GOST 7176-2017 Food potatoes. Specifications

Shelf life of champignons

Proper storage

Champignons are a perishable product. It is ideal to consume them a couple of days after collection. But when selling through retail chains, this is impossible, so ways to preserve their freshness have been invented.

The refrigerator will preserve the quality of the mushrooms for a week. To do this, you must follow the rules:

IMPORTANT! A plastic bag can cause condensation, which will lead to rot, mold, and the formation of harmful substances.

The freezer will also extend the consumption time to six months. An additional advantage of this method is the preservation of taste, texture, and beneficial properties at low temperatures.

It is advisable to calculate the quantity in such a way as to defrost for one-time preparation. Repeated freezing is extremely undesirable, as it negatively affects the taste.

To properly remove it from the frozen state, you must first move it to the refrigerator shelf and then to room temperature.

There are options for storing fried with onions or boiled champignons and oyster mushrooms in the freezer. Then you need to place them in a plastic container with a lid and freeze them after cooling.

Dried are good for 12 months. You can recycle them yourself using the oven or by placing them in the sun.

Shelf life of pineapple

How to store it correctly

Fresh fruit is best consumed immediately. If this is not possible, the following rules must be followed:

IMPORTANT! The presence of brown spots on the peel indicates that the fruit should not be consumed.

To keep pineapple good for several months, you need to:

The best way to preserve pineapple for a couple of years is canning. You can do this yourself or purchase a ready-made product.

It is important to remember that immediately after opening the can, the oxidation process begins, so you need to consume the product within one or two days. The specific period is set by the manufacturer and indicated on the label.

Shelf life of vegetables

How best to store

Storage conditions for vegetables will differ, depending on the degree of moisture of the fruit.

For example, dried beans, split peas or chickpeas can be stored equally well at room temperature or on the refrigerator shelf. The main thing is to monitor the appearance of condensation, which leads to the formation of mold.

Fresh root vegetables are well stored in a warehouse. There are several ways: sprinkled with sand, sawdust, in wooden boxes. In any case, it is necessary to maintain optimal climate conditions: t 0...+5 °C, humidity up to 95%, absence of sunlight. It is also important that the room is fully ventilated.

Legumes: beans, peas, leeks will have to be frozen or dried for long-term preservation. Fresh they will spoil in a few days.

In the house, at room temperature, the period of use is sharply reduced. Heat and light promote the rapid proliferation of microorganisms, so you will have to use the product soon or freeze it.

At low temperatures they can be fully stored for up to a year. To do this, you need to peel, rinse and dry, cut into pieces. Then place in a sealed bag and freeze. Repeating the procedure is unacceptable.

Refrigeration will also increase shelf life slightly. However, it should be remembered that condensation will accumulate in a sealed bag, and the contents will mold or rot. Therefore, it is better to use it as a last resort and consume the fruits within a few days.

Some vegetables cannot tolerate low temperatures: potatoes, cucumbers, garlic. They need to be kept in moderate environmental conditions.

Canning is a good method for extending shelf life. It can be applied to peas, garlic, cabbage, cucumbers, tomatoes, cherry tomatoes, carrots. If you follow the rules of hygiene and seal the containers, vegetables will be suitable for up to several years.

Basic rules for storing potatoes

1. When buying vegetables for storage, choose one variety.
2. Carry out systematic culling of affected tubers.
3. Store potatoes of medium and late ripeness varieties.
4. In the cellar, different varieties should be stored in different containers. Keep seed potatoes separately.
5. Place sand and sawdust at the bottom of the boxes - they will absorb moisture.
6. Provide adequate temperature and ventilation.
7. Clean and disinfect the area and containers before planting the crop.
8. For storage, use small containers, up to 15 kg.

Follow the storage rules and you will preserve the entire potato harvest.

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Methods and periods of storage of peeled vegetables and potatoes

Methods and periods of storage of peeled vegetables and potatoes

Peeled potatoes and most other vegetables remain in an acceptable state for cooking for no more than a day, more precisely 18 hours

, even if stored in the refrigerator. At room temperature, these products retain their properties for no longer than 12 hours

. Storing already peeled vegetables for a long time is almost impossible without the use of special preservation methods.

