Some standard content:
Agricultural Industry Standard of the People's Republic of China
NY/T 450--2001
Pineapple
Issued on August 20, 2001
Implementation on November 1, 2001
Issued by the Ministry of Agriculture of the People's Republic of China
NY/T450--2001
This standard is equivalent to, modifies or non-equivalently adopts the corresponding chapters and clauses in Codex Stan 182, ISO 1838 and Subpart - United States Standards for pine apples. The equivalent ones are: 3.1, 3.3, 3.4, 3.6, 3.7, 3.19, 3.23, D.1.2 and D.1.3.2~D.1.3.4 of Appendix D; the modified ones are: "Consistency" in Table 1 3.5, 3.15, 3.16, 4.1.1, 7.2.4; the non-equivalent ones are: 3.8, 3.17, 4.1.3, 7.2.5, 8.1, 8.2, 8.3 and D.1.3.1 of Appendix D. This standard is consistent with Codex Stan 182 and Subpart - United States Standards for The main differences are: ① This standard has set physical and chemical items such as "edible rate", "titratable acidity", "soluble solids", "soluble total sugars", etc. to reflect the relevant requirements of my country's standard setting; ② Codex Stan 182 stipulates eleven pesticide residue items such as Diazinon (Diazon), but in my country, except for Diazinon and Methidathion (methidathion) which are used in pineapples in the information introduction, no unit has reported using them in the field survey; ③ Codex Stan 182 uses the weight method to indicate the size of the fruit. But in practice, some units (such as canning factories) use the horizontal diameter to judge the size of the fruit, because Therefore, we have added the horizontal diameter expression method in the item of fruit size; ④ This standard gives a detailed judgment method. In addition, ISO1838 only gives two indicators of maturity, and this standard gives 4 indicators for the convenience of users. Appendices A and B of this standard are normative appendices, and Appendix C is an informative appendix. This standard was 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. This standard was drafted by the Guangxi Subtropical Crops Research Institute, and the Hua'an Tropical Agricultural Products Processing Design Institute participated in the drafting. The main drafters of this standard: Chen Qiang, Nong Yaojing, Chen Chenghai, Chen Yongsen, Liang Lijuan. 221
1 Scope
NY/T 450--2001
This standard specifies the quality requirements, grading indicators, inspection methods, inspection rules, and packaging, standard quality, storage and transportation of Fengke pineapple. This standard applies to the quality assessment and commercial activities of fresh pineapple. 2 Normative referenced documentsbZxz.net
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced documents, 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 documents, the latest versions shall apply to this standard. GB2762 Hygienic standard for mercury limits in food
GB/T5009.12 Determination of lead in food GB/T 5009. 17
Determination of total mercury in food
GB/T6194 Determination of soluble sugar in fruits and vegetables GB/T 8855
Sampling method for fresh fruits and vegetables (eqvISO874:1980)GB/T 12293
GB/T 12295
Determination of titratable acidity of fruit and vegetable products (neqISO7501981)Determination of soluble solids content of fruit and vegetable products-Refractometer method (neqISO2173:1978)GB14928.7--1994Maximum residue limit of furan in riceHe standardGB14935Health standard for limit of lead in food
3 Definition
Similar variety characteristics
Any batch of radishes is similar in type and morphological characteristics. 3.2
Small fruits on multiple fruits developed from head inflorescence. 3.3
Well-developed fruit eyes
The development of fruit eyes is normal.
Well-developed fruit eyes
Well-developed fruit eyes without serious deformation. 3.5
Maturity
The pineapple fruit has reached a physiological development stage that ensures the proper completion of the ripening process. This standard divides maturity into 4 levels, see Appendix A for details.
The fruit can withstand slight pressure without collapse. +225
NY/T450--2001
There is no water on the surface of the fruit except for water generated by condensation. 3.8
The fruit is well developed, the fruit shape has the biological characteristics of the variety, and there is no deformity. 3.9
Relatively regular
The fruit is well developed, the fruit has the biological characteristics of the variety, but is slightly deformed. 3.10
Characteristic color
The characteristic color of the surface or flesh of the fruit that has grown well and reached physiological maturity. 3.11
The fruit skin is burned by the scorching sun, resulting in discolored patches and, in severe cases, rot holes. 3.12
The phenomenon of fruit cracking.
