NY/T 489-2002
ActiveJackfruit
木菠萝
Catalogue
前言 → 1 范围 → 2 规范性引用文件 → 3 术语和定义 → 4 要求 → 5 试验方法 → 6 检验规则 → 7 标志、标签 → 8 包装、运输与贮存 Foreword → 1 Scope → 2 Normative References → 3 Terms and Definitions → 4 Requirements → 5 Test Methods → 6 Inspection Rules → 7 Marking and Labeling → 8 Packaging, Transport and Storage
Scope
This standard specifies the requirements, test methods, inspection rules, marking, labeling, packaging, storage and transport conditions for fresh jackfruit. This standard is applicable to the quality evaluation and trade of fresh jackfruit of the dry bud type.
本标准规定了木菠萝鲜果的要求、试验方法、检验规则、标志、标签、包装、贮存和运输条件。 本标准适用于干苞类型木菠萝鲜果的质量评定及其贸易。
Normative References
Keywords
Application Summary AI generated
Producers, traders, and quality inspectors of jackfruit use this standard to evaluate the quality grade of fresh dry-bud jackfruit. It provides unified sensory, physicochemical, and hygiene criteria to ensure product safety and consistency. This standard matters because it facilitates fair trade and protects consumer health.
从事木菠萝鲜果生产、收购和贸易的企业和农户使用本标准，用于评定干苞类型木菠萝鲜果的质量等级，确保产品符合市场要求。该标准通过统一感官、理化和卫生指标，保障了木菠萝鲜果的品质安全，促进了贸易的规范化。
AI Summary AI generated
This standard NY/T 489-2002 specifies quality requirements, test methods, inspection rules, and packaging/transport conditions for fresh dry-bud jackfruit. It classifies fruit into three grades (superior, first, second) with detailed sensory criteria including color, maturity, shape, and flesh quality. Physicochemical indicators such as single fruit weight, soluble solids content, and edible percentage are defined. Hygiene requirements mandate zero detection of BHC and DDT, with other limits per relevant national standards. The standard is intended for quality assessment and trade of fresh jackfruit, promoting market standardization and product safety.
本标准NY/T 489-2002规定了干苞类型木菠萝鲜果的质量要求、试验方法、检验规则及包装运输条件。标准将果实分为优等、一等、二等三个等级，对感官指标如色泽、成熟度、果形、果肉品质等提出具体要求，并规定了单果重、可溶性固形物含量、可食率等理化指标。卫生方面要求六六六、滴滴涕不得检出，其他污染物限量参照相关国家标准。标准适用于木菠萝鲜果的质量评定和贸易，有助于规范市场、保障品质。
Key Sentences extracted from text
本标准规定了木菠萝鲜果的要求、试验方法、检验规则、标志、标签、包装、贮存和运输条件。
干苞类型木菠萝硬肉类。热果果皮有弹性，成熟时果苞与中轴不易分离，果苞肉干爽而脆、味甜香。
各等级木菠萝鲜果的感官指标应符合表1的要求。
六六六、滴滴涕不得检出，其他卫生指标按照GB 2762,GB 4810,GB 5127,GB 14870规定执行。
达到生理成熟的果实，采后需经后熟后方可食用。
This standard specifies the requirements, test methods, inspection rules, marking, labeling, packaging, storage and transport conditions for fresh jackfruit.
Dry bud type of jackfruit is hard-fleshed. The ripe fruit skin is elastic, the fruit buds are not easily separated from the central axis when mature, and the bud flesh is dry, crisp, and sweet.
The sensory indicators of fresh jackfruit of each grade shall comply with the requirements of Table 1.
BHC and DDT shall not be detected; other hygiene indicators shall be implemented in accordance with GB 2762, GB 4810, GB 5127, and GB 14870.
Fruits that have reached physiological maturity must undergo post-ripening before consumption.