T/KSNCHZ 002-2022 Storage and Transportation Standards for Shufu Mushu Yage Apricots

Scope

Main Technical Content: 4. Storage and Preservation The storage process follows the corresponding technical requirements of Youxian Fruits to maintain the freshness and integrity of Shufumu Yage apricots. Storage and preservation requirements: 4.2.1 Quality requirements: The products should be fresh, clean, intact, and possess the characteristics of the product variety, and comply with the quality grading standards for Shufumu Yage apricots. The limits of contaminants in the products should meet the requirements of GB 2762, and the maximum residue limits of pesticides should comply with GB 2763. The limits of fungal toxins should meet the requirements of GB 2761. 4.2.2 Storage and preservation principles: Suitable storage techniques and conditions should be selected based on the quality of Shufumu Yage apricots and the requirements of commodity circulation. Preferentially adopt physical preservation methods such as refrigeration, controlled atmosphere storage, and freezing. When physical preservation is not sufficient (for processed products such as canned goods, jams, fruit wine, apricot candy, almond milk, and almond oil), biological and chemical preservation methods are allowed. The appropriate storage time should be determined based on the characteristics of the Shufumu Yage apricot variety and storage conditions. 5. Grading and Packaging Grade the apricots during the harvest period and store them accordingly. If necessary, conduct secondary or multiple grading processes. 6. Traceability All stages of the process (name, batch number, quantity, and specifications) should be printed in accordance with GB/T 29373. The name and original batch number of each batch should be clearly marked.

Development Information

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