2169 International Standard (ISO Fruits and vegetables - Physical conditions in cold stores - Definitions and measurement Fruits et legumes-Conditions physiques des locaux de réfrigeration-Définitions et mesurage Secondedition-1981-10-01 ISO2169-1981 (E) UDC 634/635:664.8.037.1 Ref.No.1SO2169-1981(E) Price based on 5 pages Foreword ISo (the International Organization for Standardization) is a worldwide federation of national standards institutes (iSO member bodies). The work of developing Inter- national 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 andnon-governmental,inliaisonwithIsO,alsotakepart inthework. 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. International Standard ISO 2169 was developed by Technical Committee ISO/TC 34, Agriculturalfoodproducts. This second edition was submitted directly to the Iso Council, in accordance with clause 5.10.1 of part 1 of the Directives for the technical work of IS0. It cancels and replaces the first edition (i.e. ISo 2169-1974). which had been approved by the member bodies of thefollowing countries : Australia Romania Austria Iran South Africa, Rep. of Belgium Israel Thailand Czechoslovakia Netherlands Turkey Egypt, Arab Rep. of NewZealand USSR France Poland Hungary Portugal The member body of the following country had expressed disapproval of the docu- mentontechnical grounds: UnitedKingdom @International Organization for Standardization, 1981 Printed in Switzerland ISO 2169-1981 (E) INTERNATIONALSTANDARD Fruitsandvegetables - Physicalconditionsin cold stores s-Definitions andmeasurement 0 Introduction 2 Temperature The International Standards which have been prepared, or 2.1 Temperatures to be considered whichn are in tne course ot preparation, concerning conaitions which allow fruits and vegetables to be kept well in cold storage,make reference to the optimum values of physical fac- 2.1.1 Temperatures applied to the produce tors which are used in industrial practice : temperature, relative humidity, air-circulation ratio, rate of ain change. For the cold storage of a produce of plant origin, several temperaturesorrangesoftemperaturehavetobe considered: Storage practice has shown that the definitions of these physical factors need elther to be made clear or to be repeated al lethal tempcrature : Thot tcmpcroturc of rofrigcration in order to avoid frequent confusion (for example, between the which causes physiological freezing of a prodluce with tha temperature applied to the produce and that of the atmosphere death of the tissues. in the store, or between the air-circulation ratio and the rate of din chiange). critical temperature: In general, the temperature below which, for a given storage period and tor certain This International Standard draws attention to valid methords of kinds of fruits and vegetables, there result physical measuring the physical factors concerned and renders it un- disorders, 3uch a3 internal browning (with or without necessary to repeat systematically the definitions of these fac- modification of the atmosphere), changes in the texture of tors in each International Standard, which would have the of- the tissues (banana, cucumber, avocados, lemons, etc.). fect ot enlarging considerably each text intended tor the users In some particular cases, it is the temperature below which it is impossible to obtain nomal ripening after storage. origin. Finally, it has appeared essential to inform usurs about the dif- c) optimum long-term keeping temperature:The ficultics which arise in mcasuring ccrtain physical factors. temperature ot the produce which enables satistactory con- survation and long-term storage to be acthieved in a nutmial