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Agricultural Industry Standard of the People's Republic of China
NY/T492--2002
(CODEX STAN 184-1993, Codex standards for mango0, MOD)Published on January 4, 2002
Implemented on February 1, 2002
Published by the Ministry of Agriculture of the People's Republic of China
NY/T492-2002
This standard is revised and adopted from CODEX STAN 184-1993 "Codex Standard for Mango" (English version). This standard is redrafted based on CODEX STAN 184-1993. Appendix A lists the comparison table between the chapter and article numbers of this standard and those of CODEX STAN 184-1993. Taking into account my country's national conditions, this standard has made some modifications when adopting CODEX STAN 184-1993. The relevant technical differences have been compiled into the text and marked with a vertical single line in the margin of the clauses to which they refer. A list of these technical differences and their reasons is given in Appendix B for reference. Appendices A and B of this standard are both informative appendices. This standard was proposed by the Agricultural Reclamation Bureau of the Ministry of Agriculture.
This standard is under the jurisdiction of the Technical Committee for the Promotion of Standardization of Tropical Crops and Products of the Ministry of Agriculture. The drafting units of this standard are: the Quality Supervision, Inspection and Testing Center of Tropical Agricultural Products of the Ministry of Agriculture, and the Guangxi Zhuang Autonomous Region Tropical Crops Research Institute. The main drafters of this standard are: Wu Liyu, He Limin, Li Shao, Huang Guodi, and Xu Zhi. 314
1 Scope
NY/T 492--2002
This standard specifies the requirements, test methods, inspection rules, marking, labeling, packaging, transportation and storage of fresh mangoes. This standard applies to the quality assessment and trade of fresh mangoes after processing and packaging. It does not apply to mangoes for processing. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all referenced documents with dates, 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 all referenced documents without dates, the latest versions are applicable to this standard. GB191 Pictorial marking for packaging, storage and transportation
Hygiene standard for limited amounts of mercury in foods
GB 2762
GB 4810
Hygiene standard for limited amounts in foods
GB/T 5009.11
Method for determination of total arsenic in foods
GB/T 5009. 12
GB/T 5009.17
Method for determination of lead in foods
Method for determination of total mercury in foods
Method for determination of 666 and DDT residues in foodsGB/T 5009.19
GB/T 5009.20
GB/T 5009.38
GB 5127
GB 7718
Determination of organophosphorus pesticide residues in foodAnalytical methods for hygienic standards for vegetables and fruitsStandards for residue limits of dichlorvos, dimethoate, malathion and parathion in foodsGeneral standard for food labeling
GB/T 8855
Sampling methods for fresh fruits and vegetables
Standard for maximum residue limits of carbendazim in foodsGB 14870
GB 14928. 4
GB 14928. 5
Standard for maximum residue limits of deltamethrin in foodsStandard for maximum residue limits of cypermethrin in foodsMethod for determination of flucythrin, cypermethrin and deltamethrin residues in foodsGB/T 14929.41
GB14935
Standard for maximum residue limits of lead in foods
GB/T 15034
3 Terms and Definitions
Guidelines for Storage of Mangoes
The following terms and definitions apply to this standard. 3.1
Afterripening
The process by which mangoes continue to develop and mature after harvest. 3.2
Maturity
The degree of maturity of the fruit. Mangoes should be ripe to a certain degree when picked to ensure an appropriate ripening period and to meet the time requirements for handling, packaging and transportation. The maturity of mangoes is divided into three levels: green-ripe, fully ripe and over-ripe. 3.2.1
Insufficiently ripen
The fruit has matured and the flesh has begun to turn yellow, but the skin is green, and the flesh is hard and sour. After harvest, it can reach the unique quality of the variety. Green ripe fruit is suitable for long-term storage or long-distance transportation. 3.2.2
Maturebzxz.net
The fruit is fully developed, has the inherent color, aroma and taste of mango, and is firm and solid, suitable for short-term storage and sale. 3.2.3
Overripen
The fruit is overripe, starts to soften and the quality is reduced. 3.3
Soften
The phenomenon that the hardness of the fruit decreases due to disease or over-maturity. 3.4
Sunburn
The skin of the fruit becomes necrotic due to excessive sunlight exposure, and in severe cases, the necrosis is plaque. 3.5
Suberized
The injured part of the fruit heals and forms cork tissue. 3.6
Yellowing
The phenomenon that the skin of the green mango turns yellow due to sunlight exposure. 3.7
Abnormal exterpal moisture: moisture remaining on the surface of mangoes after being rained on or washed with water. 3.8
physical damage
Damage caused by mechanical force on the fruit. Including abrasions, injuries, bruises, crushing injuries, etc. 3.9
disease
Damage caused by pathogens or physiological disorders of the fruit due to environmental factors. 3.10
cold injury
The phenomenon of metabolic disorder, color change, taste change, sunken spots, etc., which occurs when the temperature of mangoes is below 4℃~5℃.
