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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 14798. Отображено 100.
16-02-2012 дата публикации

Storage container with sensor device and regrigerator having the same

Номер: US20120036875A1
Автор: Hak Gyun Bae, Kwon Chul Yun, Seok Gin Kang, Young Gwi Park
Принадлежит: SAMSUNG ELECTRONICS CO LTD

A storage container with a sensor device and a refrigerator having the same. A pair of electrode terminals is exposed from the lower surface of a sensor plate installed on the inner surface of the bottom of the storage container, thereby improving reliability in measurement.

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Номер записи: 1
16-02-2012 дата публикации

Flexible films and methods of making and using flexible films

Номер: US20120042420A1
Автор: Clive Kaiser, J. Mark Christensen
Принадлежит: Oregon State University

The disclosure provides compositions that can be used to make films to increase the efficiency of producing plants and plant parts. The films are designed in part to be environmentally friendly and/or edible. Also provided are methods of using such compositions as well as plants and plant parts comprising such compositions.

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Номер записи: 2
10-05-2012 дата публикации

Citrus paper application sheet for applying to freshly exposed or cut surfaces of fruit to prevent browning

Номер: US20120114811A1
Автор: Kathleen Abigail Lappe
Принадлежит: Individual

A citrus paper application sheet treated with natural preservatives for application to exposed or cut surfaces of fruit to prevent oxidation and browning. The sheet is designed to adhere and conform to the shape of the exposed portion of the fruit once dampened and dry retaining the conformed shape. The sheet is further designed to enable it to be dispensed in selected lengths and widths or particular dimensions depending upon the fruit application further enabling the sheets to be moistened and sculpted to a desirable shape to conform to that of the exposed fruit.

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Номер записи: 3
24-05-2012 дата публикации

Process for producing protein microparticles

Номер: US20120128779A1
Автор: Janet Taylor, John Reginald Nattall Taylor
Принадлежит: UNIVERSITY OF PRETORIA

The present invention relates to a process for producing protein microparticles in dilute organic acid solutions and in the absence of an alcohol such as ethanol. The microparticles are formed by dissolving a cereal prolamin protein in a concentrated organic acid solution with agitation and then diluting the solution with an aqueous solution. Protein microparticles having vacuoles are thus formed. The protein microparticles may be used to form powders, films, coatings, matrices, scaffolds and the like. Complete films can be formed from the protein microparticles of the invention.

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Номер записи: 4
21-06-2012 дата публикации

Plasma Generation of CO for Modified Atmosphere Packaging

Номер: US20120156340A1
Автор: Meenakshi Sundaram, Vasuhi Rasanayagam
Принадлежит: American Air Liquide Inc

A CO-containing modified atmosphere packaging (MAP) gas is generated from a processing gas including CO 2 and an optional inert gas by applying an electric field under conditions sufficient to generate non-thermal plasma. The fresh appearance of meat or seafood is maintained for a longer time by storing them in a container with the MAP gas.

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Номер записи: 5
06-12-2012 дата публикации

Nopal kimchi

Номер: US20120308713A1
Автор: Jin-Soo Lee
Принадлежит: Individual

The present invention relates to nopal kimchi which is prepared with the addition of nopal and tuna juice which are familiar to Americans or Central and South Americans, thereby facilitating consumption by foreigners due to the alleviation of the spicy taste and smell unique to kimchi and enhancing the health of a person eating the same due to the nutrients contained in nopal and tuna. According to the present invention, the nopal kimchi comprises salted Chinese cabbage, salted nopal, and a kimchi seasoning containing tuna juice. The salted Chinese cabbage is prepared by adding 90-120 parts by weight of sea salt to 600-800 parts by weight of Chinese cabbage and salting the same for 5-7 hours. The salted nopal is prepared by adding 12-18 parts by weight of sea salt to 120-160 parts by weight of nopal, and salting the same for 0.5-1.5 hours. The kimchi seasoning containing tuna juice comprises 120-160 parts by weight of chopped radish, 40-50 parts by weight of Welsh onion, 20-25 parts by weight of chopped garlic, 10-13 parts by weight of chopped ginger, 24-30 parts by weight of chopped undried red pepper, 35-30 parts by weight of cooked rice, 22-25 parts by weight of myeolchi aekjeot (anchovy-based fish sauce), 6-9 parts by weight of saeujeot (salted fermented shrimp), 25-30 parts by weight of powdered hot pepper, 60-70 parts by weight of tuna juice, and 2-5 parts by weight of dried sesame seeds mixed with salt.

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Номер записи: 6
20-12-2012 дата публикации

Use of an ensiling agent for the treatment of unchopped beets

Номер: US20120322120A1
Автор: Andreas Von Felde
Принадлежит: KWS SAAT SE and Co KGaA

The invention relates to the use of an ensiling agent for the treatment of unchopped beets. In addition, the invention relates to methods for sugar and ethanol production from sugar beets. By using the ensiling agent, sugar degradation can be significantly reduced in sugar beets during storage.

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Номер записи: 7
27-12-2012 дата публикации

Infusion of porous media with a liquid chemical agent mixture

Номер: US20120328778A1
Автор: Curtis Lee Eames, Henry John DUNCAN, John M. Forsythe
Принадлежит: 1 4 Group Inc

Methods of infusing a porous media with a liquid chemical agent mixture are disclosed. In some embodiments, the methods include forming a solution of said chemical agent in a suitable solvent, introducing said chemical agent solution into contact with said porous media, and evaporating said solvent to deposit said chemical agent onto/into said porous media. In some embodiments, the chemical agent is CIPC.

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Номер записи: 8
28-02-2013 дата публикации

Methods for Sterilizing, Stabilizing and Packaging Harvested Produce

Номер: US20130052314A1
Автор: Karim Nafisi-Movaghar, Loren L. Druz
Принадлежит: Individual

Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.

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Номер записи: 9
16-05-2013 дата публикации

Composition and method for treating fresh produce

Номер: US20130122165A1
Автор: John Powell Ricks
Принадлежит: JPS FOODS LLC

A chemical composition and method for cleaning and increasing crispness of fresh produce includes an aqueous solution containing sodium chloride, citric acid, ascorbic acid and D-alpha-tocopheryl acetate. Fresh, produce is soaked in the aqueous solution for a period of time to increase crispness of the fresh produce, to kill bacteria on the fresh, produce and to cause the fresh produce to resist recontamination or cross-contamination from bacteria.

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Номер записи: 10
23-05-2013 дата публикации

Microbiocidal Treatment Of Edible Fruits And Vegetables

Номер: US20130129843A1
Автор: George W. Cook, Jr., Joe D. Sauer, William S. Pickrell
Принадлежит: Albemarle Corp

Methods of controlling bacterial, yeast, and/or mold contamination of edible fruits or vegetables comprise applying thereto an aqueous microbiocidal composition formed from water and (A) at least one component selected from (I) a solid-state microbiocidal compound having at least one bromine atom per molecule; (II) an aqueous solution/slurry of a compound of (I); (III) a concentrated aqueous composition having an active bromine content of at least 50,000 ppm derived from water and (i) BrCl or BrCl and Br 2 and (ii) overbased alkali metal sulfamate, where the relative proportions of (i) and (ii) give an atom ratio of nitrogen to active bromine greater than 0.93, and where the pH of the composition is greater than 7; and (IV) a solid-state composition formed by dewatering a composition of (III).

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Номер записи: 11
23-05-2013 дата публикации

BANANA TREATMENTS

Номер: US20130129880A1
Автор: Edington Todd Bryan, Malefyt Timothy, Urena-Padilla Alvaro R.
Принадлежит: Rohm and Haas Company

There is provided a method for treating bananas comprising contacting the bananas with a liquid composition comprising a cyclopropene molecular encapsulation agent complex, wherein the duration of contact is from 1 second to 4 minutes. 1. A method for treating bananas comprising contacting said bananas with a composition comprising a cyclopropene molecular encapsulation agent complex , wherein the duration of said contacting is from 1 second to 4 minutes ,2. The method of claim 1 , wherein said liquid composition is aqueous.3. The method of claim 1 , wherein said liquid composition comprises from 0% to 0.1% nonionic surfactant by weight based on the total weight of said liquid composition.4. The method of claim 1 , wherein said liquid composition contains metal chelating agent at concentration from 0.1 to 100 millimole per liter.5. The method of claim 1 , wherein said contacting is performed by dipping said bananas in said liquid composition.6. The method of claim 5 , wherein said dipping has duration of 5 to 60 seconds.7. The method of claim 1 , wherein an amount of cyclopropene in said liquid composition is from 5 to 100 microgram per liter.8. The method of claim 1 , wherein said cyclopropene is 1-methyl cyclopropene.9. The method of claim 1 , wherein said molecular encapsulating agent is alpha-cyclodextrin. This application is a continuation of U.S. patent application Ser. No. 12/583,406, filed Aug. 20, 2009, pending, which claims the benefit of priority under 35 U.S.C. §119(e) of U.S. Provisional Patent Application No. 61/189,995 filed on Aug. 25, 2008.The present invention relates to a method for treating bananas comprising contacting the bananas with a liquid composition comprising a cyclopropene molecular encapsulation agent complex.It is common to harvest and then ship bananas while the peels are green. It is also common, once the bananas have reached a location near where they will be sold, to place them in an enclosed volume and expose them to ethylene gas ...

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Номер записи: 12
30-05-2013 дата публикации

Cyclopropene amine compounds

Номер: US20130137575A1
Автор: Edward C. Sisler
Принадлежит: North Carolina State University

Methods of applying cyclopropene amine derivatives and compositions thereof to inhibit ethylene receptors in plants and plant material are disclosed. Methods include applying to the plant an effective ethylene response-inhibiting amount of at least one cyclopropene amine compound or composition thereof. Cyclopropene amine compounds, enantiomers, stereoisomers or salts thereof are also provided.

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Номер записи: 13
13-06-2013 дата публикации

Process for producing protein microparticles

Номер: US20130150461A1
Автор: Janet Taylor, John Reginald Nuttall Taylor
Принадлежит: UNIVERSITY OF PRETORIA

The present invention relates to a process for producing protein microparticles in dilute organic acid solutions and in the absence of an alcohol such as ethanol. The microparticles are formed by dissolving a cereal prolamin protein in a concentrated organic acid solution with agitation and then diluting the solution with an aqueous solution. Protein microparticles having vacuoles are thus formed. The protein microparticles may be used to form powders, films, coatings, matrices, scaffolds and the like. Complete films can be formed from the protein microparticles of the invention.

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Номер записи: 14
20-06-2013 дата публикации

PROCESS FOR SANITIZING OBJECTS

Номер: US20130156907A1
Автор: Larose Robert
Принадлежит: BIOSAFE SYSTEMS LLC

A process for sanitizing objects is comprised of the steps of: (1) contacting the object with a dry fog in an enclosed sanitization zone wherein the dry fog is comprised of droplets having a diameter of 4-5 microns and wherein the droplets comprise an aqueous solution of a sanitizing agent for a time sufficient to produce a substantially dry sanitized object and a residual amount of dry fog; (2) removing the substantially dry, sanitized product from the enclosed zone while simultaneously removing the residual dry fog and passing the residual dry fog through a treatment zone whereby unreacted sanitizing agent is removed from the dry fog. The disclosed process yields substantially dry sanitized objects that do not require rinsing with water. 1. A process for sanitizing an object comprising the steps of: (1) contacting an object with a dry fog in an enclosed sanitization zone for a time sufficient to produce a substantially dry sanitized object and a residual amount of dry fog wherein the dry fog is comprised of droplets having a diameter of 4-5 microns and wherein the droplets comprise an aqueous solution of a sanitizing agent; (2) removing the substantially dry , sanitized product from the enclosed zone while simultaneously removing the residual dry fog and passing the residual dry fog through a treatment zone whereby unreacted sanitizing agent is removed from the dry fog.2. The process of wherein the sanitizing agent is chlorine claim 1 , quaternary ammonium compounds claim 1 , hydrogen peroxide claim 1 , peroxycarboxylic acids or a combination thereof.3. The process of wherein the sanitizing agent is peracetic acid and hydrogen peroxide.4. The process of wherein the sanitizing agent is peracetic acid.5. The process of wherein the object is an article of produce.6. The process of wherein the article of produce is a fruit claim 5 , a vegetable claim 5 , a nut or combinations thereof.7. The process of wherein the article of produce is a vegetable.8. The process of ...

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Номер записи: 15
20-06-2013 дата публикации

METHOD OF TREATING VEGETABLES WITH PRESERVATIVE

Номер: US20130156908A1
Автор: Sakai Isao
Принадлежит: SANKO CHEMICAL INSTITUTE CO., LTD.

After vegetables are immersed in an aqueous solution containing 0.1 to 1.0% by weight of lactic acid, so that putrefactive bacteria are removed from the surface of the vegetables. Thereafter, the vegetables are dried at low temperature thereby preventing putrefactive bacteria from breeding. 1. A method of treating vegetables with preservative , the method comprising:immersing the vegetables in an aqueous solution containing 0.1 to 1.0% by weight of lactic acid; anddrying the vegetables at low temperature to prevent putrefactive bacteria from breeding.2. The method of wherein the lactic acid aqueous solution has temperature of 20 to 35 C claim 1 , the vegetables being dried by air blowing at room temperature of 15 to 35 C after immersion for 10 to 20 minutes.3. The method of wherein sodium biocarbonate is contained at 0.1 to 1% by weight in the lactic acid aqueous solution.4. The method of wherein before the vegetables are immersed in the lactic acid aqueous solution claim 1 , the vegetables are immersed in an aqueous solution containing 0.2 to 1% by weight of one or combination selected from the group consisting of acetic acid claim 1 , malic acid claim 1 , tartaric acid claim 1 , citric acid and phytic acid.5. The method of wherein the vegetables are garlic. This application claims priority to Japanese Patent Application No. 2011-275288 filed Dec. 16, 2011 and Chinese Patent Application No. 201210057425.7 filed Mar. 6, 2012, herein incorporated by reference in their entirety.The present invention relates to a method of treating vegetables with preservative and, in particular, to a method of treating vegetables so that the vegetables may not rot even for a long time storage with reduced bacteria.Conventionally, garlic which contains sterilizing ingredient was considered not to rot and literatures on preservative treatment for garlic were not found. General vegetables were not sterilized before distribution.Bad smell of raw garlic is caused by SO2 produced by ...

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Номер записи: 16
04-07-2013 дата публикации

Stabilizing and Dyeing Process for Strawberries

Номер: US20130171306A1
Автор: BERNDT BRICEÑO Denis Gustavo
Принадлежит: ATP Corp.

A method to stabilized and impart color to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, and ulterior processes to preserve and extend the shelf life. 1. A method for dyeing and stabilizing a strawberry , comprising the steps of:a. immersing a strawberry in an alkaline solution and removing a cuticle layer of the strawberry; i) an alkaline solution containing a stabilizing agent, and infusing the stabilizing agent into the decuticled strawberry;', 'ii) an alkaline solution containing a dyeing agent, and infusing the dyeing agent into the decuticled strawberry; and', 'iii) an acid solution that has been enriched with an ion selected from at least one of a calcium ions and a polyvalent cation, to fixate the stabilizing agent and the dyeing agent; and, 'b. immersing the decuticled strawberry into the following solutionsc. rinsing and storing the resulting strawberry.2. The method of wherein the strawberry is selected from the group consisting of a fresh strawberry claim 1 , a frozen strawberry claim 1 , and an individually quick-frozen (IQF) fruit3. The method of claim 1 , wherein the stabilizing agent is selected from the group consisting of alginic acid and a salt claim 1 , the salt thereof selected from the group consisting of sodium claim 1 , potassium claim 1 , ammonium claim 1 , and propylene glycol; gellan gum; a calcium reactive pectin claim 1 , the pectin selected from the group consisting of low-ester pectin and amidated pectin; carrageenan claim 1 , the carrageenan selected from the group consisting of iota and kappa forms and its salt ...

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Номер записи: 17
18-07-2013 дата публикации

THERMAL FOGGING DEVICE USING A LIQUID AND RELATED METHOD

Номер: US20130181064A1
Автор: Sardo Alberto, Sardo Stefano
Принадлежит: XEDA INTERNATIONAL

The thermal fogging device using a liquid, comprises: 1. Device for hot fogging using a liquid , the device comprising:an assembly for producing a pressurised hot gas flow, having in particular a hot gas outlet,an ejection pipe having a hot gas inlet connected to the hot gas outlet of the production assembly and an ejection outlet for a liquid spray mist,a first liquid source,the means for injecting into the ejection pipe a metered liquid flow from the first liquid source,characterised in that the means for injecting the metered flow of liquid comprise a venturi device having a narrow cross section area so as to enable the suction of the metered liquid flow.2. Device according to claim 1 , characterised in that the venturi device includes a convergent section upstream of the narrow cross section area and a divergent section downstream from the narrow cross section area claim 1 , when considering the direction of flow of the stream of hot gas in the ejection pipe.3. Device according to claim 1 , characterised in that the diameter of the ejection pipe upstream of the venturi device is between mm and 25 mm claim 1 , preferably between 15 mm and 20 mm claim 1 , and even more preferably between 16 mm and 18 mm claim 1 , and in that the diameter of the narrow cross section area of the venturi device is between 1 mm and 20 mm.4. Device according to claim 1 , characterised in that:the assembly for producing a pressurised hot gas flow comprises a blower provided with a gas suction inlet and a pressurised gas discharge outlet and a heating device for the pressurised gas, having a cold gas inlet connected to the discharge outlet of the blower, and an outlet constituting the hot gas outlet,{'sup': 3', '3', '3', '3', '3, 'the flow rate of the blower varies between 20 Nm/h and 100 Nm/h, preferably between 40 Nm/h and 70 Nm/h, for example being equal to 60 Nm/h,'}{'sup': 5', '5', '5', '5, 'the blower has a pressure difference between discharge and suction of between 0.1 10Pa and 1 ...

