ISO 6663:1995

Garlic - Cold storage

Cancels and replaces the first edition (1983). Gives guidance on conditions for cold storage for the successful keeping of garlic intended for consumption in the fresh state.

Ail — Entreposage réfrigéré

Česen - Hlajeno skladiščenje

General Information

• Status: Published
• Publication Date: 28-Jun-1995
• ICS: 67.080.20 - Vegetables and derived products
• 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
• Ref Project: SIST ISO 6663:1996 - Garlic -- Cold storage

Relations

• Revises: ISO 6663:1983 - Garlic - Guide to cold storage
• Effective Date: 15-Apr-2008

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

• 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.

• 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.

• 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.

• 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.

• 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.

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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

Standards Content (Sample)

SLOVENSKI STANDARD
01-december-1996
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Garlic -- Cold storage
Ail -- Entreposage réfrigéré
Ta slovenski standard je istoveten z: ISO 6663:1995
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 IS0
STANDARD 6663
Second edition
1995-07-01
Garlic - Cold storage
.
All - En treposage rbfrig&
Reference number
IS0 6663:1995(E)
IS0 6663:1995(E)
Foreword
IS0 (the International Organization for Standardization) is a worldwide
federation of national standards bodies (IS0 member bodies). The work
of preparing International Standards is normally carried out through IS0
technical committees. Each member body interested in a subject for
which a technical committee has been established 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. IS0
collaborates closely with the International Electrotechnical Commission
(IEC) on all matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are
circulated to the member bodies for voting. Publication as an International
Standard requires approval by at least 75 % of the member bodies casting
a vote.
International Standard IS0 6663 was prepared by Technical Committee
lSO/TC 34, Agricultural food products, Subcommittee SC 14, Fresh fruits
and vegetables.
This second edition cancels and replaces the first edition
(IS0 6663:1983), which has been technically revised.
0 IS0 1995
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced
or utilized in any form or by any means, electronic or mechanical, including photocopying and
microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case Postale 56 l CH-1211 Geneve 20 l Switzerland
Printed in Switzerland
ii
0 IS0
IS0 6663: 1995(E)
Introduction
This International Standard provides guidance of a very general nature
only. Because of the variability of the product according to the time and
place of cultivation, local conditions may make it necessary to define other
conditions for harvesting or other physical conditions during storage.
This International Standard does not apply unreservedly, therefore, to all
varieties (cultivars) in all climates, and it will remain for each specialist to
be the judge of any modifications to be made.
Subject to all restrictions arising from the fact that garlic is living material,
the application of the guidance contained in this International Standard
should enable much wastage in storage to be avoided and long-term
storage to be achieved in most cases.

This page intentionally left blank

INTERNATIONAL STANDARD 0 IS0 IS0 6663: 1995(E)
Garlic - Cold storage
for cold storage should be of good commercial quality.
1 Scope
It should be:
This International Standard gives guidance on con-
- clean, dry and whole;
ditions for cold storage for the successful keeping of
garlic (Alium sativum Linnaeus) intended for con-
- firm, ripe but not sprouting;
sumption in the fresh state.
- healthy with a dry exterior scale;
2 Normative reference
- free from all field and store pests (nematodes and
The following standard contains provisions which,
mites);
through reference in this text, constitute provisions
of this Internation
...

INTERNATIONAL IS0
STANDARD 6663
Second edition
1995-07-01
Garlic - Cold storage
.
All - En treposage rbfrig&
Reference number
IS0 6663:1995(E)
IS0 6663:1995(E)
Foreword
IS0 (the International Organization for Standardization) is a worldwide
federation of national standards bodies (IS0 member bodies). The work
of preparing International Standards is normally carried out through IS0
technical committees. Each member body interested in a subject for
which a technical committee has been established 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. IS0
collaborates closely with the International Electrotechnical Commission
(IEC) on all matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are
circulated to the member bodies for voting. Publication as an International
Standard requires approval by at least 75 % of the member bodies casting
a vote.
International Standard IS0 6663 was prepared by Technical Committee
lSO/TC 34, Agricultural food products, Subcommittee SC 14, Fresh fruits
and vegetables.
This second edition cancels and replaces the first edition
(IS0 6663:1983), which has been technically revised.
0 IS0 1995
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced
or utilized in any form or by any means, electronic or mechanical, including photocopying and
microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case Postale 56 l CH-1211 Geneve 20 l Switzerland
Printed in Switzerland
ii
0 IS0
IS0 6663: 1995(E)
Introduction
This International Standard provides guidance of a very general nature
only. Because of the variability of the product according to the time and
place of cultivation, local conditions may make it necessary to define other
conditions for harvesting or other physical conditions during storage.
This International Standard does not apply unreservedly, therefore, to all
varieties (cultivars) in all climates, and it will remain for each specialist to
be the judge of any modifications to be made.
Subject to all restrictions arising from the fact that garlic is living material,
the application of the guidance contained in this International Standard
should enable much wastage in storage to be avoided and long-term
storage to be achieved in most cases.

This page intentionally left blank

INTERNATIONAL STANDARD 0 IS0 IS0 6663: 1995(E)
Garlic - Cold storage
for cold storage should be of good commercial quality.
1 Scope
It should be:
This International Standard gives guidance on con-
- clean, dry and whole;
ditions for cold storage for the successful keeping of
garlic (Alium sativum Linnaeus) intended for con-
- firm, ripe but not sprouting;
sumption in the fresh state.
- healthy with a dry exterior scale;
2 Normative reference
- free from all field and store pests (nematodes and
The following standard contains provisions which,
mites);
through reference in this text, constitute provisions
of this International Standard. At the time of publi- - free from sun or frost damage; and
cation, the edition indicated was valid. All standards
- free of any foreign odour or taste.
are subject to revision, and parties to agreements
based on this International Standard are encouraged
to investigate the possibility of applying the most re-
cent edition of the standard indicated below. Mem-
3.3 Prestorage treatment
bers of IEC and IS0 maintain registers of currently
valid lnte
...