GOST R 51603-2000

Group C34

STATE STANDARD OF THE RUSSIAN FEDERATION

FRESH BANANAS

Specifications

Fresh bananas. Specifications

OKS 65.020.20
OKP 97 6622

Date of introduction 2001-07-01

Preface

1 DEVELOPED by the Equator Marketing Association and the independent inspection company JSC Schmidt and Olofson (ISO-9002-96), St. Petersburg

INTRODUCED by the Technical Committee for Standardization TC 93 "Processing Products of Fruits and Vegetables"

2 APPROVED AND ENTERED INTO EFFECT by Resolution of the State Standard of Russia dated May 11, 2000 N 133-st

3 The standard is harmonized with the EU Commission Regulation of September 16, 1994 N 2257/94 “On the establishment of quality standards for bananas” in terms of standards for quality indicators, as well as with ISO 3959-1977 in terms of ripening conditions

4 INTRODUCED FOR THE FIRST TIME

1 area of ​​use

1 area of ​​use

This standard applies to fresh bananas of the genus Musa, group AAA (list of main pomological varieties - according to Appendix B), imported (hereinafter referred to as bananas), intended after ripening for fresh sale.

Requirements for products aimed at ensuring their safety for the life and health of the population are set out in 5.3, mandatory requirements for labeling are in 5.5.

2 Normative references

This standard uses references to the following standards:

GOST 166-89 (ISO 3599-76) Calipers. Specifications

GOST 427-75 Metal measuring rulers. Specifications

GOST 7502-98 Metal measuring tapes. Specifications

GOST 26927-86 Raw materials and food products. Mercury determination method

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26931-86 Raw materials and food products. Methods for determining copper

GOST 26932-86 Raw materials and food products. Lead determination methods

GOST 26933-86 Raw materials and food products. Methods for determining cadmium

GOST 26934-86 Raw materials and food products. Zinc determination method

GOST 27520-87 (ISO 1956-2-82) Fruits and vegetables. Morphological and structural terminology. Part 2

GOST 27735-94 Household scales. General technical requirements

GOST 29329-92 Scales for static weighing. General technical requirements

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30349-96 Fruits, vegetables and their processed products. Methods for determining residues of organochlorine pesticides

GOST R 50419-92 (ISO 2169-81) Fruits and vegetables. Physical storage conditions in refrigerated warehouses. Definitions and measurements

GOST R 50420-92 (ISO 3659-77) Fruits and vegetables. Ripening after refrigerated storage

GOST R 51074-97 Food products. Information for the consumer. General requirements

3 Definitions

3.1 Morphological and structural terminology according to GOST 27520.

In this standard, the following terms with corresponding definitions are additionally used:

bunch: The fruit of a banana, consisting of a central flower stalk, in tiers around which two rows of fruit are formed;

raceme: Part of a bunch or a set of 3 or more fruits connected to each other by the remnant of a flower stem, forming a single group of two rows;

crown (crown): The remnant of a flower stem, carefully trimmed on all sides, no more than 1.5 cm high, holding 3 or more fruits;

stalk: The inseparable solid part of the fruit that connects it to the crown;

neck: The narrowed part of the fruit without pulp, through which it is connected to the stalk;

latex: The milky juice released by green-colored bananas when cut or broken, which turns dark brown or black when exposed to air;

extensibility of the milky juice (latex) of a banana with a green peel color: The ability of the milky juice flowing out when a banana is cut crosswise to elongate without breaking under the influence of evenly distributed tensile forces after tightly pressing and then separating the cut points;

fruit age: The time of ripening of banana fruits from flowering to reaching the removable stage of ripeness (11 - 12 weeks);

removable degree of maturity: The degree of maturity at which the banana fruits have a green skin color, are fully developed and formed: they have reached the size, shape and weight characteristic of the given variety, the accumulation of nutrients and flavor substances in them is basically completed and they are able to ripen and reach consumer maturity;

consumer degree of maturity: The degree of maturity at which the fruits reach the highest quality in appearance, taste and aroma of the pulp;

overripe bananas: Ripe fruit when the yellow peel of the bananas begins with small and then larger brown spots that merge together. The pulp softens, becomes looser, and then appears transparent and watery;

steamed bananas: Fruits after exposure to high positive temperatures during the period of harvesting and consumer ripeness. The consistency of the pulp deteriorates, it becomes soft, and then completely liquefies. The skin color may remain green or yellow. The smell is changed, specific;

chilly banana: The condition of the fruit when it has a dull, smoky green, and after ripening, a grayish-yellow skin color. In the surface layer of cells in the green banana peel, vascular destruction and latex coagulation occurs. The cells die and become rusty-brown in color, clearly visible if you remove the top layer of the peel. Based on the number of dead cells in the surface layer of the peel, one can distinguish 4 degrees of coldness in bananas with a green peel color:

