NY/T 1530-2007 Technical Specification for Storage and Transportation
of Longan and Lychee after Harvest NY/T1530-2007 Standard download decompression password: www.bzxz.net This standard specifies the harvesting, post-harvest processing and preservation process conditions, storage and transportation requirements, and storage period indicators of longan and lychee fruits. This standard applies to longan varieties such as Chuliang, Shixia, Gushan No. 2, Dongbi, and Wulongling, and lychee varieties such as Feizixiao, Heiye, Baila, Yuhebao, Guiwei, Nuomici, and Huaizhi. Other varieties can be implemented as a reference.

1CS 67.080.10
Agricultural Industry Standard of the People's Republic of China
NY/T 1530—2007
Technical regulation for storage and transportation of longanand litchi after harvest
Published on 2007-12-18
Implemented on 2008-03-01
Published by the Ministry of Agriculture of the People's Republic of China
Appendix A of this standard is a normative appendix
This standard is proposed by the Ministry of Agriculture of the People's Republic of China. This standard is promoted by the Agricultural Products Processing Bureau of the Ministry of Agriculture
The originators of this standard: Horticultural College of South China Agricultural University, Fruit Research Institute of Guangdong Academy of Agricultural Sciences. The main authors of this standard: Wu Zhenxian, Chen Weixin, Su Meixia, Han Donghai, Ji Zuoliang. NY/T1530—2007
1 Scope
Technical Specification for Post-harvest Storage and Transportation of Longan and Lychee NY/T1530—2007
This standard specifies the harvesting, post-harvest processing and preservation process conditions, storage and transportation requirements, and storage period indicators of longan and lychee fruits. The standard is applicable to longan varieties such as Chuliang, Shi, Tuo No. 2, Dongbi, and Wulongling, and litchi varieties such as Feizixiao, Heiye, Baila, Yuhebao, Wei, Nuoqiufan, and Huaizhi. Other varieties can be implemented by reference. 2 Normative References
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 revised versions are not applicable to this standard. However, parties that have reached 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 of the document shall apply to this standard. GR2763 Maximum Residue Limits of Pesticides in Foods G3/T5-37 Plastic Food Turnover Boxes GB/T6543 Corrugated Paper Boxes GB/T8559 Fruit Refrigeration Technology GB/T8855 Sampling Methods for Fresh Fruits and Vegetables GB9687 Hygienic Standards for Polyethylene Moldings for Food Packaging GB/T12293 Determination of Titratable Acidity of Fruit and Vegetable Products GB/T13 ... and Vegetable Products GB9687 Hygienic Standards for Polyethylene Moldings for Food Packaging GB/T12293 Determination of Titratable Acidity of Fruit and Vegetable Products GB/T13/T8559 Fruit Refrigeration Technology GB/T8855 Sampling Methods for Fresh Fruit and Vegetable Products GB9687 Hygienic Standards for Polyethylene Moldings for Food Packaging GB/T12293 Determination of Titratable Acidity of Fruit and Vegetable Products GB/T13/T8559 Fruit Refrigeration Technology T12295 Determination of soluble solids content in fruit and vegetable products Refractometer method NY/T515 Lychee
NY/T516 Longan
NY5173 Light pollution-free food hanging lychee, longan, rambutan NY/T5174 Technical specification for the production of pollution-free food NY/T5176 Technical specification for the production of pollution-free food longan 3 Terms and definitions
The following terms and definitions apply to this standard. 3. 1
Defective fruit defectivr: frnit
Injury or deformity caused by external factors such as mechanical injury, pests and diseases. 3.2
Chilling injury
Disorders caused by the fruit being exposed to temperatures above freezing. 3.3
Pre-cooling
The process of quickly removing field heat from the fruit after harvest. 3.4
Natural loss
The loss of water and dry matter during storage and transportation. 1
NY/T 15302007
4 Harvest
4.1 Product quality and safety requirements
The production of longan and mature branches shall be carried out in accordance with the provisions of VY/T6176 and VY/T5174, and the product safety and quality standards shall be implemented in accordance with NY5173.
