NY/T 2788-2015 Technical Specification for Blueberry Storage and Transportation NY/T2788-2015 Standard compression package decompression password: www.bzxz.net
This standard specifies the technical requirements for harvesting and quality requirements, pre-storage preparation, pre-cooling and warehousing, storage, outbound and packaging, transportation and sales of fresh blueberries. This standard is applicable to the storage and transportation of fresh blueberries. This standard
was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the Agricultural Products Processing Bureau of the Ministry of Agriculture.
This standard is under the jurisdiction of the Agricultural Products Processing Standardization Technical Committee of the Ministry of Agriculture.
This standard was drafted by the Institute of Food Science, Zhejiang Academy of Agricultural Sciences.
The main drafters of this standard are Gao Haiyan, Chen Hangjun, Zhou Yongjun, Han Qiang, Tao Fei, Mu Honglei, Fang Xiangjun and Li Bin.
The following documents are indispensable for the application of this document. For all dated referenced documents, only the dated version applies to this document. For all undated referenced documents, the latest version (including all amendments) applies to this document.
GB 2762 National Food Safety Standard Limits of Contaminants in Foods
GB 2763 National Food Safety Standard Maximum Residue Limits of Pesticides in Foods
GB 9687 Hygienic Standard for Polyethylene Mouldings for Food Packaging
GB 14881 National Food Safety Standard General Hygienic Specification for Food Production
GB/T 27658-2011 Blueberry
LY/T 1781-2008 Technical Specification for Storage and Preservation of Sweet Cherries
NY/T 1778 General Rules for Packaging and Labeling of Fresh Fruits

ICS 67.080.10
Agricultural Industry Standard of the People's Republic of China
NY/T2788—2015
Technical Regulation for Storage and Transportation of Blueberries
Technical Regulation for Storage and Transportation of Blueberries2015-05-21Issued
2015-08-01Implemented
Ministry of Agriculture of the People's Republic of China
This standard was drafted in accordance with the rules of GB/T1.1—2009. This standard was proposed by the Agricultural Products Processing Bureau of the Ministry of Agriculture and is under the jurisdiction of the Agricultural Products Processing Standardization Technical Committee of the Ministry of Agriculture. This standard was drafted by: Institute of Food Science, Zhejiang Academy of Agricultural Sciences. The main drafters of this standard are: Bu Haiyan, Chen Hangjun, Zhou Yongjun, Han Qiang, Tao Fei, Mu Hong, Fang Xiangche and Li Bin. NY/T2788-2015www.bzxz.net
1 Scope
Technical Specification for Blueberry Preservation, Storage and Transportation
NY/T 2788—2015
This standard specifies the technical requirements for the harvesting and quality control, pre-storage preparation, pre-cooling and storage, storage, delivery and packaging, transportation and sales of fresh blueberries (Vaccinium spp.). This standard applies to the preservation, storage and transportation of fresh blueberries. 2 Normative References
The following documents are essential for the application of this document. For all dated references, the version with the date applies to this document. For all undated references, the latest version (including all amendments) applies to this document. GB2762 National Food Safety Standard Limits of Contaminants in Food GB2763 National Food Safety Standard Maximum Retention Limits of Pesticides in Food GB9687 Hygienic Standard for Polyethylene Mouldings for Food Packaging GB14881 National Food Safety Standard General Hygienic Specification for Food Production GB/T27658—2011 Blueberries
LY/T1781—2008 Technical Specification for Preservation of Sweet Peaches NY/T1778 General Rules for Packaging and Labeling of Fresh Fruits 3 Terms and Definitions
The following terms and definitions apply to this document. 3.1
Cuticular waxes
White powdery wax formed naturally on the surface of the fruit. 3.2
Fruit pedicel scar
The tearing of the skin and flesh tissue connected to the fruit pedicel caused by external force. 3.3
Mechanical injury
Damage caused by squeezing, pressing, bumping, rubbing and other external forces. 3.4
Modified atmosphere (MA) In plastic film bags or film tents, the concentration of () and (O) in the environment is regulated by the fruit's own respiratory metabolism. 4 Harvesting and quality requirements
4.1 Harvesting maturity
The surface of the fruit turns blue and is covered with the white fruit powder that the variety should have. Harvest in batches at the right time. 4.2 Harvesting time
Harvesting should be carried out on a day with low temperature or cloudy weather, avoiding heavy rain, dew (rain) and high temperature periods. 4.3 Harvesting method
NY/T2788—2015
4.3.1 When harvesting, soft gloves or fingertips that meet the requirements of food safety should be worn. During the harvesting process, drop and place gently to avoid mechanical damage such as tearing of the fruit belt and pressure, and try to keep the fruit powder intact; remove mechanically damaged, softened, deformed, deformed fruits and fruits with diseases, insects and pests at any time. 4.3.2 When harvesting, place the fruits in different containers according to their size. The height of the fruit should not exceed 10ctm. The fruit container should be clean and dry. Before picking, it is advisable to pad the bottom of the container with soft and clean cushioning materials. 4.3.3 The harvested fruits should be transferred to the pre-cooling place in time. If they cannot be transferred in time, they should be placed in a cool and ventilated place to avoid direct sunlight or rain.
