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Agricultural Industry Standard of the People's Republic of China
NY/T489--2002
Jackfruit
2002-01-04 Issued
2002-02-01 Implementation
Issued by the Ministry of Agriculture of the People's Republic of China
NY/T489—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. Drafting unit of this standard: Quality Supervision, Inspection and Testing Center of Tropical Agricultural Products of the Ministry of Agriculture. Main drafters of this standard: Liu Genshen, Zhang Chenghui, Chen Yeyuan, Zhou Yonghua. 292
1 Scope
Japonica
NY/T489—2002
This standard specifies the requirements, test methods, inspection rules, marking, labeling, packaging, storage and transportation conditions for fresh jackfruit. This standard applies to the quality assessment and trade of fresh jackfruit of the dry bud type. 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 shall apply to this standard. GB191 Pictorial marking for packaging, storage and transportation
Hygiene standard for the limit of mercury in food
GB2762
GB 4810
Hygiene standard for the limit of arsenic in food
GB/T 5009.11Determination method for total mercury in foodGB/T 5009.17
Determination method for total mercury in food
GB/T 5009.19
Determination method for 666 and DDT residues in foodGB/T5009.20
Determination method for organophosphorus pesticide residues in foodGB/T 5009.38
Analysis method for hygienic standard of vegetables and fruitsGB 5127
Standard for the maximum residue limits of dichlorvos, dimethoate, malathion and parathion in food GB7718 General standard for food labeling
GB/T8855-1988 Sampling method for fresh fruits and vegetables GB/T12295 Determination of soluble solids content in fruit and vegetable products Refractometer method
GB14870 Standard for the maximum residue limits of carbendazim in food 3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Dry bud type of jackfruit Hard flesh. The peel of ripe fruit is elastic. When ripe, the bud is not easy to separate from the central axis. The flesh of the bud is dry, crisp and sweet. 3.2
Characteristics of the variety Jackfruit fresh fruit belongs to aggregate fruit. The pericarp is composed of a fruit nail (hexagonal protuberance), and the fruit is composed of multiple calyxes and carpels that have expanded after fertilization, forming a fruit bract, which grows on the fleshy flower axis. The fruit is ellipsoidal, spherical, or oblate. 3.3
Fruit lengthfruit length
The length of the fresh jackfruit from the base of the fruit stalk to the top of the fruit. 3.4
Fruit diameterfruit diameter
The diameter of the fresh jackfruit in the middle of the fruit length. 293
NY/T 489—2002
Achene
Achene is commonly known as a fruit bract. It refers to the edible part of the fresh jackfruit, which is composed of the calyxes and carpels that have expanded after fertilization, and contains seeds. 3.6
Forma integrity
The fruit is full, the fruit shape is symmetrical, and the fruit nail shape is neat and without deformity. 3.7
Coloring
The inherent color of fresh jackfruit, mainly green, yellow or brown. 3.8
Maturity
The physiological maturity of fresh jackfruit. Www.bzxZ.net
Putrefy
Any corruption caused by soft rot and damage to the fruit, fruit axis and fruit stalk. 3.10
Dehiscent fruit
The fruit skin is cracked, exposing the achene and bract. 3.11
Damage
Fruit surface deformity, scars and other defects caused by sunburn, human, mechanical and pests. 3.12
Soft rot
Water-soaked brown or yellowish brown spots on the fruit surface. 3.13
Edible percentage
The ratio of the mass of edible achene flesh to the total mass of fruit, expressed as a percentage. 4 Requirements
4.1 Sensory index
The sensory indexes of fresh jackfruit of each grade shall meet the requirements of Table 1. Table 1 Sensory indexes of fresh jackfruit
Characteristic color
Maturity
Fruit shape, length,
Superior product
Has the characteristics of the same variety. Skin color is normal
Normal, shiny, clean
→Second-class product
Has the characteristics of the same variety,
Skin color is normal
Normal, shiny, clean
Second-class product
Has the characteristics of the same variety. The shape is still complete, without any misshape, and the skin is green; it is still clean
The fruit is full and firm, slightly sunken when pressed with fingers, and elastic; the skin is broken and no juice flows out when the skin is peeled; no clear juice flows out when the fruit is pierced with a sharp object; the fruit is ripe when it is patted and the sound is dull
The shape is complete, and the fruit axis is not longer than 5cm. Long The shape is complete, and the fruit axis is not longer than 5cm. Length is more than 50cm. Horizontal diameter is more than 40cm
Length is more than 40cm. Horizontal diameter is more than 30 cm
The shape is complete, and the fruit axis is not longer than 5cm. Length is more than 30cm. Horizontal diameter of more than 20 cm
Superior
Table 1 (continued)
First-class
NY/T 489--2002
Second-class
Fresh flesh, golden color, bract thickness"Fresh flesh, golden color. Bract thicknessFresh flesh, light yellow color, uniform bract thickness, fragrant flavor. Dry, crisp and smooth taste, sweet taste
No rot, cracked fruit, scar, soft rot and other diseases and insect pests
4.2 Physical and chemical indicators
Uniform, fragrant flavor. Dry, crisp and smooth taste, sweet taste
No rot, cracked fruit and deformity. Scars caused by soft rot and other diseases and insect pests
The area of scars shall not exceed 3 cm2
The physical and chemical indicators of fresh fruits of each grade of wood radish shall meet the requirements of Table 2. Table 2 Physical and chemical indicators of fresh fruit of Xanthoceras chinensis
Weight of single fruit, kg/piece
Soluble solids, %
Edible rate, %
4.3 Hygienic indicators
Superior products
First-class products
Evenly flavored, fragrant. Dry, crisp and smooth taste, slightly light
No rot, cracked fruit or deformity. Scars caused by soft rot and other pests and diseases
The area of scars shall not exceed 5 cm2
Second-class products
Hexachlorocyclohexane and DDT shall not be detected. Other hygiene indicators shall be implemented in accordance with the provisions of GB2762, GB4810, GB5127 and GB14870. 4.4 Tolerance
4.4.1 The number of fruits that do not meet the quality of this grade in superior products shall not exceed 3%, and the quality indicators of fruits that do not meet the quality of this grade shall not be lower than those of first-class products.
