Some standard content:
GB8559—1987
National Standard of the People's Republic of China
Apple Refrigeration Technology
Apples-Guide to cold storage1 This standard applies to the following varieties of fresh apples for cold storage11 Medium-ripening varieties: Marshal, Red Star, Red Crown, Red Jade, Golden Crown. GB8559—1987
1.2 Late-ripening varieties: Jiguan, Qinguan, Japanese Brocade, Sweet Banana, Green Banana, Daguoguang, Guoguang, Fuji. 2 This standard refers to the following standards
2.1 IS01212—1976 "Apples—Guide to Cold Storage". 2.2 IS02169—1981 "Fruits and Vegetables—Physical Conditions for Cold Storage—Definitions and Measurements". 3 Quality requirements for apples entering storage
3.1 Method for determining the maturity of apples suitable for cold storage at the appropriate time of harvest. 3.1.1 Sensory index: the fruit of each variety should have the shape, size, color (including the color of the flesh and seeds), texture and flavor of the variety, which can be judged by standard chromatography or experience. 3.1.2 Hardness is measured by a fruit hardness meter, see Table 1. 3.1.3 Determination of chemical composition: suitable sugar (or soluble solids), acid content and solid-acid ratio can reflect the maturity of the fruit. Generally, a sugar meter is used to determine the soluble solids, and the acid content is determined by titration.
3.1.4 Days for fruit growth and development. Each variety needs a certain number of days from full bloom to fruit maturity, and should not be picked early.
3.1.5 Accumulated temperature for fruit growth refers to the highest and lowest temperatures recorded every day from flowering to the ninth week, and the average temperature minus the basic temperature is accumulated to the temperature at the end of the ninth week, which can determine the maturity and harvest period of apples.
Daily calculation formula:
Highest temperature + lowest temperature _.2℃.
3.1.6 For the iodine color reaction of fruit starch content, please refer to Appendix B. (1)
3.1.7 Fruit ethylene content: regularly sample and measure the ethylene content in the fruit core in the orchard to determine the appropriate harvesting period.
Any of the above methods for determining the appropriate harvesting period has its limitations. The same variety has different performances in different regions. Only by using 2 to 3 of the methods at the same time can the correct results be obtained. 3.2 Basic indicators of apples before storage
Basic indicators when entering storage at the place of production are shown in Table 1. Before entering storage at the place of sale, re-sampling and testing should be carried out. 3.3 Quality requirements for stored fruit
Stored apples should be clean and fresh, without obvious mechanical injuries, insect bites, and any visible fungal or bacterial infection spots. When the fruit is put into storage at the place of production, the mechanical damage to the fruit shall not exceed 3%; when the fruit is put into storage at the place of sale, the mechanical damage to the fruit shall not exceed 10%. Approved by the Ministry of Commerce of the People's Republic of China on November 20, 1987 and implemented on July 1, 1988
GB 8559-1987
Indicator name
Daguoguang
Sweet banana
Green banana
Table 1 Basic physical and chemical indicators of apples before storage
Not less than
Soluble solids
Not less than
Total acid content
Not higher than
Solid-acid ratio
3.4 Pretreatment and storage After the fruit is harvested, necessary drugs and other treatments should be applied, and the temperature should be quickly pre-cooled and stored in cold storage in time.
4 Refrigeration technology and quality requirements
4.1 Warehouse preparation
4.1.1 Sterilize and disinfect the warehouse before storage and ventilate in time (see Appendix C). 4.1.2 The temperature of the warehouse should be lowered to 0-2℃ before storage. 4.2 Storage quantity
4.2.1 Reasonably arrange the cargo position, stacking form and height according to different packaging containers. The arrangement, direction and gap of the cargo stack should be consistent with the air circulation direction in the warehouse. 4.2.2 Stack by type, stack by type and grade. In order to facilitate the heat dissipation and cooling of the cargo stack air circulation, the storage density of the effective space should not exceed 250kg per cubic meter. The stacking of pallets for box packaging is allowed to increase the storage capacity by 10%-20%.
In order to facilitate inspection, inventory and management, the stacking position should not be too large. After the warehouse is full, the cargo position label and the flat cargo position map should be filled in in time.
4.2．4 Stacking requirements for cargo positions
0.20~0.30m from the wall.
Not less than 1.50m from the air cooler.
0.50~0.60m from the top.
0.30~0.50m between stacks.
