Some standard content:
This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China. NY/T706—2003
The drafting units of this standard are: Vegetable Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Chongqing), Chongqing Agricultural Science Research Institute, Chongqing Ling Agricultural Science Research Institute.
The main drafters of this standard are: Zhong Shiliang, Chai Yong, Li Biquan, Zeng Zhihong, Zhou Guangfan, Huang Yongdong. 1 Scope
Mustard for processing
NY/T 706—2003
This standard specifies the terms and definitions, requirements, test methods, inspection procedures, marking, packaging, transportation and storage of mustard for processing. This standard applies to mustard for processing.
2 Normative references
The provisions in the following documents become the provisions of this standard through reference in this standard. For all referenced documents with dates, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all referenced documents without dates, the latest versions are applicable to this standard. GB/T5009.11Determination of total and organic mercury in foodsGB/T 5009.12
GB/T 5009.15
GB/T 5009.17
GB/T 5009.20
Determination of lead in foods
Determination of cadmium in foods
Determination of total mercury and organic mercury in foods
Determination of organophosphorus pesticide residues in foodsGB/T 5009.102
Determination of phoxim pesticide residues in foods of plant originDetermination of methyl parathion and acephate pesticide residues in foods of plant originGB/T 5009.103
GB/T 5009.105
Determination of thiophanate-methyl residues in cucumbers
GB/T 5009.110
Determination of cypermethrin, cypermethrin and deltamethrin residues in plant foods GB/T8855 Sampling method for fresh fruits and vegetables (GB/T8855-1988, eqvISO874:1980) GB/T8863 Plastic turnover box for vegetables
1 Determination of nitrite and nitrate content in fruits, vegetables and their products GB/T 15401
GB/T17331 Determination of trichlorfon residues in food "Regulations of the People's Republic of China on Pesticide Management" 3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Tubercle
Fleshy stem with tubercle-like protrusions.
Flowering stem
Flower stem growing from the top of the tubercle.
Hard heart
White hard lump in the fleshy root pith.
4 Product categories
4.1 Tumorous stem mustard: Mustard with thick tumor as processing material. 4.2 Big-headed mustard: Mustard with thick fleshy root as processing material. NY/T706—2003
4.3 Leaf mustard includes small-leaf mustard and large-leaf mustard. 4.3.1 Small-leaf mustard: Leaf mustard with round and thick petiole and midrib as processing material. 4.3.2 Large-leaf mustard: Leaf mustard with broad leaves as processing material. 5 Requirements
5.1 Sensory organs
5.1.1 Tumorous stem mustard
Basic requirements:
-The tuber of the variety is nearly spherical, oblate or spindle-shaped, without elongation or deformity, and without shortened stems, vines and petioles;-The epidermis of the tuber is green or light green, shiny, without foreign matter attached, thin skin, and the quality difference between individuals in the same batch should not exceed 30%;-No insect damage, mechanical damage, frostbite.
It is divided into first, second and third grades according to processing requirements, and the specifications of each grade shall comply with the provisions in Table 1. Table 1 Tumorous stem mustard grade specifications
Mass/g
Cracks/cm
Hollowness/(%)
Hardness/(%)
Limit/(%)
150~500
Total failure rate<10
100~149 or 501~600
<100 or>100
Depth<1, length<2
Total failure rate<15
Note: The main defects are insect damage, mechanical damage, frostbite, rot, black scar, cracks, hollowness and hardness. 5.1.2 Mustard
Basic requirements:
Total unqualified rate <20
The flesh of the same variety or similar varieties is conical, cylindrical or spindle-shaped, without deformity, without lateral roots, stalks and petioles; the fleshy root surface is smooth and without foreign matter; the quality difference between individuals in the same batch should not exceed 30%; there is no insect damage, mechanical damage, or frostbite.
