GB/T 23398-2009Product of geographical indications - Hami melon (English PDF)

1 Scope

This standard specifies the terms and definitions, the scope of protection of the geographical indication product, the requirements, the test methods, the inspection rules and the marking, labelling, packaging, transport and storage of Hami melon.

This standard applies to Hami melon approved for protection by the administrative department for quality supervision, inspection and quarantine under the Provisions for the Protection of Products of Geographical Indication.

3 Terms and definitions

The following terms and definitions apply to this standard.

3.1 Hami melon. A crisp-fleshed or soft-fleshed thick-skinned sweet melon grown within the area specified in Clause 4 of this standard, cultivated and managed in accordance with this standard and of a quality conforming to the requirements of this standard.

3.2 Melon shape. The external form of the Hami melon. According to the variety it is round, oval, ovate or of some other shape.

3.3 Colour and scroll. The natural ground colour and secondary colour of the melon skin at maturity; the colour may be white, yellow or green, and the stripes may be dark green, light green, discontinuous, spotted or blotched.

3.4 Lustration. The melon surface is free of soil, insects, insect droppings, disease spots, heavy dust and other dirt or chemical residues that spoil the appearance or are contrary to hygiene.

3.5 Maturation. The development of the fruit has reached the sugar content, colour, texture and flavour characteristic of the variety.

3.6 Injury from bump and press. A wound caused by external impact or pressure at picking or shortly before or after it.

3.7 Puncture, lacerate and gall. A wound formed by pricking, scratching or abrasion at any stage before or after picking.

3.8 Crack. A mark left where the skin layer on the fruit surface has split and healed naturally.

3.9 Spot of disease and insect. A scar of damage to the fruit caused by disease or insect attack.

3.10 Centre sugar. The content of soluble solids in the middle of the inner edge of the flesh.

4 Scope of protection of the geographical indication product

The scope of protection of Hami melon as a geographical indication product is limited to the area approved by the administrative department for quality supervision, inspection and quarantine under the Provisions for the Protection of Products of Geographical Indication, that is, the five cities and counties of Hami, Yiwu, Turpan, Toksun and Shanshan, as shown in Annex A.

5 Requirements

5.1.1 Sunshine. Average annual hours of sunshine 2 700 h to 3 500 h, annual sunshine rate 60 % to 80 % or more.

5.1.2 Air temperature. Mean annual air temperature 9.8 degrees Celsius or more; accumulated temperature at or above 10 degrees Celsius 4 300.0 degrees Celsius or more; frost-free period 170 d or more.

5.1.3 Precipitation. Mean annual precipitation below 35 mm.

5.1.4 Relative humidity of the air. Relative humidity of the air below 50 %.

5.1.5 Soil. Cultivated soil, irrigation-silted soil, aeolian sandy soil, fluvo-aquic soil, or improved desert soil.

5.2.1 The plant. a) Vine: fairly vigorous, stout, green. b) Leaf: the blade is nearly round with lobed incisions and downy hairs on both surfaces. c) Flower: bisexual flowers, cross-pollinated.

5.2.2 The fruit. The fruit is oval or ovate; the large-fruited type is over 3 kg and the medium and small-fruited types 1 kg to 3 kg; the colour is normal, the flesh crisp or soft, the eating quality good, fragrant, sweet and refreshing, and the flesh is orange-red, white or greenish. Centre sugar not less than 14 %.

5.3 Production management. See Annex B.

5.4 Grade indicators. The grade indicators are laid down in Table 1, which sets a top grade (fine grade) and a first grade. Sensory indicators. Basic requirement: top grade, the appearance characteristic of the variety, fine flesh, rich flavour, fresh and clean; first grade, the appearance characteristic of the variety, pure flavour, fresh and clean, normally developed, with a degree of maturity that meets the requirements of the market. Melon shape: top grade, the shape characteristic of the variety, uniform, shape error less than 5 %; first grade, the shape characteristic of the variety, substantially uniform, shape error less than 8 %. Colour, stripes and netting: top grade, the colour, stripes and netting characteristic of the variety, even and consistent, with a netting rate of 95 % or more in netted varieties; first grade, the colour, stripes and netting characteristic of the variety, substantially even, distinct and clear, with a netting rate of not less than 90 % in netted varieties. Injury from bump and press: not permitted at either grade. Cracks: not permitted at top grade; no obvious cracks at first grade. Puncture, lacerate and gall: not permitted at either grade. Spots of disease and insect: not permitted at either grade. Physical and chemical indicators. Fruit weight: top grade, uniform in size, fruit weight error rate less than 5 %; first grade, substantially uniform in size, fruit weight error rate not more than 8 %. Centre sugar, in per cent: top grade not less than 15, first grade not less than 14.

