Some standard content:
NY/T426—2000
This standard is specially formulated to determine the quality and safety of green citrus. This standard is proposed and managed by China Green Food Development Center. The drafting unit of this standard is: Food Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Chengdu). The main drafters of this standard are: Hu Shuchu, Fu Shaowan, Lei Shaorong, Yi Shengguo, Liu Yaming. 156
1 Scope
Agricultural Industry Standard of the People's Republic of China
Green food
Green food--Citrus
NY/T 426—2000
This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food citrus. This standard applies to the production and circulation of Grade A green food citrus. The citrus referred to in this standard includes sweet orange, broad-skinned citrus, grapefruit and lemon of the genus Citrus.
2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and the parties using this standard should explore the possibility of using the latest versions of the following standards. GB/T 5009.11-1996
GB/T 5009.12--1996
GB/T 5009.15--1996
GB/T 5009.17--1996
GB/T 5009.18-1996
GB/T 5009.19--1996
GB/T 5009.20--1996
Method for determination of total chalcopyrite in foods
Method for determination of lead in foods
Method for determination of thiazide in foods
Method for determination of mercury in foods
Method for determination of fluorine in foods
Method for determination of 666 and 1,600 chlorinated pesticide residues in foodsMethod for determination of organophosphorus pesticide residues in foodsGB 7718-1994
General Standard for Food Labelling
GB/T 8210--1987
GB/T 8855—1988
GB/T 10547—1989
GB/T 13108---1991
Methods for inspection of dried fresh citrus fruits for export
Methods for sampling fresh fruits and vegetables
Storage of citrus
Methods for determination of rare earth elements in foods of vegetable origin
GB/T 14929.3--1994
Methods for determination of isocarbothion residues in citrus GB/T 14929. 4--1994
Method for determination of cypermethrin, cypermethrin and deltamethrin residues in food Method for determination of quinalphos residues in rice and citrus fruits GB/T 14929.6--1994
NY/T 391-2000
NY/T 393--2000
3 Definitions
Technical conditions for the production environment of green food
Guidelines for the use of pesticides for green food
The following definitions are adopted in this standard.
3.1 Green food green food
See 3.1 of NY/T 391-2000. 3.2 Grade A green food See 3.3 of NY/T 391-2000.
3.3 Decay fruit
Approved by the Ministry of Agriculture of the People's Republic of China on December 22, 2000, implemented on April 1, 2001
NY/T 426-2000
Fruits infected by pathogens, whose middle gelatinous layer is decomposed by the enzymes secreted by the pathogens, resulting in cell separation, tissue collapse, and partial or complete loss of edible value.
3.4 Serious defective fruit
Rotten fruit, or edema fruit, or frost-damaged fruit, or dry fruit, or granulated fruit. 3.5 Common defect fruit Common defect fruit Fruit with irregular shape, poor coloring, slight abrasions on the fruit surface, or obvious scars on the fruit surface. 3.6 Defective fruit
A general term for serious defective fruit and common defective fruit. 4 Requirements
4.1 Origin environment requirements
The origin environment should comply with the provisions of NY/T391. 4.2 Sensory requirements
4.2.1 Fruit shape: The characteristic fruit shape of the variety, with uniform shape. The fruit stalk is complete, flat, and has no diamond-shaped phenomenon. Color: The whole fruit is colored, the color is even, and it has the characteristic color of mature fruit of this variety. 4.2.2
Fruit surface: The fruit surface is fresh and clean, without sunburn, puncture, insect injury, abrasion, bump, crack or rot. 4.2.3
Flesh: Crisp or soft, rich in fruit sweat, with the characteristic color of the variety, without dryness or granulation. 4.2.4
4.2.5 Flavor: Sweet or moderately sweet and sour, with the characteristic aroma of this variety. 4.2.6 Fruit defect tolerance
The number of seriously defective fruits in a batch of products shall not exceed 1.5%, of which rotten fruits shall not exceed 1%. The number of general defective fruits shall not exceed 3%. 4.2.6. 13
4.2.6.2 The percentage of defective fruits (%) shall be calculated based on the number of fruits. 4.2.6.3 Defective fruits shall be removed before the products are provided to consumers. 4.3 Physical and chemical requirements
The physical and chemical requirements shall comply with the requirements in Table 1.
Table of physical and chemical requirements
Soluble solids, %
Total acid content, %
[Solid-acid ratio
Edible rate, %
Large fruit type
Fruit cross diameter
Medium fruit type
Small fruit type
Micro fruit type
Sweet orange
4.4 Hygiene requirements
Hygiene requirements shall comply with the requirements of Table 2.
Wide-skin citrus fruits
Monument (as As)
Lead (as Cb)
Cadmium (as Cd)
Mercury (as Hg)
Fluorine (as F)
BHC
DDT
Dichlorvos
Parathion
Malathion
Phorate
Methoate
Methoate
Methoate
Methoate
Methoate
Methoate
NY/T 426—2000
Table 2 Hygiene requirements
Note: The requirements for other pesticide limits shall comply with the provisions of NY/T393. 5 Test methods
5.1 Sensory test
Performed in accordance with the provisions of GB/T8210.
