-16- Frozen Sweet Peppers
November - 1956

Iv INSPECTION OF THE PRODUCT (Continued)
I Grade Factors Which Are Scored. (Cont'd)
3. Defects. (Cont'd)

h Split and Torn Units. ”

The appearance or eating quality of the peppers should

not be affected by split or torn units for a score in the
Grade A classification. To score in the Grade B classifi-
cation, the unit should not be split or torn to the extent ©
that the appsarame or eating quality of the pod is
materially affected.

Splits should not mtilate, disfigure, or alter the shape
of the pod. Split or broken areas should not result in the

loss of a piece or portion of the pod, and the pods should
retain the appearance of wholeness.

 . Character.

In evaluating this factor, consideration is given to
the fleshiness, firmness, and terderress_of the peppers and.
the peppers should also be examined for any evidence of
shredding, sloughing, or disintegration of the tissue.

To score in the Grade A classification, the units should
be firm, full fleshed, and tender without apparent disintegration.
The pods should be of such texture that they may be handled while
inspecting without tearing or breaking up.

A score in the Grade B classification should be given if
the units show some evidence of disintegration.

When the units are soft or mushy, the factor of character
should be scored in the Substandard classification. As this is
a limiting factor, the product cannot be graded above Substandard
regardless of the total score for the product.


FROZEN SWEET PEPPERS

CLASSIFICATION FOR SYMMETRY
Whole Style

GRADE A CLASSIFICATION FOR SYMMETRY

U.S. DEPARTMENT OF AGRICULTURE
AGRICULTURAL MARKETING SERVICE
FRUIT AND VEGETASLE SIVISION
PROCESSED PROOUCTS STANDARDIZATION AND INSPECTION SRANCH


- 20 =< Frozen Sweet Peppers
November - 1956

VI INSPECTION DURING PACKING OPERATIONS (Continued)
C Recommendations .

When any abnormal or unsatisfactory condition is
observed in either the sanitation, operation, or processing,'
it should be brought to the attention of the management
through a proper, previously designated official. Written
reports of unsatisfactory conditions should be made to the
plant management whenever it appears necessary. Suggestions
and carefully thought-out. recommendztions should be made for -
overcoming objectionable conditions amd improving plant
operations. The inspector should keep the supervisor
informed and whenever serious problems arise, he should
consult his supervisor for advice. The inspector mst be
alert, tactful, and diplomatic at all times. He must also
keep in mind that he is assigned to render a helpful service
and has no regulatory euthority.

00 D 00


INSPECTORS! INSTRUCTIONS
FOR :
FROZEN SWEET PEPPERS

. November = 1956

I GENERAL

A = Purpose and Scope.

The instructions contained herein explain and furnish
technical information which will serve as a guide in the
inspection of frozen sweet Peppers and aid inspectors in
attaining uniformity in applying the United States Standards
and in prover certification of the product. These instructions
also serve to familiarize inspectors with the commercial
production of frozen sweet Peppers and the general procedure
used by the industry.

B Caution.

Inspectors are reminded that these are administrative
instructions for their use only and not for public distribution.

C Keep Instructions Current.

These instructions may be revised, in whole or in part,
whenever the need for such revisions is indicated. Therefore,
any comments or suggestions such as the detection of errors or
the development of new and better inspection techniques should
be forwarded in detail to the Washington office.

TZ PRODUCTION
A Annual Pack,

Frozen sweet peppers are a Pelatively new item in the
frozen food field. The annual pack has increased each year as
the product becomes better known and more widely distributed.
It has been estimated that the anmal pack amounts to aporoxi-
mately ore million pounds,


-17- Frozen Sweet Peppers
November - 1956

Y CERTIFICATION

A General Instructions.

General instructions pertaining to certification of

all processed food products are applicable to this Pproduct.,

B Special Instructions.

1

Requests for Svecific Certificate Information.

Certain purchasers of this product have set up specific
requirements in their purchase specifications, sometimes
based on the United States Standards. For example, such
purchase specifications might require a Grade A product
amd also a minimm score of 28 points for defects.

