Some standard content:
Commercial Industry Standard of the People's Republic of China
1 Subject Content and Scope of Application
SB/T 10090—1992
This standard specifies the varieties, grades, quality, technical requirements, inspection methods, packaging, transportation and storage of fresh peaches. This standard applies to the commodity purchase of fresh peaches. 2 Reference Standards
GB2762 Standard for the Allowable Amount of Mercury in Food
GB/T 5009.17 Determination Method for Total Mercury in Food GB/T10651 Fresh Apple
3 Terminology
3.1 Fruit Shape
The main shapes are nearly round, oval, oblate, elliptical and flat. 3.2 Deformed Fruit
Fruit with abnormal obvious protrusions or depressions and missing fruits. 3.3 Cleanliness
The surface of the fruit is free of dirt, dust, insect eggs, insect feces and other dirt that affects the appearance. 3.4 Good
The fruit has no mechanical damage, pests or rot, and is completely suitable for consumption. 3.5 Horizontal diameter
The longest line segment between the suture line and the horizontal section of the back of the fruit, expressed in millimeters (mm). 3.6 Odor
The bad smell of other substances absorbed by the fruit or the abnormal smell and taste caused by the deterioration of the fruit. 3.7 Abnormal external moisture
The moisture left on the surface of the fruit after rain or washing with water. 3.8 Fully developed
The fruit has grown to the proper size and shape. 3.9 Ripe
The fruit has reached the stage of full development and shows the characteristics of the variety. 3.10 Maturity
The different stages of the fruit ripening process.
3.10.1 Seventh maturity: The base green or green color begins to fade, the fruit is fully developed, the fruit surface is basically flat and has no pits, and there are a few pit marks near the suture line of mid- and late-maturing varieties, and the fruit surface is thick and hairy. 3.10.2 Eighty-mature: The green color obviously fades from the top of the fruit, and it becomes light green or light yellow. The fruit surface is full, the hairs are reduced, and the flesh is slightly hard. The colored varieties have been colored.
Approved by the Ministry of Commerce of the People's Republic of China on December 30, 1992 and implemented on June 1, 1993
SB/T 10090—1992
3.10.3 Ninety-mature: Most of the green color fades, showing the base color of the variety, such as white, milky white, orange-yellow, with less hairs, and most of the colored varieties are colored. The flavor of the variety is expressed. 3.10.4 Tenth-mature: The hairs on the fruit fall off easily, and there is no residual green. The nectar peach is soft and juicy, the skin is easy to peel off, and the juice will flow and burst when slightly pressed; the hard peach begins to become soft.
3.11 Solute
Commonly known as water honey, the original pectin is significantly reduced when peaches are ripe, the cell membrane of the pulp cells becomes thinner, and some cells rupture, allowing the intracellular solutes to seep out of the intercellular space, so that the flesh becomes soft and juicy. 3.12 Water solute
That is, hardness. When fully mature, the middle gelatin layer is hydrolyzed to become powdery and cottony. 3.13 Insect damage
Injury to the fruit bitten by insects.
3.14 Insect fruit
Mainly refers to the fruit damaged by borer.
3.15 Tolerance
There may be negligence in the post-harvest grading of peaches, as well as quality changes that may occur during handling, storage and transportation. A permissible limit lower than the quality of this grade is specified.
4 Varieties
4.1 Very early varieties: Maixiang, Zaohualu, Chunlei, etc. 4.2 Early-maturing varieties: Zaofeng, Zaoxiangyu, Yuhualu, Yangzhou Zaotiantao, Qingfeng, Wuyuexian, Tianjin Shuimi, etc. 4.3 Medium-maturing varieties: Lulin, Sahuahong Pantao, Dajiubao, Baifeng, Gangshan Bai, Jingyu, Shanghai Shuimi, etc. 4.4 Late-maturing varieties: Shenzhou Shuimi, Yanhong, Qiuxiang, Yanhuang, Yulu, Baihua, etc. 4.5 Very late-maturing varieties: Lvhua No. 5, Feichengtao, Manchengxuetao, etc. 5 Technical requirements
5.1 See Table 1 for grade indicators.
Superior
The fruit is fully developed, fresh and clean, without unusual smell or taste, without abnormal extraneous moisture, and has a maturity suitable for market or storage requirements
The fruit shape has the characteristics of this variety
The fruit shape has the basic characteristics of this variety
The fruit shape is slightly irregular,
but there must be no deformed fruit
The fruit skin color has the color that this variety should have when mature, and the main varieties are For specific regulations of the species, please refer to Appendix A (reference material). Very early-maturing varieties ≥60
Early-maturing varieties ≥65
Mid-maturing varieties
Late-maturing varieties
Very late-maturing varieties ≥80
① Stab injuries (including skin-breaking
injuries, new skin-breaking injuries)
② Bumping injuries
③ Abrasion injuries
? Fruit cracking
③ Diseases
? Insect injuries
③ Insect fruits
SB/T 10090—1992
Continued Table 1
Superior products
Allowed the following provisions: No damage to the flesh,
No defects
Not allowed
Not allowed
Not allowed
Not allowed
Not allowed
Note: Due to the small shape of the white peach, the grade division is not based on this provision. 5.2 Physical and chemical indicators
No damage to the general appearance and storage quality. No more than 3 items of peel damage
Not allowed
Not allowed
One slight abrasion is allowed, and the area does not exceed
0. 5 cm2
Slight injury is allowed, and the area does not exceed
One air-dried crack is allowed, and the length does not
exceed 0.5 cm
One slight insect injury is allowed, and the area does not
exceed 0.03 cm2
Not allowed
The three indicators of soluble solids, total acid content and solid/acid ratio are shown in Appendix A (reference). 5.3 Hygiene indicators
It shall be implemented in accordance with the provisions of GB2762.