resin exudation
The phenomenon of resinous substances flowing out of the fruit surface when the fruit is damaged. 3.12
Scar
Traces left by sunburn necrosis, gum osmosis, mechanical injury and healing of diseases and insect pests. 316
4 Requirements
4.1 Basic requirements
NY/T 492-2002
Mangoes of all grades shall meet the following quality requirements, in addition to the special requirements and tolerance ranges of each grade: complete shape;
not softened;
fresh,
intact, without rot or deterioration affecting consumption; clean, basically free of visible foreign matter,
no necrotic patches;
no obvious mechanical damage;
-basically free of insect pests;
no chilling damage;
-no abnormal external moisture, except for condensed water after being taken out of the cold;-no abnormal odor or taste;
fully developed and reaching appropriate maturity;
when with a stalk, its length cannot exceed 1 ch. According to the characteristics of different varieties, the development and condition of mangoes should ensure that they can reach the appropriate maturity after ripening, are suitable for transportation and handling, and arrive at the destination in good condition.
With the increase of maturity, the color change of different varieties will vary. 4.2 Quality Grades
Mangoes can be divided into superior, first-class and second-class. 4.2.1 Superior
Superior mangoes have excellent quality and have the inherent characteristics of the variety. Superior mangoes should be free of defects, but very slight surface defects that do not affect the overall appearance, quality and storage of the product are allowed. 4.2.2-Superior
First-class mangoes should have good quality and have the characteristics of the variety. The following slight defects that do not affect the overall appearance, quality and storage of the product are allowed:
-Minor fruit shape defects,
-For mangoes of the three size categories A, B and C, surface defects such as mechanical injuries, pests and diseases, and scars shall not exceed 3cm, 4cm and 5cm respectively.
4.2.3 Second-class products
Does not meet the quality requirements of superior and second-class products, but meets the basic requirements specified in Section 4.1. The following defects that do not affect the basic quality, storage properties and appearance are allowed: fruit shape defects;
For A, B.For mangoes of category C, the surface defects such as mechanical damage, pests and diseases, and scars shall not exceed 5cm, 6cm2, and 7cm respectively.
For mangoes of category I and II, the area of scattered cork and yellowing shall not exceed 40% of the total area, and there shall be no necrosis. 4.3 Size categories
The weight of mangoes determines the size of mangoes. The size of mangoes is divided into three categories according to weight. Each category shall comply with the provisions of Table 1. 317
NY/T 492-2002
Size categories
Table 1 Mango size categories
Standard size range
200～350
351～550
551~~800
Unit is grams
In the above three categories, the maximum allowable difference in the weight of mangoes in each package shall not exceed 75g, 100g, and 125g respectively. The smallest mango shall not be less than 200g.
4.4 Tolerance
The quantity of product in each package that does not meet the marked quality and size requirements. 4.4.1 Grade Tolerance
4.4.1.1 Superior Products
No more than 5% of the weight or number of fruits are allowed to fail to meet the superior requirements, but they shall meet the first grade requirements. 4.4.1.2 First Grade Products
No more than 10% of the weight or number of fruits are allowed to fail to meet the first grade requirements, but they shall meet the second grade requirements. 4.4.1.3 Second Grade Products
No more than 10% of the weight or number of fruits are allowed to fail to meet either the second grade requirements or the basic requirements, but these fruits shall not be rotten, have obvious scars or other deterioration that is not suitable for consumption. 4.4.2 Size Tolerance
10% of the weight or number of fruits in the same package are allowed to exceed (larger or smaller than) the standard size range, but the range shall not exceed 50% of the maximum allowable difference in weight of fruits of that category.
Among all mangoes, the smallest mango shall not be less than 180g; the largest mango shall not be more than 925g. Specific requirements are shown in Table 2. Table 2 Tolerance requirements for mango size in the same package Size category
4.5 Hygiene index
Standard size range
200~350
351550
551~800
HB and DDT shall not be detected.
Allowable size range (not exceeding the standard specification range by more than 10%)
180~425
251～650
426~925
Unit is gram
Maximum allowable difference in nest weight
Other sanitary indicators shall be implemented in accordance with the provisions of GB2762, GB4180, GB5127, GB14870, GB14928.4, GB14928.5 and GB14935.
5 Test method
5.1 Sensory inspection
5.1.1 Place the sampled mango on a clean table and observe its appearance, maturity, foreign matter, abnormal external moisture, etc. 5.1.2 Taste or membrane to inspect the flavor of the fruit.
5.1.3 Visually inspect or use measuring tools to measure mechanical injuries, pests and diseases, scar area, fruit stalk length, etc. on the fruit surface. 5.2 Size categories
Weigh the weight of the fruit using a platform scale.
