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है”ह”ह

IS 6669 (2001): Apples - Guide for Cold Storage [FAD 10:Processed Fruits and Vegetable Products]

IS 6669:20011s0 1212:1995

W’mfk7m’w

(~ !ii~~)

Indian Standard

APPLES — GUIDE TO COLD

(First Revision)

ICS 67.080.10

STORAGE

G)BIS 2001

BUREAU OF IN DI AN STAN DARDSMANAK 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 ofIndian Standards on the recommendation of the Processed Fruits and Vegetables SectionalCommittee and approval of the Food and Agriculture Division Council.

To ensure fuller utilization of perishable foodstuffs such as fruits and vegetables, they should bepreserved under conditions which will keep them fit for human consumption over a reasonable period.Storing them in refrigerated space (cold storage) is an important method of preservation. To provideguidelines for the cold storage industry in the country, a series of Indian Standard Guides, based onthe corresponding ISO Standards, are being issued. These guides describe the pre-storagetreatments and the optimum storage conditions for different fruits and vegetables to help the industryto 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 toalign it with the latest edition of the ISO Standard. This title is also being aligned to the ISO title. AnnexA of this standard is for information only.

In the adopted standard, certain terminology and conventions are not identical to those used in IndianStandards. Attention is particularly drawn to the following:

a) Wherever the words ‘International Standard’ appear referring to this standard, they should beread as ‘Indian Standard’; and

b) Comma (,) has been used as a decimal marker while in Indian Standards the current practiceis to use a point (.) as the decimal marker.

In this adopted standard, the following International Standard is referred to. Read in its respectiveplace, the following:

/nternationa/ Corresponding DegreeStandard 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 storesDefinitions and measurement

In the preparation of this guide, due consideration has been given to the provisions of the Co/dStorage Order. However, the provisions specified in the guide are subject to restrictions imposedunder this Order.

I

For the purpose of deciding whether a particular requirement of this standard is complied with the finalvalue, observed or calculated, expressing the result of a test or analysis, shall be rounded off inaccordance with IS 2 :1960 ‘Rules for rounding off numerical values (revised)’. The number ofsignificant places retained in the rounded off value, should be the same as that of the specified valuein this standard.

.*,-— --- -—

IS 6669:20011s0 1212:1995

Introduction

This International Standard providesguidanceof a very generalnatureonly. Because of the variability of the product according to the time andplace of cultivation, local conditions may make it necessary to define otherconditions for harvesting or other physical conditions in the store.

I,

i,I

This International Standard does not apply unreservedly, therefore, to allvarieties (cultivars) in all climates, and it will remain for each specialist tobe 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 Standardshould enable much wastage in storage to be avoided and long-termstorage to be achieved in most cases.

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IS 6669:2001ISO 1212:1995

Indian Standard

APPLES — GUIDE TO COLD STORAGE

(First Revision)

1 Scope

This International Standard gives guidance on con-ditions for the successful cold storage of apples

(Ma/us conmxmis L.).

2 Normative reference

The following standard contains provisions which,through reference in this text, constitute provisionsof this International Standard. At the time of publica-tion, the edition indicated was valid. All standards aresubject to revision, and parties to agreements basedon this International Standard are encouraged to in-vestigate the possibility of applying the most recentedition of the standard indicated below. Members ofIEC and ISO maintain registers of currently validInternational Standards.

ISO 2169:1981, Fruits and vegetables — Physics/conditions in cold stores — Definitions and measure-ment.

3 Conditions for harvesting and storage

3.1 Harvesting

The principal criteria used to determine the optimalstate of maturity for harvesting are as follows:

a) ease of picking (the fruit is picked when it is easilyseparated from its spur; this is not, however, anobjective criterion);

b) total soluble solids content of the juice (TSS);

c)

d)

e)

f)

g)

the ground colour of the outer skin (period ofchange from green to yellow) which is judgedwith the aid of standard tables;

the age of the fruit, expressed as the number ofdays from full bloom to harvest;

firmness of the flesh;

presence of starch in the flesh;

fruit should be placed in storage immediately be-fore or at the preclimacteric respiratory minimumfor best storage performance.

These criteria are not universally valid; for a givencultivar they vary from one region to another and it isfor the grower to decide on his own criteria for pick-ing, on the basis of experience.

3.2 Characteristics for storage

Fruits put into storage should be of quality “Extra

Class” or “Class I”, the characteristics of which aredefined in UN-ECE Standard No. FFV-011} as follows.

Apples are classified into three classes as follows.

a) “Extra” class

Apples in this catego~ should be of superiorquality. In shape, size and colouring they shouldbe typical of the variety and the stalk should beintact. They should have no defects with the ex-ception of very slight alterations of the skin pro-vided that these do not detract from the qualityand the general appearance of the fruit and/or thecontents of the package.

