DB43-T 2409-2022柑橘采后商品化處理技術規(guī)程

ICS67.080.10

CCSX24

43

湖南省地方標準

DB43/T2409—2022

柑橘采后商品化處理技術規(guī)程

Codeofpracticeforcitruspostharvestcommercialtreatment

2022-07-08發(fā)布2022-10-08實施

湖南省市場監(jiān)督管理局發(fā)布

DB43/T2409—2022

目次

前言························································································································Ⅲ

1范圍·····················································································································1

2規(guī)范性引用文件······································································································1

3術語和定義············································································································1

4廠區(qū)要求···············································································································1

5原輔料要求············································································································1

6食品添加劑要求·······································································································2

7生產工藝···············································································································2

參考文獻··················································································································3

I

DB43/T2409—2022

前言

本文件按照GB/T1.1—2020《標準化工作導則第1部分：標準化文件的結構和起草規(guī)則》的規(guī)

定起草。

請注意本文件的某些內容可能涉及專利。本文件的發(fā)布機構不承擔識別專利的責任。

本文件由湖南省農業(yè)農村廳提出。

本文件由湖南省農業(yè)標準化技術委員會歸口。

本文件主要起草單位：湖南省農產品加工研究所、湖南省新寧縣崀山果業(yè)有限責任公司、湖南楊氏

鮮果有限公司、湖南梓鴻農業(yè)開發(fā)股份有限公司。

本文件主要起草人：朱向榮、李高陽、付復華、蘇東林、李綺麗、陶能國、陳錫祥、何學平、程小

梅、張菊華、劉偉、戴素明、黃梓偉。

III

DB43/T2409—2022

柑橘采后商品化處理技術規(guī)程

1范圍

本文件規(guī)定了柑橘采后商品化處理的廠區(qū)要求、生產過程中的選果、消毒與清洗、脫綠、防腐保鮮、

發(fā)汗、打蠟、分級、包裝、貯藏。

本文件適用于柑橘的采后商品化處理。

2規(guī)范性引用文件

下列文件中的內容通過文中的規(guī)范性引用而構成本文件必不可少的條款。其中，注日期的引用文件，

僅該日期對應的版本適用于本文件；不注日期的引用文件，其最新版本（包括所有的修改單）適用于本

文件。

GB2760食品安全國家標準食品添加劑使用標準

GB5749生活飲用水衛(wèi)生標準

GB/T12947鮮柑橘

GB14881食品安全國家標準食品生產通用衛(wèi)生規(guī)范

GB14930.2食品安全國家標準消毒劑

NY/T1189柑橘貯藏

3術語和定義

本文件沒有需要界定的術語和定義。

4廠區(qū)要求

4.1選址

應選擇臨近產區(qū)、交通便利、遠離粉塵、有害氣體、放射性元素及周圍無其他擴散污染源的區(qū)域。

4.2功能布局

應符合GB14881的規(guī)定，布局分為生產區(qū)、倉儲區(qū)、廢棄物處理區(qū)。

4.3生產過程

應符合GB14881的規(guī)定。

5原輔料要求

應符合GB/T12947的規(guī)定。其他輔料應符合相關食品標準規(guī)定。

1

DB43/T2409—2022

6食品添加劑要求

食品添加劑的質量應符合食品安全國家標準及相關規(guī)定。食品添加劑品種和使用量應符合GB2760

的規(guī)定。

7生產工藝

7.1原料選果

人工選出腐爛果、缺陷果、畸形果、損傷果、表面有瑕疵的果實。

7.2消毒與清洗

用消毒劑對果實進行浸果處理，使用的消毒劑應符合GB14930.2。清洗用水應符合GB5749的規(guī)

定要求。

7.3脫綠

將需要脫綠處理的果實放置于溫度22℃～25℃，相對濕度89％～95％；乙烯濃度為5μl/L～10μl/L

的環(huán)境條件下處理48h～72h，促使果面呈現橙黃色或橙紅色。

7.4防腐保鮮

使用的防腐劑、保鮮劑、添加劑應符合國家強制性技術規(guī)范要求。

7.5發(fā)汗

果實在陰涼通風處進行發(fā)汗處理，適當降低柑橘中所貯藏的水分，控制失水在3％之內，防止柑橘

受傷而引起腐爛。

7.6打蠟

可采用人工或機械在果實表面噴涂適量的果蠟，果蠟使用應符合GB2760的規(guī)定。

7.7分級

按照GB/T12947的規(guī)定執(zhí)行。

7.8包裝

包裝要求見《農產品包裝和標識管理辦法》。

7.9貯藏

用于貯藏的柑橘果實不打蠟。柑橘庫房消毒和貯藏應符合NY/T1189的規(guī)定。

2

DB43/T2409—2022

參考文獻

[1]農產品包裝和標識管理辦法（中華人民共和國農業(yè)部令第70號）

3

DB43/T2409—2022

目次

前言························································································································Ⅲ

1范圍·····················································································································1

2規(guī)范性引用文件······································································································1

3術語和定義············································································································1

4廠區(qū)要求···············································································································1

5原輔料要求············································································································1

6食品添加劑要求·······································································································2

7生產工藝···············································································································2

參考文獻··················································································································3