Inspection method
Grade and specification inspection
Inspection tools
Inspection table;
Low-power magnifying glass;
Stainless steel fruit knife;
Diameter ruler;
Tape measure or long ruler;
Large scale;
Small scale.
Inspection procedure
No more than 3 of the following skin injuries are allowed without causing significant damage to the flesh
Not allowed
Minor bruises are allowed with a total area not exceeding 1.0 cm2, and the injured parts must not turn brown, with no obvious damage to the flesh
Minor abrasions without browning are allowed, with an area not exceeding 1.0 cm2
Minor injuries are allowed, with a total area not exceeding
1.0 cm2
Two air-dried cracks are allowed, with a total length not exceeding 1.0 cm
Minor insect damage is allowed, with an area not exceeding
Not allowed
SB/T 10090-—1992Www.bzxZ.net
After weighing the sample, place each piece on the inspection table, detect the unqualified and rotten fruits according to the items specified in the standard, and determine the grade and quality of the peach batch.
6.1.3 Operation and evaluation
6.1.3.1 The appearance index and maturity of the fruit shall be identified by sensory organs. 6.1.3.2 The horizontal diameter shall be determined by measuring the diameter with a caliper. 6.1.3.3 The damage on the fruit surface shall be determined by visual inspection or measurement with a measuring tool. 6.1.3.4 For fruits with symptoms of pests and diseases on the outside, or for fruits with no appearance changes but suspicion of the inside of the fruit, samples shall be picked and cut for inspection. If lesions are found inside, the number of cuts can be increased and strict inspection can be carried out. 6.1.3.5 For fruits with two or more defects or damages on the same fruit, only the one with the greater impact on quality can be recorded.
6.1.3.6 The percentage of unqualified fruit detected shall be calculated based on the fruit weight according to the sub-items in the record sheet (see the following formula). If the number of fruits is marked on the package, the percentage shall be calculated based on the number of fruits, accurate to one decimal place. Single fruit failure (%) =
6.2 Physical and chemical tests
6.2.1 Sample preparation
Single failure fruit weight (or number of fruits)
Total fruit weight (or total number of fruits) of the inspection batch
Select peaches of moderate maturity (3-5 kg) from each batch of large samples, wash and dry the fruits, select 20 medium-sized representative peaches, cut them into eight petals longitudinally, remove the pits, take 2 petals from each fruit, one petal is used as the sample for determining soluble solids, and the other petal is cut into 1cm×1cm small pieces or rubbed into thin wires with a stainless steel knife. Take 100g of the sample by quartering method, add 1:1 distilled water and place it in a high-speed tissue blender, or quickly grind it into pulp with a mortar and pestle, and put it into a clean glass wide-mouth bottle as a sample for testing total acid content. The prepared samples should be tested on the same day.
6.2.2 Determination of soluble solids
Use a handheld sugar meter (handheld refractometer) to determine. 6.2.3 Determination of total acid
6.2.3.1 Alkali titration method, in accordance with GB/T10651. 6.2.3.2 The test results determined by an electronic acidometer calibrated by alkali titration method have the same validity as the alkali titration method, but the alkali titration method is used as the arbitration method.
6.3 Hygiene inspection
6.3.1 Sample preparation: Take 8 to 10 peaches, rinse with water, wipe dry, slice and remove the core, take two small pieces of each, chop and mix, weigh 500g of the mixed sample, and put it in a high-speed tissue pounder to crush for later use. 6.3.2 Determination method: Determine according to the method specified in GB/T5009.17. 7 Inspection rules
7.1 When the production area or purchasing point purchases fresh peaches, the same variety, same grade, and the same batch of fresh peaches are considered as one inspection batch. 7.2 When producers with concentrated peach production areas deliver products, they must distinguish the variety and grade, and do quantitative packaging by themselves or on behalf of others, and indicate the number and weight of the delivered products. If the purchaser finds that the variety and grade are unclear, the number of pieces does not match, and the packaging does not meet the regulations, the seller should re-arrange them and re-inspect them, but only once.
