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Bananas - how to make a declaration on technical regulations of the vehicle

Bananas are subject to compulsory declaration for compliance with the technical regulations of the Customs Union. You can get a declaration and other confirmation documents by contacting the specialists of our company.

It must be issued

Technical Regulations of the Customs Union

The confirmation of compliance with technical regulations confirms compliance with technical regulations:

• Tr Ts 021/2011 "On the safety of food products"

Terms of registration

One working day (with operational matching layout on your part)

Duration of the Declaration of the Customs Union

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

Documents required for registration of the Declaration of Tr Ts

OGRN, INN, details for the conclusion of the contract

Publication of the Declaration in the Register

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

Additionally, you can issue

You can also on bananas with our help to issue a voluntary certificate GOST R and develop specifications.

To date, very many lovers bananas faced the problem of their transportation, if the ride is far from being completely possible that bananas simply spoil. This problem is solved now easily, because there are dried bananas, which can also be found called "Banana Figs". Bananas are the most real source of energy and vitality, and the dried bananas are perfectly quenched even the strongest hunger, while being absolutely healthy food. Drying bananas is made without the use of chemical processing.

Price list for work on the declaration of compliance of products and obtaining a declaration on the compliance of the EAS (TP TS of the Customs Union).

Documents for the Declaration of Compliance TP TS on Bananas Dried

For serially produced domestic products

• Certificate of State Registration of OGRN (Copy), a certificate of registration with the Tax Body of the Inn (Copy);
• TU (copy) If the products are not carried out according to GOST;
• Application for declaration;

Obtaining the Declaration of Tr Ts for Imported Food Products Supplied under the Contract

• Copy of the contract;
• Charter (first three sheets and last);
• Certificate of OGRN, TIN testimony;
• Product description (composition, appearance, scope);
• Application for DS Tr Ts.

Registry information:

A type: Declaration of Compliance with the requirements of the technical regulations of the Eurasian Economic Union

Registration number: TC N RU D-EC.Ai14.A.20102

Start date: 25.08.2016

Execution Date: 24.11.2016

Declaring scheme: 2D

Information about the testing laboratory:

Accreditation Certificate Registration Number - Ross RU.0001.21pn87
Name of testing laboratory (center) - Test laboratory of food products, raw materials and materials FBU "Test-S.-Petersburg"

Application information:

Type of applicant - applicant legal entity
Type of Declarant - Provider
Full name / FULL NAM - Joint Stock Company "Tander" (JSC "Tander")
Full name of the head - Bumbers A. P.
Position - CEO
In lying - General Director of Barsukova Alexander Pavlovich
Phone number - +78612109810
Fax number - +78612109810
E-mail address - [Email Protected]
OGRN - 1022301598549
- 350002, Russia, Krasnodar Territory, city Krasnodar, Levanevsky street, 185

Manufacturer Information:

Type of manufacturer - Manufacturer Foreign legal entity
Full name of Yul or FULL NAM - Bansurlit S.A.
Address of the location of Yul / Inyle or Residence IP
Actual address - Ecuador, Santa Rosa 1309 Y Cuarta Norte Machala - Ecuador

Product information:

Type of declaration object - The consignment
Origin of products - Import
Full product name - Bananas fresh. Marking: "Joe Banana Ecuador"
TN VED TS - 0803901000
Party size or factory product number - 137 604.20 kilogram
Details of shipping documentation - invoice № 001-002-000000233 of 07.08.2016; Contract GK / 59126/15 from 10/06/2015
Information about the documents on the basis of which products are made -
- Technical Regulations - Tr Ts 021/2011 "On Food Safety"
- Technical regulations - Tr Ts 022/2011 "Food products in terms of its marking"

Information about the certification authority:

Full name - certification body Limited Liability Company "Certification Center"
Certate number - ra.ru.11Ay14
Date of registration of attestation - 02.03.15
Full name of the head - Sedova Lyudmila Viktorovna
Fax number - 88632695007
E-mail address - [Email Protected]; Site address: www.cs-Rostov.rf
Legal address - 344025, Rostov-on-Don, ul. Viti Cherevichkin, d. 87
Address location - 344011, Rostov-on-Don, ul. Varfolomeeva, d. 87

GOST R 51603-2000

Group C34.

