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NY/T 744-2020: (Green food onion and garlic vegetables)
Status: Valid NY/T 744: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| NY/T 744-2020 | English | 149 |
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3 days [Need to translate]
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(Green food onion and garlic vegetables)
| Valid |
NY/T 744-2020
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| NY/T 744-2012 | English | 279 |
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3 days [Need to translate]
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Green food. Alliaceous vegetables
| Obsolete |
NY/T 744-2012
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| NY/T 744-2003 | English | 319 |
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3 days [Need to translate]
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Green food. Alliaceous vegetables
| Obsolete |
NY/T 744-2003
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PDF similar to NY/T 744-2020
Basic data | Standard ID | NY/T 744-2020 (NY/T744-2020) | | Description (Translated English) | (Green food onion and garlic vegetables) | | Sector / Industry | Agriculture Industry Standard (Recommended) | | Classification of Chinese Standard | B31 | | Word Count Estimation | 6,663 | | Date of Issue | 2020-08-26 | | Date of Implementation | 2021-01-01 | | Older Standard (superseded by this standard) | NY/T 744-2012 | | Regulation (derived from) | Announcement No. 329 of the Ministry of Agriculture and Rural Affairs | | Issuing agency(ies) | Ministry of Agriculture and Rural Affairs | NY/T 744-2003: Green food. Alliaceous vegetables---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.
Green food.Alliaceous vegetables
ICS 67.080.20
B31
People's Republic of China Agricultural Industry Standard
Green food, onion, garlic, vegetables
Released on December 12,.2003
2004-03-01 implementation
Published by the Ministry of Agriculture
Foreword
This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China.
This standard was drafted. China Green Food Development Center, Ministry of Agriculture Vegetable Quality Supervision, Inspection and Testing Center (Beijing).
The main drafters of this standard. Qian Hong, Liu Su, Xie Wei, Guo Chunmin, Zhang Dechun, Wang Fuhua.
Green food, onion, garlic, vegetables
1 Scope
This standard specifies the requirements, test methods, inspection rules, signs, packaging, transportation and storage of green food onion and garlic vegetables.
This standard applies to green food onion and garlic vegetables.
2 Normative references
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.
Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11
GB/T 5009.12 Determination of lead in food
Determination of cadmium in foods GB/T 5009.15
Determination of total mercury and organic mercury in foods GB/T 5009.17
GB/T 5009.18 Determination of fluorine in food
GB/T 5009.20 Determination of organophosphorus pesticide residues in foods
GB/T 5009.105 Determination of chlorothalonil residues in cucumber
Determination of residues of cypermethrin, fenvalerate and deltamethrin in GB/T 5009.110 vegetable foods
GB/T 5009.188 Determination of methyl thiophanate and carbendazim in vegetables and fruits
GB/T 6195 Method for determination of vitamin C content of fruits and vegetables (2,6-dichloroindophenol titration method)
GB/T 8855 Sampling method for fresh fruits and vegetables
GB/T 15401 Determination of nitrite and nitrate content of fruits, vegetables and their products
NY/T 391 Green Food Origin Environmental Technical Conditions
NY/T 655 green food solanaceous vegetables
NY/T 658 General Guidelines for Green Food Packaging
3 Terms and definitions
The terms and definitions established by NY/T 655 apply to this standard.
4 requirements
4.1 Environment
The environmental conditions of the place of production should meet the requirements of NY/T 391.
4.2 Sensory
The senses should comply with the requirements of Table 1.
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