Today, many amateurs bananas faced with the problem of their transportation, if the trip is long-distance, it is quite possible that the bananas will simply go bad. This problem is now 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 most severe hunger, while being an absolutely healthy food. Bananas are dried without the use of chemical processing.

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

Documents for the declaration of conformity TR CU for Dried Bananas

For mass-produced domestic products

• Certificate of state registration of OGRN (copy), certificate of registration with the tax authority TIN (copy);
• TU (copy) if the products are not manufactured according to GOST;
• Declaration application;

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

• A copy of the contract;
• Charter (first three sheets and the last);
• OGRN certificate, TIN certificate;
• Description of products (composition, appearance, scope);
• Application for DS TR TS.

Registry information:

Type of: Declaration of conformity of products to the requirements of technical regulations of the Eurasian Economic Union

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

Effective date: 25.08.2016

Expiration date: 24.11.2016

Declaration scheme: 2d

Testing laboratory details:

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

Applicant Information:

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.
Position- general manager
In the face - Director General Barsukov Alexander Pavlovich
Phone number - +78612109810
Fax number - +78612109810
E-mail address - [email protected]
OGRN - 1022301598549
- 350002, Russia, Krasnodar Territory, Krasnodar city, Levanevskogo street, 185

Manufacturer Details:

Manufacturer type- Manufacturer Foreign legal entity
Full name of the legal entity or full name of the individual entrepreneur- BANSURLIT S.A.
Address of the location of the legal entity / INYUL 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- Fresh bananas. Marking: "JOE BANANA ECUADOR"
TN VED TS - 0803901000
Lot size or serial number of the product- 137,604.20 kilograms
Details of shipping documentation- invoice No. 001-002-000000233 dated 08/07/2016; Contract GK / 59126/15 dated 06.10.2015
Information about the documents on the basis of which the products are manufactured -
- Technical regulations - TR CU 021/2011 "On food safety"
- Technical regulations - TR CU 022/2011 "Food products in terms of their labeling"

Information about the certification body:

Full name- Certification body Limited Liability Company "Certification Center"
Certificate number- RA.RU.11АИ14
Date of registration of the certificate - 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

Any data you provide, including personal data, on the basis of which we can identify you, are stored and processed in accordance with the Federal Law of the Russian Federation "On Personal Data" No. 152-FZ dated July 27, 2006.

The completed online application form will be transmitted over a secure connection.

Leaving your data on the site owned by Gosstandart Expert LLC (hereinafter - the "Company") by filling in the fields of the online application and / or a phone call to the number indicated on the site, you confirm and acknowledge that you have read the agreement and processing conditions set out below The company of your personal data specified by you in the fields of the online application; and agree to such terms and conditions without reservation or limitation.

Personal data means information relating to the subject of personal data, in particular the surname, first name and patronymic, contact details (phone number, e-mail address) and other data referred to by the Federal Law of July 27, 2006 No. 152-FZ "On Personal Data" (hereinafter - the "Law") to the category of personal data.

Placing an application on the website means your consent to the processing of the provided personal data by the Company in the amount in which they were submitted, in the manner and on the conditions determined by the Law in any way provided by the Company and (or) established by the Law, and also means your consent to receive information e-mail messages.

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We draw your attention to the fact that this website is for informational purposes only and under no circumstances is a public offer determined by the provisions of Article 437 of the Civil Code of the Russian Federation. For more complete and detailed information, you can contact by phone or e-mail indicated on the Company's website.

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

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

It is necessary to issue

Technical regulations of the Customs Union

Declaration of Conformity for bananas confirms compliance with technical regulations:

• TR CU 021/2011 "On food safety"

Terms of registration

One working day (upon prompt approval of the layout on your part)

Duration of the declaration of the Customs Union

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

Documents required for registration of the TR CU Declaration

PSRN, INN, details for the conclusion of the contract

Publishing a declaration in the registry

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

Additionally, you can issue

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

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

Such a requirement is justified by the presence of harmful substances that are added to the product during its 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 vegetables and fruits 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 the crop from your own summer cottage is not required. In fact, the manufacturer draws up not a certificate, but a declaration of conformity of vegetables and fruits to 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 data and address of the manufacturer or seller;
• The name, type and trademark (trade mark) of the product, defining its belonging to a certain product classifier;
• The list of standards, which indicate the requirements for this product, and the compliance with which is confirmed;
• A list of laboratory test protocols, expert opinions and documents on state registration for this product, on the basis of which the declaration was adopted;
• Date of registration of the declaration of conformity and its validity period.

