Some standard content:
Appendix A of this standard 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 Agricultural Tropical Crops and Products Standardization Technical Committee. NY/T694—2003
The drafting units of this standard are: Subtropical Fruit and Vegetable Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture, Guangxi Yongfu County Science and Technology Bureau, and Guangxi Institute of Botany.
The main drafters of this standard are: Wang Chuntian, Chen Qiang, Chen Zuosheng, Liang Lijuan, and Li Dianpeng1
1Scopewww.bzxz.net
NY/T 694—2003
This standard specifies the requirements, test methods, inspection rules, and packaging, marking, storage and transportation of dried fruits of Momordica grosvenori Swingle.
This standard applies to edible Momordica grosvenori.
2Normative 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, 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 applies to this standard. GB/T191 Pictorial marking for packaging, storage and transportation (GB/T191-2000eqvISO780:1997) GB/T5009.3 Determination of moisture in food
GB/T5009.11 Determination of total and inorganic arsenic in food GB/T 5009.12
Determination of lead in food
GB/T 5009.15
GB/T 5009.20
GB/T 5009.110
Determination of cadmium in food
Determination of organophosphorus pesticide residues in foodDetermination of cypermethrin, cypermethrin and deltamethrin residues in vegetable foodsGB/T5009.188Determination of thiophanate-methyl and carbendazim in vegetables and fruitsGB/T6194Determination of soluble sugar in fruits and vegetablesGB7718General standard for food labeling
3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
noising fruit by rockingFruit whose internal matter fails to connect with the shell and becomes free matter after being baked due to insufficient growth age. When the fruit is shaken, the free matter hits the shell and makes a sound. 3.2
Fibre of flesh
Fibres in the fruit that wrap the seeds.
Downs
Fine hairs on the surface of the fruit.
Long-shape fruit
Fruit with a fruit shape index greater than 1.2.
Bitter fruit
Fruit with a bitter taste because the contents that can be converted into sweetness are not completely converted. NY/T694-2003
Up imits to the fruit
Fruit with a fruit diameter less than the upper limit of a certain size specification, but greater than the upper and lower average values of the specification. 4 Requirements
4.1 Basic requirements
In addition to meeting the specific requirements, physical and chemical indicators and hygiene indicators of each grade, monk fruit of each grade shall also meet the following requirements: 1. It has the sweet fragrance of monk fruit;
2. It is complete, not cracked or broken;
It is dry and elastic, and makes a crisp sound when hit; it does not make a sound when shaken;
3. It is free of mold;
The core of the fruit is not white and not wet;
No smoke,
No peculiar smell;
No diseases and insect pests;
The surface of the fruit is clean and free of contaminants.
4.2 Grades
Monk fruit is divided into the following three grades.
4.2.1 Superior
The products of this grade should be of excellent quality, have the characteristics of the variety (see Appendix A), and have good consistency. The skin is thin and shiny, with many hairs, more flesh, fine fibers, and the fruit core is yellow-brown. No scars, no bitterness, no depressions caused by external forces, no burnt phenomenon, no rusty fruit and bitter fruit. 4.2.2 Grade
Products of this grade should be of good quality, have the characteristics of the variety, and have good consistency. The skin is thin, shiny, with many hairs, more flesh, fine fibers, the fruit core is yellow-brown, no bitterness, no depressions caused by external forces, no burnt phenomenon, no rusty fruit and bitter fruit, and the scar area does not exceed 10% of the fruit surface area.
4.2.3 Second Grade
Products of this grade should have the characteristics of the variety, allow slight deformation, and have good consistency. The scar area does not exceed 5% of the fruit surface area. In the whole batch of products, the number of fruits with scars caused by external forces does not exceed 2% of the total number of fruits, and a single fruit does not have more than two depressions. Burning is allowed, but its area does not exceed 10% of the surface area, and the amount of burnt flesh does not exceed 10% of the total mass. The fruit rate shall not exceed 2%, and the bitter fruit rate shall not exceed 5%.
4.3 Specifications
See Table 1 for size specifications.
Table 1 Size specifications of monk fruit
Long fruit
Round fruit
Unit is centimeters
4.4 Physical and chemical indicators
See Table 2 for physical and chemical indicators.
Water extract
4.5 Hygiene standards
See Table 3 for hygiene indicators.
Monk (as As)
Lead (as Pb)
(as Cd)
Isocarbophos
Carbendazim
Fenvalerate
Deltamethrin
5 Test methods
5.1 Test items
Table 2 Physical and chemical indexes of monk fruit
Table 3 Hygienic indexes of monk fruit
5.1.1 Visually inspect the shape, state, consistency, packaging and labeling of the product. 5.1.2 Inspect the taste by tasting. 5.1.3 Inspect the smell and odor by sniffing. 5.1.4 Inspect the fruit by shaking the inspected fruit. 5.2 Size Specifications
5.2.1 Measuring Tools
A caliper with an accuracy of 0.1cm and a measurable value greater than 10cm. 5.2.2
Measuring Methods
Horizontal diameter: Use a caliper to measure directly at the maximum horizontal diameter. b)
Vertical diameter: Use the two ends of the caliper to clamp the base of the fruit stalk and the bottom of the fruit, and measure directly; the vertical diameter divided by the horizontal diameter is the fruit shape index.
