1、INTERNATIONAL STANDARD Second edition 1995-10-01 Cucumbers - Storage and refrigerated transport Concombres - Entreposage et transport r6frigMs Reference number ISO 7560:1995(E) ISO 7560: 1995(E) Foreword ISO (the International Organization for Standardizationj is a worldwide federation of national S
2、tandards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Esch member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International
3、organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (1 EC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees
4、are circulated to the member bodies for voting. Publication as an international Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard ISO 7560 was prepared by Technrcal Committee lSO/TC 34, Agrkulturai food products, Subcommittee SC 14, Fresh fruits
5、and vegetables. This second edition cancels and replaces the first edition (ISO 7560:1983), which has been technically revised. Annex A of this International Standard is for information only. 0 ISO 1995 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or
6、 utilized in any form or by any means, electronrc or mechanical, including photocopying and microfilm, without Permission in writing from the publisher. lnternatronal Organization for Standardization Case Postale 56 l CH-1 211 Geneve 20 l Switzerland Printed in Switzerland INTERNATIONAL STANDARD 0 I
7、SO ISO 7560: 1995(E) Cucumbers - Storage and refrigerated transport 1 Scope This International Standard gives guidance on con- ditions for the successful storage and long-distance transport of cucumbers (Cucumis sativus L.), intended either for direct consumption or for industrial pro- cessing. 2 No
8、rmative reference The following Standard contains provisions which, through reference in this text, constitute provisions of this International Standard. At the time of publica- tion, the edition indicated was valid. All Standards are subject to revision, and Parties to agreements based on this Inte
9、rnational Standard are encouraged to in- vestigate the possibility of applying the most recent edition of the Standard indicated below. Members of IEC and ISO maintain registers of currently valid International Standards. ISO 2169:1981 E Fruits and vegetables - Physical conditions in cold stores - D
10、efinitions and measure- ment. 3 Conditions for harvesting and storage 3.1 Harvesting Cucumbers should be tut from the plant and handled carefully. Mechanical darnage should be avoided, es- pecially around the stalk of the fruits. 3.2 Characteristics for storage Cucumbers intended either for consumpt
11、ion in the fresh state or for industrial processing should be har- vested at a development Stage corresponding to the quality requirements specified in the relevant product Standard0 They should be characteristic of the variety and suit- able for the intended use. Cucumbers should - be intact and So
12、und; - be free from any visible - be of fresh appearance; foreign matter; - be firm and free of abnormal external moisture; - be free of any foreign odour or taste; - have seeds which are soft and undeveloped. Cucumbers should not be withered, senescent, yellowish or yellow ripened. NOTE 1 Quality r
13、equirements for cucumbers produced under conditions of forced growth for transport for direct consumption are given in UN-ECE Standard No. 23. 3.3 Classification Cucumbers are classified into three classes as follows (see UN-ECE Standard No. 23). a) “Extra” class Cucumbers in this class should be of
14、 superior quality. They should have all the characteristics of the variety. They should - be well developed; - be weil shaped and practically straight (maxi- mum height of the arc 10 mm per IO cm of length of the cucumber); - have a typical colouring for the variety; and ISO 7560:1995(E) CJ ISQ - be
15、 free of defects, including all deformations and particularly those caused by seed forma- tion. b) Class I Cucumbers i They should n this class should be of good quality. - be reasonably developed; - be reasonably well shaped and practically straight (maximum height of the arc 10 mm per 10 cm of len
16、gth of the cucumber). The following defects are allowed: - a slight deformation, but excluding that caused - slightly crooked cucumbers may have a maxi- mum height of the arc of 20 mm per 10 cm of length; - crooked cucumbers may have a greater arc and, if packed, shall be labelled “crooked cucumbers
17、”. 3.4 Sizing Size is determined by the mass of the cucumbers. The minimum mass for all outdoor cucumbers is 180 g, and for all forced glasshouse cucumbers it is 250 g. Sizing is compulsory for Extra Class and Class l. The differente in mass between the heaviest and lightest fruit in the Same packag
18、e should not ex- ceed 50 g. by seed formation; 3.5 Packing - a slight defect in colouring, especially the light coloured part of the cucumber where it touched the ground during growth; - slight skin blemishes due to rubbing and handling or low temperature, provided that such blemishes have healed an
19、d do not affect the keeping quality. c) Class II This class comprises cucumbers which do not qualify for inclusion in the higher classes but sat- isfy the minimum requirements specified above. However, they may have the following defects: - deformation other than serious seed develop- ment; - defect
20、s in colouring up to one-third of the sur- face (in the case of cucumbers grown in glasshouses, considerable defects in colouring in the affected part are not aliowed); - healed Cracks; - slight darnage caused by rubbing and handling which does not seriously affect the keeping quality and appearance
