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ICS67.080.10
Agricultural Industry Standard of the People's Republic of China
NY/T955—2006
Laiyang pear
Published on 2006-01-26
Implemented on 2006-04-01
Published by the Ministry of Agriculture of the People's Republic of China
http://foodmate.netThe appendix to this standard is a normative appendix
This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China. The drafting units of this standard are: Shandong Provincial Department of Agriculture and Laiyang Municipal Bureau of Agriculture. The main drafters of this standard are: Su Guilin, Kong Qingxin, Yu Guohe, Han Yizhou, Wang Zhigang and Zhao Ruixue. http://foodmate.netNY/T955—2006
1 Scope
Laiyang Pear
NY/T955—2006
This standard specifies the technical requirements, test methods, inspection rules, packaging, labeling, transportation and storage of Laiyang Zai (Ci) fresh fruits.
This standard applies to the commercial fruits of Laiyang Zai (hereinafter referred to as Laiyang Pear). 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, 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. 2Hygiene standard for limited mercury in food
GB2762
GB2763
Standard for residues of 666 and DDT in food such as grain and vegetablesGB4788
GB4808
GB4810
Standard for maximum residue limits of phorate, chlorpyrifos and fenthion in foodStandard for allowable amount of fluoride in food
Hygiene standard for limited amounts in food
GB/T 5009.11
Method for determination of total mercury in food
GB/T 5009.17
Method for determination of total mercury in food
GB/T 5009.18
Determination of fluorine in food
GB/T5009.19
GB/T5009.20
GB5127
Determination of BHC and DDT residues in foodDetermination of organophosphorus pesticide residues in foodStandard for allowable residues of dichlorvos, dimethoate, malathion and parathion in foodGB6194
Determination of soluble sugar in fruits and vegetables
GB6543Corrugated paperboard
3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Fruit shape regular
Refers to the fruit without abnormal obvious depressions or protrusions, and the appearance of defects and grooves. 3.2
fruit exocarp clean
refers to the fruit surface being free of obvious dust, drug residues and other foreign dirt. 3.3
fruit diameter at the equatorial section refers to the diameter of the largest cross-section of the fruit, expressed in millimeters (mm). 3.4
abnormal external moisture on the fruit refers to the moisture on the surface of the fruit after being rained on or washed with water. http://foodmate.netNY/T9552006
nick, puncture
refers to mechanical damage to the fruit during or after picking, with the skin and flesh damaged. 3.6
bruising
refers to artificial damage caused by collision or pressure during or after picking. Minor bruising refers to the skin of the injured part not being broken, the injured surface being slightly sunken, the color slightly turning brown, and no juice overflowing. 3.7
Rubbing
Damage to the fruit skin caused by friction between branches, leaves and fruit containers. The wound is block-shaped or reticular. In mild cases, the color is light and the reticular is not obvious. In severe cases, the rubbing is dark brown or black. Block-shaped is calculated by the occupied area, and the reticular is calculated by the distribution area. 3.8
Rust, spot
Rust refers to the black patches formed on the fruit surface during the development of the fruit due to the influence of climate, pathogens, etc.: Spot refers to the brown spots or patches left on the fruit surface by pesticides that cannot be removed. 3.9
Sunburn
Refers to the discolored patches formed on the fruit surface due to strong sunlight. In mild cases, the sunburned part is pink or slightly white, and in severe cases, it turns yellow-brown.
Hail damage
The fruit is injured by ice during its growth. Minor damage means that the wound has healed and formed a small brown spot, or the peel is not broken and the wound is slightly concave. If the flesh is injured and the wound area is large, it is considered severe damage. 3.11
Insect pest
It refers to the damage caused by pests to the peel and flesh, calculated by area. 3.12
Maggody fruit
The fruit damaged by the maggot has worm holes on the fruit surface, and there are insect feces around the worm holes or in the worm tunnels. 3.13
Diseases
Symptoms such as fruit deformity, browning or rot caused by infectious pathogens or physiological reasons during the growth and development or storage of fruits. 4 Technical requirements
4.1 Sensory indicators
4.1.1 Peel color
Green to yellow-green.
