Method of controlling ripening of agricultural products

Abstract

Regulating ripening of an immature produce unit at a temperature includes treating the immature produce unit with a chemical treatment, a physical treatment, or both. The immature produce unit has a first respiration rate determined at a first time at the temperature and a second respiration rate determined at a second time at the temperature. The first time and the second time are different. At the temperature, the second respiration rate is at least about 10% greater than the first respiration rate.

Description

[0001] This application is a divisional application of CN202180057693.6.

[0002] Cross-references to related applications

[0003] This application claims the benefit of U.S. Application No. 63 / 061150, entitled “Methods for Controlling the Maturity of Agricultural Products,” filed on August 4, 2020. Technical Background

[0004] Many common agricultural products, such as avocados and bananas, are typically harvested before they are fully ripe and then ripen fully after harvest, for example, during storage or transportation. Because many of these products are seasonal and ripen only within a limited time window, it may be necessary to delay the ripening of the product to increase its effective shelf life and / or to make it available to consumers at a time when they would not otherwise have access to it. Invention Overview

[0005] This document provides a method for regulating the maturation of immature product units at a certain temperature, wherein the method includes (a) determining a first respiration rate of the immature product unit at that temperature, (b) determining a second respiration rate of the immature product unit at that temperature, wherein the second respiration rate may be at least 10% greater than the first respiration rate, and (c) treating the immature product unit with chemical treatment, physical treatment, or both simultaneously.

[0006] In some implementations, the first respiration rate is determined at least 24 hours after the immature product units are ready for harvest. In some implementations, the first respiration rate is determined at least 48 hours after the immature product units are ready for harvest. In some implementations, the first respiration rate is determined at least 4 days after the immature product units are ready for harvest. In some implementations, the first respiration rate is determined at least 1 week after the immature product units are ready for harvest. In some implementations, the first respiration rate is determined at least 2 weeks after the immature product units are ready for harvest.

[0007] In some implementations, the first respiration rate is determined less than 3 weeks after the immature product units are ready for harvest. In some implementations, the first respiration rate is determined less than 2 weeks after the immature product units are ready for harvest. In some implementations, the first respiration rate is determined less than 1 week after the immature product units are ready for harvest. In some implementations, the first respiration rate is determined less than 4 days after the immature product units are ready for harvest. In some implementations, the first respiration rate is determined less than 48 hours after the immature product units are ready for harvest.

[0008] In some embodiments, determining the second respiratory rate may be performed at least 24 hours after determining the first respiratory rate. In some embodiments, determining the second respiratory rate may be performed at least 48 hours after determining the first respiratory rate. In some embodiments, determining the second respiratory rate may be performed at least 4 days after determining the first respiratory rate. In some embodiments, determining the second respiratory rate may be performed at least 1 week after determining the first respiratory rate. In some embodiments, determining the second respiratory rate may be performed at least 2 weeks after determining the first respiratory rate.

[0009] In some implementations, the determination of the second respiratory rate may be performed less than 3 weeks after the determination of the first respiratory rate. In some implementations, the determination of the second respiratory rate may be performed less than 2 weeks after the determination of the first respiratory rate. In some implementations, the determination of the second respiratory rate may be performed less than 1 week after the determination of the first respiratory rate. In some implementations, the determination of the second respiratory rate may be performed less than 4 days after the determination of the first respiratory rate. In some implementations, the determination of the second respiratory rate may be performed less than 48 hours after the determination of the first respiratory rate.

[0010] In some implementations, the first respiratory rate may be the baseline respiratory rate of an immature product unit at that temperature.

[0011] In some implementations, the first respiration rate may be the instantaneous respiration rate of an immature product unit at that temperature.

[0012] In some embodiments, the second respiratory rate may be at least 15% greater than the first respiratory rate. In some embodiments, the second respiratory rate may be at least 20% greater than the first respiratory rate. In some embodiments, the second respiratory rate may be at least 30% greater than the first respiratory rate.

[0013] In some embodiments, the second respiratory rate may be about 10% to about 15% of the first respiratory rate. In some embodiments, the second respiratory rate may be about 10% to about 20% of the first respiratory rate. In some embodiments, the second respiratory rate may be about 10% to about 30% of the first respiratory rate.

