Some standard content:
NY/T 440—2001
Appendix A of this standard is the appendix of the standard.
This standard is proposed and managed by the Department of Planting Management of the Ministry of Agriculture. Introduction
This standard was drafted by the Quality Supervision, Inspection and Testing Center for Fruits and Seedlings of the Ministry of Agriculture and the Fruit Research Institute of the Chinese Academy of Agricultural Sciences. The main drafters of this standard are Dou Liandeng, Ma Zhiyong, Nie Jiyun, Kang Yanling, Zhang Hongjun, Li Jing and Fang Chengquan.
1 Scope
Agricultural Industry Standards of the People's Republic of China
Standards for appearance grades of pears
Standards for appearance grades of pears This standard specifies the appearance grades of fresh pears and their inspection methods. This standard is applicable to the appearance grading of fresh cracks. 2 Referenced Standards
NY/T 440—2001
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard was published, the versions shown were valid. All standards are subject to revision. Parties using this standard should explore the possibility of using the latest version of the following standards. GB/T10650--1989 Fresh Pear
3 Definitions
This standard adopts the following definitions.
3.1 Fully developed
The fruit grows naturally to its proper size and shape. 3.2 Ripe
The fruit is fully developed, showing the unique color, aroma and taste of this variety, and the flesh begins to gradually change from hard to crisp or soft. 3.3 Intact fruit
The fruit has a complete shape.
3.4 Good
The fruit has no worm eyes, disease spots or rot.
3.5 Fresh
The fruit has no dehydration, wrinkled skin, darkening of color, etc. 3.6 Clean
The fruit surface has no obvious dust, dirt, drug residues or other foreign matter. 3.7 Odor
Abnormal odor or taste caused by the fruit’s deterioration or absorption of bad external odor. 3.8 No abnormal external moisture
No wet fruit. However, when the fruit is removed from the cold storage or refrigerated truck, it is allowed to have slight condensation due to temperature differences. 3.9 Puncture
Damage caused by puncture or scratching of the fruit skin during picking or post-harvest processing. 3.10 Insect fruit
See 4.18 of GB/T 10650-1989. 3.11 Disease
Approved by the Ministry of Agriculture of the People’s Republic of China on February 12, 2001 and implemented on May 1, 2001
Diseases can be divided into physiological diseases and infectious diseases. 3.11.1 Physiological diseases
NY/T440—2001
Mainly include boron deficiency, top rot, black heart, black skin, brown pox, flesh browning, chilling injury, carbon dioxide poisoning, etc. 3.11.2 Infectious diseases
Mainly include ring rot, black spot, blight, black spot, anthracnose, pedicel rot, penicillium, green mold, etc. 3.12 Fruit stalk
See 4.7 of GB/T10650—1989.
3.13 Color
The natural color that the fruit of this variety should have when it is ripe. 3.14 Single fruit weight
The weight of a single fruit is the basis for determining the fruit size, in grams (g). 3.15 Fruit shape
The shape that the fruit of this variety should have when it is ripe. The fruit shape is correct, which means there are no abnormal obvious depressions or protrusions. The shape is seriously deviated, resulting in deformation, which is a deformed fruit.
3.16 Fruit surface defects
Damage to the fruit skin caused by human or natural factors. 3.17 Bumps and crushes
See 4.12 in GB/T 10650--1989. 3.18 Abrasions
Damage to the fruit skin caused by the friction of branches and leaves during the growth period, and the injuries are block-shaped or reticular. Slight abrasions, light color, and no obvious reticular shape. The abrasion area, block abrasions are calculated by the combined area, and reticular abrasions are calculated by the distribution area. 3.19 Fruit rust
Rust-like cork-like substances covering the fruit skin, including strips, flakes and spots. 3.20 Water rust
Rust-colored spots formed on the fruit surface due to water staying on the fruit surface for a long time. 3.21 Pesticide damage
See 4.14 of GB/T10650--1989.
3.22 Sunburn
See 4.15 of GB/T10650--1989.
3.23 Overlapping injuries
See 4.16 of GB/T 10650-
—1989.
3.24 Insect damage
Surface scars caused by the pear yellow aphid, pear round scale insect, tea winged stink bug, pear weevil, pear stink bug, pear fruit fly, etc. eating the fruit skin and flesh. The area of insect damage includes the wound and the corky part around it. 3.25 Tolerance
Due to the possibility of negligence in the post-harvest grading of pears, as well as the possible quality changes during post-harvest handling and storage and transportation, a permissible limit lower than this grade is specified, expressed as a percentage. 4 Appearance grade
The specifications of the pear appearance grade are shown in Table 1.
