Some standard content:
Commercial Industry Standards of the People's Republic of China
Apple Sales Quality Standard
1 Subject Content and Scope of Application
This standard specifies the grade, quality, inspection, packaging, storage and transportation of apple sales. This standard applies to the wholesale sales of major apple varieties, and other varieties not listed can also be used as a reference. 2 Reference Standards
GB2762 Standard for the Allowable Amount of Mercury in Food
GB2763 Standard for the Residue of 666 and DDT in Foods such as Grains and Vegetables GB/T5009.17 Method for Determination of Total Mercury in Food GB/T5009.19 Method for Determination of the Residue of 666 and DDT in Food GB/T10651 Fresh Apple
3 Terms
3.1 Well-developed
The fruit grows and develops naturally to the proper shape and size, and the fruit is plump and shiny. 3.2 Odor
SB/T10064—1992
The bad smell of other substances absorbed by the fruit, or the abnormal smell or taste emitted by the fruit deterioration and corruption of the flesh. 3.3 External moisture
The moisture remaining on the fruit surface after rain or washing with water. If the fruit is refrigerated, it is allowed to have slight condensed moisture on the fruit surface due to temperature difference after leaving the warehouse.
3.4 Edible maturity
The fruit has reached the maturity suitable for consumption. The flesh is crisp but not too soft, and the taste is not astringent. 3.5 Fruit rust
Fruit rust is a characteristic of the fruit skin of varieties such as Golden Crown (also known as Huangguan, Jinshuai) and Red Jade. It includes the fruit stem pits or calyx pits and the mesh or block rust spots on the fruit surface. Any light brown rust spots that are light in color, not obvious, not rough, and do not exceed the range specified in the grade standard can be considered as slight fruit rust. 3.6 Fruit surface defects
Various damages and diseases and insect damages caused to the fruit by natural factors or artificial mechanical actions. 3.7 Puncture wounds
Damage caused by puncture or scratching of the fruit skin during picking and after picking, commercial processing or storage and transportation, which damages the flesh. 3.8 Impact and crush injuries
Man-made damage to the fruit surface caused by external pressure such as collision, collision, squeezing and pressing. Minor impact and crush injuries refer to the sunken injury, no obvious discoloration, no skin breakage, and no juice overflow.
3.9 Abrasions
Minor abrasions refer to the light brown, non-blackened mesh or block scars formed on the fruit surface due to friction between branches and leaves. Block abrasions are calculated by the combined area, and mesh abrasions are calculated by the distribution area. Very small and light-colored marks can be treated as fruit rust. Approved by the Ministry of Commerce of the People's Republic of China on August 14, 1992, and implemented on December 1, 1992
3.10 Sunburn
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Damage caused by strong sunlight on the fruit, with discolored patches on the fruit surface. In mild cases, the fruit surface is pink or slightly whitish, while in severe cases, it is yellow-brown. 3.11 Pesticide damage
Damage caused by spraying pesticides on the fruit surface. Minor pesticide damage refers to a thin reticular layer with small, sparse, and unobvious discoloration. 3.12 Fruit damage
Fruit damage caused by ice shark attacks. Any damage to the skin and flesh is considered severe. If the skin is not broken, the wound is slightly sunken, the flesh is shallowly injured and heals well, it is considered minor fruit damage.
3.13 Fruit cracking
The skin and flesh of the fruit crack due to excessive rain during the development stage. 3.14 Diseases
Diseases that easily cause fruit rot and affect edible value, such as anthracnose, ring pattern, brown rot, heart rot, penicillium, pythium, bitter pox, rust, etc. 3.15 Insect Fruit
Insect-damaged fruit caused by winter fruit, pear fruit, peach fruit, and white fruit. The fruit surface has insect holes, the surrounding area is discolored, and the larvae enter the fruit to eat the flesh or the heart of the fruit. There are insect feces around the insect holes or in the insect tunnels, which affects the consumption. 3.16 Insect Injury
Insect injury caused by other insect pests other than fruit borers, resulting in cork formation. 3.17 Tolerance
After picking, apples go through the process of grading, storage, and transportation, and the quality may change to varying degrees. For this reason, a limit that allows the quality to be lower than the current grade is set, which is called tolerance. 3.18 Minor Defects
Dispersed spots of drug damage, pear orchard scale insect damage or other similar spots. 4 Technical requirements
Grade specifications and indicators are shown in Table 1.
