Some standard content:
ICs 67. 060. 10
Agricultural Industry Standard of the People's Republic of China
NY/T 518
Guava
Guavas
(CODEX STAV 215I999, Codex standard fur guavas, MOD )2002-08-27 Issued
2002-12-01 Implementation
Issued by the Ministry of Agriculture of the People's Republic of China
This standard is revised from CODEX STAV 215I999 Guava Extract (English version), NY/T 5182002
This standard is redrafted based on CODEX STAV 81:—1999. A comparison table of the article numbers of this standard and the article numbers of CODEX STAV 21—1999 is listed in Appendix A. Taking into account the national conditions of my country, this standard was adopted when (ODEXSTAN 215-1999) was adopted. The technical differences have been shortened and marked with vertical single marks in the margins of the items to which they are related. A list of these technical differences and their causes is given in Appendix 1 for reference. Appendix A and Appendix B of this standard are all informative appendices. This standard was issued by the Agricultural Development Bureau. This standard is under the jurisdiction of the Technical Committee for Standardization of Tropical Crop Products of the Ministry of Agriculture. . The drafting unit of this standard: Agricultural Tropical Product Quality Supervision, Inspection and Testing Center. The main drafters of this standard: Ying Testis, Calcium Xinping, Shengli, and Ban Shuihua. 1 Scope
Guava
This international standard specifies the requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of guava. This standard is used for the quality assessment and evaluation of fresh guava after packaging. This standard does not apply to processed guava. 2 Normative references
NY/T 518—20Q2
The following clauses in the text shall become the clauses of the standard before they are cited in this standard. For any dated referenced document, all subsequent amendments (including errata) or revisions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to investigate whether the latest versions of these documents can be applied: For any applicable document without a date, the latest version shall apply to this standard. GB/T 5000-11 Standard for the determination of total toxicity in food
GB/T 5009.15 Method for the determination of lead in food
GB/T F009.17
Determination of food safety standards
GB/T5009.19 Determination of the amount of six drops of water in food CB/TbUHUD.SS Analysis method for vegetable and fruit hygiene standards 12? Maximum residual content of dimethoate, malathion, and parathion in food GB771H Food labeling standards CBT8855 Sampling method for fresh fruits and vegetables B1486 Maximum limit of content of products GB1487 Limit Standard GB1487 Determination of the content of benzyl alcohol in food GB14925.8 Limit Standard for the content of amines and sulfur in rice and wood ash CB/Gate 14925.3 Determination of the content of trace residues in water GH14935 Limit Standard for the content of organophosphorus and nitrogen-based pesticide residues in food GB/T17331 Determination of the content of organophosphorus and nitrogen-based pesticide residues in food GB/T17552 Determination of the content of organophosphorus and nitrogen-based pesticide residues in food 3 Terms and Definitions The following terms and definitions apply to rate labeling. 3. 1
Fruit shape
It has the shape and characteristics of the fruit of this variety. 3- 2
Good quality
The fruit is free of damage, disease or rot, and is completely suitable for consumption. 1
NT/T 51B--2002
Foreign odor
Other bad tastes caused by fruit deterioration. 3.4
Fruit diameter (dlameter for the equatorial gection) The diameter of the largest cut surface.