The gelatinous substance attached to the surface of the fruit due to injury. 3.14
The main bud growing on the top of the fruit.
Defects that moderately affect the appearance of the fruit or the quality of eating and shipping. Sunburn and very slight gum flow that only slightly affect the appearance after maturity should not be considered as damage. The defects here refer to sunburn, gum flow and machine damage. 3.16
Defects that seriously affect the appearance of the fruit or the quality of eating and shipping. 3.17
Well trimmed
The bracts on the fruit stalk adjacent to the base of the fruit have been removed. 3.18
Uniformity
When the product is packaged, it refers to the difference between the net weight of the pineapple in each package of the same batch and the marked weight, or the difference between the weight of the heaviest and lightest single fruit in the same package. If it is loose fruit, it refers to the difference between the weight of the heaviest and lightest single fruit in the same batch. 3.19
Tolerance
The limit of product quality and specifications that do not meet the grade requirements per package (loose fruit is a batch). 3.20
Small fruit growing at the base of the fruit.
Fruit surface clean
The fruit surface is free of drug traces, mud, sand, insects, weeds and other contaminants not inherent in the pineapple itself. 3.22
The maximum diameter of the cross section of the middle of the fruit.
Ungraded
NY/T 450—2001
Pineapples that have not been graded according to the grading indicators. "Ungraded" is not a grade within the meaning of this standard, but is just a name indicating that this batch of products has not been graded.
4 Quality requirements
4.1 Basic requirements
In addition to meeting the specific requirements and safety and sanitation requirements of each grade, the fruits of each grade of radish should be: complete;
fresh,
intact, with no damage or decay that affects its edibility;
almost no visible foreign matter,
no black heart disease;
almost no parasitic damage,
no obvious contamination;
no damage caused by low temperature,
the fruit surface is dry;
no peculiar smell;
with fruit stalks, the length should not exceed 2cm, and the cut should be neat, fully developed, well grown, without abnormal phenomena caused by excessive use of growth regulators, firm, and able to withstand transportation and handling. 4.2 Grades and withdrawal of labels
Pineapples are divided into three grades: "superior", "first grade" and "second grade". Specific indicators are shown in Table 1 and Table 2. Table 1 Grade table of testimonial indicators
The fruit is normal, without tumors and tumor buds that affect the appearance
Has similar variety/brand characteristics
Has similar variety/brand characteristics
, and the fruit skin is well developed. No cracks, the fruit surface is clean, and there is no damage. Other defects that do not affect the appearance and storage capsule quality are allowed, but the total area shall not exceed 2% of the total fruit surface area
, and the fruit eye is well developed. No cracks, the fruit surface is clean. Under the premise of not affecting the appearance and storage capsule quality, slight damage is allowed, but the total area shall not exceed 4% of the total fruit surface area. A small amount of unidentified non-bacterial (fungal) and/or non-testicular contaminants is permitted.But the total area shall not exceed 5% of the total fruit surface area. The fruit is relatively regular and has similar variety/brand characteristics, with well-developed eyes, no cracks, and clean fruit surface. Slight injuries are allowed without affecting the appearance and storage quality, but the total area shall not exceed 6% of the total fruit surface area. Inconspicuous
non-bacterial and/or non-toxic
contaminants are allowed, but the total area shall not exceed 10% of the total area of the fruit
NY/T 450-—2001
Consistency
Edible rate, %
Single, straight, length 10 cm
to 1.5 times the length of the fruit
Table 1 (continued)
Single, slight curvature is allowed, length 10 cm to 1.5 times the length of the fruit
Single, slight curvature and individual
are allowedDouble buds
The wounds left by the crown buds should be well healed (can have clusters of leaves). If it is a fruit for processing, the crown bud can be removed with a knife, but the peel should not be damaged
It has the specific maturity characteristics of the variety/brand. The color and flavor are well trimmed, the cut is dry, there is no odor or rot phenomenon, and the length does not exceed 2 cm. Each box of products (or a batch of loose fruits) should come from the same origin, and the variety, quality and specifications should also be the same. The color and maturity of the superior fruit should be consistent
Table 2 Physical and chemical index classification table
(No top bud, maturity 3)
Soluble solids, %
(Maturity 3)
Titratable acidity, %
(Maturity 3)
Soluble total sugar, %
(Maturity 3)
4.3 Chestnut size
0.6～1.1
The fruit size can be expressed by weight or horizontal diameter, as shown in Table 3. Table 3 Fruit size classification
Weight method
Sanitary index
500~100%
1001~1.200
1201~1500
1 501～~1 800
Vi 800
Transverse diameter method
The sanitation index of fruits of each grade shall be implemented in accordance with GB.27.62, Chapter 3 of GB14928.7--1994, and GB14935. In addition, it shall be implemented in accordance with relevant national regulations.
