This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of green food Brassica oleracea. This standard applies to green food Brassica oleracea. NY/T 746-2003 Green food Brassica oleracea NY/T746-2003 Standard download decompression password: www.bzxz.net

This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China. NY/T746-2003
The drafting units of this standard are: China Green Food Development Center, Vegetable Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Beijing). The main drafters of this standard are: Liu Su, Qian Hong, Xie Yan, Guo Chunmin, Zhang Dechun, Wang Fuhua. 1 Scope
Green food
Brassica napus vegetables
NY/T 746—2003
This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of green food brassica napus vegetables. This standard applies to green food brassica napus vegetables. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated referenced documents, 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 un-dated referenced documents, the latest version shall apply to this standard. GB/T5009.11Determination of total arsenic and inorganic arsenic in foodsGB/T 5009. 12
Determination of lead in foods
Determination of cadmium in foods
GB/T5009.15
GB/T 5009.17
GB/T 5009. 18
GB/T 5009.20
GB/T 5009. 105
GB/T 5009. 110
Determination of total mercury and organic mercury in foods
Determination of fluoride in foods
Determination of organophosphorus pesticide residues in foodsDetermination of thiophanate-methyl residue in cucumbers
Determination of cypermethrin, fenvalerate and cypermethrin residues in plant foodsGB/T 5009.126
GB/T 5009.188
GB/T 6195
GB/T 8855
GB/T 15401
Determination of lanzodone residues in plant foodsDetermination of thiophanate-methyl and carbendazim in vegetables and fruitsMethod for determination of vitamin C content in fruits and vegetables (26-dichloroindophenol titration method)Sampling method for fresh fruits and vegetables
Determination of nitrite and nitrate content in fruits, vegetables and their productsTechnical environmental conditions for the production of green foods
NY/T 391
NY/T 655
NY/T 658
3 Terms and Definitions
Green Food Solanaceae Vegetables
General Standards for Green Food Packaging
Terms and definitions established in NY/T655 apply to this standard. 4 Requirements
4.1 Environment
The environmental conditions of the production area shall comply with the requirements of NY/T391. 4.2 Sensory
The sensory properties shall comply with the provisions of Table 1.
NY/T 746—2003
Table 1 Sensory Requirements for Green Food Cabbage Vegetables
1. The same variety or similar varieties, moderately mature, firm, positive color, fresh and clean.
2. No rot, loose flowers, deformity, vine pulling, odor, cracking, burns, frost damage, pests and diseases, and mechanical damage.
Note: Rot, odor and pests and diseases are the main defects. 4.3 Nutritional indicators
Nutritional indicators should meet the requirements of Table 2,
The uniformity of samples with the same specifications should be
≥90%
Green food Cabbage vegetables Nutritional indicators
Vitamin C
Cabbage
Cauliflower
Note: The indicators in this standard are for reference only and are not used as a basis for judgment. Hygiene indicators
Hygiene indicators should comply with the provisions in Table 3
Broccoli
Table 3 Hygiene indicators of green food cabbage vegetables
Arsenic (measured in As)
Mercury (measured in Hg)
Lead (measured in Pb)
Cadmium (measured in Cd)
Fluorine (measured in F)
Acephate
Dimethoate
Chlorpyrifos
Dichlorvos
Cypermethrin||tt ||Deltamethrin
Fenvalerate
Triadimefon
Chlorothalonil
Carbendazim
Nitrite (as NaNO)
Note: For other pesticides, refer to the Pesticide Management Regulations and relevant pesticide residue limit standards 5
Test method
Detection of sensory requirements
The total unqualified rate of samples that do not meet the quality requirements in each batch of samples should not exceed
5% by mass.
Unit is milligrams per hundred grams
Unit is milligrams per kilogram
5.1.1 According to the provisions of GB/T8855, randomly select 5 samples of cabbage, or 10 samples of cauliflower and broccoli, and 2 other cabbage vegetables
NY/T 746--2003
Take 2kg~3kg. Use visual inspection to test the variety characteristics, cleanliness, rot, cracking, frost damage, scattered flowers, deformity, tomb withdrawal, burns, diseases and insect pests and mechanical damage. If the symptoms of diseases and insect pests are not obvious but there is doubt, use a knife to cut open for testing. The method of odor detection. 5.1.2 Weigh the mass of each sample with a platform scale and calculate the uniformity as follows: multiply the average mass of the sample by (1±8%). 5.2 Test of vitamin C
According to the provisions of GB/T6195.
5.3 Testing of hygienic indicators
Perform in accordance with GB/T5009.11.
Perform in accordance with GB/T5009.12.
Perform in accordance with GB/T5009.15,
Perform in accordance with GB/T5009.17.
Perform in accordance with GB/T5009.18
5.3.6 Cypermethrin, deltamethrin and cypermethrin shall be carried out in accordance with GB/T5009.110.
5.3.7 Acephate, dimethoate, chlorpyrifos and dichlorvos shall be implemented in accordance with the provisions of (GB/T5009.20.