[0014] On the other hand, this article provides a method for regulating the maturation of immature product units at a certain temperature, the method comprising treating immature product units determined to have a first respiration rate at that temperature that is at least about 10% greater than a second respiration rate by chemical treatment, physical treatment, or both.

[0015] In some embodiments, the first respiration rate is measured at least 24 hours after harvesting immature product units. In some embodiments, the first respiration rate is measured at least 48 hours after harvesting immature product units. In some embodiments, the first respiration rate is measured at least 4 days after harvesting immature product units. In some embodiments, the first respiration rate is measured at least 1 week after harvesting immature product units. In some embodiments, the first respiration rate is measured at least 2 weeks after harvesting immature product units.

[0016] In some embodiments, the first respiration rate is measured less than 3 weeks after harvesting immature product units. In some embodiments, the first respiration rate is measured less than 2 weeks after harvesting immature product units. In some embodiments, the first respiration rate is measured less than 1 week after harvesting immature product units. In some embodiments, the first respiration rate is measured less than 4 days after harvesting immature product units. In some embodiments, the first respiration rate is measured less than 48 hours after harvesting immature product units.

[0017] In some embodiments, the determination of the second respiratory rate is performed at least 24 hours after the determination of the first respiratory rate. In some embodiments, the determination of the second respiratory rate is performed at least 48 hours after the determination of the first respiratory rate. In some embodiments, the determination of the second respiratory rate is performed at least 4 days after the determination of the first respiratory rate. In some embodiments, the determination of the second respiratory rate is performed at least 1 week after the determination of the first respiratory rate. In some embodiments, the determination of the second respiratory rate is performed at least 2 weeks after the determination of the first respiratory rate.

[0018] In some implementations, the second respiratory rate is determined less than 3 weeks after the first respiratory rate is determined. In some implementations, the second respiratory rate is determined less than 2 weeks after the first respiratory rate is determined. In some implementations, the second respiratory rate is determined less than 1 week after the first respiratory rate is determined. In some implementations, the second respiratory rate is determined less than 4 days after the first respiratory rate is determined. In some implementations, the second respiratory rate is determined less than 48 hours after the first respiratory rate is determined.

[0019] In some implementations, the first respiratory rate may be the baseline respiratory rate of an immature product unit at that temperature.

[0020] In some implementations, the first respiration rate may be the instantaneous respiration rate of an immature product unit at that temperature.

[0021] In some embodiments, the second respiratory rate may be at least 15% greater than the first respiratory rate. In some embodiments, the second respiratory rate may be at least 20% greater than the first respiratory rate. In some embodiments, the second respiratory rate may be at least 30% greater than the first respiratory rate.

[0022] In some embodiments, the second respiratory rate may be about 10% to about 15% of the first respiratory rate. In some embodiments, the second respiratory rate may be about 10% to about 20% of the first respiratory rate. In some embodiments, the second respiratory rate may be about 10% to about 30% of the first respiratory rate.

[0023] In some embodiments, regulating the maturation of immature product units includes extending the duration for which immature product units may remain immature. In some embodiments, regulating the maturation of immature product units includes increasing the total number of days immature product units are in Phase 1 or Phase 2. In some embodiments, regulating the maturation of immature product units includes extending the duration for which immature product units may be at an acceptable level of maturity. In some embodiments, regulating the maturation of immature product units includes increasing the total number of days product units may be in Phase 3, Phase 4, or Phase 5. In some embodiments, regulating the maturation of immature product units includes extending the shelf life of the product units. In some embodiments, regulating the maturation of immature product units includes increasing the total number of days product units may be in Phase 1, Phase 2, Phase 3, Phase 4, or Phase 5. In some embodiments, regulating the maturation of immature product units includes delaying aging reactions, reducing the intensity of aging reactions, or both. In some embodiments, aging reactions may be selected from color changes, softening, starch metabolism, weight loss, wrinkling, fiber appearance, and combinations thereof. In some embodiments, color changes include browning, yellowing, blackening, or combinations thereof. In some embodiments, modulating the maturation of immature product units includes reducing the sensitivity of immature product units to biological stressors associated with product spoilage. In some embodiments, the biological stressors associated with product spoilage may be selected from fungi, bacteria, and combinations thereof. In some embodiments, the fungi may be selected from molds, yeasts, and combinations thereof.