1 - traces: characterized by the death of single cells, which are noticeable as single inclusions of a rusty-brown color;

2 - mild: characterized by cell death, leading to the appearance of rare stripes, inclusions, and dots of orange-brown color;

3 - medium: characterized by cell death, especially noticeable in the upper part of the fruit near the stalk. Under the peeled top layer of skin, reddish-brown stripes and dots merge together;

4 - strong: when the top layer of peel is removed, the entire inner surface has an orange-brown color;

plantation code: Plantation identification number, containing several letters and numbers, shown on the lid of a banana box on a stamp or label.

3.2 Definition of concepts regarding the physical conditions for storing bananas in refrigerated warehouses - according to GOST R 50419.

4 Classification

4.1 Depending on quality, bananas are divided into three classes: extra, first, second.

4.2 Depending on their purpose, bananas are divided into:

- fruits upon acceptance at the places of receipt (seaport, unloading station, etc.), intended for ripening;

- fruits after ripening in places of sale (shops and other retail establishments), intended for fresh consumption.

5 Technical requirements

5.1 Bananas are shipped when the fruits reach removable ripeness, have a green peel and are suitable for ripening.

5.2 When accepted at the point of receipt and after ripening at the point of sale, bananas must comply with the requirements and standards specified in Table 1.


Table 1

Name indicator	Characteristics and norms for classes
	extra	first	second
Appearance	Fruits of one pomological variety		A mixture of pomological varieties is allowed
	Cut-out fruits are not allowed in the brush	No more than one cut fruit is allowed in a hand with the remainder of the green stalk
	The fruits in the clusters are firm, fresh, clean, whole, healthy, developed, not ugly, without flower remains, having well-defined ribbed lateral edges. The crown is green, its cuts are even, smooth, healthy, not overdried
After ripening	The fruits in the clusters are healthy, fresh, clean, whole, developed, not ugly, without flower remains, round or slightly ribbed. Crown greenish-yellow, yellow
Taste and smell:
Upon acceptance at the points of entry	The taste cannot be determined, as it is very astringent and tart. The fruits have a slight cucumber aroma when cut.
After ripening	The specific smell of ripe bananas, the taste is sweet, without any foreign taste or aroma
Maturity:
Upon acceptance at the points of entry	Fruits of removable degree of maturity. The pulp is dense, white with a hard-to-remove peel
	green color		light green color
	When cutting the fruit, milky juice is released
After ripening	Fruits of a consumer degree of maturity with a greenish-yellow, yellow peel color, but not overripe, dense, round, creamy flesh
			Coloring of leather is allowed dull yellow, yellow with a grayish tint
Fruit sizes:
According to the greatest pop- pepper diameter, cm
Length, cm, not less
Number of fruits in a cluster, pcs.
Number of brushes in one packaging unit, pcs.
ALLOWED DEVIATIONS
By diameter by 0.5 cm,%, no more
By length by 1.0 cm,%, no more
Superficial damage to the peel that does not affect the pulp, mechanical and caused by agricultural economic harm bodies (Appendix A, section A.1), on one fruit with a total area, cm, no more
Area no more than 10 cm	Not limited
Area more than 10 cm
	Not allowed
Contents of fruits that are broken, with a tear in the peel at the stalk, deep cuts, strong pressure, cracks in the peel when the pulp is affected, affected by anthracno- zom, fusarium, cigatoga, rotten, rotten, steamed, 3-4th degree cold, frozen- broken, crushed, with severe damage - we are agricultural pests (skin ulcers, deep red thrips nesting spots), overripe with dark brown, black or spotted skin color (and others according to Appendix B)	NOT ALLOWED
Note - The size of the fruits of small-fruited and dwarf bananas from growing areas with a dry, hot climate (Madeira, Azores, Crete, etc.) is not established. Such bananas belong to the second class.

