This standard specifies the terms and definitions, requirements, storage and transportation preparation, storage and management, transportation methods and conditions for fresh carrots. This standard applies to the storage and transportation of fresh carrots. NY/T 717-2003 Storage and Transportation of Carrots NY/T717-2003 Standard download decompression password: www.bzxz.net

This standard is proposed by the Ministry of Agriculture of the People's Republic of China.
The drafting units of this standard are: Liaoning Provincial Township Enterprise Information Consulting Service Center, School of Food Science and Engineering, Shenyang Agricultural University. The main drafters of this standard are: Ma Yansong, Dou Baochen, Wu Yue, Yang Hongjia, Che Furong, Ji Shujuan. NY/T717—2003
1 Scope
Storage and transportation of fresh carrots
NY/T 717—2003
This standard specifies the terms and definitions, requirements, storage and transportation preparation, storage and management, transportation methods and conditions for the storage and transportation of fresh carrots.
This standard applies to the storage and transportation of fresh carrots. 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 revisions are not applicable to this standard. However, parties reaching 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 applies to this standard. GB/T8867-1988 Simple atmosphere storage technology for garlic NY/T493--2002 Carrot
3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Precooling
Before carrots are stored or transported, various cooling measures are used to quickly remove the field heat they carry so that the product temperature meets the storage or transportation requirements.
Ventilated storage
In a storage room with certain insulation performance and ventilation system, the temperature difference between the inside and outside of the storage room (seasonal temperature difference or day and night temperature difference) is used to introduce low-temperature air from outside the storage room and remove high-temperature air from inside the storage room through ventilation, so as to maintain a more suitable storage temperature for carrots. 3.3
Cold storage
In a storage room with good insulation structure and mechanical refrigeration, refrigeration machinery is used to automatically control and maintain the required storage temperature in the storage room for storage.
Modified atmosphere storage In a sealed non-toxic plastic film bag or film tent, the carrot's own respiratory metabolism is used to achieve spontaneous regulation of suitable gas environment conditions.
4 Requirements
4.1 Harvesting requirements
4.1.1 Harvesting
The appropriate time for harvesting is when more than 80% of the entire plot reaches the maturity standard (the fleshy roots are fully expanded); water should not be applied 7d10d before harvesting; harvesting should be carried out on sunny days; mechanical damage should be minimized during harvesting; avoid exposure to the sun after harvesting. 4.1.2 Topping
After harvesting, healthy and mature products should be selected in the field, and carrot leaves should be cut off. For products for immediate distribution, 1cm to 2cm leaves NY/T 717--2003
leaves can be left, and the carrots should be immediately packed or bagged for transportation.
4.2 Quality requirements
The quality requirements for carrots for storage and transportation should meet the requirements of Chapter 4 of NY/T493-2002. 5 Preparation before storage and transportation
5.1 Trimming
Carrots for storage should have their fleshy roots and leaves removed before storage, without damaging the fleshy roots. 5.2 Cleaning
Carrots for transportation and refrigeration should be cleaned to remove dirt and dirt from the surface of the fleshy roots and air-dried. Carrots stored under ventilation do not need to be cleaned.
5.3 Warehouse disinfection
3 to 4 days before carrots are stored, the storage warehouse, packaging boxes and facilities in the warehouse should be cleaned, scrubbed, disinfected and sterilized. The disinfection and sterilization methods should be implemented in accordance with the relevant provisions of 3.1 of GB/T8867-1988. 5.4 Precooling
After trimming and cleaning, various precooling measures (cold storage cooling, forced cold air cooling, vacuum cooling) should be used to reduce the product temperature to the storage and transportation requirements.
6 Storage and Management
6.1 Storage
6.1.1 Storage and Stacking
6.1.1.1 Storage: Carrots should be stored in the warehouse in time according to grade and specification after harvest; storage should be carried out in the early morning or at night when the temperature outside the warehouse is lower, and the daily storage volume should generally not exceed one-fourth to one-fifth of the warehouse capacity; carrots should not be stored together with apples, pears and other products that easily release ethylene.
6.1.1.2 Stacking: When there are storage racks in the warehouse, the packages can be placed on the racks; when stacking on the ground without storage racks, the stacking should be stable, and there should be gaps between the stacks to facilitate ventilation and heat dissipation; the stacking method should be easy to operate; the stacking should not be too high, generally not more than 3m. 6.2 Storage conditions
6.2.1 Ventilated storage
Carrots harvested in autumn can be stored in a ventilated warehouse after processing and packaging; the ventilation system can be turned on to ventilate naturally during the temperature drop outside the warehouse at night, and the warehouse temperature can be adjusted to 0℃5℃ and the relative humidity to 90%～95%. 6.2.2 Cold splash
Carrots can be stored in a cold warehouse at any time after harvesting, and the cold storage temperature can be controlled to 0℃~~2℃ and the relative humidity to 90%～~95%. 6.2.3 Limited gas storage
Plastic bags are used for storage with a film thickness of 0.03mm～0.04mm, and the amount per bag is 10kg～20kg; before bagging, the temperature of the carrots should be reduced to 0℃～2℃ and then neatly placed in the bag. After the amount reaches the requirement, the bag mouth should be loosened and stored on a shelf or stacked. The temperature in the warehouse should be controlled to 0℃～2℃ and the relative humidity to 90%～95%. The carbon dioxide content in the bag should be less than or equal to 7%. Plastic tents are made of 0.1mm-0.12mm thick non-toxic plastic film. The tent specifications are preferably 0.5t-1.0t per tent. The length and width of the stack should be 20cm-30cm smaller than the length and width of the tent, and the height of the stack should be 30cm-40cm lower than the height of the tent. When the temperature under the carrots drops to 0℃-2℃, cover the tent. During storage, the warehouse temperature is controlled at 0℃-2℃, the relative humidity is 90%-95%, and the oxygen and carbon dioxide content in the tent are controlled at 6%-8%.
6.3 Storage management
6.3.1 Storage environment condition detection
During storage, the storage environment temperature, relative humidity and gas content should be detected regularly. The detection method shall be implemented in accordance with Appendix C of GB/T8867-1988. Www.bzxZ.net
6.3.2 Ventilation during storage
NY/T 717—2003
During storage, the air in the warehouse should be kept flowing to balance the temperature of each part, and the ventilation windows or doors should be opened in time to update the air inside and outside the warehouse.
6.3.3 Trimming before leaving the warehouse
Before leaving the warehouse, the fibrous roots and leaf cherries that have grown during storage should be cut off. 6.4 Storage period
Under the above storage conditions and storage management, the storage period of carrots is 1 to 2 months if they are stored in ventilation; 3 to 5 months if they are stored in cold storage; and 4 to 6 months if they are stored in limited air. 7 Transportation methods and conditions
Carrot transportation vehicles should be clean and sanitary; transportation requirements include light loading and unloading, fast loading and transportation, appropriate loading, stable operation, and strict prevention of damage. 7.1 Non-temperature-controlled transportation
When transporting carrots by non-temperature-controlled means, they should be covered with tarpaulins (or other coverings) and take appropriate heat, frost and rain protection measures according to weather conditions.
7.2 Temperature-controlled transportation
When transporting carrots by temperature-controlled means, the temperature inside the temperature-controlled vehicle should be controlled at 0℃~5℃; the temperature inside the temperature-controlled container should be controlled at 0℃～2℃. 7.3 Transportation period
Under the above-mentioned transportation methods and conditions, the non-temperature-controlled transportation period of carrots is generally not more than 2 days, and the maximum period of temperature-controlled transportation is not more than 20 days.
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