T/ZZQJ 001-2023 Longzi Chili Grading Standards

Scope

Scope: Changzi peppers; Main technical content: The peppers are divided into three grades based on their shape, size, freshness, fruit surface cleanliness, presence or absence of odor, and packaging: Extra grade, First grade, and Second grade. (Extra grade) - The appearance is consistent, with the stem, calyx, and fruit showing the inherent color of the variety, and the color is uniform. The texture is crispy and tender. The stem cut is horizontal and neat (only applicable to green peppers). There is no cold damage, frost damage, burn damage, or mechanical damage, and no rotting. (First grade) - The appearance is basically consistent, with the stem, calyx, and fruit showing the inherent color of the variety, and the color is basically uniform. There is no significant softness. The stem cut is horizontal and neat (only applicable to green peppers). There is no obvious cold damage, frost damage, burn damage, or mechanical damage. (Second grade) - The appearance is basically consistent, with the stem, calyx, and fruit showing the inherent color of the variety, and slight discoloration is allowed. The number of peppers with split stems should not exceed 2%. Slight dry cracks on the surface of the peppers and minor cold damage, frost damage, burn damage, or mechanical damage are allowed.

Development Information

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