Some standard content:
ICS 67.080.10
Agricultural Industry Standard of the People's Republic of China
NY/T8392004
Fresh plum
Published on 2004-08-25
Implemented on 2004-09-01
Ministry of Agriculture of the People's Republic of China
This standard was proposed and managed by the Ministry of Agriculture of the People's Republic of China. NY/T839—2004
Drafting units of this standard: Quality Agricultural Products Development Service Center of the Ministry of Agriculture, Liaoning Fruit Science Research Institute, Sichuan Provincial Department of Agriculture. Main drafters of this standard: Li Qingze, Yu Xianghe, Luo Nan, Li Jianbing. I
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1Scope
NY/T 839—2004
This standard specifies the definition, requirements, inspection rules, test methods, packaging and marking, storage and transportation of fresh plums for sale. This standard applies to fresh plums.
2Normative references
The following documents have become the terms of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errors) or revisions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether to use the latest versions of these documents. For any undated referenced document, the latest version is applicable to this standard. GB 2762 Hygienic standard for the limit of mercury in food
(B2763 Standard for the maximum residue limit of BCH and DDT in foodGB4788 Standard for the maximum residue limit of chlorpyrifos, molluscathion and fenthion in foodGB/T8855 Sampling method for fresh fruits and vegetablesGB/T5009.17 Determination method for total mercury in foodGB/T5009.19 Determination method for the maximum residue of BCH and DDT in foodGR/T 5009.20 Determination method for organophosphorus pesticide residues in foodGB/T10651 Fresh apples
NY/T439 Apple appearance grade standard
SB/T 10090 Fresh peaches
3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Refers to the shape that the fruit of a certain species should have when it is ripe. Fruit shape refers to the fruit without abnormal obvious depressions and protrusions, as well as the phenomenon of shape defects. Otherwise, it is a deformed fruit.
Applies to this part of NY/T439-2001. 3.3
Applies to this part of NY/T439-2001. 3.4
Applies to this part of GB/T10651-1989. 3.5
Abnormal external moisture
Applies to S This part of B/T10090—1992.
NY/T839—2004
Refers to the natural color of the fruit of this variety when it is ripe. Mainly red, purple-red, yellow, green-yellow, yellow-green, purple-black, blue-black, etc.
Variety characteristics
Refers to the various characteristics of the fruit of this variety when it is ripe. Including fruit shape, single fruit weight, skin color, fruit point size and density, skin thickness, amount of fruit powder, fruit stalk length and thickness, top and stem depth, amount of juice, fleshy flavor, sticky and detached core, etc. 3.8
Fruit of very short stalk variety The stem may or may not be present, but there must be no trace of flesh missing from the stem; long-stalked varieties must have complete stems. 3.9
Fully developed
This part of DIN NY/T439-200I applies. 3.10
Indicates that the fruit has reached the mature stage, basically showing the unique color, aroma and taste of this variety, and the flesh is about to change from hard to tough or soft. 3.11
Maturity
Indicates the different stages of fruit maturity. Fresh fruit is generally divided into the following three stages: A. Harvest maturity, the fruit reaches the normal basic size, the base color of the fruit changes, it is resistant to storage and transportation, and can be eaten after storage, B. Fresh Edible maturity: the fruit has the basic characteristics of variety maturity, still maintains good hardness, can be transported over short distances, and can be eaten fresh. C, physiological maturity: the fruit is fully mature. 3.12
Single fruit weight
refers to the weight of a single fruit. It is the basis for determining the size of the fruit, in grams (). 3.13
Surface damage
refers to the damage to the fruit surface caused by human or natural factors. 3.14
Applies to this part of GB/T10651-1989. 3.15
Crush damage
Applies to this part of GB/T10651-1989. 3.16
Applies to this part of GB/T10651-1989. 3.17
Applies to this part of (B/T 10651-1989); 3.18
Applies to this part of (B/T 10651-1989); 3.19
Applies to this part of (D) GB/T 10651-1989. 3.20
Applies to this part of (GB/T 10651-1989). 3.21
Physiological diseases
Mainly include boron deficiency, flesh browning, chilling injury, CO poisoning, etc. 3.22
Infectious diseases
Mainly include bacterial perforation, plum red spot disease, brown rot, anthracnose, etc. 3.23bZxz.net
NY/T839—2004
Fruits damaged by borers have worm holes on the fruit, discoloration around the fruit, and After eating the flesh or core of the fruit, there will be excrement around the insect eyes or in the insect tunnels, which will affect the consumption. The borers that harm plums include plum borers, peach borers, crack borers and peach borers. 3.24
Other pests
Refers to the scars on the fruit surface caused by peach aphids, weevils, and other frogs eating the peel and flesh. The wounds include the corky wood around the wounds. 3.25
Tolerance
Applicable to (GB/T 10651-1989. 3.26
Fruit size grade
According to the size of single fruit of different varieties, it is divided into 1A, 2A, 3A and 4A four categories: each type is divided into 3 grades (special grade, first grade and first grade fruit) 1A single fruit weight <50g 2A single fruit weight (50g79g): 3A single fruit weight (80g~109g); 4A single fruit weight (110g)
Fruit maturity period
The number of days required for fruit to mature from flowering is the fruit development period, according to the fruit development period, it is divided into early maturity (<90d), medium maturity (91d) ～100d); late maturity (>101d).
