NY/T 692-2003
AbolishedWampee
黄皮
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 包装、标志、标签 → 8 贮存和运输 Foreword → 1 Scope → 2 Normative References → 3 Terms and Definitions → 4 Requirements → 5 Test Methods → 6 Inspection Rules → 7 Packaging, Marking, Labeling → 8 Storage and Transport
Scope
This standard specifies the terms and definitions, requirements, grading indices, test methods, inspection rules, as well as packaging, marking, labeling, storage and transport of wampee (clausena lansinm). This standard applies to fresh wampee fruit.
本标准规定了黄皮(clausena lansinm)的术语和定义、要求、分级指标、试验方法、检验规则以及包装、标志、标签、贮存和运输。 本标准适用于黄皮鲜果。
Normative References
Keywords
Application Summary AI generated
Wampee growers and distributors use this standard to grade and inspect fresh fruit, ensuring products meet market requirements. Quality inspection agencies rely on this standard for sensory, physicochemical, and hygienic testing to guarantee food safety. This standard unifies the quality evaluation system for wampee, enhancing product competitiveness and consumer trust.
黄皮种植者和经销商使用这个标准来对鲜果进行分级和检验，确保产品符合市场要求。质检机构依据本标准进行感官、理化和卫生指标的检测，保障食品安全。该标准统一了黄皮的质量评价体系，有助于提升产品竞争力和消费者信任。
AI Summary AI generated
This standard specifies terms, grading requirements, test methods, and inspection rules for fresh wampee fruit. Wampee is classified into premium, first, and second grades based on sensory and physicochemical indices, with strict hygienic limits. The standard covers packaging, marking, storage, and transport, providing a unified basis for quality control and market circulation of wampee.
本标准规定了黄皮鲜果的术语、分级要求、试验方法和检验规则。黄皮按感官和理化指标分为优等、一等、二等三个等级，并设定了严格的卫生限量。标准涵盖了从包装、标志到贮存运输的全流程要求，为黄皮的质量控制和市场流通提供了统一依据。
Key Sentences extracted from text
本标准规定了黄皮(clausena lansinm)的术语和定义、要求、分级指标、试验方法、检验规则以及包装、标志、标签、贮存和运输。
黄皮分为优等、一等、二等三个等级，各等级的感官指标应符合表1的规定。
各等级黄皮的理化指标应符合表2规定。
黄皮卫生指标应符合表3规定。
凡卫生指标有一项不合格时，则整批产品判定为不合格产品，并且不得复检。
This standard specifies the terms and definitions, requirements, grading indices, test methods, inspection rules, as well as packaging, marking, labeling, storage and transport of wampee (clausena lansinm).
Wampee is divided into three grades: premium, first, and second; the sensory indices for each grade shall comply with the provisions of Table 1.
The physicochemical indices for each grade of wampee shall comply with the provisions of Table 2.
The hygienic indices for wampee shall comply with the provisions of Table 3.
If any one of the hygienic indices fails, the entire batch of product shall be judged as nonconforming and shall not be retested.