GB/T 5835-2026 Dried red jujubes English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 5835-2026
Replaces GB/T 5835-2009
Dried red jujubes
干制红枣
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Classification
5 Technical Requirements
6 Test Methods
7 Inspection Rules
8 Packaging, Markings, and Labels
Appendix A (Normative) Reference Values for Size Grade Classification of Major Dried Red Jujube Varieties
Appendix B (Informative) Illustrative Examples of Common Sensory Defects in Dried Red Jujubes
Dried Red Jujubes
1 Scope
This document specifies the classification, technical requirements, inspection rules, packaging and markings, labeling, as well as transportation and storage for dried red jujubes, and describes the corresponding test methods.
This document applies to the quality grading, inspection, packaging, storage, and transportation of dried red jujubes.
2 Normative References
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging – Pictorial marking for handling and storage of goods
GB 5009.3 National Food Safety Standard – Determination of moisture in foods
GB/T 10782 General quality requirements for preserved fruits
GH/T 1160 Storage of dried red jujubes
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
dried red jujubes
Red jujubes produced from mature fresh jujubes through processes including sorting, washing, drying, manual or machine grading, and packaging.
3.2
general impurity
Non-edible substances naturally introduced during the growth of jujubes, such as jujube twigs, leaves, trace amounts of sand and soil, and dust, mixed into the jujubes.
3.3
harmful impurity
Various toxic, hazardous substances mixed into the jujubes that are harmful to food hygiene and safety and are not permitted to be present.
Note: Such as glass fragments, ceramic pieces, asphalt, cement lumps, coal cinders, hair, insect carcasses, plastic filaments or pieces, and other harmful impurities.
3.4
defect fruit
Fruits damaged or abnormal due to disease, insect pests, mechanical action, or chemical action during growth, harvesting, or processing.
Note: Includes diseased fruit, wormy fruit, dried immature fruit, starch head fruit, skin crack fruit, dark or oiled skin spot fruit, mildewed fruit, and other substandard fruit (misshapen fruit, abnormal color, deformed, etc.).
3.5
dried immature fruit
Fruit produced by drying immature fresh jujubes. Characterized by being hard, thin and small, with less plump flesh, hard texture, and light yellowish, dull skin color.
3.6
starch head fruit
Fruit where one or both ends, or parts, have not dried adequately due to rain exposure during the growth or drying process, resulting in higher moisture content and dull, grayish color.
Note: Starch head fruit can further develop into mildewed fruit. Split starch head fruit are considered rotten jujubes and are not treated as starch head fruit.
3.7
skin crack fruit
Fruit with cracks on the skin longer than 1/10 of the fruit length, caused by natural splitting during growth or mechanical damage. The cracks are not discolored and not moldy or rotten.
3.8
dark or oiled skin spot fruit
Fruit where parts of the outer skin turn black and the flesh color darkens due to uneven turning during the drying process, causing localized overheating and oxidation of polyphenols.
3.9
diseased fruit
Jujubes bearing disease spots.
3.10
wormy fruit
Fruit damaged by insect pests, affecting the flesh, or leaving insect webs, insect bodies, or excrement around the stone (pit).
3.11
mildewed fruit
Fruit where the flesh has partially discolored and spoiled due to microbial attack, or the fruit skin surface shows clear traces of mold damage.
3.12
edible rate
The ratio of the mass of the edible part to the mass of the whole fruit.
Note: Expressed as a percentage.
4 Classification
4.1 Small-Sized Dried Red Jujubes
Dried products from varieties such as Jinsi Xiaozao, Jixinzao, Wuhexiaozao, and similar varieties.
4.2 Large-Sized Dried Red Jujubes
Dried products from varieties such as Huizao, Banzao, Langzao, Yuanlingzao (Hetaowenzao, Zizao), Changhongzao, Zanhuangdazao, Lingbaodazao (Tuntunzao), Hupingzao, Xiangzao, Junzao, Bianhesuanzao, Pozao, Shanxi (Shaanxi) Muzao, Daliyuanzao, Jinzao, Youzao, Damaya, Yuanmuzao, Hamidazao, and similar varieties.
5 Technical Requirements
5.1 Basic Requirements
Dried red jujubes shall meet the following requirements:
— Possess the inherent characteristics of the specific variety;
— Clean fruit, uniform size, dry body, not sticking together when held in hand;
— Free from off-odors, mold, rot, and harmful impurities.
5.2 Sensory Grade Requirements
5.2.1 Small-Sized Dried Red Jujubes
The sensory grades for small-sized dried red jujubes are classified as Extra Class, Class 1, and Class 2, and shall comply with the requirements in Table 1.
