ISO 6665:1983 PDF

Strawberries — Guide to cold storage

Название (английский):

ISO 6665:1983

Strawberries — Guide to cold storage

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 3
Дата публикации:: 1 февраля 1983 г.
Издание:: ISO IS 6665 edition 1 version 1
ICS:: 67.080.10

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Описание (английский):

The guidance describes a method for obtaining optimum conditions for varieties of Fragaria. It includes conditions of harvesting and putting into store, and optimum parameters for the main procedures. The limits of application given in an annex A. An annex B describes disinfection and cryptogamic disorders.

Технические детали

Технический комитет: ISO/TC 34/SC 3 - Fruits and vegetables and their derived products
SKU: ISO 6665:1983

Abstract

Overview

ISO 6665:1983 is an ISO guidance document for cold storage of fresh strawberries (genus Fragaria). It describes recommended harvest practices, pre‑cooling, storage parameters and handling to obtain optimum short‑term preservation of cultivars intended for market or processing. The standard is illustrative and general in character; Annex A defines limits of application and Annex B covers disinfection and cryptogamic disorders.

Key practical advantages: reduced postharvest losses, improved shelf appearance and aroma retention, and better control of storage pathogens when recommendations are followed.

Key Topics

Harvest timing and handling
- Harvest in the coolest part of the day (early morning) and in dry conditions.
- Pick when about three quarters of the fruit surface shows the variety's ripe colour.
- Handle fruit gently (one fruit per hand), leave about 1 cm of peduncle on each berry; do not wash before storage.
Pre‑cooling and airflow
- Rapid préréfrigération (preferably forced/air blast) to remove field heat is recommended.
- Strong air circulation during initial cooling helps uniform temperature.
Temperature
- Optimal storage temperature: 0 to 2.5 °C. Temperatures up to 6 °C may be used if kept stable, but storage life will be shorter.
- At 0 °C, respiratory heat production is reported in the guidance (roughly 700–960 kcal/t/h); at 5 °C the respiration heat increases (about 900–1 900 kcal/t/h).
Humidity & atmosphere
- Optimal relative humidity: 85–90% to limit shrivelling while avoiding condensation.
Packaging and stacking
- Pack directly into trays/punnets by quality without transfers.
- Use robust packaging, protect from dust, and stack to ensure good air circulation.
- Maintain at least 2 cm headspace between the top fruit layer and an overlying container to allow airflow.
Duration and end‑use
- Typical recommended refrigerated storage durations at 0–2.5 °C:
  - With calyx and peduncle: 3–6 days for fresh market; up to 8 days if destined for processing.
  - Without calyx/peduncle: about 3 days.
- At higher storage temperatures (e.g., 6 °C) storage life may be as short as one day.
Disinfection & diseases (Annex B)
- Preliminary disinfection of the storage room and packaging is advised; use approved antiseptic‑impregnated materials where permitted.
- Major storage pathogens: Botrytis cinerea (grey mould) and Rhizopus spp.; Rhizopus-related soft rot increases above ~10 °C.

Applications

Postharvest management for strawberry growers, packhouses and cold‑storage operators.
Short‑term storage prior to transport, marketing or processing.
Basis for operational checklists covering harvest, pre‑cooling, packaging and daily inspection for disease development.

Related Standards

Developed by ISO/TC 34 (Food products). See Annex A (limits of application) and Annex B (disinfection and cryptogamic disorders) within ISO 6665:1983 for scope notes and pathogen guidance.
Use alongside national postharvest handling and food safety regulations; practitioners should adapt recommendations to local horticultural and market conditions.

Overview

Key practical advantages: reduced postharvest losses, improved shelf appearance and aroma retention, and better control of storage pathogens when recommendations are followed.

Key Topics

Harvest timing and handling
- Harvest in the coolest part of the day (early morning) and in dry conditions.
- Pick when about three quarters of the fruit surface shows the variety's ripe colour.
- Handle fruit gently (one fruit per hand), leave about 1 cm of peduncle on each berry; do not wash before storage.
Pre‑cooling and airflow
- Rapid préréfrigération (preferably forced/air blast) to remove field heat is recommended.
- Strong air circulation during initial cooling helps uniform temperature.
Temperature
- Optimal storage temperature: 0 to 2.5 °C. Temperatures up to 6 °C may be used if kept stable, but storage life will be shorter.
- At 0 °C, respiratory heat production is reported in the guidance (roughly 700–960 kcal/t/h); at 5 °C the respiration heat increases (about 900–1 900 kcal/t/h).
Humidity & atmosphere
- Optimal relative humidity: 85–90% to limit shrivelling while avoiding condensation.
Packaging and stacking
- Pack directly into trays/punnets by quality without transfers.
- Use robust packaging, protect from dust, and stack to ensure good air circulation.
- Maintain at least 2 cm headspace between the top fruit layer and an overlying container to allow airflow.
Duration and end‑use
- Typical recommended refrigerated storage durations at 0–2.5 °C:
  - With calyx and peduncle: 3–6 days for fresh market; up to 8 days if destined for processing.
  - Without calyx/peduncle: about 3 days.
- At higher storage temperatures (e.g., 6 °C) storage life may be as short as one day.
Disinfection & diseases (Annex B)
- Preliminary disinfection of the storage room and packaging is advised; use approved antiseptic‑impregnated materials where permitted.
- Major storage pathogens: Botrytis cinerea (grey mould) and Rhizopus spp.; Rhizopus-related soft rot increases above ~10 °C.

Applications

Postharvest management for strawberry growers, packhouses and cold‑storage operators.
Short‑term storage prior to transport, marketing or processing.
Basis for operational checklists covering harvest, pre‑cooling, packaging and daily inspection for disease development.

Related Standards

Developed by ISO/TC 34 (Food products). See Annex A (limits of application) and Annex B (disinfection and cryptogamic disorders) within ISO 6665:1983 for scope notes and pathogen guidance.
Use alongside national postharvest handling and food safety regulations; practitioners should adapt recommendations to local horticultural and market conditions.

ISO 6665:1983 PDF

Технические детали

Abstract

Overview

Key Topics

Applications

Related Standards

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Abstract

Overview

Key Topics

Applications

Related Standards

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