Ways to prolong the freshness of peeled vegetables

The easiest way to extend shelf life involves placing vegetables in cold water. Potatoes and most other vegetables can remain in this form for up to two days. If you exceed this period, the potatoes will inevitably turn black. It is worth understanding that the larger pieces vegetables are stored, the longer they will remain fresh. Adding a small amount of lemon juice or acid to the water will help preserve the properties of the vegetable.

If the potatoes do darken, you can get rid of pigmentation using a sodium bisulfite solution. Per liter of water you will need about 16 grams of the substance. The resulting solution can be used approximately ten times. Potatoes are placed in the solution for five minutes, after which they must be thoroughly rinsed with running water. In this form, the product is suitable for consumption within two days after processing, provided it is stored in the refrigerator. At room temperature, processed potatoes can be stored for no more than a day.

A more effective storage method is freezing.

You should not defrost vegetables first, otherwise they may lose their culinary qualities.

It is better to immediately send them from the freezer to a saucepan or frying pan. The products can be safely used for cooking, but frozen potatoes are not suitable for mashing.

Most vegetables have a shorter shelf life when peeled than potatoes, usually less than a day, but all products can be stored for months when frozen.

Vacuum sealing is the best way to preserve food freshness

Another method of storing peeled vegetables is vacuum sealing. The essence of the method is to place peeled, washed and usually already chopped vegetables in airtight transparent packaging. Before sealing the bag, almost all the air is pumped out of it, resulting in the vegetables falling into a vacuum. This prevents both the fermentation of products and the proliferation of bacteria and other microorganisms. The shelf life of vacuum-sealed vegetables at room temperature reaches ten days.

Unfortunately, it is almost impossible to completely pump out the air from the packaging, so before vacuuming, vegetables are treated with preservatives, for example, sodium bisulfite salts.

Important: It is recommended to soak vacuum-packed products in water before use.

There are also completely safe processing technologies, for example, using a mixture of food acids, antioxidants and vitamins. Such products can be eaten immediately after unpacking.

View the FoodHouse range of peeled, vacuum-sealed vegetables

One of the types of vacuum packaging is gas bags. The air filling them has a significantly increased content of carbon dioxide and oxygen, which also effectively prevents the development of microorganisms and extends the shelf life of products. In this packaging, vegetables retain their original appearance for more than two weeks.

APPENDIX A (for reference)

Limitations of use

This standard in its main part establishes only general storage rules. Due to the variety of botanical varieties of potatoes, depending on local conditions, time and place of cultivation, it may be necessary to establish different harvesting conditions or other physical storage conditions.

Therefore, these recommendations do not apply unconditionally to all botanical potato varieties in all climatic zones, and each specialist must make his own decision regarding the necessary changes. Moreover, this standard does not take into account the role of environmental factors and does not specify storage losses.

Despite possible limitations due to the fact that potatoes are a living organism, the application of the rules given in this standard allows one to avoid large losses during storage and, in most cases, ensure long-term storage.

Shelf life of fruit

Storage

In order for fruits to retain their qualities and beneficial properties for the entire period, you must follow the rules:

If it is not possible to consume quickly, they are frozen. Pre-clean and cut, place in a sealed bag. They won't go bad for about six months. But you won’t be able to defrost and eat them in the usual way.

Cold is destructive to the fibers and structure of the product, so they are only useful for compote. You can dry the fruits, thus making homemade dried fruits.

How long can you store?

It is known that potatoes contain a lot of starch, which after time begins to disintegrate, and accordingly the vegetable itself deteriorates. For long-term storage of potatoes, it is necessary to prevent factors that contribute to the premature breakdown of starch. The storage time frame depends on the degree of maturity of the vegetable, variety and storage conditions , ranging from 1 week to 10 months.

Features for early varieties

Fresh potatoes appear on sale at the beginning of summer. These varieties should be kept in a cool place, such as a pantry or refrigerator. The main thing is that the vegetable should not be exposed to sunlight.

