T-GXAS 542-2023 原果風(fēng)味芒果脯原料預(yù)處理技術(shù) （英文版）

ICS67.080.10

CCSX24

GXAS

Associationstandard

T/GXAS542—2023

Codeofpracticeforpretreatmentofrawmaterialsofpreservedmangowith

originalflavor

原果風(fēng)味芒果脯原料預(yù)處理技術(shù)規(guī)程

(EnglishTranslation)

Issuedate:2023-08-03Implementationdate:2023-08-09

IssuedbyGuangxiAssociationforStandardization

I

T/GXAS542—2023

Foreword

IncaseofanydoubtaboutthecontentsofEnglishtranslation,theChineseoriginalshallbeconsideredauthoritative.

ThisdocumentisdraftedinaccordancewiththerulesgivenintheGB/T1.1-2020Directivesforstandardization—Part1:Rulesforthestructureanddraftingofstandardizingdocuments,theGB/T20000.11—2016Guidesforstandardization—Part11:GeneralpresentationoftheEnglishtranslationofChinesenationalstandardsandGB/T20000.10—2016Guidelinesforstandardization—Part10:GeneralrulesfortheEnglishtranslationofChinesenationalstandards.

Attentionisdrawntothepossibilitythatsomeoftheelementsofthisdocumentmaybethesubjectofpatentrights.Theissuingbodyofthisdocumentshallnotbeheldresponsibleforidentifyinganyorallsuchpatentrights.

Thisdocumentwasproposed,preparedandpublicizedbytheGuangxiSubtropicalCropsResearchInstitute.

ThisstandardwasdraftedbyGuangxiSubtropicalCropsResearchInstitute,GuangxiGuojingyuanFoodCo.Ltd.,GuangxiGuofengFoodCo.Ltd.,GuangzhouDaqiaoFoodFacilityCo.Ltd.,GuangxiFuyouteFoodCo.Ltd.,HuapingHuanongTechnologyDevelopmentCo.Ltd.,VietnamJundaFoodCo.Ltd.,HaiyangProduce＆TradingCompanyLimited,VietnamDadiyangguangCo.Ltd.,VietnamSanshuangCo.Ltd.,KiriromMingfaAgriculturalTechnology(Cambodia)Co.Ltd.,CambodiaModelAgriculturalProcessingCo.Ltd..

Themaindraftersofthisdocument:TanYewei,FengChunmei,LiXinrong,LiJianqiang,ZengYuan,QinZhidong,LuoChaodan,YangLiyi,WangLinliang,HuangYanting,LuNing,WeiYong,NongAnhHan(Vietnam),BuiThiHai(Vietnam),LiHesheng,HuangXingjun,YuHongwei,LorKiheang(Cambodia).

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T/GXAS542—2023

Codeofpracticeforpretreatmentofrawmaterialsof

preservedmangowithoriginalflavor

1Scope

Thisdocumentdefinesthetermsanddefinitionsofrawmaterialprocessingoforiginalflavorpreservedmango,andspecifiesthecontentofrawmaterialharvestingrequirements,ripenessandprocessing.

Thisdocumentisapplicabletothepretreatmentofrawmaterialsofpreservedmangowith

originalflavor.

2Normativereferences

Thecontentsofthefollowingdocumentsconstitutetheessentialprovisionsofthisdocumentthroughnormativereferencesinthetext.Fordatedreferences,onlytheeditioncitedapplies.Forundatedreferences,thelatesteditionofthereferenceddocument(includinganyamendments)applies.

GB2760Nationalfoodsafetystandard-Standardfortheuseoffoodadditives

GB5749Standardsfordrinkingwaterquality

GB1886.248Nationalfoodsafetystandard-FoodadditivestablestatechlorinedioxideGB/T15034Mangoes-coldstorage

GB/T2355440%ethephonaqueoussolution

GB/T26366Hygienicrequirementsforchlorinedioxidedisinfectant

NY/T3333Technicalcodeofpracticeforharvestingandpostharvesthandlingofmangoes

3Termsanddefinitions

Forthepurposesofthisdocument,thefollowingtermsanddefinitionsapply.3.1

greenmango

Themangowitholivegreenorlightgreenpeelandwhiteorlightyellowpulpatthestageof65%to70%ripeness,andistemporarilyinediblewithoutrapidripeningorpost-ripening.

3.2

greenmangoripening

Theprocessoftakingmeasurestospeeduptheripeningofimmaturegreenmango.

4Requirementsforrawmaterials

Thematurityofgreenmangousedforripeningshouldbe65%to70%.Thefruitweightshallbemorethan150g.TheharvestageshallconformtoGB/T15034.Theharvestmethodshallbe

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T/GXAS542—2023

implementedaccordingtoNY/T3333.ThefruitqualityshallcomplywiththeprovisionsofGB/T15034.

5Requirementsforenvironment

5.1Thematuringwarehouseshallhavegoodairclosureandheatinsulationequipment,includingexhaustfans,coolingandheatingdevices,humidifyingequipmentandventilationfacilities.

5.2Thedisinfectantinthewarehouseshouldbesprayedwith0.03%chlorinedioxidesolution

onthefloorandthewallofthewarehouse,andchlorinedioxideshallmeettherequirementsofGB/T26366.Atthesametime,ultravioletsterilizationshouldbeusedfor2h-3h.Aftersterilizationanddisinfection,ventilationsystemshouldbeopenedfor12h-24h.

6Requirementsforprocessing

6.1Procedure

Ripening→Sterilization→Grading→Peeling,pitting,pulpslicingandclassificationbycolor.

6.2Ripeningmethods

6.2.1Ripeningsite

Theripeningofgreenmangoshouldbecarriedoutintheripeningwarehouse.Themangoesshallnotbestackedhigherthantheheightofthefruitbasket,andthestackingoffruitbasketshouldnotexceed4layers.

6.2.2Ripeningagent

Theripeningagentshouldbe40%ethephon,dilutedto500ppm-800ppmwithwater,andthenevenlysprayedongreenmangoes,orsoakgreenmangoesintheethephondiluentfor20s-30s,andthenputthegreenmangoesintoripeningwarehouse.EthephonshallmeettherequirementsofGB/T23554.

6.2.3Humiture

Thetemperatureofthewarehouseshallbecontrolledat36℃-38℃.Thetemperatureofthe

fruitafter36hinthewarehouseshallbecontrolledat32℃-35℃.Therelativehumidityofthewarehouseshallbecontrolledat85%-90%.

6.2.4

Controlledatmosphere

TheO2concentrationinthewarehouseshouldbe2%-4%,andtheCO2concentrationshouldbe5%-7%.

6.2.5Removalfromripeningwarehouse

Themangoesshouldbemovedoutofripeningwarehousewhenthepeelis80%yellow.

6.3Sterilization

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T/GXAS542—2023

Itisrecommendedtousechlorinedioxidesolutionasdisinfectantfor2min-3min,andthenwashitwithcleanwaterafterdisinfection.UsechlorinedioxideaccordingtoGB2760.Chlorinedioxide