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GHT238-2019 English PDF

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GHT238-2019: Technical specification of cold-chain circulation for sweet cherries

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
GH/T 238-2019	English	319	Add to Cart	3 days [Need to translate]	Technical specification of cold-chain circulation for sweet cherries		GH/T 238-2019

PDF similar to GHT238-2019

Standard similar to GHT238-2019

NY/T 3252.2 NY/T 3252.1 NY/T 3082 GH/T 1457 GH/T 1460 GH/T 1456

Basic data

Standard ID	GH/T 238-2019 (GH/T238-2019)
Description (Translated English)	Technical specification of cold-chain circulation for sweet cherries
Sector / Industry	Supply and Marketing Cooperatives Industry Standard (Recommended)
Classification of Chinese Standard	B31
Word Count Estimation	8,878
Date of Issue	3/21/2019
Date of Implementation	10/1/2019
Issuing agency(ies)	All-China Federation of Supply and Marketing Cooperatives

GHT238-2019: Technical specification of cold-chain circulation for sweet cherries

---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.
Technical specification of cold-chain circulation for sweet cherries ICS 67.080.01 B 31 GH People's Republic of China Supply and Marketing Cooperation Industry Standard GH/T 1238-2019 Sweet cherry cold chain circulation technical regulations 2019-03-21 released 2019-10-01 Implementation Published by All China Supply and Marketing Cooperative GH/T 1238-2019

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the National Technical Committee for Fruit Processing Standardization (SCA/TC501/SC1). This standard is under the jurisdiction of the All-China Federation of Supply and Marketing Cooperatives. This standard was drafted. Tianjin Lvxin Cryogenic Technology Co., Ltd., All China Supply and Marketing Cooperatives Jinan Fruit Research Institute, Changronghui (Tianjin) Food Technology R & D Co., Ltd., Shandong Zhonghe Fruit and Vegetable Food Co., Ltd., Agricultural Products Research Institute of Shandong Academy of Agricultural Sciences, Ningxia Xia Xia Neng Biotechnology Co., Ltd. The main drafters of this standard. Yang Xiangzheng, Jia Lianwen, Li Jilan, Wu Maoyu, Li Xihong, Wang Da, Wei Wenwen, Yu Wangqing, Song Ye, Zhou Qingxin, Li Jianjun. GH/T 1238-2019 Sweet cherry cold chain circulation technical regulations

1 Scope

This standard specifies the cold chain circulation technology of sweet cherry harvesting, grading, pre-cooling, packaging, storage, storage, identification, transportation, and sales Claim. This standard applies to cold chain circulation of fresh sweet cherries.

2 Normative references

The following documents are essential for reference in this document. For dated references, only the dated version applies to this article Pieces. For undated references, the latest version (including all amendments) applies to this document. GB/T 191 Packaging, storage and transportation icon GB 2762 National Food Safety Standard for Contaminants in Foods GB 2763 National Food Safety Standards GB/T 34344 General technical requirements for agricultural logistics packaging materials NY/T 1778 General rules for fresh fruit packaging identification NY/T 2302 agricultural product grade specification cherry

3 terms and definitions

The terms and definitions established in NY/T 2302 and the following apply to this document. 3.1 Cold-chain circulation Adopt refrigeration technology to keep sweet cherry grading, pre-cooling, packaging, storage, transportation, distribution and sales all the time Cryogenic circulation system. 3.2 Precooling The process of quickly removing field heat after harvest, and rapidly reducing the fruit temperature from the initial temperature to a suitable storage and transportation temperature.

4 Harvesting

4.1 Harvesting time It should be harvested in sunny days and low temperatures to avoid rainy, foggy or rainy days and dew. GH/T XXXX-XXXX 4.2 Harvest maturity The appropriate harvest maturity should be determined according to the fruit cold chain storage and transportation time, and harvested in batches. The appropriate harvest maturity should be implemented according to Table 1. Yes, physical and chemical indicators of maturity of some varieties can be found in Appendix A. Table 1 Suitable harvest ripeness of sweet cherry in cold chain circulation Storage maturity, harvest maturity Fresh picking 9 mature or more Short-term storage and transportation (≤30 d) Medium and long-term storage and transportation 8 ~ 9 mature

8 mature

4.3 Harvesting methods It is advisable to use artificial gloves for harvesting, to avoid climbing branches and pulling fruits, and to bring fruit handles to prevent bump injuries and mechanical injuries. The harvested fruit should be placed In a cool place, avoid direct sunlight. 4.4 Harvesting container The container should be cleaned and disinfected before use. A container with a soft and breathable liner should be used. The net weight of a single fruit should be < 5 kg.

5 Rating

5.1 Sensory requirements The fruit is fresh and clean, the color is bright, the fruit stem is bright green, there are no fruit surface defects such as bruises, pests and diseases, and no abnormal external moisture A normal fruit type and color. Other sensory indicators and detection methods are implemented in accordance with the relevant regulations of NY/T 2302. 5.2 Level requirements Classification according to fruit shape, color, single fruit weight, size, fruit surface defects, physical and chemical indicators, the grading method refers to the relevant NY/T 2302 Regulations. 5.3 Safety requirements Should comply with the relevant provisions of GB 2762 and GB 2763. 6 Pre-cooling The sweet cherry pre-cooling method should be cold air pre-cooling or water pre-cooling. It should be pre-cooled to 0 ° C ~ 4 ° C within 8 hours after harvest.

