GB/T 23351-2009 English PDFUS$394.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 23351-2009: Fresh fruits and vegetables -- Vocabulary Status: Valid
Basic dataStandard ID: GB/T 23351-2009 (GB/T23351-2009)Description (Translated English): Fresh fruits and vegetables -- Vocabulary Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: B31 Classification of International Standard: 67.080.01 Word Count Estimation: 20,247 Date of Issue: 2009-03-28 Date of Implementation: 2009-08-01 Adopted Standard: ISO 7563-1998, IDT Regulation (derived from): National Standard Approval Announcement 2009 No.3 (Total No.143) 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 relevant fresh fruits and vegetables the most commonly used terms and definitions. GB/T 23351-2009: Fresh fruits and vegetables -- Vocabulary---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.Fresh fruits and vegetables. Vocabulary ICS 67.080.01 B31 National Standards of People's Republic of China GB/T 23351-2009/ISO 7563.1998 Fresh fruits and vegetables vocabulary (ISO 7563.1998, IDT) Posted 2009-03-28 2009-08-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released ForewordThis standard is equivalent to using ISO 7563.1998 "Fresh fruits and vegetables vocabulary" (English version), with no differences in the technical content. This standard is equivalent translation ISO 7563.1998. In the structure according to GB/T 1.1-2000 "Standardization Guide Part 1. The structure and the required standard writing rules ", the scope of this standard will be listed in Chapter 1, the international standards as a generic term in Chapter 2, the technical Operation term as Chapter 3, NO level change. For ease of use, this standard also made the following editorial changes. a) Remove the preface to international standards. b) This standard is deleted from the French text published in English and in French international standard versions. c) The increase in the standard Chinese index, retain the original English index. The standard proposed by China Federation of Supply and Marketing Cooperatives. The standard by the China Federation of Supply and Marketing Cooperatives Jinan Fruit Research Institute. This standard was drafted. China Federation of Supply and Marketing Cooperatives Jinan Fruit Research Institute. The main drafters of this standard. Chen Ding, solution-dimensional field, Song Ye. GB/T 23351-2009/ISO 7563.1998 Fresh fruits and vegetables vocabulary1 ScopeThis standard defines the relevant fresh fruits and vegetables most commonly used terms and definitions.2 generic term2.1 Due to natural factors (for example. rain) or manual processing (for example. washing) and water remaining on the fruit or vegetable surface. NOTE. After removal from the freezer, condensation products appearing on the surface is not considered abnormal external moisture. 2.2 Since the contact friction with other parts of the plant or other individuals in the fruit or vegetable surface damage caused. Sometimes in the growth process Caused, but mostly after mining. 2.3 Attached to the fruit or vegetable foreign matter. 2.4 Basic tastes. (quinine and caffeine, for example) produced by certain substances. 2.5 Pulp brown dots on the skin manifested as green or brown sunken areas. Note. If this defect should be open and rust (2.46) difference. On apples, it may be due to a lack of calcium or boron caused. 2.6 Secreted by the plant, it appears in certain fruits (such as. plums or grapes) waxy thin powder layer surface. NOTE. If frost attached to the surface of the fruit slightly, slightly change the color of the fruit. 2.7 Fruit (mainly apples and pears) core area browning. By a suitable gas regulator, rapid cooling (such as some apple varieties. Asahi), fruit Caused by aging and other reasons. 2.8 The term usually refers to damage artichoke, this damage is due to the bract epidermis caused by frost, can lead to separation and browning. 2.9 Some fruits and vegetables in an injury occurs above freezing low temperatures. Note. The main impact of tropical and subtropical fruits and vegetables, but also affect some temperate vegetables (for example. tomatoes, peppers, cucumbers, etc.). 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