A015 标准查询与下载

T/ZLX 066-2023 绿色食品 平湖西瓜生产技术规程

本文件规定了绿色食品平湖西瓜的产地要求、品种选择、播种育苗、栽培管理、病虫害防治、采收、包装、贮运等内容。 本文件适用于绿色食品平湖西瓜的生产。

Green food-Cultivation specification for Pinghu watermelon

T/ZLX 070-2023 绿色食品 瓯柑生产技术规程

本文件规定了瓯柑的术语和定义、园地选择、苗木与定植、树体管理、花果管理、土肥水管理、病虫害综合防治、果实采收和贮藏、分级与包装和农业投入品及果品追溯管理。 本文件适用于温州区域内绿色食品瓯柑的栽培生产。

Green food-technical specification for Ougan production

T/ZLX 072-2023 绿色食品 玉环文旦生产技术规程

本文件规定了绿色食品玉环文旦生产所要求的园地选择、苗木定植、土肥水管理、整形修剪、花果管理、病虫害防治、采收贮运、生产档案管理等技术要求。 本文件适用于绿色食品玉环文旦的生产。

Green Food code of practice for Yuhuan pomelo

T/ZLX 073-2023 绿色食品 二都杨梅生产技术规程

本文件规定了绿色食品二都杨梅生产的产地环境、建园、整形修剪、花果调控、土肥水管理、病虫害防控、质量指标、采收运输和产品追溯的技术内容。 本文件适用于绿色食品二都杨梅的露地栽培生产。

Green food technique regulations for Erdu bayberry production

T/ZLX 071-2023 绿色食品海盐葡萄生产基地建设规范

本文件规定了绿色食品海盐葡萄生产基地建设的基地要求、生产管理、产品准出管理和管理制度。 本文件适用于绿色食品海盐葡萄生产基地建设。

Construction specifications for Green Food Haiyan Grapes production base

T/CAMDA 25-2023 设施西瓜全程机械化生产技术规程

本文件规定了设施西瓜机械化播种育苗、嫁接、耕整地、施肥、移栽、田间管理、环境调控、采收运输、废弃物处理各作业环节的技术要求。

Technical code of practice for mechanized production of watermelon in facility

T/CAMDA 24-2023 设施甜瓜全程机械化生产技术规程

本文件规定了设施甜瓜机械化播种育苗、嫁接、耕整地、施肥、移栽、田间管理、环境调控、采收运输、废弃物处理各作业环节的技术要求。

Technical code of practice for mechanized production of melon in facility

T/CAMDA 26-2023 设施葡萄全程机械化生产技术规程

本文件规定了设施葡萄全程机械化生产技术的一般要求，各环节作业方式、作业机具、作业要求和作业安全。

Technical regulations for the grapes mechanization production in facilities

T/CAMDA 27-2023 北方露地葡萄防寒布覆盖辅助越冬埋土与春季起布清土机械化作业技术规范

本文件规定了北方露地葡萄防寒布覆盖辅助越冬埋土与春季起布清土机械化作业的一般要求、作业要求，以及机具保养要求。

Technical specifications for winter soil burying and spring soil clearing mechanized operation of grape grown in northern open field

T/QGCML 2283-2023 西瓜温室栽培育苗技术规程

本文件规定了西瓜温室栽培育苗技术的术语和定义、产地环境、肥料与农药、品质选择、播种育苗、定植、田间管理、病虫害防治及采收。 本文件适用于西瓜温室栽培育苗。

Technical regulations for watermelon greenhouse cultivation and seedling cultivation

