Some standard content:
ICS67.080.10
Agricultural Industry Standard of the People's Republic of China
NY/T1075-2006
Red Fuji apple
2006-07-10 Issued
Ministry of Agriculture of the People's Republic of China
Total Partner Network
2006-10-01 Implementation
This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China. NY/T1075—2006
Drafting units of this standard: Yantai Agricultural Bureau of Shandong Province, Fruit Research Institute of Yantai Academy of Agricultural Sciences of Shandong Province, Fruit Research Institute of Chinese Academy of Agricultural Sciences (Xingcheng), Fruit Station of Yantai City of Shandong Province, Horticultural Farm of Penglai City of Shandong Province The main drafters of this standard: Jiang Zhongwu, Wang Kuiliang, Cong Peihua, Ma Degong, Gao Rizhi, Li Wenwu, Zhang Shixin. http://foodmate.ne1Scope
Red Fuji Apple
NY/T1075—2006
This standard specifies the terms and definitions, requirements, inspection rules and methods, marking, packaging, transportation and storage of Red Fuji apples. This standard applies to the production, circulation, acquisition and sale of Red Fuji apples. 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 using this standard are encouraged to study and use the latest versions of these documents. For any undated referenced document, the latest version shall apply to this standard. GB/T5009.11 Determination of total lead in food GB/T5009.12 Determination of lead in food GB/T5009.13 Determination of copper in food GB/T5009.151 Determination of potassium in food GB/T5009.17 Determination of total mercury in food GB/T 5009.18www.bzxz.net
Determination method of fluorine in food
GB/T6543-1986 Corrugated paperboard
GB/T8559
GB/T8855
Apple refrigeration technology
Sampling method of fresh fruits and vegetables
GB/T10651-1989 Fresh apples
GB/T13607
Apple and citrus packaging
GB2763-2005 Maximum residue limits of pesticides in food ISO8682 Apple controlled atmosphere storage
3 Terms and definitions
The terms and definitions established in GB/T 10651 and the following apply to this standard. 3.1
bagged fruit
fruit with clean, bright color and small fruit spots produced by using special fruit bags in the young fruit stage. 3.2
withoutbagged fruit
fruit produced without bagging during the growth and development process. 3.3
foreign odour
bad smell of other substances absorbed by the fruit or abnormal smell and taste caused by the deterioration of the fruit. 3.4
abnormalexternalmoisture refers to the fruit with wet surface after being rained or washed with water. It is normal for the fruit to condense slightly due to the temperature difference when it is removed from the cold storage or refrigerated truck. 3.5
httn://foodmatenNY/T1075—2006
sufficientdevelopmentThe fruit naturally develops and grows into the shape and size that the Red Fuji variety should have. 3.6
Fruit shape
Has the shape and characteristics that the fruit of the variety should have. If the appearance is seriously deviated and deformed, the fruit is a deformed fruit. 3.7
Index of fruit shape
The ratio of the length of the longitudinal diameter of the fruit to the length of the maximum transverse diameter of the fruit. 3.8
Color
Refers to the red and striped red color that the fruit should have when it is harvested, and must meet the coloring conditions specified by the variety and grade. 3.9
Intact stem
Refers to the fruit with a complete stem or uniformly cut off. Any fruit stem with a damaged stem cannot be considered as an intact stem. 3.10
Russeting
Fruit rust includes flaky and reticular rust spots on the fruit stem pits, calyx pits and fruit surface. 3.11
Skin defects
Various injuries to the fruit skin caused by external factors, such as scratches, crushing, bruises, and abrasions. 3.12
Sooty blotch
A sooty or dull dark layer formed by fungi attached to the fruit surface. 3.13
sunburn
Also known as burns, sunburn or sunburn, the spots on the fruit surface formed by strong sunlight. 3.14
Sprayburn
Spots or damage left on the fruit surface due to spraying pesticides. Slight drug spots refer to small, sparse spots and inconspicuous slight reticular thin layers.
Disease
3.15.1 Physiological diseases mainly include bitter pit disease, ruby spot disease, water core disease (molasses disease), tiger skin disease, chilling injury, carbon dioxide poisoning, etc. 3.15.2 Infectious diseases mainly include ring rot, anthracnose, moldy core disease, black spot type red blush disease, brown spot disease, etc. 3.16
Maggoty fruit
Mainly refers to fruits damaged by pests such as apple small, pear small, peach small, etc. 3.17
Small defective spots
Refers to scattered small red spots or fine cracks on the fruit skin at the stem depression. 2
Accepting error
NY/T1075—2006
Due to the possibility of negligence in the post-harvest grading of apples, as well as the quality changes that may occur during post-harvest processing and storage and transportation, a permissible limit not lower than the grade quality is specified, which is called the tolerance. It is expressed in percentage. 4 Requirements
4.1 Fruit grade specifications
Based on the evaluation of the fruit appearance, it is divided into three grades and nine specifications: special grade, first grade, and second grade (Table 1). 4.2 Acceptance tolerance
4.2.1 Color difference fruit
The tolerance of special grade fruit shall not exceed 3%, the tolerance of first grade fruit shall not exceed 5%, and the tolerance of second grade fruit shall not exceed 8%. 4.2.2 Adjacent group fruit
The tolerance of special grade fruit shall not exceed 3%, the tolerance of first grade fruit shall not exceed 5%, and the tolerance of second grade fruit shall not exceed 8%. There shall be no alternate group fruit. 4.2.3 Fruit weight difference
The allowable range for special grade fruit shall not exceed 3%, the allowable range for first grade fruit shall not exceed 3%, and the allowable range for second grade fruit shall not exceed 8%. 4.2.4 Defective fruit
The allowable range for special grade, first grade and second grade fruit shall not exceed 3%. 4.2.5 Total unqualified fruit
The number of special grade fruit shall not exceed 4%, and the number of first grade fruit and second grade fruit shall not exceed 8%. 4.2.6 Rotten fruit
No rotten fruit shall be found in any grade of fruit.
