Some standard content:
ICS67.080.20
Agricultural Industry Standard of the People's Republic of China
NY/T655—2002
Green food
Solanaceous vegetables
Green food--Solanaceous fruits2002-12-30Issued
Ministry of Agriculture of the People's Republic of China
Implemented on 2003-03-01
NY/T655-2002
This standard is proposed by the Ministry of Agriculture of the People's Republic of China. This standard is under the jurisdiction of the Ministry of Agriculture of the People's Republic of China. Former
Drafting units of this standard: China Green Food Development Center, Vegetable Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Beijing). Main drafters of this standard: Liu Su, Guo Chunmin, Zhang Dechun, Wang Fuhua, Zhang Zongcheng. This standard is issued for the first time.
1Fanpu
Green Food Solanaceous Vegetables
NY/T 655--2002
This standard specifies the quality requirements, test methods, inspection rules, marking, packaging, transportation and storage of green food solanaceous vegetables. This standard applies to Grade A solanaceous vegetables tomatoes, peppers and eggplants that have obtained the green food mark. 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, 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/T 5009.111
Determination of total arsenic in foods
GB/T5009.12Determination of lead in foodsGB/T5009.15Determination of cadmium in foodsGB/T 5009. 17
GB/T 5009. 18
GB/T 5009. 38
Determination of total mercury in foods
Determination of fluoride in foods
Hygienic standard analysis method for vegetables and fruits
GB6195
Determination of vitamin C content in fruits and vegetables (2,6-diazoindophenol titration method)GB/T 8855
GB/T 8868
GB10474
GB 12293
GB12295
Sampling methods for fresh fruits and vegetables
Plastic turnover boxes for vegetables
Tomato juice
Determination of titratable acidity of fruit and vegetable productsDetermination of soluble solids content in fruits and vegetablesGB/T 14875
GB/T 14878
GB/T 15401
GB/T 17331
GB/T 17332
Determination of phoxim pesticide residues in foodsDetermination of thiophanate-methyl residues in foodsDetermination of nitrite and nitrate content in fruits, vegetables and their productsDetermination of multiple residues of organophosphorus and carbamate pesticides in foodsDetermination of multiple residues of organochlorine and pyrethroid pesticides in foodsNY/T 391
Technical conditions for the production environment of green food
3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Green foodgreen food
Food that is pollution-free, safe, high-quality, and nutritious and produced in accordance with the principle of sustainable development and in accordance with specific production methods, approved by a specialized agency, and permitted to use the green food logo.
[NY/T 391--2000, definition 3.1]Www.bzxZ.net
NY/T 655--2002
Same variety
A group with the same botanical characteristics and biological properties. 3.3
Maturity
Maturity
The degree of maturity of the product.
Color
The product has the color and luster that the variety should have. 3.5
Fruit shape
The fruit has the shape inherent to the variety.
Freshness
The fruit is shiny, firm and not dehydrated.
Cleanness of fruit surfaceThe product is free from soil and other contaminants
Decay
The product is damaged by the growth of microorganisms. 3.9
Uniformity
The degree to which the product is uniform in shape and size. 3.10
Undesirabte odor
An odor not possessed by the product.
Heat injury
Injury caused by excessive temperature of the fruit surface due to strong light exposure. 3.12
Cold injury
Physiological injury caused by exposure to temperatures above freezing. 3.13
Freezing injury
Tissue freezing occurs at freezing point or below freezing point, and the damage caused cannot be alleviated. 3.14
Disease and pest injuryDamage caused by disease and pest attack.
Mechanical wound
Mechanical injury
Damage caused by external force.
Quality requirements
The environmental conditions of the product production area shall comply with the provisions of NY/T391-2000. Bo Fu
The sensory organs shall comply with the provisions of Table 1.
Table 1 Sensory requirements for green food Solanaceae vegetables
1 Same variety, moderate maturity, good color, good fruit shape, fresh, clean fruit surface
2 No rot, odor, burns, chilling injury\\Frost injury, disease and pests and mechanical injuries
Note: Rot, odor and disease and pests are the main defects. 4.3 Nutritional indicators
Nutritional indicators should meet the requirements of Table 2.