4 Requirements
4.1 Grade specifications
The grade specifications of plum fruits shall comply with the provisions of Table 1. 4.2 Physical and chemical indicators
There are three physical and chemical indicators: soluble solid content, total acid content, and solid-acid ratio. They are not used as quality indicators for the purchase and sale of fresh plums for the time being. For specific regulations, see Appendix A (reference) of the wood standard
4.3 Hygiene indicators
According to the indicators specified in GB2762. (GB2763, GF4788 fruit category, 3
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NY/T 839—2004
Basic technical requirements
Soluble
Solids
Early-maturing fruit
Middle-maturing fruit
Late-maturing fruit
Cut and crushed
Special-grade fruit
Table 1 Specifications of plum grades
Second-grade fruit
The fruit is basically mature, fresh and clean, without peculiar smell or abnormal foreign matter Water thorn, pesticide damage and disease. Maturity suitable for market or storage requirements. The color of the variety when mature should be correct. Relatively correct. 12.4--11.0. 12.9--11.5. 13.9--12.0. Note 1: Fruit surface defects, first-class fruit should be free, second-class fruit should not exceed 2 Item, Note 2: The acid content of the fruit cannot be less than 0.7%. 5 Inspection rules
Defects are allowed, but not deformed
11.4-10.0
11.9--9.5
Small area is allowed. 5 Slight abrasion 1 place is allowed Slight sunburn, area not exceeding 1.4cm Slight chain injury is allowed, area not exceeding 0.2cm The area is allowed to be less than 0.5cm2 Impact injury 1 place
Slight fruit cracking is allowed, area less than 0.5cm2 Dry insect injury is allowed, area not exceeding 0.1cm2 Disease injury is allowed, area not exceeding 0.1cm3
5.1 When the place of production or the purchasing point purchases fresh plums, the same variety, the same grade, and the same batch of fresh plums are considered as one inspection batch. 5.2 When selling products, the producing units or households with concentrated production areas of plums must distinguish the varieties and grades, and pack them by themselves or on behalf of others, and indicate the number and weight of the products. If the purchaser finds that the grades are unclear, the number of pieces does not match, and the packaging does not meet the regulations, the selling unit or the producer shall re-sort and re-inspect them, and the number of times shall be limited.
5.3 The plums purchased in scattered LTL must also be sorted by varieties and grades, and accepted according to the specified quality indicators. After acceptance, the purchasing unit shall weigh and pack them according to the specified requirements.
5.4 Sampling
According to the relevant provisions of GB/T8855, the items filled in the inspection form should be consistent with the goods. If they are inconsistent with the goods list and the packaging container is seriously damaged, the delivery unit shall re-sort them and then sample them.
5.5 Weight inspection: refer to 7.4 of SB/T10090-1992. 5.6 Packaging inspection: refer to 7.5 of SB/10090-1992. 5.7 Batch inspection should be mainly based on sensory identification. Samples should be inspected one by one according to the technical requirements of the grade index of this standard (4.1). All kinds of unqualified fruits should be picked out and recorded separately. The calculation will be used as the basis for evaluation. Physical and chemical inspection will be used as a reference for evaluation. It will not be used as a quality indicator for purchase inspection for the time being. If it is impossible to make a clear judgment on the quality, maturity and sanitary conditions of the fruit in the sensory identification, the results of physical, chemical and sanitary inspections can be used as the basis for judging the internal quality of the fruit. The sampling for physical, chemical and sanitary inspections should select 30 to 40 representative samples of the batch. 5.8 Acceptance tolerance
5.8.1 Tolerance for each grade: refer to 5.1.1 in NY/T 439-2001. 5.8.2 Determination of tolerance: refer to 5.1.2 in NY/T439-2001. 5.8.3 Calculation of self-ratio of tolerance: refer to 5.1.4 in NY/T439-201. 4
5.8.4 Origin acceptance regulations
5.8.4.1 Special grade should have 1% of first-grade fruit.
NY/T 839-2004
5.8.4.2 First-grade should have ≤3% of fruit that does not meet the quality requirements of this grade, of which the second-grade fruit shall not exceed 1%, damaged fruit ≤1%, and insect fruit ≤1%.
