Some standard content:
NY/T 424—2000
This standard is specially formulated to determine the quality and safety of green food fresh peaches. This standard is proposed and managed by China Green Food Development Center. The drafting unit of this standard: China Agricultural North Food Monitoring Center. The main drafters of this standard are Liu Ning, Qiu Yuanheng, Zhai Hui, Wang Huafei and Huang Haitao. 144
1 Scope
Agricultural Industry Standard of the People's Republic of China
Green food
Green food--Peach
NY/T 424-2000
This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food fresh peaches. This standard is applicable to the production and circulation of Grade A green food fresh peaches. The fresh peach varieties referred to in this standard include very early-maturing varieties, early-maturing varieties, medium-maturing varieties, late-maturing varieties and very late-maturing varieties. 2 Referenced Standards
The clauses contained in the following standards constitute the clauses of this standard through reference in this standard. When this standard was published, the versions shown were valid. All standards are subject to revision. Therefore, 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
GB/T 5009.38—1996
Determination of total chlorine in food
Determination of lead in food
Determination of cadmium in foodbZxz.net
Determination of total mercury in food
Determination of fluorine in food
Determination of 666 and DDT residues in foodDetermination of organophosphorus pesticide residues in foodAnalytical methods for vegetable and fruit hygiene standardsGB7718—1994General standard for food labelingGB/T 8855—1988
Sampling methods for fresh fruits and vegetables
GB/T 14929. 4—1994Determination of cypermethrin, cypermethrin and cypermethrin residues in foodGB/T 14962—1994
NY/T 391—2000
Determination of chromium in food
Technical conditions for the production environment of green food
Guidelines for the use of pesticides in green food
NY/T 393--2000
SB/T10090—1992 Fresh peach
3 Definitions
This standard adopts the following definitions.
3.1 Green food green food
See 3.1 of NY/T 391—2000.
3.2 A grade green food See 3.3 of NY/T391—2000.
3.3 Fruit form
The shape of the fruit mainly includes nearly round, oval, oblate, elliptical and flat. 3.4 Fruit hurt by insect Approved by the Ministry of Agriculture of the People's Republic of China on December 22, 2000, implemented on April 1, 2001
The injury of fruit bitten by insects.
3.5 Permission
NY/T 424—2000
The quality of peaches may change during collection and grading, as well as during processing, storage and transportation. For this reason, a permissible degree lower than the grade quality is given.
3.6 Clean
The surface of the fruit is free of dirt, dust, eggs, excrement and other dirt that affects the appearance. 3.7 Maximum horizontal diameter The longest line segment between the suture line and the back horizontal plane of the fruit. 3.8 Maturity
The degree to which the fruit has fully developed and shows the characteristics of the variety. 3.9 Fullgrowth
The fruit has grown to its expected size and shape.
3.10 Abnormal outside water Abnormal outside water The water remaining on the surface of the fruit after rain or washing with water. 4 Requirements
4.1 Origin environment requirements
Origin environment requirements shall comply with NY/T391. 4.2 Sensory requirements
Sensory requirements shall comply with Table 1.
Table 1 Sensory requirements
Tolerance
Acceptance at the place of origin, %
Acceptance at the shipping station, %
The fruit is fully developed, fresh and lively, without abnormal odor or taste, without improper extraneous moisture, and has a maturity suitable for market or storage requirements
Shape has the color that this variety should have
Skin color has the color that this variety should have when matureExtremely early varieties ≥60
Early varieties ≥65
Mid-ripening varieties ≥70
Late varieties ≥80
Extremely late varieties ≥80
No defects (including punctures, bumps, abrasions, bracts, lacerations, and disease injuries)3
Note: For some varieties with small fruit shapes, such as Baifengtao, the classification of transverse diameter grades is not based on this regulation. 4.3 Physical and chemical requirements
Physical and chemical requirements shall comply with the provisions of Table 2.
Soluble solids (20℃), %
Total acid (calculated as malic acid), %
Solid acid ratio
4.4 Hygiene requirements
Hygiene requirements shall comply with the provisions of Table 3.
