NY/T 672-2003
Active
T/XJHZ 3-2021
Active
Group standards
T/XJHZ 3-2021 July jujube fruit quality grade
T/XJHZ 3-2021 July jujube fruit quality grade
Price:
$ 30
Basic Information
Standard Code:
T/XJHZ 3-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic crops
ICS Name:
Other standards related to agriculture and forestry
Publish Date:
2021-12-13
Implement Date:
2022-01-12
Scope
Main Technical Content: July Fresh Jujube Fruit Quality Grade 1 Scope This document specifies the relevant terms and definitions, requirements, inspection methods, inspection rules, packaging, marking, transportation, and storage for fresh jujube fruits and dried jujube fruits. It applies to the determination of quality grades, production, and sales of July fresh jujube fruits and dried jujube fruits. 2 Normative Reference Documents The content of the following documents is an integral part of this document through normative references. Among them, the referenced documents with a specified date only apply to the version corresponding to that date; the latest version (including all amendments) of the unspecified-date referenced documents applies to this document. - GB/T 12295: Fruit and Vegetable Products - Determination of Soluble Solids Content - Refractometer Method - GB/T 13607: Packaging of Apples and Citrus Fruits - GB 16325: Hygiene Standards for Dried Fruit Products - GB/T 18406.2: Safety Requirements for Pesticide-Free Fruits - GB/T 22345: Quality Grade of Fresh Jujube - LY/T 1780: Quality Grade of Dried Jujube - NY/T 2742: Determination of Soluble Sugars in Fruits and Products - 3,5-Dinitrosalicylic Acid Colorimetric Method 3 Terms and Definitions The following terms and definitions apply to this document. - Fresh Jujube: Fruit harvested in crisp maturity for fresh eating. - Dried Jujube: Dried Chinese jujube products made from jujube fruits that have reached full maturity and are naturally dried or artificially baked. - Crisp Maturity: The period when the fruit turns fully red. During this period, the flesh is greenish-white or milky-white, with high sugar content, a crispy texture, and abundant juice, making it suitable for fresh consumption. - Full Maturity: The period after crisp maturity when the fruit reaches full physiological maturity. During this period, the fruit skin darkens in color, the flesh softens, and the
Development Information
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