T/XDBX 001-2023 Active

Main Technical Content: 4.1 Product Quality Requirements 4.1.1 Spherical shape, well-formed fruit, clean and smooth surface, free from mechanical damage, sunburn, cracks, insect damage, bruises, brown spots, or waterlogging. Orange-yellow or orange-red in color, with uniform coloration. Juicy with crispy flesh and a pleasant sweet-sour taste without any off-flavors. 4.1.2 Defects such as netting, scars, disease spots, or foreign matter shall not exceed 20% of the fruit's surface area. 4.1.3 The acid-sugar ratio shall comply with the requirements of NY/T 1189. 4.1.4 Pollutant limits shall meet the standards set forth in GB 2762. 4.1.5 Maximum residue limits for pesticides shall comply with the requirements of GB 2763. Packaging 4.2.1 Pre-packaging Process – Fruit Selection: Remove rotten, scarred, diseased, cracked, deformed, or poorly colored fruits, as well as oversized or undersized ones. – Cleaning: Use effective methods to remove surface contaminants. – Freshness Preservation: Follow the requirements of NY/T 1189. – Grading: Classify fruits into three sizes based on their horizontal diameter: large, medium, and small (see Table 1). Table 1: Grading Requirements Grade Large Medium Small Diameter (mm) ≥70 70–60 Φ < 60 – Waxing: Apply hygienically approved citrus-specific wax solution evenly to the fruit surface. The wax solution must comply with GB 2760 and be used strictly according to the product manual. 4.2.2 Packaging Material Requirements Packaging containers should be made of calcium-plastic corrugated boxes or corrugated paper boxes. Single and double corrugated paper boxes must meet the requirements of GB/T 6543, while calcium-plastic corrugated boxes must comply with GB/T 6980. Corrugated cardboard boxes must meet the performance standards of GB/T 13607. 4.2.3 Packaging Capacity Requirements The size and shape of packaging containers should facilitate fresh fruit distribution and sales. Retail packaging