The root vegetable remains tasty and healthy for 10 to 20 days.

Important! Fruits of early types can be suitable until the first winter months, since in 3-4 months the vegetable loses its elasticity, usefulness and taste.

Late potatoes

The shelf life of late and mid-late potato varieties is determined by GOST . On average, storage duration ranges from 4 to 7 months at a storage temperature no higher than +6º. There are varieties that do not lose their beneficial properties for a long time - about 7 months at a temperature of +5º:

Petrovsky;

In order for potatoes to be consumed before spring, they must be properly sorted by size, degree of maturity and variety, and damaged or sprouted ones must be separated. It is important to dry the vegetable, because moisture promotes the breakdown of starch .

In order for the fruit to remain suitable in accordance with the expiration date, the following rules must be observed.

Rules for storing potatoes:

3 Conditions for cleaning and storage

3.1 Cleaning

Potato tubers should be harvested after full ripening.

The peel should be dense, not peel off with simple friction and not have cracks.

3.2 Quality storage characteristics

Lots of potatoes to be stored must not contain crushed, frozen, rotten, fungal mold or sprouted tubers. This can be achieved by pre-grading, which must be carried out carefully as it often causes damage to the tubers, leading to greater losses during storage than the presence of the above defects.

3.3 Storage bookmark

Potatoes are stored immediately after harvesting. For 10-14 days after storage, the tubers are kept at a temperature of 13-18 ° C and high relative humidity in order for the damage to heal. After this period, the temperature should be quickly reduced.

3.4 Storage method

Potatoes can be stored in pallets, crates, bags or in bulk.

When stored in bags or in bulk and in the absence of measures aimed at preventing damage to the lower layers, the height of the layer of tubers is set depending on the density of the tubers, the quality of the batch and ventilation conditions. Boxes should be installed in such a way that free air circulation can be ensured.

Warehouse potatoes should not be stored in light.

Can I use expired products?

Fruits and vegetables whose storage period has expired, but their appearance does not cause concern, can be used after heat treatment: cook compote, jam, make jelly.

If mold is clearly visible on the fruit, the process of rotting has begun, it must be disposed of immediately. Even visually untouched parts should not be eaten. Toxic waste products of microorganisms can cause an allergic reaction, poisoning or systemic disruptions in the body.

Source

GOST 28372-93 Fresh food potatoes. Storage Guide

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Establishes methods for creating conditions for storage (with or without artificial refrigeration) of potatoes of the species Solanum tuberosum L., intended for both fresh consumption and for processing into food products.

4 Optimal storage conditions

4.1 Temperature

The optimal storage temperature is 3-6 °C.

If potatoes are intended for processing into food, for example, for the production of “crispy” potatoes, then it is recommended to increase this temperature in the range of 7-10 ° C, depending on the variety. In addition, for these potatoes, it is recommended to increase the temperature in the range of 10-14 °C (sometimes up to 20 °C) during the last two weeks of storage.

4.2 Relative humidity

Optimal relative humidity is 85-95%.

4.3 Air circulation

The design of containers and the way they are stacked must ensure free air circulation.

4.3.1 Air mixing

Mixing air in a closed circuit creates the ability to maintain uniform temperature and relative humidity. The recommended air circulation coefficient is from 20 to 30.

4.3.2 Air exchange

During storage, potatoes emit carbon dioxide and heat, which must be removed by ventilation.

4.3.2.1 If free cooling is used and the possibility of using outside air for ventilation is no longer possible, then frequent ventilation is necessary. A mixture of outside air and storage air can be used if the air temperature of the mixture is above 0 °C.

4.3.2.2 For artificial refrigeration in enclosed spaces, ventilation should be carried out regularly throughout the entire storage period.

4.3.2.3 For natural cooling, an air flow rate of about 100 m per 1 m of product per 1 hour is recommended; with artificial cooling, an air flow rate of about 50 m3 per 1 m3 of product per 1 hour can be considered adequate. However, the air flow rate depends on the climatic conditions of the area.