It is divided into first, second and third grades according to processing requirements, and the specifications of each grade shall comply with the provisions in Table 2. Table 2 Quality grade and specification of mustard seed
Mass/g
Crack/cm
Hollowness ratio/(%)
Hardness ratio/(%)
Limit/(%)
300~600
Total unqualified rate<10
200~299 or 601~700
<200 or>700
Depth<1,length<2
Total unqualified rate<15
Note: The main defects are insect damage, mechanical damage, frostbite, rot, black scar, crack, hollowness and hardness ratio. 2
Total failure rate<20
5.1.3 Leaf mustard
5.1.3.1 Basic requirements for small-leaf mustard:
Leaves of the same variety or similar varieties are fresh, green or dark green, without foreign matter, without roots, without rot, black spots, insect damage, mechanical damage, and frostbite. According to processing requirements, they are divided into grade one, grade two and grade three. The specifications of each grade shall comply with the provisions in Table 3. Table 3 Quality grade specifications of small-leaf mustard
Mass/g
Petiole/cm
Limit/(%)
Note: rot, black spots, insect damage, mechanical damage, and frostbite. 5.1.3.2 Basic requirements for large-leaf mustard:
1000~1 200
Total unqualified rate <10
200~~299 or 601~700
20~35
Total unqualified rate <15
Leaves of the same variety or similar varieties are fresh, green or dark green, without foreign matter, without roots, without rot, insect damage, mechanical damage and frostbite; the quality difference between plants in the same batch should not exceed 30% According to processing requirements, they are divided into one, two and three grades, and the specifications of each grade should comply with the provisions in Table 4. Table 4 Quality grade specifications of large-leaf mustard
Mass/g
Petiole/cm
Limit/(%)
Note: rot, insect damage, mechanical damage, frostbite. 5.2 Hygiene indicators
1000~1 500
Total unqualified rate <10
The hygienic indexes of mustard for processing shall comply with the provisions in Table 5, etc.
500～799
Total unqualified rate <15
Table 5 Hygienic indexes of mustard for processing
Testing items
Malathion
Dichlorphos
Dimethoate
Acephate
Lenitrothion
Phoxim
Quinalphes
Trichlorphon
Cypermethrin
Deltamethrin
NY/T 706—2003
<200 or >700
Total unqualified rate 20
Total unqualified rate <20
Indicator/(mg/kg）
Not to be detected
≤1 (leafy vegetables 0.1)
NY/T 706—2003
Test items
Table 5 (continued)
Fenvalerate
Chlorothalonil
Arsenic (as As)
Lead (as Pb)
Pot (as Cd)
Mercury (as Hg)
Nitrite (as NaNOz)
Note 1: Export products shall be tested according to the requirements of the importing country. Index/(mg/kg)
≤0.05 (0.5 for leafy vegetables)
Note 2: According to the "Regulations of the People's Republic of China on Pesticide Management", highly toxic and highly toxic pesticides shall not be used in vegetable production. 6 Test methods
Instruments and equipment
Scale (accuracy 5g), porcelain plate, knife, ruler. 6.2 Sensory inspection
The variety, shape, freshness, rot, disease and insect spots, and mechanical damage of mustard shall be inspected by visual inspection. Root mustard and stem mustard shall be cut longitudinally to check the hollowness and hardness of the heart, and the length and depth of the cracks shall be measured with a ruler. For leaf mustard, 15 to 20 pieces of the longest leaves of a single plant shall be taken to measure the length from the base of the petiole to the tip of the leaf, and the average value shall be calculated. For disease and insect pest inspection, longitudinal cutting shall be performed with a knife. If the internal symptoms are found to be more serious, the number of inspections shall be increased by 2 to 3 times. 6.3 WeighingwwW.bzxz.Net
Weigh the samples with a platform scale and calculate the mass difference. 6.4 Testing of hygiene indicators
6.4.1 Methion, dimethoate, malathion, dichlorvos, and quinalphos shall be carried out in accordance with the provisions of GB/T5009.20
6.4.2 Phoxim
The provisions of GB/T5009.102 shall be followed.
6.4.3 Acephate
It shall be implemented in accordance with GB/T5009.103.
6.4.4 Cypermethrin, deltamethrin and cypermethrin shall be implemented in accordance with GB/T5009.110.
6.4.5 Trichlorfon
It shall be implemented in accordance with GB/T17331.
6.4.6 Chlorothalonil
It shall be implemented in accordance with GB/T5009.105.
It shall be implemented in accordance with GB/T5009.11.
It shall be implemented in accordance with GB/T5009.12.