5.3.8 Chlorothalonil
shall be implemented in accordance with the provisions of GB/T5009.105.
5.3.9 Triadimefon
shall be implemented in accordance with the provisions of GB/T5009.126.
5.3.10 Carbendazim
shall be implemented in accordance with the provisions of GB/T5009.188.
5.3.11 Nitrite
shall be implemented in accordance with the provisions of GB/T 15401.
6 Inspection rules
6.1 Inspection classification
6.1.1 Type inspection
Type inspection is a comprehensive assessment of the product, that is, an inspection of all the requirements specified in this standard. Type inspection should be carried out in any of the following circumstances:
a) Applying for the green food logo or conducting annual green food spot inspection; b) The national quality supervision agency or the competent department puts forward type inspection requirements; c) The results of the two sampling inspections are quite different; d) The production environment has changed significantly.
6.1.2 Delivery inspection
Before each batch of products is delivered, the production unit must conduct a delivery inspection. The delivery inspection includes sensory, marking and packaging. Delivery can only be carried out after passing the inspection and attaching a certificate of conformity.
6.2 Batch inspection
Cabbage vegetables of the same origin, same specifications and harvested in the same season are regarded as an inspection batch. Cabbage vegetables of the same origin and specification in wholesale markets shall be considered as one inspection batch. Cabbage vegetables from the same purchase channel in supermarkets shall be considered as one inspection batch. 6.3 Sampling method
Follow the relevant provisions of GB/T8855. The items filled in the inspection form shall be consistent with the actual goods. If there is any discrepancy with the actual goods list, the variety and specification are unclear, and the packaging container is seriously damaged, the delivery unit shall re-arrange it before sampling. 6.4 Packaging inspection
Follow the provisions of Chapter 8.
6.5 Judgment rules
6.5.1 When sampling and testing each batch of samples, make various records for samples that do not meet the sensory requirements. If a sample has multiple defects at the same time, select one major defect and calculate it as a defective product. The percentage of defective products is calculated according to formula (1), and the calculation result is accurate to one decimal place.
X=m/m2bzxZ.net
Where:
X-single item defective percentage;
m1---the mass of single item defective products;
m2-the total mass of the inspection batch samples.
The sum of the single item defective percentage is the total defective percentage. ....(1)
6.5.2 Limit range: For each batch of samples, the defective rate is calculated according to the average value of the units (such as each box, each bag) inspected, and its value should not exceed the specified limit.
If the percentage of unqualified samples in a batch exceeds the specified limit, in order to avoid too large a variation in the unqualified rate, the following provisions are made: If the total specified limit does not exceed 5%, the upper limit of the percentage of unqualified samples in any package should not exceed 8%. 6.5.3 If one of the hygiene indicators is unqualified, the batch of products is unqualified. 6.5.4 Re-inspection: If the marking, packaging, and net content of the samples in the batch are unqualified, the production unit is allowed to apply for re-inspection once after rectification. No re-inspection will be conducted if the sensory and hygiene indicators are unqualified. 7 Marks
7.1 The green food mark should be clearly marked on the package. 7.2 Each package should indicate the product name, product standard number, trademark, production unit (or enterprise) name, detailed address, place of origin, specifications, net content and packaging date, etc. The handwriting on the mark should be clear, complete and accurate. 8 Packaging, transportation and storage
8.1 Packaging
8.1.1 Containers used for product packaging, such as plastic boxes and cartons, should be designed according to the size and specifications of the product. The same specifications should be consistent in size, clean, dry, firm, breathable, pollution-free, and odor-free. The inner wall should not have sharp protrusions, insects, rot, mildew, etc., and the cartons should not be damp or delaminated. The packaging should meet the requirements of NY/T658.
8.1.2 Products should be packaged separately according to their varieties and specifications. Products in the same package should be placed neatly and tightly. 8.1.3 The packaging and unit mass used for each batch of products should be consistent. 8.1.4 The net content of each sample taken by weighing one by one should not be less than the net content marked on the outside of the package. According to the test results, check whether it is consistent with the specifications shown on the outside of the package.
8.2 Transportation
Pre-cooling should be carried out before transportation. During transportation, pay attention to anti-freeze, rain protection, sun protection, ventilation and heat dissipation. 8.3 Purchase and storage
8.3.1 Storage should be carried out according to variety and specification. NY/T 746-2003
8.3.2 The suitable storage temperature is: cabbage -0.6℃~~-1℃, cauliflower 0℃~3℃, broccoli about 0℃, kale and benzoin 2℃~3℃. The suitable storage humidity is: cabbage and benzoin about 90%, broccoli and kale about 95%, cauliflower 90%~~95%. 8.3.3 The stacking in the warehouse should ensure uniform airflow.
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