Commission Implementing Regulation (EU) No 543/2011 of 7 June 2011 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 in respect of the fruit and vegetables and processed fruit and vegetables sectors (c. 543)

[F1 ANNEX I U.K. MARKETING STANDARDS REFERRED TO IN ARTICLE 3

Textual Amendments

F1 Substituted by Commission Delegated Regulation (EU) 2019/428 of 12 July 2018 amending Implementing Regulation (EU) No 543/2011 as regards marketing standards in the fruit and vegetables sector.

PART B U.K. Specific marketing standards

PART 8: U.K. MARKETING STANDARD FOR SWEET PEPPERS

II. PROVISIONS CONCERNING QUALITY U.K.

The purpose of the standard is to define the quality requirements for sweet peppers, after preparation and packaging.

However, at stages following dispatch products may show in relation to the requirements of the standard:

• a slight lack of freshness and turgidity,

• for products graded in classes other than the ‘Extra’ Class, a slight deterioration due to their development and their tendency to perish.

A. Minimum requirements U.K.

In all classes, subject to the special provisions for each class and the tolerances allowed, the sweet peppers must be:

• intact,

• sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,

• clean, practically free of any visible foreign matter,

• fresh in appearance,

• firm,

• practically free from pests,

• free from damage caused by pests affecting the flesh,

• free of damage caused by low temperature or frost,

• with peduncles attached; the peduncle must be neatly cut and the calyx be intact,

• free of abnormal external moisture,

• free of any foreign smell and/or taste.

The development and condition of the sweet peppers must be such as to enable them to:

• withstand transport and handling, and

• arrive in satisfactory condition at the place of destination.

B. Classification U.K.

Sweet peppers are classified in three classes, as defined below:

(i) ‘ Extra ’ Class U.K.

Sweet peppers in this class must be of superior quality. They must be characteristic of the variety and/or commercial type.

They 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 presentation in the package.

(ii) Class I U.K.

Sweet peppers in this class must be of good quality. They 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 1cm ² for other defects; or

  • dry superficial cracks covering in total not more than 1/8 of the total surface area,

• slightly damaged peduncle.

(iii) Class II U.K.

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 their 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 cm ² 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 cm ² ,

• shrivelling not exceeding 1/3 of the surface,

• damaged peduncle and calyx, provided the surrounding flesh remains intact.]