Basic knowledge of boutique coffee small seed coffee fresh fruit

1 range

This part defines the terms and definitions, fruit-picking requirements, grading, packaging, transportation and temporary storage of fresh fruits of small-grain coffee.

This part is suitable for Pu'er small seed coffee.

2 normative citation documents

The provisions in the following documents become provisions of this section by reference to this section. All subsequent corrections (excluding corrigendum) or revisions of dated citation documents do not apply to this section, however, parties agreed in accordance with this standard are encouraged to study whether the latest versions of these documents can be used. The latest version of any undated reference file applies to this section.

GB/T 18007 Murray 1999 Coffee and its products terminology

3 terms and definitions

The terms and definitions established in GB/T 18007 and the following apply to this standard.

3.1

Fresh coffee fruit

The complete fresh and ripe berries of a coffee tree.

4 Fruit harvest

4.1 Fruit harvest period: the harvest period of small seed coffee begins in October and ends in March of the following year.

4.2 Fruit ripening mark of coffee

The bright red color of coffee fruit is a sign of maturity. It should be harvested in time after ripening, so that it can be picked as it ripens.

4.3 grading of fresh fruits of coffee

The fresh fruit of coffee is divided into primary fruit, secondary fruit and tertiary fruit, and all levels are defined as follows:

Primary fruit: normal ripe all-red fruit without scar

Secondary fruits: red and overripe purple fruits with partial scarring in the normal mature exocarp and green fruits with slightly less mature fruit stalks.

Tertiary fruit: all coffee fruits except primary and secondary fruits.

4.4 the fruit picking method is picked from inside to outside, single fruit is picked, only red mature fruit is picked, picked in batches, graded, packed, processed separately, and the last fruit is picked, regardless of all red fruit and green fruit. In the process of fruit picking, do not damage branches, without fruit stalk, so as not to affect next year's yield.

5 packing, marking and transportation

5.1 Packaging

5.1.1 fresh fruit of each bag of coffee must be of the same variety, grade and harvested on the same day

5.1.2 fresh coffee fruit must be packed in a strong, clean, non-toxic, odorless and intact package

5.2 Fla

The following items should be clearly marked on the sign card:

A) Product name:

B) Product grade:

C) implement the standard number:

DB53/T 154.3-2006

D) net content:

E) producer name:

F) Origin:

G) date of production:

5.3 Transport

5.3.1 manual or vehicle transport.

5.3.2 the carriages of transport vehicles must be clean, non-toxic and odorless.

6 temporary storage

Fresh coffee fruit should not be stored overnight. Under special circumstances, it can be temporarily stored in water or on a clean, ventilated and non-illuminated floor, but no matter which method is used, it should not be stored for more than 2 days. (this article is reproduced)