7 Packaging

7.1 Packaging environment The packaging operation should be carried out in a suitable low temperature and clean environment below 10 ° C. The same packaging should be the same origin, the same variety, Cherries of the same grade specifications. 7.2 Packaging materials The outer packaging should choose a sturdy and durable container with a smooth inner wall, which is clean, hygienic, dry and free of odor, and has a good protective effect on the product. GH/T 1238-2019 There are ventilation vents; cushioning, isolation and other materials should be used for the inner packaging, and the specific implementation shall be in accordance with the relevant provisions of GB/T 34344.

8 Storage

8.1 Preparation before storage Use disinfectants that meet food safety requirements to disinfect and sterilize warehouses, tools, etc., and conduct ventilation in a timely manner. Should be advanced before entering the warehouse The temperature of the empty warehouse should be reduced to 0 ℃ ~ 2 ℃ 2 days before entering the warehouse. 8.2 Storage method The appropriate storage method should be selected according to the storage time. Short-term storage (≤30d) can be refrigerated, medium-long-term storage ( > 30d) should be used Use spontaneous modified atmosphere storage or mechanical modified atmosphere storage. 8.3 Storage requirements Suitable storage temperature is -0.5 ℃ ~ 0.5 ℃, relative humidity is 90% ~ 95%, air-conditioning parameters are O2 3% ~ 10%, CO2 10% ~ 15%. 8.4 Shelf life management Observe and record the storage temperature, humidity, and gas composition regularly, and keep the storage conditions within the specified range. Smoke the cherries regularly Sample inspection, check flavor, soluble solids, hardness, weightlessness, stemming, browning and decay. Storage period varies by species, generally Should not exceed 60 d. 8.5 Outbound The storage period should not affect the quality of the commodity. The fruits that are delivered should maintain the inherent flavor and freshness of the variety without obvious water loss and shrinkage. According to the expected storage time of different varieties, they will be delivered in time.

9 Logo

The packing box should be marked with the product name and variety, grade specifications, weight or quantity, storage method, place of origin, manufacturer, date mark, The symbols for storage and transportation related to rain and pressure shall meet the requirements of GB/T 191. The specific identification shall meet the requirements of NY/T 1778. 10 Transportation 10.1 Mode of transport For short distances (≤500 km), heat preservation or refrigerated transportation should be adopted, and for medium and long distances ( > 500 km), refrigerated transportation should be used. 10.2 Means of transport The transportation means is clean and easy to ventilate, and should not be transported with odorous, toxic and harmful substances. 10.3 Loading palletizing With proper loading, palletized loading and unloading transportation should be implemented, light loading and unloading, fast loading and fast shipping. Keep no less than between the cargo stacking code and the floor and siding 5 cm gap. 10.4 Transportation environment During transportation, the temperature is 0 ℃ ~ 4 ℃, and the relative humidity is 90% ~ 95%. GH/T XXXX-XXXX Changes in temperature, relative humidity, and gas composition. Ventilation and ventilation should be timely for long-distance or ocean transportation. 11 sales 11.1 Wholesale Wholesale turnover temperature should be controlled at 0 ℃ ~ 4 ℃. The wholesale place is clean and hygienic, and should not be mixed with other odorous, poisonous and harmful substances put. 11.2 Retail Retail shelf temperature should be controlled in the range of 0 ℃ ~ 4 ℃. GH/T 1238-2019

Appendix A

(Informative appendix) Some varieties of sweet cherries are suitable for harvest maturity and physical and chemical quality indicators Table A.1 The suitable harvest maturity and physical and chemical quality indexes of some varieties of sweet cherries Physical and chemical indicators Variety maturity Hardness/(kg/cm2) soluble solids /% Eight maturity 4.5-5.5 14.5 ～ 16.0 red light Nine matures < 4.5> 16.0 Eight matures 5.5 ～ 6.5 14.5 ～ 16.0 Miharu Nine matures < 5.5> 16.0 Eight mature 8.0 ～ 9.0 15.5 ～ 17.0 pioneer Nine matures < 8.0> 17.0 Eight matures 5.5 ～ 6.5 15.0 ～ 16.5 Labins Nine matures < 5.5> 16.5 Eight matures 6.0 ～ 7.5 12.5 ～ 14.0 Rainey Nine matures < 6.0> 14.0 Eight matures 7.5 ～ 9.0 15.0 ～ 17.5 Binku Nine matures < 7.5> 17.5 Eight matures 7.5 ～ 10.0 17.0 ～ 19.0 Hongfeng Nine matures < 7.5> 19.0 Eight matures 7.5 ～ 9.0 15.0 ～ 17.5 Samite Nine matures < 7.5> 17.5

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