T/TCAA 004-2024 Newly harvested sweet potato quality grading standards

Scope

Scope: This document specifies the sensory indicators, physicochemical indicators, and hygiene and safety indicators for the quality grading of new Mao taro, as well as testing methods, inspection rules, and labeling, packaging, transportation, storage, and shelf life. This document applies to the quality grading of new Mao taro during production and sales. Main Technical Content: 1. Scope: This document specifies the sensory indicators, physicochemical indicators, and hygiene and safety indicators for the quality grading of new Mao taro, as well as testing methods, inspection rules, and labeling, packaging, transportation, storage, and shelf life. This document applies to the quality grading of new Mao taro during production and sales. 2. Normative References: The content of the following documents is an integral part of this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the latest version (including all amendment sheets) of the non-dated referenced documents applies to this document. GB 2762 - Food Safety National Standard: Limits of Contaminants in Food GB 2763 - Food Safety National Standard: Maximum Residue Limits of Pesticides in Food GB/T 8855 - Sampling Methods for Fresh Fruits and Vegetables 3. Terms and Definitions: The following terms and definitions apply to this document. 3.1 New Mao Taro: A local taro variety systematically bred by farmers in the Xinmao area of Taicang, characterized by large red buds, soft and silky flesh, and a rich taro aroma. 3.2 Taro Shape Index: The ratio of the longitudinal and transverse diameters of a commercial taro. 3.3 Relative Standard Deviation (RSD): The ratio of the standard deviation of measurement results to the arithmetic mean. 4. Sensory Indicators 4.1 Basic Sensory Requirements: The taro should exhibit the typical characteristics of the Xinmao taro variety: oval or elongated oval sub-

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