Some standard content:
This standard is proposed by the Agricultural Reclamation Bureau of the Ministry of Agriculture.
This standard is under the jurisdiction of the Technical Committee for Standardization of Tropical Crops and Products of the Ministry of Agriculture. NY/T 692—2003
The drafting units of this standard are: Food Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Zhanjiang), Tropical Agricultural Products Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture.
The main drafters of this standard are: Huang He, Cheng Xuemei, Ye Ying, Chen Chenghai, Wu Liyu, He Limin I
1 Scope
NY/T 692—2003
This standard specifies the terms and definitions, requirements, grading indicators, test methods, inspection rules, and packaging, marking, labeling, storage and transportation of yellow peel (clausena lansinm). This standard applies to fresh yellow peel fruit.
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. GB/T191 Pictorial marking for packaging, storage and transportation (GB/T191-2000, egvISO780:1997) GB/T5009.11 Determination of total arsenic and inorganic arsenic in food GB/T5009.12 Determination of lead in food
GB/T5009.15 Determination of cadmium in food
GB/T 5009. 17bzxZ.net
GB/T 5009.20
Determination of total mercury and organic mercury in food
Determination of organophosphorus pesticide residues in food Determination of cypermethrin, fenvalerate and chlorpyrifos residues in plant-derived foods GB/T 5009.110#
GB/T 5009.188
Determination of thiophanate-methyl and carbendazim in vegetables and fruits GB7718 General standard for food labeling
GB/T8855 Sampling method for fresh fruits and vegetables (GB/T8855-1988, eqvISO874:1980) 5 Determination of soluble solids content in fruit and vegetable products Refractometer method (GB/T12295-1990, neqGB/T 12295
ISO 2173:1978)
3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Twig inflorescence of infructuoseTwigs without fruits on the ears.
Twig uniformityThe distribution position and size consistency of the same variety of fruit on the ears. 3.3
Threshing
Single fruit with branches and stalks falling off.
Tolerances
The quality changes that may occur in the process of post-harvest processing and storage and transportation of yellow peel shall be subject to a tolerance limit lower than the quality of this grade. NY/T 692—2003
4Requirements
Sensory grading index
Yellow peel is divided into three grades: superior, first and second. The sensory indexes of each grade shall comply with the provisions of Table 1. Table 1 Sensory grading index
Maturity
Evenness of bunches
Color and flavor
Mechanical injury
Pests and diseases and foreign pollution
The fruit is evenly distributed and compact.
The fruit shape is normal and has the inherent shape and characteristics of this variety. The fruit is moderately mature.
The fruit is evenly distributed and compact.
The fruit is fresh, with the color inherent to the ripe
fruit of this variety, no discoloration, and the flavor
is normal.
No rot, cracked fruit, pests and diseases, and falling
grains. No mechanical damage or foreign pollution.
Physical and chemical grading indexes
The physical and chemical indexes of each grade of yellow peel shall comply with the provisions of Table 2. The fruit is fresh, with the color inherent to the ripe
fruit of this variety, no discoloration, and the flavor
is normal. The weight of unqualified fruit shall not exceed 3% of the total
fruit weight
No leaves, no empty fruit branches
No rot, cracked fruit, pests and diseases. Falling
grains, mechanical damage and foreign pollution shall not exceed 3% of the total fruit weight.
Physical and chemical grading indicators
Items and varieties
Single fruit weight/g
Edible rate/(%)
Seedless yellow peel
Large chicken heart yellow peel
Ox heart yellow peel
White honey yellow peel
Long chicken heart yellow peel
Big round sweet yellow peel
Qishan sweet yellow peel
Round pear yellow peel
Seedless yellow peel
Large chicken heart yellow peel
Long chicken heart yellow peel
Ox heart yellow peel
White honey yellow peel
Big round sweet yellow peel
Qishan sweet yellow peel
Round pear yellow peel
Soluble solids/(%)
Note: For other varieties not listed, refer to the provisions of similar varieties in the table according to the characteristics of the varieties. 2
The fruit is evenly distributed and relatively tight. The fruit is fresh and has the color inherent to the mature fruit of the variety. The flavor is normal. The quality of unqualified fruit is not more than 8% of the total fruit quality.
No rot, cracked fruit, disease and insect pests. The loss of grains, mechanical damage and foreign matter pollution is not more than 5% of the total fruit quality.
4.3 Hygiene indicators
The hygiene indicators of yellow peel should meet the requirements of Table 3.
Mercury (in terms of Hg)
Arsenic (in terms of As)
Lead (in terms of Pb)
Cadmium (in terms of Cd)
Dichlorvos
Dimethoate
Deltamethrin
Carbendazim
Test method
Table 3 Hygiene index
NY/T 692—2003
Indicator/（mg/kg）
Randomly weigh 3kg~4kg of fruit samples from the sample for inspection. The inspection is carried out in the order of sensory inspection first and then physical and chemical inspection. Grading, net weight, tolerance, packaging, marking and labeling should be inspected when the yellow peel is purchased at the place of origin as much as possible, and the physical, chemical and hygiene items should be completed in the laboratory. 5.1 Official Tibetan Index
5.1.1 Check the fruit shape, maturity, uniformity of clusters, color, branches, mechanical damage, pests and diseases, and foreign pollution by visual inspection. 5.1.2 Check the flavor by tasting.
