Some standard content:
Agricultural Industry Standard of the People's Republic of China
NY/T485—2002
Rambutan
2002-01-04 Issued
2002-02-01 Implementation
Issued by the Ministry of Agriculture of the People's Republic of China
NY/T485--2002
This standard is proposed by the Agricultural Reclamation Bureau of the Ministry of Agriculture.
This standard is under the jurisdiction of the Technical Committee for Standardization of Tropical Crops and Products of the Ministry of Agriculture. Drafting units of this standard: Tropical Agricultural Products Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture, Baoting Tropical Crops Science Research Institute of Hainan Province Main drafters of this standard: He Limin, Liu Hongsheng, He Ziyu, Wu Xiangchong. 264
1 Scope
NY/T 485—2002
This standard specifies the requirements, test methods, inspection rules, marking, labeling, packaging, transportation and storage of fresh rambutan fruit. This standard applies to the quality assessment and trade of fresh rambutan fruit of red and yellow varieties. 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, parties to an 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. GB191 Pictorial marking for packaging, storage and transportation
GB2762 Hygienic standard for the limit of mercury in food
GB4810 Hygienic standard for the limit of arsenic in food
GB/T5009.11 Determination method for total mercury in foodGB/T 5009.121
Determination method for lead in food
GB/T5009.17 Determination method for total mercury in foodGB/T5009.19 Determination method for the residue of 666 and DDT in foodDetermination method for the residue of organophosphorus pesticides in foodGB/T 5009.20.1
GB/T 5009.38
Analytical method for hygienic standard of vegetables and fruits
GB5127 Maximum residue limit standard for dichlorvos, dimethoate, malathion and parathion in foodGB 7718
General standard for food labeling
GB/T 8855
GB/T 12295
GB14870
GB14872wwW.bzxz.Net
GB14876
GB14935
3 Terms and definitions
Sampling methods for fresh fruits and vegetables
Determination of soluble solids content in fruit and vegetable products-Refractometer method Maximum residue limit of carbendazim in foods-Maximum residue limit of acephate in foods-Method for determination of acephate and acephate pesticide residues in foods-Hygienic standard for lead limit in foods
The following terms and definitions apply to this standard. 3.1
Degree of maturity
The degree to which the fruit reaches the size, color, quality and flavor inherent to the variety. 3.2
main stalk
The main stalk on the ear.
Characteristics of the variety265
NY/T 485-2002
The shape of the fruit when the variety is mature, such as nearly round, oval, etc., as well as the special shape of the fruit top and base. Coloring
The formation of the inherent color after the green color of the fruit skin fades. Defects
The damage to the fruit caused by mechanical action and other factors during the growth and picking process that affects the appearance of the fruit and even causes the fruit to rot.
Edible percentage
The ratio of edible flesh to total fruit weight, expressed as a percentage. 4 Requirements
4.1 Basic requirements
The fruit should be picked at the appropriate maturity; the variety should be pure, the fruit should be fresh, have the inherent color of the variety when it is mature, and have normal flavor and quality; the appearance should be clean and should not be contaminated by soil or other foreign objects. 4.2 Grade requirements
Rambutan is divided into three grades: superior, medium and second grade. The requirements of each grade shall comply with the provisions of Table 1. Table 1 Grade requirements of rambutan
Pests and defects
Superior
Has the characteristics of this variety, uniform size
Good coloring, bright and perfect prickles
Fresh flesh, smooth taste, sweet and crisp, normal flavor, uniform thickness, good elasticity
The length of the spike stalk is not more than 3cm, there are no empty spikes
Branches, no unqualified nest branches
No pests and diseases, extremely slight defects are allowed
but do not affect the appearance or internal quality of the fruit
4.3 Physical and chemical indicators
First grade
Second grade
Has the characteristics of this variety Similar characteristics of the variety, more consistent shape
Good coloring, more complete thorns
Similar characteristics of the variety, relatively
similar in size, no obvious deformity fruit
Good coloring, basically complete thorns
Fresh flesh, smooth taste, sweet and crisp, fresh flavor, smooth taste, crisp, normal flavor, uniform thickness, good elasticity
Stable stem length is not more than 3cm, no empty fruit cluster branches
No pests and diseases, minor defects are allowed,
but do not affect the appearance or internal quality of the fruit
The physical and chemical indicators of fresh rambutan fruit should meet the requirements of Table 2. Table 2 Physical and chemical indicators
Large fruit type, pieces/kg
Medium fruit type, pieces/kg
Number of fruits!
Small fruit type, pieces/kg
Soluble solids, %
Edible rate, %
Normal, uniform thickness, good elasticity
Stalk length greater than 3cm, no empty fruit spike
No pests and diseases, slight defects are allowed, but
.Does not affect the intrinsic quality of the fruit
Physical and chemical indicators
Yellow fruit: 55;
Red fruit: 40
4.4 Hygiene indicators
BHC and DDT shall not be detected.
