Some standard content:
Agricultural Industry Standard of the People's Republic of China
NY/T484--2002
Maoyejujube
Indian jujube.
2002-01-04 Issued
2002-02-01 Implementation
Issued by the Ministry of Agriculture of the People's Republic of China
NY/T 484--2002
This standard is proposed by the Agricultural Reclamation Bureau of the Ministry of Agriculture.
This standard is under the jurisdiction of the Technical Committee for Standardization of Tropical Crops and Products of the Ministry of Agriculture. The drafting unit of this standard: Quality Supervision, Inspection and Testing Center of Tropical Agricultural Products of the Ministry of Agriculture. The main drafters of this standard: Liu Hongsheng, Jiang Jun, Gao Aiping, He Xiufen. 258
1 Model drawing
Jujube with hairy leaves
NY/T 484—2002
This standard specifies the requirements, test methods, inspection rules, marking, labeling, packaging, transportation and storage requirements for fresh jujube with hairy leaves. This standard applies to the quality assessment and trade of fresh jujube with hairy leaves. 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, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated referenced documents, the latest versions are applicable to this standard. Pictorial marking for packaging, storage and transportation
GB 1911
GB2762 Hygienic standard for the limit of mercury in food
GB4810 Hygienic standard for the limit of arsenic in food
GB/T 5009.11
Method for determination of total mercury in food
GB/T5009.12 Method for determination of lead in food Method for determination of total mercury in food
GB/T 5009.17
GB/T5009.19 Method for determination of 666 and DDT residues in food GB/T 5009. 20
GB/T 5009. 38
GB 7718
Method for determination of organophosphorus pesticide residues in food Method of analysis for hygienic standards for vegetables and fruits General standard for food labeling
GB/T 8855
GB 14870
GB 14872
GB14876
GB14935
GB16319
3 Terms and Definitions
Sampling Methods for Fresh Fruits and Vegetables
Maximum Residue Limits of Carbendazim in FoodsMaximum Residue Limits of Acephate in FoodsDetermination Method of Acephate and Methamidophos Pesticide Residues in FoodsSanitary Standard for Lead Limits in Foods
Maximum Residue Limits of Trichlorfon in FoodsThe following terms and definitions apply to this standard. 3.1
Clean
The surface of the fruit shall be free from contamination by mud, dust, insect feces, drug residues and other foreign dirt. 3.2
Defects
Trauma on the fruit caused by external forces, such as bruises, punctures, insect diseases, etc. 3.3
bruising
Damage to the fruit caused by external pressure from collision. The peel is not broken, but there are scars or slight depressions on the injured surface. 259
NY/T 484—2002
skin puneture
Damage caused by puncture or scratching of the peel and injury to the flesh after harvesting or picking. maggoty fruit
Larvae eat the flesh after entering the fruit. There are insect eyes on the fruit surface, discoloration around the eyes, and excrement around the eyes or in the insect tunnels, which affect the consumption of fruits. insect bites
Insect pests such as scarabs, stink bugs, and leaf rollers that damage the fruit and eat the peel and flesh. The calculation of the area of insect damage should include the corky part around the wound.
disease scabs
Fruit spots caused by diseases.
Maturity
Indicates the different stages of fruit maturity. The fruit maturity specified in this standard refers to the harvestable maturity. 3.9
Foreign smell or taste
The fruit absorbs the bad smell of other substances or produces abnormal smell and taste due to deterioration. 4 Requirements
4.1 Basic requirements
Fresh jujube fruits of all varieties and grades should be intact, fresh and clean, without abnormal foreign moisture, no odor, no rotten fruit; no obvious bruises, punctures, insect injuries, disease spots, no fruit eaten by heartworms, fully developed, and have the maturity required for storage or market. 4.2 Grade requirements
Jujube fruits are divided into three grades: superior, first grade, and second grade. The requirements of each grade should meet the requirements of Table 1. Table 1 Grade requirements for hairy leaves
Fruit surface pitting
①Bruised
②Punch
①Spot
Superior quality
The fruit has a regular shape and has the inherent characteristics of the variety. It has the excellent
color inherent in the mature fruit of this variety, and the flesh is white
The flesh is crisp, refreshing and sweet
Basically no defects, but the following two minor defects that do not affect the appearance and quality are allowed:
The area of minor bruises that do not affect the appearance is allowed to not exceed 0.5 cm2
Not allowed
Not allowed
Minor lesions are allowed, with an area not exceeding
First-class products
The fruit has a regular shape and has the inherent characteristics of the varietyThird-class products
Nested shape with positive bands, the characteristics that the variety should have, minor defects are allowed
It has the excellent color and luster inherent in the mature fruit of this varietyIt has the color and luster that the mature fruit of this variety should have, the flesh is white
The flesh is crisp, refreshing and sweet
The flesh is white
The flesh is crisp, refreshing and sweet
The following defects are allowed to exceed 3 items:
3 items:
One minor bruise is allowed, with an area not exceeding 0.5 cm
More than 1.0 cm
One slight puncture wound is allowed, with a diameter of
"Slight puncture wounds are allowed with a diameter of ≤0.5cm
Slight single insect bite is allowed, with a diameter of ≤0.2cm
Bottled insect bites are allowed, with a single insect bite diameter of
≤0.5cm and a total number of insect bites of ≤2
Slight lesions are allowed, with an area not exceeding
