Industrial process for the sanitization, disinfection and preservation of small fruits

Abstract

The industrial process for the sanitization, disinfection and preservation of small fruits including raspberries, blueberries, blackberries, currants, strawberries, cherries, involves maintaining the small fruits in a controlled and refrigerated atmosphere composed of a gas mixture including a first active gas phase for the sanitization and disinfection of the small fruits and a second active gas phase for the preservation of the small fruits, where the first gas phase consists of ozone maintained in the second gas phase in percentages ranging from 0.1 ppm to (5) ppm, and the second gas phase includes O2 maintained in weight percentages ranging from 2% to 10% and CO2 maintained in weight percentages ranging from 2% to 20%.

Description

[0001] INDUSTRIAL PROCESS FOR THE SANITIZATION, DISINFECTION AND PRESERVATION OF SMALL FRUITS

[0002] DESCRIPTION

[0003] The present invention relates to an industrial process for the sanitization, disinfection and preservation of small fruits, particularly but not limited to raspberries, blueberries, blackberries, currants, strawberries, cherries.

[0004] In a global market where demand can vary cyclically or unexpectedly throughout the year, several days or weeks or even months can pass between the harvest, distribution, retail sale and consumption of small fruits.

[0005] The need has therefore arisen to preserve small Suits as long as possible, especially the more easily perishable ones, in order to meet market demand at all times.

[0006] The need to have small fruits available even at times of the year which are far from the time in which they are harvested is balanced by the need to avoid, as much as possible, the use of postharvest (preservation) treatments with plant protection products which can be harmful to humans. It is therefore customary to preserve the small fruits in a controlled atmosphere, where the concentration of O2 and CO2 is controlled.

[0007] Controlled atmosphere preservation is a technique used to exert control over the composition of the atmosphere surrounding a perishable product, slowing down the respiration and consequent spoilage thereof with a lengthening of shelf-life.

[0008] It is usually applied for products preserved in warehouses, which are conveniently equipped and provided with devices for controlling and correcting the atmospheric composition (ratio of oxygen to carbon dioxide), wisely combined with an appropriate temperature.

[0009] In fact, the preservation technologies experimented in recent years offer the possibility of using high purity gas mixtures, free of any type of contaminant and selected to respond specifically to the preservation needs of each product, playing an active role in controlling the chemical, physical and microbiological alteration phenomena responsible for considerable product quality decay.

[0010] The term "controlled atmosphere" refers to a condition which is mainly applicable to large containers, especially cold cells. Such a preservation technique consists of introducing into the storage environment a specific mixture of gases with a constant composition depending on the type of food and presupposes the presence of a sensor which periodically measures the percentage of the various gases inside. It is essential that the desired preservation conditions in the environment are always controlled and maintained throughout the storage period of the product.

[0011] Reference is made to a controlled atmosphere when it is possible to exercise real control over the composition of the atmosphere surrounding the product, more precisely both the atmospheric composition according to the type of product to be preserved, and the temperature and humidity.

[0012] In fact, the controlled atmosphere applied in synergy with low temperatures allows a slowing down of the degradation and rancidity phenomena of Suit and vegetables, reducing, sometimes completely eliminating, the use of plant protection products.

[0013] The known controlled atmosphere compositions sometimes provide limited effectiveness which does not allow small fruits to be preserved for more than a few days, except with the use of plant protection products, which, however, as mentioned, can have long-term negative effects on the consumer's health.

[0014] The technical task which is proposed for the present invention is, therefore, to make an industrial process for the sanitization, disinfection and preservation of small fruits which makes it possible to eliminate the technical drawbacks complained of in the prior art.

[0015] In the context of this technical task, an object of the invention is to make an industrial process for the sanitization, disinfection and preservation of small fruits which allows small fruits to be maintained intact for a long time without or with limited use of plant protection products.