4.2 Maturity
4.2.1 Maturity requirements
The harvest maturity of longan and litchi should be determined according to the distance of the sales market and the length of the storage period. Generally, 80% to 90% maturity is appropriate: 4.2.2 Judgment criteria
a) Longan: The skin is smooth, yellow palm color, soft and elastic. The flesh is sweet or sweet, and the core is fully hardened and brown or red. It has the unique flavor of this variety: b) Litchi: The outer skin has The fruit turns red at the beginning, and the inner peel is basically white. It has the special characteristics of this variety of fruit. 4.3 Harvesting time
The harvesting of lychees and litchis should be carried out on sunny days, after the dew has dried up in the afternoon, or on cloudy days. It is not suitable to harvest on hot days or after rain. 4.4 Harvesting method
Harvest the whole bunch. Use branch shears to cut off the fruits. For trees with uneven maturity, they can be harvested in batches: When harvesting, they should be picked and placed gently to avoid mechanical damage as much as possible. Single fruits can also be harvested according to customer requirements. After harvesting, the fruits should not be piled up in the hot sun for exposure. After picking, they should be placed in a cool place and transported to the processing plant as soon as possible for processing. 5 Post-harvest processing
5.1 Selection
When selecting, diseased fruits, insect fruits, exhausted fruits, rotten fruits, cracked fruits, immature or over-ripe fruits, fruits without stalks and other fruits lacking shade should be removed. 5.2 Grading
The grading standard of longan fruit shall be implemented in accordance with VY/T, 16: The grading standard of curtain branch fruit shall be implemented in accordance with NY/T15: 5.3 Cleaning and antiseptic treatment
After being selected and graded, longan and lychee can be cleaned with 0.5% bleaching powder solution. For antiseptic treatment, 500amg/kg prochloraz fungicide, 500tng/kg imazalil or 1000mg/kg bacterium chloride solution can be used for 1min: then the slices are taken out and air-dried. The residual amount of fungicide should comply with the relevant provisions of GB 2763:
5.4 Packaging
5.4.1 Packaging materials
The outer packaging of longan and lychee can be selected according to market requirements, such as cartons, plastic boxes, foam boxes, bamboo baskets, etc. The inner packaging can use polyethylene film bags (0.02 mm--0. (13 mm) or anti-fog polyethylene bags (0.02 mm-0.03 mm). 5.4.2 Packaging requirements
Firm, ventilated, clean and free of construction. Carton packaging should comply with the provisions of GB/T6513, plastic baskets should comply with the provisions of GB/T5737, and polyolefin film bags should comply with the provisions of GB9687: All packaging materials should comply with relevant national regulations 5.4.3 Packaging capacity
Carton, small bamboo basket capacity is generally not more than 5kg, plastic basket capacity and blister box packaging capacity is not more than 10kg-it can also be packed according to the contract provisions of the signature
5.4.4 Marking and labeling
The following marks should be on the package:
-Product name, variety name and trademark; Product standard number implemented;
Name, detailed address, postal code and telephone number of the manufacturer (or distributor); Place (including province, city, county name. If the tea is a mountain product, the country name should also be added); Grade;
-Net content;
-Harvest date:
The marking text should be clear and not easy to fade. 5.5 Precooling
5.5.1 Precooling requirements
NY/T 1530—2007
Longan branches should be precooled as soon as possible after harvesting: precooling is required within 6 hours after harvesting, and the fruit core temperature should be reduced to above 10℃ within 2 hours.
5.5.2 Precooling methods
Precooling can be carried out by forced ventilation precooling, ice water precooling, cold storage precooling, etc. according to local actual conditions, to remove field heat as soon as possible and reduce the temperature of the fruit.
5.5.2.1 Forced ventilation precooling
Align the fruits with the ventilation holes of the packaging and stack them: Use a strong exhaust fan to let the cold air pass through the fruit pile for 30 min-~50 Minutes to reduce the fruit core temperature to below 10.
