GB/T 19697-2008Product of geographical indication - Huangyan mandarin (English PDF)

1 Scope

The standard lays down the protected area of the geographical indication, the terms and definitions, the requirements, the test methods, the inspection rules, and the marking, packaging, transport and storage of Huangyan mandarin.

It applies to Huangyan mandarin whose protection has been approved by the administrative authority for quality supervision, inspection and quarantine under the Provisions on the Protection of Geographical Indication Products.

2 Normative references

The references cited are GB 2762 on limits of contaminants in food; GB/T 8210 on methods of inspection for export fresh citrus fruits; GB/T 8855 on methods of sampling fresh fruits and vegetables, cited as GB/T 8855-1988, eqv ISO 874:1980; GB/T 10547 on citrus storage; GB/T 13607 on packaging of apples and citrus; JJF 1070 on rules of metrological testing for net quantity of products in prepackages; NY 5014 on pollution-free food, citrus fruits; NY/T 5015 on pollution-free food, technical rules for citrus production; and Order [2005] No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine, Measures for the Metrological Supervision and Administration of Quantitative Prepackaged Goods.

3 Protected area of the geographical indication

The protected area is limited to the area approved for protection by the administrative authority for quality supervision, inspection and quarantine under the Provisions on the Protection of Geographical Indication Products, that is the territory presently administered by Huangyan District, as shown in Annex A.

4 Terms and definitions

4.1 Huangyan mandarin: the distinctive varieties Bendizao, Zaoju, Ruju, one further variety whose name is not resolved in the scanned text, and Miyagawa Satsuma mandarin, originating within the protected area of the geographical indication product.

4.2 blemish: the skin markings and scars left by healed damage from pests and diseases, physiological disorders and mechanical injury.

4.3 neighbour grade fruits mixed: fruits of two adjacent grades mixed together, the extent of mixing being expressed as a percentage.

4.4 unneighbour grade fruits mixed: fruits of non-adjacent grades mixed together, the extent of mixing being expressed as a percentage.

5 Requirements

5.1 Growing environment. Climate: mean annual air temperature 16.5 °C to 17.5 °C; effective accumulated temperature for the year at or above 10 °C of 5 300 °C to 5 500 °C; mean January temperature at or above 4.0 °C; extreme low temperature not below -7.0 °C. Soil: pH 6 to 7, salt content below 0.1 %, organic matter content at or above 1.5 %, with a deep soil layer; paddy soils, fluvo-aquic soils, red soils and yellow soils with an active layer over 60 cm are all suited to planting.

5.2 Cultivation technique. Cultivation technique is given for information in Annex B.

5.3 Fruit size grades and quality grades. Fruit is graded S, M or L by the transverse diameter of the fruit, as set out in Table 1; fruits differing by more than 10 mm shall not be packed together. Table 1 is in millimetres and has one column for each of the three size grades against five variety rows. For Bendizao it fixes 45 <= D < 50 for S, 50 <= D < 60 for M and 60 <= D < 65 for L; for Zaoju, 50 <= D < 55, 55 <= D < 65 and 65 <= D < 70; for the variety whose name is not resolved in the scan, 55 <= D < 60, 60 <= D < 70 and 70 <= D < 80; for Ruju, 30 <= D < 40 for S, no value for M, and 40 <= D < 50 for L; and for Miyagawa Satsuma mandarin, 50 <= D < 60, 60 <= D < 70 and 70 <= D < 75. A note gives D as the transverse diameter of the fruit. Each size grade is divided into superior grade, first grade and second grade fruit; fruit of every grade shall be whole and fresh, with a clean surface and a true flavour, sweet and pleasant to eat, and shall meet Table 2. Table 2 sets, for superior grade fruit, a well formed shape and clean smooth surface, full colouring, an intact calyx and a smooth cut, a largest blemish not over 3 mm and blemishes totalling not over 3 % of the peel area, no mechanical injury, no rotten fruit, neighbour grade fruits mixed not over 10 % and no unneighbour grade fruits mixed. For first grade fruit it sets colouring over 90 %, a largest blemish not over 4 mm, blemishes totalling not over 5 % of the peel area, no mechanical injury, no rotten fruit, neighbour grade fruits mixed not over 10 % and no unneighbour grade fruits mixed. For second grade fruit it sets a fairly clean surface, colouring over 80 %, a largest blemish not over 5 mm, blemishes totalling not over 10 % of the peel area, mechanical injury not over 5 %, no rotten fruit, neighbour grade fruits mixed not over 10 % and no unneighbour grade fruits mixed.

