This standard specifies the basic quality and grade specifications, inspection methods, packaging marks and transportation conditions of fresh red Jiang orange. This standard is only applicable to the purchase and wholesale sales of fresh red Jiang orange. NY/T 453-2001 Fresh Red Jiang Orange NY/T453-2001 Standard download decompression password: www.bzxz.net

Agricultural Industry Standard of the People's Republic of China
NY/T 453 -- 2001
Fresh hongjiang orange
Issued on 2001-08-20
Implemented on 2001-11-01
Issued by the Ministry of Agriculture of the People's Republic of China
NY/T453—2001
This standard is formulated mainly with reference to GB/T12947-1991 "Fresh orange" and in combination with the actual situation of fresh hongjiang orange. The main difference between this standard and GB/T12947 is that in the grade specifications, except for the fruit transverse diameter index being equal to or less than the corresponding index of this standard, the other indexes are higher than the corresponding indexes of other sweet orange varieties in this standard. This standard is proposed by the Agricultural Reclamation Bureau of the Ministry of Agriculture.
This standard is under the jurisdiction of the National Technical Committee for Standardization of Tropical Crops and Products of the Ministry of Agriculture. The drafting unit of this standard: Zhanjiang Agricultural Reclamation Bureau of Guangdong Province. The main drafters of this standard are Chen Guoqiang, Su Zhiwei and Zeng Shaolin. 238
Fresh Red Jiang Orange
NY/T453—2001
This standard specifies the basic quality and grade specifications, inspection methods, packaging marks and transportation conditions of Fresh Red Jiang Orange. This standard is only applicable to the purchase and wholesale sales of Fresh Red Jiang Orange. 2 Normative References
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated referenced documents, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties to an agreement based on this standard are encouraged to study whether new versions of these documents can be used. For all undated referenced documents, the latest versions shall apply to this standard. GB191 Pictorial signs for packaging, storage and transportation
GB2762 Hygienic standard for mercury limits in food
GB4803 Hygienic standard for polyfluoroethylene resins used in food containers and packaging materialsGB/T5009.17 Determination of total mercury in foodGB/T5009.20 Determination of organophosphorus pesticide residues in foodGB 5127 Maximum residue limit standards for dichlorvos, dimethoate, malathion and parathion in foodGB/T6543 Corrugated paper boxes
GB/T 8210
GB/T 8855
GB/T 10547
GB 14928. 5
Testing methods for fresh citrus fruits for export
Sample method for fresh fruits and vegetables (eqvISO874:1980) Storage of citrus
Standard for maximum residue limits of cypermethrin in food GB/T17332
Determination of multiple residues of organic amines and pyrethroid pesticides in food 3 Basic quality and grade specifications
3. 1 Basic quality
Xianhong Jiangcheng is picked when it reaches maturity. The fruit should be fresh and full without wilting. The fruit stem is intact. The fruit stalk is cut flush with the fruit shoulder. The fruit surface is clean, the color is orange-yellow, the flesh is orange-red, and the juice is rich. The flavor is normal and there is no peculiar smell. There should be no floating skin or dry water. 3.2 Grade specifications
3.2.1 Appearance quality and fruit size
Xianhong Jiangcheng grade specifications are divided into superior, first and second grades. Its appearance quality and fruit size should meet the requirements of Table 1. 239
NY/T 453—2001
Cleanliness
Typical characteristics of the variety
Normal shape
Orange-yellow
Bright color
Uniform coloring
Fruit surface clean, skin smooth
Fruit horizontal diameter, mm ≥
3.2.2 Internal quality
Appearance quality and fruit size
Typical characteristics of the variety
Normal shape
Orange-yellow
Good color
Uniform coloring
Fruit surface clean, skin smooth
Typical characteristics of the variety
No obvious deformity
Yellow, well colored or light yellow, yellow-green is allowed, but shall not exceed one-fourth of the total area of ​​the fruit
Fruit The surface is clean, the peel is slightly rough
No scars, spots, disease spots, insect and drug marks, web patterns, mites, aphids, drug marks and other attachments; there shall be no damage, brown oil attachments, the combined area of ​​which shall not exceed one tenth of the total area of ​​the fruit peel; there shall be no double peel, one fifth of the total area; no nests with rotten symbols are allowed
The internal quality of bright red Jiang orange shall meet the requirements of Table 2. Injury, brown spot, dryness, edema, internal cracks, etc. First-grade dryness, edema, deteriorated fruit and rotten fruit Cut deteriorated and rotten fruit
Table 2 Intrinsic quality
Soluble solids, %
Total acid content, %
Solid acid ratio
Juice rate, %
Edible rate, %
3.3 Hygienic indicators
Superior grade,
The hygienic standards of grade specifications of fresh red Jiang oranges should comply with the provisions of GB2762, GB14928.5 and GB5127. Secondary grade
3.4 ​​Fresh-keeping treatmentbZxz.net
Fruits harvested, transported and stored in batches should be treated with fresh-keeping drugs. The treatment agents and methods should comply with the provisions of GB/T10547. 3.5 Tolerance
Hongjiang orange is a grafted chimera, and the fruit may not be pure red flesh fruit, and there will be differences between grades. The allowable differences are limited to the following ranges.
