Some standard content:
Agricultural Industry Standard of the People's Republic of China
NY/T4912002
Passionfruit
2002-01-04 Issued
Issued by the Ministry of Agriculture of the People's Republic of China
2002-02-01 Implementation
NY/T491-2002
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 units of this standard are: Quality Supervision, Inspection and Testing Center of Tropical Agricultural Products of the Ministry of Agriculture, Fujian Tropical Crops Research Institute. The main drafters of this standard are: Zhang Chenghui, Xie Defang, Zhuang Xiqing, Luo Dechao. 306
Passionfruit
NY/T 4912002
This standard specifies the requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of fresh passionfruit. This standard applies to the quality assessment and trade of fresh yellow passion fruit, purple passion fruit and hybrid passion fruit. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated references, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated references, the latest versions are applicable to this standard. Pictorial marking for packaging, storage and transportation
GB 191
GB2762
Hygiene standard for the limit of mercury in food
GB 4810
Hygiene standard for the limit of arsenic in food
GB/T 5009.11
Method for determination of total arsenic in food
GB/T 5009. 12
GB/T 5009.17
GB/T 5009.19
Method for determination of lead in food
Method for determination of total mercury in food
Method for determination of 666 and DDT residue in foodGB/T5009.38Analysis method for hygienic standard of vegetables and fruitsGB 7718
General standard for food labeling
GB/T8855 Sampling method for fresh fruits and vegetablesGB/T 12293
Determination of titratable acidity of fruit and vegetable productsGB/T 12295
GB14869
Determination of soluble solids content of fruit and vegetable products-Refractometer methodMaximum residue limit standard of thiophanate-methyl in foodsMaximum residue limit standard of carbendazim in foodsGB 14870
GB 14878
Determination of thiophanate-methyl residue in foodsHygienic standard for lead limit in foods
GB14935
3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Fruit shape
It should have the shape and characteristics of the fruit of this variety. A well-shaped fruit means that the fruit has no obvious defects or protrusions, and the appearance is not perfect. Otherwise, it is a shaped fruit.
clean
No foreign dirt or chemical residue on the fruit surface. 307
NY/T 491--2002
good sound
The fruit is completely suitable for human consumption or processing. 3.4
colouring
The natural colour of passion fruit of different types when ripe, mainly yellow, purple, purple-red, pink, etc. Characteristic of the variety Different varieties of passion fruit should have the characteristics of the variety when ripe. Including fruit shape, fruit surface colour, peel thickness, ratio of flesh to seeds, and flavor of flesh, etc.
mature
The fruit has reached the stage where it can continue to ripen, that is, the harvestable maturity specified in this standard. At this time, the green color of the fruit surface fades, and the flesh appears orange-yellow.
Maturity
The passion fruit has matured and continues to go through the various stages of ripening. The fruit maturity specified in this standard refers to the maturity for harvesting. 3.8
Diameter at the equatorial section The diameter of the largest cross-section of the fruit, measured in centimeters. 3.9
Skin puncture
The fruit is punctured by a hard object, and the skin is damaged. 3.10
Bruising
The fruit is damaged by collision or squeezing. Minor bruising means that the skin of the injured part is not broken, the injured surface is slightly concave, the fruit color is slightly darker, and there is no juice overflow.
Rubbing
Damage to the fruit skin caused by the friction between branches and leaves. The injury is block-shaped or reticular. In mild cases, the color is light and the reticular is not obvious. In severe cases, the injury is dark brown or black. Block-shaped injuries are calculated by the occupied area, and reticular injuries are calculated by the distribution area. 3.12
Spray burn
When spraying pesticides, pesticide spots that cannot be removed are left on the fruit surface. In mild cases, it refers to small and sparse spots and an inconspicuous reticular thin layer. 3.13
Sun burn
Fruit is exposed to the sun and the skin loses its normal color. 3.14
Freezing injury
Injury to the fruit under conditions below its freezing temperature. 3.15
Diseases
The main diseases of the fruit are leaf spot, blight, brown spot, and mosaic virus. 308
Shrink
The fruit has uneven wrinkles on its skin due to water loss. 4 Requirements
4.1 Grade requirements
Passion fruit is divided into three grades: superior, first and second. The requirements of each grade should meet the requirements of Table 1. Table 1 Passion fruit grade requirements
Basic requirements
Yellow passion fruit
Purple passion fruit
Hybrid passion fruit
Fruit surface defects
4.2 Physical and chemical indicators
Superior products
First-class products
NY/T 491---2002
Second-class
Fresh passion fruit of all varieties and grades shall be intact and in good condition, fresh and clean, without abnormal external moisture, no foreign smell, normal development
with regular fruit shape, with the inherent characteristics of this variety
and with the characteristics of this variety when mature
no puncture, phytotoxicity, sunburn,
disease, frost damage, shrinkage shall be allowed, slight bruises or abrasions shall not exceed 2 places, the total area shall not exceed
2. 0 cm2, and shall not change
The physical and chemical indicators of passion fruit of all grades shall meet the requirements of Table 2. Normal shape, slight defects are allowed, with the characteristics of this variety
with the characteristics of this variety when mature.5.