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Номер записи: 18
18-07-2013 дата публикации

Method of inhibition of enzymatic browning in food using a sulfinic acid compound

Номер: US20130183418A1
Автор: Kurt F. Schulbach, Maurice Rudolph Marshall
Принадлежит: University of Florida Research Foundation Inc

A method of inhibiting enzymatic browning in food involves the contacting of a compound comprising a sulfinic acid with the food. The sulfinic acid comprising compound can be provided from solution, an extract, or in solid form to a food that can lose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added. The compound comprising a sulfinic acid can comprise an alkysulfinic acid, an arylsulfinic acid, an alkylarylsulfinic acid, or an arylalkylsulfinic acid.

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Номер записи: 19
18-07-2013 дата публикации

Enhancement of Potato Tuber Sprouting Inhibitors Using Various Combinations of Agents

Номер: US20130183419A1
Автор: Knowles Lisa, Knowles Norman R.
Принадлежит: WASHINGTON STATE UNIVERSITY

Compositions and methods for inhibiting the sprouting of potato tubers are provided. The compositions comprise combinations of i) α,β-unsaturated aliphatic aldehydes, and ketones,C3 to. C14 aliphatic aldehydes and ketones, and/or C3 to C7 saturated or unsaturated primary and secondary aliphatic alcohols; and 2) conventional sprout Inhibitors, The effect of the combinations is additive and/or synergistic, and less of the conventional inhibitor is required to achieve the same or improved levels of sprout inhibition. 112-. (canceled)14. The method of claim 13 , wherein said one or more sprout inhibitors is CIPC and said CIPC is applied at a rate of 1-14 mg/kg of potato tubers.15. The method of claim 13 , wherein said method is carried out when sprouts begin to appear on said potato tubers.16. The method of claim 13 , wherein said C3 to C14 saturated aliphatic aldehydes claim 13 , said C3 to C14 saturated aliphatic ketones claim 13 , said C3 to C7 saturated or unsaturated aliphatic primary alcohols claim 13 , and said C3 to C7 saturated or unsaturated aliphatic secondary alcohols are applied indirectly as a result of the application of a precursor compound.1725. The method of claim 13 , wherein said essential oil is clove oil or mint oil.18. The method of claim 13 , wherein said one or more sprout inhibiting agents is trans-2-nonenal and said one or more sprout inhibitors is CIPC; or said one or more sprout inhibiting agents is 3-decen-2-one and said one or more sprout inhibitors is DMN; or said one or more sprout inhibiting agents 2-decanone and said one or more sprout inhibitors is DIPN; or said one or more sprout inhibiting agents is 3-decen-2-one and said one or more sprout inhibitors is clove oil; said one or more sprout inhibiting agents is 3-nonen-2-one and said one or more sprout inhibitors is CIPC.19. A method of inhibiting sprouting in potato tubers during storage claim 13 , comprisingapplying chlorpropham (CIPC) to the potato tubers after wound healing and ...

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Номер записи: 20
08-08-2013 дата публикации

METHOD FOR PRESERVING FRESH CUT LEMON

Номер: US20130202755A1
Автор: Garcia De La Torre Silvia, GONZÁLEZ NAVARRO Carlos Javier, Itoiz Avinzano Reyes, Lopez Insausti Rafael
Принадлежит: Lunacitric, S.A.

The invention relates to a method for preserving fresh cut lemon, comprising at least the following steps: (a) the addition of a covering liquid to the container housing the portions of cut lemon, said liquid combining lemon juice, lime juice, ascorbic acid, citric acid, salt and sodium metabisulphite; (b) the deaeration of the covering liquid; and (c) vacuum packaging. 1. Method for preserving fresh cut lemon characterized in that comprises , at least , the steps of: (a) the addition of a covering liquid to the container housing the portions of cut lemon , said liquid combining lemon juice , lime juice , ascorbic acid , citric acid , salt and sodium metabisulphite; (b) the deaeration of the covering liquid; and (c) vacuum packaging.2. Method according to the characterized in that the covering liquid claim 1 , more specifically claim 1 , comprises: from 65% to 75% of lemon juice; from 25% to 35% of lime juice; from 5% to 0.1% of ascorbic acid; from 5% to 0.1% of citric acid; from 5% to 0.1% of salt; and finally a range of sodium metabisulphite from 1 g/l to 0.7 g/l.3. Method according to the characterized in that the covering liquid is made up by 65% of lemon juice claim 2 , 30% of lime juice claim 2 , 2% of ascorbic acid claim 2 , 1% of citric acid claim 2 , 1% of NaCl and sodium metabisulphite from 1 g/l to 0.7 g/l.4. Method according to characterized in that the deaeration of the covering liquid is carried out by a method selected from: (i) deaeration by oxygen substitution by an inert gas; and (ii) removal of atmosphere by applying vacuum.5. Method according to the characterized in that the deaeration by oxygen substitution by an inert gas is carried out once formulated the covering liquid by injecting helium at pressure which forms a plurality of micro-bubbles that displace to the dissolved oxygen.6. Method according to the characterized in that in the removal of oxygen by applying vacuum it has been used a deaerator consisting of a deposit which also serves as ...

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Номер записи: 21
08-08-2013 дата публикации

USE OF PHOTOSYNTHETIC PIGMENT STABILIZING AGENTS TO REGULATE RIPENING AND QUALITY IN FRUITS AND VEGETABLES

Номер: US20130203598A1
Автор: DHINGRA Amit, SCHAEFFER Scott
Принадлежит: WASHINGTON STATE UNIVERSITY

Methods and compositions to temporarily delay the ripening, maturation, senescence and pathogen infection of produce such as fruits, vegetables and ornamental plants are provided. The methods involve the application of a photosynthetic pigment and/or membrane stabilizing chemical (e.g. glycine betaine) to produce which is identified as in need of such delay. Application may be prior to harvest, at or during harvest or post-harvest. 1. A method of delaying or slowing the ripening , maturation , abscission , or senescence of or pathogen entry into produce , comprising the steps of identifying produce for which delaying or slowing ripening , maturation senescence , or pathogen entry is desirable , and applying a photosynthetic or membrane stabilizing agent to said produce.2. The method of claim 1 , wherein said photosynthetic or membrane stabilizing agent is glycine betaine.3. The method of claim 1 , wherein said produce is selected from the group consisting of fruits claim 1 , vegetables claim 1 , and ornamental plants.4. The method of claim 1 , wherein said produce is a pear.5. The method of claim 3 , wherein said pear is of a d'Anjou pear.6. The method of claim 1 , wherein said step of applying is carried out before harvest.7. The method of claim 1 , wherein said step of applying is carried out at harvest.8. The method of claim 1 , wherein said step of applying is carried out after harvest.9. The method of claim 1 , wherein said step of applying is carried out during shipping.10. The method of claim 1 , wherein said step of applying is carried out by spraying.11. The method of claim 1 , wherein said step of applying is carried out by fogging.12. The method of claim 1 , wherein said step of applying is carried out by dipping.13. A method of delaying or slowing the ripening claim 1 , maturation claim 1 , or senescence of claim 1 , or pathogen entry into pears claim 1 , comprising the steps ofidentifying pears for which delaying or slowing ripening, maturation, ...

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Номер записи: 22
15-08-2013 дата публикации

Compositions and methods for use in promoting produce health

Номер: US20130209617A1
Автор: George Lobisser, Jason Alexander, Matt Weaver
Принадлежит: Pace International LLC

Provided herein are compositions comprising one or more of a stilbenoid, stilbenoid derivative, stilbene, or stilbene derivative and a produce coating. The resulting compositions are coatings which promote the health of fruit, vegetables, and/or other plant parts, and/or mitigate decay of post-harvest fruit, vegetables, and/or other plant parts.

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Номер записи: 23
29-08-2013 дата публикации

Organic Produce Wash System

Номер: US20130220384A1
Автор: Anthony Joseph Terranova
Принадлежит: Anterra Group Inc

The present application describes a produce wash system for dispersing carbon dioxide into a liquid medium which includes a container containing carbon dioxide gas which is connected to another container or pipe capable of containing a liquid medium so that the gas from the first container is capable of being dispersed into the liquid medium of the second container or pipe.

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Номер записи: 24
12-09-2013 дата публикации

COMPOSITIONS AND METHODS FOR INHIBITING POTATO PATHOGENS

Номер: US20130236610A1
Автор: Wharton Phillip
Принадлежит: UNIVERSITY OF IDAHO

This application relates to compositions and methods for inhibiting the growth of potato pathogens preventing disease during post-harvest storage and processing conditions. 1. A method of treating harvested potatoes with one or more naturally occurring volatiles , wherein the one or more naturally occurring volatile is 2-(E)-hexenal , 2-(E)-hexanal , or combination thereof.2. A method for inhibiting the growth of postharvest potato pathogens on stored harvested potatoes comprising treating harvested potatoes with one or more naturally occurring volatiles , wherein the one or more naturally occurring volatile is 2-(E)-hexenal , 2-(E)-hexanal , or combination thereof.3Erwinia carotovom, Colletotrichum coccodesHelminthosporium solani.. The method of claim 2 , wherein the pathogen is and/or4. A method of controlling or preventing postharvest disease in stored harvested potatoes comprising treating harvested potatoes with one or more naturally occurring volatiles claim 2 , wherein the one or more naturally occurring volatile is 2-(E)-hexenal claim 2 , 2-(E)-hexanal claim 2 , or combination thereof.5. The method of wherein the disease is selected from the group consisting of dry rot claim 4 , soft rot claim 4 , leak claim 4 , late blight claim 4 , ring rot claim 4 , pink rot claim 4 , and silver scruf.6. A method of extending the storability and shelf-life of potatoes comprising treating harvested claim 4 , stored claim 4 , and/or shipped potatoes with one or more naturally occurring volatiles claim 4 , wherein the one or more naturally occurring volatile is 2-(E)-hexenal claim 4 , 2-(E)-hexanal claim 4 , or combination thereof.7. A method of storing harvested potatoes comprising storing harvested potatoes in the presence of one or more naturally occurring volatiles claim 4 , wherein the one or more naturally occurring volatile is 2-(E)-hexenal claim 4 , 2-(E)-hexanal claim 4 , or combination thereof.8. The method of claim 1 , wherein the concentration of the one or more ...

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Номер записи: 25
12-09-2013 дата публикации

ANTI-MICROBIAL FOOD PROCESSING COMPOSITIONS INCLUDING CERAGENIN COMPOUNDS AND METHODS OF USE

Номер: US20130236619A1
Автор: Savage Paul B.
Принадлежит: BRIGHAM YOUNG UNIVERSITY

Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a meat food product (e.g., a slaughtered meat carcass) by applying or contacting the anti-microbial wash composition with a surface of the food product to kill microbes (e.g., bacteria) on a surface of the food product. The anti-microbial wash compositions include a ceragenin compound dispersed in a fluid carrier. The ceragenin compound includes a sterol backbone and a number of cationic groups attached to the sterol backbone. 1. A method for controlling growth of microbes on a slaughtered meat food product , the method comprising: a fluid carrier; and', 'a ceragenin compound dispersed within the carrier, the ceragenin compound having a sterol backbone and a number of cationic groups attached thereto; and, 'applying an anti-microbial wash composition to a surface of a slaughtered meat food product that may be exposed to one or more microbes, wherein the anti-microbial wash composition includeskilling one or more types of microbes on the surface of the slaughtered meat food product.2. The method of claim 1 , wherein the wash has a concentration of ceragenin compound in a range from 10 ppm to 1000 ppm.3. The method of claim 1 , wherein the wash has a concentration of cerganin compound in a range from 25 ppm to 500 ppm.4. The method of claim 1 , wherein at least a portion of the cationic groups are attached to the sterol backbone through hydrolysable linkages.5. The method of claim 1 , further comprising applying a second anti-microbial wash composition onto the slaughtered meat food product claim 1 , the second anti-microbial wash composition including a ceragenin compound at a second concentration that is different than a concentration of the ceragenin compound included within the first anti-microbial wash composition.6. The method of claim 1 , wherein the anti-microbial wash composition is sprayed onto the slaughtered meat food product or ...

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Номер записи: 26
12-09-2013 дата публикации

Safener compositions and methods for reducing mycotoxins

Номер: US20130237415A1
Автор: Marian Ladislav Stypa, Patrick John Doyle
Принадлежит: SYNGENTA CROP PROTECTION LLC

Methods, compositions, and uses of herbicide safeners alone, and in combination with fungicides, to reduce mycotoxin accumulation, fungal infection and related disease in agricultural crops, plants and harvested plant material are disclosed.

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Номер записи: 27
03-10-2013 дата публикации

APPARATUS AND METHOD FOR STERILIZING AND PRESERVING FRESH PRODUCTS

Номер: US20130259989A1
Автор: NAKAMURA Shoichi
Принадлежит:

An apparatus and a method for sterilizing and preserving fresh products are provided by making the ozone gas and the carbon dioxide in a state of the gas mist to be in contact with the fresh product to sterilize and to keep freshness of the fresh product. It includes a gas supplying means for supplying ozone gas, carbon dioxide, or mixed gas of them, a liquid supplying means for supplying liquid, a gas mist generating means for generating gas mist which is obtained by smashing and dissolving the gas supplied from the gas supplying means and the liquid supplied from the liquid supplying means a fresh food packing bag for accommodating a fresh food inside thereof and for forming a space for enclosing, inside thereof, the gas mist supplied from the gas mist generating means and a degassing means for withdrawing the gas mist from the fresh food packing bag wherein the ozone gas and the carbon dioxide gas are in the state of gas mist to be in contact with the fresh product to sterilize and to keep freshness of the fresh product 1. An apparatus for sterilizing and preserving fresh products comprising:a gas supplying means for supplying ozone gas, carbon dioxide, or mixed gas of them (herein after referred to as “gas”);a liquid supplying means for supplying liquid;a gas mist generating means for generating mist (herein after referred to as “gas mist”) which is obtained by smashing and dissolving the gas and the liquid supplied from the supplying means and the liquid supplying means;a fresh food packing bag for accommodating a fresh food inside thereof and for forming a space for enclosing, inside thereof, the gas mist supplied from the gas mist generating means; anda degassing means for withdrawing the gas mist from the fresh food packing bag;wherein the ozone gas and the carbon dioxide in a state of the gas mist being made to be in contact with the fresh product to sterilize and to keep freshness of the fresh product.2. The apparatus according to claim 1 , further ...

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Номер записи: 28
10-10-2013 дата публикации

Fungicidal Bactericidal and/or Antioxidant Treatment of Foodstuffs Via Application of Formulations Comprising an Essential Oil and a Dialkylene Glycol

Номер: US20130266670A1
Автор: Sardo Alberto
Принадлежит: XEDA INTERNATIONAL

The present invention relates to the fungicidal, bactericidal and/or antioxidative treatment of foodstuffs, by means of formulations of essential oil in a dialkylene glycol. 1. A method for fungicidal bactericidal and/or antioxidative treatment of foodstuffs comprising the application of a formulation of essential oil and/or one of its constituents or their mixtures in a dialkylene glycol.2. The method according to claim 1 , such that said formulation is in the form of a solution.3. The method according to claim 1 , such that the formulation comprises from 10% to 80% (by weight) of essential oil and/or one of its constituents or their mixtures and from 20% to 90% (by weight) of the dialkylene glycol.4. The method according to claim 1 , such that the formulation comprises from 10% to 70% (by weight) of said constituent and 30% to 90% (by weight) of the dialkylene glycol.5. The method according to claim 1 , such that the essential oil is selected from mint oil claim 1 , thymian oil claim 1 , oregano oil and clove oil.6. The method according to claim 1 , such that said constituent is selected from L-carvone claim 1 , thymol claim 1 , carvacrol and eugenol.7. The method according to claim 1 , such that said constituent is eugenol.8. The method according to claim 1 , such that the dialkylene glycol is selected from diethylene glycol claim 1 , dipropylene glycol and dibutylene glycol.9. The method according to claim 1 , such that said dialkylene glycol is dipropylene glycol.10. The method according to claim 1 , such that the formulation is applied by thermal fogging.11. The method according to claim 1 , such that at each application between 30 and 300 g of formulation per ton of treated foodstuffs are applied.12. The method according to claim 1 , such that the application is repeated every month claim 1 , with a dose per application claim 1 , comprised between 15 and 100 g claim 1 , preferably 50 g of formulation per ton of treated foodstuffs. The present invention ...

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Номер записи: 29
24-10-2013 дата публикации

FRUIT FERMENTS CONTAINING PROPIONATE AND USE THEREOF

Номер: US20130280380A1
Автор: HEINTZ Eelco Anthonius Johannes, SLIEKERS Arne Olav
Принадлежит: Purac Biochem BV

The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method and the use in a food, beverage, as a probiotic and to improve the sensory properties and/or the storage stability is also disclosed. 1. A method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprisingi) obtaining a liquid fruit preparation,ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support and/or improve fermentation,iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain,iv) optionally further processing the fermentation product, to obtain the fruit ferment.2. The method according to claim 1 , wherein the liquid fruit preparation is a fruit juice claim 1 , a fruit extract or a fruit purée.3. The method according to claim 1 , wherein the liquid fruit preparation is supplemented with water and/or with additional components necessary to support and/or improve bacterial fermentation.4PropionibacteriumClostridium propionicum, Selenomonas ruminantumBacteroides ruminicolaVeillonella.. The method according to any claim 1 , wherein the propionic acid-producing bacterial strain is from the genus and/or from the species and/or and/or form the genus5Propionibacterium freudenreichii, Propionibacterium shermaniiPropionibacterium acidi. ...

