This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of cowpea. This standard applies to fresh cowpea. NY/T 965-2006 Cowpea NY/T965-2006 Standard download decompression password: www.bzxz.net
This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of cowpea. This standard applies to fresh cowpea.

ICS67.080.20
Agricultural Industry Standard of the People's Republic of China
NY/T965—2006
Asparagus bean
Issued on January 26, 2006
Implemented on April 1, 2006
Issued by the Ministry of Agriculture of the People's Republic of China
This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China. NY/T965-2006
The drafting units of this standard are: Vegetable and Flower Research Institute of the Chinese Academy of Agricultural Sciences, and Vegetable Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Beijing). The main drafters of this standard are: Liu Fuzhong, Liu Su, Qu Chengbing, Xu Zhaosheng, Lian Yong, and Li Baoju. I
1 Scope
This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of cowpea. This standard applies to fresh edible rainbow beans.
2 Normative References
NY/T965-2006
The clauses in the following documents become the clauses of this standard through reference in this standard. For all referenced documents with dates, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all referenced documents without dates, the latest versions are applicable to this standard. GB/T5009.11 Determination of total arsenic and inorganic arsenic in food GB/T5009.12 Determination of lead in food GB/T5009.15 Determination of potash in food GB/T5009.104 Determination of carbamate pesticide residues in plant-based foods GB/T5009.188 Determination of thiophanate-methyl and carbendazim in vegetables and fruits 5 Sampling methods for fresh fruits and vegetables GB/T8855 NY/T761 Detection methods for organophosphorus, organochlorine, pyrethroid and carbamate pesticide residues in vegetables and fruits 3 Terms and definitions The following terms and definitions apply to this standard. 3.1 Same cultivars Same variety Rainbow bean varieties with the same botanical characteristics and biological characteristics. 3.2
similarcultivars
Rainbow bean varieties with similar botanical characteristics and biological properties. 3.3
chillinginjury
Physiological damage to the fruit caused by temperatures above freezing. 3.4
freezinginjury
Injury to the fruit caused by temperatures at or below freezing. 4 Requirements
4.1 Grade
4.1.1 Basic requirements
Based on the regulations and tolerances for each grade, rainbow beans should meet the following requirements: Clean, without any visible debris:
- Fresh appearance, firm fruit, not dehydrated, not wrinkled, crisp and tender texture1
NY/T9652006
The fruit has the color unique to this variety;
Intact, excluding rotten or spoiled products; no abnormal extraneous moisture;
No odor;
No rot:
No chilling or freezing damage.
4.1.2 Grading
On the premise of meeting the basic requirements, rainbow beans are divided into special grade, first grade and second grade according to their appearance. The grading should comply with the provisions of Table 1. Table 1
Cowpea grade
Maturity
Fruit shape
Pests and diseases
Same variety
Pods are well developed, seeds inside the pods are not visible or slightly visible, and feel full
Possessing shape characteristics unique to this variety, consistent in shape
4.1.3 Allowable error
The pods are well developed, seeds inside the pods are slightly visible, and feel full
Shape is basically the same
Not obvious|| tt||Same variety or similar variety
The seeds are clearly visible inside the bean
The shapes are basically the same
Not serious
a) For special grade, 5% of the products are allowed to fail to meet the requirements of this grade in terms of quality, but they should meet the requirements of grade 1; b)
For grade 1, 8% of the products are allowed to fail to meet the requirements of grade 1 in terms of quality, but they should meet the requirements of grade 2; For grade 2, 10% of the products are allowed to fail to meet the requirements of grade 1 in terms of quality, but they should meet the basic requirements. 4.2 Specifications
4.2.1 Specifications
The fruit is divided into three specifications according to the length of the pod: long pod, medium pod and short pod. The specifications of cowpea are shown in Table 2. Table 2 Specifications of cowpea
Long Ying fruit
Length, cm
4.2.2 Permissible error
Special grade does not meet the specification requirements by length and shall not exceed 5%:a)
b)First grade does not meet the specification requirements by length and shall not exceed 8%c
Second grade does not meet the specification requirements by length and shall not exceed 10%. 4.3 Hygiene indicators
Hygiene indicators shall comply with the provisions of Table 3.
Table 3 Hygiene indicators
Acephate
Dimethoate
Dichlorvos
Medium pods
Short pods
Unit: mg/kg
Cypemethrin
Deltamethrin
Fenvalerate
Cyhalothrin
Pirimicarb
Carbendazim
Bai Lan Qing (chlorothalonil)
Triadimefon
Inorganic tartar (measured in As)
Lead (measured in P6)
Pyrite (measured in Cd)
Table 3 (continued)
Note: The indicators of other toxic and hazardous substances shall comply with the relevant national laws, regulations, administrative norms and mandatory standards. 5
Test method
5.1 Detection of grade specifications
5.1.1 Detection of appearance indicators
NY/T965-2006
The sampling volume shall be implemented in accordance with the provisions of GBT8855. Appearance indicators include variety characteristics, fruit shape, pod color, maturity, freshness, cleanliness, mildew and rot. , chilling damage, freezing damage, pests and diseases, etc., shall be inspected by visual inspection. Products suspected of having pests and diseases shall be sampled and dissected for inspection. 5.1.2 Detection of odor
Detected by smelling method.