[0024] In some implementations, the immature product unit may be a climacteric product unit. In some implementations, the climacteric product unit may be selected from apples, apricots, avocados, bananas, blueberries, waxberries, custard apples, figs, guavas, kiwifruit, lychees, mackerel, mangoes, melons, papayas, nectarines, papayas, peaches, pears, persimmons, plums, tomatoes, and combinations thereof.

[0025] In some implementations, the immature product unit may be a non-breathing climacteric product unit. In some implementations, the non-breathing climacteric product unit may be selected from cherry, Clementine, cucumber, grape, grapefruit, lime, orange, pepper, pineapple, strawberry, watermelon, and combinations thereof.

[0026] In some embodiments, the unripe product unit may be an avocado. In some embodiments, regulating avocado ripening includes increasing the total number of days that the avocado can be in stage 1 or stage 2. In some embodiments, regulating avocado ripening includes increasing the total number of days that the avocado can be in stage 3, stage 4, or stage 5.

[0027] In some embodiments, the chemical treatment includes an inhibitor of the ethylene receptor. In some embodiments, the inhibitor of the ethylene receptor may be selected from diazocyclopentadiene (DACP), cyclopropene (CP), 1-methylcyclopropene (1-MCP), 3,3-dimethylcyclopropene (3,3-DMCP), and combinations thereof. In some embodiments, the inhibitor of the ethylene receptor may be 1-MCP. In some embodiments, the temperature may be above the boiling point of the ethylene receptor inhibitor. In some embodiments, the temperature may be below the boiling point of the ethylene receptor inhibitor. In some embodiments, the immature product unit may be contained in volume (in liters), and the chemical treatment includes applying the chemical treatment in an amount from about 0.01 mg / L to about 0.1 mg / L. In some embodiments, the chemical treatment includes applying the chemical treatment in an amount from about 0.01 mg / L to about 0.03 mg / L. In some embodiments, the chemical treatment includes applying the chemical treatment in an amount from about 0.02 mg / L to about 0.07 mg / L. In some embodiments, chemical treatment includes exposing immature product units to a chemical treatment for about 1 hour to about 24 hours. In some embodiments, chemical treatment includes exposing immature product units to a chemical treatment for about 6 hours to about 18 hours. In some embodiments, chemical treatment includes exposing immature product units to a chemical treatment for about 6 hours to about 12 hours.

[0028] In some embodiments, the physical treatment includes a coating. In some embodiments, the physical treatment includes monoglycerides and fatty acid salts. In some embodiments, the monoglyceride may be present in the physical treatment at an amount of about 50% to about 99% by weight. In some embodiments, the monoglyceride may be present in the physical treatment at an amount of about 90% to about 99% by weight. In some embodiments, the monoglyceride may be present in the physical treatment at an amount of about 95% by weight. In some embodiments, the monoglyceride includes monoglycerides with a carbon chain length greater than or equal to 10 carbons (e.g., longer than 11, 12, 14, 16, or 18 carbons). In some embodiments, the monoglyceride includes monoglycerides with a carbon chain length less than or equal to 20 carbons (e.g., shorter than 18, 16, 14, 12, 11, or 10 carbons). In some embodiments, the monoglyceride includes C16 monoglycerides and C18 monoglycerides. In some embodiments, the fatty acid salt may be present in the physical treatment at an amount of about 1% to about 50% by weight. It may be present in the physical treatment at an amount of about 1% to about 10% by weight. It may be present in the physical treatment at an amount of about 5% by weight. In some embodiments, the fatty acid salt includes C16 fatty acid salts, C18 fatty acid salts, or combinations thereof. In some embodiments, the fatty acid salt includes both C16 and C18 fatty acid salts. In some embodiments, the physical treatment further includes additives, including but not limited to cells, biosignaling molecules, vitamins, minerals, acids, bases, salts, pigments, fragrances, enzymes, catalysts, antifungal agents, antimicrobial agents, time-release drugs, etc., or combinations thereof. In some embodiments, the physical treatment may be applied to the immature product unit in the form of a solution, suspension, or emulsion, wherein the concentration of the physical treatment solution, suspension, or emulsion is about 1 g / L to about 50 g / L. In some embodiments, the physical treatment includes a single coating. In some embodiments, the physical treatment includes multiple coatings. In some embodiments, the physical treatment includes 2, 3, 4, or 5 coatings.

