Green banana detection

This standard specifies the terms and definitions, quality requirements, testing methods, inspection rules, packaging, marking, and storage and transportation requirements for green bananas. This standard is applicable to the production and sales of bananas. 2 Normative References: The clauses in the following documents become the clauses of this standard through the reference surface of this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this standard. GB/T 5009.20 Method for the Determination of Organophosphorus Pesticide Residues in Foods GB/T 8855- Sampling Methods for Fresh Fruits and Vegetables GB/T 16319 Maximum Residue Limits of Dichlorfos in Foods GB/T 16320 Maximum Residue Limits of Imethifos and Other Pesticides in Foods GB/T 16333 Maximum Residue Limits of Dichlorfos and Other Pesticides in Foods GB/T 16335 Method for the Determination of Imethifos Residues in Foods GB/T 17329 Determination of Dichlorfos Residues in Foods GB/T 17331- Organic Residues in Foods Determination of Multiple Residues of Phosphorus and Carbamate Pesticides GB/T 17332 Determination of Multiple Residues of Organochlorine and Pyrethroid Pesticides in Food 3 Terms and Definitions The following terms and definitions apply to this standard. 3.1 Green Banana: Banana green fruits that have not been ripened and are temporarily inedible. 3.2 Fringy banana refers to the entire cluster of banana fruit ears, including the fruit axis, also known as striped banana or abundant banana. 3.3 Inspect banana The comb shaped fruit of a sliced banana. 3.4 Fruit refers to the individual fruit of a fruit rate banana. 3.5 Fruit length is the length from the junction of the banana stem and the fruit body along the outer curve of the fruit body to the top of the fruit

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