GB/T 15034-2009 English PDF

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GB/T 15034-2009: Mangoes -- Cold storage
Status: Valid

GB/T 15034: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 15034-2009	139	Add to Cart	3 days	Mangoes -- Cold storage	Valid
GB/T 15034-1994	239	Add to Cart	2 days	Mangoos. Guide to storage	Obsolete

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Basic data

Standard ID: GB/T 15034-2009 (GB/T15034-2009)
Description (Translated English): Mangoes -- Cold storage
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B31
Classification of International Standard: 67.080.10
Word Count Estimation: 6,690
Date of Issue: 2009-03-27
Date of Implementation: 2009-10-01
Older Standard (superseded by this standard): GB/T 15034-1994
Quoted Standard: GB/T 8210
Adopted Standard: ISO 6660-1993, MOD
Regulation (derived from): National Standard Approval Announcement 2009 No.4 (Total No.144)
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary: This standard specifies the fresh mango (Mangigera indica Linn) storage conditions and methods to obtain these conditions. This standard applies to major commercial species, can also refer to the use of other varieties.

GB/T 15034-2009: Mangoes -- Cold storage

---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.
Mangoes. Cold storage ICS 67.080.10 B31 National Standards of People's Republic of China Replacing GB/T 15034-1994 Mango Storage Guidelines (ISO 6660.1993, MOD) Posted 2009-03-27 2009-10-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This revised standard adopts ISO 6660.1993 "Mango Storage Guidelines" (in English). This standard and ISO 6660.1993 compared to major differences are. --- Increasing the terms and definitions; --- Depending on the circumstances of mango varieties revised Chapter 3. This standard replaces GB/T 15034-1994 "mango storage guidelines." The main difference compared with the standard GB/T 15034-1994 as follows. --- Deleted content 3.1,3.3,3.6,3.7 and 4.2.3; --- Modify the content 4.1,4.3,4.4,4.5 and 4.6; --- 4.2.1 and 4.2.2 will be placed in Table 1, as Notes to Table 1. The standard proposed by the People's Republic of China Ministry of Agriculture. This standard is under the jurisdiction of the Ministry of Agriculture of tropical crops and products Standardization Technical Committee. This standard was drafted by the Guangxi Subtropical Crops Research Institute. The main drafters of this standard. Ye Kai Teng, Huangguo Di, Du Dong, Hong Yuan dry LABORATORY. This standard was first released in April 1994. Mango Storage Guidelines

1 Scope

This standard applies to the main commercial species, other species can also refer to use.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB/T 8210 Test Method export citrus fruit

3 Terms and Definitions

The following terms and definitions apply to this standard. 3.1 After soaking liquid to dry paper yarn. 3.2 Warmed to liquid (53 ± 2) ℃ for. 3.3 Adsorption of liquid potassium permanganate, vermiculite powder after drying.

4 Harvest and storage conditions

4.1 Harvest Mango physiological maturity stage should be picked fresh fruit should be developed to look olive green or pale green, pale yellow flesh, fruit Tiki recessed or flat, Stalk thicker milk outflow, the flow rate is slow, there is an implicit part of the shoulder portion of fruit yellow (or red), acidity less than 2.9%, processed fruit is picked as the outer Green or olive green, white flesh, acidity greater than 2.9%. 2cm ~ 3cm left stems when fruit picking, Table 1, the main commercial varieties recommended storage The optimum harvest period features. Table 1 The main varieties of optimum harvest storage feature Variety Soluble solids Mass shaped objects Volume fraction a /% Acidity Mass fraction b / Peel pulp hardness (Feel) Fruit shoulder fruit age/d Mans Gui heat On the 10th 6.2 ± 0.5 < 2.9 smooth, beige olive green, hard and soft real About one-third fruit fruit Tiki unit development to the flat, a small fruit If there is an implicit part of the solid shoulder yellow 109 to 132 Purple Mountain 7.0 < 2.2 Smooth, light green, It has a white wax Pale yellow Hard Shoulder full fruit, fruit shoulder level with the stem end Or slightly higher than the stem end, a small fruit If there is an implicit green yellow shoulder back 95 to 106 ......

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