T/HNBX 151-2022 Geographical Indications Product: Yongxing Huangpi

Scope

Main Technical Content: 7. Quality Requirements 7.1 Basic Requirements 7.1.1 The fruit has reached the maturity required for the variety "Huangpi" to be marketed as a commercial product. 7.1.2 It has the inherent color and shape of the "Huangpi" variety. 7.1.3 The fruit is intact and well-formed, with a heart-shaped shape, thick skin, no obvious mechanical damage, rotting, pests or diseases, deformities, or unpleasant odors. 7.2 Sensory Requirements Huangpi is divided into three grades: Superior, First-Class, and Second-Class. The requirements for each grade shall comply with Table 1. Table 1: Quality Grade Requirements **Item** **Requirements** **Superior Grade** **First-Class Grade** **Second-Class Grade** **Maturity** Developed fully, with the inherent appearance characteristics of the variety at maturity. **Color and Flavor** Waxy yellow or brownish yellow skin with luster; white-yellow flesh with sweet taste and honey aroma or sweetness with a hint of acidity, with smooth texture and abundant juice. **Seed Number** 3–6 seeds per fruit bunch. **Bunch Uniformity** Fruit sizes consistent, evenly distributed and compact, without empty branches. **Defects and Impurities** No defective or impure fruits. **Rotten Fruits** No more than 3.0% of the total fruit weight should be rotten. **Defective Fruits and Impurities** No more than 8.0% of the total fruit weight should be defective or impure. 7.3 Physicochemical Indicators Should comply with Table 3. Table 2: Physicochemical Indicators **Item** **Indicator** **Edible Rate, g/100g** ≥57.0 **Soluble Solids, g/100g** ≥16.0 **Soluble Sugar, g/100g** ≥13.1 **Note**: The soluble sugar indicator is a characteristic indicator and is provided for reference.

Development Information

Related Standards