Procedure. If specifically requested, show such special
ormation in the body of the certificate es:

Defects score - 28 to 30 points.

The grade statement may also show compliance (or non-
compliance) with specific purchase specifications in

the manner outlined in general instructions on the subject

of certification.

Adequacy of Blanch.

Results of the peroxidase or catalase test made at the
request of applicant should te reported on the certificate
as instructed in Inspectors! memorandums on the subject.

Mandatory Requirements.

In any case where the product is found to be adulterated
or contain filthy material, it should be certified as
"Grade not certified" and the reason stated.


- 19 - Frozen Sweet Peppers
November - 1956

VI INSPECTION DURING PACKING OPERATIONS (Continued)

B Operations. (Continued)

2

Preparation and Workmanship.

La

Check effectiveness of removing defective » dull op
off-colored peppers.

Check effectiveness of washing process in remving
dirt, silt, and loose extraneous material.

Check regarding any excessive mechanical damge to
the raw product.

Observe operation of coring and trimming the pods,
If coring is a hand operation, workers should be well
trained and provided with proper equipment for the
job. When pods ars mechanically cored, observe
operation of machine for proper adjustment.

The washing operation for removal of detached seed
following coring should be thorough. Thorough
washing will reduce to a minimum the number of seed

“which may remain in the pods following the coring

operation.

Check thoroughress of draining so that excessive water
will not go into contairmrs,.

The efficiency of the packaging operation should be ‘
observed. Also, check the declared fill of container.

It is important that peppers be frozen adequately
and quickly as possible. Slow freezing or inadeauata
freezing may result in tissue damage, oxidation,
fermentation, or organic growth. Inssectors, there- ©
fore, should chack occasionally to sea that peppers
are not leaving the freezers before being adequately
frozen.


-Ue

Tv INSPECTION OF THE PRODUCT (Conta)
I Grade Factors which Are Scored. (Conta)

“3 Defects. (Conta) ~

@ Seeds and Undeveloped Seeds. ;
When inspecting whole stemmed or halved units, the total
mumber of seeds remaining in the pods together with loose
seeds in the container should be recorded and the average
calculated on the basis of the mumber of whole pods in the
container. There is no set tolerance for the mmber of
remaining seeds which may be found in an individual pod or

unit. ‘The seed in sliced or diced style is calculated on
the basis of the net weight of the. product in the container.

The following tolerances are suggested as a guide in scoring
for seeds in all styles except whole wmstemmed:

(1) Seeds.

Grade A - Kot more than an average of 6 seeds, including
loose seeds per pod or 10 ounces of net weight.

. Grade B -.Not more than an average of 10 seeds, including
loose seeds per pod.or 10 ounces of net weight.

e Core, Stem Material and Placenta Tissue.

Usually this material is completely removed when packing all
styles of this product (except whole unstemmed style). ‘This ,
material when present should be scored on an appearance
basis.

ft Pitted or Perforated Units.

Areas of pods which may be affected by anthracnose or other
types of rot or decay may be disintegrated during the process
of washing. This may result in a pitted surface where the
tissue affected has been washed away by the high pressure
spray.

The following tolerances are suggested as a guide for the

inspector in scoring pitted and perforated areas in the
respective classifications:


-6-<- Frozen Sweet Peppers
November = 1956

IV INSPECTION OF THE PRODUCT (Contimed)

D Net Weight.

The net weight of the product means the weight of the
sweet peppers, exclusive of the container and wrappers. The

net weight of each sample must be determined and recorded on
the score sheet.

E  Drained Weight.

Occasionally packages of frozen diced or sliced styles
of sweet peppers contain excessive amounts of ics and ice
crystals. If specifically requested a drained weight should
be taken. If the drained weight has not been requested and
the ice condition is definitely excessive, record a descrip-
tion of the ice in the package for reporting it on the
certificate.