Table 1 Apple quality grade specifications and indicators
Item name
Basic quality requirements
(largest cross
section)
Large fruit
Medium fruit
Small fruit
Brown flake rust
Net-like thin layer
Heavy rust spots
Cumulative area of fruit rust
Fruit surface defects
Superior product
Second-class product
Fresh and clean, well-developed, without peculiar smell and abnormal taste, without extraneous moisture, with edible maturity suitable for market sale and with the characteristics that this variety should have Shape and characteristics
With slight defects
With the color that this variety should have when mature, the specific provisions of each major variety are shown in Appendix A70mm or more
65mm or more
60mm or more
65mm or more
60mm or more
55mm or more
Fruit rust with the appearance characteristics of this variety is allowed, and those that seriously affect the appearance should be restrictedNot rough, not exceeding the stem pit
Not rough, slightly exceeding the stem pit or Note
With defects but no deformed fruit
60mm or more
55 mm or more
50mm or more
Slightly rough, exceeding the stem pit and calyx
Slightly thin layer. The area does not exceed 1/8 of the fruit surface. Slightly thin layer, the area does not exceed 1/5 of the fruit surface. The allowed area does not exceed 1/2 of the fruit surface. None
The total area does not exceed 1/8 of the fruit surface
Limited to three items
Serious rust spots do not exceed 1/20 of the fruit surface
The total area does not exceed 1/5 of the fruit surface
Limited to three items| |tt||Severe rust spots shall not exceed 1/3 of the fruit surface
Total area shall not exceed 1/2 of the fruit surface
Limited to three items
Item name
Stab wounds, scratches
Crush wounds
Abrasion (branch and leaf abrasion)
Sunburn (sunburn disease)
(limited to no insect body)
Other minor defects
4.2 Hygiene indicators
Superior products
SB/T 10064—1992
Continued Table 1
Minor scratches without breaking the skin, length not exceeding
1.5cm2, punctures not allowed
Second-class products
Dry punctures are allowed in 2 places, each not exceeding
0.03cm2; the length of the scratches without breaking the skin shall not exceed
more than 2cm2
Minor 2 places, total area not exceeding 1cm2, minor 2 places, total area not exceeding 2.5Minor 3 places, total area not exceeding 0.5cm2
2cm\, the largest wound shall not exceed 1 cm2
cm2, the largest wound does not exceed 1.5cm
Slight thin layer, the total area does not exceed 0.5cm2No
Slight thin layer, the area does not exceed 0.5cm
1 slight one, the area does not exceed 0.1cm2
1 dry one, the area does not exceed 0.03cm
Follow the indicators specified in GB2762~2763.
5 Inspection rules
For minor cases, the area shall not exceed 1cm
For cases that do not seriously affect the appearance, the area shall not exceed 2cm2
For cases that are pink and slightly whitish, the area shall not exceed 1cm2
For cases that are pink and slightly whitish, the area shall not exceed 1cm2
For cases that are slightly thin, the area shall not exceed 1.0cm2
For cases that are more than 2 cm2
For cases that are slightly thin, the area shall not exceed 2.5cm2
For cases that are dried and healed to form dry scars, 2 places,
The length of each place shall not exceed 0.5 cm2
The area of dryness and insect damage shall not exceed 0.3cm2
5 spots are allowed
5.1 Apples of the same variety and grade sold wholesale at one time shall be regarded as an inspection batch. 5.2 Sampling method:
5.2.1 The samples drawn must be representative. 3 dry scars formed by air drying and healing, each length not exceeding 1.0 cm2. Dry insect damage, area not exceeding 1.0 cm2. 20 spots are allowed. 5.2.2 Number of samples: 2 samples are selected for less than 10 samples, 3 samples are selected for 10~50 samples, 3 samples are selected for more than 50 samples, and 1 sample is selected for every additional 50 samples. For less than 50 samples, it is counted as 50 samples. For large batches, random sampling can be carried out at different locations of the cargo position, and 0.5% of each cargo position is sampled. The sample inspection results are applicable to the entire sampling batch. 5.2.3 If the quality does not meet the specified requirements during the sampling inspection, the number of sampling inspections can be increased. However, the unqualified fruits that exceed the tolerance should be re-graded according to their actual quality. If the supplier does not agree to change the grade, it can be processed and sorted and then sampled and inspected again, and the result of the re-inspection shall prevail.
5.2.4 Sampling and weight inspection shall be carried out at the same time. The net weight of the fruit in each package shall be consistent with the weight indicated on the packaging label. The insufficient weight shall be supplemented. 5.3 Tolerance:
5.3.1 It is allowed that 10% of the superior fruit does not meet the quality requirements of this grade. It is allowed that 15% of the first and second grade fruits do not meet the quality requirements of this grade.
