Some standard content:
ICS 67.080. 10
National Standard of the People's Republic of China
GB 18740—2002
Huanghua brumal jujube
Promulgated on 2002-05-29
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
Implemented on 2002-09-01
GB18740—2002
This standard is a mandatory standard in its entirety.
This standard is formulated in accordance with the "Regulations on the Protection of Products from Origin" and GB17924-1999 "General Requirements for Products from Origin". Appendix A of this standard is a normative appendix. This standard is proposed by the Quality and Technical Supervision Bureau of Hebei Province. This standard is under the jurisdiction of the Standardization Working Group of Products from Origin. The main drafting organizations of this standard are: China Association for Standardization, Huanghua Quality and Technical Supervision Bureau, Hebei Huanghua Huaxia Winter Jujube Development Co., Ltd.
The main drafters of this standard are: Li Yan, Wang Jinting, Zhao Jinlian, Liu Xianzhao, Gao Zenghai, Zhang Xiuchun. 378
1 Scope
Huanghua Winter Jujube
GB 18740—2002
This standard specifies the origin, terms and definitions, requirements, test methods, inspection rules and labeling, packaging, transportation and storage of Huanghua Winter Jujube.
This standard applies to Huanghua Winter Jujube, a product of origin approved by the product management department of the 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 that reach 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 is applicable to this standard. GB/T5009.8 Determination of sucrose in foodsGB/T5009.11 Determination of total sucrose in foodsGB/T5009.12 Determination of lead in foodsGB/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 fruit and vegetable productsGB/T 12456
GB/T 12285
GB/T 12292
Determination of total acid in foods
Determination of zinc content in fruits, vegetables and their productsDetermination of free amino acids in fruit and vegetable juiceDetermination of soluble solids content in fruit and vegetable products-Refractometer methodGB/T 12295
GB/T12389
Determination of carotene in food
GB/T 12391
Determination of riboflavin in food
Determination of iron, magnesium and manganese in food
GB/T 12396
GB/T 14929. 41
Determination of cypermethrin, fenvalerate and deltamethrin residues in food GB/T16340 Determination of cypermethrin residues in food GB17924 General requirements for products of origin
3 Scope of origin
The scope of origin of Huanghua winter dates is limited to the scope of origin approved by the administrative department of products of origin in accordance with the Provisions on Protection of Products of Origin, see Appendix A.
4 Terms and Definitions
The following terms and definitions apply to this standard. 4.1
Huanghua brumal jujube4.2
Double jujube that is cultivated, produced and managed within the scope specified in Chapter 3 of this standard and whose fruit quality meets the requirements of this standard. Tinctorial area
GB 18740-2002
The area on the surface of the jujube that is red.
Eatable part
The part of the flesh except the pit.
Serous part
The pulpy part of the jujube that has pulpy lumps at both ends or part of the jujube, which is dark in color and will become rotten fruit if it develops further. 5 Requirements
5.1 Varieties
Product name: Huanghua winter jujube
5.1.1 Fruit characteristics
The fruit is spherical, like an apple, with a relatively flat top. The average single fruit weight is 17.5g, and the maximum single fruit weight is 53.8g. The fruit is ochre red, tender and crisp, fresh, with a small core and thick flesh, high sugar content, and rich in vitamins and other nutrients. 5.1.2 Fruit tree characteristics
a) Tree body: tree type, with a relatively open tree posture, strong trunk, and many branches. b) Branches: perennial branches, high fruit setting rate, large load capacity, and brittle branches that are easy to split. Tender shoots, light green in the early stage, purple-red in the later stage.
Jujube hanging: Jujube hanging is 10cm~28cm, with about 15 nodes, and the hanging of a prosperous tree is more than 30cm long. Leaves: The leaves are narrow and long, 4cm to 6cm long, 2cm to 3cm wide, with gradually pointed tips and neat leaf margins. d)
Flowers: The diameter of the corolla is about 0.5cm, the stamens are higher than the pistils, and the stigma secretes a lot of mucus. e)
Growth period: 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, and leaves fall in early November, and gradually enter dormancy.
g) Stress resistance: Drought resistance, salt and alkali resistance, and resistance to thinness, high and stable yields, and strong resistance to diseases and insects. 5.2 Seedling breeding
5.2.1 Stock seedling cultivation
Seed selection and sowing: Select excellent sour jujube kernels and sow from mid-March to late May. a)
Nursery management: The seedlings are fixed when the seedlings are 10cm tall, and the spacing between plants is 15cm to 20cm. Timely tillage and weeding, pest and disease control, and pinching in mid-August. b)
Grafting: Select high-quality scions and seal with wax, and perform cleft grafting or bark grafting in April and May. 5.2.2 Grafted seedling cultivation
Timely bud removal, fertilizer and water management, and pest and disease control. 5.2.3 Requirements for seedlings to be transplanted
Grafted seedlings should be transplanted when they meet the requirements in Table 1.