State Standard of the Russian Federation

Fresh bananas

Technical conditions

Fresh Bananas. Specifications.

OX 65.020.20
OKP 97 6622.

Date of introduction 2001-07-01

Preface

1 Developed by the Association of Marketing "Equator" and an independent inspection company CJSC "Schmidt End Olofson" (ISO-9002-96), St. Petersburg

Made by Technical Committee on Standardization of TC 93 "Products of Processing Fruits and Vegetables"

2 approved and put into effect by the Resolution of the State Standard of Russia of May 11, 2000 N 133-st

3 Standard harmonized with the Rules of the EU Commission of September 16, 1994 N 2257/94 "On Establishing Quality Norms for Bananas" in part of the rules on quality indicators, as well as with ISO 3959-1977 in terms of dosing conditions

4 introduced for the first time

1 area of \u200b\u200buse

1 area of \u200b\u200buse

This standard applies to the Fresh Bananas of the MUSA genus, AAA Groups (List of Basic Pomoraic Varieties - by Appendix B) imported (hereinafter - bananas), designed after dosing to implement in a fresh form.

Product Requirements aimed at ensuring its safety for the life and health of the population are set out in 5.3, mandatory requirements in terms of marking - 5.5.

2 Regulatory references

This standard uses links to the following standards:

GOST 166-89 (ISO 3599-76) caliper. Technical conditions

GOST 427-75 Metal measuring rules. Technical conditions

GOST 7502-98 Rulets measuring metal. Technical conditions

GOST 26927-86 Raw materials and food products. Method of determining mercury

GOST 26930-86 Raw materials and food products. Mode for defining arsenic

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

GOST 26932-86 Raw foods and food products. Methods for determining lead

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

GOST 26934-86 Raw materials and food products. Method of defining zinc

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 Libra 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 products of their processing. Methods for determining residual amounts of chlororganic pesticides

GOST R 50419-92 (ISO 2169-81) fruits and vegetables. Physical storage conditions in cooled warehouses. Definitions of concepts and measurements

GOST R 50420-92 (ISO 3659-77) fruits and vegetables. Downtown after storage in chilled condition

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 the corresponding definitions are additionally applied:

bunch: a banana hoping, consisting of a central flower stem, tiers around which fruits of two rows are formed;

brush: part of the cluster or a set of interconnected 3 and more fruit by the residue of floral stems forming a single group of two rows;

krone (Crown): the residue of the flower stem, thoroughly cropped from all sides, not more than 1.5 cm high, holding 3 or more fruits;

fruit: an inseparable solid part of the fetus, which binds it to the crown;

cervical: the narrowed part of the fetus without pulp through which it is connected to the fruit;

latex: Milky juice, highlighted by bananas with green coloring peel when cut or a break, which when contact with air, acquires dark brown or black color;

the tensileness of the Milky Juice (latex) of a banana with a green color of the peel: the ability of the Milky juice flowing on the transverse section of the banana, lengthened without breaking under the influence of uniformly distributed tensile forces after dense pressed, and then separation of sections;

the age of fruits: the time of ripening the fruit of bananas from flowering until the removable degree of maturity (11 - 12 weeks);

removable degree of maturity: the degree of maturity at which the fruits of bananas have green painting of the peel, are quite evolving and formed: reached the value of the variety, shape and mass characteristic of this variety, the accumulation of nutrient and flavoring substances is mainly completed and they are able to reset and achieve consumer degree of maturity;

consumer degree of maturity: the degree of maturity at which the fruits achieve the highest quality in appearance, taste and aroma of the meakty;

perched bananas: Mature fruits, when small, and then larger brown spots, which merge together, appear on the yellow shell of bananas. The pulp softened, becomes more loose, and then as if transparent, water-free;

passed bananas: Fruits after exposure to high positive temperatures during the removable and consumer degree of maturity. The consistency of the pulp is worse, it becomes soft and then completely diluted. The painting of the peel can remain green or yellow. The smell is changed, specific;

banana Alluring: The state of fruits when they are dull, smoky-green, and after dosing - a grayish yellow color of the peel. In the surface layer of cells of the peel of a green banana, the vessels and coagulation of latex occurs. Cells die and become rust-brown, are well noticeable if you remove the top layer of the peel. By the number of dead cells in the surface layer, the peel can be distinguished 4 degrees of bananas with green coloring peel:

