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GB/T 40743-2021Quality grades of kiwifruit (English PDF)

猕猴桃质量等级

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

October 11, 2021

Implementation date

May 1, 2022

Scope

GB/T 40743-2021 is the English-translated version of 猕猴桃质量等级.

GB/T 40743-2021 sets the quality grades for fresh kiwifruit of Actinidia chinensis var. chinensis and Actinidia chinensis var. deliciosa. It covers size specifications, grades, inspection methods, judgement rules, packaging and labelling.

As a basic requirement, the fruit must show the typical characteristics of its cultivar, with a soluble solids content of at least 6.5% and a dry matter content of at least 15% at harvest.

Fruit is divided by average weight into a small type (S), up to 70 g, and a large type (L), over 70 g, and then, following GB/T 30763 and with reference to NY/T 1794, into extra, first and second grade, each with its own indicators set out in a table. It was issued on 11 October 2021 and has applied since 1 May 2022.

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Document preview — GB/T 40743-2021

National Standard of the People's Republic of China

ICS: 67.080.10
Classification: B 31

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Quality level requirements

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules of Standardization Documents" Drafting.

1 Scope

This document specifies the specifications, grades, inspection methods, judgment rules, packaging and labeling of fresh kiwi fruits.

This document is applicable to the original variety of Actinidia chinensis (Actinidia chinensis Planch. var. chinensis) and the variety of Actinidia deliciosa (A. chinensis Planch. var. deliciosa) fruit classification.

2 Normative references

The content of the following documents constitutes an indispensable clause of this document through normative references in the text. Among them, dated quotations Only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.

GB/T 191 Packaging, storage and transportation pictorial signs

GB 5009.3 National Food Safety Standard Determination of Moisture in Food

GB/T 30763 Guidelines for Agricultural Product Quality Classification

NY/T 1794 Kiwi grade specifications

NY/T 2637 Determination of soluble solid content of fruits and vegetables by refractometer method

NY/T 5344.4 Sampling specification for pollution-free food products Part 4: Fruits

3 Terms and definitions

The following terms and definitions apply to this document.

3.1 Typical cultivar characteristics

The fruits of this variety have their inherent shape, color and endoplasm when they reach harvest maturity.

4 Quality level requirements

4.1 Basic requirements

It has typical characteristics of varieties. The soluble solid content of the fruit was >=6.5% and the dry matter content was >=15% during the harvest period.

4.2 Specification division

According to the average fruit weight of the kiwi fruit in the natural growth state, it can be divided into two specifications, small fruit type (S) and large fruit type (L).

Among them. small fruit type (S)<=70g, large fruit type (L) >70g.

4.3 Classification

According to the principles stipulated in GB/T 30763 and referring to NY/T 1794, the fresh kiwi fruits that meet the basic requirements are divided into special grade and first grade And the second level, the indicators of each level should meet the requirements of Table 1.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.

Referenced standards

Normative references

Similar standards

GB/T 10651-2026|GB/T 13867-2026|GB/T 19970-2026|GB/T 27659-2026|GB/T 31735-2026|GB/T 32714-2026

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