5.3.2 The tolerance of each grade stipulates that the fruit that does not meet the quality of this grade can only be the second grade fruit below this grade, and the existence of two grades is not allowed; the second grade fruit is allowed to have slight water rot spots, the rot area shall not exceed 0.03cm2, and the total amount of diseased and insect-infested fruit shall not exceed 1%. 253
SB/T10064—1992
Fruits that are severely rotten, crushed, or have severe cracks that have not healed should not be included in the tolerance. 5.3.3 The percentage specified in the tolerance is calculated by weight, and its determination method is calculated based on the average of the inspection results of all sampled pieces. 6 Inspection method
6.1 Quality inspection
6.1.1 Inspection tools
Low-power magnifying glass (5-10 times);
Inspection table;
Stainless steel fruit knife;
Standard grading and measuring board;
Tape measure and caliper;
f. Large scale and small scale.
6.1.2 Method and Steps
After weighing the sample, pour it onto the inspection table piece by piece. Detect unqualified fruits according to the items specified in the standard. Damaged, rotten, diseased and insect-infested fruits are recorded in units of items. After each batch of sample fruits is inspected, calculate the inspection results and determine the grade of the batch of apples. 6.1.3 Operation
The appearance and maturity of the fruit are identified by sensory organs; a.
The horizontal diameter of the fruit is measured with a standard grading scale; b.
Various mechanical and natural injuries are measured visually or with measuring tools; c.
d. For items showing symptoms of disease and insects and some items that are difficult to identify on the surface of the fruit, use a magnifying glass and a fruit knife to cut and inspect. 6.1.4If there are two or more defective damage items on the same fruit, only the one that affects the quality more seriously shall be recorded. 6.1.5 The percentage of unqualified fruit detected shall be calculated based on the fruit weight according to the record items. If the number of fruit is marked on the package, the number of fruit can also be used as the basis for calculation.
Calculation formula:
Unqualified fruit for single item (%) =
Unqualified fruit weight or number of single item
×-100
Total fruit weight or total number of fruit in the inspection batch
The sum of the percentage of unqualified fruit for each single item is the percentage of the total number of unqualified fruit in the batch of apples. 6.2 Hygiene inspection
6.2.1 Sample preparation: Take 8 to 10 representative sample fruits, wash and dry them, cut them, and prepare two relatively small pieces. Chop and mix them evenly, weigh 500g and put them in the inspection tissue crusher to crush them, pour them into the clean sample bottle and seal them for later use. 6.2.2 Determine according to the methods specified in GB/T5009.17 and GB/T5009.19. 7 Packaging mark
7.1 Various packaging containers must meet the following requirements. 7.1.1 The specifications, quality and raw materials of packaging containers shall comply with the provisions of GB/T10651. 7.1.2 Packaging containers must be clean, hygienic, dry, non-toxic and free of bad odor. 7.1.3 Packaging containers must be solid, pressure-resistant, complete, firm, without damage, moisture, smooth inside and outside, and free of sharp protrusions. 7.2 The packaging should be padded with clean and dry filling materials to ensure the safety of the goods. 7.2.1 The basket packaging should be lined with cattail bags, and the bottom and upper layers should be padded with cow grass. 7.2.2 Thick paper with strong tensile strength should be used for lining wooden box packaging. 7.2.3 Plastic boxes must be ventilated and heat-insulated, and have good air permeability. 7.2.4 When packing apples, both superior and first-class apples must be wrapped tightly one by one with soft, clean, tough and appropriate-sized wrapping paper. The same. The fruits in the package should be evenly arranged and compact. 254
SB/T10064—1992
7.3 The packaging containers of the same batch of apples should be of uniform specifications and consistent capacity. The internal and external labels or signs should be intact and legible. The labels should indicate the product name, origin, grade, gross weight, net weight, consignor's name, packaging date and selection personnel code. 7.4 Any packaging containers that are found to be moldy, damp, damaged, etc. and do not meet the standard requirements must be replaced and reorganized. 8 Storage and transportation
8.1 Pay attention to the safety of apples during transportation. Immediately unload the truck (ship) and count them after arriving at the station, and organize them for storage in time. 8.2 When storing apples in the open air, choose a dry, ventilated and high-lying site, and do not store them on the ground. There should be an appropriate bitter cover on the top of the stack to prevent rain and sun.
8.3 The environment of apple storage should be kept at an appropriate temperature and humidity, and apples of different varieties and grades should be stacked separately. The warehouse should be clean and hygienic, and should not be mixed with toxic and odorous goods.
