T/TFHT C045-2020 Chili Product Standard

Scope

Scope: This standard specifies the terms and definitions, technical requirements, inspection rules, and packaging, transportation, and storage of "Tianfu He Suo" chili peppers. This standard applies to fresh chili peppers obtained from "Tianfu He Suo"; Main technical content: Technical requirements 3.1 The sensory characteristics shall comply with the provisions of Table 1. Table 1 Sensory indicators of chili peppers Quality Detection method Chili peppers of the same variety or similar varieties; fresh; clean fruit surface without impurities; no damage caused by insects and diseases; no abnormal odor; consistent appearance; stem, calyx, and fruit of the same color as the variety, with consistent luster; crispy texture; no cold damage, frost damage, burn damage, or mechanical damage, and no rotting. Variety characteristics, color, freshness, cleanliness, rotting, frost damage, pests and diseases, and mechanical damage shall be identified by visual inspection; abnormal odor shall be identified by olfactory methods; for suspected pests and diseases with unclear symptoms, detection shall be carried out by cutting open with a knife. 3.2 Pollutants and pesticide residue limits T/TFHT C045—2020 shall comply with relevant national food safety standards and regulations, and also comply with the provisions of Table 2. Table 2 Pesticide residue limits for chili peppers Item Limit (mg/kg) Detection method Lead (as Pb) ≤0.1 GB 5009.12 Cadmium (as Cd) ≤0.05 GB/T 5009.15 2,4-D and 2,4-D sodium salt ≤0.1 GB/T 5009.175 Chlorothalonil

Development Information

Related Standards