Overview
ISO 7702:1995 specifies requirements and test methods for dried pears obtained from fruits of the species Pyrus communis (pear tree) intended for human consumption. This second edition replaces the 1986 edition and covers product definition, classification, quality criteria, sampling and laboratory test procedures. The standard sets out classifications, acceptable limits for common defects and contaminants, and normative test methods (Annexes A, B and C) for conformity assessment.
Key Topics
- Scope and definitions: Terms such as whole, halved, sliced and diced pear; pest‑infested, spoiled and immature dried pears; grittiness; core carpel and residual sulfur dioxide (SO2).
- Product description: Dried pears are sun‑dried or artificially dried ripe fruits prepared from sufficiently ripe Pyrus communis with stems and calyx ends removed. Peeling and core removal are not customary except for trimming damaged areas.
- Quality requirements:
- Moisture content: Maximum 25% (dry matter basis) - measured per Annex C.
- Residual Sulfur dioxide (SO2): Limits specified in the standard (tested per Annex B spectrometric method using tetrachloromercurate(II)–p‑rosaniline).
- Acid‑insoluble ash (mineral impurities): Not to exceed 1 g/kg (reference: ISO 930).
- Freedom from contamination: Practically free from living insects, mites and visible rodent contamination; limits for dead insect fragments and extraneous matter are given.
- Organoleptic properties: Characteristic odour and taste, free from foreign or fermentation off‑odours.
- Classification and sizing: Product classes (Extra, Class I, Class II) based on colour, defects and extraneous matter; sizing determined by fruit diameter and required for higher classes-dicing/slicing are exempt from sizing.
- Sampling and testing: Annex A details visual separation and percentage‑by‑mass calculations (example test portion ~500 g). Annex B describes the spectrometric SO2 method. Annex C covers moisture determination.
- Packing and marking: Requirements for container hygiene and labelling (product name/variety, producer, batch, net/gross mass, class, country, expiry date and other purchaser requirements). Small retail packs and larger cases guidance included.
Applications
ISO 7702:1995 is used by:
- Food processors and fruit packers to define product specifications and quality control criteria
- Exporters/importers and buyers to verify contract conformity and lot acceptance
- Food testing laboratories for standardized test methods (SO2, moisture, impurity checks)
- Regulatory authorities and auditors for market surveillance and compliance checks
- Procurement and QA teams drafting purchase specifications for dried pear products
Related Standards
- ISO 930:1980 - determination of acid‑insoluble ash (referenced in ISO 7702).
- Work of ISO/TC 34 (Agricultural food products), Subcommittee SC 13 (Dry and dried fruits and vegetables) underpins this standard.
For compliance or commercial use, consult the full ISO 7702:1995 document for complete tables, limits and procedural details.