main)
Fruit and vegetable products — Determination of ethanol content
SIST ISO 2448:1998
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ISO
ISO 2447:1998(Main)
Fruit and vegetable products — Determination of tin content
SIST ISO 2447:1998
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ISO
ISO 7563:1998(Main)
Fresh fruits and vegetables — Vocabulary
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SIST
SIST ISO 1956-1:1996(Main)
Fruits and vegetables -- Morphological and structural terminology
ISO 1956-1:1982

Consists of two parts. Gives an illustrated survey of 20 species. For each the botanical name is given first, followed by the common name in English, French and Russian. Includes, in addition, alphabetical indices in the three languages.

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    22 pages
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SIST
SIST ISO 7558:1996(Main)
Guide to the prepacking of fruits and vegetables
ISO 7558:1988

The guidance specifies materials for prepacking, prepacking systems, quality of foofstuffs for prepacking, treatment of foodstuffs before packing, packing for transport, and marking. A table shows prepacking systems most frequently used for certain products.

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SIST
SIST ISO 2169:1996(Main)
Fruits and vegetables -- Physical conditions in cold stores -- Definitions and measurement
ISO 2169:1981

Defines physical factors usually employed in the industrial cold storage, such as temperature, relative humidity, air-circulation ratio, rate of air change, and provides information concerning their measurement, inclusive suitable instruments.

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SIST
SIST ISO 3659:1996(Main)
Fruits and vegetables -- Ripening after cold storage
ISO 3659:1977

The techniques are given for information only. The methods describe the aim of the ripening, temperature zones to be considered, the influence of various factors, optimum conditions, the use of adjuncts, such as ethylene or atmospheres enriched by oxygen. Two figures show diagrams of ripening rooms.

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SIST
SIST ISO 6661:1996(Main)
Fresh fruits and vegetables -- Arrangement of parallelepipedic packages in land transport vehicles
ISO 6661:1983

The guidance is applicable to packages constituted of any material, with or without covers. It describes non-palletized packages and palletized packages. Examples are shown in three figures.

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SIST
SIST ISO 1956-2:1996(Main)
Fruits and vegetables -- Morphological and structural terminology
ISO 1956-2:1989

Consists of two parts. Gives an illustrated survey of 27 species. For each the botanical name is given first, followed by the common name in English, French and Russian. Includes, in addition, alphabetical indices in the three languages.

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    31 pages
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SIST
SIST ISO 6949:1996(Main)
Fruits and vegetables -- Principles and techniques of the controlled atmosphere method of storage
ISO 6949:1988

Description of two types of controlled atmospheres: type 1 with slightly reduced oxygen content and more or less enriched in carbon dioxide in such a way that the sum of the contents is 21 % (V/V); type 2 in such a way that the sum of the oxygen and the cabon dioxide contents is below 21 % (V/V). Specification of the method of regulation of atmospheres, of chambers for controlled atmosphere storage, of the regulation of temperature and atmosphere, of the maintenance of the composition of the atmosphere, of checks during the keeping period, and of operations at the and of storage.

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    6 pages
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SIST
SIST ISO 874:1996(Main)
Fresh fruits and vegetables -- Sampling
ISO 874:1980

The method is intended with a view to determining the quality or particular characteristics of the goods. It describes the preparation of a lot, an increment, a bulk sample, a reduced sample and the laboratory sample, further packaging and handling of the samples.

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SIST
SIST ISO 6557-1:1995(Main)
Fruits, vegetables and derived products -- Determination of ascorbic acid -- Part 1: Reference method
ISO 6557-1:1986

The method uses the molecular fluorescence spectrometry for the determination of the combined ascorbic and dehydroascorbic acid content. It consists in transforming ascorbic acid into dehydrascorbic acid using activated charcoal, and reacting this with o-phenylendiamine (OPDA).

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SIST
SIST ISO 6638-1:1995(Main)
Fruit and vegetable products -- Determination of formic acid content -- Part 1: Gravimetric method
ISO 6638-1:1985

The method consists in quantitative entraining by steam of the acid present in a test portion and reducing of mercury(II)chloride by the acid to mercury(I)chloride, followed by determing of the acid content from the yield of the mercury(I)chloride.

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SIST
SIST ISO 5523:1995(Main)
Liquid fruit and vegetable products -- Determination of sulphur dioxide content (Routine method)
ISO 5523:1981

The determination of free sulphur dioxide consists in direkt iodometric titration of the product at a pH between 0,7 and 1, followed by blank titration of the product, freed from sulphur dioxide by boiling under reflux or by binding its free sulphur dioxide content with an exess of acetaldehyde or propioaldehyde. The bond sulphur dioxide is determined after titration of free compound, rendering of the produkt alkaline and titration of the sulphur dioxideliberated by hydrolysis with iodine in an acid medium.

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SIST
SIST ISO 6637:1995(Main)
Fruits, vegetables and derived products -- Determination of mercury content -- Flameless atomic absorption method
ISO 6637:1984

The method consists in decomposing of organic matter in a sulfuric-nitric acid medium, reducing of mercury(II) to metallic mercury by the action of tin(II)chloride, entraining of the mercury vapour by a current of air and determing in an enclosed apparatus.

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SIST
SIST ISO 5515:1995(Main)
Fruits, vegetables and derived products -- Decomposition of organic matter prior to analysis -- Wet method
ISO 5515:1979

The method consists in heating a test portion until all organic matter is decomposed and a clear solution is obtained, either with sulphuric acid and nitric acid and in certain cases with hydrogen peroxide, or with sulphuric acid and nitric acid with the addition of perchloric acid.

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SIST
SIST ISO 6636-3:1995(Main)
Fruit and vegetable products -- Determination of zinc content -- Part 3: Dithizone spectrometric method
ISO 6636-3:1983

The method consists in decomposing of organic matter, neutralizing of the solution obtained, adding of 1,5-diphenylthiocabazone solution, extracting of the zinc complex thus furmed with chloroform and measuring of the absorbance of the extract at a wavelength of 538 nm.

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