Specifications are expressed in uniformity. The uniformity of samples of the same specification should be ≥90%
Vitamin C/(mg/100 g)
Soluble solids/(%)
Total acid/(%)
Lycopene/(mg/kg）
4.4 Hygiene indicators
NY/T 655--2002
The total unqualified rate of samples that do not meet the quality requirements in each batch shall not exceed 5% by mass
Nutritional indicators of green food Solanaceous vegetables
≥4.≥8 (for processing)
Hygiene indicators shall comply with the provisions in Table 3
Hygiene indicators of green food Solanaceous vegetables
Monument (as As)
Mercury (as Hg)
Lead (as Pb)
Cadmium (as Ca)
Fluorine (as F)
Acephate
Dimethaate
Dichlorvos
Phoxim
Dead ticks (chlorpyrifos)
trichlorfon
cypermethrin
deltamethrin
fenvalerate
Indicator/(mg/kg）
NY/T655—2002
Table 3 (continued)
pirimicarb
chlorothalonil
carbendazim
nitrite (in terms of NO2-)
Indicator/(mg/kg）
Note: Prohibited pesticides stipulated in NY/T 393—2000 shall not be detected. For other pesticides, refer to the relevant national standards for pesticide residue limits. 5 Test methods
5. 1 Sensory requirements testing
5.1.1 Variety characteristics, cleanliness, rot, chilling damage, frost damage, pests and mechanical damage, etc., shall be identified by visual inspection. If the symptoms of pests and diseases are not obvious but there is doubt, the fruit shall be cut open for inspection. 5.1.2 Determination of uniformity: Weigh the mass of each sample with a platform scale, and calculate the uniformity by multiplying the average mass of the sample by (1 ± 10%). 5. 2 Nutrition index testing
5. 2.1 Vitamin C
According to GB6195.
5. 2. 2 Soluble threshold substances
According to GB12295.
5. 2. 3 Total acid
According to GB12293.
5.2.4 Lycopene
According to GB10474.
5. 3 Determination of hygienic indicators
According to GB/T5009.11.
According to GB/T5009.12.
According to GB/T5009.15.
According to GB/T5009.17.
5. 3.5 Fluoride
According to GB/T5009.18.
5.3.6 Cypermethrin, cypermethrin and cypermethrinase shall comply with the provisions of GB/T17331.
5.3.7 Acephate, dichlorvos, dimethoate, chlorpyrifos, trichlorfon and anti-aphid shall comply with the provisions of GB/T17332.
5.3.8 Phoxim
Comply with the provisions of GB/T14875.
5.3.9 Chlorothalonil
Comply with the provisions of GB/T14878.
5.3.10 Carbendazim
Comply with the provisions of GB/T5009.38.
5.3.11 Nitrite
Comply with the provisions of GB/T15401.
6 Inspection rules
6.1 Inspection classification
6.1.1 Type inspection
NY/T 655-2002
Type inspection is a comprehensive assessment of the product, that is, to inspect all the requirements specified in this standard. Type inspection should be carried out in any of the following circumstances.
a) Applying for green food logo or conducting annual green food spot inspection, b) Exporting vegetables, product evaluation, national quality supervision agencies or industry authorities put forward type inspection requirements, c) The results of two sampling inspections are quite different; d) The production environment has changed significantly due to human or natural factors. 6. 1. 2 Delivery inspection
Before each batch of products is delivered, the production unit must conduct delivery inspection. The delivery inspection includes sensory, marking and packaging. Delivery can only be carried out after passing the inspection and attaching a certificate of conformity.
6. 2 Batch Inspection
Solanum vegetables of the same origin, same specifications and harvested at the same time shall be considered as one inspection batch. Fruit vegetables of the same origin and same specifications in wholesale markets shall be considered as one inspection batch. Solanum vegetables from the same supply channel in farmers' markets and supermarkets shall be considered as one inspection batch. 6.3 Sampling Method
Follow the relevant provisions of GB/T8855. The items filled in the inspection form shall be consistent with the actual goods. If the items do not match the actual goods list, the varieties and specifications are mixed and unclear, and the packaging containers are seriously damaged, the delivery unit shall re-arrange them before sampling. 6.4 Packaging Inspection
Packaging inspection shall be carried out in accordance with the provisions of Chapter 8. 6.5 Judgment Rules
6.5.1 When sampling and inspecting each batch of samples to be inspected, make various records for samples that do not meet the sensory requirements. If a sample has multiple defects at the same time, select one major defect and calculate it as a defective product. The percentage of non-conforming products is calculated according to formula (1), and the result is accurate to one decimal place.
X=㎡×100%
Where:
X---single item non-conforming percentage, %
m---mass of single item non-conforming product, in grams (g); m2 --
total mass of the sample of the inspection batch, in grams (g). The sum of the percentage of non-conforming items is the total percentage of non-conforming. (1)
6.5.2 Limit range: For each batch of samples inspected, the non-conforming rate is calculated as the average value of the inspected unit (such as each box, each package), and its value shall not exceed the specified limit.