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

The import of products will also require the issuance of an international phytosanitary certificate, which the importer is obliged to provide to the customs control authorities as part of the accompanying documents for the product. In such a case, the Russian side draws up a quarantine permit for import. This permit is valid in the quarantine zones of the Russian Federation, on the territory of which the entrepreneur brings in 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 (ST-1).

Fruit and Vegetable Certification Cost:

• 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 of 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. In terms of legal force, these two documents are equivalent.

The 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 document on state registration with Rospotrebnadzor. It is necessary when selling (or importing) vegetables and fruits containing GMOs or intended for baby and sports nutrition.

GOST R 51603-2000

Group C34

STATE STANDARD OF THE RUSSIAN FEDERATION

BANANAS FRESH

Technical conditions

Fresh bananas. Specifications

OKS 65.020.20
OKP 97 6622

Date of introduction 2001-07-01

Foreword

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

INTRODUCED by the Technical Committee for Standardization TC 93 "By-products of fruits and vegetables"

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

3 The standard is harmonized with the Regulation of the EU Commission of September 16, 1994 N 2257/94 "On the establishment of quality standards for bananas" in terms of quality standards, 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 - 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 in terms of labeling - 5.5.

2 Normative references

Throughout this standard, references are made to the following standards:

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

GOST 427-75 Measuring metal rulers. Technical conditions

GOST 7502-98 Metal measuring tapes. Technical conditions

GOST 26927-86 Raw materials and food products. Method for the determination of mercury

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

GOST 26931-86 Raw materials and food products. Methods for the determination of copper

GOST 26932-86 Raw materials and food products. Methods for the determination of lead

GOST 26933-86 Raw materials and food products. Methods for the determination of 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 the determination of toxic elements

GOST 30349-96 Fruits, vegetables and products of their processing. Methods for the determination of residual amounts of organochlorine pesticides

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

GOST R 50420-92 (ISO 3659-77) Fruits and vegetables. Reconstitution 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 are additionally applied with the corresponding definitions:

cluster: Banana fruit, consisting of a central flower stem, around which the fruits are formed in tiers in two rows;

brush: Part of a bunch or a collection of 3 or more fruits connected to each other with the remainder of a flower stem, forming a single group of two rows;

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

peduncle: The inseparable solid part of the fruit that binds it to the crown;

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

latex: Milky juice secreted by bananas with a green skin when cut or broken, which turns dark brown or black on contact with air;

the extensibility of the milky juice (latex) of a banana with a green color of the peel: The ability of the milky juice flowing out from a cross-section of a banana to lengthen without rupture under the influence of evenly distributed tensile forces after pressing firmly and then separating the cut points;

fruit age: Ripening time of banana fruits from flowering to removable maturity (11 - 12 weeks);

removable degree of ripeness: The degree of ripeness at which the fruits of bananas have a green color of the peel, are fully developed and formed: they have reached the size, shape and mass characteristic of this variety, the accumulation of nutrients and flavoring substances in them is mainly completed and they are able to ripen and reach consumer degree of maturity;

consumer maturity: The degree of maturity at which the fruit reaches its maximum High Quality in appearance, taste and aroma of the pulp;

overripe bananas: Ripe fruits, when small brown spots appear on the yellow peel of bananas and then coalesce. The pulp softens, becomes looser, and then, as it were, transparent, watery;

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

chilled banana: The state of the fruit when it has a dull, smoky green, and after ripening - a grayish yellow rind. In the surface layer of cells in the peel of a green banana, the destruction of blood vessels and coagulation of latex occurs. The cells die and become rusty Brown color, are clearly visible if the top layer of the peel is removed. By the number of dead cells in the surface layer of the peel, 4 degrees of chilliness of bananas with a green peel can be distinguished:

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, blotches, orange-brown dots;

3 - medium: characterized by cell death, especially noticeable in the upper part of the fetus at the peduncle. Under the peeled top layer of the skin, reddish-brown streaks and dots merge together;

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

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

3.2 Definition of concepts in terms of physical conditions for storing bananas in refrigerated warehouses - in accordance with GOST R 50419.