1 - traces: It is characterized by the death of single cells, which are noticeable as single enclosures of rust-brown color;

2 - Easy: It is characterized by the death of cells leading to the appearance of rare strips, inclusions, orange-brown points;

3 - average: characterized by the death of cells, especially noticeable in the upper part of the fruit in the fruit. Under the removed the top layer, the peel, reddish-brown stripes and points merge together;

4 - Strong: When removing the top layer of the peel, the entire inner surface has an orange-brown color;

plantation code: The identification number of the plantation containing several letters and numbers, indicated on the lid of the box with bananas on the stamp or label.

3.2 Determination of concepts in terms of physical storage of bananas in cooled warehouses - according to GOST R 50419.

4 Classification

4.1 Bananas, depending on the quality, are divided into three classes: extra, first, second.

4.2 Bananas, depending on the destination, are divided into:

- fruits when accepting in places of receipt (seaport, unloading station, etc.), designed to dialing;

- Fruits after dosing in places of implementation (shops and other retailers), designed for consumption in the fresh form.

5 Technical requirements

5.1 Bananas shipping when the fruits achieve a removable degree of maturity, have green peel color and suitable for dosing.

5.2 Bananas when accepting in places of arrival and after dosing in places of implementation must comply with the requirements and standards specified in Table 1.


Table 1

Name indicator	Characteristics and norm for classes
	extra	first	second
Appearance	Fruits of one polynical grade		A mixture of astrolastic varieties is allowed
	Cut Fruits are not allowed in the brush	It is allowed not more than one carved fetus in the brush with a green fruit residue
	Fruits in grinders are solid, fresh, clean, whole, healthy, developed, irrelevant, without flower residues having well-pronounced ribbed side facets. Green crown, sections of her smooth, smooth, healthy, non-risen
After dosing weight	Fruits in brushes are healthy, fresh, clean, whole, developed, irrelevant, without flower residue, rounded or weakness. Krona greenish-yellow, yellow
Taste and smell:
When accepting in places of receipt	The taste is not determined, as it is very astringent and tart. Fruits at cutting have a lightweight cucumber fragrance
After dosing weight	Specific smell of ripe bananas, taste sweet, without an extraneous lifting and aroma
Maturity:
When accepting in places of receipt	Fruits of removable degree of maturity. The flesh is dense, white with a hard-separated peel
	green color		light green color
	When cutting fruits, Milky Juice
After dosing weight	Consumer degree fruits with greenish yellow, yellow coloring peel, but not overrevised, dense, rounded, pulp cream
			It is allowed to paint the skin dark-yellow, yellow with a grayish tint
Fruit dimensions:
For the greatest pepper diameter, see
In length, cm, not less
The number of fruits in the brush, pcs.
The number of brushes in one packing unit, pcs.
Permitted deviations
In diameter by 0.5 cm,%, no more
In length by 1.0 cm,%, no more
Surface damage to peel, non-affecting pulp, mechanical and caused by agricultural zyayic in televisions (Appendix A, section A.1), on one fruit with a total area, cm, no more
Area no more than 10 cm	Not limited
Area of \u200b\u200bmore than 10 cm
	Not allowed
The content of the fruit of the broken, with the supervision of the peel in the fruction, deep cuts, strong presses, cracks of the peel, when the flesh, affected by anthrax zoom, fusariasis, cigatog, swallowed, rotten, stare, marked 3-4th degrees, frozen crushed, crushed, with strong damage mi agricultural pests (peel ulcers, deep red tRIPS nesting stains), overreach with dark brown, black or spotted coloring peel (and others by Appendix B)	NOT ALLOWED
Note - the size of the fruits of fine-coined and dwarf bananas from the areas of growth with a dry hot climate (Madeira, Azores, Crete Island, etc.) is not installed. Such bananas refer to the second class.

