CAPSICUM/BELL PEPPER PACKAGING MACHINE
For the best packaging quality. We will use the plastic contact surface on the conveyor. It can reduce the frictional force.
Plastic contact surface, reduce feeding friction.
SIMILAR PRODUCTS
Capsicum
Bell Pepper
Sweet peppers packaging
Risk factors and loss prevention:
Temperature Odor
Humidity/Moisture Contamination
Ventilation Mechanical influences
Biotic activity Toxicity / Hazards to health
Gases Shrinkage/Shortage
Self-heating / Spontaneous combustion Insect infestation / Diseases
Product information
Product name
German Paprika (Gemüsepaprika)
English Sweet pepper
French Poivron
Spanish Pimiento
Scientific Capsicum annuum
CN/HS number * 0709 60 10
(* EU Combined Nomenclature/Harmonized System)
Product description
Sweet peppers come originally from South and Central America and belong to the Solanaceae (nightshade) family. Sweet peppers were introduced into Europe for the first time at the beginning of the 16th century. Although the fruit of the sweet pepper plant are referred to colloquially as pods, they are actually berries.
The various varieties of sweet pepper differ greatly in color, shape and size. Sweet peppers are often green or red in color, but sometimes also yellow, white, purple or black. Green and red sweet peppers are of one and the same variety, the difference in color arising simply from different harvest times. Green sweet peppers are not fully mature and, although they continue to ripen during storage and do turn red, they never reach such an intense shade as sweet peppers which have been left to mature fully on the plant.
The inside of a sweet pepper is hollow and subdivided by partitions, to which the whitish seeds are attached. The outside of the sweet pepper comprises a very shiny skin.
The pungent flavor of the sweet pepper is derived from the alkaloid capsaicin. However, the capsaicin content of sweet peppers is not very high, so their flavor is quite mild.
Sweet peppers are distinguished by a high vitamin C content, which is higher than that of all other types of fruit and vegetable.
Quality / Duration of storage
The skin of the sweet pepper must be in perfect condition, with no spots, injuries or signs that it is drying out or starting to spoil.
Various sources state maximum duration of storage as follows:
Temperature Rel. humidity Max. duration of storage Source
8 – 9°C 95% 21 days [5]
7 – 8°C high rel. hum. 14 days [12]
8 – 10°C high rel. hum. 7 days [12]
Where controlled atmosphere transport is used, the transport and storage duration of sweet peppers may be extended. The following parameters apply in such a case [16]:
Temperature Rel. humidity O2 CO2 Suitability for controlled atmosphere
7.2 – 10°C 90 – 95% 3 – 5% 0 – 3% Moderate
Intended use
Sweet peppers are either eaten fresh (e.g. in salads) or braised as an accompaniment to other dishes.
Figures
(Click on the individual Figures to enlarge them.)
Photo, sweet pepper
Figure 1 Photo, sweet pepper
Figure 2 Photo, sweet pepper
Figure 3 Drawing, sweet pepper
Figure 4
Countries of origin
This Table shows only a selection of the most important countries of origin and should not be thought of as exhaustive.
Europe Germany, France, Turkey, Spain, Romania, Italy, former Yugoslavia, Hungary, Bulgaria, Netherlands
Africa Kenya, Senegal, Zambia, Ethiopia, Morocco
Asia Israel
America USA, Brazil, Mexico
Australia
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Packaging
Sweet peppers are packaged in crates, fruit crates or cartons holding approx. 5 – 6 kg. They are often sold loose or in nets.
Wrapping in perforated plastic film has proven effective, as sweet peppers easily become shriveled and shrink.
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Transport
Symbols
Symbol, general cargo
General cargo Symbol, temperature-controlled
Temperature-controlled
Means of transport
Ship, truck, railroad, aircraft
Container transport
Refrigerated container with fresh air supply or controlled atmosphere.
Cargo handling
Since sweet peppers are highly sensitive to impact, they must be handled with appropriate care.
The required refrigeration temperature must always be maintained, even during cargo handling.
In damp weather (rain, snow), the cargo must be protected from moisture, as there is otherwise a risk of premature spoilage.
Stowage factor
6.50 m3/t (cartons) [1]
Stowage space requirements
Cool, well ventilated, dry
Segregation
Fiber rope, thin fiber nets, wooden dunnage
Cargo securing
Because of its considerable impact- and pressure-sensitivity, packages of this cargo must be secured in such a way that they are prevented from damaging each other. Spaces between packages or pallets must be filled, to prevent slippage or tipping. By selecting the correct packaging size or cargo unit (area module or area module multiple), holds can be tightly loaded (without spaces).
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Risk factors and loss prevention
RF Temperature
Sweet peppers require particular temperature, humidity/moisture and ventilation conditions (SC VII) (storage climate conditions).
