GB/T 29370-2026Lemons (English PDF)

4.5 Tolerance

4.5.1 Grade Tolerance For Grade 1 fruit, 5% of the fruit may not meet the sensory requirements for this grade, but must meet the requirements for Grade 2 fruit; for Grade 2 fruit, the sensory indicators... Up to 10% of the fruit may not meet the requirements of this grade, but must meet the requirements of grade three fruit; for grade three fruit, up to 10% of the fruit may not meet the sensory evaluation criteria. It does not meet the requirements of this level, but should meet the basic requirements.

4.5.2 Specification tolerances Mixing different fruit types is not allowed; the weight of adjacent fruit types should be greater than or equal to 5% of the total weight; the net weight of each package should be greater than or equal to... It equals the indicated weight.

5.1 Appearance quality inspection

5.1.1 Appearance Quality Ten fresh lemons were randomly selected from the batch of products. The samples were placed in a clean white container and observed with the naked eye under natural light. The basic requirements for lemons include fruit shape, color, surface defects, and the uniformity and cleanliness of the appearance.

5.1.2 Spot diameter

5.1.2.1 Method I - Sampling Measurement. Fresh lemons were randomly selected from the batch of products, and those with a significant difference in appearance from the surrounding normal peel were measured. The measurement object was a complex of spots with different shapes or edges not exceeding

1.0 mm. A vernier caliper was used to measure the spots on the lemon peel surface. The length of the longest axis.

5.1.2.2 Method II - Visual Comparison Method. Under natural light, using a standard defect comparison chart, compare the fruit spots with the diameter of the corresponding chart. A 1.5mm reference circle was used for coverage comparison.

5.1.3.1 Method I

--- Circular Approximation. Treat the spot as a circle, calculate the area according to formula (1), and round the result to one decimal place. S=pi×(d/2)2 (1) In the formula. S

---Spot area, in square centimeters (cm2); pi

--- Pi, usually taken as 3.14; d

--- The diameter of the spot, measured in centimeters (cm).

5.1.3.2 Method II - Comparison Method. Use standard area ratios printed with solid circles of different sizes (diameters of 1.0mm, 1.5mm, and 2.0mm). For the card, directly compare and read the approximate area value.

5.1.4 Spot density A 1cm^2 transparent grid was applied to the area with the most concentrated spots on the lemon's surface. The grid was statistically analyzed using the principle of including both the upper and left boundaries. Number of spots within a grid.

5.1.5 Total number of spots Slowly rotate the lemon 360° and use a counter to count all the spots one by one. Alternatively, observe the entire lemon with the naked eye under natural light. The fruit surface was counted visually.

5.1.6 Endoplasmic characteristics The aroma is fresh, rich, and natural. The acidity, texture, and off-flavors are detected by a combination of tasting and olfactory methods.

5.2 Soluble solids Perform in accordance with NY/T 2637.

5.3 Titratable Acids Comply with GB/T 8210.

5.4 Juice yield Comply with GB/T 8210.

5.5 Vitamin C Implement in accordance with GB/T 5009.86.

5.6 Specifications and Models Samples should be taken according to GB/T 8855, using an electronic scale or dynamic electronic weight sorting machine with an accuracy of 0.01g to separate the same single fruit. Weigh the fruit within the weight range and count the number of fruits required to fill a 15kg net weight package; this is the batch model value.

6.5 Judgment Rules

6.5.1 If all inspected items meet the requirements, the batch of products is deemed to comply with this document.

6.5.2 The measured diameter of the spots on the fruit surface, the number of spots in the densest 1cm^2 area, and the total number of spots on the entire fruit shall not exceed those of Grade 1, Grade 2, and Grade 3 fruits. If the upper limit value defined by the fruit is met, the fresh lemon is deemed to be of acceptable quality; otherwise, it is deemed unacceptable.

6.5.3 In each batch of products, the proportion of fruits with a single fruit weight lower than the lower limit of the labeled single fruit weight range shall be <=10%, and the maximum weight of any fruit in the same package shall be <=10%. If the minimum single fruit weight difference does not exceed 20% of the average weight, then the batch of specifications is deemed to conform to this document.

6.5.4 If the total percentage of non-compliant fruits in terms of sensory requirements does not exceed 7%, and the physicochemical indicators, specifications, tolerances, packaging, and labeling are all compliant, then the fruit is deemed compliant. The type test of this batch of products is deemed to conform to this document.

6.5.5 If the total nonconformity rate for sensory requirements exceeds 7%, or if more than two items fail to meet the physical and chemical requirements, or if the specifications are not met, or if the tolerance is not met. If the product is not up to standard, or if the packaging and labeling are not up to standard, then the batch of products is deemed to have failed the type inspection of this document.

6.5.6 If the total percentage of non-compliant fruits in terms of sensory requirements does not exceed 7%, and the specifications, tolerances, packaging, and labeling are all compliant, then the batch of products is deemed compliant. The delivery and inspection conforms to this document.

6.5.7 If the total number of nonconforming items for sensory requirements exceeds 7%, or if the specifications are nonconforming, the tolerance is nonconforming, or the packaging and labeling are nonconforming, then it is deemed that... The delivery and inspection of this batch of products did not comply with this document.

6.5.8 When a fruit fails multiple sensory requirements, only the most significant one should be recorded. The percentage of fruits failing a single sensory requirement is calculated as follows: Calculate using formula (2), and round the result to one decimal place.

6.5.9 For products whose packaging labeling or defective fruit does not meet the requirements of this document, the production unit is allowed to make rectifications and then apply for re-inspection.

8.1 Storage

8.1.1 Storage at room temperature shall be in accordance with NY/T 1189.

8.1.2 Before storing in a low-temperature warehouse, the material should be pre-cooled for 1-3 days to reach the final storage temperature. The temperature inside the low-temperature warehouse should be maintained at a constant level. The temperature is 8°C~12°C, and the relative humidity is 90%~95%.

8.1.3 They should be stacked according to grade and packaging specifications, batches should be clearly distinguished, stacked neatly, and handled gently during stacking and loading/unloading.

8.1.4 The storage area should be clean and hygienic, and should not be stored together with toxic, harmful or odorous items.

8.2 Transportation

8.2.1 Different types of packaging boxes shall be shipped separately. The means of transport shall be clean and dry.

8.2.2 Handle with care during loading, unloading, and transportation; do not throw or drop items carelessly. Stacking height should be controlled within 6 layers.

8.2.3 Shipping procedures should be kept simple and expedited. During transport, avoid exposure to sunlight and rain, and take precautions against freezing. Do not transport with toxic or hazardous materials.