3.5.1 Non-pure red flesh fruit
The number of pieces shall not exceed 4%.
3. 5. 2 Weight difference
At the platform of origin, the weight loss of each piece shall not exceed 1% of the marked weight. When transported to the destination, due to natural weight loss during the journey, the weight loss of each piece shall not exceed 5% of the marked weight.
3.5.3 Rotten fruit
Rotten fruit is not allowed at the departure point, and the rotten fruit at the destination shall not exceed 3%. 3.5.4 Fruit surface defects
Fruit with pests, scars, drug traces and other attachments exceeding the requirements of this standard shall not exceed 1% by weight for superior grade and 3% for secondary grade.
4 Sampling
Sampling shall be carried out in accordance with GB/T8855 or in accordance with the methods agreed upon. 5 Inspection
5.1 Inspection method
NY/T 453—2001
The inspection method for the basic quality and grade specifications of Red Jiang Orange shall be carried out in accordance with GB/T8210. The hygienic inspection method shall be carried out in accordance with GB/T 5009.17, GB/T 5009.20 and GB/T 17332. 5. 2 Inspection period
Red Jiang Orange shall be inspected within 24 hours after arriving at the production station. The goods shall be inspected within 48 hours after arriving at the destination. 6 Packaging and marking
6.1 Packaging
6.1.1 The packaging containers of Red Jiang Orange include Wabang paper boxes, bamboo baskets and wooden boxes. 6.1.1.1 Corrugated paper boxes should comply with the provisions of GB/T6543. 6.1.1.2 The containers for picking in the orchard should comply with the hygienic standards. Bamboo baskets or wooden boxes should be selected. Bamboo baskets and wooden boxes should be implemented according to relevant agreements. The bulk density of a single box is 25kg. The packaging container should be solid, clean and have a smooth inner wall. 6.1.2 The material of the film single fruit bag used for inner packaging should comply with the provisions of GB4803. 6.1.3 The cushioning material must be clean cardboard, which should comply with the provisions of GB/T6543. 6.1.4 The packaging is divided into pieces according to grade.
6.2 Marking
The packaging marking of Red Jiang Orange should comply with the provisions of GB191. 7 Storage and transportation
7.1 Storage
7.1.1 Normal storage
According to the provisions of GB/T10547.
7.1.2 Cold storage
Pre-cooling to the final temperature for at least 2~~3 days, control the temperature at 2℃~~10℃ during storage, and maintain the relative humidity in the warehouse at 85%~90%. 7. 2 Transportation
The means of transportation should be clean, dry, and odorless, and should be equipped with ventilation, sun protection, rain and snow protection facilities; during shipment, the fruit boxes should be stacked neatly and firmly to avoid movement and collision.
8 Sales
8.1 Sales grade
The wholesale link should be implemented in accordance with the provisions of this standard grade. 8.2 Sales quality
The product name and grade should be indicated.
8.3 Sales environment
The fruit hygiene conditions shall comply with the provisions of 3.1 and 3.3 of this standard, and the sales area shall be clean and dry. It is forbidden to mix with toxic or odorous items.
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