Partners save 15% on every standard

Valid

GB/T 16862-2026Cold storage technology for table grapes (English PDF)

鲜食葡萄冷藏技术

Open the GB/T 16862-2026 preview as PDF

Preview — first pages of GB/T 16862-2026 (full document: 30 pages)

This is a limited preview

Buy now to download the full PDF (30 pages)

Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

March 31, 2026

Implementation date

October 1, 2026

Scope

GB/T 16862-2026 is the English-translated version of 鲜食葡萄冷藏技术.

GB/T 16862-2026 is the Chinese national standard covering storing table grapes - the rapid cooling after picking, the temperature and humidity that keep the rachis green, the sulfur dioxide pads that control botrytis and the limits on the residue they leave. It replaces GB/T 16862-2008 and has been in force since 1 October 2026, with the apple cold storage standard GB/T 8559-2026. It was issued on 31 March 2026 and takes effect on 1 October 2026, replacing GB/T 16862-2008. This page is published from the official record of the 2026 edition; the clause text of a standard this recent is not yet in circulation, and the figures, limits and tables it contains are those of the document itself, delivered in full with the English translation.

Document preview — GB/T 16862-2026

National Standard of the People's Republic of China

ICS: 67.080.01
Classification: B 31
Replacing: GB/T 16862-2008

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

1 Scope
4 Harvesting and Quality Requirements
4.1 Pre-mining requirements
4.2 Harvesting Requirements
4.3 Quality Requirements
5 Pre-cooling
5.3 Pre-cooling conditions
6 Packaging
6.1 Packaging Materials
6.1.1 Outer Packaging
6.1.2 Inner Packaging
6.3 Packaging Method
7 Refrigerate
7.4 Cold Storage Management
7.5 Outbound
8 Transportation and Sales

Foreword

This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part

1.Structure and Drafting Rules of Standardization Documents". Drafting. This document replaces GB/T 16862-2008 "Cold Storage Technology for Fresh Grapes". Compared with GB/T 16862-2008, the main differences are structural adjustments and... Aside from editorial changes, the main technical changes are as follows:

a) Some terms and definitions have been deleted (see 3.1-3.9, 3.11, and

3.12 in the.2008 edition), and the terminology for "sulfur dioxide damage" has been changed. (See 3.1,

3.10 in the.2008 edition);

b) Harvesting and quality requirements have been changed (see Chapter 4, Chapter 4 of the.2008 edition);

c) The precooling method and conditions have been changed (see Chapter 5,

4.6.2 of the.2008 edition);

d) The requirements for the use of preservatives (paper) have been changed (see 6.3.4,

4.5 of the.2008 edition);

e) The transportation technical requirements have been revised (see 8.1,

4.4.4 of the.2008 edition), and sales technical requirements have been added (see 8.2);

f) Added archival records (see Chapter 9). Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents. This document was proposed and is under the jurisdiction of the All China Federation of Supply and Marketing Cooperatives. This document was drafted by: Jinan Fruit Research Institute of All China Federation of Supply and Marketing Cooperatives, and Dehezi (Beijing) Artificial Environment Technology Co., Ltd. Shandong Lushang Binglun Architectural Design Co., Ltd., Zhejiang University, Tianjin Academy of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Tianjin University of Science and Technology Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sciences; Tianjin Luxin Low Temperature Technology Co., Ltd. The main drafters of this document are. Yang Xiangzheng, An Ronghui, Sun Chongde, Wang Da, Jia Lianwen, Wei Wenwen, Wu Maoyu, Wu Di, Li Li, and Deng Xiuli. Chen Lei, Luo Zisheng, Jia Xiaoyu, Cui Xiao, Ren Ziyan, Lian Huan, Zhu Zhiqiang, Gao Junde, Chen Cunkun, Qiao Liping, Song Di, Sheng Pinglin, Qin Shunxin, Ma Yanping, Dang Qiqi, Yao Chaoyang, Zhao Zhiyong, Pan Yanfang, Pang Lingling, Zhou Dasen. The release history of this document and the document it replaces is as follows:

---First published in.1997 as GB/T 16862-1997, and revised for the first time in.2008;

1 Scope

This document specifies the requirements for harvesting and quality, pre-cooling, packaging, refrigeration, transportation and sales, and record keeping for fresh table grapes under cold storage conditions. This document applies to the cold storage and preservation of fresh grapes.