5.3 Physical, Chemical and Hygienic Items
5.3.1 Laboratory Samples
NY/T 694---2003
Unit: grams per kilogram
The samples that have been tested for sensory and size are divided into two parts, one part is crushed through a sieve with an aperture of 0.42mm (40 mesh), and the other part is crushed through a sieve with an aperture of 0.84mm (20 mesh). Both are placed in a desiccator for later use. 5.3.2 Soluble total sugar
According to GB6194.
NY/T6942003
5.3.3 Water effluent
5.3.3.1 Treatment
Weigh 10g sample (pass through 0.42mm sieve), accurate to 0.01g, and soak it with 200ml 100℃ water for four times, each time for 20min, then use Buchner funnel with a layer of slow filter paper to filter, and for the last time, use 20mL hot water to wash the funnel and filter residue. Combine the filtrates of each time to make a volume of 250mL, take 50.0mL in evaporating blood, evaporate to dryness in a 100℃ water bath, and then dry in an oven at 105℃±1C to constant weight (the weighing error of the last two times shall not exceed 1mg). 5.3.3.2 Calculation formula
m××100
Wherein:
X—water extract, %
m water extract mass, in grams α), me
Vi—total extract volume of the sample, in milliliters (mL); V2—volume of the extract for evaporation, in milliliters (mL); mo—mass of dry matter of the sample, in grams (g). The results of parallel determinations shall be expressed as arithmetic mean with decimal places. 5.3.3.3 Allowable difference
The difference between the two measured values of the same sample shall not exceed 0.02g per 10g of sample. 5.3.4 Water content
According to GB/T5009.3.
According to GB/T5009.11.
According to GB/T5009.12.
It shall be implemented in accordance with the provisions of GB/T5009.15.
5.3.8 Isophos-carbofuran
It shall be implemented in accordance with the provisions of GB/T5009.20.
5.3.9 Duopuling
According to GB/T5009.188.
5.3.10 Cypermethrin and Azoxystrobin
According to GB/T5009.110.
6 Inspection and testing
6.1 Inspection items
6.1.1 Type inspection
+（1）
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) The national quality supervision agency or the competent department of the industry puts forward the type inspection requirement; b) The difference between the results of the two sampling inspections before and after is large; 4
c) The production environment has changed significantly due to human or natural factors. 6.1.2 Delivery inspection
NY/T 694—2003
Each batch of products shall be inspected before delivery. The delivery inspection includes sensory, marking and packaging. Delivery can only be carried out after passing the inspection and attaching the certificate of conformity.
6.2 Grouping
Fruits of the same origin, variety, grade and purchased in the same batch are grouped as one inspection batch. 6.3 Sampling
6.3.1 Products of the same variety and grade in the same batch of products delivered, transferred and sold are sampled as one inspection batch. 6.3.2 Products with transport packaging: Use random rolling method to draw out the corresponding packages, and then a) Without sales packaging: Take 1 to 2 fruits from the front, back, left and right positions of the upper, middle and lower levels of each packaging unit; b) With sales packaging: Use random rolling method to determine the position of the sales packaging in the transport packaging and the position of the single fruit in the sales packaging box.
6.3.3 Loose fruits: Take 1 to 5 fruits from each pile in the top, middle and bottom layers. 6.3.4 See Table 4 for the number of samples.
Table 4 Number of Sampling of Monk Fruit
Number of pieces per batch (large package)
101~500
501~1 000
Number of Sampling Pieces
Based on 5 pieces, for every additional 100 pieces, add 2 pieces; for every additional less than 100 pieces, add 1 piece.
Based on 13 pieces, for every additional 100 pieces, add 1 piece. Based on 18 pieces, for every additional 200 pieces, add 1 piece. Final number of samples
After the fruit samples are drawn according to the provisions of 6.3.2 or 6.3.3, they are fully mixed and no less than 45 fruit samples are taken by quartering. 6.3.5 If problems are found during the inspection and it is necessary to expand the scope of inspection, the number of samples can be increased as appropriate with the consent of the parties concerned. 6.3.6 For products sold by individual households with dispersed production areas, samples can be randomly drawn according to the sales volume when purchasing. 6.4 Judgment rules
6.4.1 Tolerance
6.4.1.1 Size tolerance
The qualified rate of fruit transverse diameter in each packaging unit must reach more than 98% of the labeled value; the upper limit fruit must reach more than 45%. 6.4.1.2 Fruit number tolerance
In any packaging unit, the error between the actual number of fruits and the labeled value shall not exceed 1%. 6.4.1.3 Grade tolerance
Counted by number, in any batch of products, except that broken or cracked fruits shall not exceed 1%, each grade of fruit shall also meet the following requirements: a)
Superior: No more than 5% of the fruit is allowed to fail to meet the requirements of this grade, but must meet the requirements of the first grade; b) First grade: No more than 5% of the fruit is allowed to fail to meet the requirements of this grade, but must meet the requirements of the second grade; c) Second grade: No more than 10% of the fruit is allowed to fail to meet the requirements of this grade, but the fruit must be complete, dry, the single fruit burnt quality cannot exceed 20%, and there is no mold.