5.4 Packaging

5.4.1 Bananas are placed in cardboard boxes measuring 40x50x25 cm (type 22XU) in polyethylene bags measuring 95x105 cm, where 110-115 fruits can be placed when laying bunches in two rows. The lid of the cardboard box has a cutout measuring 16x27 cm, in which the stacked bunches of bananas are clearly visible through the polyethylene of the bag. Depending on the period of transportation of bananas, bags can be made of different types of polyethylene.

When transporting bananas for no more than 10 days, they are packed in thin polyethylene bags such as polybag. For longer transport periods, bananas must be packed in Banavac low-density polyethylene bags, at least 1.5 mm thick, whole and without seams, in order to create an atmosphere inside the box with low levels of oxygen, high levels of carbon dioxide and high relative humidity. Each packaging unit must contain bananas from the same country, the same pomological variety, and the same degree of ripeness. The visible portion of the contents of each packaging unit must correspond to the entire contents.

The gross weight of one packaging unit is from 14 to 20 kg.

Other packaging is permitted to ensure the safety of the product.

5.4.2 Materials used for packaging must be new, clean, safe for human life and health.

Packaged bananas must have a moist surface that remains intact during transportation.

5.5 Marking

5.5.1 Labeling bananas according to GOST R 51074.

Additionally indicate:

- plantation code;

- minimum fruit length, cm;

- age of fruits of the harvested degree of maturity - in weeks after the end of flowering.

In addition, manufacturing companies mark fruits in clusters with one or two paper labels indicating the brand or company name. For inscriptions and labeling, inks, paints or adhesives that are safe for human life and health are used.

6 Acceptance rules

6.1 Bananas are accepted in batches. A batch is considered to be any number of bananas of the same pomological variety, packed in containers of the same type and size, arrived in one vehicle from one country (packaging units may have different plantation codes), accompanied by a document indicating:

- document number and date of issue;

- name of the sending country;

- product names;

- names of the pomological variety;

- dates of shipment;

- number of packaging units;

- gross and net mass (kg).

Each batch is accompanied by:

- certificate of origin,

- phytosanitary certificate.

6.2 To check the quality of bananas, packaging and labeling, as well as net weight for compliance with the requirements of this standard, a sample is taken from a batch of bananas packed in cardboard boxes with plastic bags inside from different places of the vehicle (vehicle or trailer, hold or warehouse), the volume of which is indicated in table 2.


table 2

Batch volume, number of packaging units (boxes), pcs.			Sample size, k number of selected packaging units (boxes), pcs.
		500 incl.
			25 and additionally for every 500 complete and incomplete packaging units, one packaging unit

6.3 100% of the products contained in boxes selected in accordance with Table 2 are subject to inspection.

6.4 The test results apply to the entire batch.

6.5 After quality control, the selected packaging units are added to the original batch of bananas.

6.6 The quality of products in damaged packaging units is checked separately and the results apply only to the products contained in these packaging units.

6.7 When accepting a batch at the point of receipt and after ripening at the point of sale, the following requirements are observed:

- if a batch of the “extra” class contains more than 5% of the total quantity or mass of bananas that do not correspond to the quality deviations established for this class, but meet the requirements of the first class, the entire batch is transferred to the first class;

- if a batch of the first class contains more than 10% of the total quantity or mass of bananas that do not comply with the quality deviations established for this class, but meet the requirements of the second class, the entire batch is transferred to the second class;

- if a batch of the second class contains more than 10% of the total quantity or weight of bananas that do not correspond to the quality deviations established for the second class, the entire batch is considered not to meet the requirements of the standard.

7 Methods of analysis

7.1 The quality of packaging and labeling of all packaging units with bananas selected according to 6.2 is checked visually for compliance with the requirements of this standard.

7.2 Control procedure

7.2.1 Measuring instruments:

scales for static weighing in accordance with GOST 29329, medium accuracy class with the highest weighing limit of 25 kg, a verification scale of 50 g and a permissible error limit of ±0.5;

electronic thermometer of the VAPAN brand, with a stainless steel temperature sensor in the form of a probe, with a temperature range from minus 50 to plus 125 ° C and an error of 0.5 ° C with automatic indication on the display. Probe dimensions 3.5x120 mm. Measurement time 2-10 s;

a metal ruler 300 mm long with a division price of 1 mm according to GOST 427, with an error of ±0.1 mm or a metal tape measure made of stainless steel with a nominal length of 1 m, with a rectangular end at the pull end of the tape according to GOST 7502, 2nd accuracy class;

caliper of the 1st or 2nd accuracy class according to GOST 166 with a measurement error of 0.05-0.1 mm.