4.1 Pre-mining requirements

4.1.1 It is advisable to select production areas with cool climates, low rainfall, and large diurnal temperature variations as the base. Irrigation should be stopped 10-15 days before harvest. If it rains... Rainwater should be drained promptly.

4.1.2 Apply a fungicide effective against storage diseases before and after flowering, and 10-15 days before harvest. The use of fungicides should comply with... The provisions of NY/T 4246.

4.2 Harvesting Requirements

4.2.1 Harvesting maturity Grapes should be harvested at the appropriate time, ensuring they reach the required ripeness and quality, avoiding harvesting too early or too late. For varieties with inconsistent ripening periods, harvesting should be done in batches. Harvest at the appropriate time. See Appendix A for the physicochemical indicators of suitable harvest time for different grape varieties.

4.2.2 Harvesting Time It is best to harvest on sunny, cool days, avoiding rainy, foggy days or when there is dew.

4.2.3 Harvesting Methods Grapes should be harvested manually, retaining the fruit stems, and handled gently to preserve the bloom and wax coating. After harvesting, grapes should be placed in perforated baskets and stored... Store in a cool, well-ventilated place, away from direct sunlight.

4.3 Quality Requirements

4.3.1 Grapes should be fresh, intact, and clean, possessing the inherent shape, firmness, and color of the variety. They should be free from pests, diseases, mechanical damage, and foreign substances. Moisture.

4.3.2 The fruit clusters should have appropriate spacing, and the berries should not be squeezed or deformed. The berries should be firmly connected to the stems, making them less prone to detachment during loading, unloading, and transportation.

5 Pre-cooling

5.1 Precooling Method Grapes should be pre-cooled using cold storage or differential pressure pre-cooling methods.

5.2 Palletizing Pre-cooling in cold storage should involve loose and neat stacking of goods. The arrangement and orientation of the stacks should align with the airflow direction within the storage area. The daily inbound volume should not exceed the storage capacity. 10% of capacity. Differential pressure pre-cooling stacking should be tight, with the perforated side of the packaging box perpendicular to the air inlet duct and the openings aligned.

5.3 Pre-cooling conditions

5.3.1 Grapes should be pre-cooled immediately after harvest. If pre-cooling is not possible in time, they should be placed in a cool and ventilated place, avoiding direct sunlight.

5.3.2 The ambient temperature for cold storage pre-cooling is -1°C to 0°C, and the ambient temperature for differential pressure pre-cooling is 0°C to 1°C. It is advisable to [do something] within 12 hours after harvesting. The temperature at the center of the grape berries should be lowered to 0°C. Pre-cooling should be carried out in accordance with NY/T 4168.

6.1.1 Outer Packaging

6.1.1.1 Outer packaging can be made of thick corrugated cardboard boxes, wooden crates, plastic turnover boxes, etc. The boxes should be flat and not too tall.

6.1.1.2 The density of cardboard boxes should not exceed 8kg. The box body should be clean, dry, sturdy, pressure-resistant, and have smooth inner walls. Wooden crates and plastic turnover boxes should also have a density of... The weight should not exceed 10kg, and the inner lining should be made of flexible cushioning material.

6.1.2 Inner Packaging

6.1.2.1 The inner packaging shall have properties such as cushioning, isolation, moisture retention and anti-fogging, and the packaging materials shall comply with the provisions of GB/T 34344.

6.1.2.2 The length and width of the packaging bag should be the same as the box body, and the length should be easy to tie.

6.2 Packaging Environment After pre-cooling, grapes should be packaged at 0°C~10°C, and the packaging area should be clean and hygienic.

6.3 Packaging Method

6.3.1 Grapes in the same package should be from the same place of origin, the same batch, the same variety, the same maturity, and the same grade and specification.

6.3.2 When packing, first line the inner packaging bag, and then lay absorbent paper on the top and bottom of the packaging bag.

6.3.3 Grapes should be packed neatly and tightly in boxes, with the stems facing up and the tips facing down, in a single layer at an angle, with each box having the same weight, and the bag openings should be tightly sealed.

6.3.4 After the fruit temperature drops to the storage temperature, a sulfur dioxide slow-release preservative (paper) should be placed on top of the absorbent paper and the bag/box should be sealed. Grapes should not cause sulfur dioxide damage.

