This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food fresh pears. This standard applies to the production and circulation of Grade A green food fresh pears. NY/T 423-2000 Green Food Fresh Pears NY/T423-2000 Standard download decompression password: www.bzxz.net

NY/T423-2000
This standard is specially formulated to determine the quality and safety of green food fresh pears. This standard is proposed and managed by China Green Food Development Center. The drafting unit of this standard: Food Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Jinan). The main drafters of this standard: Teng Wei, Liu Qi, Qi Guodong, Chen Qi, Zhang Hui, Zhang Lihua. 138
1 Scope
Agricultural Industry Standard of the People's Republic of China
Green food
Green food--Fresh pears
NY/T 423-2000
This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food fresh pears. This standard applies to the production and circulation of Grade A green food fresh pears. 2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard was published, the versions shown were all valid. All standards are subject to revision. Parties using this standard should explore the possibility of using the new version of the following standards. GB/T 5009.11-1996 Determination of total phthalates in food GB/T 5009.12--1996
GB/T 5009.13—1996
GB/T 5009.14—1996
GB/T5009.15—1996
GB/T 5009.17—1996
GB/T 5009.18--1996
GB/T 5009.19—1996
GB/T 5009.20—1996
Determination of lead in food
Determination of steel in food
Determination of zinc in food
Determination of cadmium in food
Determination of total mercury in food
Determination of fluorine in food
Determination of 666 and DDT residues in foodDetermination of organophosphorus pesticide residues in foodGB7718-1994General standard for food labeling
GB/T 10650--1989 Fresh pear
GB/T 14962--1994
Determination of chromium in food
Technical conditions for environmental conditions of origin of green food
NY/T 391—2000
NY/T 393-—2000
3 Definitions
Green food
This standard adopts the following definitions.
3.1 Green foodgreen food
See 3.1 of NY/T 391—2000.
Permit for use of pesticides
3.2 Grade A green foodA grade green foodSee 3.3 of NY/T 391-2000.
4 Requirements
4.1 Classification
4.1.1 Extra large fruit: Cangxi snow pear, snow pear, Jinhua pear, Zai pear, etc. 4.1.2 Large fruit: duck-shaped, crisp pear, Huangxianzhang pear, Qixia big perfume pear, Shandong mother-and-child pear, Baozhu pear, apple pear, early crisp pear, big winter fruit pear, Bali pear, late Sanji pear, etc. Approved by the Ministry of Agriculture of the People's Republic of China on 2000-12-22 and implemented on 2001-04-01
NY/T 423—2000wwW.bzxz.Net
4.1.3 Medium fruit: yellow pear, An pear, Qiubai pear, Taihuang pear, Yaguang pear, Korla fragrant pear, Jushui pear, New Century pear, etc. 4.1.4 Small fruit: Mian pear, Fuqi pear, etc. 4.2 Production environment requirements
The production environment should meet the requirements of NY/T391.
4.3 Sensory requirements
The sensory indicators should meet the requirements of Table 1.
Table 1 Sensory requirements for fresh pears
Basic requirements
Fruit horizontal diameter, mm
Fruit surface defects
①Bumping and crushing injuries
②Stab wounds, skin breaks and scratches
③Abrasions (branch and leaf abrasions)
④ Water rust, drug spots
4.4 Physical and chemical requirements
Fresh cracks of all varieties must be intact and good, fresh and clean, without abnormal external moisture, no strange smell, carefully hand-picked, normal development, and have the maturity required by storage or market. The fruit shape is regular, with the inherent characteristics of this variety, and the fruit stalk is complete and has the color that this variety should have when mature
Extra-large fruit ≥80, large fruit ≥75, medium fruit ≥65, small fruit ≥55 Basically no defects, the following minor defects that do not affect the appearance and quality are allowed. No more than 2 items are allowed. One minor defect is allowed, and its area does not exceed 0.5cm2. It shall not be allowed to change.