8.4 Apples should be loaded and unloaded in a civilized manner when entering and leaving the warehouse, and should be handled with care. 255
Color index
Red Marshal
New Red Star
Wojin (also known as Xinping)
B1 Large fruit:
SB/T10064--1992
Appendix A
Color requirements for various main varieties and grades of apples (supplement)
Superior coloring
Dark red 70
Dark red 66
Dark red 66
Full purple red 66
Dark red 66
Dark red 50
Purple red 50
Appendix B
First-class coloring
Dark red 50||t t||Dark red 50
Dark red 50
Purple red 50
Dark red 50
Dark red 50
Dark red 25
Purple red 25
Fruit diameter classification of major apple varieties
(supplement)
Second-grade coloring
Dark red 25
Dark red 25
Purple red 25
Dark red 25
Dark red 25
Dark red 10
Purple red 10
Red Marshal (Red Star, Red Crown, New Red Star), Golden Crown, Green Banana, Qin Crown, India, Okukoku, Wajin, Fuji, Chiyang, Yingqiu. B2 Medium-sized fruit: Hongyu, Guoguang, Jiguan, Zhuguang, Xu, Fujin, Fuhuapi. B3 Small-sized fruit: Hongkui, Huangkui, Zaojinguan, Fuli. All varieties not listed here can be determined by referring to the classification regulations of the fruit diameter item in the grade specification index of 4.1 of this standard. Appendix C Calculation and legend of damaged area (reference) C1 Calculation formula Find the area of a circle: S = Yuan R2 Find the area of a square: Where: S—area; Pi, the value is 3.1416; (C1) (C2) (C2) The radius of the circle; Q—the length of the side of the square.
Legend of C2
See Table C1.
Damage area
SB/T10064—1992
Legend of Table C1
Area chart
Square side length
Square
Area chart
SB/T10064—1992
Note: The area of the circle and the square is reduced by half of the original size. Additional remarks:
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by Shandong Fruit Company. The main drafter of this standard is Tang Duohui.03cm2 and the total amount of diseased and insect-infested fruits shall not exceed 1%. 253
SB/T10064—1992
Severely rotten, crushed, or severely cracked fruits that have not healed shall not be included in the tolerance. 5.3.3 The percentage specified in the tolerance is calculated by weight, and its determination method is calculated based on the average of the inspection results of all sampled pieces. 6 Inspection method
6.1 Quality inspection
6.1.1 Inspection tools
Low-power magnifying glass (5-10 times);
Inspection table;
Stainless steel fruit knife;
Standard grading and measuring board;
Tape measure and caliper;
f. Large scale and small scale.
6.1.2 Method and Steps
After weighing the sample, pour it onto the inspection table piece by piece. Detect unqualified fruits according to the items specified in the standard. Damaged, rotten, diseased and insect-infested fruits are recorded in units of items. After each batch of sample fruits is inspected, calculate the inspection results and determine the grade of the batch of apples. 6.1.3 Operation
The appearance and maturity of the fruit are identified by sensory organs; a.
The horizontal diameter of the fruit is measured with a standard grading scale; b.
Various mechanical and natural injuries are measured visually or with measuring tools; c.
d. For items showing symptoms of disease and insects and some items that are difficult to identify on the surface of the fruit, use a magnifying glass and a fruit knife to cut and inspect. 6.1.4If there are two or more defective damage items on the same fruit, only the one that affects the quality more seriously shall be recorded. 6.1.5 The percentage of unqualified fruit detected shall be calculated based on the fruit weight according to the record items. If the number of fruit is marked on the package, the number of fruit can also be used as the basis for calculation.
Calculation formula:
Unqualified fruit for single item (%) =
Unqualified fruit weight or number of single item
×-100
Total fruit weight or total number of fruit in the inspection batch
The sum of the percentage of unqualified fruit for each single item is the percentage of the total number of unqualified fruit in the batch of apples. 6.2 Hygiene inspection
6.2.1 Sample preparation: Take 8 to 10 representative sample fruits, wash and dry them, cut them, and prepare two relatively small pieces. Chop and mix them evenly, weigh 500g and put them in the inspection tissue crusher to crush them, pour them into the clean sample bottle and seal them for later use. 6.2.2 Determine according to the methods specified in GB/T5009.17 and GB/T5009.19. 7 Packaging mark
7.1 Various packaging containers must meet the following requirements. 7.1.1 The specifications, quality and raw materials of packaging containers shall comply with the provisions of GB/T10651. 7.1.2 Packaging containers must be clean, hygienic, dry, non-toxic and free of bad odor. 7.1.3 Packaging containers must be solid, pressure-resistant, complete, firm, without damage, moisture, smooth inside and outside, and free of sharp protrusions. 7.2 The packaging should be padded with clean and dry filling materials to ensure the safety of the goods. 7.2.1 The basket packaging should be lined with cattail bags, and the bottom and upper layers should be padded with cow grass. 7.2.2 Thick paper with strong tensile strength should be used for lining wooden box packaging. 7.2.3 Plastic boxes must be ventilated and heat-insulated, and have good air permeability. 7.2.4 When packing apples, both superior and first-class apples must be wrapped tightly one by one with soft, clean, tough and appropriate-sized wrapping paper. The same. The fruits in the package should be evenly arranged and compact. 254
SB/T10064—1992
7.3 The packaging containers of the same batch of apples should be of uniform specifications and consistent capacity. The internal and external labels or signs should be intact and legible. The labels should indicate the product name, origin, grade, gross weight, net weight, consignor's name, packaging date and selection personnel code. 7.4 Any packaging containers that are found to be moldy, damp, damaged, etc. and do not meet the standard requirements must be replaced and reorganized. 8 Storage and transportation
8.1 Pay attention to the safety of apples during transportation. Immediately unload the truck (ship) and count them after arriving at the station, and organize them for storage in time. 8.2 When storing apples in the open air, choose a dry, ventilated and high-lying site, and do not store them on the ground. There should be an appropriate bitter cover on the top of the stack to prevent rain and sun.
