ISO INTERNATIONAL STANDARD 8683 First edition 1988-06-15 INTERNATIONAL ORGANIZATION FOR STANDARDIZATION ORGANISATION INTERNATIONALEDE NORMALISATION MEKAYHAPOAHAROPTAHM3ALMANOCTAHAAPTW3ALWM Lettuce - Guide to precooling and refrigerated transport Laitues - Guide pour la prerefrigeration et le transport refrigeré Reference number ISO 8683:1988 (E) ISO8683:1988(E) 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 bodyinterestedinasubjectforwhichatechnicalcommitteehasbeenestablishedhas the right to be represented on that committee. International organizations, govern- mental and non-governmental, in liaison with ISo, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. 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 ISO8683was prepared byTechnical Committee ISO/TC 34 Agricultural food products. Annex A is for information only. International Organization for Standardization,1988 Printed in Switzerland ISO 8683 : 1988 (E) INTERNATIONALSTANDARD Lettuce 一 Guide to precooling and refrigerated transport 1 Scope good capacity for maintaining their quality, be chosen for storage and transport. This International Standard gives general guidance on the precooling and refrigerated transport of lettuce (Lactuca sativa Linnaeus). 4.2 Heads should be of good quality, whole, clean, sound, turgid, free from abnormal external moisture, and free from foreign smell and taste. 2 Normative reference They should be fully mature, as indicated by their being firm The following standard contains provisions which, through (hard or heavy heads deteriorate more rapidly than do firm reference in this text, constitute provisions of this International heads, and soft heads may be uneconomic to harvest). Standard. At the time of publication, 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 recent edition of the standard listed below. Members of IEC 5 Conditions of packing and Iso maintain registers of currently valid International Standards. Remove yellow or withered outer leaves from the heads. Pack the heads using one of the following procedures. ISo 2169 : 1981, Fruits and vegetables - Physical conditions incold stores-Definitionsandmeasurement. a) In the field immediately after harvesting -heads are packed in cardboard, wooden, polystyrene or rigid plastic- foamboxes. Harvest b) In a designated packing area located in the field 3.1 It is recommended that lettuce intended for storage and heads are wrapped individually in perforated polyethylene transport be harvested when the head is well-shaped and bags, in non-shrink perforated polyethylene film, in semi- turgid, but before the development of the floral stalk. permeable non-perforated film, in polypropylene "crispy bags" or in heat-shrunk polystyrene and then packed in 3.2 Harvesting should be carried out in dry weather, and, if cardboard boxes, which are untreated, or lined with per- possible, 2 days after irrigation or rainfall. forated polyethylene or have a waxed interior. c) In the conditioning room into which the lettuce is 3.3 The heads should be cut close to the base of the outer transported, immediately after harvesting, for conditioning leaves. The cut should be complete and smooth. and sorting according to category -heads are wrapped individually in perforated polye