Appendix A4

Appendix A4: National Standards –
Fruit and Vegetable

Sovereigngroup.com
2015 September
Table of Content
NATIONAL STANDARDS APPLICABLE TO FRUIT & VEGETABLE CATEGORIES ................... 3

Standards for Fruits and Vegetables.....................................................................................................3
GB 14891.5-1997 Hygienic Standard for Irradiated Fresh Fruits and Vegetables ............................................3
GB 16715.3-2010 Seeds of Gourd and Vegetable Crops – Part 3: Solanaceous Fruits ..................................8
GBT 5009.38-2003 Method for Analysis of Hygienic Standard of Vegetables and Fruits .............................. 14
GB 5009.148-2014 Determination of Free Gossypol in Plant Foods ............................................................. 18
GBT 31273-2014 Criterion of Processing Management for Quick-frozen Fruit and Quick- frozen Vegetable
......................................................................................................................................................................... 25
Fruit and Fruit Products (Excluding Fruit Beverages) .......................................................................38
GBT 10651-2008 Fresh Apple ........................................................................................................................ 38

GBT 10782-2006 General Rule for Preserved Fruits ..................................................................................... 53
GBT 13607-1992 Packaging of Apples and Citrus Fruit ................................................................................. 64
GBT 18963-2012 Apple Juice Concentrate .................................................................................................... 73
GBT 26906-2011 Grades of Cherries ............................................................................................................. 84
GBT 12947-2008 Fresh Citrus ........................................................................................................................ 92
GBT 10650-2008 Fresh Pears ...................................................................................................................... 103
Copyright @ 2015 The Sovereign Group All Rights Reserved

2
National Standards Applicable to Fruit & Vegetable Categories
Standards for Fruits and Vegetables
GB 14891.5-1997 Hygienic Standard for Irradiated Fresh Fruits and Vegetables
National Standards of People’s Republic of China
GB 14891.5-1997
Hygienic Standard for Irradiated

Fresh Fruits and Vegetables
Issued on: 1997-06-16 Implemented on: 1998-01-01
Issued by Ministry of Health of the People’s Republic of China

3
Foreword
This standard is drafted according to the hygienic standards for the individual irradiated foods established in
time of the sixth and seventh five-year plan, the guiding principles on irradiated food disseminated by
international organizations like FAO, WHO and IAEA as well as other relevant information collected at
domestically and abroad. The study on categorized hygienic standard is complete, systematic and advanced
on a global level. Specifically, the study of using human feeding trials for irradiated food has established
significant influence on the international arena. Therefore, this has resulted in noteworthy cost savings in
terms of labor and investment, improving coverage on different food categories and this standard’s
corresponding utilization rate.
Upon implementation of this standard, it will supersede ZBC 53 001-84 The Hygienic Standards of Irradiated
Garlic, ZBC 53 003-84 The Hygienic Standards of Irradiated Mushroom, ZBC 53 004-84 The Hygienic
Standards of Irradiated Potato, ZBC 53 006-84 The Hygienic Standards of Irradiated Onion, GB 9980-88
The Hygienic Standards of Irradiated Apple, GB 14891.5-94 The Hygienic Standards of Irradiated Tomato,
GB 14891.7-94 The Hygienic Standards of Irradiated Lychee, GB 14891.8-94 The Hygienic Standards of
Irradiated Mandarin Orange.
This standard is proposed by the Ministry of Health of the People’s Republic of China and implemented by
the Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine.
This standard is co-drafted by the Shanghai Institute for Food Hygiene Supervision and Inspection,
Shanghai Institutes for Nuclear & Radiation Bases of the Chinese Academy of Sciences and Henan
Institutes for Food Hygiene Supervision and Inspection.
The main people involved in the drafting of this standard are Weilan Zhang, Peizhen Jiang, Zhicheng Xu,
Luocheng Ma and Peiren Wang.
The Chinese Academy of Preventive Medicine, a technical institution subsidiary commissioned by the
Ministry of Health is responsible for the explanation and interpretation of this standard.

4
Hygienic Standard for Irradiated
Fresh Fruits and Vegetables
1. Scope
This standard stipulates the technical requirements and testing methods for irradiated fresh fruits and
vegetables.
This standard will apply to the fresh fruits and vegetables that are exposed to:
- γ ray emitted by 60Co or 137Cs; or
- X ray with energy level below 5 MeV or electron beam irradiation with the energy below 10 MeV
For the purpose of inhibiting sprouting, delaying ripening and extending shelf life.
2. Normative References
Specific clauses in the following list of standards are referenced as part of this standard – GB 14891.5–1997.
All the versions mentioned below when this standard is published, are valid. With the understanding that all
these standards will be revised, all parties currently using the standard should evaluate the possibilities of
applying the most updated versions as normative references.
GB 2763-81 Standard for the Residues of BHC (Benzene Hexachloride) and DDT
(Dichloro-Diphenyl-Tricgloroethane) in Food and Vegetables
GB 4788-94 Standard for the Maximum Residues of Phorate, Fenitrothion and Fenthion in Food
GB 4809-84 Standard for the Allowable Amount of Fluorine in Food
GB 4810-94 Hygienic Standard for the Allowable Amount of Arsenic in Food
GB 5009.11-1996 Testing Methods for Total Arsenic in Food
GB 5009.18-1996 Testing Methods for Fluorine in Food
GB 5009.19-1996 Testing Methods for the Residues of BHC and DDT in Food
GB 5009.20-1996 Testing Methods for the Residues of Organophosphorus Pesticides in Food
GB 5127-85 Standard for the Allowable Amount of Dichlorvos, Dimethoate, Malathion and Parathion
in Food
3. Technical Requirements
3.1 Raw Ingredients
Any fruit or vegetable that will be undergoing irradiation should be carefully selected, eliminating any
instances of spoiled or foods unsuitable for irradiation, so as to maintain the hygienic quality of the irradiated
foods.

5
3.2 Radiation Dosage Limits and Requirements on Irradiation
3.2.1 Radiation Dosage Limit: Total average radiation dosage absorbed by the irradiated fruits and
vegetables should not exceed 1.5kGy.
3.2.2 Requirements on Irradiation: Irradiation treatment exposure should be uniform and accurate;
maximum uneven radiation absorption should not exceed 2. Reference radiation dosage for individual fruits
and vegetables product categories are listed in Table 1.
Table 1 kGy
Variety Irradiation Purpose Average Radiation Dosage Absorbed

Potato Inhibiting germination 0.1
Onion Inhibiting germination 0.1
Garlic Inhibiting germination 0.1
Ginger Inhibiting germination 0.1
Tomato Delaying ripening 0.2
Bamboo Shoots Delaying ripening 0.1
Carrot Delaying ripening 0.1
Mushroom Delaying ripening 1.0
Sword Beans Delaying ripening 0.1
Cauliflower Delaying ripening 0.1
Cabbage Extending shelf life 0.1
Water Bamboo Extending shelf life 0.1
Apple Extending shelf life 0.5
Lychee Delaying ripening 0.5
Grape Delaying ripening 1.0
Kiwi Delaying ripening 0.5
Strawberry Extending shelf life 1.5
3.3 Sensory Requirements
All irradiated fruits and vegetables should retain its original color, smell, taste and shape, without any
spoilage or odor.
3.4 Physical- Chemical Index
The physical-chemical limits should meet the requirements listed in Table 2.
Table 2
Item Index
BHC, DDT According to GB 2763
Phorate, Fenitrothion, Fenthion According to GB 4788
Fluorine According to GB 4809
Arsenic According to GB 4810
Dichlorvos, Dimethoate, Malathion, Parathion According to GB 5127

6
4. Testing Methods
4.1 Tests for residues of BHC and DDT should be implemented according to GB 5009.19.
4.2 Tests for residues of organophosphorus pesticides should be implemented according to GB 5009.20.
4.3 Tests for fluorine content should be implemented according to GB 5009.18.
4.4 Tests for total arsenic content should be implemented according to GB 5009.11.

7
GB 16715.3-2010 Seeds of Gourd and Vegetable Crops – Part 3: Solanaceous
Fruits
GB 16715.3-2010
Seeds of Gourd and Vegetable Crops

- Part 3: Solanaceous Fruits
Issued by General Administration of Quality Supervision, Inspection and Quarantine of

People’s Republic of China & China National Standardization Management Committee

8
Foreword
The entirety of the technical contents listed in GB 16715 is mandatory.
This standard, GB 16715 Seed of Gourd and Vegetable Crops is divided into the following sections:
- First Section: Gourd Category
- Second Section: Cabbage Category
- Third Section: Solanaceous Category
- Fourth Section: Cole Category
- Fifth Section: Green Leafy Category
……
This article is the third section of the national standard GB 16715.
This part replaces GB 16715.3-1999 Seed of Gourd and Vegetable Corps - Solanaceous Fruits.
As compared to earlier version GB 16715.3-1999, key changes are as follows:
- Revised the definitions and jargons;
- Removed the section on the grading quality for Solanaceous category;
- Amended the quality requirements for Solanaceous category seed hybrids;
- Amended the quality requirements for chili pepper (capsicum) seeds;
- Amended the quality requirements for tomato seeds;
- Removed the normative references for section on packaging, transportation and storage;
- Revised the requirements on testing.
This article was proposed by Ministry of Agriculture of People's Republic of China.
This article falls under the jurisdiction of the National Crop Seeds Standardization Technical Committee.
The units/organizations involved in the drafting of this article are National Agricultural Technology Extension
and Service Center, Beijing Vegetable Research Center of Agriculture and Forestry Sciences, USDA Crop
Seed Quality Supervision and Testing Center (Shenyang), USDA Crop Seed Quality Supervision and
Testing Center (Wuhan), USDA Crop Seed Quality Supervision and Testing Center (Jinan), Guangxi Seed
Management Station, Zhejiang Seed Station.
The main drafters of this part are Zhan Lin, Xiaoying Zheng, Hongjian Li, Jianping Xie, Youlan Fu, Shuzhen
Sun, Zuwen Huang, Jianfang Yan, Lianping Ma.
9
This article will supersede earlier versions, including the following:
- GB 8079-1987
- GB 16715.3-1999

10
Seeds of Gourd and Vegetable Crops
Part 3: Solanaceous Fruits
1. Scope
This section, under GB 16715 specifies the quality requirements, corresponding test methods and test
requirements for seeds of the following species; eggplant (Solanum melongena L.), chili pepper (Capsicum
frutescens L.) and tomato (Lycopersicon esculentum Mill.)
This section is applicable to the seeds, including coated and non-coated seeds, of the abovementioned
Solanaceous species that are produced and distributed within the domain of People’s Republic of China.
Specific clauses in the following list of standards are referenced and become part of this section along with
the main body of the underlying national standard GB 16715. For any dated references listed in this article,
subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, all
parties, who previously agreed on the applicability of this section, are encouraged to explore the possibility
of using recent editions of the referenced standards listed below. For undated references, the latest editions
will apply.
GB/T 3543 (All Sections) Inspection Procedures of Crop Seeds
GB 20464 General Rules of Crop Seed Labels
3. Terms and Definition
The following terminologies are applicable to this section of GB 16715.
3.1 Basic Seed
Refers to first to third generation seed, reproduced by the use of breeder seeds that have being confirmed to
attain the stipulated quality requirements.
3.2 Qualified Seed
Refers to first to third generation seed or their hybrids, reproduced by the use of basic seeds that have being
confirmed to attain the stipulated quality requirements.
4. Quality Requirements
4.1 General Principle
Requirements on seed quality are made up of quality index and quality standard values. Quality indexes
encompass specie’s purity, clarity, rate of germination and moisture content; the quality standard values
should be authentic and comply with the requirements listed in clause 4.2.

11
4.2 Quality Standards
4.2.1 Eggplant
The quality of eggplant seeds should comply with requirements listed in Table 1.
Table 1 %
Minimum
Minimum Minimum Maximum
Crop Seed Category Germination
Purity Clarity Moisture
Rate
Basic Seed 99.0
Conventional
Qualified 98.0 75 8.0
Seed 96.0
Seed
Basic Seed 99.9
Eggplant
Parent Seed Qualified 98.0 75 8.0
99.0
Seed
Qualified
Hybrids 96.0 98.0 85 8.0
Seed
4.2.2 Chili Pepper (Capsicum)
The quality of chili pepper (capsicum) seeds should comply with requirements listed in Table 2.
Table 2 %
Minimum
Rate
Basic Seed 99.0
Conventional
Seed 95.0
Seed
Chili Pepper Basic Seed 99.9
(Capsicum) Parent Seed Qualified 98.0 75 7.0
99.0
Seed
Qualified
Hybrids 95.0 98.0 85 7.0
Seed
4.2.3 Tomato
The quality of tomato seeds should comply with requirements listed in Table 3.
Table 3 %
Minimum
Rate
Basic Seed 99.0
Conventional
Seed 95.0
Seed
Basic Seed 99.9
Tomato
Parent Seed Qualified 98.0 85 7.0
99.0
Seed
Qualified
Hybrids 96.0 98.0 85 7.0
Seed
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5. Testing Methods
Key tests, such as purity analysis, germination test, moisture measurement, authenticity and clarity
inspection should be implemented according to GB/T 3543.
6. Testing Requirements
6.1 Sampling
The choice of appropriate sampling method and batch of seed for testing should be implemented according
to GB/T 3543.
6.2 Quality Decision Rules
The guidelines for gauging and deciding on the quality of product should follow the provisions in GB/T 3543.

13
GBT 5009.38-2003 Method for Analysis of Hygienic Standard of Vegetables and
Fruits
GB/T 5009.38-2003
Method for Analysis of Hygienic Standard of

Vegetable and Fruits
Issued by Ministry of Health of People’s Republic of China & China National Standardization
Management Committee

14
Foreword
This standard supersedes the earlier version, GB/T 5009.38-1996 Method for Analysis of Hygienic Standard
of Vegetables and Fruits.
As compared with GB/T 5009.38-1996, the key changes are as follows,
- Amended the structure and formatting of the standard according to GB/T 20001.4-2001 Standard
Rules, Part 4: Chemical Analysis Methods.
- Extracted the section on “Thiophanate and Carbendazim” from the previous version of the standard
and listed it separately as GB/T 5009.188-2003 Determination of Thiophanate and Carbendazim in
Vegetables and Fruits.
The standard is proposed by the Ministry of Public Health, People's Republic of China and it is also under
the jurisdiction of the same organization.
The standard is drafted by Institute of Food Safety Control and Inspection, under the Ministry of Public
Health.
The standard was first published in 1985, first amended in 1996 and this is the second revision.

15
Method for Analysis of Hygienic Standard of Vegetables and Fruits
1. Scope
The standard specifies a list of analysis methods for determining the hygienic standards of vegetables and
fruits.
The standard will apply to the analysis of chemical content index in vegetables and fruits: BHC, DDT,
organophosphorus pesticides, mercury, cadmium, fluorine, arsenic, thiophanate and carbendazim.
Clauses involved in the following documents constitute the ones in this part through reference in this
standard. Any dated reference and the following amendment or revised version is not applicable to this part.
However, the study of whether the latest version of these documents can be used by all parties who reach
agreement according to this part is encouraged. Any latest version of the non-dated reference is applicable
to this part.
GB/T 5009.11 Determination of Total Arsenic and Inorganic Arsenic in Food
GB/T 5009.15 Determination of Cadmium in Food
GB/T 5009.17 Determination of Total Mercury and Organic Mercury in Food
GB/T 5009.18 Determination of Fluorine in Food
GB/T 5009.19 Determination of Residues of BHC and DDT in Food
GB/T 5009.20 Determination of Residues of Organophosphorus Pesticides in Food
GB/T 5009.188 Determination of Thiophanate and Carbendazim in Food
3. Sensory Tests
Possesses normal appearance, does not appear to be rotten or moldy.
4. Chemical-Physical Tests
4.1 BHC, DDT
Implemented according to standard GB/T 5009.19.
4.2 Organophosphorus Pesticides
4.3 Mercury
4.4 Cadmium

16
4.5 Fluorine
4.6 Arsenic
4.7 Thiophanate, Carbendazim
Implemented according to GB/T 5009.188.

17
GB 5009.148-2014 Determination of Free Gossypol in Plant Foods
GB 5009.148-2014
National Food Safety Standard

Determination of Free Gossypol in Plant Foods
Issued by National Health and Family Planning Commission of the People’s Republic of
China

18
Foreword
This standard has substituted for GB/T5009.148—2003 Determination of Free Gossypol in Plant Foods
Compared with GB/T5009.148—2003, this standard has the following main changes:
- Modified principles
- Modified detection limit
- Added marked sample liquid chromatogram A.2 in Appendix A

19
Determination of Free Gossypol in Plant Foods
1. Scope
Determination methods of free gossypol in other liquid foods made of vegetable oil or cottonseed cakes are
specified in the standard.
This standard is applicable to the determination methods of free gossypol in other liquid foods made of
vegetable oil or cottonseed cakes
2. Principles
Free gossypol in vegetable oil shall be extracted with absolute ethyl alcohol and detected with the high
performance liquid chromatography. It shall be nature-determined with the peak retention time and
quantified with the external standard method.
Free gossypol in water-soluble liquid samples made of cottonseed cakes shall be extracted with absolute
ethyl alcohol and then condensed till it is dry. Then ethyl alcohol shall be added to dissolve it and detected
with the high performance liquid chromatography. It shall be nature-determined with the peak retention time
and quantified with the external standard method.
3. Reagents and materials
Note: Unless otherwise stated, all reagents used in this method shall be analytically pure and the water shall
be Grade I specified by GB/T6682.
3.1 Reagents
3.1.1 Phosphoric acid (H3PO4)
3.1.2 Absolute ethyl alcohol (CH3CH2OH)
3.1.3 Acetone (C3H6O)
3.1.4 Nitrogen (N2)
3.1.5 Methyl alcohol (CH3OH)
3.2 Formulation of reagents
Phosphoric acid solution: Blend 6.0 mL of phosphoric acid with 300mL of water before filtering it with the
filter membrane (0.45μm).
3.3 Standard products
Standard gossypol (C32H34O10): purity > 95%
3.4 Formulation of standard solution
3.4.1 Gossypol standard reserving solution (1.0mg/mL): Accurately weigh 0.1g (correct to 0.0001g) of
pure gossypol. Dissolve it with acetone and drip in water to 100.00mL.
3.4.2 Gossypol midst standard solution (50μg/mL): Add 5.0mL of stock solution (1mg/mL) to the 100-mL
20
volumetric flask and drip in absolute ethyl alcohol to the scale mark.
3.4.3 Gossypol standard working solution: Accurately absorb 1.00mL, 2.00 mL, 5.00 mL and 8.00 mL of
gossypol standard solution and transfer them to the 10-mL volumetric flask. Dilute it with absolute ethyl
alcohol to the scale mark. Such types of solution are equal to 5 μg/mL, 10μg/mL, 25 μg/mL and 40μg/mL
standard solution.
4. Equipment and facilities
4.1 High performance liquid chromatograph: with ultraviolet detectors or diode array detectors
4.2 Concentrator
4.3 Centrifuge: 3000r/min
5. Analytical procedures
5.1. Specimen preparation
5.1.1 Vegetable oil: Weigh 1 g of oil sample (correct to 0.01 g) and transfer it to the centrifuge tube. Then
add in 5 mL of absolute ethyl alcohol and rapidly shake it up for 2 minutes. Then still it or leave it in the
refrigerator overnight. Then filter the liquid supernatant with filter paper and centrifuge it at 4,000 r/min for 10
minutes. Filter the liquid supernatant with the 0.45μm filter membrane to get the sample liquid.
5.1.2 Water-soluble liquid sample made of cottonseed cakes: Weigh 10 g of samples (correct to 0.01g)
and transfer it to the centrifuge tube. Then add in 10 mL of absolute ethyl alcohol and shake it up for 2
minutes. Still it for 5 minutes and apply 5 mL of the upper ether level and blow it with nitrogen until it’s dry.
Then drip in 1.0 mL of absolute ethyl alcohol to the scale mark. Filter it with the filter membrane (0.45 μm) to
get the sample liquid.
5.2. Chromatographic determination
5.2.1 Reference chromatographic condition
Chromatographic column: C18 column, 250mm×4.6mm，5μm，or other equivalent chromatographic

columns
Mobile phase: methyl alcohol: phosphoric acid solution=8:15
Flow velocity: 1.0mL/min
Column temperature: 40℃

±1℃
Determination wave length: 235nm
Sample introduction volume: 10μL
5.2.2 Formulation of standard curves
Gossypol standard working solution shall be respectively added into the high performance liquid
chromatograph to record the peak height or peak area. Standard curves shall be mapped by taking the peak
height or peak area as the ordinate and taking gossypol standard working solution as the abscissa (See the
liquid chromatogram of standard solution at Fig A.1, Appendix A).
21
5.2.3 Determination of samples
Add the sample liquid to the high performance chromatograph to the peak height or peak area and calculate
the gossypol concentration in the to-be-determined solution according to the standard curve (See the
sample marked liquid chromatogram at Fig A.2, Appendix A).
6. Expression of analysis results
Free gossypol content in Sample 5.1.1 shall be calculated according to Formula (1)
5×𝐶𝐶
X= 𝑚𝑚
……………………………………………………(1)
In the formula:
X—gossypol content in the samples (mg/kg)
m—sample weight (g)
c—gossypol content in the to-be-determined sample solution (μg/mL)
5—volume（mL）of absolute ethyl alcohol discounted in 5.1.1
Free gossypol content in Sample 5.1.2 shall be calculated according to Formula (2)
2×𝐶𝐶
X= 𝑚𝑚
……………………………………………………(2)
In the formula:
X—gossypol content in the samples (mg/kg)
m—sample weight (g)
c—gossypol content in the to-be-determined sample solution (μg/mL)
2—absolute ethyl alcohol volume (mL) discounted in 5.1.2
Calculation results shall be shown with the arithmetic mean value of two individually analysis results
acquired on a repetitive basis. The outcome shall be calculated to a two-effective-digit number.
7. Accuracy
Absolute differences of the two individual analysis results acquired on a repetitive basis shall be 10% of the
arithmetic mean value or less.
8. Others
When the vegetable oil sample weighs 1.0 g, the detection limit is 2.5 mg/kg and the quantification limit is
7.5mg/kg. When the sample of water soluble liquid made of cottonseed cakes weighs 10 g, the detection
limit is 0.25mg/kg and the quantification limit is 0.75mg/kg.