It shall be implemented in accordance with GB/T5009.15.
6.4.10 Mercury
It shall be implemented in accordance with GB/T5009.17.
6.4.11 Nitrite
According to GB/T15401.
7 Inspection rules
7.1 Inspection classification
7.1.1 Type inspection
NY/T 706--2003
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) Apply for product determination or annual spot inspection; b) The results of the two sampling inspections are quite different; c) The production environment has changed significantly due to human or natural factors. 7.1.2 Delivery inspection
Before each batch of products is delivered, the production unit shall conduct a delivery inspection. The delivery inspection content includes grade specifications, markings and packaging. Delivery can only be carried out after passing the inspection and attaching a certificate of conformity.
7.2 Batch inspection
Mustard from the same origin and purchased at the same time shall be considered as one inspection batch. Mustard from the same origin in wholesale markets shall be considered as one inspection batch. Mustard from the same purchase channel in farmers' markets and supermarkets shall be considered as one inspection batch. 7.3 Sampling method
It shall be carried out in accordance with the relevant provisions of GB/T8855. The items filled in the inspection form shall be consistent with the actual goods. If there is any discrepancy with the actual goods, the variety, grade and specification are unclear, and the packaging container is seriously damaged, the delivery unit shall re-arrange it before sampling. 7.4 Packaging inspection
It shall be carried out in accordance with the provisions of Chapter 9.
7.5 Judgment rules
7.5.1 When sampling and inspecting each batch of mustard, make various records for mustard that does not meet the grade and specification requirements. If a single mustard plant has multiple defects at the same time, select one major defect and calculate it as a defective product. The percentage of defective products shall be calculated according to formula (1), and the calculation result shall be accurate to the decimal place.
Where:
X——single item unqualified rate;
single sample mass, in grams (g); mi
total mass of the batch, in grams (g). m
The sum of each single item unqualified rate is the total unqualified rate. (1)
7.5.2 Limit range: For each batch of samples, the unqualified rate is calculated as the average value of the units (such as each box, basket, bag) tested, and its value should not exceed the specified limit.
If the unqualified rate of a sample in the same batch exceeds the specified limit, in order to avoid too large a variation in the unqualified rate, the upper limit of the unqualified rate of any packaged first-level product should not exceed 20%, and the upper limit of the unqualified rate of the second and third levels should not exceed 30%. If it exceeds the above provisions, it shall be treated as downgraded or substandard. 7.5.3 If one of the hygiene indicators is unqualified, or if a pesticide prohibited for use in vegetable production is detected, the product shall be unqualified. 7.5.4 Re-inspection: If the sample marking, packaging, and net content are unqualified, the production unit is allowed to apply for re-inspection once after rectification. No re-inspection will be conducted if the sensory and hygiene index tests are unqualified.
NY/T706-2003
8 Marking
The product name, product standard number, trademark, production unit name, detailed address, grade, specification, net content and packaging date, etc. should be marked on the packaging. The handwriting on the marking should be clear, complete and accurate. 9 Packaging, transportation, purchase and storage
9.1 Packaging
9.1.1 The packaging container (basket, box, bag) must be clean, dry, firm, breathable, free of odor, without sharp protrusions inside, without sharp thorns outside, and free of insect infestation, rot, and mildew. Plastic boxes should meet the requirements of GB/T8863. 9.1.2 Packaging according to grade and specification.
9.1.3 The packaging specifications and unit net content of each batch of mustard reported for inspection should be consistent. 9.1.4 Packaging inspection rules: The weight of each sample should be consistent and should not be lower than the net content marked on the outside of the package. According to the inspection results, determine the specifications of the sample and check whether they are consistent with the specifications shown on the outside of the package. 9.2 Transportation
9.2.1 After harvesting, mustard should be repaired on site and packaged and transported in time. 9.2.2 During transportation, load and unload lightly to prevent mechanical damage; the transportation vehicle should be clean, sanitary and pollution-free. 9.2.3 During transportation, prevent sunlight and rain, and pay attention to ventilation. 9.3 Storage
9.3.1 Short-term storage should be carried out under a cool, ventilated, clean and sanitary shade shed to prevent damage from strong sunlight, rain, toxic substances and pests and diseases.
