This standard specifies the terms and definitions, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of tropical and subtropical fruits (litchi, longan, banana, pineapple, mango, loquat, kumquat, papaya, guava, carambola, olive, bayberry, rambutan and jujube) as green food. This standard applies to tropical and subtropical fruits (litchi, longan, banana, pineapple, mango, loquat, kumquat, papaya, guava, carambola, olive, bayberry, rambutan and jujube) as green food. NY/T 750-2003 Green food tropical and subtropical fruits NY/T750-2003 standard download decompression password: www.bzxz.net

ICS 67. 080. 10
Agricultural Industry Standard of the People's Republic of China
NY/T750—2003
Green food
Tropical and subtropical fruits
Green food--Tropical and subtropical fruits2003-12-01Promulgated
Ministry of Agriculture of the People's Republic of China
Implementation on 2004-03-01
This standard is proposed and managed by China Green Food Development Center. Drafting unit of this standard: Food Quality Supervision, Inspection and Testing Center (Zhanjiang) of the Ministry of Agriculture Main drafters of this standard: Huang He, Chen Ying, Tan Ensheng, Luo Guijiang and Cai Jiancheng NY/T750—2003
1 Scope
Green food tropical and subtropical fruits
NY/T 750--2003
This standard specifies the terms and definitions, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food tropical and subtropical fruits (litchi, longan, banana, pineapple, mango, loquat, kumquat, papaya, guava, carambola, olive, bayberry, rambutan and hairy leaf jujube).
This standard applies to green food tropical and subtropical fruits (litchi, longan, banana, pineapple, mango, loquat, kumquat, papaya, guava, carambola, olive, bayberry, rambutan and hairy leaf jujube). 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, 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 any undated referenced document, the latest version is applicable to this standard. GB/T5009.11 Determination of total arsenic and inorganic arsenic in food GB/T 5009.12 Determination of lead in food GB/T:5009.15 Determination of cadmium in food GB/T 5009.17 GB/T 5009. 18 GB/T 5009.19 GB/T 5009. 20 Determination of total mercury and organic mercury in food Determination of fluoride in food Determination of 666 and DDT residues in food Determination of organophosphorus pesticide residues in food GB/T5009.34 Determination of sulfite in food GB/T 5009. 102
2 Determination of phoxim pesticide residues in plant foods GB/T 5009.105
GB/T 5009.131
GB/T 5009.145
GB/T 5009.146
Determination of chlorothalonil residues in cucumbers
Determination of phosmet residues in plant foods Determination of multiple residues of organophosphorus and carbamate pesticides in plant foods Determination of multiple residues of organochlorine and pyrethroid pesticides in plant foods GB/T5009.188
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 (eqvISO874:1980) GB/T 12295
Determination of soluble solids in fruit and vegetable products-Refractometer method (neqISO2173:1978)GB/T13867-
—1992
Fresh loquat
NY/T 391
NY/T 393
Technical conditions for environmental conditions of production of green food
Green food
Guidelines for the use of pesticides
NY/T394
Guidelines for the use of fertilizers for green food
NY/T 450--2001
NY/T 484—2002
NY/T485—2002
NY/T 488—2002
NY/T 492—2002
NY/T 516—2002
Jujube
Rambutan
NY/T 750—2003
NY/T517—2002 Green Banana
NY/T518-—2002 Guava
NY/T 658
3 Terms and Definitions
General Standards for Green Food Packaging
The following terms and definitions apply to this standard. Green food
See NY/T 391.
4 Requirements
4.1 Requirements for Origin Environment
The origin environment shall comply with the provisions of NY/T391. 4.2 Requirements for the use of pesticides and fertilizers in the production process The use of pesticides and fertilizers in the production process shall comply with the provisions of NY/T393 and NY/T394. 4.3 Sensory requirements
The sensory requirements shall comply with the provisions of Table 1.