! Light lesions are allowed, with an area not exceedingbzxz.net
4.3 Size category
Fruit size is expressed in kilograms of fruit, and should specifically meet the requirements of Table 2. 2 Size classification of hairy leaf jujube
Size type
4.4 Tolerance
Tolerance refers to the limit of each batch of products that does not meet the requirements of the grade (category). 4.4.1 Quality Tolerances
4.4.1.1 Superior Grade
Number of Fruits per Kilogram
NY/T 484—2002
Unit: pieces per kilogram
The number of defects allowed for each type of fruit surface for this grade shall not exceed 3%, but the total amount of defects shall not exceed 5%. The weight or number of fruits that do not meet the requirements of this grade is allowed to be less than 5%, but they shall meet the requirements of the first grade. 4.4.1.2 First Grade
The number of defects allowed for each type of fruit surface for this grade shall not exceed 5%, but the total amount of defects shall not exceed 10%. The weight or number of fruits that do not meet the requirements of this grade is allowed to be less than 10%, but they shall meet the requirements of the second grade. 4.4.1.3 Second Grade
The number of defects allowed for each type of fruit surface for this grade shall not exceed 5%. But the total amount shall not exceed 10%. 10% of the fruits are allowed to fail to meet the requirements of this grade. However, the effects of decay and deterioration shall not render the fruit unsuitable for sale. 4.4.2 Size tolerance
For superior products, 5% is allowed to fail to meet the requirements of this grade (category), but it should meet the requirements of the adjacent grade (category). For first- and second-grade products, 10% is allowed to fail to meet the requirements of this grade (category). But it should meet the requirements of the adjacent grade (category). For second-grade products, fruits that fail to meet the requirements of this grade (category) should be near the upper and lower limits shown for this grade (category). 4.5 Hygiene indicators
BHC and DDT shall not be detected.
Other hygiene indicators shall be implemented in accordance with the provisions of GB2762, GB4810.GB14870, GB14872, GB14935 and GB16319. 5 Test methods
5.1 Sensory inspection
Fruit shape, color, fruit with borer, rotten fruit, cleanliness, abnormal external moisture, maturity, fruit surface defects, etc. are inspected by visual method, and the fruit flavor is identified by tasting.
5.2 Size inspection
Number of dry fruits in grams: Randomly weigh 1000g of sample fruits from the sample, count the number of fruits, repeat the sampling test 3 times, and take the average of the 3 times as the number of dry fruits in grams of the batch (accurate to an integer).
5.3 Tolerance calculation
After each batch of inspection, the unqualified fruits detected shall be recorded separately. When there are two or more different defects on the same fruit, only the one with the more serious impact shall be recorded, and no repeated calculation shall be made. Generally, the percentage is calculated based on the fruit weight. If the number of fruits is indicated on the package, the percentage should be calculated based on the number of fruits. Calculate according to formula (1), accurate to - decimal places. B(%) =
Wherein:
Rate of single unqualified fruit, %;
ml×100
NY/T 484—2002
m—total mass of sample fruit or number of fruit, in grams or pieces (g or pieces); mi—mass of single unqualified fruit or number of fruit, in grams or pieces (g or pieces). 5.4 Hygiene inspection
5.4.1 Sample preparation
: Take about 1kg of washed sample fruit, remove the core, and beat it into pulp for testing. 5.4.2 Determination method
Determine according to the provisions of GB/T5009.17, GB/T5009.12, GB/T5009.11, GB/T5009.19, GB/T5009.38, GB14876, and GB/T5009.20.
6 Inspection rules
6.1 Batch
The hairy-leaf jujubes of the same origin, same variety, same grade and harvested in the same batch are considered as one inspection batch. 6.2 Sampling
Perform in accordance with the provisions of GB/T8855.
6.3 Judgment rules
6.3.1 Products that meet the requirements of Chapter 4 after inspection shall be judged as qualified products of the corresponding grade (category) according to this standard. 6.3.2 If one of the sanitary indicators is unqualified after inspection, the batch of products shall be judged as unqualified products according to this standard. 6.4 Re-inspection
When the trading parties have objections to the inspection results, they may double the sampling for re-inspection, and the re-inspection results shall prevail. Re-inspection is limited to one time. 7 Marking and labeling
Marking shall be carried out in accordance with the provisions of GB191, and labeling shall be carried out in accordance with the provisions of GB7718. 8 Packaging, transportation, and storage
8.1 Packaging
8.1.1 The packaging container should meet the requirements of hygiene, ventilation, and strength. ,
8.1.2 Each package should only contain fruits of the same origin, variety, grade, and batch. 8.2 Transportation
8.2.1 The transportation vehicle should be clean; it should be equipped with sunscreen, rainscreen, and ventilation facilities. 8.2.2 During transportation, it should not be mixed with toxic and harmful substances. It should be loaded and unloaded carefully, and heavy pressure is strictly prohibited. 8.3 Storage
8.3.1 Storage site requirements: clean, cool and ventilated, with sunscreen and rainscreen facilities. It should not be mixed with odorous items in the warehouse. 8.3.2 It should be stacked according to type and grade, and the batches should be clear and the stacks should be neat. It should be handled with care during stacking and loading and unloading. 262
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.