22
Appendix A
Marked Chromatogram for Gossypol Standard Solution and Samples

A.1 Liquid chromatogram of gossypol standard solution
See the liquid chromatogram of gossypol standard solution at Fig A.1
Fig A.1 Liquid Chromatogram of Gossypol Standard Solution

23
A.2 Sample marked liquid chromatogram
See the sample marked liquid chromatogram at Fig A.2
Fig A.2 Sample Marked Liquid Chromatogram

24
GBT 31273-2014 Criterion of Processing Management for Quick-frozen Fruit
and Quick- frozen Vegetable
GB/T 31273-2014

Criterion of Processing Management for
Quick-frozen Fruit and Quick- frozen Vegetable
Issued by General Administration of Quality Supervision, Inspection and Quarantine of the

People’s Republic of China and Standardization Administration

25
Foreword
This standard has been drafted according to the rules given by GB/T 1.1—2009.
This standard has been proposed by China General Chamber of Commerce.
This standard has been put under centralized management of China General Chamber of Commerce.
This standard has been drafted by Hangzhou Rixin Import & Export Co.,ltd, Nantong Square Cold Chain
Equipment Company, Zhengzhou Hengli Refrigeration Equipment Co.,ltd, Zhejiang Zhongda Newland Co.,
Ltd, Zhejiang Wufangzhai Industry Company Limited and the Standard Center of China General Chamber of
Commerce.
This standard has been drafted mainly by Jin Renling, Yang Dabo, Huang Jie, Guo Mingtao, Jiang
Huanzhao, Wang Yuzhou, Chen Wei, Hong Huang and Zhang Chen.

26
Criterion of Processing Management for Quick-frozen Fruit and Quick- frozen
Vegetable
1. Scope
This standard specifies the terms and definitions of the criterion of processing management for quick-frozen
fruit and quick-frozen vegetable, the corresponding general rules, documentation requirements, plants,
facilities and equipment, personnel requirements, sanitary control, control over the production process,
quality control and other requirements.
This standard is applicable to the processing management for quick-frozen fruit and quick-frozen vegetable.
2. Criteria for quotations and references
The following documents are indispensable to the usage of this document. Only dated versions of dated
reference documents are applicable to this document. The latest versions (inclusive of all modification lists)
of undated reference documents are applicable to this document.
GB 2760 National Standard for Food Safety-- application standard for food additives
GB 5749 Hygienic standard for drinking water
GB 8978 Standard for comprehensive sewage discharge
GB/T 10470 Quick-frozen fruit and quick-frozen vegetable--test methods for mineral impurities
GB/T 10471 Quick-frozen fruit and quick-frozen vegetable-- test methods for net weight
GB 14881 National Standard for Food Safety—general hygienic regulations on food production
GB 14930.1 Hygienic standards for food tools and equipment detergents
GB 14930.2 National standard for food safety—disinfector
GB/T 19001-2008 Quality management system—requirements
GB/T 25007-2010 HACCP application principles for production of quick-frozen foods
SB/T 10699-2012 Criterion of processing management for quick-frozen foods
SB/T 10827 Criterion of logistics for quick-frozen foods
Food Recall Management Regulations (Order No. 98 issued by General Administration of Quality
Supervision, Inspection and Quarantine of the People's Republic of China)
3. Terms and definitions
The following terms and definitions are applicable to this standard.
3.1 Quick frozen
A freezing process to rapidly pass the to-be-frozen products through the maximum ice area so as to keep its
thermal center temperature below -18℃ .
27
3.2 Blanching
A heat treatment method to reduce enzymatic activity.
4. General rules
4.1 The enterprises shall establish quality management system for the processing of quick-frozen fruit and
vegetable and form documents for implementation and constant improvement.
4.2 The enterprises shall establish the scope of quality management system for the processing of
quick-frozen fruit and vegetable. The scope shall specify the involved products or product types, the
manufacturing processes and production places.
4.3 The enterprise shall ensure the control over any outsourcing process which affects quick-frozen fruits and
vegetable and carry out identification and verification in the management system.
4.4 The document control shall be implemented according to GB/T 19001—2008. The enterprise shall
formulate the following documents:
a) To formulate the quality policy and target of fruit and vegetable quick-frozen processing and make
them into documents;
b) Documents required to effectively establish, implement and refresh management systems;
c) Program files
d) Process recording
5. Raw materials and food additives
5.1 Raw materials
5.1.1 The quality of fruit or vegetable shall be in accordance with relevant national standards or industrial
standards.
5.1.2 Systems to evaluate the qualified suppliers, certificate demanding for implementation and ticket
demanding systems shall be established.
5.2 Food additives
5.2.1 Product quality shall be in accordance with relevant national standards or industry standards.
5.2.2 Usage scope and dosage shall be in accordance with GB 2760.
6. Plant sites, facilities and equipment
6.1 Plant sites
6.1.1 There shall not be any pollution source nearby which may contaminate the food.
6.1.2 The water supply source shall meet the requirements for production and the pollution discharge
connectors shall be in accordance with the national standards for environmental protection.

28
6.2 Facilities and equipment
6.2.1 There shall be raw material processing workshops that go with the production capacity,
quick-freezing production shops, prepackaging rooms and refrigeration houses at the temperature of -18℃or
lower.
6.2.2 Quick-freezing devices that go with the produced types and production capacity shall be equipped
(see Appendix A). Devices for cleaning, blanching, quick-freezing or packaging shall also be equipped.
6.2.3 Treatment facilities for waste water or sewage shall be in accordance with the national standards for
environmental protection.
6.2.4 The equipped bathrooms or facilities for hand washing or sterilization shall be in accordance with the
requirements specified by Appendix D in GB/T 25007—2010.
6.2.5 Facilities and equipment which are in accordance with the national standards in fire control and
security shall be equipped.
6.3 Water, steam and electricity
6.3.1 Production water shall be in accordance with GB 5749.
6.3.2 The steam pressure and quantity shall be in accordance with the production requirements.
6.3.3 Power supply capacity to ensure the normal production or constant temperatures in refrigeration
houses when outage occurs.
7. Personnel
7.1 Requirements
7.1.1 Requirements for the personnel health and hygiene shall be in accordance with GB 14881.
7.1.2 Production personnel shall be trained on the basic knowledge and operating skills required by the
fruit and vegetable quick-freezing processing.
7.1.3 Inspectors shall be trained on their inspection certification qualification and corresponding test skills.
7.1.4 All personnel shall be trained on fire control and security.
7.2 Management
7.2.1 The enterprise shall assign special managers for production, product quality and hygiene.
7.2.2 Managers for production management and product quality shall not be acted as by the same person.
7.2.3 Annual business training plans shall be formulated and implemented. Training documents shall also
be formulated.

29
8. Hygiene
8.1 Systems
8.1.1 Management systems concerning the environment, workshop facilities, cleaning and sterilization
and personnel hygiene shall be formulated.
8.1.2 Sanitary control over the production operation shall be in accordance with the relevant regulations of
Appendix D in GB/T 25007—2010.
8.2 Environmental sanitation
8.2.1 Rain and sewage shall be separately discharged. No dirt accumulation shall be allowed. Sewage
discharge shall be in accordance with GB 8978.
8.2.2 Waste shall be disposed of by qualified organizations.
8.2.3 Factory waste management shall be in accordance with GB 14881.
8.3 Sanitation of plant facilities
Plant facilities shall be kept clean and tidy.
8.4 Sanitation for production equipment
8.4.1 Equipment, containers, pipes (including the connecting pipes) and tools shall be rinsed and sterilized
and kept clean according to the production on a regular basis.
8.4.2 The selected detergents and sanitizers shall be respectively in accordance with GB 14930.1 and GB
14930.2. They shall be stored in special-purpose rooms and managed by specially-assigned persons.
8.5 Deinsectization
It shall be in accordance with GB 14881.
8.6 Personal hygiene
It shall be in accordance with GB 14881.
9. Process control
9.1 Raw material selection
9.1.1 Fruits
The raw materials shall go with the product types. They shall be appropriately ripe, intact and clean.
9.1.2 Vegetables
The raw materials shall go with the product types. They shall be bright, intact, appropriately ripe and tender.

30
9.2 Main procedures
9.2.1 Blanching
9.2.1.1 Fruits
The selected qualified fruits shall be blanched in hot water ranging from 90℃to 98℃
. Blanching duration shall
vary depending on the product types and specifications. See Appendix B.
9.2.1.2 Vegetables
Appropriate temperatures and time shall be chosen for blanching according to different types of vegetables.
See Appendix C.
9.2.2 Cooling
9.2.2.1 Fruits
Blanched fruits shall be instantly cooled with cold water at 10℃or lower that is in accordance with GB 5749 and
timely dried.
9.2.2.2 Vegetables
Blanched vegetables shall be instantly cooled with cold water or wind at 10℃or lower and timely dried.
9.2.3 Quick-frozen
9.2.3.1 Fruits
Dried fruits shall be instantly frozen in an environment below -30℃

. They shall be lump-free and ice-free in a
single shape. The thermal center temperature when the freezing is over shall be -18℃or lower.
9.2.3.2 Vegetables
Dried fruits shall be instantly frozen in an environment below -30℃

. They shall be even in a single shape (or
block shape). The thermal center temperature when the freezing is over shall be -18℃or lower.
9.2.4 Metal detection
Prepackaged quick-frozen fruits and vegetables shall receive single (bag or box) metal detection.
9.2.5 Low temperature storage
Quick-frozen fruits or vegetables after the metal detection (or being prepackaged for sales again) shall be
instantly delivered in a refrigeration house at -18℃or lower.
10. Quality management
10.1 Management guide
Quality control guides for the product production process shall be formulated.
10.2 Quality control

31
A key process for quality control during the production process shall be determined.
10.3 Test
10.3.1 Relevant operating procedures and record types involving raw and auxiliary materials, sampling
methods of finished and semi-finished products (finished products shall be in accordance with the regulations
in relevant product standards), sampling sites, test methods, determination of inspection results, sample
storage and reservation shall be formulated.
10.3.2 Determination of quick-frozen fruits and vegetables shall be in accordance with GB/T 10471.
Determination of impurities in quick-frozen fruits and vegetables shall be in accordance with GB/T 10470.
Please see the determination of the temperature of quick-frozen fruits and vegetables at Appendix A and
Appendix B in SB/T 10699—2012.
10.3.3 Implementation of inspection plans, relevant matters which require rechecking and sampling again
and treatment of disqualified products shall be taken in charge of by specially-assigned persons.
10.3.4 The quality management department shall timely report relevant issues such as the inspection results
to relevant administrative departments.
10.4 Storage
10.4.1 The to-be-processed raw materials shall be temporarily stored by types and lots. Sunshine shall be
avoided.
10.4.2 Finished products shall be timely stored in the refrigeration house at -18℃or lower.
10.4.3 There shall be temperature records in the refrigeration house. Abnormal situations shall be dealt with
as soon as possible.
10.4.4 Finished products shall be transported out of the refrigeration house on a first-in first-out ( FIFO )
basis. Their appearances shall be checked on a regular basis. Delivery shall be cancelled as soon as the
exterior packages are found to be damaged. Products shall be transported out of the refrigeration house after
they are tested again and proved to be qualified.
10.4.5 Finished products shall include batch numbers, shipping time, sites, objects, amount and other
records when they are transported out of the refrigeration house.
10.4.6 No toxic, hazardous, inflammable objects or other objects that may cause odor taint shall be stored in
the finished product stores.
10.5 Transportation
It shall be in accordance with SB/T 10827.
10.6 Sales
10.6.1 Product sales management systems shall be formulated.
10.6.2 Foods shall be in accordance with Food Recall Regulations when being recalled.

32
Appendix A
(Informative appendix)
Recommended parameters to choose quick-freezing devices

See relevant parameters for quick-freezing devices at Table A.1.
Production Operating
Device name and Power Freezing Range of
capacity temperature
type /kw medium application
/(kg/h) /℃
1,000 37.8
Flow-state freezing
1,500 48.8
devices
2,000 64.2 R717, Individual
-35
3,000 77.2 R404, R507 freezing
Full-flow-state
4,500 107.8
freezing devices
6,000 137.8

33
Appendix B
Relevant parameters for processed quick-frozen fruits

See the relevant parameters for processed quick-frozen fruits at Table B.1
Table B.1 Parameters for the blanching, cooling and quick-freezing of fruits
Blanching Cooling Quick-freezing

Tim Temperatur Temperatur
Product name Temperature Mediu Remarks
Medium e e Medium e
/℃ m
/s /℃ /℃
Yellow >12
Water >95 Water <10 Air ≤-35 Individual
peaches 0
Strawberries / / / / / Air ≤-35 Individual
Blackberries / / / Water <10 Air ≤-35 Individual
Normal
Mulberries / / / Water Air ≤-35 Individual
temperature
Normal
Grapes / / / Water Air ≤-35 Individual
temperature
Normal
Tangerines / / / Water Air ≤-35 Individual
temperature
Normal
Oranges / / / Water Air ≤-35 Individual
temperature
Normal
Lemons / / / Water Air ≤-35 Individual
temperature
Waxberries / / / / / Air ≤-35 Individual

34
Appendix C
Relevant parameters for processed quick-frozen vegetables

See the relevant parameters for processed quick-frozen vegetables at Table C.1
Table C.1 Parameters for blanched, cooled and quick-frozen vegetables
Product name Blanching Cooling Quick-freezing

Temp
Tempera Tempera
Time eratur Remarks
Carrot cubes Medium ture Medium Medium ture
/s e
/℃ /℃
/℃
Shepherd's purse Water >95 50 Water ≤5 Air ≤-35 Individual
Diameter
:
0.9～1.2
Water >93 30 Water ≤5 Air ≤-35 Rectangle
cm
Length:
17cm
Diameter
:
1.2～1.6
Water >95 38 Water ≤5 Air ≤-35 Individual
cm
White Length:
Asparagu 17cm
s Diameter
Sticks :
1.6～2.0
cm
Length:
17cm
Diameter
:
Asparagus 60
2.0～2.2
Water >95 ～ Water ≤5 Air ≤-35 Individual
cm
70
Length:
17cm
0.6～1.2
cm
White
1.2～1.6
Asparagu Water >95 55 Water ≤5 Air ≤-35 Individual
cm
s
60
Tips 1.6～2.0
Water >95 ～ Water ≤5 Air ≤-35 Individual
cm
70
White 0.6～1.2
Asparagu cm
s 1.2～1.6
Bars cm
Diameter
Green
:
Asparagu
0.9～1.2 Water >95 45 Water ≤5 Air ≤-35 Individual
s
cm
Sticks
Length:
35
17cm
Diameter
:
1.2～1.4
cm
Length:
17cm
Diameter
:
1.4～1.6
cm
Length:
17cm
Diameter
:
0.9～1.2
Water >95 25 Water <10 Air ≤-35 Individual
cm
Length:
15cm
Diameter
:
1.2～1.4
cm
Length:
15cm
Diameter
:
1.4～1.6
cm
Length:
15cm
Diameter
:
0.5～0.7
cm
Length:
11cm
Diameter
:
0.7～0.9
cm
Length:
11cm
Diameter
:
Green 0.6～0.8
Asparagu cm
s Diameter
Bars :
0.8～1.2
cm
Soy beans Water >96 >70 Water <10 Air ≤-35 Individual
Green soy beans (seeds) Water >96 >40 Water <10 Air ≤-35 Individual
Green peas Water >96 >50 Water <10 Air ≤-35 Individual
Sweet corns Water >96 >50 Water <10 Air ≤-35 Individual
Rape flowers Water >96 >50 Water <10 Air ≤-35 Individual
Broccoli Water >96 >55 Water <10 Air ≤-35 Individual
Broad beans Water >96 >50 Water <10 Air ≤-35 Individual
36
Lotus roots Water >96 >50 Water <10 Air ≤-35 Individual
Sweet peas Water >96 >55 Water <10 Air ≤-35 Individual
Peapods Water >96 >50 Water <10 Air ≤-35 Individual
Mushrooms Water >96 >3 Water <10 Air ≤-35 Individual
Bamboo shoots Water >96 >180 Water <10 Air ≤-35 Individual
Haricot beans Water >96 >50 Water <10 Air ≤-35 Individual
Grade
Haricot Water >96 >95 Water <10 Air ≤-35 Individual
M
bean
Grade
Sticks Water >96 >80 Water <10 Air ≤-35 Individual
Haricot S
bean Diameter:
Haricot
8～11 mm
bean Water >96 ≥75 Water <10 Air ≤-35 Individual
Length:
Bars
20～40 mm
Pepper cubes Water >85 >150 Water <10 Air ≤-35 Individual
Sweet potato
10cm×10cm Water >90 >65 Water <10 Air ≤-35 Individual
cubes
Marrow cubes 10cm Water >90 >55 Water <10 Air ≤-35 Individual
Snow bean Water >96 >75 Water <10 Air ≤-35 Individual
30 mm～50 mm Water >96 >105 Water <10 Air ≤-35 Individual
Cauliflower
Broccoli
Sweet peas Water >96 >95 Water <10 Air ≤-35 Individual
Celery 10mm×10mm Water >96 >60 Water <10 Air ≤-35 Individual
Black fungus Water >85 >60 Water <10 Air ≤-35 Individual
Diameter of the
whole plant: >65
Brassica Water >95 Water <10 ≤-35 Individual
30 mm Air
chinensis
Length:
>60
30 mm～50 mm
Spinach Water >95 >110 Water <10 Air ≤-35 Individual
Komatsuna Water >96 >100 Water <10 Air ≤-35 Individual
Radish leaves Water >96 >100 Water <10 Air ≤-35 Individual
Pumpkins Water 93±1 >600 Water <10 Air ≤-35 Individual

37
Fruit and Fruit Products (Excluding Fruit Beverages)
GBT 10651-2008 Fresh Apple
GB/T 10651-2008

Fresh Apple
Issued by State Administration of Quality Supervision, Inspection and Quarantine of


38
Foreword
This standard is drafted as the revision for GB/T 10651-1989 Fresh Apple. As compared to GB/T
10651-1989, the standard has the following key changes:
- Amended the apple varieties that the standard is applicable to, adding the current leading varieties:
Huaxia, Pink Lady, Gala series, Sansa, Jonagold, etc;
- Changes and amendments were made to the section on “Terms and Definition;”
- Significant changes were made to the visual (color & luster) requirements on commercial apple
cultivars of each of the three grades (see Appendix A); the requirements on the existing varieties’
minimum surface hue ratio were reinforced and the requirements on minimum surface hue ratio was
added for the newly supplemented apple varieties;
- Increased the requirements on the minimum diameter of apple for each of the three grades. For all
apple varieties, large, top/superior grade apple should be ≥70mm, while medium grade apple should
be ≥65mm; small, medium sized top/superior grade apple should be ≥60mm, while medium grade
should be ≥55mm;
- Since the quality of local Apples has improved significantly, the general requirements on Apple’s
surface defects were strengthened in the following manner:
① Appropriate increase of the requirements on the degree of russeting for apples of all grades,
removed the individual requirements for degree of water based russeting listed in the previous
standard. ② Under the surface defects section, minimum requirements for puncture injuries on
medium grade apples are revised to “zero defect”. ③ Bruising injuries for top/superior grade apples
revised to “zero defect” and for medium grade apples, bruising injuries should be limited to a total
area of less than 1.0cm2, with area of the largest bruise patch less than 0.3cm2. ④ Rubbing injuries
for top/superior grade apples revised to “zero defect” and for medium grade apples limited to less
than 1.0cm2. ⑤ Damage from sunlight, pesticide and hail on top/superior grade apples revised to
“zero damage” and for medium grade apples, damage should be limited to less than 1.0cm2 as
compared to less than 2.0cm2 stipulated previously. ⑥ No crack defects should be detected on both
top/superior and medium grade apples, while there should be no pest damage detected on
superior/top grade apples. ⑦ Reinforced the limit requirements on cracks detected and removed the
individual requirements on heavy rust spots, etc;
- To further improve consistency of quality of apples, tolerance level for defects on superior/top grade
apple was revised to 5%, while for medium grade apples, it was revised to 8%. In addition to that, the
tolerance level for defects on apples from FOB point to receiving ports was revised to 8%. Margin of
errors allowed on the difference between actual apple sizes and the requirements was also revised
to 5%;
- Removed acidity from the “Chemical-Physical Index” section, while adding requirements on the
minimum firmness of apples, as well as the amount of soluble solid content. Removed the section on
the general requirements on the hygienic limits and the corresponding testing methods;
39
- Since transportation and storage are not the focus of this standard, clause no.8 specifying details on
“Transportation and Storage” was removed from this standard.
Appendix A and C listed in this standard are standardized appendices, however Appendix B is an
informative appendix.
The units/organizations involved in the drafting process of this standard: All China Federation of Supply and
Marketing Cooperatives – Jinan Fruit Product Research Institute, China National Institute of Standardization
– Institute of Food and Agricultural Standardization, Shaanxi Fruit Industry Authority, Fruit Research Institute
of the Chinese Academy of Agricultural Sciences, Beijing City Institute of Fruit Research, Shandong Fruit
Tea Station, Northwest Agriculture and Forestry University.
The key personnel involved in the drafting process are: Du Weidong, Xi Xingjun, Guo Mingzhu, Nie Jiyun,
Wei Qinping, Liu Junhua, Kong Qingxin and Xu Lingfei.
This standard will replace the earlier version:
- GB / T 10651-1989.