4.2.4.5 The width of the passage in the warehouse is 1.20~1.80m. 4.2.4.6 The height of the wood (stone) pad at the bottom of the stack is 0.10~0.15m. 4.3 Suitable refrigeration conditions
4.3.1 Temperature
It is beneficial for apples to enter the storage environment quickly after pre-cooling. The temperature of the warehouse should be kept as stable as possible during the storage period. After the warehouse is full, the temperature should be in the technical specification temperature state within 48 hours. The suitable storage temperature of different varieties of apples is shown in Table 2.
Table 2 Suitable storage temperature for different varieties of apples
Approved by the Ministry of Commerce of the People's Republic of China on November 20, 1987 and implemented on July 1, 1988
GB8559-1987
Storage temperature
-1～0
2 (one month)
Daguoguang
Sweet banana
1 (one month)
0～+2
0～+2
-1～+1
-1～+1
-1～+1
Expected storage life bzxz.net
Damages that may occur during storage
Bitter pit disease, tiger skin disease, browning of pulp powder, cracked fruit, water core disease
Ruby spot disease, anthracnose, low temperature internal browning Storage time is too long, internal browning
Only for fruits that have matured and turned red at harvest Tiger skin disease, ring rot disease, bitter pit disease
Tiger skin disease, browning of pulp powder quality, cracked fruit
Tiger skin disease, water core disease
Tiger skin disease, bitter pit disease, browning of pulp powder, water core disease
Tiger skin disease, bitter pit disease
Note: The storage life of apples of the same variety produced at high altitudes can be extended. 4.3.1.1
Temperature measurement, the warehouse temperature can be measured continuously or intermittently. Continuous measurement of temperature can be completed with a recorder with direct reading. If there is no recorder, regular manual observation should be made. 4.3.1.2 The accuracy of the thermometer for measuring temperature shall not be greater than 0.5℃. 4.3.1.3 Selection and recording of temperature measurement points
The thermometer should be placed in a place that is not subject to refrigeration, abnormal airflow, radiation, vibration and impact. The number of points depends on the storage capacity, that is, there are points for measuring the fruit body temperature and points for measuring the air temperature (the jet starting backflow point should be included). Detailed records should be made after each measurement. 4.3.1.4 Inspection of the thermometer
In order to ensure the accuracy of the measured degree, the thermometer should be calibrated at least once a year. 4.3.2 Humidity
4.3.2.1 The optimum relative humidity during storage is 85% to 95%. 4.3.2.2 The instrument for measuring humidity has an accuracy requirement of ±5%, and the selection of measurement points is the same as that of temperature measurement points. 4.3.3 Air circulation
The air cooler in the warehouse should make the air temperature in the warehouse evenly distributed to the maximum extent, reduce the spatial difference of temperature and relative humidity, and remove the gases and volatile substances produced by the metabolism of the stored products from the packaging. The wind speed in the cargo room is 0.25-0.5m/s.
4.3.4 Ventilation
Due to the metabolic activities of apples, harmful gases such as ethylene and volatile substances (ethanol, acetaldehyde, etc.) will be discharged and accumulated. Therefore, appropriate ventilation can be used at night or in the morning when the temperature is low in the early stage of storage, but it is necessary to prevent large fluctuations in temperature and humidity in the warehouse.
