Some standard content:
ICS 67.080
National Standard of the People's Republic of China
GB/T26431—2010
Issued on January 14, 2011
Sweet pepper
Implemented on June 1, 2011
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China Standardization Administration of China
This standard is proposed by the Ministry of Agriculture of the People's Republic of China. Foreword
This standard is organized by the National Technical Committee for Vegetable Standardization. The drafting unit of this standard is: Vegetable Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Beijing). The main drafters of this standard are Qian Hong, Liu Su, Liu Xinyan, GB/T26431—2010
1 Scope
GB/T 26431~—2010
This standard specifies the requirements, test methods, inspection rules, labeling, packaging, transportation and storage of sweet pepper (Capsicumannum L.).
This standard is applicable to sweet peppers for fresh sale, including sheep (cow) horn-shaped, cone-shaped and lantern-shaped sweet peppers]. This standard does not apply to sweet peppers for processing.
2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard. GB2762 Limit of Contaminants in Food
GB2763 Maximum Residue Limits of Pesticides in FoodGB/T6513 Single Corrugated Box and Double Corrugated Box for Transport PackagingGB/T8855 Sampling Method for Fresh Fruits and VegetablesGH9G89 Hygienic Standard for Polystyrene Moldings for Food PackagingJF1070 Rules for Metrological Inspection of Net Content of Quantitatively Packaged GoodsOrder No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine [2005] "Measures for Metrological Supervision and Ticket Administration of Quantitatively Packaged Goods" 3 Requirements
3.1 Grade
3.1.1 Basic Requirements
According to the regulations and allowable errors for each grade, bell peppers should meet the following conditions: intact;
free of impurities;
no peculiar smell;
-Free from insects and damage caused by pests and diseases:
no rot.
3.1.2 Grading
Sweet peppers are divided into special grade, first grade and second grade, and the grades meet the requirements in Table 1. Table 1 Grades of sweet peppers
Same variety, full fruit shape, normal shape, good color, clean fruit surface, fresh, no shrinkage or softness. Neat incision (if applicable). No burn, chilling, freezing, scars or mechanical damage. Neat products in the same package Same variety, full fruit shape, normal shape, good color, clean fruit surface, fresh, no shrinkage or softness. Neat incision (if applicable). No obvious burn, chilling, freezing, scars or mechanical damage, no cracks or holes. Neat products in the same package
Same variety or similar variety, good fruit shape and color, clean fruit surface, fresh. Slight burn, chilling, freezing, scars or mechanical damage are allowed, and there are basically no cracks or holes. Products in the same package are relatively neat 1
GB/T26431—2010
3.1.3 Allowable error range
By quality or number:
a) Special grade allows 5% of products not meeting the requirements of this grade, but should meet the requirements of Grade 1; b) Grade 1 allows 10% of products not meeting the requirements of this grade; but should meet the requirements of Grade 2 c) Grade 2 allows 10% of products not meeting the requirements of this grade; but should meet the basic requirements. 3.2 Specifications
3.2.1 Specification division
The specifications of bell peppers are divided according to the shape of the fruit by the horizontal diameter or length, and are divided into large, medium and small varieties. The specification division should comply with the provisions in Table 2.
Table 2 Specifications of sweet peppers
Length of horn-shaped and conical sweet peppers Horizontal diameter of lantern-shaped sweet peppers
3.2.2 Permissible error range
By weight or quantity:
Large (L)
a) 5% of the products of special grade are allowed to fail to meet the requirements of the same specification; Specifications
/cm
Medium (M)bZxz.net
b) 10% of the products of grade - and grade 2 are allowed to fail to meet the requirements of the same specification. 3.3 Hygiene indicators
Hygiene indicators shall comply with the relevant provisions of GB2762 and GB2763. 3.4 Net content and permissible error
Small (s)
The net content and permissible error of the unit package shall comply with the provisions of Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine [2005]. 4 Test methods
4.1 Sensory organs
The sampling volume shall be in accordance with the relevant provisions of GB/T8855. The varieties, fruit shape, color, growth degree, cleanliness, freshness, rot, burns, chilling damage, frost damage, scars, and mechanical damage shall be inspected by visual inspection. The odor shall be inspected by the method of gargle. For those with obvious symptoms of pests and diseases or those with unclear symptoms but suspected of badness, the fruit shall be sampled and dissected with a knife for inspection. If internal symptoms are found, the number of inspected fruits shall be increased. 4.2 Length
The sampling volume shall be in accordance with the relevant provisions of GB/T8855. Use a ruler to measure the distance from the top of the fruit to the shoulder of the ox-horn, ram-horn, and conical fruits in centimeters.