40
Fresh Apple
1. Scope
This standard stipulates the quality requirements, tolerance level for defects, test margin of errors and
specific requirements on key aspects like packaging, appearance, labelling for fresh apples for respective
grade level.
This standard applies to fresh apples (Malus domesica Borkh.) supplied to end consumers, e.g. Fuji,
Marshal series, Golden Delicious series, Gala series, Mato No.1, China, Pink Lady, Granny Smith, Jonagold,
Qin Guan, Guoguang, Arima, Red General, Sansa, Wang Lin. It excludes processed apples but may include
any other varieties that are not listed above yet falls under the defined categories.
to this part.
- GB 2762 Contaminants in Foods
- GB 2763 Maximum Limits for Pesticide Residues in Foods
The following terms and definition will apply for this standard.
3.1 Abnormal External Moisture
Refers to the amount of moisture (water content) that remains after the fruits are exposed to rainwater or
after being washed by water. This excludes condensation of water vapor due to changes in external
temperatures.
3.2 Mature
Describe the state where the fruits appear to demonstrate the color, luster, taste and aroma of fruits that are
complete in natural growth or development; ripened.
3.3 Maturity
Refers to the different stages of matured state that the fruits have adopted, generally classified as harvest
maturity, eatable maturity and physiological maturity.
3.3.1 Harvest Maturity
Refers to the state where the fruit has completed the biological growth process and the necessary chemical
accumulation process. Fruit size has stopped increasing and fruit has reached the stage optimal for storage
but not yet for consumption. Fruit at this stage should show the key characteristics of its variety, in terms of
color, aroma and taste, etc. During the stage, fruit flesh evolves from having a hard texture to a crunchy
texture.
41
3.3.2 Eatable Maturity
Fruits in this stage of maturity possess the color, taste, aroma and relatively high level of nutritional value
that they are supposed to have. The fruits harvested during this stage of maturity can be sold locally and/or
transported over a short distance.
3.3.3 Physiological Maturity

Fruits’ physiological state has reached full maturity, where the fruit flesh begins to soften and they become
unsuitable for transportation and storage.
3.4 Russeting
Refers to a type of physiological disease that fruits are subjected to due to effects from the external
environment or pesticides, where the fruit skin undergoes abnormal disintegration on a cellular level,
producing appearance similar to cork cambium tissue, resulting in cracking and peeling at the plant cuticle
layer which leads the fruits to take on dull brown cork cambium or point-like appearances
Note: Russeting can be mainly categorized into 2 types; flaky russet patches and mesh-shaped and shallow
russet patches. Flaky russets appear uneven in size, irregularly shaped with slightly rough light brown
connected patches; mesh-shaped shallow russets appear smooth with fish net/mesh shaped distribution.
3.5 Skin Defects
Refers to damages appearing on the surface of fruits.
3.6 Skin Puncture

Refers to specific damage formed on fruit flesh due to fruits being punctured/applied with force from a
relatively sharp object or lacerated.
3.7 Bruising
Refers to man-made damage attributable to knocking fruits against other objects or applying direct external
pressure on the fruits’ surface.
Note: Slight bruising refers to situation where fruit skin is undamaged, bruised area is only slightly concaved,
color changes are not obvious and there is no leakage of fruit juice due to bruising.
3.8 Rubbing
Refers to the browning and blackening of the fruit surface due to the result of significant frictional reaction
between fruits and other objects/surfaces.
Note: Rubbing damages can take on lump shaped or mesh shaped appearances. Scale of lump shaped
damages is gauged by the total consolidated surface area, while scale of mesh shaped damages is
calculated according to distribution surface area. Slight rubbing damages appear in small blemishes or thin
layers that have light colors. Small and light rubbing scars can be treated as fruit russet.
3.9 Sun Burn
Refers to formation of patches of different colors due to the direct exposure to strong sunlight. Slight sun
burn damages appear peach red in color or slightly whitish. Serious sun burn damages appear
yellowish-brown in color.

42
3.10 Spray Burn
Refers to residue spots of pesticides or injuries as a result of spraying pesticides on the surface of the fruits.
Minor spots of pesticides appear small and sparsely distributed, forming a indistinct mesh-shaped layer.
3.11 Hail Damage
Skin or flesh of the fruits was damaged due to prolonged exposure to hail damages. Fruit suffers slight hail
damage if the fruit skin is undamaged, only slightly concave and damage suffer by the fruit flesh is superficial
and shallow.
3.12 Cracky Fruit
Refers to fruits with cracks appearing on the skin surface that are stretched deep into the fruits’ flesh.
3.13 Little Cracks
Refers to cracks that appear on the fruit skin surface but are shallow/superficial.
3.14 Diseased Fruit
Refers to fruit that suffered from physiological diseases and infectious diseases.
3.14.1 Physiological Diseases
Refer to diseases as a result of unsuitable production environment, exposure to harmful/hazardous

substances or hereditary mutation. Key examples include are browning (superficial scald), bitter rot, ruby
spot disease, brown core disease, water-core disease (honey fruit disease), shrinking fruit due to boron
deficiency, cold injury, carbon dioxide poisoning, etc.
3.14.2 Infectious Diseases

Refer to diseases caused by pathogens. Key examples include anthrax, ring rot, brown rot, penicillium
disease, green mold, red and black spot disease, etc.
3.15 Maggoty Fruit

Refers to fruit that are infected by pests like Carposina niponensis, Grapholitha inopinata, oriental fruit moth,
etc.
Note: Pest’s point(s) of entry will appear on the surface of maggoty fruit, with hole surrounding showing color
degradation, this is where the maggots will eat into the fruit flesh and core, leaving frass around the surface
of point of entry or within the fruit itself, making the fruit inedible.
3.16 Insect Bites
Refer to damages on the fruit skin and flesh caused by harmful insects like leaf roller, stinkbug and beetle.
Note: Insect bite damage is calculated by total surface area, which includes the area surrounding the insect
bite that shows cork-like texture.
3.17 Tolerances
Refer to subjectively defined limits on the quality requirements for apples of each of the grade.

43
3.18 Cullage
Refers to fruit with quality characteristics lower than minimum grade criteria requirements and tolerances
stipulated for medium-grade fruits.
3.19 Large-sized Fruit
Refers to apple varieties with a relatively large diameter across the fruit, examples include Fuji apples,
Delicious apples, Jonagold apples, etc.
3.20 Medium-sized and Small-sized Fruit
Refers to apple varieties outside the definition of large-sized fruit specified above, examples include Arima
apples, Pink Lady apples, etc.
4. Quality Requirement
4.1 Basic Requirements
4.1.1 Possesses the original characteristics and taste/aroma that the variety supposed to have.
4.1.2 Possesses the maturity level suitable for marketing/distribution and storage.
4.1.3 Fruit is complete with good condition.
4.1.4 Fresh and clean with no unusual taste/odor.
4.1.5 Does not come with unusual source of external moisture.
4.2 Quality Requirements on Graded Apples
The quality of fresh apples is classified into three separate grades, where apple of each grade should
comply with the requirements listed in Table 1.
Table 1 Quality Requirements on Grade Apples

Grades
Item
Top Grade Superior Grade Medium Grade
Has characteristics that
Minor shape defect is Has shape defect but not deformed, has
Shape this variety supposed to
tolerated characteristics of the variety
have
Refer to Appendix A for general requirements on surface hue ratio for red apples; for varieties of
Color and Luster
other color, they should have the color and luster that the variety should possess during maturity
Stem intact (excludes missing stem due to
Fruit Stem Minor damage to stem is tolerated
commercial processing)
Not more than 4 minor problems from the
Skin Defects Should not be detected Should not be detected
following lists
(1) Skin Puncture
(includes fruit skin Should not be detected Should not be detected Should not be detected
laceration)
Tolerates minor bruises, total area ≤ 1.0
(2) Bruising Should not be detected Should not be detected cm2, where largest patch ≤ 0.3 cm2, no
browning nor visible damage to fruit flesh
Table to be continued…

44
…Table continued
Grades
Item
Tolerates brown or light
(4) Sun Burn Should not be detected Should not be detected
brown, area ≤ 1.0 cm2
Tolerates superficial skin
(5) Spray Burn Should not be detected Should not be detected
damage, area ≤ 1.0 cm2
Tolerate minor hail damage,
(6) Hail Damage Should not be detected Should not be detected skin generally healed, area ≤
1.0 cm2
(7) Cracky Fruit Should not be detected Should not be detected Should not be detected
Tolerates minor cracks not
Tolerates minor cracks in
(8) Little Cracks Should not be detected bigger than that in the
the stalk/calyx cavity
stalk/calyx cavity
(9) Maggoty Fruit Should not be detected Should not be detected Should not be detected
Tolerates dry insect bites;
Tolerates not more than
(10) Insect Bites Should not be detected total area not more than
two 0.1 cm2 insect bites
1.0cm2
(11) Other Minor Defects Should not be detected ≤5 ≤ 10
Russeting Russeting on fruit of various varieties comply with the limit requirements listed below
Russet spots appear slightly
Minor russet spots
(1) Flaky Russet Should not be detected beyond the stem or calyx
confined in the stem cavity
cavity
Tolerates minor, indistinct, Tolerates smooth, Tolerates minor, rough
(2) Mesh-shaped and dispersed mesh-shaped mesh-shaped layer, area textured mesh-shaped
Shallow Russet russet, area do not exceed do not exceed 1/10 of total russet, area do not exceed
1/20 of total surface area surface area 1/5 of total surface area
Diameter Large-sized
≥ 70 ≥ 65
(Largest Fruits
horizontal
Mid/Small-siz
distance / ≥ 60 ≥ 55
ed fruits
mm
Note: When apple has matured, it should comply with the basic internal quality requirements. This standard
listed the quality indexes on the firmness and solubility of solid for the existing top 11 apple varieties by
volume distributed on the China market. See Appendix B.
5. Tolerance Level Requirements
5.1 Quality Tolerances
5.1.1 Quality Tolerances for Inspection at Production Site
a) Top grade apples: tolerates the situation that 3% or fewer apples do not meet the quality
requirements of the grade that the apples are classified under. Among which the total number of
occurrence of rubbing, bruising and skin punctured apples should not exceed 1%.
b) Superior grade apples: tolerates the situation that 5% or fewer apples do not meet the quality
c) Medium grade apples: tolerates the situation that 8% or fewer apples do not meet the quality
requirements of the grade that the apples are classified under. Among which the total number of rubbing,
bruising and skin punctured apples should not exceed 5%, and the total number of apples with the
following deficiency should not exceed 1%:
45
1) Maggoty fruit and apples with physiological diseases;
2) Fruits with minor damages that are unhealed
5.1.2 Quality Tolerances for Inspection at FOB
a) Top grade apples: tolerates the situation that 5% or fewer apples do not meet the quality
b) Superior grade apples: tolerates the situation that 8% or fewer apples do not meet the quality
c) Medium grade apples: tolerates the situation that 10% or fewer apples do not meet the quality
requirements of the grade that the apples are classified under. Among which the total number of rubbing,
bruising and skin punctured apples should not exceed 7%, and the total number of apples with the
following deficiency should not exceed 2%:
1) Maggoty fruit and apples with physiological diseases;
2) Fruits with minor damages that are unhealed
5.2 Size Tolerances
Fruit diameter requirements on apples of individual grades: tolerates a 5% margin of error (higher or lower)
on the difference between actual diameter and the individual diameter requirements for apples of each of the
three grades. Yet, the fruit size differences between fruits in the same batch should not be too significant
even if fulfilling the formal tolerance level.
5.3 The apples that have failed the tolerance level required of that grade level should be downgraded to the
adjacent grade rather than standalone/separated grade by itself.
5.4 Tolerances evaluation is based on average result of tests conducted on all packaged samples. The
percentage of tolerances is generally calculated based on weight or quantity of fruits.
Note: See Appendix C for testing method and testing guidelines.
6. Hygienic Requirements
Hygienic indexes for limit requirements on the amount of pesticides and contaminants in fresh apple should
comply with GB 2762, GB 2763 and other relevant standards.
7. Requirements on Packaging and Appearance
7.1 Paper carton, plastic box and wooden case with layered structure should be used as packaging
container for fresh apples; container should be solidly built, dry, clean and hygienic without odor, yet
functional in protecting fruits from damages. Packaging material used on the interior and exterior of the
container, any markings and glue used should be non-toxic and harmless.
7.2 Products of the same variety and grade, from the same origin of production and harvested in the same
batch should be packaged together.

46
7.3 For apples under the same grade classification packaged in a layered manner, discrepancy in diameter
between individual apples should not exceed 5mm.
7.4 Contaminants and random objects like leaves, branches, paper bags, dust/dirt and pebbles should be
avoided from being included in the container during the packaging process, so as to avoid contaminating
apple products and affecting their appearance.
8. Labeling Guidelines
8.1 Logo/Marking
The logo/marking used on the packaging of the same batch of products should be consistent in formatting
and content. On exterior surface of every product packaging, there should be representative word and
design of fresh apples, presented in a clear and complete manner, concentrated in a fix location on the
packaging. No erasing is allowed. There is yet to be standardized requirements on this issue.
8.2 Labeling
Labeling information should include product name, variety, logo, grade, net weight, unit of production, origin
of production, name of inspecting personnel and date of packaging, etc. If there is standard packaging
quantity, it should be indicated as well. The writings on the label should be clear, complete and accurate.

47
Appendix A
(Normative Appendix)
Main Varieties of Apples and Corresponding Requirements on Color and

Luster for Respective Grade
Table A.1 Color & Luster Requirements
Grades
Variety
Fuji Red or striped red ≥ 90% Red or striped red ≥ 80% Red or striped red ≥ 55%
Gala Red ≥ 80% Red ≥ 70% Red ≥ 50%
Mato No.1 Red ≥ 70% Red ≥ 60% Red ≥ 50%
Marshall Red ≥ 95% Red ≥ 85% Red ≥ 60%
Huaxia Red ≥ 80% Red ≥ 70% Red ≥ 55%
Pink Lady Red ≥ 90% Red ≥ 80% Red ≥ 60%
Jonagold Red ≥ 80% Red ≥ 70% Red ≥ 50%
Qinguan Red ≥ 90% Red ≥ 80% Red ≥ 55%
Guoguang Red or striped red ≥ 80% Red or striped red≥ 60% Red or striped red ≥ 50%
Huaguan Red or striped red ≥ 85% Red or striped red ≥ 70% Red or striped red ≥ 50%
Red General Red ≥ 85% Red ≥ 75% Red ≥ 50%
Shanxia Red ≥ 75% Red ≥ 60% Red ≥ 50%
Jinguan Golden-yellow Yellow, Yellowish-green Yellow, Yellowish-green
Yellowish-green, Yellowish-green, Yellowish-green,
Wanglin
Greenish-yellow Greenish-yellow Greenish-yellow

48
Appendix B
(Informative Appendix)
Chemical-Physical Index for the Main Varieties of Apples
Table B.1 Chemical-Physical Index (Firmness and Solubility of Solid)
Fruit Firmness / (N/cm2) Soluble Solids / %

Variety
≥ ≥
Fuji 7 13
Gala 6.5 12
Mato No.1 5.5 11
Marshall 6.8 11.5
Huaxia 6.0 11.5
Granny Smith 7.5 13
Pink Lady 7.0 12
Jonagold 6.5 13
Qinguan 7.0 13
Guoguang 7.0 13
Huaguan 6.5 13
Red General 6.5 13
Shanxia 6.0 12
Jinguan 6.5 13
Wanglin 6.5 13
Note: For unlisted apple varieties, index specified for similar varieties can be used as a reasonable
reference

49
Appendix C
Testing Method and Testing Guidelines
C.1 Testing method
C.1.1 Determination of Grades
C.1.1.1 Testing Procedure
Weigh the samples drawn and then put them on the laboratory table one by one. Inspect the apples for
failure to meet requirements and occurrence of rot/decay according to standard requirements, record
observations unit by unit, test item by item. After completing the tests on every batch of production, tabulate
the results and determine the grade for this batch of apples.
C.1.1.2 Implementation and Decision-making Criteria
C.1.1.2.1 Appearance and maturity of fruits will be determined by basic sensory tests (e.g. visual inspection)
C.1.1.2.2 Diameter of fruits is ascertained by the use of standardized grade classification table.
C.1.1.2.3 Weight of a single fruit is ascertained by the use of electronic weighing machine.
C.1.1.2.4 Surface defects due to mechanical and natural damages will be determined by visual inspection or
specific measuring equipment.
C.1.1.2.5 Color and luster of fruits will be determined by visual inspection or specific measuring equipment.
For varieties with natural full red colors, the apple’s surface hue ratio should be calculated based on the
surface area of fruit skin covered by a good, consistent red color this apple variety is supposed to have. Of
which, the apples with good distribution of red hue or stripped red hue, should be classified into the grade
where the calculated ratio fulfil the minimum hue ratio requirements of that particular grade; the apples
should also possess the appearance that the apples of that particular grade are supposed to have. Hue ratio
for strip patterned varieties should be computed based on the area of stripped skin, of which apples with
unique strips distribution that the variety is supposed to have will be better positioned than those with light
red, green and yellow strips. Apples with color lighter/duller than what the variety is supposed to have can be
classified into one of the three grades, only if fulfilling the requirement: the hue ratio exceeds the minimum
surface hue ratio required for this particular grade, and apples possess superior appearance and form
matching those of the same apple variety. There is no need to calculate hue ratio for apple varieties with
brown strips.
C.1.1.2.6 Fruits demonstrating symptoms of disease or maggot infection, or are under the suspicion of
disease/infection without obvious symptoms should have samples drawn and dissected. If disease or
infection is confirmed, expand scale of inspection and dissection; subject the production batch to stringent
inspection procedures.
C.1.1.2.7 For fruit with two or more types of defects or damages, making a record of the one with more
severe impact on the overall fruit quality will suffice.