8.3 The environment of apple storage should be kept at an appropriate temperature and humidity, and apples of different varieties and grades should be stacked separately. The warehouse should be clean and hygienic, and should not be mixed with toxic and odorous goods.
8.4 Apples should be loaded and unloaded in a civilized manner when entering and leaving the warehouse, and should be handled with care. 255
Color index
Red Marshal
New Red Star
Wojin (also known as Xinping)
B1 Large fruit:
SB/T10064--1992
Appendix A
Color requirements for various main varieties and grades of apples (supplement)
Superior coloring
Dark red 70
Dark red 66
Dark red 66
Full purple red 66
Dark red 66
Dark red 50
Purple red 50
Appendix B
First-class coloring
Dark red 50||t t||Dark red 50
Dark red 50
Purple red 50
Dark red 50
Dark red 50
Dark red 25
Purple red 25
Fruit diameter classification of major apple varieties
(supplement)
Second-grade coloring
Dark red 25
Dark red 25
Purple red 25
Dark red 25
Dark red 25
Dark red 10
Purple red 10
Red Marshal (Red Star, Red Crown, New Red Star), Golden Crown, Green Banana, Qin Crown, India, Okukoku, Wajin, Fuji, Chiyang, Yingqiu. B2 Medium-sized fruit: Hongyu, Guoguang, Jiguan, Zhuguang, Xu, Fujin, Fuhuapi. B3 Small-sized fruit: Hongkui, Huangkui, Zaojinguan, Fuli. All varieties not listed here can be determined by referring to the classification regulations of the fruit diameter item in the grade specification index of 4.1 of this standard. Appendix C Calculation and legend of damaged area (reference) C1 Calculation formula Find the area of a circle: S = Yuan R2 Find the area of a square: Where: S—area; Pi, the value is 3.1416; (C1) (C2) (C2) The radius of the circle; Q—the length of the side of the square.
Legend of C2
See Table C1.
Damage area
SB/T10064—1992
Legend of Table C1
Area chart
Square side length
Square
Area chart
SB/T10064—1992
Note: The area of the circle and the square is reduced by half of the original size. Additional remarks:
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by Shandong Fruit Company. The main drafter of this standard is Tang Duohui.03cm2 and the total amount of diseased and insect-infested fruits shall not exceed 1%. 253
SB/T10064—1992
Severely rotten, crushed, or severely cracked fruits that have not healed shall not be included in the tolerance. 5.3.3 The percentage specified in the tolerance is calculated by weight, and its determination method is calculated based on the average of the inspection results of all sampled pieces. 6 Inspection method
6.1 Quality inspection
6.1.1 Inspection tools
Low-power magnifying glass (5-10 times);
Inspection table;
Stainless steel fruit knife;
Standard grading and measuring board;
Tape measure and caliper;
f. Large scale and small scale.
6.1.2 Method and Steps
After weighing the sample, pour it onto the inspection table piece by piece. Detect unqualified fruits according to the items specified in the standard. Damaged, rotten, diseased and insect-infested fruits are recorded in units of items. After each batch of sample fruits is inspected, calculate the inspection results and determine the grade of the batch of apples. 6.1.3 Operation
The appearance and maturity of the fruit are identified by sensory organs; a.
The horizontal diameter of the fruit is measured with a standard grading scale; b.
Various mechanical and natural injuries are measured visually or with measuring tools; c.
d. For items showing symptoms of disease and insects and some items that are difficult to identify on the surface of the fruit, use a magnifying glass and a fruit knife to cut and inspect. 6.1.4If there are two or more defective damage items on the same fruit, only the one that affects the quality more seriously shall be recorded. 6.1.5 The percentage of unqualified fruit detected shall be calculated based on the fruit weight according to the record items. If the number of fruit is marked on the package, the number of fruit can also be used as the basis for calculation.
