Overview

ISO 7563:1998 - Fresh fruits and vegetables - Vocabulary is an international standard produced by ISO/TC 34 (Agricultural food products), Subcommittee SC 14. It defines the most frequently used English and French terms in the context of fresh fruits and vegetables. The vocabulary is presented in two English-alphabetical categories and includes English and French indexes; Annex A is informative. ISO 7563 provides a consistent, bilingual terminology foundation for quality assessment, handling and trade of fresh produce.

Key topics and definitions

The standard focuses on definitions and usage, not prescriptive processes. Key technical topics and conventions covered include:

General terms used in postharvest and commercial contexts (for example: abnormal external moisture, abrasion, adherent, bloom, brown core).
Product surface and structure vocabulary (cuticle, peel, skin, shell).
Maturity and quality descriptors (degree of maturity, fresh, immature, over-mature, over-ripeness, keeping quality/time).
Flesh and texture terms (astringent, compact, crunchy, fibrous, firm, stony, vitreous, watery, woody).
Damage and defects (chilling damage, freezing damage, mechanical defect, internal defect, growth defect, deterioration, moisture loss).
Sanitary and presentation terms (clean, exempt [free from extraneous material], covered with wax).
Cross-references and notes (e.g., the standard cross-references ISO 5492 for sensory terminology and includes explanatory notes such as bloom indicating freshness).

The standard is bilingual (English/French) and organizes terms to support consistent interpretation in inspection, grading, documentation and communication.

Applications - who uses it and why

ISO 7563 is used where consistent language matters across the fresh produce supply chain:

Producers and growers - to describe harvest quality and maturity.
Packers and shippers - for labelling, sorting and handling instructions.
Postharvest technologists and quality controllers - to standardize defect and damage reporting.
Inspectors, auditors and certification bodies - for consistent assessment criteria and reporting.
Retailers and buyers - to interpret product specifications and supplier claims.
Researchers and educators - to ensure clear, reproducible terminology in studies and training.

Using ISO 7563 helps reduce ambiguity in contracts, quality control, training materials and international trade documentation.

Related standards

ISO 5492 - referenced in the text (sensory analysis terminology).
Prepared by ISO/TC 34, Subcommittee SC 14 (Fresh fruits and vegetables).

Keywords: ISO 7563:1998, fresh fruits and vegetables vocabulary, fruit and vegetable terminology, postharvest vocabulary, quality control, handling, storage, grading.

Overview

Key topics and definitions

The standard focuses on definitions and usage, not prescriptive processes. Key technical topics and conventions covered include:

General terms used in postharvest and commercial contexts (for example: abnormal external moisture, abrasion, adherent, bloom, brown core).
Product surface and structure vocabulary (cuticle, peel, skin, shell).
Maturity and quality descriptors (degree of maturity, fresh, immature, over-mature, over-ripeness, keeping quality/time).
Flesh and texture terms (astringent, compact, crunchy, fibrous, firm, stony, vitreous, watery, woody).
Damage and defects (chilling damage, freezing damage, mechanical defect, internal defect, growth defect, deterioration, moisture loss).
Sanitary and presentation terms (clean, exempt [free from extraneous material], covered with wax).
Cross-references and notes (e.g., the standard cross-references ISO 5492 for sensory terminology and includes explanatory notes such as bloom indicating freshness).

The standard is bilingual (English/French) and organizes terms to support consistent interpretation in inspection, grading, documentation and communication.

Applications - who uses it and why

ISO 7563 is used where consistent language matters across the fresh produce supply chain:

Producers and growers - to describe harvest quality and maturity.
Packers and shippers - for labelling, sorting and handling instructions.
Postharvest technologists and quality controllers - to standardize defect and damage reporting.
Inspectors, auditors and certification bodies - for consistent assessment criteria and reporting.
Retailers and buyers - to interpret product specifications and supplier claims.
Researchers and educators - to ensure clear, reproducible terminology in studies and training.

Using ISO 7563 helps reduce ambiguity in contracts, quality control, training materials and international trade documentation.

Related standards

ISO 5492 - referenced in the text (sensory analysis terminology).
Prepared by ISO/TC 34, Subcommittee SC 14 (Fresh fruits and vegetables).

Keywords: ISO 7563:1998, fresh fruits and vegetables vocabulary, fruit and vegetable terminology, postharvest vocabulary, quality control, handling, storage, grading.

ISO 7563:1998 PDF

Technical details

Abstract

Overview

Key topics and definitions

Applications - who uses it and why

Related standards

Related standards

Abstract

Overview

Key topics and definitions

Applications - who uses it and why

Related standards

Related standards

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Sensory analysis - Vocabulary - Amendment 1 (ISO 5492:2008/Amd 1:2016)

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