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Номер записи: 30
24-10-2013 дата публикации

Anti-microbial wash compositions including ceragenin compounds and methods of use for treating non-meat food products

Номер: US20130280391A1
Автор: Paul B. Savage
Принадлежит: BRIGHAM YOUNG UNIVERSITY

Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a non-meat food product (e.g., fruits, vegetables, grains, eggs, etc.) by applying or contacting the anti-microbial wash composition with a surface of the food product to kill microbes (e.g., bacteria) on a surface of the food product. The anti-microbial wash compositions include a ceragenin compound dispersed in a fluid carrier. The ceragenin compound includes a sterol backbone and a number of cationic groups attached to the sterol backbone. The cationic groups may be attached to the sterol backbone by a hydrolysable linkage so that the ceragenin compound has a relatively short half life (e.g., less than about 40 days), and the wash composition may be applied prior to shipping and washed off after shipping to minimize any ceragenin compound residue.

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Номер записи: 31
07-11-2013 дата публикации

TABLE WITH ETHYLENE SCRUBBER

Номер: US20130295247A1
Автор: Forejt Lubos, Kolda Michal, Kopecka Marketa, Roche John M., Ryska Antonin, Zmola Daniel
Принадлежит: HUSSMANN CORPORATION

A display for supporting produce generating ethylene gas as the produce ripens includes a surface for supporting the produce, a blower positioned in communication with the produce to move a gas containing at least a portion of the ethylene gas from the produce and an ethylene scrubber positioned in communication with the produce and in a flow path of the gas. The ethylene scrubber removes the at least a portion of the ethylene from the gas. The display does not include a refrigeration system such that a life of the produce is lengthened without use of refrigeration. 1. A display for supporting produce generating ethylene gas as the produce ripens , comprising:a surface for supporting the produce;a blower positioned in communication with the produce to move a gas containing at least a portion of the ethylene gas from the produce; andan ethylene scrubber positioned in communication with the produce and in a flow path of the gas, the ethylene scrubber configured to remove the at least a portion of the ethylene from the gas;wherein the display does not include a refrigeration system such that a life of the produce is lengthened without use of refrigeration.2. The display of claim 1 , wherein the ethylene scrubber includes a reactive oxygen species generator.3. The display of claim 1 , wherein the ethylene scrubber includes an ultraviolet lamp configured to irradiate a surface including a photocatalyst suitable to provide photocatalytic oxidation of ethylene.4. The display of claim 3 , wherein the photocatalyst includes titanium dioxide.5. The display of claim 3 , wherein the surface includes perforations and is positioned to prevent at least some light from the ultraviolet lamp from exiting through the perforations.6. The display of claim 5 , wherein the surface includes at least two layers of perforations offset from one another to substantially prevent direct light from the ultraviolet lamp from exiting through the at least two layers of perforations.7. The display of ...

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Номер записи: 32
07-11-2013 дата публикации

FRESH FRUIT PRESERVATIVE AND METHOD OF USING SAME

Номер: US20130295248A1
Автор: Ricks John, Siddoway Thane R.
Принадлежит:

A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves the texture, flavor, appearance, and color of the fresh fruit, particularly exposed surfaces of the fresh fruit that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the fruit. The preservative includes the ingredients of ascorbic acid, calcium ascorbate, carbohydrate, citric acid, calcium carbonate, sodium chloride, magnesium chloride, potassium bicarbonate, malic acid and a protein-based composition.

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Номер записи: 33
07-11-2013 дата публикации

BENZOIC ACID-ENRICHED PLANT EXTRACTS AND USE THEREOF

Номер: US20130296432A1
Автор: Lu Wenchao, Shi Jingang, SUN Feng
Принадлежит: EPC (Beijing) Natural Products Co., Ltd.

Disclosed herein are benzoic acid-enriched plant extracts and uses thereof Specifically, benzoic acid-enriched plant extracts free of toxic substances and organic solvents and use thereof are disclosed. More specifically, a benzoic acid-enriched lingonberry extract free of toxic substances and organic solvents and its use as a preservative is provided. 1. A benzoic acid-enriched plant extract , which has an increased benzoic acid content in comparison with the benzoic acid content that occurs naturally in the native plant.2. A benzoic acid-enriched plant extract comprising substantially 100% benzoic acid.3. A benzoic acid-enriched plant extract , which has an increased benzoic acid content in comparison with the benzoic acid content that occurs naturally in the native plant , wherein the benzoic acid content is from about 0.5 to about 2 wt. % by weight of the plant extract.4. The benzoic acid-enriched plant extract according to claim 3 , wherein the plant material is selected from berries.5. The benzoic acid-enriched plant extract according to claim 4 , wherein the plant is selected from lingonberry claim 4 , cranberry claim 4 , cloudberry and black crowberry.6. The benzoic acid-enriched plant extract according to claim 3 , wherein the plant extract is free of toxic substance(s) and organic solvent(s).7. A process for preparing a benzoic acid-enriched plant extract according claim 3 , comprising the steps of:1) refluxing juice of a benzoic acid containing fruit, optionally in the presence of additional water;2) optionally cooling the mixture to room temperature;3) centrifuging the mixture to provide a supernatant;4) treating the supernatant with an adsorbent;5) separating the adsorbent from the supernatant;6) washing the adsorbent with a solvent to provide a filtrate; and7) concentrating the filtrate to provide a benzoic acid containing enriched plant extract.8. The process of claim 7 , further comprising the steps:8) distilling the filtrate of step 6) to afford a ...

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Номер записи: 34
14-11-2013 дата публикации

System and Method for Treating Food Products to Reduce Pathogens and Other Contaminants

Номер: US20130302490A1
Автор: James Justin D.
Принадлежит:

A system and method for treating a food product to reduce the level of pathogens and/or enhance the food product generally comprises a conveying mechanism having a conveyor apparatus to convey raw food product placed in product compartments, a modular treatment unit that receives the product in the compartments, a treating apparatus that directs treated air to the food product and a controller for controlling the operation of the system. The system also has an input apparatus for placing the food product in the compartments, a by-pass apparatus for diverting untreated food product and a mechanism for discharging treated food products for further processing and/or packaging. The small product compartments provide for more efficient and effective treatment of food products, the system is substantially self-cleaning and the modular treatment units allow the user to easily and less expensively upgrade or modify the system for different food products and treatment processes. 1. A system for treating a food product , comprising:a conveying mechanism having an elongated tube and a conveyor apparatus, said tube defining a tube section, said conveyor apparatus moveably disposed through an interior of said tube section;a product compartment conveyed by said conveyor apparatus through said interior of said tube section from a first end to a second end of said tube section;means associated with said conveying mechanism for placing said food product into said product compartment prior to said product compartment entering said first end of said tube section;a treating apparatus structured and arranged to discharge treated air to said tube section while said product compartment is in said tube section;an input manifold attached to or integral with said tube section, said input manifold in fluid flow communication with said treating apparatus to receive said treated air from said treating apparatus and direct said treated air into said product compartment;a plurality of input ...

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Номер записи: 35
21-11-2013 дата публикации

METHODS FOR PRESERVING FRESH PRODUCE

Номер: US20130309380A1
Автор: Chen Chao, Dong Xiaoling, James Kenneth
Принадлежит: NatureSeal, Inc.

Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives. 123-. (canceled)24. A method for preserving fresh produce comprisingproviding an aqueous fresh produce preservative composition which is formed from a cation salt containing a preservative cation selected from the group consisting of aluminum ion, iron ion and mixtures thereof; the fresh produce composition also containing a preservative anion selected from the group consisting of ascorbate ions or erythrobate ions; and water;wherein the preservative anion ion and preservative cation are present in an ion ratio of from 0.2:1 to 8:1, and further wherein the concentration of the cation salt is from 0.075% to a saturated solution; andapplying said produce preservative to the produce.25. The method of claim 24 , wherein the concentration of the cation salt is less than a saturated solution.26. The method of claim 25 , wherein the preservative cation is iron.27. The method of claim 25 , wherein the preservative cation is aluminum.28. The ...

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Номер записи: 36
28-11-2013 дата публикации

ACIDIC VISCOUS LIQUIDS FOR PROCESSING OF PERISHABLE FOODS

Номер: US20130316055A1
Автор: Holt Jason
Принадлежит:

Acidic viscous solutions are described that can be introduced for the processing of perishable food to facilitate providing antimicrobial treatments. The solutions can have a viscosity from about 50 centipoise to about 10,000 centipoise. The solution generally does not add any significant nutritional or flavor contributions to the food product. The acidic viscous solutions can be particularly useful for improving the effectiveness of subsequent hypochlorous acid/hypochlorite or peroxide antimicrobial treatments. 1. An acidic viscous liquid composition comprising an aqueous solvent , a food grade acid , and a food grade thickener having a pH from about 2 to about 6 pH units , wherein the composition has a viscosity from about 50 centipoise to about 10 ,000 centipoise.2. The acidic viscous liquid composition of having no more than about 1 weight percent nutritional carbohydrates.3. The acidic viscous liquid composition of being substantially free of any flavoring or flavor enhancers.4. The acidic viscous liquid composition of having a pH from about 2.6 to about 5 pH units.5. The acidic viscous liquid composition of comprising from about 0.05 weight percent to about 6 weight percent food acid.6. The acidic viscous liquid composition of comprising from about 0.05 weight percent to about 6 weight percent thickener.7. The acidic viscous liquid composition of having a viscosity from about 200 centipoise to about 6000 centipoise.8. The acidic viscous liquid composition of wherein the food grade acid comprises citric acid claim 1 , acetic acid or combinations hereof.9. The acidic viscous liquid composition of wherein the food grade acid comprises malic acid claim 1 , tartaric acid claim 1 , adipic acid claim 1 , fumaric acid claim 1 , succinic acid claim 1 , ascorbic acid claim 1 , lactic acid claim 1 , isoascorbic acid claim 1 , adipic acid claim 1 , sulfuric claim 1 , phosphoric claim 1 , hydrochloric claim 1 , and mixtures thereof.10. The acidic viscous liquid composition ...

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Номер записи: 37
05-12-2013 дата публикации

REDUCTION OF WEIGHT LOSS OF FRUITS

Номер: US20130323378A1
Автор: De Rijk Angelique, Stark Jacobus
Принадлежит: DSM IP ASSETS B.V.

The present invention relates to the use of polyene fungicides for reducing weight loss of crops. 1. A polyene fungicide capable of being used for reducing weight loss of a crop.2. A polyene fungicide capable of being used according to claim 1 , wherein said crop is a fruit.3. A polyene fungicide capable of being used according to claim 2 , wherein said fruit is a pineapple or a banana.4. A polyene fungicide capable of being used according to claim 1 , wherein said polyene fungicide is applied to said crop after harvesting.5. A polyene fungicide capable of being used according to claim 1 , wherein said polyene fungicide is applied to a surface of said crop.6. A polyene fungicide capable of being used according to claim 5 , wherein said polyene fungicide is applied to a wound resulting from harvesting of said crop.7. A polyene fungicide capable of being used according to claim 1 , wherein said polyene fungicide is natamycin.8. A polyene fungicide capable of being used according to claim 7 , wherein said polyene fungicide is applied as an antimicrobial composition.9. A polyene fungicide capable of being used according to claim 8 , wherein said antimicrobial composition further comprises a phosphite containing compound.10. A polyene fungicide capable of being used according to claim 8 , wherein said composition further comprises at least one additional compound selected from the group consisting of a surfactant claim 8 , a sticking agent claim 8 , an antimicrobial agent claim 8 , a thickening agent claim 8 , a detergent claim 8 , a preservative claim 8 , a spreading agent claim 8 , a filler claim 8 , a flow additive claim 8 , a spray oil claim 8 , a mineral substance claim 8 , a solvent claim 8 , a dispersant claim 8 , an emulsifier claim 8 , a wetting agent claim 8 , a stabiliser claim 8 , an antifoaming agent claim 8 , a buffering agent claim 8 , a wax and an antioxidant.11. An antimicrobial composition comprising a polyene fungicide and a wax claim 8 , wherein said ...

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Номер записи: 38
05-12-2013 дата публикации

NEW ANTIFUNGAL COMPOSITIONS

Номер: US20130323387A1
Автор: De Rijk Angelique, Stark Jacobus
Принадлежит: DSM IP ASSETS B.V.

The present invention relates to new antifungal compositions and their use in the treatment of agricultural products. 115.-. (canceled)16. A composition comprising natamycin and at least one antifungal compound from the family of anilinopyrimidines.17. A composition according to claim 16 , wherein the at least one antifungal compound from the family of anilinopyrimidines is selected from the group consisting of cyprodinil claim 16 , mepanipyrim and pyrimethanil.18. A composition according to claim 16 , wherein the composition further comprises at least one additional compound selected from the group consisting of a sticking agent claim 16 , a carrier claim 16 , a colouring agent claim 16 , a protective colloid claim 16 , an adhesive claim 16 , a herbicide claim 16 , a fertilizer claim 16 , a thickening agent claim 16 , a sequestering agent claim 16 , a thixotropic agent claim 16 , a surfactant claim 16 , a further antimicrobial compound claim 16 , a detergent claim 16 , a preservative claim 16 , a spreading agent claim 16 , a filler claim 16 , a spray oil claim 16 , a flow additive claim 16 , a mineral substance claim 16 , a solvent claim 16 , a dispersant claim 16 , an emulsifier claim 16 , a wetting agent claim 16 , a stabiliser claim 16 , an antifoaming agent claim 16 , a buffering agent claim 16 , an UV-absorber and an antioxidant.19. A composition according to claim 16 , wherein the amount of natamycin is in a range from 0.005 g/l to about 100 g/l and the amount of the at least one antifungal compound from the family of anilinopyrimidines is in a range from about 0.0001 g/l to about 2000 g/l.20. A kit comprising natamycin and at least one antifungal compound from the family of anilinopyrimidines.21. A method for protecting a product against fungi comprising treating the product with natamycin and at least one antifungal compound from the family of anilinopyrimidines.22. A method according to claim 21 , wherein said product is treated with a composition ...

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Номер записи: 39
12-12-2013 дата публикации

Method of storing produce and producing a beverage

Номер: US20130330445A1
Автор: Adrian Spiers
Принадлежит: Individual

A method of storing harvesting produce in a storage solution and a packaged beverage produced utilizing the method are disclosed. The harvest produce may be whole fruit or diced root vegetables. The storage solution is characterized in that a neutral water potential is established when the harvested produce is immersed in the solution. The packaged beverage is characterised in that the container provides both first and second releasable seals that permit the solution to be drunk and the harvested produce to be eaten.

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Номер записи: 40
19-12-2013 дата публикации

MULTI-FUNCTIONAL FILTRATE MATERIALS FOR ADSORBING ETHYLENE GAS

Номер: US20130337124A1
Автор: Adam Georgius Abidal, Carlson William Brenden
Принадлежит: EMPIRE TECHNOLOGY DEVELOPMENT LLC

Compositions for adsorbing ethylene gas, methods for adsorbing ethylene gas and process for making these compositions are provided. A composite material may include at least one modified amorphous high softening point wax and at least one active agent. The active agent may include at least one inorganic compound including at least one metal having at least one free p-orbital and/or at least one free d-orbital. The wax and the active agent may each adsorb ethylene. 1. A composite material comprising:at least one modified amorphous high softening point wax; andat least one active agent,wherein the active agent comprises at least one inorganic compound comprising at least one metal having at least one free p-orbital, at least one free d-orbital, or a combination thereof, andwherein both the wax and the active agent adsorb ethylene.2. The composite material of claim 1 , wherein the modified amorphous high softening point wax is saturated fatty acid glycerides of vegetable origin claim 1 , saturated fatty acid glycerides of animal origin claim 1 , hydrogenated oils from saturated fatty acid glycerides of vegetable origin claim 1 , hydrogenated oils from saturated fatty acid glycerides of animal origin claim 1 , pentadecanol claim 1 , hexadecanol claim 1 , heptadecanol claim 1 , octadecanol claim 1 , nonadecanol claim 1 , eicosanol claim 1 , cholesterol claim 1 , cholesteryl palmitate claim 1 , and phytosterol palmitate claim 1 , paraffin wax claim 1 , polyethylene wax claim 1 , bees wax claim 1 , spermaceti claim 1 , lanolin claim 1 , ouricury wax claim 1 , candelilla wax claim 1 , epicuticular wax claim 1 , retamo wax claim 1 , tallow or a combination thereof.3. (canceled)4. The composite material of claim 1 , wherein the wax comprises paraffin wax and at least one modifying polymer selected from the group consisting of low molecular weight polyethylene claim 1 , high molecular weight polyethylene claim 1 , low density polyethylene claim 1 , high density polyethylene ...

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Номер записи: 41
09-01-2014 дата публикации

Methods, Systems, and Devices for Improving Quality of Cherries Post-Harvest

Номер: US20140010933A1
Автор: Mathison Kyle
Принадлежит: Stemilt Growers LLC

Provided herein are methods, systems, and devices for improving the quality of fruit, for example, the quality of cherries. There are methods for improving shelf-life and methods for reducing splitting. The methods comprise applying a product or combination of products to the cherries post-harvest and prior to hydrocooling. Such products include sucrose ester based coatings, osmo-regulators, and/or antitranspirants. The systems for packing comprise: (a) picking cherries and placing the cherries into bins in the field; (b) applying a sucrose ester based coating, an osmo-regulator, or an antitranspirant to the cherries using a device configured to treat one or more cherry bins with a solution containing the sucrose ester based coating, an osmo-regulator, or an antitranspirant; (c) moving cherries through a hydrocooler; and (d) moving cherries into a warehouse and onto a packing line. 1. A method of prolonging the shelf life of cherries , the method comprising applying a product or combination of products to the cherries post-harvest and prior to hydrocooling.2. A method of prolonging the shelf life of cherries , the method comprising applying an osmo-regulator or antitranspirant to the cherries post-harvest and prior to hydrocooling.3. The method of claim 2 , wherein the antitranspirant is selected from the group consisting of OptiCal™ or RainGard™.4. The method of claim 2 , wherein the antitranspirant is di-1-p-menthene.5. The method of or claim 2 , wherein the applying is performed within 4 hours post-harvest.7. The system of claim 6 , wherein step (b) is performed within 4 hours post-harvest.8. A method of reducing splitting in cherries claim 6 , the method comprising applying a sucrose ester based coating to the cherries post-harvest and prior to hydrocooling.9. A method of reducing splitting in cherries claim 6 , the method comprising applying an osmo-regulator or antitranspirant to the cherries post-harvest and prior to hydrocooling.10. The method of claim 9 , ...

