Some standard content:
NY/T425—2000
This standard is specially formulated to determine the quality and safety of green food kiwifruit products. This standard is proposed and managed by China Green Food Development Center. The drafting unit of this standard is: Food Quality Supervision, Inspection and Testing Center (Chengdu) of the Ministry of Agriculture. The main drafters of this standard are: Hu Shu, Fu Shaoqing, Guo Ling'an, Lei Shaorong, Liu Yaming. 150
Agricultural Industry Standard of the People's Republic of China
Green food
Kiwifruit
Green food-Actinidia
NY/T 425--2000
This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food kiwifruit. This standard applies to the production and circulation of Grade A green food kiwifruit. The kiwifruit referred to in this standard includes various varieties, varieties and variants of the genus Actinidia.
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 the parties using this standard should explore the possibility of using the latest versions of the following standards. GB/T5009.11—1996 Determination of total chlorine in food GB/T 5009. 12--1996 Determination of lead in food GB/T5009.15—1996 Determination of mercury in food GB/T5009.17--1996 Determination of mercury in food GB/T5009.18—1996 Determination of fluorine in food GB/T 5009. 19--1996 GB/T 5009.20—1996 Determination of 666 and DDT residues in food Determination of organophosphorus pesticide residues in food GB7718--1994 General standard for food labeling Sampling method for fresh fruits and vegetables GB/T 8855—1988 GB/T 12293--1990
Determination of titratable acidity of fruit and vegetable productsDetermination of soluble solids content of fruit and vegetable productsRefractometer methodGB/T 12295--19902
Determination of total ascorbic acid in vegetables, fruits and their productsFluorescence method and 2,4-dinitrobenzene tillage methodGB/T12392-1990
GB/T 13108--1991
Determination of rare earth in plant foods
Determination of flucythrin, cypermethrin and deltamethrin residues in foodsGB/T 14929.4--1994
NY/T 391-2000
|)Technical conditions for the production environment of green foods
NY/T 393--2000
3 Definitions
Guidelines for the Use of Pesticides for Green Food
This standard adopts the following definitions.
3.1 Green food
See 3.1 of NY/T 391-2000.
3.2 Grade A green foodSee 3.3 of NY/T 391--2000.
3.3 Physiologically ripe Fruits have reached a physiological state that can ensure the normal completion of the ripening process. Approved by the Ministry of Agriculture of the People's Republic of China on 2000-12-22, implemented from 2001 to 04-01
3.4 Full ripe
NY/T 425-2000
After the fruits that have reached physiological maturity are harvested, they are stored for a certain period of time so that the fruits reach the best edible state with soft texture and aromatic flavor.
3.5 Spots
Various disease spots, discolored spots, scars, aphid marks, fungus marks, drug marks, etc. on the fruit surface. 3.6 Damage
Various crush injuries, friction injuries, sunburns, frostbite, developmental cracks, etc. on the fruit. 3.7 Decay fruit
The fruit is infected by pathogens, and the middle gelatinous layer of the cells is decomposed by the enzymes secreted by the pathogens, resulting in cell separation, internal tissue collapse, and loss of edible value.
3.8 Deformity fruit
The fruit is obviously deformed and does not have the inherent characteristics of the fruit shape of this variety. 3.9 Defect fruit
The fruit surface has spots, or the fruit is damaged, deformed, or rotten. 3.10 Clean
The fruit is free of pollutants, dust and other foreign matter. 3. 11 Fruit formal good The fruit shape has the inherent characteristics of this variety, but some slight bumps or roughness are allowed without affecting the appearance. 4 Requirements
4.1 Origin environment requirements
Should comply with NY/T391.
4.2 Sensory requirements
4.2.1 Fruit shape, with the characteristic fruit shape of this variety, good fruit shape, no deformed fruit. Color, all fruit old color, uniform color, with the characteristic color of this variety. 4.2.2
Fruit surface The fruit surface is clean, without damage and various spots. Flesh: juicy, moderately soft and hard, with the characteristic trembling color of this variety. Flavor, moderately sour and sweet, fragrant or fragrant.