Monument, mg/kg
Lead, mg/kg
Cadmium, mg/kg
Bin, mg/kg
Fluorine, mg/kg
Chromium, mg/kg
BHC, mg/kg
Dichlorovos, mg/kg
Lechao, mg/kg
Carbendazim, mg/kg
Cypermethrin, mg /kg
Cypermethrin, mg /kg
Cypervalerate, mg /kg
Spiralax
Fenthion
Malathion
Parathion
Phorate
Omethoate
NY/T 424-2000
Table 2 Physical and chemical requirements
Extremely early varieties
Early varieties
Table 3 Hygienic requirements
Note: The residue limits of other pesticides shall comply with the provisions of NY/T 393. 5 Test methods·
5.1 Sensory requirements shall be in accordance with 6.1 of SB/T10090-1992. 5.2 Physical and chemical requirements shall be in accordance with 6.2.1 of SB/T10090-1992. 5.3 The determination of arsenic shall be in accordance with GB/T5009.11. 5.4 The determination of lead shall be in accordance with GB/T5009.12. The determination of 5.5 shall be in accordance with GB/T5009.15. 5.6 The determination of mercury shall be in accordance with GB/T5009.17. Medium-maturing varieties
Late-maturing varieties
Not to be detected
Not to be detected
Not to be detected
Not to be detected
Not to be detected
Extremely late-maturing varieties
5.7 The determination of fluorine shall be carried out in accordance with GB/T5009.18. 5.8 The determination of chromium shall be carried out in accordance with GB/T14962. NY/T 424--2000
5. 9 The determination of BHC and DDD shall be carried out in accordance with GB/T 5009.19. 5.10 The determination of dichlorvos, dimethoate, fenothion, fenthion, malathion, parathion, phorate and omethoate shall be carried out in accordance with GB/T5009.20.
5.11 Determination of deltamethrin, cypermethrin and cypermethrin shall be carried out in accordance with GB/T 14929.4. 5.12 Determination of carbendazim shall be carried out in accordance with GB/T5009.38. 5.13 Solid acid ratio shall be calculated in accordance with formula (1):
Wherein: X is solid acid ratio, the calculated value shall be retained to one decimal place, S is soluble solid content, %;
A is total acid, %.
6 Inspection rules
6.1 Batch rules
In accordance with GB/T8855.
6.2 Sampling method
In accordance with GB/T8855.
(1)
6.3 Type inspection
Type inspection is a comprehensive assessment of the product, that is, to inspect the comprehensive requirements (indicators) of this standard. Type inspection should be carried out in any of the following situations:
a) Products applying for the green food logo,
b) The results of the two previous and subsequent delivery inspections are quite different, c) The production environment has undergone significant changes 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 a delivery inspection. The delivery inspection content includes packaging, marking, labeling, defective fruit tolerance, sensory and fruit cross-diameter. Sanitary indicators should be selected and tested based on soil background values and pesticide application conditions. Products that pass the inspection and are accompanied by a certificate of conformity can be delivered.
6.5 Judgment rules
6.5.1 If one indicator is unqualified, the product is an unqualified product. 6.5.2 To ensure that the physical, chemical and hygienic items are not affected by accidental errors, if a certain item fails the inspection, another sample should be taken for re-inspection. If it still fails, the item is deemed unqualified. If the re-inspection is qualified, another sample should 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, signs, labels and defective fruit tolerance, the production unit is allowed to apply for re-inspection after rectification. 7 Signs and labels
7.1 Signs
The packaging box should have a green food logo, and the specific marking shall be carried out in accordance with relevant regulations. 7.2 Labels
According to GB7718.
8 Packaging, transportation and storage
8.1 Packaging
NY/T 424--2000
8.1.1 Single fruit is wrapped with fruit paper, and the packaging 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 boxes should be corrugated paper boxes. The structure should be firm and applicable. The materials should be good, dry, and free of mildew, insects, and pollution. 8.2 Transportation
8.2.1 Fresh peaches are easy to be bruised and rotten. Transportation should be fast loading, fast transportation, and fast unloading. The transportation time should be shortened as much as possible. It is strictly forbidden to expose them to the sun and rain. They should be handled gently during loading and unloading. The stacking should be neat. It is strictly forbidden to mix them with toxic, corrosive, and odorous items. 8.2.2 The means of transportation should be clean, dry, and odorless. It should have facilities to prevent insects and rats from biting. 8.3 Storage
8.3.1 The storage warehouse should be clean, dry, well ventilated, and moderate in temperature. For short-term outdoor storage, rain and sun protection facilities should be added, and attention should be paid to preventing flies and rats.
8.3.2 The boxes in the warehouse should be stacked at least 20cm away from the wall and the floor. The stacking layer should not be too high and should be classified by type and grade. 149
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