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Номер записи: 42
16-01-2014 дата публикации

Apparatus for generating 1-methylcyclopropene

Номер: US20140017134A1
Автор: Jin Wook Chung, Sang Ku Yoo
Принадлежит: ERUM BIOTECHNOLOGIES Inc

Provided is an apparatus for generating 1-methylcyclopropene. The apparatus of the present invention may enable the immediate and convenient generation of 1-methylcyclopropene in a desired location using stable 1-methylcyclopropene precursors.

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Номер записи: 43
23-01-2014 дата публикации

METHOD AND APPARATUS FOR SMOKING FOOD PRODUCTS

Номер: US20140023756A1
Автор: Dihel Deborah, Joly Ghislaine M., Leitner Michael S., Pack William J.
Принадлежит: ConAgra Foods Lamb Weston, Inc.

A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product. 1. A method of smoking food products comprising:providing a food product for smoking;determining a desirable range of pH levels for the food product to achieve as a result of smoking;smoking the food product in a smoking apparatus;testing the pH level of the food product after it has been smoked;comparing the tested pH level to the desired range of pH levels;in response to determining that the tested pH level falls outside of the desirable range of pH levels, adjusting at least one parameter of the smoking apparatus to increase or decrease the amount of smoke received by the food product.2. The method of claim 1 , wherein adjusting at least one parameter of the smoking apparatus includes varying an amount of smoke delivered claim 1 , via a smoke generator claim 1 , to a smoking area of the smoking apparatus.3. The method of claim 1 , wherein the amount of smoke is detected by measuring the opacity of air in the smoking area.4. The method of claim 1 , wherein adjusting at least one parameter of the smoking apparatus includes varying an air intake and an air exhaust.5. The method of claim 1 , wherein adjusting at least one parameter of the smoking apparatus includes varying a speed of a conveyer of the smoking apparatus.6. The method of claim 1 , wherein adjusting at least one parameter of the smoking apparatus includes varying the humidity within the smoking apparatus.7. The method of claim 1 , wherein the food product is onion claim 1 , wherein the onion has an initial ...

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Номер записи: 44
30-01-2014 дата публикации

Atmosphere Control Around Respiring Biological Materials

Номер: US20140030391A1
Автор: Angel Reyes, Raymond Clarke
Принадлежит: Apio Inc

Packaging of respiring biological materials, particularly bananas and other fruits, in sealed containers. The containers preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. Using appropriate containers and appropriate controlled atmospheres around the container, the respiring materials can be stored and/or ripened under controlled conditions. Bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported. The ripe bananas are less dehydrated and remain in a satisfactory ripened state for longer periods of time. The gas-permeable membrane can preferably take the form of either a “curtain” or “cartridge” and the R ratio of the membrane may be optimized by adjusting the differential pressure across the membrane.

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Номер записи: 45
30-01-2014 дата публикации

TREATING PRODUCE TO REDUCE BROWNING AND IMPROVE QUALITY

Номер: US20140030402A1
Автор: DULL Bob J., KHAIRULLAH Abizer, MIKOSHIBA Yuki, THOMAS Jonna, VILLARREAL LOZOYA Jose Emilio
Принадлежит: Dole Fresh Vegetables, Inc.

A method treating commercial produce to reduce browning and improve marketable shelf-life, the method involves submerging produce, with tissue previously wounded during processing, in a liquid at a temperature between 95 F and 103° F. for 180 seconds or less at pressures ranging between 0.5 to 3 psig, and preferably at 1.5 psig; the produce is then removed from the liquid; submersed in chilled water to cool the produce; dewatered; and packed in an oxygen-controlled package for commercial sale. 1. A commercial method of treating produce to reduce browning and improve marketable shelf-life , the method comprising:obtaining commercially-handled produce, wherein the commercial handling wounds tissue of the produce;submerging the produce in a liquid at a temperature between 950 F and 1030 F for 180 seconds or less;removing the produce from the liquid;dewatering the produce to remove excess liquid; andpacking the produce in an oxygen-controlled package for commercial sale.2. The method of claim 1 , wherein the liquid is chlorinated water.3. The method of claim 2 , wherein submerging the produce in chlorinated water at a temperature between 950 F and 1030 F has an antimicrobial affect claim 2 , determined by an aerobic plate count (APC) using an AOAC 990.12 protocol claim 2 , at least 30% greater than the antimicrobial effect observed for a control treatment not submerged in chlorinated water at a temperature between 950 F and 1030 F.4. The method of claim 3 , wherein the antimicrobial affect of submerging the produce in chlorinated water at a temperature between 950 F and 1030 F is a 3.22 log CFU/g reduction or less.5. The method of claim 2 , wherein submerging the produce in chlorinated water at a temperature between 950 F and 1030 F has an antimicrobial affect claim 2 , determined by an Enterobacteriaceae plate count (E. Bac) using an AOAC 2003.01 protocol claim 2 , at least 40% greater than the antimicrobial effect observed for a control treatment not submerged in ...

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Номер записи: 46
13-02-2014 дата публикации

Logistic Transport System for Nutritional Substances

Номер: US20140041532A1
Автор: Eugenio MINVIELLE
Принадлежит: Iceberg Luxembourg SARL

Disclosed herein is a preservation system for storage and logistic transport of nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

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Номер записи: 47
20-02-2014 дата публикации

METHOD FOR PROLONGING THE SHELF LIFE OF AGRICULTURAL AND FOOD PRODUCTS

Номер: US20140050831A1
Автор: Itzhak David
Принадлежит: MEGAIR LTD.

The invention relates to a method for prolonging the shelf life of agricultural and food products placed in a large storage room having a volume greater than 200 m3, wherein said method comprises treating the air in said storage room by means of withdrawing air from the storage room, passing the air through a gas-liquid contactor, circulating an electrolyzed halide solution through said gas-liquid contactor, directing the treated air back into the storage room, wherein an acid is intermittently added to said circulated halide solution. An apparatus suitable for carrying out the method is also provided. 1) A method for treating agricultural and food products placed in a large storage room having a volume greater than 200 m , wherein said method comprises treating the air in said storage room by means of withdrawing air from said storage room , passing the air through a gas-liquid contactor , circulating an electrolyzed halide solution through said gas-liquid contactor , directing the treated air back into said storage room , wherein an acid is intermittently added to said circulated halide solution.2) A method according to claim 1 , wherein the gas-liquid contactor comprises a vertically-positioned column having a horizontal perforated surface mounted therein claim 1 , such that the air withdrawn from the storage room flows upward through said column and contacts with the electrolyzed acidified salt solution claim 1 , forming a bubbling liquid above said perforated surface.3) A method according to claim 1 , further comprising separating liquid droplets from the stream of treated air and directing the essentially droplet-free treated air back into the storage room claim 1 , providing one or more halogen-containing oxidants in the atmosphere of said storage room.4) A method according to claim 1 , wherein the halide salt solution undergoing electrolysis is a chloride-containing solution at a concentration of not less than 5% (w/w) claim 1 , and the halogen-containing ...

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Номер записи: 48
27-02-2014 дата публикации

Methods of inhibiting ethylene responses in plants using dicyclopropene compounds

Номер: US20140057788A1
Автор: Edward C. Sisler, Varvara Grichko
Принадлежит: North Carolina State University

Methods of applying dicyclopropene compounds and compositions thereof to block ethylene receptors in plants are disclosed. Methods include applying to the plant an effective ethylene response-inhibiting amount of a dicyclopropene compound or composition thereof. Dicyclopropene compounds, enantiomers, stereoisomers or salts thereof are also provided.

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Номер записи: 49
06-03-2014 дата публикации

Systems and methods for storing and transporting perishable foods

Номер: US20140065274A1
Автор: Laurence D. Bell
Принадлежит: Global Fresh Foods

Disclosed are methods for producing and maintaining a very low level of oxygen in a sealed container for maintaining a foodstuff. In one aspect, the method comprises (1) a first oxygen reduction step wherein the oxygen content in said container is reduced to no more than 20,000 ppm; (2) maintaining the foodstuff in the container such that the oxygen content in the foodstuff and the gaseous environment approaches equilibrium; and (3) a second oxygen reduction step wherein the oxygen content in said container is reduced to no more than 2000 ppm. Systems useful in the methods disclosed herein.

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Номер записи: 50
06-03-2014 дата публикации

METHODS AND SYSTEMS FOR BANANA YIELD PROTECTION AND ENHANCEMENT

Номер: US20140066310A1
Автор: Edgington Todd Bryan, Maleyt Timothy, Urena-Padilla Alvaro R.
Принадлежит: Rohm and Haas Company

This invention relates to the use of an ethylene synthesis or perception inhibitor for treating stressed or unstressed banana plant or plant parts in the field prior to harvest. Because the pre-mature ripening is triggered by ethylene produced by the plant, such inhibitor can be sprayed or gassed on the fruit while it is in the plantation (on the tree) to protect and avoid the pre-mature ripening of fruit left on for the full growth period of 12-14 weeks (instead of 11 weeks or less). The invention, therefore, enables the banana growers to leave the fruit on the tree for the full growth period (even under certain stress), thereby gaining a yield benefit without the problem of pre-mature ripening in transit. 1. A method of protecting or increasing yield of banana , comprising:(a) contacting a banana plant before harvest of banana fruit with a composition comprising an ethylene synthesis or perception inhibitor; and(b) harvesting the banana fruit after a predetermined period of time after step (a);thereby protecting or increasing the yield of banana in comparison to a banana plant not contacted with the composition before harvest.2. The method of claim 1 , wherein the yield increase is at least 20%.3. The method of claim 1 , wherein the banana plant is under stress before or during treatment of step (a).4. The method of claim 1 , wherein the ethylene synthesis or perception inhibitor comprises a cyclopropene compound or an aminovynilglycine.6. The method of claim 5 , wherein R is Calkyl.7. The method of claim 5 , wherein R is methyl.9. The method of claim 4 , wherein the cyclopropene compound comprises 1-methylcyclopropene (1-MCP).10. The method of claim 1 , wherein the predetermined period of time is at least five days.11. A method of preserving or extending banana shelf-life or freshness during transit claim 1 , comprising:(a) contacting a banana plant before harvest of banana fruit with a composition comprising an ethylene synthesis or perception inhibitor; and(b) ...

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Номер записи: 51
13-03-2014 дата публикации

BANANA RIPENING

Номер: US20140072682A1
Автор: JEONG Jiwon
Принадлежит: Chiquita Brands L.L.C.

The present invention provides methods and systems for accelerating the ripening of bananas to a color stage of 3.0 to 3.5. Also provided herein are bananas ripened according to the methods of the present invention. 1. A method for accelerating the ripening of hard green bananas to color stage 3.0 to 3.5 , comprising the following steps: i. at an averaged minimum ethylene concentration in the air of about 150 parts per million to an averaged maximum concentration of about 600 parts per million; and', 'ii. at a controlled air temperature of about 70° F. (21° C.) to about 80° F. (27° C.);, 'a. exposing the hard green bananas for about 24 hours to exogenous ethylene gas by flowing air containing the exogenous ethylene gas over the surface of the bananasb. ending the exposing by ventilating the bananas with forced air at an air temperature of about 50° F. (10° C.) to about 80° F. (27° C.);c. storing the bananas in air at an air temperature of about 50° F. (10° C.) to about 60° F. (16° C.) for about 24 hours or until the bananas have reached a color stage of 2.5 to 3.0;{'sub': '2', 'd. ventilating the stored bananas with forced air at an air temperature of about 50° F. (10° C.) to about 80° F. (27° C.) to remove excess CO; and'}e. storing the bananas in a controlled air temperature of about 50° F. (10° C.) to about 60° F. (16° C.) for about 24 hours or until the bananas have reached a color stage of 3.0 to 3.5;thereby accelerating the ripening of bananas to color stage 3.0 to 3.5.2. The method of claim 1 , comprising the step of maintaining a static pressure of at least about 45 to about 55 Pa (N/m).3. The method of claim 1 , comprising the step of maintaining a static pressure of at least about 0.18 to about 0.22 inches of water.4. The method of claim 1 , wherein the concentration range in step (a)(i) is an averaged minimum ethylene concentration in air of about 250 parts per million to an averaged maximum concentration of 500 parts per million.5. The method of claim 1 ...

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Номер записи: 52
27-03-2014 дата публикации

Antibrowning compositions

Номер: US20140087037A1
Автор: James Kendall Green, John Wyatt Brown
Принадлежит: Cal Poly Corp

Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein.

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Номер записи: 53
03-04-2014 дата публикации

METHOD OF INJECTING SOLUTION INTO A MISTING LINE

Номер: US20140091157A1
Автор: DiBello Gerald N., Hall Roger D., Koontz Geoffrey Richard, Pixley Noel J.
Принадлежит: Puricore, Inc.

A method and system of providing a mist in a grocery display that injects biocidal solution into a misting line of water during a phase of the misting cycle. 1. A system for providing a mist having a biocidal solution comprising:a misting rack with at least one nozzle;a supply of water;a supply of biocidal solution;a misting line connecting the supply of water to the misting rack;an injection line, having a first solution valve, connecting the supply of biocidal solution to the misting line; anda control system that (a) activates injection of the biocidal solution into the misting line such that the biocidal solution mixes with the water in the misting line and (b) stops injection of the biocidal solution after the biocidal solution is injected, wherein the control system includes a pressure switch that measures pressure in the misting line.2. The system of wherein the control system further includes a detector that opens the solution valve when a pressure in the misting line decreases and closes the solution valve after the misting line is purged to stop injection of the biocidal solution.3. The system of wherein the pressure switch senses when a pressure in the misting line decreases and resets when the pressure increases.4. The system of wherein the control system further includes a second solution valve.5. The system of further comprising a misting box having a purge valve that opens to purge the misting line claim 1 , a high pressure valve that feeds the misting line claim 1 , and a pressure source that feeds the supply of water to the misting line.6. The system of wherein the pressure source comprises a pump.7. The system of wherein the first solution valve receives a signal from a purge valve to open and close.8. The system of wherein the biocidal solution is pressurized.9. The system of wherein at least a portion of the supply of water is stored in a tank.10. The system of further comprising a timer that provides a reading and wherein the first solution ...

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Номер записи: 54
06-01-2022 дата публикации

METHOD AND SYSTEM FOR CREATING FRUIT WITH COLD RESISTANCE TO ENABLE COLD QUARANTINE

Номер: US20220000128A1
Автор: ALKAN Noam, FEYGENBERG Oleg, MAURER Dalia
Принадлежит:

The present invention provides systems and methods, which integrate artificial ripening, low temperature conditioning or acclimation, and modified atmosphere, to increase cold resistance in fruit. These processes prepare the fruit for additional processes, such as cold quarantining. 1. A method for treating fruit comprising:ripening the fruit;subjecting the fruit to a modified atmosphere to slow the metabolism of the fruit; and,conditioning the fruit for treatment by cooling processes, by gradually lowering the core temperature of the fruit by predetermined temperature amounts for predetermined time periods for a predetermined amount of time, to avoid cold shock in the fruit.2. The method of claim 1 , wherein the ripening includes artificial ripening.3. The method of claim 2 , wherein the artificial ripening includes subjecting the fruit to approximately 150 ppm ethylene in a ripening chamber.4. The method of claim 1 , wherein the modified atmosphere includes a COat a concentration of approximately 4-7 percent claim 1 , and to Oat a concentration of approximately 16%.5. The method of claim 1 , wherein the conditioning includes cooling the fruit from core temperatures of approximately 12° C. to approximately 2° C. claim 1 , over a time period of at least three days claim 1 , with each time interval being a day and the temperature difference between the time intervals no more than 7° C.6. The method of claim 1 , wherein the subjecting the fruit to the modified atmosphere includes covering the fruit within a porous polymeric bag.7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. (canceled)12. The method of claim 1 , wherein the subjecting the fruit to a modified atmosphere and conditioning the fruit are performed simultaneously.13. The method of claim 1 , wherein the fruit includes mango.14. A method for treating fruit comprising:artificially ripening the fruit; and,conditioning the fruit for treatment by cooling processes, by gradually lowering the core ...

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Номер записи: 55
03-01-2019 дата публикации

VOLATILE APPLICATIONS AGAINST PATHOGENS

Номер: US20190000087A1
Автор: CIFUENTES Rodrigo A., DEVRIES Donald H., Eckelbarger Joseph D., JACOBSON Richard M., MacLEAN Daniel, Yap Maurice C., Young David H.
Принадлежит:

This invention is related to the use of a volatile antimicrobial compound against pathogens affecting humans comprising contacting infected areas with an atmosphere containing an effective amount of a volatile antimicrobial compound in gaseous form. The volatile antimicrobial compounds provided include certain oxaborole compounds, for example benzoxaboroles. Delivery systems are provided to take advantage of the volatile nature of these antimicrobial compounds. The method and use disclosed can be combined with other volatile compounds. 1. (canceled)3. The method of claim 2 , wherein the step of providing includes providing the compound of formula (IV) in gaseous form.6. The method of claim 3 , wherein the step of contacting includes contacting the one or more seeds with the compound of formula (IV) in gaseous form.9. The method of wherein the one or more seeds are corn claim 8 , rice claim 8 , rye claim 8 , millet claim 8 , barley claim 8 , or wheat.10. The method of claim 6 , wherein the method comprises a treatment selected from the group consisting of treatment during field packing claim 6 , treatment during palletization or after palletization claim 6 , in open pallets or in wrapped pallets claim 6 , in tents claim 6 , in-box treatments with or without liners claim 6 , in sea container claim 6 , truck or other container types used during transportation claim 6 , and treatment during storage.11. The method of claim 10 , wherein the step of providing is selected from the group consisting of release from a sachet claim 10 , release from a synthetic or natural film claim 10 , release from liner or other packaging materials claim 10 , release from powder claim 10 , release from a gas-releasing generator claim 10 , release using a compressed or non-compressed gas cylinder claim 10 , release from a droplet inside a box claim 10 , and combinations thereof.12AcremoniumAlbugoAlternariaAscochytaAspergillusBotryodiplodiaBotryaspheriaBotrytisByssochlamysCandidaCephalosporium ...

