ISO INTERNATIONAL STANDARD 7701 Second edition 1994-09-01 Dried apples -- Specification and test methods Pommes séchées - Spécifications et méthodes d'essai so Reference number ISO7701:1994(E) for Standardizatior No reproduction or networking permited without license from IHS Not for Resale ISO 7701:1994(E) 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 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 coliaborates closely with the International Electrotechnical Commission (lEC) on all matters 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. ISO/TC 34, Agricultural food products, Subcommittee SC 13, Dry and dried fruits and vegetables. This second editioncancelsandreplacesthe efirst edition (ISO 7701:1986), which has been technically revised. Annexes A, B and C form an integral part of this International Standard. ISO1994 All rights reserved. Unless otherwise specified,no part of this publication may 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. International OrganizationforStandardization CasePostale56·CH-1211Geneve20·Switzerland Printed in Switzerland Standardizatior Not for Resale ISO 7701:1994(E) INTERNATIONAL STANDARD ISO Dried apples Specification and test methods 1 Scope It is expressed in milligrams per kilogram. This International Standard specifies requirements 2.8 moisture content: Conventionally, the loss in and test methods for dried apple segments or slices mass determined under the operating conditions (rings) obtained from the fruits of the apple tree Malus specified in annex C. communis (L.) destined for human consumption. It does not apply to dehydrated apples, apple chips, Requirements dried apple sauce and apple flour (powder). 3.1 Description 2 Definitions Dried apples are the sun-dried or artificially dried ripe and firm fruits of Malus communis (L.). Dried apples For the purposes of this International Standard, the are prepared from fruits that have been peeled, cored following definitions apply. and cut into segments or slices (rings). They shall be sound and clean. 2.1 pest-infested dried apple: Dried apple dam- aged by insect infestation and/or mite infestation. 3.2 Classification 2.2 spoiled dried apple: Dried apple damaged by bruises, or darkened in colour or showing the pres- Dried apples shall be classified on the basis of colour ence of bitter pit, corky tissue, visible decomposition and the presence of defects, extraneous matter and caused by bacteria, fungi, visible mould hyphae or any broken pieces, as specified in table 1. other indications of disease. 3.3 Odour and taste 2.3 broken dried apple: A. piece of dried apple smaller than a normal slice. Dried apples shall have an odour and taste character- istic of the variety. They shall be free from foreign 2.4 bitter pit: A cork-like formation of the flesh, with odour and odour traces coming from abnormal depression of the cuticle. This disease generally fermented apples. manifests itself after harvesting. 2.5 apple fragment: Piece of apple which readily 3.4 Freedom from insects, moulds, etc. passes through a wire mesh with 10 mm openings. Dried apples shall be free from living insects, mites 2.6 extraneous matter: Dirt, pieces of skin, calyx, or other parasites and moulds, and shall be practically leaf, pedu