Compositions and methods for packaging produce

Abstract

The present invention is based on the surprising result that packaging materials comprising at least one moisture modulating agent can significantly reduce moisture loss, physical damage, and / or microbial decay of produce. Inclusion of such moisture modulating agent(s) can provide at least one of the following advantages: (1) less disease development as compared to traditional packaging material; (2) fresher, firmer produce with less rot or defects (for example cracking or splitting); (3) better see-through as compared to traditional packaging material; (4) preventing the humidity inside the bag from coalescing into large drops or even pools of water (i.e., less water accumulation or moisture condensation within the package); and (5) providing sufficient gas transmission of oxygen (O2) / carbon dioxide (CO2) and / or a quality management agent, for example ethylene or 1-MCP, for better quality control during storage at room temperature (shelf life).

Description

CROSS-REFERENCE[0001]This application claims the benefit of priority under 35 U.S.C. § 119(e) of U.S. provisional patent application No. 62 / 014258 filed Jun. 19, 2014, the content of which is incorporated by reference in its entirety.BACKGROUND OF THE INVENTION[0002]Produce, including fruits and vegetables, may generate moisture during storage via respiration. Some produce has relatively high respiration rates and others have relatively low respiration rates. Currently, packaging of high respiration fruits and vegetables cannot be done in polyolefin-based films without the risk of decay and peel / skin damage or other physiological damage due to the accumulation of water droplets and pooled water inside the bags. As a result, other materials with very high water vapor transmission rates must be utilized, such as nylon films / bags. Nylon is a material with a high water vapor transmission rate, and films are made with this material to help minimize or remove condensation from high respir...

AI Technical Summary

Benefits of technology

This patent describes how adding a special material to packaging can help prevent moisture loss, physical damage, and microbial decay in produce. The packaging materials can also improve the quality of the produce by making it fresher and better-looking, with fewer defects. The packaging materials can also prevent humidity from accumulating inside the bag and improve gas transmission for better quality control. Additionally, the patent discusses the use of polyolefin-based films, which are cheaper than nylon and can be used without the risk of produce damage. Overall, the patent describes how adding a moisture modulating agent to packaging materials can improve the shelf life and quality of produce.

Problems solved by technology

Currently, packaging of high respiration fruits and vegetables cannot be done in polyolefin-based films without the risk of decay and peel / skin damage or other physiological damage due to the accumulation of water droplets and pooled water inside the bags.

However, nylon bags have a drawback because they are more expensive to manufacture and do not have very good gas (for example oxygen and carbon dioxide) transmission properties which may play an important role for shelf life storage.

Also nylon-based films are not efficient in transmitting ethylene-like gases that help trigger ripening in climacteric fruits or vegetables or 1-methylcyclopropene-like gases for quality management.

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