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Agricultural Industry Standard of the People's Republic of China
NY/T493—2002
Carrot
Published on January 4, 2002
Implemented on February 1, 2002
Published by the Ministry of Agriculture of the People's Republic of China
NY/T493—2002
This standard is formulated based on the actual and development status of carrots in my country and with reference to the international standard ISO2166:1981 "Guide to Storage of Carrots". The technical content of 9.3 Storage in this standard is equivalent to that of ISO2166:1981 "Guide to Storage of Carrots". This standard was proposed by the Agricultural Reclamation Bureau of the Ministry of Agriculture.
This standard was drafted by the Xinjiang Food Research and Development Center of Shennei, and the Food Quality Supervision, Inspection and Testing Center (Shihezi) of the Ministry of Agriculture and the Agricultural College of Shihezi University participated in the drafting.
The main drafters of this standard are Cheng Weidong, Luo Xiaoling, Liu Chongdong, Ma Binggang and Mai Sheng. 324
1 Scope
Hu Mengbu
NY/T 493--2002
This standard specifies the terms and definitions, quality requirements, test methods, inspection rules, marking, packaging, transportation and storage requirements of carrots.
This standard applies to the quality assessment and commodity trade of carrots for fresh consumption and 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 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. GB2762 Hygienic standard for the limit of mercury in food
GB2763 Standard for the residue of hexachlorocyclohexane and dichlorodiphenyltrichloroethane in food such as grain and vegetablesGB4810 Hygienic standard for the limit of arsenic in food
GB/T5009.3--1985 Determination of moisture in foodGB/T5009.11 Determination of total arsenic in foodGB/T5009.12 Determination of lead in foodGB/T5009.15 Determination of lead in food
GB/T5009.17 Determination of total arsenic in foodGB 5127 Standard for the maximum residue limits of dichlorvos, dimethoate, malathion and parathion in foodGB/T8855 Sampling method for fresh fruits and vegetablesGB/T 12291
GB/T 12295
GB 14869
GB 14878
Determination of total carotenoid content in fruit and vegetable juices-Determination of soluble solids content in fruit and vegetable products-Refractometer method (negISO2173:1978)Standards for maximum residue limits of chlorothalonil in foodsMethod for determination of chlorothalonil residues in foodsGB 14928.4
GB 14935
GB 15201
GB16319
GB 16333
Standards for maximum residue limits of cypermethrin in foodsHygiene standards for lead limits in foods
Hygiene standards for limit limits in foods
Standards for maximum residue limits of trichlorfon in foodsMaximum residue limits of pesticides such as dimethoate in foodsGB/T 17331
GB/T17332
SB/T 10158
3 Terms and definitions
Determination of multiple residues of organophosphorus and carbamate pesticides in foodsDetermination of multiple residues of organofluorine and pyrethroid pesticides in foodsGeneral technical conditions for fresh vegetable packaging
The following terms and definitions apply to this standard. 3.1
Pith
NY/T493—2002
The xylem of fleshy roots.
Proportion of pith
The ratio of the xylem diameter of fleshy roots to the diameter of the entire fleshy root. 3.3
Green crown
The shoulder of fleshy roots (crown area), green inside and outside. 3.3.2
Mechanical damage
Damage to fleshy roots caused by external mechanical forces. 3.3.3
Disease and insect pestsDiseases and insect pests that affect the appearance and edible quality of fleshy roots. 3.3.4
Crenation
Discoloration and withering of the epidermis of fleshy roots due to frostbite and water loss. 3.3.5
Freeze injury
At or below freezing point, ice crystals appear on the fleshy roots and cannot alleviate the damage caused. 3.3.6
Spongy root
A large amount of water and nutrients in the fleshy root tissue are consumed, the intercellular space increases, the tissue becomes loose, and cavities appear. 3.4
Impurity
Sand attached to the epidermis of fleshy roots and foreign matter mixed in the product. 4 Quality requirements
4.1 Basic requirements
Color and morphological characteristics are uniform;
The skin is complete and smooth;
Fresh and not rotten,
The flesh is tender and firm;
No rotten fruit.
4.2 Grading
In addition to meeting the requirements of 4.1, the grading shall also meet the requirements of Table 1. 326
Organic properties
Defects (sum of individual items)
Carotenoids
Soluble solids
Table 1 Carrot grades
No bifurcated roots, root hairs and cracked roots, the quality difference of a single fruit
does not exceed
10% of the mean, and the proportion of the heart column is less than one quarter
NY/T 493—2002
The total number of forked roots, root hairs and cracked roots does not exceed
3% of the total number; the quality difference of a single fruit does not exceed 20% of the mean; the proportion of the heart column is one-third to one-quarter; red fruits are 70~100
yellow fruits are ≥60
Note: Nutritional content is only used as an inspection item for carrots for processing. Disease and insect pest defects are not allowed in Grade 1. 4.3 Hygiene indicators bzxz.net
exceed 5% of the total number, the quality difference of single fruit
does not exceed 30% of the mean, the proportion of core column
is one-third to two-thirds
red fruit <70
yellow fruit <60
in accordance with GB2762, GB2763, GB4810.GB5127.GB14869, GB14928.4, GB14935, GB15201, GB16319, GB16333.
In addition, other hygiene indicators shall be implemented in accordance with relevant national regulations. 5 Sampling
in accordance with GB/T8855.
