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UNECE-Standard for Chilli Peppers FFV-?

UNECE-explanatory brochure – October 2012 draft

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Photo 1.1: Definition of produce: Examples of shape s, sizes and colours of chilli peppers

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Photo 1.2: Definition of produce: Capsicum annuum, commercial type Jalapeño

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Photo 1.3: Definition of produce: Capsicum baccatum, variety Starfish

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Photo 1.4: Definition of produce: Capsicum chinense, commercial type Habanero

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Photo 1.5: Definition of produce: Capsicum chinense, commercial type Scotch Bonnet

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Photo 1.6: Definition of produce: Capsicum chinense, commercial type Hoi-Si-Ton (botanical species to be verified)

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Photo 1.7: Definition of produce: Capsicum frutescens, commercial type …

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Photo 1.8: Definition of produce: Capsicum pubescens, commercial type Manzano

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Photo 2A.1: Minimum requirement: “intact”. Missing stalk (middle), missing calyx and stalk (right) – limit allowed in all classes

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Photo 2A.2: Minimum requirement: “intact”. Missing stalk and calyx, adjacent flesh damaged – not allowed

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Photo 2A.3: Minimum requirement: “intact”. Open cra cks – not allowed

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Photo 2A.4: Minimum requirement: “intact”. Fresh cu t or crack – not allowed

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Photo 2A.5: Minimum requirement: “sound”. Slight ro t – not allowed

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Photo 2A.6: Minimum requirement: “sound”. Mould on skin (left) and on calyx (right) – not allowed

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Photo 2A.7: Minimum requirement: “sound”. Damage ca used by virus – not allowed

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Photo 2A.8: Minimum requirement: “sound”. Serious b ruising - not allowed

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Photo 2A.9: Minimum requirement: “sound”. Serious s unburn - not allowed

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Photo 2A.10: Minimum requirement: “clean”. Practica lly clean (very slight traces of dust) –limit allowed in all classes

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Photo 2A.11: Minimum requirement: “clean”. Practica lly clean (very slight traces of dust in the calyx area) – limit allowed in all classes

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Photo 2A.12: Minimum requirement: “clean”. Extensiv e soiling – not allowed

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Photo 2A.13: Minimum requirement: “clean”. Extensiv e deposits – not allowed

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Photo 2A.14: Minimum requirement: “practically free from pests”. Colony of insects – not allowed

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Photo 2A.15: Minimum requirement: “free from damage caused by pests”. Holes caused by pests – not allowed

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Photo 2A.16: Minimum requirement: “free from damage caused by pests”. Feeding damage – not allowed

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Photo 2A.17: Minimum requirement: “free from damage caused by pests”. Feeding damage – not allowed

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Photo 2A.18: Minimum requirement: “fresh in appeara nce ”. Serious shrivelling and dry stalk – not allowed

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Photo 2A.19: Minimum requirement: “fresh in appeara nce ”. Dry and dark calyx and/or stalk – not allowed

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Photo 2A.20: Minimum requirement: “free from damage caused by low and/or high temperatures”. Chilling injury – not allowed

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Photo 2A.21: Minimum requirement: “free from damage caused by low and/or high temperatures”. Heat damage – not allowed

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Photo 2B.1: Classification: “Extra” Class chilli pe pper. Characteristic of C. annuum,commercial type Ancho – no defects

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Photo 2B.2: Classification: “Extra” Class chilli pe pper. Characteristic of C. annuum,commercial type Jalapeño – no defects

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Photo 2B.3: Classification: “Extra” Class chilli pep per. Characteristic of C. annuum,commercial type X ´cat ik – no defects

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Photo 2B.4: Classification: “Extra” Class chilli pep pers. Characteristic of C. chinense,commercial type Habanero – left: typical shape of a 3-locule fruit, right: wide variation in shapes (2-, 3- or 4-locule) is typical for this comm ercial type (green the stalks!) – no defects

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Photo 2B.5: Classification: “Extra” Class chilli pep per. A very slight superficial defect – limit allowed

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Photo 2B.6: Classification: “Extra” Class chilli pep per. A very slight superficial defect – limit allowed (remove the dry part of the stalk)

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Photo 2B.7: Classification: “Extra” Class chilli pe ppers. Colour change as produce ripens –allowed in all classes

