Some standard content:
ICS 67.080
National Standard of the People's Republic of China
GB 18846—2002
Product of designations Zhanhua brumal jujube of origin or geographical indications Issued on 2002-09-24
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
Implementation on 2003-01-01
GB 18846~ 2002
This standard is a mandatory standard in its entirety
This standard is formulated in accordance with the Provisions on the Protection of Products of Origin and GB17924--1999 General Requirements for Products of Origin. Appendix A of this standard is a normative appendix.
This standard is proposed by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China. This standard is under the jurisdiction of the Standardization Working Group of Products from Places of Origin. The main drafting unit of this standard is Zhanhua County Quality and Technical Supervision Bureau. The main drafters of this standard are Guo Yanling, Li Aimin, Fan Yudong, Liu Yunfu, Xing Limin, Guo Zenglu and Qu Fabin. 220
Standard Summary
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1 Scope
Products from Places of Origin
Zhanhua Winter Jujube
GB 18846 --2002
This standard specifies the scope of origin protection, terms and definitions, requirements, test methods, inspection rules and signs, labels, packaging, transportation and storage of Zhanhua Winter Jujube.
This standard applies to Zhanhua Winter Jujube approved for protection by the management department of products from places of origin in accordance with the Regulations on the Protection of Products from Places of Origin. 2 Normative 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, parties to an 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 applies to this standard. GB/T6194 Determination of soluble sugars in fruits and vegetables GB/T6195 Determination of vitamin C content in fruits and vegetables (2,6-dichloroindophenol titration method) GB7718 General standard for food labeling
GB/T10469 Determination of crude fiber in fruits and vegetables GB/T10651
GB/T 12295
Fresh apples
Determination of soluble solids content in fruit and vegetable products - refractometer method GB/T 12456 1
Determination of total acid in food
GB17924General requirements for products of origin
GB18406.2Safety quality of agricultural productsSafety requirements for pollution-free fruits3Protection scope of origin
The protection scope of origin of Zhanhua brumal jujube shall be based on the protection scope approved and announced by the national quality supervision, inspection and quarantine authorities in accordance with the "Regulations on the Protection of Products of Origin", see Appendix A. 4Terms and definitions
The following terms and definitions apply to this standard. 4.1
Zhanhua brumal jujubeZhanhua brumal jujube seedlings are planted within the scope specified in Chapter 3 of this standard, and are managed according to the cultivation technology of this standard. The fruit quality meets the requirements of this standard.
tinctorial area
The area on the surface of the jujube that is red.
Eatable part
The flesh part other than the jujube pit is removed.
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GB 18846-2002
serous part
The two ends or the body of the jujube have lumps, which are dark in color and further develop into moldy fruit. 4.5
firmness of fruit
The test pressure that the unit area of the fruit part bears after peeling. The test shall be tested with a fruit hardness meter and measured in N/cm2. 4.6
soluble solidssolublesolids
Sugars, organic acids, vitamins, soluble proteins, pigments and minerals soluble in water contained in the fruit juice. 5 Requirements
5.1 Natural Environment
This area is located in the hinterland of the Yellow River Delta, bordering the Bohai Bay to the north and the Yellow River to the south (37°34\38°11\N, 117°45\~~118°21\E). The climate has four distinct seasons, and the winter jujube growing season has sufficient sunshine. It belongs to the northern temperate continental monsoon climate, with more northerly winds in winter and more southerly winds in summer. The wind direction is changeable in spring and autumn, forming a relatively independent microclimate. 5.1.1 Sunshine
The annual average sunshine hours are 2627.3h; the annual average sunshine percentage is 61%; the annual average total solar radiation is 5.29×105J/cm2, and the average total physiological radiation is 2.65×105J/cm2.