5.2 Detection of hygiene indicators
5.2.1 Acephate, dimethoate, dichlorvos, flucythrin, deltamethrin, cypermethrin, flucythrin, thiophanate-methyl, triadimefon shall be implemented in accordance with NYT761.
5.2.2 Pirimicarb
Implemented in accordance with GB/T5009.104.
5.2.3 Carbendazim
Implemented in accordance with GB/T5009.188.
Implemented in accordance with GB/T5009.11.
Implemented in accordance with GB/T500 9.12.
According to GB/T5009.15.
6 Inspection rules
6.1 Inspection classification
6.1.1 Type inspection
Type inspection is a comprehensive assessment of the product, that is, an inspection of all the requirements specified in this standard. Type inspection should be carried out in any of the following situations.
NY/T965-2006wwW.bzxz.Net
a) The national quality supervision agency or the competent department of the industry puts forward the type inspection requirements; b) The results of the two sampling inspections are quite different; the production environment has changed significantly due to human or natural factors. 6.1.2 Delivery inspection
Before each batch of products is delivered, the production unit shall conduct a delivery inspection. The delivery inspection content includes grade specifications, markings and packaging. Delivery can only be carried out after the inspection is qualified and a certificate of conformity is attached.
6.2 Batch grouping rules
Beans of the same origin and specifications purchased at the same time are considered as one inspection batch. Cowpeas of the same origin and specifications in wholesale markets are considered as one inspection batch. Rainbow beans of the same specifications and the same purchase channels in farmers' markets and supermarkets are considered as one inspection batch. 6.3 Sampling method
Follow the relevant provisions of GB/T8855. The items filled in the inspection form should be consistent with the actual goods. Any items that do not match the actual goods and the packaging containers are seriously damaged should be re-arranged by the delivery unit before sampling.
6.4 Judgment rules
6.4.1 Limit range
The allowable error of each batch of samples, grades and specifications shall be calculated based on the average value of the units (such as each box or basket) to be inspected, but the total allowable error shall not exceed the limit range specified for that grade. If the allowable error of a certain item in the same batch exceeds the specified limit, it shall comply with the following provisions: - If the total of the specified limits does not exceed 5%, the allowable error of any package shall not exceed 10%. - If the total of the specified limits does not exceed 8%, the allowable error of any package shall not exceed 12%. - If the total of the specified limits does not exceed 10%, the allowable error of any package shall not exceed 15%. - If it exceeds the above provisions, it shall be treated as downgraded or substandard. 6.42 If one of the hygiene indicators is unqualified, the batch of products shall be unqualified. 6.4.3 If the batch of samples fails to meet the mark, packaging, and net content, the production unit is allowed to apply for re-inspection once after rectification. No re-inspection will be conducted if the appearance and hygiene indicators fail to meet the test.
7 Marking
Each package should indicate the product name, origin, trademark, product standard number, production unit name, detailed address, grade, specification, net content and packaging date, etc. The handwriting on the mark should be clear, complete and accurate. 8 Packaging, transportation and storage
8.1 Packaging
8.1.1 Containers (boxes, baskets, etc.) for cowpeas of the same specifications should be of the same size, clean, dry, firm, breathable, pollution-free and odor-free. Cartons should not be damp or high-rise. Plastic boxes should comply with the relevant provisions of GB/T8868. 8.1.2 Products should be packaged according to grade and specification. 8.1.3 The packaging specifications and unit net content of each batch of beans should be consistent. 8.2 Transportation
8,21 After the beans are harvested, they should be repaired on site, graded, packaged and transported in time. 8.2.2 During transportation, the goods should be loaded and unloaded lightly to prevent mechanical damage; prevent heat, frost, cold and rain. The means of transport should be clean and hygienic. The temperature should be kept at 4℃～8℃ during short-term transportation. 8.3 Purchase and storage
NY/T965—2006
8.3.1 Temporary storage should be carried out in a cool, ventilated, clean and hygienic environment to prevent exposure to the sun, rain, high temperature, freezing, pests and diseases and contamination by toxic substances. The goods should be loaded and unloaded lightly during stacking to prevent squeezing and collision. 8.3.2 During refrigeration, the goods should be stored separately according to variety, grade and specification. The stacking method should ensure that the airflow can pass through the stack evenly. 8.3.3 The temperature in the storage warehouse should be kept at 4℃～8℃, and the relative humidity of the air should be kept at 80%~90%. 8.3.4 The storage warehouse should have ventilation and air exchange devices to ensure the stability and uniformity of temperature and relative humidity. 5
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