It is allowed to use other measuring instruments of duly approved types and included in the State Register of Measuring Instruments with metrological characteristics not lower than those specified.

7.2.2 All bananas in packaging units selected according to 6.2, of which a combined sample is made up, are subject to quality control.

7.2.3 In each packaging unit, after opening the plastic bag, use a thermometer to measure the temperature of the fruit pulp at the hand in the top and bottom rows of the box. The probe is inserted into the banana pulp to a depth of 10 cm. The results are recorded.

If the temperature of the banana pulp is 18 °C or more, then such bananas can be steamed. In this case, all the fruits of the combined sample are checked, the steamed bananas are rejected and classified as waste.

If the temperature of the banana pulp is 12.8 °C or less, then such fruits have signs of cold. In this case, the degree of cold is determined according to 7.2.8 and, depending on the results, appropriate decisions are made.

7.2.4 The packaging units selected for the sample according to 6.2 are weighed one by one, and the gross, net and tare weights in kilograms are determined. The results of weighing each packaging unit are recorded.

The total mass of fruits in the combined sample is determined in kilograms ().

At the same time, the number of brushes and fruits in the packaging unit is determined by counting in pieces. The count results for each packaging unit are recorded.

The total number of fruits in the combined sample is determined in pieces ().

7.2.5 Appearance, smell, taste, degree of ripeness, color of the pulp, the presence of fruits of less or more than the established size, with a distorted shape (deformed), fused, soiled with earth or plant debris, with superficial damage to the peel: mechanical or caused by agricultural pests, with streaks of latex (Appendix A), broken, with a tear in the peel at the stalk, deep cuts, strong pressure and cracks in the peel when the pulp is affected, severe damage by agricultural pests, affected by diseases (Appendix B), determined organoleptically and sorted into fractions in accordance with requirements of table 1.

7.2.6 The length of a banana is measured with a ruler or tape measure along the middle fruit of the cluster in the outer row, measuring from the stalk to the flower end along the convex line. The largest transverse diameter of the fruit is measured in the middle part of this fruit with a caliper. Based on the measurement results, the number of fruits smaller or larger than the established sizes is calculated as a percentage and, taking into account tolerances, they are assigned to a certain quality class.

7.2.7 The area of ​​surface damage to the peel and latex spots of one fruit according to Table 1 is determined after measurements with a ruler (it is advisable to use a ruler made of transparent material).

Based on the results of measuring the area of ​​surface damage and latex stains on the peel, the fruits are assigned to a certain quality class.

7.2.8 Determining the degree of cold

To determine the degree of chilliness of bananas according to 3.1, when accepted at the point of receipt, in each packaging unit, 1 fruit with a green peel color is torn off from at least three clusters and, having broken the stalk, easily remove the top layer of peel from the inner surface of the fruit. If one or more fruits of the third (medium) or fourth (severe) degree of cold are detected, one fruit is inspected from all hands in each box selected for the sample.

Additionally, a test is carried out for the extensibility of the milky juice. To do this, a banana with a green peel is cut in half along the diameter, the halves are pressed tightly in places where the milky juice has already been released. If the juice is cloudy and stretches well, then the cold is weak or absent. If the juice is light, transparent, and when stretched, the juice threads break before reaching 2 cm, then the fruits are chilled. Green bananas of the 3rd-4th degree of chilliness are sorted, their quantity or weight is determined as a percentage and classified as waste.

After ripening, degree 1-2 chilliness of bananas is determined by the color of the peel, which is dull yellow or yellow with a grayish tint. Such fruits belong to the second class.

7.3 Overripe, rotten, rotten, steamed, frostbitten to the 3rd or 4th degree, frostbitten, crushed, with deep cuts, with dark brown, black or spotted peel, with severe damage from agricultural pests, bananas are sorted, their quantity or weight is determined percent and are classified as waste.

7.4 Processing results

7.4.1 The content of bananas with deviations for each fraction,%, is calculated from the total mass or number of fruits of the combined sample using the formulas:

where is the mass of fruits with deviations, kg;

- total weight of fruits in the combined sample, kg;

- number of fruits with deviations, pcs.;

- total number of fruits in the combined sample, pcs.