5.1.2 Temperature
The annual average temperature is 12.5C, and the average frost-free period is 203 days. 5.1.3 Precipitation
Precipitation mainly depends on the moisture brought by the summer monsoon. The start and end of the rainy season coincide with the advance and retreat of the front formed by the intersection of the winter and summer monsoons. The average annual precipitation is 544.3 mm (the average seasonal precipitation is 21.6 mm in the first quarter, 129.9 mm in the second quarter, 341.3 mm in the third quarter, and 51.5 mm in the fourth quarter). The precipitation during the growing season is 488.2 mm. 5.1.4 Soil
The soil is located in the alluvial plain of the Yellow River. The soil is thick and has high nutrient content, including 7.55g/kg12.75g/kg of organic matter, with an average content of 10.25g/kg; 0.461g/kg~0.815g/kg of total nitrogen, with an average content of 0.668g/kg; 1.123g/kg~1.449g/kg of total phosphorus, with an average content of 1.298g/kg; 29.04mg/kg~53.89mg/kg of alkaline-hydrolyzed nitrogen, with an average content of 38.74mg/kg; 4.64mg/kg~~14.56mg/kg of available phosphorus, with an average content of 8.46mg/kg; 137.18mg/kg~263.71mg/kg of available potassium, with an average content of 185.22mg/kg; the soil pH value is 7.2~7.8, which is neutral to slightly alkaline. 5.2 Characteristics
5.2.1 Fruit Characteristics
The fruit is nearly round or oblate, with a relatively flat top. The average single fruit weight is 14.6g, and the maximum single fruit weight is 60.8g. The fruit surface is flat, the peel is thin, ochre red, and shiny. The flesh is milky white, crisp, tender and juicy, carbon food without residue, high in sugar, and rich in vitamins and other nutrients. 5.2.2 Fruit Tree Characteristics
a) Tree: Tree type, with strong tree vigor and branching power, many branches, and strong stems. h) Branches: Perennial branches, high fruit setting rate and large load, branches are relatively brittle and easy to split. The tender shoots are light green in the early stage and purple-red in the later stage. Jujube hanging: Jujube hanging is 12cm30cm, about 13 nodes, and the hanging of vigorous trees is more than 41cm long. c)
d) Leaves are oblong, with both sides slightly folded toward the leaf surface. e) Flower: The diameter of the corolla is about 0.6cm, the stamens are higher than the pistils, and the stigma secretes a lot of mucus. ") Phenophase: It starts to sprout in early April, starts to bloom in late May, blooms in mid-June, the fruits mature in early to mid-October, fall in early November, and gradually enter dormancy.
) Stress resistance: drought resistance, waterlogging resistance, salt and alkali resistance, thinness resistance, high and stable yield, strong resistance to diseases and insects.222
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5.3 Seedling propagation
5.3.1 Tissue culture seedling cultivation
Explant inoculation
: Planting out of the nursery.
5.3.2 Stock seedling cultivation
Primary culture
GB18846—2002
Subculture——Rooting culture——Transitional acclimatization——Greenhouse potted plants ——Open-air nursery a) Cultivation of sour jujube rootstock seedlings: Select excellent sour jujube kernels, sow from mid-March to late May, with a row spacing of 40cm to 100cm, and the seedlings are transplanted when the seedlings are 10cm tall, with a plant spacing of 15cm to 20cm. Carry out timely inter-row cultivation and weeding, pest and disease control, and pinch the tops in mid-August. b) Cultivation of common jujube rootstock seedlings: Before germination in the first season or after leaf fall in autumn, collect the root seedlings scattered in the field and plant 6,000 to 8,000 plants per mu, and carry out soil, fertilizer and water management and pest and disease control in a timely manner. 5.3.3 Cultivation of grafted seedlings
a) Select common jujube seedlings or sour jujube seedlings with strong root ridges not less than 0.8cm for rootstock, and select Zhanhua winter jujube scion with a diameter greater than (0.6cm full and strong developmental branches or secondary branches, cleft grafting and bark grafting are carried out from April to May. b) Bud removal: all jujube buds below the grafted buds are removed. c) Carry out inter-cultivation and weeding, soil, fertilizer and water management, and pest and disease control in a timely manner. 5.3.4 Requirements for seedlings to be produced
The specifications for grafted seedlings to be produced are shown in Table 1.