Table 1 Seedling Specifications
5.3 Cultivation Technology
Seedling Height/cm
120~180
80~~120
5.3.1 Main Cultivation Management Technical Measures
5.3.1.1 Planting
Diameter of Base Stem/cm
Number of Lateral Roots/root
Average Length/cm
Maturity
The root and stem should be grayish white or brownish red at two-thirds of the seedling height
Choose light loamy moist soil (salt content not exceeding 0.3%), small crown and dense planting, spring pruning is appropriate, autumn pruning is also acceptable. 5.3.1.2 Pruning
GB 18740-2002
When pruning, ventilation and light transmission should be the principle. Cultivate the backbone branches according to the characteristics of the branches and buds, so that the branches of each level are arranged alternately, and cultivate them into spindle-shaped and cylindrical tree shapes. Use management measures such as bud removal, pinching, pulling branches, opening the armor, thinning branches, pruning, and retracting. 5.3. 1.3 Soil, fertilizer and water management
Till the soil in spring and autumn, and timely cultivate and weed during the growth period of jujube trees. Apply organic fertilizer in autumn, 20kg40kg per plant, and mainly use phosphorus and potassium fertilizers during the peak fruit period, with appropriate nitrogen fertilizers. Water well for freezing, pre-flowering, fruit swelling and pre-fruit harvesting, and combine watering with timely fertilization. 5.3.1.4 Preserve flowers and fruits
a) Open the armor, ring cut in the second year of planting, ring stripping in the third year, jujube trees can open the armor during the peak flowering period, and the width of the armor mouth is 0.3cm~0.8cm. b) Use micro-fertilizer and bacterial fertilizer management measures to enhance tree vigor and increase fruit setting rate. Pinching: Use pinching of jujube heads and secondary branches to increase the fruit setting rate. The pinching time is early to mid-May. c)
5. 3. 2 Disease and Pest Control
Disease and Pest Control should take the principle of prevention first and comprehensive control. When the jujube buds sprout in spring, the main pests to be controlled are bud weevils, jujube midges, jujube armyworms, etc.; pay attention to the control of red spiders from the end of May to mid-July; the peak period of damage by peach borers from early July to the end of August should be controlled in time according to forecasts; pay attention to the occurrence and control of jujube rust and anthracnose in the rainy season. Physical methods of insecticide and biological pesticides should be used in disease and pest control. Pesticides are prohibited 40 days before picking.
5.4 Quality Grade
5.4.1 Grade
Divided into special grade, first grade, second grade and third grade. 5.4.2 Grade Quality
Grade quality is shown in Table 2.
Table 2. Grade quality requirements
No more than 38 grains of winter jujube per kg
39-56 grains of winter jujube per kg
57-78 grains of winter jujube per kg
79-100 grains of winter jujube per kg
5.5 Sensory indexes
Quality requirements
Colored area
Each winter jujube colored area ≥1/2
Each winter jujube colored area ≥1/2
Each winter jujube colored area ≥1/2
Each winter jujube colored area ≥1/2
Each winter jujube colored area ≥1/2
Damage and defects
No diseased and insect-infested fruit, no pulp, no crack
No diseased and insect-infested fruit, no pulp, cracked fruit does not exceed 3%No diseased and insect-infested fruit, pulped fruit does not exceed 3%, cracked fruit does not exceed 5%Damaged and insect-infested fruit does not exceed 3%, pulped fruit does not exceed 4%, cracked fruit does not exceed 7%
The fruit is spherical, like an apple, with uniform fruit grains, crisp flesh, sweet and sour taste, and the sunny side of the fruit is ochre red and shiny. 5.6 Physical and chemical indexes
The physical and chemical indexes should meet the requirements of Table 3.
