(ISO 3659 NTERNATIONAL STANDARD INTERNATIONAL ORGANIZATION FOR STANDARDIZATION MEKAYHAPOIHA OPIAHW3ALIMS HIO CTAHIAPTW3ALIWM-ORGANISATION INTERNATIONALE DE NORMALISATION Fruit and vegetables - Ripening after cold storage Fruits et legumes - Maturation a I'issue de I'entreposage refrigere First edition - 1977-07-01 Corrected and reprinted -- ISO 3659-1977 (E) Ref. No. 1SO 3659-1977 (E) UDC 634/635 :664.8.037 : 581.14 Descriptors : food products, fruits, vegetables, food storage, cold storage, ripening, maturation conditions. Pricebased on 4pages FOREWORD iso (the International Organization for Standardization) is a worldwide federation of national standards institutes (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 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 ISO3659was developedbyTechnical Committee ISO/Tc 34, Agricultural food products, and was circulated to the member bodies in October 1974. It has been approved by the member bodies of the following countries : Australia Germany Poland Austria Hungary Romania Chie india Spain Czechoslovakia Iran Turkey Yugoslavia Egypt, Arab Rep. of Ireland France Israel The member body of the following country expressed disapproval of the document on technicai grounds : NewZealand @ International Organization for Standardization, 1977 : Printed in Switzerland INTERNATIONAL STANDARD ISO 3659-1977 (E) Fruit and vegetables -- Ripening after cold storage O INTRODUCTION 4 TEMPERATURE STOBECONSIDERED ZONES The techniques described in this International Standard With regard to the fruit in the last category, when the are given for information only; each country, within the behaviour of eachspecies or variety in relation to the framework of its national regulations, may decree measures storage temperature is examined, it is apparent that there intended to forbid the use of certain procedures listed in exist several temperature zones (or critical points) to be this document. considered.Amongthesemaybementioned: In addition, the ripening techniques taken into account an optimum cold storage temperature zone where in this document only apply, either immediately after the various phenomena characteristic of life are slowed harvesting, or after a more or less long storage time, to down to the maximum without the appearance of products picked at a sufficient stage of physiological physiological disorders; development. Supplementary ripening should in no case be applied to fruit or vegetables harvested ahead of time. a ripening initiation temperature zone from and above which ripening begins to take place; 1 SCOPEANDFIELDOFAPPLICATION a critical ripening temperature zone from and below This International Standard which, when ripening does not normally take place, describes methods the application of which enable goodripening conditionsfor thereappearphysiological disorders. fruit and vegetables1) to be achieved following cold storage. When the optimum cold storage temperature and the ripening initiation temperature coincide, the fruits are ripe 2 REFERENCE at the end of storage if the latter has been sufficiently long ISO 2169, Fruits and vegetables - Physical conditions in (for example apples kept at 4 °C). Ripening in this case is cold stores -Definitions and measurement. asoftenas notonlynecessaryforfruit withinsufficient colouring which may in this way acquire their ripe fruit colour (apples, lemons, mandarins, etc.). 3 AIM OFTHE RIPENING FOLLOWING COLD STORAGE On the other hand, when these two temperature zones are differe