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LY/T 3004.6-2018Walnut - Part 6: Standard for walnut harvesting and post-harvest treatment (English PDF)

核桃标准综合体第6部分：核桃采收和采后处理

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Issued by

State Forestry and Grassland Administration

Level / Type

National · Recommended

Issue date

December 29, 2018

Implementation date

May 1, 2019

Scope

LY/T 3004.6-2018 is the English-translated version of 核桃标准综合体第6部分：核桃采收和采后处理.

LY/T 3004.6-2018 — This part of LY/T 3004 specifies the harvesting and post-harvest handling of walnuts. This section applies to walnut harvesting and post-harvest handling.

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Document preview — LY/T 3004.6-2018

National Standard of the People's Republic of China

ICS: 65.020
Classification: B 66

Issued by: State Forestry and Grassland Administration

Foreword
1 Scope
2 Normative references
3 Harvesting time
4 Post-harvest treatment
4.1 Depilation
4.2 Cleaning
4.3 Drying

Foreword

LY/T 3004 "Walnut" is divided into the following 8 parts.

--- Part 1. Terminology of walnuts;

--- Part 2. Breeding standards for walnut varieties;

--- Part 3. Cultivation and grading standards for walnut grafted seedlings;

--- Part 4. Technical regulations for high-quality and high-yield cultivation of walnuts;

--- Part 5. Technical rules for the improvement of walnuts;

--- Part 6. Walnut harvesting and post-harvest treatment;

--- Part 7. High-yield indicators of walnut nuts;

--- Part 8. Quality and testing of walnut nuts.

This part is the sixth part of LY/T 3004.

This part is drafted in accordance with the rules given in GB/T 1.1-2009.

This part is proposed and managed by the National Technical Committee for Standardization of Economic Forest Products (SAC/TC557).

This section drafted by. Forestry Research Institute of Chinese Academy of Forestry, Department of Afforestation and Management of National Forestry and Prairie Bureau, National Forestry and the grassland bureau state-owned forest farm and forest seedling work station, China Economic Forestry Association, Hebei Agricultural University, Shaanxi Datong ecological industry development limited Company, Hangzhou Yaoshengji Food Co., Ltd., Hebei Green Ridge Fruit Industry Co., Ltd., Hubei Linyi Agricultural Technology Co., Ltd.

1 Scope

This part of LY/T 3004 specifies the harvesting and post-harvest handling of walnuts.

This section applies to walnut harvesting and post-harvest handling.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.

Pieces. For undated references, the latest edition (including all amendments) applies to this document.

LY/T 3004.8 Walnut Part 8. Quality and testing of walnut nuts

3 Harvesting time

If the shell thickness is <=1.1mm, the green skin of the fruit should gradually change from green to yellow-green, and more than half of the top of the fruit should be harvested when it leaves the shell;

Shell thickness >1.1mm can be harvested when the whole tree 1/4 fruit green skin cracks.

4 Post-harvest treatment

4.1 Depilation

After the fruit is harvested, the shell thickness <=1.1mm can be dipped in 0.3%~0.5% ethephon solution for about half a minute, put into the net bag, and stacked neatly.

In the cool and ventilated place, the thickness is 100cm~130cm, it is rainproof. When the green skin is separated from the shell after 2d~3d, it can be peeled off.

De-greening by hand or by using a sieve-type peeling machine or a drum-type peeling machine. When mechanically peeling off the skin, it should be based on the walnut the need to select different specifications and types of machinery, timely clean up the treated walnut green skin. Walnut nut breakage rate should be < 5%.

4.2 Cleaning

Nuts that have been peeled off should be cleaned in time. Special machinery can be used for cleaning or manual cleaning to remove residual residue in time.

Vascular bundles, rotten skin, dirt and other debris. Do not take too long to avoid the water in the fruit. Do not use any chemicals.

4.3 Drying

4.3.1 Drying in the drying room

The thickness of the nuts is <=15cm, to avoid cracking or scorching of the core shell. At the beginning, the temperature of the drying room should be 30 °C~ at 35 ° C, pay attention to moisture. When roasting to 40% to 50%, raise the temperature to 35 °C ~ 40 °C, wait until the nuts are 70% dry, and reduce the temperature to 30 °C left.

Right, until dry. During the drying process of nuts, the moisture content of nuts should be <=7% after being turned and dried in time.

4.3.2 Mechanical drying

The walnut nuts are dried using a dryer in the form of hot air circulation drying or the like. After cleaning, the nuts can be naturally dried for 1d~2d.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 3 pages — is available in the English PDF.

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