ISO 7563:1998 新鮮な果物と野菜 — 語彙 | ページ 4

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 1 to entry: Condensate appearing on the surface of products when taken out of a cold store is not considered to be abnormal external moisture.

1.2

abrasion

damage due to friction on the surface of a fruit or vegetable, sometimes during growth but mostly after harvesting, and usually caused by contact with another part of the plant or another body

1.3

adherent

foreign material firmly attached to a fruit or vegetable

1.4

bitter (taste)

basic taste produced by dilute aqueous solutions of various substances such as quinine and caffeine

1.5

bitter pit

small brown spots in the flesh, showing through the skin as green or brown depressed areas

Note 1 to entry: This disorder should be distinguished from russeting (1.47) . In the case of apples, it may be due to boron or calcium deficiency.

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 1 to entry: Bloom is only very slightly adherent and alters fruit colour. Its very presence constitutes a criterion of freshness.

1.7

brown core

brown heart

browning of the core region of fruits (mainly apples and pears) caused by incorrect atmosphere, chilling of some apple cultivars (McIntosh) or senescence of fruits

1.8

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)

1.9

chilling damage

type of cold damage produced at temperatures above the freezing point in some fruits and vegetables

Note 1 to entry: Mainly affects tropical and subtropical fruits and vegetables, but also some temperature-zone vegetables (e.g. tomatoes, peppers, cucumbers, snap beans).

1.10

clean

free from signs of impurities, blemishes, or other foreign materials such as earth, worms, sand or the visible residues of treatment products

1.11

covered with wax

having a thin film of waxy substances, either from the fruit or vegetable itself or from an artificial coating substance

1.12

cultivar

variety

group of cultivated plants which may be clearly defined by morphological, physical, cytological, chemical or other characteristics and which, after sexual or asexual reproduction, keeps its distinct character

Note 2 to entry: The names of botanical varieties and species are always in Latin form and are governed by botanical nomenclature.

1.13

cuticle

shell

skin

external part of a fruit or vegetable, being of varying thickness and firmness, which protects the comestible part

Note 1 to entry:"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.

1.14

degree of maturity

qualitative or quantitative estimation of the state which a fruit (or vegetable) has reached during its natural growth and development

1.15

depalletize (verb)

to unload loads on pallets

1.16

deterioration

spoilage

damage due to diverse causes resulting in a decrease or loss in quality of the produce

1.17

downy

term describing skin which has the feel, softness and mellowness of velvet

1.18

early

property of certain cultivars or varieties of fruits or vegetables of reaching the required stage of development before the mean normal period for the fruit or vegetable species concerned

1.19

flesh

pulp

parenchymatic tissue including reserve substances

1.19.1

astringent

term describing complex sensation produced in the mouth when eating fruits containing certain tannins

See also ISO 5492.

1.19.2

compact

dense

1.19.3

crunchy

firm and crisp when eaten

1.19.4

fibrous

containing fibres, or elongated and more or less resistant cells

1.19.5

firm

presenting a significant resistance to pressure

1.19.6

stony

granular

sclerified

containing distinct, hard, gritty granules in the flesh of the fruit

1.19.7

vitreous

having naturally translucent (glassy) tissues or an abnormal appearance of the flesh

1.19.8

watery

having a high water content

1.19.9

woody

having tough fibres producing the texture of wood

1.20

foreign odour and flavour

odours and flavours which are due to the action of foreign bodies or products, and which modify the organoleptic attributes of the product concerned

1.21

free from extraneous material

free from leaves, twigs, fragments of wood, earth, worms, insects, insect fragments or any other similar materials extraneous to the product

Note 1 to entry: Parts of the plant used to improve the presentation of the product are not considered to be extraneous material.