50
C.1.1.2.8 For fruits which failed to fulfill requirements, calculate percentage (proportion) of rejected fruits by
weight of fruits for each test item. If packaging includes number of fruits, then use fruit quantity as the basic
unit of calculation. Degree of precision set to 1 d.p.
Formula for Calculation (C.1):
𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊ℎ𝑡𝑡 𝑜𝑜𝑜𝑜 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 𝐹𝐹𝐹𝐹𝐹𝐹𝐹𝐹𝐹𝐹𝐹𝐹 (𝑜𝑜𝑜𝑜 𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄)

𝑃𝑃𝑃𝑃𝑜𝑜𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝 𝑜𝑜𝑜𝑜 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 𝐹𝐹𝐹𝐹𝐹𝐹𝐹𝐹𝐹𝐹𝐹𝐹 (%) = × 100
𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊ℎ𝑡𝑡 𝑜𝑜𝑜𝑜 𝐵𝐵𝐵𝐵𝐵𝐵𝐵𝐵ℎ 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 (𝑜𝑜𝑜𝑜 𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇 𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄)
Aggregate of each of the percentages of unqualified fruits will be equivalent to the percentage of unqualified
apples for the entire batch.
C.1.2 Chemical-Physical Tests
C.1.2.1 Sample Preparation
Pick 3~5kg of apples with the appropriate maturity from each batch, wash & dry, then select 20 apples of
moderate size that are representative of the batch, to be tested for fruit firmness. After the firmness test, cut
the apples into 8 lengthwise portions and draw 2 portions of each of the 20 apples; one of the portion will be
used for solubility tests while the other portion will be further dissected into 1cm X 1cm chunks or slices (by a
stainless steel knife) after removing the skin and the inedible core area. Quarter the chunks/slices and take
100g of samples, blend the samples with distilled water at a 1:1 ratio in a high-speed tissue blender, and
then place it into a clean ground glass jar for acidity tests. Prepared samples should be tested on the same
day they were prepared on.
C.1.2.2 Fruit Firmness Test
C.1.2.2.1 Apparatus: Firmness-Pressure Tester (Should be inspected and calibrated by Department of

Measurement)
C.1.2.2.2 Testing Method: Remove a thin layer of fruit skin from each of the opposing sides of the test area
located around the core of the sample fruit, while minimizing the damages to the fruit flesh. Area of skin
removed at each side should be slightly larger than the area of the head of the testing apparatus. Position
the apparatus vertically around the test area and apply pressure gradually, till the apparatus head press into
the fruit flesh at the required level. Read off the apparatus indicator value, which represents the firmness of
the fruit, at a standardized “N/cm2” unit. For every batch, the minimum number of sample fruits should be not
less than 10. Average value of all tests should be taken, set to the precision of 1d.p.
C.1.2.3 Tests for Solubility of Solids
C.1.2.3.1 Apparatus: Handheld Saccharimeter (Handheld Refractometer)
C.1.2.3.2 Testing Method: Calibrate the focal length and position of the apparatus’ scale, open the auxiliary
prism lens and place 1~2 drops of juice extracted from the sample fruit in the center of the prism lens for 1
min in still condition after closing the lens. Adjust the apochromatic ring in the direction of a source of light or
in a bright area until a clear separatrix appears in the field of vision. Read off the values corresponding to the
separatrix, and this will be equivalent to the readings on the percentage of soluble solids content under 20oC
condition. If the environment is not at 20oC, make appropriate compensation adjustments (up and down)
according to the readings from the attached thermometer. For every batch, the minimum number of sample
fruits should be not less than 10, while every tests should be repeated 2~3 iterations, taking the average
value as results. If results are inconsistent in iterations, clean the lens with clean water, dry with lens cleaner
before retrial.
51
C.2 Inspection Guidelines
C.2.1 Fresh apples procured from the origin of production should be tested in accordance to the
requirements listed in this standard. Any apples of the same apple variety, grade and procured/bought off
the same batch will be considered a single testing/inspection batch.
C.2.2 During the process of sales and exchange between the units of production and farmers, it is necessary
to distinguish the variety, grade, prepackaging and detail in black and white the unit and weight of products
exchanged in the transaction. Any discrepancy in order forms/contracts, with regards to grades/quality,
quantity and packaging should be resolved by the suppliers (e.g. units of production/farmers) before
inspected and accepted by the receivers (e.g. dealers/wholesalers/distributors) in the process.
C.2.3 For fresh apples procured from various small, dispersed production sites and small farmers/farming
households, as part of a bigger distribution batch, goods should be distinguished and sorted in distinct
varieties, grades, quality requirements, etc. Distributors should repackage the apples according to
appropriate guidelines and requirements after receiving the goods.
C 2.4 Sampling
C2.4.1 Sampling batch will be based on the corresponding batch selected for testing and inspection.
Samples should be representative and drawn from different portions of the entire batch of production
according to requirements listed in C.2.4.2. Results derived from the tests conducted on the samples will
apply to the entire sampling batch.
C.2.4.2 Sampling Quantity: For batch size of 50, draw 1 sample; for batch size of 50~100, draw 2 samples;
for batch size of above 100, 2 samples will be established as the base quantity, drawing 1 extra sample for
every additional 100 apples, while quantity not reaching the 100 threshold will be rounded down. For apples
procured from dispersed sources in smaller quantities, randomly draw samples from the top, mid and bottom
portions of packaged container, at a sample size of 100 and more.
C.2.4.3 If quality issues are apparent during testing process, scale of inspection/testing should be expanded,
with an increased number of fruit samples taken.
C 2.4.4 Inspection to ensure compliance in weight and packaging technical requirements should be
conducted concurrently by the sampling personnel during the sampling process. Every standardized
packaging should fulfill the weight requirements stipulated and top up will be required in the case that it is
under the minimum weight requirement.
C.2.5 Sensory inspection will be the key mean of inspection during the apple procurement process. Precise
and detailed inspection/tests should be conducted on the fruit samples, according to the guidelines and
technical requirements listed in this standard. Henceforth, the quality and grade will be determined
according to the inspection/test results.
C.2.6 Under the circumstance that the apples do not meet the requirements of the declared quality/grade
level and/or they exceed the tolerance level required of each batch, the apples will be downgraded
according to the actual quality/grades that they fall under. If parties of either side of the sales and exchange
process do not accept such a change, they can request for the products to be sampled and retested by the
receiving distributor after some forms of processing and reorganization. The outcome will be dependent on
the results of the retest, of which retest is limited to a single attempt.

52
GBT 10782-2006 General Rule for Preserved Fruits
GB/T 10782-2006

General Rule for Preserved Fruits
Issued by State Administration of Quality Supervision, Inspection and Quarantine of


53
Foreword
This standard was drafted with references to standards SB/T 10051-1992 Clove Olive, SB/T 10052-1992
Snowflake Plum, SB/T 10053-1992 Preserved Peach, SB/T 10054-1992 Preserved Pear, SB/T 10055-1992
Preserved Cherry-Apple, SB/T 10056-1992 Sugared Mandarin, SB/T 10057-1992 Haw Jelly, SB/T
10085-1992 Preserved Apple, SB/T 10086-1992 Preserved Apricot, SB/T 10087-1992 Technical Condition
of Preserved Plum, with the inclusion of key components of these standards as part of this standard.
This standard will replace GB/T 10782-1989 General Rules for Preserved Fruits and GB/T 11860-1989
Physical and Chemical Inspection Methods for Preserved Fruits. As compared to the standards GB/T
10782-1989 and GB/T 11860-1989, key changes are as follows:
- Section on “Terms and Definition” detailed in GB 10782-1989 was amended;
- Product classifications specified in GB 10782-1989 was amended;
- Grades classification and related details in GB 10782-1989 were removed;
- Testing methods specified in GB/T 11860-1989 were amended
- Chemical-Physical index requirements of the individual products were reinforced.
This standard is co-proposed by Chinese General Chamber of Commerce and China Association of Bakery
& Confectionery Industry.
This standard is under the jurisdiction of the Chinese General Chamber of Commerce.
The units/organizations involved in the drafting process are Business Standard Center of Chinese General
Chamber of Commerce, Preserves Professional Committee of China Association of Bakery & Confectionery
Industry, China Research Institute of Food and Fermentation Industries, Guangdong Jiabao Group Co., Ltd.,
Guangdong Ashley Group(Guangdong Haoweijia Food Co., Ltd.), Beijing Rhodospirillum Food Group, Royal
Garden Fresh Food Co., Ltd., Fujian Oriental Food Group, Victoria King Food Co., Ltd., Preserved Plant of
Tengzhou Jinghe liquor LLC, Hebei Yida Food Group, Hebei Yongxing Preserved Plant.
Key personnel involved in the drafting process are Yan Chen, Yanping Zhao, Yinglin Yang, Mengchun Li,
Jinfang Xiao, Wenju Zhi, Longchi Wang, Yongxiang Song, Guangdong Sun, Shulin Wang, Shengli Qi.
This standard will supersede the earlier versions, including:
- GB/T 10782-1989、GB/T 11860-1989

54
General Rule for Preserved Fruits
1. Scope
This standard stipulates the details on product classification, technical requirements, testing methods,
inspection guidelines, labeling requirements, etc.
This standard will apply to the production and sales & marketing of preserved fruits.
to this part.
GB 2760 Hygienic Standard of Food Additives Usage
GB/T 5009.3 Determination of Moisture in Food
GB 7718 General Rule for Prepackaged Food Labeling
GB 14884 Hygienic Standards of Preserved Fruits
Order No.75 Measures for the Measurement Supervision and Administration of Prepackaged
Commodities issued by State Administration of Quality Supervision, Inspection and
Quarantine.
The following terms and definition will apply to this standard.
3.1 Preserved Fruit
Refers to product preserved with sugar, honey or edible salt (or not preserved at all) with fruits and
vegetables as key ingredients, with (or without) the use of food additives and other supplementary
ingredients.
4. Product Classifications
4.1 Sugar-Coated Category
Refers to product category where key ingredient is boiled/soaked with sugar (or honey), may or may not
have undergone drying process or its likes. Products are surface coated with moist syrup or are soaked in
concentrated sugar syrup, examples of this category include candied green plum, honey-coated cherry,
honey-coated kumquat, candied osmanthus and stir-fried hawthorn.

55
4.2 Frosting Category
Refers to product category where product surfaces are covered by white icing/frosting after key ingredient is
boiled with sugar, dry-processed etc. Examples of this category include sugared wintermelon strips, candies
flattened mandarin, red/green preserved fruits and vegetable strips, preserved flattened kumquat and ginger
slices with frosting.
4.3 Translucent Category
Refers to product category where products appear translucent, without the presence of any icing/frosting on
the surfaces after key ingredients have undergone sugar-coating, dry-processing, etc. Examples of this
category include preserved apricot, preserved peach, preserved apple, preserved pear, preserved date,
preserved malus, preserved sweet potato, preserved carrot and preserved tomato.
4.4 Semi-Dry Category
Refers to product category where products appear semi-dry, after key ingredients have undergone
salt-coating, sugar-coating, dry-processing, etc. Examples of this category include dried prune, apricot,
preserved prune, sweetened arbutus, clove flavored olive and clove plum.
4.5 Preserved Fruits Category
Refers to product category where products can be distinctly classified into sugared or non-sugared format
after key ingredients have undergone salt-coating, sugar-coating (or no sugar-coating), dry-processing, etc.
Examples of this category include preserved plum, preserved prune, dried mango, dried arbutus and
liquorice olive. Usually underwent repeated drying processes.
4.6 Fruitcake Category
Refers to product category where products are broadly classified into cakes, strips and slice (flake). They
are manufactured from liquid/fluid inputs, through processes like shaping and molding, dry-processing (or
without), etc. Examples of this category include haw rolls, wild jujube cake, and haw flakes.
4.7 Other Categories
Refer to product categories with preserved fruit products falling outside the definition of the above six
individual category classification.
5. Technical Requirements
5.1 Ingredient Requirements
Main, supplementary ingredients and food additives used should comply with requirements listed in relevant
standards. Rotting and deteriorated fruit and vegetable ingredients should not be used.
Possesses shape/form, color & luster, structure, taste and aroma that products of this category should have,
without the presence of any peculiar odor, mildew and contaminants.

56
5.3 Net Content Requirements
Refer to Order No.75 Measures for the Measurement Supervision and Administration of Prepackaged
Commodities issued by the State Administration of Quality Supervision, Inspection and Quarantine (AQSIQ).
5.4 Chemical-Physical Index
5.4.1 Sugar-Coated Category
Moisture Content ≤ 35%, Total Sugar Content (Glucose) ≤ 70%, Sodium Chloride Content ≤ 4%.
5.4.2 Frosting Category
Moisture Content ≤ 20%, Total Sugar Content (Glucose) ≤ 85%.
5.4.3 Translucent Category
5.4.4 Semi-dry Category
5.4.5 Preserved Fruit Category
5.4.5.1 Sugared
Moisture Content ≤ 30%,Total Sugar Content (Glucose) ≤ 6%, Sodium Chloride Content ≤ 35%.
5.4.5.2 Non-sugared
5.4.6 Fruitcake Category
5.4.6.1 Cakes
5.4.6.2 Strips (Fruit Leather)
5.4.6.3 Slices (Flakes)
5.5 Hygienic Index
Should comply with the requirements listed in GB14884.

57
5.6 Food Additives
Usage of food additives should comply with the requirements listed in GB2760.
6. Testing Method
6.1 Sample Preparation
Weigh and extract 200g of samples from the edible portions of products, then cut, chop or mash them into
pieces, mix well and put them into dry, ground sample bottles. Take extra note when taking samples from
sugar-coated product category, draining the fluids completely (i.e. trace of fluid during draining process
should stop for 1 min) before weighing; while frosting can be weighed with the products for frosted product
category.
6.2 Sensory Test/Inspection
6.2.1 Color & Luster, Shape/Form, Contaminants
Place sample into a white porcelain plate and conduct visual inspection under natural light.
6.2.2 Structure
Cut sample with stainless steel knife and examine product structure by visual inspection, touching and
tasting.
6.2.3 Taste and Aroma
Conduct smelling test for aroma and tasting test to ascertain its flavor.
6.3 Net Content
Weigh its mass with a balance of sensitivity set at 0.1g.
6.4 Moisture Content
Test method should comply with GB/T 5009.3.
6.5 Total Sugar Content
6.5.1 Principle
Sugar content in original sample and sugar that underwent hydrolysis are reducible in nature, it can be
reduce to red copper (I) oxide through the use of Fehling’s solution.
6.5.2 Solution/Reagent
a) Concentrated hydrochloric acid (volume fraction is 37%, density is 1.19g/cm3).
b) Sodium hydroxide solution (0.3g/mL).
c) Methyl red indicator (0.001g/mL).
d) Fehling’s Solution:

58
Solution 1: Dissolve 15g copper sulfate (chemically pure) and 0.05g methylene blue in a 1000mL
volumetric flask, add distilled water to the mark, share well and filter for use.
Solution 2: Dissolve 50g potassium sodium tartrate (chemically pure), 75g sodium hydroxide
(chemically pure) and 4g potassium ferrocyanide into 1000mL of distilled water, shake well and filter
for use.
e) Glucose standard titration solution: Weigh precisely 0.2g of glucose (precision to 0.0001g) which
has achieve constant mass after undergoing dehydration process at 98~100oC, and dissolve it in
sufficient amount of water in a 250mL volumetric flask. Add 5mL of hydrochloric acid thereafter and
dilute the solution with water till it reaches 250mL volume, shake well and prepare for use.
f) Fehling’s solution calibration: Extract a precise 5mL volume of Fehling’s Solution 1 and Fehling’s
Solution 2 respectively into a 150mL conical flask, add 10mL water, a few glass beads and 10mL
glucose standard titration solution. Heat to boil within 2 minutes, add glucose standard titration
solution while the mixture is boiling at a rate of 1 drop every 2 seconds till the original blue color
fades completely. Record the volume of glucose standard titration solution used. Run the test three
times concurrently, take the average value and compute volume of titration solution used in every
10mL (consists of 5mL solution 1 and solution 2 respectively) of the Fehling’s solution and this
value will be equivalent to the quality value of glucose content.
Formula used for calculation as accordance to (1).
In formula:
A – Quality (mass) of glucose in 10mL of Fehling’s Solution (in g);
m – Quality (mass) of glucose (in g);
V – Volume of titration fluid used in the tests (in mL);
250 – Total volume of dissolved glucose solution (in mL).
6.5.3 Apparatus
a) High-speed tissue grinder
b) Thermostatic water bath
c) Adjustable electric stove
6.5.4 Sample Preparation
Weigh 10g (precision set to 0.001g) of prepared samples (preparation specified in section 6.1), and soak in
water for 1~2 hours. Place samples into a high-speed tissue grinder, add minute amount of water and grind
mixture, then transfer all to a 250mL volumetric flask, add water to the mark, shake well, filter and prepare
the filtrate for use.
6.5.5 Analysis Procedure

59
Extract a precise 10mL of the filtrates and transfer it into a 250mL conical flask, add 30mL water and 5mL
hydrochloric acid and then place flask into a water bath. When temperature of the water bath reaches
68~70oC, maintain co-transformation status for a calculated 10 minutes, cool it to room temperature with
running water and then transfer all to a 250mL volumetric flask. Afterwards, add 2 drops of methyl red
indicator (0.001g/mL), neutralize with sodium hydroxide solution (0.3g/mL), dilute by water to the mark,
shake well and transfer into a burette for use.
Pre-test: Use pipette to extract 5mL of Fehling’s Solution 1 and Fehling’s Solution 2 respectively into a
150mL conical flask, heat the mixture on the electric stove to boil and drip the co-transformed solution from a
burette into the mixture till the color changed from blue to light yellow, and then record the volume of the
co-transformed solution used in the burette.
Actual Test: Extract 5mL of Fehling’s Solution 1 and Fehling’s Solution 2 respectively into a conical flask, drip
the co-transformed solution into the mixture, at an amount 1mL less than the amount used in pre-test, then
heat to boil for 1 minute. Thereafter, drip in the co-transformed solution at a rate of 30 drops per minute until
the color changes to light yellow, then record volume of the co-transformed solution used. Run the tests
concurrently twice.
6.5.6 Result Calculation
Formula used for calculation of total sugar content (glucose) in samples as accordance to (2).
In formula:
Xt - Total sugar content (glucose) in the sample (in g/100g);
A – Quality (mass) of glucose in 10mL of Fehling’s Solution (in g);
m – Quality (mass) of the sample (in g);
V – Volume of co-transformed solution used in titration process (in mL);
6250 - Dilution multiple
6.5.7 Tolerance Level
The absolute differences between the results of two independent tests and the arithmetic mean of the results
should not exceed 2% range under iterative situations.
6.6 Sodium Chloride
6.6.1 Principle
Use silver nitrate solution with known concentration to titrate the sodium chloride in the sample. Upon the
formation of silver chloride residue, the excess silver nitrate solution used and potassium chromate indicator
will produce silver chromate, causing the mixture to turn orange. This will signal the end of titration of silver
nitrate solution. Following that, compute the sodium chloride content based on the amount of silver nitrate
solution used.

60
a) Potassium chromate solution (50g/L)
b) Silver nitrate standard titration solution: 0.1mol/L or 0.05mol/L
Preparation: Weigh and extract 17.5g of silver nitrate, dissolve in water and then dilute with water to
the 1000mL mark. Further reduce the concentration of this silver nitrate solution, which is about
0.1mol/L at this point, to 0.05mol/L for use.
Calibration: Weigh a precise 0.2g of (precision set to 0.001g) benchmark sodium chloride which has
achieve constant mass after undergoing dehydration process at 500~600oC, dissolve it in 50mL
distilled water, then add 1mL potassium chromate solution (50g/L). Thereafter, titrate with silver
nitrate solution while concurrently shaking the resultant solution until the original red color
re-emerges. Record the volume of silver nitrate solution used. Conduct 3 tests concurrently. Use
50mL water as control test.
Calculation:
Formula used for calculation of the actual concentration of silver nitrate standard titration solution as
accordance to (3).
In formula:
c – Actual concentration of silver nitrate standard titration solution (in mol/L);
m – Quality (mass) of sodium chloride (in g);
V1 – Volume of silver nitrate standard titration solution used in sodium chloride tests (in mL);
V2 – Volume of silver nitrate standard titration solution used in the control test (in mL);
0.0584 – Quality (mass) of sodium chloride (in g) that is equivalent to 1.00mL of silver nitrate standard
titration solution [c (AgNO3) = 1.000mol/L]. Express in 4 d.p.
6.6.3 Apparatus
a) High-speed tissue grinder
b) Adjustable electric stove
6.6.4 Sample Preparation
Weigh 5~10g (precision set to 0.001g) of prepared samples (preparation specified in section 6.1), and soak
in water for 1~2 hours. Transfer to beak, simmer to boil over 0.5h and then allowed to cool. Transfer all to a
250mL volumetric flask and fill with water to the mark, filter and save the filtrate for use.

