NY/T 2315-2013 Technical Specification for Low-Temperature Logistics of Bayberry NY/T2315-2013 |tt||Standard compression package decompression password: www.bzxz.net
This standard specifies the low-temperature logistics technology of the harvesting and quality requirements, grading, precooling, storage, packaging, transportation and sales of fresh bayberry. This standard is applicable to the low-temperature logistics of bayberry varieties such as Dongkui and water chestnut, and other varieties can refer to this standard for implementation.

1CS 67.080.10
Agricultural Industry Standard of the People's Republic of China
NY/T2315—2013
Technical specification for cold storage and transportation of Chinese bayberry
bayberries2013-05-20 Issued
2013-08-01 Implementation
Ministry of Agriculture of the People's Republic of China
This standard: This standard was drafted in accordance with the rules given in (B/T1.1-2009) and proposed by the Agricultural Products Processing Bureau of the Ministry of Agriculture. This standard was drafted by the Agricultural Products Processing Standardization Technical Committee of the Ministry of Agriculture. The drafting unit of this standard is: Food Science Institute of Zhejiang Academy of Agricultural Sciences. NY/T2315-2013
The main drafters of this standard are: Chen Hangjun, Du Haiyan, Zhou Yongjun, Mao Jinlin, Mu Honglei, Qi Xingjiang Fang Xiangjun, Tao Fei, Chen Wenju, Ge Linmei, and Zhu Lili.
1 ScopewwW.bzxz.Net
Technical Specifications for Low-Temperature Logistics of Bayberry
NY/T 2315-2013
This standard specifies the Sieh &.Zuct) Harvest and quality requirements, grading, pre-cooling, storage, packaging, transportation and sales of fresh fruits and other low-temperature logistics technologies. This standard applies to the temperature-resistant logistics of Dongkui and water chestnut varieties, and other varieties shall refer to this standard. 2 Normative referenced documents
The following documents are indispensable for the application of this document. For all referenced documents with dates, only the versions with the date are applicable to this document. For all referenced documents without date, the latest version (including all amendments) shall apply to this document GB2763 Maximum Residue Limits of Pesticides in Foods CB9587 Hygienic Standards for Polyethylene Molded Products for Food Packaging CB/T98 29 Definitions and measurements of physical conditions in fruit and vegetable cold storage LY/T1747 Quality grades of bayberry
NY/2000 General rules for storage of fruits in controlled atmosphere
3 Terms and definitions
The following terms and definitions apply to this document. 3.1
Flesh colamn
The edible juicy capsule on the fruit of bayberry. 3.2
Precooling
Before storage and transportation, quickly remove the internal heat of the newly harvested fruit and reduce its temperature to the required level. 3.3
Materials for cool Storage refers to various materials that can be used repeatedly after low-temperature treatment to store cold energy, reduce the storage and transportation environment temperature, and can be used repeatedly, such as ice bottles, ice bags, etc.
4 Harvest requirements
4.1 Harvest maturity
4.1.1 When transporting over short distances (within 300km) and without storage, fully mature fruits with purple-red color but still maintaining high hardness can be harvested.
4.1.2 When transporting over long distances (more than 300km) or when storage is required, fruits that are 90% mature and whose color changes from red to purple-red should be harvested. 4.2 Harvest time
Harvest should be carried out on sunny days with low temperatures or on cloudy days. It is not suitable to harvest on rainy days, after rain or under high temperatures. 4.3 Harvest method
4.3.1 When picking, wear clean gloves, pick and put gently to avoid damage to the fruit column, and remove fruits with mechanical damage, softening, density change, insect attack, etc. at any time.
NY/T2315—2013
4.3.2 The fruit container should be clean and dry, and the fruit loading height should not exceed 30cm. Before picking, soft and clean cushioning materials should be placed at the bottom and around the container.
4.3.3 The picked bayberries should be transferred to the pre-cooling place as soon as possible. If they are not transferred in time, they should be placed in a cool and ventilated place and covered with gauze and insect-proof nets to avoid sun exposure and contamination.
5 Quality requirements
The quality should meet the requirements of Chapter 3 of Special Grade and Grade-1 in 1.Y/T1747 and the relevant provisions of GI32763 and 1.Y/T1747. 6 Grading and subpackaging
After the bayberries are picked, they should be selected and graded in a 10℃-15℃ operating room according to the requirements of 1.Y/T1747. After grading, pack the fruits into clean, non-sticky small plastic baskets, bamboo baskets, etc. with soft cushions on the bottom. The height of the packed fruits should not exceed 15cm, and the amount of packed fruits should not exceed 1 kg. 7 Precooling
After the fruits are harvested, they should be graded and precooled within 1 day. The precooling method can be cold storage precooling, forced cold air precooling, vacuum precooling, etc. to cool the fruit temperature to ℃~-2℃ as soon as possible. 8 Storage
After precooling, the fruits can be directly packaged for logistics transportation and sales, or placed in a disinfected fresh-keeping warehouse for short-term storage. The disinfection of fresh-keeping warehouse shall refer to the method in 5.1.1 of NY/T2C00. 8.1 Storage temperature and humidity
The low temperature storage temperature is 0℃·-2℃, and the relative humidity is 80%·~90%. 8.2 Storage management
During low temperature storage, rotten fruits should be found and picked out in time; the temperature in the warehouse should be tested every day to maintain the temperature stability. The testing method shall be carried out in accordance with the provisions of GB/T9829.
8.3 Storage period
For short-distance transportation and sales of bayberry (within 300 km): the storage period should not exceed 5 cl; for long-distance transportation and sales (more than 300 km), the storage period should not exceed d.
9 Packaging
9.1 Film packaging
9.1.1 After pre-cooling or storage, select C.04 mim~0.06 outside the fruit. mm thick polyethylene film packaging bag for vacuum or modified atmosphere packaging,
9.1.2 Vacuum packaging: Use a vacuum device to extract a certain amount of air and tie the bag mouth tightly, so that the packaging film is just close to the fruit and does not damage the flesh column.
9.1.3 Modified atmosphere packaging: After the air is removed, the mixed gas inflation method is used. The mixed gas ratio is 3% 5%, 10% 12% (): the rest is:
9.1.4 The film carrier hygiene index shall comply with the current regulations of (139687. 9.2 Outer packaging
9.2.1 Place the packaged bayberry and foam bottle (bag) and other bud cooling materials in a 2cm--3cm thick fixed bubble box and pass them through. The weight ratio of bayberry to ice bottle (bag) should not be large}4:】: Ice bottle (bag) is made by freezing water and other bacteria cooling materials at a temperature below -18℃ 9.2 .2 The ambient temperature during operation should not exceed 10℃2
Logistics and transportation
After being pre-cooled or stored after harvest, bayberry can be transported by logistics. 10.1 Transportation method
Use refrigerated trucks for transportation, and the temperature inside the refrigerated truck should be C℃~-2℃. 10.2 Transportation period
The maximum transportation period for bayberry should not exceed 21h
10.3 Precautions
NY/T2315—2013
The stacking should be stable, and there should be a gap of 5cmm~8cm between the goods. There should be a gap of 10cm~~15cm between the goods and the bottom plate. The transportation should be smooth, with less bumps and violent vibrations.
11 Sales
After the fruit arrives at the sales place, it should be temporarily stored in a fresh-keeping warehouse at 0℃~2℃ and sold within 48h3
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.