[0016] The technical task, as well as these and other objects, according to the present invention are achieved by making an industrial process for the sanitization, disinfection and preservation of small fruits including raspberries, blueberries, blackberries, currants, strawberries, cherries, characterized by maintaining said small fruits in a controlled and refrigerated atmosphere composed of a gas mixture including a first active gas phase for the sanitization and disinfection of the small Suits and a second active gas phase for the preservation of the small fruits, where the first gas phase consists of ozone maintained in the second gas phase in percentages ranging from 0.1 ppm to 5 ppm, and the second gas phase includes O2 maintained in weight percentages ranging from 2% to 10% and CO2 maintained in weight percentages ranging from 2% to 20%.

[0017] Advantageously, said gas mixture is kept refrigerated at a temperature ranging from -0.5°C to +1.0°C.

[0018] Advantageously, moreover, said gas mixture is maintained at a relative humidity of no less than 85%.

[0019] The small fruits are preferably preserved in refrigerated storage cells where this controlled atmosphere is maintained.

[0020] The preservation in this controlled atmosphere is mainly used for the preservation of post-harvest fruit and vegetables, as they are able to "breathe" and still maintain those physiological processes underlying the production of heat, water vapour, carbon dioxide and aromatic compounds active. In order to prolong shelf-life and preserve initial quality, therefore, it is necessary to reduce the oxygen level inside the cold storage cells and control the production of carbon dioxide by the fruit and vegetables, in addition to maintaining refrigeration temperatures.

[0021] Generally, the lower the level of oxygen present in the storage cells, the better the preservation conditions for the fruit and vegetables, but not beyond a critical oxygen level, precisely defined as the anaerobic compensation point, in which case negative effects of excessive oxygen deficiency begin to manifest.

[0022] Above such a critical level, an anaerobic respiration process (fermentation) starts in the stored crop, resulting in product damage. In fact, the optimal storage atmosphere is precisely just above such a limit, i.e., when aerobic respiration is at a minimum and there is no risk of anaerobic metabolism developing.

[0023] For this reason, the controlled atmosphere conditions are dynamically adjusted to optimize the response of the product to the set environmental conditions: therefore, the storage in a controlled atmosphere develops in two steps.

[0024] In the first step, the nature of the gas mixture used for the atmosphere set in the cell is determined according to a specific food product.

[0025] During the second step, the controlled atmosphere conditions are set on the basis of the physiological responses of the product itself, so as to dynamically respond to the changing metabolic conditions of the preserved product and to favour the establishment of an atmosphere which allows prolonged preservation.

[0026] In fact, in the latter step, the aim is precisely to obtain minimal respiration by the Suit and vegetables and, consequently, a longer preservation time, thanks to knowledge of the food's respiration rate and the optimal combination of temperature and O2 and CO2 concentration.

[0027] The present invention discloses a specific controlled atmosphere having a first gas phase consisting of ozone and a second gas phase with a controlled concentration of O2 and CO2 operating synergistically under certain conditions of temperature and relative humidity.

[0028] Ozone, with chemical formula O3, is an advantageous and effective alternative to the use of normal chemicals commonly used for the disinfection and sanitization of small Suits.

[0029] Ozone treatment allows to increase the preservation duration of small fruits, maintaining them natural, safe and genuine.

[0030] In fact, while leaving no toxic residue, ozone gas has the ability to destroy dangerous fungi and bacteria and maintains the colour unchanged, texture and scent of the small fruits when used in the right concentrations, which differ depending on the product. To eliminate the inconvenience of the high instability of ozone, whose half-life is only about 40 minutes at 20°C, the system is configured to make ozone immediately available for withdrawal by the cell.

[0031] Other features of the present invention are defined, moreover, in the subsequent claims.

[0032] Further features and advantages of the invention will more fully emerge from the description of a preferred but not exclusive embodiment of the process and system for the sanitization, disinfection and preservation of small fruits according to the invention, illustrated by way of non-limiting example in the appended drawings, wherein:

[0033] Figure 1 shows a plan diagram of the system;

[0034] Figure 1 A shows a plan diagram of a sequence of cells of the system;

[0035] Figure 2 shows a schematic raised side view of a cell with an attached technical volume above;

[0036] Figure 3 shows a schematic perspective view of a cell with an attached technical volume above;

[0037] Figure 4 shows a schematic view of the ozone distribution circuit connected to the ozone source;

[0038] Figure 5 shows a schematic view of the controlled atmosphere analysis circuit of the cells;

[0039] Figure 6 shows the safety locking system for opening the cells.