In making the drained weight determination, either of
the following procedures may be used to thaw the product before
proceeding with the drained weight determination:

-{1) - -Completely-thaw.the- frozen sweet peppers in the unopened
package at room temperature; or

(2) After removing all wrappings or packaging materials,
place the frozen sweet peppers into a pliable bag, such
as Cry-O-Vac, Pliofilm, or Polythylens. Evacuate the
air from the bag, carefully tie or seal the bag, and
completely thaw the frozen sweet peppers in a water bath
held at temperatures of not more than 86 degrees F.

F  Drained Weight Method.

The drained weight is determined by emptying the completely
thawed sweet peppers upon a United States Standard No. 8 Circular
Sieve af proper diameter containing eight meshes to the inch
so as to distribute the product evenly, inclining the sieve
slightly to facilitate drainage and allowing to drain for two
mimites. At the end of one minute, the tilt of the sieve is
reversed so as to release watar which may be held on the small
flange of the sieve. ‘The drained weight is the weight of ths
sieve and the sweet peprers less the weight of the dry sieve.


-3- Frozen Sweet Peppers
November = 1956

TIT PREPARATION AND FREEZING (Continued)
A Preparation for Freezing. (Cont'd)

1

Cleaning and Washing. o+--

the surface of the peppers. In some instances, a prelint
inary sorting of the peppers is done prior to its entry

into the washer in order to remove badly cracked, soft or
decayed pods; also, those pods that are not well colored.

Coring and Trimming.

After washing, the pods are cored and trimmed. The core
of the pod is removed by the use of automatic coring
machims or by hand. In the operation of the automatic
coring machines the pods are placed, one at a time, on a
conveyor under the coring device. After coring, the pods
are trimed by hand to remove blemishes, and may be washed
several times to remove any loose seeds. Some processors
pack a whole unstemmed style where only the long stam of
the pod is removed.

Blanching. 2
Sweet peppers are not gersrally blanched, since blanching
tends to separate the skin of the pepper from the flesh of
the pod.

Sorting,

After trimming, the pods are then conveyed to inspection
tables or on sorting belts where the pods are sorted according

. to their acceptability for the various styles of pack, The

more uniform in size, color, and wholesomeness are
separated for whole and halved styles while the Temainder is
diced or sliced. Off-colored pods, damaged pods, and other
defects are removed at the same time.

Packaging and Freezing.

The pepper pods are then conveyed by belt, buckets, or crates
to packaging tables where the whole and halved styles are
packed by hard into various sized wax treated cartons that


-2-e- Frozen Sweet Peppers
November = 1956

TI PRODUCTION (Continued) . -

B Areas of Production.

Considerable acreage is devoted to the production of
sweet peppers for processing in the Middle Atlantic States,.,
chiefly Maryland, Delaware, and New Jersey. Other producing
areas are in the States of California and Washington.

C Varieties.

The variety of sweet peppers most preferred by processors
in the Bell type or larger growing varieties, such as World
Beater and various strains of California Wonder. Both varieties
are largely four lobed; short oblong with little or no taper;
very attractive, smooth, uniform, and deep green changing to
bright crimson; flesh very thick, sweet and mild.

D Harvesting.

Sweet peppers are harvested in the late summer and early
fall months of the year. The peppers are picked by hand and
delivered to the freezing plant in field boxes, bushel hampers,
-or. bushel baskets. The peppers are trucked to the freezing
plants for processing soon after harvesting.

E Raw Material for Processing.

The raw material delivered to the plants may be graded
by Federal or State Inspectors. However, most sweet peppers
delivered are not graded and the packers decide the price to
be paid on the basis of quality requirements of their own.
Most processors buy sweet peppers that are not less than 2-1/2
inches in diameter and length. Green and red peppers are kept
entirely separate in the purchase of the raw material.

III PREPARATION AND FREEZING

A Preparation for Freezing.