Calculation formula:
Unqualified fruit for single item (%) =
Unqualified fruit weight or number of single item
×-100
Total fruit weight or total number of fruit in the inspection batch
The sum of the percentage of unqualified fruit for each single item is the percentage of the total number of unqualified fruit in the batch of apples. 6.2 Hygiene inspection
6.2.1 Sample preparation: Take 8 to 10 representative sample fruits, wash and dry them, cut them, and prepare two relatively small pieces. Chop and mix them evenly, weigh 500g and put them in the inspection tissue crusher to crush them, pour them into the clean sample bottle and seal them for later use. 6.2.2 Determine according to the methods specified in GB/T5009.17 and GB/T5009.19. 7 Packaging mark
7.1 Various packaging containers must meet the following requirements. 7.1.1 The specifications, quality and raw materials of packaging containers shall comply with the provisions of GB/T10651. 7.1.2 Packaging containers must be clean, hygienic, dry, non-toxic and free of bad odor. 7.1.3 Packaging containers must be solid, pressure-resistant, complete, firm, without damage, moisture, smooth inside and outside, and free of sharp protrusions. 7.2 The packaging should be padded with clean and dry filling materials to ensure the safety of the goods. 7.2.1 The basket packaging should be lined with cattail bags, and the bottom and upper layers should be padded with cow grass. 7.2.2 Thick paper with strong tensile strength should be used for lining wooden box packaging. 7.2.3 Plastic boxes must be ventilated and heat-insulated, and have good air permeability. 7.2.4 When packing apples, both superior and first-class apples must be wrapped tightly one by one with soft, clean, tough and appropriate-sized wrapping paper. The same. The fruits in the package should be evenly arranged and compact. 254
SB/T10064—1992
7.3 The packaging containers of the same batch of apples should be of uniform specifications and consistent capacity. The internal and external labels or signs should be intact and legible. The labels should indicate the product name, origin, grade, gross weight, net weight, consignor's name, packaging date and selection personnel code. 7.4 Any packaging containers that are found to be moldy, damp, damaged, etc. and do not meet the standard requirements must be replaced and reorganized. 8 Storage and transportation
8.1 Pay attention to the safety of apples during transportation. Immediately unload the truck (ship) and count them after arriving at the station, and organize them for storage in time. 8.2 When storing apples in the open air, choose a dry, ventilated and high-lying site, and do not store them on the ground. There should be an appropriate bitter cover on the top of the stack to prevent rain and sun.
8.3 The environment of apple storage should be kept at an appropriate temperature and humidity, and apples of different varieties and grades should be stacked separately. The warehouse should be clean and hygienic, and should not be mixed with toxic and odorous goods.
8.4 Apples should be loaded and unloaded in a civilized manner when entering and leaving the warehouse, and should be handled with care. 255
Color index
Red Marshal
New Red Star
Wojin (also known as Xinping)
B1 Large fruit:
SB/T10064--1992
Appendix A
Color requirements for various main varieties and grades of apples (supplement)
Superior coloring
Dark red 70
Dark red 66
Dark red 66
Full purple red 66
Dark red 66
Dark red 50
Purple red 50
Appendix B
First-class coloring
Dark red 50||t t||Dark red 50
Dark red 50
Purple red 50
Dark red 50
Dark red 50
Dark red 25
Purple red 25
Fruit diameter classification of major apple varieties
(supplement)
Second-grade coloring
Dark red 25
Dark red 25
Purple red 25
Dark red 25
Dark red 25
Dark red 10
Purple red 10
Red Marshal (Red Star, Red Crown, New Red Star), Golden Crown, Green Banana, Qin Crown, India, Okukoku, Wajin, Fuji, Chiyang, Yingqiu. B2 Medium-sized fruit: Hongyu, Guoguang, Jiguan, Zhuguang, Xu, Fujin, Fuhuapi. B3 Small-sized fruit: Hongkui, Huangkui, Zaojinguan, Fuli. All varieties not listed here can be determined by referring to the classification regulations of the fruit diameter item in the grade specification index of 4.1 of this standard. Appendix C Calculation and legend of damaged area (reference) C1 Calculation formula Find the area of a circle: S = Yuan R2 Find the area of a square: Where: S—area; Pi, the value is 3.1416; (C1) (C2) (C2) The radius of the circle; Q—the length of the side of the square.
Legend of C2
See Table C1.
