This standard was last reviewed and confirmed in 2019. Therefore this version remains current.
The techniques are given for information only. The methods describe the aim of the ripening, temperature zones to be considered, the influence of various factors, optimum conditions, the use of adjuncts, such as ethylene or atmospheres enriched by oxygen. Two figures show diagrams of ripening rooms.
Status : PublishedPublication date : 1977-07
Edition : 1Number of pages : 4
Technical Committee:Fruits and vegetables and their derived products
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