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SB/T 10716-2012: Sweet pepper. Gudie to refrigerated storage and transport
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10716-2012 | English | 154 |
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Sweet pepper. Gudie to refrigerated storage and transport
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SB/T 10716-2012
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Basic data | Standard ID | SB/T 10716-2012 (SB/T10716-2012) | | Description (Translated English) | Sweet pepper. Gudie to refrigerated storage and transport | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X08 | | Classification of International Standard | 67.040 | | Word Count Estimation | 8,869 | | Adopted Standard | ISO 6659-1981, IDT | | Regulation (derived from) | ?Ministry of Commerce Announcement 2012 No.47; Industry Standard Filing Announcement 2012 No.9 (Total No.153); | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the fresh sweet pepper (Capsicum anNm L.) in short-term storage, process in cold storage and refrigerated transport storage methods. This standard does not apply to processing sweet pepper. See the limitations of the application of | SB/T 10716-2012: Sweet pepper. Gudie to refrigerated storage and transport---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Sweet pepper.Gudie to refrigerated storage and transport
ICS 67.040
X08
Record number. 37153-2012
People's Republic of China domestic trade industry standard
Sweet pepper refrigeration and transportation guide
(ISO 6659.1981, IDT)
Published on.2012-08-01
2012-11-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard uses the translation method equivalent to ISO 6659.1981 "Chocolate Sterilization and Transportation Guide" (English version), its technical content and text
This structure is consistent with ISO 6659.1981.
This standard makes the following editorial changes.
--- Deleted the preface and introduction of the ISO 6659.1981 standard;
--- Replace "this International Standard" with "this standard";
--- The punctuation has been modified.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. Ministry of Commerce, Circulation Industry Promotion Center, Xiamen Geling Biotechnology Co., Ltd., Renmin University of China, Agriculture and
Rural Development Institute, China Food Hengxin (Beijing) Quality Certification Center Co., Ltd., Shenzhen United Vertical and Horizontal International Freight Forwarding Company.
The main drafters of this standard. Li Jianghua, Zhu Yumei, Chen Zhiyong, Zhang Jing, Xing Yuyuan, Li Dan, Sun Xin, Yu Linxin, Jing Hongde.
Sweet pepper refrigeration and transportation guide
1 Scope
This standard gives the storage method of freshly eaten sweet pepper (Capsicumannum L.) during short-term storage, cold storage and refrigerated transport.
This standard does not apply to processing sweet peppers. See Appendix A for the limitations of the application of this standard.
2 Harvesting and storage
2.1 General
Sweet peppers should be harvested in cool, dry weather. Ripe sweet peppers should be harvested, that is, the fruit shape and development state of the variety should be
Normal color. Sweet peppers at physiological maturity (red) can also be harvested.
2.2 Quality requirements
The harvested sweet peppers should be selected and graded immediately. The sweet pepper used for storage should be intact, clean, full, well developed and dry.
There are no unhealed injuries and damage caused by frost (frozen wounds) and sun exposure.
2.3 Storage
Sweet peppers should be stored as soon as possible after selection and grading. The sweet pepper should be placed in the shade for a few hours before storage.
Sweet peppers should be graded according to quality and size. Only the same variety or the same brand or the same grade and size of sweet pepper can be placed in the same package.
It should be handled gently when packing to ensure that the surface of the sweet pepper is not damaged by crushing.
Good air circulation should be ensured when the package is placed.
3 storage conditions
3.1 Temperature
The chilled temperatures of the Romanian and Hungarian varieties of sweet peppers are given in Appendix B and Appendix C, respectively. Other varieties of sweet pepper, green pepper should be 7 ° C ~
Store at 8 ° C, red pepper should be stored at 4 ° C ~ 6 ° C.
Note. Sweet pepper fruit is very sensitive to low temperature, too cold may cause cold damage.
3.2 Relative humidity
Relative humidity is an important indicator to keep the sweet pepper fruit full.
The relative humidity should be 90% to 95%.
If the relative humidity is lower than 90%, the polyethylene film can be covered on the outside of the package to keep the sweet pepper fruit full, and the film can be uncovered for 1h~2h every day.
Ensure air circulation.
3.3 Air circulation
The ventilation system in the refrigerator should be able to maintain uniform temperature and humidity.
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