7.3 Sampling:
7.3.1 The samples must be representative and should be sampled from different parts of an inspection batch according to regulations. 7.3.2 Sampling quantity: For a batch of less than 50 pieces, 2 pieces are selected; for 51 to 100 pieces, 3 pieces are selected; for more than 100 pieces, 3 pieces are selected based on 100 pieces. For every additional 100 pieces, 1 piece is added; for less than 100 pieces, 100 pieces are counted. 7.3.3 If quality problems of peaches are found during the inspection, the sampling scope can be expanded and the number of samples can be increased. 7.4 Weight check: At the same time as sampling, weight check should be carried out. The weight of the fruit in each package must meet the specified weight. If the weight is insufficient, it should be supplemented. 262
SB/T 10090--1992
7.5 Packaging inspection: At the same time as sampling, packaging inspection should be carried out according to the packaging technical requirements. 7.6 Batch inspection should be mainly based on sensory identification. According to the technical requirements specified in the grade indicators of this standard, the sample fruits should be inspected one by one. Various unqualified fruits should be picked out and recorded separately. The calculation will be used as the basis for evaluation, and physical and chemical inspection will be used as a reference for evaluation. 7.7 Acceptance tolerance:
7.7.1 For the fruit in each package, a certain amount of unqualified parts is allowed according to its quality indicators, according to the tolerance specified in Articles 7.7.3 and 7.7.4.
7.7.2 The tolerance is the total value of the unqualified part of the sample divided by the average value of the number of samples or the total weight of the samples, and is determined by the weight or number of the fruit.
7.7.3 Place of origin acceptance regulations:
7.7.3.1 Among the superior fruits, the number of unqualified fruits shall not exceed 1%, the number of fruits with bruises shall not exceed 1%, and the number of fruits with insect damage shall not exceed 1%. 7.7.3.2 Among the first-class fruits, the number of fruits with bruises shall not exceed 3%, the number of fruits with insect damage shall not exceed 1%, and the number of fruits with unqualified fruits shall not exceed 1%. 7.7.3.3 Among the second-class fruits, the number of fruits that do not meet the quality of this grade shall not exceed 7%, and the unqualified fruits shall not include severely bruised, diseased, or rotten fruits.
7.7.4 Acceptance tolerance of the shipping station:
7.7.4.1 For superior fruits, 5% of the fruits are allowed to fail to meet the requirements of the grade, of which the damaged fruits shall not exceed 2%, the unqualified fruits with strings shall not exceed 1%, and the fruits with insect damage and water rot spots shall not exceed 2%. 7.7.4.2 For first-class fruits, 8% of the fruits are allowed to fail to meet the quality requirements of the grade, of which the damaged fruits shall not exceed 5%, the unqualified fruits with insect damage and water rot spots shall not exceed 2%, and the unqualified fruits with strings shall not exceed 1%. 7.7.4.3 For second-class fruits, 10% of the fruits are allowed to fail to meet the quality requirements of the grade. 8 Packaging and marking
8.1 Packaging
8.1.1 The packaging container must be sturdy and durable, clean and hygienic, dry and odorless, without sharp objects that may pierce the fruit inside and outside, and have appropriate ventilation holes to provide good protection for the product. No foreign objects should be mixed in the packaging to affect the appearance and quality of the fruit. 8.1.2 For packaging for fresh sale and short-distance transportation after harvest, cartons, wooden boxes, plastic boxes and other containers can be used. The specifications, materials and technologies of various packaging containers are not uniformly regulated for the time being, but it must be noted that the packaging container should not be too large and the number of internal coding layers should not be too many. 8.2 Marking
8.2.1 The packaging markings of the same batch of goods must be completely unified in form and content. 8.2.2 Cartons, wooden boxes and plastic boxes should be printed or affixed with indelible words and marks on the same part of the box. The handwriting must be clear and easy to recognize.
8.2.3 The marking content should indicate the name, variety, grade, origin, net weight or number, consignor's name, and packaging date. 9 Transportation and Storage
9.1 After peaches are harvested, they should be selected and graded according to the quality conditions specified in the standard, and packaged and inspected. And they should be quickly organized to be transported to the fresh sale place or stored in the warehouse. 9.2 Peaches to be transported must be clearly divided into batches, neatly stacked, clean and well ventilated. They must not be exposed to the sun or rain, and should be protected from heat. Shading measures should be taken for open-air storage.
9.3 They must be handled with care during stacking and loading and unloading, and the transportation vehicles must be clean and sanitary. Mixing and transporting with toxic, odorous and other harmful items is strictly prohibited. 263
SB/T 10090--1992
Appendix A
Properties and physical and chemical indicators of main varieties
(reference)
For the characteristics and physical and chemical indicators of the main peach varieties, see Table A1. Table A1
Early Flower Dew
Early Fragrant Jade
Rain Flower Dew
Early Sweet Peach
Fresh in May
Sahuahong
Okubo
Feicheng Peach
Long Oval
Round or Oval
Light Green Yellow
Milky Yellow with Green
Light Green Yellow
Light Yellow Green
Dark side with red halo and stripes
Red halo on the top
Red halo on the top or sunny side
Bright red on the sunny side
Red dot halo and intermittent stripes
Fruit with light red fine dots on top The whole fruit is covered with deep rose red spots. The sun side is red to dark red with fine dots and stripes. The top and suture of the fruit are bright red. The whole fruit is covered with deep rose red spots. The sun side is bright red. Almost all the fruit is colored, and there are dark red stripes on the sun side. The sun side is scattered with red, bright colors. The whole fruit is red. The sun side has red halos and red stripes. The fruit surface is distributed with blocky rose red. Soluble solids are 9. 5~11. 5
Solid/acid ratio
61.54~84.62
83.08~92.31
21~~24.56
Greening No. 5
Mancheng Snow Peach
Gangshan White
Shanghai Honey
Shenzhou Honey
Or Long Round
Additional Notes:
Light yellowish white
Light yellowish green
Light greenish white
SB/T10090—1992
Continued Table A1
Sunny side has dark red dance and stripes
Sunny side has red
Sunny side has red clouds, dense with small red
Sunny side has a small amount of deep red halo, back
with a small amount of stripes
The whole fruit surface is scattered with small red dots
and large red spots
with red halo
Sunny side is purple-red
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by the Research Institute of Beijing Fruit Company. The main drafters of this standard are Zhang Xueyi, Dong Jie, Wang Ying and Feng Li. Average
Soluble
Solids
20.0~24.0
Solid/acid ratio2 When producers with concentrated peach production areas deliver their products, they must distinguish the varieties and grades, and pack them by themselves or on behalf of others, and indicate the number and weight of the delivered products. If the purchaser finds that the variety and grade are unclear, the number of pieces does not match, and the packaging does not meet the regulations, the seller should re-sort them and re-test them once.