Table 3 Physical and chemical indicators
Edible part (by mass)/%
Total sugar (edible part, as sucrose)/%
Total acid (as malic acid)/(g/kg）
Vitamin C (edible part)/(mg/100 g)Soluble solids/%
Crude fiber/%
≥250
GB 18740—2002
Total amount of amino acids/%
Riboflavin/(mg/kg）
Iron (as Fe)/(mg/kg)
Zinc (as Zn)/(mg/kg）
Carotene/(mg/kg)
Sanitary indicators
Sanitary indicators shall comply with the requirements of Table 4.
Lead/(mg/kg)
Arsenic/(mg/kg)
Methodoxazol/(mg/kg)
Deltamethrin/(mg/kg)
Test method
Table 3 (continued)
Table 4 Hygiene index
6.1 Sensory characteristics
Put the sample in a clean porcelain plate, observe the shape, color, luster and uniformity of the sample jujube with the naked eye under natural light, and taste it.
6.2 Quality grade
Observe the colored area of the sample jujube and the presence of diseased and insect-infested fruit, pulp head and cracked fruit with the naked eye, calculate the proportion of the total number, weigh the sample jujube, check the number of jujube grains, and classify them. 6.3 Physical and chemical indicators
6.3.1 Determination of edible part
Weigh 200g to 300g of representative sample dates, cut them one by one, separate the date flesh from the core, weigh them separately, and then calculate according to formula (1): m2 - ml × 100%
Where:
A—edible part, %;
-core mass, unit: g;
m2-whole fruit mass, unit: g.
6.3.2 Determination of total sugar
According to the method in GB/T5009.8.
6.3.3 Determination of total acid
According to the method in GB/T12456.
6.3.4 Determination of vitamin C
According to the method in GB/T6195.
6.3.5 Determination of soluble solids
According to the method in GB/T12295.
6.3.6 Determination of crude fiber
According to the method in GB/T10469.
·心·中中中中
....(1)
6. 3. 7 Determination of amino acids
According to the method in GB/T12292.
6.3.8 Determination of riboflavin
According to the method in GB/T12391.
6.3.9 Determination of iron
According to the method in GB/T12396.
6.3.10 Determination of zinc
According to the method in GB/T12285.
6.3.11 Determination of carotene
According to the method in GB/T12389.
6.4 Hygiene indicators
6.4.1 Determination of lead content
According to the method in GB/T5009.12.
6.4.2 Determination of stelae content
According to the method in GB/T5009.11.
6.4.3 Determination of cypermethrin content
According to the method in GB/T16340.
6.4.4 Determination of cypermethrin content
According to the method in GB/T14929.4.
7 Inspection and testing
7.1 Factory inspection
GB 18740—2002
Before packaging, the manufacturer shall conduct quality grade and sensory inspection in accordance with the requirements of this standard. The qualified ones shall be packaged separately according to the grade requirements, and the certificate of conformity shall be attached to the packaging.
7.2 Type inspection
7.2. 1 Type inspection shall be carried out in any of the following circumstances. a) At the beginning of picking each year;
When the same batch of jujube products has been stored for three months;
When the storage conditions change;
When the national quality supervision agency proposes to conduct type inspection. d)
7.2.2 Batching
Jujube products stored under the same grade, packaging and storage conditions are considered a batch. 7.2.3 Sampling method
The samples must be representative and should be taken from different parts of the same batch of goods according to the requirements of 7.2.4. 500g of sample should be taken from each piece and placed on a clean mat. All samples should be fully mixed and sampled by quartering method for inspection. 7.2.4 Sampling quantity
The sampling quantity is shown in Table 5.
Quantity in each batch
101~600
601~1200
Above 1200
Table 5 Sampling quantity
Sampling pieces
2 pieces are selected for every 100 pieces. If the pieces are less than 100 pieces, they are counted as 100 pieces. The base number is 2 pieces selected for every 100 pieces. For every additional 100 pieces, 1 piece is selected. The base number is 7 pieces selected for every 600 pieces. For every additional 200 pieces, 1 piece is selected. The base number is 10 pieces selected for every 1200 pieces. For every additional 300 pieces, 1 piece is selected. If the pieces are less than 300 pieces, they are counted as 300 pieces. 383
GB 18740—2002
7.2.5 Type inspection items
Type inspection items are all requirements of this standard. 7.3 Judgment rules
If unqualified items appear during the inspection, 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 Packaging, labeling, transportation and storage
8.1 Packaging
8.1.1 Large packaging
Use corrugated paper boxes that meet the requirements.