4.4 Storage life and storage indicators.
4.4.1 Under any conditions, the storage period shall not be extended to affect the sales quality of apples. For this reason, regular sampling must be carried out and problems must be dealt with in a timely manner. The expected storage life of various varieties of apples is shown in Table 2. Approved by the Ministry of Commerce of the People's Republic of China on November 20, 1987, and implemented on July 1, 1988
GB8559-1987
4.4.2 When apples are released from the warehouse and put on the market for sale, the hardness of medium-term storage (more than 4 months) shall not be less than 5.5kg/cm2, and the hardness of long-term storage (more than 6 months) shall not be less than 4.5kg/cm2. See Table 3 for details. Table 3 Storage quality indicators of different varieties of apples Storage for more than 4 months
Daguoguang
Sweet banana
Green banana
kg/cm2
Not less than
Inspection rules and inspection methods
Soluble solids
Storage for more than 6 months
Not less than
5.1 Origin, the inspection rules for the fruits entering the warehouse shall be implemented in accordance with the national procurement standards. 5.2 Before apples are put into storage, they should be re-inspected and their quality should be registered. Soluble solids
5.2.1 Goods of the same variety, grade and vehicle number can be considered as one inspection batch when they arrive at the same time. 5.2.2 The items filled in the inspection form should be completely consistent with the goods. Any goods that do not match the list, or the varieties and grades are unclear, should be sorted out before sampling. 5.2.3 The sampling personnel shall inspect the packaging while sampling. Those with serious damage to the packaging container, serious mechanical damage to the fruit, and loss of storage value shall be handled in time. 5.2.4 Sampling method
5.2.4.1 The samples must be representative. The specified number of samples should be taken from different parts of the whole batch of goods. The inspection results of the samples are applicable to the entire sampling batch. 5.2.4.2 The number of apples sampled for each batch: 2 samples for less than 50 pieces; 3 samples for 51 to 100 pieces; 2 samples for more than 100 pieces, with 1% increase in the number of samples for every additional 100 pieces. 5.3 Appearance quality inspection: Inspect the samples collected piece by piece according to the specified items. Record the items in the warehouse inspection record sheet in units of pieces. After each batch of fruit is inspected, calculate the inspection results and determine the warehouse quality of the batch of apples.
5.3.1 Weight inspection: Calculate the warehouse quantity based on the average weight of the sampled single piece. 5.3.2 Mechanical damage to fruits and diseased and rotten fruits are determined by visual inspection and the percentage is calculated by weighing. 5.4 Physical and chemical index inspection
5.4.1 Sample preparation: Select 5kg of fruits with appropriate size, coloring and maturity from the large sample, wash and dry the fruits, and select 20 fruits as fruit samples for measuring hardness and soluble solids. After the hardness test, cut the apples into 8 pieces one by one, take one piece from each fruit, peel and carve out the inedible part of the core, then put the edible part on a porcelain plate or glass plate, cut it into 1 cm pieces or rub it into thin wires with a stainless steel knife, take 150g of the sample by the quartering method, add steamed stuffing water at a ratio of 1:1, put it into a high-speed tissue masher, or use a mortar to quickly grind it into pulp, put it into a clean container, and the prepared sample should be tested. 5.4.2 Determination of fruit hardness
5.4.2.1 Instrument: Fruit hardness tester
5.4.2.2 Determination method: Peel off the predicted parts on both sides of the central lying part of the fruit sample, slightly larger than the area of the pressure gauge probe, vertically align the pressure gauge probe with the test part of the fruit surface, apply pressure until the specified part of the pressure gauge probe is pressed into the flesh, and read the value directly from the pressure gauge surface. The hardness of the fruit is expressed in kg/cm.
5.4.3 Determination of soluble solids
5.4.3.1 Instrument: Handheld sugar meter
5.4.3.2 Determination method: Calibrate the focus and position of the instrument scale, open the auxiliary prism, use a white Dacron cloth to squeeze out 1-2 drops of apple juice, drop them on the center of the prism plane, quickly close the auxiliary prism, let it stand for 1 minute, face the bright light source, adjust the achromatic ring, so that a clear light and dark dividing line appears in the field of vision, and the reading corresponding to the dividing line is the non-fraction of soluble solids contained in the sample juice at 20℃. When the ambient temperature is not 20℃, it can be corrected by adding or subtracting the compensation temperature number in the table attached to the instrument. When continuously measuring different samples, they should be rinsed with clean water after each use, and then wiped dry with lens paper before continuing the test.
5.4.4 Determination of total acid content
5.4.4.1 Instruments
5.4.4.1.1 Alkali burette (0.05mL scale or semi-micro burette) 5.4.4.1.2 Volumetric flask (250mL)
5.4.4.1.3 Conical flask (250mL)
5.4.4.1.4 Pipette (50mL)
5.4.4.1.5 Funnel, absorbent cotton
5.4.4.2 Reagents:
5.4.4.2.10.1N sodium hydroxide standard solution: Dissolve 4g of chemically pure sodium hydroxide in a 1000mL volumetric flask, add distilled water to the scale, shake well, and calibrate the specified concentration according to the following method. Place chemically pure potassium dihydrogen phthalate in a 120℃ oven for about 1 hour to constant weight, cool for 25 minutes, weigh 0.3-0.4g (accurate to 0.0001g), place in a 250mL conical flask, add 100mL distilled water to dissolve, shake well, add 3 drops of phenolic indicator, and titrate with the prepared sodium hydroxide solution until it turns slightly red.
