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इंटरनेट मानक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. “जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न’ 5 तरफ” Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru “The Right to Information, The Right to Live” “Step Out From the Old to the New” IS 6669 (2001): Apples - Guide for Cold Storage [FAD 10: Processed Fruits and Vegetable Products] “!ान $ एक न’ भारत का +नम-ण” Satyanarayan Gangaram Pitroda ““IInnvveenntt aa NNeeww IInnddiiaa UUssiinngg KKnnoowwlleeddggee”” “!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता हहहहै””ै” Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” IS 6669:2001 1s0 1212:1995 W’mfk7m’w (~ !ii~~) Indian Standard APPLES — GUIDE TO COLD STORAGE (First Revision) ICS 67.080.10 G)BIS 2001 BUREAU OF IN DI AN STAN DARDS MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG NEW DELHI 110002 December 2001 Price Group 4 Processed Fruits and Vegetables Sectional Committee, FAD 10 NATIONAL FOREWORD This Indian Standard (First Revision) which is identical with ISO 1212:1995 ‘Apples — Cold storage’ issued by the International Organization for Standardization (ISO) was adopted by the Bureau of Indian Standards on the recommendation of the Processed Fruits and Vegetables Sectional Committee and approval of the Food and Agriculture Division Council. To ensure fuller utilization of perishable foodstuffs such as fruits and vegetables, they should be preserved under conditions which will keep them fit for human consumption over a reasonable period. I Storing them in refrigerated space (cold storage) is an important method of preservation. To provide guidelines for the cold storage industry in the country, a series of Indian Standard Guides, based on the corresponding ISO Standards, are being issued. These guides describe the pre-storage treatments and the optimum storage conditions for different fruits and vegetables to help the industry to develop on scientific lines and also to promote the export of fresh fruits and vegetables. This standard was first published in 1972. The first revision of this standard is being brought out to align it with the latest edition of the ISO Standard. This title is also being aligned to the ISO title. Annex A of this standard is for information only. In the adopted standard, certain terminology and conventions are not identical to those used in Indian Standards. Attention is particularly drawn to the following: a) Wherever the words ‘International Standard’ appear referring to this standard, they should be read as ‘Indian Standard’; and b) Comma (,) has been used as a decimal marker while in Indian Standards the current practice is to use a point (.) as the decimal marker. In this adopted standard, the following International Standard is referred to. Read in its respective place, the following: /nternationa/ Corresponding Degree Standard Indian Standard of Equivalence ISO 2169:1981 Fruits and vegetables IS 7252:1974 Guide for testing of Related — Physical conditions in cold stores — physical conditions in cold stores Definitions and measurement In the preparation of this guide, due consideration has been given to the provisions of the Co/d Storage Order. However, the provisions specified in the guide are subject to restrictions imposed under this Order. For the purpose of deciding whether a particular requirement of this standard is complied with the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS 2 :1960 ‘Rules for rounding off numerical values (revised)’. The number of significant places retained in the rounded off value, should be the same as that of the specified value in this standard. .*, -— --- -— IS 6669:2001 1s0 1212:1995 I , i, I Introduction This International Standard providesguidanceof a very generalnature only. Because of the variability of the product according to the time and place of cultivation, local conditions may make it necessary to define other conditions for harvesting or other physical conditions in the store. This International Standard does not apply unreservedly, therefore, to all varieties (cultivars) in all climates, and it will remain for each specialist to be the judge of any modifications to be made. Subject to all restrictions arising from the fact that apples are living ma- terial, application of the guidance contained in this International Standard should enable much wastage in storage to be avoided and long-term storage to be achieved in most cases. ,, \ . I I I I I ~,, IS 6669:2001 ISO 1212:1995 Indian Standard APPLES — GUIDE TO COLD STORAGE (First Revision) 1 Scope c) the ground colour of the outer skin (period of change from green to yellow) which is judged