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Номер записи: 56
07-01-2016 дата публикации

COMPOSITIONS AND METHODS FOR STABILIZING CYCLOPROPENE IN SOLUTIONS

Номер: US20160000072A1
Автор: Coles Jeffrey Alan, Zhen Yueqian
Принадлежит: AgroFresh Inc.

This invention is based on surprising results that certain concentrations of certain sugars stabilize cyclopropene formulation in aqueous solutions. Provided are compositions comprising an aqueous solution of at least one cyclopropene and at least one sugar. Also provided are methods of using such compositions for inhibiting an ethylene response in a plant.

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Номер записи: 57
07-01-2016 дата публикации

METHOD FOR THE TREATMENT AND CONTROL OF POST-HARVEST DISEASES IN FRUITS AND VEGETABLES AND COMPOSITIONS COMPRISING NATURAL EXTRACTS AND PLANT-STRENGTHENING AND/OR FUNGICIDAL FORMULATIONS FOR USE IN SAID METHOD

Номер: US20160000089A1
Автор: GÓMEZ HERNÁNDEZ Enrique, MASCARÓS TORRES Juan José
Принадлежит: Decco Worldwide Post-Harvest Holdings B.V.

The present invention relates to a method for the control and the treatment of post-harvest diseases in fruits and vegetables by means of simultaneous and combined application of (i) a first formulation, which is aqueous or in the form of an emulsifiable concentrate, which comprises a plant extract and is applied in the form of an aqueous solution and (ii) a second formulation, in the form of an emulsifiable concentrate, soluble liquid or concentrated suspension, which is applied as an aqueous solution, selected from amongst: a plant-strengthening formulation that contains at least one phosphite salt; a fungicidal formulation that contains at least one synthetic fungicide of the phosphonate family, preferably ethyl phosphonic acid salts; or a combination thereof. Each formulation may be a different composition or form part of a single composition. A further subject matter of the present invention is therefore said composition for post-harvest protection of fruits and vegetables which is constituted by the combination of the aforementioned components. 115-. (canceled)17. The method according to claim 16 , wherein the formulations are applied once on the fruit and/or vegetable following the harvesting thereof claim 16 , within 48 hours of the harvesting claim 16 , with an application time of the formulations of between 30 seconds and 1 minute inclusive.18. The method according to claim 16 , wherein the phosphite salt which contains the plant-strengthening formulation is selected from the group consisting of potassium phosphite claim 16 , calcium phosphite claim 16 , sodium phosphite and any combination thereof.19. The method according to a claim 16 , wherein the plant-strengthening formulation has the following composition:Phosphite salts: 10-60%Non-ionic surfactant: 0-10%PH regulator: 0-10%Water: qs20. The method according to claim 16 , wherein the fungicidal formulation is the following in parts by volume of the total of the fungicidal formulation:Phosethyl al: 20- ...

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Номер записи: 58
04-01-2018 дата публикации

SUBSTRATES HAVING A FUNCTIONAL CAPABILITY

Номер: US20180000092A1
Автор: BIRD Michael, CROUCH Tarquin
Принадлежит:

A surface-mineralized substrate having an enhanced functional capability, for example, enhanced antibacterial activity, a method of making the surface-mineralized substrate, and an article of manufacture, for example, packaging for fresh produce, comprising or formed from or of the surface-mineralized substrate. 1. A surface-mineralized substrate having enhanced antibacterial activity , the substrate comprising an inorganic particulate material embedded in a surface region thereof and/or attached to a surface thereof , wherein the inorganic particulate material has an antibacterial capability , wherein the surface-mineralized substrate has an antibacterial activity enhancement factor (AAEF) of at least 1.5 , [{'i': 'Pseudomonas aeruginosa,', 'R is the antibacterial activity of the surface-mineralized substrate according to ISO 22196:2007 for and'}, 'W is the % by weight of inorganic particulate material embedded in the surface region and/or attached to the surface of the surface-mineralized substrate, based on the total weight of the surface mineralized substrate., 'wherein AAEF=R/W, where'}2Pseudomonas aeruginosa. A surface-mineralized substrate having enhanced antibacterial activity , the substrate comprising an inorganic particulate material embedded in a surface region thereof and/or attached to a surface thereof , wherein the inorganic particulate material has an antibacterial capability , and wherein the surface-mineralized substrate has an antibacterial activity , R , of at least about 2.0 according to ISO 22196:2007 for when the substrate comprises no more than about 3.0% by weight of inorganic particulate material in the surface region thereof and/or attached to the surface thereof , based on the total weight of the surface-mineralized substrate.3. (canceled)4. A surface-mineralized substrate according to claim 1 , wherein the surface region constitutes no more than about 10% of the total thickness of the substrate.5. A surface-mineralized substrate ...

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Номер записи: 59
02-01-2020 дата публикации

CONFIGURABLE FRUIT RIPENING DEVICE

Номер: US20200000113A1
Автор: BRIGHTWELL David Blair, Brooks Cristy Crane, Bryan Greg, Eaton Jesse Lee, Kerbs Jeffrey
Принадлежит:

Examples provide a fruit ripening drawer for ripening fruit at variable rates in multiple air-tight compartments staggering completion of fruit ripening within each compartment. A user selects a level of ripeness and a date for consumption for fruit within each compartment. A calculation component calculates customized settings for each compartment, including an amount of ethylene gas, temperature, duration of gas exposure and/or humidity within each compartment. A metering device delivers the calculated amount of ethylene gas into each compartment. A thermostat device controls the temperature and/or humidity within each compartment. The fruit ripening drawer controls conditions within each compartment and duration of ethylene gas exposure to accelerate or delay fruit ripening within each compartment based on the user-selected level of ripeness and consumption date for fruit in each compartment. The fruit ripening drawer is a stand-alone counter-top device. The fruit ripening drawer can be incorporated within a temperature-controlled appliance. 1. A system for location-based fruit ripening , the system comprising:a fruit ripening drawer comprising a plurality of compartments for storing at least one item of unripe fruit, the plurality of compartments comprising a first compartment and a second compartment;a set of ethylene gas supply lines connecting an ethylene gas metering device to the plurality of compartments, the ethylene gas metering device comprising an ethylene gas cartridge; a first level of ripeness for a first quantity of unripe fruit in the first compartment;', 'a first consumption date associated with the first compartment;', 'a second level of ripeness for a second quantity of unripe fruit in the second compartment; and', 'a second consumption date associated with the second compartment;, 'a data storage device stores a set of per-compartment fruit ripening configurations for customizing ripening of fruit in at least one compartment in the plurality ...

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Номер записи: 60
03-01-2019 дата публикации

High humidity ozone gas treatment

Номер: US20190000117A1
Автор: Lee C. Ditzler
Принадлежит: Individual

Systems and methods for providing high humidity ozone gas. Systems and methods for applying high humidity ozone gas to foodstuffs and/or other products as an antimicrobial treatment. Compressed air and dry ozone gas are combined, thereby providing a dry mix. A portion of the dry mix can be humidified in a humidifying chamber, thereby providing a wet mix. The wet mix can be combined with a portion of the dry mix, thereby providing humid ozonated air. The humid ozonated air can be applied to foodstuffs such as produce, as an antimicrobial treatment, as the foodstuffs are conveyed.

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Номер записи: 61
05-01-2017 дата публикации

BENZOXABOROLE FUNGICIDES

Номер: US20170000133A1
Автор: BEAUDEGNIES Renaud, MAHAJAN Atul, RAJAN Ramya, Renold Peter, Stierli Daniel
Принадлежит: SYNGENTA PARTICIPATIONS AG

Compounds of formula (I) are as defined in the claims, and their use in compositions and methods for the control and/or prevention of microbial infection, particularly fungal infection, in plants and to processes for the preparation of these compounds. 3. A compound of formula (I) according to wherein{'sup': '1', 'Ris fluorine or chlorine;'}{'sup': 2', '3', '4, 'G is ORor NRR;'}{'sup': '2', 'sub': 1', '6', '1', '6, 'Ris a C-Calkyl or C-Chaloalkyl;'}{'sup': 3', '4, 'sub': 1', '6', '1', '6', '3', '6', '2', '6', '2', '6, 'Rand Rindependently are H, C-Calkyl, C-Chaloalkyl, aryl, heteroaryl, C-Ccycloalkyl, heterocycloalkyl, alkoxy, haloalkoxy, C-Calkenyl, or C-Calkynyl.'}4. A compound of formula (I) according to wherein{'sup': '1', 'Ris fluorine or chlorine;'}{'sup': 2', '3', '4, 'G is ORor NRR;'}{'sup': '2', 'sub': 1', '6, 'Ris a C-Calkyl; and'}{'sup': 3', '4, 'sub': 1', '6, 'Rand Rindependently are H, C-Calkyl, heterocycloalkyl, alkoxy or haloalkoxy.'}5. A compound of formula (I) according to wherein{'sup': '1', 'Rfluorine or chlorine;'}{'sup': 2', '3', '4, 'G is ORor NRR;'}{'sup': '2', 'sub': 1', '6, 'Ris a C-Calkyl;'}{'sup': 3', '4, 'Rand Rindependently are H, methyl, methoxy, trifluoromethoxy, or'}heterocycloalkyl having a ring comprising from 2 to 6 carbon atoms and from 1 to 3 heteroatoms selected from N, O, S.6. A compound of formula (I) according to wherein{'sup': 3', '4, 'G is NRR.'}7. A compound of formula (I) according to wherein{'sup': '2', 'G is OR.'}8. A method of controlling or preventing infestation of useful plants by phytopathogenic microorganisms claim 1 , wherein a compound of formula (I) as defined in is applied to the plants claim 1 , to parts thereof or the locus thereof.9. A composition for controlling and protecting against phytopathogenic microorganisms claim 1 , comprising a compound of formula (I) as defined in and at least one auxiliary.10. A method of controlling phytopathogenic diseases on useful plants or plant propagation material ...

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Номер записи: 62
05-01-2017 дата публикации

Packaging

Номер: US20170000142A1
Автор: Clarke Raymond, Tompkins Nicholas J
Принадлежит:

Atmosphere control members (ACMs) are used in various ways. In one aspect, at least one of the atmospheres in contact with the ACM is caused to flow over the surface of the ACM. In another aspect, the ACM is an internal ACM which does not form part of the exterior surface of a container. In another aspect, the ACM forms part of a reusable module. In another aspect, a plurality of sealed containers, each including an ACM, are stored in an outer container also including an ACM. FIGS. - illustrate a shipping container comprising an internal ACM having one surface which is exposed to the packaging atmosphere within the shipping container and an opposite surface which is part of a closed chamber to which gases can be supplied in a controlled fashion. 2. A method according to wherein the second atmosphere flows over the second surface of the ACM.3. A method according to wherein the second atmosphere is refrigerated air.4. A method according to wherein the rate at which the second atmosphere flows over the ACM is 0.005 to 0.1 ft.per square inch of the ACM exposed to send atmosphere.5. A method according to wherein the rate at which the second atmosphere flows over the ACM is 0.005 to 0.04 ft.per square inch of the ACM exposed to send atmosphere.6. A method according to wherein the packaging atmosphere flows over the first surface of the ACM.7. A method according to wherein the first atmosphere contains p % by volume of CO claim 1 , where p is at least 3 claim 1 , and the second atmosphere contains substantially 0% by volume of CO.8. A method according to wherein the second atmosphere contains substantially 21% by volume of O; and the first atmosphere contains 2-15% by volume of O.9. A method according to wherein the sealed container comprising the ACM is within a closed chamber and the second atmosphere flows over the second surface of the ACM.10. A method according to wherein the closed chamber has a volume of at least 1 m.11. A method according to wherein the closed ...

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Номер записи: 63
05-01-2017 дата публикации

A METHOD OF INDUCING RIPENESS IN FRUIT

Номер: US20170000143A1
Автор: TRAINER SHANE MARK
Принадлежит: Bayer CropScience AG

The present invention is directed to compounds and methods for inducing ripeness in fruit, increasing the organoleptic properties of fruit, and/or improving desirable characteristics in fruit. 2. The method as defined in claim 1 , optionally in combination with one or more of a carrier claim 1 , adjuvant claim 1 , auxiliary claim 1 , or extender for reducing the ripening time of a fruit claim 1 , wherein a plant from which the fruit grows claim 1 , the fruit claim 1 , roots of the plant claim 1 , leaves of the plant claim 1 , seed of the plant claim 1 , or soil or substrate in which the plant grows or is to be grown is exposed to the compound.3. The method as defined in claim 1 , optionally in combination with one or more of a carrier claim 1 , adjuvant claim 1 , auxiliary claim 1 , or extender for increasing the palatability of a fruit claim 1 , wherein a plant from which the fruit grows claim 1 , the fruit claim 1 , roots of the plant claim 1 , leaves of the plant seed of the plant claim 1 , or soil or substrate in which the plant grows or is to be grown is exposed to the compound.4. The method as defined in claim 1 , optionally in combination with one or more of a carrier claim 1 , adjuvant claim 1 , auxiliary claim 1 , or extender for improving desirable characteristics in a fruit claim 1 , wherein a plant from which the fruit grows claim 1 , the fruit claim 1 , roots of the plant claim 1 , leaves of the plant claim 1 , seed of the plant claim 1 , or soil or substrate in which the plant grows or is to be grown is exposed to the compound.5. The method as defined in claim 1 , optionally in combination with one or more of a carrier claim 1 , adjuvant claim 1 , auxiliary claim 1 , or extender for improving organoleptic properties of a fruit claim 1 , wherein a plant from which the fruit grows claim 1 , the fruit claim 1 , roots of the plant claim 1 , leaves of the plant claim 1 , seed of the plant claim 1 , or soil or substrate in which the plant grows or is to be ...

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Номер записи: 64
07-01-2021 дата публикации

APPARATUS FOR TREATMENT OF THE ATMOSPHERE OF A STORAGE SPACE FOR VEGETABLE PRODUCTS

Номер: US20210000127A1
Автор: Sardo Alberto, Sardo Stefano
Принадлежит:

An apparatus for treating the atmosphere of a storage space for vegetable products with a volume greater than 200 m, includes a contacting device having a packing; an injector configured to inject a liquid flow into the contacting device; and a circulator configured to circulate the storage atmosphere in the contacting device. The contacting device is configured such that the storage atmosphere is brought into contact with the liquid flow by circulation in the packing. 1. An apparatus for treating an atmosphere of a storage space for vegetable products , said storage spece having a volume greater than 200 m , wherein the apparatus comprises:a contacting device comprising a packing;an injector configured to inject a liquid flow into the contacting device;a circulator configured to circulate the storage atmosphere in the contacting device;wherein the contacting device is configured such that the storage atmosphere is brought into contact with the liquid flow by circulation in the packing.2. The apparatus according to claim 1 , wherein the contacting device comprises a reservoir and a dose of liquid stored in the reservoir claim 1 , wherein the liquid comprises at least one volatile biocidal and/or safener product with a boiling temperature between 60 and 280° C. claim 1 , wherein the liquid is evaporated in the contacting device at a temperature below 50° C.3. The apparatus according to claim 2 , further comprising a sensor measuring the concentration of the at least one volatile biocidal and/or safener product in the storage atmosphere and an electronic controller informed by the sensor claim 2 , the electronic controller being programmed to control a flow rate of liquid injected in the contacting device and/or a flow rate of the storage atmosphere circulated in the circulator as a function of the concentration measured by the sensor.4. The apparatus according to claim 1 , wherein the liquid is water claim 1 , such that the contacting device is configured to remove ...

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Номер записи: 65
07-01-2021 дата публикации

Controlled Environment Shipping Containers

Номер: US20210000128A1
Автор: Joshua N. Goldman
Принадлежит: AUSTRALIS AQUACULTURE LLC

Systems and apparatus are provided for maintaining an ultra low oxygen concentration in a shipping container for the purpose of preventing spoilage of perishable food products. The system and apparatus may contain a composition of a mixture of gases including one or more of nitrogen, carbon dioxide, and another inert gas, wherein the mixture of gases positively pressurizes the shipping container with an ultra low oxygen concentration. The system and apparatus may use one or more sensors to monitor the composition of the mixture of gases, and may use one or more controllers to release the compressed gases into the interior of the container. The controller may release the compressed gases at a variable rate of release sufficient to maintain the ultra low oxygen concentration and to ensure consistent concentrations of the mixture of gases with the container.

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Номер записи: 66
03-01-2019 дата публикации

METHODS OF DIAGNOSING AND TREATING INFECTED IMPLANTS

Номер: US20190000786A1
Автор: Johnson Lanny Leo
Принадлежит:

The present invention relates to methods for treating microbial infections on the surfaces of an implant or other surfaces near an implant in a patient. In particular, the methods are useful for treating biofilm infections. The methods include the use of minimally invasive techniques, including the use of ultra sound for facilitating the detection of biofilm infections on the implant or other surface of a patient and destroying the infection by administering an anthocyanin or an anthocyanidin or metabolite thereof. In particular, the administration of protocatechuic acid (PCA) or 2,4,6 trihydroxybenzaldehyde (2,4,6 THBA) for the treatment of an infected implant or other surface of a patient is described herein. 1. A method of treating a biofilm bacterial infection on a surface of an implant or a surface of a patient suspected of having a biofilm bacterial infection , the method comprising:removing a biofilm-forming bacteria by a minimally invasive technique comprising needle aspiration or an application of ultrasound or both to determine a presence of a biofilm around or on the surface of the implant or surface of the patient, wherein the minimally invasive technique dislodges the biofilm colony andinhibiting or destroying the biofilm colony and all biofilm-forming bacteria on or around the surface of the implant in the patient or surface of the patient by administering a composition comprising protocatechuic acid or 2,4,6-trihydroxybenzaldehyde or a mixture or combination thereof or administering pure crystals or a powder of protocatechuic acid or 2,4,6-trihydroxybenzaldehyde or a mixture or combination thereof in an amount effective to inhibit or destroy the biofilm on or about the surface of the implant in the patient or the surface of the patient.2. The method of claim 1 , wherein the ultrasound is applied at a frequency and power sufficient to dislodge the biofilm-forming bacteria off the surface of the implant in a patient or the surface of the patient.3. The ...

