Some standard content:
ICS 67.080.10
Agricultural Industry Standard of the People's Republic of China
NY/T1436—2007
Wax Apple
Published on 2007-09-14
Implemented on 2007-12-01
Published by the Ministry of Agriculture of the People's Republic of China
This standard is proposed by the Ministry of Agriculture of the People's Republic of China. At present, this standard is under the jurisdiction of the Technical Committee for Standardization of Tropical Crops and Products of the Ministry of Agriculture. The originating unit of this standard is the Quality Supervision, Inspection and Testing Center of Tropical Agricultural Products of the Ministry of Agriculture. The main drafters of this standard are Xie Defang, Wu Liyu, Yin Zhuhao and Wang Xiulan. NY/T1436—2007
1 Scope
NY/T: 1436—2007
This standard specifies the requirements, test methods, inspection rules, marking, labeling, packaging, transportation and storage of fresh wax apple (Sygygium sainarangense Merr.et Perry).
This standard applies to fresh wax apple.
2 Normative references
The clauses in the following documents become the clauses of the standard through the application of this standard. For documents with a date, all subsequent amendments (excluding errata) or revisions are not applicable to the standard. However, the parties who reach an agreement based on this standard are encouraged to study whether these documents and the latest versions can be used. For all undated references, the latest version applies to this standard. GB/T191 Pictorial marking for packaging, storage and transportation
GR/T50X)9.11 Determination of total and inorganic arsenic in food GB/T5009.12 Determination of lead in food
GB/T5009.17 Determination of total mercury and organic mercury in food (GB/T5009.1.88 Determination of thiophanate-methyl and carbendazim in vegetables and fruits GB/T8855 Sampling method for fresh fruits and vegetables CB/T 12143.1↓
Determination of soluble solids in soft drinks G/T12456 Determination of total amount in food
NY/T761 Determination of organophosphorus, organochlorine, cypermethrin and aminoformate pesticide residues in vegetable pulp and fruits 3 Requirements
3.1 Specifications
The specifications of the fruit are divided into four specifications: extra large, large, medium and small according to the weight of the single fruit. Each level should be in accordance with the provisions of Table 1. Table 1 Specifications
Unit: grams
Single fruit weight
3.2 Grades
110--81
80--50
The reverse fog is divided into three grades: superior, second-class, and the requirements of each grade shall comply with the provisions of Table 2. Table 2 Grade Requirements
Fruit surface defects
The fruit shape is regular and has the inherent fruit shape characteristics of this variety
With this product The quality of mature fruit
Flesh is crisp, refreshing, sweet, no peculiar smell
The fruit shape is regular, with the shape that is common in this variety
The fruit shape is correct, with the fruit shape characteristics that this variety should have, slight defects are allowed
It has the inherent quality of mature fruit of this variety! ColorwwW.bzxz.Net
Flesh is crisp, refreshing, special, no peculiar smell
It has the color that mature fruit of this variety should have||t t||Flesh is crisp, refreshing, tastes good, and has no peculiar smell
No rot, worm injury, puncture injury, phytotoxicity,
No brain rot, insect injury, puncture injury, phytotoxicity, burn, no brain rot. Tooth injury, puncture injury, phytotoxicity, day freezing, abrasion injury, impact injury, cracked fruit, etc. Fruit surface defects such as teeth injury, puncture injury, phytotoxicity, day freezing, abrasion injury, impact injury, cracked fruit, etc. Fruit surface defects such as teeth injury, puncture injury, phytotoxicity, day freezing, abrasion injury, impact injury, cracked fruit, etc. are slight
Other fruit surface defects are serious
NY/T 1436 -2007
3.3 Tolerance
3.3.1 If the fruit in each package does not meet the specified indicators of the specification grade, a certain tolerance is allowed for the unqualified part. 3.3.2 The tolerance is determined by the quality or quantity of the fruit after batch inspection of each package, and the average is calculated based on the number of random inspections.
3.3.3 Superior products
It is allowed that 5.0% of the quality or quantity of the wax apples do not meet the requirements of superior products, but should meet the requirements of first-class products. 3.3.4 First-class products
It is allowed that 10.0% of the quality or quantity of the wax apples do not meet the requirements of second-class products, but should meet the requirements of first-class products. 3.3.5 Second-class products
It is allowed that 10.0% of the quality or quantity of the wax apples do not meet the requirements of second-class products, but they should not have rotten, deteriorated or peculiar smell that affects consumption. 3.3.6 Specifications
10.0% of the specifications by mass or number are not allowed to meet the requirements. The non-compliant parts should be within the upper and lower specifications shown in the specification.
3.4 Physical and chemical indicators
The physical and chemical indicators of each grade should meet the requirements of Table 3. Table 3 Physical and chemical indicators
Potent solids
Total acid content (calculated as lemon)
3.5 Hygiene indicators
Hygiene requirements should meet the requirements of Table 4.
