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GB/T 40446-2021: Guideline for grade of fruits
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| GB/T 40446-2021 | English | 119 |
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Guideline for grade of fruits
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GB/T 40446-2021
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Basic data | Standard ID | GB/T 40446-2021 (GB/T40446-2021) | | Description (Translated English) | Guideline for grade of fruits | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B00 | | Word Count Estimation | 6,630 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 40446-2021: Guideline for grade of fruits---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Guideline for grade of fruits
ICS 65.020
CCSB00
National Standards of People's Republic of China
Guidelines for Fruit Quality Grading
Released on 2021-08-20
2022-03-01 implementation
State Administration of Market Supervision and Administration
Issued by the National Standardization Management Committee
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"
Drafting.
Please note that some of the contents of this document may involve patents. The issuing agency of this document is not responsible for identifying patents.
This document was proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China.
This document is under the jurisdiction of the National Fruit Standardization Technical Committee (SAC/TC501).
Drafting organizations of this document. China National Institute of Standardization, Shenzhen Brand Building Promotion Center, Anhui Lvquan Ecological Agriculture Co., Ltd.,
Beijing Academy of Agriculture and Forestry Sciences, Shenzhen Chengwu Jinshi Agricultural Development Co., Ltd., Fruit Research Institute of Chinese Academy of Agricultural Sciences, Zhongshan Foodstuff Society,
Zhongxian Agricultural Products Quality and Safety Center.
The main drafters of this document. Xi Xingjun, Yang Zhihua, Feng Xiaoyuan, Nie Jiyun, Jiang Wenlin, Zhang Ming, Zhang Xiangyang, Chu Qiao, Lei Minzhi.
Guidelines for Fruit Quality Grading
1 Scope
This document specifies the terms and definitions of fruit quality grading, general regulations, general principles of grading, selection and determination of grading elements and indicators.
The determination of grading index value and level difference, tolerance regulation, size specification regulation, inspection and judgment rule regulation.
This document is applicable to the preparation of normative documents such as fruit grading standards in fresh or original state for direct consumption by consumers, excluding
Processed fruits.
2 Normative references
The contents of the following documents constitute the indispensable clauses of this document through normative references in the text. Among them, dated quotations
Only the version corresponding to that date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to
This document.
GB/T 23351 Vocabulary of Fresh Fruits and Vegetables
3 Terms and definitions
The following terms and definitions defined in GB/T 23351 apply to this document.
3.1
Grade
A series of activities to distinguish product quality differences according to certain index parameters.
Note. Grading includes quality grading and size grading.
3.2
Classandrank
The general term for the relevant regulations on fruit quality and size grading in order to achieve grading.
Note. Quality grading is based on the sensory and intrinsic quality of the fruit to distinguish the relative quality of the product; the size grading is based on the size and specifications of the fruit
The distinction between the high and low value of the fruit commodity.
3.3
Differential
The difference between the corresponding quality indicators or parameters between adjacent grades of fruit.
3.4
Tolerance
The limit of the quality or size deviation allowed for a batch of fruit within the specified range of grade.
3.5
Mature maturity
The fruit is fully developed and the quality reaches the state suitable for harvesting, storage, transportation and edible requirements.
Note. Maturity is divided into harvestable maturity, edible maturity and physiological maturity.
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