Overview
SIST ISO 6665:1996 specifies international guidance for the cold storage of strawberries (genus Fragaria), aiming to ensure optimum conditions to maintain quality during storage for both fresh consumption and processing. Applicable to various strawberry varieties, this standard outlines best practices from harvesting through storage procedures, addressing aspects such as temperature, humidity control, air circulation, and hygiene measures to extend shelf life and minimize loss due to spoilage and disease.
Key Topics
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Harvesting and Sorting
- Select strawberries that are whole, sound, fresh, clean but unwashed, and free from rot or insect damage.
- Harvest during cool parts of the day, preferably early morning in dry weather.
- Sort and pack fruit by quality directly in baskets or trays to minimize handling.
- Leave calyxes and stems intact for strawberries intended for the fresh market.
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Precooling and Storage Preparation
- Rapid cooling (precooling) is recommended soon after harvest to remove field heat, using cold air jets for best results.
- Store fruit immediately after precooling to prevent deterioration.
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Optimum Storage Conditions
- Temperature: Maintain between 0°C and 2.5°C, with minimal fluctuations (±1°C allowed).
- Relative Humidity: Keep air humidity between 85% and 90%.
- Air Circulation: Ensure sufficient airflow, especially during cooling, to promote temperature uniformity and prevent condensation.
- Duration: Under ideal conditions, store strawberries for 3 to 8 days depending on intended use and fruit quality.
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Container Handling
- Use robust, not fully packed containers to avoid crushing and ensure airflow.
- Stack containers carefully on pallets or slatted floors, always allowing enough airspace (at least 2 cm) between the fruit and the container above.
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Monitoring and Post-Storage Procedures
- Inspect stored strawberries daily for spoilage and disease.
- Gradually warm strawberries upon removal from storage to avoid condensation before sale or processing.
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Disease Prevention
- Apply preliminary disinfection to both storage environments and packaging.
- Be vigilant for fungal diseases such as grey mould (Botrytis cinerea) and soft rot (Rhizopus spp.), which can spread rapidly under improper storage conditions.
Applications
This standard is valuable for:
- Commercial Strawberry Producers: To optimize post-harvest handling and extend the shelf life of strawberries, reducing losses during transportation and in storage facilities.
- Food Processors: To ensure strawberries remain in prime condition for manufacturing jams, preserves, or other processed goods.
- Wholesale and Retail Distributors: To maintain strawberry quality, reduce incidences of spoilage, and ensure consistent supply of fresh produce to markets.
- Cold Storage Facilities: To standardize procedures for handling, storing, and monitoring strawberries and similar perishable fruits.
Related Standards
- ISO 6670 - Storage of Fruit and Vegetables
- ISO 2165 - Cold Storage of Fruits and Vegetables
- ISO/TC 34 - Agricultural Food Products Standards
- National or regional standards regarding cold storage of perishable agricultural products
By following the recommendations in SIST ISO 6665:1996, stakeholders in the strawberry supply chain can significantly improve quality retention during storage, minimize losses due to rot and disease, and deliver better produce to markets and processors. This standard plays a vital role in the cold storage of strawberries, supporting best practices aligned with recognized international requirements.