4 Classification

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

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

- fruits when received at the places of arrival (seaport, unloading station, etc.), intended for ripening;

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

5 Technical requirements

5.1 Bananas are dispatched when the fruits are of removable ripeness, have a green skin and are suitable for ripening.

5.2 Bananas, when accepted at the places of entry and after ripening at the places of sale, must comply with the requirements and standards specified in Table 1.


Table 1

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 stacked in two-row stacking of brushes. The lid of the cardboard box has a cutout measuring 16x27 cm, in which the stacked banana brushes 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 polybag bags made of thin polyethylene. For longer transport times, bananas should be packed in banavac low density polyethylene bags, at least 1.5 mm thick, without seams, in order to create a low oxygen, high carbon dioxide atmosphere inside the box. high relative humidity. Each packaging unit must contain bananas from the same country, of the same pomological variety, of the same ripeness. The visible part 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 allowed to ensure the safety of the product.

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

Packaged bananas should have a damp surface that is preserved during transport.

5.5 Marking

5.5.1 Labeling of bananas in accordance with GOST R 51074.

Additionally indicate:

- plantation code;

- the minimum length of the fetus, cm;

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

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

6 Acceptance rules

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

- document number and date of issue;

- name of the sending country;

- product names;

- the name of the pomological variety;

- dates of shipment;

- the number of packaging units;

- gross and net weights (kg).

Each party 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 polyethylene bags from different places of the vehicle (car or trailer, hold or warehouse), the volume of which is indicated in table 2.


table 2

6.3 Inspection is performed on 100% of the products contained in boxes selected in accordance with Table 2.

6.4 The results of the check are valid for the entire lot.

6.5 After quality control, the selected packaging units are attached 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 products in these packaging units.

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

- if the batch of "extra" class contains more than 5% of the total amount or mass of bananas that do not correspond to the deviations in quality established for this class, but meet the requirements of the first class, the whole batch is transferred to the first class;

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

- if the batch of the second class contains more than 10% of the total amount or mass of bananas that do not correspond to the deviations in quality established for the second class, the whole 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 in accordance with 6.2 for compliance with the requirements of this standard is checked visually.

7.2 Control procedure

7.2.1 Measuring instruments:

scales for static weighing in accordance with GOST 29329, middle class of accuracy with the highest weighing limit of 25 kg, the price of a verification scale interval of 50 g and a tolerance 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 ° С and an error of 0.5 ° С with automatic indication on the board. The dimensions of the probe are 3.5x120 mm. Measurement time 2-10 s;

metal ruler 300 mm long with a graduation of 1 mm in accordance with 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 exhaust end of the tape in accordance with GOST 7502, 2nd class of accuracy;

vernier caliper of 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 use other measuring instruments of types approved in accordance with the established procedure and entered in the State Register of measuring instruments with metrological characteristics not lower than those indicated.

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

7.2.3 In each packaging unit, after opening the plastic bag with a thermometer, measure the temperature of the fruit pulp at the hand in the upper and lower 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 discarded and classified as waste.

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

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

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

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

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

7.2.5 Appearance, odor, taste, degree of ripeness, color of the flesh, the presence of fruits less or more than the established size, with a curvature (deformed), accrete, soiled with soil or plant debris, with superficial damage to the skin: mechanical or caused by agricultural pests, with latex drips (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 touched, severe damage by pests affected by diseases (Appendix B), determined organoleptically and sorted into fractions in accordance with the 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 stem to the flower end along a convex line. The largest transverse diameter of the fruit is measured in the middle of that fruit with a caliper. According to the results of measurements, the number of fruits less or more than the established sizes is calculated as a percentage and, taking into account the tolerances, they are attributed to a certain class in terms of quality.

