T/GXPP 002-2022 Abolished Group standards

T/GXPP 002-2022 Horse hoof production technical regulations in fragrant forest

Publish Date: 2022-01-18 Implement Date: 2022-05-20 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/GXPP 002-2022

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: -

ICS Name: Plant cultivation

Publish Date: 2022-01-18

Implement Date: 2022-05-20

Scope

Main Technical Content: 3.1 Fang Lin Horseshoe The term "Fang Lin Horseshoe" is defined as follows, and the following terms and definitions apply to this document. 3.1 Fang Lin Horseshoe Seed Fang Lin Horseshoe, also known as Maotui, is produced within the scope of Chapter 4. It features a flattened stem with a robust top bud and a slightly concave base, a glossy skin, tender flesh, sweet flavor, and minimal waste when eaten fresh, making it a highly storable product. 3.2 Fang Lin Horseshoe Detoxified Tissue Culture Seedlings Selected from high-quality Fang Lin Horseshoe varieties, these seedlings are cultivated in vitro using tissue culture methods to remove toxins from the stem tip of the bulb. They are then rapidly propagated into test-tube seedlings. 3.3 High Fruit Yield Rate This refers to the proportion of Fang Lin Horseshoe products with a single bulb weighing 30g, a cross-sectional diameter of 4cm, and a bulb height of 2.5cm or more. 4 Production Area Environment 4.1 The specific cultivation area for Fang Lin Horseshoe is located between 111°05′E and 112°03′E, and 23°39′N and 25°09′N. The site should be far from industrial and mining enterprises (more than 5km away), with loose topsoil, solid subsoil, a cultivation layer of approximately 20cm, sufficient water sources, convenient irrigation, and clean sandy loam paddy fields. 4.2 Cultivation bases should be reported to the Pinggui District Agricultural Product Quality and Safety Inspection Station and comply with relevant production standards. 4.3 The production environment must meet the requirements of NY/T 391 and NY/T 1405 during the cultivation process. 5 Variety Selection 5.1 Selected varieties should include Gui Tie No. 2, with red-brown bulbs, tender flesh, and a sweet and crispy eating experience; or Gui Tie No. 3, with good fruit shape, high fruit yield, and sweet and crispy flesh with minimal waste. 6 Seedling and Seedling Management 6.1 Seedling Preparation Com