5.5.2.2 Ice water precooling
Soak the fruit in ice water at a℃~2℃ for 10min15min to reduce the fruit core temperature to below 10℃ (plastic baskets, bamboo baskets and other water materials are required for packaging?).
5.5.2.3 Cold storage precooling
Pile the fruit packages in a cold storage at 0-3℃. The stacking height should not exceed 5 layers. The stacking direction should be in the direction of the cold wind flow. Within 24h, the fruit core temperature is reduced to below 10%: 6 Purchase and storage
6.1 Storage conditions
The most suitable storage conditions for longan and curtain branches are 3℃.-5℃, and the relative coagulation degree is 90%～-95%6.2 Storage warehouse management
Before harvesting, the warehouse inside and outside should be thoroughly disinfected, and the regulations in the appendix of GB/T8559 should be followed. 6.2.1 The cargo stacking method should be implemented in accordance with the requirements of 4.2.4 of GB/T8559: the cargo positions should be reasonably arranged according to different packaging containers, and the stacking form, height, pads and cargo stacking arrangement and direction should be consistent with the air circulation direction in the warehouse. 6.2.2 Before the fruit is stored in the warehouse, the warehouse temperature should be lowered to about 3% for storage. 6.2.3 During the storage period, the temperature of the cold storage should avoid fluctuations and keep the temperature stable. 6.3 Storage period
Under suitable low temperature, the harvest period of longan is about 30 days, and the harvest period is 20 days~30 days.Shelf life is 24h48h. Storage time can be flexibly controlled according to market demand, but it should not exceed the longest storage period. During the storage period, the good fruit rate is above 90%, and the natural loss rate should not exceed 2%. After storage, the original color and flavor of the fruit should be basically maintained.
6.4 Fruit quality inspection
Regular inspection of longan, peel color, good fruit rate, natural loss rate, quality and other inspection methods shall be carried out according to the provisions of the appendix. 7 Transportation
7.1 Transportation method
NY/T1530
Normal temperature transportation
Suitable for short-distance transportation: The time is about 1d~2d, and it is sold in time after arriving at the local market. Ordinary trucks or insulated trucks can be used for transportation: If insulated trucks are used for transportation, ice should be used in the car to cool down. Ordinary bamboo baskets and cartons can be used for packaging, or foam boxes with ice can be used. The transportation time of foam boxes with ice can be extended to 3d-~4d. 7.1.2 Low temperature transportation
Refrigerated trucks and refrigerated containers can be used for transportation. Suitable low temperature transportation conditions are 1℃~5℃: suitable for transportation within 20.
Transportation requirements
Loading and unloading should be fast, and should be light. Large temperature fluctuations should be avoided during transportation, and the fruits should be protected from the sun and rain. Soluble solids and titratable acid test
Appendix A
(Normative Appendix]
Quality inspection methods for longan and litchi
According to the provisions of GI3/T12295 and GB/T12293 respectively. A.2 Good fruit rate inspection
NY/T 1530—2007
According to the provisions of GB/T8855, take samples, remove rotten fruits, diseased fruits, and brown fruits (the total browning area of ​​the fruit grain is greater than 1/3 of the fruit surface), and weigh them. Each statistical analysis should be repeated at least 3 times: the good fruit rate is expressed as the average result of 3 repetitions, calculated according to formula (A.1): R×100
Where:
Good fruit rate, unit is white fraction (%):
R——the mass of good fruits after storage and transportation, unit is kilogram (kg); R.
R——the total mass of fruits after storage and transportation, unit is gram (kg ). The calculation result shall be accurate to two decimal places. 4.3
3 Natural loss rate test
Natural loss rate is calculated according to formula (A.2):
Wherein:
Natural loss rate, unit is white fraction (not): Fruit weight when entering the warehouse, unit is gram (g): me\Fruit pressure when leaving the warehouse, unit is gram (g) (A.1)
NY7T1530-2007
People's Republic of China
Agricultural industry standard
Technical regulations for storage and preservation of longan and litchi after harvest NY/I 1530—2037
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