7542 (ISO International Standard INTE RNATIONAL ORGANIZATION FOR STANDARDIZATION+MEXAYHAPOAHAR OPTAHW3ALNA HO CTAHAAPTM3AUWW+ORGANISATION INTE RNATIONALE DE NORMALISATION Ground (powdered) paprika (Capsicum annuum Linnaeus) - Microscopical examination Paprika (Capsicum annuum Linnaeus) en poudre -- Examen au microscope First edition -- 1984-11-15 UDC 633.841 : 620.186 Ref. No. ISO 7542-1984 (E) (3) ISO 7542-1984 ( Descriptors : agricultural products, spices, pepper, microscopic analysis. Price based on 6 pages tted withoutlicense from IHS Not for Resale 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, govern- mental and non-governmental, in iaison with Iso, also take part in the work. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISo Council. They are approved in accordance with ISO procedures requiring at least 75 % approval by the member bodies voting. International Standard ISO 7542 was prepared by Technical Committee ISO/TC 34, Agricultural food products. International Organization for Standardization, 1984 Printed in Switzerland without license from IHS Not for Resale INTERNATIONAL STANDARD ISO 7542-1984 (E) Ground (powdered) paprika (Capsicum annuum Linnaeus) Microscopical examination 1 Scope and field of application The calyx is attached to the lower part of the fruit; its shape is characteristic of the variety. In general, it is formed by five This International Standard describes the morphological and fused peaked sepals. The calyx is a prolongation of the pedun. anatomical structure of paprika (Capsicum annuum Linnaeus) cle, of which the shape and the length are characteristic of the and specifies a method for the microscopical examination of variety. The fruit may be upright, hanging or side-ways. ground (powdered) paprika. The placenta, the calyx and the peduncle are together called the "stalk". Reference 2 ISO 7540, Ground (powdered) paprika (Capsicum annuum Lin- 4.2 Anatomical structure (see figure 1) naeus) - Specification. The anatomical structure of paprika can be more or less recognized in the ground product. The cells of the epidermis Definitions 3 (exocarp) of the pericarp areflat and polygonal when viewed from above, the walls being thicker at the corners and slightly pitted. Their outer surface is covered with a thick cuticula 3.1 paprika : The whole fruit of paprika, consisting of the where sharp, transverse furrows can be observed, especially in pericarp, the seeds, the peduncle, the calyx and the placenta. vertical sections. 3.2 ground [powdered] paprika : The product obtained by In the mesocarp, two parts can be distinguished : on the out- grinding varieties of dried ripe paprika. side, the hypodermis adjoining the epidermis, and on the in side, the fleshy pericarp. 4 Structure of paprika The hypodermis is uni- or multi-seriate : its cells, like the epidermis, are thicker at the corners and are slightly pitted, the 4.1 Description and morphological structure wails being suberized and yellow. Inside the hypodermis, there is a layerof wider parenchyma cells whosewallsbecomepro- Paprika is an inflated berry. Several varieties of paprika having gressively thinner, but which are not suberized and in which, in different shapes, are cultivated. Ground (powdered) paprika is varieties of paprika which are red when mature, contain red produced from long or short cylindro-conical varieties. chromatoplasts. When not quite mature, globoid starch par- ticles may be seen. The pericarp is relatively thin, slightly juicy,