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Номер записи: 67
05-01-2017 дата публикации

REFRIGERATION APPLIANCE AND METHOD FOR OPERATING SUCH APPLIANCE

Номер: US20170003065A1
Автор: BIOTTI CAROLINA, Paganini Raffaele, PARACHINI DAVIDE, Pirovano Maria P.
Принадлежит: WHIRLPOOL CORPORATION

A refrigeration appliance comprises a cavity in which an ozone generating device is placed. The ozone generating device is configured to maintain in the cavity a concentration of ozone between 0.04 and 0.12 ppm, more preferably between 0.06 and 0.1 ppm. 1. A refrigeration appliance comprising a cavity in which an ozone generating device is placed , wherein the ozone generating device is configured to maintain in the cavity a concentration of ozone comprised between about 0.04 and about 0.12 ppm; and wherein the concentration of ozone inhibits microbial growth and maintains a vitamin concentration in food.2. The refrigeration appliance according to claim 1 , wherein the ozone generating device is configured to maintain in the cavity a concentration of ozone comprised between about 0.06 and about 0.1 ppm.3. The refrigeration appliance according to claim 1 , wherein the ozone generating device is mounted on a rear wall of the cavity in correspondence with a notch provided in an upper rear wall of a crisper drawer wherein the crisper is sealed so that the ozone generated by the ozone generating device is confined in the crisper drawer.4. The refrigeration appliance according to claim 1 , wherein the ozone generating device further comprises an ozone sensor for adjusting the ozone concentration to a desired value.5. The refrigeration device according to claim 1 , wherein the ozone generating device further comprises an ethylene sensor for adjusting the ozone concentration to a desired value.6. The refrigeration device according to claim 1 , wherein the ozone generating device further comprises an ozone sensor and an ethylene sensor for adjusting the ozone concentration to a desired value.7. A method for controlling the microbial growth and the ethylene concentration in a cavity of a refrigeration appliance claim 1 , comprising: generating ozone into the cavity and maintaining an ozone concentration comprised between about 0.04 and about 0.12 ppm.8. The method according ...

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Номер записи: 68
13-01-2022 дата публикации

Indoor garden center with a ripening control system

Номер: US20220007664A1
Автор: Gregory Sergeevich Chernov, Matthew Hunter, Michael Goodman Schroeder
Принадлежит: Haier US Appliance Solutions Inc

An indoor gardening appliance includes a liner defining a grow chamber and a grow module rotatably mounted within the grow chamber for receiving a plurality of plant pods. A ripening control system includes a recirculation duct and a fan assembly that recirculates air within the grow chamber. A reactive assembly, such as a titanium dioxide (TiO2) porous structure and an ultraviolet light, is positioned within the recirculation duct to regulate the concentration of one or more gases within the flow of air.

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Номер записи: 69
02-01-2020 дата публикации

PREDICTIVE DEMAND-BASED PRODUCE RIPENING SYSTEM

Номер: US20200005230A1
Автор: BRIGHTWELL David Blair, Brooks Cristy Crane, Bryan Greg, Eaton Jesse Lee, Kerbs Jeffrey
Принадлежит:

Examples provide a fruit ripening rack having a plurality of chambers for on-site produce ripening at a retail location. A controller component generates predicted demand for ripened fruit on a selected date at a selected location based on transaction history data and/or seasonal demand. The controller component calculates the quantity of fruit based on the predicted demand. The controller component determines conditions within each chamber to accelerate ripening of the calculated quantity of one or more types of fruit to one or more selected levels of ripeness on the selected date. The conditions include amount of ethylene gas in each chamber, length of exposure to the ethylene gas, temperature inside the chamber and/or humidity level inside the chamber. The fruit ripening rack controls internal conditions within each chamber to provide variable fruit ripening in accordance with per-chamber configurations to satisfy predicted daily demand at the selected location. 1. A system for dynamic customization of fruit ripening , the system comprising:a fruit ripening rack comprising a plurality of chambers configured to store at least one crate of unripe fruit, the plurality of chambers comprising a first chamber and a second chamber;a set of ethylene gas supply lines connecting an ethylene gas metering device to the plurality of chambers;a control device comprising a memory and at least one processor communicatively coupled to the memory;an analysis component, implemented on the at least one processor, analyzes historical transaction data and seasonal demand data associated with a selected location using pattern recognition;a prediction component, implemented on the at least one processor, generates a first predicted demand for a selected type of fruit on a first selected date and a second predicted demand for the selected type of fruit on a second selected date;the prediction component, implemented on the at least one processor, calculates a first quantity of fruit to ...

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Номер записи: 70
12-01-2017 дата публикации

NOVEL LACTOBACILLUS PLANTARUM AND USE THEREOF

Номер: US20170006888A9
Автор: LI Zheng
Принадлежит:

A novel and use thereof are disclosed, which fall within the technical field of microorganisms. The tlj-2014 is deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC Accession No. 9405. With the strain, the lactic acid production rate can be up to 35 g/L/d, and the concentration of lactic acid after 71 hrs of fermentation is up to 95 g/L. The is acid tolerant, survives well at pH 1.80, can degrade the nitrite quickly with a decomposition capability of up to 9.8 mg/h/kg, and is tolerant to 1% bile salt. When the strain is used in production of pickles, the nitrite concentration is less than 5 mg/kg throughout the entire fermentation process, which is far below the content specified in the national standard GB2714-2003. 1Lactobacillus plantarum. A tlj-2014 , which is deposited on Jul. 2 , 2014 in China General Microbiological Culture Collection Center (CGMCC) under CGMCC Accession No. 9405.2Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that with the claim 1 , the lactic acid production rate can be up to 35 g/L/d claim 1 , and the concentration of lactic acid after 71 hrs of fermentation is up to 95 g/L.3Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that the is acid tolerant claim 1 , and survives well at pH 1.80.4Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that the can degrade the nitrite quickly with a decomposition capability of up to 9.8 mg/h/kg.5Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.6Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.7Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.8Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation. This ...

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Номер записи: 71
14-01-2016 дата публикации

Method for Treating Fruit or Vegetables with Phosphorous Ions and Corresponding Compositions

Номер: US20160007623A1
Автор: Sardo Alberto
Принадлежит:

The present application relates to a new method for treating fruits or vegetables comprising the use of hot phosphorous acid (PA) as well as PA-based combinations and corresponding kits. 1Penicillium. A method for treating fruit or vegetables against comprising providing a treatment composition comprising phosphonic acid or potassium phosphite; heating the composition to a temperature of between 30° C. and 60° C.; and applying the composition to fruits and vegetables.2. The method according to claim 1 , wherein the composition further comprises a fungicide.3. The method according to claim 2 , wherein the fungicide is selected from eugenol claim 2 , isoeugenol or a salt thereof claim 2 , thiabendazole claim 2 , ortho-phenylphenol claim 2 , imazalil claim 2 , or imazalil phosphite.4. The method according to claim 2 , wherein the phosphonic acid or potassium phosphite claim 2 , and the fungicide are applied simultaneously claim 2 , separately or in a sequenced manner over time.5. The method according to claim 1 , wherein the treatment composition is at a temperature of between 40° and 60° C.6. The method according to claim 1 , wherein the treatment composition is at a temperature of between 45° and 55° C.7. The method according to claim 1 , wherein the fruit or vegetables are in contact with the treatment composition for between 10 seconds and 10 minutes.8. The method according to claim 1 , wherein the concentrations of phosphonic acid or potassium phosphite in the treatment composition are between 200 ppm and 10 claim 1 ,000 ppm.9. The method according to claim 1 , wherein the concentrations of the phosphonic acid or potassium phosphite in the treatment composition are between 500 ppm and 5 claim 1 ,000 ppm.10. The method according to claim 1 , wherein the concentrations of the phosphonic acid or potassium phosphite in the treatment composition are between 2 claim 1 ,000 and 4 claim 1 ,000 ppm.11. The method according to claim 1 , wherein the treatment composition is ...

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Номер записи: 72
11-01-2018 дата публикации

ANTIMICROBIAL COMPOSITION

Номер: US20180007909A1
Автор: DAIGLE Francois
Принадлежит:

The present application describes an antimicrobial composition comprising lauric arginate ethyl ester (LAE) and hydrogen peroxide and the use of this composition for disinfecting and sanitizing different types of surfaces such as food products, human skin or mucosa and hard surfaces as well as a method of stabilizing the composition by including a sequestering agent (citrate salt and/or phosphate salt). 1. An antimicrobial composition comprising:a) Lauric arginate ethyl ester; andb) hydrogen peroxide.2. The antimicrobial composition of claim 1 , further comprising a carrier.3. The antimicrobial composition of claim 1 , further comprising a sequestering agent.4. The composition of claim 1 , wherein concentration said of lauric arginate ethyl ester is of at least about 5 ppm or is from about 0.001% to about 5% w/w or is from about 0.01% to about 2.5% w/w or is from about 0.01% to about 0.1% w/w.59.-. (canceled)10. The composition of claim 1 , wherein said concentration of said hydrogen peroxide is of at least about 5 ppm or is from about 0.001% to about 35% w/w claim 1 , or is from about 0.01% to about 20% w/w or is from about 0.05% to about 15% w/w.1113.-. (canceled)14. The composition of claim 1 , wherein said lauric arginate ethyl ester and said hydrogen peroxide are in a weight ratio of about 1:200 to about 10:1 claim 1 , or of about 1:100 to about 5:1 claim 1 , or of about 1:40 to about 2:1 claim 1 , or of about 1:5 to about 1:1.1517.-. (canceled)18. The composition of claim 14 , wherein said lauric arginate ethyl ester and said hydrogen peroxide are in a weight ratio of about 1:40 claim 14 , or 1:10 claim 14 , or 1:2 claim 14 , or 5:1.1920.-. (canceled)21. The composition of claim 3 , wherein concentration of said sequestering agent is from about 0.0001 to about 2% w/w of the composition.22. The composition of claim 1 , further comprising a stabilizing agent.23. The composition of claim 1 , wherein concentration of said stabilizing agent is from about 0.015% to ...

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Номер записи: 73
09-01-2020 дата публикации

NANO-CELLULOSE COATINGS TO PREVENT DAMAGE IN FOODSTUFFS

Номер: US20200008435A1
Автор: Cavender George, Fuchigami Leslie H., Jung Jooyeoun, Simonsen John, Zhao Yanyun
Принадлежит:

Disclosed herein are embodiments of a composition for use in forming films or coatings that prevent damage in foodstuffs, including plants, fruits, and vegetables. The disclosed compositions comprise a cellulose nanomaterial and can further comprise a nanoscale mineral compound and one or more additional components. Also disclosed are films or coatings made using the disclosed compositions, as well as methods for making the disclosed compositions and methods for using the disclosed compositions. 120-. (canceled)21. A composition formulated for coating a plant , fruit , vegetable , or part thereof , comprising: 0.188 wt % to 2 wt % of a cellulose nanomaterial comprising cellulose nanofibrils , cellulose nanocrystals , or a combination thereof and wherein the composition reduces pigment leaching , nutrient leaching and/or water loss from , and/or UV damage of , the plant , fruit , vegetable , or part thereof covered with the composition as compared to a plant , fruit , vegetable , or part thereof not coated with the composition.22. The composition of claim 21 , further comprising a nanoscale mineral compound claim 21 , a film-forming material claim 21 , a plasticizer claim 21 , an antimicrobial agent claim 21 , an antioxidant agent claim 21 , or combinations thereof.23. The composition of claim 21 , wherein the composition is edible.24. The composition of claim 21 , wherein the composition further comprises cellulose microfibrils claim 21 , cellulose microcrystals claim 21 , or a combination thereof.25. A plant claim 21 , fruit claim 21 , vegetable claim 21 , or part thereof claim 21 , substantially coated with a film formed from a cellulose nanomaterial composition comprising 0.188% to 2% of a cellulose nanomaterial comprising cellulose nanofibrils claim 21 , cellulose nanocrystals claim 21 , or a combination thereof.26. The plant claim 25 , fruit claim 25 , vegetable claim 25 , or part thereof of claim 25 , wherein the cellulose nanomaterial composition further ...

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Номер записи: 74
09-01-2020 дата публикации

COMPOSITION FOR CONTROLLING SUPERFICIAL SCALD IN POME FRUIT

Номер: US20200008436A1
Автор: TORRES DEL CAMPO Carolina Andrea
Принадлежит:

The present invention relates to a novel composition and a method for preserving pome fruits, specifically for controlling scald caused by cold damage, based on the use of squalene of plant origin as an active ingredient. 1. An anti-scald composition for pome fruits , comprising squalane of plant origin and an appropriate vehicle.2. The composition of claim 1 , wherein squalane of plant origin has a concentration range between 0.1-99.9% v/v.3. The composition of claim 1 , wherein squalane of plant origin is obtained from olive oil.4. The composition of claim 3 , wherein squalane of plant origin is hydrogenated squalene of olive oil.5. The composition of claim 1 , wherein the appropriate vehicle is an emulsifying agent.6. The composition of claim 5 , wherein the emulsifying agent is selected from the group consisting of: oleic acid claim 5 , palm fatty acid claim 5 , a sorbitan ester or a primary alcohol.7. The composition of claim 6 , wherein the emulsifying agent has a concentration between 0.1-99.9% v/v.8. The composition of claim 1 , additionally comprising ammonia in a concentration between 0.05-10% v/v.9. The composition of claim 1 , wherein pome fruits are apples and pears.10. A method for controlling scald in pome fruits claim 1 , comprising the following steps:{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'i) providing the anti-scald composition of , and'}ii) contacting said composition with the surface of pome fruits.11. The method of claim 10 , wherein the contact between the composition and the surface of pome fruits is performed by means of immersion claim 10 , nebulization or spray.12. The method of claim 10 , wherein the contact between the composition and the surface of pome fruits is performed during at least one second.13. Use of squalane of plant origin claim 10 , for the manufacture of an anti-scald composition for pome fruits. The present invention is related to the technical field of food industries and with products for food preservation; ...

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Номер записи: 75
09-01-2020 дата публикации

NANO-CELLULOSE COMPOSITIONS, COATINGS, AND USES THEREOF

Номер: US20200010710A1
Автор: Cavender George, Fuchigami Leslie H., Jung Jooyeoun, Simonsen John, Zhao Yanyun
Принадлежит: Oregon State University

Disclosed herein are embodiments of a composition comprising at least one cellulose material (such as a cellulose nanomaterial) and an optional inorganic salt component. Some embodiments of the composition can further comprise additional components, with some embodiments further comprising a non-starch polysaccharide (e.g., methyl cellulose carboxymethyl cellulose or other cellulose derivative, chitosan, or the like), a surfactant, a plasticizer, an antimicrobial component, or any combination thereof. The disclosed compositions are useful for forming edible coatings/films on plants, plant parts, and other objects. The disclosed compositions and coatings/films made using the compositions are effective at protecting fresh and processed produce and other substances and products, from various different types of food processing damage (and the deleterious effects associated therewith). 120-. (canceled)21. A composition formulated for coating or forming a film on an object , comprising:a cellulose nanomaterial in an amount ranging from about 0.1 wt/v % to about 5 wt/v %, and a surfactant in an amount ranging from about 0.1 wt/v % to about 5 wt/v %; ora cellulose nanomaterial in an amount ranging from about 0.1 wt/v % to about 5 wt/v %, and a stabilizing agent.22. The composition of claim 21 , wherein the composition comprises the cellulose nanomaterial in an amount ranging from about 0.1 wt/v % to about 3 wt/v % claim 21 , and wherein the composition further comprises a crosslinking agent claim 21 , a film forming material claim 21 , an inorganic salt claim 21 , or any and all combinations thereof.23. The composition of claim 22 , wherein the inorganic salt component is selected from a sodium-containing salt claim 22 , a potassium-containing salt claim 22 , a calcium-containing salt claim 22 , a magnesium-containing salt claim 22 , a tin-containing salt claim 22 , or any and all combinations thereof.24. The composition of claim 22 , wherein the inorganic salt component is ...

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Номер записи: 76
03-02-2022 дата публикации

COATING COMPOSITIONS AND METHODS OF USE THEREOF

Номер: US20220030895A1
Автор: Palma Gavilán Francisco Javier, Vergara Salinas Jose Rodrigo
Принадлежит: PolyNatural Holding SPA

Aspects of the disclosure provide coating compositions and methods of use thereof. 143-. (canceled)44. A coating composition , comprising the following components:(a) a polysaccharide;(b) one or more constituents of a vegetable, wherein the one or more constituents of a vegetable comprises a soybean oil; and(c) at least one surfactant, wherein the at least one surfactant is a saponin or a phospholipid of sunflower or soybean,wherein the coating composition is an emulsified mixture of the components formulated for coating an outer surface of a post-harvest fruit, and wherein the components are present in the composition in amounts effective for preserving the post-harvest fruit.45. The composition of claim 44 , wherein the surfactant is derived from a natural extract or plant extract.46. The composition of claim 44 , wherein the polysaccharide is a seaweed polysaccharide.47. The composition of claim 44 , wherein the polysaccharide is derived from wood pulp claim 44 , plants claim 44 , or algae.48. The composition of claim 44 , wherein the polysaccharide is extracted from plants or algae.49. The composition of claim 44 , wherein the polysaccharide comprises a beta-1 claim 44 ,4 (β-1 claim 44 ,4) linked glucose polysaccharide.50. The composition of claim 44 , wherein the composition further comprises:(d) a beeswax or a carnauba wax.51. The composition of claim 44 , wherein the nanocellulose polysaccharide is extracted from a red edible seaweed.52. The composition of claim 44 , wherein the composition further comprises an active ingredient.53. The composition of claim 52 , wherein the active ingredient comprises an antimicrobial claim 52 , citric acid claim 52 , sodium citrate claim 52 , sodium benzoate claim 52 , and/or potassium sorbate.54. The composition of claim 44 , wherein:(a) the polysaccharide is present at a concentration of between about 0.01% and about 3% weight-to-volume (w/v);(b) the one or more constituents of a vegetable is present at a concentration of ...

