Have you seen the silvery white discoloration usually found on red or green peppers? Do you think it should be scored as a defect? Or is the discoloration only slight and not really an issue? The USDA scores the defect if the area affected is greater than 10% of the surface. Too easy? Too hard? Let me hear your thoughts. If anyone has a better picture of the silvery white discoloration please e-mail it to me (firstname.lastname@example.org) and I will post it for everyone to see.