4.4 Shelf life

The expected shelf life is 6 months if refrigerated and 8 months if refrigerated. However, shelf life may vary depending on the variety and climate zone.

4.5 Operations at the end of storage

If the storage temperature is below 10°C, the temperature should be gradually increased to 10°C at the end of the storage period before sorting and packaging.

Table of contents

1 Purpose and scope

2 Normative references

3 Conditions for cleaning and storage

4 Optimal storage conditions

5 Other storage methods

Appendix A (informative) Limitations of use

Appendix B (mandatory) Rules for long-term storage of ware potatoes in containers (box pallets) in refrigeration chambers with a capacity of over 50 tons with general ventilation

This GOST is located in:

Organizations:

Fresh food potatoes. Guide to storage

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POTATOES, VEGETABLES, FRUITS AND BERRIES

Storage in refrigerated chambers

Moscow IPK PUBLISHING HOUSE OF STANDARDS 2 0 0 4

Collection “Potatoes, vegetables, fruits and berries. Storage in refrigerated chambers" contains standards approved before April 1, 2004.

The standard was amended and adopted before the specified deadline.

Current information on newly approved and revised standards, as well as changes adopted to them, is published in the monthly information index “National Standards”.

IPK Standards Publishing House, 2004

GOST 28372-93

B.5.1.3 The result obtained is rounded to the first decimal place.

After determining the total losses, the potatoes selected for the pooled sample are added to the controlled lot.

B.5.1.4 The results of potato quality control are documented in an act, on the basis of which a decision is made on the possibility of further storage.

Continued storage of a controlled batch of potatoes beyond the designated storage period is allowed if IIt 3 per 1 m 3 of product per 1 hour; with artificial cooling, an air flow rate of about 50 m 3 per 1 m 3 of product per hour can be considered adequate. However, the air flow rate depends on the climatic conditions of the area.

4.4 Shelf life

The expected shelf life is 6 months if refrigerated and 8 months if refrigerated. However, shelf life may vary depending on the variety and climate zone.

4.5 Operations at the end of storage

If the storage temperature is below 10°C, the temperature should be gradually increased to 10°C at the end of the storage period before sorting and packaging.

5 Other storage methods

When storing potatoes for a long time, it is necessary to take into account the possibility of their germination. In countries where there are no relevant restrictions, chemical germination inhibitors can be used.

Interesting results were obtained using ionizing radiation of the order of 8000-12000 rad. However, such storage methods may be subject to restrictions in some countries.

APPENDIX A (for reference)

Limitations of use

This standard in its main part establishes only general storage rules. Due to the variety of botanical varieties of potatoes, depending on local conditions, time and place of cultivation, it may be necessary to establish different harvesting conditions or other physical storage conditions.

Therefore, these recommendations do not apply unconditionally to all botanical potato varieties in all climatic zones, and each specialist must make his own decision regarding the necessary changes. Moreover, this standard does not take into account the role of environmental factors and does not specify storage losses.

Despite possible limitations due to the fact that potatoes are a living organism, the application of the rules given in this standard allows one to avoid large losses during storage and, in most cases, ensure long-term storage.

APPENDIX B (mandatory)

Rules for long-term storage of ware potatoes in containers (box pallets) in refrigeration chambers with a capacity of over 50 tons with general ventilation

B L Requirements for potatoes stored for long-term storage

BL L Potatoes in containers placed for long-term storage in refrigerated chambers (hereinafter referred to as chambers) must meet the requirements of GOST 7176 and the requirements set out in 3.2, B.1.2 of this standard.

B. 1.2 Botanical varieties, technology for growing, harvesting and post-harvest processing of potatoes, as well as their shelf life must ensure, at the end of long-term storage, the quality required for sale in accordance with GOST 26545.

B. 1.2.1 The shelf life of potatoes during storage 1 must correspond to that indicated in the table.

The shelf life of potatoes when stored at destinations more than 150 km from the harvesting sites may be less than the shelf life indicated in the table, but not more than 1 month.

