T/SHXY 001-2022 Shuihua fresh corn

Scope

Scope: This document specifies the terms and definitions, product classification, technical requirements, testing methods, inspection rules, labeling, packaging, storage, and transportation of fresh-eating corn in Suihua City. It applies to the production, processing, storage, and sales of fresh-eating corn within the administrative area of Suihua City. Main technical content: 5.1 Technical requirements 5.1.1 Hygiene requirements for raw materials and processing - Fresh corn raw materials shall comply with the provisions of NY/T 523; - Production water shall comply with the provisions of GB 5749; - Packaging materials shall comply with the provisions of GB 9683, GB/T 6543, GB/T 34343, and GB/T 34344; - The processing of fresh-eating corn shall comply with the provisions of GB 14881; 5.2 Sensory indicators - Sensory indicators shall comply with the requirements specified in Table 1. T/SHXY 001-20223 Table 1 Sensory Indicators of Fresh-Eating Corn Item Requirements Packaging - Packaging shall be intact, free from damage, and vacuum-sealed. Color - The inherent color of the variety with uniform hue. Odor - The inherent odor of the variety without abnormal odors. Appearance - Fully mature kernels with minimal defects, no insect damage, mold growth, or loss of kernels. No visible foreign impurities. 5.3 Physicochemical indicators 5.3.1 Physicochemical indicators of corn cobs shall comply with the provisions of Table 2. Table 2 Physicochemical Indicators of Fresh-Eating Corn Cobs Item Indicator Sweet Corn Waxy Corn Sweet and Waxy Corn Water content % 55–65 65–75 Taste score ≥ 80 Starch (dry basis) -- ≤ 4.5 ≤ 10.0 Soluble sugar ≥ 8.0 -- -- Length of whole cob, cm ≥ 12.0 Segment length, cm 2.5–12.0 5.3.2 Physicochemical indicators of corn kernels shall comply with the provisions of Table 3. Table 3 Physicochemical Indicators of Fresh-Eating Corn Kernels Item Indicator

Development Information

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