Some standard content:
ICS 67. 080. 10
Agricultural Industry Standard of the People's Republic of ChinabZxz.net
NY5086-2002
Pollution-free Food
Published on July 25, 2002
Fresh Table Grapes
Implemented on September 1, 2002
Ministry of Agriculture of the People's Republic of China
NY5086-2002
This standard is proposed by the Ministry of Agriculture of the People's Republic of China. Foreword
The drafting units of this standard are: Beijing Agricultural College, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, National Agricultural Product Preservation Engineering Technology Research Center, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Shanghai Academy of Agricultural Sciences. The main drafters of this standard are: Wu Ji, Wang Zhongyue, Xiu Deren, Li Shicheng, Liu Chonghuai, Zhang Tieqiang, Zhao Jianzhuang, Zhou Min. 108
1 Scope
Pollution-free Food!
Fresh table grapes
NY 5086--2002
This standard specifies the terms, definitions, requirements, inspection methods, inspection rules, marking, packaging, transportation and storage of pollution-free fresh table grapes.
This standard is applicable to pollution-free fresh table grapes. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated references, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated references, the latest versions are applicable to this standard. GB/T5009.11 Determination of total arsenic in food GB/T5009.12 Determination of lead in food GB/T5009.15 Determination of lead in food GB/T5009.17 Determination of total mercury in food GB/T5009.20 Determination of organophosphorus pesticide residues in food GB/T6543 Corrugated paperboard GB7718 General standard for food labeling Sampling method for fresh fruits and vegetables GB/T 8855 GB9693 Hygienic standard for polypropylene resin for food packaging GB11680 Hygienic standard for base paper for food packaging GB 14878
Determination of thiophanate-methyl residues in food GB/T14929.4Determination of cypermethrin, cypermethrin and deltamethrin residues in food NY/T470 Table grapes
Regulations of the People's Republic of China on the Administration of Pesticides
3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
The definition of appearance characteristics of grape bunches and berries shall comply with the provisions of NY/T 470. 3.2
Comprehensive evaluation of the quality content of the fruit, such as fleshy texture, sweet and sour taste, aroma, and amount of juice. Maturity
When the berries enter the maturity stage, the soluble solids content is measured every two days. When the content no longer increases, it is mature. Maturity
NY 5086—2002
The maturity of the berries reaches the level of color, aroma and sugar-acid ratio that the variety should have. 3.5
Defective fruit
Various defects on grape berries, including sunburn, puncture, bruise, crush, pest damage, pesticide damage, small green berries, cracked berries, injury, damage and drug and soil pollution.
A non-infectious disease of grape fruit, mostly occurs at the tip of the cluster, and jug berries are diseased fruits. 3.7
Sulfur dioxide damage
Bleaching phenomenon caused by sulfur dioxide during storage and coagulation of berries, sulfur dioxide damage is pesticide damage. 4 Requirements
4.1 Sensory requirements
The sensory requirements for pollution-free food fresh grapes shall comply with the provisions of Table 1. Table 1 Sensory requirements for pollution-free food fresh grapes Items
Maturity
Defective fruit
4.2 Physical and chemical requirements
The physical and chemical requirements for pollution-free food fresh grapes shall comply with the provisions of NY/T470. 4.3 Hygienic requirements
The hygienic indicators of pollution-free food fresh grapes shall comply with the provisions of Table 2. Means
Typical and complete
Uniform size and well-developed
Fully mature fruit ≥ 98%
Having the color that this variety should have
Having the inherent flavor of this variety
Table 2 Hygienic requirements for pollution-free food fresh grapes No.
Arsenic (measured in As)
Lead (measured in Pb)
Cadmium (measured in Cd)
Hg (measured in Hg)
Dichlorvus
Fenitrothion
Deltamethrin
Fenvalerare
Trichlorfon
Chlorothalonil
Carbendazim
Note: According to the "Regulations on Pesticide Management of the People's Republic of China", highly toxic and highly toxic pesticides shall not be used in fruit production. Inspection method
5.1 Sensory inspection
The sensory inspection method shall be implemented in accordance with NY/T470. 110
The unit is mg per dry gram
5.1.1 Maturity
The percentage of fully mature fruit should be above 98%.
5.1.2 Defective fruit
In the same batch of products, the total number of various defective fruit shall not exceed 5%. 5.2 Physical and chemical tests
Perform according to NY/T470.
5.3 Hygienic index tests
5.3.1 Determination of arsenic
Perform according to GB/T5009.11.
5.3.2 Determination of lead
Perform according to GB/T5009.12.
Determination of 5.3.3
Perform according to GB/T5009.15.
5.3.4 Determination of mercury
Perform according to GB/T5009.17.