4
1 Cleaning and Washing. Generally the sweet peppers, after
Teaching tne processing plant, are emptied from hampers onto
a belt conveyor and moved to either a squirrel cage washer
or a bath type washer to remove soil particles adhering to


-15- Frozen Sweet Peopers
November - 1956

IV INSPECTION OF THE PRODUCT (Contimued)

I Grade Factors Which Are Scored. (Cont'd)

3. Defects. (Cont'd)
f£ Pitted or Perforated Units. (Continued)
(1) Pitted and Perforated Areas.

Grade A - Pitted and verforated areas aggregating not
more than 1/4 square inch (1/2" x 1/2") per 10 ounces,
net weight, of product, provided that the perforated
area does not exceed 1/8 square inch (1/2" x 1/h),

Grade B - Pitted and perforated areas aggregating not
more than 1/2 square inch (1/2" x 1") per 10 ounces, mt
weight, of product, provided that the perforated area
does not exceed 1/k squares inch (1/27 x 1/2"),

The overall appearance of the product should not be materi-

ally affected by pitting or perforations to score in the °

Grade A classification and should not be seriously affected
..to_seare in ‘the Grade B classification.

g Internal and Extermal Discoloration.

A dark or black discoloration may be found on the interior
or exterior surface of the pod. Most often, when present,
such discoloration will be found after the pod is opened,
exposing the interior surface. The intensity of such dis-
coloration and the area affected should be considered. When
immature seed is four to be discolored it should be consid-
ered together with any other discoloration. No specific
area tolerance is suggested for discoloration. The appearance
or eating quality of the unit should not te materially or
seriously affected by discoloration to score in the Grade A
or Grade B classification, respectively.

There is no official established tolerance for anthracnose or
other typas of rot or decay. The standards require the
product to be clean and sound within the limits of good
Commercial practice. In view of this, som administrative
discration mst be exercised when decay or rot is encountered.
Therefore, consult your supervisor tefora: Grade - Not
certifying the product.


-S- Frozen Sweet Peppers
November = 1956

IV INSPECTION OF THE PRODUCT (Continued)

B Minimim Equipment and Inspection Material. (Cont'd)
(1) Scale ani pan.

(2) Trays - white, shallow laboratory trays for l6é-ounce
containers and smaller.

(3) Trays - white, deep, large size laboratory trays for
2-1/2 pounds or larger containers.

(4) United States standard - applicable issus.

(5) Commodity handbook instructions and any supplemental
instructions on the product or related subjects.

(6) Inspection papers (such as identification of lots,
applicant, contract instructions).

(7) Score sheets.

C General Inspection Procedure.

The United States Standards for Grades of Frozen Sweet
Peppers describe and establish requirements for the quality
factors as accurately as it has been possible to d. In omer
to uniformly apply the standards, however, it is necessary
for each inspector to be guided by his supervisor when there
is any doubt as to the correct interpretation of any requirement.
This is particularly important whenever unusual conditions are
encountered or when an error in the interpretation of a require-
ment will change the product from one grade to another. Quality
requirements which involve judgment as to the extent to which
the appeararce and eating quality are affected should always
be checked with your supervisor, unless you are sure you are
applying the proper interpretation. Supervisors should make
sure their judgment is in line with their District Supervisor
and the Washington office. :

The usual information as outlined in the General Inspectors!
Instructions should be recorded on the score simet. Be sure %o
inelude pertinent information about the container, such as the
size and kind of container, label, and any packer's code mumbers
or marks that ars present.


UNITED STATES DEPARTMENT OF AGRICULTURE
AGRICULTURAL MARKETING SERVICE
FRUIT AND VEGETABLE DIVISION

PROCESSED PROOUCTS STANDARDIZATION AND INSPECTION BRANCH
WASHINGTON, 0. C.

INSTRUCTIONS FOR INSPECTION

of

FROZEN SWEET PEPPERS

—

FOR USE OF USDA PROCESSED FOODS INSPECTORS

NOVEMBER, 1956


-8- Frozen Sweet Peppers
November - 1956

Iv INSPECTION OF THE PRODUCT (Continued)

I : Grade Factors Which Are Scored. a i

1 Color.

a

General. ”

The color should be determined immediately after the
thawed product has been placed on the grading tray. As
Peppers approach maturity, the color gradully changes
from green to a greenish brown, then to a light red,
medium red and finally, when fully ripe, to a dark red
color. Ripening of the flesh is irregular, however,

and during ths change from green to red a pepper may
show green, greenish brown, and red areas on the surface.

