CXS 75-1981 速冻桃标准（2019版）

STANDARDFORQUICKFROZENPEACHESCXS75-1981*Adoptedin1981.Amendedin2019.*FormerlyCAC/RS75-1976.CXS75-198121.SCOPEThisstandardshallapplytoquickfrozenpeachesofthespeciesPrunuspersicaL.asdefinedbelowandofferedfordirectconsumptionwithoutfurtherprocessing,exceptrepacking,ifrequired.Itdoesnotapplytotheproductwhenindicatedasintendedforfurtherprocessingorforotherindustrialpurposes.2.DESCRIPTION2.1ProductDefinitionQuickfrozenpeachesistheproductpreparedfromfresh,sound,properlyripenedfruitconformingtothecharacteristicsofPrunuspersicaL.,butexcludingnectarinevarieties,whichfruitispackedwithorwithoutadrysugarofasyrupandispackaged.2.2ProcessDefinitionQuickfrozenpeachesistheproductsubjectedtoafreezingprocessinappropriateequipmentandcomplyingwiththeconditionslaiddownhereafter.Thisfreezingoperationshallbecarriedoutinsuchawaythattherangeoftemperatureofmaximumcrystallizationispassedquickly.Thequickfreezingprocessshallnotberegardedascompleteunlessanduntiltheproducttemperaturehasreached-18C(0F)atthethermalcentreafterthermalstabilization.Therecognizedpracticeofrepackingquickfrozenproductsundercontrolledconditionsispermitted.2.3HandlingPracticeTheproductshallbehandledundersuchconditionsaswillmaintainthequalityduringtransportation,storageanddistributionuptoandincludingthetimeoffinalsale.Itisrecommendedthatduringstorage,transportation,distributionandretail,theproductbehandledinaccordancewiththeprovisionsintheCodeofPracticefortheProcessingandHandlingofQuickFrozenFoods(CXC8-1976).2.4Presentation2.4.1VarietalTypePeachesofdistinctvarietaltypesshallbedesignated:Freestone-wherethepitseparatesreadilyfromtheflesh;orClingstone-wherethepitadherestotheflesh2.4.2ColourTypePeachesofdistinctvarietaldifferencesshallbedesignatedaccordingtothecolouroftheripeflesh.(a)white-varietaltypesinwhichthepredominantcolourrangesfromwhitetoyellow-white;(b)yellow-varietaltypesinwhichthepredominantcolourrangesfrompaleyellowtolightrange;(c)red-varietaltypesinwhichthecolourrangesfromorangeredtoredwithmoreorlesspronouncedvariegatedredcolouringotherthanthatassociatedwiththepitcavity;(d)green-varietaltypesinwhichthepredominantcolourislightgreenbutwhicharefullymatureandproperlyripened.2.4.3StyleQuickfrozenpeachesshallbepresentedinthefollowingstyles:(a)whole-unpittedwholepeaches;(b)halves-pittedandcutintotwoapproximatelyequalparts;(c)quarters-pittedandcutintofourapproximatelyequalpartsfollowingthelongitudinalaxis;(d)sliced-pittedandcutintowedgeshapedsectorsofapproximatelyequalsize;(e)pieces-(regularorirregular)-pittedandcomprisingregularorirregularshapesandsizes;(f)diced-pittedandcutintocube-likepartshavingamaximumsizeof15mmlongononeedge.2.4.4OtherStylesAnyotherpresentationoftheproductshallbepermittedprovidedthatit:(a)issufficientlydistinctivefromotherformsofpresentationlaiddowninthisstandard;(b)meetsallotherrequirementsofthisstandard;(c)isadequatelydescribedonthelabeltoavoidconfusingormisleadingtheconsumer.CXS75-198133.ESSENTIALCOMPOSITIONANDQUALITYFACTORS3.1OptionalIngredientsSugars(sucrose,invertsugar,invertsugarsyrup,dextrose,fructose,glucosesyrup,driedglucosesyrup).3.2Composition3.2.1PeachespreparedwithdrysugarsThetotalsolublesolidscontentoftheliquidextractedfromthethawed,comminutedsampleshallnotbemorethan35%m/mnorlessthan18%m/m,asdeterminedbyrefractometerat20C.3.2.2PeachespreparedwithsyrupTheamountofsyrupusedshallbenomorethanthatrequiredtocoverthepeachesandfillthespacesbetweenthem.Thetotalsolublesolidscontentoftheliquidextractedfromthethawed,comminutedsampleshallnotbemorethan30%m/mnorlessthan15%m/m,asdeterminedbyrefractometerat20C.3.2.3DefinitionofDefectiveforCompositionAnysampleunitthatfallsoutsidethelimitsforthesolublesolidsrangespecifiedin3.2.1and3.2.2shallberegardedasadefectiveprovideditdoesnotexceedthelimitsoftherangebymorethan5%m/msolublesolids.3.2.4LotAcceptanceforCompositionAlotisconsideredacceptableforcompositionalcriteriawhenthenumberofdefectivesasdefinedin3.2.3doesnotexceedtheacceptancenumber(c)ofanappropriatesamplingplanwithanAQLof6.5.(SeerelevantCodextextsonmethodsofanalysisandsampling).3.3QualityFactors3.3.1GeneralRequirementsQuickfrozenpeachesshallbe:(a)cleanandpracticallyfreefromforeignmaterial;(b)freefromforeignflavourandodour;(c)ofsimilarvarietalcharacteristics;(d)ofgood,reasonablyuniformcolourcharacteristicofthevarietaltype.andwithrespecttovisualorotherdefectssubjecttoatolerance,shallbe:(e)practicallyfreefromdarkdiscolourationorgreenareas(exceptforgreeningreentypes);(f)practicallyfreefromblemishedunits;(g)practicallyfreefromstalks(stems),orportionsthereof,orotherextraneousvegetablematter(E.V.M.);(h)practicallyintactunitsforthestyleandmaybemateriallyalteredinshapeduetoexcesstrimmingormechanicaldamage;(i)reasonablyfreefromfibrousunits;(j)reasonablyfreefromoverripe,mushyordisintegratedfruit;(k)reasonablyfreefrompeel;(l)freefromwholepits(stones)exceptinwholestyle;(m)practicallyfreefrompitfragments.3.3.2DefinitionofVisualDefects(a)Discolouration-discolourationduetooxidationorbruisingandwhichmateriallydetractsfromtheappearanceoftheproduct;(b)Blemish-u