5Sampling
Carry out in accordance with GB/T8855.
6Testing methods
6.1Sensory items
6.1.1Inspect fruit shape, fruit surface, fruit stalk, pests and diseases, consistency and marks by visual inspection. 6.1.2 Test the flavor by tasting.
6.1.3 Test the characteristic color of the flesh, black heart disease and other damage by cutting. 6.1.4 Use a ruler to directly measure the length of the apical bud and the fruit stalk. 6.1.5 Use a caliper to directly measure the transverse diameter in the middle of the fruit. 6.2 Fruit weight
6.2.1 Measure the weight of a single fruit by weighing it directly using a tray balance with a sensitivity of less than 2 g and weighing more than 2,500 g. 6.2.2 Measure the net weight by weighing it directly using an ordinary platform scale. 6.3 Edible rate
6.3.1 Main equipment: tray balance, stainless steel knife, white porcelain plate. NY/T 450--2001
6.3.2 Specific method: Take 5 sample fruits with the buds removed and weigh them (accurate to 2g), peel and remove the thorns, and weigh them. Calculate the result according to formula (1): X±m= me- ma× 100
Wu Zhong:
X----Edible rate of sample, in percentage, %,mr
Total fruit weight, in gram (g);
Peel weight, in gram (g);
Prick weight, in gram (g).
6.4Soluble solids
Determine according to GB/T·12295:
6.5Soluble sugar
Determine according to GB/T 6194.
6.6Titratable acidity
Determine according to GB/T12293.
Determine according to GB/T5009.12.
Determine according to GB/T5009.17.
6.9 Furudan
Determine in accordance with the provisions of Appendix B.
In addition, the relevant national regulations shall apply.
7 Inspection rules
7.1 Inspection
(1)
Packaging, net weight, tolerance, uniformity, consistency, marking and sensory items should be inspected on site as much as possible, and the remaining items should be completed in the laboratory. After the samples arrive at the laboratory, 5 fruits are randomly selected from the sample fruits and inspected in the order of weight → sensory → → edible rate, physical and chemical, and hygiene (except for the items that have been carried out on the sampling site). 7.2 Judgment rules
7.2.1 Grade expression method
The size of pineapple fruit cannot truly represent the quality of pineapple. This standard adopts a two-item index method to express the quality of pineapple, and the expression format is "× grade ×". The first × represents the quality index of "excellent" or "one\ or "two"; the second × represents the size of the fruit, which is "A" or "B\ or \C" or "D" or "E" in the weight method, and "I" or "I" or "II" or "V" in the transverse diameter method. For example: excellent grade B, excellent grade I. 7.2.2 Uniformity
7.2.2.1 When measured by weight, the error between the net weight of each package and the marked weight shall not exceed 5% for excellent grade; -, second grade: shall not exceed 10%. In bulk fruit (a batch), the error between the weight of each single fruit and the marked value shall not exceed 10% for excellent grade; and second grade: shall not exceed 15%. 7.2.2.2 When measured by transverse diameter, the error between the weight of each single fruit and the marked value in each package (bulk fruit is a batch) shall not exceed 5% for excellent grade; first and second grades: shall not exceed 10%.
