GB/T 26431-2026Sweet pepper (English PDF)

4.1 Level

4.1.1 Basic Requirements The following conditions must be met.

---Free of impurities;

---No external moisture;

---Free from insects and damage caused by pests and diseases;

---No mechanical damage;

4.1.2 Classification of Levels It is divided into three grades. Special Grade, Grade 1, and Grade

2.Each grade should conform to the provisions in Table 1.

4.1.3 Permissible Error Range By quality or number.

a) For the Special Grade, up to 5% of the products may not meet the requirements of this grade, but they must meet the requirements of Grade 1;

b) Level 1 allows 10% of products to fail to meet the requirements of this level, but they must meet the requirements of Level 2;

c) Level 2 allows 10% of products to fail to meet the requirements of this level, but they should meet the basic requirements.

4.2 Specifications

4.2.1 Specification Classification Bell peppers are categorized into three sizes-large, medium, and small-based on their shape, measured by diameter or length. This categorization should conform to the specifications in Table 2. According to the regulations.

4.2.2 Permissible Error Range By quality or number.

a) For large-scale products, up to 5% of the products may not meet the requirements of the same specification;

b) For medium-sized products, 10% of the products are allowed to be non-compliant with the requirements of the same specification;

c) For smaller specifications, up to 10% of the products may not meet the requirements of the same specification.

4.3 Net Content See the "Measures for the Supervision and Administration of the Measurement of Quantitatively Packaged Commodities".

6.1 Inspection Classification

6.1.1 Type Testing Type testing is a comprehensive evaluation of a product, that is, testing against all the requirements specified in this document. Product type testing should be conducted if any of the following conditions exist. Type testing.

a) Where the relevant national industry regulatory authority requires type testing, or where the contract stipulates that type testing is required;

b) The results of the two sampling inspections differed significantly;

c) Significant changes in the production environment due to human or natural factors.

6.1.2 Delivery Inspection Before each batch of products is delivered, a delivery inspection should be conducted. The delivery inspection includes checking the grade, specifications, packaging, labeling, and net content. The product must pass the inspection. Delivery is only permitted after a certificate of conformity is attached.

6.2 Batch Rules Products of the same variety, from the same place of origin, and harvested at the same time are considered as one inspection batch.

6.3 Sampling

6.3.1 The sampling quantity shall comply with the provisions of Table 3.

6.3.2 The items filled in on the inspection (sampling) form should match the actual goods. Any discrepancies, unclear varieties or grades, or damaged packaging containers will be dealt with accordingly. After being sorted by the producer or distributor, samples are resampled.

6.4 Judgment Rules

6.4.1 Scope Limitation The permissible error for each batch of inspected samples that does not meet the grade and specification requirements is calculated based on the average value of the inspected units, and its value should not exceed [the specified value]. Exceeding the prescribed limits, and the permissible error value of any inspected unit should not exceed twice the prescribed value. If the above provisions are exceeded, the unit will be downgraded or reclassified. External product handling.

6.4.2 Re-inspection For any batch of products that fail to meet the standards in terms of grade, specifications, packaging, labeling, or net content, the production unit is allowed to make rectifications and apply for a re-inspection once.

7.Markings The packaging should have clear labeling, including. product name, grade, specifications, place of origin, manufacturer and detailed address, net content, and... Harvesting and packaging dates, and the product's standard number (optional). The labeling must be legible, standardized, and complete.

8.1 Packaging

8.1.1 Packaging Requirements Packaging must comply with the requirements of GB 43284.Products within the same package should be of the same grade and specification, and the products within the package should be visually identifiable. The portion should be representative of the entire packaged product.

8.1.2 Packaging Materials The containers (boxes, baskets, etc.) for storing bell peppers should protect the fruit from damage, be clean, dry, sturdy, breathable, free from pollution and odors, and have a clean interior. The corrugated cardboard box should be free of sharp protrusions, nails, burrs, insects, rot, and mold. It should conform to the requirements of GB/T 6543 and be free from moisture. Delamination phenomenon.

8.2 Transportation

8.2.1 After harvesting, sweet peppers should be trimmed on-site, packaged, and transported in a timely manner.

8.2.2 During transportation, handle items with care to prevent mechanical damage. Transportation vehicles should be clean, hygienic, and free from contamination.

8.2.3 Bell peppers should be pre-cooled before shipment. If the actual temperature exceeds 20°C, they should be rapidly cooled to 6°C~8°C and not allowed to remain submerged until transport. Slow cooling inside the vehicle. During transportation, bell peppers should be kept at a temperature of 7°C to 9°C and a relative humidity of 80% to 90%.

8.3 Storage

8.3.1 During storage and transportation, items should be stored separately according to variety, grade, and specifications. Temporary storage should be carried out under cool, ventilated, clean, and hygienic conditions, and strict precautions should be taken. Protect from direct sunlight, rain, high temperatures, freezing, pests, and contamination by toxic substances. Handle with care during stacking, avoiding squeezing and collisions. If there is excessive air... During drying, cover with a polyethylene film.

8.3.2 The storage warehouse should be equipped with ventilation and air release devices. The stacking method should ensure that airflow can pass evenly through the stack to ensure stable temperature and relative humidity. Fixed and uniform.

8.3.3 The ideal storage temperature is 8°C~9°C, and the ideal relative humidity is 90%~95%. If the relative humidity drops below 90%, polyurethane can be used. For containers covered with ethylene film, the ventilation time should be extended by 1 to 2 hours compared to those without covering. GB/T 26431-2026. Bell Pepper ICS

31 National Standards of the People's Republic of China Replaces GB/T 26431-2010 Bell pepper Published on 2026-02-

27 Implemented on 2026-09-

01 State Administration for Market Regulation The State Administration for Standardization issued a statement.