This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food grapes. This standard applies to the production and circulation of Grade A green food grapes. The grapes referred to in this standard include various fresh-table grape varieties. NY/T 428-2000 Green Food Grapes NY/T428-2000 Standard download decompression password: www.bzxz.net

NY/T428—2000
This standard is specially formulated to determine the quality and safety of green food grapes. This standard is proposed and managed by China Green Food Development Center. The initiating unit of this standard: Food Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Shihezi). The main drafters of this standard: Zhang Shixiang, Hai Dongsheng, Luo Ping, Zhang Shaojiang, Wang Guohong, Zhang Li. 167
1 Scope
Agricultural Industry Standard of the People's Republic of China
Green food
Green food--Grape
NY/T 428-2000
This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food grapes. This standard applies to the production and circulation of Grade A green food grapes. The grapes referred to in this standard include various fresh grape varieties. 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. GB/T12293-1990 Determination of titratable acidity of fruit and vegetable products GB/T12295-1990 Determination of soluble solids content of fruit and vegetable products Refractometer method Determination of total arsenic in foods
GB/T 5009.11-1996
Determination of lead in foods
GB/T 5009.12---1996
6 Determination of chromium in foods
GB/T 5009.15--1996
GB/T 5009.17--1996
GB/T 5009.18--1996
GB/T 5009.19---1996
GB/T 5009. 20—-1996
Determination of total mercury in food
Determination of fluorine in food
Determination of BHC and DDT residues in foodDetermination of organophosphorus pesticide residues in foodGB/T 6543—1986
Corrugated paperboard
GB/T 14878--1994
GB/T 14879—1994
Determination of chlorothalonil residues in foodDetermination of triadimefon residues in foodGB7718---1994General standard for food labeling8 Sampling method for fresh fruits and vegetables
GB/T 8855—1988
NY/T 391--2000
Technical conditions for production environment
Green food
Guidelines for the use of pesticides for green food
NY/T.393--2000
3 Definitions
This standard adopts the following definitions.
3.1Green food
See 3.1 of NY/T 391--2000. 3.2Grade A green food
See 3.3 of NY/T 391--2000.
3.3Maturity
The berries have reached the full development stage, can continue to complete the after-ripening process, and have the color that the variety should have. The colored berries of a single ear of the colored variety should be more than 80%.
Approved by the Ministry of Agriculture of the People's Republic of China on December 22, 2000 168
Implemented on April 1, 2001
3.4 ​​Damaged kernels
NY/T428—2000
The kernels are incomplete in shape or have obvious cracks or scars on the surface. 3.5 Sunburned kernels
The kernels are damaged by exposure to the sun. Including "sulfur damage". 4 Requirements
4.1 Origin environment requirements
Origin environment requirements shall comply with NY/T391. 4.2 Sensory requirements
Sensory requirements shall comply with Table 1.
Organoleptic requirements
Maturity
Broken rate, sunburn rate
Pest and disease nests
4.3Physical and chemical requirements
Physical and chemical requirements shall comply with the provisions of Table 2.
Total acid (calculated as citric acid), %
Soluble solids, %
Solid acid ratio
4.4Sanitary requirements
Sanitary requirements shall comply with the provisions of Table 3. bZxz.net
Arsenic (measured in As)
Lead (measured in Pb)
Cadmium (measured in Cd)
Mercury (measured in Hg)
Fluorine (measured in F)
Benzene hexachloride
DDT
Dichlorvos
Fenthion
Table 2 Physical and chemical requirements
Table 3 Hygienic requirements
Typical and complete
Uniform size, well developed
Fully mature
Chlorothalonil
Triadimefon
NY/T 428—2000
Table 3 (Complete)
Note: The use of other pesticides shall be carried out in accordance with the provisions of NY/T-393. 5 Test methods
5.1 Sensory inspection
Sensory inspection should be determined according to the sensory requirements. Meaning
5.1.1 Fruit
The fruit should have the characteristics and size of the variety, and the size should be uniform, well-developed, complete, fresh and clean, without abnormal smell and taste.
5.1.2 Clusters
Should have the shape of the clusters of the variety, with moderate density and complete clusters. 5.1.3 Maturity
The berries have reached the full development stage, and the proportion of the color of the varieties should be more than 80%. 5.1.4 Broken kernels, sun-burned kernels, and diseased and insect-infested kernels
In a batch of products, the broken kernels shall not exceed 3%, and various defective fruits shall not exceed 5%. 5.2 Total acid test
Performed in accordance with GB/T12293.
5.3 Soluble solids test
According to GB/T12295.
