Some standard content:
This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China. The drafting units of this standard are: Chongqing Economic Crops Technology Extension Station, Southwest Agricultural University. The main drafters of this standard are: Wang Shaocheng, Yang Canfang, Yan Yuzhang, Huang Guichuan, Jiang Jianguo, Zhang Caijian, Zhou Youliang. NY/T 697--2003
1 Scope
This standard specifies the requirements, inspection methods, inspection rules, marking, packaging, transportation and storage of Jincheng orange. This standard applies to fresh Jincheng orange.
2 Normative references
NY/T697—2003
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, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard. GB/T5009.12 Determination of lead in food
GB/T5009.15 Determination of cadmium in food
GB/T5009.17 Determination of total mercury and organic mercury in foodGB/T5009.20 Determination of organophosphorus pesticide residues in foodGB/T5009.110 Determination of cypermethrin, fenvalerate and deltamethrin residues in plant foodsGB/T8210
Export of citrus Fresh fruit inspection method
Sampling method for fresh fruits and vegetables (GB/T8855-1988eqvISO874:1980)GB/T8855
GB/T10547 Storage of citrus fruits
3 Requirements
3.1 Sensory organs
3.1.1 Basic requirements
For the same variety or similar varieties, the fruit is oval in shape, with a complete and even fruit stalk and a neat shape. The fruit surface is clean, the fruit is fresh and full, without wilting. The flesh is tender and crumbly, the average number of seeds is less than eight, and the flavor is normal. There are no rotten fruits, cracked fruits, or severely injured fruits.
3.1.2 Grading
The classification of fruit grades shall be carried out in accordance with the provisions of Table 1.
Table 1 Fruit grades
Superior products
The fruit shape is regular.
Orange-red or orange, uniform color.
The fruit surface is smooth, without mechanical damage, sunburn and rust tick damage, and the combined area of other spots, scars and drug traces and other attachments does not exceed 0.5cm2. The maximum plaque diameter does not exceed
3.1.3 Specifications
The fruit specifications are divided according to Table 2.
The fruit shape is relatively regular.
Orange-red or orange, uniform color.
The fruit surface is relatively smooth, without unhealed mechanical
Sanyin and other products
The fruit shape is still regular, without serious deformities that affect the appearance
.
Orange-red, orange or orange-yellow.
No unhealed mechanical wounds, other scars
wounds, other scars and drug traces and other attachments, the combined area calculated shall not exceed 1.5 cm2
not exceed 3.0 cm2.
NY/T 697--2003
fruit transverse diameter/mm
physical and chemical indexes
physical and chemical indexes of fruit shall be in accordance with the provisions of Table 3. Item
Soluble solids/(%)
solid-acid ratio
3.3 Hygiene indexes
hygiene indexes of fruit shall be in accordance with the provisions of Table 4. No.
Tolerance
Fruit specifications
70～75
65～70
Fruit physical and chemical indicators
Table 4 Hygiene indicators
Test items
Lead (Pb)
Cadmium (Cd)
Mercury (Hg)
Dimethoate
Deltamethrin
Fenvalerate
60～65
≥8: 1
55～60
Maximum residue limit/(mg/kg）
Considering the possible differences in grade specifications, the allowable differences are limited to the following ranges. 3.4.1 Quality difference: The net weight error of each piece at the place of origin is ±3% of the marked weight. 3.4.2 Grade difference: No difference is allowed for fruits with different grades, and the difference in the number of adjacent grades shall not exceed 3% of the superior products, 5% of the first-grade fruits, and 8% of the second-grade fruits.
3.4.3 Specification difference: No difference is allowed for fruits with different specifications, and the difference in the number of adjacent specifications shall not exceed 5%. 3.4.4 Rotten fruit: No rotten fruit is allowed at the point of shipment. 4 Inspection method
4.1 Sensory inspection
4.1.1 Instruments and utensils
Inspection table, sample tray, unpacking pliers, magnifying glass, bench scale (accuracy 5g), ruler (accuracy 1 mm), vernier caliper (accuracy 0.1mm), stainless steel fruit knife.
4.1.2 Inspection
The variety, shape, pedicle, uniformity, color and smoothness of the fruit are inspected visually; the freshness of the fruit is inspected by hand pressing;
The tenderness of the flesh is inspected by mouth;
The flavor is inspected by mouth and nose;
The number of seeds is counted after cutting with a knife;
Rotten fruit, cracked fruit, mechanical damage, spots and drug traces are measured by visual inspection and ruler; the horizontal diameter of the fruit is measured with a vernier caliper.