Damage area
SB/T10064—1992
Legend of Table C1
Area chart
Square side length
Square
Area chart
SB/T10064—1992
Note: The area of the circle and the square is reduced by half of the original size. Additional remarks:
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by Shandong Fruit Company. The main drafter of this standard is Tang Duohui.1 Sample preparation: Take 8 to 10 representative fruit samples, wash and dry them, cut them open, take two small pieces, chop and mix them, weigh 500g, put them in a tissue crusher and crush them, pour them into a clean sample bottle and seal them for later use. 6.2.2 Determine according to the methods specified in GB/T5009.17 and GB/T5009.19. 7 Packaging mark
7.1 Various packaging containers must meet the following requirements. 7.1.1 The specifications, quality and raw materials of packaging containers shall comply with the provisions of GB/T10651. 7.1.2 The packaging containers must be clean, dry, non-toxic and free of bad odor. 7.1.3 The packaging containers must be solid, pressure-resistant, complete, firm, without damage, water, smooth inside and outside, and without sharp objects. 7.2 The packaging should be lined with clean and dry filling materials to ensure the safety of the goods. 7.2.1 The strip basket packaging should be lined with cattail bags, and the bottom and upper layers should be covered with cow grass. 7.2.2 Thick paper with strong tensile strength should be used for lining wooden boxes. 7.2.3 Plastic boxes must be ventilated, heat-insulated and well-ventilated. 7.2.4 When packing apples, both superior and first-class apples must be wrapped tightly one by one with soft, clean, tough and appropriately sized fruit wrapping paper. The same. The fruits in the package should be evenly arranged and compact. 254
SB/T10064—1992
7.3 The packaging containers of the same batch of apples should be of uniform specifications and consistent capacity. The internal and external labels or signs should be intact and legible. The labels should indicate the product name, origin, grade, gross weight, net weight, consignor's name, packaging date and the code of the selection personnel. 7.4 Any packaging containers that are found to be moldy, damp, damaged or not meeting the standard requirements must be replaced and reorganized. 8 Storage and transportation
8.1 Pay attention to the safety of apples during transportation. Immediately unload the truck (ship) and count them after arrival, and organize them for storage in a timely manner. 8.2 When storing apples outdoors, choose a dry, ventilated and high-lying site and do not store them on the ground. The top of the stack should be covered with appropriate materials to prevent rain and sun.
8.3 The environment for storing apples should have appropriate temperature and humidity, and apples of different varieties and grades should be stacked separately. The warehouse should be clean and hygienic, and should not be mixed with toxic and odorous goods.
8.4 Apples should be loaded and unloaded in a civilized manner when entering and leaving the warehouse, and should be handled with care. 255
Color index
Red Marshal
New Red Star
Wojin (also known as Xinping)
B1 Large fruit:
SB/T10064--1992
Appendix A
Color requirements for various main varieties and grades of apples (supplement)
Superior coloring
Dark red 70
Dark red 66
Dark red 66
Full purple red 66
Dark red 66
Dark red 50
Purple red 50
Appendix B
First-class coloring
Dark red 50||t t||Dark red 50
Dark red 50
Purple red 50
Dark red 50
Dark red 50
Dark red 25
Purple red 25
Fruit diameter classification of major apple varieties
(supplement)
Second-grade coloring
Dark red 25
Dark red 25
Purple red 25
Dark red 25
Dark red 25
Dark red 10
Purple red 10
Red Marshal (Red Star, Red Crown, New Red Star), Golden Crown, Green Banana, Qin Crown, India, Okukoku, Wajin, Fuji, Chiyang, Yingqiu. B2 Medium-sized fruit: Hongyu, Guoguang, Jiguan, Zhuguang, Xu, Fujin, Fuhuapi. B3 Small-sized fruit: Hongkui, Huangkui, Zaojinguan, Fuli. All varieties not listed here can be determined by referring to the classification regulations of the fruit diameter item in the grade specification index of 4.1 of this standard. Appendix C Calculation and legend of damaged area (reference) C1 Calculation formula Find the area of a circle: S = Yuan R2 Find the area of a square: Where: S—area; Pi, the value is 3.1416; (C1) (C2) (C2) The radius of the circle; Q—the length of the side of the square.
Legend of C2
See Table C1.
Damage area
SB/T10064—1992
Legend of Table C1
Area chart
Square side length
Square
Area chart
SB/T10064—1992
Note: The area of the circle and the square is reduced by half of the original size. Additional remarks:
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by Shandong Fruit Company. The main drafter of this standard is Tang Duohui.1 Sample preparation: Take 8 to 10 representative fruit samples, wash and dry them, cut them open, take two small pieces, chop and mix them, weigh 500g, put them in a tissue crusher and crush them, pour them into a clean sample bottle and seal them for later use. 6.2.2 Determine according to the methods specified in GB/T5009.17 and GB/T5009.19. 7 Packaging mark
7.1 Various packaging containers must meet the following requirements. 7.1.1 The specifications, quality and raw materials of packaging containers shall comply with the provisions of GB/T10651. 7.1.2 The packaging containers must be clean, dry, non-toxic and free of bad odor. 7.1.3 The packaging containers must be solid, pressure-resistant, complete, firm, without damage, water, smooth inside and outside, and without sharp objects. 7.2 The packaging should be lined with clean and dry filling materials to ensure the safety of the goods. 7.2.1 The strip basket packaging should be lined with cattail bags, and the bottom and upper layers should be covered with cow grass. 7.2.2 Thick paper with strong tensile strength should be used for lining wooden boxes. 7.2.3 Plastic boxes must be ventilated, heat-insulated and well-ventilated. 7.2.4 When packing apples, both superior and first-class apples must be wrapped tightly one by one with soft, clean, tough and appropriately sized fruit wrapping paper. The same. The fruits in the package should be evenly arranged and compact. 254
SB/T10064—1992
7.3 The packaging containers of the same batch of apples should be of uniform specifications and consistent capacity. The internal and external labels or signs should be intact and legible. The labels should indicate the product name, origin, grade, gross weight, net weight, consignor's name, packaging date and the code of the selection personnel. 7.4 Any packaging containers that are found to be moldy, damp, damaged or not meeting the standard requirements must be replaced and reorganized. 8 Storage and transportation
8.1 Pay attention to the safety of apples during transportation. Immediately unload the truck (ship) and count them after arrival, and organize them for storage in a timely manner. 8.2 When storing apples outdoors, choose a dry, ventilated and high-lying site and do not store them on the ground. The top of the stack should be covered with appropriate materials to prevent rain and sun.
