General rule for the quality of preserved fruits
1 Scope
This document specifies the terms and definitions, product classification, raw and auxiliary materials, technical requirements, inspection methods, inspection rules, labeling and marking, packaging, storage and transportation, sales and other quality requirements of preserved fruits.
This document is applicable to all kinds of preserved fruits.
2 Normative references
The following documents contain provisions which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 5009.3 National food safety standard - Determination of moisture in foods
GB 5009.44 National food safety standard - Determination of chloride in foods
GB/T 6682 Water for analytical laboratory use - Specification and test methods
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
preserved fruit
products made of fruits and vegetables as the main raw materials, with (or without) food additives and other auxiliary materials, and marinated (or not marinated) by sugar, honey or salt
4 Product classification
4.1 Preserved fruits
Wet products (or semi-dry products with icing) made of raw materials through marination by sugar (or honey) and/or salt.
4.2 Candied fruits
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Product classification
5 Raw and auxiliary materials
6 Technical requirements
7 Inspection methods
8 Inspection rules
9 Labeling and marking
10 Packaging
11 Storage and transportation
12 Sales
Bibliography