T/XAASS 007-2023 红枣交割仓库建设规范

本文件规定了红枣交割仓库绿色低碳建设总体要求以及基础设施建设、绿色生产、绿色生活和运行维护管理要求。

Code for construction of red jujube delivery warehouse

T/JALNCP 3201-2023 井冈山猕猴桃

5　要求 5.1　产地环境 应符合NY/T 391的规定；有机产品应符合GB/T 19630的规定。 5.2　投入品要求 投入品使用应遵守NY/T 393、NY/T394的规定, 有机产品投入品应遵守GB/T 19630的规定。 5.3　采收 应符合NY/T1392的规定。 5.4　质量 5.4.1　感官 果面洁净，无斑迹，无明显皱缩，无腐烂，果实端正，无明显畸形，着色均匀，具有品种固有的风味，无异味无软感。 5.4.2　成熟度 采收时成熟度≥6.5%。 5.4.3　分级 按照感官、规格分为特级、一级、二级，分级应符合表1的要求。                                                                                                                     表1　分级要求 项目　                                                                                           要求                                                                      　                                                    检验方法   果形            东红   特级一级二级：《短圆柱形，无畸形》               《无明显畸形》                      金艳  特级一级二级：《果实端正，圆柱形，无畸形，果顶微凹》《无明显畸形》                                                                                           GB/T 40743                      红阳 特级一级二级：《  果实短圆柱形，无畸形》《无明显畸形》 果面              东红、 金艳 、红阳 特级一级二级：《果面洁净，无皱缩，无斑迹，无缺陷》《果面洁净，无皱缩，果皮斑迹或缺陷总面积≤1cm2》                                                                          《果面洁净，无皱缩，果皮斑迹或缺  陷总面积  ≤2cm2》                                                                   单果重,g   东红、金艳、红阳 特级一级二级：《100≤G＜130、100≤G＜120、80≤G＜100》、《80≤G＜100》、《80≤G＜100、65≤G＜80》                                                                      《70≤G＜80、50≤G＜65》 缺陷果率，%    东红、金艳、红阳  特级一级二级：《0　2　3》 可溶性固形物，%  东红、金艳、红阳 特级一级二级：《16　15　14》、《16　15　14》、《17　16　15》                                                         NY/T 2637   容许度,%                               3　5                                                                                                                                                                                  计算各单项不合格率之和 注：　G为重量 5.4.4　理化指标 理化指标应符合表2的要求。                                                                      表2　理化指标 项目                                                               　指标　                                                           检验方法 总酸（可滴定酸），%　                                 ≤1.0                                                   　GB 12456 干物质含量，%　                                                  ≥15　                                               GB/T 40743 5.4.5　安全指标 污染物限量、农药最大残留限量应符合GB 2762、GB 2763的要求，同时应符合表3要求；绿色食品应符合NY/T 844的要求；有机产品应符合有机产品认证的要求。                                                                     表3　污染物和农药最大残留限量 项目                                                          　指标                                                      　检测方法 铅 (以Pb计，mg/kg)　                               ≤0.1　                                                        GB 5009.12 镉 (以Cd计，mg/kg)　                              ≤0.05　                                                         GB 5009.15 氯吡脲，mg/kg　                                      ≤0.05                                                     　GB 23200.110 多菌灵，mg/kg　                                      ≤3.0　                                                        GB 23200.121 对硫磷，mg/kg　                                      ≤0.01                                                  　GB 23200.113 　　 　　                                                                             