Table 1 Sensory requirements for the grades of Red Fuji apples
Basic requirements
Bumps
Bagged fruit and partially bagged fruit shall be fully developed, without any peculiar smell, without abnormally high external moisture, and have a maturity suitable for the market and storage requirements. The fruit diameter is greater than or equal to 70mm, with variety characteristics, regular
fruit shape index is above 0.75
concentrated colored surface is above 85%
, red stripes or red pieces
concentrated colored surface is 75%~85%
(including 85%), red stripes or red pieces
fine defects, but not deformed
concentrated colored surface is 55%~75% (excluding 75%), red stripes or red pieces
complete or uniformly cut off
135g~200g (excluding 200g) or 70mm~80mm (excluding 80mm)200g~250g (excluding 250g) or 80mm~85mm (excluding 85mm)≥250g or above 85mm
small turning points are allowed. The total number of small red spots and cracks shall not exceed 5. Small energy spots are allowed. The total number of small red spots and wind cracks shall not exceed 10. Minor bruises are allowed, the peel remains unchanged, and the area does not exceed 0.5cmz
One slight abrasion is allowed, with an area not exceeding 0.5Minor fruit rust is allowed, with an area not exceeding 1.0cm3
Food Partner Network httn://www.foodmate.neNY/T1075—2006
Oyster fruit, disease
and fruit cracking
Physical and chemical requirements
The physical and chemical requirements of Red Fuji apples are shown in Table 2.
Fruit firmness, kgf/am
Soluble solids, %
Total acid content, %
Sanitary requirements
Table 1 (continued)
Slight thin layer is allowed, with an area not exceeding 1.0cm. Slight daily damage is allowed, with an area not exceeding 1.0cm. Slight chain damage is allowed, with an area not exceeding 0.4cm. Slight insect damage is allowed, with an area not exceeding 0.5cm. None
No more than 2 items of defective fruit are allowed
Physical and chemical requirements for Red Fuji apples
The sanitary indicators of Red Fuji apples should comply with the provisions of Table 3. First level
Table 3 Hygienic indicators of Red Fuji apples
Acephate
Triazole pot
Bifenthrin
Bromopyrin
Captan
Carbendazim
Cypermethrin
Tetraspermum officinale
Deltamethrin
Cyflucysterol
Cyflucysterol
Cyflucysterol
Cyflucysterol
Cyflucysterol
Indicators (mg/kg)
Diniconazole
Diphenylamine
Cis-cyanamide Pithrin
Azofenpyrimidine
Bentain
Snail thiophos
Cypermethrin
Zymeclofen
Beneficial
Beneficial
Cyperthrin
Cypermethrin
Fluosiquin
Indicator (mg/kg)
http://wwwfoodmateneproject
Mancozeb
Methomyl
Multi-effect
Parathion
Methyl Parathion
Glucose aminoester
Phoxim
Promethazine
Monomethyl
Copper triazole
Diaclostrobin
Aphidicide
As (as As)
Lead (as Pb)
Indicator (mg/kg)
DDT
Brompermethrin
Dichlorvos
Trichloroethane
Diflubenzuron
Indicator (mg/kg)
Table 3 ( (Continued)
Glyphosate
BHC
Hexythiazox
Hexachloride
Malathion
Note: Residue limit:
2) Prohibited on apples, the value is the determination limit of the test method 5 Test rules
5.1 Test of sensory indicators
According to 6.5 of GB/T16051-1989 5.2 Test of physical and chemical indicators
According to 5.2 of GB/T16051-1989. 5.3 Test of hygienic indicators
5.3.1 Test of pesticide residues
According to the method specified in GB2763-2005. 5.3.2 Determination of arsenic
According to GB/T5009.11.
5.3.3 Determination of lead
According to GB/T5009.12.
5.3.4 Determination of copper
According to GB/T5009.13.
5.3.5 Determination of cadmium
According to GB/T5009.15.
5.3.6 Determination of mercury
According to GB/T5009.17.
5.3.7 Determination of oxygen
According to GB/T5009.18.
6 Inspection methods
6.1 Inspection indicators for grades and specifications
See Table 1.
6.2 Inspection batch
Indicator (mg/kg)
NY/T1075—2006
Indicator (mg/kg)
Copper (Cu)
Sawdust (Cd)
Multiplier (Hg)
Fluorine (F)
Red Fuji apples with the same production base, grade, harvest period and packaging date are considered as one inspection batch. 6.3 Sampling
6.3.1 One inspection batch is considered as one sampling batch. The sample must be representative and should be randomly sampled from different parts of the whole batch of goods. The inspection results of the samples are applicable to the whole inspection batch. 5
http://foodmate.netNY/T10752006
6.3.2 Sampling quantity
According to GB/T8855.
6.4 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;
6.4.1 Apply for annual spot inspection of red rich soil; 6.4.2 The results of the two factory inspections are quite different: 6.4.3 The production environment has changed significantly due to human or natural factors; 6.4.4 The national quality supervision agency or the 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. The delivery inspection content includes packaging, marking, sensory, and requirements. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 6.6 Judgment rules
6.6.1 Inspection of sensory indicators
6.6.1.1 When a fruit has multiple defects, only the most important one shall be recorded. The percentage of single unqualified fruit shall be calculated according to formula (1). The sum of the percentages of each single unqualified fruit is the total percentage of unqualified fruit X=M/M×100%
Where:
X—single unqualified percentage (%);
M—the amount of single unqualified fruit, in units of (pieces); M2 The amount of fruit in the inspection sample, in units of (pieces) (1)
6.6.1.2 Under the premise that the unqualified fruit rate of the entire batch of samples does not exceed 4%, the unqualified rate of a single package shall not exceed 8%. Otherwise, the sample shall be judged as unqualified.
6.6.2 Inspection of physical and chemical indicators
Physical and chemical indicators: Fruit hardness, soluble solids, and total acid content are not used as grading standards for Red Fuji apples. However, when sensory inspection cannot make a clear judgment on the internal quality of the fruit, the results of physical and chemical inspections can be used as the basis for judging the internal quality of the fruit. 6.6.3 Inspection of hygiene indicators
If one hygiene indicator fails, the sample is judged to be unqualified. 7 Logo
The sales and transportation packaging of Red Fuji apples should be marked with the Red Fuji apple logo. The packaging logo of the same batch of goods must be completely unified in form and content.
8 Packaging, transportation, storage
8.1 Packaging
Corrugated paper boxes are selected as packaging containers, and their packaging technical requirements should comply with the provisions of GB/T13607. The packaging container shall indicate the product name, net weight or number of fruits, place of origin, packaging date, production unit, implementation standard code, etc. There shall be no branches, leaves, sand, stones, dust or other foreign matter in the packaging container. The inner packaging material must be new, clean, odorless, and will not cause damage or pollution to the fruit. The size, color and other aspects of the surface apples of each package should represent the quality of the entire package. 8.2 Transportation
8.2.1 The transportation vehicle is clean and hygienic, and has no odor. Do not mix with toxic and hazardous items. 6
8.2.2 Handle with care during loading and unloading, and operate in a civilized manner. NY/T1075—2006
8.2.3 When waiting for transportation, the batches must be clear, the stacking must be neat, the environment must be clean, and the ventilation must be good. It is strictly forbidden to expose to the sun or rain. Pay attention to anti-freeze, heat protection, and shorten the waiting time for transportation.