7.3 Sampling:
7.3.1 The samples must be representative and should be sampled from different parts of an inspection batch according to regulations. 7.3.2 Sampling quantity: For a batch of less than 50 pieces, 2 pieces will be sampled; for a batch of 51 to 100 pieces, 3 pieces will be sampled; for a batch of more than 100 pieces, 3 pieces will be sampled for every 100 pieces, and 1 piece will be sampled for every additional 100 pieces. If the number of pieces is less than 100, it will be counted as 100 pieces. 7.3.3 If quality problems of peaches are found during the inspection, the sampling range can be expanded and the sampling quantity can be increased. 7.4 Weight check: At the same time as sampling, the weight check should be carried out. The weight of each package must meet the specified weight. If the weight is insufficient, it should be supplemented. 262
SB/T 10090--1992
7.5 Packaging inspection: At the same time as sampling, the packaging inspection should be carried out according to the packaging technical requirements. 7.6 Batch inspection should be mainly based on sensory identification. According to the various technical requirements specified in the grade indicators of this standard, the sample fruits should be inspected one by one, and various unqualified fruits should be picked out and recorded separately. The calculation will be used as the basis for evaluation, and the physical and chemical inspection will be used as a reference for evaluation. 7.7 Acceptance tolerance:
7.7.1 For each package of fruit, a certain amount of unqualified parts is allowed according to its quality indicators, according to the tolerance specified in Articles 7.7.3 and 7.7.4.
7.7.2 The tolerance determination is the total value of the unqualified parts of the sampled samples, divided by the average number of samples or the total weight of the samples, and determined by the weight or quantity of the fruit.
7.7.3 Place of origin acceptance regulations:
7.7.3.1 Among the superior fruits, the number of unqualified fruits shall not exceed 1%, the number of fruits with bruises shall not exceed 1%, and the number of fruits with insect damage shall not exceed 1%. 7.7.3.2 Among the first-class fruits, the number of fruits with bruises shall not exceed 3%, the number of fruits with insect damage shall not exceed 1%, and the number of fruits with unqualified qualities shall not exceed 1%. 7.7.3.3 Among the second-class fruits, the number of fruits that do not meet the quality requirements of this grade shall not exceed 7%, and unqualified fruits shall not include severely bruised, diseased, or rotten fruits.
7.7.4 Acceptance tolerance at the shipping station:
7.7.4.1 For superior fruits, 5% of the fruits are allowed to fail to meet the requirements of the grade, of which the number of unqualified fruits with bruises shall not exceed 2%, the number of unqualified fruits with unqualified qualities shall not exceed 1%, and the number of fruits with insect damage and water rot spots shall not exceed 2%. 7.7.4.2 For first-class fruits, 8% of them are allowed to fail to meet the quality requirements of the grade, of which the damaged fruits shall not exceed 5%, the fruits with insect damage and water rot shall not exceed 2%, and the fruits with string quality shall not exceed 1%. 7.7.4.3 For second-class fruits, 10% of them are allowed to fail to meet the quality requirements of the grade. 8 Packaging and marking
8.1 Packaging
8.1.1 The packaging container must be durable, clean and hygienic, dry and odorless, without sharp objects that may pierce the fruit inside and outside, and have appropriate ventilation holes to provide good protection for the product. No foreign objects shall be mixed in the packaging to affect the appearance and quality of the fruit. 8.1.2 For packaging for fresh sale and short-distance transportation after harvest, cartons, wooden boxes, plastic boxes and other containers may be used. The specifications, materials and technologies of various packaging containers are not yet unified, but it must be noted that the packaging container should not be too large and the number of internal stacking layers should not be too many. 8.2 Marking
8.2.1 The packaging markings of the same batch of goods must be completely unified in form and content. 8.2.2 Cartons, wooden boxes, and plastic boxes should be printed or affixed with indelible words and marks on the same part of the box. The handwriting must be clear and easy to recognize.