.>..-.

1) UN-ECEStandard No. FFV-01:1981, Desserf and cu/inary app/es and pears,

1

IS 6669:2001ISO 1212:1995

b) Classl

Apples in this class should be of good quality.They should have the characteristics typical of theparticular variety. However, the following may beallowed:

1)

2)

3)

4)

5)

a slight defect in shape;

a slight defect in development;

a slight defect in colouring;

the stalk may be slightly damaged;

the flesh should be perfectly sound; skin de-fects not liable to impair the general appear-ance and keeping qualities are, however,allowed for each fruit within the followinglimits:

— defects of elongated shape should not ex-ceed 2 cm in length;

— in the case of other defects, the total areaaffected should not exceed 1 cmz, withthe exception of speckles which shouldnot extend over more than 0,25 cm2 inarea.

c) Class II

This class includes apples which do not qualify forinclusion in the higher classes but satisfy theminimum requirements specified above.

Defects in shape, development and colouring areallowed provided that the fruit retains its essentialcharacteristics as regards quality, the keepingquality and presentation. The stalk may be miss-ing, provided that the skin is not damaged.

The flesh shall be free from major defects. Skindefects are, however, allowed for each fruit,within the following limits:

— defects of elongated shape should not exceed4 cm in length;

— in the case of other defects, the total area af-fected should not exceed 2,5 cm2, with theeiception of speckles which should not extendover more than 1 cmz h area.

NOTE 1 This class is not suitable for storage. Re-quirements are given for information only.

3.3 Precooking

Fruits should be cooled as quickly as possible afterharvest. Apples are not injured by rapid cooling. Rapidremoval of field heat and precooking of harvested ap-ples are essential for long storage.

3.4 Packing

The fruit should be handled with care. The packagesshould allow the free circulation of air. Storage densi-ties of 200 kg to 250 kg per cubic metre of usablespace are considered as the maxima for apples.

The use of box pallets makes possible an increase of10 ‘Y. to 20 Y. in storage capacity.

4 Optimum storage conditions

For definition and measurement of the physical quan-tities affecting storage, see ISO 2169.

4.1 Temperature

The storage temperature of apples depends upon thevariety. The optimum storage temperature is between-1 “C and O ‘C. Cultivars which are not susceptibleto chilling should be stored nearly at the freezingpoint. The highest freezing point for apples is about-1,5 “C. Chill-sensitive cultivars should be storedbetween 2 “C and 4 “C.

Table 1 gives the recommended storage temperaturesin air for different cultivars marketed internationally.

4.2 Relativehumid~

The optimum relative humidity for storage of applesis between 90 YO and 95 Yo. The high relative humidityis needed in long-term storage to control excessivefruit shrivel of cultivars (such as Golden Delicious) thatare prone to shrivel.

4.3 Air circulation

There should be a uniform distribution of air within thecold store, the rate of mixing being sufficient to keepthe spatial differences in temperature and humiditywithin reasonable limits. Devices such as carbon fil-ters and air washers to remove volatile organic prod-ucts of metabolism are of doubtful value. Scrubbersdo not maintain the necessary low level of volatiles(particularly ethylene).

Some ventilation should be provided. The circulationsystem should be designed to provide 0,25 m/s to0,35 m/s airflow around the stacked containers. This

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IS 6669:2001ISO 1212:1995

can be obtained with a circulation system which pro-vides at least 7,5 air changes per hour based on thevolume of the empty storage room.

5 Other methods of storage

5.1 Controlled-atmosphere storage

Recommended atmospheres are 1,5 ‘%. to 3 Y. oxy-gen and 1 % to 3 % carbon dioxide. Apple cultivarssensitive to chilling benefit the most from controlled-atmosphere storage.

General recommendations for levels of oxygen, car-bon dioxide, storage temperatures and expectedstorage lives are given in table 2 for different cultivars.

These recommendations provide a range of gas com-position, and experts in each country may specifyspecific levels of carbon dioxide and oxygen, and rec-ommend temperatures for cultivars according to localrequirements.

5.2 Storagein plasticpackages

The use of certain types of plastic films known to besuitable for contact with food products has beenfound to reduce considerably loss in mass duringstorage. Interesting results have been obtained in thisway by lining boxes of apples with plastic film or bycovering a certain quantity of cases with a plastictarpaulin.

6 Storage life

Tables 1 and 2 give the expected storage life for dif-ferent cultivars marketed internationally for storage inair or in a controlled atmosphere, respectively.