8.1.2 Small packaging
Use packaging materials with paper boxes on the outside and hygienic requirements on the inside. 8.2 Labels
Product labels shall comply with the requirements of GB7718 and GB17924. 8.3 Transportation and storage
Use refrigerated trucks for transportation and use atmosphere-controlled refrigerated fresh-keeping warehouses for storage. The shelf life is 3 months when the above conditions are met. 384
Appendix A
(Normative Appendix)
Administrative Division Map of Huanghua City
Note: Huangyi City is located at 117°19° east longitude and 38°38° north latitude. Town
GB 18740—20026 Physical and chemical indicators
Physical and chemical indicators should comply with the requirements of Table 3.
Table 3 Physical and chemical indicators
Edible part (by mass)/%
Total sugar (edible part, as sucrose)/%
Total acid (as malic acid)/(g/kg）
Vitamin C (edible part)/(mg/100 g)Soluble solids/%
Crude fiber/%
≥250
GB 18740—2002
Total amount of amino acids/%
Riboflavin/(mg/kg）
Iron (as Fe)/(mg/kg)
Zinc (as Zn)/(mg/kg）
Carotene/(mg/kg)
Sanitary indicators
Sanitary indicators shall comply with the requirements of Table 4.
Lead/(mg/kg)
Arsenic/(mg/kg)
Methodoxazol/(mg/kg)
Deltamethrin/(mg/kg)
Test method
Table 3 (continued)
Table 4 Hygiene index
6.1 Sensory characteristics
Put the sample in a clean porcelain plate, observe the shape, color, luster and uniformity of the sample jujube with the naked eye under natural light, and taste it.
6.2 Quality grade
Observe the colored area of the sample jujube and the presence of diseased and insect-infested fruit, pulp head and cracked fruit with the naked eye, calculate the proportion of the total number, weigh the sample jujube, check the number of jujube grains, and classify them. 6.3 Physical and chemical indicators
6.3.1 Determination of edible part
Weigh 200g to 300g of representative sample dates, cut them one by one, separate the date flesh from the core, weigh them separately, and then calculate according to formula (1): m2 - ml × 100%
Where:
A—edible part, %;
-core mass, unit: g;
m2-whole fruit mass, unit: g.
6.3.2 Determination of total sugar
According to the method in GB/T5009.8.
6.3.3 Determination of total acid
According to the method in GB/T12456.
6.3.4 Determination of vitamin C
According to the method in GB/T6195.
6.3.5 Determination of soluble solids
According to the method in GB/T12295.
6.3.6 Determination of crude fiber
According to the method in GB/T10469.
·心·中中中中
....(1)
6. 3. 7 Determination of amino acids
According to the method in GB/T12292.
6.3.8 Determination of riboflavin
According to the method in GB/T12391.
6.3.9 Determination of iron
According to the method in GB/T12396.
6.3.10 Determination of zinc
According to the method in GB/T12285.
6.3.11 Determination of carotene
According to the method in GB/T12389.
6.4 Hygiene indicators
6.4.1 Determination of lead content
According to the method in GB/T5009.12.
6.4.2 Determination of stelae content
According to the method in GB/T5009.11.
6.4.3 Determination of cypermethrin content
According to the method in GB/T16340.
6.4.4 Determination of cypermethrin content
According to the method in GB/T14929.4.
7 Inspection and testing
7.1 Factory inspection
GB 18740—2002
Before packaging, the manufacturer shall conduct quality grade and sensory inspection in accordance with the requirements of this standard. The qualified ones shall be packaged separately according to the grade requirements, and the certificate of conformity shall be attached to the packaging.
7.2 Type inspection
7.2. 1 Type inspection shall be carried out in any of the following circumstances. a) At the beginning of picking each year;
When the same batch of jujube products has been stored for three months;
When the storage conditions change;
When the national quality supervision agency proposes to conduct type inspection. d)
7.2.2 Batching
Jujube products stored under the same grade, packaging and storage conditions are considered a batch. 7.2.3 Sampling method
The samples must be representative and should be taken from different parts of the same batch of goods according to the requirements of 7.2.4. 500g of sample should be taken from each piece and placed on a clean mat. All samples should be fully mixed and sampled by quartering method for inspection. 7.2.4 Sampling quantity
The sampling quantity is shown in Table 5.
