T/LYCY 004-2019 jùn zǎo
T/LYCY 004-2019 jùn zǎo
Basic Information
Scope
Scope: This standard specifies the relevant terms and definitions of Jun dates, cultivation and management techniques, harvesting and drying, quality requirements, inspection methods, inspection rules, judgment rules, packaging and marking, labeling, transportation, and storage, etc. This standard applies to the quality identification and grade classification of dried Jun dates and similar varieties such as Hu Ping dates between the two parties. Main technical content: Sensory indicators of dried Jun dates should comply with the provisions of Table 1. Basic requirements: The dates should have the characteristics of Jun dates, with large fruits, smooth skins, and a color ranging from reddish brown to dark reddish brown. The flesh should be thick and elastic, with a slight sour taste. The dates should have the characteristics of Jun dates, with a color ranging from reddish brown to dark reddish brown. The number of fruits (fruits/kg) should be ≤8384~111 112~142 143~200. Fruits that do not fall into the above grades are classified as inferior fruits. The rate of defective fruits should not exceed 2%. Not more than 3%. Not more than 5%. Not more than 8%. Physical and chemical requirements: The physical and chemical indicators should comply with the provisions of Table 2. Indicator Items Standard Water content/% ≤25 (for reference) Total sugar (calculated as dry matter of edible part)/% ≥70 Food safety requirements: The limits of contaminants should comply with the requirements of GB2762, and the limits of pesticide residues should comply with the requirements of GB2763.