6665 International Standard (ISO INTE RNATIONAL ORGANIZATION FOR STANDARDIZATION+MEXAYHAPOAHAA OPrAHV3ALMA nIO CTAHAAPTW3AUMW+ORGANISATION INTE RNATIONALE DE NORMALISATION Strawberries - Guide to cold storage Fraises -- Guide pour I'entreposage réfrigere First edition - 1983-02-15 UDC 634.75 : 664.8.037 Ref. No. ISO 6665-1983 (E) ISO 6665-1983 Descriptors : agricultural products, fruits, strawberries, storage, cold storage. Price based on 3 pages Not for Resale Foreword ISo (the International Organization for Standardization) is a worldwide federation of national standards bodies (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 authorized 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. International Standard ISO 6665 was developed by Technical Committee ISO/TC 34, Agricultural food products, and was circulated to the member bodies in May 1981. Australia Kenya Romania Brazil Korea, Rep. of South Africa, Rep. of Canada Malaysia Spain Czechoslovakia Netherlands Tanzania Turkey Egypt, Arab Rep. of New Zealand Ethiopia Peru USA Hungary Philippines USSR India Poland Yugoslavia Portugal Israel The member bodies of the following countries expressed disapproval of the document on technical grounds : France Ireland International Organization for Standardization, 1983 Printed in Switzerland Copyright International Organization for Standardization Not for Resa ISO 6665-1983 (E) INTERNATIONAL STANDARD Strawberries -- Guide to cold storage Scope and field of application 2.2 Qualitative characteristics for storage This International Standard describes the optimum conditions Strawberries intended for cold storage should be whole, for the cold storage of varieties (cultivars) of fresh strawberries sound, fresh, clean (but unwashed) and free from rot, insect attack, external humidity and foreign odour or taste. (genus Fragaria) intended for marketing in the fresh condition or for processing. 2.3 Various treatments The limits of application are given in annex A. Because of their perishability, the strawberries should be 2 Conditions of harvesting and putting into precooled for several hours after picking to remove natural store heat. Precooling by means of a jet of cold air is preferred Harvesting 2.4 Putting into store Strawberries should be harvested in the coolest part of the day, Strawberries should be put into the coid store immediately after the best time for picking being early morning in dry weather. The proper stage of maturity for picking is determined by the harvesting and precooling. area and intensity of the red colour. Most varieties should be harvested when three-quarters of the surface possesses the 2.5 Method of storage colour specific to the variety. The fruit should be picked by pinching off the stem of each berry between the thumb and The containers should be handled with care. They may be forefinger. A portion of stem, about 1 cm long, should be left stacked, provided this is done in such a way as to ensure good on each berry. circulation of air across the fruit, and so as to avoid crushing the containers underneath. Strawberries intended for the market should be picked with their calyxes and stems intact. Strawberries intended for pro- Units of containers should be placed on pallets or on a slatted cessing may be harvested without calyxes. floor. No more than one fruit should be gathered in one hand. To ensure the strength of the containers and to make the most economic use of the store, the containers should be stacked on During picking, the fruit should be sorted immediately i