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GB/T 20453-2022 English PDF

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GB/T 20453-2022: Quality grades of products for persimmon
Status: Valid

GB/T 20453: Historical versions

Standard IDUSDBUY PDFLead-DaysStandard Title (Description)Status
GB/T 20453-2022279 Add to Cart 3 days Quality grades of products for persimmon Valid
GB/T 20453-2006399 Add to Cart 3 days Quality grades on products of persimmon Obsolete

Similar standards

GB/T 18107   GB/T 30762   GB/T 26900   GB/T 26906   GB/T 20452   

Basic data

Standard ID: GB/T 20453-2022 (GB/T20453-2022)
Description (Translated English): Quality grades of products for persimmon
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B66
Classification of International Standard: 67.080.10
Word Count Estimation: 14,124
Date of Issue: 2022-12-30
Date of Implementation: 2023-07-01
Older Standard (superseded by this standard): GB/T 20453-2006
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 20453-2022: Quality grades of products for persimmon

---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.
ICS 67.080.10 CCSB66 National Standards of People's Republic of China Replacing GB/T 20453-2006 Persimmon product quality grade Posted on 2022-12-30 2023-07-01 implementation State Administration for Market Regulation Released by the National Standardization Management Committee

foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules for Standardization Documents" drafting. This document replaces GB/T 20453-2006 "Quality Grades of Persimmon Products". Compared with GB/T 20453-2006, except for structural adjustment and Apart from editorial changes, the main technical changes are as follows. a) Changed the indicators required for fresh fruit grades (see 4.1, 4.1 of the.2006 edition); b) Changed the indicators required for the grade of dried persimmons (see 4.2, 4.2 of the.2006 edition); c) The indicators for the quality requirements of persimmon leaves have been added (see 4.3); d) The requirements for pesticide residues and hygiene indicators have been deleted (see 4.3 of the.2006 edition); e) The inspection method has been changed (see Chapter 5, 5.2 of the.2006 edition); f) Changed the inspection rules (see Chapter 6, 5.1 of the.2006 edition); g) The requirements for "packaging" have been changed (see Chapter 7, 6.2 of the.2006 edition); h) Changed the requirements for "marking" (see Chapter 8, 6.1 of the.2006 edition); i) The content of "storage" has been added (see Chapter 9); j) The content of "transportation" has been added (see Chapter 10). Please note that some contents of this document may refer to patents. The issuing agency of this document assumes no responsibility for identifying patents. This document is proposed by the State Forestry and Grassland Administration. This document is under the jurisdiction of the National Economic Forest Products Standardization Technical Committee (SAC/TC557). This document is drafted by. Institute of Economic Forestry, Chinese Academy of Forestry, Northwest A&F University, Chinese Academy of Forestry Asia Institute of Tropical Forestry. The main drafters of this document. Han Weijuan, Yang Yong, Fu Jianmin, Sun Peng, Suo Yujing, Diao Songfeng, Gong Bangchu, Li Huawei. The release status of previous versions of this document and the documents it replaces are as follows. ---First published as GB/T 20453-2006 in.2006; --- This is the first revision. Persimmon product quality grade

1 Scope

This document specifies the grades, inspection methods and rules, technical requirements for packaging, labelling, storage and transportation of persimmon products. This document is applicable to the quality requirements and grading of persimmon products.

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document. GB/T 191 Packaging, storage and transportation icon marks GB 5009.3 National Food Safety Standard Determination of Moisture in Food GB 5009.4 National Food Safety Standard Determination of Ash Content in Food GB 5009.86 National Food Safety Standard Determination of Ascorbic Acid in Food GB/T 5494 Inspection of Grain and Oil GB/T 8302 tea sampling NY/T.2009 Determination of fruit firmness NY/T 2637 Determination of Soluble Solid Content in Fruits and Vegetables Refractometer Method

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 persimmon driedpersimmonicing A white crystalline substance that condenses on the surface of the persimmon after the sugar inside the persimmon oozes out. 3.2 The percentage of persimmons with ruptured persimmons in the total persimmons. 3.3 rusty russeting Black stripes of varying widths or flaky black rust appear near the longitudinal groove of the fruit, near the peduncle or on the carcass.

4 Technical Requirements

4.1 Grade requirements for fresh persimmons See Table 1 for fresh persimmon grade requirements.
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