6659 International Standard (ISO INTERNATIONAL ORGANIZATION FOR STANDARDIZATION+MEKAYHAPOAHAH OPTAHW3ALMA NO CTAHAAPTW3AUWW-ORGANISATION INTERNATIONALE DE NORMALISATION Sweet pepper - Guide to refrigerated storage and transport Poivrons doux -- Guide pour I'entreposage et le transport refrigeres First edition - 1981-07-15 UDC 635.649 : 664.8.037 Ref. No. ISO 6659-1981 (E) 0 6659-1981 (E) Descriptors : agricultural products, spices, pepper, refrigerating, storage, transportation. Price based on 4 pages nse from IHS Not for Resale 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 6659 was developed by Technical Committee ISO/TC 34, Agricultural food products, and was circulated to the member bodies in April 1980. Australia Israel Romania Kenya South Africa, Rep. of Austria Malaysia Brazil Spain Turkey Canada Netherlands Czechoslovakia New Zealand USA Egypt, Arab Rep. of Peru USSR France Philippines Yugoslavia Hungary Poland Portugal India No member body expressed disapproval of the document. ? International Organization for Standardization, 1981 Printed in Switzerland Copyright International Organization for Standardization Not for Re ISO 6659-1981 (E) INTERNATIONAL STANDARD Sweet pepper -- Guide to refrigerated storage and transport 1. Scope and field of application 3 Conditions for storage This International Standard specifies a method for the storage, 3.1 Temperature over short durations, of sweet peppers (Capsicum annum L.) for direct consumption, in refrigerated storehouses and during The recommended temperatures for storage of Romanian and refrigerated transport. Hungarian cultivars of sweet peppers are given in annexes B and C respectively. For other cultivars, green peppers shouid It is not applicable to sweet peppers for industrial processing. be stored at 7 to 8 °C and red peppers at 4 to 6 °C. The limits of application of this International Standard are defined in annex A. NOTE The fruit is sensitive to overcooling, which may cause damage. Conditions of harvest and putting into store 3.2 Relative humidity 2.1 General Relative humidity is a factor of great importance for maintain. ing the turgidity of the fruits. Sweet peppers shall be harvested in cool and dry weather. Only those fruits at a suitable stage of maturity, i.e. those of shape, It is recommended that the relative humidity of the air is be- stage of development and normal colour for the variety, shall tween 90 and 95 % in storage spaces. be harvested. They may also be harvested at the stage of physiological maturity (red). If the relative humidity of the air falls below 90 %, the turgidity of the fruits may be preserved by covering the piles of boxes 2.2 Quality characteristics with polyethylene sheets which should be raised for 1 to 2 h each day for ventilation purposes. Selection and sorting shall be carried out immediately after harvesting. Sweet peppers intended for storage shall be sound, 3.3 Air circulation clean, turgescent, well developed, without surface moisture, free from unhealed injuries and from damage due to frost The ventilation system used in storage spaces shall ensure con- (frostbite) and sunburn. stant and uniform temperature and relative humidity 2.3 Storage 3.4 Period of storage Sweet peppers shall be stored as quickly as possible after selec The recommended periods of storage of Roman