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What are the standards in classifying the quality of bell pepper in major countries/regions?

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Production Quality
Sep 14, 2021
Edited By
Jinwoo Cheon
Sep 14, 2021
Edited By
Jinwoo Cheon
In the United States, the standards are U.S. Fancy, U.S. No. 1 and U.S. No. 2. In Europe, the standards are Extra Class, Class I and Class II.

1. United States

- U.S. Fancy consists of mature green sweet peppers of similar varietal characteristics (except when more than one variety and/or color are marked on the container), which are firm, well-shaped, and free from sunscald, freezing injury, decay affecting calyxes, and/or walls, decay affecting stems, and from injury caused by scars, hail, sunburn, disease, insects, mechanical or other means.

- U.S. No. 1 consists of mature green sweet peppers of similar varietal characteristics (except when more than one variety and/or color are marked on the container), which are firm, fairly well-shaped, and free from sunscald and decay affecting calyxes and/or walls, decay affecting stems, and free from damage caused by freezing injury, hail, scars, sunburn, disease, insects, mechanical or other means.

- U.S. No. 2 consists of mature green sweet peppers of similar varietal characteristics (except when more than one variety and/or color are marked on the container), which are firm, not seriously misshapen, and free from sunscald and decay affecting calyxes and/or walls, decay affecting stems, and free from serious damage caused by freezing injury, hail, scars, sunburn, disease, insects, mechanical or other means.

2. Europe

- Extra Class. Sweet peppers in this class must be of superior quality, must have the characteristic of the variety and/or commercial type, must be free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality, and the presentation in the package.

- Class I. Sweet peppers in this class must be of good quality, must be characteristic of the variety and/or commercial type. The following slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality, and presentation in the package: a slight defect in shape, slight silvering, or damage caused by thrips covering not more than 1/3 of the total surface area, slight skin defects, such as pitting, scratching, sunburn, pressure marks covering in total not more than 2 cm for defects of elongated shape, and 1 cm2 for other defects; or dry superficial cracks covering in total not more than 1/8 of the total surface area slightly damaged peduncle.

- Class II. This class includes sweet peppers, which do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above. The following defects may be allowed provided the sweet peppers retain essential characteristics as regards the quality, the keeping quality, and presentation: defects in shape, silvering or damage caused by thrips covering not more than 2/3 of the total surface area, skin defects, such as pitting, scratching, sunburn, bruising and healed injuries covering in total not more than 4 cm in length for defects of elongated shape and 2,5 cm2 of the total area for other defects; or dry superficial cracks covering in total, not more than 1/4 of the total surface area blossom end deterioration not more than 1 cm2 shriveling not exceeding 1/3 of the surface damaged peduncle and calyx, provided the surrounding flesh remains intact.

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