4.1.2 Fruit appearance
The fruit is obovate, with deep calyx pits and rust spots, shiny peel surface, obvious fruit points, bulges around or on one side of the fruit stalk, and the fruit stalk is slightly oblique or straight. 4.1.3 Taste
The flesh is tender, juicy, with few stone cells, crisp and delicious. 4.2 Grade quality indicators are shown in Table 1
http://foodmate.netQuality
Basic requirements
Fruit cross-diameter
Crushing
Rust, drug spots
Hardness, kgf/cm
Fallable solids, %
Total sugar, %
Total acid, %
Harvest period
Table 1 Grade quality indicators of Laiyang pear
NY/T9 55—2006
All grades of Laiyang soft fruits must be intact and in good condition, fresh and clean, without abnormal external moisture, no odor, normal development, regular shape, milky white to creamy yellow flesh, with the maturity and natural color required by storage or market, free of mechanical damage such as scratches and thorns, as well as damage by diseases and borers, with fruit stalks intact or cut off ≥90mmWww.bzxZ.net
Not allowed
Not allowed
Not allowed
The harvest period refers to the main producing area of Laiyang pears in Jiaodong, Shandong Province. 4.3
Sanitary index
The area is not more than 0.5cm
1 place, not browning
Slight abrasion is allowed, the area does not exceed
More than 1/12 of the fruit surface
Slight thin layer is allowed, the total area does not
More than 1/12 of the fruit surface
Not allowed
Not allowed
Not allowed
≥80mm
Slight 2 places are allowed, the total area does not exceed 1cm2No stickingSlight abrasion is allowed, the area does not A slight thin layer is allowed for more than 1/8 of the fruit surface. The total area does not exceed 1/8 of the fruit surface. Slight sunburn in pink or slightly whitish color is allowed, but the total area does not exceed 1cm.
One slight burn is allowed, with an area not exceeding 0.5cm. Two dry scars and insect injuries are allowed, with a total area not exceeding 0.2cm. 7.00~9.00
Mid-to-late September
It shall be implemented according to the fruit indicators in GB2762, GB2763, GB4788, GB4808, GB4810, GB5127 and other standards. 5 Test method
5.1 Grade specification inspection
5.1.1 Inspection tools
a) Fruit knife
b) Low-power magnifying glass
Standard grading and measuring board
d) Tape measure or caliper
5.1.2 Inspection procedure
Put the inspection samples on the inspection table one by one, check out the unqualified products according to the inspection items specified in the standard, and record them in units of pieces. After each batch of sample fruit is inspected, calculate the inspection results and evaluate the grade quality of the batch of fruit. 5.1.3 Evaluation method
5.1.3.1 The shape, color and maturity of the fruit are all identified by sensory inspection. Fruit surface defects and damage are determined by visual inspection combined with measurement. 5.1.3.2 The diameter of the fruit is measured using a standard fruit grading scale. 3
http://foodmate.netNY/T955—2006
5.1.3.3 In case of pests and diseases, check the external symptoms with the naked eye or a magnifying glass, and take several fruit samples and cut them with a fruit knife for inspection. If internal lesions are found, the number of cuts should be increased.
5.1.3.4 If there are two or more different defects on the same fruit, only the one that has the greater impact on quality can be recorded. 5.1.3.5 During the inspection, all kinds of fruits that do not meet the requirements shall be checked out, weighed or counted separately, and recorded correctly on the inspection form. The percentage shall be calculated according to the following formula, accurate to 0.1
Weight of single unqualified fruit (or number of fruits) × 100 Single unqualified rate (%) =
Total weight of inspected fruit (or total number of fruits)
The sum of the percentage of unqualified fruits in each single item is the percentage of the total number of unqualified fruits in the batch of pears. 5.2 Physical and chemical index inspection
5.2.1 The determination of hardness, soluble solids and total acid shall be carried out in accordance with the provisions of the appendix. 5.2.2 Total sugar (i.e. soluble total sugar) shall be determined in accordance with the method specified in GB6194. 5.3 Inspection of hygienic indexes
5.3.1 Preparation of test samples
Take 8 to 10 representative fruits, wash and wipe with water, cut into several pieces longitudinally, take two opposite pieces of each and chop them, mix and weigh 500g, put them into a tissue crusher and crush them, pour them into a clean glass sample bottle for later use. 5.3.2 Determination method
Determine according to the methods specified in GB/T5009.17, GB/T5009.19, GB/T5009.20, GB/T5009.18 and GB/T5009.11
6 Inspection rules
6.1 Pears of the same grade and the same batch of goods are regarded as an inspection batch. 6.2 When production units or producers sell pears in self-packaging or packaging on behalf of others at the place of origin or purchase, they must sort the grades according to the standards and report them for inspection according to the packaging regulations. If the receiving unit finds that the grades are not clear, the quantity is disordered, and the packaging does not meet the regulations, it may not be accepted. The selling unit or producer shall sort it out and then conduct sampling inspection. 6.3 Pears purchased in scattered LTL must also be accepted by grade. After acceptance, the purchasing unit shall weigh and pack them according to regulations. 6.4 Sampling
6.4.1 The samples must be representative. The samples shall be sampled in different parts of the whole batch of goods according to the packaging date. 6.4.2 The number of samples shall be 2 for each batch of less than 50 pieces, 3 for 51-100 pieces, and 3 for 100 pieces or more. For each additional 100 pieces, 1 piece shall be added. If the number of pieces is less than 100, it shall be counted as 100. When purchasing in scattered LTL, the number of sampled fruits shall be 1% to 3% of the total amount.
