LY/T 1652-2005 English PDF

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LY/T 1652-2005: Quality classify prickly ash
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
LY/T 1652-2005	319	Add to Cart	3 days	Quality classify prickly ash	Valid

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Basic data

Standard ID: LY/T 1652-2005 (LY/T1652-2005)
Description (Translated English): Quality classify prickly ash
Sector / Industry: Forestry Industry Standard (Recommended)
Classification of Chinese Standard: B66
Classification of International Standard: 65.020
Word Count Estimation: 10,197
Date of Issue: 2005-08-16
Date of Implementation: 2005-12-01
Summary: This standard specifies the Big Red pepper cultivars, small red robe, green pepper pepper quality requirements, test methods, inspection rules, packaging, labeling, transportation and storage. This standard applies to Big Red pepper cultivars, small red robe, green pepper pepper quality assessment and testing.

LY/T 1652-2005: Quality classify prickly ash

---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.
Quality classify prickly ash ICS 65.020 B66 People's Republic of China Forestry Industry Standard Pepper quality rating Released on.2005-08-16 Implementation of.2005-12-01 State Forestry Administration released

Foreword

Appendix A of this standard is a normative appendix. This standard is proposed and managed by the Shaanxi Provincial Forestry Technology Extension Station. This standard was drafted by Shaanxi Forestry Technology Extension Station and Forestry College of Gansu Agricultural University. The main drafters of this standard. Wang Yunfang, Li Yi, Yuan Shuangjin, Wang Youke, Ma Jianxing, Qiu Rong, Liu Yi, Gao Junhong. Pepper quality rating

1 Scope

This standard stipulates the quality requirements, test methods, inspection rules and packaging, standards for the main varieties of pepper, Dahongpao, Xiaohongpao, and green pepper. Zhi, transportation, storage. This standard is applicable to the quality assessment and inspection of peppers grown in the main varieties of pepper, Dahongpao, Xiaohongpao and Green Pepper.

2 Reference standard

The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB/T 12729.2-1991 Sampling methods for spices and condiments GB/T 12729.3-1991 Preparation of powder samples for analysis of spices and seasonings GB/T 12729.6-1991 Determination of moisture content of spices and seasonings GB/T 12729.12-1991 Determination of non-volatile ether extracts from spices and condiments GB 2762-2005 Limits of contaminants in food GB 2763-2005 Maximum residue limit for pesticides in food GB/T 5009.17-2003 Method for determination of total mercury and organic mercury in foods GB/T 5009.19-2003 Determination of hexachlorocyclohexane and DDT residues in foods GB/T 5009.20-2003 Determination of organophosphorus pesticide residues in foods GB/T 7718-2004 General rules for prepackaged food labels

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 The mature peppercorn fruit is dehydrated to remove the intrinsic impurities and foreign matter, and is used as a commercial pepper peel. 3.2 Dysplasia or immature pepper fruit, although dried, but the skin is not cracked or not fully cracked, pepper seeds can not naturally pull out the pepper fruit. 3.3 The matured pepper fruit is naturally released after drying, and the peel is formed into an open state. 3.4 Mildew due to mold infiltration, resulting in the change of the inherent color, mildewed pepper particles. 3.5 Due to improper harvesting or improper drying, the pepper color turned black, but the pepper particles were not spoiled by mold infection. ......

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