No more than 3 surface defects such as puncture, drug, sunburn, disease, frost damage, shrinkage, crushing, abrasion, etc. that do not affect the quality of juice are allowed
Table 2 Physical and chemical indicators of soluble solids, total acid content, and juice vitrification
Fallable solids
Yellow fruit passion fruit
Purple fruit passion fruit
Hybrid passion fruit
4.3 Hygiene indicators
Total waist acid
(expressed as citric acid)
According to the provisions of GB2762, GB14869.GB14870, GB4810.GB14935. 666 and DDT shall not be picked out.
4.4 Tolerance
The fruit shape is normal, slight defects are allowed, and it has the characteristics of this variety. There should be no large defects.
It has the color of this variety, and the color is slightly worse.
It is allowed to have moisture, pesticide damage, sunburn, disease, frost, shrinkage, bumps, abrasions, etc. that do not affect the quality of the juice. The defects do not exceed 5.
Nested juice rate
4.4.1 In each package, if there are fruits that do not meet the requirements of the grade, a certain limit is allowed for the non-compliant parts. 4.4.2 The determination of the tolerance is the average calculated by the number of random inspections after sampling each package, and is determined by the weight or number of the fruit.
NY/T 491—2002
4.4.3 The number of fruits that do not meet the quality of this grade in the first-class products shall not exceed 3%, of which the number of bruised fruits shall not exceed 2%, the number of thorn-injured fruits shall not exceed 1%, and the number of fruits of the adjacent grades shall not exceed 2%, but there shall be no second-class fruits, diseased fruits or rotten fruits. 4.4.4 The number of fruits that do not meet the quality of this grade in the second-class products shall not exceed 8%, of which the number of bruised fruits shall not exceed 3%, the number of thorn-injured fruits shall not exceed 2%, and the number of fruits of the next-highest grade shall not exceed 3%. The quality indicators of unqualified fruits of first-class products shall not be lower than those of second-class products, and the unqualified fruits of second-class products shall not include severely bruised, diseased or rotten fruits. 5 Test method
5.1 Grade requirement inspection
5. 1. 1 Test procedure
Put the test samples on the inspection table one by one, detect the unqualified fruits according to the requirements of 4.1, and record them in pieces. After each batch of sample fruits is inspected, calculate the inspection results and evaluate the grade quality of the batch of fruits. 5.1.2 Evaluation method
Fruit shape, color, maturity: visual observation. Fruit surface defects and damage: visual inspection combined with measurement. Fruit diameter: caliper measurement.
Disease: Check the external symptoms of the fruit with the naked eye or with a magnifying glass, and take a few sample fruits for cutting inspection with a knife. If internal lesions are found, the number of cuts should be increased and strictly inspected. If there are two or more different defects and damage items on the same fruit, only the one with the greater impact on quality can be recorded. 5.2 Physical and chemical tests
5.2.1 Soluble solids
, determined in accordance with the provisions of GB/T12295.
5.2.2 Total acid (titratable acid)
Determined in accordance with the provisions of GB/T12293.
5.2.3 Juice rate
5.2.3.1 Instruments and tools
Glass juicer, beaker, funnel, dry gauze, stainless steel fruit knife, 0.1g sensitive balance, stainless steel spoon. 5.2.3.2 Inspection steps
Take 10 to 20 samples, wash, wipe, weigh the total mass (accurate to 0.1g), cut with a stainless steel fruit knife, scrape the capsule and seeds from the peel with a stainless steel spoon, put in a juicer, extract the juice, press out all the juice through two layers of clean gauze, filter and put in a beaker. Weigh the mass of the peel, seeds, and pomace (including the capsule wall, juice cell wall and seeds), and calculate the juice rate according to formula (1) (accurate to 0.1g). x(%) = m=(m +m2) × 100
Where:
X—juice rate, %;
m—total mass of sample fruit, in grams (g)
m——total mass of peel in the sample, in grams (g), m2-mass of pomace in the sample, in grams (g). 5.3 Hygiene inspection
5.3.1 Sample preparation
Wash the sampled fruit, wipe it dry, cut it with a stainless steel fruit knife, scrape off the capsule and seeds from the peel with a stainless steel spoon, put it in a juicer, squeeze out the juice, squeeze out all the juice through two layers of clean gauze, filter it into a beaker, stir it evenly for later use. 5.3.2 Determination method
Determine in accordance with the provisions of GB/T5009.11, GB/T5009.12, GB14878, GB/T5009.17, GB/T5009.19 and GB/T5009.38.
