T/LSSGB 001-013-2018 Active Group standards

T/LSSGB 001-013-2018 Lishui Shan Geng: Fresh-keeping and Transportation Manual for Red Grape Storage

T/LSSGB 001-013-2018

Publish Date: 2018-12-25 Implement Date: 2018-12-25 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/LSSGB 001-013-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic crops

ICS Name: Plant cultivation

Publish Date: 2018-12-25

Implement Date: 2018-12-25

Scope

Scope: This specification stipulates the technical operation and storage manual for red grape preservation, involving pre-harvest technical requirements, harvesting, warehouse preparation, pre-cooling, preservation and refrigeration, unloading and sales, etc. This specification is applicable to the refrigerated preservation of red grape varieties. Main technical content: 1. Scope: This specification stipulates the technical operation and storage manual for red grape preservation, involving pre-harvest technical requirements, harvesting, warehouse preparation, pre-cooling, preservation and refrigeration, unloading and sales, etc. This specification is applicable to the refrigerated preservation of red grape varieties. 2. Normative references: The following documents are essential for the application of this document. For dated reference documents, only the version on the specified date is applicable to this document. For undated reference documents, the latest version (including all amendment sheets) is applicable to this document. - GB/T 16862: Refrigeration Technology for Fresh Grapes - GB/T 30134: Cold Storage Management Specification - NY/T 1199: Technical Specification for Grape Preservation - DB33/T 2090: “Lishui Mountain Farming” Construction and Management - General Requirements - DB41/T 658: Quality Grade of Red Globe Grape Fruit - T/LSSGB 001: Lishui Mountain Farming: Edible Cultivated Products 3. Terms and definitions: The following terms and definitions are applicable to this standard. 3.1 Spike: The long stem connecting the grape cluster with the branch. 3.2 Peduncle: The short, thin stem connecting the grape berry with the spike. 3.3 SO2 slow-release preservatives: Mainly composed of sulfites and slow-release agents, which release SO2 slowly to achieve sterilization and preservation effects. 3.4 Bleaching preservatives: The active ingredient SO2 has strong oxidizing properties. If the concentration is too high or the opera