[0040] With reference to the above-mentioned figures, a system 1 is shown which is configured for carrying out an industrial process for the sanitization, disinfection and preservation of small fruits including raspberries, blueberries, blackberries, currants, strawberries, cherries.

[0041] The process involves maintaining the small fruits in a controlled and refrigerated atmosphere composed of a gas mixture including a first active gas phase for the sanitization and disinfection of the small fruits and a second active gas phase for the preservation of the small fruits.

[0042] The small fruits in particular are stored in refrigerated cells 4 of the system 1 where a controlled atmosphere is created and maintained.

[0043] Each refrigerated cell 4, as will be explained below, is equipped with its own means of controlling and regulating the concentration of the components of the gas mixture, the temperature and the humidity of the gas mixture. The first gas phase consists of ozone maintained in the second gas phase in percentages ranging from 0.1 ppm to 5 ppm.

[0044] The second gas phase includes O2 maintained in weight percentages ranging from 2% to 10% and CO2 maintained in weight percentages ranging from 2% to 20%.

[0045] The second gas phase otherwise comprises mainly N2 and other inert and / or noble gases.

[0046] In the process the gas mixture is kept refrigerated at a temperature ranging from -0.5°C to +1.0°C. Furthermore, in the process the gas mixture is maintained at a relative humidity of no less than 85%.

[0047] When the small fruits consist of strawberries, the ozone is maintained in the second gas phase in percentages ranging from 0.1 ppm to 3 ppm, and in the second gas phase, O2 is maintained in weight percentages ranging from 5% to 10% and CO2 is maintained in weight percentages ranging from 15% to 20%; furthermore, the gas mixture is kept refrigerated at a temperature ranging from 0.0°C to +1.0°C and a relative humidity of more than 90%.

[0048] Below is an example of controlled atmosphere for strawberries.

[0049] First gas phase (ozone):

[0050] -2 ppm in the second gas phase

[0051] Second gas phase:

[0052] -O2: 10% by weight

[0053] -CO2: 20% by weight

[0054] -N2 and other noble / inert gases: 70% by weight

[0055] Gas mixture kept refrigerated at a temperature of 0.5°C and a relative humidity of 95%.

[0056] When the small fruits consist of raspberries, the ozone is maintained in the second gas phase in percentages ranging from 0.1 ppm to 5 ppm, and in the second gas phase O2 is maintained in weight percentages ranging from 5% to 10% and CO2 is maintained in weight percentages ranging from 2% to 20%; furthermore, the gas mixture is kept refrigerated at a temperature ranging from -0.5°C to +0.5°C and a relative humidity of more than 90%.

[0057] Below is an example of controlled atmosphere for raspberries.

[0058] First gas phase (ozone):

[0059] -4 ppm in the second gas phase

[0060] Second gas phase:

[0061] -O2: 5% by weight

[0062] -CO2: 15% by weight

[0063] -N2 and other noble / inert gases: 80% by weight

[0064] Gas mixture kept refrigerated at a temperature of 0.0°C and a relative humidity of 95%.

[0065] When the small Suits consist of blackberries, the ozone is maintained in the second gas phase in percentages ranging from 0.1 ppm to 5 ppm, and in the second gas phase O2 is maintained in weight percentages ranging from 3% to 10% and CO2 is maintained in weight percentages ranging from 3% to 10%; furthermore, the gas mixture is kept refrigerated at a temperature ranging from 0.0°C to +0.5°C and a relative humidity ranging from 85% to 90%.

[0066] Below is an example of controlled atmosphere for blackberries.