6.4.2 Adoption of tolerance
6.4.2.1 Adoption of size tolerance
As long as the size tolerance of the entire batch of products is within the provisions of 6.4.1.1, the qualified rate of the horizontal diameter of the fruit in any package is allowed to be no less than 96% of the labeled value, and the upper limit fruit is no less than 40%.
6.4.2.2 Adoption of fruit number tolerance
As long as the fruit number tolerance of the whole batch of products is within the specified value, the error between the actual number of fruits in any package and the labeled value is allowed to be no more than 2%. 6.4.2.3 Adoption of grade tolerance
As long as the grade tolerance of the whole batch of products is within the value specified for its grade, for a grade tolerance of 10%, any package is allowed to be no more than 1.5 times the grade tolerance; for a grade tolerance of 5%, any package is allowed to be no more than 2 times the grade tolerance. 6.4.3 Determination
6.4.3.1 Any product that fails to meet the hygiene index shall be judged as an unqualified product. 6.4.3.2 If the whole batch of products does not exceed the specified tolerance of a certain grade, it shall be judged as a product of a certain grade. If it exceeds, it shall be inspected according to the tolerance specified in the grade until the grade is determined. When the second-grade fruit exceeds the tolerance range, it shall be judged as a substandard product. 6.4.3.3 If the whole batch of products does not exceed the size tolerance of a certain specification, it shall be judged as a product of a certain specification according to the provisions of Table 1. If it exceeds, it shall be judged as a product that does not meet the size tolerance, and the whole batch of products shall be judged as unclassified products. 6.4.3.4 Products without a mark or with a mark but lacking the "grade" content shall be judged as unclassified products. Products with incomplete mark content except "grade" shall be judged as unqualified products.
6.4.3.5 The grade of the product shall be comprehensively evaluated by sensory indicators, physical and chemical indicators and hygiene indicators. The lower grade shall be used as the grade, and the size specifications shall be attached after the grade, such as "superior large fruit". 6.5 Re-inspection
If there is any objection to the test result, re-inspection is allowed. The samples used for re-inspection shall be agreed upon by the relevant parties. The re-inspection result shall be the final result. 7 Packaging, marking, storage and transportation
7.1 Packaging
7.1.1 Materials
The packaging should be new, dry, clean, non-toxic, odorless and smooth. Wooden boxes are suitable for transportation packaging, and paper boxes are suitable for sales packaging.
7.1.2 Transport packaging
In addition to meeting the requirements of 7.1.1, the materials used in production should also meet the strength requirements for transportation and stacking. 7.1.3 Sales packaging
In addition to meeting the requirements of 7.1.1, the materials used in production should also meet the following requirements: There should be a transparent window with a minimum area of more than one-third of the number of fruits in the box. 7.1.4 Packaging requirements
Package in boxes or cartons according to variety, grade and specification; a)
b) The packaging container should be moisture-proof.
7.2 Signs and labels
7.2.1 The storage and transportation graphic signs shall comply with the provisions of GB/T191. 7.2.2 Labels shall comply with the provisions of GB7718.
7.3 Storage
7.3.1 The storage area shall be equipped with moisture-proof and ventilation facilities, and the relative humidity in the warehouse shall be 50% to 70%. There shall be no toxic, insect-prone, smelly and damp items in the warehouse. The warehouse shall be disinfected before new goods are stored. 7.3.2 Requirements for storage: The packaging container shall be dry, and the moisture content of the product in the container shall be ≤15%. 7.3.3 During the storage period, check the pest situation once a week. If necessary, carry out pest control and sterilization or re-dry the fruit to prevent the product from mold. 7.4 Transportation
7.4.1 The means of transportation shall be clean, dry and equipped with rain and moisture-proof equipment. 7.4.2 Be careful in loading and unloading, and stack firmly. Heavy pressure is strictly prohibited. 7.4.3 It shall not be transported together with toxic, odorous or moist items. A.1
(Informative Appendix)
Fruit shape and surface characteristics of main cultivated varieties of Luo Han GuoChangtan fruit: The fruit is oblong or ovate-oval, with sparse hairs on the fruit surface and 9 to 11 veins. Lajiang fruit: The fruit is pear-shaped with many hairs on the fruit surface. 3 Winter melon fruit: The fruit is oblong cylindrical with flat ends, and the hairs on the fruit surface are average and hexagonal. A.3
Red-haired fruit: The fruit is oblong pear-shaped with a round ovary and many hairs. A.5
Green-skinned fruit: The fruit is oblate and large, with a slightly green skin after drying and many hairs. Chashan fruit: The fruit is round and small with many hairs. NY/T694—20032 batches
Fruits of the same origin, variety, grade and purchased from the same batch are considered as one inspection batch. 6.3 Sampling
6.3.1 Products of the same variety and grade that are delivered, transferred and sold in the same batch are considered as one inspection batch for sampling. 6.3.2 Products with transport packaging: Use random rolling method to draw out the corresponding packages, and then a) Without sales packaging: Take 1 to 2 fruits from the front, back, left, and right positions of the upper, middle and lower layers of each packaging unit; b) With sales packaging: Use random rolling method to determine the position of the sales packaging in the transport packaging and the position of the single fruit in the sales packaging box.
