T/CMWHLZ 001-2024 Active Group standards

T/CMWHLZ 001-2024 "Citrus medica without nuclear" in Chengmai

Publish Date: 2024-12-01 Implement Date: 2024-12-20 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CMWHLZ 001-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Plant cultivation

Publish Date: 2024-12-01

Implement Date: 2024-12-20

Scope

Main Technical Content: 6.1 Sensory Requirements The fruit should be round or short-heart-shaped, with a well-formed shape and a full fruit crown, without deformities. The fruit skin should be bright red or dark red, with uniform color and no obvious spots or green skin. The flesh should be milky white or slightly transparent, with a fine texture and no obvious spots or impurities. The seeds should be completely degraded or only have the seed hull, indicating a seedless state. The fruit should have the unique fragrance of lychees and no off-odors. The flesh should be sweet and juicy, with a crispy texture and a smooth mouthfeel. 6.2 Physical and Chemical Indicators The physical and chemical indicators should meet the requirements of Table 1. **Table 1: Physical and Chemical Indicator Requirements** | Indicator | Target Value | | --- | --- | | Nucleoless Rate (%) | ≥95 | | Edible Rate (%) | ≥80 | | Soluble Solids (%) | ≥15 | | Total Acid (%) | ≤0.25 | | Defective Fruit (%) | ≤3 | 6.3 Safety Indicators The safety indicators should meet the requirements of GB 2762 and GB 2763. 6.4 Grading Requirements The fruit should be graded according to Table 2. **Table 2: Grading Requirements** | Grade | Basic Requirements | | --- | --- | | Extra | Meet the sensory requirements of 6.1 and the physical and chemical indicators of 6.2 | | First Grade | Meet the sensory requirements of 6.1 and the physical and chemical indicators of 6.2 | | Second Grade | Meet the sensory requirements of 6.1 and the physical and chemical indicators of 6.2 | 7. Inspection Methods 7.1 Sensory Inspection Randomly select 50 fresh fruits and place them on an inspection table. Using visual inspection, manual examination, olfactory testing, and taste testing, record the results under natural lighting. 7.2 Physical and Chemical Indicators 7.2.1 Nucleoless Rate Randomly select 20 fresh fruits and peel them to observe the fruit kernels. Calculate the