[0067] First gas phase (ozone):

[0068] -1 ppm in the second gas phase

[0069] Second gas phase:

[0070] -O2: 8% by weight

[0071] -CO2: 8% by weight

[0072] -N2 and other noble / inert gases: 84% by weight

[0073] Gas mixture kept refrigerated at a temperature of 0.0°C and a relative humidity of 90%.

[0074] When the small fruits consist of currants, the ozone is maintained in the second gas phase in percentages ranging from 0.1 ppm to 5 ppm, and in the second gas phase O2 is maintained in weight percentages ranging from 8% to 10% and CO2 is maintained in weight percentages of 20%; furthermore, the gas mixture is kept refrigerated at a temperature ranging from 0.0°C to +0.5°C and a relative humidity ranging from 85% to 90%.

[0075] Below is an example of controlled atmosphere for currants.

[0076] First gas phase (ozone):

[0077] -0.5 ppm in the second gas phase

[0078] Second gas phase:

[0079] -O2: 8% by weight

[0080] -CO2: 20% by weight

[0081] -N2 and other noble / inert gases: 72% by weight

[0082] Gas mixture kept refrigerated at a temperature of 0.0°C and a relative humidity of 85%.

[0083] When the small fruits consist of blueberries, the ozone is maintained in the second gas phase in percentages ranging from 0.1 ppm to 1 ppm, and in the second gas phase O2 is maintained in weight percentages ranging from 5% to 10% and CO2 is maintained in weight percentages ranging from 10% to 20%; furthermore, the gas mixture is kept refrigerated at a temperature ranging from 0.0°C to +0.5 °C and at a relative humidity of 90%.

[0084] Below is an example of controlled atmosphere for blueberries.

[0085] First gas phase (ozone):

[0086] -1 ppm in the second gas phase

[0087] Second gas phase:

[0088] -O2: 10% by weight

[0089] -CO2: 20% by weight

[0090] -N2 and other noble / inert gases: 70% by weight

[0091] Gas mixture kept refrigerated at a temperature of 0.5 °C and a relative humidity of 90%.

[0092] When the small fruits consist of cherries, the ozone is maintained in the second gas phase at a percentage of 0.1 ppm, and in the second gas phase O2 is maintained in weight percentages ranging from 2% to 5% and CO2 is maintained in weight percentages ranging from 8% to 10%; furthermore, the gas mixture is kept refrigerated at a temperature ranging from 0.0°C to +0.5°C and a relative humidity of no less than 90%.

[0093] Below is an example of controlled atmosphere for cherries.

[0094] First gas phase (ozone):

[0095] -0.1 ppm in the second gas phase

[0096] Second gas phase:

[0097] -O2: 5% by weight

[0098] -CO2: 10% by weight

[0099] -N2 and other noble / inert gases: 85% by weight

[0100] Gas mixture kept refrigerated at a temperature of 0.0°C and a relative humidity of 95%.

[0101] The system 1 comprises an electronic controller 2 preferably positioned in a machine room 3 and, as mentioned, at least one line 4' of refrigerated cells 4 for the preservation of small fruits in a controlled atmosphere.

[0102] Each refrigerated cell 4 has a controlled atmosphere dedicated to the type of small fruit stored therein.

[0103] Each cell 4 of the line 4' comprises a floor 4a, side walls 4b and a roof 4c delimiting a small fruit storage chamber 4d, a door of access 8 to the storage chamber 4d obtained through a side wall 4b and a door 9 closing the access door 8.

[0104] By way of example, the system illustrated has two lines 4' of cells 4.

[0105] The refrigeration of the cells 4 of the line 4' is carried out by a centralized refrigeration system connected to the electronic controller 2, e.g., a refrigeration system using an indirect expansion refrigeration cycle including ammonia as the primary refrigerant fluid and glycol water as the secondary refrigerant.

[0106] An evaporator 5 of the centralized refrigeration system is positioned inside each cell 4 of the line 4'.

[0107] More precisely, the evaporator 5 is positioned in the storage chamber 4d at a higher height than the access door 8.