5.8.4.3 The second-class fruits shall have ≤7% of fruits that do not meet the quality requirements of this grade, including ≤4% of the bunched fruits, ≤2% of the damaged fruits, and ≤2% of the insect-damaged fruits.
5.8.4.4 The fruits of each grade that do not meet the prescribed range of single fruit weight shall be ≤5%, and the appearance size of the whole batch of fruits shall be basically the same. 5.8.4.5 For the stored plums, the fruits of each grade shall have ≤3% of the physiological diseases that do not affect the appearance, and shall not exceed the prescribed limit of fruit surface defects.
5.8.4.6 On the premise that the whole batch of plums meets the prescribed tolerance of the grade, the tolerance of a single package shall not exceed 1.5 times the prescribed tolerance.
5.8.5 Acceptance tolerance of ports and stations
Refer to 7.7.4 of SB/T10090-1992. 6 Test methods
6.1 Grade and specification inspection
Perform in accordance with 6.1 of SB/T10090-1992, but the weight of a single fruit shall be measured by a small platform scale (sensitivity of 2g). 6.2 Physical and chemical inspection
Perform in accordance with the appendix of this standard.
6.3 Hygienic inspection
Perform in accordance with 17, 19, 20 of GB/T 5009 and 6.3 of SB/T 10090-1992. 7 Packaging and marking
Refer to 8.1~8.27.1 Packaging
7.1.1 Packaging containers Refer to 8.1.1 of SB/110090-1992. 7.1.2 Packaging for fresh sale and short-distance transportation after harvest. When packed in cartons, the net weight of each piece is 5kg-10kg; when using transparent plastic boxes, each box has 4-8 fruits; when using plastic boxes, the net weight of each piece is 5kg-15kg; when using wooden boxes, the net weight of each piece is 10kg-20kg. 7.1.3 Cartons must be corrugated boxes. The box type ratio is more than 1.5 times the long side of the wide side, the height is shallow, and avoid overly three-dimensional packaging. 7.1.4 The carton pattern should be bright and beautiful, highlighting the style of the product and its own brand. 7.1.5 The packing box should be lined with clean and dry filling materials to ensure the safety of the goods. 7.1.6 Packaging
Corrugated paper boxes should be taped; transparent plastic fruit-shaped boxes can be sealed with a box stapler. 7.2 Marking
7.2.1 The packaging marks of the same batch of goods must be completely unified in form and content. 7.2.2 The fruit boxes should be printed or pasted with indelible words and marks on the outside of the boxes. The name, variety, grade, net weight or number of fruits, place of origin and acceptance date should be marked, and the handwriting should be clear and easy to read. 8 Transportation and storage
Refer to 9.1-9.3 of SB/T10090-1992. 8.1 Plums to be stored should be harvested at harvest maturity. 5
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NY/T 839-2004
8.2 Fresh fruits should be pre-cooled after harvesting and stored in cold storage. The storage period varies according to the variety, and the best period is 45d~90dc8.3 After the plums are harvested, they should be selected and graded immediately according to the quality conditions specified in the standards, and then packaged and inspected. After acceptance, the fresh fruits must be quickly organized and transported to the fresh sales area or stored in the warehouse according to the maturity and quality of the fruits, and stored separately according to grade and quality. 8.4 The plums to be transported must be clearly divided into batches, stacked neatly, and well ventilated. It is strictly forbidden to be exposed to the sun and rain, and pay attention to heat prevention. 8.5 Be gentle when stacking and loading and unloading, and the transportation tools must be clean and hygienic. It is strictly forbidden to mix and transport with toxic, odorous and other harmful items. 8.6 When stored in the warehouse, it must not fall to the ground or against the wall, and measures to prevent flies and rats must be strengthened. http://www
Tianshi Zaozu
Changli No. 15
American Big Plum
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Qilexin Plum
Sui Li No. 3
Black Xuanbo
Red Heart Plum
Haicheng Apple Plum
Lusuohong
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Zunrenlia No. 14
Longyuan Autumn Plum
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Jiang Anli
Danzi plum
Chuntao plum
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Soluble
Solids
Total acid content
Appendix A
[Informative Appendix]
Physical and chemical indicators of fresh plum quality (reference)
Solid acid ratio
Suddenness
Solids
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Total acid content