61
6.6.5 Analysis Procedure
Extract 5.00~10.00mL of the filtrates into a conical flask, add 50mL water and 1mL potassium chromate
solution. Titrate with silver nitrate solution until the original orange-red re-emerges. Record the volume of
silver nitrate solution used. Run the tests twice concurrently and use 5.00mL of water for control test.
Formula used for calculation of sodium chloride content as accordance to (4).
In formula:
X3 – Sodium chloride content in samples (in g/100g);
c – Actual concentration of silver nitrate standard titration solution (in mol/L);
V1 – Volume of silver nitrate standard titration solution used in sodium chloride tests (in mL);
V2 – Volume of silver nitrate standard titration solution used in the control test (in mL);
m – Quality (mass) of sample (in g);
0.0584 – Quality (mass) of sodium chloride (in g) that is equivalent to 1.00mL of silver nitrate standard
titration solution [c (AgNO3) = 1.000mol/L]. Express in 2 d.p.
6.6.7 Tolerance Level
The absolute differences between the results of two independent tests and the arithmetic mean of the results
should not exceed 2% range under iterative situations.
6.6.8 Hygienic Index
Testing method should comply with GB 14884.
7. Inspection Guidelines
7.1 Batch
A single inspection batch is defined as products of the same variety and production batch.
7.2 Sampling Method and Quantity
7.2.1 Samples should be representative, randomly draw from different portions of the entire batch of
productions according to the stipulated quantity.
7.2.2 For batch of less than 100 products, 3% of total quantity will be drawn as test samples; for batch of
more than 100 products, draw an additional sample for every additional 100 products, of which if additional
quantity is less than 100, it will be rounded up.
7.2.3 Bottled products or product in small packaging: for packaging of 250g and above, no less than 3
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samples have to be drawn from the same batch; for packaging of less than 250g, no less than 6 samples
have to be drawn from the same batch.
7.2.4 Draw a consistent amount of samples at the top, middle and bottom portion of a product. Ensure that
all samples drawn are adequately mixed before extracting 1.5kg samples as laboratory samples by the
method of quartering.
7.2.5 All samples should be placed into clean and dry containers for tests. Samples dedicated for
microbiological test should comply with fully sterile operational sampling process.
7.3 Out-Factory Inspection
7.3.1 Test items include sensory inspection, tests for net content, moisture, total sugar, sodium chloride, total
bacterial colony count and coliform bacteria.
7.3.2 Product of every batch should be inspected by the inspection department within the factory production
facility according to the methods and requirements stipulated in this standard. Qualified products with proper
certification will be release out of factory for distribution and sales.
7.4 Type Inspection
7.4.1 Type inspection items include all items stipulated in this standard.
7.4.2 Type inspection should be conducted every half a year.
7.4.3 Type inspection should also be carried out if any of the following situations occurs:
- Raw materials used have changed;
- Production processes have changed;
- Resumption of production after a long period of production stoppage;
- Large discrepancy between results of out-factory inspection and the last type inspection;
- As required by National Quality Supervision Institute
7.5 Decision Guidelines
7.5.1 The batch is deemed as qualified if the results of all the test items comply with the requirements listed
in this standard.
7.5.2 The batch is deemed as unqualified as long as one of the microbiological test results do not comply
with the requirements listed in this standard.
7.5.3 In the case that the result(s) of any other test items do not comply with the requirements listed in this
standard (with the exception of microbiological index), a single round of retest with double the sample
quantity from the same batch is allowed. If retest results comply with standard, product will be deemed
qualified; otherwise, they will be rejected.
8. Labeling
Pre-packaged food labels should comply with GB 7718.

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GBT 13607-1992 Packaging of Apples and Citrus Fruit
GB/T 13607-1992

Packaging of Apples and Citrus Fruit
Approved by State Bureau of Technical Supervision

64
Packaging of Apples and Citrus Fruit
1. Scope
This standard stipulates the technical requirements and requirements for storage, transportation, testing
methods and inspection guidelines for the packaging of apples and citrus fruits.
Use of corrugated boxes mentioned in this standard applies to the packaging of apples and citrus fruit, while
the use of calcium plastic corrugated boxes applies to the packaging of apples and citrus fruit harvested in
late-autumn.
GB 191 Packaging, Storage & Transportation Pictorial Labelling
GB 450 Collections of Paper and Paper Cardboard Samples
GB 462 Determination Method for Paper and Paper Cardboard Moisture
GB 2679.7 Determination Method for Paper Cardboard’s Resistance to Puncturing
GB 2828 Sampling Procedure for Batch-by-batch Inspection and Sampling Tables (applies to
continuous batch inspections)
GB 3538 Labelling Method for of Individual Sections of Packaging for Transportation
GB 3561 Analysis Method for Hygienic Standards of Paper used in Food Packaging
GB/T 4857.3 Packaging: Transportation & Packing – Stacking Method
GB/T 4857.4 Packaging: Transportation & Packing – Pressure Test Method
GB/T 4857.5 Packaging: Transportation & Packing - Vertical Drop Impact Test Method
GB 6388 Labelling of Packaging for Transportation, Shipping and Receiving
GB 6543 Corrugated Boxes
GB 6544 Corrugated Paper Cardboard
GB 6545 Corrugated Paper Cardboard: Determination Method for Resistance to Bursting
GB 6546 Corrugated Paper Cardboard: Determination Method for Edge Crush Strength
GB 6980 Calcium Plastic Corrugated Boxes
GB 10651 Fresh Apples
GB/T 12947 Fresh Citrus Fruit

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3. Technical Requirements on Packaging
3.1 Packing Preparation
3.1.1 Packing Environment
3.1.1.1 Packing sites for apples and citrus fruit should be located in areas that are well ventilated, dry (low
moisture, humidity) and away from exposure to rain.
3.1.1.2 Packing sites can be set up in areas with room temperature and average humidity.
3.1.1.3 Hygienic conditions & requirements should comply with the specific guidelines listed in the relevant
national food hygiene regulations.
3.1.2 Product Requirements
Apples and citrus fruit should comply with the requirements listed in GB 10651 and GB/T 12947.
3.1.3 Packing Materials
3.1.3.1 Apples and citrus fruit should be packaged in double corrugated box or single corrugated box format.
Cardboard used should be made from wood pulp, bamboo pulp, cotton stalk pulp and kenaf pulp, with the
specific exception of straw pulp as suitable material. For single corrugated box used in the packing process,
the minimum HDPE content required is 59%, while the content of calcium carbonate should be limited to 39%
of total. Appropriate amount of other relevant compounds, such as antioxidants and zinc stearate should be
added.
3.1.3.2 Performance Requirements on Corrugated Cardboard
a. See Table 1 for performance requirements on corrugated cardboard
Table 1
Index Name Unit Index

Paper Density g/m2 300±15 320±16 360±18
Resistance to Bursting kPa (kgf/cm2) 852.6 (8.7) 911.4 (9.3) 1029.0 (10.5)
Ring Compression Strength ≥
N (kgf) 382.2 (39) 401.8 (41) 450.8 (46)
(Lateral)
Moisture Content % 10±2 10±2 10±2
Note: Moisture content value is equivalent to the test value after being processed according to GB 450.
b. See Table 2 for performance requirements on corrugated paper
Table 2

Paper Density g/m2 180+5-9
Resistance to Bursting kPa (kgf/cm2) 343.0 (3.5)
N (kgf) 235.2 (24)
(Lateral)
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c. See Table 3 for performance requirements on double corrugated cardboard
Table 3

Resistance to Bursting kPa (kgf/cm2) 2,156 (22)
Resistance to Puncturing J (kg·cm) 12.74 (130)
N (kgf) 0.83 (8.5)
(Lateral)
Moisture Content % 10±2
3.1.3.3 Performance Requirements on Calcium Plastic Corrugated Cardboard
a. See Table 4 for performance requirements on calcium plastic corrugated cardboard
Table 4
Item Index
Cardboard Thickness, mm 4
Number of Corrugated Paper
13
Tendons, 1 piece/100mm
b. See Table 5 for mechanical requirements on corrugated cardboard
Table 5
Item Index
Shaking force for box to start breaking up, N ≥ 350
Stretch at breaking, % ≥ 10
Plane compressive endurance, N ≥ 1,200
Vertical compression endurance, N ≥ 700
Strength for tearing, N ≥ 80
Folding endurance at low temperature No cracks/folds at −40oC
3.1.4 Container for Packaging
3.1.4.1 Packaging for Sales
a. Materials used for sales packaging are required to be non-toxic.
b. Dimension of sales packaging should correspond to the requirements for transportation.
c. Sales packaging should comply with relevant hygienic requirements, not be broken/damaged and do
not absorb surrounding moisture.

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3.1.4.2 Packaging for Transportation
3.1.4.2.1 Shape and Structure of Box
a. Shape: according to the illustrations below
b. Internal Structure: For box used for apple packaging, utilize “+” or “#” design for the vertical partitions
between apples on the interior with a horizontal partition cardboard inserted between each layer of
products. For box used for citrus fruit packaging, vertical partitions between each fruits are used, use
the “#” design with one fruit allocated per slot.
3.1.4.2.2 Materials used for packaging should comply with the requirements listed in 3.1.3.
3.1.4.2.3 See Table 6 for the format and dimensional requirements on box used.
Table 6 mm
Product Container Type for Dimension

Serial Number Tolerance
Name Packaging (Length × Width)
1 480 × 320 −2
Paper Corrugated Box
2 500 × 300 −2
Apple
Calcium Plastic Corrugated 1 590 × 290 −2
Box 2 570 × 270 −2
1 500 × 320 −2
Paper Corrugated Box
2 480 × 280 −2
Citrus Fruit
Calcium Plastic Corrugated 1 500 × 320 −2
Box 2 480 × 280 −2
3.1.4.2.4 Strength Requirement on Box
a. See Table 7 for compressive strength requirements of empty double corrugated box.
Table 7
Name Serial Number Compressive Strength, N (kgf) ≥

1 8,330 (850)
Box for apple packaging
2 7,350 (750)
1 7,350 (750)
Box for citrus fruit packaging
2 7,840 (800)

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b. See Table 8 for compressive strength requirements of empty single corrugated box.
Table 8
Name Serial Number Compressive Strength, N (kgf) ≥

1 6,860 (700)
Box for apple packaging
2 6,370 (650)
1 6,370 (650)
Box for citrus fruit packaging
2 6,860 (700)
3.1.4.2.5 Requirements on the manufacturing, gluing, stapling, pressing and external appearance for paper and
calcium plastic packaging boxes should comply with GB 6543 and GB 6980 based on the box type respectively.
3.1.4.2.6 Paper boxes should be smeared with moisture-proof oil on the inside and outside of the box. Single
calcium plastic corrugated boxes are required to have 8 oval holes of 20mm length and 15mm width on the each
of the side 2 and 4, and also 4 holes of the same dimensions on the side 5 and 6.
3.1.4.2.7 Hygienic standards for all packaging materials used should comply with the requirements listed in GB
3561.
3.2 Packaging Requirements
3.2.1 Each paper box or calcium plastic box should be limited to 15~20kg apples or approximately15kg of
citrus fruits.
3.2.2 Fold up the flaps at the bottom of the packaging and then secure firmly with metal wires.
3.2.3 Pack individual fruits with films of non-toxic paper or plastic while setting up the vertical partitions for
each of the fruits layer by layer into the box.
3.2.4 Paper boxes can be sealed with adhesive tapes, or by the means of securing with low-carbon steel flat
wires or adhesive gels/liquid. Calcium plastic boxes should be nailed and secured with nickel-plated or
galvanized wires and their likes.
3.2.5 Indicate with high clarity the fruit variety, grade, quantity and origin of production.
3.3 Package Labelling
3.3.1 Manufacturer (Factory) name and registration number should be indicated on side 3 of the packaging
boxes.
3.3.2 Packaging labels on side 2 and 4 of the boxes should be the identical. Upper left corner of the sides
should include the registered trademark; upper right corner should show “Avoid Water” and “Stacking Limit”
logo specified in GB 191; center portion should show product name and design; while bottom portion should
include the specific name of the operating unit.
3.3.3 Packaging labels on side 5 and 6 of the boxes should be the identical. Upper left corner should include
“Agricultural and Processed Products” logo specified in GB 6388; lower left corner should show EAN bar
code (Quality Export Products), center portion should list the following information, “variety___”, “grade___”,
“quantity____”, “specifications___” in a vertical format.

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4. Storage and Transportation
4.1 Trains, cars, ships and other modes of transportation used for apples should be clean, dry, non-toxic and
well ventilated. Products should be transported by covered/sheltered mode of transportation or in the case of
lack thereof, supplemented with rainproof tarp.
4.2 Storeroom/Warehouse should be maintained dry and at low temperature.
4.3 Packaged products should be stacked according to batches and varieties. Every stack should be clearly
labelled according to how it is classified, i.e. variety, warehousing date, quantity and quality inspection
records. The boxes should be stacked in an orderly manner, with provision for ventilation.
5. Testing Method
5.1 Testing method for single calcium plastic corrugated boxes used for apples and citrus fruits should
comply with GB 6980.
5.2 Testing method for corrugated boxes used for apples and citrus fruits
5.2.1 During the production of boxes, performance tests should be conducted on the cardboard materials
used in the process
5.2.2 Determination of ring compression strength (lateral) should comply with GB 6546.
5.2.3 Determination of resistance to bursting should comply with GB 6545.
5.2.4 Determination of moisture content should comply with GB 462.
5.2.5 Determination of resistance to puncturing should comply with GB 2679.7.
5.2.6 Measuring interior dimension of the box: Hold the box open, maintaining angle of 90o between
adjacent sides, measure the length and width inside the box, excluding the overlapping flaps.
5.2.7 Determination of compressive resistance of empty box should comply with GB 4857.4. For sample
preparation, sealed the boxes with adhesive tape, metal nails and adhesive gel/liquid. The method of sealing
should be properly documented in the testing report. Sample quantity should not be less than 3.
5.2.8 Determination of resistance to impact for corrugated boxes should comply with GB 4857.5. Test height
and test sequence should either follow the details specified in GB 4857.5 Appendix A or be agreed upon by
both parties of the exchange.
5.2.9 Stacking test should comply with GB 4857.3.
6.1.1 Definition of a Single Inspection Batch
An inspection batch is defined as the production batch of the same materials used, specifications and
conditions where all products are packaged in a continuous sequence.
6.1.2 Test items are listed in sections 3.1.3.1, 3.1.4.2.3, 3.1.4.2.5, 3.1.4.2.6, 3.2 and 3.3.
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6.1.3 Batch Size and Sample Size
Sample size “n” is dependent on the size of the inspection batch “N”, see Table 9 for sampling methodology
requirements.
Table 9
Quantity Range of Batch N, No. Sample Size n, Quantity of Unqualified Items

of Pieces No. of Pieces Tolerated Ac
< 500 5 0
501~1200 8 1
1201~3200 8 1
3201~10000 13 2
> 10000 13 2
6.1.4 Decision Guidelines
a. Decision on Individual Products (Pass or Fail)
Decision process should follow details in section 6.1.2. If product failed to fulfill any requirements, it will be
deemed unqualified.
b. Decision on Inspection Batch (Pass or Fail)
Batch inspection should conducted by first randomly drawing “n” samples from “N” number of products per
batch with accordance to Table 9. If the number of unqualified items identified in “n” sample does not exceed
“Ac”, this batch will be deemed qualified, otherwise, the batch will be rejected.
6.2 Type Inspection
6.2.1 Type inspection should be carried out if one of the following situations happens:
a. When there is major changes in procedure, materials used or technical specifications of the
manufacturing process that will have a material impact on the quality of packaging;
b. When result of out-factory inspection is quite different from that of the last type inspection;
c. When it is specifically required by National Quality Supervision Institutions.
6.2.2 Type inspection test items are specified in sections 3.1.3.2, 3.1.3.3 and 3.1.4.2.4.
6.2.2.1 Type inspection tests on calcium plastic corrugated box should follow the details listed in Chapter 4
of GB 6980.
6.2.2.2 Corrugated Box
a. Draw more than 6 boxes (any) from this batch, run the tests specified in sections 3.1.3.2 and 3.1.3.3.
Compute the average value of the results and if the average exceeds the 10% tolerance range (below
and above) of the required value, the whole batch will be rejected.

71
b. Draw more than 3 boxes (any) and run the test for strength (resistance) according to section 3.1.4.2.4.
Take average of test results and if average is lower than the specified value, then the batch will be
rejected.
Additional Information:
The standard is proposed by the Ministry of Commerce of People's Republic of China.
The standard is under the jurisdiction of the Packaging Office of the Ministry of Commerce.
The standard is drafted by Jinan Fruit Research Institute of the Ministry of Commerce.
The main personnel involved in the drafting process are Xingzheng Zhang and Xia Zhao.

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GBT 18963-2012 Apple Juice Concentrate
GB/T 18963-2012

Apple Juice Concentrate
Issued by Administration of Quality Supervision, Inspection and Quarantine of People’s

Republic of China & China National Standardization Management Committee

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Foreword
This standard was drafted with accordance to GB/T 1.1-2009.
This standard contains the key technical content from GB/T 18963-2003 Clear Apple Juice Concentrate and
QB 2657-2004 Cloudy Apple Juice Concentrate.
As compared to the earlier version GB/T 18963-2003, key changes are as follows:
- Standard’s title was renamed as “Apple Juice Concentrate”;
- Section on Terms and Definition” was modified and improved;
- Specific product classifications were added, i.e. clear apple juice concentrate and cloudy apple juice
concentrate;
- Added requirement indexes for fumaric acid, lactic acid and HMF (hydroxymethylfurfural), and
amended the requirement indexes for soluble solids, titration acid, turbidity and color;
- Reinforced the requirement for the use of food additives in processing procedure.
This standard is proposed by China National Light Industry Associations.
The standard is under the jurisdiction of the National Technical Committee (SAC/TC 472) for Beverage
Standardization.
The key units/organizations involved in the drafting prcess are China Beverage Industry Association
Technical Activities Committee, SDIC Zhonglu Fruit Juice Co., Ltd, Yantai Northern Andre Juice Co., Ltd,
Shaanxi Haisheng Fresh Fruit Juice Co., Ltd, Shaanxi Hengxing Fruit Juice Co., Ltd, Shaanxi Normal
University Food College, Shaanxi Entry-Exit Inspection and Quarantine Bureau of People’s Republic of
China, Jinan CICF of China National Supply and Marketing Cooperatives.
Key personnel involved in the drafting process: Chuanzhu Leng, Kunsheng Qu, Qingmou Yu, Hongqiang Du,
Nongxue Qiu, Aishan Le, Fengtao Zhu and Yunan Li.
The previous version of this standard is:
- GB/T 18963-2003.

74
Apple Juice Concentrate
1. Scope
This standard stipulates the details on terms & definition, product classifications, requirements, testing
methods, inspection guidelines, labelling, packaging, transportation and storage of apple juice concentrate.
The standard applies to the apple juice concentrate as defined in section 3.1 later.
The normative documents that have been referenced in this text are essential to the interpretation and
application of this standard. For dated references, only the edition bearing the stipulated date is applicable to
this standard. For undated references, the latest edition of the normative document (including all its
amendments) will apply.
GB/T 601 Chemical Solution: Preparation of Standard Titrant Solution
GB 2763 Maximum Limit of Pesticide Residues in Foods
GB/T 6682 Testing Method & Specifications of Water Supply Used in Laboratory
GB 7718 National Food Safety Standard: General Principles for Pre-packaged Food
Labelling
GB 10789 General Principles for Beverages
GB/T 12143 Standardized Analysis Method for Beverages
GB/T 12456 Determination of Total Acid Content in Foods
GB 17325 Hygienic Standard for Apple and Vegetable Juice Concentrate for Food Industry
GB/T 18932.18-2003 Determination of HMF Content in Honey – HPLC-Ultraviolet Method
SN/T 2007-2007 Testing Method for Lactic Acid, Citric Acid and Fumaric Acid Content in
Imported/Exported Fruit Juice – HPLC Method
Terms and definition specified in GB 10789 and those listed in the following sections are applicable to this
article.
3.1 Apple Juice Concentrate
Refers to concentrate that are the product of mechanical processing of apple as the key ingredients, with or
without any fermentation process, along with the removal of a proportion of water content by physical means.
Supplementary ingredients, e.g. sugar, fructose syrup, pear juice, other fruit & vegetable juices, should not
be added in the process.
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3.2 Calyxes
Refer to pieces of apple calyxes mechanically grinded and mixed into the end product of the processing
procedure.
3.3 Burnt Pieces
Black-colored flake-like substance mixed into the end product as a result of products getting burnt due to
inappropriate control in the processing procedure.
4. Product Classifications
Products are classified according to difference in texture/form, i.e. clear apple juice concentrate and cloudy
apple juice concentrate.
5. Requirements
5.1 Ingredient Requirements
Apple used should be ripened, clean, harvested straight off the tree, with less than 5% of fruit rotten. Limit on
pesticide residues content should comply with the requirement in GB 2763.
Comply with the requirements listed in Table 1.
Table 1 Sensory Requirements
Item Clear Apple Juice Concentrate Cloudy Apple Juice Concentrate

Aroma & Taste With taste and aroma of apple, without any unusual odor
Even and viscous juice. Certain amount
Clear & transparent, no precipitate or
Appearance/Form of precipitate is allowed after leaving it for
particles suspended in the liquid
some time
Impurity No impurity from external sources, observable by normal eyesight
5.3 Chemical-Physical Requirements
Comply with the requirements listed in Table 2.