5.1.3 If there are two or more unqualified items on the same fruit, only the one with the greater impact on quality shall be recorded. The percentage of unqualified fruit detected shall be calculated according to the fruit weight according to formula (1) according to the item in the record sheet, and calculated to one decimal place. 5. 1.4
P= 1 ×100
Where:
P————percentage of unqualified fruit, %;
——weight of unqualified fruit, in grams (g); w is the total fruit weight, in grams (g).
5.2 Determination of single fruit mass
5.2.1 Main equipment: a balance with a sensitivity of 0.1g and a maximum weighing capacity of 2000g. 5.2.2 Method: Randomly select 10 ears from the sample, with 10 fruit samples per ear, weigh the whole fruit mass, and calculate the single fruit mass. 5.3 Determination of edible rate
5.3.1 Main equipment: a balance with a sensitivity of 0.1g and a maximum weighing capacity of 2000g, a stainless steel knife, a white disk-(1)
5.3.2 Method: Randomly select 10 ears from the sample, with 10 fruit samples per ear, weigh the whole fruit mass, and then weigh the peel and seed mass separately, and calculate the result according to formula (2). Accurate to one decimal place. 3
NY/T 692--2003
In the formula:
K—edible rate,%;
-whole fruit weight, in grams (g);
m2——fruit skin weight, in grams (g); m
seed weight, in grams (g).
5.4Soluble solids
According to GB/T12295.
According to GB/T5009.17.
According to GB/T5009.11.
According to GB/T5009.12.
According to GB/T5009.15.
5.9Carbendazim
According to GB/T5009.188.
5.10 Dichlorvos and dimethoate
According to GB/T5009.20.
5.11 Deltamethrin
According to GB/T14929.4.
6 Inspection rules
6.1 Inspection categories
6.1.1 Type inspection
K-ml-m2-m×100
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) The national quality supervision agency or the competent department of the industry puts forward the type inspection requirements; b) The difference between the results of the two sampling inspections before and after is large;)
The production environment has changed significantly due to human or natural factors. 6.1.2 Delivery inspection
Before delivery of each batch of products, the producer shall conduct delivery inspection. Delivery inspection includes sensory, grading, marking, labeling and packaging. Delivery can only be carried out after passing the inspection and attaching a certificate of conformity.
6.2 Grouping
All yellow peels of the same origin, same variety, same grade and harvested in the same batch shall be regarded as one inspection batch. 6.3 Sampling
Perform in accordance with the provisions of GB/T8855.
6.4 Determination
6.4.1 Tolerance
Based on quality, in any batch of products, except for no rotten fruit, the following tolerances are allowed for superior and first-class products:4
a) Superior: No more than 5% of the fruit is allowed to fail to meet the requirements of this grade, but must meet the requirements of the first grade; b) First grade: No more than 10% of the fruit is allowed to fail to meet the requirements of this grade, but must meet the requirements of the second grade. 6.4.2 Determination
6.4.2.1 If any one of the hygiene indicators is unqualified, the whole batch of products shall be judged as unqualified products and shall not be retested. NY/T 692—2003
6.4.2.2 If the whole batch of products does not exceed the tolerance specified in a certain grade, it shall be judged as a certain grade of products. If it exceeds, it shall be judged according to the tolerance specified in the next grade until the grade is determined. If the "second grade" exceeds the tolerance range, it shall be judged as a substandard product. 6.5 Re-inspection
In addition to 6.4.2.1, if there is any objection to the inspection result, it is allowed to re-inspect with spare samples (if conditions permit, another sample can be drawn). The re-inspection is limited to one time and the re-inspection result is the final result. 7 Packaging, marking, labeling
7.1 Packaging
Packaging should be made of new, clean, non-toxic and odorless materials, and they should be of a quality that will not cause internal and external damage. In addition to meeting the above requirements, packaging containers should also meet the requirements of air permeability and strength, and be of appropriate and consistent size to ensure the handling, stacking, storage and sale of products. The type of container can be selected according to needs and local conditions. Generally, cartons, bamboo baskets and plastic boxes can be selected. The capacity of the container should not exceed 10 kg.
7.2 Marking and labeling
7.2.1 Marking shall be carried out in accordance with GB/T191. 7.2.2 Labeling shall be carried out in accordance with GB7718.
8 Purchase, storage and transportation
8.1 Storage
8.1.1 The storage site should be clean, cool and ventilated, with a relative humidity of not less than 70%, non-toxic, odorless, pollution-free, and equipped with sunscreen and rainproof facilities. 8.1.2 The interval between the fruit harvest and the storage warehouse (cold storage, ventilated warehouse, transportation vehicle, etc.) should be no more than 12 hours as much as possible, and no more than 24 hours at most. Products should be stacked according to grade and should not be mixed with toxic, odorous items or heavy metals. If the harvested fruit is to be transported, it should be placed in a cool and ventilated place with sunscreen and rainproof facilities, and the waiting period should be shortened as much as possible. 8.2 Transportation
8.2.1 The transportation vehicle should be clean, ventilated, equipped with sunscreen and rainproof equipment, and preferably with refrigeration facilities. 8.2.2 Be careful when loading and unloading, and heavy pressure is strictly prohibited.
8.2.3 It should not be mixed with toxic, odorous items or heavy metals.
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