Name of botanical potato variety

Air temperature in the chamber, °C

Shelf life (from the date of harvesting), months, not less

Borodyansky, Dream, Berlichingen, Epron, Early Priekulsky, Falensky

Ogonyok, Tempo, Loshitsky, Foran, Smena, Domodedovsky, Dressing

Lorch, Start, Progressive, Epicurus, Favorite, Stolovoy 19, Gatchinsky 1, Friendly, Boiled, Petrovsky

Note - The air temperature in the chamber and the shelf life of botanical potato varieties not listed in the table are taken according to the normative and technical documentation approved in the prescribed manner for the corresponding zone (district, place) of production.

B.1.2.2 Long-term storage of potatoes of botanical varieties, the shelf life of which during storage is less than 6 months, is carried out only in places of procurement or production.

B. 1.2.3 Late potatoes that have undergone a curative period at the production sites are stored. B. 1.3 Potato batches for long-term storage are formed at the production sites.

B. 1.4 In places of procurement or production, a batch of potatoes is placed for long-term storage or in a pre-cooling chamber within 1 day from the end of the treatment period; at destinations - within 1 day from the moment of delivery to the destination.

B. 1.5 Each packaging unit of potatoes is accompanied by a label indicating:

1) the inscription “For long-term storage”;

2) name of product and botanical variety;

3) name and address of the manufacturer (collective farm, state farm, farm, etc.);

4) date of cleaning and packing;

5) number of the team or packer;

6) designation of this standard.

B. 1.6 The document on potato quality additionally indicates:

1) the inscription “For long-term storage”;

2) name and address of the manufacturer;

3) varietal purity of plantings;

5) supplier guarantees (when delivering potatoes with warranty obligations).

B. 1.7 Potatoes for long-term storage are transported packed in containers.

1 Shelf life is determined by the duration of storage, during which the total losses from natural weight loss and spoilage of tubers are no more than 7%.

GOST 28372-93

B. 1.8 Potatoes can be supplied with or without the supplier’s warranty.

When supplied with a warranty, the supplier guarantees the preservation of the quality of potatoes during the warranty period, subject to the rules of loading and unloading, conditions and modes of transportation and storage.

The guaranteed shelf life of potatoes, calculated from the date of receipt, must be no less than the shelf life specified in B. 1.2.1.

Note - Potatoes supplied with guarantees are subject to premiums to purchase prices.

B.2 Requirements for storage location

B.2.1 Before loading with potatoes, the chamber must be brought into a technical and sanitary condition that meets the requirements of regulatory, design, operational documentation and the requirements of this standard, and must also be certified in the prescribed manner.

B.2.2 Before loading, open cooling batteries mounted on the walls of the chamber must be covered with a screen, for example made of polyethylene film according to GOST 10354. The upper edge of the screen should be at the level of the cooling battery, and the bottom at a distance of 0.5-0.6 m from the floor. The distance from the screen to the cooling battery is from 0.15 to 0.20 m.

B.2.3 Before loading chilled potatoes, the air temperature in the chamber should be from 0 to 2 °C.

B.3 Storage conditions

B.3.1 Potato batches are loaded into the chamber in accordance with GOST 7194. Each batch is placed in the chamber separately.

B.3.2 When loading several batches of potatoes into one chamber, differing in assigned storage periods, batches with a shorter assigned storage period are placed closer to the unloading site.

B.3.3 Potatoes are loaded into the chamber packed in box pallets that meet the requirements of GOST 21133.

B.3.4 Box pallets are installed in the chamber in stacks no more than 5.5 m high.

It is allowed, taking into account the height of the chamber, the technical characteristics of the mechanization equipment and the ability to ensure the conditions and storage regime established by this standard, to increase the height of the stack.

B.3.5 The distance between the smooth ceiling of the chamber and the top of the stack must be at least 0.8 m.

The distance between the bottom of the protruding structures of the chamber ceiling and the top of the stack must be at least 0.3 m, and if there are air ducts, lighting, heating and (or) cooling devices mounted on these structures, the distance between them and the top of the stack must be at least 0.8 m .