6.4.3 If problems are found during the inspection, the number of samples can be increased as needed. 6.5 Sampling for physical and chemical inspection
Select 30 to 40 pears with representative maturity from the inspection sample for physical, chemical and hygiene index testing. 6.6 Weight inspection
During acceptance, the net weight of the pears in each package must meet the specified weight. If there is a shortage, it shall be calculated according to the inspection weight. 6.7 The purchase inspection is mainly based on sensory identification. The pears shall be inspected one by one according to the items listed in Articles 4.1 to 4.2. The various unqualified fruits shall be detected and recorded separately, and the calculation shall be used as the basis for evaluation. The results of the physical, chemical and hygiene inspection and analysis of the fruit shall serve as the basis for evaluating the intrinsic quality of the fruit. 6.8 Pears that are found to be not in accordance with the specified quality of the grade after inspection and evaluation shall be graded and accepted according to their actual specified quality. If the supplier does not agree to change the grade, it must be processed and sorted before re-sampling and inspection, and the re-inspection results shall be used as the basis for evaluating the grade. 6.9 To ensure the interests of both the supplier and the buyer, the quality inspector shall submit a signed written explanation to the supplier for unqualified fruits, put forward the reasons for unqualified fruits and suggestions for handling. For qualified fruits, the inspector shall attach a fruit certificate with his signature. For qualified fruits, the buyer must purchase them at the set price.
6.10 Customer Permissibility
NY/T955—2006
6.10.1 In order to allow for certain differences that may easily occur in grading and shipping, 8% of the fruits in any batch are allowed to fail to meet the grade requirements, but the number of fruits with serious diseases and insect pests shall not exceed 3%, and the number of rotten fruits shall not exceed 1%. 6.10.2 Rules for calculating the percentage of tolerance. 6.10.2.1 If the number of pears is marked on the packaging container, or the pears are packed in a packaging container with a capacity of 2.5kg or less, the percentage shall be calculated by number.
6.10.2.2 When packed in a container with a capacity of more than 2.5kg, and the minimum diameter or the minimum and maximum diameters are indicated on the container, or when pears are mixed in a container with a capacity of more than 2.5kg, the percentage should be calculated by weight. 7 Packaging and Labeling
7.1 Packaging
7.1.1 The packaging of the same batch of pears must be consistent (except for special requirements), and each package must contain fruits of the same grade. 7.1.2 The packaging container must be clean and dry, strong and pressure-resistant, non-toxic, odorless, and have no sharp protrusions on the inner wall that may cause damage to the pears, and have a good protective effect.
7.1.3 The packaging cartons are made in accordance with the requirements of GB6543. The capacity of the cartons depends on the requirements of the merchants. 7.1.4 Single fruit is packed with packaging paper or foam net. The packaging paper must be non-toxic, clean, complete, soft in texture, with appropriate toughness, moisture resistance and ventilation properties, and the size should be suitable for tightly wrapping the pears. The specifications of the foam net should be suitable for the size of the pears. 7.1.5 The pears should be placed in layers when packed. The packaging should be dense to prevent squeezing. After packing, seal the seams of the cartons with tape. The packaging boxes of more than 10kg should be tied firmly with two straps of packaging tape.
7.2 Labels
7.2.1 The packaging labels of the same batch of fruits must be completely unified in form and content. 7.2.2 The packaging boxes should be printed or affixed with indelible words and marks on the same part of the outside of the box, with clear and easy-to-recognize handwriting. 7.2.3 The label should indicate the brand, grade, specification, origin, net weight and packaging date of the pears. 8 Transportation and storage
8.1 After harvesting, the pears must be pre-cooled as soon as possible and selected, graded, packaged, inspected and transported or stored according to standards. 8.2 During loading and unloading, they must be handled with care. Refrigerated vehicles should be used for long-distance transportation. For transportation by ordinary vehicles, the journey shall not exceed 3 days.