5.4 Packaging

5.4.1 Bananas are laid in cardboard boxes with a size of 40x50x25 cm (type 22xU) in polyethylene bags of 95x105 cm in size, where, with a double-row laying of brushes, 110-115 fruits can be laid. The cover of the cardboard box has a cutout of 16x27 cm in size, in which the laid brushes of bananas are clearly visible through the bag polyethylene. Depending on the deadline for transporting bananas, bags can be made of polyethylene of different types.

When transporting bananas, no more than 10 days are packaged in bags of thin polybag polyethylene (Polybag) bags. With a longer transportation, the bananas should be packaged in bags of low-density polyethylene Banavac (Banavac) with a thickness of at least 1.5 mm, whole without seams, in order to create an atmosphere inside the box with a low level of oxygen content, high content of carbon dioxide and carbon and High relative humidity. Each packaging unit must contain bananas from one country, a single polynical grade, the same degree of maturity. The visible part of the contents of each packaging unit must correspond to all content.

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

A different packaging is allowed that ensures the safety of products.

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

Packed bananas should have a wet surface that is saved during transportation.

5.5 Marking

5.5.1 Marking of bananas according to GOST R 51074.

Additionally indicate:

- plantation code;

- minimum fetus length, cm;

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

In addition, manufacturers firms labeled fruits in brushes in one - two paper labels indicating the brand or company name. For inscriptions and labeling, ink, paints or adhesives are used, safe for the life and human health.

6 Rules acceptance

6.1 Bananas are taken by parties. The party is considered to be any number of bananas of one polynical grade, packed in a container of one species and a size entered in one vehicle from one country (packaging units may have different plantation codes), accompanied by a document indicating:

- Document numbers and dates of issue;

- the names of the sender country;

- product names;

- names of the polynaya variety;

- shipping dates;

- the number of packaging units;

- gross and net mass (kg).

Each batch is accompanied by:

- certificate of origin,

- phytosanitary certificate.

6.2 To verify the quality of bananas, packaging and marking, as well as the net mass for compliance with the requirements of this standard from a batch of bananas, packed in cardboard boxes with polyethylene bags inside, from different places of the vehicle (car or trailer, a truth or warehouse room) select the sample, The amount of which is specified in Table 2.


table 2

Batch volume number of packaging units (boxes), pcs.			Sampling olrigation of selected packaging units (boxes), pcs.
		500 included.
			25 and additionally for every 500 full and incomplete packing units on one packing unit

6.3 Verification is subjected to 100% of products contained in boxes selected in accordance with Table 2.

6.4 The results of the inspection are distributed to the entire batch.

6.5 After checking the quality, the selected packaging units are attached to the initial batch of bananas.

6.6 Product quality in damaged packaging units is checked separately and the results disseminate only on the products in these packaging units.

6.7 When accepting a party in places of arrival and after dosing in places of implementation, the following requirements are followed:

- if there are more than 5% of the total number or mass of bananas, which do not correspond to the quality deviations established for this class, but comply with first class requirements, the entire batch is transferred to the first class;

- if in the first class batch contains more than 10% of the total or mass of bananas, which do not correspond to the quality deviations set for this class, but comply with the requirements of the second class, the entire batch is transferred to the second class;

- If the second-class batch contains more than 10% of the total number or mass of bananas, which do not correspond to the deviations in the quality set for the second class, the entire batch is considered not relevant to the requirements of the standard.

7 Analysis methods

7.1 The quality of packaging and labeling of all packaging units with bananas selected by 6.2, for compliance with the requirements of this standard are visually checked.

