译：DB52/T 1901.7-2026 Local dried chili quality requirements - Part 7: Pingtang wrinkled wax pepper

译：DB52/T 1901.8-2026 Local dried chili quality requirements - Part 8: Brick field chili pepper

译：DB52/T 1079-2026 DB52/T 1079-2026 Geographical indication product quality requirements - Panxian lychee fruit jam

译：DB52/T 1901.5-2026 Local dried chili quality requirements Part 5: Baiyi chili

译：DB52/T 1901.1-2026 Local dried chili quality requirements Part 1: Large-scale wrinkled chili pepper

译：DB52/T 1901.3-2026 Local Chili Dried Fruit Quality Requirements - Part 3: Suiyang Bullet Nose

译：DB52/T 1901.4-2026 Local dried chili quality requirements - Part 4: Huaxi peppers

译：T/JMBX 0326-2026 New Hui Chen Pi Tasting Technical Specification

译：T/JMBX 0327-2026 New Kong concordance, New Kong concordance peel, and New Kong presque peel quality requirements

译：T/SZNB 035-2026

译：T/HBAS 137-2026 Post-harvest packaging and transportation procedures for fresh lotus root strings

译：T/HBAS 136-2026

译：T/HZBX 121-2026 Techincal specification for the processing of Huizhou Meicai

译：T/SDYY 275-2026 "The storage and preservation technology specifications for 'Lu Ying No. 5' sweet cherry after harvest."

译：T/SDYY 276-2026 Postharvest storage and preservation technology specifications for light-colored sweet cherry varieties

译：DB13/T 5905.10-2026 High-Quality Vegetable Classification and Grading Guidelines - Part 10: Xianxian Muskmelon

译：DB13/T 5905.9-2026 High-Quality Vegetable Classification Guidelines: Part 9: Jizhou Tianyang Pepper

译：DB13/T 5905.4-2026 High-quality Vegetable Classification and Grading Guidelines - Part 4: Mandom Watermelon (Note: This is a placeholder and may be incorrect.)

译：DB13/T 5905.7-2026 High-Quality Vegetable Classification and Grading Guidelines Part 7: Suining Round Eggplant

译：T/CTNX 002-2026 Geographical Indications and Protected Trademarks, Changtai Zhuangyuan Nianjiu Persimmons