Overview
ISO 20980:2020 - Artichokes: Specification and test methods defines quality, sizing, sampling, testing, packaging and marking requirements for fresh artichokes (including hearts and bottoms) from the Cynara cardunculus Scolymus Group and the Cynara cardunculus Cardoon Group (syn. C. cardunculus var. altilis DC). The standard applies only to fresh produce and explicitly excludes processed artichokes.
Key topics and technical requirements
- Scope and definitions: Clear definitions for terms such as artichoke, bract, heart and bottom to ensure consistent use of terminology.
- Types and classes:
- Types: globe (rounded) and elongated artichokes.
- Quality classes: Extra, Class I, Class II, and No class - with class-specific appearance and condition requirements.
- Size requirements:
- Extra class heart diameter: 3.5–5.0 cm; bottom diameter: 7–9 cm.
- Class I heart diameter: 5.1–8.0 cm; bottom diameter: 9.1–11 cm.
- Tolerances:
- Extra class: up to 5% of produce may fall to lower class (with conditions).
- Class I and II: defined tolerances up to 10% for allowed deviations.
- Quality and condition: Requirements on freshness, absence of dehydration, pest/disease damage, acceptable minor defects per class, and specific allowances (e.g., slight browning or mild bruising in Class II).
- Sampling and inspection: Sampling rules reference ISO 874 and ISO 2859‑1 to ensure representative lot testing.
- Test methods: Laboratory analyses referenced to established ISO methods:
- Packaging and marking: Packaging must be clean, dry, food‑safe (wood boxes lined if needed); max large-case mass 25 kg. Required markings include product name/variety, producer/packer, batch code, mass, class, country of origin and optional expiry date.
- Storage, transport, hygiene: Sections cover handling, transportation and contamination/pesticide residue considerations.
Applications and who uses it
ISO 20980 is intended for:
- Producers, growers and packers standardizing harvest and packing practices
- Quality managers and exporters/importers ensuring lot conformity
- Inspection and testing laboratories performing organoleptic and analytical tests
- Retailers and food buyers specifying purchase quality and packaging
- Regulatory authorities and certification bodies referencing fresh‑produce standards
Related standards (normative references)
Key referenced ISO methods include: ISO 750, ISO 751, ISO 762, ISO 874, ISO 1842, ISO 2173, ISO 2859‑1. These provide the analytical and sampling procedures cited in ISO 20980.
Keywords: ISO 20980, artichokes specification, test methods, fresh artichokes, artichoke hearts, sampling, packaging, quality classes, titratable acidity, pH, soluble solids.