SIST ISO 2165:1996 PDF

Name: SIST ISO 2165:1996 — Ware potatoes -- Guide to storage
SKU: SIST ISO 2165:1996
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Ware potatoes -- Guide to storage

Название (английский):

SIST ISO 2165:1996

Ware potatoes -- Guide to storage

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 2
Дата публикации:: 1 декабря 1996 г.
ICS:: 67.080.20
Технический комитет:: KŽP - Agricultural food products

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Описание (английский):

The guidance describes methods for obtaining conditions for the successful keeping, with or without artificial cooling, of Solanum tuberosum Linnaeus. It does not apply to early or to seed species. It includes conditions of harvesting and putting into store, and optimum conditions, such as temperature, relative humidity, air circulation, air change, storage life. Limits of application are given in an annex.

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

ISO 2165:1974 - "Ware potatoes - Guide to storage" provides practical guidance for storing Solanum tuberosum tubers intended for consumption (ware potatoes). It covers pre-storage harvesting criteria, initial holding, storage methods (bulk, bags, boxes, trays), and optimum storage conditions - focusing on successful keeping with or without artificial cooling. The standard excludes early (new) potatoes and seed potatoes and includes an annex on limits of application.

Key topics and technical requirements

Scope and quality

Applies to ware potatoes for consumption; not for early or seed potatoes.
Tubers should be mature with firm skins, free from cracks, bruising, rot, fungal decay or sprouting.

Harvesting and putting into store

Put into store as soon as possible after harvest.
For the first 10–14 days keep tubers at +13 to +18 °C with high relative humidity to promote suberization (skin healing); then lower temperature quickly.

Optimum storage conditions

Temperature: +3 to +6 °C (general ware); for certain industrial processing potatoes, recommended +7 to +10 °C, with end-of-storage re-heating to +10 °C before packing. For some processing types higher final temperatures (e.g., +10 to +14 °C, possibly up to +20 °C in last two weeks) are noted.
Relative humidity: 85–95%.
Air circulation: Containers and stacking must permit free air flow. Use closed-circuit mixing to even out temperature and humidity (mixing ratio 20–30 recommended).
Air change / ventilation: For natural cooling ~100 m3 per m3 product per hour; when artificially cooled ~50 m3 per m3 product per hour; local climate and system design may alter these values.

Storage life

Typical storage life: ~6 months with natural cooling, ~8 months with refrigerated storage; actual life varies by cultivar and climate.

Adjuncts and treatments

Chemical sprout inhibitors and ionizing radiation (8,000–12,000 rad) are noted as options, subject to national restrictions.

Applications and who uses it

ISO 2165 is practical for:

Potato growers and harvest planners (harvesting maturity, handling)

Storage facility designers and managers (temperature, humidity, ventilation rates)

Packhouse operators and processors (pre-storage conditioning, end-of-storage re-heating)

Agricultural extension services, quality managers, and standards implementers

Use this guide to reduce losses during long-term storage, design ventilation and cooling regimes, and set operational protocols for handling and conditioning ware potatoes.

SIST ISO 2165:1996 PDF

Abstract

Похожие стандарты

Overview

Key topics and technical requirements

Applications and who uses it

Related standards

Технические детали

ISO 2165:1974

Ware potatoes — Guide to storage

SIST EN ISO 21654:2021

Solid recovered fuels - Determination of calorific value (ISO 21654:2021)

SIST ISO 2169:1996

Fruits and vegetables -- Physical conditions in cold stores -- Definitions and measurement