Overview
ISO 9719:1995 provides guidance for the cold storage and refrigerated transport of fresh, stemless root vegetables intended for long‑term storage in large‑capacity warehouses or refrigerated vehicles. The standard applies to crops such as carrot, red beetroot, parsley, horseradish, black radish, blackroot and similar root crops. It sets out practical storage, packaging and handling measures to reduce losses from decay, mechanical damage and moisture-related quality problems.
Key topics and requirements
- Scope: Applies to stemless root vegetables for long‑term storage and refrigerated transport in bulk or in boxes/pallets. Short‑term storage of leafy root vegetables is excluded.
- Pre‑storage condition: Vegetables should be intact, firm and free from frost damage, rot and off‑odours. Total removal of leaves is recommended; cutting leaves smoothly is permitted for carrot, parsley, celeriac and beetroot.
- Soil limit: Soil naturally adhering to roots should not exceed 2% of root weight.
- Packaging & stacking:
- Use wooden or plastic boxes or box pallets with ventilation holes; horizontal ventilation is preferred.
- Typical stacking heights: 4 m for individual boxes on pallets, 6 m for box pallets (follow national maximum‑loading standards).
- Leave 25–30 cm clearance between stacks and walls/ceiling; 25–30 cm spacing recommended to facilitate fork‑lift access.
- Bulk piles require interior bulkheads at least 1 m from walls.
- Airflow & ventilation:
- Internal air circulation: ~30 air changes per hour.
- Ventilation with outside air (when used): ~0.5 air changes per hour.
- Place evaporators near the ceiling so cooled air flows over stored produce.
- If refrigeration fails, stop outside air intake to help retain temperature.
- Temperature & humidity:
- Recommended storage temperature: 0 °C to 2 °C.
- Pre‑cool rooms to 0–1 °C before loading; complete loading within .