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Номер записи: 77
19-01-2017 дата публикации

APPARATUS AND METHOD FOR SPRAYING FOOD AND FOOD PROCESSING ARTICLES WITH ANTIMICROBIALS AND OTHER AGENTS

Номер: US20170013849A1
Автор: Subbiah Jeyamkondan, Thippareddi Harshavardhan
Принадлежит:

Provided herein are methods, apparatuses, and systems for treating food articles, including meat, poultry, fish and other seafood, vegetables, fruits and other foods and food processing articles by spraying an antimicrobial or other agent onto the food or food processing articles. One embodiment of the invention may include a method for treating a food article comprising disposing a food article in a cavity within an enclosure having an outer shell and at least one inner plate disposed in the cavity, applying a first charge to a antimicrobial agent, applying a second charge to the at least one inner plate of the same polarity as the first charge, and spraying the antimicrobial agent into the cavity in a manner whereby at least a portion of the antimicrobial agent is caused to be repelled by the at least one inner plate and to at least partially coat the food article. 1. A method for treating a food article comprising:disposing a food article in a cavity within an enclosure having an outer shell and at least one inner plate disposed in the cavity;applying a first charge to a treatment agent;applying a second charge to the at least one inner plate of the same polarity as the first charge;spraying the treatment agent into the cavity in a manner whereby at least a portion of the treatment agent is caused to be repelled by the at least one inner plate and to at least partially coat the food article.2. The method of claim 1 , further comprising contacting the food article to at least one charged body to apply a third charge to the food article claim 1 , wherein the third charge has an opposite polarity to the second charge.3. The method of claim 2 , wherein the at least one charged body is one or more of the following: a rod claim 2 , pin claim 2 , brush claim 2 , bristle and wire.4. The method of claim 1 , further comprising collecting a portion of treatment agent that did not at least partially coat the food article in a capture section having a capture cavity that is ...

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Номер записи: 78
19-01-2017 дата публикации

A SOLUTION FOR EXTENDING SHELF LIFE OF READY-TO-EAT FRESH FRUITS AND/OR VEGETABLES AND AN APPLICATION METHOD THEREOF

Номер: US20170013850A1
Автор: GOKMEN Vural, OZDEMIR KUBRA SULTAN
Принадлежит:

The present invention relates to a solution and an application method thereof for extending shelf life of ready-to-eat fresh fruits and/or vegetables, and characterized by comprising chitosan and ascorbic acid. 1. A solution characterized in that it enables to extend shell life of ready-to-eat fruits and/or vegetables , restricts microbial activity on fruits and/or vegetables due to die fact that is an antimicrobial substance , enables chilosan to dissolve inside the solution by comprising preferably one per cent chitosan in the aqueous solution and increasing the acidic value of the solution , and also prevents enzymatic browning which occurs on fruits and/or vegetables due to oxidation of phenolic substances , and comprises preferably one to five per cent ascorbic acid in the aqueous solution.2. A solution according to claim 1 , characterized in that it comprises ascorbic acid in the ratio of 1% in thereof.3. A solution according to claim 1 , characterized in that it comprises ascorbic acid in the ratio of 5% in thereof.4100. A method for solution use () which enables to extend shelf life of ready-to-eat fresh fruits and/or vegetables; characterized by steps of:{'b': '101', 'preparing the fruits and/or vegetables where the solution will be applied, for solution application ();'}{'b': '102', 'claim-text': [{'b': 102', '103, 'after the immersing process () removing the liquid which remains on the fruits and/or vegetables (); and'}, {'b': '104', 'packaging or storing, the fruits and/or vegetables wherein the liquid remaining on thereof is removed ();'}], 'immersing the fruits and/or vegetables into the chitosan and ascorbic acid solution which is prepared in accordance with their characteristics () for a definite period;'}{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'and prepared according to .'}5100101. A method () according to claim 4 , characterized in that the step of preparing the fruits and/or vegetables for solution application () comprises steps Of ...

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Номер записи: 79
21-01-2016 дата публикации

Treated crop plants or plant food products with decreased bacterial viability and methods and apparatuses for making the same

Номер: US20160015038A1
Автор: Daphne Pappas ANTONAKAS, Erinn R. Bogovich, James Ferrell, Nicholas R. Lee, Robert L. Gray, Sameer Kalghatgi, Tsung-Chan TSAI
Принадлежит: EP Technologies LLC

A treated crop plant or plant food product with decreased bacterial viability relative to an untreated crop plant or plant food product. The treated crop plant or plant food product has at least a 1-log reduction in bacterial viability relative to the untreated crop plant or plant food product. Methods and apparatuses of producing the treated crop plant or plant food product are also provided.

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Номер записи: 80
21-01-2016 дата публикации

Treatment of Plants, Fruits and Vegetables to Increase Growth, Eliminate Insects and Increase Shelf-Life with Aloe Vera Gel

Номер: US20160015041A1
Автор: Coats Billy C.
Принадлежит:

The present invention includes compositions and methods for the treatment of plants against pathogens, elimination of insects and to increase the shelf-life of fruits and vegetables that includes coating the plant with undiluted aloe vera gel.

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Номер записи: 81
15-01-2015 дата публикации

METHOD AND APPARATUS FOR CONTROLLING THE ATMOSPHERE IN A SPACE FILLED WITH AGRICULTURAL OR HORTICULTURAL PRODUCTS

Номер: US20150017296A1
Автор: Veltman Rob Henk
Принадлежит:

The invention relates to a method for controlling the atmosphere in a closable space filled with agricultural or horticultural products. The method comprises directly detecting the respiration of the agricultural or horticultural products and adjusting an oxygen content, a carbon dioxide content and/or a nitrogen content in the space subject to the detected respiration. The respiration is detected here periodically, in each case for a determined time, and the space is sealed off from external influences during detection of the respiration. A very good control is achieved by taking the actual respiration as starting point, and a highly reliable detection forms the basis of this control when the detection is performed periodically for some time in a completely isolated atmosphere. The invention also relates to an installation for performing the method, and to a closable space provided with such an installation. 1. A method for controlling the atmosphere in a closable space at least partially filled with agricultural or horticultural products by directly detecting the respiration of the agricultural or horticultural products and adjusting an oxygen content , a carbon dioxide content and/or a nitrogen content in the space subject to the detected respiration , wherein the respiration is detected periodically , in each case for a determined time , and the space is sealed off from external influences during detection of the respiration.2. The method as claimed in claim 1 , wherein the respiration is detected for at least one hour at a time claim 1 , preferably for several hours.3. The method as claimed in claim 1 , claim 1 , wherein an adjusting apparatus for the oxygen content claim 1 , the carbon dioxide content and/or the nitrogen content which is connected to the space is switched off during detection of the respiration.4. The method as claimed in claim 1 , further comprising adjusting means for the temperature connected to the space are switched off during detection ...

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Номер записи: 82
15-01-2015 дата публикации

Absorbent food pad having discrete airflow passages

Номер: US20150017380A1
Автор: Brett N. Stoll, Richard Beu, Sayandro Versteylen
Принадлежит: Paper Pak Industries

An absorbent food pad having one or more apertures that provide discrete airflow passages through the absorbent food pad is provided. The apertures permit the absorbent food pads to be placed below a food product in a container without blocking the flow of air through the container. The absorbent food pad contains an active system, such as an SO 2 generation system, or any other system that enhances freshness and prolongs the shelf life of fruits, vegetables, and other food products during transport and storage to prevent and/or minimize disease.

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Номер записи: 83
15-01-2015 дата публикации

Humidity activated formulation for volatile compounds

Номер: US20150018430A1
Автор: Alexander Williamson, Daniel Maclean
Принадлежит: Agrofresh Inc

This invention is related to controlled release formulations of volatile antimicrobial compounds against pathogens affecting meats, plants, or plant parts or dairy products. Provided are delivery systems in the form of coatings or films, where controlled release of their volatile components in vapor form is triggered by high relative humidity. The volatile component may include, for example volatile antimicrobial liquids including low molecular weight alcohols and/or aldehydes, 1-methylcyclopropene, and/or other volatile fungicides.

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Номер записи: 84
21-01-2021 дата публикации

STORAGE DEVICE WITH MAINTAINED ATMOSPHERIC CONTROL

Номер: US20210016952A1
Автор: Duval Gideon
Принадлежит:

A storage device composed of a chamber with an interior volume configured to receive media in fluid connection with a storage valve configured to selectively control the flow of media and ambient atmosphere, the storage valve in fluid communication with a dock configured to sealingly engage with an additional storage device. The dock configured to facilitate the passage of media without exposure to an ambient atmosphere. 1a chamber with an interior volume configured to receive media in fluid connection with a storage valve configured to selectively control the flow of media and ambient atmosphere, the storage valve in fluid communication with a dock configured to sealingly engage with an additional storage device;the dock configured to facilitate the passage of media without exposure to an ambient atmosphere.. A storage device comprising: This application claims priority to, U.S. provisional patent application Ser. No. 62/876,418, filed on Jul. 19, 2019, the entirety of all are is incorporated by reference.The present invention discloses a system for storing and transferring media in containers with constant atmospheric control.The storage of media in controlled atmospheres has been well established benefits in a multitude of fields including food preservation. One problem with accessing media stored in a controlled atmosphere is the act of accessing the media typically results in the loss of the controlled atmosphere. Thus, there is a need for a system for storing media in a controlled atmosphere and readily accessed whereby the atmosphere may be controlled continually.The present invention relates to a storage device that satisfies the outlined need, facilitating the storage of media within a controlled atmosphere while allowing the selective insertion and removal of media from the storage device while maintaining a controlled atmosphere within the storage device. An exemplary system is composed of a chamber with an interior volume configured to receive media in ...

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Номер записи: 85
16-01-2020 дата публикации

SYSTEMS AND METHODS COMPRISING PERMANGANATE FOR IMPROVED PRESERVATION AND YIELD OF CROPS AND RELATED GOODS

Номер: US20200017927A1
Автор: Boll John, Ihli Sam, Sanders John
Принадлежит:

Preferred embodiments of the present invention comprise the optional application of concentrations of an aqueous permanganate solution, such as an approximately 0.01% A to approximately 50% liquid permanganate solution and preferably comprising approximately 20% sodium permanganate dosed at approximately 1 ppm to approximately 100 ppm to harvested sugar crops, such as sugarcane, sugar beets, and sweet sorghum, at one or more of the sugar processing steps for the crops. The steps where the liquid sodium permanganate may optionally be applied include at a sugar crop cutting step, a sugar crop conveying step, a sugar juice extraction step, a sugar juice clarifying step, and a clarifier muds filtration step. The application of liquid sodium permanganate in the processing of sugar from sugar crops results in reduced equipment fouling, reduced loss in juice purity, reduced scale formation, decreased turbidity in clarified juices, increased sugarcane processing rates, reduced sugar crop production costs, increased sugar product yield, and increased production capacity. 1. A method for improving production of sugar from sugar crops , the method comprising the steps of:(i) preparing a sugar crop to form a prepared sugar crop for milling in a sugar mill to extract sugar therefrom;(ii) optionally applying a first application of an aqueous permanganate solution to the prepared sugar crop;(iii) conveying the prepared sugar crop to the sugar mill;(iv) optionally applying a second application of the aqueous permanganate solution to the prepared sugar crop as the prepared sugar crop is being conveyed to the sugar mill;(v) processing the prepared sugar crop in a tandem mill of the sugar mill to form a processed sugar crop;(vi) optionally applying a third application of the aqueous permanganate solution to the processed sugar crop at the tandem mill and/or to the imbibition water used to wash the processed sugar crop at the tandem mills;(vii) forming cush cush and extracting sugar ...

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Номер записи: 86
22-01-2015 дата публикации

METHOD AND MEANS FOR EXTENDING THE SHELF LIFE OF FOOD PRODUCTS

Номер: US20150020698A1
Автор: LEECH Leslie D., PALANDRI Shawn M.
Принадлежит:

A method and means is provided for extending the shelf life of a food product by successively subjecting the food product to UV germicidal irradiation and an ozone/water or ozone/air treatment. The UV unit and the ozone unit may be reversed so that the food product is first treated with the ozone and then subjected to the UV germicidal irradiation treatment. 1. A means for extending the shelf life of a food product; comprising:a first housing having an infeed end and a discharge end;a UV germicidal irradiation system in said first housing;a second housing spaced from said first housing having an infeed end and a discharge end;an oxidizing system in said second housing;a conveyor configured to have food products positioned thereon;said conveyor extending through said first and second housings whereby the food products are successively subjected to UV germicidal irradiation in said first housing and an oxidizing agent in said second housing to reduce the amount of bacteria on the food products.2. The means of wherein said UV germicidal irradiation system substantially surrounds the food product passing through said first housing.3. The means of wherein said UV germicidal irradiation system includes a reflector.4. The means of wherein a cooling system supplies cooling air to said first housing.5. A means for extending the shelf life of a food product; comprising:a first housing having an infeed end and a discharge end;an oxidizing system in said first housing;a second housing spaced from said first housing having an infeed end and a discharge end;a UV germicidal irradiation system in said second housing;a conveyor configured to have food products positioned thereon;said conveyor extending through said first and second housings whereby the food products are successively subjected to an oxidizing agent and UV germicidal irradiation to reduce the amount of bacteria on the food products.6. The means of wherein said UV germicidal irradiation system substantially surrounds ...

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Номер записи: 87
21-01-2021 дата публикации

SYSTEM AND METHOD TO INHIBIT MICROBIAL GROWTH IN MASS STORAGE OF PRODUCE

Номер: US20210018248A1
Автор: Ditzler Lee C.
Принадлежит:

A high-humidity and ozonated air storage system can inhibit mold growth in mass foodstuff storage while also preventing dehydration loss. The present system and method can operate at a higher humidity and temperature than conventional methods and allows for antimicrobial ozone treatment to be applied to foodstuffs in via a storage environment. In some embodiments, humidity can be controlled so that it is approximately equal to the moisture content of produce stored within a main storage area. In such embodiments, this can mitigate water loss from the produce via osmosis to the environment. 1. A system for inhibiting microbial growth in mass storage of foodstuffs comprising: further comprising a main storage area and an ambient environment production area delineated by a partition having a first opening and a second opening;', 'wherein said ambient environment production area further comprises a first section and a second section separated by an evaporation unit;', 'wherein said first section of an ambient environment production area further comprises a water vapor source, an ozone gas generator, and feedback monitoring and control system;', 'a fan unit positioned across said second opening between said second section and said main storage area;', 'and wherein ozone gas and water vapor are created and combine in said first section to produce a humidified ozonated antifungal ambient environment that is circulated throughout said selectively enclosed chamber., 'a selectively enclosed chamber,'}2. The system of claim 1 , wherein said selectively enclosed chamber operates with an internal temperature in the range of 30° F. to 70° F. and humidity in the range of 40% to 98%.3. The system of claim 2 , wherein said ozone gas is produced having a concentration in the range of 0.050 ppm to 2.0 ppm.4. The system of claim 3 , wherein said ozone gas concentration is approximately 0.125 ppm.5. The system of claim 4 , wherein said evaporation unit operates at a temperature in the ...

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Номер записи: 88
28-01-2016 дата публикации

METHOD FOR SANITIZING FRESH PRODUCE

Номер: US20160021903A1
Автор: BILLINGSLEY Roger Dale, DEERING Amanda Jane, DULL Bob J., KAWABATA Jessica Okane, KHAIRULLAH Abizer Moiz, MIKOSHIBA Yuki
Принадлежит: Dole Fresh Vegetables, Inc.

Provided herein, inter alia, is a method for sanitizing produce, by: treating the produce with a catholyte solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient to further sanitize the produce; and treating the produce with a solution containing peroxyacetic acid for a period of time sufficient to further sanitize the produce, where treating with the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid. 1. A method for sanitizing produce , the method comprising:treating the produce with a catholyte solution for a period of time sufficient to de-soil the produce;treating the produce with a solution comprising free available chlorine for a period of time sufficient to sanitize the produce; andtreating the produce with a solution comprising peroxyacetic acid for a period of time sufficient to further sanitize the produce,wherein treating with the catholyte solution, the solution comprising free available chlorine, and the solution comprising peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the catholyte solution, the solution comprising free available chlorine, and the solution comprising peroxyacetic acid.2. The method of claim 1 , wherein treating with the catholyte solution occurs prior to treating with the solution comprising free available chlorine or occurs prior to treating with the solution comprising peroxyacetic acid.3. The method of claim 2 , wherein treating with the catholyte solution occurs prior to treating with the solution comprising free available chlorine claim 2 ...

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Номер записи: 89
25-01-2018 дата публикации

COMPOSITION AND METHODS FOR IMPROVING ORGANOLEPTIC PROPERTIES OF FOOD PRODUCTS

Номер: US20180020686A1
Автор: Girard Genevieve
Принадлежит: FRUITSYMBIOSE INC.