Maturity: Should reach physiological or ripe, or complete post-ripening. 4.2.6
Defective fruit tolerance.
The defective fruit in a batch of products shall not exceed 4%, of which the rotten fruit shall not exceed 1%. 4.2.7.1E
4.2.7.2 The percentage of defective fruit (%) shall be calculated in units of the number of fruits. 4.2.7.3 Rotten fruit shall be removed before the product is provided to consumers. 4.3 Physical and chemical requirements
The physical and chemical requirements shall comply with the provisions of Table 1.
Table 1 Physical and chemical requirements
Soluble solids, %
Total acid content (calculated as citric acid), %
Physiologically mature fruit
Post-ripening fruit
Solid-acid ratio
4.4 Hygienic requirements
Vitamin C, mg/kg
Vertical diameter of fruit, mm
Single fruit weight8
Hygienic requirements shall comply with the provisions of Table 2.
Monument (as As)
Lead (as Pb)
(as Cd t)
Fluorine (as F)
BHC
DDB
Dichlorvos
Parathion
Malathion
Phorate
Methoate
Methoate
Fenthion
Cyanacetamiprid
Cyanosphingolipids
Oxysphingoside
NY/T 425-2000
Table 1 (end)
Physiologically mature fruit
Post-ripening fruit
Table 2 Hygienic requirements
Note: Other pesticide application methods and their limits shall comply with the provisions of NY/T393. 5 Test method
≥6 +1. 5
≥10 t 1. 5
≥1000
Must be detected
Not to be detected
Not to be detected
5.1 Sensory test
Randomly select 100 kiwifruits from the sample and conduct sensory test according to the requirements of 4.2. The tolerance of defective fruit shall be as follows: Randomly select 100 kiwifruits from the sample, detect defective fruit, count, and calculate the percentage of defective fruit. Then detect rotten fruit from the defective fruit, count, and calculate the percentage of rotten fruit.
5.2 Determination of soluble solids
According to GB/T12295.
5.3 Determination of total acidity
According to GB/T12293.
5.4 Calculation of solid acid ratio
The solid acid ratio is calculated according to formula (1):
NY/T 425-2000
Wherein: X is solid acid ratio, the calculated value shall be retained to one decimal place, S is soluble solid content, %bzxZ.net
A is total acid content, %.
5.5 Determination of vitamin C
According to GB/T12392.
5.6 Single fruit weight determination
Ten single fruits are randomly selected from the sample and weighed with a balance with a sensitivity of 0.1g. The weighing result is kept to one decimal place. The determination result is expressed as a single fruit weight range, that is, "minimum value to maximum value". 5.7 Fruit longitudinal diameter measurement
Ten single fruits are randomly selected from the sample and the fruit is cut open from the fruit to the top with a fruit knife. The distance from the fruit pedicle to the top of the fruit is measured with a vernier caliper (accurate to 1 mm), which is the fruit longitudinal diameter. The determination result is expressed as a fruit longitudinal diameter range, that is, "minimum value to maximum value". 5.8 The determination of monument
shall be carried out in accordance with the provisions of GB/T5009.11.
5.9 The determination of lead
shall be carried out in accordance with the provisions of GB/T5009.12.
5.10 The determination
shall be carried out in accordance with the provisions of GB/T5009.15.
5.11 The determination of mercury
shall be carried out in accordance with the provisions of GB/T5009.17.
5.12 The determination of fluorine
shall be carried out in accordance with the provisions of GB/T5009.18.
5.13 The determination of rare earth
shall be carried out in accordance with the provisions of GB/T13108.
5.14 The determination of BHC and DDT
shall be carried out in accordance with the provisions of GB/T5009.19.
5. 15 The determination of dimethoate, dichlorvos, parathion, malathion, phorate, molluscathion and fenthion shall be carried out in accordance with GB/T5009.20.
5. 16 The determination of aminomethrin, cypermethrin and cypermethrin shall be carried out in accordance with GB/T14929.4.
6 Inspection rules
6.1 Batch rules
The methods of sampling
The methods of sampling shall be carried out in accordance with GB/T8855.