4.2 Physical and chemical index inspection
4.2.1 Soluble solids inspection
Perform in accordance with GB/T8210.
4.2.2 Solid-acid ratio inspection
Perform in accordance with GB/T8210, and calculate the soluble solids content and total acid content. The solid-acid ratio is calculated according to formula (1).
X= S/A
Wherein:
X—solid acid ratio, the calculation result is rounded to one digit; S—soluble solid content;
A-total acid content
4.3 Hygiene index detection
4.3.1 Determination of lead
According to GB/T5009.12.
4.3.2 Determination of cadmium
According to GB/T5009.15.
4.3.3 Determination of mercury
According to GB/T5009.17.
4.3.4 Determination of dimethoate
According to GB/T5009.20.
4.3.5 Determination of cypermethrin and cypermethrin shall be carried out in accordance with GB/T5009.110.
5 Inspection rules
5.1 Inspection classification
5.1.1 Type inspection
NY/T 697—2003
Type inspection is a comprehensive assessment of the product, that is, an inspection of all the requirements specified in this standard. Type inspection should be carried out in any of the following circumstances.
a) Apply for product determination or annual spot inspection; b) The results of the two sampling inspections are quite different; c) The production environment has changed significantly due to human or natural factors. 5.1.2 Delivery inspection
Before the delivery of each batch of products, the production unit shall conduct a delivery inspection, and the delivery inspection content includes grade, specification, mark and packaging. Delivery can only be made after passing the inspection.
5.2 Batch inspection
Products of the same origin, same variety and same packaging are regarded as individual inspection batches. 5.3 Sampling method
Implement according to the provisions of GB/T8855. One inspection batch is a sampling batch. The samples should be representative and should be randomly selected from different parts of the whole batch. The inspection results of the samples are applicable to the whole inspection batch. 5.4 Judgment rules
5.4.1 Sensory judgment
5.4.1.1 When sampling and testing each batch of inspected products, record the products that do not meet the sensory requirements. If a single fruit has multiple defects at the same time, select one main defect and calculate it as a defective product. The percentage of unqualified products is calculated according to formula (2). NY/T 697--2003
Where:
X—the percentage of single unqualified fruit;
X = ml ×100%
mi—the number of single unqualified fruit, in kilograms or pieces (kg or pieces); m2—the number of inspection sample fruits, in kilograms or pieces (kg or pieces). The percentage of unqualified fruit is the sum of the percentages of unqualified fruit of each single item. (2)Www.bzxZ.net
5.4.1.2 Limit range: For each batch of samples tested, the unqualified rate is calculated based on the average value of the units tested, and its value should not exceed the specified limit. If the percentage of unqualified fruit of each batch of samples tested does not exceed 10%, the batch of samples is considered qualified. Otherwise, the batch of samples is considered unqualified.
5.4.2 Physical and chemical indicators
If one physical and chemical indicator of each batch of samples fails to meet the standards, the batch of samples will be deemed unqualified. 5.4.3 Hygiene indicators
If one hygiene indicator of each batch of samples fails to meet the standards, the batch of samples will be deemed unqualified. 5.5 Re-inspection
For samples that fail to meet the standards in terms of marking, packaging, and net content, the production unit is allowed to apply for re-inspection once after rectification. Re-inspection will not be conducted for samples that fail to meet the standards in terms of sensory, physical and chemical indicators, and hygiene indicators. 6 Marking
The marking on the packaging box should indicate the product name, grade, quantity, origin, packaging date, production unit, storage precautions, etc. The text should be accurate, clear, and complete.
7 Packaging, transportation, and storage
7.1 Packaging
7.1.1 Single fruit is packaged with packaging materials, which should be clean, non-toxic, harmless, and delicate and soft. 7.1.2 Fruits should be packed neatly, and the fruit boxes should be lined with fruit padding materials. The fruit padding materials should be clean, non-toxic and harmless, and soft in texture. The structure of the fruit box should be firm, the inner wall should be smooth, and the materials should be dry, free of mildew, insects and other pollution. 7.2 Transportation
7.2.1 Transportation requires fast and ventilated transportation. It is strictly forbidden to be exposed to the sun and rain, and prevent moisture, insects and rats. Handle with care when loading. 7.212 The shipping compartment of the transport vehicle should be clean, dry, odorless and non-toxic. 7.3 Storage
7.3.1 Storage at room temperature shall be carried out in accordance with the provisions of GB/T10547. 7.3.2 Storage in cold storage requires pre-cooling for 2d~~3d to reach the final temperature. The optimum temperature of the cold storage is 6℃~8℃, and the relative humidity is 85%~90%.
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