T/GZWL 006-2018 Active Group standards

T/GZWL 006-2018 Postharvest storage management specifications for fresh peppers

Publish Date: 2018-08-14 Implement Date: 2019-02-13 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/GZWL 006-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: \nLogo, packaging, transportation, storage

ICS Name: Agriculture (vocabulary)

Publish Date: 2018-08-14

Implement Date: 2019-02-13

Scope

Scope: This standard specifies the technical requirements for the harvest, storage management, and transportation of fresh chili fruits by members of the Guizhou Province Chili Industry Alliance. This standard applies to the harvest, post-harvest commercial processing, and storage and transportation of fresh chili fruits by members of the Guizhou Province Chili Industry Alliance. Main technical content: 4.1 Harvest Preparation - Use a 1,000-fold chlorine dioxide solution to spray the 600mm*400mm*450mm fresh plastic crates one week before harvest, then rinse with tap water after 24 hours and expose them to the sun to dry. - Process fresh chili fruits for commercial use when they are firm and fully red, and for cooking use when they are 8-9 ripe. - Harvest during sunny and dew-free periods, or during cloudy and dew-free periods, avoiding high-temperature periods. Avoid harvesting within one day after rainfall. - Clean the mechanical refrigeration warehouse thoroughly 15 days before storage, spray the walls and floors of the warehouse with chlorine dioxide solution, ventilate for 24 hours, and then overhaul and adjust the temperature and relative humidity of the refrigeration warehouse. - Introduce ozone into the refrigeration warehouse for disinfection 5 days before storage, with ozone concentration reaching 3 mg/m3 every 8 hours for 72 hours of ventilation. - Reduce the temperature of the pre-cooling and storage warehouses to (8±0.5)°C 48 hours before storage, and maintain relative humidity ≥80% by humidifying the floor. - All pickers are prohibited from using cosmetics or alcohol during production, and must trim their nails, wear thin cotton gloves or finger cots, and bring fresh plastic crates into the plantation. - Pickers must handle the fruits with care, using their thumbs, index fingers, and middle fingers to grasp the stem where it connects to the plant, and pulling upward or downward to separate the fruits from the plant. First pick fruits w