It is necessary in every case that the storage is notprolonged beyond the limits compatible with themaintenance of good quality.

It is also essential to draw samples of the fruit peri-odically so as to detect immediately the appearanceof wastage during storage. Table 1 also shows thesusceptibility of varieties to such wastage.

Table 1 — Storage in air

Raoommendad

Cuftivar tamparatureExpactad storage fiie

Suacaptibility to wastage during storage

‘c months

Abbondanza +2 to +4 4t06 Internal low-temperature browning

Belle de Boskoop +3 to +4 5t06 ScaldInternal low-temperature browning below

+3°C

Blenheim Orange +3 to +4 2t03

Bramley’s Seedling +3 to -+4 3t04

Calville Blanc +4 5 Bitter pit

Canada Reinette +4 4t05*) Bitter pitInternal low-temperature browning

+7 4 Browning due to ageing

Clochard’s Reinette +2 7t08 Insufficient colour at temperatures below+5°C

+5 5t06

Cox’s Orange Pippin +3 to +4 3 Bitter pitInternal low-temperature browning below

+3°C

Golden Delicious –1 to o 7 Only for fruits coloured at harvestingSoft scald

+2 to +fl 5 Lenticel rot

Granny Smith o 5t06 ScaldCore browning

.

3

IS 6669:20011s0 1212:1995

Rssommonded

Cultivar temperatureExpected storage life

Susceptibility to wastage during storage

‘c months

Jonathan +2 for one month, 4t05 Internal low-temperature browning+1 for the succeeding Jonathan spotsmonth and thereafter Internal browning due to ageing

at O

+3 to +4 3

Laxton’s Superb +3 3t04

Mans Relnette o to +1 7 Late scaldLenticel rot

+3 to +5 5t06

McIntosh o to +1 4t05 Susceptible to senescent breakdown

Morgenduft = o to +2 5t07 ScaldImperatore Lenticel rot

Ontario +4 5t06 Very susceptible to scaldInternal browning at temperatures below

+2°C

Red Delicious o to +2 6 Disagreeable flavour after 6 months’ storage

Reine des Reinettes +4 3 Susceptible to internal low-temperaturebrowning below + 2 “C

Reinette Champagne o to +2 7t08 spots

Richared o 6

Rose de Caldaro +2 5t06 Internal low-temperature browning

Starkmg o to +2 5t06(Delicious Red)

Stayman Winesap o to +2 4t05 Very susceptible to scald and disorders dueto fungi

Sturmer Pippin +2 to +3 6 ScaldInternal browning

Winesap o to +2 5t06 Senescent breakdown

Winter Banana +2 to +3 4t05

‘) The storage life of apples grown at altitude might be prolonged to 6 or 7 months.

IS 6669:2001ISO 1212:1995

Table 2 — Controlled-atmosphere storage

Recommended Recommended mixture Expected storage

Cuitivar temperatureCarbon dioxide Oxygen

life

‘c ‘Y10 % months

Belle de Boskoop +4 5 2 6t08

Cox’s Orange Pippin +3 to +4 5 2,5 4t05

Golden Deliclous –1 to o lto3 2t03 7t08

Granny Smith +0,6 Otol l,5t03 5t06

Jonathan o to +2 3t05 2,5 to 3 6

McIntosh +3,5 2t05 3 6t08

Richared o 5 2 6t08

Rome Beauty –1 to o Otol l,5t03 7

Starking o 5 3 6t08(Delicious Red)

+3 oto3 3

Stayman Winesap –1 to o 2t05 2t03 6t08

Sturmer Pippm +2 to +3 2t05 3t04 8

Winesap o lto2 2t03 6t08

Winston +2 to +3 7 13 8t09

Yellow Newton +3,3 to +4,4 7t08 2t03 6t08

5

IS 6669:20011s0 1212:1995

Annex A(informative)

Role of the grower and wastage during storage

A.1 Role of the grower (Influence of

ecology and method of cultivation)

The general unfavorable influence of certain ecologi-cal and agrotechnical factors is now better under-stood. Therefore, and since it is also necessary tosupply the market from the first weeks after harvest-ing, it may be desirable not to store, or to store foronly a short time, fruit which because of poor culturalconditions may not store well.

This applies especially to

—

—

—

—

—

large size fruit;

fruit from young trees;

fruit from trees which are lightly loaded or severelypruned;

fruit from trees which have been too heavilymanured or treated with unbalanced fertilizer, par-ticularly if the nitrogen content is high;

fruit harvested during a rainy period.

It should also be noted that after a cold, damp sum-mer, fruit may not store well, keeping is delicatelybalanced, and irrigation should be carried out withcare since excess may reduce storage life.