[0108] To create the controlled atmosphere, the cells 4 of the line 4' are fed by a special gas distribution circuit connected to gas sources such as compressed air, compressed N2 and compressed CO2. The gas sources (not shown) are in communication with the electronic controller 2.

[0109] In practice, each cell 4 of the line 4' has a conduit 6 withdrawing gas from the gas distribution circuit, and each conduit 6 withdrawing gas is equipped with a shut-off solenoid valve 7 communicating with the electronic controller 2.

[0110] The gas distribution circuit can include a single gas distribution conduit having a distribution valve communicating with the electronic controller 2 for the selectively switchable connection of the gas distribution conduit to one of the gas sources.

[0111] The gas withdrawing conduit 6 projects into the storage chamber 4d through the roof 4c of the cell 4.

[0112] Inside each cell 4 there is also a pressure transducer 10 capable of detecting the pressure of the controlled atmosphere present in the cell 4 and communicating it to the electronic controller 2.

[0113] The pressure transducer 10 includes a pressure probe communicating with the storage chamber 4d through the roof 4c of the cell 4.

[0114] The system 1 comprises a circuit to discharge the controlled atmosphere present in the cell 4.

[0115] The discharge circuit comprises a discharge manifold 15 into which the discharge conduits 11 provided in each cell 4 converge.

[0116] Each discharge conduit 11 has a fan 12 and a retaining valve 13 connected to the electronic controller 2.

[0117] The discharge conduit 11 has the end near the floor 4a of the cell 4 and extends vertically through the roof 4c of the cell to connect to the discharge manifold 15. The system 1 further comprises an ozone source 14 connected to a circuit 16 for distributing ozone to the cells 4.

[0118] The ozone distribution circuit 16 comprises an ozone distribution conduit 17 extending along the line 4' of cells 4 and having inlet valve means 18, e.g., a solenoid valve, upstream of the first cell 4 of the line 4', outlet valve means 19, e.g., a solenoid valve, downstream of the last cell 4 of the line 4'.

[0119] The ozone distribution circuit 16 further comprises, for each cell 4 of the line 4', an ozone withdrawing conduit 21 connected to the ozone distribution conduit 17 and equipped with an ozone shut-off solenoid valve 20.

[0120] The ozone withdrawing conduit 21 projects into the storage chamber 4d through the roof 4c of the cell 4.

[0121] The ozone source 14, the ozone inlet valve means 18, the ozone outlet valve means 19 and each ozone shut-off solenoid valve 20 of each cell 4 of the line 4' are in communication with the electronic controller 2.

[0122] The ozone distribution circuit 16 further comprises an ozone catalytic destructor 40 downstream of the outlet valve means 19 and particularly also a solenoid valve 41 for by-passing between an ozone inlet manifold 42 positioned upstream of the ozone inlet valve means 18 and an ozone outlet manifold 43 positioned between the ozone outlet valve means 19 and the ozone catalytic destructor 40.

[0123] The ozone distribution conduit 17 advantageously extends along a loop path.

[0124] Thereby, in fact, many components of the system 1 can be grouped together in a single site.

[0125] In particular, in the machine room 3 where the electronic controller 2 is present, the ozone inlet manifold 42, the ozone outlet manifold 43 and the catalytic destructor 40 connected to a discharge chimney of the system 1 can also be present.

[0126] The system 1 further comprises at least one analysis circuit of the controlled atmosphere present in each cell 4 of the line 4'.

[0127] In particular, at least one analysis circuit is configured to analyse the ozone concentration in the cells 4 of the line 4'.

[0128] The same analysis circuit, or a further analysis circuit, can be configured to also analyse the concentration of the gases forming the controlled atmosphere of the cells 4 of the line 4', in particular at least the concentration of O2.

[0129] The ozone analysis circuit 22 comprises an ozone concentration analyser 23, e.g., a UV spectrophotometer, interposed between an ozone aspiration manifold 24 and an ozone return manifold 25.

[0130] The analysis circuit 22 further comprises a recirculation pump 26 interposed between the ozone aspiration manifold 24 and the ozone return manifold 25.