5.4 Calculation of solid acid ratio
The solid acid ratio is calculated according to formula (1):
Solid acid ratio, the calculated result value is retained to one decimal place; where X-
-soluble solids content, %,
A total acid content, %.
5.5 Determination of arsenic
According to GB/T5009.11.
5.6 Determination of lead
According to GB/T5009.12.
5.7 Determination of arsenic
According to GB/T5009.15.
5.8 Determination of mercury
According to GB/T5009.17.
5.9 Determination of fluorine
According to GB/T5009.18.
5.10 Determination of BHC and DDT
According to GB/T5009.19.
5.11 Determination of dichlorvos, dimethoate and fenothion170
(1)
According to GB/T5009.20.
5.12 Determination of chlorothalonil
According to GB/T14878.
5.13 Determination of triadimefon
According to GB/T14879.
6 Inspection rules
NY/T 428--2000
6.1 When purchasing fresh grapes at the place of production, this standard shall be followed for inspection. Grapes of the same variety and harvested at the same time shall be considered as one inspection batch. 6.2 When delivering products, production units or producers must clearly distinguish the varieties and indicate the number of pieces and quantities to be delivered. If the goods do not match the bill, the varieties are mixed, the number of pieces is disordered, and the packaging does not meet the regulations, the production unit or producer shall re-arrange them before the purchasing unit can accept them. 6.3 Sampling method
It shall be implemented in accordance with the provisions of GB/T8855.
6.4 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 should be carried out in any of the following cases:
a) Products applying for green food logo;
b) The difference between the results of the two factory inspections is large; c) The production environment has changed greatly due to human or natural conditions; d) The national quality supervision agency or competent department has put forward type inspection requirements. 6.5 Delivery inspection
Before each batch of products is delivered, the production unit shall conduct delivery inspection, which includes packaging, signs, labels and fruit sensory requirements. The hygiene index should be selected according to the soil environment background value and the application of pesticides. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 6.6 Judgment rules
6.6.1 If one indicator fails the inspection, the batch of products is considered unqualified. In order to ensure that the inspection of physical, chemical and sanitary items is not affected by accidental errors, if a certain item fails 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 is qualified, another sample should be taken for a second re-inspection, and the result of the second re-inspection shall prevail. 6.6.2 For products with unqualified packaging, signs, labels, and defect tolerance, the production unit is allowed to apply for re-inspection after rectification. 7 Signs and labels
7.1 Signs
7.1.1 The packaging box should have a green food logo, and the specific marking shall be carried out in accordance with relevant regulations. 7.1.2 The packaging box should indicate 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
The green food logo, product name, quantity, variety, origin, packaging date, shelf life, production unit, implementation standard code, etc. shall be marked on the label in accordance with the provisions of GB7718. 8 Packaging, transportation, storage
8.1 Packaging
8.1.1 Packaging materials: Packaging materials mainly include packaging boxes, cushioning paper, strapping tape, etc. 8.1.2 Packaging boxes: There are paper boxes and plastic boxes. 8.7.3 Paper boxes use double corrugated paper boxes with a double-opening cover and a flat rectangular shape. Other technical indicators shall comply with the provisions of GB/T6543. 8.1.4 Plastic boxes: The shape is length × width × height = 40cmX28cm×18cm, and other technical indicators shall comply with relevant regulations. 171
NY/T428—2000
8.1.5 Lining paper, strapping tape, glue, etc. should be clean and non-toxic, and the lining paper must be soft and tough. 8.1. 6 The fruit bunches should not be placed too many or too thick in the fruit box, generally 2 to 3 layers are appropriate. 8.1.7 The packages of the same batch of goods should be packed with grapes of the same variety, grade and maturity. 8.2 Transportation
8.2.1 Load and unload lightly during transportation to prevent mechanical damage. The transportation tools should be clean, sanitary and pollution-free. 8.2.2 When transporting by road, it is strictly prevented from being exposed to the sun and rain. When transporting by rail or water for long distances, pay attention to antifreeze and ventilation and heat dissipation. 8.3
8.3.1 Grapes that need to be stored for a long time must be pre-cooled, and the temperature of the grapes must be reduced to 5℃ in a short time to facilitate storage. 8.3.2 Storage must be carried out in a cool, ventilated, clean and sanitary place, and strictly prevent sun exposure, rain, frost damage, and contamination by toxic substances and pests. 8.3.3 Long-term storage and preservation should be carried out in normal temperature warehouses and constant temperature warehouses. The stacking in the warehouse should ensure uniform airflow. The original color, aroma and taste of the fruit should be basically guaranteed when it is sold.
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