6 Test methods
6.1 Basic requirements, sensory characteristics, defects and impurity inspection 6.1.1 Basic requirements and sensory characteristics
Use visual inspection to identify the morphology, color and rottenness of the samples. The weight difference of single fruit is weighed and inspected with a balance with a sensitivity of 1g, and records are made. Randomly select 20 fruit samples from the sample, cut the middle half of the fruit with a knife, measure the long axis and short axis diameters of the core column and the fleshy root perpendicular to each other with a ruler, take the average value to calculate the core column ratio, and record it; randomly select 10 samples from the cross-cut fleshy roots, chew the cross section with your mouth, feel its flesh, and record the impression. 6.1.2 Defects
Use visual inspection to identify the green head, mechanical injury, pests and diseases, shrinkage, frost damage, etc. of the sample, and observe the bran core with a knife longitudinally, and record it. If the internal defect symptoms are found to be more serious, the inspection should be doubled. 6.1.3 Impurities
Impurities shall be tested in accordance with the test method of separate weighing. 6.2 Nutritional component test
6. 2. 1 Carotenoids, soluble solids6. 2. 1. 1 ~ Sample solution preparation
Randomly select 3 kg of fruit from the sample, clean the external mud and sand, dry the attached water, cut it into quarters, cut it diagonally, and then randomly select about 327
NY/T 493-2002
200 g of sample, add distilled water in a ratio of 1:1 to make a pulp, and prepare the sample solution to be tested. 6.2.1.2 Determination
6.2.1.2.1 Carotenoids
Perform in accordance with GB/T12291.
6.2.1.2.2 Soluble solids
Perform in accordance with GB/T12295.
6.2.2 Moisture
According to GB/T5009.3-1985. 6.3 Hygiene index inspection
Test according to the method specified in GB/T5009.11. 6.3.2 Lead
Test according to the method specified in GB/T5009.12. 6.3.3 Cadmium
Test according to the method specified in GB/T5009.15. 6.3.4 Mercury
Test according to the method specified in GB/T5009.17. 6.3.5 Chlorhexidine
Test according to the method specified in GB14878.
6.3.6 Dimethoate, malathion, trichlorfon, chlorpyrifos are tested according to the method specified in GB/T17331.
6.3.7 BHC, DDT, cypermethrin are tested according to the method specified in GB/T17332.
7 Inspection rules
7. 1 Calculation of results
If the same sample has two or more different defects, the more serious one shall be counted (the severity of the defects increases in order of green head, mechanical damage, pests and diseases, shrinkage, frost damage, and hollowness). Weigh the samples that do not meet the requirements of the grade separately and make records for each item. The percentage of unqualified products is calculated according to formula (1), and the calculation result is rounded to one decimal place. x(%) —
Where:
Unqualified rate of single item, %
Mass of unqualified samples of single item, in grams (g); Total mass of samples in the inspection batch, in grams (g). 7.2 Limit range
7.2.1 If any hygiene index fails to meet the requirements, it shall be judged as an unqualified product.
7.2.2 In addition to meeting the requirements of the grade, the unqualified rate of each batch of samples shall be calculated based on the average value of the inspected units (each box, each bag). The cumulative unqualified rate of the first-grade products shall not exceed 5%, and the unqualified part shall meet the requirements of the second-grade products. The cumulative unqualified rate of the second-grade products shall not exceed 10%, and the unqualified part shall meet the requirements of the third-grade products. The cumulative unqualified rate of the third-grade products shall not exceed 15%. If the percentage of unqualified products in a batch exceeds the specified grade limit, in order to avoid too large a variation in the unqualified rate, the upper limit of the unqualified rate of any product is twice the specified limit. If it exceeds the above provisions, it shall be downgraded to the corresponding grade or treated as a substandard product. 7.2.3 For the unqualified batches, the grade can only be re-determined by re-inspection times as specified in this standard. 328
8 Marking, packaging and transportation
8.1 Marking
NY/T493—2002
The product logo should be printed, pasted or hung on the outside of the packaging. The logo should be clear, eye-catching, intact, and not easy to fall off or fade. The product logo should indicate the following:
-Product name, product standard number, trademark logo;-Product origin, producer, dealer name and detailed address;-Packaging specifications, net weight, grade;
-Packaging date, packer code, quality inspector code. 8.2 Packaging
Follow the provisions of SB/T10158.
8.3 Transportation
After harvesting, sort on site, pack and transport in time. During transportation, load and unload lightly to prevent mechanical damage. The transportation tools should be clean, sanitary and pollution-free. During transportation, prevent sun and rain, pay attention to antifreeze and ventilation. 9 Storage
9.1 After harvesting carrots, remove the tops without damaging the fleshy roots, dry them properly, and store them as soon as possible. They should not be stored together with other fruits and vegetables that easily produce ethylene.
9.2 Temporary storage must be carried out in a cool, ventilated, clean, and sanitary place to prevent exposure to the sun, rain, frost damage, and damage from toxic substances and pests and diseases.
9.3 For long-term storage, they must be stacked neatly according to variety and grade, with a maximum stacking height of 2m to 3m, to prevent squeezing and maintain ventilation and heat. The temperature of the storage warehouse (cellar) should be maintained at 0.5℃ to 5℃, the optimum storage temperature is 0.5℃~～1℃, and the relative humidity of the air should be maintained at 90%~～98%. 329
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