9.3.2 Storage should be dehydrated with salt or air-dried and stored according to variety, grade and specifications. 611 Nitrite
According to GB/T15401.
7 Inspection rules
7.1 Inspection classification
7.1.1 Type inspection
NY/T 706--2003
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) Apply for product determination or annual spot inspection; b) The results of the two sampling inspections are quite different; c) The production environment has changed significantly due to human or natural factors. 7.1.2 Delivery inspection
Before each batch of products is delivered, the production unit must conduct a delivery inspection. The delivery inspection content includes grade specifications, markings and packaging. Delivery can only be carried out after passing the inspection and attaching a certificate of conformity.
7.2 Batch inspection
Mustard from the same origin and purchased at the same time is regarded as an inspection batch. Mustard greens from the same origin in the wholesale market are considered as one inspection batch. Mustard greens from the same purchase channel in farmers' markets and supermarkets are considered as one inspection batch. 7.3 Sampling method
Follow the relevant provisions of GB/T8855. The items filled in the inspection form should be consistent with the actual goods. If they are inconsistent with the actual goods, the varieties, grades, specifications are unclear, and the packaging containers are seriously damaged, the delivery unit should re-arrange them before sampling. 7.4 Packaging inspection
Should be carried out in accordance with the provisions of Chapter 9.
7.5 Judgment rules
7.5.1 When sampling and inspecting each batch of mustard greens, make various records for mustard greens that do not meet the grade and specification requirements. If a single mustard green has multiple defects at the same time, select one major defect and calculate it as a defective product. The percentage of defective products is calculated according to formula (1), and the calculation result is accurate to the decimal place.
Where:
X——single item unqualified rate;
single sample mass, in grams (g); mi
total mass of the batch, in grams (g). m
The sum of each single item unqualified rate is the total unqualified rate. (1)
7.5.2 Limit range: For each batch of samples, the unqualified rate is calculated as the average value of the units (such as each box, basket, bag) tested, and its value should not exceed the specified limit.
If the unqualified rate of a sample in the same batch exceeds the specified limit, in order to avoid too large a variation in the unqualified rate, the upper limit of the unqualified rate of any packaged first-level product should not exceed 20%, and the upper limit of the unqualified rate of the second and third levels should not exceed 30%. If it exceeds the above provisions, it shall be treated as downgraded or substandard. 7.5.3 If one of the hygiene indicators is unqualified, or if a pesticide prohibited for use in vegetable production is detected, the product shall be unqualified. 7.5.4 Re-inspection: If the sample marking, packaging, and net content are unqualified, the production unit is allowed to apply for re-inspection once after rectification. No re-inspection will be conducted if the sensory and hygiene index tests are unqualified.
NY/T706-2003
8 Marking
The product name, product standard number, trademark, production unit name, detailed address, grade, specification, net content and packaging date, etc. should be marked on the packaging. The handwriting on the marking should be clear, complete and accurate. 9 Packaging, transportation, purchase and storage
9.1 Packaging
9.1.1 The packaging container (basket, box, bag) must be clean, dry, firm, breathable, free of odor, without sharp protrusions inside, without sharp thorns outside, and free of insect infestation, rot, and mildew. Plastic boxes should meet the requirements of GB/T8863. 9.1.2 Packaging according to grade and specification.
9.1.3 The packaging specifications and unit net content of each batch of mustard reported for inspection should be consistent. 9.1.4 Packaging inspection rules: The weight of each sample should be consistent and should not be lower than the net content marked on the outside of the package. According to the inspection results, determine the specifications of the sample and check whether they are consistent with the specifications shown on the outside of the package. 9.2 Transportation
9.2.1 After harvesting, mustard should be repaired on site and packaged and transported in time. 9.2.2 During transportation, load and unload lightly to prevent mechanical damage; the transportation vehicle should be clean, sanitary and pollution-free. 9.2.3 During transportation, prevent sunlight and rain, and pay attention to ventilation. 9.3 Storage
9.3.1 Short-term storage should be carried out under a shade shed that is cool, ventilated, clean and sanitary to prevent damage from strong sunlight, rain, toxic substances and pests and diseases.