6.3.3 Loose fruits: Take 1 to 5 fruits from the front, back, left, and right positions of the upper, middle and lower layers of each pile. 6.3.4 The sampling quantity is shown in Table 4.
Table 4 Sampling quantity of monk fruit
Number of pieces per batch (large package)
101~500
501～1 000
Number of pieces to be sampled
Based on 5 pieces, for every additional 100 pieces, 2 pieces will be added, and for every additional less than 100 pieces, 1 piece will be added.
Based on 13 pieces, for every additional 100 pieces, 1 piece will be added. Based on 18 pieces, for every additional 200 pieces, 1 piece will be added. Final number of samples to be sampled
After sampling the fruit samples according to the provisions of 6.3.2 or 6.3.3, mix them thoroughly and take out no less than 45 fruit samples by the quartering method. 6.3.5 If problems are found during the inspection and it is necessary to expand the scope of inspection, the number of samples to be sampled may be increased as appropriate with the consent of all parties concerned. 6.3.6 For products sold by individual households with dispersed production areas, samples may be randomly selected according to the sales volume when purchasing. 6.4 Judgment rules
6.4.1 Tolerance
6.4.1.1 Size tolerance
The qualified rate of fruit transverse diameter in each packaging unit shall reach more than 98% of the labeled value; the upper limit fruit shall reach more than 45%. 6.4.1.2 Fruit number tolerance
In any packaging unit, the error between the actual number of fruits and the labeled value shall not exceed 1%. 6.4.1.3 Grade tolerance
Counted by number, in any batch of products, except that broken or cracked fruits shall not exceed 1%, each grade of fruit shall also meet the following requirements: a)
Superior: No more than 5% of the fruit is allowed to fail to meet the requirements of this grade, but must meet the requirements of the first grade; b) First grade: No more than 5% of the fruit is allowed to fail to meet the requirements of this grade, but must meet the requirements of the second grade; c) Second grade: No more than 10% of the fruit is allowed to fail to meet the requirements of this grade, but the fruit must be complete, dry, the single fruit burnt quality cannot exceed 20%, and there is no mold.
6.4.2 Adoption of tolerance
6.4.2.1 Adoption of size tolerance
As long as the size tolerance of the entire batch of products is within the provisions of 6.4.1.1, the qualified rate of the horizontal diameter of the fruit in any package is allowed to be no less than 96% of the labeled value, and the upper limit fruit is no less than 40%.
6.4.2.2 Adoption of fruit number tolerance
As long as the fruit number tolerance of the whole batch of products is within the specified value, the error between the actual number of fruits in any package and the labeled value is allowed to be no more than 2%. 6.4.2.3 Adoption of grade tolerance
As long as the grade tolerance of the whole batch of products is within the value specified for its grade, for a grade tolerance of 10%, any package is allowed to be no more than 1.5 times the grade tolerance; for a grade tolerance of 5%, any package is allowed to be no more than 2 times the grade tolerance. 6.4.3 Determination
6.4.3.1 Any product that fails to meet the hygiene index shall be judged as an unqualified product. 6.4.3.2 If the whole batch of products does not exceed the specified tolerance of a certain grade, it shall be judged as a product of a certain grade. If it exceeds, it shall be inspected according to the tolerance specified in the grade until the grade is determined. When the second-grade fruit exceeds the tolerance range, it shall be judged as a substandard product. 6.4.3.3 If the whole batch of products does not exceed the size tolerance of a certain specification, it shall be judged as a product of a certain specification according to the provisions of Table 1. If it exceeds, it shall be judged as a product that does not meet the size tolerance, and the whole batch of products shall be judged as unclassified products. 6.4.3.4 Products without a mark or with a mark but lacking the "grade" content shall be judged as unclassified products. Products with incomplete mark content except "grade" shall be judged as unqualified products.
6.4.3.5 The grade of the product shall be comprehensively evaluated by sensory indicators, physical and chemical indicators and hygiene indicators. The lower grade shall be used as the grade, and the size specifications shall be attached after the grade, such as "superior large fruit". 6.5 Re-inspection
If there is any objection to the test result, re-inspection is allowed. The samples used for re-inspection shall be agreed upon by the relevant parties. The re-inspection result shall be the final result. 7 Packaging, marking, storage and transportation
7.1 Packaging
7.1.1 Materials
The packaging should be new, dry, clean, non-toxic, odorless and smooth. Wooden boxes are suitable for transportation packaging, and paper boxes are suitable for sales packaging.
7.1.2 Transport packaging
In addition to meeting the requirements of 7.1.1, the materials used in production should also meet the strength requirements for transportation and stacking. 7.1.3 Sales packaging
In addition to meeting the requirements of 7.1.1, the materials used in production should also meet the following requirements: There should be a transparent window with a minimum area of more than one-third of the number of fruits in the box. 7.1.4 Packaging requirements
Package in boxes or cartons according to variety, grade and specification; a)
b) The packaging container should be moisture-proof.
7.2 Signs and labels
7.2.1 The storage and transportation graphic signs shall comply with the provisions of GB/T191. 7.2.2 Labels shall comply with the provisions of GB7718.
