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GB/T 41625-2022: Grade of mangosteens
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 41625-2022 | English | 169 |
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Grade of mangosteens
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GB/T 41625-2022
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PDF similar to GB/T 41625-2022
Basic data | Standard ID | GB/T 41625-2022 (GB/T41625-2022) | | Description (Translated English) | Grade of mangosteens | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B31 | | Word Count Estimation | 8,876 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 41625-2022: Grade of mangosteens---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.
Grade of mangosteens
ICS 67.080.10
CCSB31
National Standards of People's Republic of China
Mangosteen quality grade
Published on 2022-07-11
2023-02-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration
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 of Standardization Documents"
drafted.
Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents.
This document is proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China.
This document is under the jurisdiction of the National Fruit Standardization Technical Committee (SAC/TC501).
This document is drafted by. China National Institute of Standardization, Shenzhen Institute of Standards and Technology, Institute of Food and Drug Inspection (Shandong) Group Co., Ltd.
Company, Chongqing Institute of Quality and Standardization, Xiamen Institute of Standardization, China Green Food Co., Ltd., Chinese Academy of Tropical Agricultural Sciences
Analysis and Testing Center, Jiangsu Huanghuai Agricultural Technology Co., Ltd.
The main drafters of this document. Xi Xingjun, Yang Zhihua, Sun Xuewen, Meng Lingling, Mao Feng, Tang Fei, Li Zhenliang, Shu Shubo, Yang Xinfeng, Zhang Jinmei,
Xie Rufeng, Liao Hongbo, Yan Yanhua, He Zhijun, Zhang Li, Li Na.
Mangosteen quality grade
1 Scope
This document defines the relevant terms and definitions of mangosteen quality grades, specifies the quality requirements for mangosteen, describes the corresponding testing methods,
Inspection rules, packaging and signs, etc.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations
documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to
this document.
GB/T 191 Graphical signs of packaging, storage and transportation
NY/T 2637 Determination of soluble solid content in fruits and vegetables by refractometric method
JJF1070 Measurement and inspection rules for the net content of quantitatively packaged commodities
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Harderyandshriveling
Hardening and shrinkage of the husk due to water loss, lignification.
3.2
Shrinking shriveling
Fruit stalk and calyx form ridges, bulges or rill-like contractions due to water loss.
3.3
speckle speckle
Patches of different colors appear on the surface of the fruit and around it.
3.4
Gum gummyexudate
After the fruit is damaged, the resinous substance that flows out of the fruit surface.
4 Quality requirements
4.1 Basic requirements
4.1.1 The fruit has the inherent purple to dark purple appearance color and spots and other characteristics of this variety; there is no abnormal yellow and other color spots and flow.
Gum; pulp is white or milky white, without any abnormal color such as yellow.
4.1.2 The fruit is complete, fresh and plump, clean and without abnormal external water, with complete and fresh fruit stalk and calyx.
4.1.3 The husk has suitable hardness, no hard shrinkage, and can be cut normally; the fruit stalk and calyx have no obvious shrinkage.
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