Table 1 Sensory requirements
Fruit appearance
Pests and diseases
Maturity
Fruit appearance
Pests and diseases
Maturity
Fruit shape is complete, fresh, without deterioration and decay, clean, basically no visible foreign matter, no mechanical damage, no cracked fruit, good color
No pests and diseases
No odor
No cracked fruit, good color
No pests and diseases
No black spot and
Other pests and diseases
Length of fruit stalk No more than 2cm, no black heart disease and other pests and diseases. Fully developed and mature enough for market or storage requirements. Papaya. Guava. No cracked fruit, good color, no necrotic patches, and the length of the fruit stalk is no more than 1cm. No pests and diseases. The fruit is complete, fresh, free of deterioration and decay, clean, and basically free of visible foreign matter, and no mechanical damage. The length of the fruit stalk is no more than 1 cm
No pests and diseases
No peculiar smell
Fully developed, with maturity suitable for market or storage requirementsGood coloring
No cracked fruit,
sunburned fruit,
Good coloring, bright
No pests and diseases
Rambutan
Good coloring,
Bright spines,
No cracked fruit,
Good coloring
No pests and diseases
Jujube
Good coloring
4.4 Physical and chemical indicators
4.4.1 Physical and chemical indicators of litchi
The physical and chemical indicators of litchi shall comply with the requirements of Table 2.
Fruit name
Number of fruits per dry gram/grain
Table 2 Physical and chemical indexes of litchi
Edible rate/%)
4.4.2 Physical and chemical indexes of yellow peel, papaya, olive and bayberry The physical and chemical indexes of yellow peel, papaya, olive and bayberry shall comply with the provisions of Table 3. Table 3 Physical and chemical indexes of yellow peel, papaya, olive and bayberry Fruit name
Papaya
Single fruit weight
≥500
4.4.3 Specifications and physical and chemical indexes of longan fruit
Edible rate/
NY/T 750—2003
Soluble solids/(%)
Soluble solids/
Fruit specifications shall comply with the provisions of the first-class products listed in Table B.1 of NY/T516—2002. The physical and chemical indices shall comply with the provisions of Table C.1 of NY/T516-2002.
4.4.4 Banana fruit specifications
The fruit specifications shall comply with the provisions of the first-class products listed in Table 1 of NY/T517-2002. 4.4.5 Pineapple physical and chemical indices and fruit size classification The physical and chemical indices shall comply with the provisions of the first-class products listed in Table 2 of NY/T450-2001. The fruit size classification shall comply with the provisions of Table 3 of NY/T450-2001.
4.4.6 Mango size classification
The size classification shall comply with the provisions of Table 1 of NY/T492--2002. 4.4.7 Loquat physical and chemical indices and fruit size classification The physical and chemical indices shall comply with the provisions of Table 1 of GB/T13867-1992. The fruit size classification shall comply with the provisions of the first-class products listed in Table 2 of GB/T13867-1992.