7.2.7 The area of ​​surface damage to the peel and latex stains 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 Determination of the degree of congestion

To determine the degree of chilliness of bananas according to 3.1, when receiving at the places of arrival, in each packaging unit, at least three brushes of 1 fruit with a green peel are torn off and, breaking the stalk, easily remove the top layer of the peel from the inner surface of the fruit. If one or more fruits of the third (medium) or fourth (strong) degree of congestion are found, one fruit is examined from all hands in each box selected in the sample.

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

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

7.3 Overripe, rotten, rotten, steamed, chilled in the 3-4th degree, frostbitten, crushed, with deep cuts, with dark brown, black or spotted peel, with severe damage by agricultural pests, bananas are sorted out, their number or weight is determined percent and refer to waste.

7.4 Expression of 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 according to the formulas:

where is the mass of fruits with deviations, kg;

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

- the number of abnormal fruits, pcs;

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

7.4.2 All calculations are carried out to the second decimal place with the subsequent rounding of the result to the first decimal place. The results are valid for the entire batch.

8 Transport

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

8.2 All rooms intended for transportation must be clean and free of foreign odors. Before loading, in 12 hours, the temperature of the holds 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 harvested at the stage of removable maturity, at the age of 11-12 weeks, are suitable for transportation by sea transport. Such fruits break with a loud crunch, milky juice is abundantly released on the cut, its extensibility is up to 3-4 cm. The pulp of the fruit should have a white color with a hard-to-peel skin. 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 to the hold using forced ventilation. Continuous monitoring on the way is carried out for the ethylene content, which is easy to determine by a specific, sweetish smell. When monitoring the condition of bananas in the hold, special attention is paid to the appearance of fruits with a yellow peel. The crew of the vessel has the right to select such single boxes and destroy them, about which they draw up an act and notify the interested parties. To remove carbon dioxide and ethylene, the hold rooms are ventilated in such a way that a complete air change is carried out within 1 hour.

8.3 Hold spaces loaded with boxes of bananas are cooled according to the sender'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 fruits and the metabolic processes leading to ripening. The relative humidity in the premises of the hold should be 85-90% at the inlet of the air injected into the hold. When loading the 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 In places of entry, bananas are transported by road or rail with refrigerated units, while observing the rules in force for the respective mode of transport.

9 Replenishment and storage

9.1 The addition of fresh bananas is carried out in accordance with GOST R 50420 with additions in accordance with Appendix G.

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%.

Banana boxes 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 control over the condition of bananas are constantly carried out.

Measurement of physical storage conditions in refrigerated warehouses - in accordance with GOST R 50419.

APPENDIX A (reference). List of tolerances

APPENDIX A
(reference)

Table A.1

APPENDIX B (reference). List of inadmissible deviations

APPENDIX B
(reference)

Table B.1

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

APPENDIX B
(reference)

APPENDIX D (reference). Condition for ripening bananas

APPENDIX D
(reference)

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

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 temperature of the pulp at 18 ° C for 48 hours, but this does not always guarantee uniformity of ripening and can lead to softening of the pulp of the fruit.

Banana boxes are placed on pallets in a 6x8 pattern, forming pallets, which are placed in a ripening chamber in two tiers. Distance between pallets 15-20 cm for air circulation.

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

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

After loading the ripening chamber, start heating the air in order 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

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 the banana pulp is not more than 0.5 ° C per hour, and for chilled 1-2 degrees - no more than 0.25 ° From an hour.

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

Ethylene is fed 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 fed into the ripening chamber in the form of an explosion-proof gas mixture consisting of 95% nitrogen and 5% ethylene.

Do not open doors or ventilate the ripening chamber for the first 24 hours. At the end of the first day, forced ventilation is switched on for 20-30 minutes (Table D.1). Ripening of bananas begins no earlier than the third day.

When the peel of bananas 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 the warehouse for sale and storage.

APPENDIX D (reference). Bibliography

APPENDIX E
(reference)

SanPiN 2.3.2.560-96 Hygienic Requirements for the Quality and Safety of Food Raw Materials and Food Products

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Moscow: IPK Standards Publishing House, 2000