Persimmon fruit quality
DB13/T476-2002
1 Scope
This standard specifies the persimmon fruit product classification, requirements, test methods, inspection rules, packaging, marking and storage.
This standard applies to persimmon fruit.
2 Normative references
The clauses in the following standards have been adopted as references to this standard. For dated reference documents, all subsequent amendments (not including errata content) or revisions do not apply to this standard. However, all parties that have reached an agreement based on this standard are encouraged to study whether they can use the latest of these documents. version. For undated references, the latest version is applicable to this standard.
GB 18406.2―2001 Agricultural products safety and quality requirements for pollution-free fruits.
3 Definitions
3.1 Good fruit integrity
The fruit is complete in shape without insect spots or spots.
3.2 Cleanliness
The surface of the fruit is free of dirt, dust, dirt and other foreign materials.
3.3 Odor
The abnormal odor and taste caused by deteriorating or absorbing undesirable gases from the outside.
3.4 Mature
The fruit is fully developed, showing the unique color, smell and taste of this species.
3.5 Fruit shape
It should have the shape and characteristics of the fruit when it matures.
3.6 Color
The skin of this species should have the color when the fruit matures.
3.7 Fruit weight
The average value of the measured fruit is in grams (g).
3.8 Fruit surface defects
Damage caused by natural or human factors to the skin of the fruit, including stab wounds, bruises, bruises, sunburn, insect damage, etc.
3.9 Sting
The skin is punctured or scratched during harvesting or post-harvest treatment, causing damage to the flesh.
3.10 Crushing injury
Fruit damage caused by collision or pressure. Mild crushing injury means that the peel was not broken, the wound surface was slightly sunken, and no sap overflowed.
3.11 Grinding
During the growth of the fruit, the skin formed by the branches and leaves rubs and is damaged. The wounds show a blocky or mesh shape. Minor abrasions
Tiny, light-colored blemishes or slight blemishes.
3.12 Sunburn
The surface of the fruit that has formed due to intense sunlight exposure. A slight sunburn refers to the fact that only the fruit surface is pink or slightly white.
DB13/T476-2002
3.13 insect damage
Refers to damage caused by persimmon cotton insects. Insect wound area should include corked sections around the wound.
3.14 Tolerance
Due to the possible negligence of the persimmon fruit in postharvest classification and possible quality changes during postharvest handling and storage, a permissible degree of quality below the grade is specified and expressed as a percentage.
4 Product Category
4.1 The product is divided into three categories: large fruit, medium fruit, and small fruit according to the weight of the single fruit. Large fruit generally includes milled plate persimmons, medium-sized fruit generally includes cotton persimmon, Dahongpao persimmon, lotus persimmon, etc. Small fruit generally includes sweetheart persimmon and so on.
4.2 The products are divided into three grades: excellent grade, first grade and second grade according to quality.
5 requirements
5.1 Fruit Quality Grade Specifications
Fruit quality grade specifications should meet the requirements of Table 1.
Table 1 Persimmon Fruit Quality Grade Specification
project
excellent
First class
Second class
basic requirements
The fruit is well-integrated, fresh and clean, no odor, no abnormal external moisture, the fruit is fully developed and mature, and has the characteristics that this species should have.
Fruit shape
correct
correct
Allows slight depressions or protrusions
Shiti
complete
complete
Allows minor damage
Single fruit weight
Large fruit
≥350g
≥300g
≥250g
Medium fruit
≥200g
≥175g
≥150g
Small fruit
≥150g
≥125g
≥100g
a
fruit
surface
lack
trap
Stab wound
no
no
no
Crushing injury
no
Allows minor touch bruising not exceeding 0.5cm21
Allows slight bumps not to exceed 0.5cm22
Grinding
no
Allows minor abrasions, the total area does not exceed 1/20 of the fruit surface
Minor abrasions allowed, total area does not exceed 1/10 of the fruit surface
Sunburn
no
Allows slight sunburn, the total area does not exceed 1.5cm2
Allows for slight sunburn, the total area does not exceed 3.0cm2
Injury
no
Allows slight insect damage, no more than 3 places
Allows slight insect damage, no more than 5 places
a First-class fruit does not allow more than 2 items, second-class fruit does not allow more than 3 items
5.2 The main varieties of fruit (not off astringent fruit) color and some physical and chemical indicators
The color of the main varieties of fruits (without astringent fruit) and some physical and chemical indicators should meet the requirements of Table 2.
DB13/T476-2002
Table 2 The color and some physical and chemical indicators of the main varieties of persimmon
Variety
Color
Fruit hardness (kg/cm2)
Soluble solids (%)
Da Mopan Persimmon
Orange yellow
≥ 8.0
≥16
Mianshiji
Orange red
≥7.0
≥22
Lotus persimmon
Light orange red
≥7.5
≥17
Sweetheart persimmon
Orange yellow
≥7.5
≥15
Big red pouch
Orange
≥7.0
≥18
5.3 Pesticide Residues in Fruit
The safety and health indicators of fruit should meet the requirements of 4 in GB 18406.2-2001.
6 Test methods
6.1 Grade Specification Inspection
6.1.1 Inspection Procedure
The collected samples are weighed and placed on the test bench one by one. According to the provisions of this standard, unqualified fruits and rotting fruits are detected, and items are recorded as items. After the inspection of each batch of fruits, the test results are calculated to determine the quality grade of the persimmon fruit.
6.1.2 The appearance and maturity of fruits are judged by the senses.
6.1.3 Single fruit reweighed using a balance or small scale (2g).
6.1.4 The natural and mechanical damage of the fruit surface is determined by visual inspection or measuring tools.
6.1.5 The unqualified fruit detected is based on the fruit weight (if the fruit is marked on the package, the fruit number is used as a benchmark). The percentage is calculated according to the following formula, and is accurate to one decimal place. The sum of the percent of unqualified fruits in each item is the total percentage of unqualified fruits in the batch.
