ISO 1212-1995 Apples - Cold storage《苹果 冷藏》.pdf

1、INTERNATIONAL STANDARD ISO 1212 Second edition 19954 0-01 Apples - Cold storage Pommes - En treposage rbfrig this is not, however, an objective criterion); b) total soluble solids content of the juice (TSS); c) the ground colour of the outer skin (period of Change from green to yellow) which is judg

2、ed with the aid of Standard tables; d) the age of the fruit, expressed as the number of days from full bloom to harvest; e) firmness of the flesh; f) presence of starch in the flesh; g) fruit should be placed in storage immediately be- fore or at the preclimacteric respiratory minimum for best stora

3、ge Performance. These criteria are not universally valid; for a given cultivar they vary from one region to another and it is for the grower to decide on his own criteria for pick- ing, on the basis of experience. 3.2 Characteristics for storage Fruits put into storage should be of quality “Extra Cl

4、ass” or “Class 1”, the characteristics of which are defined in UN-ECE Standard No. FFV-01 l) as follows. Apples are classified into three classes as follows. a) “Extra” class Apples in this category should be of superior quality. In shape, size and colouring they should be typical of the variety and

5、 the stalk should be intact. They should have no defects with the ex- ception of very slight alterations of the skin pro- vided that these do not detract from the quality and the general appearance of the fruit and/or the contents of the package. 1) UN-ECE Standard No. FFV-01 :1981 I Dessert and cul

6、inary apples and pears. ISO 1212:1995(E) 0 ISO b) Class I Apples in this class should be of good quality. They should have the characteristics typical of the particular variety. However, the following may be allowed: 1) a slight defect in shape; 2) 3) 4) a slight defect in development; a slight defe

7、ct in colouring; the stalk may be slightly damaged; 5) the flesh should be perfectly Sound; skin de- fects not liable to impair the general appear- ante and keeping qualities are, however, allowed for each fruit within the following limits: - defects of elongated shape should not ex- ceed 2 cm in le

8、ngth; - in the case of other defects, the total area affected should not exceed 1 cm, with the exception of speckles which should not extend over more than 0,25 cm2 in area. c) Class II This class includes apples which do not qualify for inclusion in the higher classes but satisfy the minimum requir

9、ements specified above. Defects in shape, development and colouring are allowed provided that the fruit retains its essential characteristics as regards quality, the keeping quality and presentation. The stalk may be miss- ing, provided that the skin is not damaged. The flesh shall be free from majo

10、r defects. Skin defects are, however, allowed for each fruit, within the following limits: - defects of elongated 4 cm in length; shape should not - in the case of other defects, the total area af- fected should not exceed 2,5 cm2, with the exception of speckles which should not extend over more tha

11、n 1 cm 2 - In area. NOTE 1 This class is not suitable for storage. Re- quirements are given for information only. possible after cooling. Rapid harvested ap- The fruit should be handled with care. The packages 3.3 Precooling Fruits should be cooled as quickly as harvest. Apples are not injured by ra

12、pid removal of field heat and precooling of ples are essential for long storage. 3.4 Packing should allow the free circulation of air. Storage densi- ties of 200 kg to 250 kg per cubic metre of usable space are considered as the maxima for apples. The use of box pallets makes possible an increase of

13、 10 % to 20 % in storage capacity. 4 Optimum storage conditions For definition and measurement of the physical quan- tities affecting storage, see ISO 2169. 4.1 Temperature The storage temperature of apples depends upon the variety. The Optimum storage temperature is between - 1 “C and 0 “C. Cultiva

14、rs which are not susceptible to chilling should be stored nearly at the freezing Point. The highest freezing Point for apples is about - 1,5 “C. Chill-sensitive cultivars should be stored between 2 “C and 4 “C. Table 1 gives the recommended storage temperatures in air for different cultivars markete