5.4 Physical and chemical indicators. Table 3 fixes an edible proportion of at least 70.0 %, soluble solids of at least 11.5 %, and total acid, calculated as citric acid, of at most 1.0 %.

5.5 Safety indicators shall meet the relevant provisions of NY 5014 and GB 2762.

5.6 Net content on packing shall meet the Measures for the Metrological Supervision and Administration of Quantitative Prepackaged Goods.

6 Test methods

6.1 Fruit size is checked with a grading board whose holes are made to the size grades listed in the standard.

6.2 Quality grade is checked item by item against the grading conditions: the sample is placed in a clean porcelain tray and its shape, colour, gloss and evenness observed with the naked eye in natural light, and the fruit tasted.

6.3 Physical and chemical indicators: edible proportion, soluble solids and total acid are all determined as laid down in GB/T 8210.

6.4 Safety indicators are determined under the relevant provisions of NY 5014 and GB 2762.

6.5 Net content is checked as laid down in JJF 1070.

7 Inspection rules

7.1 Batching. Huangyan mandarin of the same unit, variety, grade, packaging and storage condition forms one inspection batch.

7.2 Sampling follows GB/T 8855.

7.3 Delivery inspection. Every batch shall be inspected and passed by the quality inspection department of the producing unit and carry a certificate of conformity before delivery; delivery inspection covers fruit size, quality grade, soluble solids, net content, packaging and marking.

7.4 Type inspection. The items of type inspection are those laid down in 5.3 to 5.6. Type inspection shall be carried out where a comparatively large difference appears between the results of two successive sampling inspections; where the production environment has changed appreciably through human or natural factors; or where the national quality supervision body calls for it.

7.5 Rules of judgement. Where fruit failing on size or quality grade is not more than 7 % of the total fruit and the physical and chemical indicators, the safety indicators, the net content and the marking all pass, the batch is judged to pass. Where fruit failing on size or quality grade exceeds 7 % of the total fruit, or any one of the physical and chemical indicators, the safety indicators and the net content fails, or the marking fails, the batch is judged to fail. Where fruit size or packaging fails on inspection, the producing unit is allowed to put matters right and apply for re-inspection.

8 Marking, packaging, transport and storage

8.1 Marking. The outer package shall carry the name and address of the producing unit, the product name Huangyan mandarin, the variety, the fruit size grade S, M or L, the fruit quality grade superior, first or second, the net content, the date of packing, the dedicated mark for geographical indication products, the number of the standard applied, and warnings such as handle with care and protect from sun and rain.

8.2 Packaging follows the relevant provisions of GB/T 13607.

8.3 Transport. The means of transport shall be clean, dry and free from odour. Stacking follows the relevant provisions of NY 5014.

8.4 Storage at ambient temperature follows GB/T 10547.

Annex A Map of the protected area of the Huangyan mandarin geographical indication product (normative)

Figure A.1 is the map of the protected area. A note records that the protected area of the Huangyan mandarin geographical indication product is limited to the territory presently administered by Huangyan District. The map itself is a drawing and is not reproduced in the extracted text.

Annex B Cultivation technique (informative)

B.1 Variety characteristics. The annex describes tree habit and fruit for Bendizao, Zaoju, the variety whose name is not resolved in the scan, Miyagawa Satsuma mandarin and Ruju, covering crown form, vigour, branching, leaf and flower characters, fruit shape, peel colour, number of segments, central core, flesh and flavour, seed number and embryony, ripening period and yield per 667 square metres.

