T/1YBLJ 1-2022 Active Group standards

T/1YBLJ 1-2022 Yang Bao pepper

Publish Date: 2022-06-24 Implement Date: 2022-06-24 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/1YBLJ 1-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Other

Publish Date: 2022-06-24

Implement Date: 2022-06-24

Scope

Scope: This document specifies the normative reference documents, terms and definitions, classification, quality requirements, testing methods, inspection rules, packaging and labeling, storage and transportation for Yangpu chili peppers. This document applies to chili peppers produced within the scope of Yangpu Village, Shuangxiqiao Town, Xian'an District; Main technical content: 3.1 Yangpu chili peppers produced within the scope of protection specified in this document, in accordance with the cultivation technical requirements specified in this document and meeting the corresponding product quality requirements. 3.2 The same variety with typical characteristics such as shape, color, size, and flavor. 3.3 Similar varieties with similar typical characteristics such as shape, color, size, and flavor. 3.3 Uniformity: The degree of relative consistency in size among fruits of the same variety and batch, expressed by multiplying the average single fruit weight by a coefficient. Uniform, with a difference range within (1 ± 5%) of the average single fruit weight. Moderately uniform, with a difference range within (1 ± 7%) of the average single fruit weight. Basic uniformity, with a difference range within (1 ± 10%) of the average single fruit weight. 3.4 Color: The inherent color and luster of the fruits of this variety (including immature, mature, and overripe fruits). 3.5 Shape: The inherent shape of the fruits of this variety. 3.6 Cleanliness: The cleanliness of the fruit surface. 3.7 Off-flavor: Unpleasant odors and flavors caused by pollution in the cultivation or storage and transportation environment. 3.8 Burn damage: Damage caused by excessive fruit surface temperature due to strong sunlight or other factors. 3.9 Cold damage: Physiological diseases occurring in fruits at temperatures above freezing, with concave spots on the fruit surface and browned seeds. 3.10 Frost damage: Tissue freezing in low temperatures below freezing, with irreversible damage. 3.11 Diseas