This standard specifies the terms and definitions, requirements, grading indicators, test methods, inspection rules, packaging and labeling, transportation and storage of water chestnuts. This standard applies to fresh water chestnuts. NY/T 1080-2006 Water chestnuts NY/T1080-2006 Standard download decompression password: www.bzxz.net
This standard specifies the terms and definitions, requirements, grading indicators, test methods, inspection rules, packaging and labeling, transportation and storage of water chestnuts. This standard applies to fresh water chestnuts.

ICS67.080.20
Agricultural Industry Standard of the People's Republic of China
NY/T1080-2006
Waterchestnut
2006-07-10 Issued
2006-10-01 Implementation
Ministry of Agriculture of the People's Republic of China
This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China. The drafting unit of this standard: Guangxi Zhuang Autonomous Region High-quality Agricultural Products Development Service Center. The main drafters of this standard: Mo Lihong, Huang Zhengen, Mai Chujun, Qiu Zuyang, Deng Tingxi, Zheng Xiangyang. httn://foodmateNY/T1080—2006
1 Scope
NY/T1080—2006
This standard specifies the terms and definitions, requirements, classification indicators, test methods, inspection rules, packaging and labeling, storage and transportation of waterchestnut. This standard applies to fresh edible palm shepherd's purse.
2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all referenced documents with dates, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all referenced documents without dates, the latest versions are applicable to this standard. GB/T5009.12 Determination of lead in food
GB/T5009.15 Determination of pot in food
GB/T5009.20 Determination of organophosphorus pesticide residues in food GB/T5009.105
Determination of thiophanate-methyl residues in cucumber
GB/T5009.145
5 Determination of multiple residues of organophosphorus and carbamate pesticides in plant foods GB/T5009.188
Determination of methyl thiophanate and carbendazim in vegetables and fruits GB/T8855
5 Sampling methods for fresh fruits and vegetables (refISO874:1980) 3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Mature
The skin of the corm changes from white or yellow to reddish brown or dark brown, and the starch in the fleshy stem is converted into sugar, which tastes sweet. 3.2
wrinkle
The slight shrinkage of the corm due to water loss.
yellow spot
The yellow patch on the corm's subcutaneous flesh due to improper harvesting or storage or external forces such as squeezing, pressing, and bumping. 3.4
foreign substance
The soil and other substances adhering to the surface of the corm of Palmatum bulbiferum or having fallen off. 3.5
uniformity degree
The degree to which the size of the corms of the same batch is relatively consistent. Note: It is expressed by multiplying the average mass of a single corm of the sample by (1 ± 10%). 4 Requirements
4.1 Sensory index
ht+n·
NY/T1080—2006
The sensory index shall comply with the provisions of Table 1.
First-class products
Basic requirements
Number of bulbs per dry gram, pieces/kg
Wrinkle, %
Yellow spots, %
Impurities, %
Origin, %
Hygiene index
Table 1 Sensory index
Third-class products
Same variety, salty and ripe, without rot, mildew, pests and diseases, sprouting, odor, round or nearly round, full and round
tidy. Buds are tight, without lateral buds except enlarged
reddish brown or dark brown, uniform color, fresh, shiny, with
a small amount of filter sand attached to the surface without affecting the appearance
Sanitary indicators should meet the requirements of Table 2
flat ring or nearly round, basically
full and round, without lateral bud swelling
reddish brown or dark brown, uniform color, fresh, shiny, with
a small amount of filter sand attached to the surface without affecting the appearance
Table 2 Sanitary indicators
Fu (measured in Cd)
Zr (measured in P6)
Chlorothalonil (chlorothaloni t)
Carbendazim
ChiorpyrifosWww.bzxZ.net
Trichlorphon
Test method
5.1 Sampling
Third-class products
Shoulder-round or nearly round, a small amount of
slight deformation is allowed, but there should be no deformity
Reddish brown or dark brown, basically uniform in color or with a small amount of similar color, fresh, shiny, with a small amount of mud and sand on the surface without affecting the appearance
Unit: mg/kg
According to the method specified in GB/T8855. Water chestnuts transported in bulk with mud should be cleaned of mud and sand before trading, and then various tests should be carried out according to requirements.
5.2 Sensory test
5.2.1 Variety, maturity, decay, mildew, pests and diseases, germination, shape, skin color, freshness, gloss and attached mud and sand are tested by visual inspection. 5.2.2 Odor is tested by smell.
5.2.3 Weigh 2kg of sample with a platform scale and perform the following tests: 5.2.3.1 Number of bulbs per kilogram: Count the number of sample bulbs and calculate the number of bulbs per kilogram according to formula (1). Positive × 100
Where:
Foodmate.net http://foodmate.ne(1)
Number of bulbs per kilogram, in pieces Per kilogram (pieces/kg): Number of sample bulbs, in pieces;
Mass of sample bulbs, in kilograms (kg). NY/T1080—2006
5.2.3.2 Impurities: Peel off the dirt and other impurities adhering to the sample bulbs one by one (the skin should not be damaged). Then weigh the mass of the sample bulbs after cleaning and calculate the impurity percentage according to formula (2). 2=mm
Wherein:
The value of impurities, in percentage (%): The mass of the sample bulbs after cleaning, in kilograms (kg): The mass of the sample bulbs, in dry grams (kg). 5.2334
Shrinkage: Select the bulbs with shrinkage and count their number, and calculate the percentage of bulb shrinkage according to formula (3). F3
Wherein:
Bulb shrinkage, in percentage (%): The number of shrunken bulbs, in pieces;
The number of sample bulbs, in pieces.
nl×100
5.2.3.4 Uniformity: Weigh each bulb with a balance and calculate the average single bulb mass according to formula (4). (mitm2+......m.)