8.2.3 The marking content should indicate the name of the product, variety, grade, origin, net weight or number, name of the consignor, and packaging date. 9 Transportation and Storage
9.1 After the peaches are harvested, they should be selected and graded according to the quality conditions specified in the standards, and packaged and inspected. They should be quickly organized and transported to the fresh sales area or stored in the warehouse. 9.2 The peaches to be transported must be clearly divided into batches, neatly stacked, clean and well ventilated. It is strictly forbidden to be exposed to the sun and rain, and pay attention to heat protection. Shading measures should be added for open-air storage.
9.3 Handle with care during stacking and loading and unloading, and the transportation tools must be clean and hygienic. It is strictly prohibited to mix or transport with toxic, odorous and other harmful items. 263
SB/T 10090--1992
Appendix A
Properties and physical and chemical indicators of main varieties
(reference)
The characteristics and physical and chemical indicators of main peach varieties are shown in Table A1. Table A1
Early Flower Dew
Early Fragrant Jade
Rain Flower Dew
Early Sweet Peach
Fresh in May
Sahuahong
Okubo
Feicheng Peach
Long Oval
Round or Oval
Light Green Yellow
Milky Yellow with Green
Light Green Yellow
Light Yellow Green
Dark side with red halo and stripes
Red halo on the top
Red halo on the top or sunny side
Bright red on the sunny side
Red dot halo and intermittent stripes
Fruit with light red fine dots on top The whole fruit is covered with deep rose red spots. The sun side is red to dark red with fine dots and stripes. The top and suture of the fruit are bright red. The whole fruit is covered with deep rose red spots. The sun side is bright red. Almost all the fruit is colored, and there are dark red stripes on the sun side. The sun side is scattered with red, bright colors. The whole fruit is red. The sun side has red halos and red stripes. The fruit surface is distributed with blocky rose red. Soluble solids are 9. 5~11. 5
Solid/acid ratio
61.54~84.62
83.08~92.31
21~~24.56
Greening No. 5
Mancheng Snow Peach
Gangshan White
Shanghai Honey
Shenzhou Honey
Or Long Round
Additional Notes:
Light yellowish white
Light yellowish green
Light greenish white
SB/T10090—1992
Continued Table A1
Sunny side has dark red dance and stripes
Sunny side has red
Sunny side has red clouds, dense with small red
Sunny side has a small amount of deep red halo, back
with a small amount of stripes
The whole fruit surface is scattered with small red dots
and large red spots
with red halo
Sunny side is purple-red
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by the Research Institute of Beijing Fruit Company. The main drafters of this standard are Zhang Xueyi, Dong Jie, Wang Ying and Feng Li. Average
Soluble
Solids
20.0~24.0
Solid/acid ratio2 When producers with concentrated peach production areas deliver their products, they must distinguish the varieties and grades, and pack them by themselves or on behalf of others, and indicate the number and weight of the delivered products. If the purchaser finds that the variety and grade are unclear, the number of pieces does not match, and the packaging does not meet the regulations, the seller should re-sort them and re-test them once.
7.3 Sampling:
7.3.1 The samples must be representative and should be sampled from different parts of an inspection batch according to regulations. 7.3.2 Sampling quantity: For a batch of less than 50 pieces, 2 pieces will be sampled; for a batch of 51 to 100 pieces, 3 pieces will be sampled; for a batch of more than 100 pieces, 3 pieces will be sampled for every 100 pieces, and 1 piece will be sampled for every additional 100 pieces. If the number of pieces is less than 100, it will be counted as 100 pieces. 7.3.3 If quality problems of peaches are found during the inspection, the sampling range can be expanded and the sampling quantity can be increased. 7.4 Weight check: At the same time as sampling, the weight check should be carried out. The weight of each package must meet the specified weight. If the weight is insufficient, it should be supplemented. 262
SB/T 10090--1992
7.5 Packaging inspection: At the same time as sampling, the packaging inspection should be carried out according to the packaging technical requirements. 7.6 Batch inspection should be mainly based on sensory identification. According to the various technical requirements specified in the grade indicators of this standard, the sample fruits should be inspected one by one, and various unqualified fruits should be picked out and recorded separately. The calculation will be used as the basis for evaluation, and the physical and chemical inspection will be used as a reference for evaluation. 7.7 Acceptance tolerance:
7.7.1 For each package of fruit, a certain amount of unqualified parts is allowed according to its quality indicators, according to the tolerance specified in Articles 7.7.3 and 7.7.4.
7.7.2 The tolerance determination is the total value of the unqualified parts of the sampled samples, divided by the average number of samples or the total weight of the samples, and determined by the weight or quantity of the fruit.
7.7.3 Place of origin acceptance regulations:
7.7.3.1 Among the superior fruits, the number of unqualified fruits shall not exceed 1%, the number of fruits with bruises shall not exceed 1%, and the number of fruits with insect damage shall not exceed 1%. 7.7.3.2 Among the first-class fruits, the number of fruits with bruises shall not exceed 3%, the number of fruits with insect damage shall not exceed 1%, and the number of fruits with unqualified qualities shall not exceed 1%. 7.7.3.3 Among the second-class fruits, the number of fruits that do not meet the quality requirements of this grade shall not exceed 7%, and unqualified fruits shall not include severely bruised, diseased, or rotten fruits.
