T/HNSKJX 002-2020 "Storage Technical Regulations for 'Hongyang' Kiwifruit"

Scope

Main Technical Content: 4 Storage 4.1 Storage Requirements for Ripe Fruits - The soluble solids content of Red Yang kiwifruit should reach 6.2%–9.0%, and the fruit hardness should be ≥3 kg/cm2. - After harvest, cool the fruits to around 15°C within 24 hours and maintain this temperature for 24–48 hours. - Sort out and remove unqualified fruits with disease/pest infestation, mechanical damage, or deformities. - The grading standards should meet the requirements specified in Table 1. Table 1: Grading Requirements | Grade | Requirements | | --- | --- | | Extra | Possesses all characteristics and inherent appearance of the variety, with no obvious defects. Fruit size: 80–100 g. | First | Possesses the characteristics of the variety, with minor color differences and shape defects, but no deformities. Total area of surface damage should not exceed 1 cm2. | Second | No severe defects. Minor color and shape differences allowed, but no deformities. May have minor scratches; healed puncture wounds or scars on the skin should not exceed 2 cm2 in total. 4.5 Packaging - Packaging should comply with NY/T 1778. Extra and first-grade kiwifruit should be single-layer tray-packaged with sufficient spacing between fruits. 4.6 Labeling - Product labels should comply with GB 7718 and NY/T 1778. - External packaging pictograms should comply with GB/T 191. 4.7 Warehouse Preparation 4.7.1 Repair and test the refrigeration equipment before storage. Sterilize, disinfect, and rodent-proof the warehouse and packaging materials, then ventilate and air out the area. Reduce the warehouse temperature to the target level 3–5 days in advance to allow sufficient cooling. 4.7.2 Disinfect the air, floor, and walls of the warehouse before fruit storage using one of the following methods: - ClO2 disinfection: Prepare a 60–80 mg/L ClO2 solution and spray it evenly throughout the warehouse, then seal it for 30 minutes. - Ozone disinfection: Use an O3 concentra

Development Information

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