5.5 Hygiene indicators. These shall conform to NY 5179.

6 Test methods

6.1.1 The basic requirements, the melon shape, the colour, stripes and netting, injury from bump and press, cracks and puncture, laceration and abrasion are inspected by visual examination combined with measurement.

6.1.2 For spots of disease and insect, besides examining the outward symptoms of the fruit with the naked eye, the fruit is cut open with a fruit knife and examined; if internal disease is found, the number of fruits cut open is increased and the examination made strict.

6.2.1 Fruit mass is weighed with a weighing instrument reading to better than one part in a thousand.

6.2.2.1 Apparatus for the centre sugar determination: a sugar meter.

6.2.2.2 Test method. The zero point of the scale of the instrument is corrected; each sample drawn is cut open at the junction between the sunny and shaded sides, one or two drops of juice are squeezed out of the flesh at the inner edge of the middle part and carefully dropped on the centre of the prism face; the auxiliary prism is closed quickly and the achromatic ring is adjusted towards a bright light source. The reading corresponding to the light and dark dividing line appearing in the field of view is the percentage of soluble solids contained in the fruit juice at 20 degrees Celsius. Where the zero point has not been corrected with distilled water and the test environment is not at 20 degrees Celsius, the correction may be made by addition or subtraction as shown in the table in the instrument manual.

6.3 Hygiene indicators are determined according to NY 5179.

7 Inspection rules

7.1 Batch formation. Hami melons of the same origin, the same variety, harvested at the same time and in the same packaging form one batch.

7.2 Sampling method. Sampling is carried out according to GB/T 8855.

7.3.1 Field inspection. Growers pick after obtaining the certificate; before packing, the product shall be inspected against the grade indicators of this standard, packed by grade, and the conformity certificate placed inside the case.

7.3.2 Delivery inspection. Supplier and purchaser draw samples at random at the place of delivery in proportion to the quantity handed over, and inspect them for the sensory indicators, the marking and the packaging laid down in this standard.

7.3.3 Type inspection. Type inspection covers all the requirements laid down in this standard. It shall be carried out in any of the following cases: a) at the beginning of the picking season each year; b) when the administrative department in charge of product quality requires a type inspection; c) when human or natural factors have caused a considerable change in the production environment.

7.4.1 When a batch submitted is sampled and inspected, samples with sensory defects are recorded and the percentage of nonconforming product is calculated on the weight of the defective fruit. The average nonconformity rate of a batch submitted shall not exceed 5 %. If one hygiene indicator fails, the product is judged nonconforming and no re-inspection is allowed.

7.4.2 The grading of Hami melon is a combined assessment of all the indicators with centre sugar as the leading one; the average centre sugar content shall reach the level laid down for the grade, and where centre sugar alone reaches the level laid down for the grade but the other appearance indicators do not, the fruit shall be lowered by one grade.

7.4.3 Where the same fruit carries two or more different defects, only the more serious one is recorded; the record is made in detail and the percentage is calculated by formula (1) to one decimal place. In formula (1) the single-item nonconformity rate is the weight (or number) of nonconforming fruit for that item divided by the total weight (or number) of fruit inspected, multiplied by 100 %. The sum of the single-item nonconformity percentages is the percentage of the total number of nonconforming fruit in the batch.

8 Marking, packaging, transport and storage

8.1 Marking. Product labels shall follow GB 7718. Use of the special mark for products of geographical indication shall conform to the Provisions for the Protection of Products of Geographical Indication.

8.2 Packaging. Cases for Hami melon shall be strong, with smooth inner walls and outer surfaces and with ventilation holes provided; the packaging container shall be kept dry, clean, free of contamination and free of off odours.

8.3 Transport. Loading and unloading shall be gentle and mechanical damage strictly avoided. The means of transport shall be clean, hygienic, free of contamination and free of off odours, and mixed loading and mixed carriage are not allowed.

8.4 Storage. Temporary storage shall be in cool, ventilated, clean and hygienic conditions, protected from direct sun, rain, frost damage and contamination by toxic or harmful substances, and from crushing and similar damage. For long-term storage the temperature shall be held at 3 degrees Celsius to 5 degrees Celsius and the relative humidity of the air shall not be higher than 55 %. Storage together with toxic goods, goods with an off odour, goods that are mouldy or give off heat, or goods that spread pests and diseases is strictly forbidden.