Basic requirements
Single fruit weight g
Bumping
Fruit rust 2
Fruit surface defects\
NY/T 440-—2001
Table 1 Specifications and indicators for pear appearance grades
Fully developed, mature, complete and good fruit, fresh and clean, free from odor, abnormal external moisture, punctures, insects and diseases, with complete fruit stalks
With the color that this variety should have when mature
For the requirements of single fruit weight grades of major pear varieties, see Appendix A (Appendix to the standard) Regular
Relatively regular
Defects are allowed, but no deformed fruit is allowed
Light bumps and crushing are allowed, and the surface Area less than
Area less than 0.5cm2 is allowed. Slight abrasion is allowed, area not exceeding
Abrasion 1 place
Slight fruit rust is allowed. Area not exceeding Slight fruit rust is allowed, area not exceeding Fruit rust is allowed, area not exceeding
Over 0.5cm2
Slight thin layer is allowed, area not exceeding
Slight thin layer is allowed, area not exceeding
1) Fruit surface defects, special grade shall not exceed 1 item, 1.0 cm2
Thin layer is allowed, area not exceeding
Slight thin layer is allowed, area not exceeding"Slight thin layer is allowed, area not exceeding 0.5cm2
Dryness and insect damage are allowed, area not exceeding
First grade shall not exceed 2 items, second grade shall not exceed 3 items 2) Pears whose variety characteristics are fruit rust are not subject to this restriction, but they meet their variety characteristics. Inspection method
5.1 Inspection rules
Slight sunburn is allowed, with an area not exceeding
Slight visual damage is allowed, with an area not exceeding
Drying and insect damage is allowed, with an area not exceeding
According to 7.1~7.4, 7.6~~7.8 of GB/T10650-1989 (but not involving physical, chemical and sanitary inspections) and 5.1.1~5.1.8 of this standard.
5.1.1 The fruit of each grade with tolerance can only be the adjacent grade fruit. 5.1.2 The determination of tolerance is calculated based on the average number of all sampled packages. 5.1.3 The fruit with damaged stalks within the tolerance shall not have stalk damage to the skin. 5.1.4 The percentage specified in the tolerance is generally calculated based on weight. If the number of fruits is marked on the package, it should be calculated based on the number of fruits. 5.1.5 Acceptance tolerance
a) No more than 2% of the first-grade fruits may be included in the special grade. b) No more than 5% of the fruits in the first grade may not meet the quality requirements of this grade, of which no more than 3% of the fruits are in the same grade, no more than 1% of the fruits are damaged, and no more than 1% of the fruits are worm-eaten. In addition, no more than 5% of the fruits are allowed to have slight damage to the fruit stems. c) No more than 8% of the fruits in the second grade may not meet the quality requirements of this grade, of which no more than 4% of the fruits are in the same grade, no more than 2% of the fruits are damaged, and no more than 2% of the fruits are worm-eaten. In addition, no more than 10% of the fruits are allowed to have damaged fruit stems. d) The number of fruits that do not meet the specified range of single fruit weight in each grade shall not exceed 5%. 5.1.6 The whole batch of pears shall not have too significant differences in fruit size. 5.1.7 For stored pears, no more than 5% of the pears of each grade are allowed to have physiological diseases that do not affect the appearance and eating quality, and the prescribed limit of surface defects is not taken into account.
5.1.8 On the premise that the whole batch of pears meets the prescribed tolerance of the grade, the tolerance of a single package shall not exceed 1.5 times the prescribed tolerance.
Grade specification inspection
According to GB/T10650-1989, 6.1 is implemented, but the weight of a single fruit is measured with a small table scale (sensitivity is 2g). 58
Cangxi Snow Pear
Jinhua Pear
Wan Sanji Pear
Jinfeng Pear
Wujiu Fragrant Pear
Cao Su Pear
Apple Pear
Da Dongguo Pear
Hong Xiangsu Pear
August Red Pear
Xuehua Pear
Xingshui Pear
≥460|| tt||≥350
≥340
≥320
≥300
≥290
≥290
≥260
≥260
≥260
≥260
≥250
≥230
≥460| |tt||≥380
≥270
≥250
≥240
≥240
≥230||tt| |≥220
≥220
≥220
≥220
≥210
≥190
NY/T 440—2001
Appendix A
(Appendix to the standard)
Requirements for single fruit weight
Requirements for single fruit weight of major pear varieties
≥370
≥300
≥230
≥220
≥220
≥190
≥ 190
≥190
≥180
≥180
≥180
≥170
≥150
Fengshui Pear
Jiushui Pear
Huanghua Pear
Qiubai Pear
Xinshuiliang
Xinshiji Pear
Jinxiang Crack| |tt||Beijing Bailiangbzxz.net
Kul Fragrant Pear
Da Nanguo Pear
Da Xiangshui Pear
Nanguo Pear
≥220
≥200
≥190
≥170
≥160
≥160
≥140
≥140|| tt||≥140
≥130
≥130
≥120
≥180
≥170
≥170
≥140
≥130
≥130
≥130
≥120
≥120| |tt||≥110
≥110
≥100
≥140
≥140
≥140||tt| |≥130
≥110
≥100
≥100
≥100
≥100
≥100
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