T/DBZSC 003-2022 Active

Main Technical Content: 4 Technical Requirements Requirements for Raw Materials The basic requirements for Dianbu carrots include uniform color and morphological characteristics; intact and smooth skins; freshness without wilting; tender and firm flesh; and no rotten fruits. The grading and specification of Dianbu carrots should comply with the provisions of Tables 1 and 2. **Table 1: Grading Standards for Dianbu Carrots** **Superior Grade** **First Grade** **Second Grade** **Sensory Characteristics** No misshapen roots, root hairs, or cracked roots. The flesh-root color should be consistent and smooth, free from cold damage or mechanical damage. No green or purple on the top, and single fruit weight differences should not exceed 10% of the average value. The core ratio should be less than a quarter. The product specification should meet the requirements of Table 2 for the (L) length grade. **Second Grade** The total number of misshapen roots, root hairs, and cracked roots should not exceed 3% of the total. The flesh-root color should be generally consistent and smooth, with no obvious cold damage or mechanical damage. Green or purple below the top should not exceed 2 cm, and single fruit weight differences should not exceed 20% of the average value. The core ratio should be between one-third and one-quarter. The product specification should meet the requirements of Table 2 for the (M) grade or higher. **Third Grade** The total number of misshapen roots, root hairs, and cracked roots should not exceed 5% of the total. The flesh-root color may have slight discoloration and minor cold damage or mechanical damage. Green or purple below the top should not exceed 3 cm, and single fruit weight differences should not exceed 30% of the average value. The core ratio should be between one-third and one-half. The product specification should meet the requirements of Table 2 for the (S) short grade or higher. **Carotenoids (mg/kg)** ≥ 100 Red fru