Minor abrasions are allowed, and the area does not exceed the fruit surface One twelfth of the fruit surface, one eighth for the cracked and autumn white pears. The total area of ​​the slight thin layer is allowed not to exceed one twelfth of the fruit surface. Not allowed
Not allowed
Not allowed
Not allowed
Physical indicators and chemical composition should comply with the provisions of Table 2. Table 2 Physical indicators and chemical composition of green food fresh pears Item
Yuanhua pear
Perfume pear
Long handle pear
Fruit hardness
(kgf/crn*)
(4.0~5.5)
(4.0~5.5)
(6.5～9.0)
(7. 0~9. 0)
58.8~73. 5
(6. 0~7.5)
(7.0~~9. 0)
Soluble solids
Solid acid ratio
≥1101
≥110+1
≥92 1
≥48 : 1
≥30 1
Autumn white pear
New century
Korla fragrant pear
Fruit hardness
(kgf/cm*)
107.9~117.7
(11.0～12.0)
69.6~76.5
(7. 1 ~ 7. 8)
(5. 5~7. 0)
(5. 5~ 7. 5)
NY/T423—2000
Table 2 (end)
Soluble solids
Note: For other varieties not listed, refer to the regulations of similar varieties in the table according to their characteristics. 4.5 Hygiene requirements
Hygiene indicators should comply with the requirements of Table 3 and Table 4. Total
Table 3 Pesticide residue limit items for green food fresh pears
BHC
DDT
Phorate
Parathion
Malathion
Fenthion
Dichlorvos
Note: The application methods and limits of other pesticides shall comply with the provisions of NY/T 393. Table 4 Metal limit inspection items for green food fresh pears
Arsenic (calculated as total As)
Lead (calculated as Pb)
Copper (calculated as Cu)
Zinc (calculated as Zn)
Hydrogen (calculated as Cad)
Hydrogen (calculated as Hg)
Fluorine (calculated as F)
Chromium (calculated as Cr)
Not detectable
Not detectable
Solid acid ratio
≥56 * 1
≥46*1
≥72 1
≥115 : 1
5 Test methods
5.1 Sensory test
NY/T423--2000
Sensory test shall be carried out in accordance with 6.1 of GB/T10650---1989. 5.2 Physical and chemical test
5.2.1 Physical indicators and chemical composition shall be carried out in accordance with 6.2 of GB/T10650-1989. 5.2.2 The determination of arsenic shall be carried out in accordance with GB/T5009.11. 5.2.3 The determination of lead shall be carried out in accordance with GB/T5009.12. 5.2.4 The determination of copper in steel shall be carried out in accordance with GB/T5009.13. 5.2.5 The determination of zinc shall be carried out in accordance with GB/T5009.14. The determination of 5.2.6 shall be carried out in accordance with GB/T5009.15. 5.2.7 The determination of mercury shall be carried out in accordance with GB/T5009.17. 5.2.8 The determination of fluorine shall be carried out in accordance with GB/T5009.18. 5.2.9 The determination of chromium shall be carried out in accordance with GB/T14962. 5.2.10 The determination of hexachlorocyclohexane and drop boiling residue shall be carried out in accordance with GB/T5009.19. 5.2.11 The determination of organophosphorus pesticide residues shall be carried out in accordance with the provisions of GB/T5009.20. 6 Inspection rules
6.1 Batch rules
Fresh pears of the same production base, the same variety, the same grade and the same packaging date shall be regarded as one inspection batch. 6.2 Sampling method
The sampling method can be carried out in accordance with 7.4 sampling, 7.5 physical and chemical inspection sampling and 7.6 weight inspection in GB/T10650-1989. 6.3 Type inspection
Type inspection is a comprehensive assessment of the product, that is, the inspection of all requirements (indicators) specified in this standard. Type inspection shall be carried out in any of the following circumstances:
a) Application for green food logo or annual spot inspection of green food; b) The difference between the results of the two factory inspections is large; c) The production environment has changed significantly due to human or natural factors; d) The national quality supervision agency or the competent department has put forward type inspection requirements. 6.4 Delivery inspection
Before each batch of products is delivered, the production unit shall conduct a delivery inspection. The delivery inspection content includes packaging, signs, labels, sensory requirements, and the hygiene indicators shall be selected and tested according to the soil environmental background value and the application of pesticides. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 6.5 Judgment rules
6.5.1 If an indicator fails to pass the inspection, the batch of products shall be deemed as unqualified products. 6.5.2 When there are unqualified items in the physical, chemical and hygiene indicators, another sample is allowed to be re-inspected. If it still fails, the item is judged to be unqualified. If the re-inspection is qualified, another sample shall be taken for a second re-inspection, and the result of the second re-inspection shall be used as the basis for deduction. 6.5.3 For products with unqualified packaging, signs and labels, the production unit is allowed to apply for re-inspection after rectification. 7 Signs and labels
7.1 Signs
The sales and transportation packaging of green food fresh pears shall be marked with the green food logo, and the specific marking shall be carried out in accordance with relevant regulations. 7.2 Label
The label of green food fresh pears shall comply with GB7718.142
8 Packaging, transportation, storage
8.1 Packaging
NY/T 423-2000
The packaging of green food fresh pears shall comply with the relevant provisions of Chapter 8 Packaging Marks in GB/T10650-1989. 8.2 Transportation
8.2.1 Pay attention to the care of pears during loading and unloading, and load and unload gently, and handle and place with care. The means of transportation must be clean and hygienic, and must not be mixed with toxic, odorous, or harmful items.
8.2.2 The time that boxed pears wait for transportation at the platform or dock should be shortened as much as possible. When they need to be temporarily stored, they must be neatly stacked, clearly divided into batches, well ventilated, and clean. They are strictly prohibited from being exposed to the sun and rain, and they must be protected from freezing and heat. 8.3 Storage
8.3.1 After the pears are harvested, the fruits that meet the quality requirements specified in this standard shall be immediately selected and packaged, delivered and inspected as soon as possible. 8.3.2 After acceptance, the fresh pears must be quickly transported or stored according to the maturity and quality of the fruits. 8.3.3 During the storage and preservation of pears, no chemical synthetic food additives shall be used. 8.3.4 Medium- and long-term storage and preservation shall be carried out in a room temperature or constant temperature warehouse. When sold, the original color, aroma and taste of the pears shall be basically maintained. 8.3.5 In the warehouse where fresh pears are stored, it is strictly forbidden to mix them with other items that are toxic, have peculiar smell, are moldy, heat-dissipating, or easy to spread pests and diseases. 8.3.6 When stored in the warehouse, they shall not be placed directly on the ground or against the wall, and the stacking shall not be too high. There shall be passages between the stacks, and attention shall be paid to preventing flies and rats. 143
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