4.4.8 Guava size categories
Size categories shall comply with the provisions of Table 1 in NY/T518-2002. 4.4.9 Carambola size categories
Size categories shall comply with the provisions of Table 1 in NY/T488-2002. 4.4.10 Rambutan physical and chemical indicators
Physical and chemical indicators shall comply with the provisions of the first-class products listed in Table 2 in NY/T485-2002. 4.4.11 Hairy leaf jujube size categories
Size categories shall comply with the provisions of Table 2 in NY/T484-2002. 4.5 Hygiene indicators
4.5.1 The hygiene indicators of litchi, longan, banana, pineapple, mango, loquat and kumquat shall comply with the provisions of Table 4. 3
NY/T 750—2003
Arsenic (measured in As)
Lead (measured in Pb)
(measured in Cd)
Mercury (measured in Hg)
Fluorine (measured in F)
BHC
DDT
Dimethoate
Dichlorvos
Malathion
fenitrothion
Trichlorfon
Chlorpyrifos
Cypermethrin Methrin
Carbendazim
Chlorothalonil
Diazinon
Phoxim
Phosmet
Deltamethrin
Fenvalerate
Cyhalothrin
Sulfurdioxide
Sanitary indicators
Note: The requirements for the limit of other pesticides shall comply with the provisions of NY/T393. 4. 5.2
The unit is milligrams per kilogram
The sanitation indicators of papaya, guava, carambola, olive, bayberry, rambutan and hairy-leaf jujube shall comply with the provisions of Table 5. Table 5
Health indicators
Arsenic (As)
Lead (Pb)
Cadmium (Cd)
Mercury (Hg)
Fluorine (F)
Benzene hexachloride (BHC)
DDT||dimethoate
dichlorvos
malathion
fenitrothion
Papaya
Guava
Unit is mg/kg
Rambutan
Trichlorfon (tr Table 5 (Continued)
Papaya
Note: The requirements for the limit of other pesticides shall comply with the provisions of NY/T393. 5
Test method
5.1 Sensory requirements test
Guava
Place the sample under natural light and inspect the appearance, pests and diseases, smell and maturity of the fruit through sensory inspection. 5.2 Physical and chemical index detection
5.2.1 Number of lychee fruits per kilogram
NY/T 750-2003
Unit: mg/kg
Rambutan
Jujube
Randomly sample 1kg~2kg of fruit samples without stalks from the sample, weigh them with a balance with a sensitivity of 1g, and count the fruits to calculate the number of fruits per kilogram. 5.2.2 Single fruit weight of kumquat, papaya, bayberry and olive Randomly sample fruits (5 papayas, 50 kumquats, bayberry and olives) from the sample, weigh them with a balance with a sensitivity of 1g Weigh the total fruit mass and calculate the average single fruit mass.
5.2.3 Edible rate of litchi, kumquat, papaya and bayberry Randomly sample fruits (20 litchi, 5 papaya, 50 kumquats and bayberry) from the sample, weigh the total fruit mass with a balance with a sensitivity of 1g, then carefully separate the peel (except bayberry), pulp and seeds, and weigh the weight of the peel plus seeds. Calculate the percentage according to formula (1) to the decimal place.
Xi = m=m × 100
Wherein:
Edible rate of sample, %;
Total fruit mass, in grams (g);
Pearl + seed mass, in grams (g). 5.2.4 Specifications and physical and chemical indicators of longan fruit
According to the provisions of 5.1.2 and 5.1.3 of NY/T516-2002. 5.2.5 Specifications of banana fruit
According to the provisions of 5.1.2 of NY/T517-2002 5.2.6 The physical and chemical indicators and fruit size classification of pineapple shall be in accordance with 6.2, 6.3, 6.5 and 6.6 of NY/T450-2001. 5.2.7 The size classification of mango shall be in accordance with 5.2 of NY/T492--2002. 5.2.8 The physical and chemical indicators and fruit size classification of loquat shall be in accordance with 7.2, 7.3 and 7.5 of GB/T13867-1992. ·(1)
NY/T 750-2003
5.2.9 Guava size categories
According to 5.2 of NY/T518-2002. 5.2.10 Carambola size categories
According to 5.2 of NY/T488-2002. 5.2.11 Rambutan physical and chemical indicators
According to 5.2 and 5.3 of NY/T485-2002. 5.2.12 Jujube size categories
According to 5. .2. 5.2.13 Soluble solids
According to the provisions of GB/T12295.
5.3 Hygiene index detection
According to the provisions of GB/T5009.11.
According to the provisions of GB/T5009.12.
According to the provisions of GB/T5009.15.
According to the provisions of GB/T5009.17.
According to the provisions of GB/T5009.18.
5.3.6 BHC and DDT
According to the provisions of GB/T5009.19.
5.3.7 Dimethoate, dichlorvos, malathion, spirullothion and diazinon shall be carried out in accordance with the provisions of GB/T5009.20.
5.3.8 Carbendazim
It shall be implemented in accordance with the provisions of GB/T5009.188.