8.3 Purchase and storage
8.3.1 Red Fuji apples need to be cooled and pre-cooled after harvest before they can be stored in the cold storage. Do not use preservation agents and materials that damage the quality of Red Fuji apples or are harmful to the human body.
8.3.2 Red Fuji apples should be stored in cold storage in accordance with GBT8559. 8.3.3 Red Fuji apples should be stored in controlled atmosphere in accordance with ISO8682. 8.3.4 The warehouse should be free of odor. It is strictly forbidden to store them together with toxic and harmful items. Foodmate.net httn://foodmate.netneNY/T1075—2006
Oyster fruit, disease
and fruit cracking
Physical and chemical requirements
The physical and chemical requirements of Red Fuji apples are shown in Table 2.
Fruit firmness, kgf/am
Soluble solids, %
Total acid content, %
Sanitary requirements
Table 1 (continued)
Slight thin layer is allowed, the area does not exceed 1.0cmSlight daily purchase is allowed, the area does not exceed 1.0cmSlight chain injury is allowed, the area does not exceed 0.4cmSlight insect injury is allowed, the area does not exceed 0.5cmNone
The above defects are allowed and no more than 2 items of fruit shall be allowed
Physical and chemical requirements of Red Fuji apples
The sanitation indicators of Red Fuji apples shall meet the requirements of Table 3. First level
Table 3 Hygienic indicators of Red Fuji apples
Acephate
Triazole pot
Bifenthrin
Bromopyrin
Captan
Carbendazim
Cypermethrin
Tetraspermum officinale
Deltamethrin
Cyflucysterol
Cyflucysterol
Cyflucysterol
Cyflucysterol
Cyflucysterol
Indicators (mg/kg)
Diniconazole
Diphenylamine
Cis-cyanamide Pithrin
Azofenpyrimidine
Bentain
Snail thiophos
Cypermethrin
Zymeclofen
Beneficial
Beneficial
Cyperthrin
Cypermethrin
Fluosiquin
Indicator (mg/kg)
http://wwwfoodmateneproject
Mancozeb
Methomyl
Multi-effect
Parathion
Methyl Parathion
Glucose
Phoxim
Promethazine
Monomethyl
Copper triazole
Diaclostrobin
Aphidicide
As (as As)
Lead (as Pb)
Indicator (mg/kg)
DDT
Brompermethrin
Dichlorvos
Trichloroethane
Diflubenzuron
Indicator (mg/kg)
Table 3 ( (Continued)
Glyphosate
BHC
Hexythiazox
Hexachloride
Malathion
Note: Residue limit:
2) Prohibited on apples, the value is the determination limit of the test method 5 Test rules
5.1 Test of sensory indicators
According to 6.5 of GB/T16051-1989 5.2 Test of physical and chemical indicators
According to 5.2 of GB/T16051-1989. 5.3 Test of hygienic indicators
5.3.1 Test of pesticide residues
According to the method specified in GB2763-2005. 5.3.2 Determination of arsenic
According to GB/T5009.11.
5.3.3 Determination of lead
According to GB/T5009.12.
5.3.4 Determination of copper
According to GB/T5009.13.
5.3.5 Determination of cadmium
According to GB/T5009.15.
5.3.6 Determination of mercury
According to GB/T5009.17.
5.3.7 Determination of oxygen
According to GB/T5009.18.
6 Inspection methods
6.1 Inspection indicators for grades and specifications
See Table 1.
6.2 Inspection batch
Indicator (mg/kg)
NY/T1075—2006
Indicator (mg/kg)
Copper (Cu)
Sawdust (Cd)
Multiplier (Hg)
Fluorine (F)
Red Fuji apples with the same production base, grade, harvest period and packaging date are considered as one inspection batch. 6.3 Sampling
6.3.1 One inspection batch is considered as one sampling batch. The sample must be representative and should be randomly sampled from different parts of the whole batch of goods. The inspection results of the samples are applicable to the whole inspection batch. 5
http://foodmate.netNY/T10752006
6.3.2 Sampling quantity
According to GB/T8855.
6.4 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;
6.4.1 Apply for annual spot inspection of red rich soil; 6.4.2 The results of the two factory inspections are quite different: 6.4.3 The production environment has changed significantly due to human or natural factors; 6.4.4 The national quality supervision agency or the 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. The delivery inspection content includes packaging, marking, sensory, and requirements. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 6.6 Judgment rules
6.6.1 Inspection of sensory indicators
6.6.1.1 When a fruit has multiple defects, only the most important one shall be recorded. The percentage of single unqualified fruit shall be calculated according to formula (1). The sum of the percentages of each single unqualified fruit is the total percentage of unqualified fruit X=M/M×100%
Where:
X—single unqualified percentage (%);
M—the amount of single unqualified fruit, in units of (pieces); M2 The amount of fruit in the inspection sample, in units of (pieces) (1)
6.6.1.2 Under the premise that the unqualified fruit rate of the entire batch of samples does not exceed 4%, the unqualified rate of a single package shall not exceed 8%. Otherwise, the sample shall be judged as unqualified.
6.6.2 Inspection of physical and chemical indicators
Physical and chemical indicators: Fruit hardness, soluble solids, and total acid content are not used as grading standards for Red Fuji apples. However, when sensory inspection cannot make a clear judgment on the internal quality of the fruit, the results of physical and chemical inspections can be used as the basis for judging the internal quality of the fruit. 6.6.3 Inspection of hygiene indicators
If one hygiene indicator fails, the sample is judged to be unqualified. 7 Logo
The sales and transportation packaging of Red Fuji apples should be marked with the Red Fuji apple logo. The packaging logo of the same batch of goods must be completely unified in form and content.