Table 1 Seedling Specifications
Seedling height/cm
100～120
5.4 Cultivation Technology
Root Steaming (5cm above the grafting point)
5.4.1 Main Cultivation Management Technical Measures
5.4.1.1 Cultivation Value
Root Width/cm
Number of Lateral Roots/strip
Maturity Temperature
The root to two-thirds of the seedling height is grayish white
or brown red
Choose sandy loam with deep soil layer, loose soil, good drainage and irrigation conditions, soil salt content less than 3%, of which sodium chloride content less than 1.5%, small crown dense planting, spring planting is appropriate, autumn planting is also acceptable. 5.4.1.2 Pruning
When pruning, ventilation and light transmission are the principles.
a) Pruning of young trees: cultivating backbone branches, cultivating fruiting branches, and using auxiliary branches. b) Pruning of fruiting trees: removing overgrown branches, dealing with competing branches, retracting elongated branches, thinning overcrowded branches and thin and weak branches, and removing damaged branches and branches with diseases and insects.
Renewal and rejuvenation of old trees: thinning fruiting branches, retracting backbone branches, and stopping the tree for cultivation. c)
d) Shaping pruning: using techniques such as bud removal, pinching, pulling branches, opening the tree, thinning branches, and pruning to cultivate a small crown sparse layer shape, a free spinning shape, and a natural round head shape with multiple main branches.
5.4.1.3 Soil, fertilizer and water management
a) Soil loosening and weeding: Soil should be ploughed in spring and autumn, and inter-cultivation and weeding should be carried out in time during the growth period of jujube trees. b) Fertilization: basal fertilizer is applied in autumn after the winter jujube is harvested and before the leaves fall, mainly organic fertilizer and supplemented by chemical fertilizer, and the method of multiple hole spreading is adopted; topdressing is applied :: times a year, before budding (early April), before flowering (mid-May), and during the young fruit stage (early July when the fruit is expanding), and the amount and type of fertilizer are determined according to the tree age, tree vigor, fruiting situation, and soil fertility. ℃) Irrigation and drainage: Water should be replenished in time during the budding period, pre-flowering period, young fruit stage, and before freezing of winter jujube, depending on the soil conditions, and attention should be paid to drainage and waterlogging prevention in the rainy season. 223
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5.4.1.4 Flower and Fruit Protection
a) Ring Cutting: 3- to 5-year-old young trees are ring cut during the flowering period, once every 7 days, for 3 consecutive times. b) Opening: Jujube trees over 5 years old can be opened during the peak flowering period. The width of the opening is 1/5 to 1/10 of the trunk diameter, and the maximum width is not more than 1 cm.
Pinching: It is good to pinch the jujube head and secondary branches to increase the fruit setting rate. The pinching time is from late May to early June. d)
Spraying water during flowering period: Spray water on the leaves every 2 to 3 days in the evening during the peak flowering period, and keep the relative humidity of the air between 75% and 85%. Spraying fertilizer and plant growth hormone: Spray 10mg/kg~15mg/kg of gibberellin or 0.3%~0.5% urea solution or e)
0.3 borax dilution during the peak flowering period, which can be used alternately. f) Release bees during flowering period: Put beehives in the garden during the initial flowering period, and put one beehive for every 10 mu. Spraying pesticides is prohibited in the jujube garden during the bee release period. 5. 4.2 Disease and Pest Control
Disease and pest control is mainly based on prevention, and integrated control is the principle. Mainly control pests and diseases such as wax aphids, date leaf mosquitoes, red spiders, date rust, and ring rot, and timely control should be carried out according to forecasts. Physical and biological control should be used in disease and pest control. 5.5 Harvesting
5.5.1 Harvesting time: early to mid-October, when winter dates are crisp and ripe. 5.5.2 Harvesting requirements: harvest a batch when they are ripe. 5.5.3 Harvesting method: hold the date hanging with one hand, hold the date fruit well, pinch the date handle with the thumb, and apply force upward to ensure that each date has a handle, and handle it with care. Do not use a rod to shake it off and then pick it up for inspection.
5.6 Quality grade
See Table 2 for quality grade.