7.2 Procedure for conducting control

7.2.1 Measurement Means:

scales for static weighing according to GOST 29329, middle class of accuracy with the largest weighing limit of 25 kg, the price of calibration of 50 g and the limit of the permanent error ± 0.5;

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

the line is a metallic length of 300 mm by the price of dividing 1 mm according to GOST 427, with an error of ± 0.1 mm or a metallic stainless steel roulette with a nominal length of 1 m, with a rectangular end on the exhaust end of the tape according to GOST 7502, the 2nd accuracy class;

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

It is allowed to apply other means of measurements approved in the prescribed manner of types and submitted to the state register of measuring instruments with metrological characteristics not lower than those specified.

7.2.2. All bananas were subject to quality tests in the quality of 6.2 packaging units from which they constitute a combined sample.

7.2.3 In each packing unit, after opening the polyethylene bag, the thermometer measures the temperature of the fetal pulp at the brush in the upper and lower row of the box. The dipstick is introduced into the pulp of a banana to a depth of 10 cm. The results are recorded.

If the pulp temperature is 18 ° C and more, then such bananas can be stolen. In this case, all the fruits of the combined sample are inspected, the stolen bananas are rejected and refer to waste.

If the temperature of the melt of a banana is 12.8 ° C and less, then such fruits have signs of alone. In this case, the degree of zero is determined by 7.2.8 and depending on the results take appropriate decisions.

7.2.4 Selected in the sample of 6.2 Packaging units are alternately weighed, determine the mass of gross, net and containers in kilograms. The results of the weighing of each packaging unit are recorded.

Determine the total mass of fruits in the combined sample in kilograms ().

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

Determine the total number of fruits in the combined sample in pieces ().

7.2.5 appearance, smell, taste, degree of maturity, pulp color, the presence of fruits less or more mounted sizes, with curvature of shape (deformed), thorough, blurred land or vegetable residues, with surface damage to the peel: mechanical or caused by agricultural pests, with latex drifts (Appendix A), broken, with a superstructure of peel in fruit, deep cuts, strong press and leather cracks, when the pulp touched, strong damage to agricultural pests affected by diseases (Appendix B), determine organoleptically and sorted on the fractions in accordance with Table 1 requirements.

7.2.6 The Banana length is measured by a ruler or roulette along the middle fruit of the brush in the external row, measuring from the frozen to the flower end along the convex line. The largest transverse diameter of the fetus is measured in the middle part of this fetus caliper. According to measurements, the number of fruits less or more mounted sizes is calculated as a percentage and taking into account the tolerances refer to a certain class in quality.

7.2.7 The surface area area of \u200b\u200bthe peel and the latex stains of a single fetus in Table 1 are determined after measurements by the ruler (it is advisable to use a line of transparent material).

According to the results of measuring the surface of surface damage and latex spots on the peel, the fruits refer to a specific class of quality.

7.2.8 Determination of the degree of zero

To determine the extent of the bananas for 3.1, when accepting in places of receipt, in each packing unit, we take off at least three brushes over 1 fruit with green coloring peel and, having breaking the fruit, easily remove the top layer of the peel from the inner surface of the fetus. When one or more fruits of the third (medium) or fourth (strong) degree of alone are examined by one fruit in all the brushes in each selected box.

Additionally conduct a tensile test of the Milky Juice. For this, the banana with a green coloring peel is cut in half to diameter, the halves are tightly pressed by places of sections, where Milky Juice has already been separated. If the juice is muddy, it stretches well, the alignment is weak or absent. If the juice is light, transparent, when tensile, the juice threads are torn, without reaching 2 cm, then the fruits are married. The green bananas of the 3-4th degrees of albums are sorted, determine their number or weight in percent and refer to departure.

After dosing weight, the bananas of the 1-2 c degrees are determined by the color of the peel, which has a dim yellow or yellow color with a gray-shade. Such fruits refer to the second class.

7.3 Perevanov, reversed, rotten, stares, woven in 3-4th degrees, frozen, crushed, with deep cuts, with dark brown, black or spotted peel, with strong damage to agricultural pests bananas are sorted, determine their number or mass in Percent and refer to departure.

