6000 International Standard (ISO INTERNATIONAL ORGANIZATION FOR STANDARDIZATION MEXAYHAPOAHAA OPFAHM3ALWA NO CTAHAAPTW3AUWM-ORGANISATION INTERNATIONALE DE NORMALISATION Round-headed cabbage - Storage in the open Choux pommes -- Entreposage en plein air First edition - 1981-04-15 UDC 635.34 : 664.8.031 Ref.No. ISO 6000-1981 (E) 6000-1981 Descriptors : agricultural products, vegetables, cabbages, storage. ISO Price based on 5 pages No reproduction or netwvorking permited without license from IHS Not for Resale Foreword ISo (the International Organization for Standardization) is a worldwide federation of national standards institutes (IsO member bodies). The work of developing Inter- national Standards is carried out through ISO technical committees. Every member body interested in a subject for which a technical committee has been set up 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. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISo Council. Agricultural food products, and was circulated to the member bodies in February 1980. It has been approved by the member bodies of the following countries : Brazil Israel Poland Bulgaria Kenya Portugal Cyprus Korea, Dem. P. Rep. of Romania Czechoslovakia Korea, Rep.of South Africa, Rep. of Egypt, Arab Rep. of Malaysia Spain France Netherlands Turkey Hungary Peru USSR Ireland Philippines Yugoslavia Nomemberbodyexpresseddisapproval ofthedocument. @International Organization for Standardization, 1981 Printed in Switzerland NoreproductionornetworkingpemttedwithoutlicensefromHS ded by IHS t Not for Resale ISO 6000-1981 (E) INTERNATIONALSTANDARD Round-headed cabbage - Storage in the open 0 Introduction The stem of the heads shall be cut between 1 and 2 cm below the level of the outer leaves; the cut shall be clean and smooth. Cold storage of round-headed cabbage is practically unknown in a number of countries; on the other hand,storage in en- 2.3 Quality closed spaces,without artificial cooling,isbetterknown,but most round-headed cabbageis commonlystored in clamps Cabbages intended for storage shall be whole, fresh in ap- (temporary silos) constructed outdoors. This has resulted in the storage technique being largely dependent on local conditions, pearance,undamaged,sound and healthy,clean,and,in par but, alithough the simple methods of storage are very well ticular, free of soil and traces of water. Heads showing signs of known,itisalsonecessarytodescribethem attack by parasites or diseases or showing pronounced bruises or deterioration due to freezing shall be rejected. Before storage, it is convenient to remove dead or damaged 1 Scope and field of application outerleaves fromtheheads. This International Standard lays down guidelines relating to the Heads having a mass between 2 and 2,5 kg are most suitable technique of storing round-headed cabbage (Brassica oleracea for storage in the open air. var. capitata Linnaeus sv. alba and Brassica olerancea var. capitata sv. rubra) outdoors, to allow a quality suitable for con- 2.4 Putting into store sumption or industrial use to be maintained. Cabbage of convenient maturity and suitable for storage shall beput into storeasquicklyaspossibleafterharvesting.Priorto putting into store, however, the crop shall be dried in a ven- Harvest and storage conditions tilated place protected against frost. During drying, the outer leaveslosetheirbrittlecharacterandadheretightlytothehead 2.1 Cultivars Dried cabbages are less sensitive to damage and disease. The duration of drying shall be 36 to 48 h when cabbages are not The storage techniques described apply equally to all cultivars sufficiently dry during selection. of cabbage, the keeping of which is of economic interest. Dif- ferences due to the weather, soil conditions and