8 Packaging, transportation, storage
8.1 Packaging
Corrugated paper boxes are selected as packaging containers, and their packaging technical requirements should comply with the provisions of GB/T13607. The packaging container shall indicate the product name, net weight or number of fruits, place of origin, packaging date, production unit, implementation standard code, etc. There shall be no branches, leaves, sand, stones, dust or other foreign matter in the packaging container. The inner packaging material must be new, clean, odorless, and will not cause damage or pollution to the fruit. The size, color and other aspects of the surface apples of each package should represent the quality of the entire package. 8.2 Transportation
8.2.1 The transportation vehicle is clean and hygienic, and has no odor. Do not mix with toxic and hazardous items. 6
8.2.2 Handle with care during loading and unloading, and operate in a civilized manner. NY/T1075—2006
8.2.3 When waiting for transportation, the batches must be clear, the stacking must be neat, the environment must be clean, and the ventilation must be good. It is strictly forbidden to expose to the sun or rain. Pay attention to anti-freeze, heat protection, and shorten the waiting time for transportation.
8.3 Purchase and storage
8.3.1 Red Fuji apples need to be cooled and pre-cooled after harvest before they can be stored in the cold storage. Do not use preservation agents and materials that damage the quality of Red Fuji apples or are harmful to the human body.
8.3.2 Red Fuji apples should be stored in cold storage in accordance with GBT8559. 8.3.3 Red Fuji apples should be stored in controlled atmosphere in accordance with ISO8682. 8.3.4 The warehouse should be free of odor. It is strictly forbidden to store them together with toxic and harmful items. Foodmate.net httn://foodmate.netneNY/T1075—2006
Oyster fruit, disease
and fruit cracking
Physical and chemical requirements
The physical and chemical requirements of Red Fuji apples are shown in Table 2.
Fruit firmness, kgf/am
Soluble solids, %
Total acid content, %
Sanitary requirements
Table 1 (continued)
Slight thin layer is allowed, the area does not exceed 1.0cmSlight daily purchase is allowed, the area does not exceed 1.0cmSlight chain injury is allowed, the area does not exceed 0.4cmSlight insect injury is allowed, the area does not exceed 0.5cmNone
The above defects are allowed and no more than 2 items of fruit shall be allowed
Physical and chemical requirements of Red Fuji apples
The sanitation indicators of Red Fuji apples shall meet the requirements of Table 3. First level
Table 3 Hygienic indicators of Red Fuji apples
Acephate
Triazole pot
Bifenthrin
Bromopyrin
Captan
Carbendazim
Cypermethrin
Tetraspermum officinale
Deltamethrin
Cyflucysterol
Cyflucysterol
Cyflucysterol
Cyflucysterol
Cyflucysterol
Indicators (mg/kg)
Diniconazole
Diphenylamine
Cis-cyanamide Pithrin
Azofenpyrimidine
Bentain
Snail thiophos
Cypermethrin
Zymeclofen
Beneficial
Beneficial
Cyperthrin
Cypermethrin
Fluosiquin
Indicator (mg/kg)
http://wwwfoodmateneproject
Mancozeb
Methomyl
Multi-effect
Parathion
Methyl Parathion
Glucose
Phoxim
Promethazine
Monomethyl
Copper triazole
Diaclostrobin
Aphidicide
As (as As)
Lead (as Pb)
Indicator (mg/kg)
DDT
Brompermethrin
Dichlorvos
Trichloroethane
Diflubenzuron
Indicator (mg/kg)
Table 3 ( (Continued)
Glyphosate
BHC
Hexythiazox
Hexachloride
Malathion
Note: Residue limit:
2) Prohibited on apples, the value is the determination limit of the test method 5 Test rules
5.1 Test of sensory indicators
According to 6.5 of GB/T16051-1989 5.2 Test of physical and chemical indicators
According to 5.2 of GB/T16051-1989. 5.3 Test of hygienic indicators
5.3.1 Test of pesticide residues
According to the method specified in GB2763-2005. 5.3.2 Determination of arsenic
According to GB/T5009.11.
5.3.3 Determination of lead
According to GB/T5009.12.
5.3.4 Determination of copper
According to GB/T5009.13.
5.3.5 Determination of cadmium
According to GB/T5009.15.
5.3.6 Determination of mercury
According to GB/T5009.17.
5.3.7 Determination of oxygen
According to GB/T5009.18.
6 Inspection methods
6.1 Inspection indicators for grades and specifications
See Table 1.
6.2 Inspection batch
Indicator (mg/kg)
NY/T1075—2006
Indicator (mg/kg)
Copper (Cu)
Sawdust (Cd)
Multiplier (Hg)
Fluorine (F)
Red Fuji apples with the same production base, grade, harvest period and packaging date are considered as one inspection batch. 6.3 Sampling
6.3.1 One inspection batch is considered as one sampling batch. The sample must be representative and should be randomly sampled from different parts of the whole batch of goods. The inspection results of the samples are applicable to the whole inspection batch. 5
http://foodmate.netNY/T10752006
6.3.2 Sampling quantity
According to GB/T8855.
6.4 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;
6.4.1 Apply for annual spot inspection of red rich soil; 6.4.2 The results of the two factory inspections are quite different: 6.4.3 The production environment has changed significantly due to human or natural factors; 6.4.4 The national quality supervision agency or the 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. The delivery inspection content includes packaging, marking, sensory, and requirements. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 6.6 Judgment rules
6.6.1 Inspection of sensory indicators
6.6.1.1 When a fruit has multiple defects, only the most important one shall be recorded. The percentage of single unqualified fruit shall be calculated according to formula (1). The sum of the percentages of each single unqualified fruit is the total percentage of unqualified fruit X=M/M×100%
Where:
X—single unqualified percentage (%);
M—the amount of single unqualified fruit, in units of (pieces); M2 The amount of fruit in the inspection sample, in units of (pieces) (1)
6.6.1.2 Under the premise that the unqualified fruit rate of the entire batch of samples does not exceed 4%, the unqualified rate of a single package shall not exceed 8%. Otherwise, the sample shall be judged as unqualified.
6.6.2 Inspection of physical and chemical indicators
Physical and chemical indicators: Fruit hardness, soluble solids, and total acid content are not used as grading standards for Red Fuji apples. However, when sensory inspection cannot make a clear judgment on the internal quality of the fruit, the results of physical and chemical inspections can be used as the basis for judging the internal quality of the fruit. 6.6.3 Inspection of hygiene indicators
If one hygiene indicator fails, the sample is judged to be unqualified. 7 Logo
The sales and transportation packaging of Red Fuji apples should be marked with the Red Fuji apple logo. The packaging logo of the same batch of goods must be completely unified in form and content.