7.7.4 Acceptance tolerance at the shipping station:
7.7.4.1 For superior fruits, 5% of the fruits are allowed to fail to meet the requirements of the grade, of which the number of unqualified fruits with bruises shall not exceed 2%, the number of unqualified fruits with unqualified qualities shall not exceed 1%, and the number of fruits with insect damage and water rot spots shall not exceed 2%. 7.7.4.2 For first-class fruits, 8% of them are allowed to fail to meet the quality requirements of the grade, of which the damaged fruits shall not exceed 5%, the fruits with insect damage and water rot shall not exceed 2%, and the fruits with string quality shall not exceed 1%. 7.7.4.3 For second-class fruits, 10% of them are allowed to fail to meet the quality requirements of the grade. 8 Packaging and marking
8.1 Packaging
8.1.1 The packaging container must be durable, clean and hygienic, dry and odorless, without sharp objects that may pierce the fruit inside and outside, and have appropriate ventilation holes to provide good protection for the product. No foreign objects shall be mixed in the packaging to affect the appearance and quality of the fruit. 8.1.2 For packaging for fresh sale and short-distance transportation after harvest, cartons, wooden boxes, plastic boxes and other containers may be used. The specifications, materials and technologies of various packaging containers are not yet unified, but it must be noted that the packaging container should not be too large and the number of internal stacking layers should not be too many. 8.2 Marking
8.2.1 The packaging markings of the same batch of goods must be completely unified in form and content. 8.2.2 Cartons, wooden boxes, and plastic boxes should be printed or affixed with indelible words and marks on the same part of the box. The handwriting must be clear and easy to recognize.
8.2.3 The marking content should indicate the name of the product, variety, grade, origin, net weight or number, name of the consignor, and packaging date. 9 Transportation and Storage
9.1 After the peaches are harvested, they should be selected and graded according to the quality conditions specified in the standards, and packaged and inspected. They should be quickly organized and transported to the fresh sales area or stored in the warehouse. 9.2 The peaches to be transported must be clearly divided into batches, neatly stacked, clean and well ventilated. It is strictly forbidden to be exposed to the sun and rain, and pay attention to heat protection. Shading measures should be added for open-air storage.
9.3 Handle with care during stacking and loading and unloading, and the transportation tools must be clean and hygienic. It is strictly prohibited to mix or transport with toxic, odorous and other harmful items. 263
SB/T 10090--1992
Appendix A
Properties and physical and chemical indicators of main varieties
(reference)
The characteristics and physical and chemical indicators of main peach varieties are shown in Table A1. Table A1
Early Flower Dew
Early Fragrant Jade
Rain Flower Dew
Early Sweet Peach
Fresh in May
Sahuahong
Okubo
Feicheng Peach
Long Oval
Round or Oval
Light Green Yellow
Milky Yellow with Green
Light Green Yellow
Light Yellow Green
Dark side with red halo and stripes
Red halo on the top
Red halo on the top or sunny side
Bright red on the sunny side
Red dot halo and intermittent stripes
Fruit with light red fine dots on top The whole fruit is covered with deep rose red spots. The sun side is red to dark red with fine dots and stripes. The top and suture of the fruit are bright red. The whole fruit is covered with deep rose red spots. The sun side is bright red. Almost all the fruit is colored, and there are dark red stripes on the sun side. The sun side is scattered with red, bright colors. The whole fruit is red. The sun side has red halos and red stripes. The fruit surface is distributed with blocky rose red. Soluble solids are 9. 5~11. 5
Solid/acid ratio
61.54~84.62
83.08~92.31
21~~24.56
Greening No. 5
Mancheng Snow Peach
Gangshan White
Shanghai Honey
Shenzhou Honey
Or Long Round
Additional Notes:
Light yellowish white
Light yellowish green
Light greenish white
SB/T10090—1992
Continued Table A1
Sunny side has dark red dance and stripes
Sunny side has red
Sunny side has red clouds, dense with small red
Sunny side has a small amount of deep red halo, back
with a small amount of stripes
The whole fruit surface is scattered with small red dots
and large red spots
with red halo
Sunny side is purple-red
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by the Research Institute of Beijing Fruit Company. The main drafters of this standard are Zhang Xueyi, Dong Jie, Wang Ying and Feng Li. Average
Soluble
Solids
20.0~24.0
Solid/acid ratio2 The number of first-class fruits with bruises shall not exceed 3%, the number of fruits with insect damage shall not exceed 1%, and the number of fruits with mixed quality shall not exceed 1%. 7.7.3.3 The number of second-class fruits that do not meet the quality requirements of this grade shall not exceed 7%, and the unqualified fruits shall not include severely bruised, diseased, or rotten fruits.