5.2 Soluble solids test
Performed in accordance with the provisions of GB/T8210.
5.3 Total acidity test
Performed in accordance with the provisions of GB/T8210
5.4 Calculation of solid acid ratio
The solid acid ratio is calculated according to formula (1):
Where: X—solid acid ratio, the number of decimal places after the calculation result is retained S—soluble solid content, %,
A—total acid content, %.
Not detectable
Not detectable
Not detectable
.......-( 1 )
5.5 Edible rate test
Perform according to GB/T8210.
5.6 Fruit cross-diameter measurement
Perform according to GB/T8210.
5.7 Determination of arsenic
Perform according to GB/T5009.11.
5.8 Determination of lead
Perform according to GB/T5009.12. bzxZ.net
5.9 Determination of cadmium
Perform according to GB/T5009.15.
5. 10 Determination of mercury
Perform according to GB/T5009.17.
5.11 Determination of fluorine
According to GB/T5009.18.
5.12 Determination of rare earth
According to GB/T13108.
5. 13 Determination of BHC and DDT
According to GB/T5009.19.
NY/T 426--2000
5.14 Determination of dimethoate, dichlorvos, parathion, malathion, phorate, fenthion, chlorpyrifos, and chlorpyrifos shall be carried out in accordance with GB/T5009.20.
5.15 Determination of isocarbothion
According to GB/T14929.3.
5.16 The determination method of quinalphos
The determination method of cypermethrin, deltamethrin and cypermethrin shall be implemented in accordance with GB/T14929.6.
5.17 The determination method of cypermethrin, deltamethrin and cypermethrin shall be implemented in accordance with GB/T14929.4.
6 Inspection rules
6.1 Batch rules
The batching rules shall be implemented in accordance with GB/T8855.
6.2 Sampling methods
The sampling methods shall be implemented in accordance with GB/T8855.
6.3 Type inspection
Type inspection is a comprehensive assessment of the product, that is, the inspection of all requirements (indicators) specified in this standard. Type inspection shall be conducted in any of the following cases:
a) Products applying for green food logo;
b) The difference between the results of the two factory inspections is large; c) The production environment has changed significantly due to human or natural factors; d) The national quality supervision agency or competent department has put forward type inspection requirements. 6.4 Delivery inspection
Before each batch of products is delivered, the production unit shall conduct delivery inspection, which includes packaging, marking, labeling, defective fruit tolerance, sensory and fruit diameter. Hygiene indicators should be selected and tested according to the soil environment background value and pesticide application. Products that pass the inspection and are accompanied by a certificate of conformity can be delivered.
6.5 Judgment rules
NY/T 426—2000
6.5.1 Regardless of the delivery inspection or type inspection, if the inspection of the index fails, the batch of products shall be deemed as unqualified products. 6.5.2 In order to ensure that the inspection of physical, chemical and hygienic items is not affected by accidental errors, if a certain item fails to pass the inspection, another sample shall be taken for re-inspection. If it still fails, the item shall be deemed as unqualified. If the re-inspection passes, another sample shall be taken for a second re-inspection, and the result of the second re-inspection shall prevail. 6.5.3 For products with unqualified packaging, marking, labeling and defect tolerance, the production unit is allowed to apply for re-inspection after rectification. 7 Marking and labeling
7.1 Marking
7.1.1 The packaging box shall have the green food logo, and the specific marking shall be carried out in accordance with relevant regulations. 7.1.2 The packaging shall indicate the product name, quantity, origin, packaging date, shelf life, production unit, storage precautions and other contents. The handwriting should be clear, complete and correct.
7.2 Labels
Should be implemented in accordance with the provisions of GB7718, and the green food logo, product name, quantity, fruit diameter, origin, packaging date, shelf life, production unit, implementation standard code and other contents should be marked on the label. 8 Packaging, transportation, storage
8.1 Packaging
8.1.1 Single fruit should be wrapped with fruit paper. The fruit wrapping material should be clean, delicate and soft. 8.1.2 Fruits should be packed neatly and lined with box paper. The quality of the box paper is the same as that of the fruit wrapping paper. The fruit box should be made of corrugated paper, the structure should be firm and applicable, and the material should be good, dry, and free of mildew, insects and pollution. 8.1.3 The net weight of each box shall not exceed 20kg.
8.2 Transportation
8.2.1 Oranges are easy to be bruised and rotten, so transportation should be fast loading, fast transportation and fast unloading. It is strictly forbidden to expose to the sun and rain. It is strictly forbidden to handle with care during loading, unloading and handling. It is strictly forbidden to throw or throw randomly.
8.2.2 The shipping compartment of the transport vehicle should be clean, dry and odorless, and the optimum temperature is 6-8℃. Water should be prevented from splashing into the compartment during water transportation. Prevent moisture, insects and rats from biting.
8.3 Storage
8.3.1 Storage at room temperature shall be carried out in accordance with GB/T10547. 8.3.2 Storage in cold storage must be pre-cooled for 2-3 days to reach the final temperature, and the relative humidity in the warehouse should be maintained at 85%~90%. 161
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