T/HQMYTC 01-2023 Hequ Red Onions

Scope

Main Technical Content: 6 Quality Requirements Sensory Requirements: The sensory requirements for Hequ Red Onions shall comply with Table 1. Table 1: Sensory Requirements Item Indicator Color Fresh red onion with a purple-red skin that turns light red after drying. Shape Garlic-shaped bulb with a horizontal diameter ≥1.5 cm; firm and full, no sprouting, deformities, or mold. Taste Crispy with a rich, spicy flavor. Physicochemical Indicators: The physicochemical indicators for Hequ Red Onions shall comply with Table 2. Table 2: Physicochemical Indicators Item Indicator Water Content (%) ≤81.7 Allicin (mg/100g) ≥100 Horizontal Diameter (cm) ≥1.5 Safety Requirements: The safety requirements for Hequ Red Onions shall comply with GB 2762 and GB 2763. Net Content: The net content shall comply with the requirements of the "Measures for the Supervision and Management of Quantitative Packaged Goods". 7 Testing Methods: Sensory Requirements: Randomly select an appropriate number of samples and conduct inspections using visual observation, olfaction, and tasting. Water Content: Follow the provisions of GB 5009.3. Allicin: Follow the provisions of NY/T 1800. Horizontal Diameter: Measure the maximum horizontal diameter of the bulb using a caliper with an accuracy of 0.1 cm. Safety Requirements: Follow the provisions of GB 2762 and GB 2763. Net Content: Follow the provisions of JJF 1070. 8 Testing Rules: 8.1 Batch Inspection: Products from the same variety, origin, cultivation conditions, and harvest period shall be considered a single batch for inspection. Sampling Methods: Follow the relevant provisions of NY/T 2103 "Technical Standards for Vegetable Sampling". 8.3 Judging Principles: a) If one of the safety indicators fails the inspection, the batch is deemed unqualified. b) If there are unqualified items in the physicochemical or sensory indicators, another sample may be re-inspected. If the unqua

Development Information

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