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GB/T 24700-2010: Garlic -- Cold storage
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 24700-2010 | English | 94 |
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Garlic -- Cold storage
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GB/T 24700-2010
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Basic data | Standard ID | GB/T 24700-2010 (GB/T24700-2010) | | Description (Translated English) | Garlic -- Cold storage | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X08 | | Classification of International Standard | 67.040 | | Word Count Estimation | 5,590 | | Date of Issue | 2010-06-30 | | Date of Implementation | 2011-01-01 | | Quoted Standard | GB/T 9829 | | Adopted Standard | ISO 6663-1995, IDT | | Regulation (derived from) | National Standard Approval Announcement 2010 No.2 (Total No.157) | | 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 technical conditions refrigerated garlic (Allium sativum Linnaeus) main varieties, to ensure energy consumption of garlic in the fresh state. This standard applies to frozen garlic. | GB/T 24700-2010: Garlic -- 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.
Garlic. Cold storage
ICS 67.040
X08
National Standards of People's Republic of China
Frozen garlic
(ISO 6663.1995, IDT)
Issued on. 2010-06-30
2011-01-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard is identical with ISO 6663.1995 "frozen garlic" (in English). Its technical content and structure of the text with the ISO 6663.1995
Consistent.
For ease of use, this standard made the following editorial changes.
--- Deletion of the ISO 6663.1995 Foreword and Introduction;
--- Use the "standard" instead of "this International Standard";
--- Punctuation were falsified.
This standard is proposed and managed by China General Chamber of Commerce.
This standard was drafted. Chinese Chamber of Commerce Business Standard Centre, China Vegetable Circulation Association, Renmin University of China School of Environment.
The main drafters of this standard. accounting level palace, Li Jianghua, Chen Song, Liu Zhenyu, Caojian Yun.
Frozen garlic
1 Scope
This standard specifies the technical conditions refrigerated garlic (Alliumsativum Linnaeus) main varieties, in order to be able to ensure that fresh garlic
State spending.
This standard applies to frozen garlic.
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 9829 fruits and vegetables in cold storage and measurement of physical condition is defined (GB/T 9829-2008, ISO 2169. 1981,
MOD)
3 harvesting and refrigerated pre-treatment
3.1 Harvest
Frozen garlic should be in tip or vane begins to turn yellow, neck tissue garlic begins to soften, not increase the size of the garlic harvest. Big
Garlic should be intact and reach physiological dormancy, the skin should be dried and showing the variety of unique color.
Harvest should be in dry weather short period of time.
3.2 Quality requirements
Frozen garlic should be selected for long-term storage of the species, should have the following quality characteristics of commodities.
--- Clean, dry and intact;
--- Tight, mature, no germination;
--- Skin dry and undamaged;
--- Field and during storage were not pest infestation;
--- No sunburn or cold damage;
---odorless.
3.3 Pretreatment
Garlic should be harvested after drying. Field drying process should begin, and continue in the room. At a temperature of 20 ℃ ~ 30 ℃
When holding 8d ~ 10d, or at 35 ℃ ~ 40 ℃ holding 0.5d ~ 1d, relative humidity of 60% to 75%.
Garlic by methyl bromide disinfection process allows only for seed use.
To extend the storage period garlic before harvest maleic hydrazide or other sprout inhibitor, can effectively control the garlic sprout and weightlessness.
3.4 Size
Size of garlic should be calculated based on the diameter of the garlic. Premium Garlic minimum diameter of 45mm, primary and secondary minimum diameter
30mm. The same package shall not exceed the difference between the garlic diameter 2.5mm.
3.5 Packaging
Garlic should be refrigerated cartons, box pallets, wire mesh baskets or sacks in the form of tray packaging.
Packaging material should be clean, the material does not cause external or internal damage to the product, it will not impede the flow of air around the product.
3.6 Storage storage
Garlic should not be stored together with other products, except onion outside. Storage operation should be completed in a short time.
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