ISO 4186:1980
(Main)Asparagus - Guide to storage
Asparagus - Guide to storage
The guidance describes methods for obtaining conditions for the successful keeping of shoots of the species Asparagus officinalis Linnaeus. It includes conditions of harvesting and putting into store, and optimum conditions, such as temperature, relative humidity, air circulation and storage life.
Asperges — Guide pour l'entreposage
Beluši - Vodilo za skladiščenje
General Information
- Status
- Published
- Publication Date
- 29-Feb-1980
- Technical Committee
- ISO/TC 34/SC 3 - Fruits and vegetables and their derived products
- Drafting Committee
- ISO/TC 34/SC 3 - Fruits and vegetables and their derived products
- Current Stage
- 9093 - International Standard confirmed
- Start Date
- 29-Mar-2023
- Completion Date
- 13-Dec-2025
Overview
ISO 4186:1980 - Asparagus: Guide to storage provides practical guidance for obtaining and maintaining conditions that ensure successful keeping of shoots of Asparagus officinalis for direct consumption or industrial processing. The standard covers harvesting and putting into store, recommended pre-cooling, optimum storage conditions (temperature, relative humidity, air circulation), packaging practice, and expected storage life.
Key topics and technical requirements
- Scope: Methods for storage of asparagus shoots intended for consumption or processing; refers to ISO 2169 for measurement and definitions of cold-store physical conditions.
- Quality at harvest: Shoots must be fresh, clean, sound, firm, smooth, well formed and free from bruises, pests or disease; heads/tips should be closed. Green varieties should be uniformly green; bleached (etiolated) shoots should be fully etiolated.
- Putting into store / packaging: Shoots should be free from earth and foreign matter; washing allowed if necessary. Pack without bundling (example: 12 kg of shoots into a 15 kg box) and place into store as soon as possible after harvest.
- Pre-cooling: Initial refrigeration to cool shoots from field temperature to about +7 °C is recommended as a transition before lower-temperature storage. Cold-water or ice-water cooling may be used, but immersion should not exceed 1 hour.
- Optimum temperature: +1 °C to +2 °C is recommended. Temperatures below +0.5 °C risk refrigeration damage; for very short storage (≤ 10 days) +0.5 °C may be acceptable but not beyond that period.
- Relative humidity: Maintain 90–95% RH to minimise desiccation and quality loss.
- Air circulation: Boxes and stacking must allow uniform temperature and humidity by adequate air circulation throughout the cold store.
- Storage life: Keep storage periods as short as possible; depending on cultivar and temperature, typical refrigerated storage life is 10–20 days (including transport and distribution).
Practical applications and users
This guide is useful for:
- Growers and harvest managers setting harvest timing and quality checks
- Packing houses and cold-store operators defining pre-cooling, loading and packaging procedures
- Logistics and refrigerated transport planners coordinating temperature-sensitive distribution
- Food processors and quality assurance teams ensuring raw material quality for processing or retail
- Retailers seeking optimal handling to minimize shrink and maintain shelf life
Use ISO 4186:1980 to develop storage specifications, SOPs for pre-cooling, cold-store set points, humidity control strategies, and packing/stacking practices tailored to asparagus cultivars.
Related standards
- ISO 2169 - Fruits and vegetables: Physical conditions in cold stores - Definitions and measurement (referenced for measurement and terminology).
Frequently Asked Questions
ISO 4186:1980 is a standard published by the International Organization for Standardization (ISO). Its full title is "Asparagus - Guide to storage". This standard covers: The guidance describes methods for obtaining conditions for the successful keeping of shoots of the species Asparagus officinalis Linnaeus. It includes conditions of harvesting and putting into store, and optimum conditions, such as temperature, relative humidity, air circulation and storage life.
The guidance describes methods for obtaining conditions for the successful keeping of shoots of the species Asparagus officinalis Linnaeus. It includes conditions of harvesting and putting into store, and optimum conditions, such as temperature, relative humidity, air circulation and storage life.
ISO 4186:1980 is classified under the following ICS (International Classification for Standards) categories: 67.080.20 - Vegetables and derived products. The ICS classification helps identify the subject area and facilitates finding related standards.
ISO 4186:1980 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.
Standards Content (Sample)
SLOVENSKI STANDARD
01-december-1996
%HOXãL9RGLOR]DVNODGLãþHQMH
Asparagus -- Guide to storage
Asperges -- Guide pour l'entreposage
Ta slovenski standard je istoveten z: ISO 4186:1980
ICS:
67.080.20 Zelenjava in zelenjavni Vegetables and derived
proizvodi products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
International Standard
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION.MEXJJYHAPOfiHAR OP6AHM3AUMfi fl0 CTAHjJAPTM3A~MM@ORGANISATION INTERNATIONALE DE NORMALISATION
Guide to storage
Asparagus -
Asperges - Guide pour l’entreposage
First edition - 1980-03-15
Ref. No. ISO 4186-1980 (E)
UDC 635.31 : 664.8.03
Descriptors : agricultural products, vegetables, asparagus, storage.
Price based on 1 page
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.
International Standard ISO 4186 was developed by Technical Committee ISO/TC 34,
Agricultural food products, and was circulated to the member bodies in April 1978.