[0131] Lastly, the analysis circuit 22 comprises, for each cell 4 of the line 4', an ozone outlet way 27 connected by means of outlet solenoid valve 28 to the ozone aspiration manifold 24 and an ozone return way 29 connected by means of return solenoid valve 30 to the ozone return manifold 25.

[0132] The ozone outlet way 27 and the ozone return way 29 project into the storage chamber 4d through the roof 4c of the cell 4.

[0133] The ozone concentration analyser 23, the recirculation pump 26, the outlet solenoid valve 28 of all the cells 4 of the line 4' and the return solenoid valve 30 of all the cells 4 of the line 4' are in communication with the electronic controller 2.

[0134] One of the aspects of the system 1 which allow to optimize the logistics and control is the fact that technical volumes 31 provided with walkable floors 32 connected by special corridors are provided above the cells 4.

[0135] The access to the technical volumes 31 above the cells 4 allows the operator an almost immediate visual check and readiness for action for any cell 4.

[0136] In the technical volume 31 above each cell 4, there are in particular the components of the secondary refrigerant circuit 33 of the evaporator 5, the retaining valve 13 and the fan 12 of the discharge conduit 11, and a device 34 for compensating the internal pressure of the cell 4.

[0137] The compensation device 34 comprises a compensation bag 36 and a compensation valve 35 which connects the cell 4 to the compensation bag 36.

[0138] The compensation valve 35 in particular has a first plate shutter 37 calibrated to open a connection between the internal atmosphere of the cell 4 and the internal atmosphere of the technical volume 31 in the event of a drop in pressure in the cell 4 below a first programmed value, and a second plate shutter 38 calibrated to open a connection between the internal atmosphere of the cell 4 and the compensation bag 36 in the event of a pressure rise in the cell 4 above a second programmed value which is obviously greater than the first programmed value.

[0139] The compensation bag 36 is also connected by means of a connecting pipe 39 to the discharge manifold 15.

[0140] The compensation valve 35 is connected to the cell 4 by means of a connecting pipe 44 to an opening 45 of the roof 4c of the cell 4.

[0141] The difference in height between the end of the discharge pipe 11 and the opening 45 on the roof 4c of the cell 4 is advantageously designed to trigger, thanks to the fan 12, a circulation of the gases in the cell 4 which allows the uniform distribution of the gases in the cell 4.

[0142] Each cell 4 includes a safety system to prevent the opening of the door 9 if the composition of the controlled atmosphere has some gases in concentrations dangerous for humans.

[0143] In particular, below a certain concentration of O2 in the controlled atmosphere of the cell 4, the door 9 must be able to remain locked, closing the cell 4, to prevent access to anyone.

[0144] For this purpose, a dispenser 46 of keys 47 is provided, where each key 47 is capable of opening a corresponding cell 4.

[0145] The keys 47 are inserted in corresponding housings 48 in the dispenser 46.

[0146] In order to extract a key 47 from the corresponding housing 48 and use it to open the corresponding cell 4, the analysis circuit must detect the presence of a minimum (^concentration in the cell 4. Only then can the electronic controller 2 enable the opening of the cell 4.

[0147] To enable the opening of the cell 4, the electronic controller 2 commands the release of special means locking the extraction of the key 47 from the corresponding housing 48.

[0148] The electronic controller 2 is programmed to dispense a continuous flow of ozone along the ozone distribution conduit 17 while waiting for ozone to be withdrawn by a cell 4.

[0149] The electronic controller 2 is programmed for the sequential withdrawal of ozone by one cell 4 at a time by means of selective opening of the relative ozone shut-off solenoid valve 20.

[0150] In practice, therefore, in a state of waiting for ozone to be withdrawn by a cell 4 of the line 4', the ozone source 14 is activated, the inlet valve means 18 and outlet valve means 19 are open, and the ozone shut-off solenoid valves 20 of all the cells 4 of the line 4' are closed.