Jinggangshan kiwi fruit

T/LYFIA 057-2023 桃采后商品化处理技术规范

本文件规定了桃采后商品化处理技术的术语和定义、质量分级、果实采收、挑选分级、包装、入库贮藏、档案管理等要求。

Technical regulations for commercialized treatment of harvested peaches

T/XAASS 005-2023 优质库尔勒香梨质量评价技术规范

本文件规定了优质库尔勒香梨绿色栽培的产地环境、园地选择、品种、栽植、土肥水管理、有害生物防治和采收、产品质量等技术要求。

Technical standard for quality evaluation of excellent Korla fragrant pear

T/JALNCP 3101-2023 井冈山翠冠梨

4　要求 4.1　产地环境 应符合NY/T 391的要求；有机产品应符合GB/T 19630的要求。 4.2　投入品 投入品使用应遵守NY/T 393、NY/T 394的要求, 有机产品投入品应符合GB/T 19630的要求。 4.3　采收 7月中旬至8月中旬，果面颜色变为黄褐色，梨籽转褐黑色，果肉开始由硬变脆后开始采收。单果之间不能发生碰撞。 4.4　分级 按照感官要求不同分为特级、一级。应符合表1的要求。                                                                         　表1　分级要求 项目　                                                                                              要求　                                                                                                                                 检验方法                                                                        特级                   　                              一级 果形                         果实完整、果形端正、近圆形、无裂果及畸形果             果实完整、果形允许轻微不端正、无裂果及畸形果                                                                                                                                                                                                                                                          取样品在自然光下目测果形、色                                                                                                                                                                                                                              泽、果面缺陷，嗅其气味，品尝其                                                                                                                                                                                                                               滋味 色泽                         具有翠冠梨成熟时应有的黄褐色，着色均匀                     具有翠冠梨成熟时应有的黄褐色，着色较均匀 滋味与气味               果肉细嫩，质地松脆、爽口、无渣、有香味，                 果肉细嫩，质地松脆、爽口、无渣、有香味，果汁多、                                                      果汁多、水份多、口感好、风味甜，无异味                   水份多、口感好、风味甜，无异味 果面缺陷                   果面清洁，无刺伤、破皮划伤、碰压伤、                       果面清洁，无刺伤、破皮划伤、碰压伤、磨伤（枝磨、叶磨）                                       磨伤（枝磨、叶磨）、药斑、日灼、雹伤、                    、雹伤、病害、虫果等感官缺陷；允许轻微                                   虫伤、病害、虫果等感官缺陷                                        薄层总面积不超过果面的1/10；允许轻微的日灼伤害，                                                                                                                      总面积不超过0.5cm2，但有伤部位果肉不得变                                                                                                                       软；允许 干枯虫伤2处，总面积不超过0.2cm2 规格（g）                   ≥300                                                                                  250≤G＜300                                                                                           用精确度为0.1g的                                                                                                                                                                                                                                               天平称重计算 限度                         每批样品中感官要求总不合格品百分率不得超过3%          3%每批样品中感官要求总不合格品百分率不得超过                                 每批受检样品抽样检验时，对                                                                                                                                                                                                                                     不符合感官要求的产品各项做                                                                                                                                                                                                                                     好记录。如果样品同时出现多                                                                                                                                                                                                                                     种缺陷，选择一种主要的缺                                                                                                                                                                                                                                     陷，按一个残次品计算。不                                                                                                                                                                                                                                     合格样品的质量占检验样品质                                                                                                                                                                                                                                     量的百分数为不合格率，各单                                                                                                                                                                                                                                     项不合格率之和即为总不合格                                                                                                                                                                                                                                     率                                                                                                                        注1：G代表果重； 注2：果面缺陷允许特级不达标项≤1项，一级不达标项≤2项 4.5　理化指标 应符合表2的要求。                                             表2　理化指标 项目                                    　指标                                         　检验方法 可溶性固形物/（%）           　≥11.5                               　      NY/T 2637 4.6　安全指标 污染物限量、农药最大残留限量应符合NY/T 844及表3要求，其余指标分别符合GB 2762、GB 2763的要求；有机产品应符合有机产品认证的要求。                                            表3　污染物和农药最大残留限量 项目　                                          指标　                                      检测方法 铅（以Pb计）/（mg/kg）　  ≤0.1                                           GB 5009.12 镉（以Cd计）/（mg/kg）　  ≤0.05　                                     GB 5009.15 吡虫啉/（mg/kg）　                  ≤0.5                                           GB/T 20769 氯氰菊酯/（mg/kg）　             ≤1　                                      NY/T 761                                                                