5.3.9 Phoxim
It shall be implemented in accordance with the provisions of GB/T5009.102.
5.3.10 Chlorothalonil
It shall be implemented in accordance with the provisions of GB/T5009.105.
5.3.11 Phosmet
It shall be implemented in accordance with the provisions of GB/T5009.131.
5.3.12 Trichlorfon and Chlorpyrifos
It shall be implemented in accordance with the provisions of GB/T5009.145.
5.3.13 Cypermethrin, Deltamethrin, Cypermethrin and Cyfluthrin shall be implemented in accordance with the provisions of GB/T5009.146.
5.3.14 Sulfur dioxide
According to the provisions of GB/T5009.34.
Inspection rules
6.1 Batch
All fresh fruits of the same origin, same variety and harvested on the same day are considered as one inspection batch. 6
6.2 Sampling methodwwW.bzxz.Net
According to the provisions of GB/T8855.
6.3 Inspection classification
6.3.1 Type inspection
NY/T750—2003
Type inspection is a comprehensive assessment of the product, that is, to inspect all the requirements specified in this standard. Type inspection should be carried out in any of the following circumstances:
a) Products applying for the green food logo or annual spot inspection of green food; b) The results of the two sampling inspections are quite different; c) The production environment has changed significantly due to human or natural factors; d) The national quality supervision agency or the competent department has put forward type inspection requirements. 6.3.2 Delivery inspection
Before each batch of products is delivered, the production unit shall conduct delivery inspection. The delivery inspection content includes packaging, signs, labels, sensory requirements, and the physical, chemical and hygienic indicators shall be selected and tested by the transaction parties according to the contract. Delivery can only be carried out after passing the inspection. 6.4 Judgment
6.4.1 When sampling and inspecting each batch of samples, records shall be made for samples that do not meet the sensory requirements, and the percentage of unqualified shall be calculated according to the quality of defective fruits. The average unqualified rate of each batch of samples shall not exceed 5%. 6.4.2 If the inspection is carried out according to this standard and the sensory requirements, physical and chemical and hygiene indicators are qualified, the batch of products shall be judged as qualified. 6.5 Re-inspection
If one of the physical and chemical indicators is unqualified, double sampling shall be carried out for re-inspection. If it is still unqualified, the batch of products shall be judged as unqualified. Re-inspection is not allowed if the sensory requirements and hygiene indicators are unqualified.
7 Signs and labels
7.1 Signs
The packaging shall have the green food logo, and the specific marking shall be carried out in accordance with relevant regulations. 7.2 Labels
It shall be implemented in accordance with the provisions of GB7718.
8 Packaging, transportation and storage
8.1 Packaging
8.1.1 Packaging materials
The packaging materials shall comply with the provisions of NY/T658. 8.1.2 Packaging capacity
The packaging capacity of carton should not exceed 10kg for pineapple and papaya, 12.5kg for banana and 5kg for other fruits. The packaging capacity of plastic fruit basket should not exceed 12.5kg for banana and 10kg for other fruits, with an error of no more than 2%. It can also be implemented according to the signed contract specifications.
8.2 Transportation
8.2.1 The transportation vehicle should be clean and equipped with sun and rain protection facilities. For litchi and longan, storage and transportation time within 24 hours is allowed to be carried out at room temperature; for those exceeding 24 hours, they should be pre-cooled and transported under low temperature and refrigeration conditions. Other fruits should be transported under appropriate low temperature and cold conditions as much as possible if conditions permit.
8.2.2 During transportation, it should not be mixed with toxic, harmful and odorous items. It should be prevented from sun and rain. It should be loaded and unloaded lightly and not pressed heavily. 8.3 Storage
8.3.1 The storage place should be clean and ventilated, and should be equipped with sun and rain protection facilities. The products should not be stored together with toxic, harmful or odorous items. 8.3.2 The relative humidity and temperature should be maintained appropriately in the cold storage and atmosphere controlled storage. Different types of fruits should be stored separately.
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