If the non-conforming rate of a sample in a batch exceeds the specified limit, in order to avoid too large a variation in the non-conforming rate, the following provisions are made: If the total specified limit does not exceed 5%, the upper limit of the non-conforming rate of any package shall not exceed 10%. 6.5.3 If any one of the hygiene indicators is unqualified, the batch of products is unqualified. 6.5.4 Re-inspection: If the batch of samples fails to meet the mark, packaging, and net content, the production unit is allowed to apply for re-inspection once after rectification. No re-inspection will be conducted if the sensory and hygiene indicators are unqualified. 283
NY/T 655--2002
7 Mark
7.1 The green food mark should be clearly marked on the package. 7.2 Each package should indicate the product name, product standard number, trademark, production unit (or enterprise) name, detailed address, place of origin, specifications, net content and packaging date, etc. The handwriting on the mark should be clear, complete and accurate. 8 Packaging, transportation, purchase and storage
8.1 Packaging
8.1.1 Containers used for product packaging, such as plastic boxes and cartons, must be designed according to the size and specifications of the products. The same specifications must be consistent in size, clean, dry, firm, breathable, beautiful, pollution-free, and odor-free. The inner wall must not have sharp protrusions, insects, rot, mildew, etc., and the cartons must not be damp or delaminated. Plastic boxes should meet the requirements of GB/T8868. 8.1.2 Products should be packaged separately according to their varieties and specifications. Products in the same package should be placed neatly and tightly. 8.1.3 The packaging and unit mass used for each batch of products should be consistent, and the net content of each package should not exceed 10kg. 8.1.4 Packaging inspection rules: The net content of each sample taken should not be less than the net content marked on the outside of the package when weighing each piece. According to the results of the uniformity calculation, determine the specifications of the sample taken, and check whether they are consistent with the specifications shown on the outside of the package. 8.2 Transportation
Precooling should be carried out before transportation. During transportation, pay attention to anti-freeze, rain protection, sun protection, ventilation and heat dissipation. 8.3 Storage
8.3.1 Storage should be carried out according to variety and specification. 8.3.2 Storage temperature: The storage temperature suitable for the product. 8.3.3 Storage humidity: The relative humidity of the air for tomatoes should be maintained at 90%; the relative humidity of the air for peppers should be maintained at 85%~~90%, and the relative humidity of the air for chilies should be maintained at 85%~90%.
8.3.4 The stacking in the warehouse should ensure uniform airflow. 2843 Sampling method
The items filled in the inspection form shall be consistent with the actual goods. If the items do not match the actual goods, the varieties and specifications are mixed up, and the packaging containers are seriously damaged, the delivery unit shall re-arrange them before sampling. 6.4 Packaging inspection
Packaging inspection shall be carried out in accordance with the provisions of Chapter 8. 6.5 Judgment rules
6.5.1 When sampling and inspecting each batch of samples, make various records for samples that do not meet the sensory requirements. If a sample has multiple defects at the same time, select one major defect and calculate it as a defective product. The percentage of defective products is calculated according to formula (1), and the calculation result is accurate to one decimal place.
X=㎡×100%
Where:
X--—single item unqualified percentage, %
m—the mass of single item unqualified products, in grams (g); m2 --
the total mass of the sample of the inspection batch, in grams (g). The sum of the unqualified percentages of each single item is the total unqualified percentage. (1)
6.5.2 Limit range: For each batch of inspected samples, the unqualified rate is calculated according to the average value of the inspected unit (such as each box, each unit), and its value shall not exceed the specified limit.
If the unqualified percentage of a sample in a batch exceeds the specified limit, in order to avoid too large a variation in the unqualified rate, the following provisions are made: If the total specified limit does not exceed 5%, the upper limit of the unqualified percentage of any package shall not exceed 10%. 6.5.3 If one of the hygiene indicators is unqualified, the batch of products is unqualified. 6.5.4 Re-test: If the batch of samples fails to meet the mark, packaging, and net content, the production unit is allowed to apply for re-testing once after rectification. No re-testing will be conducted if the sensory and hygiene index tests fail. 283
NY/T 655--2002
7 Mark
7.1 The green food mark should be clearly marked on the package. 7.2 Each package should indicate the product name, product standard number, trademark, production unit (or enterprise) name, detailed address, place of origin, specifications, net content and packaging date, etc. The handwriting on the mark should be clear, complete and accurate. 8 Packaging, transportation, purchase and storage
8.1 Packaging
8.1.1 Containers used for product packaging, such as plastic boxes and cartons, must be designed according to the size and specifications of the products. The same specifications must be consistent in size, clean, dry, firm, breathable, beautiful, pollution-free, and odor-free. The inner wall must not have sharp protrusions, insects, rot, mildew, etc., and the cartons must not be damp or delaminated. Plastic boxes should meet the requirements of GB/T8868. 8.1.2 Products should be packaged separately according to their varieties and specifications. Products in the same package should be placed neatly and tightly. 8.1.3 The packaging and unit mass used for each batch of products should be consistent, and the net content of each package should not exceed 10kg. 8.1.4 Packaging inspection rules: The net content of each sample taken should not be less than the net content marked on the outside of the package when weighing each piece. According to the results of the uniformity calculation, determine the specifications of the sample taken, and check whether they are consistent with the specifications shown on the outside of the package. 8.2 Transportation
Precooling should be carried out before transportation. During transportation, pay attention to anti-freeze, rain protection, sun protection, ventilation and heat dissipation. 8.3 Storage
8.3.1 Storage should be carried out according to variety and specification. 8.3.2 Storage temperature: The storage temperature suitable for the product. 8.3.3 Storage humidity: The relative humidity of the air for tomatoes should be maintained at 90%; the relative humidity of the air for peppers should be maintained at 85%~~90%, and the relative humidity of the air for chilies should be maintained at 85%~90%.