Single unqualified fruit % = single unqualified fruit weight (or fruit number) / test total fruit weight (or total fruit) × 100
6.2 Intrinsic Quality Inspection
6.2.1 Determination of Fruit Firmness
6.2.1.1 Samples Randomly remove 20-50 representative fruits from the sample box.
6.2.1.2 Instrument GY-1 fruit hardness tester.
6.2.1.3 Determination method One by one, on the opposite sides of the fruit of the sample, a stainless steel knife is used to remove a layer of peel, slightly larger than the area of ​​the probe of the hardness tester, to minimize damage to the flesh, and to hold the hardness meter vertically at the fruit surface. Test site, apply pressure, so that the probe into the pulp until the required mark. Reading directly from the indicator plate on the durometer meter is the hardness of the fruit. The measurement results are expressed in kg/cm2 and the average value is taken.
6.2.1.4 Calculation of results The fruit hardness is calculated according to formula (1).
F= ∑ Li / Lt .................................... (1)
F - the hardness of the fruit, the unit is kg/cm2;
∑ Li - the sum of the average of the sample, in units of kg/cm2; Lt - the total number of samples.
6.2.2 Determination of soluble solids in fruits
DB13/T476-2002
6.2.2.1 Samples Randomly remove 20 to 50 representative fruits from the sample box.
6.2.2.2 Instruments WYT-32 handheld sugar refractometer.
6.2.2.3 Determination method Each fruit in the middle of the ring evenly selected 2 to 3 points, respectively, after peeling with stainless steel knife to take about 5g of pulp, with juice extractor squeezed juice, drip on the refractometer loading sample board, read and record.
6.2.2.4 Calculation of results The average value of the measured values ​​of each fruit from 2 to 3 points was averaged to obtain the individual fruit soluble solids content. The average value was calculated to obtain the soluble solids content of the fruit, representing the final result of the sample.
6.3 Safety and Health Inspection
According to GB 18406.2-2001 5 test.
7 Inspection Rules
7.1 Batches
Any persimmon fruit of the same species, same grade, and once sold as a test batch.
7.2 Sampling
7.2.1 Take one inspection lot as a sampling lot. The samples taken must be representative and should be randomly selected from different parts of the whole lot.
7.2.2 The number of samples shall be within 50, and 2 shall be selected; 51-100 shall be selected; 3,101-500 shall be drawn, 2.5%; 501-2000 shall be selected, 2.0%; and 2,000 shall be selected, 1.0%. When the percentage is sampled, when the sample is less than the entire piece, the whole quantity is taken as the upper limit. Disperse persimmon persimmon fruit can be randomly selected at the upper, middle and lower parts of the fruit packing container, and the number of samples should not be less than 100.
7.2.3 In case of special circumstances, when the scope of inspection needs to be expanded, the number of samples may be increased.
7.3 Tolerance
7.3.1 Fruits that are not allowed to meet the requirements of this grade are allowed in all grade tolerances. They can only be fruits of neighboring grades, and fruits that do not allow significant rot, severe bruises, and stab wounds are included in the tolerance.
7.3.2 Determination of tolerance The calculation is based on the average number of all sampling packages.
7.4 Acceptance
7.4.1 The superior may not exceed 5% of the fruit does not meet the requirements of this grade. In addition, it is permissible that there is no more than 10% of the fruit Shiki pedicle has slight damage.
7.4.2 First-class fruit that does not exceed 8% does not meet the requirements of this grade. In addition, there is slight damage to the persimmon fruit that does not exceed 15%.
7.4.3 The second class may have no more than 12% of the fruits that do not meet the requirements of this class. In addition, it is permissible that no more than 20% of the fruits have a slight damage to the persimmon.
7.4.4 The tolerance of a single package shall not exceed 2.0 times the specified tolerance, provided that the whole batch of fruit satisfies the tolerances specified for that grade.
8 Packaging, marking, storage and transportation
8.1 Packaging
8.1.1 Packaging Containers
The packaging container must be solid, firm, dry, clean, and free of odors to ensure that the fruit is properly protected. According to different packaging requirements, double corrugated cardboard boxes and single corrugated plastic boxes can be selected as packaging containers, generally not
DB13/T476-2002
Use wooden boxes and baskets as packaging containers. The same batch of fruit should use the same texture of the packaging containers, and uniform specifications.
8.1.2 Packaging Methods
Each level of persimmon must be packed in layers and should be packed tightly to prevent the fruit from shaking in the container. There must be no branches, leaves, sand, dust, and other foreign materials inside the package.
8.2 Logo
For the same batch of persimmon fruit, its packaging mark must be uniform in form and content. The content of the logo shall include the name, type, grade, single fruit weight or number, net weight, origin, packager, packing time and shipper. When the origin is sold, the “shipper†column may not be included. The weight of a single fruit is g, and the net weight is in kg.
8.3 Storage and Transportation
8.3.1 Persimmon fruits should be graded according to the quality grade specifications specified in this standard immediately after harvest.
8.3.2 When the persimmon fruit is to be shipped on the platform or dock, it must be clearly marked, neatly stacked, clean and well ventilated. Sun exposure and rain are strictly prohibited.
8.3.3 Persimmon fruit should be placed in a cool and ventilated place, and covered with suitable coverings according to climatic conditions.
8.3.4 During stacking and loading and unloading, they should be handled with care, and transportation tools should be clean and hygienic. Do not mix and transport with toxic and hazardous materials
Related equipment: fruit color difference meter
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