Where:
Average single bulb mass, in grams (g); Single bulb mass of the sample, in grams (g); Number of bulbs for inspection, in pieces. Calculate uniformity according to formula (5).
Where:
Uniformity of bulbs, in percentage (%); m2
Number of bulbs with a single bulb mass within the range of bottle (1 10%), in pieces; Number of bulbs for inspection, in pieces. Keep one decimal place in the calculation result.
5.2.3.5 Yellow spots: Randomly select 50 bulbs, wash them with clean water, and then use a stainless steel knife to cut off the skin of the bulbs one by one, then select the bulbs with obvious yellow spots, count their number, and calculate the percentage of yellow spots of the bulbs according to formula (6). Ts
Wherein:
Yellow spot rate of bulbs, unit is percentage (%): number of yellow spot bulbs, unit is piece;
Number of bulbs for inspection, unit is piece. 5.3 Hygiene index detection
National +tn:
NY/T1080—2006
Determine according to GB/T5009.12.
According to GB/T5009.15.
5.3.3 Trichlorfon
According to GB/T5009.20.
5.3.4 Chlorothalonil
Perform according to GB/T5009.105.
5.3.5 Chlorpyrifos
Perform according to GB/T5009145.
5.3.6 Docochlorin
Perform according to GB/T5009.188.
6 Inspection rules
6.1 Inspection categories
6.1.1 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 circumstances:
The national quality supervision agency or the competent industry department puts forward the type inspection requirementb) The production environment has changed significantly due to human or natural factors: the results of the two sampling inspections are quite different;d) The inspection is extended due to contract disputes.
6.1.2 Delivery inspection
Before the delivery of each batch of products, the production unit shall conduct a delivery inspection, and the delivery inspection content includes quality indicators, packaging, and labeling. The hygiene indicators shall be selected and tested by the transaction parties according to the contract, and the delivery can only be carried out after the inspection is qualified. 6.2 Batches
Products of the same origin, harvested at the same time, and of the same grade shall be regarded as an inspection batch. 6.3 Judgment rules
6.3.1 In the same batch of samples, if any one of the number of bulbs per kilogram, shrinkage, yellow spots, impurities, and uniformity is unqualified, the batch of products shall be judged as unqualified.
6.3.2 For the batches of products judged as qualified in 6.3.1, the following judgment shall be made: in the whole batch of samples, the percentage of bulbs whose variety, maturity, skin and shape do not meet the sensory requirements, and the percentage of bulbs with rot, mildew, pests, sprouts and odors shall not exceed 5%, and the percentage of bulbs that do not meet the above requirements in a single package shall not exceed 10%, otherwise the batch of products shall be judged as unqualified. 6.3.3 If one of the hygiene indicators is unqualified or pesticides banned by national regulations are detected, the batch of products shall be judged as unqualified. 6.4 Re-inspection
If there is a dispute over the judgment result, the disputed item can be re-inspected once, and the re-inspection result shall prevail; no re-inspection shall be conducted if the hygiene requirements are not met.
7 Labeling
The product name, product standard number, grade, net content, place of origin, name of the production unit, detailed address, and packaging date shall be marked on the packaging. 8 Packaging, transportation and storage
8.1 Packaging
NY/T1080—2006
8.1.1 Packaging materials should be clean, dry, firm, breathable, non-toxic, odorless, insect-free, rotten, mildew-free, with no sharp objects inside and no nails or spikes outside.
8.1.2 Each batch of products should be packaged separately according to grade, and the specifications and net content of packaging materials should be consistent. 8.1.3 The net weight of each piece delivered at the place of origin shall not be less than the net content on the label. 8.2 Storage
8.2.1 Cellar storage method: Choose a high and dry place, dig a hole with a length and width of 100cm each, a depth of 80cm100cm and a slightly wider bottom, and spread the seed water chestnuts or edible taro in the cellar. Sprinkle 1cm~2cm of dry fine soil on every 20cm~25cm of water chestnuts, and pile them up layer by layer. When the hole is 20cm~25cm away from the hole, cover it with dry fine soil to seal it. Each cellar can store 400kg~500kg. 8.2.2 Stacking method: Choose a cool, clean, sanitary and ventilated house, first spread a layer of plastic film on the ground, then spread 10cm of clean river sand, and when you pile 20cm to 25cm thick palm leaves on the river sand, spread about 2cm of river sand, and stack them layer by layer. The pile height should not exceed 100cm. Surround it with straw mats, smear the straw mats with river mud, and cover the pile with about 10cm thick mud and sand and keep the mud and sand moist. 8.2.3 Keep it cool, clean, sanitary and ventilated during storage, and strictly prevent exposure to the sun, rain, pollution, and disease, insects and rodents. 8.3 Transportation
8.3.1 The means of transportation should be clean, sanitary, pollution-free, and equipped with rain and sun protection equipment. 8.3.2 Load and unload gently to prevent mechanical damage, and pay attention to ventilation. 5
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.