Quantity in each batch
101~600
601~1200
Above 1200
Table 5 Sampling quantity
Sampling pieces
2 pieces are selected for every 100 pieces. If the pieces are less than 100 pieces, they are counted as 100 pieces. The base number is 2 pieces selected for every 100 pieces. For every additional 100 pieces, 1 piece is selected. The base number is 7 pieces selected for every 600 pieces. For every additional 200 pieces, 1 piece is selected. The base number is 10 pieces selected for every 1200 pieces. For every additional 300 pieces, 1 piece is selected. If the pieces are less than 300 pieces, they are counted as 300 pieces. 383
GB 18740—2002
7.2.5 Type inspection items
Type inspection items are all requirements of this standard. 7.3 Judgment rules
If unqualified items appear during the inspection, 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 Packaging, labeling, transportation and storage
8.1 Packaging
8.1.1 Large packaging
Use corrugated paper boxes that meet the requirements.
8.1.2 Small packaging
Use packaging materials with paper boxes on the outside and hygienic requirements on the inside. 8.2 Labels
Product labels shall comply with the requirements of GB7718 and GB17924. 8.3 Transportation and storage
Use refrigerated trucks for transportation and use atmosphere-controlled refrigerated fresh-keeping warehouses for storage. The shelf life is 3 months when the above conditions are met. 384
Appendix A
(Normative Appendix)
Administrative Division Map of Huanghua City
Note: Huangyi City is located at 117°19° east longitude and 38°38° north latitude. Town
GB 18740—20026 Physical and chemical indicators
Physical and chemical indicators should comply with the requirements of Table 3.
Table 3 Physical and chemical indicators
Edible part (by mass)/%
Total sugar (edible part, as sucrose)/%
Total acid (as malic acid)/(g/kg）
Vitamin C (edible part)/(mg/100 g)Soluble solids/%
Crude fiber/%
≥250
GB 18740—2002
Total amount of amino acids/%
Riboflavin/(mg/kg）
Iron (as Fe)/(mg/kg)
Zinc (as Zn)/(mg/kg）
Carotene/(mg/kg)
Sanitary indicators
Sanitary indicators shall comply with the requirements of Table 4.
Lead/(mg/kg)
Arsenic/(mg/kg)
Methodoxazol/(mg/kg)
Deltamethrin/(mg/kg)
Test method
Table 3 (continued)
Table 4 Hygiene index
6.1 Sensory characteristics
Put the sample in a clean porcelain plate, observe the shape, color, luster and uniformity of the sample jujube with the naked eye under natural light, and taste it.
6.2 Quality grade
Observe the colored area of the sample jujube and the presence of diseased and insect-infested fruit, pulp head and cracked fruit with the naked eye, calculate the proportion of the total number, weigh the sample jujube, check the number of jujube grains, and classify them. 6.3 Physical and chemical indicators
6.3.1 Determination of edible part
Weigh 200g to 300g of representative sample dates, cut them one by one, separate the date flesh from the core, weigh them separately, and then calculate according to formula (1): m2 - ml × 100%
Where:
A—edible part, %;
-core mass, unit: g;
m2-whole fruit mass, unit: g.
6.3.2 Determination of total sugar
According to the method in GB/T5009.8.
6.3.3 Determination of total acid
According to the method in GB/T12456.
6.3.4 Determination of vitamin C
According to the method in GB/T6195.
6.3.5 Determination of soluble solids
According to the method in GB/T12295.
6.3.6 Determination of crude fiber
According to the method in GB/T10469.
·心·中中中中
....(1)
6. 3. 7 Determination of amino acids
According to the method in GB/T12292.
6.3.8 Determination of riboflavin
According to the method in GB/T12391.
6.3.9 Determination of iron
According to the method in GB/T12396.
6.3.10 Determination of zinc
According to the method in GB/T12285.
6.3.11 Determination of carotene
According to the method in GB/T12389.
6.4 Hygiene indicatorswww.bzxz.net
6.4.1 Determination of lead content
According to the method in GB/T5009.12.
6.4.2 Determination of stelae content
According to the method in GB/T5009.11.
6.4.3 Determination of cypermethrin content
According to the method in GB/T16340.
