NY/T 2721-2015 (English Version) PDF

Scope: This standard specifies the factory construction requirements for the commercial processing of fresh citrus fruits, including fruit cleaning and dis nfection, pre-sorting, preservation, degreening, storage, waxing, grading, quality inspection, packaging labeling, pre-cooling and other production processes. This standard applies to the postharvest commercial processing of fresh citrus fruits, including broad-skinned citrus, oranges, pomelos and grapefruits, mixed citrus, lemons and kumquats.

NY/T 2721-2015 Referenced Document

GB 14881 National Food Safety Standards General Hygienic Practices for Food Production
GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
GB 2762 GB 2762-2022 national standard for food safety - Limits of pollutants in food*， 2022-06-30 Update
GB 2763 National Food Safety Standard Maximum Residue Limits of Pesticides in Food*， 2021-03-03 Update
GB 5084 Standard for irrigation water quality*， 2021-04-30 Update
GB 5749 Hygienic Standards for Drinking Water*， 2022-03-15 Update
GB/T 12947 Fresh citrus
GB/T 13607 Packaging or apples and citrus fruit
GB/T 20014.5 Good agricultural practice.Part 5:Fruit and vegetable control points and compliance criteria
GB/T 20769 Determination of 450 pesticides and related chemicals residues in fruits and vegetables.LC-MS-MS method
GB/T 8855 Fresh fruits and vegetables.Sampling
NY/T 1189 citrus storage*， 2018-06-01 Update
NY/T 1190 Grades and specifications of citrus fruits
NY/T 1778 General rule for packaging and marking of fresh fruits