5.4 Tolerance calculation
NY/T 491—2002
Take all the fruit samples in the same package and classify the fruits of each grade according to the quality requirements, and weigh or count them separately. 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. B (%) = ma × 100
Where:
B——-single item unqualified fruit rate, %;
m3—single item unqualified fruit mass or fruit number, unit is gram or piece (g or pieces); m—total fruit weight or total number of fruits to be inspected, in grams or pieces (g or pieces). 6 Inspection rules
6.1 Batches
Fresh passion fruit harvested from the same origin, same variety, same grade, and same batch shall be regarded as an inspection batch. 6.2 Sampling
Perform in accordance with the provisions of GB/T8855.
6.3 Inspection procedures
Sensory inspection and physical and chemical inspection shall be carried out immediately after sampling. 6.4 Judgment rules
6.4.1 Products that meet the requirements of Chapter 4 after inspection shall be judged as qualified products of the corresponding grade according to this standard. 6.4.2 If an indicator in the hygiene index inspection result is unqualified, the batch of products shall be judged as unqualified products according to this standard. 6. 5 Re-inspection
If the trading parties have objections to the inspection results, double sampling and re-inspection shall be carried out, and the re-inspection shall be limited to one time, and the re-inspection results shall be the basis for the final assessment.
7 Marking and labeling
Comply with the provisions of GB191 and GB7718.
8 Packaging, transportation and storage
8.1 Packaging
8. 1. 1 Consistency
The passion fruit in the same packaging container should be fresh fruit from the same origin, the same variety, the same quality grade, and the same batch of harvest. The visible part of the fruit in the package should be consistent with the invisible part of the fruit. 8.1.2 Packaging container
The packaging container should meet the quality, hygiene, air permeability and strength requirements to ensure that the passion fruit is suitable for handling, transportation and storage. The packaging (or bulk) container must not have foreign matter and odor, and will not contaminate the product. 8.2 Storage and transportation
8.2.1 Storage Site requirements: clean, cool and ventilated, with sunscreen and rainscreen facilities, and must not be stored together with toxic or odorous items. 8.2.2 The items should be stacked by type and grade, with clear batches, neatly stacked, and not too many layers. They should be handled with care during stacking and loading and unloading. 8.2.3 The transportation vehicle should be clean, with sunscreen, rainscreen and ventilation facilities or refrigeration facilities. 8.2.4 During transportation, the items must not be mixed with toxic or hazardous substances, and they must be loaded and unloaded carefully. Heavy pressure is strictly prohibited. 8.2.5 After arriving at the destination, the items should be unloaded and stored or distributed for sale or processing as soon as possible. 3113.2 Determination method
Determine according to the provisions of GB/T5009.11, GB/T5009.12, GB14878.GB/T5009.17, GB/T5009.19 and GB/T5009.38.
5.4 Tolerance calculation
NY/T 491—2002bzxZ.net
Take all the sample fruits in the same package and classify the fruits of each grade according to the quality requirements, and weigh or count them item by item. If a sample has multiple defects at the same time, select one main defect and count it as one defect. Calculate the tolerance according to formula (2) to one decimal place. B (%) = ma × 100
Where:
B——-single item unqualified fruit rate, %;
m3—single item unqualified fruit mass or number of fruits, in grams or pieces (g or pieces); m—total fruit weight or total number of fruits to be inspected, in grams or pieces (g or pieces). 6 Inspection rules
6.1 Batches
Fresh passion fruit harvested from the same origin, same variety, same grade, and same batch shall be regarded as an inspection batch. 6.2 Sampling
Perform in accordance with the provisions of GB/T8855.
6.3 Inspection procedures
Sensory inspection and physical and chemical inspection shall be carried out immediately after sampling. 6.4 Judgment rules
6.4.1 Products that meet the requirements of Chapter 4 after inspection shall be judged as qualified products of the corresponding grade according to this standard. 6.4.2 If an indicator in the hygiene index inspection result is unqualified, the batch of products shall be judged as unqualified products according to this standard. 6. 5 Re-inspection
If the trading parties have objections to the inspection results, double sampling and re-inspection shall be carried out, and the re-inspection shall be limited to one time, and the re-inspection results shall be the basis for the final assessment.