8.3.4 The stacking in the warehouse should ensure uniform airflow. 2843 Sampling method
The items filled in the inspection form shall be consistent with the actual goods. If the items do not match the actual goods, the varieties and specifications are mixed up, and the packaging containers are seriously damaged, the delivery unit shall re-arrange them before sampling. 6.4 Packaging inspection
Packaging inspection shall be carried out in accordance with the provisions of Chapter 8. 6.5 Judgment rules
6.5.1 When sampling and inspecting each batch of samples, make various records for samples that do not meet the sensory requirements. If a sample has multiple defects at the same time, select one major defect and calculate it as a defective product. The percentage of defective products is calculated according to formula (1), and the calculation result is accurate to one decimal place.
X=㎡×100%
Where:
X--—single item unqualified percentage, %
m—the mass of single item unqualified products, in grams (g); m2 --
the total mass of the sample of the inspection batch, in grams (g). The sum of the unqualified percentages of each single item is the total unqualified percentage. (1)
6.5.2 Limit range: For each batch of inspected samples, the unqualified rate is calculated according to the average value of the inspected unit (such as each box, each unit), and its value shall not exceed the specified limit.
If the unqualified percentage of a sample in a batch exceeds the specified limit, in order to avoid too large a variation in the unqualified rate, the following provisions are made: If the total specified limit does not exceed 5%, the upper limit of the unqualified percentage of any package shall not exceed 10%. 6.5.3 If one of the hygiene indicators is unqualified, the batch of products is unqualified. 6.5.4 Re-test: If the batch of samples fails to meet the mark, packaging, and net content, the production unit is allowed to apply for re-testing once after rectification. No re-testing will be conducted if the sensory and hygiene index tests fail. 283
NY/T 655--2002
7 Mark
7.1 The green food mark should be clearly marked on the package. 7.2 Each package should indicate the product name, product standard number, trademark, production unit (or enterprise) name, detailed address, place of origin, specifications, net content and packaging date, etc. The handwriting on the mark should be clear, complete and accurate. 8 Packaging, transportation, purchase and storage
8.1 Packaging
8.1.1 Containers used for product packaging, such as plastic boxes and cartons, must be designed according to the size and specifications of the products. The same specifications must be consistent in size, clean, dry, firm, breathable, beautiful, pollution-free, and odor-free. The inner wall must not have sharp protrusions, insects, rot, mildew, etc., and the cartons must not be damp or delaminated. Plastic boxes should meet the requirements of GB/T8868. 8.1.2 Products should be packaged separately according to their varieties and specifications. Products in the same package should be placed neatly and tightly. 8.1.3 The packaging and unit mass used for each batch of products should be consistent, and the net content of each package should not exceed 10kg. 8.1.4 Packaging inspection rules: The net content of each sample taken should not be less than the net content marked on the outside of the package when weighing each piece. According to the results of the uniformity calculation, determine the specifications of the sample taken, and check whether they are consistent with the specifications shown on the outside of the package. 8.2 Transportation
Precooling should be carried out before transportation. During transportation, pay attention to anti-freeze, rain protection, sun protection, ventilation and heat dissipation. 8.3 Storage
8.3.1 Storage should be carried out according to variety and specification. 8.3.2 Storage temperature: The storage temperature suitable for the product. 8.3.3 Storage humidity: The relative humidity of the air for tomatoes should be maintained at 90%; the relative humidity of the air for peppers should be maintained at 85%~~90%, and the relative humidity of the air for chilies should be maintained at 85%~90%.
8.3.4 The stacking in the warehouse should ensure uniform airflow. 284
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