Some standard content:
Commercial Industry Standard of the People's Republic of China
1 Subject content and scope of application
SB/T10159-1993
This standard specifies the commodity quality requirements, inspection methods and inspection rules, marking, packaging, transportation and storage of radishes. This standard applies to the purchase, transportation, storage and sale of fresh radishes. 2 Reference standards
GB2762wwW.bzxz.Net
Standard for the allowable amount of mercury in food
Standard for the residual amount of 666 and DDT in food such as grains and vegetablesGB2763
Sanitary standard for the residual amount of phorate, mollusconiphos and fenthion in foodGB 4788
GB4810 Standard for the allowable amount of total arsenic in food
GB/T5009.11 Determination method for total arsenic in foodGB/T5009.17 Determination method for total mercury in foodGB/T5009.19 Determination method for the residual amount of hexachlorocyclohexane and dichlorobenzene in foodGB/T5009.20 Determination method for the residual amount of organophosphorus pesticides in foodGB/T8855 Sampling method for fresh fruits and vegetablesGB8868 Vegetable plastic turnover box
3 Terms
3.1 Normal shape: The shape of the radish is intact, in line with the inherent shape characteristics of the variety, without deformation, deformity, few fibrous roots and does not affect the appearance.
3.2 Uniform size: The weight difference between monomers shall not exceed 30%. 3.3 The meat is crisp, tender and dense. The meat is dense, juicy, easy to chew, and has little crude fiber. 3.4 Fresh: The skin of the radish is shiny, the flesh is tender and not wilted. 3.5 Fine and smooth skin: The skin is tender and has no obvious roughness, wrinkles, bumps, etc. 3.6 Clean: There is no dirt or other foreign matter attached to the skin of the radish. 3.7 Cracks: The depth and length of the cracks exceed 1cm or seriously affect the appearance. 3.8 Frost damage: The radish is at or below the freezing point, and ice crystals appear and cannot alleviate the damage caused. 3.9 Black heart: A disease caused by viruses and physiological diseases, in which the flesh turns black. 3.10 Hollow heart: The water and nutrients in the radish tissue are consumed in large quantities, the intercellular space is enlarged, the tissue is loose, and lignification begins to appear, which affects its edibility.
3.11 Normal shape: The shape of the radish is intact, in line with the inherent shape characteristics of the variety, and there is no deformity. 3.12 Normal shape: The shape of the radish is basically intact, in line with the inherent shape characteristics of the variety, and there is no serious deformity. 4 Quality requirements
4.1 Grade specifications
Approved by the Ministry of Commerce of the People's Republic of China on March 23, 199338
Implemented on October 1, 1993
SB/T 10159—1993
Divided into first, second and third grades according to their quality, each grade must comply with the provisions in the following table. Radish grade specification table
1. The same variety, normal shape, uniform size, crisp and dense flesh, fresh, fine and smooth skin, good color, clean 2. No rot, crack, shrinkage, black heart, chaff, pests and diseases, mechanical damage and frost damage
1. The same variety, uniform size, normal shape, fresh, good color, smooth skin, clean
2. No rot, crack, shrinkage, chaff, frost damage, pests and diseases and mechanical damage1. The same variety or similar varieties, uniform size, clean, normal shape
2. No rot, shrinkage, frost damage and serious pests and diseases and mechanical damage4.1 Hygiene indicators
The unqualified rate of each batch of samples shall not exceed 5%
The unqualified rate of each batch of samples shall not exceed 10%The unqualified rate of each batch of samples shall not exceed 10%
Refer to the relevant provisions of GB2762, GB2763, GB4788, GB4810. 5 Inspection methods
5.1 Instruments and utensils
Tang porcelain plate, platform scale (accuracy 5g), knife.
5.2 Sensory inspection
Use sensory methods to identify the variety, shape, color, freshness, cleanliness, rot, cracks, frost damage, and mechanical damage of radishes; black heart, hollow heart, diseases and insect pests need to be observed with a knife. If the internal symptoms are found to be more serious, the number of inspections should be increased. 5.3 Use a platform scale to check the weight and calculate the percentage of unqualified radishes. The calculation formula is as follows:
x(%)=㎡ × 100
Where: X—single item unqualified rate, %
-single item unqualified weight, g;
-total weight of the inspection batch, g.
5.4 When sampling and inspecting each batch of radishes, make various records for those that do not meet the standards of the corresponding grade. 5.5 Inspection of hygiene indicators
Measured according to the methods specified in GB/T5009.11, GB/T5009.17, GB/T5009.19 and GB/T5009.20. 6 Inspection rules
6.1 Radishes of the same variety, grade and purchased at the same time shall be regarded as one inspection batch. 6.2 Sampling method shall be implemented in accordance with the provisions of GB/T8855 (1)
6.3 The items filled in the inspection form shall be consistent with the actual goods. Any items that do not match the bill of lading, whose varieties and grades are mixed up, or whose packaging containers are seriously damaged shall be re-arranged by the delivery unit and then sampled. 6.4 For those batches that fail to meet the standards, the grade shall be re-determined according to the provisions of this standard. 6.5 In case of disputes over the inspection results, the supply and demand parties shall negotiate to determine the arbitration institution. 7 Marking, packaging, transportation, storage
7.1 Marking
SB/T10159-1993
The packaging should indicate the product name, grade, gross weight, net weight, origin, producer, packaging date and destination. 7.2 Packaging
7.2.1 The packaging container (basket, box, bag) should be clean, dry, firm, breathable, free of odor, without sharp protrusions inside, without sharp thorns outside, and free of insect infestation, rot and mildew. Plastic boxes should meet the requirements of GB8868. 7.2.2 Packaging according to grade and size.
7.2.3 The packaging specifications and unit weight of each batch of radishes submitted for inspection must be consistent. 7.3 Transportation
7.3.1 After harvesting, the radishes should be repaired on site, and packaged and transported in time. 7.3.2 During transportation, load and unload lightly to prevent mechanical damage; the transportation tools should be clean, sanitary and pollution-free. 7.3.3 During transportation, avoid sun exposure and rain, and pay attention to antifreeze and ventilation. 7.4 Storage
7.4.1 Temporary storage must be carried out under a shade shed that is cool, ventilated, clean and sanitary, and avoid exposure to the sun, rain, frost damage, and the harm of toxic substances and pests and diseases.
7.4.2 For long-term storage, the products must be neatly stacked according to variety and grade, prevent squeezing, and maintain ventilation and heat dissipation. 7.4.3 The temperature of the storage warehouse (cellar) should be maintained at 1~3℃, and the relative humidity of the air should be maintained at 85%~~90%. Additional remarks:
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is drafted by the Food Testing Science Research Institute of the Ministry of Commerce. The drafter of this standard is Liang Dan.
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