This International Standard gives guidance on con- with the aid of standard tables; ditions for the successful cold storage of apples (Ma/us conmxmis L.). d) the age of the fruit, expressed as the number of days from full bloom to harvest; e) firmness of the flesh; 2 Normative reference f) presence of starch in the flesh; The following standard contains provisions which, through reference in this text, constitute provisions g) fruit should be placed in storage immediately be- fore or at the preclimacteric respiratory minimum of this International Standard. At the time of publication, the edition indicated was valid. All standards are for best storage performance. subject to revision, and parties to agreements based These criteria are not universally valid; for a given on this International Standard are encouraged to in- cultivar they vary from one region to another and it is ..-..> vestigate the possibility of applying the most recent for the grower to decide on his own criteria for pick- edition of the standard indicated below. Members of ing, on the basis of experience. IEC and ISO maintain registers of currently valid International Standards. ISO 2169:1981, Fruits and vegetables — Physics/ conditions in cold stores — Definitions and measure- 3.2 Characteristics for storage ment. Fruits put into storage should be of quality “Extra Class” or “Class I”, the characteristics of which are defined in UN-ECE Standard No. FFV-011}as follows. 3 Conditions for harvestingand storage Apples are classified into three classes as follows. 3.1 Harvesting a) “Extra” class The principal criteria used to determine the optimal Apples in this catego~ should be of superior state of maturity for harvesting are as follows: quality. In shape, size and colouring they should be typical of the variety and the stalk should be a) ease of picking (the fruit is picked when it iseasily intact. They should have no defects with the ex- separated from its spur; this is not, however, an ception of very slight alterations of the skin pro- objective criterion); vided that these do not detract from the quality andthe general appearance of the fruit and/or the b) total soluble solids content of the juice (TSS); contents of the package. 1) UN-ECEStandard No. FFV-01:1981, Desserf and cu/inaryapp/esandpears, 1 IS 6669:2001 ISO 1212:1995 b) Classl 3.3 Precooking Apples in this class should be of good quality. Fruits should be cooled as quickly as possible after They should havethe characteristics typical of the harvest. Apples are not injured by rapid cooling. Rapid particular variety. However, the following may be removal of field heat and precooking of harvested ap- allowed: ples are essential for long storage. 1) a slight defect in shape; 3.4 Packing 2) a slight defect in development; The fruit should be handled with care. The packages should allow the free circulation of air. Storage densi- 3) a slight defect in colouring; ties of 200 kg to 250 kg per cubic metre of usable space are considered as the maxima for apples. 4) the stalk may be slightly damaged; The use of box pallets makes possible an increase of 5) the flesh should be perfectly sound; skin de- 10 ‘Y. to 20 Y. in storage capacity. fects not liable to impair the general appearance and keeping qualities are, however, 4 Optimum storageconditions allowed for each fruit within the following limits: For definition and measurement of the physical quan- — defects of elongated shape should not ex- tities affecting storage, see ISO 2169. ceed 2 cm in length; 4.1 Temperature — in the case of other defects, the total area affected should not exceed 1cmz, with The storage temperature of apples depends upon the the exception of speckles which should variety. The optimum storage temperature is between not extend over more than 0,25 cm2 in -1 “C and O‘C. Cultivars which are not susceptible area. to chilling should be stored nearly at the freezing point. The highest freezing point for apples is about c) ClassII -1,5 “C. Chill-sensitive cultivars should be stored between 2 “C and 4 “C. This class includes apples which do not qualify for inclusion in the higher classes but satisfy the Table 1gives the recommended storage temperatures . minimum requirements specified above. in air for different cultivars marketed internationally. ‘1# Defects in shape, development a nd colouring are 4.2 Relativehumid~ allowed provided that the fruit retains its essential characteristics as regards quality, the keeping The optimum relative humidity for storage of apples quality and presentation. The stalk may be miss- isbetween 90 YO and 95 Yo. The high relative humidity ing, provided that the skin is not damaged. is needed in long-term storage