7.4.2 All calculations are carried out to the second decimal place, followed by rounding the result to the first decimal place. The results are distributed to the entire batch.

8 Transportation

8.1 Fresh bananas are transported by banana ships in accordance with the rules for the maritime transport of food cargo.

8.2 All premises intended for transportation must be clean and free of foreign odors. Before loading, 12 hours before loading, the temperature of the hold rooms should be 4-8 °C or 10-13 °C in accordance with the instructions of the supplier companies.

Freshly picked bananas, cut no more than 24 hours before loading, are allowed for transportation. Only fruits collected at the removable stage of maturity, at the age of 11-12 weeks, are suitable for transportation by sea. Such fruits break with a loud crunch, milky juice is abundantly released on the cut, its extensibility is up to 3-4 cm. The flesh of the fruit should be white in color with a hard-to-remove peel. The temperature of the pulp should be no more than 28 °C.

The crown section of the hand should be treated with thiabendazole. During sea transportation, the CO concentration should not exceed 0.2%, for which it is necessary to supply fresh air into the hold using fresh air ventilation. Constant monitoring along the way is carried out for the ethylene content, which can be easily determined by its specific, sweetish odor. When monitoring the condition of bananas in the hold, special attention is paid to the appearance of fruits with a yellow peel. The ship's crew has the right to select such single boxes and destroy them, about which a report is drawn up and interested parties are notified. To remove carbon dioxide and ethylene, the hold rooms are ventilated in such a way that a complete change of air is carried out within 1 hour.

8.3 Hold spaces loaded with boxes of bananas are cooled according to the shipper’s instructions.

8.4 When transporting bananas, the air temperature is maintained at 13.2-13.6 °C, which slows down both the respiration of the fruit and the metabolic processes leading to ripening. The relative humidity in the hold rooms should be 85-90% at the inlet of the air pumped into the hold. When loading hold spaces, the maximum stowage height is:

- 10 boxes with a gross weight of 20 kg;

- 12 boxes with a gross weight of 14 kg.

8.5 At the point of entry, bananas are transported by road or rail with refrigerated units, and it is necessary to comply with the rules in force for the relevant mode of transport.

9 Ripening and storage

9.1 Ripening of fresh bananas is carried out in accordance with GOST R 50420 with additions according to Appendix D.

9.2 Storage of fresh bananas before and after ripening is carried out in different warehouses at an air temperature of 13-14 ° C and a relative humidity of at least 85%.

Boxes of bananas for short-term storage are placed only on a boardwalk or pallet. The warehouse is ventilated to remove carbon dioxide and ethylene.

9.3 During the storage period, temperature and humidity control of the premises and monitoring of the condition of bananas are constantly carried out.

Measurement of physical storage conditions in refrigerated warehouses - according to GOST R 50419.

APPENDIX A (for reference). List of permissible deviations

APPENDIX A
(informative)

Table A.1

		International dear
Russian	English
A.1 Superficial damage to the peel (mechanical and caused by agricultural pests)
A.1.1 Cracked peel of brown (brown) color, healed after abrasions, scratches, damage by agricultural pests	Brown cracked peel
A.1.2 Change in color to brown (brown) as a result of bruising, pressure, in places where the fruits come into contact with each other or with the wall of the container	Brown discoloration
A.1.3 Rough, irregularly shaped spot of suberized peel tissue
A.1.4 Brown stain from abrasion or fresh bruise
A.1.5 Bruise in the form of a superficial dent, a slight spot on the peel
A.1.6 Point pressure from the ends of the fruit, which can form before the bananas are picked	Point Bruise
A.1.7 Pressure from the crown in the form of a point, spot or dent	Crown Bruise
A.1.8 Black dot from pressure, puncture
A.1.9 Knife cut (damage) to the peel, stalk, not affecting the pulp	Knife injury (Cut)
A.1.10 Scratches (scars) from leaves
A.1.11 Cuts, abrasions on the neck from contact with the container (box)
A.1.12 Scratches
A.1.13 Scars
A.1.14 Traces of beetles in the form of scratches, fresh or corky stripes
A.1.15 Scab (corky strip on the peel) from a caterpillar	Caterpillar Scab
A.1.16 Corky stripe (suture) from a wasp on the side edge of the fruit	Chalcid Wasp injury
A.1.17 Red spots from thrips nesting
A.1.19 Small black or brown spots caused by agricultural pests
A.2 Other deviations provided for by the standard
A.2.1 Change in crown color	Crown Discoloration
A.2.2 Dirty fruit
A.2.3 Latex stains
A.2.4 Deformed fruits	Malformed Fingers
A.2.5 Maturation spots	Maturity stain
A.2.6 Grown fruits
A.2.7 Short fruits (less than established sizes)	Fingers Length too short

