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Basic data
| Standard ID | GB/T 47148-2026 (GB/T47148-2026) |
| Description (Translated English) | Pitahaya |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | B31 |
| Classification of International Standard | 67.080.10 |
| Word Count Estimation | 10,176 |
| Date of Issue | 2026-02-27 |
| Date of Implementation | 2026-09-01 |
| Issuing agency(ies) | State Administration for Market Regulation, Standardization Administration of China |
GB/T 47148-2026: Pitahaya
---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
CCSB31
National Standards of the People's Republic of China
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Published on 2026-02-27
Implemented on 2026-09-01
State Administration for Market Regulation
The State Administration for Standardization issued a statement.
Foreword
This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Structure and Drafting Rules of Standardization Documents".
Drafting.
Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents.
This document was proposed by the All China Federation of Supply and Marketing Cooperatives.
This document is under the jurisdiction of the National Technical Committee on Standardization of Fruit Products (SAC/TC501).
This document was drafted by. Guangxi Zhuang Autonomous Region Institute of Standards and Technology, Jinan Fruit Research Institute of the All China Federation of Supply and Marketing Cooperatives, and Guangxi...
Jianian Agriculture Co., Ltd., China National Institute of Standardization, Guangxi Institute of Botany, Chinese Academy of Sciences, Guangxi Zhuang Autonomous Region, Xiamen Municipal Institute of Standardization
Research Institute, Hainan Provincial Standardization Association, Guangxi Jinsui Agricultural Group Co., Ltd., Ledong Lvkang Agricultural Technology Development Co., Ltd., Hainan Fruit Island Farm
Industry Development Co., Ltd., Fujian Subtropical Plant Research Institute.
The main drafters of this document are. Lin Jianye, Wang Huan, Zhou Dasen, Liang Yuan, Gong Yinjiu, Xi Xingjun, Chen Yu, Xie Kunjun, Liao Xiangsong, and Pan Jinrui.
Li Na, Meng Lingling, Su Zimin, Wu Ningzhong, Lu Yi, Lu Shuhua, Li Xiankun, Liao Ziyuan, Lü Quanfeng, Chen Ting, Ou Shansheng, Yang Bin, Hu Junming, Yi Xiao
Lu Yizhen, Li Wei, Pan Quanyi, Li Jinrong, Cai Guishan, Zhao Shiguang, Guan Qiyang.
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1 Scope
This document specifies the quality requirements and inspection rules for dragon fruit, as well as the requirements for packaging and labeling, storage, and transportation. It also describes the corresponding inspection procedures.
Test method.
This document applies to the purchase, sale, storage, and transportation of dragon fruit, including three varieties. red-skinned and red-fleshed, red-skinned and white-fleshed, and yellow-skinned and white-fleshed fresh dragon fruit.
Packaging and other varieties should follow the same guidelines.
2 Normative references
The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included.
For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies.
This document.
GB/T 8855 Sampling Methods for Fresh Fruits and Vegetables
GB 12456 National Food Safety Standard - Determination of Total Acidity in Food
GB/T 30763 Guidelines for Grading Agricultural Product Quality
NY/T 1778 General Rules for Labeling of Fresh Fruit Packaging
NY/T 1839 Fruit Tree Terminology
NY/T 2637 Determination of soluble solids content in fruits and vegetables by refractometer method
SB/T 10884 Dragon Fruit Distribution Standards
3 Terms and Definitions
The terms and definitions defined in GB/T 30763 and NY/T 1839 apply to this document.
4 Quality Requirements
4.1 Basic Requirements
4.1.1 The peel, pulp, and scales all have the typical colors of this variety.
4.1.2 The length of the fruit stalk after cutting should not exceed the shoulder of the fruit, and the cut should be clean.
4.1.3 The fruit should be fresh, clean, and free from odor, rot, disease, or pests.
4.1.4 The calyx is free from cracks and mechanical damage.
4.2 Level Requirements
The grades are divided into three levels. Special Grade, Grade 1, and Grade 2.The requirements for each grade should conform to the specifications in Table 1.Sizes are divided into Large (L), Medium (M), and...
There are three sizes (S), and each size should conform to the requirements of Table 2.
...