7.3 Storage
7.3.1 The storage area shall be equipped with moisture-proof and ventilation facilities, and the relative humidity in the warehouse shall be 50% to 70%. There shall be no toxic, insect-prone, smelly and damp items in the warehouse. The warehouse shall be disinfected before new goods are stored. 7.3.2 Requirements for storage: The packaging container shall be dry, and the moisture content of the product in the container shall be ≤15%. 7.3.3 During the storage period, check the pest situation once a week. If necessary, carry out pest control and sterilization or re-dry the fruit to prevent the product from mold. 7.4 Transportation
7.4.1 The means of transportation shall be clean, dry and equipped with rain and moisture-proof equipment. 7.4.2 Be careful in loading and unloading, and stack firmly. Heavy pressure is strictly prohibited. 7.4.3 It shall not be transported together with toxic, odorous or moist items. A.1
(Informative Appendix)
Fruit shape and surface characteristics of main cultivated varieties of Luo Han GuoChangtan fruit: The fruit is oblong or ovate-oval, with sparse hairs on the fruit surface and 9 to 11 veins. Lajiang fruit: The fruit is pear-shaped with many hairs on the fruit surface. 3 Winter melon fruit: The fruit is oblong cylindrical with flat ends, and the hairs on the fruit surface are average and hexagonal. A.3
Red-haired fruit: The fruit is oblong pear-shaped with a round ovary and many hairs. A.5
Green-skinned fruit: The fruit is oblate and large, with a slightly green skin after drying and many hairs. Chashan fruit: The fruit is round and small with many hairs. NY/T694—20032 batches
Fruits of the same origin, variety, grade and purchased from the same batch are considered as one inspection batch. 6.3 Sampling
6.3.1 Products of the same variety and grade that are delivered, transferred and sold in the same batch are considered as one inspection batch for sampling. 6.3.2 Products with transport packaging: Use random rolling method to draw out the corresponding packages, and then a) Without sales packaging: Take 1 to 2 fruits from the front, back, left, and right positions of the upper, middle and lower layers of each packaging unit; b) With sales packaging: Use random rolling method to determine the position of the sales packaging in the transport packaging and the position of the single fruit in the sales packaging box.
6.3.3 Loose fruits: Take 1 to 5 fruits from the front, back, left, and right positions of the upper, middle and lower layers of each pile. 6.3.4 The sampling quantity is shown in Table 4.
Table 4 Sampling quantity of monk fruit
Number of pieces per batch (large package)
101~500
501～1 000
Number of pieces to be sampled
Based on 5 pieces, for every additional 100 pieces, 2 pieces will be added, and for every additional less than 100 pieces, 1 piece will be added.
Based on 13 pieces, for every additional 100 pieces, 1 piece will be added. Based on 18 pieces, for every additional 200 pieces, 1 piece will be added. Final number of samples to be sampled
After sampling the fruit samples according to the provisions of 6.3.2 or 6.3.3, mix them thoroughly and take out no less than 45 fruit samples by the quartering method. 6.3.5 If problems are found during the inspection and it is necessary to expand the scope of inspection, the number of samples to be sampled may be increased as appropriate with the consent of all parties concerned. 6.3.6 For products sold by individual households with dispersed production areas, samples may be randomly selected according to the sales volume when purchasing. 6.4 Judgment rules
6.4.1 Tolerance
6.4.1.1 Size tolerance
The qualified rate of fruit transverse diameter in each packaging unit shall reach more than 98% of the labeled value; the upper limit fruit shall reach more than 45%. 6.4.1.2 Fruit number tolerance
In any packaging unit, the error between the actual number of fruits and the labeled value shall not exceed 1%. 6.4.1.3 Grade tolerance
Counted by number, in any batch of products, except that broken or cracked fruits shall not exceed 1%, each grade of fruit shall also meet the following requirements: a)
Superior: No more than 5% of the fruit is allowed to fail to meet the requirements of this grade, but must meet the requirements of the first grade; b) First grade: No more than 5% of the fruit is allowed to fail to meet the requirements of this grade, but must meet the requirements of the second grade; c) Second grade: No more than 10% of the fruit is allowed to fail to meet the requirements of this grade, but the fruit must be complete, dry, the single fruit burnt quality cannot exceed 20%, and there is no mold.
6.4.2 Adoption of tolerance
6.4.2.1 Adoption of size tolerance
As long as the size tolerance of the entire batch of products is within the provisions of 6.4.1.1, the qualified rate of the horizontal diameter of the fruit in any package is allowed to be no less than 96% of the labeled value, and the upper limit fruit is no less than 40%.