8 Packaging, transportation, storage
8.1 Packaging
Corrugated paper boxes are selected as packaging containers, and their packaging technical requirements should comply with the provisions of GB/T13607. The packaging container shall indicate the product name, net weight or number of fruits, place of origin, packaging date, production unit, implementation standard code, etc. There shall be no branches, leaves, sand, stones, dust or other foreign matter in the packaging container. The inner packaging material must be new, clean, odorless, and will not cause damage or pollution to the fruit. The size, color and other aspects of the surface apples of each package should represent the quality of the entire package. 8.2 Transportation
8.2.1 The transportation vehicle is clean and hygienic, and has no odor. Do not mix with toxic and hazardous items. 6
8.2.2 Handle with care during loading and unloading, and operate in a civilized manner. NY/T1075—2006
8.2.3 When waiting for transportation, the batches must be clear, the stacking must be neat, the environment must be clean, and the ventilation must be good. It is strictly forbidden to expose to the sun or rain. Pay attention to anti-freeze, heat protection, and shorten the waiting time for transportation.
8.3 Purchase and storage
8.3.1 Red Fuji apples need to be cooled and pre-cooled after harvest before they can be stored in the cold storage. Do not use preservation agents and materials that damage the quality of Red Fuji apples or are harmful to the human body.
8.3.2 Red Fuji apples should be stored in cold storage in accordance with GBT8559. 8.3.3 Red Fuji apples should be stored in controlled atmosphere in accordance with ISO8682. 8.3.4 The warehouse should be free of odor. It is strictly forbidden to store them together with toxic and harmful items. Foodmate.net httn://foodmate.net5cm without
More than 2 defective fruits are allowed
Red Fuji apple physical and chemical requirements
Red Fuji apple's sanitary index shall meet the requirements of Table 3. First grade
Table 3 Red Fuji apple's sanitary index
Acephate
Triazole pot
Bifenthrin
Bromopyrin
Captan
Carbendazim
Chlorpyrifos
Deltamethrin
Cypermethrin
Cyperchlorate
Cyperchlorate
Cyperchlorate
Indicator (mg/kg)
Diniconazole
Diphenylamine
Cis-cyanamide Pithrin
Azofenpyrimidine
Bentain
Snail thiophos
Cypermethrin
Zymeclofen
Beneficial
Beneficial
Cyperthrin
Cypermethrin
Fluosiquin
Indicator (mg/kg)
http://wwwfoodmateneproject
Mancozeb
Methomyl
Multi-effect
Parathion
Methyl Parathion
Glucose
Phoxim
Promethazine
Monomethyl
Copper triazole
Diaclostrobin
Aphidicide
As (as As)
Lead (as Pb)
Indicator (mg/kg)
DDT
Brompermethrin
Dichlorvos
Trichloroethane
Diflubenzuron
Indicator (mg/kg)
Table 3 ( (Continued)
Glyphosate
BHC
Hexythiazox
Hexachloride
Malathion
Note: Residue limit:
2) Prohibited on apples, the value is the determination limit of the test method 5 Test rules
5.1 Test of sensory indicators
According to 6.5 of GB/T16051-1989 5.2 Test of physical and chemical indicators
According to 5.2 of GB/T16051-1989. 5.3 Test of hygienic indicators
5.3.1 Test of pesticide residues
According to the method specified in GB2763-2005. 5.3.2 Determination of arsenic
According to GB/T5009.11.
5.3.3 Determination of lead
According to GB/T5009.12.
5.3.4 Determination of copper
According to GB/T5009.13.
5.3.5 Determination of cadmium
According to GB/T5009.15.
5.3.6 Determination of mercury
According to GB/T5009.17.
5.3.7 Determination of oxygen
According to GB/T5009.18.
6 Inspection methods
6.1 Inspection indicators for grades and specifications
See Table 1.
6.2 Inspection batch
Indicator (mg/kg)
NY/T1075—2006
Indicator (mg/kg)
Copper (Cu)
Sawdust (Cd)
Multiplier (Hg)
Fluorine (F)
Red Fuji apples with the same production base, grade, harvest period and packaging date are considered as one inspection batch. 6.3 Sampling
6.3.1 One inspection batch is considered as one sampling batch. The sample must be representative and should be randomly sampled from different parts of the whole batch of goods. The inspection results of the samples are applicable to the whole inspection batch. 5
http://foodmate.netNY/T10752006
6.3.2 Sampling quantity
According to GB/T8855.
6.4 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;
6.4.1 Apply for annual spot inspection of red rich soil; 6.4.2 The results of the two factory inspections are quite different: 6.4.3 The production environment has changed significantly due to human or natural factors; 6.4.4 The national quality supervision agency or the 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. The delivery inspection content includes packaging, marking, sensory, and requirements. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 6.6 Judgment rules
6.6.1 Inspection of sensory indicators
6.6.1.1 When a fruit has multiple defects, only the most important one shall be recorded. The percentage of single unqualified fruit shall be calculated according to formula (1). The sum of the percentages of each single unqualified fruit is the total percentage of unqualified fruit X=M/M×100%
Where:
X—single unqualified percentage (%);
M—the amount of single unqualified fruit, in units of (pieces); M2 The amount of fruit in the inspection sample, in units of (pieces) (1)
6.6.1.2 Under the premise that the unqualified fruit rate of the entire batch of samples does not exceed 4%, the unqualified rate of a single package shall not exceed 8%. Otherwise, the sample shall be judged as unqualified.
6.6.2 Inspection of physical and chemical indicators
Physical and chemical indicators: Fruit hardness, soluble solids, and total acid content are not used as grading standards for Red Fuji apples. However, when sensory inspection cannot make a clear judgment on the internal quality of the fruit, the results of physical and chemical inspections can be used as the basis for judging the internal quality of the fruit. 6.6.3 Inspection of hygiene indicators
If one hygiene indicator fails, the sample is judged to be unqualified. 7 Logo
The sales and transportation packaging of Red Fuji apples should be marked with the Red Fuji apple logo. The packaging logo of the same batch of goods must be completely unified in form and content.
8 Packaging, transportation, storage
8.1 Packaging
Corrugated paper boxes are selected as packaging containers, and their packaging technical requirements should comply with the provisions of GB/T13607. The packaging container shall indicate the product name, net weight or number of fruits, place of origin, packaging date, production unit, implementation standard code, etc. There shall be no branches, leaves, sand, stones, dust or other foreign matter in the packaging container. The inner packaging material must be new, clean, odorless, and will not cause damage or pollution to the fruit. The size, color and other aspects of the surface apples of each package should represent the quality of the entire package. 8.2 Transportation
8.2.1 The transportation vehicle is clean and hygienic, and has no odor. Do not mix with toxic and hazardous items. 6
8.2.2 Handle with care during loading and unloading, and operate in a civilized manner. NY/T1075—2006
8.2.3 When waiting for transportation, the batches must be clear, the stacking must be neat, the environment must be clean, and the ventilation must be good. It is strictly forbidden to expose to the sun or rain. Pay attention to anti-freeze, heat protection, and shorten the waiting time for transportation.