7.4 Processing results

7.4.1 Content of bananas with deviations for each fraction,% are calculated from the total mass or the amount of fruits of the combined sample by formulas:

where is the mass of fruits with deviations, kg;

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

- the number of fruits with deviations, pcs.;

- Total amount of fruits in the combined sample, pcs.

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

8 Transportation

8.1 Fresh bananas are transported by bananovoz vessels in accordance with the rules of maritime transport of food cargo.

8.2 All rooms designed for transportation must be clean and not to have extraneous smells. Before loading, for 12 hours, the temperature of the plums should be 4-8 ° C or 10-13 ° C in accordance with the instructions of supplier companies.

Freshly coloned bananas are allowed to transport, cut no more than 24 hours before loading. For transportation by marine vehicles, only fruits collected in the stage of removable degree of maturity, aged 11-12 weeks. Such fruits are cleaned with a loud crunch, the mural is highly distinguished by milky juice, its extensiveness is up to 3-4 cm. The pulp of the fetus should have a white color with a hard-separated peel. The temperature of the flesh should be no more than 28 ° C.

The crown of the brush must be treated with thiabendazole. For sea transportation, the concentration of CO should not exceed 0.2%, for which it is necessary to supply fresh air in the hold with the help of supply ventilation. Permanent control over the way is carried out for the content of ethylene, which is easy to install according to a specific, sweet odor. When monitoring the state of bananas in the trum, special attention is paid to the appearance of fruits with yellow coloring peel. The vessel team has the right to take such unit boxes and destroy them, which make up the act and notify the stakeholders. To remove carbon and ethylene dioxide and ethylene ventilation is carried out with such a calculation, so that the air change is carried out for 1 hour.

8.3 The trim rooms loaded with bananas boxes are cooled according to the sender's instructions.

8.4 When transporting bananas, the air temperature is maintained 13.2-13.6 ° C, slowing down both the breath of fruits, and leading to ripening the metabolic processes. The relative humidity in the premises of the hold should be 85-90% at the entrance of the air injected in the plum. When loading the premises of the trim, the maximum laying height:

- 10 boxes weighing gross 20 kg;

- 12 boxes weighing gross 14 kg.

8.5 In places of receipt of bananas are transported by road or rail transport with refrigerated installations, and the rules acting on the appropriate type of transport must be followed.

9 Damage and Storage

9.1 Rechargeting Fresh Bananas are carried out according to GOST R 50420 with additions by Appendix G.

9.2 Storage of fresh bananas before and after dosing weight in different warehouses at an air temperature of 13-14 ° C and relative humidity of at least 85%.

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

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

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

Appendix A (Reference). List of permissible deviations

Appendix A.
(Reference)

Table A.1.

		International relatives
russian	english
A.1 Surface damage to the peel (Mechanical and caused by agricultural pests)
A.1.1 cracked peel of brown (brown) color, healed after scuffs, scratches, damage to agricultural excredlers	Brown Craked Peel.
A.1.2 Changing the color on the brown (brown) as a result of the injury, pressure, in places of contact fruits among themselves or from the wall of the package	Brown Discoloration.
A.1.3 rough irregular shape staining tissue fabric peel
A.1.4 Spot of brown (brown) color from scuffing, fresh bruises
A.1.5 injury in the form of a surface dent, a minor stain on the peel
A.1.6 Spot naja from the ends of the fruits that can be formed to the removal of bananas	Point Bruise.
A.1.7 Jugs from the crown in the form of a point, stains or dents	Crown Bruise.
A.1.8 black point from push, puncture
A.1.9 knife cut (damage) peel, frozen, not affecting the pulp	KNIFE INJURY (CUT)
A.1.10 Scratches (scars) from leaves
A.1.11 Cuts, rubbing on the neck from contact with the package (box)
A.1.12 Scratch
A.1.13 scars, scars
A.1.14 traces of beetles in the form of scratches, lanes of fresh or tellary
A.1.15 Strip (testing strip on the peel) from the caterpillar	Caterpillar Scab.
A.1.16 Truble strip (seam) from the Ospa on the side of the fetus	Chalcid Wasp Injury
A.1.17 Red spots from the nesting of TRIPS
A.1.19 Small black or brown spots caused by agricultural pests
A.2 Other deviations provided by the Standard
A.2.1 Change Crane Color	Crown Discoloration.
A.2.2 Dirty fruits
A.2.3 Latex spots
A.2.4 deformed fruits	Malformed Fingers.
A.2.5 Spots of ripening	Maturity Stain.
A.2.6 Comedy Fruit
A.2.7 Short fruits (less established sizes)	Fingers Length Too Short

