T/PJMHT 004-2024 Active Group standards

T/PJMHT 004-2024 Pujiang kiwi fruit cold chain logistics technical procedures

Publish Date: 2024-07-18 Implement Date: 2024-07-18 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/PJMHT 004-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Fruits and their products

Publish Date: 2024-07-18

Implement Date: 2024-07-18

Scope

Main Technical Content: 4. Harvesting 4.1 Fifteen days before harvesting, the orchard should not be irrigated, and fruit should not be harvested within three days after rainfall. 4.2 Pesticides should be applied according to their safety intervals before harvesting. 4.3 The soluble solids content of the fruit at harvesting should meet the requirements specified in Table 1. Table 1: Soluble Solids Content of Different Kiwi Varieties Variety Soluble Solids (%) Jinyan ≥ 8.0 Red Yang ≥ 6.5 Donghong ≥ 7.0 4.4 During harvesting, handle the fruits with care and place them in transfer boxes. Store the harvested fruits in a cool, ventilated area to allow them to heal and dry, avoiding direct sunlight or rain exposure. 4.5 Each transfer box should contain fruits of the same variety, and the distance between the top layer of fruit and the box lid should be greater than 3 cm. 4.6 Place an information card in each transfer box, indicating the variety, weight, origin, and harvest date. 4.7 After grading, the harvested kiwis should be promptly transported, dried, and subjected to step-by-step pre-cooling. After 24 hours, when the fruit core temperature reaches 5–8 °C, they should be transferred to a cold storage facility. The pre-cooling process should record information such as the origin, quantity, inlet and outlet temperatures, and time of the batch. 5. Storage 5.1 Storage Methods: - Cold storage or controlled atmosphere storage. 5.2 Storage Facility Disinfection 5.2.1 Room Disinfection: - Fumigation: Use 5–10 ml of peracetic acid per cubic meter and fumigate for 24 hours. - Lactic acid fumigation: Use 1 ml of lactic acid mixed with 1–2 parts of water per cubic meter, heat and evaporate for 0.5–3 hours, then turn off the heater. - Potassium permanganate fumigation: Use 5 g of potassium permanganate per cubic meter and fumigate for 24 hours. - Ozone disinfection: Use an ozone air disinfector in an unoccupied cold storage facili