Described herein is an edible coating for preserving at least one organoleptic property of food products in which the coating comprises a polysaccharide solution and a cross-linking agent solution. 1a polysaccharide anda cross-linking agent solution.. An edible coating for preserving at least one organoleptic property of a food product subjected to a thermal treatment, the edible coating comprising: This application claims priority of U.S. Provisional Patent Application No. 61/544,873, filed on Oct. 7, 2011, and entitled “Composition and methods for improving organoleptic properties of food products”, the specification of which is hereby incorporated by reference.The present subject matter relates to a composition and methods for improving organoleptic properties of food products, and more specifically the organoleptic properties of fruits and vegetables that are subjected to a thermal treatment or cooking.The use of edible coatings is a known technique to increase shelf-life of fresh food products such as fruits and vegetables. Edible coatings create a physical barrier between the fruit or vegetable and the surrounding environment, and reduce ripening reactions such as color and aroma changes, desiccation and degradation of the product. Edible coatings are thus effective in creating a micro-environment for each individual fruit, vegetable or part thereof, thereby retaining humidity and reducing respiration and oxidation and extending shelf life of the products.Edible coatings known in the art include polysaccharide-, protein- and lipid-based edible coatings. Protein-based edible coatings typically include whey protein, soy protein, gluten, corn protein and/or sodium caseinate. While being efficient, the use of protein-based coating may be limited by current concerns with food allergies since many of the protein ingredients trigger an allergic response. Further, vegetarians and vegans may tend to avoid products coated with protein-based coating because they are ...

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Номер записи: 90
25-01-2018 дата публикации

GAS SUPPLY DEVICE AND REFRIGERATION DEVICE FOR CONTAINER PROVIDED WITH SAID GAS SUPPLY DEVICE

Номер: US20180020687A1
Автор: FUJIMOTO Yuusuke, KAMEI Noritaka, NAKANO Masataka, OZATO Atsushi, TANAKA Naohiro, Yokohara Kazuma
Принадлежит: DAIKIN INDUSTRIES, LTD.

Disclosed is a gas supply device provided for a container in which a breathing plant is housed. The device supplies nitrogen-enriched air into the container. The device is provided with a malfunction diagnosis section which checks whether each of components of the device works properly or not and specifies a malfunctioning portion if an oxygen concentration of the nitrogen-enriched air does not fall to or below a predetermined concentration. The malfunction diagnosis section checks whether each of an air pump, a motor, and a switching mechanism works properly or not, and determines that an adsorbent is not working properly when it is determined that all of the air pump, the motor, and the switching mechanism are working properly. 1. A gas supply device provided for a container in which a breathing plant is housed , the device comprising:a first adsorption portion and a second adsorption portion in each of which an adsorbent for adsorbing nitrogen in air is provided;an air pump having a first pump mechanism connected to one of the first adsorption portion and the second adsorption portion, and a second pump mechanism connected to the other one of the first adsorption portion and the second adsorption portion, the first pump mechanism supplying outside air to the first or second adsorption portion to allow the adsorbent to adsorb nitrogen in the outside air and thereby producing oxygen-enriched air having a higher oxygen concentration than the outside air, the second pump mechanism sucking air from the first or second adsorption portion and thereby producing nitrogen-enriched air containing the nitrogen desorbed from the adsorbent;a motor which drives the air pump;a switching mechanism which alternately switches between a first connection state in which the first adsorption portion is connected to the first pump mechanism and the second adsorption portion is connected to the second pump mechanism, and a second connection state in which the second adsorption portion is ...

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Номер записи: 91
10-02-2022 дата публикации

STORAGE OF POST-CLIMACTERIC FRUIT

Номер: US20220039413A1
Автор: Hoover John C.
Принадлежит:

Systems and methods for storing post-climacteric fruit are described. The system is scalable for home or commercial use and extends the storage life of fruit sensitive to over-ripening and spoilage because of the emission of ethylene gas. The described systems circulate and remove the ethylene gas, emitted by the fruit, from within an enclosure containing the fruit. Also, the system may store the fruit at an average temperature that extends the storage life of the fruit. The systems accomplish these objectives by thermally cycling the temperature of the air/gas within the enclosure containing the fruit about a desired storage temperature. The change in temperature may cause the air to expand and contract. Mechanisms allow the expanding and contracting air to exchange the gas within the enclosure with the air outside the enclosure, inducing the flushing of the ethylene gas. 1. A system comprising:an enclosure having an interior volume, wherein the interior volume is configured for storing fruit therein;a thermal module that cools and heats air within the interior volume of the enclosure;a gas exchanger; anda controller that directs the thermal module to thermal cycle a temperature of the air within the interior volume about a desired storage temperature, wherein the controller is configured to control the thermal cycling of the air within the interior volume by directing the thermal module to alternatingly heat the air within the interior volume and cool the air within the interior volume within a swing temperature of the desired storage temperature, wherein the thermal cycle causes the air within the interior volume to expand and contract and move in and out of the enclosure through the gas exchanger to expel gas from within the interior volume and draw gas into the interior volume from outside the enclosure.2. The system of claim 1 , wherein the thermal module is a thermoelectric heat exchanger.3. The system of claim 2 , wherein the controller is configured to ...

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Номер записи: 92
10-02-2022 дата публикации

METHODS FOR PACKAGING AND PRESERVING BERRY PRODUCTS

Номер: US20220039415A1
Автор: JOHNSTON Michael
Принадлежит:

Methods are provided for storing and preserving a cut or whole berry product, preferably so as to extend shelf life of the same. In one optional method, the berry product is placed in a product containing space of a storage container atop a platform of a support structure. The storage container includes an internal compartment having the product containing space. The support structure defines the platform for supporting the berry product. The internal compartment further includes a reservoir, configured to retain liquid, below the platform. The platform and/or support structure are configured to direct liquid exuded from the berry product to the reservoir. Optionally, the reservoir comprises an absorbent material for absorbing liquid in the reservoir 1. A method of packaging and preserving a cut or whole berry product comprising: placing the berry product in a product containing space of a storage container atop a platform of a support structure , the storage container comprising an internal compartment having the product containing space , the support structure defining the platform for supporting the berry product , the internal compartment further comprising a reservoir below the platform , the reservoir being configured to retain liquid , the platform and/or support structure being configured to direct liquid exuded from the berry product to the reservoir , the storage container further comprising a lid enclosing the berry product within the product containing space , wherein the lid comprises an oxygen permeable material.2. The method of packaging and preserving a cut or whole berry product of claim 1 , the support structure defining the platform located above the reservoir claim 1 , the support structure and/or platform comprising one or more of:a. a liquid permeable surface;b. one or more openings; andc. a ramp providing for liquid runoff from a side of the platform;wherein the one or more of the liquid permeable surface, the one or more openings and the ramp ...

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Номер записи: 93
10-02-2022 дата публикации

METHODS OF CONTROLLING THE RIPENING OF AGRICULTURAL PRODUCTS

Номер: US20220039416A1
Автор: Frazier Charles Patrick, Kaun Stephen William, Keech Amy Louise
Принадлежит:

Modulating the ripening of an underripe produce unit at a temperature includes treating the underripe produce unit with a chemical treatment, a physical treatment, or both. The underripe produce unit has a first respiration rate determined at the temperature at a first time and a second respiration rate determined at the temperature at a second time. The first time and the second time are different. The second respiration rate is at least about 10% greater than the first respiration rate at the temperature. 1. A method for modulating the ripening of an underripe produce unit at a temperature , the method comprising: the underripe produce unit has a first respiration rate and a second respiration rate,', 'the first respiration rate has been determined at a first time and the second respiration rate has been determined at a second time, wherein the first time and the second time are different,', 'the first respiration rate and the second respiration rate are determined at the temperature,', 'the second respiration rate is at least about 10% greater than the first respiration rate at the temperature; and', 'treating the underripe produce unit comprises a chemical treatment, a physical treatment, or both., 'treating the underripe produce unit, wherein2. The method of claim 1 , wherein modulating the ripening of the underripe produce unit comprises extending a length of time before the underripe produce unit ripens.4. The method of claim 1 , wherein the physical treatment comprises forming a coating on the underripe produce unit.5. The method of claim 4 , wherein the coating comprises a monoglyceride.6. The method of claim 5 , wherein the coating further comprises a fatty acid salt.7. The method of claim 1 , wherein the physical treatment further comprises contacting the underripe produce unit with a cell claim 1 , a biological signaling molecule claim 1 , a vitamin claim 1 , a mineral claim 1 , a pigment claim 1 , an aroma claim 1 , an enzyme claim 1 , a catalyst claim ...

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Номер записи: 94
17-04-2014 дата публикации

Antimicrobial Agent

Номер: US20140106040A1
Автор: Dodd Jeff
Принадлежит: NATURAL BIOTECHNOLOGY SPRL

There is described a method for the decontamination of (whole) fruit and/or vegetables comprising: (i) an optional first step of pre-washing the fruit and/or vegetables in high concentration of the decontaminant to deal with heavy spoilage; (ii) washing the fruit and/or vegetables in a low concentration of the decontaminant to deal with any residual microbial presence; wherein the decontaminant comprises an acidulant, such as sodium hydrogen sulphate, citric acid, lactic acid and tannic acid. 1. A method for the decontamination of (whole) fruit and/or vegetables comprising:(i) an optional first step of pre-washing the fruit and/or vegetables in high concentration of the decontaminant to deal with heavy spoilage;(ii) washing the fruit and/or vegetables in a low concentration of the decontaminant to deal with any residual microbial presence;wherein the decontaminant comprises an acidulant.2. A method according to wherein the decontamination of the (whole) fruit and/or vegetables is carried out prior to packing (e.g. as in fruit) and/or peeling (e.g. as in vegetables) and/or slicing claim 1 , (e.g. as in apples).3. A method according to wherein the acidulant is selected from those that will reduce the pH to at least about 3 or less.4. A method according to wherein the concentration of decontaminant is from about from about 0.1% to about 25% (w/v).5. A method according to wherein the acidulant is a modified acidified salt.6. A method according to wherein the acidulant is sodium hydrogen sulphate (NaHSO).7. A method according to wherein the acidulant includes one or more antioxidants/reducing agents.8. A method according to wherein the antioxidant/reducing agent is selected from one or more of ascorbic acid claim 1 , and salts thereof; kojic acid claim 1 , and salts thereof; erythorbic acid claim 1 , and salts thereof; and a phenolic antioxidant carboxylic acid claim 1 , such as a rosmarinic acid claim 1 , and salts thereof.9. A method according to wherein the acidulant ...

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Номер записи: 95
26-01-2017 дата публикации

OXYGEN UPTAKE COMPOSITIONS AND PRESERVATION OF OXYGEN PERISHABLE GOODS

Номер: US20170021331A1
Автор: Fuller Peter E.
Принадлежит:

The preservation or extension of the life of oxygen perishable products such as fresh or cooked meats; fresh vegetables and fruits; dried vegetables, fruits and meats; packaged pharmaceuticals or biologicals; open and enclosed marketing display cases of meats, fruits and vegetables; and packaging, warehousing and transportation of meats, fruits, and vegetables is obtained by subjecting such products to an atmosphere obtained from gas permeable packets of an oxygen scavenging composition comprising a sodium carbonate mineral and one or more carboxylic acids. When the environment surrounding the oxygen perishable product is subjected to the packets of gaseous permeable oxygen scavenging compositions, oxygen is taken in by the scavenging composition and also the presence of carbon dioxide in the surrounding environment is enhanced thereby minimizing or eliminating the effect the oxygen on the oxygen perishable products. 1. A composition for extending the life of oxygen perishable products comprising a granular mixture of a sodium carbonate mineral and a mono- , di- or tricarboxylic acid.2. The composition according to claim 1 , wherein the sodium carbonate mineral is a member selected from the group consisting of trona claim 1 , gaylussite claim 1 , natron claim 1 , prissonite claim 1 , northupite claim 1 , nahcolite claim 1 , thermonatrite claim 1 , and combinations thereof.3. The composition according to claim 2 , wherein the sodium carbonate mineral is trona.4. The composition according to claim 3 , wherein the trona comprises the formula{'br': None, 'sub': 3', '3', '3', '2, '[Na(CO)(HCO).2HO].'}5. The composition according to claim 1 , wherein the mono- claim 1 , di- or tricarboxylic acid has the general formula:{'br': None, 'sub': 'x-1', '(HOOC)—R—(COOH)'}where x is an integer of 1, 2 or 3, and R is a saturated or unsaturated, straight, or branched carbon chain having one to eighteen carbon atoms, or an aromatic moiety having six to eighteen carbon atoms which may ...

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Номер записи: 96
23-01-2020 дата публикации

Produce Ripening System and Apparatus

Номер: US20200022378A1
Автор: Obolo Christophe
Принадлежит:

A system and apparatus ripen produce such as fruits and vegetables, and include a chamber having a plurality of chamber walls integrally coupled to a floor and forming an interior therein for retaining the produce; and a lid configured to be removably coupled with the chamber at an upper end thereof, the lid having: a top having: a top surface; and an underside surface; a plurality of underside walls extending downward from the underside surface and forming a plurality of cavities; a first aperture extending through the top surface and the underside surface and positioned within a first cavity of the plurality of cavities; and a second aperture extending through the top surface and the underside surface and positioned to not be in any of the plurality of cavities, wherein the first gas passing through at least the first and second apertures causes the produce to ripen. 1. An apparatus for ripening produce , the apparatus comprising:a chamber having a plurality of chamber walls integrally coupled to a floor and forming an interior therein for retaining the produce; and [ a top surface; and', 'an underside surface;, 'a top having, 'a plurality of underside walls extending downward from the underside surface and forming a plurality of cavities;', 'a first aperture extending through the top surface and the underside surface and positioned within a first cavity of the plurality of cavities; and', 'a second aperture extending through the top surface and the underside surface and positioned to not be in any of the plurality of cavities;', 'wherein a first gas passing through at least the first and second apertures causes the produce to ripen., 'a lid configured to be coupled with the chamber at an upper end thereof, the lid having2. The apparatus of claim 1 , wherein at least one of the first and second apertures is between 1 to 3 mm in diameter.3. The apparatus of claim 1 , wherein the first aperture is not centrally positioned within the first cavity.4. The apparatus of ...

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Номер записи: 97
28-01-2021 дата публикации

MULTIDIMENSIONAL ECOLOGICAL PRESERVATION TECHNOLOGY FOR SWEET POTATOES

Номер: US20210022358A1
Автор: CHEN Xiaotong, Jiang Nan, Jin Jing, LENG Chuanzhu, LI Xihong, PAN Yanfang, SHAO Chongxiao, SONG Xinfei, TIAN Baoshuang, WANG Sixin, XIN Gang, ZHANG Jiming, ZHENG Xiangyang
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The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation. 2. The multidimensional ecological preservation technology for sweet potatoes according to claim 1 , wherein the initiator is potassium persulfate; the cross-linking agent is polyacrylamide; and the dispersing agent is polyvinyl alcohol.3. The multidimensional ecological preservation technology for sweet potatoes according to claim 1 , wherein a preparation method of the modified diatomite includes the following steps: weighing diatomite in a container claim 1 , treating the container under microwave power of 300-320 W for 10-15 min claim 1 , and placing the container in a thermostatic water bath; dropwise adding a sulfuric acid solution having a mass fraction of 3-5 wt % while stirring at low speed of 300 r/min claim 1 , wherein a ratio of mass g of the diatomite to volume mL of the sulfuric acid solution is 1:3; then claim 1 , regulating the rotation speed to 600 r/min claim 1 , and stirring for 5-6 h; and washing the solution to be neutral with 1 wt % of NaOH solution after cooling claim 1 , and drying under a condition of 100-110° C. for 3 h claim 1 , thereby obtaining the modified diatomite.4. The multidimensional ecological preservation ...

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Номер записи: 98
28-01-2021 дата публикации

ANTIBROWNING COMPOSITIONS

Номер: US20210022359A1
Автор: Brown John Wyatt, Green James Kendall
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Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein. 1. A method for inhibiting browning of food , comprising: contacting a food product with an liquid antibrowning composition in an amount sufficient to inhibit enzymatic browning , wherein the antibrowning composition comprises calcium ascorbate , calcium propionate , and calcium chloride , wherein calcium ascorbate is present in the composition in the amount to no more than 25% (weight/volume) , calcium propionate is present in the composition in the amount from about 0.25% (weight/volume) to about 3% (weight/volume) , and calcium chloride is present in the composition in the amount from about 0.1% (weight/volume) to about 0.4% (weight/volume).2. The method of claim 1 , wherein contacting the food product with the antibrowning composition comprises spraying or dipping the antibrowning composition onto the food product claim 1 , or merging the food product into the antibrowning composition.3. The method of claim 1 , wherein the food product is selected from the group consisting of fruits claim 1 , vegetables claim 1 , tubers claim 1 , seafood claim 1 , beverage claim 1 , and a combination thereof.4. The method of claim 1 , wherein the food product comprises an uncut vegetable or fruit claim 1 , a freshly cut claim 1 , ground claim 1 , grated claim 1 , pulped or otherwise processed vegetable or fruit.5. The method of claim 1 , wherein the food product is uncut or freshly cut apple claim 1 , lettuce claim 1 , blueberry claim 1 , or artichoke.6. The method of claim 1 , wherein said composition comprises calcium chloride in the amount of 0.1-0.3% claim 1 , calcium ascorbate comprises about 3-15% in weight/volume claim 1 , calcium propionate comprises about 0.3-2% in volume ...

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Номер записи: 99
28-01-2021 дата публикации

Method of manufacturing sheet kimchi having spicy taste

Номер: US20210022378A1
Автор: Duck Kyu PARK, Jung Min Kim
Принадлежит: Individual

The present invention relates to a method of manufacturing a sheet kimchi having a spicy taste, the method including separating chinese cabbage into sheets to prepare sheets of chinese cabbage leaves, pickling the sheets of the chinese cabbage leaves with a brine pickling solution, applying a kimchi seasoning, which includes a red pepper powder, an anchovy sauce, a sauced shrimp, minced garlic, ginger, starch syrup, L-monosodium glutamate, a roasted coffee bean powder, and a fruit extract of pepper, on the sheets of the chinese cabbage leaves and sequentially stacking and packing the sheets of the chinese cabbage leaves. According to the present invention, since the roasted coffee bean powder and the fruit extract of the pepper are included in the kimchi seasoning, a spicy taste of the kimchi is increased, and a decrease in spicy taste is suppressed even when the kimchi is stored for a long time.

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Номер записи: 100