6.4.4 Determination of cypermethrin content
According to the method in GB/T14929.4.
7 Inspection and testing
7.1 Factory inspection
GB 18740—2002
Before packaging, the manufacturer shall conduct quality grade and sensory inspection in accordance with the requirements of this standard. The qualified ones shall be packaged separately according to the grade requirements, and the certificate of conformity shall be attached to the packaging.
7.2 Type inspection
7.2. 1 Type inspection shall be carried out in any of the following circumstances. a) At the beginning of picking each year;
When the same batch of jujube products has been stored for three months;
When the storage conditions change;
When the national quality supervision agency proposes to conduct type inspection. d)
7.2.2 Batching
Jujube products stored under the same grade, packaging and storage conditions are considered a batch. 7.2.3 Sampling method
The samples must be representative and should be taken from different parts of the same batch of goods according to the requirements of 7.2.4. 500g of sample should be taken from each piece and placed on a clean mat. All samples should be fully mixed and sampled by quartering method for inspection. 7.2.4 Sampling quantity
The sampling quantity is shown in Table 5.
Quantity in each batch
101~600
601~1200
Above 1200
Table 5 Sampling quantity
Sampling pieces
2 pieces are selected for every 100 pieces. If the pieces are less than 100 pieces, they are counted as 100 pieces. The base number is 2 pieces selected for every 100 pieces. For every additional 100 pieces, 1 piece is selected. The base number is 7 pieces selected for every 600 pieces. For every additional 200 pieces, 1 piece is selected. The base number is 10 pieces selected for every 1200 pieces. For every additional 300 pieces, 1 piece is selected. If the pieces are less than 300 pieces, they are counted as 300 pieces. 383
GB 18740—2002
7.2.5 Type inspection items
Type inspection items are all requirements of this standard. 7.3 Judgment rules
If unqualified items appear during the inspection, 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 Packaging, labeling, transportation and storage
8.1 Packaging
8.1.1 Large packaging
Use corrugated paper boxes that meet the requirements.
8.1.2 Small packaging
Use packaging materials with paper boxes on the outside and hygienic requirements on the inside. 8.2 Labels
Product labels shall comply with the requirements of GB7718 and GB17924. 8.3 Transportation and storage
Use refrigerated trucks for transportation and use atmosphere-controlled refrigerated fresh-keeping warehouses for storage. The shelf life is 3 months when the above conditions are met. 384
Appendix A
(Normative Appendix)
Administrative Division Map of Huanghua City
Note: Huangyi City is located at 117°19° east longitude and 38°38° north latitude. Town
GB 18740—20029 Determination of iron
According to the method in GB/T12396.
6.3.10 Determination of zinc
According to the method in GB/T12285.
6.3.11 Determination of carotene
According to the method in GB/T12389.
6.4 Hygiene indicators
6.4.1 Determination of lead content
According to the method in GB/T5009.12.
6.4.2 Determination of steatite content
According to the method in GB/T5009.11.
6.4.3 Determination of chlorpyrifos content
According to the method in GB/T16340.
6.4.4 Determination of cypermethrin content
Carry out according to the method in GB/T14929.4.
7 Inspection and testing
7.1 Factory inspection
GB 18740—2002
Before packaging, the manufacturer shall conduct quality grade and sensory inspection in accordance with the requirements of this standard. The qualified ones shall be packaged separately according to the grade requirements, and the certificate of conformity shall be attached to the packaging.
7.2 Type inspection
7.2. 1 Type inspection shall be carried out in any of the following circumstances. a) At the beginning of picking each year;
When the same batch of jujube products has been stored for three months;
When the storage conditions change;
When the national quality supervision agency proposes to conduct type inspection. d)
7.2.2 Batching
Jujube products stored under the same grade, packaging and storage conditions are considered as one batch. 7.2.3 Sampling method
The samples must be representative and should be taken from different parts of the same batch of goods according to the requirements of 7.2.4. 500g of sample should be taken from each piece and placed on a clean mat. All samples should be fully mixed and sampled by quartering method for inspection. 7.2.4 Sampling quantity
The sampling quantity is shown in Table 5.