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Table 2 Chemical-Physical Requirements
Clear Apple Juice Cloudy Apple Juice

Item
Concentrate Concentrate
Soluble Solids (200oC, Refraction) / % ≥ 65.0 20.0
Proportion of Acid Allowable for Titration (Malic
≥ 0.70 0.45
Acid) / %
Amount of Calyxes and Burnt Species
≥ − 1.0
(pieces/100g)
Light Transmittance / % ≥ 95.0 ≤ 10.0
Turbidity / NTU ≤ 3.0 −
Colorimetric Value ≤ − 0.08
Insoluble solids/% ≤ − 3
Fumaric acid / (mg/L) ≤ 5.0 −
Lactic acid / (mg/L) ≤ 500 −
HMF / (mg/L) ≤ 20 −
Ethyl Alcohol / (g/kg) ≤ 3.0 3.0
Pectin Test Negative −
Starch Test Negative −
Stability Test / NTU ≤ 1.0 −
Note 1: With the exception of tests for soluble solids, acid titration, calyxes and burnt species, any other test
items for both clear and cloudy concentrate should be conducted under the condition of 11.5% and 10.0%
soluble solids respectively for each category.
Note 2: Acid titration proportion requirement for cloudy concentrate is specified according to the condition of
20.0% soluble solids. If soluble solid content increases, acid titration proportion content will increase
correspondingly as well.
5.4 Food Safety Requirements
Comply with the requirements listed in GB 17325.
5.5 Backfilling
Backfilling of natural flavors/fragrance derived from apples back into concentrate products through physical
means is allowed.
6. Testing Method
6.1 Testing Requirements
Water used in this standard should comply with GB/T 6682, unless otherwise indicated.
Solutions/reagents used in this standard should be analytically pure, unless otherwise indicated. The
prepared “solution” refers to water-based solution, unless otherwise indicated.
With the exception of tests for soluble solids, acid titration, calyxes and burnt species, samples prepared for
any other test items should follow the guidelines listed in the following section 6.2.

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6.2 Sample Preparation
6.2.1 Clear apple juice concentrate sample: Dilute the sample with water to the point where the content
proportion of soluble solids is equivalent to 11.5%.
6.2.2 Cloudy apple juice concentrate sample: Dilute the sample with water to the point where the content
proportion of soluble solids is equivalent to 10.0%.
6.3 Tests on Ingredient
6.3.1 Sampling
Draw samples equivalent to 5% of total quantity delivered by incoming mode of transportation. For vehicles
of 30t and above, draw 40kg; for vehicles with carrying capability of less than 30t, draw 60kg. Mix the
randomly drawn apples and finally weigh 5~10kg for inspection/tests.
6.3.2 Inspection/Tests
Weigh the total quality (mass) of all apples, and then filter out the rotten apples, weigh them, then calculate
the proportion of rotten apples.
Calculated according to formula (1):

𝑚𝑚1
𝑋𝑋 = 𝑚𝑚2
× 100 % ……………………………………… (1)
In formula:
X – Proportion of rotten apples (%)
m1 – Quality (mass) of rotten apples (kg)
m2 - Total quality (mass) of all apples (kg)
6.4 Sensory Inspection
6.4.1 Appearance and Impurity
Weigh and extract 60g of clear or cloudy apple juice concentrate and pour it into a colorless and transparent
container. Visually inspect liquid in areas with natural light or its equivalence.
6.4.2 Aroma and Taste
Weigh and extract 60g diluted clear (prepared as in 6.2.1) or cloudy (prepared as in 6.2.2) apple juice
concentrate mixture and smell to determine the aroma and taste to identify the flavor.
6.5 Soluble Solids
Tested according to the methods in GB/T 12143.

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6.6 Acid Titration
Tested according to the methods in GB/T 12456.
6.7 Calyxes and Burnt Pieces
6.7.1 Apparatus
6.7.1.1 Pressure-reducing filter flask
6.7.1.2 Filter funnel: Filter diameter at 33mm; Mesh size at 0.180mm
6.7.2 Analyzing Procedure
Weigh and extract 200g of cloudy apple juice concentrate and pour it into a beaker. Connect the filter funnel
with the pressure-reducing filter flask and then filter the samples collected in the beaker. Flush the beaker
with water several times and pour the washing liquid through the filter funnel and the inner walls of the funnel.
Remove the filter with a tweezers, visually inspect the filter directly or with a magnifier and count the calyxes
and burnt pieces captured by the filter.

𝑛𝑛
𝑌𝑌 = 𝑚𝑚
× 100 ……………………………………………….. (2)
Y – Number of calyxes and burnt pieces in cloudy apple juice concentrate sample (pieces/100g)
n – Number of calyxes and burnt pieces in the sample (pieces)
m – Quality (mass) of sample (g)
6.8 Light Transmission
6.8.1 Apparatus
Spectrophotometer: Possesses 1cm cuvette.
6.8.2 Tests
Extract the diluted clear apple juice concentrate mixture (prepared as in 6.2.1), and analyze the mixture with
the 1cm cuvette, using distilled water as reference and determine the light transmission at a wavelength of
625nm.
Extract the diluted cloudy apple juice concentrate mixture (prepared as in 6.2.2), and analyze the mixture
with the 1cm cuvette, using distilled water as reference and determine the light transmission at a wavelength
of 650nm.
6.9 Turbidity
6.9.1 Apparatus
Turbidimeter: Precision set to 0.1 NTU

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6.9.2 Instrument Calibration
Turbidimeter should be calibrated with a standard solution calibration apparatus or a table periodically
updated with a standard solution calibration apparatus to achieve the highest precision during actual use.
6.9.3 Tests
Under turbidimeter’s normal working condition, transfer the clear apple juice concentrate sample (without
bubbles, prepared as in 6.2.1) into a sampling tube till the required level, and then determine the turbidity
value with the apparatus.
6.10 Colorimetric Value
6.10.1 Apparatus
Spectrophotometer: Possesses 1cm cuvette.
Absolute Ethanol (99.5%, Volume Fraction)
Extract a portion of cloudy apple juice concentrate sample (prepared as in 6.2.2), add equal volume of
absolute ethanol, mix the solution, keep still for 30 minutes and then filter with filter paper. Draw sufficient
amount of filtrate, inject it into the 1cm cuvette, using distilled water as reference, and determine light
absorbance at wavelength of 430nm. Average the values of three test iterations as the final result.
6.11 Insoluble Solid
6.11.1 Apparatus
6.11.1.1 Horizontal Centrifuge Instrument: Spin velocity no less than 3000r/min, the distance between the
center of the top casing of the centrifuge tube and the center of centrifuge should be set at 14.5cm.
6.11.1.2 Scaled Tapered Centrifuge Tube: 10 mL, precision± 0.1mL
Weigh and extract two separate 10mL portions of the diluted cloudy apple juice concentrate sample
(prepared as in 6.2.2) and then inject the portions into the two tapered centrifuge tube. Set the spin velocity
to 3000r/min maintained for a 10-minute cycle. Take out the centrifuge tubes and record volume of the
insoluble solid at the bottom of the tubes.
𝑉𝑉2
𝑍𝑍 = 𝑉𝑉1
× 100 % …………………………………….. (3)
Z – Volume fraction of insoluble solid in cloudy apple juice concentrate samples (%)
V1 – Volume of the sample measured during the process (mL)

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V2 – Volume of the insoluble solid recorded after the process (mL)
6.12 Lactic Acid & Fumaric Acid
Tested according to methods stipulated in SN/T 2007-2007.
6.13 HMF
Tested according to methods stipulated in GB/T 18932.18-2003.
6.14 Ethyl Alcohol
Tested according to methods stipulated in GB/T 12143.
6.15 Pectin Test
6.15.1.1 Ethyl Alcohol (96%, Volume Fraction)
6.15.1.2 Concentrated Hydrochloric Acid
6.15.1.3 Acidified Alcohol: Draw 1mL concentrated hydrochloric acid and add 100mL ethyl alcohol (96%),
then mix.
Extract a portion of diluted clear apple juice concentrate sample (prepared as in 6.2.1), add two portions of
acidified alcohol (prepared as in 6.15.1.3), shake up and down 3 times in an upside-down manner. Leave it
to sit still for 15 minutes. If gels or flocs emerge, then there is pectin present in the sample, otherwise the test
result will be negative.
6.16 Starch Test
Iodine standard solution [c(1/2I2) = 0.005 mol/L]: prepared as in GBT 601. If the prepared iodine solution is
dated more than 3 months old, it should be tested for validity with 1% starch solution. If solution turns dark
blue, it can still be used, otherwise a new one solution should be prepared.
Extract 20mL diluted clear apple juice concentrate sample (prepared as in 6.2.1) and place it into a 50mL
beaker, heat to 70oC, cool and add 1mL iodine standard solution, then observe for color changes. If it turns
blue, starch exists; if turns brown, a small amount of starch exists; if turns yellow, no starch exists, i.e.
negative.
6.17 Stability Test
6.17.1 Apparatus
6.17.1.1 Turbidimeter: Precision set to 0.1 NTU

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6.17.1.2 Refrigerator
6.17.1.3 Water Bath
Extract a portion of diluted clear apple concentrate sample (without bubbles, prepared as in 6.2.1), transfer
to a sample tube filled up to required level and determine its turbidity level (pre-test). Then extract 50mL of
this sample and place it into a 100mL beaker, heat the beaker in a water bath (of boiling water) for 3 minutes.
Take the beaker out and place into a sink immediately, stir so as to cool the content to room temperature
quickly. Thereafter, transfer the beaker into a 4oC refrigerator and leave it still for 12 hours. Make
adjustments of the content of soluble solid in sample to 11.5% and determine its turbidity again (post-test).
6.17.3 Decision on Results
If the difference in turbidity value between pre-test phase and after-test phase is no more than 1.0 NTU, it is
considered stable.
7.1 Batch and Sampling
7.1.1 Determination of batch should be conducted by the quality control & inspection division of the
manufacturing/production enterprise according to relevant guidelines and standards.
7.1.2 Three separate occasions of sampling should be conducted for every batch of products, during the
filling process: First occasion should be after the first product is filled, second occasion after the half-way
point of the filling process and last occasion after the completion of the filling process, mix the samples and
package separately.
7.1.3 For products filled under sterile conditions, at least 2 sterile bags of samples should be drawn every
time. Every sterile bag should have volume of 1 L or more.
7.1.4 For products filled under non-sterile conditions, sample bottles can be used for sampling purposes. 1
bottle of samples should be drawn, with volume not less than 2 L.
7.2.1 Before the release of clear apple juice concentrate from the factory, tests should be conducted to
ascertain if the products fulfill the sensory requirements and requirements on soluble solids, acid titration
ratio, light transmission, turbidity, lactic acid content, fumaric acid content, HMF, pectin content, starch
content, stability, patulin, total bacteria count, coliform count, mold count and yeast count.
7.2.2 Before the release of cloudy apple juice concentrate from the factory, tests should be conducted to
ascertain if the products fulfill the sensory requirements and requirements on soluble solids, acid titration
ratio, amount of calyxes & burnt species, colorimetric value, light transmission, insoluble solids, patulin, total
bacteria count, coliform count, mold count and yeast count.
7.3 Type Inspection
7.3.1 Type inspection test items includes all items listed in section 5.2~5.4.
7.3.2 Under normal circumstances, routine type inspection is required every once a year, but type inspection
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will also be conducted under the following circumstances:
a) When there are material changes to the raw materials used, technical specifications and equipment
with regards to the manufacturing process;
b) Restarting production after a prolonged period of production stoppages;
c) Results from most recent out-factory inspection differ significantly from the results in typical
inspection circumstances.
7.4.1 If inspection results fulfill all test requirements, the entire batch will be considered qualified.
7.4.2 Under the circumstance that the samples failed to fulfill one or more test requirements, it is possible to
conduct restest but with double the amount of samples required in the first attempt. Outcome will be
dependent on the results of the retest. If outcome of retest repeat the outcome of the first test attempt, the
entire batch of products will be rejected.
8. Labelling, Packaging, Transportation and Storage
8.1 Labelling
Should comply with requirements listed in GB 7718.
8.2 Packaging
Materials and containers used for packaging should comply with relevant requirements of the National Food
Hygienic Standards.
8.3 Transportation and Storage
8.3.1 Clear apple juice concentrate should be stored at temperate below 4oC but can be transported under
room temperature condition.
8.3.2 Cloudy apple juice concentrate should be stored and transported at temperate of −18oC and below.

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GBT 26906-2011 Grades of Cherries
GB/T 26906-2011

Grades of Cherries
Issued by Administration of Quality Supervision, Inspection and Quarantine of People’s

Republic of China & China National Standardization Management Committee

84
Foreword
In this standard, Appendix A is an informative appendix while Appendix B is a normative appendix.
The standard is proposed by and under the jurisdiction of the State Forestry Bureau.
The units/organizations involved in drafting process are Institute of Forestry of Chinese Academy of Forestry
Research and Environment College, Renmin University of China.
Key personnel involved in the drafting are Guixi Wang, Jianghua Li, Lisong Liang, Zhenyu Liu, Ran A.

85
Grades of Cherries
1. Scope
The standard stipulates the details on quality requirements, testing methods, testing guidelines, packaging
and labelling, etc.
The standard is applicable for the grade classification of sweet cherries, excluding Chinese cherries and
European sour cherries.
to this part.
GB 2762 Contaminants in Food
GB 2763 Maximum Limits for Pesticide Residues in Foods
GB/T 5009.38 Analysis Method for Hygienic Standard of Vegetables and Fruits
GB/T 8855 Fresh Fruits and Vegetables: Sampling Method
The following terms and definition will apply for this standard.
3.1 Cold Injury
Refers to phenomenon like fruit discoloration, producing odour, sinked-in spots appearing on fruit surfaces,
as a result of fruit’s exposure to unsuitable low temperature above the freezing point.
3.2 Frozen Injury
Refers to damages received when the fruit freezes as a result of low temperature at or below freezing point.
3.3 Malformation
Refers to the situation whereby the fruit underwent abnormal growth, turning out to have characteristics that
this fruit variety is not supposed to possess.
3.4 Rubbing
Refers to scar(s) on fruit skin surface due to fractional interactions between the fruit surfaces with branches,
leaves or other fruits.
3.5 Russetting
Refers to the condition where dark brown (thin) layers or spots with cork-like structure/texture appear on the
fruit surface as a result of negative impacts from external environment or pesticides.
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3.6 Sunscald
Refers to the condition where discolored spots/patches appear as a result of direct exposure to strong
sunlight. Minor sunscalds appear pink or dull white, more serious cases will appear yellowish-brown.
3.7 Mechanical Damage
Damages caused by mechanical forces, such as bumps, scratches and crush injuries.
4. Quality Requirements
4.1 Grades
4.1.1 Basic Requirements
Cherries of all grades should comply with the following basic requirements:
- Cherries of the same variety should have all the characteristics representative of the variety. No
mixing of cherry varieties is allowed.
- Fruits are fresh and clean, without any usual moisture on the surface. There should be no unusual
odor, rot, pest damage as well as cold and frozen injuries.
- Fruits are sufficiently ripened and suitable for sales or storage. Soluble solids content of a specific
variety should be at the level that the specific cherry variety is generally supposed to have (see
Appendix A for reference on the average soluble solids content of some of the cherry varieties.)
4.1.2 Grading Classification
Fulfilling the prerequisite conditions listed in the basic requirements section, the cherries are categorized
into top, superior and medium grade. Individual grade should comply with the requirements listed in Table 1.
Table 1 Grades of Cherri

Item Top Grade Superior Grade Medium Grade
Regular shape typical of Regular shape typical of Shape typical of the
Shape of Fruits the specific variety, with no the specific variety, with no specific variety, 5%
malformation malformation deformed fruit tolerated
Color typical of the specific Color typical of the specific Color typical of the specific
variety. Dark-colored variety. Dark-colored variety. Dark-colored
a varieties have complete varieties have complete varieties have complete
Color & Luster
hue coverage. hue coverage. hue coverage.
Light-colored varieties have Light-colored varieties have Light-colored varieties have
coverage of 2/3 and above coverage of 1/2 and above coverage of 1/3 and above
Smooth and clean, without Smooth and clean, without Smooth and clean, without
Fruit Surface rubbing, russetting and rubbing, russetting and rubbing, russetting and
sunscald sunscald sunscald
Whole & undamaged, Whole & undamaged, Whole & undamaged,
Fruit Stemb
undetached undetached undetached
Mechanical Injury None None None
Should be in top 20th Should be in the 21st~60th Should be in the 61st~90th
Weight of Single
percentile in terms of percentile in terms of percentile in terms of
Fruitc
weight weight weight
a. Does not apply to Gold and 13-33 (Yue Shanjin) cherry varieties.
b. Does not apply to Samituo variety.
c. See Appendix B for single fruit weight grade classification details of some of the cherry varieties.

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4.2 Hygienic Requirements
Hygienic requirements should comply with the relevant requirements in GB 2762 and GB 2763.
5. Testing Method
5.1 Sensory Inspection
Observe the samples’ shape and appearance (fruit shape, color & luster, fruit surface, fruit stem, presence of
mechanical injuries, cleanness, surface moisture, amount of rot, pest damage, cold injuries, frozen injuries,
etc.) by visual inspection method and then make appropriate records of results. Use sense of smell to
determine the presence of unusual odor, make records thereafter.
5.2 Tests for Weight of Single Fruit
Weigh the single fruit weight of a number of cherries (not less than 30), take total weight and compute the
average value, and record final result to one decimal place.
5.3 Tests for Soluble Solid Content
Determine soluble solids content of a number of cherries (not less than 30) with a refractometer, take total
and calculate the average value, and record final result to one decimal place.
5.3 Hygienic Inspection
Should be conducted according to relevant provisions in GB/T 5009.38.
6.1 Guidelines on Batch
One inspection batch is made up of cherries of the same variety, origin of production and grade. The details
indicated in inspection form submitted should be consistent with the actual conditions of products. Any
discrepancies in the product manifest, grade mix-up, severe damage to product packaging should be sorted
out by the party of delivery before undergoing inspection.
6.2 Sampling Method
Should be conducted according to relevant provisions in GB/T 8855.
6.3.1 Range of tolerance for each grade is as follows:
- Top Grade: Maximum tolerance of 5% of samples failing to meet stipulated requirements for top
grade cherries, but must comply fully with requirements for premium grade.
- Premium Grade: Maximum tolerance of 8% of samples failing to meet stipulated requirements for
premium grade cherries, but must fully comply with requirement for medium grade.
- Medium Grade: Maximum tolerance of 10% of samples failing to meet stipulated requirements for
medium grade cherries.