Table 2 Quality Grade Requirements
Single Fruit Weight
Mechanical Injury, Disease and Pest
≥20g
Nearly round or oblate, neatly shaped
Bright ochre red peel, more than 30% coloration
16g~20g
Nearly round or oblate, neatly shaped
10g16g
Nearly round or oblate
No disease or insect fruit, no pulp head, cracked fruit does not exceed 3%No disease or insect fruit, no pulp head, cracked fruit does not exceed 3%
Bright ochre red peel, more than 30% coloration
Thin skin, tender and juicy, sweet and slightly sourThin skin, tender and juicy, sweet and slightly sour, refreshing. No residue when eating
Refreshing. Eat without residue
5.7 Sensory index
The peel is bright ochre red, with coloration of more than 30%
The skin is thin and the flesh is crisp. It is sweet, slightly sour, refreshing and juicy.
Eat without residue
The fruit is nearly round or oblate, with a relatively flat top and uniform fruit grains. The sunny side of the fruit is red and shiny, with thin skin and crisp flesh, tender and juicy, sweet, slightly sour and refreshing, and eat without residue.
5.8 Physical and chemical indexes
The physical and chemical indexes should comply with the requirements of Table 3.
Table 3 Physical and chemical indicators
Edible rate (by mass)/%
Hardness/(N/cm2)
Soluble solids/%
Total sugar (as sucrose)/%
Total acid (as malic acid)/(mg/100g) 22.1
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Vitamins (/(mg/100g)
Dietary fiber/%
Total flavonoids/(g/100)
5.9 Hygiene indicators
According to GB10 651.
6 Test methods
6.1 Sensory index
Table 3 (continued)
GB18846—2002
Put the sample in a clean porcelain plate, observe the shape, color, luster and uniformity of the sample with the naked eye under natural light, and taste it.
6.2 Quality grade
Weigh each sample fruit, observe the shape and coloring area of the sample fruit with the naked eye, and observe whether there are diseased and insect-infested fruits, pulp heads and cracked fruits, calculate their proportion to the total number, and classify them.
6.3 Physical and chemical indexes
6. 3. 1 Determination of edible rate
Weigh 200g~300g of representative sample dates, cut them one by one to separate the date flesh from the core, weigh them separately and calculate according to formula (1): A=
Where:
edible rate, %;
core mass, in g;
whole fruit mass, in g.
6.3.2 Determination of hardness
6.3.2.1 Instrument: hardness pressure gauge.
×100%
6.3.2.2 Determination method: Peel off a thin layer of peel from the predicted part of the central part of the fruit on both the positive and negative sides, and try to minimize the damage to the flesh. The tip of the pressure gauge should be slightly larger than the area of the pressure gauge probe. Aim the pressure gauge probe vertically at the test part of the fruit, and slowly apply pressure until the probe is pressed into the flesh to the specified mark. Read the value directly from the indicator, which is the fruit hardness. Each batch of test shall not be less than 10 fruit samples, and the average value shall be calculated to the decimal point.
6.3.3 Determination of total sugar
According to GB/T6194.
6.3.4 Determination of total acid
According to GB/T12456.
6.3.5 Determination of vitamin C
According to GB/T6195.
|6.3.6 Determination of dietary fiberWww.bzxZ.net
According to GB/T10469.
6.3.7 Determination of total flavonoids
6.3.7.1 Reagents.
6.3.7.1.1 Polyamide powder.
6.3.7.1.2 Rutin standard solution: weigh 5.0) mg rutin, dissolve it in methanol and make up to 100 mL, then get 50 μg/mL. 225