4.4.2 The number of fruits that do not meet the quality standards of this grade in the first and second-class products shall not exceed 3%. The quality indicators of fruits that do not meet the quality standards of this grade in the first-class products shall not be lower than those of the second-class products.
5 Test methods
5.1 Sensory inspection
5.1.1 Appearance
Measure the length of the fruit, the horizontal diameter of the fruit and the length of the fruit axis with a tape measure; observe the appearance characteristics such as nest shape, color, and fruit surface deformity and defects. And make a record. 5.1.2 Maturity
Slap the fruit or press it with your fingers or pluck the fruit skin tumor peaks or sharp objects. And make a record. 5.1.3 Fruit flesh quality
Wash the sample fruit with water, cut it longitudinally, take out its achene, observe and taste: bract thickness, color, flavor aroma, taste. And make a record. 5.1.4 Damage
Visually observe and use calipers to measure the surface of the sample fruit for blisters, soft diseases and other diseases and insect pests. And make records. 5.2 Physical and chemical examination
5.2.1 Single fruit weight
Put the sampled fruits one by one on the scale and weigh them, and record them. 5.2.2 Edible rate
NY/T 489--2002
Take 2 to 3 sampled fruits, weigh the total mass, then carefully separate the various parts of the fruit, and weigh the mass of all inedible parts such as the peel, seeds, and fruit axis. Accurate to one decimal place.
Calculate the edible rate according to formula (1):
X(%) =
Where:
X edible rate, %;
mo—sample fruit mass, in dry grams (kg); —inedible part mass, in kilograms (kg). m
Repeat the measurement twice, and the result shall be calculated as the average of the two measurements. 5.2.3 Soluble solids
According to the provisions of GB/T12295.
5.3 Hygienic inspection
mo- m,
（1）
Take the edible part as the sample to be tested and implement it according to the provisions of GB/T5009.11, GB/T5009.17, GB/T5009.19, GB/T5009.20.GB/T5009.38 and GB/T14870. 5.4 Tolerance calculation
Test the sampled fruit according to the quality requirements and record them item by item. If a sample has multiple defects at the same time, select one major defect and count it as one defect. Calculate the tolerance according to formula (2) to one decimal place. m2×100
B(%) =-
Where:
Single unqualified fruit rate, %;
mzSingle unqualified fruit mass, unit is dry gram (kg); m3-same fruit mass, unit is dry gram (kg). 6 Inspection rules
6.1 Group batches
Japones of the same origin, the same grade, and the same batch of harvest and shipment are regarded as an inspection batch. 6.2 Sampling
Follow the provisions of 5.2.2 of GB/T8855-1988. 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 according to this standard. 6.3.2 If the indicators in the hygiene index inspection results are unqualified, the batch of products shall be judged as unqualified products according to this standard. 6.4 Re-inspection
When the trading parties disagree with the inspection results, they shall double the sampling for re-inspection. The re-inspection shall be limited to one time, and the conclusion shall be based on the re-inspection results. 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 relevant provisions of GB7718. 8 Packaging, transportation and storage
8.1 Packaging form
Bulk, vertically stacked, stacked in two layers.
(2)
Bulk compartments or ships should be labeled.
NY/T 489—20
8.2 When processing and packaging are required according to the contract requirements, the packaging container must better protect the fruit from damage and should be of the same size. The packaging container should be clean, dry, firm, breathable, beautiful, free of pollution, no odor, no sharp objects inside, no nail thorns outside, no insect holes and mildew. The packaging box shall be implemented in accordance with the provisions of relevant standards.
8.3 Transportation and Storage
Fruits that have reached physiological maturity must be ripened before they can be eaten. Therefore, the recommended storage and transportation conditions are a temperature of 11.1°C to 12.7°C and a humidity of 85% to 90%.
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