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GB/T 45244-2025: Grades and specifications of garlic
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Grades and specifications of garlic
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GB/T 45244-2025
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Basic data | Standard ID | GB/T 45244-2025 (GB/T45244-2025) | | Description (Translated English) | Grades and specifications of garlic | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B31 | | Classification of International Standard | 67.080.20 | | Word Count Estimation | 14,110 | | Date of Issue | 2025-02-28 | | Date of Implementation | 2025-06-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 45244-2025: Grades and specifications of garlic---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.
GB/T 45244-2025 English version. Grades and specifications of garlic
ICS 67.080.20
CCSB31
National Standard of the People's Republic of China
Garlic Grade Specifications
Released on 2025-02-28
2025-06-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Table of Contents
Preface III
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Quality requirements 2
4.1 Quality Classification 2
4.2 Specifications 3
4.3 Permissible error 3
5 Inspection methods 3
5.1 Quality grade inspection 3
5.2 Specification Inspection 4
5.3 Calculation of allowable error 4
6 Inspection Rules 4
6.1 Batch 4
6.2 Sampling Method 4
6.3 Decision Rules 4
7 Packaging, labeling, transportation and storage 5
7.1 Packaging 5
7.2 Identification 5
7.3 Transportation 5
7.4 Storage 5
Appendix A (Informative) Reference pictures of garlic 6
References 8
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.
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document is proposed and coordinated by the China Federation of Supply and Marketing Cooperatives.
This document was drafted by. Shandong Provincial Institute of Standardization, Shandong Maria Agricultural Machinery Co., Ltd., Jining Agricultural Science Research Institute
Institute of Fruits, Jinan Fruit Research Institute of China National Federation of Supply and Marketing Cooperatives, Jinxiang Suantongtianxia Warehousing Co., Ltd., SGS-CSTC Standards Technical Services (Qingdao)
Co., Ltd., Zhengzhou Commodity Exchange, Shandong Xinnuo Food Technology Co., Ltd., Jiangsu Fuduomei Biotechnology Co., Ltd., Jinxiang County Kaisheng Agricultural
Agricultural Development Co., Ltd., Zhongnong Qiduo (Shandong) Agricultural Development Co., Ltd., Jinxiang County Market Supervision and Administration Bureau, Shandong Dongyun Garlic Engineering Technology Co., Ltd.
ART RESEARCH CENTER LIMITED.
The main drafters of this document are. Xie Shujuan, Liu Zhiqiang, Wang Dong, Liu Kanwei, Yan Xinhuan, Yan Bingzhong, Li Yunpeng, Cao Wenjiao, Zhou Dasen, Xin Li,
Ren Yanyun, Shao Hui, Cheng Yong, Li Zheng, Wu Haoyuan, He Na, Tang Qiwei, Zhang Liming, Zhang Li, Chu Qinglin, Shi Baocui, Sun Xiudong, Wang Xiaode, Fu Heqing,
Yu Xude and Li Peng.
Garlic Grade Specifications
1 Scope
This document specifies the quality requirements, inspection rules, packaging, labelling, transportation and storage of garlic and describes the inspection methods.
This document applies to the classification of grades and specifications for dried garlic.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to
This document.
GB/T 191 Pictorial markings for packaging, storage and transportation
GB 5009.3 National Food Safety Standard Determination of Water Content in Food
GB/T 6543 Single and double corrugated paper boxes for transport packaging
GB/T 8946 General technical requirements for plastic woven bags
NY/T 1655 General Guidelines for Vegetable Packaging Labeling
QB/T 3810 Plastic mesh bag
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Garlic
The nearly spherical bulb is composed of garlic cloves formed by the enlarged leaf sheaths of the lateral buds on the shortened stem disk.
[Source. GH/T 1194-2022, 3.1]
3.2
Mildewy garlic
Garlic infected by mold and showing mildew spots.
3.3
rotten garlic
Garlic cloves are infected by pathogens and have rotted (dry rot or soft rot).
3.4
Scalding and heat-damaged garlic
Garlic whose cloves turn yellow and soft due to sunlight, high temperature, etc.
Note. Commonly known as "sugar garlic".
3.5
worm-bittengarlic
Garlic with one or more cloves bitten by insects.
3.6
Germinating garlic
Garlic in which the dormant buds in one or more cloves sprout to a length of one-third of the length of the clove.
[Source. GH/T 1194-2022, 3.2, modified]
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