1.22

freezing damage

damage to living produce caused by formation of ice in the tissues

1.23

fresh

term describing a turgescent product with no signs of withering or ageing, the cells of which have not deteriorated

1.24

growth defect

defect concerning the form, or the typical size of a species, a variety of fruit, or a vegetable, occurring during the growing period

1.25

healthy

free from cryptogamic or physiological diseases and disorders caused by attack by or from the presence of insects or parasites likely to affect the appearance, perishability, edibility or commercial value

1.26

immature

fruit which has not reached physiological maturity

1.27

internal defect

defect of the flesh which is only detectable after tangential, longitudinal or transverse cutting of a fruit or vegetable

1.28

juicy

having abundant cellular juice, at the degree of ripening required, giving an agreable sensory sensation

1.29

keeping quality

for a vegetal product, the ability to preserve its quality for a more or less long duration and which is dependent upon its intrinsic characteristics

1.30

keeping time

storage time

time for which a vegetal product may be kept in storage without losing its quality

1.31

late

property of certain cultivars or varieties of fruits or vegetables of reaching the required stage of development after the mean normal period for the fruit or vegetable species concerned

1.32

mechanical defect

damage caused by contact with external objects which are sharp, blunt, penetrating, etc.

1.33

moisture loss

water evaporation from the produce during handling, storage, transport or marketing of fruits and vegetables

1.34

over-mature 〈of a vegetable〉

vegetable harvested at an overly advanced stage of development

1.35

over-ripeness 〈of a fruit〉

physiological development due to over-ripening, causing a softening and an abnormal brownish colour and off-flavour of the pulp of some fruits

1.36

perishable

term describing delicate commodities with a limited storage life

1.37

physiological maturity 〈of a fruit〉

state attained by a fruit, characterized by sufficient development and by accumulation of reserve substances such that, if harvested, it will ripen properly to a high quality

1.38

physiological disorder

damage to plant tissues caused by a disturbance of normal metabolism

1.39

pistillar cavity

calycinal cavity

in certain fruits developing from an inferior ovary, a depression at the level of the attachment of the calyx, opposite the peduncular stalk attachment

1.40

pubescent

covered with very fine soft hairs giving fruits or vegetables a downy aspect

1.41

pulp

1.42

quality evaluation

quality assessment

estimation of the properties of a food product by subjective or objective tests

1.43

reticulated surface

netted

skin displaying a relief of lines, having the aspect of a more or less dense net

1.44

ribbed

having ribs

1.45

ribs

(1) saliences or protuberances which may be more or less pronounced, occurring to meridians on the whole or on a part of the length, and characteristic of certain varieties of fruits or vegetables

(2) principal veins, generally fleshy, as in the case of vegetables with leaves

1.46

ripening

process of development between physiological maturity and the state of being ripe when the fruit or vegetable possesses its highest quality

1.47

russeting

rugosity

corking

cork-like formation visible on the skin of certain fruits, often discontinuous and of variable thickness, considered as either an epidermal characteristic of the variety or, on the contrary, a defect

1.48

scald

surface scald

storage scald

surface browning of the skin of some fruits, principally apples and pears

1.49

sensory (organoleptic) properties

flavour, aroma, texture and appearance characteristics of a product evaluated by the human senses

1.50

stalk cavity

stem cavity

more or less pronounced depression at the point of attachment of the stalk in certain fruits and vegetables

1.51

storage life

keeping life

time elapsed, under specified storage conditions, between entry into storage on the marketing chain and the time when quality loss renders the product unsuitable for consumption

1.52

sugar content

soluble saccharide content which can be determined analytically

1.53

sweet (taste)

term describing the primary taste produced by aqueous solutions of various substances such as sucrose

[SOURCE:ISO 5492]

Note 1 to entry: The corresponding noun is"sweetness".

1.54

taste

Note 1 to entry: The term"taste" should not be used to designate the combination of gustatory, olfactory and trigeminal sensations which are designated by the term"flavour". If, in informal language, this term is used in this sense, it should always be associated with a qualifying term, e.g. musty taste, raspberry taste, corky taste.

[SOURCE:Adapted from ISO 5492]

1.55

turgidity

state of vegetal tissues due to normal water content

1.56

vein

rib, often branched or parallel, and prominent in leaves

Note 1 to entry: The term is inappropriate in relation to the surface of fruits.

1.57

whole

fresh fruits or vegetables which have not been subjected to any cutting of their initial harvested mass,"trimming" excepted

1.58

withering

process during which the cells of a product progressively lose their normal turgidity and dehydrate, with the eventual appearance of wrinkles on the surface, resulting in a loss of fresh appearance