9.3.2 Storage should be dehydrated with salt or air-dried and stored according to variety, grade and specifications. 611 Nitrite
According to GB/T15401.
7 Inspection rules
7.1 Inspection classification
7.1.1 Type inspection
NY/T 706--2003
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) Apply for product determination or annual spot inspection; b) The results of the two sampling inspections are quite different; c) The production environment has changed significantly due to human or natural factors. 7.1.2 Delivery inspection
Before each batch of products is delivered, the production unit must conduct a delivery inspection. The delivery inspection content includes grade specifications, markings and packaging. Delivery can only be carried out after passing the inspection and attaching a certificate of conformity.
7.2 Batch inspection
Mustard from the same origin and purchased at the same time is regarded as an inspection batch. Mustard greens from the same origin in the wholesale market are considered as one inspection batch. Mustard greens from the same purchase channel in farmers' markets and supermarkets are considered as one inspection batch. 7.3 Sampling method
Follow the relevant provisions of GB/T8855. The items filled in the inspection form should be consistent with the actual goods. If they are inconsistent with the actual goods, the varieties, grades, specifications are unclear, and the packaging containers are seriously damaged, the delivery unit should re-arrange them before sampling. 7.4 Packaging inspection
Should be carried out in accordance with the provisions of Chapter 9.
7.5 Judgment rules
7.5.1 When sampling and inspecting each batch of mustard greens, make various records for mustard greens that do not meet the grade and specification requirements. If a single mustard green has multiple defects at the same time, select one major defect and calculate it as a defective product. The percentage of defective products is calculated according to formula (1), and the calculation result is accurate to the decimal place.
Where:
X——single item unqualified rate;
single sample mass, in grams (g); mi
total mass of the batch, in grams (g). m
The sum of each single item unqualified rate is the total unqualified rate. (1)
7.5.2 Limit range: For each batch of samples, the unqualified rate is calculated as the average value of the units (such as each box, basket, bag) tested, and its value should not exceed the specified limit.
If the unqualified rate of a sample in the same batch exceeds the specified limit, in order to avoid too large a variation in the unqualified rate, the upper limit of the unqualified rate of any packaged first-level product should not exceed 20%, and the upper limit of the unqualified rate of the second and third levels should not exceed 30%. If it exceeds the above provisions, it shall be treated as downgraded or substandard. 7.5.3 If one of the hygiene indicators is unqualified, or if a pesticide prohibited for use in vegetable production is detected, the product shall be unqualified. 7.5.4 Re-inspection: If the sample marking, packaging, and net content are unqualified, the production unit is allowed to apply for re-inspection once after rectification. No re-inspection will be conducted if the sensory and hygiene index tests are unqualified.
NY/T706-2003
8 Marking
The product name, product standard number, trademark, production unit name, detailed address, grade, specification, net content and packaging date, etc. should be marked on the packaging. The handwriting on the marking should be clear, complete and accurate. 9 Packaging, transportation, purchase and storage
9.1 Packaging
9.1.1 The packaging container (basket, box, bag) must be clean, dry, firm, breathable, free of odor, without sharp protrusions inside, without sharp thorns outside, and free of insect infestation, rot, and mildew. Plastic boxes should meet the requirements of GB/T8863. 9.1.2 Packaging according to grade and specification.
9.1.3 The packaging specifications and unit net content of each batch of mustard reported for inspection should be consistent. 9.1.4 Packaging inspection rules: The weight of each sample should be consistent and should not be lower than the net content marked on the outside of the package. According to the inspection results, determine the specifications of the sample and check whether they are consistent with the specifications shown on the outside of the package. 9.2 Transportation
9.2.1 After harvesting, mustard should be repaired on site and packaged and transported in time. 9.2.2 During transportation, load and unload lightly to prevent mechanical damage; the transportation vehicle should be clean, sanitary and pollution-free. 9.2.3 During transportation, prevent sunlight and rain, and pay attention to ventilation. 9.3 Storage
9.3.1 Short-term storage should be carried out under a cool, ventilated, clean and sanitary shade shed to prevent damage from strong sunlight, rain, toxic substances and pests and diseases.
9.3.2 Storage should be dehydrated with salt or air-dried and stored according to variety, grade and specifications. 6
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