T/TFHT C010-2019 Abolished Group standards

T/TFHT C010-2019 Early Autumn Pear Product Standard

T/TFHT C010-2019

Publish Date: 2019-06-13 Implement Date: 2019-06-13 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/TFHT C010-2019

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Economic crops

ICS Name: Fruits and their products

Publish Date: 2019-06-13

Implement Date: 2019-06-13

Scope

Main Technical Content: 3.1 Variety Characteristics The various characteristics of a pear when it is ripe, including: fruit shape, fruit diameter; fruit surface color and size of fruit pits, density, fruit peel thickness, fruit stem thickness and length, depth of calyx cavity, ratio of fruit flesh to core, and fruit texture and flavor. 3.2 Mature Fruit Mature fruit completes its growth and development, exhibiting its inherent basic characteristics such as color and flavor. 3.3 Maturity Degree Maturity degree indicates the different stages of pear fruit ripeness, generally divided into harvest maturity, edible maturity, and physiological maturity. - Harvest maturity: The fruit completes its growth and chemical accumulation process, with no further increase in fruit size. It reaches the optimal storage and transportation stage but not the optimal consumption stage. At this stage, the fruit exhibits the main characteristics of the variety, such as color, aroma, and flavor, and the flesh begins to become crispy. - Edible maturity: The fruit has acquired the inherent color and flavor of the variety and reached the suitable stage for consumption. - Physiological maturity: The fruit has reached its physiological maturity. 3.4 Injury Caused by Pricking Damage to the fruit caused by pricking or cutting the skin during harvest or post-harvest handling. 3.5 Impact and Pressure Injuries Damage to the fruit caused by collisions or pressure. - Minor impact and pressure injuries: The skin is not broken, and the injury site is slightly concave with a slight darkening of color, without juice leakage. - Network-like injuries: The injured area is covered with a dense network of lesions. 3.6 Pesticide Residues Pesticide stains left on the fruit surface. - Minor pesticide residues: Small and sparse spots or inconspicuous network-like discolorations. - Sunburn: The sunburned areas are mostly light brown, and severe sunburned areas become soft. 3.7