6.4.2.2 Adoption of fruit number tolerance
As long as the fruit number tolerance of the whole batch of products is within the specified value, the error between the actual number of fruits in any package and the labeled value is allowed to be no more than 2%. 6.4.2.3 Adoption of grade tolerance
As long as the grade tolerance of the whole batch of products is within the value specified for its grade, for a grade tolerance of 10%, any package is allowed to be no more than 1.5 times the grade tolerance; for a grade tolerance of 5%, any package is allowed to be no more than 2 times the grade tolerance. 6.4.3 Determination
6.4.3.1 Any product that fails to meet the hygiene index shall be judged as an unqualified product. 6.4.3.2 If the whole batch of products does not exceed the specified tolerance of a certain grade, it shall be judged as a product of a certain grade. If it exceeds, it shall be inspected according to the tolerance specified in the grade until the grade is determined. When the second-grade fruit exceeds the tolerance range, it shall be judged as a substandard product. 6.4.3.3 If the whole batch of products does not exceed the size tolerance of a certain specification, it shall be judged as a product of a certain specification according to the provisions of Table 1. If it exceeds, it shall be judged as a product that does not meet the size tolerance, and the whole batch of products shall be judged as unclassified products. 6.4.3.4 Products without a mark or with a mark but lacking the "grade" content shall be judged as unclassified products. Products with incomplete mark content except "grade" shall be judged as unqualified products.
6.4.3.5 The grade of the product shall be comprehensively evaluated by sensory indicators, physical and chemical indicators and hygiene indicators. The lower grade shall be used as the grade, and the size specifications shall be attached after the grade, such as "superior large fruit". 6.5 Re-inspection
If there is any objection to the test result, re-inspection is allowed. The samples used for re-inspection shall be agreed upon by the relevant parties. The re-inspection result shall be the final result. 7 Packaging, marking, storage and transportation
7.1 Packaging
7.1.1 Materials
The packaging should be new, dry, clean, non-toxic, odorless and smooth. Wooden boxes are suitable for transportation packaging, and paper boxes are suitable for sales packaging.
7.1.2 Transport packaging
In addition to meeting the requirements of 7.1.1, the materials used in production should also meet the strength requirements for transportation and stacking. 7.1.3 Sales packaging
In addition to meeting the requirements of 7.1.1, the materials used in production should also meet the following requirements: There should be a transparent window with a minimum area of more than one-third of the number of fruits in the box. 7.1.4 Packaging requirements
Package in boxes or cartons according to variety, grade and specification; a)
b) The packaging container should be moisture-proof.
7.2 Signs and labels
7.2.1 The storage and transportation graphic signs shall comply with the provisions of GB/T191. 7.2.2 Labels shall comply with the provisions of GB7718.
7.3 Storage
7.3.1 The storage area shall be equipped with moisture-proof and ventilation facilities, and the relative humidity in the warehouse shall be 50% to 70%. There shall be no toxic, insect-prone, smelly and damp items in the warehouse. The warehouse shall be disinfected before new goods are stored. 7.3.2 Requirements for storage: The packaging container shall be dry, and the moisture content of the product in the container shall be ≤15%. 7.3.3 During the storage period, check the pest situation once a week. If necessary, carry out pest control and sterilization or re-dry the fruit to prevent the product from mold. 7.4 Transportation
7.4.1 The means of transportation shall be clean, dry and equipped with rain and moisture-proof equipment. 7.4.2 Be careful in loading and unloading, and stack firmly. Heavy pressure is strictly prohibited. 7.4.3 It shall not be transported together with toxic, odorous or moist items. A.1
(Informative Appendix)
Fruit shape and surface characteristics of main cultivated varieties of Luo Han GuoChangtan fruit: The fruit is oblong or ovate-oval, with sparse hairs on the fruit surface and 9 to 11 veins. Lajiang fruit: The fruit is pear-shaped with many hairs on the fruit surface. 3 Winter melon fruit: The fruit is oblong cylindrical with flat ends, and the hairs on the fruit surface are average and hexagonal. A.3
Red-haired fruit: The fruit is oblong pear-shaped with a round ovary and many hairs. A.5
Green-skinned fruit: The fruit is oblate and large, with a slightly green skin after drying and many hairs. Chashan fruit: The fruit is round and small with many hairs. NY/T694—20033 Grade tolerance
Counted by number, in any batch of products, except that broken or cracked fruits shall not exceed 1%, each grade of fruit shall also meet the following requirements: a)
Superior: No more than 5% of the fruit is allowed to fail to meet the requirements of this grade, but must meet the requirements of the first grade; b) First grade: No more than 5% of the fruit is allowed to fail to meet the requirements of this grade, but must meet the requirements of the second grade; c) Second grade: No more than 10% of the fruit is allowed to fail to meet the requirements of this grade, but the fruit must be complete, dry, the single fruit burnt quality cannot exceed 20%, and there is no mold.
6.4.2 Adoption of tolerance
6.4.2.1 Adoption of size tolerance
As long as the size tolerance of the entire batch of products is within the provisions of 6.4.1.1, the qualified rate of the horizontal diameter of the fruit in any package is allowed to be no less than 96% of the labeled value, and the upper limit fruit is no less than 40%.