21、; - straight and slightly crooked cucumbers may have deformations other than serious seed development; - crooked cucumbers are allowed if they have only slight defects in colouring and have no other deformations; The methods of packing should be such as to main- tain the quality of the cucumbers dur
22、ing storage, transportation and handling. Medium-long salad cucumbers intended for con- sumption in the fresh state, and pickling cucumbers for industrial processing, may be packed in wooden crates or perforated fibreboard boxes. Very small pickling cucumbers (from 3 cm to 6 cm lang) and salad cucum
23、bers grown under conditions of forced growth should be packed in wooden crates or perforated fibreboard boxes; the salad cucumbers should be packed in layers in the wooden crate or perforated fibreboard box, which should not contain more than 10 kg to 15 kg. Wrapping individually in film or cellopha
24、ne or waxing the cucumbers is recom- mended. 4 Optimum storage and transport conditions For measurement of the physical quantities affecting storage, see ISO 2169. 4.1 Temperature The Optimum temperature for the storage and trans- port of cucumbers is between + 7 “C and + 10 “C. Because of the susce
25、ptibility of cucumbers to chilling, the temperature should only temporarily be allowed to fall bellow + 7 “C. Above + 10 “C, cucumbers turn yellow within 10 days, and at -+ 15 “C even sooner, depending on the Stage of development of the cucumbers. Once yellowing has begun, the product is no langer s
26、uitable for storage and transport. Zl ISO ISO 7560:1995( E) Cucumbers should be packed as soon as possible af- ter harvesting, and put into the cold store so that they are cooled to + 7 “C to + 10 “C until loading. 4.2 Relative humidity The Optimum relative humidity is between 90 % and 95 %. Air wit
27、h a lower relative humidity would favour wilting and loss in mass of the cucumbers. In the case of cucumbers for direct consumption, wrapping indi- vidually in film or cellophane, or waxing, serves to maintain this relative humidity. 4.3 Other conditions During storage and transport, circulation of
28、air should be assured so that constant temperature and relative humidity are maintained. Yellowing of the cucumbers will be hastened by ethylene; products producing ethylene (such as ap- ples, pears, peaches, bananas, tomatoes, melons and citrus fruits) should not be present in the same store or tra
29、nsport vehicle. 4.4 Duration of storage and transport Cucumbers are highly perishable and they should therefore be stored and transported for the shortest time possible. The quality tan be maintained for about 10 days at the Optimum temperature of -I- 7 “C to + 10 “C and at 90 % to 95 % relative hum
30、idity. If each fruit is packed separately in polyethylene film, cucumbers produced under conditions of forced growth tan be stored at + 12 “C to + 13 “C for 2 weeks. Cucumbers stored or transported at tempera- tures below + 7 “C should be used within 2 to 4 days, or immediately after storage, or on
31、arrival as, at higher temperatures, fruits previously kept at low tempera- tures soon show signs of darnage caused by chilling (shallow surface pits followed by decay, caused by microorganisms). 5 Transportation 5.1 Means of transport Refrigeration of the cucumbers should be maintained during transp
32、ort. For this purpose, ice-refrigerated or mechanically refrigerated railway trucks or refriger- ated lorries may be used. 5.2 Requirements for the transport vehicle and loading For the transportation of cucumbers, the vehicle used shall not have previously carried materials harmful to health (for e
33、xample, fertilizers, plant protection ma- terials or other Chemical substances). lt should be in good technical condition, for example, fans should be in working condition, drains should be free in ice- refrigerated railway trucks, and floor racks assuring the circulation of air in railway trucks or
34、 lorries should be in Position. Before loading, the temperature of the loading space in the vehicles should be cooled to that required, ei- ther by icing the bunkers or by mechanical refriger- ation. Wooden or fibreboard boxes containing cucumbers should be stacked lengthwise (facing forward), and o
35、nly boxes necessary for filling spaces between the Stacks to prevent them from moving during transport should be put crosswise. Similarly, any remaining gaps should be filled with empty boxes or crates for the same purpose. (For further information, see ISO 6661.) The ice bunker if ice-refrigerated
36、railway trucks should be re-iced to capacity after loading. If, as a consequence of warm weather or a long transit period, the ice melts in ice-refrigerated railway trucks during transport, re-icing should be carried out at an interim Station to ensure that, at the destination, the trucks arrive wit
37、h their bunkers not less than one-third full. 6 Operations on arrival 4.5 Putting into storage Cucumbers packed in wooden crates or fibreboard boxes may be placed in a precooled cold store in Stacks, according to the load-bearing capacity of the Containers. After unloading, cucumbers should be conti
38、nuously cooled or used immediately, depending on the stor- age and transport conditions. Cucumbers stored or transported at temperatures between + 12 “C and -+ 14 “C may be stored up to the recommended du- ration of storage. ISO 7560:1995(E) Annex A (informative) Bibliography l ISO 6661:1983, Fresh
39、fruits and vegetables - Arrangement of parallelepipedic packages in /and transport vehicles. 2 UN-ECE Standard No. 23/Rev. 1 (FFV-15:1983), Cucumbers. This page intentionally left blank ISO 7560:1995(E) ICS 67.080.20 Descriptors: agrtculturai products, plant products, vegetables, cucumbers, food storage, cold storage, transportation, refrigerated transport, general conditions. Price based on 4 pages
