T/HNSGJXH 0002-2022 Active Group standards

T/HNSGJXH 0002-2022 Xiangnan navel orange fresh fruit quality requirements

Publish Date: 2022-12-15 Implement Date: 2022-12-15 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/HNSGJXH 0002-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Plant cultivation

Publish Date: 2022-12-15

Implement Date: 2022-12-15

Scope

Scope: This document specifies the technical requirements for the grading, quality requirements, testing methods, and inspection rules of Xiangnan navel oranges. This document is applicable to the production and domestic circulation of fresh Xiangnan navel oranges; Main technical content: 4 Grading: The navel oranges are graded based on their appearance and soluble solids content, with grades including Extra, First, and Second. The corresponding indicators should meet the requirements specified in Table 1. Fruits that do not meet the requirements in Table 1 are classified as Out-of-Grade. Table 1: Grading Standards for Xiangnan Navel Oranges Grade Variety Specifications (cm) Color Surface Defects Soluble Solids (%) Extra Newhall, Langfeng, Yuanfeng, etc. 7.5≤ф≤9.0 Orange-yellow to orange-red, uniform coloration with a coloration rate of over 95%. Moderate peel thickness, fresh and smooth surface without sunburn, scars, cracks, punctures, insect damage, scratches, compression marks, disease spots, drug residues, or rot. No quarantine-regulated pests or diseases, no dry fruits. ≥13 Lunwang, Calacar, etc. 7.0≤ф≤8.5 First Newhall, Langfeng, Yuanfeng, etc. 7.5≤ф≤9.0 Orange-yellow to orange-red, uniform coloration with a coloration rate of over 90%. Moderate peel thickness, fresh and smooth surface without sunburn, scars, cracks, punctures, scratches, compression marks, or rot. Minor surface defects such as oil spots, net marks, disease or drug spots are allowed, but no more than 3 spots per fruit, each less than 1mm in diameter, and no dry fruits. ≥11 Lunwang, Calacar, etc. 6.0≤ф≤8.5 5 Quality Requirements 5.1 Sensory 5.1.1 Fruit shape: Oval, nearly oval, or spherical, with a well-formed shape and intact hilum. 5.1.2 Color: The coloration rate should be over 90%, with a surface color of orange-yellow or orange-red. 5.1.3 Surface: Fresh and smooth surface without surface defects or only minor ones within the