Calculation formula:
Where: N is the equivalent concentration of sodium hydroxide standard solution. V is the number of milliliters of sodium hydroxide standard solution consumed during titration. w is the weight of potassium dihydrogen phthalate, g.
0.2042—the number of grams of potassium dihydrogen phthalate equivalent to 1mL of 1N sodium hydroxide standard solution. 5.4.4.2.2 Phenol indicator (1% ethanol solution): weigh 1g of phenolic acid and dissolve it in 100mL of neutral ethanol.
5.4.4.3 Titration method: Weigh 20g of sample solution (accurate to 0.01) in a small beaker, use 50-80mL of boiled and cooled distilled water, rinse the sample into a 250mL volumetric flask, place it in a 75-80℃ water bath for 30min, and shake it several times to dissolve it. After cooling, add distilled water to the scale, shake well, and filter it with absorbent cotton. Pipette 50mL of the filtrate into a 250mL conical flask, add 35 drops of 1% phenol crisp indicator, and drip it with 0.1N sodium hydroxide standard solution until it turns slightly red.
Approved by the Ministry of Commerce of the People's Republic of China on November 20, 1987 and implemented on July 1, 1988
GB8559-1987
Calculation formula:
Total acid content %=V×N×K×5
Wherein: V is the number of milliliters of sodium hydroxide standard solution consumed during titration. N is the equivalent concentration of sodium hydroxide standard solution. K is the coefficient for conversion to equivalent acid. The value for malic acid is 0.067. W is the weight of the sample (20 g of sample solution is equivalent to 10 g of actual sample). The tolerance of parallel test results is 0.05%, and the average value is taken. 5.4.5 Determination of starch content by color reaction: (3)
5.4.5.1 Preparation of iodine solution: Weigh 1 g of potassium iodide and 0.2 g of iodine and dissolve them in 100 mL of distilled water. 5.4.5.2 Test: Select 10 fruit samples to observe the starch content. Cut the apple in half, take one half, apply potassium iodide-iodine solution on the cross section, and observe the color change after 30 seconds (refer to Appendix B). Appendix A
Effects of ecological factors and prevention of viruses during storage (supplement)
A1 Effects of ecological factors
Fruit is an organism that is constantly carrying out metabolic activities. In addition to the impact of storage environment conditions, the fruit growth and development environment and cultivation technology also directly affect its storage resistance. Therefore, from the beginning of fruit harvesting, it is necessary to consider selecting fruits suitable for cold storage. The fruits that are not suitable for long-term cold storage are as follows:
A1.1 Fruits grown on young and vigorous trees.
A1.2 Fruits grown on heavily pruned trees with lush branches and leaves and few fruits. A1.3 Fruits grown on trees with excessive or improper fertilization, especially excessive nitrogen fertilizer. A1.4 Large fruits (partially grown on the same tree). A1.5 Fruit harvested during heavy rains.
A1.6 Fruit harvested from orchards that were heavily irrigated before harvest. A2 Diseases that occur during storage and their prevention measures Storage diseases are one of the important factors affecting storage quality. They are generally divided into two categories: diseases caused by pathogens and physiological diseases caused by physiological disorders. The occurrence of storage diseases is related to storage management as well as variety characteristics and cultivation techniques. Clarifying the causes of storage diseases and taking preventive measures can improve the storage effect.
A2.1 Diseases caused by pathogens
During the growth and storage of fruits, diseases caused by pathogens invading through lenticels or wounds can be prevented by taking preventive measures.
A2.1.1 Thoroughly remove pollution sources in the orchard and strengthen disease prevention measures. A2.1.2 During the harvesting, grading, packaging and transportation, all operations should be done carefully and with minimal or no damage to reduce the chance of pathogen infection. A2.1.3 The packaging materials and cold storage are pre-disinfected by the following methods. A2.1.3.1 Spraying and fumigating with bleaching powder.
A2.1.3.2 Fumigation with sulfur powder.
A2.1.3.3 Spraying with 0.5% potassium permanganate.
A2.1.3.4 Spraying with peracetic acid.
Approved by the Ministry of Commerce of the People's Republic of China on November 20, 1987 and implemented on July 1, 1988
GB 8559-1987
A2.1.3.5 Lactic acid fumigation.