5.3.5 Determination of dichlorvos and spirothion
Perform according to GB/T5009.20.
5.3.6 Determination of thiophanate-methyl
Perform according to GB14878.
5.3.7 The determination of deltamethrin and cypermethrin shall be carried out in accordance with the provisions of GB/T14929.4.
6 Inspection rules
6.1 Inspection classification
6.1.1 Type inspection
NY 5086—2002
Type inspection is a comprehensive assessment of the product, that is, an inspection of all the requirements (indicators) specified in this standard. Type inspection should be carried out in any of the following situations:
a) The results of the two product inspections are quite different; b) The production environment has undergone a significant change due to human or natural conditions; c) The national quality supervision agency or the competent department has put forward type inspection requirements. 6.1.2 Delivery inspection
Before each batch of products is delivered, the production unit shall conduct a delivery inspection, and the delivery inspection content includes packaging, markings and fruit sensory indicators. The sanitary index shall determine the inspection items according to the soil environmental background value and the application of pesticides and fertilizers. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered.
6.2 Batch grouping rules
Grapes harvested at the same time from the same origin shall be regarded as one inspection batch. 6.3 Sampling method
According to the provisions of GB/T8855.
6.4 Judgment rules
6.4.1 When sampling and inspecting each batch of inspected samples, records shall be made for defective samples, and the percentage of unqualified shall be calculated according to the weight of defective fruit. The average unqualified rate of each batch of inspected samples shall not exceed 5%. 6.4.2 If one of the sanitary indexes fails the inspection, the batch of products shall be deemed as unqualified products. 6.4.3 To ensure that the physical and chemical test items are not affected by accidental errors, if a certain item fails the test, another sample should be taken for re-inspection. If it still fails to meet the requirements of 111
NY5086--2002
, the item is deemed unqualified; if the re-inspection is qualified, another sample should be taken for a second re-inspection, and the result of the second re-inspection shall prevail. For products with unqualified packaging, marking, and defect tolerance, the production unit is allowed to apply for re-inspection after sorting them out. 7 Marking
According to the provisions of GI7718, the product name, quantity, origin, packaging period, production unit, product standard number, storage and transportation precautions, etc. should be clearly marked on the packaging box. The handwriting should be clear and complete without typos. Specific marking shall be carried out in accordance with relevant regulations. 8 Packaging and transportation
8.1 Packaging
8.1.1 Packaging materials: The main packaging materials are packaging boxes, plastic bags, cushioning paper, strapping tape, etc. 8.1.2 Packaging boxes: wooden crates, paper crates, calcium plastic corrugated crates and plastic crates. 8.1.3 Paper crates should be double corrugated crates with a double-open lid and a flat rectangular shape. Technical indicators should comply with the provisions of GB/T6543. 8.1.4 Wooden crates and plastic crates: The specifications are 5kg~10kg fruit capacity, and the specifications of paper crates can be 1kg~5kg different fruit capacity, and the technical indicators should comply with the provisions of GB/T6543. 8.1.5 Plastic bags: Plastic bags used for air conditioning and heat preservation must be made of non-toxic, clean, and soft plastic films allowed for food packaging, and the technical indicators should comply with the requirements of GB9693 standards. 8.1.6 Lining paper, strapping tape, glue and other materials should be clean and non-toxic. Lining paper should be clean and soft, and the quality should comply with the requirements of GB11680 standards. 8.1.7 It is not advisable to put too many or too thick fruit clusters in the fruit box. Generally, 1 to 2 layers are appropriate. 8.1.8 The packages of the same batch of goods should contain grape products of the same variety, grade and maturity. 8.2 Transportation
8.2.1 Load and unload lightly during transportation to prevent mechanical damage. The means of transportation should be kept clean, sanitary and pollution-free. 8.2.2 Refrigerated trucks or refrigerated containers should be used for long-distance transportation by rail, water or road. During transportation, attention should be paid to antifreeze and ventilation and heat dissipation, and avoid sun and rain.
9 Storage
9.1 Grapes for long-term storage must be pre-cooled, and the temperature of the grapes must be reduced to 0C~1 (in a short time to facilitate storage. 9.2 Temporary storage must be in a cool, ventilated, clean and sanitary place, strictly prevent sun exposure, rain, freezing, and prevent contamination by odorous and toxic substances and infection by pests and diseases.
9.3 Long-term storage and preservation should be carried out in a cold storage, with the temperature maintained at 0C~1.5℃ and the relative humidity at 90%~95%. It must not be stored together with toxic and odorous items, and pollution-free preservatives should be used. The stacking in the warehouse should ensure that the airflow passes evenly. When selling grapes, the original color, aroma and taste of the variety should be basically guaranteed. 112
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