Appendix B (Reference). The list of unacceptable deviations

Appendix B.
(Reference)

Table B.1.

Name of defects in languages:		International Codes
russian	english
B.1 Undormally soft fruit	Abnormally Soft.
B.2 broken fruit	Broken Finger
B.3 Anxnose
B.4 Crane rot
B.5 black core	Dark Center (Internal Bruising)
B.6 Dry drowning or diamond spots
B.7 Rotation of the fetus tip	Finger Tip Rot.
B.8 Picking Shaika
B.9 Sleeping of the peel to the pulp due to ripening (overwhelmed)	Split Peel (Fingers)
B.10 Yellow Krona	Yellow Crown.
B.11 Yellow fetus tip
B.12 cigar fruit	Cigar and Disease.
B.13 Bad formed fruit with a soft pulp, affected by cigato	Sigatoga Negra (Soft Green)

Appendix B (Reference). List of major alarm varieties of bananas of the genus MUSA, AAA groups

Appendix B.
(Reference)

Dwarf Cavendish	Dwarf Cavendish (Petite Naine)
Giant Cavendish	Giant Cavendish (Grande Naine)
Lakatan
Robusta (Powano)	Robusta (Poyo)
Williams
American
Valerie
GRA Michel
Highigate
FIG roses
Figa roses vert	Figue Rose Verte.

Appendix M (Reference). Banana dosing condition

Appendix G.
(Reference)

There are three types of dotting, depending on the initial physiological state of the fruit and the estimated interval between the terms of the implementation and consumption of fruits:

fast - for 4 days;

normal - for 5-6 days;

slow - for 8 days.

Optimal is normal dosing. Fast dotting for 4 days and less carried out by maintaining a high temperature of meakty 18 ° C for 48 hours, but it does not always guarantee the homogeneity of maturation and can lead to the softening of the pulp of fruits.

Boxes with bananas put on pallets according to the 6x8 scheme, forming pallets that are placed in a chamber for dosing in two tiers. The distance between the Palthames is 15-20 cm for air circulation.

Polyethylene bags are cut from two sides or open from above.

Density of loading cameras from 150 to 200 kg of bananas per 1 m.

After loading the dosage chamber, air is starting to heat the temperature of the fruit of 17-18 ° C depending on the type of dotting (Table G.1).


Table G.1 - Types and conditions of dosing

Technological parameter	Type of dosage	Number of day
Fruit pulp temperature, ° С	Fast
	Normal
	Slow
Relative air humidity in	Fast
dosing chamber,%	Normal
	Slow
Air circulation multiplicity in	Fast
closed chamber *	Normal
	Slow
Air exchange in dosing chamber	Fast	At the end of the day one
	Normal	once 20-30 min	Once a day for 15-30 minutes
	Slow
Number of gas mixture for	Fast
dosing (nitrogen 95% + ethylene 5%),	Normal	1 time per day 20 **
	Slow
________________ * Definition of circulation multiplicity - according to GOST R 50419. ** Probably the error of the original. You should read "1 time per day 20 minutes." Note "Code".

Heating is carried out at a relative humidity of 95-100% with ventilation in a closed chamber for 24 hours. The rate of increasing the temperature of the melt of a banana is not more than 0.5 ° C per hour, and the marked 1-2 cm - no more than 0.25 ° With per hour.

