6882 International Standard (TSO INTERNATIONAL ORGANIZATION FOR STANDARDIZATION+MEKAYHAPOAHAA OPFAHW3AUMA HO CTAHAAPTM3ALWWORGANISATION INTERNATIONALE DE NORMALISATION Asparagus - Guide to refrigerated transport Asperges-Guidepourletransportrefrigeré First edition - 1981-08-01 306882-1981 (E) UDC 635.31:664.8.037 Ref. No. 1SO 6882-1981 (E) Descriptors : agricultural products, vegetables, asparagus, transportation, refrigerating. Price based 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 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 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 6882 was developed by Technical Committee ISO/TC 34, Agricultural foodproducts,andwascirculated to thememberbodies inMay1980. Australia Israel Romania Austria Kenya South Africa, Rep. of Brazil Malaysia Spain Czechoslovakia Netherlands Turkey Egypt, Arab rep. of Peru USA France Philippines USSR Hungary Poland Yugoslavia Ireland Portugal No member body expressed disapproval of the document. ? InternationalOrganizationforStandardization,1981 Printed in Switzerland ISO 6882-1981 (E) INTERNATIONALSTANDARD Asparagus Guide to refrigerated transport Scope and field of application The relative humidity required during transport, i.e. 95 %, can only be maintained if containers holding the shoots are lined This International Standard describes methods for obtaining with perforated parchment paper or plastic film, or if waxed conditions for the successful long distance transport of shoots cardboard containers lined with plastic film are used. The of the species Asparagus officinalis Linnaeus, intended either shoots may be layered either with or without bundling. Com- for direct consumption or for industrial processing. pletely closed containers or plastic bags preventing ventilation should not be used as uncontrolled build up of carbon dioxide It is not applicable to transportation over short distances or by and depletion of oxygen may cause damage to the shoots. The air; in these cases, refrigeration does not govern the quality. size of wooden or cardboard boxes should be sufficient for the shoots in bundles, but should prevent them from moving inside during transit. (For asparagus shoots packed according to the 2 Reference EEC product standard, a nailed wooden box of dimensions 26 cm × 50 cm × 24 cm, fitted with a lid, may be used.) Iso4186,Asparagus- Guide to storage. Transport 3 Preparation of the asparagus shoots for transport 4.1 Optimum conditionsfortransport 3.1 Harvesting At temperatures of + 1 oc and + 2 'c and at a relative humidity of 95 %, the asparagus shoots can only be kept for a Asparagus should be harvested at a development stage cor- maximum of three weeks in a condition suitable for consump- responding to the quality requirements specified in the relevant tion. During transport therefore, these conditions need to be product standards. They should have closed heads and tips. very carefully controlled, or if this is not possible, the length of time from harvest to consumption should be as short as poss- Cleaning, cooling, packing ible. Duringtransitover 3.2 2 to 3 days, fluctuations temperature between + 1C and + 5 °C are permissible, as these will not affect the quality. Asparagus shoots should be free from earth and sand. . They may be washed if necessary. Asparagus is a highly perishable To maintain the relative humidity, the method of packing vegetable and if good qualit