15、d internationally. 4.2 Relative humidity The Optimum relative humidity for storage of apples is between 90 % and 95 %. The high relative humidity is needed in long-term storage to control excessive fruit shrivel of cultivars (such as Golden Delicious) that are prone to shrivel. 4.3 Air circulation T

16、here should be a uniform distribution of air within the cold store, the rate of mixing being sufficient to keep the spatial differentes in temperature and humidity within reasonable Iimits. Devices such as carbon fil- ters and air washers to remove volatile organic prod- ucts of metabolism are of do

17、ubtful value. Scrubbers do not maintain the necessary low level of volatiles (particularly ethylene). Some Ventilation should be provided. The circulation System should be designed to provide 0,25 m/s to 0,35 m/s air-flow around the stacked Containers. This 0 ISO tan be obtained with a circulation S

18、ystem which pro- vides at least 7,5 air changes per hour based on the volume of the empty storage room. 5 Other methods of storage 5.1 Controlled-atmosphere storage Recommended atmospheres are 1,5 % to 3 % oxy- gen and 1 % to 3 % carbon dioxide. Apple cultivars sensitive to chilling benefit the most

19、 from controlled- atmosphere storage. General recommendations for levels of Oxygen, car- bon dioxide, storage temperatures and expected storage lives are given in table 2 for different cultivars. These recommendations provide a range of gas com- Position, and experts in each country may specify spec

20、ific levels of carbon dioxide and Oxygen, and rec- ommend temperatures for cultivars according to local requirements. ISO 1212:1995(E) 5.2 Storage in plastic packages The use of certain types of plastic films known to be suitable for contact with food products has been found to reduce considerably l

21、oss in mass during storage. Interesting results have been obtained in this way by lining boxes of apples with plastic film or by covering a certain quantity of cases witt tarpaulin. 6 Storage life Tables 1 and 2 give the expected storage a plastic ife for dif- ferent cultivars marketed international

22、ly for storage in air or in a controlled atmosphere, respectively. lt is necessary in every case that the storage is not prolonged beyond the limits compatible with the maintenance of good quality. lt is also essential to draw samples of the fruit peri- odically so as to detect immediately the appea

23、rance of wastage during storage. Table 1 also Shows the susceptibility of varieties to such wastage. Cultivar Abbondanza Belle de Boskoop Table 1 - Storage in air Recommended temperature Expected storage life Susceptibility to wastage during storage “C months +2 to +4 4 to 6 Internal low-temperature

24、 browning +3 to +4 5 to 6 Scald Internal low-temperature browning below +3 “C Blenheim Orange Bramleys Seedling Calville Blanc Canada Reinette Clochards Reinette Coxs Orange Pippin +3 to +4 2 to 3 +3 to +4 3 to 4 +4 5 +4 4 to 5”) +7 4 +2 7 to 8 +5 5 to 6 +3 to +4 3 Bitter pit Bitter pit Internal low

25、-temperature browning Browning due to ageing Insufficient colour at temperatures below + 5 “C Bitter pit Internal low-temperature browning below +3 “C Golden Delicious Granny Smith -1 too 7 +2 to +4 5 0 5 to 6 Only for fruits coloured at harvesting Soft scald Lenticel rot Scald Core browning 3 ISO 1

26、212:1995(E) 0 ISO Cultivar Jonathan Recommended temperature Expected storage life Susceptibility to wastage during storage “C months +2 for one month, 4 to 5 Internal Iow-temperature browning +l for the succeeding Jonathan spots month and thereafter Internal browning due to ageing at 0 +3 to +4 3 La

27、xtons Superb +3 3 to 4 Mans Reinette 0 to +l 7 Late scald I Lenticel rot t3 to +5 5 to 6 I Mclntosh Oto+1 4 to 5 Susceptible to senescent breakdown Morgenduft = Imperatore 0 to +2 5 to 7 Scald Lenticel rot Ontario +4 5 to 6 Very susceptible to scald Internal browning at temperatures below + 2 “C Red