Green and Red Types.

To score in the (A) classification the overall color of
the exterior surface of the pod mst possess a sheen ard
be a characteristic bright color for the type, and varia-
tions from the predominating color does not materially
affect the appearance. Predominating color is intended
to man approximately 90 percent of the surface area for
whole or halved styles and approximately 90 percent, by
weight, for sliced or diced style. .

Similar provisions are applicable to U. S. Grade B, except
that the variation from the predominating color mst not
exceed approximately 25 percent of the surface area for
Whole and halved styles or 25 percent, by weight, for
sliced or diced style.

Markedly dull or off-colored frozen peppers should be
scored in the Substandard classification.

Mixed Type.

Normally, it is not the practice of precessers to pack
a mixed type of frozen peppers. However, due to the

irregular ripening of the flesh on indivdiual pods and
the gradual change in color from green to dark red when
fully ripe, it may become advantageous to pack a mixed


-7- Frozen Sweet Peppers
November - 1956

Tv INSPECTION OF THE PRODUCT (Contimed)

F

Drained Weight Method. ( Cont'd)

A sieve eight inches in diameter is used for the equivalent of
one-pound net weight packages or smaller, and a sieve 12 inches
in diameter is used for Packages larger than the equivalent cf
onme-pound net weight.

Thawing the Product.

Sweet peppers should be thawed by placing the frozen
product on a tray and letting it stand until completely free
from ice crystals. It the product is placed in sealed plastic
bags, it may be thawed in water at a temperature not to exceed

6 degrees F. Attempts to separate frozen sweet peppers prior
to their being completely thawed may result in damage to the
product.

Grade Factors Which Are Not Scored.

1 = Similar Varietal Characteristics.

Sweet peppers for freezing are usually grown from seed stock
pods selected by the processor during ths packing season.
The raw stock used may vary in color, size, and fleshiness
as a result of favorable or adverse growing conditions. To
meet this requirement the product must contain only pods of

the sweet pepper plant.
2..- Flavor.

The standards provide for a normal flavor which is a good
characteristic normal flavor and odor free from objectionable
flavors and odors of any Kind. The flavor of frozen sweet
Peppers does not appear to be very greatly affected by the
color of the product within the limits of color provided in
the standards. A normal flavor and odor is a requirement in
both Grade A andGrade B frozen sweet peppers.

Tf\the zen sweet penx a
to t s certified as: "Grade No
Ce ed. . .


“le Frozen Sweet Peppers
Movember ~ 1956

III PREPARATION AND FREEZING (Continued)

A Preparation for Freezing. (Cont'd) ss
S Packaging ami Freezing.

are wrapped with an air-moisture resistant paper or other:
material. Sliced and diced styles are usually filled into
containers by means of a mechanical filler. The cartons
are placed on freezing trays and immediately trucked or
conveyed to freezing units or tunnels. It is important
that the product be frozen quickly after packing.

IV INSPECTION OF THE PRODUCT

A Sampling.

The sampling rates prescribed in the regulations and the
procedure outlined in other Inspectors! Instructions and
memorandums should be followed for frozen sweet peppers. The
minimum rate of sampling prescribed in the Rules and Regulations
should ts increased when quality is doubtful or possibly irregular
between the various samples. Pertinent information with respect
to the product should be recorded at time of sampling on the
sampling certificate, such as condition of the container, stofage
temperature, or any condition which is unusual and might reflect
on the quality or condition of the product.

B Minimum Equipment and Inspection Material.

The following list comprises the items needed for the
inspection of frozen sweet peppers:


-18- Frozen Sweet Peppers
November - 1956

VI INSPECTION DURING PACKING OPERATIONS

A

Sanitation.

It is the duty of the inspector assigned to 2 plant
to see that good standards of sanitation are maintained. on
There is a very rapid build up of scum on belts, flums,
and other parts of machinery, causing not only offensive
odors in the plant but may cause off-odor, off-flavor, and
spoilage in the product. These conditions can be controlled
by careful periodic cleaning of all pieces of equipment.

Operations.