6.4.2.2 Adoption of fruit number tolerance
As long as the fruit number tolerance of the whole batch of products is within the specified value, the error between the actual number of fruits in any package and the labeled value is allowed to be no more than 2%. 6.4.2.3 Adoption of grade tolerance
As long as the grade tolerance of the whole batch of products is within the value specified for its grade, for a grade tolerance of 10%, any package is allowed to be no more than 1.5 times the grade tolerance; for a grade tolerance of 5%, any package is allowed to be no more than 2 times the grade tolerance. 6.4.3 Determination
6.4.3.1 Any product that fails to meet the hygiene index shall be judged as an unqualified product. 6.4.3.2 If the whole batch of products does not exceed the specified tolerance of a certain grade, it shall be judged as a product of a certain grade. If it exceeds, it shall be inspected according to the tolerance specified in the grade until the grade is determined. When the second-grade fruit exceeds the tolerance range, it shall be judged as a substandard product. 6.4.3.3 If the whole batch of products does not exceed the size tolerance of a certain specification, it shall be judged as a product of a certain specification according to the provisions of Table 1. If it exceeds, it shall be judged as a product that does not meet the size tolerance, and the whole batch of products shall be judged as unclassified products. 6.4.3.4 Products without a mark or with a mark but lacking the "grade" content shall be judged as unclassified products. Products with incomplete mark content except "grade" shall be judged as unqualified products.
6.4.3.5 The grade of the product shall be comprehensively evaluated by sensory indicators, physical and chemical indicators and hygiene indicators. The lower grade shall be used as the grade, and the size specifications shall be attached after the grade, such as "superior large fruit". 6.5 Re-inspection
If there is any objection to the test result, re-inspection is allowed. The samples used for re-inspection shall be agreed upon by the relevant parties. The re-inspection result shall be the final result. 7 Packaging, marking, storage and transportation
7.1 Packaging
7.1.1 Materials
The packaging should be new, dry, clean, non-toxic, odorless and smooth. Wooden boxes are suitable for transportation packaging, and paper boxes are suitable for sales packaging.
7.1.2 Transport packaging
In addition to meeting the requirements of 7.1.1, the materials used in production should also meet the strength requirements for transportation and stacking. 7.1.3 Sales packaging
In addition to meeting the requirements of 7.1.1, the materials used in production should also meet the following requirements: There should be a transparent window with a minimum area of more than one-third of the number of fruits in the box. 7.1.4 Packaging requirements
Package in boxes or cartons according to variety, grade and specification; a)
b) The packaging container should be moisture-proof.
7.2 Signs and labels
7.2.1 The storage and transportation graphic signs shall comply with the provisions of GB/T191. 7.2.2 Labels shall comply with the provisions of GB7718.
7.3 Storage
7.3.1 The storage area shall be equipped with moisture-proof and ventilation facilities, and the relative humidity in the warehouse shall be 50% to 70%. There shall be no toxic, insect-prone, smelly and damp items in the warehouse. The warehouse shall be disinfected before new goods are stored. 7.3.2 Requirements for storage: The packaging container shall be dry, and the moisture content of the product in the container shall be ≤15%. 7.3.3 During the storage period, check the pest situation once a week. If necessary, carry out pest control and sterilization or re-dry the fruit to prevent the product from mold. 7.4 Transportation
7.4.1 The means of transportation shall be clean, dry and equipped with rain and moisture-proof equipment. 7.4.2 Be careful in loading and unloading, and stack firmly. Heavy pressure is strictly prohibited. 7.4.3 It shall not be transported together with toxic, odorous or moist items. A.1
(Informative Appendix)
Fruit shape and surface characteristics of main cultivated varieties of Luo Han GuoChangtan fruit: The fruit is oblong or ovate-oval, with sparse hairs on the fruit surface and 9 to 11 veins. Lajiang fruit: The fruit is pear-shaped with many hairs on the fruit surface. 3 Winter melon fruit: The fruit is oblong cylindrical with flat ends, and the hairs on the fruit surface are average and hexagonal. A.3
Red-haired fruit: The fruit is oblong pear-shaped with a round ovary and many hairs. A.5
Green-skinned fruit: The fruit is oblate and large, with a slightly green skin after drying and many hairs. Chashan fruit: The fruit is round and small with many hairs. NY/T694—20033 Grade tolerance
Counted by number, in any batch of products, except that broken or cracked fruits shall not exceed 1%, each grade of fruit shall also meet the following requirements: a)
Superior: No more than 5% of the fruit is allowed to fail to meet the requirements of this grade, but must meet the requirements of the first grade; b) First grade: No more than 5% of the fruit is allowed to fail to meet the requirements of this grade, but must meet the requirements of the second grade; c) Second grade: No more than 10% of the fruit is allowed to fail to meet the requirements of this grade, but the fruit must be complete, dry, the single fruit burnt quality cannot exceed 20%, and there is no mold.
6.4.2 Adoption of tolerance
6.4.2.1 Adoption of size tolerance
As long as the size tolerance of the entire batch of products is within the provisions of 6.4.1.1, the qualified rate of the horizontal diameter of the fruit in any package is allowed to be no less than 96% of the labeled value, and the upper limit fruit is no less than 40%.