Jinggangshan Cuiguan Pear

T/XAASS 002-2023 优质核桃质量评价技术规范

本文件规定了优质核桃绿色栽培过程中的术语和定义、产地环境、园地选择与规划、品种、栽植、树体管理、土肥水管理、有害生物防治、采收、产品质量等评价技术要求。

Technical standard for quality evaluation of excellent walnut

T/JALNCP 2901-2023 井冈山葡萄

5　要求 5.1　产地环境 应符合NY/T 391的要求；有机产品应符合GB/T 19630的要求。 5.2　投入品要求 投入品使用应遵守NY/T 393、NY/T 394的要求, 有机产品投入品应符合GB/T 19630的要求。 5.3　质量要求 5.3.1　基本要求 果穗典型、完整，果梗、穗梗完整新鲜；果粒成熟、大小均匀，果形端正，与果梗连接牢固；果粒表面应洁净，无病果、无虫果、无裂果，无腐烂，无干缩果；具有该品种固有的色泽和风味。 5.3.2　分级 按照感官、规格分为特级、一级（见表1）。                                                                                 表1　分级要求 项目　                                                                             要求                                                         　                                                                 检验方法 　                                                      果穗紧密度                                 特级一级：　着粒中等紧密　着粒中等紧密　                                                                                                   感官评定 果穗整齐度　                          特级一级：     ≤5.0　   ≤10.0　                                                                                             用精度 0.1g 的电子天平称量，测定单果穗质量和果穗的                                                                                                                                                                                      平均质 量，先计算单果穗质量与果穗平均质量的标准差，再计                                                                                                                                                                                       算标准差与果穗平均质量的占比                                                                                                                                                                              破碎率、日灼果等缺陷果，%　  特级一级：         无　       ≤0.3　                                                                                   感官测定单穗有缺陷果粒数，计算单穗有缺陷果粒数与单穗粒                                                                                                                                                                                     总数的占比 葡萄穗重，g 　                                         特级一级：      阳光玫瑰　600～800　600＜G≤1000　                                                         样品逐一单个称重，取平均值 　                                          特级一级：     巨峰　       500～800　500＜G≤1000　 　                                          特级一级：      夏黑　400～800　400＜G≤800　 注1：中等紧密是指果粒在果梗上着生均匀，果穗平放后外形基本不变 5.3.3　理化指标 理化指标应符合表2的要求。                                                                                   表2　理化指标 项目　                                                                指标　                                                               检验方法 可溶性固形物，%　阳光玫瑰　               ≥18.0　         ≥16.0　                                         NY/T 2637 　                     夏黑、巨峰　              ≥16.0　                   ≥14.5　 总酸，%　                                               ≤0.6　                                                                         GB 12456 固酸比，%　        阳光玫瑰　               30：1　           26.6:1                                   　计算可溶性固形物与总酸之比 　                     夏黑、巨峰　              26.6:1　            24.2:1　 5.3.4　安全指标 污染物限量、农药最大残留限量应符合表3要求，其余指标应符合GB 2762、GB 2763的要求；绿色食品应符合NY/T 844的要求；有机产品应符合有机产品认证的要求。                                           表3　污染物和农药最大残留限量 项目　                                                   指标                                       　检测方法 铅 (以Pb计，mg/kg)　                      ≤0.1　                                    GB 5009.12 镉 (以Cd计，mg/kg)　                     ≤0.05　                                    GB 5009.15 苯醚甲环唑，mg/kg　                              ≤0.5　                                    GB 23200.113 己唑醇，mg/kg　                               ≤0.1　                                   GB 23200.8 多菌灵，mg/kg　                              ≤3.0                                      GB 23200.121