7 Refrigerate

7.1 Preparations before warehousing Clean and disinfect the warehouse, packaging containers, and utensils with disinfectant, and ensure proper ventilation. Turn on the refrigeration system 1-2 days before items are stored. The machine cools the warehouse, stabilizing the temperature between -1°C and 0°C.

7.2 Warehousing Upon entry into the warehouse, goods should be stored and stacked separately according to variety, grade, origin, and harvest time. The arrangement, orientation, and spacing of the stacks should be consistent with the airflow inside the warehouse. The airflow direction should be consistent, and the effective refrigerated storage density should not exceed.200 kg/m^3. After storage, the location label and flat cargo cover should be filled out promptly. Bitmap.

7.3 Refrigeration conditions The ideal refrigeration temperature for grapes is -1°C to 0°C, with a relative humidity of 90% to 95%.

7.4 Cold Storage Management

7.4.1 Temperature and Humidity Management During cold storage, the temperature and humidity should be kept stable, with temperature fluctuations not exceeding ±0.5°C and relative humidity fluctuations not exceeding ±5%. Two to three temperature and humidity measurement points are set up per 100 cubic meters. The instrument error for measuring temperature is less than 0.2°C, and the instrument error for measuring humidity is less than 3%, and should be corrected at least once a year.

7.4.2 Quality Management Regularly check the quality of grapes during cold storage. If any changes such as mold, rot, cracking, sulfur dioxide damage, or frost damage are found, they should be removed from the shelves immediately. Storage. See Appendix B for the main diseases and control measures during grape cold storage.

7.5 Outbound

7.5.1 The grapes should retain the inherent flavor and freshness of the grape variety before being taken out of storage, without obvious dehydration, shriveling, sulfur dioxide bleaching, or damage. Harmful, and discard rotten and moldy fruit.

7.5.2 When grapes are taken out of storage, they should be commercially packaged in an environment of 0°C~10°C.

7.5.3 Packaging labels shall include the product name, place of origin, date, refrigeration conditions, net content, and grade specifications. Packaging labels shall comply with... The provisions of NY/T 1778.

8 Transportation and Sales

8.1 Transportation Grapes should be transported in refrigerated or insulated trucks, with the transport temperature controlled between 0°C and 5°C. The transport vehicles should be clean and dry, and should not come into contact with any... Toxic and hazardous substances should not be transported together. Temperature and humidity changes should be monitored during transportation. Cold chain transportation operations should comply with GB/T 33129. implement.

8.2 Sales The sales environment temperature should be controlled between 0°C and 10°C, and the premises should be clean and hygienic.

9.Archival Records The following information should be recorded for fresh table grapes. harvest time, pre-cooling method, packaging batch, warehouse disinfection, entry time, quantity, batch, refrigeration, transportation, and sales. Information such as sales conditions and operators should be kept for more than two years. GB/T 16862-2026. Cold Storage Technology for Fresh Table Grapes ICS

31 National Standards of the People's Republic of China Replaces GB/T 16862-2008 Fresh grape refrigeration technology Published on 2026-03-

31 Implemented on October 1, 2026 State Administration for Market Regulation The State Administration for Standardization issued a statement.

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 30 pages — is available in the English PDF.

Referenced standards

Cited by

GB/T 47149-2026Grades and specifications of agricultural products - Table grapes

Editions of GB/T 16862

Edition	Title	Revision	Status
GB/T 16862-2026	Cold storage technology for table grapes	current edition	Current
GB/T 16862-2008	Cold storage technology for table grapes	previous edition	In force until 1 October 2026

This page sells the current edition, GB/T 16862-2026. Earlier editions are listed for reference only.

How to Buy GB/T 16862-2026

1Add to cart. Click the "Buy GB/T 16862-2026" button on this page. You can add more standards before checkout.
2Checkout. Enter your email and billing details. Payment is processed securely by Stripe (cards, Apple Pay, Google Pay supported).
3Instant delivery (0–9 sec). Delivery is automatic: within seconds of payment you'll receive an email with a secure download link. The link stays valid for 72 hours.
4Invoice included. A tax invoice is attached to the confirmation email. Need a custom invoice? Contact us.