Some standard content:
ICS 67.80
Registration No.: 11002-2002
Commercial Industry Standard of the People's Republic of ChinabZxz.net
SB/T 10348-2002
31(291590
Garlic
Published on September 29, 2002
Implemented on January 1, 2003
Published by the State Economic and Trade Commission of the People's Republic of ChinaSDT1034B-002
This standard is a revision of ZB March 029-[990]. Compared with 2H/TR310291990, there are the following changes:
Changes to the original standard in "Introduction Standard", "Terms", "Quality Requirements", "Hygiene Index" and "Technical Specifications in "Avoidance" The original "Inspection Rules and Methods" was revised into "Test Methods" and "Inspection Plans" to make it more clear. The "Normative References" all quoted the latest version. This standard was first issued on May 3, 1990 and first revised in 2002. From the implementation of this standard, the July/T331029-1990 standard was proposed by the China Vegetable Distribution Association. This standard was drafted by the China Vegetable Distribution Association. The drafters of this standard are Gao Ping, Zheng Jiying, Li Jianghua, and Li Shao. 1 Scope 10348-202
This standard specifies the quality requirements, test methods, inspection rules, packaging and marking, transportation and storage requirements. This standard does not apply to single garlic.
2 Normative reference documents
The clauses in the above documents become the clauses of this standard through reference in this standard. For any referenced document with a date, all subsequent amendments (excluding the content of the revision) or sub-contracts are not applicable to this standard, but the latest versions of these documents can be used by the parties who reach an agreement based on this standard. For any referenced document without a date, its latest version applies to the national standard, GB 5009.38 Vegetable and fruit raw material standard Analytical methods GB/T8855 Sampling methods for fresh fruits and vegetables GB18406.1 Safety quality base of agricultural products Safety requirements for pollution-free vegetables SB/10158—1993 General technical requirements for fresh vegetable packaging 3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Girlic
A cultivated species of the genus Allium in the family Allium, it is a nearly spherical head with a short stem disk and lateral buds and leaves, which is cooled and dried, with the fibrous roots removed and a certain length of stem. 3.2
Transverse diameter dameter
The diameter of the cross section of garlic.
Stem length glem Icagth
The distance from the top of the garlic stem to the cut point. 3.4
kamevariety
a variety
a group with the same biological characteristics and biological characteristics. 3.5
similar varieties
a group with similar biological characteristics and biological characteristics: 3. 6
maturlly
garlic is large, with full stems and fruits, reaching the quality form required by the market, also known as commercial maturity. 3.7
regular shape
the head has the typical shape characteristics inherent to the variety, such as shoulder shape, pile shape, etc. SB/T10348—2002
Relatively regular shapeRelatively regular shapeThe garlic has the typical shape characteristics inherent in this variety. 3.9
Irregular shapeLess regular ... 3.13
Incompleteness
The skin of garlic is not dense, with more cracks and peeling. 3.14
Dry
The garlic skin is not dense, with more cracks and peeling. 3.14
Dry
The garlic skin is cracked and the sheaths are all covered with peeling, especially moist. 3.15
Clean
The garlic is free of dust and other contamination.
#normalndnr
The smell is just
the pungent smell of local people, without any peculiar smell. 3.17
Moldy garlic
Garlic with spots due to fungus infection. 3.18
Rotten garlic
Infected by bacteria, the garlic heads are rotten. 3.19
Germinating garlic
One or more dormant garlic heads sprouted. 3.20
Sunburned garlic
The garlic heads are transparent and yellow due to sun exposure, also known as "sweet garlic". 3.21
Heat injury
The garlic heads are transparent and yellow due to high temperature and high humidity. 2
Insect-hit garlic
One or more garlic heads are damaged by insects. 3.23
munmiedgarlic
garlic that has one or more shrunken garlic heads due to the addition of moisture or loss of moisture, 3.24
scattered garllc
garlic that has been harvested too late or has not been properly stored or has been subjected to mechanical force and has been scattered, 3.25
wrinkled-crowdedgarlic that has shrunk or shrunken early or has been stored in an unsuitable condition is called "gas style" 3. 26
multi-bayeredgarhie
SB/T16348—2002
garlic that has been harvested too late or has not been stored in suitable conditions and has been damaged or fallen off, and has become "lily-shaped", "root firewood" or "lily garlic".
Single garlic
Due to the reasons of taxation, it has not been through the annealing stage, and has formed an uncut and uncut garlic head. 3.28
Mechanical injury
Garlic head caused by external force, such as knife cuts, bumps, abrasions, etc. 3.29
Minor mechanical injury and severe mechanical injury IIghtandheavymeahanlcatnjurMinor mechanical injury that affects the appearance and edible quality of the garlic head and mechanical injury that affects the appearance and edible quality of the garlic head. 4 Quality requirements
4. Grade specifications
Garlic is divided into first grade, second grade and first grade according to its quality, and is divided into first grade and second grade according to the specifications of the head diameter. First grade: The cracks of each grade must meet the requirements in Table 1.
