What is ISO 2165:1974 Ware potatoes — Guide to storage?
ISO 2165:1974 provides guidelines for the storage of ware potatoes. Ware potatoes are potatoes that are intended for use as food or seed, as opposed to those intended for processing into potato products such as chips or flakes. The standard provides recommendations for the storage conditions and practices that should be followed to maintain the quality of ware potatoes during storage, including:
Requirements of ISO 2165:1974
ISO 2165 provides guidance for the proper storage of ware potatoes. The requirements outlined in the standard include:
Temperature: The storage temperature should be maintained between 4°C and 10°C to prevent sprouting and decay.
Humidity: The relative humidity in the storage area should be maintained between 85% and 95% to prevent dehydration and shrinkage.
Ventilation: Adequate ventilation should be provided to prevent the buildup of carbon dioxide, which can cause off-flavors.
Lighting: Potatoes should be stored in darkness to prevent greening, which can reduce quality and nutritional value.
Handling: Potatoes should be handled carefully to avoid bruising or other damage that can lead to decay.
In addition to these requirements, the standard also provides guidance on the design and construction of potato storage facilities. Including the use of insulation to maintain a consistent temperature, the installation of refrigeration systems, and the use of proper ventilation systems.
Proper record keeping and monitoring of the storage conditions are also emphasized to ensure that the potatoes are stored in optimal conditions.
Benefits of this ISO Standard
Improved potato quality: By following the guidelines outlined in the standard, potatoes can be stored under optimal conditions. Which can help maintain their quality and nutritional value for longer periods.
Reduced waste: Proper storage can reduce the amount of waste due to spoilage or damage, which can save money for growers, processors, and retailers.
Increased efficiency: By following best practices for potato storage, growers and processors can optimize their operations and reduce energy costs.
Enhanced food safety: Proper storage conditions can help reduce the risk of contamination and improve the safety of the final product for consumers.
Standardization: The standard provides a common set of guidelines for potato storage, which can help ensure consistency and uniformity across different storage facilities and operations.
Who needs ISO 2165:1974?
Potato growers and producers who are responsible for harvesting and storing potatoes.
Potato processors who use potatoes as raw materials for making food products. Such as chips, french fries, and mashed potatoes.
Retailers who sell potatoes directly to consumers.
Consumers who buy and use potatoes for cooking and eating.
There are few other standards on guidance to storage as the following:
ISO 2167:1991 Round-headed cabbage — Guide to cold storage and refrigerated transport
ISO 2167:1991 is a standard titled “Round-headed cabbages – Guide to cold storage and refrigerated transport”. This standard provides guidance on the proper storage and transportation of round-headed cabbages to maintain their quality and freshness.
The standard specifies the temperature, humidity, and ventilation requirements for cold storage facilities and refrigerated transportation vehicles. It also provides guidance on handling and packaging to minimize damage and bruising to the cabbages.
ISO 2167 is intended to help ensure that round-headed cabbages remain in good condition during storage and transportation. Which is important for maintaining their nutritional value and marketability.
ISO 2168:1974 Table grapes — Guide to cold storage
ISO 2168:1974, titled “Table grapes – Guide to cold storage”. This standard provides guidance on the proper storage of table grapes. To maintain their quality and freshness.
It specifies the temperature, humidity, and ventilation requirements for cold storage facilities used for table grapes. It also provides guidance on the handling, sorting, and packaging of table grapes to minimize damage and spoilage.
Therefore, Proper storage is important for maintaining the quality and marketability of table grapes. ISO 2168:1974 provides guidance. To ensure that table grapes remain fresh and appealing to consumers, and that they retain their nutritional value during storage.
ISO 2169:1981 Fruits and vegetables — Physical conditions in cold stores — Definitions and measurement
ISO 2169:1981-“Fruits and vegetables – Physical conditions in cold stores – Definitions and measurement”. This standard provides definitions and guidance on the physical conditions in cold stores used for fruits and vegetables.
It specifies the measurement and recording methods for physical conditions such as temperature, humidity, air flow, and pressure within the cold store. It also provides guidance on the proper maintenance and operation of cold stores. To ensure that the physical conditions are maintained within acceptable ranges for the stored fruits and vegetables.
Proper physical conditions in cold stores are important for maintaining the quality and safety of fruits and vegetables during storage.
Therefore, ISO 2169:1981 provides guidance to ensure that the physical conditions in cold stores are properly monitored and controlled to protect the quality and safety of stored fruits and vegetables.
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