[0151] When a cell 4 of the line 4' requires ozone supply, for example because the analysis circuit 22 signals to the electronic controller 2 that that same cell 4 of the line 4' has a deficiency in ozone concentration with respect to a programmed value, the electronic controller 2 commands the opening of the ozone shut-off solenoid valve 20 of that same cell 4 of the line 4'.

[0152] Preferably, in order to avoid pressure imbalances to the ozone generator 14 which is configured to operate at constant flow and pressure, the electronic controller 2 is programmed to close the outlet valve means 19 during ozone withdrawal by the cell 4 of the line 4' and reopen them at the end of the ozone withdrawal by the cell 4 of the line 4' when the ozone shut-off solenoid valve 20 is closed again.

[0153] As seen, the electronic controller 2 is programmed to withdraw ozone from one cell 4 at a time of the line 4' when the analysis circuit 22 detects a deviation between a current value and a programmed value of ozone concentration in that cell 4 of the line 4'.

[0154] The electronic controller 2 is also programmed for the sequential analysis of the ozone concentration of one cell 4 at a time of the line 4'. The electronic controller 2 then opens and keeps open only the shut-off valves 28, 30 of the cell 4 being analysed, and during the analysis of the latter the shut-off valves 28, 30 of the other cells 4 remain closed.

[0155] The analysis of each cell 4 of the line 4' is carried out during the first gas filling according to a dosing programme until the programmed gas doses are reached, and then cyclically to maintain the programmed gas doses.

[0156] In each case, the electronic controller 2 uses the reading of the analysis circuit 22 to control the supply of the gases to the cell 4 by intervening in opening the solenoid valves 6, 21.

[0157] The electronic controller 2 also uses the reading of the analysis circuit 22 to control the flushing of a cell 4 with a purge gas prior to its opening.

[0158] The flushing can be carried out for example with air withdrawn from the compressed air source and introduced into the cell 4 through the introduction conduit 6.

[0159] In practice, the flushing of the cell 4 continues as long as the analysis circuit 22 signals having reached the permissible gas concentrations inside the cell 4.

[0160] The ozone is made available at points of withdrawal by the cells 4 of the line 4' by means of circulation of a continuous flow of ozone along the ozone distribution circuit 16 extending along the line 4' of cells 4.

[0161] The ozone concentration in the individual cells 4 of the line 4' is analysed, and the ozone is withdrawn by one cell 4 at a time, if the current value of the detected ozone concentration differs from a programmed value, by withdrawing from the continuous flow of ozone by the cell 4.

[0162] The process and the system for the preservation, sanitization and disinfection of small fruits as conceived herein is susceptible to numerous modifications and variants, all falling within the scope of the inventive concept; furthermore, all the details are replaceable by technically equivalent elements.

[0163] The materials used, as well as the dimensions, may in practice be any whatsoever according to needs and the state of the art.

Claims

CLAIMS1. Industrial process for the sanitization, disinfection, and preservation of small Suits including raspberries, blueberries, blackberries, currants, strawberries, and cherries, characterized by maintaining said small fruits in a controlled and refrigerated atmosphere composed of a gas mixture including a Srst active gas phase for the sanitization and disinfection of the small Suits and a second active gas phase for the preservation of the small Suits, where the Srst gas phase consists of ozone maintained in the second gas phase in percentages ranging from 0.1 ppm to 5 ppm, and the second gas phase includes 02 maintained in weight percentages ranging from 2% to 10% and CO2 maintained in weight percentages ranging from 2% to 20%.

2. Industrial process for the sanitization, disinfection, and preservation of small Suits according to claim 1, characterized by the fact that said gas mixture is kept refrigerated at a temperature ranging from -0.5°C to +1.0°C.

3. Industrial process for the sanitization, disinfection, and preservation of small Suits according to any preceding claim, characterized by the fact that said gas mixture is maintained at a relative humidity of no less than 85%.

4. Industrial process for the sanitization, disinfection, and preservation of small Suits according to any preceding claim, characterized by the fact that said controlled atmosphere is maintained in a refrigerated storage chamber for the small fruits.