A written cooling order must be obtained from the consignor before loading is begun. This order must always be complied with during the entire transport chain.
The following Table merely constitutes an estimate of appropriate temperature ranges. Temperatures may deviate from these values, depending on the particular transport conditions.
Designation Temperature range Source
Travel temperature 8 – 9°C [5]
7 – 10°C [12]
At temperatures below 7°C, sweet peppers suffer chilling damage.
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RF Humidity/Moisture
Sweet peppers require particular temperature, humidity/moisture and ventilation conditions (SC VII) (storage climate conditions).
Designation Humidity/water content Source
Relative humidity 95% [5]
Water content 91% [1]
Maximum equilibrium moisture content 90% [1]
It is essential to maintain high relative humidity levels, as sweet peppers have a tendency to shrivel rapidly.
On the other hand, protection from moisture (seawater, rain and condensation water) is advisable, to prevent the sweet peppers from turning moldy and rotting.
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RF Ventilation
Sweet peppers require particular temperature, humidity/moisture and ventilation conditions (SC VII) (storage climate conditions).
Recommended ventilation conditions: circulating air, 60 – 80 circulations/hour with continuous supply of fresh air, to prevent excessive concentrations of CO2, ethylene and other gases.
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RF Biotic activity
Sweet peppers display 2nd order biotic activity.
They are living organs in which respiration processes predominate, because their supply of new nutrients has been cut off by separation from the parent plant.
Care of the cargo during the voyage must be aimed at controlling respiration processes (release of CO2, water vapor, ethylene and heat) in such a way that the cargo is at the desired stage of ripeness on reaching its destination. Inadequate ventilation may result in fermentation and rotting of the cargo as a result of increased CO2 levels and inadequate supply of atmospheric oxygen (see Ventilation).
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RF Gases
CO2 evolution During storage, sweet peppers evolve CO2 by respiration processes.
Upper limit of permissible CO2 content 0.2 vol.%
Ethylene evolution
Active behavior Sweet peppers exhibit low levels of ethylene production, their ethylene production rate being 0.1 µl/kg*h [16].
Passive behavior The ethylene sensitivity of sweet peppers is low [16] (allelopathy).
If ventilation has been inadequate (frost) or has failed owing to a defect, life-threatening CO2 concentrations or O2 shortages may arise. Therefore, before anybody enters the hold, it must be ventilated and a gas measurement carried out.
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RF Self-heating / Spontaneous combustion
No risk.
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RF Odor
Active behavior Sweet peppers have a very slight, pleasant odor.
Passive behavior Sweet peppers are highly odor-sensitive.
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RF Contamination
Active behavior Sweet peppers do not cause contamination.
Passive behavior Sweet peppers are sensitive to dirt, fats and oils. The holds or containers must accordingly be clean and in a thoroughly hygienic condition before loading.
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RF Mechanical influences
Because of their high impact- and pressure-sensitivity, sweet peppers must be treated with great care during cargo handling, transport and storage, since otherwise they may spoil prematurely.
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RF Toxicity / Hazards to health
If ventilation has been inadequate (frost) or has failed owing to a defect, life-threatening CO2 concentrations or O2 shortages may arise. Therefore, before anybody enters the hold, it must be ventilated and a gas measurement carried out. The TLV for CO2 concentration is 0.49 vol.%.
RF Shrinkage/Shortage
Weight loss amounts to approx. 2 – 3%, depending on the prevailing humidity, and is a consequence of the thin skin surrounding the fruit, leading to a rapid onset of shriveling and shrinkage of the sweet peppers.
RF Insect infestation / Diseases
Chilling damage: sweet peppers suffer chilling damage at storage temperatures of below 7°C. It manifests itself externally in dark, watery spots on the skin. The skin becomes detached from the flesh and the inside of the sweet pepper may break down.
Botrytis cinerea: excessively high temperatures may lead to attack by the mold Botrytis cinerea, which manifests itself in gray spots on the skin of the fruit.
Alternaria: this mold also occurs when storage temperatures are too high and manifests itself in initially small, sunken spots.
The quarantine regulations of the country of destination must be complied with and a phytosanitary certificate may have to be enclosed with the shipping documents. Information may be obtained from the phytosanitary authorities of the countries concerned.
How a Bell Pepper Grower Increased Productivity by 50% With a Flow Wrap Machine
Case Study: Bell Pepper Grower
Overview
A Brantford, Ontario bell pepper grower was using up to 40 employees in their packaging process to hand-bag peppers. Because of this, the produce grower had a slow and costly output full of inconsistently-packed bags.