APPENDIX B (for reference). List of unacceptable deviations

APPENDIX B
(informative)

Table B.1

Names of defects in languages:		International code
Russian	English
B.1 Abnormally soft fruit	Abnormally Soft
B.2 Broken fruit	Broken Finger
B.3 Anthracnose
B.4 Crown rotting
B.5 Black core	Dark Center (Internal Bruising)
B.6 Dry rotted or diamond stains
B.7 Rotting of the fruit tip	Finger Tip Rot
B.8 Rotting of the neck
B.9 Peel splitting into pulp due to ripening (overripe)	Split Peel (Fingers)
B.10 Yellow crown	Yellow Crown
B.11 Yellow tip of the fruit
B.12 Cigar fruit	Cigar and Disease
B.13 Poorly formed fruit with soft flesh, affected by whitewash	Sigatoga Negra (Soft Green)

APPENDIX B (for reference). List of the main pomological varieties of bananas of the genus Musa, group AAA

APPENDIX B
(informative)

Dwarf Cavendish	Dwarf Cavendish (Petite naine)
Giant Cavendish	Giant Cavendish (Grande naine)
Lakatan
Robusta (Poyo)	Robusta (Poyo)
Williams
Americani
Valerie
Gros Michel
Highgate
Fig Rose
Fig Rose Vert	Figue Rose Verte

APPENDIX D (for reference). Banana ripening conditions

APPENDIX D
(informative)

There are three types of ripening, depending on the initial physiological state of the fruit and the expected interval between the dates of sale and consumption of the fruit:

fast - within 4 days;

normal - within 5-6 days;

slow - for 8 days.

Normal ripening is optimal. Rapid ripening in 4 days or less is carried out by maintaining a high pulp temperature of 18 °C for 48 hours, but this does not always guarantee uniform ripening and can lead to softening of the fruit pulp.

Boxes of bananas are placed on pallets in a 6x8 pattern, forming pallets that are placed in the ripening chamber in two tiers. The distance between pallets is 15-20 cm for air circulation.

Plastic bags are cut on both sides or opened slightly at the top.

The loading density of the ripening chambers is from 150 to 200 kg of bananas per 1 m2.

After loading the ripening chamber, the air is heated to reach a fruit pulp temperature of 17-18 °C, depending on the type of ripening (Table D.1).


Table D.1 - Types and conditions of ripening

Technological parameter	Ripening type	Number of days
Fruit pulp temperature, °C	Fast
	Normal
	Slow
Relative humidity in	Fast
ripening chamber,%	Normal
	Slow
Air circulation rate in	Fast
closed chamber*	Normal
	Slow
Air exchange in the ripening chamber	Fast	At the end of the day alone
	Normal	times 20-30 min	Once a day for 15-30 minutes
	Slow
The amount of gas mixture for	Fast
ripening (nitrogen 95%+ethylene 5%),	Normal	Once a day 20**
	Slow
________________ * Determination of the circulation rate - according to GOST R 50419. **Probably an error in the original. You should read “once a day for 20 minutes.” Note "CODE".

Heating is carried out at a relative air humidity of 95-100% with ventilation in a closed chamber for 24 hours. The rate of increase in the temperature of banana pulp is no more than 0.5 ° C per hour, and for chilled bananas of the 1st-2nd degree - no more than 0.25 ° C per hour.

Ethylene is used for ripening, especially when bananas have uneven degrees of ripeness, have been exposed to low temperatures during transportation, or have lost too much moisture. Ethylene gives impetus to the ripening process and makes it uniform.

Ethylene is supplied once at the end of the first day of ripening, when the temperature of the fruit pulp reaches the set temperature in accordance with the selected type of ripening. Ethylene is supplied to the ripening chamber in the form of an explosion-proof gas mixture consisting of 95% nitrogen and 5% ethylene.

