Packaging conditions specified in the hottest Indi

Indian fruit and vegetable storage standards stipulate packaging conditions

the Indian government attaches great importance to standardization and has issued a series of packaging and storage standards for fruits and vegetables since 1970. These standards are issued by the Indian National Bureau of standards (BIS). When formulating these standards, the corresponding international standards have been fully considered, and some standards directly adopt the standard of is lifting piston o. At present, the packaging and storage standards for bananas, apples, pears, oranges, grapes, mangoes, peaches, potatoes, tomatoes, peas, onions, garlic, cabbage, etc. have been formulated

guidelines for apple storage

the standards of guidelines for apple storage stipulate that refrigerated apples must be intact, free of bruises, and free of signs of fungus and bacteria on the surface. It is recommended not to refrigerate unripe apples. Apples should be pre cooled to remove the heat in the field before storage. In this standard, the different gas proportion in modified atmosphere packaging, the cold storage temperature of different apple varieties, the expected storage period and possible diseases are also listed. It is recommended to pack and store apples in wooden cases, which should be treated

guidelines for orange storage

oranges should be cleaned, rinsed and brushed before being treated with fungicides, then waxed, wrapped with tissue paper, and placed in wooden or plastic boxes layer by layer. The warehouse should be well ventilated and the temperature should be ℃. Refrigerated oranges should be pre cooled first to ensure extended storage time. Precooling should maintain the air circulation rate, the past relative humidity of 90%-95%, temperature ℃. Storage conditions, relative humidity 85%-90%, air circulation rate

guidelines for Pear Storage

this standard specifies the maturity of pears at the best time of harvest, that is, peel color, fruit age, pulp hardness, and total soluble solids. Refrigerated pears must be intact, free of bruises and physiological diseases. The best storage temperature of pear is - 5℃。 The storage temperature and life span of different varieties of pears are listed in detail in the standard. After harvest, the pears should be pre cooled first. It is recommended to use wooden boxes for packing and storage of pears, and the wooden boxes should be treated

guidelines for cold storage of fresh grapes

this standard determines the grape varieties suitable for storage, and requires grapes to be harvested in time, with green sugar stems, uniform fruit grain distribution, no visible signs of fungal invasion, clean and free water. The whole grape can be sterilized by a suitable robot, and it can also help human beings deal with other things. After treatment, it can be disinfected and refrigerated. In order to prevent the fermentation of fruit grains from producing bad smell, the ears should be evenly discharged in a single layer and packed in 5kg wooden boxes or multilayer polymer board boxes. The box is padded with paper wadding. Grapes are refrigerated 24 hours after harvest. The standard stipulates that the storage temperature is -1 ℃, relative humidity 85%-90%, storage life weeks

potato storage guidelines

potato storage standards stipulate that potatoes should be harvested after ripening, and potato chips that are bruised, stabbed, wilted, rotten and germinated should be screened and removed. Potatoes can be packaged and stored in boxes, trays, woven bags, etc., or in bulk. When packaging in containers or storing in bulk, prevent the lower layer of potatoes from being crushed by the upper layer. According to the hardness, quality and air circulation equipment conditions of different varieties of potatoes, the standard determines the best storage temperature to be controlled at ℃, and the relative humidity is 85% - 95%

guidelines for cold storage of garlic

this standard stipulates that garlic used for storage should be harvested when garlic leaves begin to turn yellow and bulbs no longer grow. The bulb should be in good shape, in physiological dormancy, and the outer protective layer becomes dry. Harvesting should be carried out after a period of dry weather. After harvest, garlic should be dried in the field or storage. Methyl bromide (methyl bromide) treatment is only allowed for garlic for seed retention. Garlic should be packed in boxes, pallets, metal containers or gunny bags and placed on the pallet. It should be dried at a temperature of ℃ for days, and then the temperature should drop to about 0 ℃, the change should not exceed plus or minus 0.5 ℃, the relative humidity should be maintained at 65%-70%, and ventilation should be provided to ensure uniform temperature

guidelines for onion storage

this standard specifies the harvest time of onions, the quality characteristics of stored products and the treatment methods before storage. Onions must be naturally dried or artificially dried to remove internal and external moisture. The stored products can be packed in boxes, trays with good flame retardant effect of organic flame retardants, crates, gunny bags and other containers. The short-term ventilated storage period is months, and the long-term storage should be refrigerated. The cold storage temperature of varieties with strong resistance is -2 ℃, the cold storage temperature of varieties with moderate resistance is - ℃, and the relative humidity is 70%