8.3 Purchase and storage
8.3.1 Red Fuji apples need to be cooled and pre-cooled after harvest before they can be stored in the cold storage. Do not use preservation agents and materials that damage the quality of Red Fuji apples or are harmful to the human body.
8.3.2 Red Fuji apples should be stored in cold storage in accordance with GBT8559. 8.3.3 Red Fuji apples should be stored in controlled atmosphere in accordance with ISO8682. 8.3.4 The warehouse should be free of odor. It is strictly forbidden to store them together with toxic and harmful items. Foodmate.net httn://foodmate.net5cm without
More than 2 defective fruits are allowed
Red Fuji apple physical and chemical requirements
Red Fuji apple's sanitary index shall meet the requirements of Table 3. First grade
Table 3 Red Fuji apple's sanitary index
Acephate
Triazole pot
Bifenthrin
Bromopyrin
Captan
Carbendazim
Chlorpyrifos
Deltamethrin
Cypermethrin
Cyperchlorate
Cyperchlorate
Cyperchlorate
Indicator (mg/kg)
Diniconazole
Diphenylamine
Cis-cyanamide Pithrin
Azofenpyrimidine
Bentain
Snail thiophos
Cypermethrin
Zymeclofen
Beneficial
Beneficial
Cyperthrin
Cypermethrin
Fluosiquin
Indicator (mg/kg)
http://wwwfoodmateneproject
Mancozeb
Methomyl
Multi-effect
Parathion
Methyl Parathion
Glucose
Phoxim
Promethazine
Monomethyl
Copper triazole
Diaclostrobin
Aphidicide
As (as As)
Lead (as Pb)
Indicator (mg/kg)
DDT
Brompermethrin
Dichlorvos
Trichloroethane
Diflubenzuron
Indicator (mg/kg)
Table 3 ( (Continued)
Glyphosate
BHC
Hexythiazox
Hexachloride
Malathion
Note: Residue limit:
2) Prohibited on apples, the value is the determination limit of the test method 5 Test rules
5.1 Test of sensory indicators
According to 6.5 of GB/T16051-1989 5.2 Test of physical and chemical indicators
According to 5.2 of GB/T16051-1989. 5.3 Test of hygienic indicators
5.3.1 Test of pesticide residues
According to the method specified in GB2763-2005. 5.3.2 Determination of arsenic
According to GB/T5009.11.
5.3.3 Determination of lead
According to GB/T5009.12.
5.3.4 Determination of copper
According to GB/T5009.13.
5.3.5 Determination of cadmium
According to GB/T5009.15.
5.3.6 Determination of mercury
According to GB/T5009.17.
5.3.7 Determination of oxygen
According to GB/T5009.18.
6 Inspection methods
6.1 Inspection indicators for grades and specifications
See Table 1.
6.2 Inspection batch
Indicator (mg/kg)
NY/T1075—2006
Indicator (mg/kg)
Copper (Cu)
Sawdust (Cd)
Multiplier (Hg)
Fluorine (F)
Red Fuji apples with the same production base, grade, harvest period and packaging date are considered as one inspection batch. 6.3 Sampling
6.3.1 One inspection batch is considered as one sampling batch. The sample must be representative and should be randomly sampled from different parts of the whole batch of goods. The inspection results of the samples are applicable to the whole inspection batch. 5
http://foodmate.netNY/T10752006
6.3.2 Sampling quantity
According to GB/T8855.
6.4 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;
6.4.1 Apply for annual spot inspection of red rich soil; 6.4.2 The results of the two factory inspections are quite different: 6.4.3 The production environment has changed significantly due to human or natural factors; 6.4.4 The national quality supervision agency or the 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. The delivery inspection content includes packaging, marking, sensory, and requirements. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 6.6 Judgment rules
6.6.1 Inspection of sensory indicators
6.6.1.1 When a fruit has multiple defects, only the most important one shall be recorded. The percentage of single unqualified fruit shall be calculated according to formula (1). The sum of the percentages of each single unqualified fruit is the total percentage of unqualified fruit X=M/M×100%
Where:
X—single unqualified percentage (%);
M—the amount of single unqualified fruit, in units of (pieces); M2 The amount of fruit in the inspection sample, in units of (pieces) (1)
6.6.1.2 Under the premise that the unqualified fruit rate of the entire batch of samples does not exceed 4%, the unqualified rate of a single package shall not exceed 8%. Otherwise, the sample shall be judged as unqualified.
6.6.2 Inspection of physical and chemical indicators
Physical and chemical indicators: Fruit hardness, soluble solids, and total acid content are not used as grading standards for Red Fuji apples. However, when sensory inspection cannot make a clear judgment on the internal quality of the fruit, the results of physical and chemical inspections can be used as the basis for judging the internal quality of the fruit. 6.6.3 Inspection of hygiene indicators
If one hygiene indicator fails, the sample is judged to be unqualified. 7 Logo
The sales and transportation packaging of Red Fuji apples should be marked with the Red Fuji apple logo. The packaging logo of the same batch of goods must be completely unified in form and content.
8 Packaging, transportation, storage
8.1 Packaging
Corrugated paper boxes are selected as packaging containers, and their packaging technical requirements should comply with the provisions of GB/T13607. The packaging container shall indicate the product name, net weight or number of fruits, place of origin, packaging date, production unit, implementation standard code, etc. There shall be no branches, leaves, sand, stones, dust or other foreign matter in the packaging container. The inner packaging material must be new, clean, odorless, and will not cause damage or pollution to the fruit. The size, color and other aspects of the surface apples of each package should represent the quality of the entire package. 8.2 Transportation
8.2.1 The transportation vehicle is clean and hygienic, and has no odor. Do not mix with toxic and hazardous items. 6
8.2.2 Handle with care during loading and unloading, and operate in a civilized manner. NY/T1075—2006
8.2.3 When waiting for transportation, the batches must be clear, the stacking must be neat, the environment must be clean, and the ventilation must be good. It is strictly forbidden to expose to the sun or rain. Pay attention to anti-freeze, heat protection, and shorten the waiting time for transportation.
