ISO 1134:1993 梨—冷蔵 | ページ 2

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established 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. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.

International Standard ISO 1134 was prepared by Technical Committee ISO/TC 34, Agricultural food products, Sub-Committee SC 14, Fresh fruits and vegetables.

This second edition cancels and replaces the first edition (ISO 1134:1980), which has been technically revised.

Annexes A and B of this International Standard are for information only.

Introduction

This International Standard provides guidance of a very general nature only. Because of the variability of the fruit according to the time and place of cultivation, local circumstances may make it necessary to specify other conditions of harvesting or other physical conditions in the store.

This International Standard does not apply unreservedly, therefore, to all varieties in all climates, and each specialist will decide on any modifications to be made.

Moreover, it does not take into account the role played by horticultural factors, and wastage during storage is not dealt with. The importance of these two subjects has not been forgotten, but the influential factors (i.e. ecological or agrotechnical factors) are not very well known; moreover, the origin of many of the most frequent physiological disorders of pears is still uncertain, as are often the appropriate means of combating them. It was therefore considered difficult to prepare recommendations on these two points.

Nevertheless, it was considered useful to give, in annex B, a few recommendations which appear sufficiently well founded in the present state of knowledge.

Subject to all possible restrictions arising from the fact that fruits are living material and may vary considerably, the application of the guidance contained in this International Standard should enable much wastage in cold storage to be avoided and long-term storage to be achieved in most cases.

1 Scope

This International Standard gives guidance on conditions for the successful cold storage of varieties of pears (Pyrus communis Linnaeus) up to their use in the fresh state.

2 Normative references

The following standards contain provisions which, through reference in this text, constitute provisions of this International Standard. At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. Members of IEC and ISO maintain registers of currently valid International Standards.