The distance from the walls and wall columns of the chamber that do not have heating and (or) cooling devices mounted on them to the stacks must be at least 0.3 m, and if such devices are present, the distance between them and the stacks must be at least 0.8 m.

B.3.6 The distance between stacks of one batch should be from 0.05 to 0.1 m, and between different batches - at least 0.6 m.

It is allowed for small batches of potatoes (delivered by vehicles or tractor trolleys) not to be separated from each other by passages, provided that access to each batch is provided for operational control of its quality.

B.3.7 In a chamber up to 12 m wide, side passages from 0.6 to 0.7 m are left, and in a chamber more than 12 m wide, a central passage (passage) from 2.0 to 2.7 m is left.

1) number of the quality document upon acceptance and number of the certificate on the content of toxicants in potatoes and compliance with regulations for the use of pesticides;

3) botanical variety;

4) batch mass (gross, net), kg;

6) the assigned storage period.

For small lots, passports are attached to the corner stacks of each lot.

B.4 Physical conditions and storage conditions

B.4.1 Potatoes are cooled in a pre-cooling chamber and (or) in a storage chamber. The air temperature in these chambers during loading should be equal to or no more than 4 °C lower than the temperature of the potatoes, measured in the space between the tubers placed in the box trays.

B.4.2 Upon completion of loading, the air temperature in the chamber is gradually (by 0.5–1 °C per day over a period of 20–25 days) reduced to that specified in B. 1.2.1, then maintained at these values ​​until the end of storage.

2 Normative references

This standard uses references to the following standards:

GOST 8.010-90* State system for ensuring the uniformity of measurements. Measurement techniques

________________

* GOST R 8.563-96 is in force on the territory of the Russian Federation.

GOST 8.513-84* State system for ensuring the uniformity of measurements. Verification of measuring instruments. Organization and procedure

________________

* PR 50.2.006-94 applies on the territory of the Russian Federation.

GOST 12.1.003-83 System of occupational safety standards. Noise. General safety requirements

GOST 12.1.004-91 System of occupational safety standards. Fire safety. General requirements

GOST 12.1.005-88 System of occupational safety standards. General sanitary and hygienic requirements for the air in the working area

GOST 12.1.016-79 System of occupational safety standards. Work area air. Requirements for methods for measuring concentrations of harmful substances

GOST 12.1.019-79 System of occupational safety standards. Electrical safety. General requirements and nomenclature of types of protection

GOST 12.2.003-91 System of occupational safety standards. Production equipment. General safety requirements

GOST 12.2.049-80 System of occupational safety standards. Production equipment. General ergonomic requirements

GOST 12.2.061-81 System of occupational safety standards. Production equipment. General safety requirements for workplaces

GOST 12.3.002-75 System of occupational safety standards. Production processes. General safety requirements

GOST 12.3.009-76 System of occupational safety standards. Loading and unloading works. General safety requirements

GOST 12.3.020-80 System of occupational safety standards. Processes of cargo movement at enterprises. General safety requirements

GOST 12.4.011-89 System of occupational safety standards. Protective equipment for workers. General requirements and classification

GOST 12.4.021-75 System of occupational safety standards. Ventilation systems. General requirements

GOST 112-78 Meteorological glass thermometers. Specifications

GOST 7164-78 Automatic devices for tracking balancing of GSP. General technical conditions

GOST 7176-85 Fresh food potatoes, prepared and supplied. Specifications

GOST 7194-81 Fresh potatoes. Acceptance rules and methods for determining quality

GOST 10354-82 Polyethylene film. Specifications

GOST 21133-87 Specialized box pallets for potatoes, vegetables, fruits and melons. Specifications

GOST 26545-85* Fresh food potatoes sold in retail trade. Specifications

________________

* GOST R 51808-2001 is in force on the territory of the Russian Federation.

TU 6-5 K.550.084 Hygrometer “Volna-2M”

TU 25-1607.054 Aspiration psychrometer type M-34

TU 25-7558.008 Resistance thermal converters GSP type TSM