ISO-3959-1977.pdf
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1、w - INTERNATIONAL STANDARD 3959 INTERNATIONAL ORGANKATION FOR STANDARDIZATION l MEXYHAPOHAJI OPI-AHH3ALViR IIO AIi - a second Phase characterized mainly by a decrease in the release of heat, associated with continuation of hydrolysis of the starch with the formation of reducing sugars and sucrose, b
2、y a rapid Change in the colour of the skin and by the development of the odour. 1 SCOPE AND FIELD OF APPLICATION This International Standard Iays down conditions to be observed in Order to obtain satisfactory ripening of green bananas following possible storage and transport in accord- ante with lSO
3、/R 931. lt applies to green bananas from cultivars which form the subject of international trade, of which the following indicating though not limiting list may be given : 3 FACTORS INFLUENCING THE DEGREE OF RIPE- NESS OF THE BANANAS WHEN THEY ARE PLACED IN THE RIPENING ROOM 3.1 State of bananas whe
4、n harvested The assessment of the degree of ripeness of the bananas when harvested is based on the fullness of a given fruit on the bunch. lt is a dimensional criterion which corresponds appreciably to the degree of ripeness when the fruit is normal. Unfavourable ecological conditions may produce th
5、e fol- lowing effects : - to predispose the bananas to a more rapid develop- ment of the flesh than expected; - possibly, to favour the development of fungal deterioration of the skin, and in particular of the stalks and the ends of the cushions. 3.2 Conditions to which the bananas are submitted fro
6、m the time they are harvested to the time they are placed in the ripening room After harvesting, the development of the banana is influ- enced by certain external or physiological factors, such as the following. - Gros Michel 3.2.1 External factors : - Lacatan - Poyo-Robusta - Valery - Grande Naine
7、(Giant Cavendish) - Petite Naine (Dwarf Cavendish) 2 REFERENCE ISO/R 931, Green bananas - Guide to storage and trans- port. - the time period between harvesting and the beginning of cooling as weil as the temperature to which they are submitted during this period; - the duration of cooling; - the te
8、mperature and relative humidity during trans- port and up to the time they are placed in the ripening room; - incorrect handling, particularly when this results in bending of the stalks. 1 Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA T
9、echnical Standards 1/9972545001 Not for Resale, 04/27/2007 01:35:41 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 3959-1977 (E) 3.2.2 Physiological factom : 4.3 Density of loading - the reaction to certain antifungal treatments or to certain injuries; - the heterogene
10、ity of the degree of development of the fruit within the same package. The recommended density of loading is from 150 to 200 kg of bananas per cubic metre of the volume of the ripening room, when the method of heating used does not consume Oxygen. 5 HEATING OF THE BANANAS 4 PLACING OF THE BANANAS IN
11、 THE RIPENING ROOM 4.1 Hands or Parts of hands (clusters) of bananas The heating of the bananas to the temperature selected for the ripening is carried out in two stages, as described in 5.1 and 5.2. Hands of bananas or Parts of hands of bananas (clusters) should be despatched, with or without a pol
12、yethylene ) covering, in corrugated fibreboard cases, with or without perforations, containing between IO and 18 kg of fruit. 5.1 Preliminary heating 5.1.1 When the external temperature is above 12 C, natura1 heating normally occurs before the bananas are The cases of bananas are generally stacked o
13、n pallets. In placed in the ripening room. The extent depends on the general, they should not be superimposed more than eight external temperature, and on the duration and conditions rows high on one or two pallets. of transport. lt is recommended that a narrow corridor (for example from 10 to 20 cm
14、) be left between the rows of pallets in the direction of circulation of the air. NOTE - It is possible to use a more elaborate technique involving placing the pallets hard against each other, using a cover over the Stack, an extractor-type fan, and perforated fibreboard cases. 5.1.2 When the extern
15、al temperature is below 12 OC, it is. necessary to carry out artificial heating to protect the bananas from deterioration due to cold, by maintaining the temperature above 12 “C in the means of transport being used. 5.2 Supplementary heating 4.2 Bunches of bananas*) When placed in the ripening room
16、: Supplementary heating is carried out in the ripening room so that the flesh of the fruit reaches the temperature which has been fixed for ripening (usually from 16 to 18 “C). - bunches of bananas with straw-Paper packaging should be unpacked, inspected and trimmed if necess- w; - bu nches wi th po
17、lyeth or left in their packaging. ylene cover ing may be u npacked Bunches hung with the large end of the stem downwards should not be placed in the same ripening room as hands or Parts of hands packed in fibreboard cases (see 4.1), since their ripening conditions are different; gas exchange and hea
18、t exchange are more difficult, and it is necessary to provide Ventilation of greater efficiency for the ripening room. 1) When opened. hands or Parts of hands arrive in a package of non-perforated plastic film, it is recommended that the ww- part of this packaging be This heating is carried out prog
19、ressively in a humid atmos- phere using closed-circuit air circulation to encourage heat exchanges and to homogenize the temperature of the bananas within the packages. The relative humidity should be maintained at around 95 % (spraying of the ground and Walls in simple installations, use of vaporiz
20、ers or atomizers in more sophisticated installations). The duration of this period of heating (generally from 12 to 24 h) depends on the choice of the temperature and the duration of ripening. When the bananas have been ex be heated very gradually. posed to the cold, they must 2) With the general us
21、e of th e despatch ing of hands or Parts of h ands in corrugated cardboard represents only a small part of the Overall tonnage of bananas which are ripened (less than IO %). cases, the ripening of bananas in b lunches now 2 Copyright International Organization for Standardization Provided by IHS und
22、er license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/27/2007 01:35:41 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO3959-1977 (E) 6 ACTUAL RIPENING 6.1 First Phase of ripening At the end of the heating, the ripening of the bananas gener
23、ally begins following a period which varies according to their state. The beginning of the ripening is characterized by an in- crease in the intensity of respiration of the bananas, up to a maximum of the climacteric Phase (at 18 C, the maximum value of the intensity of respiration is 100 mg of carb
24、on dioxide per kilogram of the product per hour, i.e. four times the value of the intensity of respiration of the green banana) and by a considerable production of heat. The Oxygen content of the atmosphere decreases and the carbon dioxide content increases. Therefore, the ripening room should hold
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