ISO 6663-1995 Garlic - Cold storage《大蒜的冷藏》.pdf

1、INTERNATIONAL STANDARD IS0 6663 Second edition 1995-07-01 Garlic - Cold storage . All - En treposage rbfrig - firm, ripe but not sprouting; - healthy with a dry exterior scale; 2 Normative reference The following standard contains provisions which, through reference in this text, constitute provisio

2、ns of this International Standard. At the time of publi- cation, the edition indicated was valid. All standards are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most re- cent edition of the standard

3、indicated below. Mem- bers of IEC and IS0 maintain registers of currently valid lnternational Standards. IS0 2169: 1981 d Fruits and vegetables - Physical conditions in cold stores - Definitions and measure- men t. 3 Conditions for harvesting and storage 3.1 Harvesting Garlic intended for storage sh

4、ould be harvested when the tips or leaves begin to turn yellow, the neck tissue of the bulb begins to soften, and the mass of the bulb no longer increases. The bulbs should be well formed and physiologically at rest. The protective exterior scale should be dry and have a characteristic colour. Harve

5、sting should be carried out during dry weather over a short period of time. 3.2 Characteristics for storage Only those varieties (cultivars) of garlic suitable for long-term keeping should be stored. Garlic intended - free from all field and store pests (nematodes and mites); - free from sun or fros

6、t damage; and - free of any foreign odour or taste. 3.3 Prestorage treatment After harvesting, the garlic should be dried (cured). This operation begins in the fields and continues in the store rooms at temperatures of 20 “C to 30 “C for 8 or 10 days, or at temperatures of 35 “C to 40 “C for l/2 to

7、1 day, with 60 % or 75 % relative humidity. Disinfection of the bulbs with methyl bromide (bromomethane) is permissible only for garlic to be used for seed. The storage life of garlic can be extended by using treatment with maleic hydrazide or other sprout in- hibitors before harvesting. This treatm

8、ent is effective for the control of sprouting and weight losses. 3.4 Sizing Sizing of garlic bulbs should be carried out according to their diameters. The minimum diameter is 45 mm for garlic in the Extra Class, and 30 mm for garlic in Classes I and II. The differences in diameters of bulbs which ar

9、e in the same package should not exceed 2,5 mm. IS0 6663: 1995(E) 0 IS0 3.5 Packing 4.1 Temperature Garlic should be packed for storage in cases (boxes), box pallets (boxes which can be stored on pallets), metal-mesh containers or sacks which can be stored on pallets. Garlic should be stored at 0 “C

10、 and temperature vari- ations should not exceed + 0,5 “C. - The packing material should be clean, new and of a quality to avoid causing any external or internal dam- age to the produce, but not prevent circulation of air around the product. 4.2 Relative humidity During storage the relative humidity

11、of the air should be maintained between 65 % and 75 %. 3.6 Putting into storage 4.3 Air circulation With the exception of onions, garlic should not be stored with other produce. The stores should be filled within a short period of time. Air should be circulated constantly to ensure a homo- geneous t

12、emperature. 3.7 Method of storage 4.4 Storage life Sacks should be filled in a manner that ensures cir- culation of air. Box pallets or sacks on post pallets may be stacked up to five or six high. For boxes which can be stored on pallets, stacking may be up to eight or nine high, leaving spaces to a

13、llow the circulation of air in all directions. The storage life varies with the variety (cultivar) and method of cultivation and ranges from 130 to 220 days. The condition of the stored product should be checked every 7 to 10 days. A space of about 0,5 m should be left both below and above the stack

14、s. 4.5 Operations at the end of storage 4 Optimum storage conditions When removed from cold store, garlic should be gradually rewarmed to avoid condensation forming on the surface of the product. For measurement of the physical quantities affecting storage, see IS0 2169. If required, garlic should be sorted according to qual- ity. This page intentionally left blank IS0 6663:1995(E) ICS 67.080.20 Descriptors: agricultural products, plant products, vegetables, garlic, storage, cold storage, general conditions. Price based on 2 pages