A2.1.3.6 Fumigation with a mixture of formalin and potassium permanganate. A2.2 Physiological diseases
The most common physiological diseases of apples are listed as follows: Diseases occurring during the storage period of apples and preventive measures Disease name and symptoms
Spot disease
Brown
circular spots with clear edges and slight depressions form on the fruit surface
Tiger skin disease
The skin turns brown and becomes irregular in shape and slightly depressed.
In severe cases, it covers the entire
fruit surface. The lesions do not penetrate deeply
Bitter pit disease
Small circular
spots that are darker and depressed appear on the fruit surface. On green varieties, the circular spots are dark green; on red varieties, the circular spots are purple-red. The flesh of the fruit under the spot is necrotic, and the depth is several millimeters to 1 cm. The taste is slightly bitter. Later it turns dark brown or dark brown, and the lesions are mostly born on the top of the fruit surface. The flesh (powdery, rotten) turns brown. Powdery browning: the flesh becomes soft and dry, powdery, and easy to crack. The flesh rots and browning: the flesh turns brown, but does not change to powdery and cracked. Be careful of the disease. The fruit begins to saccharify near the center of the fruit, and becomes semi-transparent and spreads around. Extended to the core of the fruit
Causes of the disease
Fruit lacks calcium; harvest
too late; not cooled down in time
storage; storage period is too long
harvested too early: Fruits with poor coloring
; large
fruits; fruits with excessive nitrogen fertilizer; poor ventilation in the warehouse; high storage temperature in the late stage
unbalanced inorganic salts in the soil and in the fruit tree; influence of rootstock; poorly mature
fruits; large
fruits ( Fruits from young trees,
fruits from vigorous trees); storage temperature
is too high
harvested too late, fruits withered
storage period is too long, storage temperature
is too high, humidity is too high
tree vigor is weak, calcium nutrition is insufficient: harvested too late; heavy rain in the later period, or
a lot of irrigation
preventive measures
spray calcium during the growth period; harvest at the appropriate time and pre-cool
put into storage in time; stop storage and
handle
at the appropriate time Harvest; Treat the fruits with chemical
drugs
Paper wrapping the fruits, or soaking the fruits with
0.25%~0.35%, 25
℃ Buddula liquid;
Enhance ventilation; Control storage temperature
Choose suitable varieties
stock combination; Apply organic fertilizer to the soil, and apply less nitrogen fertilizer in the later stage; Spray
0.5% calcium chloride or
0.8% calcium nitrate solution after the flowers fade,
once every two weeks. After harvesting
, soak the fruits with
2%~4% calcium salt
solution. Lower the storage temperature. In the middle and late growth period (July to September), spray 2 to 4 times with 0.5% calcium chloride solution; soak the fruit in 2% to 4% calcium chloride solution for 10 minutes after harvesting. Harvest at the right time; control the storage temperature and humidity; apply more organic fertilizers, spray calcium salts; harvest at the right time; interrupt cold storage. Appendix B: Varieties susceptible to diseases approved by the Ministry of Commerce of the People's Republic of China on November 20, 1987. Green bananas. Sweet bananas. Green bananas. Green bananas. |Green banana
Sweet banana
1988-07-01 implementation
GB8559-—1987
Complete lack of
Legend of iodine-potassium iodide staining reaction index
(Starch digestion ratio)
(Supplementary material)
Collective internal elimination
Vipu bundle internal question
Note: Suitable for long-term storage at level 3.5 to 3. Suitable for medium-term storage at level 3 to 2.
Suitable for short-term storage at level 1.
Appendix C
T0% device disappearance
Storage sterilization drugs and usage methods
(Reference)
Contamination of fruit cold storage by harmful fungi is often an important cause of mildew. Therefore, comprehensive disinfection and sterilization of the warehouse before use is one of the effective preventive measures. Common methods are as follows: C1 Lactic acid (also known as 2-hydroxypropionic acid and propanoic acid) C1.1 Properties: clear colorless or slightly yellow syrup liquid, odorless, sour, and has killing and inhibitory effects on bacteria, fungi and viruses.
C1.2 Usage: Mix 80% to 90% lactic acid and water in equal amounts, and use 1mL of lactic acid per cubic meter of storage capacity. Put the mixed liquid into a porcelain basin and heat it on an electric furnace. After the solution evaporates, turn off the electric furnace. Fumigate with closed doors for 6 to 24 hours, and then open the warehouse for use. C2 Peracetic acid (also known as peracetic acid or peracetic acid) C2.1 Properties: colorless, transparent acidic liquid, highly corrosive, and no residue after decomposition. It can quickly kill bacteria and mold.