For the first 24 hours, do not open the doors or ventilate the ripening chamber. At the end of the first day, forced ventilation is turned on for 20-30 minutes (Table D.1). Bananas begin to ripen no earlier than the third day.

When the banana peel begins to turn yellow, the air temperature in the ripening chamber should be 1 °C lower than the temperature of the fruit pulp. Then the temperature is reduced to 13.5-14.0 °C, and the bananas are transferred to a warehouse for sale and storage.

APPENDIX E (for reference). Bibliography

APPENDIX D
(informative)

SanPiN 2.3.2.560-96 Hygienic requirements for the quality and safety of food raw materials and food products

State register N 14069-94, certificate N 1117

Collection of rules for sea transportation of food cargo. St. Petersburg, ZAO TsNIIMF, 1996

TU 0271-001-23102861-97 Gas mixtures for accelerated ripening of vegetables and fruits. Company "Klim", LTD, St. Petersburg, 1997-2001



The text of the document is verified according to:
official building
M.: IPC Standards Publishing House, 2000

Information from the registry:

Type: Declaration of product conformity with the requirements of technical regulations of the Eurasian Economic Union

Registration number: TS N RU D-EC.AI14.A.20102

Start date: 25.08.2016

Expiration date: 24.11.2016

Declaration scheme: 2d

Information about the testing laboratory:

Registration number of the accreditation certificate- ROSS RU.0001.21PN87
Name of testing laboratory (center)- Testing laboratory of food products, raw materials and materials of the Federal Budgetary Institution "Test-St. Petersburg"

Information about the applicant:

Applicant type- Applicant Legal entity
Declarant type- Provider
Full name/full name of individual entrepreneur- Joint Stock Company "Tander" (JSC "Tander")
Full name of the head- Barsukov A.P.
Job title- CEO
In the face- General Director Alexander Pavlovich Barsukov
Phone number - +78612109810
Fax number - +78612109810
E-mail address - [email protected]
OGRN - 1022301598549
- 350002, Russia, Krasnodar region, Krasnodar city, Levanevskogo street, 185

Manufacturer information:

Manufacturer type- Manufacturer Foreign legal entity
Full name of the legal entity or full name of the individual entrepreneur- BANSURLIT S.A.
Address of location of the legal entity/Individual entity or residence of the individual entrepreneur
Actual address- ECUADOR, SANTA ROSA 1309 Y CUARTA NORTE MACHALA - ECUADOR

Product details:

Declaration object type- The consignment
Origin of products- Imported
Full product name- Bananas are fresh. Labeling: "JOE BANANA ECUADOR"
Commodity Nomenclature of Foreign Economic Activity of the Customs Union - 0803901000
Lot size or product serial number- 137,604.20 kilograms
Details of shipping documentation- invoice No. 001-002-000000233 dated 08/07/2016; Contract GK/59126/15 dated 10/06/2015
Information about the documents on the basis of which the products are manufactured -
- Technical regulations - TR TS 021/2011 "On food safety"
- Technical regulations - TR CU 022/2011 "Food products regarding their labeling"

Information about the certification body:

Full name- Certification body Limited Liability Company "Certification Center"
Certificate number- RA.RU.11AI14
Certificate registration date - 02.03.15
Full name of the head- Sedova Lyudmila Viktorovna
Fax number - 88632695007
E-mail address - [email protected]; website address: www.tss-rostov.rf
Legal address- 344025, Rostov-on-Don, st. Viti Cherevichkina, 87
Location address- 344011, Rostov-on-Don, st. Varfolomeeva, 87

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Bananas - how to draw up a declaration according to the technical regulations of the Customs Union

Bananas are subject to mandatory declaration for compliance with the technical regulations of the Customs Union. You can obtain a declaration and other supporting documents by contacting our company’s specialists for help.

Needs to be completed

Technical regulations of the Customs Union

The declaration of conformity for bananas confirms compliance with technical regulations:

• TR CU 021/2011 “On food safety”

Registration deadlines

One working day (subject to prompt approval of the layout by you)

Validity period of the Customs Union declaration

Typically the declaration is issued for one, three or five years.

Documents required for registration of the CU TR Declaration

OGRN, INN, details for concluding an agreement

Publication of the declaration in the register

The Customs Union declaration is published in the register of the Federal Accreditation Service within 1-2 days after registration. The presence of the declaration in the register is confirmation of its authenticity.

