T/TFHT C029-2020 Yam Products Standards

Scope

Scope: This standard specifies the terminology and definitions, product classification, technical requirements, testing methods, inspection rules, packaging, storage, and transportation of yams. This standard applies to the production, sale, and inspection of yams; Main technical content: Technical requirements 5.1 Sensory indicators The sensory indicators of yams shall comply with the requirements of Table 1. Table 1 Sensory indicators Serial number Item Grade limit First grade Second grade Third grade 1 Variety The same variety The same variety Similar variety For long-stemmed varieties, the length of each individual and the diameter of the tapered end shall be divided into the following grades: First grade: 80cm in length and 4cm to 5cm in diameter; Second grade: 50cm to 80cm in length and 3cm to 4cm in diameter; Third grade: 30cm to 50cm in length and 2cm to 3cm in diameter. The number of first-grade yams that do not meet the sensory requirements shall not exceed 5%, second-grade shall not exceed 8%, and third-grade shall not exceed 10%. For flat-stemmed and cylindrical-stemmed varieties, the weight of each individual tuber shall be divided into the following grades: First grade: the weight difference of individual tubers shall not exceed ±6% of the average tuber weight; Second grade: not exceed ±12%; Third grade: not exceed ±15%. 2 Cleanliness Clean Neat Relatively neat 3 Uniformity Uniform Relatively uniform Basic uniform 4 Color Normal Normal Basically normal 5 Shape Good Better General 6 Freshness Fresh Fresh Fresh 7 Damage No damage No rotting, no odor, no pests or diseases, may have minor scars, mechanical injuries No rotting, no odor, no pests or diseases, no serious scars, mechanical injuries 5.2 Physicochemical indicators The physicochemical indicators shall comply with the requirements of Table 2. Table 2 Physicochemical indicators (based on fr

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