7.7.4 Acceptance tolerance at the shipping station:
7.7.4.1 It is allowed that 5% of the superior fruits do not meet the requirements of the grade, of which the number of unqualified fruits with bruises shall not exceed 2%, the number of unqualified fruits with mixed quality shall not exceed 1%, and the number of fruits with insect damage and water rot spots shall not exceed 2%. 7.7.4.2 It is allowed that 8% of the first-class fruits do not meet the quality requirements of the grade, of which the number of unqualified fruits with bruises shall not exceed 5%, the number of fruits with insect damage and water rot spots shall not exceed 2%, and the number of fruits with mixed quality shall not exceed 1%. 7.7.4.3 It is allowed that 10% of the second-class fruits do not meet the quality requirements of the grade. 8 Packaging and marking
8.1 Packaging
8.1.1 The packaging container must be durable, clean, dry and odorless, without sharp objects inside and outside that may pierce the fruit, and have suitable ventilation holes to provide good protection for the product. No foreign objects should be mixed in the packaging to affect the appearance and quality of the fruit. 8.1.2 For packaging for fresh sale and short-distance transportation after harvest, cartons, wooden boxes, plastic boxes and other containers can be used. The specifications, materials and technologies of various packaging containers are not yet unified. However, it must be noted that the packaging container should not be too large and the number of internal layers should not be too many. 8.2 Marking
8.2.1 The packaging markings of the same batch of goods must be completely unified in form and content. 8.2.2 Cartons, wooden boxes and plastic boxes should be printed or affixed with indelible words and marks on the same part of the box. The handwriting must be clear and easy to recognize.
8.2.3 The label should indicate the product name, variety, grade, origin, net weight or number, name of the consignor, and packaging date. 9 Transportation and Storage
9.1 After the peaches are harvested, they should be immediately selected and graded according to the quality conditions specified in the standards, and then packaged and inspected. They should also be quickly transported to fresh sales areas or stored in warehouses. 9.2 Peaches to be transported must be clearly divided into batches, neatly stacked, clean and well ventilated. They must not be exposed to the sun or rain, and should be protected from heat. Shading measures should be added for open-air storage.
9.3 When stacking and loading and unloading, they must be handled with care, and the means of transportation must be clean and sanitary. It is strictly forbidden to mix or transport them with toxic, odorous and other harmful items. 263
SB/T 10090--1992
Appendix A
Characteristics and physical and chemical indices of main varieties
(Reference)
Characteristics and physical and chemical indices of main peach varieties are shown in Table A1. Table A1
Early Flower Dew
Early Fragrant Jade
Rain Flower Dew
Early Sweet Peach
Fresh in May
Sahuahong
Okubo
Feicheng Peach
Long Oval
Round or Oval
Light Green Yellow
Milky Yellow with Green
Light Green Yellow
Light Yellow Green
Dark side with red halo and stripes
Red halo on the top
Red halo on the top or sunny side
Bright red on the sunny side
Red dot halo and intermittent stripes
Fruit with light red fine dots on top The whole fruit is covered with deep rose red spots. The sun side is red to dark red with fine dots and stripes. The top and suture of the fruit are bright red. The whole fruit is covered with deep rose red spots. The sun side is bright red. Almost all the fruit is colored, and there are dark red stripes on the sun side. The sun side is scattered with red, bright colors. The whole fruit is red. The sun side has red halos and red stripes. The fruit surface is distributed with blocky rose red. Soluble solids are 9. 5~11. 5
Solid/acid ratio
61.54~84.62
83.08~92.31
21~~24.56
Greening No. 5
Mancheng Snow Peach
Gangshan White
Shanghai Honey
Shenzhou Honey
Or Long Round
Additional Notes:
Light yellowish white
Light yellowish green
Light greenish white
SB/T10090—1992
Continued Table A1
Sunny side has dark red dance and stripes
Sunny side has red
Sunny side has red clouds, dense with small red
Sunny side has a small amount of deep red halo, back
with a small amount of stripes
The whole fruit surface is scattered with small red dots
and large red spots
with red halo
Sunny side is purple-red
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by the Research Institute of Beijing Fruit Company. The main drafters of this standard are Zhang Xueyi, Dong Jie, Wang Ying and Feng Li. Average
Soluble
Solids
20.0~24.0
Solid/acid ratio2 The number of first-class fruits with bruises shall not exceed 3%, the number of fruits with insect damage shall not exceed 1%, and the number of fruits with mixed quality shall not exceed 1%. 7.7.3.3 The number of second-class fruits that do not meet the quality requirements of this grade shall not exceed 7%, and the unqualified fruits shall not include severely bruised, diseased, or rotten fruits.
7.7.4 Acceptance tolerance at the shipping station:
7.7.4.1 It is allowed that 5% of the superior fruits do not meet the requirements of the grade, of which the number of unqualified fruits with bruises shall not exceed 2%, the number of unqualified fruits with mixed quality shall not exceed 1%, and the number of fruits with insect damage and water rot spots shall not exceed 2%. 7.7.4.2 It is allowed that 8% of the first-class fruits do not meet the quality requirements of the grade, of which the number of unqualified fruits with bruises shall not exceed 5%, the number of fruits with insect damage and water rot spots shall not exceed 2%, and the number of fruits with mixed quality shall not exceed 1%. 7.7.4.3 It is allowed that 10% of the second-class fruits do not meet the quality requirements of the grade. 8 Packaging and marking
8.1 Packaging
8.1.1 The packaging container must be durable, clean, dry and odorless, without sharp objects inside and outside that may pierce the fruit, and have suitable ventilation holes to provide good protection for the product. No foreign objects should be mixed in the packaging to affect the appearance and quality of the fruit. 8.1.2 For packaging for fresh sale and short-distance transportation after harvest, cartons, wooden boxes, plastic boxes and other containers can be used. The specifications, materials and technologies of various packaging containers are not yet unified. However, it must be noted that the packaging container should not be too large and the number of internal layers should not be too many. 8.2 Marking
8.2.1 The packaging markings of the same batch of goods must be completely unified in form and content. 8.2.2 Cartons, wooden boxes and plastic boxes should be printed or affixed with indelible words and marks on the same part of the box. The handwriting must be clear and easy to recognize.