8.3 Purchase and storage
8.3.1 Red Fuji apples need to be cooled and pre-cooled after harvest before they can be stored in the cold storage. Do not use preservation agents and materials that damage the quality of Red Fuji apples or are harmful to the human body.
8.3.2 Red Fuji apples should be stored in cold storage in accordance with GBT8559. 8.3.3 Red Fuji apples should be stored in controlled atmosphere in accordance with ISO8682. 8.3.4 The warehouse should be free of odor. It is strictly forbidden to store them together with toxic and harmful items. Foodmate.net httn://foodmate.netnene2 Determination of arsenic
According to GB/T5009.11.
5.3.3 Determination of lead
According to GB/T5009.12.
5.3.4 Determination of copper
According to GB/T5009.13.
5.3.5 Determination of cadmium
According to GB/T5009.15.
5.3.6 Determination of mercury
According to GB/T5009.17.
5.3.7 Determination of oxygen
According to GB/T5009.18.
6 Inspection methods
6.1 Inspection indicators for grades and specifications
See Table 1.
6.2 Inspection batch
Indicator (mg/kg)
NY/T1075—2006
Indicator (mg/kg)
Copper (Cu)
Sawdust (Cd)
Multiplier (Hg)
Fluorine (F)
Red Fuji apples with the same production base, grade, harvest period and packaging date are considered as one inspection batch. 6.3 Sampling
6.3.1 One inspection batch is considered as one sampling batch. The sample must be representative and should be randomly sampled from different parts of the whole batch of goods. The inspection results of the samples are applicable to the whole inspection batch. 5
http://foodmate.netNY/T10752006
6.3.2 Sampling quantity
According to GB/T8855.
6.4 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;
6.4.1 Apply for annual spot inspection of red rich soil; 6.4.2 The results of the two factory inspections are quite different: 6.4.3 The production environment has changed significantly due to human or natural factors; 6.4.4 The national quality supervision agency or the 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. The delivery inspection content includes packaging, marking, sensory, and requirements. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 6.6 Judgment rules
6.6.1 Inspection of sensory indicators
6.6.1.1 When a fruit has multiple defects, only the most important one shall be recorded. The percentage of single unqualified fruit shall be calculated according to formula (1). The sum of the percentages of each single unqualified fruit is the total percentage of unqualified fruit X=M/M×100%
Where:
X—single unqualified percentage (%);
M—the amount of single unqualified fruit, in units of (pieces); M2 The amount of fruit in the inspection sample, in units of (pieces) (1)
6.6.1.2 Under the premise that the unqualified fruit rate of the entire batch of samples does not exceed 4%, the unqualified rate of a single package shall not exceed 8%. Otherwise, the sample shall be judged as unqualified.
6.6.2 Inspection of physical and chemical indicators
Physical and chemical indicators: Fruit hardness, soluble solids, and total acid content are not used as grading standards for Red Fuji apples. However, when sensory inspection cannot make a clear judgment on the internal quality of the fruit, the results of physical and chemical inspections can be used as the basis for judging the internal quality of the fruit. 6.6.3 Inspection of hygiene indicators
If one hygiene indicator fails, the sample is judged to be unqualified. 7 Logo
The sales and transportation packaging of Red Fuji apples should be marked with the Red Fuji apple logo. The packaging logo of the same batch of goods must be completely unified in form and content.
8 Packaging, transportation, storage
8.1 Packaging
Corrugated paper boxes are selected as packaging containers, and their packaging technical requirements should comply with the provisions of GB/T13607. The packaging container shall indicate the product name, net weight or number of fruits, place of origin, packaging date, production unit, implementation standard code, etc. There shall be no branches, leaves, sand, stones, dust or other foreign matter in the packaging container. The inner packaging material must be new, clean, odorless, and will not cause damage or pollution to the fruit. The size, color and other aspects of the surface apples of each package should represent the quality of the entire package. 8.2 Transportation
8.2.1 The transportation vehicle is clean and hygienic, and has no odor. Do not mix with toxic and hazardous items. 6
8.2.2 Handle with care during loading and unloading, and operate in a civilized manner. NY/T1075—2006
8.2.3 When waiting for transportation, the batches must be clear, the stacking must be neat, the environment must be clean, and the ventilation must be good. It is strictly forbidden to expose to the sun or rain. Pay attention to anti-freeze, heat protection, and shorten the waiting time for transportation.
8.3 Purchase and storage
8.3.1 Red Fuji apples need to be cooled and pre-cooled after harvest before they can be stored in the cold storage. Do not use preservation agents and materials that damage the quality of Red Fuji apples or are harmful to the human body.
8.3.2 Red Fuji apples should be stored in cold storage in accordance with GBT8559. 8.3.3 Red Fuji apples should be stored in controlled atmosphere in accordance with ISO8682. 8.3.4 The warehouse should be free of odor. It is strictly forbidden to store them together with toxic and harmful items. Foodmate.net httn://foodmate.net2 Determination of arsenic
According to GB/T5009.11.
5.3.3 Determination of lead
According to GB/T5009.12.
5.3.4 Determination of copper
According to GB/T5009.13.
5.3.5 Determination of cadmium
According to GB/T5009.15.
5.3.6 Determination of mercury
According to GB/T5009.17.
5.3.7 Determination of oxygen
According to GB/T5009.18.
6 Inspection methods
6.1 Inspection indicators for grades and specifications
See Table 1.
6.2 Inspection batch
Indicator (mg/kg)
NY/T1075—2006
Indicator (mg/kg)
Copper (Cu)
Sawdust (Cd)
Multiplier (Hg)
Fluorine (F)
Red Fuji apples with the same production base, grade, harvest period and packaging date are considered as one inspection batch. 6.3 Sampling
6.3.1 One inspection batch is considered as one sampling batch. The sample must be representative and should be randomly sampled from different parts of the whole batch of goods. The inspection results of the samples are applicable to the whole inspection batch. 5
http://foodmate.netNY/T10752006
6.3.2 Sampling quantity
According to GB/T8855.
6.4 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;
6.4.1 Apply for annual spot inspection of red rich soil; 6.4.2 The results of the two factory inspections are quite different: 6.4.3 The production environment has changed significantly due to human or natural factors; 6.4.4 The national quality supervision agency or the 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. The delivery inspection content includes packaging, marking, sensory, and requirements. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 6.6 Judgment rules
6.6.1 Inspection of sensory indicators
6.6.1.1 When a fruit has multiple defects, only the most important one shall be recorded. The percentage of single unqualified fruit shall be calculated according to formula (1). The sum of the percentages of each single unqualified fruit is the total percentage of unqualified fruit X=M/M×100%
Where:
X—single unqualified percentage (%);
M—the amount of single unqualified fruit, in units of (pieces); M2 The amount of fruit in the inspection sample, in units of (pieces) (1)
6.6.1.2 Under the premise that the unqualified fruit rate of the entire batch of samples does not exceed 4%, the unqualified rate of a single package shall not exceed 8%. Otherwise, the sample shall be judged as unqualified.