4.3 Horizontal diameter
The sampling volume shall be in accordance with the relevant provisions of GB/T8855. Use a caliper to measure the diameter of the widest part of the lantern-shaped fruit in centimeters. 4.4 Hygiene indicators
The testing of hygiene indicators shall be carried out in accordance with the relevant provisions of GB2762 and GB2763. 4.5 Net content
For quantitatively packaged goods, the testing of net content shall be carried out in accordance with the relevant provisions of JJF1070. 5 Inspection rules
5.1 Inspection classification
5. 1. 1 Type inspection
GB/T26431—2010
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 circumstances:
a) The national quality supervision agency, the industry's main reputation department and the contract put forward type inspection requirements; b) The results of the two sampling inspections are quite different; c) The production environment has changed significantly due to human or natural factors. 5.1.2 Delivery inspection
Before each batch of products is delivered, a delivery inspection should be carried out. The delivery inspection content includes grade specifications, packaging, labeling and net content. Delivery can only be made after passing the inspection and attaching a certificate of conformity.
5.2 Batch grouping rules
Sweet peppers of the same or similar varieties, from the same origin and harvested at the same time are considered as an inspection batch. 5.3 Sampling
5.3.1 Sampling shall be carried out in accordance with the provisions of GB/T8855. The sampling quantity shall comply with the provisions of Table 3 Table 3 Sampling quantity
Number of batch egg pieces
Number of sample pieces
101~~300
so1-500
501~1 000
15 (minimum limit)
5.3.2 The items filled in the inspection (sampling) form are consistent with the actual goods, inconsistent with the actual goods, the varieties and grades are confused, and the packaging containers are damaged: re-sampling after sorting by the producer or distributor. 5.4 Judgment rules
5.4.1 Limited range. The allowable error of each batch of inspected samples that do not meet the grade and specification requirements is calculated based on the average value of the inspected units, and its value should not exceed the specified limit, and the allowable error value of any inspected unit should not exceed 2 times the specified value. If it exceeds the above provisions, it will be treated as downgraded or substandard.
5.4.2 If one of the hygiene indicators is unqualified, the batch of products is unqualified. 5.4.3: Re-inspection. If the grade, specification, packaging, labeling, and net content of the batch of products are unqualified, the production unit is allowed to reorganize and re-inspect. If the hygiene index test is unqualified, re-inspection is not allowed. 6 Label
The packaging should be clearly labeled, including: product name, grade, specification, production unit and detailed address, place of origin, net content and harvest, packaging date and product standard number (optional). The labeling content requires clear, standardized and complete handwriting. 7 Packaging, transportation and storage
7.1 Packaging
7.1.1 Packaging requirements
The products in a package should be of the same grade and specification, and the visible part of the product in the package should be representative of the entire packaged product.
7.1.2 Packaging materials
The containers (boxes, baskets, etc.) for sweet peppers should protect the fruits from damage, be neat, dry, firm, breathable, free of pollution, no odor, no sharp objects inside, no thorns outside, no insects, oysters, rot, and cysts. Corrugated boxes should meet the requirements of GB/T6543, and the boxes should not be damp or delaminated. Plastic foam boxes should meet the requirements of GB9689. 7.2 Transportation
7.2.1 After the sweet peppers are harvested, they should be repaired on site, packaged and transported in time. 7.2.2 During transportation, load and unload lightly to prevent mechanical damage. The means of transportation should be clean, sanitary and pollution-free. 7.2.3 Before shipping, the sweet peppers should be pre-cooled. If the actual temperature exceeds 18℃~20℃, they should be quickly cooled to 8℃ and should not be slowly cooled in the transport vehicle. GB/T264312010
The transportation temperature of sweet peppers in the transportation process should be 7℃～9℃, and the relative humidity of the air should be 80%～90%. 7.3 Storage
7.3, 1 Storage and transportation should be carried out according to variety, grade and specification. Temporary storage should be carried out under cool, ventilated, clean and sanitary conditions, and strictly prevent exposure to the sun, rain, high temperature, freezing, pests and diseases and pollution of toxic substances. When stacking, it should be unloaded and loaded lightly to prevent squeezing and collision. If the air is too dry, it should be covered with polyethylene film.
7.3.2 The storage warehouse should have ventilation and air release devices, and the stacking method should ensure that the airflow can pass through the stack evenly to ensure the stability and uniformity of temperature and relative humidity.
7. 3.3 The storage temperature should be 8℃～9℃ and the relative condensation degree should be 90%～95%. If the relative humidity drops below 90%, the box stack can be covered with polyethylene film. The ventilation time of the box stack covered with polyethylene film should be extended by 1h to 2h compared with the box stack without covering.
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