B.2 Nursery stock production. Rootstock seedlings: seed of selected Goutoucheng or trifoliate orange is collected in late September to early October and sown in early to mid December for winter sowing, or from late February to early March for spring sowing. Nursery management: transplanting in March to April when the trifoliate orange stands 10 cm to 20 cm high, at a row spacing of 20 cm to 26 cm and a plant spacing of 10 cm, with timely cultivation and weeding, frequent light top dressing and timely control of pests and diseases. Grafting: any well developed spring, summer or autumn shoot may serve as scion, scions being taken from mature mother trees of good quality and good yield and free from quarantine pests and diseases; the methods listed are veneer grafting, bud grafting and side grafting. Grafted seedlings are managed by timely removal of the wrapping film, heading back of the stock and removal of suckers, frequent light top dressing and timely pest and disease control, pinching the spring shoot once it passes 15 cm to force summer shoots, cutting back the top when the seedling reaches 40 cm to 45 cm to force branching, and keeping three to four strong shoots at different aspects above 25 cm from the ground as main branches, the rest being rubbed off. Seedlings leave the nursery once they meet Table B.1, which grades nursery stock as first or second class against seedling height in cm, stem thickness 3 cm above the graft union in cm, number of branches above 25 cm of seedling height, length of the framework roots in cm, branch length in cm, and the root system, given as number of lateral roots and as fibrous roots. First class stock is at least 45 cm high, at least 0.8 cm thick, with at least 3 branches, framework roots at least 15 cm, branches at least 20 cm, at least 3 lateral roots and a well developed fibrous root system; second class stock is at least 35 cm high, at least 0.6 cm thick, with at least 2 branches, framework roots at least 15 cm, branches at least 15 cm, at least 2 lateral roots and a fairly well developed fibrous root system.

B.3 Cultivation technique. Planting: a site is chosen with a soil layer deeper than 60 cm, fertile and loose, water table more than 1 m down, good at holding water and nutrients, pH 6 to 7, near a water source, with convenient access, and of loam, clay loam or sandy loam. Planting is done in spring from late February to mid March and in autumn in early to mid October. Planting density is a plant and row spacing of 3 m to 4 m by 3.5 m to 4.5 m, at 675 to 825 trees per hectare, that is 45 to 55 trees per mu; planned close planting and wide row close plant layouts may also be used. Training and pruning: the natural open centre form is usual, pruning being governed by the need to open the tree to air and light and to balance vegetative and reproductive growth, using bud rubbing, pinching, limb spreading, shoot twisting, heading back, cutting back and thinning so that the shoots in the crown are evenly spaced and orderly, giving a crown structure that yields well and steadily; pruning is divided into dormant season and growing season pruning. Soil, fertiliser and water management: young orchards are sown with summer and winter green manure; where intercrops are grown the straw is returned to the orchard; deep turning and hole widening are done from late August to mid November to improve the soil. Young trees are top dressed from late February to early August to force spring, summer and autumn shoots and build the crown quickly; fruit setting fertiliser is applied in late May at 10 % to 15 % of the year's fertiliser. Bearing trees are top dressed four times a year: spring fertiliser before the spring shoots break, at 15 % to 25 % of the year's fertiliser; autumn fertiliser in mid July before the autumn shoots break, at about 30 % to 40 %; and winter fertiliser in early to mid November around harvest, at 30 % to 40 %. The nitrogen, phosphorus and potassium ratio is about 1 to 0.3 to 0.5 for young trees and about 1 to 0.6-0.9 to 0.8-1.1 for bearing trees, with foliar dressing of boron, zinc, molybdenum and other trace elements at flowering and young fruit stage. Water is drained promptly in the rainy season, the tree basin mulched and irrigation given in good time in the dry season, and water controlled as the fruit ripens. Pest and disease control follows the principle of prevention first and integrated control, combining agricultural, biological, physical and chemical means, with attention to scab, anthracnose, red spider mite, rust mite, scale insects, leaf miner, citrus aphid and fruit-piercing moth; spraying is timed and pesticides used scientifically so as to treat early, treat little and treat thoroughly. Pesticide use follows NY/T 5015, and chemical pesticides are forbidden in the 30 days before picking. Frost protection: new orchards are given shelter belts, orchards without them are underplanted with shelter belts or given temporary wind screens at wind gaps and on the north-west side in winter; before winter the trunks are whitewashed, wrapped with straw and earthed up, small trees given a three-sided shelter, and medium trees have their branches tied and their tree basins mulched. Watering before a frost and spraying an anti-transpirant foliar coating are also used, smoke is raised before a frost arrives, snow is shaken off after a snowfall, and the trees are nursed after the frost.