NY/T 470—2001
Appendix A and Appendix B of this standard are the appendices of the standard. This standard is proposed by the Department of Market and Economic Information of the Ministry of Agriculture.
The drafting units of this standard: Zhengzhou Fruit Research Institute of the Chinese Academy of Agricultural Sciences, Xinjiang Grape and Fruit Research Institute, Changli Fruit Research Institute of Hebei Province, Henan Meida Forestry and Fruit Technology Development Co., Ltd. The main drafters of this standard: Liu Chonghuai, Kong Qingshan, Luo Qiangwei, Pan Xing, Zhao Shengjian, Wu Dezhan250
Agricultural Industry Standard of the People's Republic of China
Fresh Table Grape
Table grape
NY/T 470—2001
This standard specifies the technical grade standards, inspection methods, inspection rules, grade determination rules, packaging, marking, transportation and storage of fresh table grapes. This standard applies to the purchase and sale of fresh table grapes. 2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest version of the following standards. GB2762-1994 Hygienic standard for the limit of mercury in food GB2763-1981 Standard for the residue of 66 and DDT in food such as grain and vegetables GB4810-1994 Hygienic standard for the limit of arsenic in food GB/T 5009.11-1996 Determination method of total arsenic in food GB/T5009.13-1996 Determination method of arsenic in food GB/T5009.17-1996 Determination method of total mercury in food GB/T5009.19-1996 Determination method of 66 and DDT residue in food GB/T5009.34-1996 Determination method of sulfite in food GB/T5009.38-1996 Analysis method of vegetable and fruit hygienic standard GB/T8855-1988 Sampling method of fresh fruit and vegetables GB 9678. 11994
Candy Hygiene Standard
GB/T 10466—1989
GB/T 10651—1989
GB/T 12295--1990
GB14869-1994
Terms of Morphology and Structure of Vegetables and Fruits (-)Fresh Apple
Determination of Soluble Solids Weight of Fruit and Vegetable Products-Refractometer MethodMaximum Residue Limit of Thiophanate in FoodsMaximum Residue Limit of Carbendazim in FoodsGB14870-1994
GB 14878—1994
Method for determination of thiocarb residue in foodGB14972—1994
Standard for maximum residue limit of triadimefon in foodGB/T14973—1994Method for determination of triadimefon residue in foodGB15199--1994Sanitary standard for steel limit in food3 Definitions
The definitions of morphology and structure in this standard shall be implemented in accordance with the relevant terms in GB/T10466, and the definitions of full development, bruises, soluble solids, cleanliness, careful picking, sunburn, abnormal external moisture, etc. shall be implemented in accordance with the relevant definitions in GB10651. This standard also adopts the following definitions.
Approved by the Ministry of Agriculture of the People's Republic of China on September 27, 2001 and implemented on November 1, 2001
3.1 Uniformity of ears
The uniformity of the shape and size of the ears.
3.2 Uniformity of fruit
The uniformity of fruit shape and size.
3.3 Density of fruit
The density of fruit on the bunch. 3.4 Equal density
The bunch is basically not deformed when laid flat.
3.5 Excessive density
The fruit is squeezed and deformed due to the density of the bunch. 3.6 Sparse
NY/T 470--2001
The fruit has few fruit buds, and the main stem and side stems have obvious gaps. The structure shows that there are many fruit stems. The fruit is obviously deformed when laid flat. 3.7 Maturity
After the fruit enters the color change period, the sugar content is determined every two days. It is mature when the sugar content no longer increases. 3.8 Color
The unique color of this variety when the fruit is mature.
3.9 Fruit surface defects
Fruit surface defects include sunburn, puncture, crush, phytotoxicity, fruit count, surface damage, and other general points. 3.10 Fruit powder
White powdery substance on the surface of the fruit:
www.bzxz.net3.11 Flavor
Flavor is a comprehensive reflection of the internal qualities of the fruit, such as sweetness, acidity, fleshiness, and aroma. 3. 12 Jug
A non-infectious disease of the fruit, mostly occurring at the tip and shoulder of the ear. 3.13 Grain drop
The grains fall naturally from the ear.