to control excessive fruit shrivel of cultivars (such as Golden Delicious) that The flesh shall be free from major defects. Skin are prone to shrivel. defects are, however, allowed for each fruit, within the following limits: 4.3 Aircirculation — defects of elongated shape should not exceed There should be a uniform distribution of air within the 4 cm in length; cold store, the rate of mixing being sufficient to keep the spatial differences in temperature and humidity — in the case of other defects, the total area af- within reasonable limits. Devices such as carbon fil- fected should not exceed 2,5 cm2, with the ters and air washers to remove volatile organic prod- eiception of speckles which should not extend ucts of metabolism are of doubtful value. Scrubbers over more than 1cmz h area. do not maintain the necessary low level of volatiles (particularly ethylene). NOTE1 This class is not suitable for storage. Re- quirements aregivenfor information only. Some ventilation should be provided. The circulation system should be designed to provide 0,25 m/s to 0,35 m/s airflow around the stacked containers. This 2 J&_ IS 6669:2001 ISO 1212:1995 can be obtained with a circulation system which pro- 5.2 Storageinplasticpackages vides at least 7,5 air changes per hour based on the volume of the empty storage room. The use of certain types of plastic films known to be suitable for contact with food products has been found to reduce considerably loss in mass during 5 Other methods of storage storage. Interesting results have been obtained in this way by lining boxes of apples with plastic film or by covering a certain quantity of cases with a plastic 5.1 Controlled-atmosphere storage tarpaulin. Recommended atmospheres are 1,5 ‘%. to 3 Y. oxy- 6 Storage life gen and 1% to 3 % carbon dioxide. Apple cultivars sensitive to chilling benefit the most from controlled- Tables 1 and 2 give the expected storage life for dif- atmosphere storage. ferent cultivars marketed internationally for storage in air or in a controlled atmosphere, respectively. General recommendations for levels of oxygen, carbon dioxide, storage temperatures and expected It is necessary in every case that the storage is not storage lives are given in table 2 for different cultivars. prolonged beyond the limits compatible with the maintenance of good quality. These recommendations provide a range of gas com- position, and experts in each country may specify It is also essential to draw samples of the fruit peri- specific levels of carbon dioxide and oxygen, and rec- odically so as to detect immediately the appearance ommend temperatures for cultivars according to local of wastage during storage. Table 1 also shows the requirements. susceptibility of varieties to such wastage. Table 1 — Storage in air Raoommendad Expactadstorage fiie Cuftivar tamparature Suacaptibilityto wastage during storage ‘c months Abbondanza +2 to +4 4t06 Internal low-temperature browning Bellede Boskoop +3 to +4 5t06 Scald Internal low-temperature browning below . +3°C Blenheim Orange +3 to +4 2t03 Bramley’s Seedling +3 to -+4 3t04 CalvilleBlanc +4 5 Bitter pit CanadaReinette +4 4t05*) Bitter pit Internal low-temperature browning +7 4 Browning due to ageing Clochard’s Reinette +2 7t08 Insufficient colour attemperatures below +5°C +5 5t06 Cox’sOrange Pippin +3 to +4 3 Bitter pit Internal low-temperature browning below +3°C Golden Delicious –1 to o 7 Onlyfor fruits coloured atharvesting Soft scald +2 to +fl 5 Lenticel rot GrannySmith o 5t06 Scald Corebrowning 3 IS 6669:2001 1s0 1212:1995 Rssommonded Expectedstorage life Cultivar temperature Susceptibility to wastage during storage ‘c months Jonathan +2 for one month, 4t05 Internal low-temperature browning +1 for the succeeding Jonathan spots month andthereafter Internal browning due to ageing at O +3 to +4 3 Laxton’s Superb +3 3t04 Mans Relnette oto +1 7 Late scald Lenticel rot +3 to +5 5t06 McIntosh o to +1 4t05 Susceptible to senescent breakdown Morgenduft = o to +2 5t07 Scald Imperatore Lenticel rot Ontario +4 5t06 Very susceptible to scald Internal browning attemperatures below +2°C RedDelicious oto +2 6 Disagreeable flavour after 6 months’ storage Reinedes Reinettes +4 3 Susceptible to internal low-temperature browning below + 2 “C Reinette Champagne oto +2 7t08 spots Richared o 6 Rosede Caldaro +2 5t06 Internal low-temperature browning Starkmg oto +2 5t06 (Delicious Red) Stayman Winesap oto +2 4t05 Verysusceptible to scald and disorders due to fungi Sturmer Pippin +2 to +3 6 Scald Internal browning Winesap oto +2 5t06 Senescent breakdown Winter Banana +2 to +3 4t05 ‘) The storage life of apples grown at altitude might be prolonged to 6or 7 months.