Solid acid ratio
odmate.net
Soluble
Solids
NY/T 839—2004
Total acid content
Solid acid ratio
NY/T 839—2004
Chicken blood plum
Shennong plum
Batang plum
Anzailina
Soluble
Solids
Acid ratio
Note: The physical and chemical indicators of fruits stored in human warehouse refer to the standards for secondary fruits. 8
Appendix A (continued)
Soluble
Solids
Solid acid ratio
http://foodmate.netSoluble
Total acid content
Solid acid ratio
B.1 Soluble solids
B.1.1 Instrument: Handheld sugar meter (handheld refractometer). Appendix B
(Normative Appendix)
Physical and chemical test methods for plum fruit
NY/T 839—2004
B.1.2 Test method: Correct the focus and position of the instrument scale, squeeze 2-3 drops of juice from the fruit, drop them on the center of the prism plane, quickly close the auxiliary prism, let it stand for 1 minute, and look towards the bright light source to cut the color ring. The light and dark dividing line and the corresponding reading will appear in the visual field, that is, the percentage of soluble solids contained in the fruit juice at 20℃. If the test environment is less than 20℃, it can be corrected according to the addition and subtraction numbers indicated by the compensation thermometer attached to the side of the instrument. When the instrument is used continuously to measure different samples, it should be rinsed with clean water after each use, and then wiped dry with a very dry mirror paper before continuing the test. B.2 Total acid (titratable acid)
B.2.1 Principle: The organic acid in the fruit is titrated using phenol as an indicator by the neutralization method, and the total acid is calculated based on the milliliters of sodium hydroxide standard solution consumed.
B.2.2 Reagents:
B.2.2.1 1% phenol indicator: Weigh 1g of phenolic acid and dissolve it in 100ml of 95% ethanol. B.2.2.20.1nmol/L sodium hydroxide standard solution: Accurately weigh 4g of chemically pure sodium hydroxide (accurate 0.1mg). Place it in a 100ml volumetric flask, add freshly boiled and cooled distilled water to dissolve, add water to the scale, shake, and calibrate the solution concentration according to the following method. Calibration: Accurately weigh 0.3g~0.4g (accurate 0.1mg) of potassium dihydrogen formate (chemically pure, dried at 120℃ for 2h), place it in a 200ml conical flask, add 100ml of freshly boiled and cooled distilled water, shake it evenly after it dissolves, add 2~3 drops of phenolic acid indicator, use the reddish color of the sodium hydroxide solution as the end point, and calculate the concentration of the sodium hydroxide standard solution. Calculation formula:
C=v×0.2041
Where:
C 1. Concentration of sodium hydroxide standard solution, mol/; 1. Volume of sodium hydroxide standard solution consumed during titration, ml: w-
Mass of potassium dihydrogen formate,.
B.2.3 Main instruments:
a) Balance: sensitivity 0.1mg;
b) Electric oven;
c) High-speed pounder or mortar:
Burette: scale 0.05ml;
e) Volumetric flask: 1000ml, 250ml, 100ml; 1) Pipette: 50ml;
Conical flask, glass funnel, electric furnace, etc.
B.2.4 Sample preparation: Cut 10 fruits after the hardness test into 8 segments longitudinally one by one. Take a sample segment of each fruit, peel it and cut off the inedible part, then cut it into small pieces or rub it into thin strips. Take 100 mg of fruit sample by the quartering method, add 100 mg of distilled water, put it into a pestle or mortar and grind it into pulp quickly. Put it into a clean container for later use. B.2.5 Determination method: Accurately weigh 20g (accurate to 0.1mg) of the sample in a small beaker, use 50ml~0ml of newly boiled and cooled distilled water, wash the sample into a 250ml volumetric flask, place it in a 75℃~80℃ water bath and heat it for 30min, cool it down to the scale, shake it well, filter it with absorbent cotton, absorb 50ml of the filtrate into a conical flask, add 2-3 drops of phenolic acid indicator, and drip it with sodium hydroxide standard solution until it turns slightly red. Calculation formula:
Where:
A——Total acid content (%)
A=C×V×0.067×5×100%
--Concentration of sodium hydroxide standard solution, mol/V.--Volume of sodium hydroxide standard solution consumed during titration, ml;--Sample weight (20g sample slurry is equivalent to 10g), gn. The allowable difference of parallel tests is 0.05%, and the average value is taken. B.3 Solid acid ratio
The measured soluble solids and total acid are used to calculate according to formula (3): Calculation formula:
Wherein:
Solid acid ratio;
- soluble solids (%);
- total acid (%).
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