Skin delectations (delectations in the skin) Various damages to the fruit surface caused by natural or artificial effects 3. 6
Sunburs
Skin spots formed on the peel due to the action of sunlight. 3.7
Bishops
Skin spots, insect damage or other similar spots. 1 Requirements
4.1 Basic requirements
In addition to the special requirements and tolerances of each grade, the fruit must meet the following requirements: The fruit is in good shape;
Not softened;
Intact, without any deterioration that affects consumption;
Clean, without any visible traces of dirt;
No scratches;
No signs that may affect the quality of the product;
In particular, there is no abnormal external moisture, except for the cold water formed after the fruit is taken out;
No odor;
The fruit is in good condition and suitable for transportation and storage, suitable for storage 4.2 Grade requirements
Each product is divided into superior, second and second-class products. 4.2.1 Superior products
Superior products must have good quality and have the inherent characteristics of the variety. The fruit shape is good and has no changes. Minor skin defects that do not affect the overall appearance, quality and storage of the product are allowed: 4.7.7 First-class products
·First-class products must have excellent quality and have the unique characteristics of the variety. The following minor skin defects that do not affect the overall appearance, quality and storage of the product are allowed:
Minor defects in shape and color:
Minor epidermal defects, bruises and other surface defects such as sunburn, bruises, bands, and spots shall not exceed 5% of the entire fruit surface.
Under any circumstances, the sinking part cannot affect the inside of the fruit. 4.2. 3. Second-class products
Second-class products are inferior to first-class products in quality and meet the basic requirements specified in 1. The following minor skin defects are allowed but do not affect the overall appearance, quality and survivability of the product: small rotten fruit shape and color;
NY/T518—2002
epidermal defects and other defects: sunburn, scarring, etc., which shall not exceed 5% of the fruit surface. Under any circumstances, the defects shall not affect the overall appearance, quality and survivability of the product. 4. 3 Size classification
Size is indicated by the weight of the fruit and the maximum diameter of the cross section. The size classification shall meet the requirements of Table 1. 1 Fruit size classification index
Size
4.4 Tolerance
/g
351--450
261--350
201--250
1:1--200
:0:-156
S5·~E0
Tolerance refers to the amount and size requirements of the products in each package that do not meet the requirements: 4.4.1 Quality uniformity
4.4.1.1 Superior products
5% of the weight of the products do not meet the requirements of superior products, but shall meet the requirements of first-class products. 4.4.1.2 Grade 1 products
are allowed to have 1 vertical volume which does not meet the requirements of grade 1 products: but shall meet the requirements of grade 2 products. 4.4.1.3 Grade 2 products
diameter/nun
96--100
a6--95
76 -- 8F
5 small ~ 65
are allowed to have 10% weight which does not meet the requirements of grade 2 products, and does not meet the requirements of 4.1, but the influence of rot and deterioration shall not make it unsuitable for consumption.
4.4.2 Size
are allowed to have some size which does not meet the requirements. If the size of the fruit does not meet the requirements, the size should be checked and discarded.
4.5 Health indicators
No one should enter or leave any part of the fruit at all levels. Other health indicators shall be implemented in accordance with GB2762, GH481U, GH5127. GH1486S. GH14870. GR14928.8, G1493:.
5 Inspection method
The rate should be inspected
The surface defects, maturity and other requirements shall be determined by daily measurement or by other methods. 5.2 Size inspection
Weigh the sample and re-measure it, and use the measuring tool to measure the large diameter of the surface. 5. 3 Tolerance calculation
NY/T 518-2002
The unqualified fruits that are controlled will be calculated according to formula 1) based on the case weight. When the number of fruits is marked on the package, the percentage should be calculated based on the number of fruits. After the fruit is confirmed, the percentage of unqualified fruits in each item is calculated. Mt%)
The rate of unqualified fruits in each item, %:
p×100
—the weight of unqualified fruits in a single sample or the number of fruits, in grams or pieces (or pieces), the sum of the percentages of unqualified fruits in each item, that is, the percentage of the total number of unqualified fruits in the batch. 5.4 Sanitary inspection
Pick fruits from the shed and wash them properly. Avoid heat and itching after harvesting. Take samples for testing. Follow the provisions of G5009-11GB/T5009.12.GB/T3009.17, GH/T5C09.15.GB/T5009.38.GB148*8, GR/T1492U.3GB/T1/331.GB/T17333. 6 Inspection rules
6-1 Grouping
The same type, origin, grade, size and batch of fragrant palms are regarded as an inspection batch: 6-2 Sample
Follow the provisions of G55. 6.3 Rules
5.3.1 If one item of the sanitary inspection standard is unqualified, the batch of products shall be deemed as unqualified products. 6.3.2 Products that meet the requirements of Chapter 4 are qualified products according to the safety standards and are approved as qualified products of the corresponding grade and size. 6.4 Quality
