Overview
ISO 6663:1995 is an international standard that provides guidance on the cold storage of garlic (Allium sativum Linnaeus) intended for fresh consumption. This second edition, published in 1995, replaces the original 1983 version and offers updated recommendations to ensure successful long-term preservation of garlic quality during storage. The standard is developed by ISO Technical Committee ISO/TC 34 on Agricultural food products, Subcommittee SC 14 dealing with fresh fruits and vegetables.
The document highlights the importance of proper harvesting, curing, packing, and storage conditions to reduce spoilage and maintain garlic’s commercial quality, flavor, and texture throughout storage.
Key Topics
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Harvesting Conditions
Garlic should be harvested when leaves begin to yellow and the bulbs are fully mature and firm, with dry protective outer scales. Harvesting during dry weather and over a short period enhances storage suitability.
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Prestorage Treatment
After harvesting, garlic requires curing at temperatures between 20°C and 30°C for 8 to 10 days, or at 35°C to 40°C for half a day to 1 day, under 60% to 75% relative humidity. This process ensures optimal drying and pest control before cold storage. Sprout inhibitors like maleic hydrazide may be used to extend shelf life.
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Sizing and Packing
Bulbs should be sorted by diameter-minimum 45 mm for Extra Class and 30 mm for Classes I and II, with diameter differences within packages not exceeding 2.5 mm. Suitable packing includes clean, new cases, metal mesh containers, box pallets, or sacks that allow good air circulation without damaging the bulbs.
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Storage Conditions
- Temperature: Maintain at 0°C with fluctuations no greater than ±0.5°C.
- Relative Humidity: Keep between 65% and 75% to prevent dehydration and mold growth.
- Air Circulation: Continuous airflow is essential to ensure uniform temperature and reduce moisture buildup.
- Storage Duration: Depending on variety and cultivation method, garlic can be stored from 130 up to 220 days.
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Post-Storage Handling
On removal from cold storage, garlic should be gradually rewarmed to avoid condensation, which can promote decay. It may then be sorted by quality before distribution.
Applications
The ISO 6663:1995 standard is highly valuable for:
- Agricultural Producers ensuring optimal harvest timing and pretreatment processes to maintain garlic quality.
- Cold Storage Facilities implementing best practices in temperature, humidity control, and packaging to extend shelf life.
- Distributors and Retailers minimizing waste by following recommended storage and handling procedures for fresh garlic.
- Quality Control Specialists evaluating garlic suitability for storage based on size, health, and external appearance.
Applying this standard helps reduce post-harvest losses, maintain freshness and flavor, and improve marketability of garlic in the fresh produce supply chain.
Related Standards
- ISO 2169:1981 – Fruits and vegetables: Physical conditions in cold stores; definitions and measurements crucial for monitoring storage environments in accordance with ISO 6663.
- Other ISO standards on fresh fruits and vegetables provide complementary guidance for storage, handling, and quality assurance.
Keywords: ISO 6663, cold storage garlic, garlic storage conditions, fresh garlic preservation, garlic harvesting, garlic curing, storage temperature garlic, relative humidity garlic storage, garlic packing, garlic shelf life
