Packaging and method for plant matter

Abstract

Described is a packaging, and method and system for packaging an individual and single serving of plant matter, such as a cannabis flower. Also described are a method of making and using for the packaging.

Description

BACKGROUND OF THE INVENTION[0001]Plant matter harvested for human or animal consumption is susceptible to natural decay over time, and especially susceptible to degradation or deterioration when exposed to environmental factors such as air, oxygen, humidity, UV light, or increased temperatures that can exacerbate the degradation or deterioration of the harvested plant matter. Degradation or deterioration of fresh plant matter includes changes to its appearance, as well as changes to its content, e.g., loss of nutritional value or production of compounds that can affect its color, aroma, flavor, or use. The changes can result in rejection of the product by the consumer, and lead to overall waste, and economic loss to the seller. Degradation or deterioration of fresh plant matter has been a perennial problem in the food industry, e.g., fresh produce markets.[0002]The appearance, flavor, texture, and crispness, and overall quality of fresh fruit rapidly deteriorates particularly when t...

AI Technical Summary

Benefits of technology

This patent describes a method and system for packaging and preserving fresh plant matter, such as citrus wedges or cannabis flowers, in a way that increases their stability and shelf-life. The method involves packaging the plant matter in a container with a bottom component and a top component, with the bottom component containing one or more recessed areas or "pockets" for each unit of plant matter. The bottom component is preferably a molded compartment with perforations that facilitate separation of individual units. The top component is a semi-permeable film layer that prevents harmful organisms and moisture from entering the sealed pocket while allowing natural emanations of gases to escape. The packaged plant matter can be transported to a point of sale without exposure to detrimental environmental factors. The technical effects of this patent include increased stability and shelf-life of packaged plant matter, as well as reduced risk of contamination and degradation during transport and storage.

Problems solved by technology

Plant matter harvested for human or animal consumption is susceptible to natural decay over time, and especially susceptible to degradation or deterioration when exposed to environmental factors such as air, oxygen, humidity, UV light, or increased temperatures that can exacerbate the degradation or deterioration of the harvested plant matter.

The changes can result in rejection of the product by the consumer, and lead to overall waste, and economic loss to the seller.

Degradation or deterioration of fresh plant matter has been a perennial problem in the food industry, e.g., fresh produce markets.

The appearance, flavor, texture, and crispness, and overall quality of fresh fruit rapidly deteriorates particularly when the flesh of the fruit is exposed, such as by peeling the skin or by slicing the fruit.

Even citrus fruit, with a relatively higher content of citric acid—a natural preservative—can lose freshness within a short period of time when sliced and exposed to the air at room temperature or even below room temperature, e.g., refrigerated or stored on ice.

However, the appearance, texture, aroma, cannabinoid and terpene concentrations, and overall quality of a freshly harvested cannabis flower, is particularly prone to rapid deterioration following harvest of the plant, as the cannabinoid biosynthetic pathways are disrupted.

Storage of cannabis flowers in open containers or sealed containers that permit oxidative deterioration and the risk of fungal contamination is insufficient to prevent the degradation or deterioration of fresh cannabis plant.

Methods for preserving fresh plant matter are known but each method can be disadvantageous.

However, these methods often fail to prevent oxidative degradation and can negatively impact the plant matter.

Freezing of plant matter also requires freezing equipment and continual maintenance of low temperatures.

Drying of the plant matter before packaging can preserve certain qualities or characteristics, of the plant matter, e.g., flavor, but texture, freshness and appearance can be substantially negatively affected.

Refrigeration can help to preserve cannabis flowers for a limited number of hours but cannot stop oxidative degradation.

Additionally, preservation methods that involve cooking the fruit or citrus can negatively affect the flavor, texture and appearance of fruit.

Chemical preservatives are often used alone or in conjunction with these methods of preserving, however they can leave a residual or undesirable taste.

However, prior preparation of sliced fruit or citrus wedges too far in advance can result in lower quality of the fruit or citrus over the course of the hours of operation.

Bulk storage of large amounts of pre-sliced fruit or citrus wedges, such as in open bins or containers, also presents a risk of contamination.

Preparation of pre-sliced fruit or citrus wedges in amounts more than needed for any particular time period can also lead to waste and loss of expended resources because the fruit or citrus can become unfit for presentation or consumption

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