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GB18846--2002
6.3.7.1.3 Ethanol: Analyze alcohol.
6.3.7.1.4 Methanol Analyze alcohol.
6.3.7.1.5 Benzene: Analyze alcohol.
6.3.7.2 Analysis steps
6.3.7.2.1 Sample treatment: Weigh a certain amount of sample and add ethanol to make it 25mL. Shake and extract by ultrasonic for 20min, then take 1.0ml of supernatant. Add 1g of polyamide powder to evaporator III for adsorption, evaporate the ethanol on a water bath, and then transfer to the chromatography column. First use 20ml.Wash with benzene, remove the benzene solution, and then elute the flavonoids with methanol, and dilute to 25mL. Measure the absorption value of this solution at a wavelength of 360nm. At the same time, use rutin as the standard to measure the standard curve, find the regression equation, and calculate the total flavonoid content in the sample. 6.3.7.2.2 Rutin standard curve: Pipette 0, 1.0, 2.0, 3.0, 4.0, 5.0ml of rutin standard solution into a 10mL colorimetric tube, add methanol to the scale, shake well, compare at a wavelength of 360nm, and calculate the total flavonoid content in the sample. 6.3.7.2.3 Calculation and result expression:
X=V.xmxi000
Total flavonoids content in the sample, in micrograms per 100 grams (μg/100g); X ---
The amount of total flavonoids in the test solution calculated from the standard curve, in micrograms (ug); Sample mass, in grams (g);
The volume of the sample used for determination, in milliliters (mI.); V
VThe total volume of the sample fixed to volume, in milliliters (mL). 6.4 Hygiene indicators
According to the provisions of (GB10651.
7 Inspection rules
7.1 Inspection classification
7.1.1 Factory inspection
The product shall be inspected for quality grade in accordance with the requirements of this standard before packaging, and the product shall be packaged separately according to the grade requirements, and the certificate of conformity shall be attached to the packaging box.
7.1.2 Type inspection
7.1.2.1 Type inspection shall be carried out in the following circumstances: a) At the beginning of harvest each year;
b) When the national quality supervision agency proposes to conduct type inspection. 7.1.2.2 Type inspection items
The type inspection items are all the requirements of this standard. 7.1.3 Delivery acceptance
The supply and demand parties shall randomly select samples of no less than 1kg according to the delivery volume at the delivery site and grade them according to the quality grades specified in this standard.
7.2 Batch
The same grade, the same packaging, and the same storage conditions are considered a batch. 7.3 Sampling method
The samples must be representative. They should be drawn from the same batch of goods according to the quantity specified in Table 4. Then, 500g of samples are drawn from each piece and placed on a clean mat. All samples are fully mixed and sampled by quartering method for inspection. 226
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Quantity per batch
201～600
601～1 200
Above 1200
7.4 Judgment rules
Table 4 Sampling quantity
Number of sampling pieces
6 pieces are selected for every 100 pieces. If the pieces are less than 100 pieces, they are counted as 100 pieces. However, if the final sample quantity is ≥1kg, 8 pieces are selected from 200 pieces as the base number, and 1 piece is selected for every additional 100 pieces. If the pieces are less than 100 pieces, they are counted as 100 pieces. If the final sample quantity is ≥1kg, 8 pieces are selected from 600 pieces as the base number, and 1 piece is selected for every additional 200 pieces. GB18846--2002
10 pieces are selected from 1200 pieces as the base number, and 1 piece is selected for every additional 300 pieces. If the pieces are less than 300 pieces, they are counted as 300 pieces. The inspection result shall comply with the provisions of the corresponding grade. When unqualified items appear in single fruit weight, coloring area, diseased and insect-infested fruit and mechanical damage, downgrading or re-grading is allowed. When one of the physical and chemical indicators is unqualified, double sampling and re-inspection are allowed. If there are still unqualified items, the batch of products shall be judged as unqualified. If one of the hygiene indicators is unqualified, it shall be judged as unqualified and shall not be re-inspected. 8 Marking, labeling, packaging, transportation and storage 8.1 Marking, labeling
Product labeling shall be implemented in accordance with the provisions of GB7718 and shall comply with the requirements of GB17924. 8.2 Packaging
8.2.1 Outer packaging
The packaging material shall be light and firm, non-deformed, pollution-free, and have a certain protective effect on winter jujube. Usually, cartons and corrugated boxes can be used.
8.2.2 Inner packaging
The packaging material shall be clean, non-toxic, pollution-free, transparent, have a certain air permeability, and not easily cause friction damage when in contact with winter jujube. 8.3 Transportation and storage
Refrigerated trucks or refrigerated containers should be used for transportation, and refrigerated or controlled atmosphere storage should be used for storage. 227
Xiao Jian Zao Luo Wang
Huan Di Xing
GB18846--2002
Zhanhua County, Shandong Province
Administrative Division Map
Appendix A
(Normative Appendix)
Zhanhua Winter Jujube Origin Area Map
Note: The geographical location of Zhanhua County is 117°45~118°21 east longitude and 37°34~3811 north latitude. Figure A.1
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