ICS67.080.20 CCSB31 XJZJXH 团体标准 T/XJZJXHNS10003.9—2023 "新疆品质"特色产品技术规范番茄酱 "XinjiangQuality"Featuredproducttechnical specificationfortomatopaste 2023-09-19发布 2023-09-21实施 新疆维吾尔自治区质量检验检测协会  发布 全国团体标准信息平台 T/XJZJXHNS10003.9—2023 I目次 前 言...........................................................................III 1范围.................................................................................1 2规范性引用文件.......................................................................1 3术语和定义...........................................................................1 4产地环境.............................................................................2 5种植技术要求.........................................................................2 地块选择.........................................................................2 品种选择和种苗准备...............................................................2 土地准备.........................................................................2 定植.............................................................................3 田间管理.........................................................................3 采收.............................................................................3 6加工过程要求.........................................................................3 原料质量要求.....................................................................3 加工用水.........................................................................3 卫生要求.........................................................................3 关键过程.........................................................................4 7质量要求.............................................................................4 感官要求.........................................................................4 理化指标.........................................................................4 污染物限量.......................................................................4 微生物指标.......................................................................4 农药残留限量.....................................................................4 8检验方法.............................................................................5 感官要求.........................................................................5 色差值...........................................................................5 pH值.............................................................................5 番茄红素含量.....................................................................5 含沙量...........................................................................5 转基因成分.......................................................................5 总砷.............................................................................5 铅...............................................................................5 锡...............................................................................5 商业无菌........................................................................5 霉菌计数........................................................................5 9检验规则.............................................................................5 批次.............................................................................5 全国团体标准信息平台 T/XJZJXHNS10003.9—2023 II 抽样.............................................................................5 出厂检验.........................................................................6 型式检验.........................................................................6 判定规则.........................................................................6 10包装、标签、标志、贮藏、运输........................................................6 包装............................................................................6 标签、标志......................................................................6 运输和贮藏......................................................................6 附录A（规范性）加工番茄种植推荐使用农药清单....................................7 A.1推荐使用农药清单.................................................................7 附录B