GH/T 1272-2019Technical regulation of cold-chain circulation for loquat (English PDF)

4.1 Harvest Maturity

The harvest should reach harvestable maturity, that is, the skin will show an inherent color after the green has subsided.

Orange-red, white flesh peel yellowish). According to variety characteristics, market requirements, storage period, sales distance, transportation method and storage Conditions, etc., harvested in batches in a timely manner.

4.2 Harvesting time

It should be harvested in sunny days and low temperatures to avoid rainy, foggy or rainy days and dew.

4.3 Harvesting methods

You should wear clean soft gloves that meet food safety requirements during harvesting. Hand bag the fruit when you pick it up.

When harvesting, hold the fruit handle in hand and cut the fruit. The hand must not touch the fruit surface directly, so as not to damage the fruit surface hair. The fruit should be handled gently and placed in the inner wall in a smooth container, the net weight of a single piece should not exceed 10 kg.

4.4 Unbagging

The bagged fruits should be promptly sent to the low-temperature operation room below 10 °C to remove the bag after picking, and the fruits should be gently placed in the container.

Fruit stalks to avoid damaging the fruit or causing fluff to fall off.

6.1 Sensory requirements

The fruit should be fresh and clean, well-developed, no rot and deterioration, no mechanical injury, no abnormal external moisture, and have the normal fruit shape and color of this variety Ze. Other sensory indicators should meet the basic requirements in NY/T 2304.

6.2 Level requirements

During the classification process, pests, deformed, too small or immature fruits should be removed, and the stalks should be shortened to a length of 5 mm to 10 mm.

Classification, such as shape, fruit color, flesh color, fruit surface defects, damage, etc. The loquat fruit that enters the cold chain shall comply with NY/T 2304 Intermediate and first class requirements.

GH/T XXXX-201X

7.1 Packaging environment

Packaging operations should be carried out in a low-temperature clean environment below 10 °C.

7.2 Packaging materials

According to the size of the fruit, suitable pearl cotton (polyethylene foam) net sleeves should be used for fruit packaging. Outer packaging should be used Strong and durable container with smooth inner wall, clean and hygienic, dry and odorless, and has a good protection effect on the product, according to GB/T 34344 Relevant regulations are implemented. The fruits should be arranged neatly and tightly to avoid crushing and puncture between each other. The height of the packaging container should not exceed 20 cm.

should.

7.3 Packaging identification

Should meet the requirements of NY/T 1778. The contents of the same package should be the same origin, same batch, same variety, and same grade specifications.

8.1 Preparation before storage

8.1.1 Disinfect and sterilize refrigerators, tools, etc. with disinfectants that comply with food safety requirements, and conduct ventilation in a timely manner. Cold storage disinfectant should comply with the relevant provisions of GB 27952. Tool disinfectants should comply with the relevant regulations of GB 14930.2.

8.1.2 Before entering the warehouse, cool down the empty warehouse in advance, and pre-cool to 5 °C before entering the warehouse.

8.2 Storage method

Should use low-temperature exercise storage. The pre-chilled fruit was transferred to a cold storage room (5 ° C) and left for 6 days, and then the temperature of the cold storage room was reduced to 0 ° C for storage;

The relative humidity for storage is preferably above 95%.

8.3 Shelf life management

8.3.1 Regularly observe and record the temperature and humidity and ventilate and maintain the parameters of the storage environment conditions within the specified range.

8.3.2 Regularly carry out random inspections on the quality of stored fruits, and timely deal with any problems found, and record the contents and results of random inspections.

8.4 Shelf life

The storage period varies depending on the species. The safe storage period for white meat carp is 2 weeks, and the safe storage period for red meat carp is 4 weeks.

9.1 Mechanical refrigerated transport

It should be transported by mechanical refrigerated trucks or freight containers. The temperature of the box should be pre-cooled to 0 °C ~ 4 °C before loading, and palletization should be implemented.

When unloading and transporting, a gap of not less than 5 cm should be kept between the cargo stacking code and the bottom plate and wall panel. The loading and unloading process should be lightly loaded and unloaded, and the loading should be completed within 30 minutes.

Unload. The temperature change should be monitored during transportation, and the temperature control should meet the requirements of GB/T 22918.

9.2 Simple cold storage transportation

Fruits that are circulated through express delivery should be stored and transported in a simple cold storage method. The fully pre-chilled fruit is placed in a foam box, and the height is 3 from the lid cm, a sheet of perforated foam (polystyrene) with a thickness of 1 cm is placed on it, and a cold storage ice bag frozen at -20 °C is placed on the foam. Depending on storage and transportation the limits are different, and the amount of ice pack is preferably 1/5 (1 day of transportation) to 1/3 (3 days of transportation) of the weight of the fruit. The logistics time limit is preferably within 3 days.