If the parties to the transaction disagree with the inspection results, they can re-test with double samples. The re-test results shall prevail. 7 Marking and labeling
Marking shall be in accordance with GB/T131, and labeling shall be in accordance with GB7718. 8 Packaging, transportation and storage
8. 1 - Consistency
Each package shall be consistent, and the fruits in the package shall be of the same variety, same size and same pressure. The color and maturity of the superior fruits shall be consistent. The partial excerpt in the package should represent the full description of the package. 8.2 Packaging requirements
The packaging of guava should ensure that the product itself is not damaged. The packaging material should be new and clean, and the product should be protected from internal and external damage. The materials used (especially the trade description and or imprint) should not be printed with toxic watermarks or non-toxic glue. End requirements: The packaging container should meet the requirements of the industry, and comply with the requirements of air and pressure resistance to ensure that it is suitable for the packaging of guava. Transportation and storage: The packaging should not have foreign smells:
8.3 Transportation and storage
8 3. 1 Transportation
The transportation process should be clean and hygienic, with anti-destruction and appropriate ventilation facilities: It should not be mixed with toxic, harmful or odorous items in wet packaging. 8 3. 2 Storage
Tomatoes must be stored in a clean, shaded and windproof warehouse with throat and fire protection facilities. They must not be kept together with items that have a bad smell or are odorous. 4
Appendix A
(Appendix on material properties)
Comparison between the article numbers of this standard and those of CUDEX STAN 215—1999
Table A.1 Comparison between the article numbers of this standard and those of CUDEX STAN 215—1999
Table 4.1 Comparison between the article numbers of this standard and those of CUDEX STAN 215—1999 Article number of this standard
4. -, 1- 2
R:x STAN 215
1999 Article number
2- 1.2. 2
NY/T518—2D02
(Informative)
The technical differences between this standard and CODEX STAN 215-1999 and their reasons are shown in Table A. 1 The technical differences between this standard and CODEX STAN 215-1999 and their reasons are shown in Table B. 1 The technical differences between this standard and CUGEX STAN 215—1999 and their reasons are shown in Table A. 1 The technical differences between this standard and CUGEX STAN 215—1999 and their reasons are shown in Table B. The technical differences between this standard and CUGEX STAN 215—1999 are as follows: This standard specifies the requirements, test methods, inspection rules, marking, packaging, storage and packaging, "quality determination and qualification" for "window products", and uses some of the hygiene methods in our standards and the standards related to the use of glandular standards.
Added "postoperative and definition",
Added in the title,
Changed the content of the first and second chapters of the Beijing Standard to the hygiene indicators of the same standard
Added "test methods"
Added "test rules"
HGP/T191 and GB771H modern food code standards for food outer packaging labels, and the National Standards for Food Safety Standards 11965, or inch: 21999> and other relevant local standards
In order to improve the quality of the product,
consider the consistency with the domestic standards, to meet the national conditions of my country,
to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to make the standards more complete and more operable. In order to improve the standardization of domestic standards. In order to improve the completeness and selectivity of the standards,
GB7716 was modified to use the Food Law Committee Standard 985, Edition No. 2999, in order to meet the requirements of domestic standards, to meet the requirements of domestic standards, and to make the standards more complete and more operable.2 Storage
Chuishilu must be stored in a clean, shaded and windproof warehouse with throat and fire protection facilities. It must not be stored together with other auspicious or odorous products. 4
Appendix A
(Appendix on material properties)
Comparison between the article numbers of this standard and those of CUDEX STAN 215—1999
Table A.1 Comparison between the article numbers of this standard and those of CUDEX STAN 215—1999
Table 4.1 Comparison between the article numbers of this standard and those of CUDEX STAN 215—1999 Article number of this standard
4. -, 1- 2
R:x STAN 215
1999 Article number
2- 1.2. 2
NY/T518—2D02
(Informative)
The technical differences between this standard and CODEX STAN 215-1999 and their reasons are shown in Table A. 1 The technical differences between this standard and CODEX STAN 215-1999 and their reasons are shown in Table B. 1 The technical differences between this standard and CUGEX STAN 215—1999 and their reasons are shown in Table A. 1 The technical differences between this standard and CUGEX STAN 215—1999 and their reasons are shown in Table B. The technical differences between this standard and CUGEX STAN 215—1999 are as follows: This standard specifies the requirements, test methods, inspection rules, marking, packaging, storage and packaging, "quality determination and qualification" for "window products", and uses some of the hygiene methods in our standards and the standards related to the use of glandular standards.