8.3 The environment for storing apples should have appropriate temperature and humidity, and apples of different varieties and grades should be stacked separately. The warehouse should be clean and hygienic, and should not be mixed with toxic and odorous goods.
8.4 Apples should be loaded and unloaded in a civilized manner when entering and leaving the warehouse, and should be handled with care. 255
Color index
Red Marshal
New Red Star
Wojin (also known as Xinping)
B1 Large fruit:
SB/T10064--1992
Appendix A
Color requirements for various main varieties and grades of apples (supplement)
Superior coloring
Dark red 70
Dark red 66
Dark red 66
Full purple red 66
Dark red 66
Dark red 50
Purple red 50
Appendix B
First-class coloring
Dark red 50||t t||Dark red 50
Dark red 50
Purple red 50
Dark red 50
Dark red 50
Dark red 25
Purple red 25
Fruit diameter classification of major apple varieties
(supplement)
Second-grade coloring
Dark red 25
Dark red 25
Purple red 25
Dark red 25
Dark red 25
Dark red 10
Purple red 10
Red Marshal (Red Star, Red Crown, New Red Star), Golden Crown, Green Banana, Qin Crown, India, Okukoku, Wajin, Fuji, Chiyang, Yingqiu. B2 Medium-sized fruit: Hongyu, Guoguang, Jiguan, Zhuguang, Xu, Fujin, Fuhuapi. B3 Small-sized fruit: Hongkui, Huangkui, Zaojinguan, Fuli. All varieties not listed here can be determined by referring to the classification regulations of the fruit diameter item in the grade specification index of 4.1 of this standard. Appendix C Calculation and legend of damaged area (reference) C1 Calculation formula Find the area of a circle: S = Yuan R2 Find the area of a square: Where: S—area; Pi, the value is 3.1416; (C1) (C2) (C2) The radius of the circle; Q—the length of the side of the square.
Legend of C2
See Table C1.
Damage area
SB/T10064—1992
Legend of Table C1
Area chart
Square side length
Square
Area chart
SB/T10064—1992
Note: The area of the circle and the square is reduced by half of the original size. Additional remarks:
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by Shandong Fruit Company. The main drafter of this standard is Tang Duohui.1 The classification regulations of the fruit diameter items in the grade specification indicators are determined by themselves. Appendix C
Calculation and legend of the damaged area
(reference)
C1 Calculation formula
Calculate the area of a circle:
S = Yuan R2
Calculate the area of a square:
Where: S—area;
pi, the value is 3.1416;
(C1)
(C2)
radius of the circle;
Q——square—side length.
C2 Legend
See Table C1.
Damage area
SB/T10064—1992
Legend of Table C1
Area chart
Square side length
Square
Area chart
SB/T10064—1992
Note: The area of the circle and square is reduced by half of the original size. Additional remarks:
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by Shandong Fruit Company. The main drafter of this standard is Tang Duohui.1 The classification regulations of the fruit diameter items in the grade specification indicators are determined by themselves. Appendix C
Calculation and legend of the damaged area
(reference)
C1 Calculation formula
Calculate the area of a circle:
S = Yuan R2
Calculate the area of a square:
Where: S—area;bzxZ.net
pi, the value is 3.1416;
(C1)
(C2)
radius of the circle;
Q——square—side length.
C2 Legend
See Table C1.
Damage area
SB/T10064—1992
Legend of Table C1
Area chart
Square side length
Square
Area chart
SB/T10064—1992
Note: The area of the circle and square is reduced by half of the original size. Additional remarks:
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by Shandong Fruit Company. The main drafter of this standard is Tang Duohui.
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