Table 4 Hygiene indicators
Inorganic mercury (measured in As)
Natural mercury (measured in Ph)
Total mercury (measured in Hg)
Dichlorvos
Dimetiapate
Fenirmothion
Demethicone
Fenvalerale
Carhecudazim
Chlorotoxin
Other toxic and harmful substances The standards should comply with the relevant national laws, regulations, administrative regulations and regulatory standards. 4 Test methods
4.1 Grade and specification inspection
4.1.1 Test procedure
Physical and chemical index
Unit is gram per hundred gram
Unit is gram per kilogram
Put 500g samples on the inspection table one by one, detect unqualified ones according to the requirements of 3.1.3.2 and 3.3, and record them in units of 2
. After each batch of sample fruit is inspected, calculate the inspection results and evaluate the quality grade of the batch of fruit. 4.1.2 Evaluation method
4.1.2.1 The size grade of the fruit is determined by weighing the fruit with a platform scale with a sensitivity of less than 0.1g. 4.1.2.2 The shape, color and flavor of the fruit are all identified by the sense organ. 4.1.2.3 Fruit surface defects Use the naked eye or a magnifying glass to check the appearance of the fruit and record it. NY/T 1436-2007
4.1.2.4 If there are two or more non-separate defects and injuries on the same fruit, only the one that has the greater impact on quality may be recorded.
4.2 Physical and chemical examination
4.2.1 Soluble solids
4.2.1.1 Preparation of test sample
Put the edible part of the sample in a tissue crusher and crush it. Use concave gauze to squeeze out the filtrate. Discard the first few drops and collect the filtrate for testing. 4.2.1.2 Analysis steps
Follow the provisions of (GB/T12143.1.
4.2.2 Total acid content (calculated as citric acid)
Follow the provisions of GB/T12456.
4.3 Hygienic inspection
4.3.1 Inorganic arsenic
Follow the provisions of GB/T5009,11:
Follow the provisions of GB/T5009.12.
4.3.3 Total mercury
Follow the provisions of GB/T 5009.17.
4.3.4 Dichlorvos, dimethoate, molluscoxim, deltamethrin, cypermethrin and thiophanate-methyl shall be in accordance with NY/T761.
4.3.5 Carbendazim
shall be in accordance with GB/T5009.188. .
4.4 Tolerance test
Take all fruit samples in the same package and test them item by item according to the requirements of the specification grade, and weigh or count them item by item, and calculate the tolerance m according to formula (1).||tt ||Where:
Percentage of single item failure, %;
Mass or number of single item failures, in kilograms (kg) or pieces: Mass or number of test samples, in kilograms (1kg) or pieces. The result is rounded to one decimal place.
5 Inspection rules
5.1 Batch
Same: The same variety, same specification, same grade, and the same batch of harvested products are considered as one inspection batch. 5.2 Sampling
NY/T 1436—2007
Perform according to GB/T8855.
5.3 Inspection classification
5.3.1 Type inspection
Type inspection is sufficient to conduct self-assessment of the product, that is, to inspect all the requirements (indicators) of this standard. Type inspection should be carried out in any of the following cases:
The difference between the results of the two sampling inspections is large: 1. The production environment has changed significantly due to human or natural factors; 1. The national quality supervision agency or land management department has put forward the type inspection requirements. 5.3.2 Delivery inspection
Before each batch of products is delivered, the production unit shall conduct delivery inspection. The delivery inspection content includes sensory requirements, packaging, marking and other requirements. The hygiene indicators are selected by the trading parties according to the contract. Delivery can only be carried out after passing the inspection. 5.4 Judgment rules
5.4.1 After the inspection and compliance with the requirements of Chapter 3, the batch of products shall be judged as qualified products of the corresponding specifications and grades. 5.4.2 If one of the results of the hygiene index inspection is not qualified, the batch of products shall be judged as unqualified products according to this standard. 5.5 Re-inspection
If the stock trader has any objection to the inspection result, it can re-inspect with double bundles of samples. The re-inspection is limited to one time, and the re-inspection result is the final evaluation basis. Products with unqualified health indicators will not be re-inspected. 6 Labels and signs
The name, variety, specification, grade, net content, gross content, origin, harvesting date, production unit, and code number of the product should be marked on the outside of the packaging box. The standard shall be implemented in accordance with (GB/T191.
7 Packaging, transportation and storage
7.1 Packaging
The wax apples in the same packaging container should be of the same variety, the same place, specification and the same grade. The visible part of the fruit in the package should be consistent with the invisible part of the fruit:
The packaging container should meet the requirements of hygiene, air permeability and strength to ensure the live handling, transportation and storage of wax apples. 7.2 Transportation
The transportation vehicle should be clean and have sunscreen, rainscreen and windproof facilities: It should not be mixed with toxic and harmful substances during transportation, and should be loaded and unloaded carefully. Heavy pressure is strictly prohibited. 7.3 Compensation for storage
The storage site should be clean, cool and ventilated, with sunscreen and rainscreen facilities, and should not be mixed with items with odors. It should be stacked according to type, grade and specification, with clear batches, neat stacking, and not too many layers. It should be gently stacked and loaded and unloaded. 4
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