ICS67.080.20 CCSX26 NSFST 宁夏食品科学技术学会团体标准 T/NSFST002—2025 宁夏冷凉蔬菜鲜切菜 块茎类蔬菜质量团体标准 NingxiaFresh-cutcoldvegetables——Tuberousvegetables 2025-6-30发布 2025-8-30实施 宁夏食品科学技术学会  发布 全国团体标准信息平台 全国团体标准信息平台 T/NSFST002—2025 I目次 前 言............................................................................................................................................................II 1范围.....................................................................................................................................................................1 2规范性引用文件.................................................................................................................................................1 3术语和定义.........................................................................................................................................................1 黑皮blackexocarp.....................................................................................................................................1 白锈fraxinella............................................................................................................................................2 块茎缺陷tuberdisfigurement.....................................................................................................................2 块茎直径tuberdiameter.............................................................................................................................2 机械损伤mechanicalinjury........................................................................................................................2 绿薯greentuber.........................................................................................................................................2 杂质impurity...............................................................................................................................................2 畸形malformation.......................................................................................................................................2 异味peculiarsmell.....................................................................................................................................2 冻害colddamage.....................................................................................................................................2 机械损伤mechanicaldamage..................................................................................................................2 4技术要求.............................................................................................................................................................2 产地环境......................................................................................................................................................2 生产过程.....................................................................................................................................................2 感官要求......................................................................................................................................................2 卫生指标......................................................................................................................................................3 微生物指标..................................................................................................................................................3 净含量..........................................................................................................................................................3 5食品添加剂.........................................................................................................................................................3 6生产加工过程的卫生要求................................................................................................................................3 7试验方法..................................................................................................................