6.6.2 Inspection of physical and chemical indicators
Physical and chemical indicators: Fruit hardness, soluble solids, and total acid content are not used as grading standards for Red Fuji apples. However, when sensory inspection cannot make a clear judgment on the internal quality of the fruit, the results of physical and chemical inspections can be used as the basis for judging the internal quality of the fruit. 6.6.3 Inspection of hygiene indicators
If one hygiene indicator fails, the sample is judged to be unqualified. 7 Logo
The sales and transportation packaging of Red Fuji apples should be marked with the Red Fuji apple logo. The packaging logo of the same batch of goods must be completely unified in form and content.
8 Packaging, transportation, storage
8.1 Packaging
Corrugated paper boxes are selected as packaging containers, and their packaging technical requirements should comply with the provisions of GB/T13607. The packaging container shall indicate the product name, net weight or number of fruits, place of origin, packaging date, production unit, implementation standard code, etc. There shall be no branches, leaves, sand, stones, dust or other foreign matter in the packaging container. The inner packaging material must be new, clean, odorless, and will not cause damage or pollution to the fruit. The size, color and other aspects of the surface apples of each package should represent the quality of the entire package. 8.2 Transportation
8.2.1 The transportation vehicle is clean and hygienic, and has no odor. Do not mix with toxic and hazardous items. 6
8.2.2 Handle with care and operate in a civilized manner during loading and unloading. NY/T1075—2006
8.2.3 When waiting for transportation, the batches must be clear, the stacking must be neat, the environment must be clean and well ventilated. It is strictly forbidden to expose to the sun or rain. Pay attention to anti-freeze, heat protection, and shorten the waiting time for transportation.
8.3 Purchase and storage
8.3.1 Red Fuji apples need to be cooled and pre-cooled after harvest before they can be stored in the cold storage. Do not use preservation agents and materials that damage the quality of Red Fuji apples or are harmful to the human body.
8.3.2 Red Fuji apples should be stored in cold storage in accordance with GBT8559. 8.3.3 Red Fuji apples should be stored in controlled atmosphere in accordance with ISO8682. 8.3.4 The warehouse should be free of odor. It is strictly forbidden to store them together with toxic and harmful items. Foodmate.net httn://foodmate.net3 Inspection of hygienic indicators
If one hygienic indicator fails to meet the standards, the sample is deemed to be unqualified. 7 Mark
Red Fuji apples should be marked with the Red Fuji apple logo on their sales and transportation packages. The packaging marks of the same batch of goods must be completely unified in form and content.
8 Packaging, transportation, storage
8.1 Packaging
Corrugated paper boxes are used as packaging containers, and their packaging technical requirements should comply with the provisions of GB/T13607. The packaging container shall indicate the product name, net weight or number of fruits, place of origin, packaging date, production unit, implementation standard code, etc. There shall be no branches, leaves, sand, stones, dust or other foreign matter in the packaging container. The inner packaging material must be new, clean, odorless, and will not cause damage or pollution to the fruits. The surface apples of each package shall represent the quality of the entire package in terms of size, color, etc. 8.2 Transportation
8.2.1 The transportation vehicle shall be clean and hygienic and odorless. Do not mix with toxic and hazardous items. 6
8.2.2 Handle with care and operate in a civilized manner during loading and unloading. NY/T1075—2006
8.2.3 When waiting for transportation, the batches must be clear, the stacking must be neat, the environment must be clean, and the ventilation must be good. It is strictly forbidden to be exposed to the sun and rain. Pay attention to anti-freeze and heat protection, and shorten the waiting time for transportation.
8.3 Purchase and storage
8.3.1 Red Fuji apples need to be cooled and pre-cooled after harvest before they can be stored in the cold storage. Preservation reagents and materials that damage the quality of Red Fuji apples and are harmful to the human body shall not be used.
8.3.2 The cold storage of Red Fuji apples shall be carried out in accordance with the provisions of GBT8559. 8.3.3 The atmosphere storage of Red Fuji apples shall be carried out in accordance with the provisions of ISO8682. 8.3.4 There is no odor in the warehouse. It is strictly forbidden to mix with toxic and hazardous items. Foodmate.net httn://foodmate.net3 Inspection of hygienic indicators
If one hygienic indicator fails to meet the standards, the sample is deemed to be unqualified. 7 Mark
Red Fuji apples should be marked with the Red Fuji apple logo on their sales and transportation packages. The packaging marks of the same batch of goods must be completely unified in form and content.
8 Packaging, transportation, storage
8.1 Packaging
Corrugated paper boxes are used as packaging containers, and their packaging technical requirements should comply with the provisions of GB/T13607. The packaging container shall indicate the product name, net weight or number of fruits, place of origin, packaging date, production unit, implementation standard code, etc. There shall be no branches, leaves, sand, stones, dust or other foreign matter in the packaging container. The inner packaging material must be new, clean, odorless, and will not cause damage or pollution to the fruits. The surface apples of each package shall represent the quality of the entire package in terms of size, color, etc. 8.2 Transportation
8.2.1 The transportation vehicle shall be clean and hygienic and odorless. Do not mix with toxic and hazardous items. 6
8.2.2 Handle with care and operate in a civilized manner during loading and unloading. NY/T1075—2006
8.2.3 When waiting for transportation, the batches must be clear, the stacking must be neat, the environment must be clean, and the ventilation must be good. It is strictly forbidden to be exposed to the sun and rain. Pay attention to anti-freeze and heat protection, and shorten the waiting time for transportation.
8.3 Purchase and storage
8.3.1 Red Fuji apples need to be cooled and pre-cooled after harvest before they can be stored in the cold storage. Preservation reagents and materials that damage the quality of Red Fuji apples and are harmful to the human body shall not be used.
8.3.2 The cold storage of Red Fuji apples shall be carried out in accordance with the provisions of GBT8559. 8.3.3 The atmosphere storage of Red Fuji apples shall be carried out in accordance with the provisions of ISO8682. 8.3.4 There is no odor in the warehouse. It is strictly forbidden to mix with toxic and hazardous items. Foodmate.net httn://foodmate.net
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