8.3 The tools for transporting pears must be clean and sanitary, and must not be mixed or transported with toxic, odorous, or harmful items. 8.4 When Laiyang pears are piled in the open air for a short period of time or waiting to be transported at platforms or docks, a high, cool and ventilated location must be selected. They must be piled neatly and well ventilated. Exposure to the sun and rain is strictly prohibited, and attention should be paid to preventing freezing and heat. 8.5 When Laiyang pears are stored in a cold storage, the storage temperature is 0℃±0.5℃, and the relative humidity is 90%~95%; when stored in a controlled atmosphere, the CO content in the air in the storage is $2%, the 02 content is ≤5%, and the storage temperature is -0.5℃~1.0℃, leaving passages between the stacks. 8.6 Pears may rot due to diseases after storage or transportation. This should be regarded as the state after storage and transportation, and can no longer be regarded as the grade at the time of purchase.
http://foodmate.netNY/T 9552006
A.1 Fruit hardness
A.1.1 Instrument
Fruit hardness tester (must be calibrated by the metrology department). A.1.2 Test method
(Normative appendix)
Physical and chemical test method for fresh pears
Take 15 to 20 fruits, and use a knife to scrape off a layer of 1.2mm thick peel on the two opposite sides of the fruit one by one, and damage the flesh as little as possible. Hold the fruit hardness tester vertically to the test point on the fruit surface, and slowly apply pressure so that the probe presses into the flesh until it reaches the specified mark. The reading directly from the indicator is the fruit hardness. It is uniformly stipulated that the test results are expressed in kgf/cm?, and the average value is taken and calculated to one decimal place.
A.2 Soluble solids
A.2.1 Instrument
Handheld sugar meter (handheld refractometer)
A.2.2 Test method
Calibrate the focus and position of the instrument scale, squeeze 1-2 drops of juice from the flesh of the opposite sides of the fruit, carefully drop them in the center of the prism plane, quickly close the auxiliary prism, let it stand for 1 minute, adjust the achromatic ring towards the bright light source, and the light and dark dividing line and the corresponding readings will appear in the field of vision. Take the average value, which is the percentage of soluble solids contained in the fruit juice at 20°C. If the detection environment temperature is not 20C, the addition and subtraction indicated by the compensation thermometer attached to the side of the instrument can be used for correction. When using the instrument continuously to measure different samples, it should be rinsed with clean water after each use, and then wiped with dry mirror paper before continuing the test. A.3 Total acid (titratable acid)
A.3.1 Principle
The organic acid in the fruit is titrated by the neutralization method using phenolic acid as an indicator, and the total acid is calculated by the number of milliliters of sodium hydroxide standard solution consumed.
A.3.2 Reagents
A.3.2.1 1% phenolic acid indicator
Weigh phenolic acid 1 and dissolve it in 100ml 95% ethanol. A.3.2.2 0.1mol/L sodium hydroxide standard solution Accurately weigh 4g of chemically pure sodium hydroxide (accurate to 0.1mg), place it in a 1000ml volumetric flask, add freshly boiled and cooled distilled water to dissolve it, add water to the scale, shake well, and calibrate the solution concentration according to the following method. Calibration: Accurately weigh 0.3g0.4g (accurate to 0.1mg) of potassium hydrogen phthalate (chemically pure, dried at 120C for 2h), place in a 250ml conical flask, add 100ml of freshly boiled and cooled distilled water, dissolve and spread evenly, add 2-3 drops of phenolic acid indicator, drip with sodium hydroxide solution until it turns slightly red as the end point, and calculate the liquid concentration of sodium hydroxide standard solution. Calculation formula:
M=Vx0.2042
http://foodmate.netR(1)
Where:
Concentration of sodium hydroxide standard solution, mol/L; Volume of sodium hydroxide standard solution consumed during titration, ml: Mass of potassium hydrogen phthalate, 8.
Main instruments
Balance: sensitivity 0.1mg;
Electric oven;
High-speed pounder or mortar:
Burette: scale 0.05ml;
Volume flask: 1000ml, 250ml, 100ml;f
Pipette: 50ml;
Conical flask, glass funnel, electric furnace, etc.
A.3.4 Sample preparation
NY/T955—2006
Ten fruits after hardness determination are cut into 8 petals longitudinally one by one, and one petal is sampled from each fruit. After peeling and removing the inedible part, it is cut into small pieces or rubbed into thin wires. Take 100g of fruit sample by quartering method, add 100ml of distilled water, put it into a pounder or mortar and grind it into pulp quickly, and put it into a clean container for later use.
A.3.5 Determination method
Accurately weigh 20g of the sample (accurate to 0.1mg) in a small beaker, use 50ml80ml of freshly boiled and cooled steamed stuffing water, wash the sample into a 250ml volumetric flask, place it in a 75C~80C water bath and heat it for 30min, cool it down to the scale, shake it well, filter it with absorbent cotton, absorb 50ml of the filtrate into a conical flask, add 2~3 drops of phenolic indicator, and drip it with sodium hydroxide standard solution until it turns slightly red. Total acid content (%) -M.×0.067×5×1
Calculation formula:
Where:
-Concentration of sodium hydroxide standard solution, mol/L; M
The number of sodium hydroxide standard solutions consumed during titration, ml; W
W Sample weight (20g of sample slurry is equivalent to 10g of sample): area. The allowable difference between parallel tests is 0.05%, and the average value is taken. http://foodmate.net(2)
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