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6.3.2 Record the weight for samples that fail to meet the requirements of their respective quality grade level
during sampling and inspection of every batch of products. If there are multiple defects detected on a single
sample, make records of the key defect. Record the weight of any defective goods only once. Compute
proportion (%) of defective products to 1 decimal place, according to the following equation (1):
X = m / m0 × 100% ……………………………………….. (1)
In formula:
X – Proportion of unqualified product that failed one test item (%)
m0 – Total weight of inspection samples (g)
m – Weight of unqualified product that failed one test item (g)
Aggregating all the individual percentages of unqualified product for each test items will be equivalent to
total percentage of unqualified product.
6.3.3 Percentage of unqualified samples for each inspection batch is computed based on the average value
of its general unit of quantity (per box or per basket.) Total percentage should not exceed the range
tolerance stipulated for the specific grade that the product is classified under.
6.3.4 In the case where the samples failed to fulfill requirements on packaging, labelling and net content, the
unit of production is permitted to reorganize and request for a retest thereafter. However, failure to meet
quality requirements will void the chance of retest.
6.3.5 Batch with samples failing to fulfill hygienic index requirements will be deemed unqualified/rejected
without any chance for retest.
7. Packaging and Labelling
7.1 Cherries should be packed with respect to the individual grade classifications. Containers used for
packaging should be neat, dry, solidly-built, contamination-free and free of odor. Packaging specifications
and unit weight should be standardized for every batch.
7.2 On the exterior of the packaging, details of variety, grade, origin of production, net weight, net content,
production unit, distribution unit and packing date should be clearly labelled.

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Appendix A
Average Soluble Solids Content for a Portion of Sweet Cherry Varieties

Table A.1 Average Soluble Solids Content for a Portion of Sweet Cherry Varieties
Average Soluble Solid Content

Name of Variety
%
Hong Deng 15.4
Zhi Fuhong 15.0
Sato Nishiki 18.3
Rainier 14.8
Lapins 16.4
Van 16.0
Bing 12.0
Stella 15.0
Napoleon 15.0
Black Tartarian 13.5
Sunburst 15.0
Ju Hong 20.0
Hong Yan 14.9
Hong Mi 19.2
Summit 17.3
Tieton 16.2
Kosmytchekaja 12.0

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Appendix B
Grading of Single Fruit Weight for a Portion of Sweet Cherry Cultivars Varieties
Table B.1 Grading of Single Fruit Weight for a Portion of Sweet Cherry Cultivars Varieties

Variety Weight in the top 20th Weight in the 21st~60th Weight in the 61st~90th
percentile percentile percentile
Hong Deng >10.4 10.4～7.9 7.9~4.8
Hong Mi >6.6 6.6～5.1 5.1～3.8
Summit >11.2 11.2～8.8 8.8～6.9
Sato Nishiki >8.2 8.2～6.0 6.0～4.9
Van >7.8 7.8～6.2 6.2～4.5
Lapins >7.6 7.6～6.5 6.5～5.3
Rainier >8.1 8.1～6.2 6.2～5.3
Tieton >9.7 9.7～8.2 8.2～6.5
Hong Yan >7.8 7.8～6.1 6.1～5.1
8-102 >7.6 7.6～5.9 5.9～4.8

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GBT 12947-2008 Fresh Citrus
GB/T 12947-2008

Fresh Citrus


92
Foreword
This standard has substituted for GB/T 12947—1991 Fresh Citrus.
This standard has the following main changes compared with GB/T 12947—1991.
- Terms in the original standard have been modified.
- Methods to grade fruits in the original standard have been modified.
- Inspection rules in the original standard have been modified.
- Marks, labels and packages in the original standard have been modified.
This standard has been proposed by China National Supply and Marketing Cooperative General Agency.
This standard has been put under centralized management of Jinan Fruit Research Institute, China National
Supply and Marketing Cooperative General Agency.
This standard has been drafted by Jinan Fruit Research Institute, China National Supply and Marketing
Cooperative General Agency.
This standard has been drafted mainly by Xie Weiyu, Ding Chen and Song Ye.
Published versions of previous standards substituted for by this standard include:
- GB/T 12947—1991

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Fresh Citrus
1. Scope
This standard specifies the terms and definitions of sweet oranges and mandarin oranges, the
corresponding requirements, test methods, inspection rules, marks and packages, storage, transportation
and market sales.
This standard is applicable to the production, purchase and sales of sweet oranges and mandarin oranges.
Terms of the following documents shall be referred to as those of this standard. All the following modification
lists (exclusive of the corrigendum) or revised versions of all dated reference documents shall not be
applicable to this standard. All parties in agreement with this standard, however, are encouraged to study
whether the latest versions of these documents can be used. The latest versions of all undated reference
documents shall be applicable to this standard.
GB/T 191 Pictorial markings for packaging, storage and transportation
GB 2762 Pollutant limitation in foods
GB 2763 Maximum residue limit of pesticide in foods
GB/T 8210 Test methods for exported fresh citrus
GB/T 8855 Sampling methods for fresh fruits and vegetables
GB/T 13607 Packaging of apples and citrus
NY/T 1189 Storage of citrus
The following terms and definitions are applicable to this standard.
3.1 Basic requirements
3.1.1 Degrees of ripe
An appropriate mature degree where fruits can be edible
3.1.2 Reasonable picking
Fruit picking according to the picking technologies and notes. For example, fruits shall be gently picked and
handled. It is not allowed to climb on the branches or drag the fruits. Fruit stems shall be cut to be at the same
level with the fruit bodies. No fruits shall be picked during the rain, wind or when the leaves are still wet.
3.1.3 Degreening treatment
Fruits with low pigmentation degrees shall be artificially ripened with the special mechanisms for automatic
control over temperature and humidity or special-purpose ripeners so as to improve the fruit interior and outer

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appearance.
3.1.4 Intact and fresh fruit
Glossy fruits with full oil cells and intact, dark green pedicels but no cracks, severe wounds or malformation.
3.1.5 Fruit surface clean
No pesticide marks, mud, dusts or other impurities.
3.1.6 Normal flavor
Taste and odor characteristic of ripe fruits
3.2 Appearance quality
3.2.1 Fruit shape
Shapes and features characteristic of a certain fruit type
3.2.1.1 Typical cultivar characters
Shapes, colors and inherent quality characteristic of a certain fruit type
3.2.1.2 Similar cultivar characters
Shapes and colors similar to those of another fruit type
3.2.2 Smooth and bright surface
Smoothness and cleanness of fruit surfaces
3.2.3 Color and luster
Colors and luster characteristic of ripe fruits
3.2.4 Defects
Damages due to pest damage, mechanical action or chemical action during the fruit growth and picking.
3.2.5 Injury
Mechanical wounds to fruits which can be classified into severe wounds, minor wounds and healed wounds.
a) Severe wounds: wounds to the fruit albedo layers
b) Minor wounds: wounds to the fruit surfaces
c) Healed wounds: wounds on fruit surfaces which have been healed
3.2.6 Decay fruit
Fruits with local decay or decay signs

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3.2.7 Oil spot
Oil cell lesions on fruit surface including green, yellow and brown oil patches.
3.2.8 Brown spot
Dry, brown set-in blemishes on fruit surfaces, also called dry scars
3.2.9 Granulation
Fruit section shrinkage, coarse, hard juice cells and dried-up juice which influences edible quality
3.2.10 Edema
Fruit physiological metabolism disorder, fruit skin brown stain or tissue softening, strong odor, edible value loss
in whole or in part due to improper ventilation or cold damage
3.2.11 Puffiness
Puffiness or detachment between the fruit sections and peels
3.3 Inherent quality
3.3.1 Total soluble solid; TSS
Water-soluble sugar, acid, vitamin and mineral substances in the juice (by percentage)
3.3.2 Total acid; TA
Total quantity of titrable acid in the juice (in terms of citric acid)
3.3.3 TSS/TA
Ratio of solid content to total acid content in juice (by percentage)
3.3.4 Edible rate
Ratio of edible parts to the whole fruit weight (by percentage)
3.4 Fruit size
The fruit transverse diameter (the cross section diameter of fruit equator line, in terms of mm)
3.5 Tolerance
Artificially specified tolerances for some certain requirements.
3.6 Neighbor grade fruit
Neighbor grade fruits can be mixed. No fruits that span three grades shall be allowed.

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4. Requirements
4.1 Basic requirements
Fruits shall be picked when they reach appropriate maturity in accordance with market requirements (green
area on fruits shall be allowed during the initial picking stage. Sweet oranges≤1/3, mandarin oranges≤1/2,
early-maturing varieties≤7/10). Degreening treatment shall be done when necessary. Reasonable picking shall
be done to keep the fruits intact, fresh and clean with normal flavor.
4.2 Classification
Fruits can be classified into high-class, first-grade and second-class grade according to the sensory
requirements while meeting the basic requirements. See Table 1.
Table 1 Grade Requirements for Fresh Citrus
Items High-class First-grade Second-grade

Normal and neat with the Normal and neat with the With the characteristic
Fruit shapes characteristic features of this characteristic features of this features of this type but no
type type obvious malformation
Clean fruit surfaces and smooth Clean fruit surfaces and Clean fruit surfaces. Defects
fruit skins without hail scars, smooth fruit skins. Defects such as slight sun burn or dry
sun burn or dry scars. Defects such as slight sun burn or dry scars, oil patches,
such as slight oil patches, scars, oil patches, web-shaped lines, pest spots
web-shaped lines, pest spots or web-shaped lines, pest spots or pesticide marks shall be
pesticide marks shall be or pesticide marks shall be allowed on single fruits but
Fruit surfaces and allowed on single fruits but shall allowed on single fruits but shall not exceed 6 on each
defects not exceed 2 on each fruit. shall not exceed 4 on each fruit. Mark diameter on every
Mark diameter on every fruit. Mark diameter on every small-scaled fruit ≤2.0 mm;
small-scaled fruit ≤1.0 mm; small-scaled fruit ≤1.5 mm; Mark diameter on other fruit
Mark diameter on other fruit Mark diameter on other fruit types ≤3.0 mm. No fruits with
types ≤1.5 mm. No fruits with types ≤2.5 mm. No fruits with edema shall be allowed.
edema, dryness or puffiness edema, dryness or puffiness Fruits with slight dryness or
shall be allowed. shall be allowed. puffiness shall be allowed.
Red-skinn Orange red or salmon with Orange red or light red with Light orange yellow with even
ed type even coloring even coloring coloring
Colors
Yellow-ski Dark orange yellow or orange Pale orange yellow with even Light yellow or yellow green
nned type yellow with even coloring coloring with even coloring
4.3 Physicochemical indexes
Fruits of all grades shall be in accordance with Table 2
Table 2 Physicochemical indexes
High-class First-grade Second-grade

Items Sweet Sweet Mandarin Sweet Mandarin
Mandarin orange
orange orange orange orange orange
Soluble solid
10.5 10.0 10.0 9.5 9.5 9.0
content/% ≥
Total acid content ≤ 0.9 0.95 0.9 1.0 1.0 1.0
Tss-acid ratio ≥ 11.6:1 10.0:1 11.1:1 9.5:1 9.5:1 9.0:1
Edible rate ≥ 70 75 65 70 65 70

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4.4 Classification
Fruits of the same grade shall be classified into 6 classes according to the fruit transverse diameters, i.e. 3L,
2L, L, M, S and 2S. Fruits larger than 3L or smaller than 2S shall be deemed as off-standard products. See
Table 3.
Table 3 Grade Requirements for Fresh Citrus (in terms of mm)
Class
Types
3L 2L L M S 2S
Navel Orange, Glorious 85.0≤Φ<9 80.0≤Φ<85. 75.0≤Φ<80. 70.0≤Φ<7 65.0≤Φ<7 60.0≤Φ<65
Sweet Orange 5.0 0 0 5.0 0.0 .0
oranges 80.0≤Φ<8 75.0≤Φ<80. 70.0≤Φ<75. 65.0≤Φ<7 60.0≤Φ<6 55.0≤Φ<60
Other sweet oranges
5.0 0 0 0.0 5.0 .0
80.0≤Φ<8 75.0≤Φ<80. 70.0≤Φ<75. 65.0≤Φ<7 60.0≤Φ<6 55.0≤Φ<60
Ponkan, tangor, etc
5.0 0 0 0.0 5.0 .0
Satsuma Orange, Red
Tangerine, Jiaogan 75.0≤Φ<8 70.0≤Φ<75. 65.0≤Φ<70. 60.0≤Φ<6 55.0≤Φ<6 50.0≤Φ<55
Mandarin Mandarin, Zaoju 0.0 0 0 5.0 0.0 .0
oranges Mandarin, etc
Scarlet Mandarin,
Bendizao, Nanfeng 65.0≤Φ<7 60.0≤Φ<65. 55.0≤Φ<60. 50.0≤Φ<5 40.0≤Φ<5 25.0≤Φ<40
Mandarin, Sugar 0.0 0 0 5.0 0.0 .0
Mandarin, etc.
Notes: Φ stands for the fruit transverse diameter
4.5 Hygienic index
It shall be in accordance with GB 2762 and GB 2763.
4.6 Preservation treatment
Fruits that require long-range delivery or storage shall be processed with fresh keeping drugs. The drugs and
methods shall be in accordance with NY/T 1189. Waxing on fruits shall be done after the drug treatment. Fruits
that are instantly sold or used for processing can do without preservation treatment.
4.7 Tolerance
Tolerances for the differences of grade quality shall be as follows:
4.7.1 Weight deviation
The net weight of every unit handed over at the platform in the producing area shall not be less than 99% of
the marked weight. The net weight of every unit handed over at the platform in the destination shall not be less
than 95% of the marked weight.
4.7.2 Size difference
Neighbor grade fruits in every package shall be calculated by pcs. Neighbor grade fruits in high-class fruits
shall not exceed 5% of the total amount. Neighbor grade fruits in first- or second-grade fruits shall not exceed
10% of the total amount.

98
4.7.3 Rotten fruits
No rotten fruits shall be allowed at the shipping point. When arriving at the destination, rotten fruits shall not
exceed 3% and severely wounded fruits shall not exceed 1%.
4.7.4 Fruit surface defects
Fruits with pests, scars and wounds shall be calculated by weight. High-class fruits shall not exceed 1% and
first- or second-grade fruits shall not exceed 3%.
5. Test methods
5.1 Sampling methods
It shall be completed in accordance with GB/T 8855.
5.2 Appearance quality and grade test
5.3 Physical and chemical inspection
5.3.1 Determination of soluble solid content
5.3.2 Determination of total acid content
It shall be completed with the determination method of titrable acid content in GB/T 8210.
5.3.3 Tss-acid ratio
To be calculated with Formula (1)
Soluble solid content

Tss − acid ratio = Titratable acid content……………(1)
5.3.4 Determination of edible rate
Respectively weigh the whole fruit, fruit peel and seeds. Then calculate it according to the Formula (2)
the whole fruit weight−(fruit peel weight+seed weight)

Edible rate (%) = the whole fruit weight
× 100 … … … … … … . . (2)
5.4 Hygienic index test
Contaminants and pesticide residue shall be respectively implemented in accordance with the relevant test
methods and standards in GB 2762 and GB 2763.
6. Inspection rules
6.1 Lot rules
Citrus of the same producing unit, variety and grade under the same storage and delivery condition with the

99
same packaging date shall be seen as a test lot.
6.2 Type inspection
Type inspection is an overall assessment to products, namely to test all the requirements (indexes) specified in
the standard. Any of the following situations requires type inspection:
a） Outcomes of two adjacent tests are extremely different
b） Environments for production or storage have undergone major changes due to human or natural factors
c） The national quality supervision institution or competent authority has made a request for type inspection.
6.3 Acceptance inspection
6.3.1 Manufacturers shall make acceptance inspection involving sensory factors, net content, packages
and marks before the delivery of each lot. Inspection period shall be 24 hours within which the products arrive
at the platform in the producing area and 48 hours within which the products arrive in the destination. Only
products that pass the test and bear certifications shall be entitled to acceptance.
6.3.2 Inspection grade difference: Neighbor grade fruits in high-class fruits shall not exceed 5% of the total
amount. Neighbor grade fruits in first- or second-grade fruits shall not exceed 10% of the total amount.
6.3.3 Damaged and rotten fruits: No damaged and rotten fruits shall be allowed at the shipping point.
Damaged and rotten fruits shall not exceed 3% when arriving at the destination.
6.4 Decision rules
6.4.1 Products whose physicochemical indexes and safety and health indexes meet the requirement
when 7% of their total amount or less fail to meet the sensory requirements shall be deemed as qualified
products.
6.4.2 Only keep a record of the most important one when a fruit fails to meet several sensory quality
requirements.
Percentage of individual disqualified fruits shall be calculated according to Formula (3). The outcome reserves
a decimal fraction
Amount of individual disqualified fruits

Percentage of single disqualified fruits(%) = × 100 … . . (3)
Total amount of the tested fruit samples
Sum of the percentage of individual disqualified fruits constitutes the total percentage of disqualified fruits.
6.4.3 The fruit lot shall be deemed as disqualified products when its total fruits that fail to meet the sensory
requirements exceed 7%, or there are more than two disqualified physicochemical indexes, or there is one
safety and health index which fail to meet the requirement, or the label fails to meet the standard.
6.4.4 Another sample shall be chosen for recheck when the safety and health index fails to meet the
standard. Such index shall be deemed as being disqualified when it fails again. When it passes the recheck,
however, another sample shall be chosen for the second recheck and the final outcome shall be subject to the
second recheck.
6.4.5 Manufacturers whose products fail to pass the tolerance tests for packaging and defect fruits shall
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be allowed to make rectification for recheck.
7. Marks, labels and packages
7.1 Marks and labels
Product names, types, places of origin, executive standard codes, fruit quality grades, gross weight, amount or
net weight (kg), packaging dates and volume shall be indicated on the packing containers. Pictorial markings
for packaging, storage and transportation such as Handle with Care, Avoid Rain and Avoid Pressure shall be
in accordance with GB/T 191.
7.2 Packaging
7.2.1 Packaging containers
Fruit containers shall be clean, dry, firm, non-toxic and non-hazardous. Others shall be in accordance with
GB/T 13607.
7.2.2 Wrapping materials
Water-free adhesive tapes (width≥60 mm) shall be used.
7.2.3 Requirements for packaging materials
7.2.3.1 Fruits for packaging shall be orderly placed. Materials for pads shall be soft, clean, pollution-free and
portable with some buffering capacity.
7.2.3.2 Several ventilation holes (Φ≥2 cm) shall be left on the cartons. The total area of the holes shall not
exceed 10% of the carton sides.
8. Transportation and storage
8.1 Transportation
8.1.1 Different types of containers shall be separately transported. The transportation vehicles shall be
clean and dry.
8.1.2 Containers shall be handled with care when being loaded or removed. Throw or fling shall be strictly
forbidden. They shall be piled up without reaching more than 6 piles.
8.1.3 The handover procedures shall be as simple and convenient as possible. Sun and rain shall be
avoided during the transportation. Freeze protection shall be available. They shall not be delivered with
poisonous and hazardous objects.
8.2 Storage
8.2.2.1 Storage at room temperature
It shall be in accordance with NY/T 1189.
8.2.2.2 Storage in refrigeration houses
Products shall be delivered into the refrigeration houses for storage when they reach the final refrigerated
101
storage temperature after the 2 d～3 d pre-cooling. The appropriate temperature for refrigeration houses shall
be 4℃～8℃and the appropriate humidity shall be 85%～95%.
8.2.2.3 Products shall be piled according to their grades and packaging specifications. The lots shall be clear
and stacking shall be neat. Products shall be handled with care when being piled up and unloaded.
9. Sales
9.1 Sales grade
Sales grading during the wholesale procedure shall be in accordance with the requirements for grades in this
standard.
9.2 Sales quality
Product names, types, grades and places of origin shall be indicated. No false information or product names
shall be allowed. Products shall not be mixed during the sales.
9.3 Sales sanitation
The sales sites shall be clean and sanitary. Products shall not be mixed with poisonous and doored objects.