C2.2 Usage: 20% peracetic acid is placed in a container and heated on an electric stove to promote volatilization and fumigation at a ratio of 510mL per cubic meter of storage capacity; or it can be mixed into a 1% aqueous solution according to the above ratio and sprayed all over. Because it is corrosive, attention should be paid to the protection of equipment, air coolers and human bodies. C3 Bleaching powder
C3.1 Properties: It is a white or light yellow powder with a strong odor and is slightly soluble in water. It is easy to decompose in water to produce new oxygen and chlorine gas, which can sterilize. C3.2 Usage: Mix bleaching powder containing 25% to 30% effective chlorine into a 10% solution. Use the above clear liquid at a dosage of 40mL per cubic meter of storage capacity for spraying. Pay attention to protection when using. The warehouse must be ventilated and deodorized after use. C4 Formalin
C4.1 Properties: Aqueous solution of formaldehyde, containing not less than 36% formaldehyde, weakly acidic, unstable, can undergo polymerization reaction after long-term storage, generating white precipitate of polyformaldehyde, but can be depolymerized after heating. It has strong bactericidal power. It is especially strong against fungal spores.
C4.2 Usage: According to the proportion of 15mL of formalin per cubic meter of storage capacity, put formalin into an appropriate amount of potassium permanganate or quicklime, add a little water, and when gas is generated, close the door of the warehouse and fumigate for 6-12 hours. The warehouse can be used only after ventilation.
C5 Ozone
C5.1 Properties: It is a gaseous strong oxidant that can sterilize and kill mold, as well as deodorize. C5.2 Usage: Use a special ozone generator to generate ozone in a closed warehouse to purify the air and sterilize. When the ozone concentration reaches 17-20 mg per cubic meter of storage capacity, it can completely kill mold and its spores after three nights. C6 Potassium Permanganate
C6.1 Properties: Dark purple crystals, sweet and astringent. C6.2 Usage: Spray wine with 0.5% solution, or mix with formalin for fumigation sterilization. Appendix D
Comparison of Apple Varieties
(Supplement)
Comparison of Apple Varieties
Daguoguang
Sweet Banana
Green Banana
Delicious
Starking
Richarddelicious
Goldendelicious
Jonathan
Bendavis
Giant Jeniton
White Winter Pearmain
Additional Notes:
This standard is proposed by the Bureau of Subsidiary Food, Ministry of Commerce. Alias
Red Banana, Red Marshal, Red King
New King
Lei Shuai, Red Star
Jin Shuai, Yellow Marshal, Yellow Banana, Yellow Banana, Green Apple Old Red Jade
Red Cockscomb
Autumn Flower Skin, New Ping
Sweet Banana, India, India Green, Evergreen, Honeysuckle, Green Dragon and White Dragon
Xiao Guoguang
This standard was drafted by the Apple Refrigeration Technology Standardization Group. The main drafters of this standard are Zheng Wensheng, Zhang Shaowen and Gao Jingcheng. Approved by the Ministry of Commerce of the People's Republic of China on November 20, 1987 and implemented on July 1, 19885% solution sprayed with alcohol, or mixed with formalin for fumigation sterilization. Appendix D
Comparison of Apple Varieties
(Supplement)
Comparison of Apple Varieties
Daguoguang
Sweet Banana
Green Banana
Delicious
Starking
Richarddelicious
Goldendelicious
Jonathan
Bendavis
Giant Jeniton
White Winter Pearmain
Additional Notes:
This standard is proposed by the Bureau of Subsidiary Food, Ministry of Commerce. Alias
Red Banana, Red Marshal, Red King
New King
Lei Shuai, Red Star
Jin Shuai, Yellow Marshal, Yellow Banana, Yellow Banana, Green Apple Old Red Jade
Red Cockscomb
Autumn Flower Skin, New Ping
Sweet Banana, India, India Green, Evergreen, Honeysuckle, Green Dragon and White Dragon
Xiao Guoguang
This standard was drafted by the Apple Refrigeration Technology Standardization Group. The main drafters of this standard are Zheng Wensheng, Zhang Shaowen and Gao Jingcheng. Approved by the Ministry of Commerce of the People's Republic of China on November 20, 1987 and implemented on July 1, 1988
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