For dialing, ethylene is used, especially when bananas have an unequal degree of maturity or exposed to low temperatures during transportation, or lost too much moisture. Ethylene gives impetus to the ripening process and makes it uniform.

The ethylene feed is carried out once in the end of the first day of dosing, when the temperature of the pulp of fruit reaches a given according to the selected type of dotting. Ethylene is supplied to a dosing chamber in the form of an explosion-proof gas mixture consisting of 95% nitrogen and 5% ethylene.

The first 24 hours do not open the doors and do not ventilate the chamber of dosing. At the end of the first day, the forced ventilation is 20-30 minutes (Table G.1). Ripening of bananas begins not previously third days.

When the skin of the bananas begins to yellow, the air temperature in the dosing chamber should be lower than the temperature of the pulp of fruit at 1 ° C. Then the temperature is reduced to 13.5-14.0 ° C, and the bananas are transmitted to the warehouse for sale and storage.

Appendix D (Reference). Bibliography

Appendix D.
(Reference)

Sanpin 2.3.2.560-96 Hygienic requirements for 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, CJSC TsNIIMF, 1996

TU 0271-001-23102861-97 Gas mixtures for accelerated ripening of vegetables and fruits. Company "Klim", Ltd., C-PB, 1997-2001



The text of the document is drilled by:
official look
M.: IPK Publishing Standards, 2000

Vegetables and fruits manufactured and supplied to the Customs Union countries are subject to mandatory certification, namely declaration of conformity according to the technical regulations of the Customs Union "On Food Safety" (Tr Ts 021/2011). In other words, an entrepreneur who wants to trade with vegetables or fruit is obliged to go through such a procedure as a legislative procedure as certification of vegetables and fruits and get a document allowing the implementation of (or import) of this product in the territory of the Russian Federation.

Such a requirement is substantiated by the presence of harmful substances, which are added to the products during its cultivation, processing, storage and transportation. On the one hand, the certificate will secure the consumer from the purchase of goods with harmful additives. On the other hand, the supplier or seller will increase product competitiveness by providing a certificate or declaration of compliance with vegetables (fruits).

What contains a declaration of conformity for vegetables and fruits?

Before it is necessary to clarify that only vegetables and fruits grown for sale are subject to certification, and not for personal consumption. Certification of harvest from its own country area is not required. In fact, the manufacturer does not draw up a certificate, but a declaration of compliance of vegetables and fruits by technical regulations. The document itself is called the declaration of compliance of vegetables (fruits), and the process of its design is the declaration of vegetables (fruits).

The conformity declaration on vegetables and fruits contains the following data:

• Name, registration data and the address of the manufacturer or seller;
• Title, view and trademark (trademark) of products that determine its belonging to a specific product classifier;
• A list of standards in which the requirements for this product are indicated and compliance with which is confirmed;
• List of laboratory test protocols, expert opinions and state registration documents for this product, on the basis of which the Declaration was adopted;
• The date of registration of the conformity declaration and its validity period.

When completing the procedure of customs clearance, import company must provide a document confirming the belonging of imported vegetables and fruits to products of plant origin.

Importing products will also require the design of an international phytosanitary certificate, which importer is obliged to provide customs control bodies as part of the accompanying documents on products. The Russian side in this case is a quarantine permission to import. This permission is valid in quarantine zones of the Russian Federation, not the territory of which the entrepreneur will bring products for subsequent sale. To eliminate import cases of products from epidemiologically unreliable territories, customs officers can request a certificate of origin of goods (ST-1).

Cost of certification of vegetables and fruits:

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

Important moments of certification and declaration

The conformity declaration differs from the certificate in that the selection of product samples, confirmation of their quality and compliance with regulatory documents is the task of the supplier itself or the seller. According to legal strength, these two documents are equivalent.

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

In addition to the Declaration and Certificate of Compliance, the entrepreneur may require a document on state registration in Rospotrebnadzor. It is necessary when implementing (or import) vegetables and fruits containing GMOs or intended for children and sports nutrition.