102
GBT 10650-2008 Fresh Pears
GB/T 10650-2008

Fresh Pears


103
Foreword
This standard has substituted for GB/T 10650—1989 Fresh Pears.
This standard has the following main changes compared with GB/T 10650—1989.
- The specific main varieties within the original standard application scope have been added.
- Classification and types in the original standard have been cancelled.
- Part of terms has been increased, decreased and modified.
- Regulations on specific size differences between fruit transverse diameters of different levels have
been cancelled and general requirements for size uniformity have been enhanced.
- General requirements for fruit surface defects have been enhanced to go with the practical situation
that fresh pears in China have been greatly improved.
- Total acid content and tss-acid ratio in the physicochemical indexes of fresh pear weight have been
cancelled. Reference indexes for the fruit firmness and soluble solid content of newly added fresh
pear types have been added.
- Tolerance has been an individual part and simplified from words to content.
- Transportation and Storage have been cancelled.
Appendix A and B in this standard are both informative ones.
This standard has been proposed by China National Supply and Marketing Cooperative General Agency.
This standard has been put under centralized management of Jinan Fruit Research Institute, China National
Supply and Marketing Cooperative General Agency.
This standard has been drafted by Jinan Fruit Research Institute, China National Supply and Marketing
Cooperative General Agency.
This standard has been drafted mainly by Feng Jianhua, Xu Xinming, Ji Xiangyang, Yu Wangqing and Jiang
Guichuan.
Published versions of previous standards substituted for by this standard include:
- GB/T 10650—1989

104
Fresh Pears
1. Scope
This standard specifies the quality requirements of the purchased fresh pears, the corresponding test
methods, inspection rules, tolerance, packaging, marks and labels.
This standard is applicable to the commodity purchasing of main fresh pear types including Yali Pear,
Snowflake Pear, Suli Pear, Changba Pear, Daxiangshui Pear, Chili Pear, Apple Pear, Zaosu Pear,
Dadongguo Pear, Bali Pear, Wansanji Pear, Qiubai Pear, Nanguo Pear, Korla Pear, New Century Pear,
Golden Pear, Fengshui Pear, Atago Pear and Shingo Pear. Other unlisted types shall be in accordance with
this standard.
Terms of the following documents shall be referred to as those of this standard. All the following modification
lists (exclusive of the corrigendum) or revised versions of all dated reference documents shall not be
applicable to this standard. All parties in agreement with this standard, however, are encouraged to study
whether the latest versions of these documents can be used. The latest versions of all undated reference
documents shall be applicable to this standard.
GB 2762 Limit of contaminants in foods
GB 2763 Maximum residue limit of pesticide in foods
GB/T 5009.38 Analytical methods for hygienic standards of vegetables and fruits
GB 7718 General rules for labels on prepackaged foods
GB/T 8855 Sampling methods of fresh fruits and vegetables
The following terms and definitions shall be applicable to this standard.
3.1 Characteristics of the variety
Different types of ripe pears shall possess their own characteristics, including fruit shapes, diameters, sizes,
surface colors, pear dots, density, fruit skin thickness, fruit stem length, fruit depression, proportion of pulp and
kernel, pulp taste, etc.
3.2 Mature
Mature pears shall take on their intrinsic colors, tastes and other essential features.
3.3 Degree of ripe
Packable mature degree, edible mature degree and physical mature degree are generally used to show the
different mature degrees of pear fruits.
Pickable mature degree is a stage where fruits have completed their accumulation of growth and chemical
substances. They will never grow bigger and have reached the best stage for storage and transportation. But

105
they haven’t reached their best edible stage. Characteristics such as colors, odors and tastes of this type are
shown in this stage. Hard pulp begins to turn crisp now.
Edible mature degree is a stage where fruits have possessed their intrinsic colors and tastes and become
edible.
Physical mature degree is a stage where fruits are physically ripe.
3.4 Puncture
Pulp damages due to the pierced or scratched fruit skin during or after the picking.
3.5 Bruising
Damages due to impact or pressure. Slight bruising refers to fruit damages with slight set-in, dull colors but
intact skins and no juice leakage.
3.6 Rubbing
Fruit skin damages due to rub from branches and leaves. These damages are block-shaped or web-shaped.
Severe wounds take on dark brown or black. Block-shaped wounds are calculated by occupied area and
web-shaped ones by distribution area.
3.7 Chemical injury
Pesticide marks on fruit surfaces. Slight chemical injury refers to thin, sparse marks and web-shaped thin layer
with invisible color changes.
3.8 Sun burn
Discolored marks on fruit surfaces due to intense sunshine. Slight sun burn is mostly pale brown and severe
sun burn becomes soft.
3.9 Hail damage
Damages caused by hail during the growth period. Slight hail damages refer to healed wounds with only small
brown blemishes left, or slight set-in with intact fruit skins. Severe hail damages refer to large-area and
unhealed wounds.
3.10 Diseases
Physiological and infectious diseases inflicted on fruits. The diseases are divided into physiological and
infectious types.
3.10.1 Physiological disorder
Diseases due to bad environmental factors, physiological metabolic disorder or genetic factors mainly
including spot diseases, black-heart (black-pulp) disease, brown pulp, black-skin disease, hollowness, cold
damages, carbon dioxide intoxication, etc.
3.10.2 Infectious diseases
Contagions caused by pathogenic microorganisms mainly including ring spots, green mildew, venturia
106
nashicola, black rot, anthrax etc.
3.11 Insect bites
Damages due to pest bites on fruit skin and pulp caused by pear flour weevil, leaf rollers, pear snout beetles
(pear curculio, etc), skin-eating larvae, stinkbugs, pear scale insect and other pests. Pest bite area includes
the surrounding lignified area.
3.12 Maggoty fruit
Fruits with worm channels or discolored area due to the bites of grapholitha molesta, carposina niponensis
walsingham, grapholitha inopinata heinrich or other pests. Such pests will enter the fruits and devour the pulp
or hearts, leaving frass at the opening of or inside the channels and influencing their edible quality.
3.13 Abnormal external moisture
Moisture remaining on the pear surface due to showers or being rinsed. It doesn’t include any slightly
condensed water due to temperature changes.
3.14 Tolerances
Artificially specified tolerances for some certain requirements.
4. Requirements
4.1 Quality grade requirements
Fresh pears shall be classified into three grades. See the grade details at Table 1. Products which fail to be in
accordance with the quality grade requirements at Table 1 shall be seen as off-grade products.
Table 1 Quality Grade Requirements for Fresh Pears
Item indexes High-class First-grade Second-class

With the intrinsic characteristics and taste of this type; with the maturity that meets the requirement of
Basic
market sales or storage; complete and intact fruits; fresh and clean with no undesirable odor or
requirements
off-flavor; no external moisture
Normal fruit shapes with Defects shall be allowed, but intrinsic
Regular fruit shapes with
intrinsic characteristics. characteristics shall be indispensable.
Fruit shape intrinsic characteristics and
Slight defects shall be No malformed fruits with great deviation
taste
allowed. shall be allowed.
With intrinsic colors when the type is
With intrinsic colors when the With intrinsic colors when
Colors mature. Slightly worse colors shall be
type is mature the type is mature
allowed.
Intact fruit stems
Intact fruit stems (inclusive of
(inclusive of fruit stem Slight damages to the fruit stems shall
Fruit stem fruit stem missing due to
missing due to be allowed.
Fruit sizes of all grades shall not be specifically specified. Purchasers can deal with it according to
Size
their own requirements. But fruits shall have the basic sizes of their own types. Size uniformity shall be
uniformity
rigidly stipulated, namely the fruit transverse diameter differences shall be within 5 mm.
Fruit surface 1 defect or none specified in 2 defects or less specified 3 defects or less specified in the
set-in the following shall be allowed: in the following shall be following is allowed:
① Puncture
Not allowed Not allowed Not allowed
and scratch

107
Table 1 (Continued)
Item indexes High-class First-grade Second-class

Slight bruising with the total area less
than 0.5 cm2 shall be allowed. The
② Bruising Not allowed Not allowed largest area shall be less than 0.3 cm2.
The wounds shall not be brown. No
obvious damage shall be in the pulp.
Slight rubbing that doesn’t severely
③ Rubbing
affect the fruit appearance shall be
from branches Not allowed Not allowed
allowed. The total damaged area shall
and leaves
be less than 1.0 cm2.
Slight thin layers which Slight thin layers which
④ Scale and
account for less than 1/20 of are less than 1/10 of the Slight thin layers which are less than 1/5
pesticide
the fruit surface shall be fruit surface shall be of the fruit surface shall be allowed.
marks
allowed. allowed.
Slight sun burn shall be
allowed and the total
affected area shall be less 2 slight damages are allowed. Each
⑤ Sun burn Not allowed
than 0.5 cm2. But no damage area shall be less than 1.0 cm2.
damaged pulp shall be
allowed to be soft.
⑥ Hail Dry insect bites shall not be limited but
Not allowed Not allowed
damage the total area shall be less than 1.0 cm2.
2 dry insect bites shall be
⑦ Insect bites Not allowed allowed. The total area Not allowed
shall be less than 0.2 cm2.
⑧ Diseases Not allowed Not allowed Not allowed
⑨ Pest fruit Not allowed Not allowed Not allowed
4.2 Physicochemical indexes
Physical indicators of fruit hardness and soluble solid shall not be used as the quality indexes for purchase of
fresh pears on a temporary basis. See the detailed regulations at Appendix A.
4.3 Hygienic indexes
It shall be implemented in accordance with the stipulated specifications for fruits at GB 2762 and GB 2763.
5. Test methods
5.1 Test of quality grade requirements
5.1.1 Testing procedures
Lay the detected samples one by one on the inspection bench and pick out the disqualified fruits according to
the specified inspection items. When two or more defects and damage items are spotted on the same fruit,
only the item which affects the fruit quality more shall be recorded. The fruits shall be recorded in terms of PCS.
Inspection results shall be calculated and fruit grade shall be appraised after every batch of fruits is detected.
5.1.2 Assessment methods
5.1.2.1 Sensory indexes shall be used to test the basic requirements for fruits, fruit shapes, colors, maturity
and fruit stems.

108
5.1.2.2 Visual inspection shall be combined with measurement to determine the fruit surface defects and
damages.
5.1.2.3 Fruit uniformity shall be determined with grading standard fruit plates.
5.1.2.4 Fruit appearance shall be tested with eyes or magnifying lenses for pest diseases. When pest
diseases are found or the fruit interiors are suspected, sample fruits shall be dissected with a knife for further
test. When interior lesions are found, dissection shall be further done for strict inspection.
5.1.3 Calculation of fruit reject ratio
During the test, various fruits which fail to comply with regulations shall be picked out and separately counted
(fruit weight or fruit amount). Then correct records shall be kept in the check list. Percentage shall be
calculated based on fruit weight or fruit amount. When packages bear fruit amount, percentage shall be
calculated based on fruit amount and the results shall be correct to one decimal place.
To be calculated according to Formula (1):
Single disqualified fruit weight (or amount)

Single fruit reject ratio (%) = × 100 … … … (1)
Total test weight（total fruit amount）
Sum of all single fruit reject ratio shall be the percentage of disqualified fruit amount for this batch of pears.
5.2 Test of physicochemical indexes
The test shall be in accordance with Appendix B.
5.3 Test of hygienic indexes
It shall be compliant with GB/T 5009.28.
6. Inspection rules
6.1 Purchase inspection shall be based on sensory tests. Sample fruits shall be tested one by one according
to 4.1. Quality and grades shall be determined according to the test results. Fruit internal quality shall be
analyzed with the physical and chemical inspection and sanitary inspection, which shall be the scientific data
for evaluation.
6.2 Fresh pears of the same type, grade and batch are considered as one test lot.
6.3 Manufacturers or growers shall make clear the types and grades and carry out quantitative packing while
indicating the amount and weight when delivering products. Manufacturers or growers shall rearrange the
products for acceptance check when they are inconsistent with the cargo list, or when their types and grades
are disordered, or when the packages are not in accordance with regulations.
6.4 Dispersedly purchased pears shall be checked and accepted in different types, grades and quality
indexes. Then they shall be repackaged after the check and acceptation in accordance with the requirements
by purchasers.
6.5 Sampling
6.5.1 The samples shall be representative. Products shall be sampled according to from different parts of

109
the whole cargo according to the package dates. The test results of samples shall be applicable to the whole
sampled batch.
6.5.2 Two samples shall be chosen from a batch which contains less than 50 pcs. Three samples shall be
chosen from a batch which contains 51 to 100 pcs. As to the batch which contains more than 100 pcs,
samples shall be chose on the basis that three samples shall be chosen from every 100 pcs and 1 sample
shall be added for every increment of 100 pcs. A batch contains less than 100 pcs shall be calculated as one
with 100 pcs. Sampled fruits shall be more than 100 pcs when pears are dispersedly purchased.
6.5.3 Where appropriate, samples shall be increased when problems arise during the test.
6.5.4 Physical and chemical inspection sampling: samples shall be chosen according to GB/T 8855. 30 to
40 pears with the representative maturity shall be chosen as samples for the physical and chemical inspection
and hygienic index test.
6.6 Check weight: Fruits in every package shall be in accordance with the specified weight and amount. They
shall be complemented if there is any shortage.
6.7 Pears that are not in accordance with the quality specified by the grade after the test evaluation shall be
checked and accepted according to their real standard quality. If the purchasers don’t agree to change the
grades, they shall be re-sampled for test after processing. Results of recheck shall be the basis for ranking and
recheck shall be done only once.
7. Tolerances
7.1 Quality tolerances
7.1.1 As to high-class products, 3% of the fruits are allowed to be inconsistent with the quality requirement
specified by this grade. Pest-stricken fruits shall not exceed 1%.
7.1.2 As to first-grade products, 5% of the fruits are allowed to be inconsistent with the quality requirement
specified by this grade. Slightly bruised or pressed fruits or pest-stricken fruits shall not exceed 2%. Long-stem
pears shall bear their stems.
7.1.3 As to second-grade products, 8% of the fruits are allowed to be inconsistent with the quality
requirement specified by this grade. Slightly pest-stricken fruits, pierced fruits or diseased fruits shall not
exceed 5%. Severely bruised or crushed fruits, unhealed fruits, diseased or rotten fruits shall not be allowed.
Fruits with damaged stems shall not exceed 20%. Long-stem pears shall bear their stems.
7.2 Size tolerances
5% of the fruits of all grades shall be allowed to be inconsistent with the specified size uniformity.
7.3 Disqualified fruits allowed by the tolerances for all grades of pears shall be in accordance with the quality
requirements for the following grade. No fruits that span three grades shall be allowed.
7.4 To determine the tolerances, every package shall be sampled and mean values shall be calculated on the
basis of sampling amount first. Then, tolerances shall be determined according to the fruit weight or amount.

110
8. Packages, marks and labels
8.1 Packages
8.1.1 Fruits shall be packaged by cartons, plastic boxes or wooden boxes in separate layers. Containers
shall be firm, solid, dry, clean, hygienic and odor-free, thus offering excellent protection over products. The
exterior and interior packaging materials, as well as the print and glue for mark preparation, shall be non-toxic.
8.1.2 The same batch of products shall be uniformly packaged (exclusive of those with special
requirements). What each package contains shall be fresh pears of the same collecting batch, type, grade,
specification and maturity from the same producing area
8.1.3 No leaves, twigs, paper bags, dusts or sandstones shall be brought into the containers during the
packaging so as to avoid fruit pollution and appearance impairment.
8.1.4 Fresh pears for cold storage require appropriate storage containers according to the specific
circumstances of refrigeration houses. They shall be packaged according to their grades after leaving the
refrigeration houses.
8.2 Marks
Packaging marks on the same batch of products shall be completely uniform in forms and contents. Every
exterior package shall bear the text logos and designs of fresh pears. There are no unified regulations for such
logos and designs, which shall be clear, complete and fixed in a specific place without being erased or
smeared.
8.3 Labels
It shall be in accordance with GB 7718. Loaded fruit amount shall be given if there is any requirement for that.
Signs on the labels shall be clear, complete and accurate.

111
Table A.1
(Informative Appendixes)
Reference Values of Physicochemical Indexes for All Main Types of Fresh Pears
Item indexes
Types Soluble solid content/%
Fruit hardness/(kg/cm2)
≥
Yali Pear 4.0~5.5 10.0
Suli Pear 4.0~5.5 11.0
Chili Pear 6.5~9.0 11.0
Snowflake Pear 7.0~9.0 11.0
Xiangshui Pear 6.0~7.5 12.0
Long-stem Pear 7.0~9.0 10.5
Qiubai Pear 11.0~12.0 11.2
New Century Pear 5.5~7.0 11.5
Korla Pear 5.5~7.5 11.5
Golden Pear 5.0~8.0 12.0
Fengshui Pear 4.0~6.5 12.0
Atago Pear 6.0~9.0 11.5
Shingo Pear 5.5~7.5 11.5

112
Appendix B
Physical and chemical testing methods for fresh pears

B.1 Fruit hardness
B.1.1 Instruments
Fruit hardness tester (to be tested by the metrological service)
B.1.2 Test methods
Choose 15 to 20 fruits and peel off 12-mm-diameter thin skins on both opposite sides of each one. Save the
pulp as much as possible. Put the fruit hardness tester vertically to the test point and gently exert pressure to
press the test head into the pulp until it reaches the specified scale. Then directly read the indication on the
tester, which is the fruit hardness. Test results are represented in terms of Kg/cm2 and average values shall be
used. The results shall be correct to one decimal place.
B.2 Soluble solid content
B.2.1 Instruments
Hand-held saccharimeter (hand-held refractometer)
B.2.2 Measuring method
Calibrate the focal length and position of the gauge and open the supplementary prism. Then squeeze 1 to 2
drops of juice from the fruit samples. Carefully drip it in the center of prism center. Then rapidly close the
supplementary prism and still it for 1 minute. Then direct it at the light source or highlight. Adjust the
decoloration ring until clear demarcation line and the corresponding reading appear in view. The reading
constitutes the percentage of soluble solid content in test solution at 20℃
. When the environment is not at 20℃,
addition and subtraction numbers on the compensated air thermometer of the instrument shall be used for
calibration. More than 10 fruit samples shall be used for every experiment. Every sample shall be tested for
twice or three times so as to get the average value. When the instrument is used to successively test different
samples, the mirror surface shall be rinsed with clean water after every use and dry it with dry lens paper for
further tests.

113

Appendix A4

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Appendix A4

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Appendix A4: National Standards –

Fruit and Vegetable

NATIONAL STANDARDS APPLICABLE TO FRUIT & VEGETABLE CATEGORIES ................... 3

GBT 10651-2008 Fresh Apple ........................................................................................................................ 38

Copyright @ 2015 The Sovereign Group All Rights Reserved

Standards for Fruits and Vegetables

GB 14891.5-1997 Hygienic Standard for Irradiated Fresh Fruits and Vegetables

National Standards of People’s Republic of China

Hygienic Standard for Irradiated

Issued on: 1997-06-16 Implemented on: 1998-01-01

Issued by Ministry of Health of the People’s Republic of China

Copyright @ 2015 The Sovereign Group All Rights Reserved

Copyright @ 2015 The Sovereign Group All Rights Reserved

Fresh Fruits and Vegetables

- γ ray emitted by 60Co or 137Cs; or

GB 4809-84 Standard for the Allowable Amount of Fluorine in Food

GB 4810-94 Hygienic Standard for the Allowable Amount of Arsenic in Food

GB 5009.11-1996 Testing Methods for Total Arsenic in Food

GB 5009.18-1996 Testing Methods for Fluorine in Food

GB 5009.20-1996 Testing Methods for the Residues of Organophosphorus Pesticides in Food

3.1 Raw Ingredients

Copyright @ 2015 The Sovereign Group All Rights Reserved

Variety Irradiation Purpose Average Radiation Dosage Absorbed

3.3 Sensory Requirements

3.4 Physical- Chemical Index

The physical-chemical limits should meet the requirements listed in Table 2.

Copyright @ 2015 The Sovereign Group All Rights Reserved

4.3 Tests for fluorine content should be implemented according to GB 5009.18.

Copyright @ 2015 The Sovereign Group All Rights Reserved

National Standards of People’s Republic of China

Seeds of Gourd and Vegetable Crops

Issued on: 2011-01-14 Implemented on: 2012-01-01

Issued by General Administration of Quality Supervision, Inspection and Quarantine of

Copyright @ 2015 The Sovereign Group All Rights Reserved

The entirety of the technical contents listed in GB 16715 is mandatory.

- First Section: Gourd Category

- Second Section: Cabbage Category

- Third Section: Solanaceous Category

- Fourth Section: Cole Category

- Fifth Section: Green Leafy Category

This article is the third section of the national standard GB 16715.

As compared to earlier version GB 16715.3-1999, key changes are as follows:

- Revised the definitions and jargons;

- Removed the section on the grading quality for Solanaceous category;

- Amended the quality requirements for Solanaceous category seed hybrids;

- Amended the quality requirements for chili pepper (capsicum) seeds;

- Amended the quality requirements for tomato seeds;

- Revised the requirements on testing.

This article was proposed by Ministry of Agriculture of People's Republic of China.

Copyright @ 2015 The Sovereign Group All Rights Reserved

Part 3: Solanaceous Fruits

GB/T 3543 (All Sections) Inspection Procedures of Crop Seeds

GB 20464 General Rules of Crop Seed Labels

3. Terms and Definition

The following terminologies are applicable to this section of GB 16715.

3.1 Basic Seed

3.2 Qualified Seed

4.1 General Principle

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4.2.2 Chili Pepper (Capsicum)

6.2 Quality Decision Rules

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National Standards of People’s Republic of China