8.2.3 The label should indicate the product name, variety, grade, origin, net weight or number, name of the consignor, and packaging date. 9 Transportation and Storage
9.1 After the peaches are harvested, they should be immediately selected and graded according to the quality conditions specified in the standards, and then packaged and inspected. They should also be quickly transported to fresh sales areas or stored in warehouses. 9.2 Peaches to be transported must be clearly divided into batches, neatly stacked, clean and well ventilated. They must not be exposed to the sun or rain, and should be protected from heat. Shading measures should be added for open-air storage.
9.3 When stacking and loading and unloading, they must be handled with care, and the means of transportation must be clean and sanitary. It is strictly forbidden to mix or transport them with toxic, odorous and other harmful items. 263
SB/T 10090--1992
Appendix A
Characteristics and physical and chemical indices of main varieties
(Reference)
Characteristics and physical and chemical indices of main peach varieties are shown in Table A1. Table A1
Early Flower Dew
Early Fragrant Jade
Rain Flower Dew
Early Sweet Peach
Fresh in May
Sahuahong
Okubo
Feicheng Peach
Long Oval
Round or Oval
Light Green Yellow
Milky Yellow with Green
Light Green Yellow
Light Yellow Green
Dark side with red halo and stripes
Red halo on the top
Red halo on the top or sunny side
Bright red on the sunny side
Red dot halo and intermittent stripes
Fruit with light red fine dots on top The whole fruit is covered with deep rose red spots. The sun side is red to dark red with fine dots and stripes. The top and suture of the fruit are bright red. The whole fruit is covered with deep rose red spots. The sun side is bright red. Almost all the fruit is colored, and there are dark red stripes on the sun side. The sun side is scattered with red, bright colors. The whole fruit is red. The sun side has red halos and red stripes. The fruit surface is distributed with blocky rose red. Soluble solids are 9. 5~11. 5
Solid/acid ratio
61.54~84.62
83.08~92.31
21~~24.56
Greening No. 5
Mancheng Snow Peach
Gangshan White
Shanghai Honey
Shenzhou Honey
Or Long Round
Additional Notes:
Light yellowish white
Light yellowish green
Light greenish white
SB/T10090—1992
Continued Table A1
Sunny side has dark red dance and stripes
Sunny side has red
Sunny side has red clouds, dense with small red
Sunny side has a small amount of deep red halo, back
with a small amount of stripes
The whole fruit surface is scattered with small red dots
and large red spots
with red halo
Sunny side is purple-red
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by the Research Institute of Beijing Fruit Company. The main drafters of this standard are Zhang Xueyi, Dong Jie, Wang Ying and Feng Li. Average
Soluble
Solids
20.0~24.0
Solid/acid ratio5~11. 5
Solid/acid ratio
61.54~84.62
83.08~92.31
21~~24.56
Greening No. 5
Mancheng Snow Peach
Gangshan White
Shanghai Honey
Shenzhou Honey
Or Long Round
Additional Notes:
Light yellowish white
Light yellowish green
Light greenish white
SB/T10090—1992
Continued Table A1
Sunny side has dark red dance and stripes
Sunny side has red
Sunny side has red clouds, dense with small red
Sunny side has a small amount of deep red halo, back
with a small amount of stripes
The whole fruit surface is scattered with small red dots
and large red spots
with red halo
Sunny side is purple-red
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by the Research Institute of Beijing Fruit Company. The main drafters of this standard are Zhang Xueyi, Dong Jie, Wang Ying and Feng Li. Average
Soluble
Solids
20.0~24.0
Solid/acid ratio5~11. 5
Solid/acid ratio
61.54~84.62
83.08~92.31
21~~24.56
Greening No. 5
Mancheng Snow Peach
Gangshan White
Shanghai Honey
Shenzhou Honey
Or Long Round
Additional Notes:
Light yellowish white
Light yellowish green
Light greenish white
SB/T10090—1992
Continued Table A1
Sunny side has dark red dance and stripes
Sunny side has red
Sunny side has red clouds, dense with small red
Sunny side has a small amount of deep red halo, back
with a small amount of stripes
The whole fruit surface is scattered with small red dots
and large red spots
with red halo
Sunny side is purple-red
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by the Research Institute of Beijing Fruit Company. The main drafters of this standard are Zhang Xueyi, Dong Jie, Wang Ying and Feng Li. Average
Soluble
Solids
20.0~24.0
Solid/acid ratio
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