Others shall be implemented in accordance with the provisions of GB2762, GB4810, GB5127.GB14870, GB14872, and GB14935. 4.5 Permissible Content
4.5.1 Superior Grade
Not more than 3% of the fruit may not meet the requirements of this grade, but shall meet the requirements of the first grade. 4.5.2 First Grade
Not more than 5% of the fruit may not meet the requirements of this grade, but shall meet the requirements of the second grade. 4.5.3 Second Grade
NY/T 485--2002
10% of the fruit may not meet the quality requirements of this grade, but the effects of decay and deterioration shall not make the fruit unfit for consumption. 5 Test Methods
5.1 Intestinal Inspection
Appearance of Fruit Shape, Color, Diseases, Insects and Defects: Visual Inspection. Flesh: Taste.
Pedicel Use a tape measure or ruler to measure the length of the main axial pedicel on the ear, repeat the measurement twice, and the result is the average value, accurate to 0.1 cm. 5.2 Number of fruits
Weigh 1 kg of test fruit and count the number. Repeat the measurement twice and the result is calculated as the average value (unit: pieces/kg), accurate to the integer. 5.3 Edible rate
5.3.1 Method
Take 10 to 20 sample fruits and weigh the total weight. Then carefully separate the various parts of the fruit and weigh the mass of all inedible parts such as the peel and seeds. 5.3.2 Calculation
Calculate the edible rate according to formula (1):
Where:
X--edible rate, %,
mo--sample fruit mass, unit: g;
X(%) =
m--inedible part mass, unit: g. m=ml×100
Repeat the measurement twice and the result is calculated as the average value, accurate to the integer. 5.4 Soluble solids
According to GB/T12295.
5.5 Hygiene inspection
·(1)
Sampling the edible part of the fruit as the sample to be tested, in accordance with GB/T5009.11.GB/T5009.12.GB/T5009.17, GB/T5009.19, GB/T5009.20.GB/T5009.38 and GB14876. 5.6 Calculation of tolerance
Take all the sample fruits in the same package and classify them according to the quality requirements, and weigh or count them separately. If a sample has multiple defects at the same time, select one major defect and count it as one defect. Calculate the tolerance according to formula (2) to one decimal place. mz×100
Where:
B—single item unqualified fruit rate, %,
single item unqualified fruit mass or number of fruits, in grams or pieces (g or pieces); 267
NY/T 485—2002
m3---sample fruit mass or number of fruits, in grams or pieces (g or pieces). 6 Inspection rules
6.1 Grouping
Rambutans of the same origin, the same variety, the same batch of harvest, and the same grade are regarded as an inspection batch. 6.2 Sampling
Perform in accordance with the provisions of GB/T8855.
6.3 Determination rules
6.3.1 Products that meet the requirements of Chapter 4 after inspection shall be determined as qualified products of the corresponding grade according to this standard. 6.3.2 If one of the indicators in the hygiene index inspection results is unqualified, the batch of products shall be determined as unqualified products according to this standard. 6.4 Re-inspection
If a dispute occurs between the trading parties, it is allowed to double sample the original batch of fruits for re-inspection, and the re-inspection results shall be the basis for the final determination. 7 Marking and labeling
Marking shall be implemented in accordance with the provisions of GB191, and labeling shall be implemented in accordance with the relevant provisions of GB7718. 8 Packaging, transportation and storage
8.1 Packaging
8.1.1 Container requirements
The packaging material shall meet the requirements of food hygiene. It is recommended to use plastic frame packaging, which should be clean, firm and beautiful. 8.1.2 Net weight
The net weight of each packaged fruit shall not exceed 15kg; the net weight of each package shall not be less than 5% of the marked mass. 8.1.3 Other requirements for packaging
Each packaging container can only contain fruits of the same origin, harvested in the same batch, of the same variety and of the same grade, and they must not be mixed. 8.2 Transportation
8.2.1 Rambutan fruits are tender, with many soft thorns and are easily damaged. They must be handled with care during loading and unloading. 8.2.2 The means of transportation should be clean and equipped with sunscreen, rainscreen and ventilation facilities. 8.2.3 Low temperature (10℃±3℃) transportation should be used as much as possible if conditions permit. 8.3 Purchase and storage
8.3.1 Products should be stored in a cool, ventilated warehouse, away from sunlight and rain. 8.3.2 The warehouse should be dry, free of bad odors, and protected from warehouse pests. 8.3.3 Cold storage: It is recommended to store in a cold storage at 10℃ ± 3℃ and maintain the relative humidity at 85%-90%.
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.