6.3 Type inspection
Type inspection is a comprehensive assessment of the product, that is, to inspect all the requirements (indicators) specified in this standard. Type inspection should be carried out in any of the following situations:
a) Products applying for the green food logo1
b) The results of the two factory inspections are quite different, NY/T 425--2000
c) The production environment has changed significantly due to human or natural factors, d) The national quality supervision agency or competent department has put forward type inspection requirements. 6.4 Delivery test
Before each batch of products is delivered, the production unit shall conduct a delivery inspection. The delivery inspection content includes packaging, marking, labeling, defective fruit tolerance, sensory and single fruit weight. Safety and health indicators should be selected and tested according to the soil environment background value and pesticide application conditions. Products that pass the inspection and are accompanied by a certificate of conformity can be delivered.
6.5 Judgment rules
6.5.1 Regardless of the delivery inspection or type inspection, if one of the indicators fails to pass the inspection, the batch of products will be considered as unqualified products. The minimum value of single fruit weight and fruit longitudinal diameter is used as the judgment data.
6.5.2 In order to ensure that the physical, chemical and hygiene inspection items are not affected by accidental errors, if a certain item fails to pass the inspection, another sample should be taken for re-inspection. If it still fails, the item is judged to be unqualified. If the re-inspection passes, another sample should be taken for a second re-inspection, and the result of the second re-inspection shall prevail. 6.5.3 For products with unqualified packaging, markings, and defective fruit tolerance, the production unit is allowed to apply for re-inspection after rectification. 7 Markings and labels
7.1 Markings
7.1.1 The green food logo should be marked on the packaging box or packaging box, and the specific marking shall be carried out in accordance with relevant regulations. 7.1.2 The packaging box or packaging basin should be marked with the product name, quantity, origin, packaging date, shelf life, production unit, storage and transportation precautions, etc. The handwriting should be clear, complete and correct. 7.2 Labels
It should be implemented in accordance with the provisions of GB7718, and the green food logo, product name, single fruit weight, number of fruits or net weight, packaging white period, shelf life, origin, production unit, implementation standard code, etc. should be marked on the label. 8 Packaging, transportation, storage
8.1 Packaging
8.1.1 Packaging is divided into box packaging and box packaging. Box packaging is used for large-volume (5~10kg) fruit packaging, and box packaging is used for small-volume (0.5~1kg) fruit packaging.
8.1.2 Corrugated paper boxes are used for box packaging, and the inner lining is box paper. The texture of the box paper should be delicate and soft. The fruits should be arranged neatly and layered, and each layer should be separated by box paper.
8.1.3 The box is made of thick leather paper, with a plastic film nest inside. The fruit is laid flat in the nest, covered with a fruit preservation bag, and then placed in a paper box.
8.2 Transportation
8.2.1 Kiwifruit is easy to be bruised and rotten, so it should be refrigerated for transportation, and fast loading, transportation and unloading. It is strictly forbidden to expose it to the sun and rain. It should be handled with care during loading, unloading and handling. It is strictly forbidden to throw it around.
8.2.2 The shipping compartment of the transport vehicle should be clean and odorless. When transporting by water, water and oil should be prevented from entering the compartment. Prevent insects, frogs and rats from biting. 8.3 Storage
Kiwifruit should be stored in cool and humid conditions. It can be stored for 3 to 6 months at a temperature of 0 to 2°C and a humidity of more than 90%. It can only be stored for about 20 days at room temperature.2 The loading cabin of the transport vehicle should be clean and odor-free. When transporting by water, water and oil should be prevented from entering the cabin. Prevent insects, frogs, and rats from biting. 8.3 Storage
Kiwifruit should be stored in cool and humid conditions. It can be stored for 3 to 6 months at a temperature of 0 to 2°C and a humidity of more than 90%. It can only be stored for about 20 days at room temperature.2 The loading cabin of the transport vehicle should be clean and odor-free. When transporting by water, water and oil should be prevented from entering the cabin. Prevent insects, frogs, and rats from biting. 8.3 Storage
Kiwifruit should be stored in cool and humid conditions. It can be stored for 3 to 6 months at a temperature of 0 to 2°C and a humidity of more than 90%. It can only be stored for about 20 days at room temperature.
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