7 Marking and labeling
Comply with the provisions of GB191 and GB7718.
8 Packaging, transportation and storage
8.1 Packaging
8. 1. 1 Consistency
The passion fruit in the same packaging container should be fresh fruit from the same origin, the same variety, the same quality grade, and the same batch of harvest. The visible part of the fruit in the package should be consistent with the invisible part of the fruit. 8.1.2 Packaging container
The packaging container should meet the quality, hygiene, air permeability and strength requirements to ensure that the passion fruit is suitable for handling, transportation and storage. The packaging (or bulk) container must not have foreign matter and odor, and will not contaminate the product. 8.2 Storage and transportation
8.2.1 Storage Site requirements: clean, cool and ventilated, with sunscreen and rainscreen facilities, and must not be stored together with toxic or odorous items. 8.2.2 The items should be stacked by type and grade, with clear batches, neatly stacked, and not too many layers. They should be handled with care during stacking and loading and unloading. 8.2.3 The transportation vehicle should be clean, with sunscreen, rainscreen and ventilation facilities or refrigeration facilities. 8.2.4 During transportation, the items must not be mixed with toxic or hazardous substances, and they must be loaded and unloaded carefully. Heavy pressure is strictly prohibited. 8.2.5 After arriving at the destination, the items should be unloaded and stored or distributed for sale or processing as soon as possible. 3113.2 Determination method
Determine according to the provisions of GB/T5009.11, GB/T5009.12, GB14878.GB/T5009.17, GB/T5009.19 and GB/T5009.38.
5.4 Tolerance calculation
NY/T 491—2002
Take all the sample fruits in the same package and classify the fruits of each grade according to the quality requirements, and weigh or count them item by item. If a sample has multiple defects at the same time, select one main defect and count it as one defect. Calculate the tolerance according to formula (2) to one decimal place. B (%) = ma × 100
Where:
B——-single item unqualified fruit rate, %;
m3—single item unqualified fruit mass or number of fruits, in grams or pieces (g or pieces); m—total fruit weight or total number of fruits to be inspected, in grams or pieces (g or pieces). 6 Inspection rules
6.1 Batches
Fresh passion fruit harvested from the same origin, same variety, same grade, and same batch shall be regarded as an inspection batch. 6.2 Sampling
Perform in accordance with the provisions of GB/T8855.
6.3 Inspection procedures
Sensory inspection and physical and chemical inspection shall be carried out immediately after sampling. 6.4 Judgment rules
6.4.1 Products that meet the requirements of Chapter 4 after inspection shall be judged as qualified products of the corresponding grade according to this standard. 6.4.2 If an indicator in the hygiene index inspection result is unqualified, the batch of products shall be judged as unqualified products according to this standard. 6. 5 Re-inspection
If the trading parties have objections to the inspection results, double sampling and re-inspection shall be carried out, and the re-inspection shall be limited to one time, and the re-inspection results shall be the basis for the final assessment.
7 Marking and labeling
Comply with the provisions of GB191 and GB7718.
8 Packaging, transportation and storage
8.1 Packaging
8. 1. 1 Consistency
The passion fruit in the same packaging container should be fresh fruit from the same origin, the same variety, the same quality grade, and the same batch of harvest. The visible part of the fruit in the package should be consistent with the invisible part of the fruit. 8.1.2 Packaging container
The packaging container should meet the quality, hygiene, air permeability and strength requirements to ensure that the passion fruit is suitable for handling, transportation and storage. The packaging (or bulk) container must not have foreign matter and odor, and will not contaminate the product. 8.2 Storage and transportation
8.2.1 Storage Site requirements: clean, cool and ventilated, with sunscreen and rainscreen facilities, and must not be stored together with toxic or odorous items. 8.2.2 The items should be stacked by type and grade, with clear batches, neatly stacked, and not too many layers. They should be handled with care during stacking and loading and unloading. 8.2.3 The transportation vehicle should be clean, with sunscreen, rainscreen and ventilation facilities or refrigeration facilities. 8.2.4 During transportation, the items must not be mixed with toxic or hazardous substances, and they must be loaded and unloaded carefully. Heavy pressure is strictly prohibited. 8.2.5 After arriving at the destination, the items should be unloaded and stored or distributed for sale or processing as soon as possible. 311
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