ICS
67.080.10
CCS
X 24
GXAS
A s s o c i a t i o n
s t a n d a r d
T/GXAS 542—2023
Code of practice for pretreatment of raw
materials of preserved mango with
original flavor
原果风味芒果脯原料预处理技术规程
(English Translation)
Issue date: 2023 - 08 - 03
Implementation date: 2023 - 08 -09
Issued by Guangxi Association for Standardization
T/GXAS 542—2023
Foreword
In case of any doubt about the contents of English translation, the Chinese original shall
be considered authoritative.
This document is drafted in accordance with the rules given in the GB/T 1.1-2020 Directives
for standardization—Part 1: Rules for the structure and drafting of standardizing documents,
the GB/T 20000.11—2016 Guides for standardization—Part 11: General presentation of the
English translation of Chinese national standards and GB/T 20000.10—2016 Guidelines for
standardization—Part 10: General rules for the English translation of Chinese national
standards.
Attention is drawn to the possibility that some of the elements of this document may be the
subject of patent rights. The issuing body of this document shall not be held responsible for
identifying any or all such patent rights.
This document was proposed, prepared and publicized by the Guangxi Subtropical Crops Research
Institute.
This standard was drafted by Guangxi Subtropical Crops Research Institute, Guangxi Guojingyuan
Food Co. Ltd., Guangxi Guofeng Food Co. Ltd., Guangzhou Daqiao Food Facility Co. Ltd., Guangxi
Fuyoute Food Co. Ltd., Huaping Huanong Technology Development Co. Ltd., Vietnam Junda Food
Co. Ltd., Haiyang Produce ＆ Trading Company Limited, Vietnam Dadiyangguang Co. Ltd., Vietnam
Sanshuang Co. Ltd., Kirirom Mingfa Agricultural Technology (Cambodia) Co. Ltd., Cambodia Model
Agricultural Processing Co. Ltd..
The main drafters of this document: Tan Yewei, Feng Chunmei, Li Xinrong, Li Jianqiang, Zeng
Yuan, Qin Zhidong, Luo Chaodan, Yang Liyi, Wang Linliang, Huang Yanting, Lu Ning, Wei Yong,
Nong Anh Han (Vietnam), Bui Thi Hai (Vietnam), Li Hesheng, Huang Xingjun, Yu Hongwei, Lor
Kiheang (Cambodia).
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T/GXAS 542—2023
Code of practice for pretreatment of raw materials of
preserved mango with original flavor
1
Scope
This document defines the terms and definitions of raw material processing of original flavor
preserved mango, and specifies the content of raw material harvesting requirements, ripeness
and processing.
This document is applicable to the pretreatment of raw materials of preserved mango with
original flavor.
2
Normative references
The contents of the following documents constitute the essential provisions of this document
through normative references in the text. For dated references, only the edition cited applies.
For undated references, the latest edition of the referenced document (including any amendments)
applies.
GB 2760 National food safety standard - Standard for the use of food additives
GB 5749 Standards for drinking water quality
GB 1886.248 National food safety standard - Food additive stable state chlorine dioxide
GB/T 15034 Mangoes - cold storage
GB/T 23554 40% ethephon aqueous solution
GB/T 26366 Hygienic requirements for chlorine dioxide disinfectant
NY/T 3333 Technical code of practice for harvesting and postharvest handling of mangoes
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
green mango
The mango with olive green or light green peel and white or light yellow pulp at the stage
of 65% to 70% ripeness, and is temporarily inedible without rapid ripening or post-ripening.
3.2
green mango ripening
The process of taking measures to speed up the ripening of immature green mango.
4
Requirements for raw materials
The maturity of green mango used for ripening should be 65% to 70%. The fruit weight shall
be more than 150 g. The harvest age shall conform to GB/T 15034. The harvest method shall be
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T/GXAS 542—2023
implemented according to NY/T 3333. The fruit quality shall comply with the provisions of GB/T
15034.
5 Requirements for environment
5.1 The maturing warehouse shall have good air closure and heat insulation equipment,
including exhaust fans, cooling and heating devices, humidifying equipment and ventilation
facilities.
5.2
The disinfectant in the warehouse should be sprayed with 0.03% chlorine dioxide solution
on the floor and the wall of the warehouse, and chlorine dioxide shall meet the requirements
of GB/T 26366. At the same time, ultraviolet sterilization should be used for 2 h-3 h. After
sterilization and disinfection, ventilation system should be opened for 12 h-24 h.
6 Requirements for processing
6.1 Procedure
Ripening → Sterilization → Grading → Peeling, pitting, pulp slicing and classification by
color.
6.2
Ripening methods
6.2.1
Ripening site
The ripening of green mango should be carried out in the ripening warehouse. The mangoes shall
not be stacked higher than the height of the fruit basket, and the stacking of fruit basket
should not exceed 4 layers.
6.2.2
Ripening agent
The ripening agent should be 40% ethephon, diluted to 500 ppm-800 ppm with water, and then evenly
sprayed on green mangoes, or soak green mangoes in the ethephon diluent for 20 s-30 s, and
then put the green mangoes into ripening warehouse. Ethephon shall meet the requirements of
GB/T 23554.
6.2.3
Humiture
The temperature of the warehouse shall be controlled at 36 ℃-38 ℃. The temperature of the
fruit after 36 h in the warehouse shall be controlled at 32 ℃-35 ℃. The relative humidity
of the warehouse shall be controlled at 85%-90%.
6.2.4
Controlled atmosphere
The O2 concentration in the warehouse should be 2%-4%, and the CO2 concentration should be 5%-7%.
6.2.5
Removal from ripening warehouse
The mangoes should be moved out of ripening warehouse when the peel is 80% yellow.
6.3
Sterilization
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T/GXAS 542—2023
It is recommended to use chlorine dioxide solution as disinfectant for 2 min-3 min, and then
wash it with clean water after disinfection. Use chlorine dioxide according to GB 2760. Chlorine
dioxide shall meet the requirements of GB 1886.248, and cleaning water shall meet the
requirements of GB 5749.
6.4
Grading
After removing those with disease spots, insects or mechanical damage, the mangoes should be
divided into 2 grades by weight. Mangoes of more than 300 g shall be graded as large size,
and mangoes of 150 g-300 g as medium size.
6.5
Peeling, pitting, pulp slicing and classification by color.
Remove inedible fruit peel and pit. Evenly slice the mangoes according to their shapes. The
mangoes of large size should be sliced into 6 pieces, and those of medium size sliced into
4 pieces. Based on color, divide the pulps into dark yellow and light yellow.
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