| Sweet peppers | [German version] |
Table of contents |
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| General: | ||
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Product information | |
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Packaging | |
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Transport | |
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Container transport | |
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Cargo securing | |
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.)
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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
 General cargo |
 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
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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.%.
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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.
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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.
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