2826 (ISO) NTERNATIONAL STANDARD Apricots -- Guide to cold storage Abricots -- Guide pour I'entreposage refrigeré First edition - 1974-04-01 2826-1974 (E) UDC 634.21 : 644.8.037.1 Ref. No. ISO 2826-1974 (E) Descriptors : fruits, apricots, food storage, cold storage. SO Price based on 3 pages CopyrightInternational Organization for Standardization Not for Resale FOREWORD Iso (the International Organization for Standardization) is a worldwide federation of nationai standards institutes (iSO Member Bodies). The work of developing Internationai 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, aiso 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. Standard ISO 2826 was drawn up by Technicai International Committee ISO/TC 34, Agricultural food products, and circulated to the Member Bodies in June 1972. It has been approved by the Member Bodies of the following countries : Austria Iran South Africa, Rep. of Brazil Israel Sweden Egypt, Arab Rep. of Netheriands Turkey France New Zealand United Kingdom Germany Pakistan U.S.S.R. Hungary Poland Romania India No Member Body expressed disapproval of the document. @ Internationai Organization for Standardizaticn, 1974 Printed in Switzerland Not for Resale ISO 2826-1974 (E) INTERNATIONAL STANDARD Apricots - Guide to cold storage 1 SCOPE AND FIELD OF APPLICATION These criteria are not universally valid : for a given variety they vary from one region to another and it is for the This International Standard describes methods for grower to choose, according to his experience, his own obtaining conditions for the more or less prolonged keeping criteria for picking. of apricots by means of cold storage. At the moment of picking, the flesh of the fruit should still The limits of application of this guide are given in the be firm but sufficiently juicy, with an aroma and, according annex. to the variety, have a slightly acid taste. The harvested fruit shall be rapidly cooled. 2 REFERENCE IsO 2169, Fruits and vegetables - Physical conditions in 3.3 Quality characteristics for storage cold stores - Definitions and measurement. 1) Apricots intended for cold storage should be sound, free from bruises or visible signs of deterioration of bacterial, 3 CONDITIONS OF HARVESTING AND PUTTING fungal or physiological origin and from any sign of mould INTO STORE or microbiological attack. They shall be clean and free from any trace of liquid water. However, when water cooling has 3.1 Varieties been applied, it is not possible to avoid the presence of Generally the later ripening varieties, with large fruits, are water on the fruit. suited for storage (prolongation of the season can only be justified economically for these varieties), while for the 3.4 Various treatments before storage early varieties, with small fruits, temporary storage for, at most, a few days is recommended. Disinfection of storage rooms and packaging materials is (A list of varieties suitable for storage cannot be given recommended. because of the indefinable character of the apricot In the same way, the development of fungal deterioration varieties.) and the appearance of degradation through age can be retarded by a preliminary fumigation treatment or by 3.2 Harvesting preliminary cooling of the fruit in ice-water, with or Determination of the degree of maturity is difficult, without the use of fungicides, taking into account any principally on account of the different characteristics of the restrictions in national legislation (see clause 5). varieties. The means most frequently applied for establishing the optimum state of ripeness for harvesting are as f