Following are particular points to observe during
the processing operation. They supplement general. instruc-
tions or emphasize particular points to observe:
l= Raw Material.

a Observe the condition of the peppers at the time they
arrive at the plant.

-b The length of time the fresh product is held before
processing should be noted.

Excessive wilting before processing should he avoided.
Soft or wilted pods increase the difficulty in removing
stems and cores in plants equipped with mechanical
coring machines.

¢ Prevalence of defective peppers.
(1) Presence of excessive dirt, sand, or silt.
(2) Presence of damaged or bruised peppers.
(3) Presence of rot, mold, and other decay.

(4) Examine pods at stem end for infestation by corn-
borer or other larvae.


ceive :

Frozen Sweet Peppers
November - 1956

Iv INSPECTION OF THE PRODUCT (Cont'd) ......e..ese00 Paga 8
I Grade Factors Which Are Scored.

1 Color. st eceeeeeeseccecersccccsesees Page 8 3,
a General.

& Green and Red Types.
e ed Type.
2 Uniformity of Size and Symmetry. oases Page 9

a Whole and Halved Styles.
b Sliced; Diced.

3 Defects. Perec ec cccew ccc cc cece scceceee Page 13

Sand and silt.
Well Trimmed.

Reasonaoly Well Trimmed.

Seeds and Undeveloped Seeds.

Core, Stem Material and Placenta Tissue.
Pitted or Perforated Units.

internal and External Discoloration.
Split and Torn Units.

Wa ena op

4 Character. ee veccccccscccens Page 16
v CERTIFICATION dee c ccc c cece cenccveeseccens Page 17

A General Instructions.
B Special Instructions.

1 Requests for Ssecific Certificate Information.
2 Adequacy of Blanch.
3 Mandatory Requirements.
VI INSPECTION DURING PACKING OPERATIONS .......eee Page 18

A Sanitation.
B Operations.

l= Raw Material.
2 Preparation and Workmanshio.

C Recommendations.
00 0 06


FROZEN SWEET PEPPERS

CLASSIFICATION FOR SYMMETRY
Whole Style

SUBSTANDARD CLASSIFICATION FOR SYMMETRY

We 3. DEPARTMENT OF ASMICUL TURE
AGRICULTURAL MARKETING SERVICE
FRUIT AND VEGETASLE DIVISION
PROCESSES PRCOUCTS STANDARDIZATION ANG INSPECTION SRANCH


Replaces peges 13 and 14 -13- Frozen Sweet Peppers
- February - 1959
IV INSPECTION OF THE PRODUCT (Contd) ,
I Grade Factors which Are Scored. (conta)
3 Defects. .

& Sand, Gritor Silt, ~~ - Pal * ee

..The presence of sand, grit, or silt is mre likely to be

@ue to an accident in the course of plant operations rather
than carelessness in preparation of the product for freezing.
- » examine the sample for visual evidence of sand,
grit, or silt, as well as by organoleptic examination.

to
+ .When the pods are small or have become excessively

wilted prior to coring by automatic machinery, the pods may
be crushed, torn, or accidentally cut through the sides of

The unit is practically free from gouges or knife marks and
with respect to whole unstemmed style that the sten is

respect to whole stemmed and halved styles the sten, core,
seeds and placenta tissue have been removed so as to retain
to a reasonable extent the appearance of a whole or halved
unit. The unit would not be excessively trimmed at the
blossom end or stem end or on the sides of the pod. Such
trimming should not sericusly affect the appearance of the
unit.


mr

oiti-
INSPECTORS! INSTRUCTIONS
FOR
FROZEN SWEET PEPPERS

TABLE OF CONTENTS

GENERAL Oe

A

B
c

Purpose and Scope.
Caution.

Keep Instructions Current.

PRODUCTION 1... .scecccccecceccccecseccecscesvceseees

wBHUaWP

Anmual Pack.

Areas of Production.
Varieties.

Harvesting.

Raw Material for Processing.

PREPARATION AND FREEZING oo... ecceccesceccccencees

A

Mrwnl

Preparation for Freezing, §-

Cleaning ard Washing.
Co: a .

hing.
Sorting.