6.4.2.2 Adoption of fruit number tolerance
As long as the fruit number tolerance of the whole batch of products is within the specified value, the error between the actual number of fruits in any package and the labeled value is allowed to be no more than 2%. 6.4.2.3 Adoption of grade tolerance
As long as the grade tolerance of the whole batch of products is within the value specified for its grade, for a grade tolerance of 10%, any package is allowed to be no more than 1.5 times the grade tolerance; for a grade tolerance of 5%, any package is allowed to be no more than 2 times the grade tolerance. 6.4.3 Determination
6.4.3.1 Any product that fails to meet the hygiene index shall be judged as an unqualified product. 6.4.3.2 If the whole batch of products does not exceed the specified tolerance of a certain grade, it shall be judged as a product of a certain grade. If it exceeds, it shall be inspected according to the tolerance specified in the grade until the grade is determined. When the second-grade fruit exceeds the tolerance range, it shall be judged as a substandard product. 6.4.3.3 If the whole batch of products does not exceed the size tolerance of a certain specification, it shall be judged as a product of a certain specification according to the provisions of Table 1. If it exceeds, it shall be judged as a product that does not meet the size tolerance, and the whole batch of products shall be judged as unclassified products. 6.4.3.4 Products without a mark or with a mark but lacking the "grade" content shall be judged as unclassified products. Products with incomplete mark content except "grade" shall be judged as unqualified products.
6.4.3.5 The grade of the product shall be comprehensively evaluated by sensory indicators, physical and chemical indicators and hygiene indicators. The lower grade shall be used as the grade, and the size specifications shall be attached after the grade, such as "superior large fruit". 6.5 Re-inspection
If there is any objection to the test result, re-inspection is allowed. The samples used for re-inspection shall be agreed upon by the relevant parties. The re-inspection result shall be the final result. 7 Packaging, marking, storage and transportation
7.1 Packaging
7.1.1 Materials
The packaging should be new, dry, clean, non-toxic, odorless and smooth. Wooden boxes are suitable for transportation packaging, and paper boxes are suitable for sales packaging.
7.1.2 Transport packaging
In addition to meeting the requirements of 7.1.1, the materials used in production should also meet the strength requirements for transportation and stacking. 7.1.3 Sales packaging
In addition to meeting the requirements of 7.1.1, the materials used in production should also meet the following requirements: There should be a transparent window with a minimum area of more than one-third of the number of fruits in the box. 7.1.4 Packaging requirements
Package in boxes or cartons according to variety, grade and specification; a)
b) The packaging container should be moisture-proof.
7.2 Signs and labels
7.2.1 The storage and transportation graphic signs shall comply with the provisions of GB/T191. 7.2.2 Labels shall comply with the provisions of GB7718.
7.3 Storage
7.3.1 The storage area shall be equipped with moisture-proof and ventilation facilities, and the relative humidity in the warehouse shall be 50% to 70%. There shall be no toxic, insect-prone, smelly and damp items in the warehouse. The warehouse shall be disinfected before new goods are stored. 7.3.2 Requirements for storage: The packaging container shall be dry, and the moisture content of the product in the container shall be ≤15%. 7.3.3 During the storage period, check the pest situation once a week. If necessary, carry out pest control and sterilization or re-dry the fruit to prevent the product from mold. 7.4 Transportation
7.4.1 The means of transportation shall be clean, dry and equipped with rain and moisture-proof equipment. 7.4.2 Be careful in loading and unloading, and stack firmly. Heavy pressure is strictly prohibited. 7.4.3 It shall not be transported together with toxic, odorous or moist items. A.1
(Informative Appendix)
Fruit shape and surface characteristics of main cultivated varieties of Luo Han GuoChangtan fruit: The fruit is oblong or ovate-oval, with sparse hairs on the fruit surface and 9 to 11 veins. Lajiang fruit: The fruit is pear-shaped with many hairs on the fruit surface. 3 Winter melon fruit: The fruit is oblong cylindrical with flat ends, and the hairs on the fruit surface are average and hexagonal. A.3
Red-haired fruit: The fruit is oblong pear-shaped with a round ovary and many hairs. A.5
Green-skinned fruit: The fruit is oblate and large, with a slightly green skin after drying and many hairs. Chashan fruit: The fruit is round and small with many hairs. NY/T694—20031
(Informative Appendix)
Fruit shape and surface characteristics of main cultivated varieties of Luo Han GuoChangtan fruit: The fruit is oblong or ovate-oval, with sparse hairs on the fruit surface and 9 to 11 veins. Lajiang fruit: The fruit is pear-shaped, with many hairs on the fruit surface. 3Winter melon fruit: The fruit is oblong cylindrical, with flat ends, and the hairs on the fruit surface are average and hexagonal. A.3
Red-haired fruit: The fruit is oblong pear-shaped, with a round ovary and more hairs. A.5
Green-skinned fruit: The fruit is oblate and large, with a slightly green skin after drying and more hairs. Chashan fruit: The fruit is round and small, with more hairs. NY/T694—20031
(Informative Appendix)
Fruit shape and surface characteristics of main cultivated varieties of Luo Han GuoChangtan fruit: The fruit is oblong or ovate-oval, with sparse hairs on the fruit surface and 9 to 11 veins. Lajiang fruit: The fruit is pear-shaped with many hairs on the fruit surface. 3Winter melon fruit: The fruit is oblong cylindrical with flat ends, and the hairs on the fruit surface are average and hexagonal. A.3
Red-haired fruit: The fruit is oblong pear-shaped, with a round ovary and more hairs. A.5
Green-skinned fruit: The fruit is oblate and large, with a slightly green skin after drying and more hairs. Chashan fruit: The fruit is round and small with more hairs. NY/T694—2003
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