Click here to Gal`s presentation.
Transcription
Click here to Gal`s presentation.
New shelf-life extending films for fresh produce packaging London Produce Show June 3-5, 2015 Gal Wollach, VP International Sales Synopsis • R.O.P corporate overview • Fresh Produce food losses • Packing fresh produce • Fresh produce physiology • EMAP and MHP in fresh produce TM • ExtendCast Banana case study • Solutions for additional fruits and vegetables • Conclusion 3 R.O.P corporate overview • Founded on 1970 • Privately owned • 2 production sites – • Israel, Czech Republic • Casting multilayer PP, PE, PA, PS - 12μ to 200μ Slitting, Printing, Bags • ISO 9001:2008; ISO 22000 4 R.O.P markets served • Fresh Produce • Processed food • Bread and Pastry • Stationary • Industrial film 5 Global yearly food loss UNEP 2013 6 Produce loss in the value chain FAO 2011 Loss not incl. consumers Retail chains Depots facilities Harvest Apple Citrus Grapes Bananas Cucumbers Peppers Potatoes Packing Tomatoes IL Ministry of Ag. 8 % loss in retail Loss in retail Apple Peppers Citrus Potatoes Grapes Bananas Tomatoes Cucumbers IL Ministry of Ag. 9 Wastage Direct wastage • Weight loss • Aging, “Use by” dates, bundling • Produce bruising • Package breakage Indirect wastage • transportation and logistics • Inflexibility • Consumer claims 10 Motivations for packing produce • Minimizing wastage • Extending the product’s shelf life taste, texture, looks, nutritious values; Inhibit Fungus and Bacteria • Protect from mechanical bruising • Hygienic & health concerns • Retail drives 11 Fresh Produce At the moment of harvest, produce is at its ‘absolute freshness’ / From this point on produce begins to deteriorate. / This process is irreversible. - By using proper post-harvest protocols, this process may be dramatically slowed. 12 Fresh Produce physiology Preharvest Heat 13 Fresh Produce physiology Post Heat harvest C2H C2H4 H4 v Ethyle ne e 14 Deterioration of produce • Oxygen - nutrient loss, change in color and taste • Carbon dioxide – discoloration of damaged tissue, fungus suppression, anaerobic respiration • Ethylene – maturing speed, texture and flavor change • Moisture – wilting and shriveling, loss of crispiness, leathering, splitting, microbial growth, accentuation of pitting and other chilling injuries 15 Deterioration of produce Produce Optimal conditions for preserving post-harvest produce Ethylene Temp C % Relative humidity % O2 % CO2 Expels Sensitive 12-15 90-100 8-15 3-10 + + Bean sprouts 0 90-98 5 15 + Mushrooms 0-5 90-98 5 10 12-20 90-98 3-5 5-10 + + Cauliflower / Broccoli 0-5 90-95 2 5 + ++ Cucumber 8-12 90-95 3-5 0 ++ Head of lettuce 0-5 95 2-5 0 ++ Capsicums 8-12 90-95 3-5 2 Grape fruit 10-15 85-90 3-10 5-10 Peach 0-5 90 1-2 Apple 0-5 90 Pear 0-5 Plum Strawberry Banana Tomato + + + 5 +++ + 2-3 1-2 +++ + 90-95 2-3 0-1 +++ + 0-5 90-95 3 8 0-5 85-95 10 15-20 Source: Danish Technological Institute - Packaging and Transport, 2008 + 16 Deterioration of produce Temperature impact on respiration rate - ml. CO2 per 1 Kg. of produce per 1 hour Temperature (°C) 0 Apricot 5 2-4 Avocado 10-25 10 15 20 6-10 15-25 25-80 40-150 Banana 12-40 20-70 Blackberry 11 31 78 Blueberry 3 9 34 Cantaloupes 2-3 4-5 7-8 Cherries 3-5 5-9 15-17 22-28 Grapes 1-2 3-4 5-8 12-15 3-5 7-9 12-16 20-27 3-4 5-7 9-12 15-20 3-5 5-8 6-10 Honeydew Kiwi 1.5-2 Lime Litchi 5-8 Mango Strawberry Watermelon 10-15 12-16 6-10 3-4 17-20 23-33 25-40 19-28 35-80 25-50 50-100 6-9 17-25 17 * EMAP and MHP for produce Equilibrium Modified Atmosphere Packagingpassively balancing of gases inside the package by engineering selectively “breathable” films Modified Humidity Packaging – passively balancing of humidity levels inside the package by engineering selectively water vapor transmitting films 18 EMAP and MHP for produce The film / bag needs to be: • Selectively permeable to different gases • Selectively permeable to water vapor • High tear strength and elongation; Ease of handling • Non reactant with Produce; Nontoxic • Have AF properties • Lightweight • Good transparency, gloss and printability • Good heat sealability; Good machinability • Recyclable 19 Cast Polypropylene • High transparency and gloss • Exceptional sealing and durability Lamina te • Controllable OTR and MVTR BOPP CPP PE • Embedded AF • Good machinability and handling PA • 100% recyclable 20 EMAP and MHP key factors Understanding the post-harvest process • • • • • Harvest Cleaning, packing, storage Shipping Ripening, repacking, distribution Retail storage and display Analyzing the content • • • • Volume of content Shape/ surface area of content Maturity of content Package form factor 21 EMAP and MHP key factors Gas and Moisture control • • • • • Film composition Film diffusion characteristics Film gauge Perforation size, density and location ation Additives and Coatings 22 TM ExtendCast Banana case study 23 TM ExtendCast Banana case study Background: harvest + pack 1-7 days retail 3-7 days ripening + repacking 38 days transportation 421 days 24 TM ExtendCast Banana case study Goals: • Slow down the aging progress up to 12 days post-ripening • Minimize weight loss • Maintain high levels of flavor, texture and appearance • Ripen through retail bags (replacing box liners) 25 TM ExtendCast Banana case study Protocol: • Green bananas were cut off the tree and washed • Packing 1 Kg in bag variants – 30 specimens each • A – Control unpacked • C – ExtendCast Banana • E – PP Macroperf. * • Ripening for 3-4 days in a ripening facility at * Types B and D not presented for simplification reasons 13C 26 TM ExtendCast Banana case study Parameters: » Organoleptic evaluation – aroma and taste by a digital refractometer and a focus group. » Firmness –FT-327 penetrometer with 11mm SS plunger tip. » Atmosphere in bag – CheckPoint gas analyzer nalyyzer » Ripening stage – visual, universal standard stan ndard ripening chart » Skin condition – visual 27 TM ExtendCast Banana case study Banana ripening chart TM ExtendCast Banana case study Experiment days 1 and 6 post - ripening Extend Cast PP Macroperf. Cont rol Day 1 Day 6 29 TM ExtendCast Banana case study Experiment days 8 and 11 post - ripening Extend Cast PP Macroperf. Cont rol Day 8 Day 11 30 ExtendCast Banana case study 31 TM ExtendCast Banana case study Gas composition @ retail conditions by days 25.0 O2 CO2 O2 / CO2 (%) 20.0 15.0 10.0 CO2 criteria 5.0 0.0 0 5 Days after ripening 10 32 TM ExtendCast Banana case study Banana weight loss post-ripening after 10 days in retail conditions Extend XC-6, 62PH 150umPPXC-6, 8PH 9mm Cont Unpacked Cast Macroperf. rol -1% Weight Loss (%) -4% -0.6% -3.5% -7% -10% -13% -16% -19% -22% -21.5% 33 TM ExtendCast Banana case study Banana ripening chart according to skin color 8 Ripening stage 7 6 5 4 3 2 1 0 0 2 4 6 8 Days after ripening ExtendCast PP Macroperf. 10 12 34 TM ExtendCast Banana case study firmne ss Ripe Over ripe Unripe flavor Ripe Over ripe Firmness (Relative units) Un-rip e Taste (Relative units) Correlation between ripening stage and firmness / flavor 1 2 1 2 Ripening Stage (color index) 3 4 5 6 7 6 7 1 2 3 4 5 3 4 5 1 2 3 4 5 ExtendCast 35 TM ExtendCast Banana case study Synchronized ripening parameters Normal Ripening Process - Firmness 8 Firmness (Kg) 7 6 5 4 3 2 1 0 1 2 3 4 Ripening Stage 5 6 7 36 TM ExtendCast Banana case study Synchronized ripening parameters Yellow unripe banana Green soft banana 37 TM ExtendCast Banana case study Respiration control effect on harvest-stage bruising Day 6 Day 10 38 TM ExtendCast Banana case study conclusion: • XC-Banana extends banana retail shelf life up to double compared to un-packed (naked) and PP microperfirated bagged bananas. • XC-Banana keeps all marketing - required banana values • XC-Banana prevents weight loss up to 21.5% 21..5% • XC-banana delays manifestation of bruising ng discoloration, 39 ExtendCast Asparagus TM Weight loss 3% Weight loss 27% 40 ExtendCast Cauliflower TM 41 TM ExtendCast Broccoli 42 TM ExtendCast Cabbage 18 days postharvest 28 days postharvest 43 Thank You [email protected]