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Photo 2B.8: Classification: “Extra” Class chilli pe ppers. Colour change as produce ripens –allowed in all classes

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Photo 2B.9: Classification: “Class I, a slight defe ct in shape”. C. annuum, commercial type Ancho: typical shape (left), limit allowed (centre a nd right)

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Photo 2B.10: Classification: “Class I, a slight def ect in shape”. C. annuum, commercial type Jalapeño: typical shape (left), limit allowed (right )

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Photo 2B.11: Classification: “Class I, a slight def ect in shape”. C. annuum, commercial type X'cat ik: typical shape (left), limit allowed (right )

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Photo 2B.12: Classification: “Class I, a slight def ect in shape”. C. chinense, commercial type ???: typical shape (left), limit allowed (right)

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Photo 2B.13: Classification: “Class I, slight defec ts in colouring” caused by the sun – limit allowed (remove the white dot)

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Photo 2B.14: Classification: “Class I, slight skin defects”. Slight surface scratching – limit allowed (delete the upper scratch on the dark green pepper)

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Photo 2B.15: Classification: “Class I, slight skin defects”. Fine surface cracking – limit allowed

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Photo 2B.16: Classification: “Class I, slight skin defects”. A slight pressure mark – limit allowed

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Photo 2B.17: Classification: “Class I, a slightly d amaged stalk” – limit allowed

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Photo 2B.18: Classification: “Class II, defects in shape”. C. annuum, commercial type Ancho: typical shape (left), limit allowed (right)

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Photo 2B.19: Classification: “Class II, defects in shape”. C. annuum, commercial type Jalapeño: typical shape (left), limit allowed (right )

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Photo 2B.20: Classification: “Class II, defects in shape”. C. annuum – commercial type X'cat ik: typical shape (left), limit allowed (right)

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Photo 2B.21: Classification: “Class II, defects in shape”. C. chinense, commercial type ??? : typical shape (left), limit allowed (right)

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Photo 2B.22: Classification: “Class II, defects in shape”. C. chinense, commercial type Habanero: typical shape (left), limit allowed (right )

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Photo 2B.23: Classification: “Class II, defects in colouring” caused by the sun – limit allowed

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Photo 2B.24: Classification: “Class II, skin defect s”. Scarring or scratching – limit allowed

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Photo 2B.25: Classification: “Class II, skin defect s”. Dry superficial cracks - limit allowed

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Photo 2B.26: Classification: “Class II, skin defects” . Fine surface cracking - limit allowed

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Photo 2B.27: Classification: “Class II, skin defects” . Bruising – limit allowed

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Photo 2B.28: Classification: “Class II, skin defects” . Dry injury – limit allowed

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Photo 2B.29: Classification: “Class II, damaged sta lk and calyx”. Damage to stalk – limit allowed

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Photo 2B.30: Classification: “Class II, damaged stalk and calyx”. Damage to calyx - allowed

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Photo 2B.31: Classification: “Class II, slight lack o f freshness of the stalk and calyx” – limit allowed

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Photo 3.1: Sizing: Determining the length of chilli peppers

length

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Photo 5A.1: Presentation: “Uniformity” – Habanero ch illi peppers in accordance with “Extra” Class

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Photo 5A.2: Presentation: “Uniformity” – Manzano chi lli peppers in accordance with Class I

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Photo 5A.3: Presentation: “Uniformity” - Jalapeño chi lli peppers in accordance with Class I

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Photo 5A.4: Presentation: “Uniformity” - Habanero ch illi peppers in accordance with Class II

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Photo 5A.5: Presentation: “Uniformity” – mixture of distinctly different colours of the same commercial type (Habanero) in a sales package

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Photo 5A.6: Presentation: “Uniformity” – mixture of distinctly different commercial types in a sales package

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Photo 5B.1: Presentation: “Packaging” – package of c hilli peppers

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Photo 5B.2: Presentation: “Packaging” – chilli peppe r sales package

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Photo 6A.1: Marking: Example of marking printed on a package

Comité Nacional Sistema Producto Chile ACProl. Zaragoza No. 3303Fracc. Trojes de OrienteC.P. 20115 Aguascalientes

Class ISize: 14-20 mmPungency: mild

X

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Photo 6A.2: Marking: Example of labelling pungency in a mixture of commercial types