A Crawford Packaging Specialist was called to assess the situation and identify any opportunities for optimization. The answer became clear after an audit of the produce grower’s existing process: a flow pack machine could help drastically reduce labour costs while also ensuring a consistent final product. Specifically, the VR-8 Flow Wrap Machine was a clear fit for the grower’s needs. Its design and capacity allow for high-speed wrapping, label application, and custom conveyor orientation.
The implementation of the proposed solution caused a drastic change in the grower’s throughput and cost. From the previous 40 employees needed to pack pepper bags, they were able to bring the number down to 12, re-allocating the unused labour to other areas of the facility. Similarly, they saw a 50% increase in packaging speed, and a dramatic impact on the quality of the final product.
The influence of modified atmosphere packaging (MAP, 10% O2 and 45% CO2) on the quality characteristics of fresh-cut green, red and yellow bell peppers (Capsicum annuum L. var annuum) was investigated. Packaging film bags (Krehalon MLF40-PA/PE) with fresh-cut bell peppers were stored for up to 17 days at 5 °C. The in-package O2 level ranged between 10 and 15%, respecting the current recommendations for fresh-cut vegetable products. Initial CO2 levels were higher than commonly used (from 5 to 10%), decreasing progressively over time due to the permeability of the selected polyethylene film. At the end of the storage period, they stabilized between 2 and 5%. A small variation in texture, moisture, titratable acidity, pH and microbial growth was observed during the storage period, as well as a good color retention and sensory properties maintenance. Negligible losses in the antioxidant activity and bioactive compounds (total phenol, flavonoid, anthocyanin and carotenoid content) were noted at the end of the study. Sensory analysis showed that panelists could not detect significant differences among sampling periods. A PCA with predictive biplots confirmed the existence of significant correlations. The products retain their initial characteristics without severe loss of quality until at least the 17th storage day. Given the current commercial shelf life of fresh-cut bell peppers, ranging from 9 to 14 days, the described treatment enabled an increase of at least 3 days (20%) of the products shelf life, reducing food waste and contributing to food security.
Keywords: Capsicum annuun L., sensory analysis, bioactive compounds, principal component analysis
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1. Introduction
The deterioration of food products can occur at any stage of the supply chain, especially when they reach their “best before” date. Different approaches have been developed to find solutions to food loss, allowing food products to last longer. Among the studies on preservation techniques, solutions involving different packaging processes (vacuum, modified atmosphere, etc.), cooling specifications, freezing, sterilization, among others, confirm the role of such technologies to provide new solutions. There are also opportunities in other aspects of global food wastage, such as extending the shelf life of fresh food and the prevention of its deterioration even by just one day. It is imperative to identify these solutions and make these changes simple and safe throughout the supply chain [1,2].
Consumption of bell peppers (Capsicum annuun) has increased, either as major ingredients in salads or as side dishes. They give color, flavor and pungency to recipes and, simultaneously, they have desirable sensory properties [3,4,5]. Peppers are rich in bioactive compounds (phenols, flavonoids, anthocyanins, carotenoids and vitamins A and C), which are correlated to health benefits and protection against diseases like cancer, cataracts and macular degeneration [6,7,8]. However, the maturation stage and genotype, the processing operations and storage conditions of the products can affect their phytochemical content [9]. Peppers are sensitive to chilling temperatures, not being suitable for long, cold storage periods. Adverse storage conditions (T = 5 ± 2 °C) promote water loss and surface pitting, shrinkage, softening, physiological disorders and/or fungal infections [6].
A great research effort has been made regarding the preservation of vegetables by modified atmospheres. Most of these studies have involved whole samples packed in passive MAP or long storage periods in controlled atmospheres [10,11,12,13]. Studies involving fresh-cut products, preserved in active MAP during large periods and supported by a broad set of parameters are scarce. More research on gas combinations and their effects on senescence and biological activity of the products are needed [14,15]. Moreover, maintaining the optimum range of temperature and moisture during postharvest handling, the use of high CO2 atmospheres might be a determinant factor to maintain fresh produce quality. For this reason, this work aimed to evaluate the changes in several physicochemical parameters and bioactive compounds content, as well as the evolution of texture, microbial growth and sensory properties of green (Gp), red (Rp) and yellow (Yp) peppers, minimally processed and packed in MAP (10% O2 and 45% CO2), seeking the extension of the “best before” currently adopted by industry.
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2. Results
To evaluate changes in peppers’ quality stored as described in Section 4, several parameters concerning the physicochemical, textural, microbiological and sensory characteristics of the products were measured in order to obtain a picture, as complete as possible, of the product’s evolution.
2.1. Packaging and Gas Composition
The evolution of CO2 and O2 levels inside packages during storage of Gp, Rp and Yp in MAP at 5 °C was monitored from processing day (day 0, control) to the 17th day of storage (Figure 1).