Added "postoperative and definition",
Added in the title,
Changed the content of the first and second chapters of the Beijing Standard to the hygiene indicators of the same standard
Added "test methods"
Added "test rules"
HGP/T191 and GB771H modern food code standards for food outer packaging labels, and the National Standards for Food Safety Standards 11965, or inch: 21999> and other relevant local standards
In order to improve the quality of the product,
consider the consistency with the domestic standards, to meet the national conditions of my country,
to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to make the standards more complete and more operable. In order to improve the standardization of domestic standards. In order to improve the completeness and selectivity of the standards,
GB7716 was modified to use the Food Law Committee Standard 985, Edition No. 2999, in order to meet the requirements of domestic standards, to meet the requirements of domestic standards, and to make the standards more complete and more operable.2 Storage
Chuishilu must be stored in a clean, shaded and windproof warehouse with throat and fire protection facilities. It must not be stored together with other auspicious or odorous products. 4
Appendix A
(Appendix on material properties)
Comparison between the article numbers of this standard and those of CUDEX STAN 215—1999
Table A.1 Comparison between the article numbers of this standard and those of CUDEX STAN 215—1999
Table 4.1 Comparison between the article numbers of this standard and those of CUDEX STAN 215—1999 Article number of this standard
4. -, 1- 2
R:x STAN 215
1999 Article number
2- 1.2. 2
NY/T518—2D02
(Informative)bzxz.net
The technical differences between this standard and CODEX STAN 215-1999 and their reasons are shown in Table A. 1 The technical differences between this standard and CODEX STAN 215-1999 and their reasons are shown in Table B. 1 The technical differences between this standard and CUGEX STAN 215—1999 and their reasons are shown in Table A. 1 The technical differences between this standard and CUGEX STAN 215—1999 and their reasons are shown in Table B. The technical differences between this standard and CUGEX STAN 215—1999 are as follows: This standard specifies the requirements, test methods, inspection rules, marking, packaging, storage and packaging, "quality determination and qualification" for "window products", and uses some of the hygiene methods in our standards and the standards related to the use of glandular standards.
Added "postoperative and definition",
Added in the title,
Changed the content of the first and second chapters of the Beijing Standard to the hygiene indicators of the same standard
Added "test methods"
Added "test rules"
HGP/T191 and GB771H modern food code standards for food outer packaging labels, and the National Standards for Food Safety Standards 11965, or inch: 21999> and other relevant local standards
In order to improve the quality of the product,
consider the consistency with the domestic standards, to meet the national conditions of my country,
to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to meet the requirements of domestic standards, to make the standards more complete and more operable. In order to improve the standardization of domestic standards. In order to improve the completeness and selectivity of the standards,
GB7716 was modified to use the Food Law Committee Standard 985, Edition No. 2999, in order to meet the requirements of domestic standards, to meet the requirements of domestic standards, and to make the standards more complete and more operable.
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