Quantity in each batch
101~600
601~1200
Above 1200
Table 5 Sampling quantity
Sampling pieces
2 pieces are selected for every 100 pieces. If the pieces are less than 100 pieces, they are counted as 100 pieces. The base number is 2 pieces selected for every 100 pieces. For every additional 100 pieces, 1 piece is selected. The base number is 7 pieces selected for every 600 pieces. For every additional 200 pieces, 1 piece is selected. The base number is 10 pieces selected for every 1200 pieces. For every additional 300 pieces, 1 piece is selected. If the pieces are less than 300 pieces, they are counted as 300 pieces. 383
GB 18740—2002
7.2.5 Type inspection items
Type inspection items are all requirements of this standard. 7.3 Judgment rules
If unqualified items appear during the inspection, 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 Packaging, labeling, transportation and storage
8.1 Packaging
8.1.1 Large packaging
Use corrugated paper boxes that meet the requirements.
8.1.2 Small packaging
Use packaging materials with paper boxes on the outside and hygienic requirements on the inside. 8.2 Labels
Product labels shall comply with the requirements of GB7718 and GB17924. 8.3 Transportation and storage
Use refrigerated trucks for transportation and use atmosphere-controlled refrigerated fresh-keeping warehouses for storage. The shelf life is 3 months when the above conditions are met. 384
Appendix A
(Normative Appendix)
Administrative Division Map of Huanghua City
Note: Huangyi City is located at 117°19° east longitude and 38°38° north latitude. Town
GB 18740—20029 Determination of iron
According to the method in GB/T12396.
6.3.10 Determination of zinc
According to the method in GB/T12285.
6.3.11 Determination of carotene
According to the method in GB/T12389.
6.4 Hygiene indicators
6.4.1 Determination of lead content
According to the method in GB/T5009.12.
6.4.2 Determination of steatite content
According to the method in GB/T5009.11.
6.4.3 Determination of chlorpyrifos content
According to the method in GB/T16340.
6.4.4 Determination of cypermethrin content
Carry out according to the method in GB/T14929.4.
7 Inspection and testing
7.1 Factory inspection
GB 18740—2002
Before packaging, the manufacturer shall conduct quality grade and sensory inspection in accordance with the requirements of this standard. The qualified ones shall be packaged separately according to the grade requirements, and the certificate of conformity shall be attached to the packaging.
7.2 Type inspection
7.2. 1 Type inspection shall be carried out in any of the following circumstances. a) At the beginning of picking each year;
When the same batch of jujube products has been stored for three months;
When the storage conditions change;
When the national quality supervision agency proposes to conduct type inspection. d)
7.2.2 Batching
Jujube products stored under the same grade, packaging and storage conditions are considered as one batch. 7.2.3 Sampling method
The samples must be representative and should be taken from different parts of the same batch of goods according to the requirements of 7.2.4. 500g of sample should be taken from each piece and placed on a clean mat. All samples should be fully mixed and sampled by quartering method for inspection. 7.2.4 Sampling quantity
The sampling quantity is shown in Table 5.
Quantity in each batch
101~600
601~1200
Above 1200
Table 5 Sampling quantity
Sampling pieces
2 pieces are selected for every 100 pieces. If the pieces are less than 100 pieces, they are counted as 100 pieces. The base number is 2 pieces selected for every 100 pieces. For every additional 100 pieces, 1 piece is selected. The base number is 7 pieces selected for every 600 pieces. For every additional 200 pieces, 1 piece is selected. The base number is 10 pieces selected for every 1200 pieces. For every additional 300 pieces, 1 piece is selected. If the pieces are less than 300 pieces, they are counted as 300 pieces. 383
GB 18740—2002
7.2.5 Type inspection items
Type inspection items are all requirements of this standard. 7.3 Judgment rules
If unqualified items appear during the inspection, 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 Packaging, labeling, transportation and storage
8.1 Packaging
8.1.1 Large packaging
Use corrugated paper boxes that meet the requirements.
8.1.2 Small packaging
Use packaging materials with paper boxes on the outside and hygienic requirements on the inside. 8.2 Labels
Product labels shall comply with the requirements of GB7718 and GB17924. 8.3 Transportation and storage
Use refrigerated trucks for transportation and use atmosphere-controlled refrigerated fresh-keeping warehouses for storage. The shelf life is 3 months when the above conditions are met. 384
Appendix A
(Normative Appendix)
Administrative Division Map of Huanghua City
Note: Huangyi City is located at 117°19° east longitude and 38°38° north latitude. Town
GB 18740—2002
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