It has been approved by the member bodies of the following countries :
Australia Iran Romania
Austria
Israel South Africa, Rep. of
Bulgaria Korea, Rep. of Spain
Canada Mexico Thailand
Czechoslovakia Netherlands Turkey
France Poland USA
Hungary
Portugal Y ugoslavia
The member body of the following country expressed disapproval of the document on
tech nical grounds
New Zealand
0 International Organkation for Standardkation, 1980
Printed in Switzerland
ISO 4186-1980 (EI
INTERNATIONALSTANDARD
Asparagus - Guide to storage
1 Scope and field of application tan also be obtained using cold water or ice water; the aspara-
gus shoots should not remain in water for more than 1 h.
This International Standard describes methods for obtaining
conditions for the successful keeping of shoots of the species Before storage, the asparagus shoots should be layered in
Asparagus officina/is Linnaeus intended, after storage, either boxes, without bundling; they should be put into
...
International Standard
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION.MEXJJYHAPOfiHAR OP6AHM3AUMfi fl0 CTAHjJAPTM3A~MM@ORGANISATION INTERNATIONALE DE NORMALISATION
Guide to storage
Asparagus -
Asperges - Guide pour l’entreposage
First edition - 1980-03-15
Ref. No. ISO 4186-1980 (E)
UDC 635.31 : 664.8.03
Descriptors : agricultural products, vegetables, asparagus, storage.
Price based on 1 page
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.
International Standard ISO 4186 was developed by Technical Committee ISO/TC 34,
Agricultural food products, and was circulated to the member bodies in April 1978.
It has been approved by the member bodies of the following countries :
Australia Iran Romania
Austria
Israel South Africa, Rep. of
Bulgaria Korea, Rep. of Spain
Canada Mexico Thailand
Czechoslovakia Netherlands Turkey
France Poland USA
Hungary
Portugal Y ugoslavia
The member body of the following country expressed disapproval of the document on
tech nical grounds
New Zealand
0 International Organkation for Standardkation, 1980
Printed in Switzerland
ISO 4186-1980 (EI
INTERNATIONALSTANDARD
Asparagus - Guide to storage
1 Scope and field of application tan also be obtained using cold water or ice water; the aspara-
gus shoots should not remain in water for more than 1 h.
This International Standard describes methods for obtaining
conditions for the successful keeping of shoots of the species Before storage, the asparagus shoots should be layered in
Asparagus officina/is Linnaeus intended, after storage, either boxes, without bundling; they should be put into store in this
for direct consumption or for industrial processing. state (for example, 12 kg of shoots should be put into boxes of
15 kg capacity).
2 Reference
4 Optimum storage conditionsl)
ISO 2169, Fruits and vegetables - Physical conditions in
4.1 Pemperature
cold stores - Definitions and measuremen t.
Asparagus is a vegetable liable to be
...
Norme internationale
INTERNATIONAL ORGANIZATION FOR STANDARDiZATION.ME~YHAPO~HAR OPTAHM3ALWlR l-l0 CTAH~APTbl3AW’l~RGANISATION INTERNATIONALE DE NORMALISATION
Asperges - Guide pour l’entreposage
Asparagus - Guide to storage
Première édition - 1980-03-15
Réf. no : ISO 4186-1980 (FI
CDU 635.31 : 664.8.03
Descripteurs : produit agricole, légume, asperge, entreposage.
Prix basé sur 1 page
Avant-propos
L’ISO (Organisation internationale de normalisation) est une fédération mondiale
d’organismes nationaux de normalisation (comités membres de I’ISO). L’élaboration
des Normes internationales est confiée aux comités techniques de I’ISO. Chaque
comité membre intéressé par une étude a le droit de faire partie du comité technique
correspondant. Les organisations internationales, gouvernementales et non gouverne-
mentales, en liaison avec I’ISO, participent également aux travaux.
Les projets de Normes internationales adoptés par les comités techniques sont soumis
aux comités membres pour approbation, avant leur acceptation comme Normes inter-
nationales par le Conseil de I’ISO.
La Norme internationale ISO 4186 a été élaborée par le comité technique ISO/TC 34,
Produits agricoles ahnentaires, et a été soumise aux comités membres en avril 1978.
Les comités membres des pays suivants l’ont approuvée :
Afrique du Sud, Rép. d’ France Portugal
Australie Hongrie Roumanie
Autriche Iran . Tchécoslovaquie
Bulgarie Israël Thaïlande
Canada Mexique Turquie
Corée, Rép. de Pays- Bas USA
Espagne Pologne Yougoslavie
Le comité membre du pays suivant l’a désapprouvée pour des raisons techniques :
Nouvelle-Zélande
0 Organisation internationale de normalisation, 1980
Imprimé en Suisse
ISO 4186-1980 (FI
NORME INTERNATIONALE
Guide pour l’entreposage
Asperges -
1 Objet et domaine d”application
ration efficace peut être aussi obtenue avec de l’eau froide ou
glacée; les turions ne doivent pas rester dans l’eau plud de 1 h.
La présente Norme internationale décrit des méthodes pour
obtenir des conditions de conservation satisfaisantes des
Avant la manutention, les turions d’asperges doivent être logés
turions d’asperges de l’espèce Asparagus officina/is Linnaeus, en caisses sans être bottelés; ils doivent être mis dans les entre-
destinés, après entreposage, soit à la consommation directe,
pôts dans cet état (par exemple, 12 kg de turions devraient être
soit à une transformation industrielle. logés dans des caisses d’une capacité de 15 kg).
4 Conditions optimales d’entreposage’)
2 Référence
4.1 Température
ISO 2169 Fruits et kgumes - Conditions physiques des
L’asperge est un légume ayant une prédisposition à être dété-
- Définitions et mesurage.
Jo Caux dé réfrigération
rioré au cours de la réfrigération; pour cette raison, la tempéra-
...
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