4.4 Quality requirements
4.4.1 The quality should comply with the provisions of Chapter 4 of GB/T27658-2011 for superior and first-class products. 4.4.2 The hygiene designation should comply with the provisions of GB2762 and G12763. 5 Preparation before storage
Preparation of the warehouse should be carried out in accordance with the provisions of 4.1 of IY/T1781-2008. 6 Precooling and storage
6.1 Precooling
Precooling should be carried out within 2 hours after harvesting. The precooling method can be cold storage precooling, differential pressure precooling, vacuum precooling, etc., so that the core temperature of the fruit can be precooled to 8℃～10℃ as soon as possible.
6.2 Storage
The precooled fruits can be directly packaged for transportation and sales, or stored in the warehouse. The stacking method in the warehouse shall be carried out in accordance with the provisions of Chapter 5 of IY/T1781-2008.
7 Storage
7. 1 Storage conditions
7.1.1 Temperature
The storage temperature should be 0℃~-2℃,
7.1.2 Relative humidity
The relative humidity of the storage should be 85%~~95%.
7.2 Storage methods
7.2. 1 Refrigeration
Refrigeration is suitable for short-term storage
7.2.2 Refrigeration combined with MA
Refrigeration combined with MA is suitable for medium and long-term storage. The pre-cooled fruits are packed into packaging boxes lined with polyethylene film bags. After the center temperature of the fruits drops to 0℃~2%, the bags are tied tightly. The thickness of the film bag should be 0.03mm0.05mm, and the hygiene indicators meet the requirements of GB9687.
7.3 Storage management
7.3.1 Regularly check the quality changes of blueberries during storage, promptly discover and pick out rotten fruits, and terminate storage in time according to the changes in storage quality.
7.3.2 Regularly observe and record the temperature and temperature to maintain the storage conditions within the specified range. 7.4 Storage period
The cold storage period should not exceed 20 days: the cold storage period should not exceed 40 days
8 Delivery and packaging
8.1 Delivery
NY/T 2788-—2015
When delivery, blueberries should basically maintain their inherent flavor and freshness, and the fruits should not lose water or have skin shrinkage. 8.2 Packaging
8.2.1 Before transportation and sale, the fruits after pre-cooling or storage should be packaged in reverse order in small individual packages. During the packaging process, fruits that do not meet the quality requirements should be removed at any time. The amount of fruit in a small package should be 100g-150g. The small package should have air holes, be firm, dry and clean, especially good at air contamination, safe and non-toxic.
8.2.2 The outer packaging can be made of packaging materials such as cartons and foam boxes. The independent small packages in the box should be placed neatly and tightly. The weight of each box should not exceed 2kg.
8.2.3 The ambient temperature of the packaging operation room should be between 10℃ and 15%. 8.2.4 The operating room and operation: the health conditions of personnel should comply with the provisions of GB14881. 8.2.5 The packaging materials and labels should comply with the provisions of NY/T1778. 9 Transportation
9.1 Transportation method
The official uses refrigerated trucks for transportation, and the temperature in the car should be between 2℃ and 5℃. 9.2 Transportation requirements
The carriage should be clean and hygienic, avoid mixing with other goods, and the stacking should be stable; the transportation should be level, reduce bumps and violent swings; the loading and unloading process should be handled with care.
10 Sales
After arriving at the sales location, it is advisable to place it in a refrigerator for sale or temporarily store it in a warehouse at 2℃~5℃, and complete the sale within 5 days. 3
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