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Figure 1
Evolution of the atmosphere gas composition inside the package ((A) % O2; (B) % CO2) of fresh-cut bell peppers (green pepper; red pepper; yellow pepper) stored under an initial MAP condition of 10% O2 and 45% CO2 throughout 17 days at 5 °C. The statistical mean is represented by the horizontal line.
The initial O2 concentration was 10%, but after five days of storage all packages had around 15% O2 (Figure 1a). Its concentration in all products and sampling times did not drop to low levels avoiding harmful physiological reactions.
The CO2 percentage along the evaluation period decreased gradually (Figure 1b) and kept near the recommended level at the end of the storage period, between 2 and 5% [6,16,17]. At the end of the study CO2 levels attained a minimum of 5.3% in Gp, 5% in Rp and 2.0% in Yp samples. This reduction in CO2 levels is due to diffusion across the film and to dissolution in the product. Similar final CO2 levels were obtained by Manolopoulou et al. that found a 14-day shelf life for fresh-cut green bell peppers [6].
Transpiration did not occur at a concerning level as no condensation inside the package was observed. Only in the latest sampling periods some exudates were observed.
2.2. Moisture and Ash
Water loss generally results in a reduction of fresh weight causing degradation of appearance and loss freshness and firmness [18]. The results (Figure 2A) showed no significant changes in moisture content over the storage time (p > 0.05) with losses of 1–2%, except on the 5th day (Gp and Rp) and the 10th day of storage (Yp), reaching means of 3–4% (p < 0.05). Concerning ash content (data not shown), it was quite stable over storage time and no significant changes were observed (p > 0.05).
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Figure 2
(A) Moisture content, (B) titratable acidity and (C) pH values of fresh-cut bell peppers (green pepper; red pepper; yellow pepper) stored under an initial MAP condition of 10% O2 and 45% CO2 throughout 17 days at 5 °C. a—no significant differences (p > 0.05); b—significant differences (p < 0.05). The statistical mean is represented by the horizontal line.
2.3. Titratable Acidity and pH
The organic acids are among the compounds considered in this parameter, which greatly influence taste, aroma, color and overall stability of the vegetables. Figure 2B,C show the evolution of the values of titratable acidity and pH along the storage time.
Titratable acidity in Gp samples did not vary significantly over storage time in comparison to the control (processing day; p > 0.05). Concerning Rp samples, titratable acidity varied over storage time showing an increase on the 5th day of storage (p < 0.05; post-hoc Tukey HSD), followed by a decrease and stabilization. In the case of the Yp, titratable acidity decreased significantly (p < 0.05) on the 5th day of storage but stabilized during the remaining storage time. Comparing titratable acidity values among the three types of peppers, Yp presented the highest mean values (0.15 g citric acid/100 g fresh weight) followed by the Rp (0.1 g citric acid/100 g fresh weight) and Gp (0.06 g citric acid/100 g fresh weight). As it can be observed in Figure 2C, Rp presented the lowest pH values (5.1, mean value), quite stable over time. The pH of Yp (5.3, mean value) was slightly above and also stable over the study time. Gp presented a small pH variation after the 10th day of storage (6.0, mean value).
man wrapping pallet with blown stretch film by hand on loading dock
Challenge
A bell pepper grower in Brantford, Ontario needed a more efficient packaging process for bags of peppers. Their method of using up to 40 employees to hand-pack was slow and costly – as well as ineffective in producing a consistent product quality.
wulftec sml 150 turntable stretch wrapper with safety barriers
Process
Crawford Packaging sent a Specialist to review the grower’s process and identify areas of improvement. After seeing the large need for labour to pack bags, it became clear that a flow pack machine could dramatically help the grower improve its bottom line. This automation system would do the majority of the work, meaning that only a fraction of the current labour would be needed.
The Specialist suggested a VR-8 Master Flow Wrap Machine. Thanks to its easy controls and vast customization options, the VR-8 can complete complicated packaging tasks quickly and efficiently.
Solution
The VR-8 Master is a quick, efficient, and easy-to-use flow wrap machine that’s versatile to compensate for your product’s specifications. With a universally-adjustable forming tunnel, you can change pack size easily – all on one machine. Choose from polypropylene, paper, cellophane, combination film, aluminum or shrinking films and start packaging simpler.
Results
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Increased Productivity
Thanks to the ability to delegate labour more efficiently, productivity has increased by 50%. Now, workers can spend more time on the product, instead of taking time to package it.
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Reduced Labour
The speed at which the automation process allows for peppers to be packaged is much higher than the previous, hand-bagging method. Thanks to this, the products are also fresher, as they can be packed quicker.
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Increased Throughput
One of the primary goals of the assessment was to optimize on labour. As a result of the new method, labour on the packaging line has been reduced by 70%.