5. Industrial process for the sanitization, disinfection, and preservation of small fruits according to any preceding claim, characterized by the fact that when said small fruits consist of strawberries, the ozone is maintained in the second gas phase in percentages ranging from 0.1 ppm to 3 ppm, and in the second gas phase, 02 is maintained in weight percentages ranging from 5% to 10% and CO2 is maintained in weight percentages rangingfrom 15% to 20%, the gas mixture is kept refrigerated at a temperature ranging from 0.0°C to +1.0°C and at a relative humidity of more than 90%.

6. Industrial process for the sanitization, disinfection, and preservation of small fruits according to any preceding claim, characterized by the fact that when said small fruits consist of raspberries, the ozone is maintained in the second gas phase in percentages ranging from 0.1 ppm to 5 ppm, and in the second gas phase, 02 is maintained in weight percentages ranging from 5% to 10% and CO2 is maintained in weight percentages ranging from 2% to 20%, the gas mixture is kept refrigerated at a temperature ranging from -0.5°C to +0.5°C and at a relative humidity of more than 90%.

7. Industrial process for the sanitization, disinfection, and preservation of small fruits according to any preceding claim, characterized by the fact that when said small fruits consist of blackberries, the ozone is maintained in the second gas phase in percentages ranging from 0.1 ppm to 5 ppm, and in the second gas phase, 02 is maintained in weight percentages ranging from 3% to 10% and CO2 is maintained in weight percentages ranging from 3% to 10%, the gas mixture is kept refrigerated at a temperature ranging from 0.0°C to +0.5°C and at a relative humidity ranging from 85% to 90%.

8. Industrial process for the sanitization, disinfection, and preservation of small fruits according to any preceding claim, characterized by the fact that when said small fruits consist of currants, the ozone is maintained in the second gas phase in percentages ranging from 0.1 ppm to 5 ppm, and in the second gas phase, 02 is maintained in weight percentages ranging from 8% to 10% and CO2 is maintained in weight percentages of 20%, the gas mixture is kept refrigerated at a temperature ranging from 0.0°C to +0.5°C and at a relative humidity ranging from 85% to 90%.

9. Industrial process for the sanitization, disinfection, and preservation of small fruits according to any preceding claim, characterized by the fact that when said small fruitsconsist of blueberries, the ozone is maintained in the second gas phase in percentages ranging from 0.1 ppm to 1 ppm, and in the second gas phase, 02 is maintained in weight percentages ranging from 5% to 10% and CO2 is maintained in weight percentages ranging from 10% to 20%, the gas mixture is kept refrigerated at a temperature ranging from 0.0°C to +0.5 °C and at a relative humidity of 90%.

10. Industrial process for the sanitization, disinfection, and preservation of small fruits according to any preceding claim, characterized by the fact that when said small fruits consist of cherries, the ozone is maintained in the second gas phase at a percentage of 0.1 ppm, and in the second gas phase, 02 is maintained in weight percentages ranging from 2% to 5% and CO2 is maintained in weight percentages ranging from 8% to 10%, the gas mixture is kept refrigerated at a temperature ranging from 0.0°C to +0.5°C and at a relative humidity of no less than 90%.

11. System for carrying out an industrial process for the sanitization, disinfection, and preservation of small fruits according to any preceding claim, characterized by the fact of comprising at least one line of refrigerated cells containing the small fruits in said modified atmosphere, where each cell is equipped with its own means of controlling and regulating the concentration of the components of the gas mixture, the temperature, and the humidity of the gas mixture.

12. Use of a controlled atmosphere for the sanitization, disinfection, and preservation of small fruits including raspberries, blueberries, blackberries, currants, strawberries, and cherries, characterized by the fact that said controlled atmosphere is formed by a gas mixture including a first active gas phase for the sanitization and disinfection of the small fruits and a second active gas phase for the preservation of the small fruits, where the first gas phase consists of ozone maintained in the second gas phase in percentages ranging from 0.1 ppmto 5 ppm, and the second gas phase includes 02 in weight percentages ranging from 2% to10% and CO2 in weight percentages ranging from 2% to 20%.

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