GB/T 31735-2026Longan (English PDF)

4.2 Level Requirements

4.2.1 Classification of Levels Subject to meeting the basic requirements, the fruits are classified into three grades. Special Grade, Grade 1, and Grade

2.The requirements for each grade should conform to the provisions of Table 1.

4.2.2 Specification Classification Based on the weight of a single fruit, longan fruits are classified into three sizes. large (L), medium (M), and small (S). The size classification for each variety of longan fruit should be... It complies with the requirements in Table 2.

4.2.3 Tolerance The premium grade allows 5% of products to fail to meet the requirements of this grade, but they must meet the requirements of the first grade. Level 1 allows 8% of products to fail to meet the requirements of this level, but they should meet the requirements of Level 2. Level 2 allows up to 10% of products to fail to meet the requirements of this level, but they should meet the basic requirements.

4.2.4 Physicochemical Indicators It should comply with the provisions of Table 3.

5.1 Defects

5.1.1 Sensory inspection Fifty fruits were taken from the sample and examined under normal light.

---Visual inspection was used to assess the surface moisture, shape, cleanliness, and signs of decay and spoilage of the fruit.

---The aroma of the fruit was assessed using the olfactory method;

---The ripeness, freshness of the pulp, and flavor of the fruit were evaluated using a tasting method. If signs of disease or pests are found on the outside of the fruit, it should be cut open for inspection. When a single fruit has multiple defects, only the most significant defect should be recorded. Traps. See Appendix A for the fruit characteristics of the main longan varieties.

5.1.2 Defective fruit rate Based on the number of defective fruits recorded in 5.1.1, the defect rate is calculated according to formula (1).

5.2 Single fruit weight Randomly select no fewer than 30 fruits from the sampled specimens, weigh each fruit using a balance with a sensitivity of 0.01g, and record the weight.

5.3 Edible rate Weigh the fruits selected in section

5.2 using a balance with a sensitivity of 0.01g. Then separate the fruit shell, pulp, and pit, and weigh the fruit. The mass of the shell and pit. Calculate the edible rate according to formula (2).

5.4 Soluble solids content Perform in accordance with the provisions of NY/T 2637.

6.3 Inspection Items

6.3.1 Delivery Inspection Each batch of products shall be inspected before delivery. The inspection shall cover the items specified in the basic requirements, grade, specifications, and physicochemical indicators. Products that pass the inspection shall be deemed qualified. Products must be accompanied by a certificate of conformity before delivery.

6.3.2 Type Testing Type testing is a comprehensive assessment of product quality, that is, testing against all the requirements specified in this document. One of the following situations applies. At that time, type testing should be conducted on the product.

a) Significant changes have occurred in the production environment;

b) The results of two consecutive product sampling inspections differed significantly;

c) The relevant administrative authorities propose type testing requirements.

6.4 Judgment Rules

6.4.1 If all inspected items comply with the requirements of this document, the batch of products is deemed to comply with this document. If any non-compliance is found in the inspection results... For each item not meeting the requirements, double sampling is permitted for re-inspection of the batch of products. If the re-inspection still finds any item not meeting the requirements of this document, the entire batch of products will be deemed non-compliant. The product does not conform to this document.

6.4.2 Provided that the basic requirements are met, if the entire batch of products does not exceed the allowable limit specified for a certain grade, it will be judged as a product of that grade. If it exceeds the limit, it will be classified as... The tolerance level specified for the next lower grade is tested until a grade is determined. If the product is lower than grade two, it is judged as an ungraded product.