7.2.3 Uniformity
As long as the uniformity of the whole batch of products is within the specified grade uniformity, the unit packages in the batch are subject to sampling inspection, and some single errors are allowed not to exceed 1.5 times the uniformity.
7.2.4 Tolerance
In any batch of products, in addition to the rotten fruit not exceeding 1%, each grade shall also allow the following conditions: a) Superior: No more than 5% of the fruit is allowed to fail to meet the requirements of this grade, but it must meet the requirements of "First Grade"; b) First Grade: No more than 10% of the fruit is allowed to fail to meet the requirements of this grade; but it must meet the requirements of "Second Grade"; c) Second Grade: No more than 10% of the fruit is allowed to fail to meet the requirements of this grade, but it must meet the requirements of "4.1". 7.2.5 Use of tolerances
As long as the tolerances of the entire batch of products are within the specified grade, the packages in the batch are sampled and tested. For those with tolerances above 10%, some individual packages are allowed to not exceed 1.5 times the tolerances. For those with tolerances below 10%, some individual packages are allowed to have an error not exceeding 2 times the tolerances. In both cases, some individual packages are allowed to have a rotten fruit or other defects. 7.2.6 Determination
7.2.6.1 Any product that fails to meet the hygiene index shall be judged as an unqualified product. 7.2.6.2 Any packaging material that is contaminated with toxic substances shall be judged as an unqualified product. 7.2.6.3 If the entire batch of products does not exceed the average degree of a certain specification, it shall be judged as a product of a certain specification. If it exceeds, it shall be judged as an unqualified product of average degree. 7.2.6.4 If the entire batch of products does not exceed the tolerances specified in a certain grade, it shall be judged as a product of a certain grade. If it exceeds, it shall be inspected according to the tolerances specified in the next level until the grade is determined. If the tolerance exceeds the range of "secondary", it can be judged as a substandard product. 7.2.6.5 Products without a mark or with a mark but lacking "grade" content are judged as ungraded products. Products with incomplete mark content are judged as incomplete mark content. 7.2.6.6 Products of the same batch that are judged as "incomplete mark content" and "unqualified uniformity" at the same time are judged as ungraded products. 7.3 Re-inspection
If there is any objection to the test result, it is allowed to re-inspect once with the spare sample (if conditions permit, another sample can be drawn). The re-inspection result is the final result.
8 Packaging, marking, storage and transportation
8.1 Packaging
8.1.1 Packaging materials
Packaging should be made of new, clean, non-toxic and odorless materials, and they should also have the quality of not causing internal and external damage to the product. In addition to meeting the above requirements, the packaging container should also meet the requirements of air permeability and strength, and be of appropriate and consistent size to ensure the handling, stacking, storage and sale of the product. The type of container can be selected according to needs and local conditions. Cartons, crates or bamboo (rattan or tree branches) baskets can be used. The capacity of the container should not exceed 25kg.
8.1.2 Packaging method
Fresh pineapple should be packed tightly and not damaged. The following packaging method is usually used: Fruits should be packed vertically. For those with crown buds, two layers are suitable; for those without crown buds, 2-3 layers can be packed. Protective materials should be used for padding between fruits, between layers, and between fruits and box walls (except for cartons).
8.2 Marking
8.2.1 Marking of retail containers
NY/T 450-2001
If the product in the container cannot be directly seen from the outside, each container should be marked with the product name, variety, grade, specification and place of origin. 8.2.2 Marking of non-retail containers
Each packaging container shall have the following markings, which shall be placed on the outside of the container or attached to the accompanying documents in clear and non-fading text; a) Certificate of conformity;
b) Product certificate;
1) Name, type (or trade name), standard number, trademark of the product; 2) Name of the production unit (or wholesaler or importer), detailed address; 3) Place of origin (including province, city, county name, if it is an import and export product, the country name should also be added; 4) Grade;
5) Specification (weight or horizontal diameter);
6) Net weight (or number of pieces);
7) Harvest and delivery date.
8.3 Purchasing procedures
8.3.1 Storage site
The minimum requirements for storage sites are: cool and ventilated, relative humidity not less than 70%, non-toxic, odorless, and pollution-free. The most suitable storage conditions refer to Appendix C.