Packaging and Freezing.

INSPECTION OF THE PRODUCT oo. cece eee ee cee eee eens

wow oOW >

Sampling.

Minimum Equipment amd Inspection Material.
General Inspection Procedure.

Net Weight.

Drained Weight.

Drained Weight Method.

Thawing the Product.

Grade Factors Which Are Not Scored.

1 Similar Varietal Characteristics.
2. Flavor.

Page 1

Page 1

Page 2

Page L


ACTION BY:

FILE UNDER:

FROZEN SWEET PEPPERS

All Employees Of The Branch

APPROVED 8Y: sit het he

Chief Of The Branch

HANDBOOK CONTROL RECORD

REMOVE PAGES

DATED

INSERT PAGES

DATED

ATTACHMENTS OR REFERENCES



-9- ‘Frozen Sweet Peppers
November = 1956

IV INSPECTION OF THE PRODUCT (Continued)

I. Grade Factors Which Are Scored. (Cont'd)

1 Color. (Continued)

2

ce

Mixed Type. 4

type instead of having an excessive separation for color,
When it is found that frozen peppers do not meet the
requirements for either green or red type, the overall
color should be scored on the basis of the mixed type.

To score mixed type in the (A) classification the color of
the exterior surface of the pods mst possess a sheen and
te characteristic of bright mixed colors. To score in the
Grade (B) classification the exterior surface of the pepper
may be slightly dull or lacking sheen. Frozen peppers which
are dull or off color should be scored in the Substandard
classification.

Uniformity of Size and Symmetry.

Whole or Halved Styls .

The typical shape of sweet peppers are usually three or four

lobed; blocky; short oblong with little or no taper. However,

to score in the Grade A classification the elongated pod is
not to be considered too objectionable so long as the pod
is not more than slightly dented ard meets the prescribed
size requirements of 2-1/2 inches in length and diamater,
Pepper pods which are indented or curved in form but are not
badly misshapen are to be classified as Grade B.

Pepper pods which fail to develop normally for some reason
or other are commercially known as "Buttons," and are
objectionable sirce very little flesh is left after the
core and seeds are removed arc are to be classified Sub-
standard.

To assist the inssector in preverly scoring uniformity of

size and symmetry, the following illustrations show whole

perpers which meet the different grade classifications for
symmetry:

“


-12- Frozen Sweet Peppers
November = 1956

IV INSPECTION OF THE PRODUCT (Continued)

I Grade Factors Which Are Scored. (Cont'd)

2 Uniformity of Size and Symmetry. (Cont'd)

b

Sliced; Diced.

Processors normally use excessively trimmed or irregular-
sized and shaped pods for sliced or diced styles. Decidedly
crooked, restricted, or otherwise seriously deformd pods
should not be used since they cannot be diced or sliced
properly into uniform pieces. In Grade A for sliced style
the units should be practically uniform in size with not
more than 30 percent, by weight, of all the units less than
1-1/l inches in length. In Grade B the units are required
only to be reasonably uniform in size with not mre than LO
percent, by weight, of all the units less than l-1/l inches
in length. All sliced peppers not meting these requirements
should be classified as Substandard.

Good judgment in handling sliced peppers should be used while
separating the units for detarmining the percentage less than
1-1/l, inches.’ Inspectors should remember that they are.
handling a very crisp product and the percentage of short
pieces can be exaggerated by umiue handling.

Diced peppers are usually cut into squares measuring approxtie
mately Yb inch on each side, Frequently the thickness of
the pod is less than 1/k inch which results in a flat-square
shape rather than a cube in which the three dimensions are
the same measurement.

For Grade A diced style, the units are required to be
practically uniform in size with no more than 10 percent,
by weight, that are smaller than 1/2 the area of an average-
sized unit and are markedly large and irregular shaped. In-
Grade B the units are required to be only reasonably uniform
in size with not more than 20 percent, by waight, which ars
noticeably smaller than 1/2 the area of an average-sized
umit and are markedly large and irregular shaped. All diced
peppers not meting these requirements should be classified
as Substandard.