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Standardisation of sizes
| SIZE |
WEIGHT |
| GG |
90-100 mm |
| G |
70-90 mm |
| M |
50-70 mm |
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-Category I:
Peppers should be good quality and well-shaped (with 3 or 4 segments), healthy, have a good consistency, be clean (especially around the crown) and have absolutely no insect remains.The stem should be healthy and cut short at the node, and never torn.
Peppers should be free of marks, with some tolerance with regard to::
· Strips (2 or 3 surface spots)
· Trips
· Dry or branched stretch marks.
· Healed scars
Red, yellow and orange peppers may have a maximum 10% green skin in the Autumn harvest and 20% in the Spring
-Category II:
Healthy peppers, permitting: shape defects, healed scars, damage from trips, strips, some insect remains, cuts without skin breakage that would rot later, badly cut stem that does not affect conservation, colouring defects.
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