28、 Delicious 0 to +2 6 Disagreeable flavour after 6 months storage Reine des Reinettes +4 3 Susceptible to internal Iow-temperature browning below + 2 “C Reinette Champagne 0 to +2 7 to 8 Spots Richared , Rose de Caldaro 0 +2 6 5 to 6 Internal low-temperature browning Starking (Delicious Red) 0 to +2

29、5 to 6 Stayman Winesap 0 to +2 4 to 5 Very susceptible to scald and disorders due to fungi Sturmer Pippin +2 to +3 6 Scald Internal browning Winesap 0 to +2 5 to 6 Senescent breakdown l Winter Banana +2 to +3 4 to 5 I *) The storage life of apples grown at altitude might be prolonged to 6 or 7 month

30、s. I 0 ISO ISO 1212:1995(E) Cultivar Belle de Boskoop Coxs Orange Pippin Golden Delicious Granny Smith Jonathan Mclntosh Richared Rome Beauty Starking (Delicious Red) Stayman Winesap Sturmer Pippin Winesap Winston Yellow Newton Table 2 - Controlled-atmosphere storage Recommended Recommended mixture

31、Expected storage temperature Carbon dioxide Oxygen Iife “C % % months +4 5 2 6 to 8 +3 to +4 5 2,5 4 to 5 -1 too 1 to 3 2 to 3 7 to 8 +0,6 0 to 1 1,5 to 3 5 to 6 0 to +2 3 to 5 2,5 to 3 6 +3,5 2 to 5 3 6 to 8 0 5 2 6 to 8 -1 too 0 to 1 1,5 to 3 7 0 5 3 6 to 8 +3 0 to 3 3 -1 too 2 to 5 2 to 3 6 to 8

32、+2 to +3 2 to 5 3 to 4 8 0 1 to 2 2 to 3 6 to 8 +2 to +3 7 13 8 to 9 +3,3 to +4,4 7 to 8 2 to 3 6 to 8 5 ISO 1212:1995(E) Annex A (informative) Role of the grower and wastage during storage A.1 Role of the grower (Influence of kosses from post-harvest diseases tan be reduced ecology and method of cu

33、ltivation) bY The general unfavourable influence of certain ecologi- cal and agrotechnical factors is now better under- stood. Therefore, and since it is also necessary to supply the market from the first weeks after harvest- ing, it may be desirable not to store, or to store for only a short time,

34、fruit which because of poor cultural conditions may not store weil. - care in all handling operations; - sorting of Sound from Unsound fruit immediately before putting them into the cold store; - preliminary disinfection of the cold store and packages; This applies especially to - frequent disinfect

35、ion of sorting rooms; - large size fruit; - systematic removal of sources of contamination in the orchard (cankers, rotten fruit, etc.); - fruit from young trees; - use of packages impregnated with antiseptics, - fruit from trees which are lightly loaded or severely if not prohibited. pruned; - frui

36、t from trees which have been too heavily manured or treated with unbalanced fertilizer, par- ticularly if the nitrogen content is high; The use of fungicidal aerosols has been recom- mended. Certain countries have, however, prohibited these. - fruit harvested during a rainy period. lt should also be

37、 noted that after a cold, damp sum- mer, fruit may not store weil, keeping is delicately balanced, and irrigation should be carried out with care since excess may reduce storage life. A.2.2 Physiological disorders A.2 Wastage in storage in general, distinction is made between darnage of cryptogamic

38、origin and darnage of physiological origin. TableA.l classifies the most important data relating to the most frequent disorders. The data are very general and may not apply to par- ticular local conditions. A.2.1 Post-harvest diseases Disorders originating from microorganisms (parasites entering through wounds or latent parasites) are nu- Specialists tan amplify this table by investigations, in particular of Jonathan Spot, withering, brown heart and internal browning in the form of small spots be- merous. tween the seed cavities.