Treatment of Modified Atmosphere Packaging

Abstract

The invention relates to a device for preserving, sanitizing, ripening, and preventing or suppressing the growth of microbials within a package used for the transport and storage of various items, such as fresh fruits, vegetables, and other perishables and parcels. The device includes an enclosed container and at least one sack operably disposed adjacent the container, wherein the sack encloses an agent and the agent releases gases in the container upon the presence of humidity within the container.

Description

RELATED APPLICATIONS[0001]This nonprovisional application claims the benefit of Application No. 61 / 325,816, filed Apr. 19, 2010, which is incorporated herein, in its entirety, by reference and to which priority is claimed.BACKGROUND OF THE INVENTION[0002]1. Field of Invention[0003]The present invention relates generally to the preservation, sanitization, fumigation and ripening of food and floral products and other items, such as mail, that are subject to various exposures and environments and potentially hazardous conditions while being stored, treated, shipped and distributed.[0004]2. Description of Related Art[0005]Consumers desire the freshest fruits, vegetables, meats, seafood and floral products to be available for purchase and expect them to be available year round. Food and floral growers, packers, processors and distributors have tried to satisfy this desire by shipping fruits, vegetables, meats, seafood and floral products from around the world. However, all fruits, vegeta...

AI Technical Summary

Benefits of technology

[0013]It is an object of the present invention to overcome the drawbacks and shortcomings of conventional Modified Atmosphere Packaging (MAP) devices in the distribution of perishable fresh food products. This present invention provides a device and method to extend the shelf life and life span of perishable fresh food and floral products.

[0014]The present invention additionally provides the capability to delay the ripening of perishable fresh food products.

Problems solved by technology

However, all fruits, vegetables, meats, seafood and floral products require time for logistics and distribution and require considerable time when being shipped across countries, continents and oceans and a combination thereof; for example, products shipped from the America to Europe can require more than 28 days to reach a final destination, end user or consumer.

Or, they must transport these items using a faster and more costly means.

Wounding of fresh fruit and produce also increases the respiration, thus decreasing the life span.

Respiration also produces heat and water vapor, both of which can reduce the shelf life of fresh produce and fruits.

The increase of heat, production of water and low O2 are problems often found with conventional MAP devices.

Conventional packaging and some MAP systems fail to include control measures to minimize production of ethylene following harvest.

While conventional MAP devices do provide some means to control the atmosphere of packaging, conventional MAP devices fail to control the suppression or release of gases known to enhance or suppress the ripening of fresh fruits and produce, such as CO2, O2 Ethylene and Nitrogen.

Further, conventional MAP devices fail to provide a delivery system to regulate or activate ingredients in order to reduce oxygen levels.

Oxygen supports the growth of micro-organisms, causes product color changes, and causes rancid odors in packaged foods.

The conventional MAP packaging systems also fail to provide for the sanitization of the products during shipping and ripening of the products.

Another hazard in the shipment of fresh fruits and produce is the control of micro-organisms and the presence of live insects.

Conventional MAP devices fail to provide a method to enable an insecticide to be dispensed within the MAP to control micro-organisms and insects.

Such a failure limits the shipment of some fresh fruits and vegetables to many countries.

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