Some standard content:
Appendix A of this standard is an informative appendix.
This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China. NY/T716—2003
The drafting units of this standard are: Chongqing Fruit Research Institute, Chongqing Economic Crop Technology Extension Station, and Citrus and Seedling Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture.
The main drafters of this standard are: Liao Congxue, Zhang Yungui, Yang Canfang, Wang Hua, Cheng Changfeng, Gan Lin. I
NY/T 716—2003
The main international documents based on this standard are the United Nations "UN/ECEStandard FFV-14: Citrus Fruit", Australia's "West+ern Australian Citrus Grading and Packing Code", Florida's "601,19 Oranges: maturity standards and 601. 20 Oranges; minimum ratios of solids to acid" and "EC Marketing Standards for Citrus fruit". 1 Scope
Technical Specifications for Citrus Picking
This standard specifies the picking maturity and picking methods, requirements and test methods for citrus fruits. This standard applies to the picking and purchase of fresh edible citrus fruits. 2 Normative References
NY/T 716—2003
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties to an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard. GB/T8210 Inspection Methods for Fresh Citrus Fruits for Export 3 Terms and Definitions
The terms and definitions established in GB/T8210 and the following terms and definitions apply to this standard. 3.1bzxZ.net
Color break
The formation of the inherent color after the green color of the fruit peel fades. 4 Requirements
4.1 Fruit picking maturity
Fruit picking maturity index should comply with the provisions of Table 1. Table 1 Fruit picking maturity index
Total soluble solid content/%）
Titratable acid/（%）
Solid acid ratio
4.2 Color change
Wide-skinned citrus
The proportion of the fruit surface turning to the inherent color of the original variety should be greater than two-thirds (except lemon). 4.3 Fruit picking technology
4.3.1 Picking tools
Prepare the necessary fruit shears, fruit ladders, fruit bags (fruit baskets), gloves, and containers for picking, and clean them. The tip of the fruit shears should be smooth and round, with sharp cuts and seams to reduce damage to the fruit surface during picking. Fruit bags (fruit baskets) and transport containers should be light and firm, with smooth insides. Bamboo products should be padded with soft materials on the inside. 1. Fruit ladders should be safe and convenient double-sided ladders. 4.3.2 Picking weather
It is advisable to pick fruits on sunny days and after the surface moisture of fruits has dried. It is not suitable to pick fruits when it rains, snows, fog has not dispersed, frost has not melted, or there is strong wind.
4.3.3 Picking technology
Fruit pickers should cut their nails flat or wear gloves to avoid nails piercing the fruits. Fruit picking should be carried out from bottom to top and from outside to inside. 1
NY/T716——2003
1. Use the "multiple cutting method" to pick fruits: the first cut is cut 1cm away from the fruit stem, and the second cut is cut at the same level as the fruit stem. The fruit stem should be flat and the sepals should be intact.
Do not climb branches to pull fruits to avoid pulling the fruit stem and damaging the tree.一一Fruits should be handled with care during picking and transportation. The fruit container should be 80% to 90% full to prevent squeezing, collision, and reduce the number of overturning to avoid fruit damage.
一Do not mix branches and leaves into the fruit basket to avoid stabbing the fruit. After picking, avoid sun and rain, and transport in time. The transportation tools should be clean, non-toxic and odorless. -Injured fruits and fruit with diseases and insects should be placed separately.
5Sampling
Randomly select 5 citrus trees that can represent the characteristics of the picked varieties in the orchard, and pick 1 fruit from each of the four directions of east, south, west and north in the middle and upper part of the crown of each tree, for a total of 20 fruits for analysis. 6Test method
Total soluble solids, titratable acid, and solid-acid ratio shall be implemented in accordance with GB/T8210. 2
A.1 Sweet oranges
Appendix A
(Informative Appendix)
Classification of major citrus varieties
A. 1.1 Ordinary sweet oranges: Jincheng, Fulingxia orange, Hamlin, Anliou orange, Xinhui orange, Bingtang orange, etc. A.1.2 Navel oranges: Washington navel orange, Robertson navel orange, Newhall, Qingjia, Bonna, Nevelina, etc. A.1.3 Blood oranges: Ruby blood orange, Tarocco blood orange, etc. Wide-skinned citrus
Wenzhou mandarin orange, banana orange, mandarin orange, red orange, local early orange, Nanfeng mandarin orange, etc. A.3 Lemons
Eureka, Lisbon, etc.
A.4 Pomelo
Shatian pomelo, Guanxi honey pomelo, Liangping pomelo, Dianjiang white pomelo, Yuhuan pomelo, Tongxian pomelo, etc. NY/T716—2003
NY/T716—2003
［1] GH 014—1983
Fresh citrus
GB/T12947—1991Fresh citrus
References
[3] Maturity testing of citrus:2000 Department of Agriculture,Western Australian500-—91 /N
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