T/JALNCP 2801-2023
井冈山柰李

Jinggangshan plum

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标准号

T/JALNCP 2801-2023

发布

2023年

发布单位

中国团体标准

当前最新

T/JALNCP 2801-2023

 

 

适用范围

4　要求 4.1　产地环境 应符合NY/T 391的要求；有机产品应符合GB/T 19630的要求。 4.2　投入品 投入品使用应遵守NY/T 393、NY/T 394的要求, 有机产品投入品应符合GB/T 19630的要求。 4.3　采收 7月下旬至8月上旬，果实表面有少量白色蜡质果粉，果实底色发生变化，果肉开始由硬变脆后开始采收。 4.4　分级 按照感官要求不同分为特级、一级、二级。应符合表1的要求。                                     表1　分级要求 项目                                                   　                                              要求          　                                                                                                            检验方法                                                 果形     特级  一级   二级 ：一级《果实完整、果形端正、无裂果及畸形果 》二级《果实完整、果形允许轻微不端正、无裂果及畸形果》                                           三级《果实完整、果形允许轻微不端正、无裂果及畸形果》                                                                                                    取样品在自然光下目测果                                                                                                                                                                                                                                        形、色泽、外观、缺陷、成                                                                                                                                                                                                                                        熟度，嗅其气味，品尝其滋味 色泽   特级  一级   二级 ：《具有柰李成熟时应有的淡黄绿色，着色均匀》《具有柰李成熟时应有的淡黄绿色，着色均匀》                                         《果面淡黄绿色，着色较均匀》 果面    特级  一级   二级 ：《果面清洁，光滑，无机械伤、裂果、日灼、虫害斑、药害斑等感官缺陷。允许有不影响外观和品质的轻微擦伤》                                          《果面清洁，光滑，无机械伤、裂果、虫害斑、药害斑等感官缺陷。                                           允许有轻微擦伤、日灼等斑点不超过2个、单个斑点最大直径不超过0.1cm》                                          《 果面清洁，光滑，无未愈合的机械伤、裂果、虫害斑、药害斑等感官缺陷。                                           允许有轻微擦伤、日灼等斑点不超过4个、单个斑点最大直径不超过0.3cm》 滋味与气味    特级  一级   二级 ：《肉质细脆、多汁，味浓甜；具有柰李的香气，无异味》                                                    《肉质细脆、多汁，味浓甜；具有柰李的香气，无异味》                                                    《肉质细脆、多汁，味浓甜；具有柰李的香气，无异味》   成熟度       特级  一级   二级 ：《发育正常、充分，表面有少量白色蜡质果粉，果实底色发生变化，果肉开始由硬变脆 》                                                《发育正常、充分，表面有少量白色蜡质果粉，果实底色发生变化，果肉开始由硬变脆》                                                 《发育正常、充分，表面有少量白色蜡质果粉，果实底色发生变化，果肉开始由硬变脆 》 规格（g） 特级  一级   二级 ：《G≥90》《70≤G＜90》《50≤G＜70》                                                                                                          用精确度为0.1g的天平称重计算 限度         特级  一级   二级 ：《每批样品中感官要求总不合格品百分率不得超过5%》                                                                               每批受检样品抽样检验时，对不符合感官要                                                  《每批样品中感官要求总不合格品百分率不得超过5%》                                                                              求的产品各项做好记录。如果样品同时出现                                                                                                                                      《每批样品中感官要求总不合格品百分率不得超过5%》                                                                            多种缺陷，选择一种主要的缺陷，按一个                                                                                                                                                                                                                残 次品计算。不合格样品的质量占检验样品                                                                                                                                                                                                              质 量的百分数为不合格率，各单项不合格率                                                                                                                                                                                                             之和即为总不合格率                                                                                                                                                                                                                         注：　　G为单果重 4.5　理化指标 应符合表2的要求。                                                            表2　理化指标 项目　                                                  指标                                                             　检验方法 可溶性固形物/（%）                        　≥12.0　                                                      NY/T 2637 总酸量（可滴定酸）/(%)　                  ≤0.60                                                      　NY/T 839 固酸比　                                        ≥20.0　                                         可溶性固形物含量与总酸量（可滴定酸）含量之比值 总糖/(g/100g)                                  ≥8.0                                                           　GB 5009.7   GB 5009.8                        注：　总糖以蔗糖和还原糖之和计。 4.6　安全指标 污染物限量、农药最大残留限量应符合NY/T 844及表3要求，其余指标分别符合GB 2762、GB 2763的要求；有机产品应符合有机产品认证的要求。                                                          表3　污染物和农药最大残留限量 项目                                                      　指标　                                  检测方法 铅（以Pb计）/（mg/kg）　                ≤0.1　                                 GB 5009.12 镉（以Cd计）/（mg/kg）　               ≤0.05                             　GB 5009.15 多菌灵/（mg/kg）                             　≤0.5                         　GB/T 20769 氯氰菊酯/（mg/kg）　                       ≤1　                                    NY/T 761                                                                                                                                 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