T/HNBX 159-2024 Geographical Indications Product Da Luan Wuriu

Scope

Scope: This document specifies the terms and definitions of Dalu Lianwu, a geographical indication certified trademark product; the protection scope of the geographical indication certified trademark product; the natural environment; production and cultivation technical requirements; quality technical requirements; test methods; inspection rules; labeling; packaging; storage; and transportation requirements. This document applies to fresh Dalu Lianwu fruits, a geographical indication certified trademark product. Main technical content: 7. Quality Technical Requirements 7.1 Basic Requirements - The product should meet the typical characteristics of the variety. - The product should have the inherent color and shape of the variety. - The fruit should be fresh, not softened, free from cracked fruit, rotten fruit, pests and diseases, and have no abnormal odor or obvious mechanical damage. - The fruit should have a maturity suitable for market or storage requirements. 7.2 Grade Requirements The product is divided into three grades: superior, first-class, and second-class, with specific indicators shown in Table 1. Table 1: Grade Requirements Item Requirements Superior First-Class Second-Class Fruit Shape The fruit shape should be conical or pear-shaped, without deformation or abnormalities. The fruit should be fresh, clean, and have well-cut stems. The fruit shape should be conical or pear-shaped, without obvious deformation or abnormalities. The fruit should be fresh, clean, and have well-cut stems. The fruit shape should be conical or pear-shaped, with minor deformation or abnormalities. The fruit should be fresh, clean, and have well-cut stems. Flesh The fruit flesh should have a high water content and a greenish-white color with minimal spongy tissue. The fruit flesh should have a high water content and a greenish-white color with minimal spongy tissue. The fruit flesh should have a high water content and a greenish-whi

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