Fruit or Vegetable Pods

Abstract

The invention is drawn to methods and apparatus for protecting fruits and vegetables, particularly soft-skinned fruits and vegetables, from bruising, crushing and other damage during transport. Preferably, the apparatus of the present invention are designed for transport and protection of individual or small numbers of fruits and vegetables. Methods include methods for protecting fruit and vegetable from damage during transport.

Description

[0001]This patent application claims priority pursuant to 35 U.S.C. §119(e) to provisional patent application serial No. 61 / 001,618, filed Nov. 1, 2007, which application is hereby incorporated by reference herein in its entirety.FIELD OF THE INVENTION [0002]This invention is related to the food and food-related consumer industries.BACKGROUND OF THE INVENTION [0003]Many fruits and vegetables, including but not limited to soft skinned fruits and vegetables such as apples, peaches, grapes, tomatoes, apricots, melons, bananas, mangos, plums, berries, avocados, cherries, pears, nectarines, and oranges are susceptible to bruising or crushing. Bruising occurs when the skin or flesh of a fruit or vegetable is bruised, crushed or broken, thus causing physical injury to the plant cells involved. On a biochemical level, the membranes and / or cell walls of the injured part are broken and this permits normally sequestered intracellular enzymes and molecules to mix. In particular, phenolic molecu...

AI Technical Summary

Benefits of technology

[0011]Accordingly, the present invention is directed to methods and apparatus involving a container for transporting one or more item of fruit or vegetables while reducing the probability that the fruit or vegetable will become bruised during transport. Preferably, the container is sized to fit in a picnic basket, lunch box, or paper sack. In certain embodiments the container is sized to fit a single piece of fruit or vegetable, such as a single apple, or a single peach. However, it is contemplated that a container of the present invention may in certain embodiments be sized to fit a plurality of small fruits or vegetable such as grapes, berries, or cherries. Preferably, the apparatus is substantially of a single piece or segment construction.

[0019]In a preferred embodiment the junction of the inner film and the outer film surrounding the opening is fabricated to have a plurality of “fingers” around the top rim which inflate when the container is inflated and, so inflated, project into the opening defined by the top rim. These fingers permit the securing of fruit of different sizes or shapes within the lumen, and substantially prevent fruit or vegetables from falling out of the container while it is inflated.

[0021]In an embodiment the inner film may be made with one or more, preferably two or more, most preferably four or more internal “fingers”, “ribs”, or other projections which will inflate when the container itself is inflated, and will generally approximately radially project into the lumen of the container. Such projections may be useful in retaining fruit or vegetables that do not completely fill the lumen, thus making the container useful for retaining various sizes and shapes of fruits or vegetables.

[0030]The inner surface defines a lumen open to the air through the opening. The opening is sufficiently large, and / or to the material comprising the top lip sufficiently flexible to permit at least one fruit or vegetable to be placed on the inner surface within the lumen. The opening is also preferably sufficiently small or the top lip sufficiently flexible to maintain the apparatus in position substantially surrounding the fruit or vegetable. The rigidity of the foam or gel within will also help retain the food inside the pod.

Problems solved by technology

Many fruits and vegetables, including but not limited to soft skinned fruits and vegetables such as apples, peaches, grapes, tomatoes, apricots, melons, bananas, mangos, plums, berries, avocados, cherries, pears, nectarines, and oranges are susceptible to bruising or crushing.

Bruising occurs when the skin or flesh of a fruit or vegetable is bruised, crushed or broken, thus causing physical injury to the plant cells involved.

In particular, phenolic molecules in the fruit can become oxidized, leading to the dark discoloration most often characteristic of bruising.

Bruising can also result in the leakage of cellular water into plant tissue, resulting in localized areas of water-soaking and softness.

Fruits and vegetables tend to soften as they ripen, which makes bruising all the more of a hazard during harvest time.

Additionally, the taste and texture of fruits and vegetables is compromised by bruising.

As a result, considerable effort has been made by growers, wholesalers and retailers to prevent fruits and vegetables from becoming bruised when they are harvested, transported, processed and stored.

However, once the fruit is purchased by the consumer in a relatively unbruised condition, there are few effective ways to transport the fruit while protecting it from bruising.

However, the fruit or vegetable can become bruised during transport from the home to the location at which the food is eaten.

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