A.2 Wastage in storage

In general, distinction is made between damage ofcryptogamic origin and damage of physiological origin.

A.2. 1 Post-harvest diseases

Disorders originating from microorganisms (parasitesentering through wounds or latent parasites) are nu-merous,

Losses from post-hawest diseasesby

— care in all handling operations;

can be reduced

— sorting of sound from unsound fruit immediatelybefore putting them into the cold store;

— preliminary disinfection of the cold store andpackages;

— frequent disinfection of sorting rooms;

— systematic removal of sources of contamination inthe orchard (cankers, rotten fruit, etc.);

I— use of packages impregnated with antiseptics,

if not prohibited.i

The use of fungicidal aerosols has been recom-mended. Certain countries have, however, prohibited ,these.

.4,.- .

;:.,”,=

A.2.2 Physiological disorders

Table A.1 classifies the most important data relatingto the most frequent disorders.

The data are very general and may not apply to par-ticular local conditions.

Specialists can amplify this table by investigations, inparticular of Jonathan spot, withering, brown heartand internal browning in the form of small spots be-tween the seed cavities.

6

IS 6669:20011s0 1212:1995

Table A.1 — Storaae of annles — Phvsioloaical disorders----- . .. . -.-.-=- -. -rr --- . . ., -. -.-e.__.—.--.——.—

Horticultural factors(ecology, date of harvesting)

designation and description and factors relating to Remedies,

of disorder conditions in cold store preventive measuresCuitivars

provoking or revealing thedisorder

‘raazing Lowering of temperature be- Prevent lowering of tempera-Iow the freezing point ture

– glassy appearance of fleshand epidermis; generalsoftening

nternal low-temperature Excess of nitrogenous Raise storage temperature for Ontario

wowning: fertilizer susceptible vaneties Belle de BoskoopCox’s Orange Pippin

_ the flesh acquires a brown Large fruit and fruit from poor Reine des Reinettes

colour, and finally the harvest Jonathan

epidermis goes brownLong duration of storage at

Canada ReinetteSturmer Pippin

critical temperature (applesatO ‘C instead of + 4 “C )

Internal browning due to Late harvest Storage should not be con- Jonathan

rngeing (senescent break- tinued when risks of internal Canada Reinette

down): Delay in placing in cold store browning are considerable

— the flesh becomes brown,Large fruit and fruit from poorcrops

more or less dark; it is dryand mealy Glassiness during harvesting

Too long duration of storage

Storage scald Premature harvesting Thorough and frequent venti- OntarioIation of cold store Stayman Winesap

— browning of epidermis, in Large fruit Mans Reinette

bad cases over whole area Use of controlled atmosphereInsufficient changing of the

Richared(use of chemical products or

atmosphereBeHe de Boskoop

of oiled paper may also be Starking (Delicious

Relative humidity is too highuseful) Red)

Granny SmithSturmer Pippin

Bitter pit Mineral imbalance in soil and Spraying of orchard with Cox’s Orange Pippin

tree calcium nitrate or calcium Canada Reinette

— small depressed spots of chloride (red varieties). First CalvilleIrregular shape, dark green Large fruit and fruit from treatment: 2 weeks after fallIn colour changing to lightly loaded trees o~petals (0,5 ‘+0solution),brown

Premature harvestingthen every 2 weeks

Internal cork Lack of boron Application of borax to the or- Canada Reinettechard (30 kg per hectare) or Belle de Boskoop

— small brown spots below spraying with sodium penta- Granny Smith

epidermis; small brown borate in preflowering stage Jonathanspot may occur anywhere and at setting of young fruit Sturmer Pippinin the flesh and in core (0,02 ‘YOsolution) McIntosh

zone; when the deficiencyis acute, the fruit is mark-edly distorted

7

..–-.

IS 6669:2001ISO 1212:1995

Horticultural factors(ecology, date of harvesting)

Designation and description and factors relating to Remedies,of dkorder conditions in cold store

Cultivarspreventive measures

provoking or revealing thedisorder

Water core Hot period accompanied by Suspend cold storage Golden Delicious

heavy rains or irrigation Stayman Whesap— translucent appearance of Do not continue storage too Mans Reinette

the flesh, starting at me- Iong Jonathandium depth, continuing to-wards the periphery andthen towards the heart

Soft scald: Excess of nitrogen Use a higher storage tem- Golden Deliciousperature Jonathan

– light chestnut depressed Influence of cold and damp Winter Bananaspots forming a nearly weather

continuous band round thefruit

Delay in placing in cold store

Keeping at too low a tem-perature

t,,

8

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This Indian Standard has been developed from Doc : No. FAD 10 (1009).

i

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Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

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