4.2 Hygiene indicators
Follow the relevant provisions of GB18406.1. 5 Test methods
5.1 Sampling method
Follow the relevant provisions of GB/T8855. 5.2 Inspection equipment
Scale (precision 5g), knife, garlic grading board and ruler. 5.9 Inspection procedures
5.3.1 Samples are taken one by one, and the weight of each sample is consistent. No mark on the outside of the package can be changed. 5.3.2 Open the packaged samples at random and take the garlic stems for quality and standard inspection. 5.4 Exposure quality test
SB/T10348—2002
Use sensory method to identify the sensory quality of garlic, and cut the garlic longitudinally with a knife to see if there is germination, then weigh and record. 5.5 Detection of stem diameter and stem length
Use garlic grading board and ruler to measure.
5.6 Health inspection
According to the relevant provisions of 0B/T5009.38 standard, the grade and specification of garlic should be obtained.
1. The garlic should be of the same quality, with uniform shape, full and round, dry, clean and normal smell.
2.No change, sprout, average price, medium
, spot, shrinkage cavity, stiff flower,
multi-layer garlic, single-headed garlic, know the machine to drink
1. The same variety, heat, color and spirit are consistent, shape is obvious, solid mirror, relatively shell
, very dry, clean, normal smell,
2. No need to change, sprout, day about fear, out
ground, scattered evil, general empty glue, painting Sa,
multiple urine exploration and Ya Gongqin, with slight machine worry
1. The same variety is similar to the variety, the color is consistent. The shape is not the same. 1. Strong
noise, imperfection, dry, clean,
no odor,
2. No dew, hair, sunburn, insect erosion, wear, empty cabinet, lettuce
multi-layer steaming, independent operation and serious machine flag worry
Inspection regulations
6.1 Inspection classification
Level three.
Horizontal diameter 23cm
First, second and third short bracket length not exceeding 2cm
Point 5gm
World diameter 24cm
Emotional diameter 3.m
Second model model length not exceeding 2cm
Connected diameter 5m
Horizontal diameter 4
Third level recommended stem length not exceeding 24T
For a static product, the sum of the 1.2 small platform rates of the quality code shall not exceed the limit by weight, and the second small qualified rate shall not exceed 2.5%.
For the second and third grade products, the weight of those that do not meet the requirements of each grade shall not exceed 10%.
For the first and second grade products, the weight of those that do not meet the quality requirements shall not exceed 1%. The average unqualified rate shall not exceed 5%.
For the current graded products that do not meet the requirements of each grade, the weight of those that do not meet the requirements shall not exceed 0%.
For the variety, origin, quantity, batch, grade, etc., the quality consistency inspection shall be carried out. 6.2 Inspection Items
According to the requirements, the sensory quality, size, and other indicators of garlic shall be evaluated and inspected (see 5.1, 5.5, and 5.6 for details).
6. 3. Batch rules
Variety, origin of product, same type of goods are not allowed to be taken as an inspection batch, the goods filled in the inspection form are consistent with the actual goods: any goods that do not match the inspection form, mixed grades, or improper packaging containers shall be reorganized by the seller before inspection: 6.4 Judgment rules
6.4.1 Inspection method
When sampling and inspecting each batch of garlic, the quantity of major items that do not meet the grade mark shall be recorded. If there are defects in the garlic variety during the inspection, one major defect record shall be selected and calculated according to the quantity of defective products, excluding the weight of qualified products. The percentage is required to retain decimal places. The calculation formula (1:
- average percentage of unqualified products, %,
formula: x-
M—total quantity of products,
the weight of single unqualified products, 2.
the percentage of small unqualified products in each single item is the percentage of total unqualified products, SR/T1034R-2002
6.4.2 For batch inspection, the percentage of unqualified products in each package shall be calculated by average, but the total shall not exceed the specified limit of the grade. When the percentage of small unqualified products in individual packages exceeds the specified limit: the following provisions shall be followed: 6.4.2.1 The total percentage of unqualified products in the specified limit shall not exceed 5%, 2.5%, 10%, among which the upper limit of the percentage of unqualified products in any package shall not exceed 10%, 5%, 15% respectively.
6.4.2.2 If the percentage of unqualified products exceeds 6.4.2.1, the grade shall be lowered or Treat as inferior products. 6.4.2.3 If any of these indicators is unqualified, it is a substandard product and is prohibited from being put on the market. Packaging and marking
7.1 Packaging
The packaging shall be divided into grades and the packaging shall be carried out in accordance with the relevant provisions of Sections 4 and 5 of 5B 10158-1993. 7.2 Marking
The outer packaging shall be marked with product name, variety, grade, specification, origin, quantity, weight, distributor and packaging date. 8 Transportation and logistics
0.1 Transportation
It is strictly forbidden to be exposed to the sun and rain during transportation. Attention should be paid to moisture, humidity, frost, fire and pollution prevention. 8.2 Cold storage should be used for storage, and the appropriate storage temperature should be controlled to prevent temperature fluctuations from causing damage or damage. The appropriate storage temperature is -21℃: the relative humidity in the warehouse should be maintained at 70% to 80%. There are no other toxic pollutants in the warehouse:
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