Packaging systems for the control of relative humidity of fresh fruits, vegetables and flowers with simultaneous regulation of carbon dioxide and oxygen

a technology of relative humidity and packaging system, applied in the field of new packaging system, can solve the problems of affecting product quality and food safety, affecting the quality of products and vegetables picked immaturely, and not being availabl

Inactive Publication Date: 2010-05-27
LIM LOONG KENG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0046]The container top and bottom materials can to maintain internal humidity in the ra

Problems solved by technology

While most if not all of these commodities are available year round from either the southern or northern hemispheres, they are often not available due to the high cost of air-freight or the produce is picked immature to provide the necessary storage life required for transport and distribution but does not achieve the full ripeness of a premium product.
In addition, fruit and vegetables picked immature are often more susceptible to mold, yeast and bacterial diseases that fully ripened fruit and vegetables.
While this application has a short term benefit, respiration of the product generates moisture which develops a saturated environment leading to the growth of bacteria, yeast and molds which affect product quality and food safety.
In addition, excessively high moisture levels lead to softening and necrosis of the product resulting in the rapid deterioration of quality.
While these laminates are constructed of two layers of kraft paper with an internal layer of low,

Method used

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  • Packaging systems for the control of relative humidity of fresh fruits, vegetables and flowers with simultaneous regulation of carbon dioxide and oxygen
  • Packaging systems for the control of relative humidity of fresh fruits, vegetables and flowers with simultaneous regulation of carbon dioxide and oxygen
  • Packaging systems for the control of relative humidity of fresh fruits, vegetables and flowers with simultaneous regulation of carbon dioxide and oxygen

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0090]The process for preparation and preservation of fresh peaches (cv. Red Haven) using the invention, involves the following:[0091]1. Fresh peaches were harvested at a full ripe maturity indicated by a lack of chlorophyll in the ground cover of the flesh with a firmness of 4 to 6 kg-f fruit firmness;[0092]2. The fruit were sanitized with a 100 ppm solution of chlorine, dried, cooled to 1° C. and packed in the described container constructed with 30 g per m2 nylon 6 / 12 laminate with oxygen transmission rate 5000 cm3 per m2 per 24 hours at 25° C. at 1 atm as created with 10 microperforations in a container containing 9 kg of fresh peaches. Oxygen atmospheres were maintained between 2 and 3% oxygen while carbon dioxide atmospheres were maintained at 5% to 6%;[0093]3. A control sample of peaches of the same maturity was placed in a similar modified atmosphere package maintained at 94% RH to 100% RH;[0094]3. Peaches in the control and those stored in the invention were held at 1° C. f...

example 2

[0097]The process for preparation and preservation of perishable kiwi fruit using the invention, involves the following:[0098]1. Ready-to-eat firm mature ripe kiwi fruit (cv. Hayward; firmness of 3 to 5 kgf) that are free of obvious decay are selected, washed with or 100 ppm chlorine if available and dried;[0099]2. Kiwi fruit are packed in preformed trays composed either of wood fibre or plastic (wood fiber is preferred) and placed in the container;[0100]3. The kiwi fruit are cooled to 0° C. and the container is sealed by placing the plastic top in place with the desired sealant;[0101]4. The kiwi fruit were sealed in the package with microperforations sufficient to provide an oxygen transmission rate of 3000 cm3 per m2 per 24 hours at 25° C. at 1 atm and stored at 0° C. for up to 28 days.

[0102]The quality of the kiwi fruit compared to conventionally packed controls (corrugated boxes) controls demonstrated superior eating quality and freedom from decay after 28 days in the container....

example 3

[0104]The process for preparation and preservation of fresh mushrooms using the invention, involves the following:[0105]1. Fresh white mushrooms were harvested closed cap maturity;[0106]2. The fruit were washed in a fresh water cascade and dried by warm dry air to the original weigh, cooled to 1° C. and packed in the described container constructed with 35 g per m2 nylon 6 / 66 laminate with oxygen transmission rate of 30,000 cm3 per m2 per 24 hours at 25° C. at 1 atm created with 90 microperforations in a container containing 5 kg of fresh mushrooms. Oxygen atmospheres were maintained between 3 and 5% oxygen while carbon dioxide atmospheres were maintained at 7% to 10%;[0107]3. A control sample of mushrooms of the same maturity was placed in a similar modified atmosphere package maintained at 94% RH to 100% RH;[0108]4. Mushrooms in the control and those stored in the invention were held at 1° C. for periods of 5, 10 and 15 days;

[0109]Mushrooms stored in the control packages appeared ...

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PUM

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Abstract

A water permeable sealed container for preservation of produce such as fruit, vegetables and flowers made out of three layer laminate corrugated to form, further three to five layer construct. The layers also include a layer of Kraft paper fluting and layer of polymer which is enclosed between two layers of Kraft paper. The container has a lid, which absorbs water vapor and transmits water vapor from the interior of the container to the exterior through micro perforations. The container can also regulate relative humidity within a range of 75% to 85% for some foods by removing moisture from the food generated from respiration and suppressing product decay due to microorganisms. The laminate may be die cut to be formed into a range of box designs for vertical profiles that provide ventilation spaces between containers in a vertical stack and to provide airflow channels within a stack.

Description

FIELD OF THE INVENTION[0001]This invention relates to a novel process and storage container for the modified atmosphere preservation of fresh fruits, vegetables and / or flowers using preferential relative humidity levels. More particularly the invention pertains to the preserving of the food integrity and food safety in a sealed container which permits the exchange of oxygen carbon dioxide and water vapour to maintain high levels of carbon dioxide, low levels of oxygen and intermediate levels of relative humidity for optimum preservation of foods at refrigerated temperatures for extended storage periods.BACKGROUND OF THE INVENTION[0002]Consumers have come to expect the availability of a wide range for fresh, ripe fruits, vegetables and flowers year round. While most if not all of these commodities are available year round from either the southern or northern hemispheres, they are often not available due to the high cost of air-freight or the produce is picked immature to provide the ...

Claims

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Application Information

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IPC IPC(8): B65D43/02B65D5/56
CPCB65B25/023B65B25/041B65D85/505B65D85/34B65D81/26
Inventor LIM, LOONG KENGLEE, KEE ENG
Owner LIM LOONG KENG
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