5.3 Tolerance
NY/T 492-2002
Take all the fruit samples in the same package and detect the unqualified fruit according to the quality and size requirements. Calculate the tolerance according to formula (1) and the result is accurate to one decimal place:
M(%)=㎡l × 100
Where:
M———percentage of unqualified fruit, %; ml——weight of unqualified fruit, in grams (g), m2-
weight of fruit in the package, in grams (g). 5.4 Maximum allowable difference in fruit weight
Weigh the largest and smallest fruits in the same package, and calculate the maximum difference in fruit weight according to formula (2), with the result accurate to one decimal place: D = m3 - m
Where:
D - maximum allowable difference in fruit weight, in grams (g), m3 - maximum fruit weight, in grams (g); my
- minimum fruit weight, in grams (g). 5.5 Hygiene inspection
Sampling the edible part of the fruit as the sample to be tested, and then follow the provisions of GB/T5009.11, GB/T5009.12, GB/T5009.17, GB/T5009.19, GB/T5009.20GB/T5009.38, GB/T14929.4. 6 Inspection rules
6.1 Grouping
Fresh mangoes harvested from the same place of origin, same variety, same grade, same size category, and the same batch shall be considered as one inspection batch. 6.2 Sampling method
Perform in accordance with the provisions of GB/T8855.
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 and category according to this standard. 6.3.2 If one of the hygiene indicators is unqualified, the batch of products shall be judged as unqualified products according to this standard. 6. 4 Re-inspection
If a dispute occurs between the trading parties, double sampling and re-inspection may be conducted, and the re-inspection shall be limited to one time, and the re-inspection result shall be the final basis for judgment. 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 provisions of GB7718. 8 Packaging, transportation and storage
8.1 Packaging
8.1.1 Consistency
Mangoes in the same packaging container should be of the same origin, variety, quality and size. The fruits in the visible part of the packaging must be consistent with the fruits in the invisible part.
8.1.2 Packaging method
Mangoes should be packaged in a way that ensures that the product is not damaged. The inner packaging should be made of new and clean packaging materials that can protect the product from internal and external damage. The materials used (especially trade instructions or imprints) should be printed with non-toxic ink and glued with non-toxic glue. 319
NY/T492--2002
3 Packaging container
The packaging container should meet the quality, hygiene, air permeability and strength requirements to ensure that the mangoes are suitable for handling, transportation and storage. The packaging (or bulk storage area) must be free of foreign matter and odor.
8.2 Transportation and storage
8.2.1 Transportation
8.2.1.1 For short-distance transportation, trucks and other general transportation tools can be used; for long-distance transportation, containers with temperature, humidity and gas conditioning equipment are required.
The transportation container should be well ventilated, sanitary, non-toxic and free of bad odor. 8.2.2 Purchase and storage
Follow the provisions of GB/T15034.
Appendix A
(Informative Appendix)
Comparison between the chapter and article numbers of this standard and the abbreviations of CODEX STAN 184-1993 NY/T4922002
Table A.1 gives a comparison table between the chapter and article numbers of this standard and the chapter and article numbers of CODEX STAN184-1993. Table A.1 Comparison of the number of this standard and the number of CODEX STAN 184-1993 Article number of this standard
Appendix A
Appendix B
Corresponding international standard article number
Note: The article numbers of this standard other than the articles in the table are the same as those of CODEX STAN 184-1993 and the contents correspond. 321
NY/T 492-2002
Appendix B
(Informative contamination)
Technical differences between this standard and CODEX STAN 184-1993 and their causes Table B.1 gives a table of the technical differences between this standard and CODEX STAN 184-1993 and their causes. Table B.1 Technical differences and their causes between this standard and CODEX STAN184-1993 Article number of this standard
4. 2. 2.4. 2. 3
Technical differences
Added "This standard specifies the requirements, test methods, inspection rules, marking, labeling, packaging, transportation and storage of fresh mango fruit". Added "Normative references" and "Terms and definitions". Modified "minor surface defects caused by mechanical damage or sunburn and suberized spots (including long addiction) caused by gum flow and healing abrasions" to "surface defects such as mechanical damage, pests and diseases, scars, etc."
Added the title of the table in the section.
Added the title of the table in the section.
Modified the hygiene indicators.
Added "test methods" and "inspection rules". GB 191 and GB 7718 replace the international standard for food packaging labeling of the Codex Alimentarius Commission (CODEXSTAN 1-1985, Rev.1-1991) and other relevant parts.
Add "transportation and storage".
Conform to the standards for the compilation of Chinese standards.
Increase the integrity of the standard and conform to the standards for the compilation of Chinese standards.
To suit my country's national conditions.
Conform to the standards for the compilation of Chinese standards.
Conform to the standards for the compilation of Chinese standards.
Conform to the standards for the compilation of Chinese standards.
The hygiene indicators in the Codex Alimentarius Standard Mango do not conform to my country's national conditions.
Conform to the standards for the compilation of Chinese standards and increase operability.
GB7718 has been modified to adopt the Codex Committee Standard CODEX STAN
1--1985, Rev.1-1991.
Increase the integrity of the standard and conform to the standards for the compilation of Chinese standards.
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