T/TFHT C009-2019 White pear crisp product standard

Scope

Main Technical Content: 3.1 Sensory Requirements The sensory requirements shall comply with the provisions of Table 1. Table 1: Sensory Requirements Item Requirements Fruit Appearance The fruit shall be intact, fresh, and clean, with a regular shape and characteristics typical of the variety. Flavor and Aroma The fruit shall have the typical flavor and aroma of the variety. No Offensive Odor No obvious defects on the fruit surface (including hail damage, sunburn, pest/disease spots, and mechanical damage). Maturity The fruit shall be fully developed and moderately ripe, meeting market or storage requirements. 3.2 Pesticide Residue Limits The pesticide residue limits shall comply with the relevant national food safety standards and Table 2. Table 2: Pesticide Residue Limits Unit: mg/kg Item Limit Chlorpyrifos ≤ 0.015 Dinotefuran ≤ 0.01 Metalaxyl ≤ 0.01 Thiophanate-methyl ≤ 0.01 Tebuconazole ≤ 0.01 Fludioxonil ≤ 0.01 Ezinex ≤ 0.01 Spinosad ≤ 0.01 Dithiocarbamates ≤ 0.01 Difenoconazole ≤ 0.01 Difenoconazole + Azoxystrobin + Fluopicolide ≤ 0.01 Thiamethoxam ≤ 0.01 Multisporin ≤ 0.01 Azoxystrobin ≤ 0.01 Ezinex + Difenoconazole + Fluopicolide + Cyhalothrin ≤ 0.01 Thiamethoxam ≤ 0.01 Multisporin ≤ 0.01 3.3 Physicochemical Indicators The physicochemical indicators shall comply with Table 3. Table 3: Physicochemical Indicators Item Limit Soluble Solids, % ≥ 9.0 Total Acid (expressed as citric acid), g/kg ≤ 2.0 Lead (as Pb), mg/kg ≤ 0.1 Cadmium (as Cd), mg/kg ≤ 0.054 4. Detection Methods 4.1 Sensory Inspection The fruit appearance, maturity, hail damage, sunburn, pest/disease spots, and mechanical damage shall be inspected visually. The flavor and aroma shall be detected by tasting and smelling. 4.2 Physicochemical Indicators Soluble solids shall be tested according to NY/T 2637. Total Acid (expressed as citric acid) shall be test

Development Information

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