8.3.2 Quality requirements for pineapples before storage:
In addition to meeting the requirements of "4.1\" in this standard, pineapples for human storage must also meet the following requirements: The fruit is not ripened after harvesting with ripening agents.
No excessive sunburn, no cracks;
No bruises or unhealed injuries;
No physiological diseases or fungal diseases, except for a small number of scale insects, no other visible insects;
Except for the "Queen" variety, the fruit has no protruding eyes, and the fruit top is well healed without crown buds.
8.3.3 Preparation before storage
The following preparations should be made before human storage:
Clean the fruit surface, and treat the incision of the fruit nest stalk and the shallow wound on the stem side with fungicides approved by relevant regulations (such as benzoate powder) to keep the incision Clean to prevent rot;
Select and grade the fruit;
Pack them in boxes.
8.3.4 The interval between the harvest and the storage in the warehouse (cold storage, ventilated warehouse, transportation vehicle, etc.) should be within 24 hours, and no longer than 48 hours. If the pineapples are to be transported after harvest, they should be placed in a cool and ventilated place with sun and rain protection facilities, and the waiting period should be shortened as much as possible. 8.4 Transportation
8.4.1 The transportation vehicle should be clean and ventilated, with sun and rain protection equipment, and preferably refrigeration facilities. 8.4.2 After the pineapples to be transported are moved from the storage area, they should be loaded onto the transportation vehicle for shipment as soon as possible, and no later than 48 hours. 8.4.3 Be careful in loading and unloading, stack firmly, and strictly prohibit heavy pressure. 8.4.4 Do not mix with toxic or odorous items or heavy metals. 8. 4.5 After arriving at the destination, the goods should be unloaded to the warehouse or distributed for sale or processing as soon as possible. 8.4.6 For the most suitable transportation conditions, please refer to Appendix C. 231
NY/T450-2001
A.1 Maturity
Appendix A
(Normative Appendix)
Technical requirements for harvesting Zi Luo
Based on the color of the fruit surface, naturally mature summer fruits can be divided into four appearance maturity levels: Maturity 1: The fruit eyes are full, and the whole fruit is still mainly green, but the fruit seams are slightly yellow. Maturity 2 The fruit eyes are full, and orange-yellow begins to appear at the bottom of the fruit. Maturity 3: From orange-yellow in the lower quarter of the fruit to orange-yellow in half of the fruit. Maturity 4: From orange-yellow in half of the fruit to orange-yellow in the entire fruit. Sometimes The color of the fruit surface cannot reliably determine the maturity of the pineapple. The best way to determine the actual maturity of the pineapple is to cross-section the middle of the fruit and check the condition of the flesh. For fruits that have reached maturity 4, more than half of the cross-sectional surface (excluding the core) is translucent and the flesh is relatively elastic. The smaller the translucent area, the lower the maturity. A.2 Harvest time
Xuan harvests after the morning fog has dried or when it is cloudy and rainless and dry. Avoid harvesting under strong sunlight. A.3 When harvesting, use a sharp machete to cut off the fruit stalk, remove the bracts, and then cut off the excess fruit stalk, leaving no more than 2cm. If you require that the terminal buds are not left, cut off the terminal buds at the flat top, but do not damage the peel. A.4 When harvesting, pick and place gently to avoid all mechanical damage, do not stack too high, and gather them to the processing site as soon as possible. 232
Appendix B
(Normative Appendix)
Determination of six carbamate pesticides in fruits and vegetables NY/T 450—2001
This method is applicable to the determination of six carbamate pesticides in fruits and vegetables, including cypermethrin, chloranil, basa, isoprocarb, furadan and carbaryl. The characteristics of this method are that it uses acetone extraction, dichloromethane extraction, condensation or column chromatography to purify, and uses a gas chromatograph with a nitrogen-phosphorus detector to determine at a constant column temperature. It can well separate six carbamate pesticides at one time. B.1 Kangli
When carbamate pesticides are detected using a nitrogen-phosphorus detector, the purification requirements are not strict and they are stable under acidic conditions. They can be purified by condensation purification.