Additionally, you can issue

Also, with our help, you can issue a GOST R Voluntary Certificate for bananas and develop Technical Specifications.

Today, many fans bananas We are faced with the problem of transporting them; if the trip is long, it is quite possible that the bananas will simply go bad. This problem can now be easily solved, because there are dried bananas, which can also be found under the name “banana figs”. Bananas are a real source of energy and vitality, and dried bananas perfectly satisfy even the strongest hunger, while being an absolutely healthy food. Bananas are dried without the use of chemical treatment.

PRICE LIST for work on declaring product conformity and obtaining a declaration of conformity of the EAC (TR CU of the Customs Union).

Documents for the declaration of conformity with the CU TR for dried bananas

For mass-produced domestic products

• Certificate of state registration OGRN (copy), certificate of registration with the tax authority TIN (copy);
• TU (copy) if the products are not manufactured in accordance with GOST;
• Application for declaration;

Obtaining a CU TR declaration for imported food products supplied under a contract

• Copy of the contract;
• Charter (first three sheets and last);
• OGRN certificate, TIN certificate;
• Product description (composition, appearance, scope of application);
• Application for DS TR TS.

Vegetables and fruits produced and supplied to member countries of the Customs Union are subject to mandatory certification, namely a declaration of conformity in accordance with the Technical Regulations of the Customs Union “On the safety of food products” (TR CU 021/2011). In other words, an entrepreneur who wants to sell vegetables or fruits is required by law to go through a procedure such as certification of vegetables and fruits and obtain a document permitting the sale (or import) of these products on the territory of the Russian Federation.

This requirement is justified by the presence of harmful substances that are added to products during their cultivation, processing, storage and transportation. On the one hand, the certificate will protect the consumer from purchasing goods with harmful additives. On the other hand, the supplier or seller will increase the competitiveness of the product by providing a certificate or declaration of conformity for vegetables (fruits).

What does the declaration of conformity for fruits and vegetables contain?

First, it is worth clarifying that only vegetables and fruits grown for sale and not for personal consumption are subject to certification. Certification of harvest from your own summer cottage is not required. In fact, the manufacturer issues not a certificate, but a declaration of conformity of vegetables and fruits with technical regulations. The document itself is called the declaration of conformity of vegetables (fruits), and the process of its execution is the declaration of vegetables (fruits).

The Declaration of Conformity for vegetables and fruits contains the following data:

• Name, registration details and address of the manufacturer or seller;
• The name, type and trademark (trademark) of the product, which determines its belonging to a specific product classifier;
• A list of standards that specify the requirements for this product, and compliance with which has been confirmed;
• List of laboratory test reports, expert opinions and state registration documents for this product, on the basis of which the declaration was adopted;
• The date of registration of the declaration of conformity and its validity period.

When going through the customs clearance procedure, the importing company must provide a document confirming that the imported vegetables and fruits are products of plant origin.

Import of products will also require the issuance of an international phytosanitary certificate, which the importer is obliged to provide to customs control authorities as part of the accompanying documents for the products. In such a case, the Russian side issues a quarantine permit for imports. This permit is valid in quarantine zones of the Russian Federation, the territory of which the entrepreneur imports products for subsequent sale. To exclude cases of import of products from epidemiologically unreliable territories, customs officers can request a certificate of origin of goods (CT-1).

Cost of certification of vegetables and fruits:

• Registration of a declaration of conformity for 1 year from 7,000 rubles;
• Registration of a declaration of conformity for 3 years from 9,000 rubles;
• Registration of a declaration of conformity for 5 years from 11,000 rubles.

Important points about certification and declaration

A declaration of conformity differs from a certificate in that the selection of product samples, confirmation of their quality and compliance with regulatory documents is the task of the supplier or seller of the goods. These two documents are equivalent in legal force.

An entrepreneur has the opportunity to issue a voluntary certificate of conformity for fruits (vegetables). The legislation of the Russian Federation allows for the presence of a declaration of conformity and a voluntary certificate, which is issued on its basis.

In addition to the declaration and certificate of conformity, an entrepreneur may need a state registration document with Rospotrebnadzor. It is necessary when selling (or importing) vegetables and fruits containing GMOs or intended for children's and sports nutrition.