Jinggangshan Grapes

T/XAASS 001-2023 优质大果沙棘质量评价技术规范

本文件规定了优质大果沙棘绿色栽培的产地环境、园地选择、品种、栽植、树体管理、土水肥管理、有害生物防治、采收、产品质量等质量评价技术要求。

Technical standard for quality evaluation of excellent sea-buckthorn

T/JALNCP 2801-2023 井冈山柰李

4　要求 4.1　产地环境 应符合NY/T 391的要求；有机产品应符合GB/T 19630的要求。 4.2　投入品 投入品使用应遵守NY/T 393、NY/T 394的要求, 有机产品投入品应符合GB/T 19630的要求。 4.3　采收 7月下旬至8月上旬，果实表面有少量白色蜡质果粉，果实底色发生变化，果肉开始由硬变脆后开始采收。 4.4　分级 按照感官要求不同分为特级、一级、二级。应符合表1的要求。                                     表1　分级要求 项目                                                   　                                              要求          　                                                                                                            检验方法                                                 果形     特级  一级   二级 ：一级《果实完整、果形端正、无裂果及畸形果 》二级《果实完整、果形允许轻微不端正、无裂果及畸形果》                                           三级《果实完整、果形允许轻微不端正、无裂果及畸形果》                                                                                                    取样品在自然光下目测果                                                                                                                                                                                                                                        形、色泽、外观、缺陷、成                                                                                                                                                                                                                                        熟度，嗅其气味，品尝其滋味 色泽   特级  一级   二级 ：《具有柰李成熟时应有的淡黄绿色，着色均匀》《具有柰李成熟时应有的淡黄绿色，着色均匀》                                         《果面淡黄绿色，着色较均匀》 果面    特级  一级   二级 ：《果面清洁，光滑，无机械伤、裂果、日灼、虫害斑、药害斑等感官缺陷。允许有不影响外观和品质的轻微擦伤》                                          《果面清洁，光滑，无机械伤、裂果、虫害斑、药害斑等感官缺陷。                                           允许有轻微擦伤、日灼等斑点不超过2个、单个斑点最大直径不超过0.1cm》                                          《 果面清洁，光滑，无未愈合的机械伤、裂果、虫害斑、药害斑等感官缺陷。                                           允许有轻微擦伤、日灼等斑点不超过4个、单个斑点最大直径不超过0.3cm》 滋味与气味    特级  一级   二级 ：《肉质细脆、多汁，味浓甜；具有柰李的香气，无异味》                                                    《肉质细脆、多汁，味浓甜；具有柰李的香气，无异味》                                                    《肉质细脆、多汁，味浓甜；具有柰李的香气，无异味》   成熟度       特级  一级   二级 ：《发育正常、充分，表面有少量白色蜡质果粉，果实底色发生变化，果肉开始由硬变脆 》                                                《发育正常、充分，表面有少量白色蜡质果粉，果实底色发生变化，果肉开始由硬变脆》                                                 《发育正常、充分，表面有少量白色蜡质果粉，果实底色发生变化，果肉开始由硬变脆 》 规格（g） 特级  一级   二级 ：《G≥90》《70≤G＜90》《50≤G＜70》                                                                                                          用精确度为0.1g的天平称重计算 限度         特级  一级   二级 ：《每批样品中感官要求总不合格品百分率不得超过5%》                                                                               每批受检样品抽样检验时，对不符合感官要                                                  《每批样品中感官要求总不合格品百分率不得超过5%》                                                                              求的产品各项做好记录。如果样品同时出现                                                                                                                                      《每批样品中感官要求总不合格品百分率不得超过5%》                                                                            多种缺陷，选择一种主要的缺陷，按一个                                                                                                                                                                                                                残 次品计算。不合格样品的质量占检验样品                                                                                                                                                                                                              质 量的百分数为不合格率，各单项不合格率                                                                                                                                                                                                             之和即为总不合格率                                                                                                                                                                                                                         注：　　G为单果重 4.5　理化指标 应符合表2的要求。                                                            表2　理化指标 项目　                                                  指标                                                             　检验方法 可溶性固形物/（%）                        　≥12.0　                                                      NY/T 2637 总酸量（可滴定酸）/(%)　                  ≤0.60                                                      　NY/T 839 固酸比　                                        ≥20.0　                                         可溶性固形物含量与总酸量（可滴定酸）含量之比值 总糖/(g/100g)                                  ≥8.0                                                           　GB 5009.7   GB 5009.8                        注：　总糖以蔗糖和还原糖之和计。 4.6　安全指标 污染物限量、农药最大残留限量应符合NY/T 844及表3要求，其余指标分别符合GB 2762、GB 2763的要求；有机产品应符合有机产品认证的要求。                                                          表3　污染物和农药最大残留限量 项目                                                      　指标　                                  检测方法 铅（以Pb计）/（mg/kg）　                ≤0.1　                                 GB 5009.12 镉（以Cd计）/（mg/kg）　               ≤0.05                             　GB 5009.15 多菌灵/（mg/kg）                             　≤0.5                         　GB/T 20769 氯氰菊酯/（mg/kg）　                       ≤1　                                    NY/T 761                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               

Jinggangshan plum

T/XAASS 003-2023 优质红枣质量评价技术规范

本文件规定了优质红枣绿色栽培技术的术语和定义、产地环境、园地选择、主栽品种、栽植、树体管理、土肥水管理、有害生物防控、采收、产品质量等评价技术要求。

Technical standard for quality evaluation of excellent jujube