T/SVEFA 01005-2020 Active Group standards

T/SVEFA 01005-2020 Post-harvest storage and preservation technology for green leafy vegetables (Chinese) specifications

Publish Date: 2020-08-06 Implement Date: 2020-09-01 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/SVEFA 01005-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Agriculture, forestry

ICS Name: Vegetables and their products

Publish Date: 2020-08-06

Implement Date: 2020-09-01

Scope

Scope: This standard specifies the field harvesting techniques, quality requirements, pre-storage preparation, pre-cooling treatment, grading and packaging, storage conditions and methods, and storage management requirements for six types of leafy vegetables, including Hangzhou cabbage, chicken feather cabbage, small cabbage, lettuce, spinach, and grass head, as well as their storage and preservation. This standard applies to the storage and preservation of Hangzhou cabbage, chicken feather cabbage, small cabbage, lettuce, spinach, and grass head. Other leafy vegetables in the Shanghai region may refer to and implement this standard, but specific process parameters need to be adjusted according to their characteristics and storage requirements. Main technical content: 3. Harvesting time and techniques 3.1 Harvesting time: Leafy vegetables intended for storage and preservation should be harvested 2-3 days after rain or irrigation. Leafy vegetables harvested 1 day after rain are not suitable for storage and preservation. Open-field leafy vegetables should be harvested in sunny weather, with the summer and autumn periods requiring harvesting before 10 a.m. or after 3 p.m. For greenhouse-grown leafy vegetables, the harvesting time should be 1 hour earlier in the morning and 1 hour later in the afternoon during the summer. Greenhouse-grown vegetables can be harvested without weather restrictions during rainy days. Leafy vegetables should be selected with normal development, no pests or diseases, no mechanical damage, and meeting market requirements. 3.2 Harvesting techniques: The harvesting techniques for the six types of leafy vegetables (Hangzhou cabbage, chicken feather cabbage, small cabbage, lettuce, spinach, and grass head) shall be carried out in accordance with the requirements of Appendix A. 4. Quality requirements: After harvesting, leafy vegetables shall be graded according to the requirements, removing non-edible parts, taproots, and soil. Leaf