4 Technical Grade Standards
4.1 Grade Standards
Due to the geographical location and climate of my country, the uneven cultivation levels, and the variety of main grape varieties, the fruit characteristics and internal quality are not uniform, this standard focuses on the grade standards for the appearance of grape fruit, and the internal quality only stipulates the sugar content and flavor.
See Table 1 for the grade standards.
Table 1 Grade Standards for Fresh Grapes
Project Name
Basic Requirements for Le Sui
First-class fruit
Intact, clean fructose, no abnormal odor
No falling grains
No ice
No dried and shrunken fruit
No rot
No small green grains
Second-class fruit
No abnormal external moisture
Stalks, fruit pedicles Good development and healthy, fresh, no damage of the third grade fruit
Item name
Basic requirements for fruit
Requirements for bunches
Bun size, kg
Compactness of fruit
Requirements for fruit
Size·g
Fruit surface defects
Sulfur dioxide damage
Soluble solids content
NY/T 470—2001
Table 1 (complete)
Fully developed
Fully mature
Nested and straight, with inherent characteristics of this variety 0.4~0.8
Medium compactness
≥15% of the average value
≥15% of the average value
Note: The average values of fruit size and soluble solids content are shown in Appendix A. 4.2 Hygiene indicators
Second-grade fruit
Medium density
≥ average value
Defective fruit ≤2%
Injured fruit ≤2%
≥ average value
Third-grade fruit
<0.3 or>0.8
Extremely dense or sparse
Average value
Basically complete
Defective fruit ≤5%
Injured fruit ≤5%
<average value
Hygiene indicators shall be implemented in accordance with the following standards: GB2762, GB2763, GB14869, GB-14870, GB4810, GB14972, GB 9678.1, GB 15199.
5 Inspection method
5.1 Appearance index inspection
5.1.1 Fruit appearance index, maturity and fruit surface defects are identified by sensory organs. The grade standard of coloration is shown in Appendix: B. 5.1.2 The size of the fruit cluster is determined by balance test, and the average weight of 10 clusters is taken. 5.1.3 The size of the fruit grain is determined by balance test, and the average weight of 50 grains is taken. 5.2 Internal quality index inspection
5.2.1 Fruit flesh, juice and flavor are identified by tasting. 5.2.2 Determination of soluble solid content
The determination method shall be carried out in accordance with the provisions of GB/T12295. 5.3 Inspection of hygiene indexes
All hygiene indexes shall be tested in accordance with the following standards: GB/T5009.17, GB/T5009.19, GB14878, GB/T5009.38, GB/T5009.11, GB/T14973, GB/T5009.13, GB/T5009.34. 5.4 During the inspection, the percentage of various unqualified bunches or berries shall be calculated according to the method specified in 5.1.3.6 of GB/T10651--1989.
6 Inspection rules
6. 1 When purchasing fresh grapes at the place of origin, they shall be inspected in accordance with the quality standards specified in this standard. All grapes of the same variety and purchased at the same time shall be considered as one inspection batch.
6.2 Sampling
6.2.1 Random sampling shall be conducted, and the samples drawn shall be representative. 6.2.2 Sampling method: in accordance with GB/T8855.3 If quality problems are found in the grapes during the inspection process and it is necessary to expand the inspection scope, the number of samples can be increased. 253
Rose Fragrance
Seedless White
Ribir
Rizamat
Red Globe
Christmas Rose
Munage
Seedless White Chicken Heart
NY/T 470--2001
Appendix A
(Appendix to the standard)
Average Grape Weight and Soluble Solids Content of Representative Fresh Grape Varieties in my country Table A1
Single Grain Weight, g
Soluble Solids Content·g/100mL
Note: The data in the table are the averages of the varieties in the main production areas; some varieties are the data of processed fruits. For other varieties not included, the average values of the three years in the main production areas can be used.
Appendix B
(Appendix to the standard)
Standard for the degree of coloration of fresh grape wine
Degree of coloration
Black variety
At least 95% of the grapes in each bunch show good characteristic color
At least 85% of the grapes in each bunch show good characteristic color
At least 75% of the grapes in each bunch show good characteristic color
Red variety
At least 75% of the grapes in each bunch show good characteristic color
At least 70% of the grapes in each bunch show good characteristic color
At least 60% of the grapes in each bunch show good characteristic color
White variety
Achieve the inherent color
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