B.2 Reagents
Dichloromethane: analytical grade, re-distilled.
Acetone: analytical grade, re-distilled.
Ethyl acetate: analytical grade, redistilled.
Petroleum ether (60～90℃): analytical grade, redistilled. Ether: analytical grade, redistilled.
Phosphoric acid: analytical grade.
Anhydrous sodium sulfate: analytical grade, high temperature drying. Florisil; activated.
Filter aid: Celite545.
Sodium chloride: analytical grade.
Ammonium chloride: analytical grade.
Preparation of mixed standard solution: Use acetone to prepare 0.8 mg/mL standard solution of cypermethrin, chloranil, basa, isoprocarb, furocarb, and carbaryl. Pipette 2, 2.5, 4, 5, 6.5, and 12 mL in order, respectively, and measure them in 100 mL volumetric flasks, and dilute to 100 mL with acetone.
Condensate: Dissolve 20g of ammonium fluoride and 40mL of 85% phosphoric acid in 400mL of distilled water and mix evenly. Dilute 5 times before use. B.3 Operation method
B.3.1 Extraction
Fruits and vegetables: Accurately weigh 50g of the prepared fruit or vegetable sample and put it in a tissue crusher, add 50mL of water containing the moisture content in the sample, then add 100ml of acetone, crush for 2min, and filter the slurry through a Buchner funnel covered with two layers of filter paper and a thin layer of Celite545 under reduced pressure, and take 100mL of filtrate (equivalent to two-thirds of the sample). B.3.2 Purification
Fruits and vegetables: Transfer to a 500mL separatory funnel, add 10mL of condensate and 1& filter aid, shake for 10 to 15 times, let stand for 5min, filter, and then condense and purify 1 to 2 times in this way. The filtrate was placed in another 500mL separatory funnel, 3~5g sodium fluoride was added, and it was extracted three times with (50×3)mL dichloromethane. The organic phases were combined, dried through a simple funnel filled with 40g anhydrous sodium sulfate, collected in a 250mL round-bottom flask, 1mL ethyl acetate was added, and concentrated to 1~~2mL using a rotary evaporator, transferred to a 5mL graduated test tube, and the volume was made up to 5mL with acetone for testing.
B.3.3 Determination
NY/T450--2001
Use a gas chromatograph with a nitrogen-phosphorus detector, the chromatographic column is 3mm×1m, and filled with 3% or 5% 0V-17/ChromQ (80~100 mesh). The column temperature is 200°C, the vaporization chamber is 230°C, and the detector is 250°C. Nitrogen is 37mL/min, hydrogen is 4.5mL/min, and air is 65mL/min. B.4 Calculation
The carbamate pesticide content in the sample is calculated according to formula (B.1): F. × W. × VX 1 000 X 1 000X=
F. × V: × G × 1 000
Wherein:
X—the content of carbamate pesticide in the sample, in mg/kg; F, the peak height of the sample injected into the chromatograph, in centimeters (cm); W—the mass of pesticide in the standard solution, in micrograms (ug); V—the constant volume of the sample, in milliliters (mL); F—the peak height of the standard solution injected into the chromatograph, in centimeters (cm); V—the injected amount of the sample, in microliters (μL) G sample amount, in grams (g).
B.5 Explanation
The chromatogram obtained by analysis under the above analysis conditions is shown in Figure B.1.20
1-Sufenocarb,
2-Yechansan,
3-Basa
4-Isopropylamine,
5-Fubudan,
6-Civerine
B: 1 Chromatograms of six amino acid cosmetic drugs The accuracy, precision and sensitivity of this method are shown in Table B.1. Table B.1 Accuracy, precision and sensitivity of this method Pesticide name
Yechansan
Methaprocarb
Fubudan
Civebaryl
Accuracy, %
84.2~96.9
84.496.6,
85.5~95.7
90. 0~98. 4
84.9~98. 1
86.6~～102.0
Precision, %
0. 5~0. 6
1. 1-9. 3
2. 1~～10.0
Sensitivity, μg/kg
1. 8~8. 9
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