2295 (TSO) NTERNATIONAL STANDARD INTERNATIONAL ORGANIZATION FOR STANDARDIZATION -MEKIyHAPOIHA OPrAHH3ALIHG IO CTAHIAPTH3ALIWN.ORGANISATION INTERNATIONALE DE NORMALISATION Avocados - Guide for storage and transport Avocats - Guide pour I'entreposage et le transport First edition - 1974-03-01 Ref. No. 1SO 2295-1974 (E) UDC 634.4 : 664.8.037 2295-1974 CopyhtInernationalOrganizationfor Standardization Price based on 4 pages licensefromIHS Not for Resale 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 Standards by the ISO Council. Standard ISO 2295 was dawn up by Technical International Committee ISO/TC 34, Agricultural food products, and circulated to the Member Bodies in April 1971. It has been approved by the Member Bodies of the following countries : Hungary Australia Romania Austria India South Africa, Rep. of Brazil Iran Spain Chile Netherlands Sweden Czechoslovakia New Zealand Thailand Egypt, Arab Rep. of Poland Turkey France Portugal United Kingdom No Member Body expressed disapproval of the document. International Organization for Standardization, 1974 : Printed in Switzerland Copyright Internatinal Organization for Standardization Not for Resale ted without licensefrom IHS ISO 2295-1974 (E) INTERNATIONAL STANDARD Avocados - Guide for storage and transport 2 REFERENCE 0 INTRODUCTION ISo 2169, Fruits and vegetables The avocados should be chilled in the preclimacteric phase Testing of physical to obtain a storage life of more than 1 week after the date conditions in cold stores. 1) of harvesting. In any particular production area the harvesting period may 3 CONDITIONS OF HARVESTING AND PUTTING vary from one year to the next, depending on the ecological INTO STORAGE conditions. 3.1 Varieties With the green fruit varieties (which are the most numerous) the colour and texture of avocados change very The products covered by this International Standard are little at the end of growth on the tree. In practice with these varieties there are no visual indications of the state of following cultivars : ripeness at harvesting time and they are often harvested on an empirical basis. -- Pollock -- Waldin - Peterson Fuchs Avocados which are harvested prematurely have a Antilles group Simmonds -- Black Prince disagreeable flavour after ripening. They should be harvested after reaching sufficient physiological development to give Anaheim -- Benick -- Chica -- Dickinson them a satisfactory taste after ripening. Guatemalan group Itzanna -- Edranol - Linda -- Nabal Taylor -- Trapp-Schmidt -- Wagner Avocados give off considerable amounts of carbon dioxide, particularly in' the climacteric phase. This fruit is very Antilles and Bonita -- Booth 1 - Booth 3 -- Booth 7 - sensitive to the accumulation of carbon dioxide as weil as Guatemalan Booth 8 - Choquette - Collinson : of ethylene. current transport practiceitis Fairchild - Hickson - Lula - Hall In hybrids group recommended that particular attention should be paid to renewing the atmosphere. Mexican and Guatemalan Fuerte - Mac Arthur The state of the avocados when put into store (state of hybrids group health, wounds, etc.) affects the keeping time : this is the reason for recommendations being made on this subject. Duxe -- Ettinger - -- Taft -- Topa Topa Mexican group Zutano This list is not restrictive. 1 SCOPE AND FIELDOF APPLICATION 3.2 Harvesting The degree of maturity of the avocados when h