2165 NTERNATIONAL STANDARD (ISO INTERNATIONAL ORGANIZATION FOR STANDARDIZATION MEXIYHAPOIHA OPTAHW3ALIM TIO CTAHIAPTW3ALIWW·ORGANISATION INTERNATIONALE DE NORMALISATION Ware potatoes - Guide to storage Pommesdeterredestineesalaconsommation-Guidepour I'entreposage First edition -1974-11-01 SO2165-1974 (E) UDC664.83 Ref.No. 1SO 2165-1974 (E) Descriptors : agricultural products, vegetables, potatoes, food storage. Price hased on 2 nanes FOREWORD ISo (the International Organization for Standardization) is a worldwide federation of national standards institutes (Iso Member Bodies). The work of developing International Standards is carried out through ISo Technical Committees. Every Member Body interested in a subject for which a Technical Committee has been set up has the right to be represented on that Committee. International organizations, governmental and non-governmental, in liaison with isO, also take part in the work. Draft International Standards adopted by the Technical Committees are circulated to the Member Bodies for approval before their acceptance as International StandardsbytheIsOCouncil. International Standard ISO 2165 5 was drawn up by Technical Committee ISo/Tc 34, Agricultural food products, and circulated to the Member Bodies in November1970. It has been approved by the Member Bodies of the following countries : Australia Hungary Romania Austria India South Africa, Rep. of Belgium Iran Sweden Chile Israel Thailand Czechoslovakia Netherlands Turkey Egypt, Arab Rep. of NewZealand United Kingdom France Poland U.S.S.R. Germany Portugal No Member Body expressed disapproval of the document. International OrganizationforStandardization,1974 Printed in Switzerland ISO2165-1974 (E) INTERNATIONALSTANDARD Ware potatoes -- Guide to storage 1 SCOPEANDFIELDOFAPPLICATION When they are stored in bags or in bulk, and if no means are provided to prevent the lower layers from being crushed by This International Standard describes methods for the upper layers, the height of the tuber layer should be obtaining conditions for the successful keeping, with or specified according to the hardness of the variety,the without artificial cooling, of potatoes of the species quality of the lot and the condition of the air-circulating Solanum tuberosum Linnaeus intended for consumption, device.The cases s must be arranged so as to permit free either directly or after industrial processing. circulation of the air. It does not apply to early (new) potatoes or to seed Ware potatoes should be stored away from the light. potatoes. See also the limits of application given in the annex. 2 REFERENCE 4 OPTIMUM STORAGE CONDITIONS1) ISo 2169, Fruits and vegetables -Physical conditions in cold stores -- Definitions and measurement. 4.1 Temperature The optimum temperature is between +3 and + 6°c. 3CONDITIONS OF HARVESTING AND PUTTING INTO STORE However, in the case of potatoes intended for certain industrial processing operations, for exampleof the "crisps" type, it is recommended that this temperature be 3.1 Harvesting raised to between +7 and +10°c, depending upon the The potato tubers should be harvested mature. The skin variety. Moreover, it is recommended that for these should be firm, should not peel off under mere rubbing and potatoes the temperature be raised to between + 10 and should be free from cracks. +14°c -- and possibly up to +20℃ - during the last two weeks of storage. 3.2 Quality characteristics for storage The lots to be stored must not contain tubers which are 4.2 Relative humidity bruised, frozen, rotten, affected by fungal decay (mould) or which have sprouted. This may possibly be achieved by The optimum relative humidity is between 85 and 95 %. preliminary sorting, which needs to be carried out with care since it frequently causes bruises which may bemore 4.3 Air circulation detrimental in storage than the presence of these defects. The containers and the way in which they are stacked 3.3Putting intostore should permit free circulatio