[0029] In some implementations, the treatment can be carried out using both chemical and physical methods.

[0030] In some implementations, the treatment may be carried out using chemical treatment rather than physical treatment.

[0031] In some implementations, the treatment may be carried out using physical methods rather than chemical methods.

[0032] In some embodiments, the temperature may be from about 4°C to about 15°C. In some embodiments, the temperature may be from about 15°C to about 28°C.

[0033] This document also provides a method for regulating the maturation of immature respiratory climacteric product units at a given temperature, the method comprising (a) determining a second respiratory rate of the immature respiratory climacteric product unit at the temperature, wherein a first respiratory rate of the immature respiratory climacteric product unit at the temperature has been determined, and (b) if the second respiratory rate can be at least about 10% greater than the first respiratory rate, treating the immature respiratory climacteric product unit with chemical treatment, physical treatment, or both, or (c) if the second respiratory rate can be greater than 10% greater than the first respiratory rate, (i) incubating the immature product unit at an incubation temperature until the respiratory rate can be at least about 10% greater than the first respiratory rate, and subsequently treating the immature respiratory climacteric product unit with chemical treatment, physical treatment, or both, or (ii) treating the immature respiratory climacteric product unit with ethylene until the respiratory rate can be at least about 10% greater than the first respiratory rate, and subsequently treating the immature respiratory climacteric product unit with chemical treatment instead of physical treatment or physical treatment instead of chemical treatment.

[0034] In some embodiments, the incubation temperature can be within about 10% of the stated temperature. In some embodiments, the incubation temperature can be from about 4°C to about 15°C. In some embodiments, the incubation temperature can be from about 15°C to about 28°C. In some embodiments, incubation includes incubating immature respiratory climacteric product units in a sealed or semi-sealed volume.

[0035] In some embodiments, treating the immature respiratory climacteric product unit with ethylene includes treating the immature respiratory climacteric product unit with about 1 ppm of ethylene to about 300 ppm of ethylene. In some embodiments, treating the immature respiratory climacteric product unit with ethylene includes treating the immature respiratory climacteric product unit with ethylene for about 8 hours to about 6 days.

[0036] In some embodiments, the first respiratory rate is measured at least 24 hours after harvesting immature climacteric product units. In some embodiments, the first respiratory rate is measured at least 48 hours after harvesting immature climacteric product units. In some embodiments, the first respiratory rate is measured at least 4 days after harvesting immature climacteric product units. In some embodiments, the first respiratory rate is measured at least 1 week after harvesting immature climacteric product units. In some embodiments, the first respiratory rate is measured at least 2 weeks after harvesting immature climacteric product units.

[0037] In some embodiments, the first respiratory rate is measured less than 3 weeks after harvesting immature climacteric product units. In some embodiments, the first respiratory rate is measured less than 2 weeks after harvesting immature climacteric product units. In some embodiments, the first respiratory rate is measured less than 1 week after harvesting immature climacteric product units. In some embodiments, the first respiratory rate is measured less than 4 days after harvesting immature climacteric product units. In some embodiments, the first respiratory rate is measured less than 48 hours after harvesting immature climacteric product units.

[0038] In some embodiments, determining the second respiratory rate may be performed at least 24 hours after determining the first respiratory rate. In some embodiments, determining the second respiratory rate may be performed at least 48 hours after determining the first respiratory rate. In some embodiments, determining the second respiratory rate may be performed at least 4 days after determining the first respiratory rate. In some embodiments, determining the second respiratory rate may be performed at least 1 week after determining the first respiratory rate. In some embodiments, determining the second respiratory rate may be performed at least 2 weeks after determining the first respiratory rate.

[0039] In some implementations, the determination of the second respiratory rate may be performed less than 3 weeks after the determination of the first respiratory rate. In some implementations, the determination of the second respiratory rate may be performed less than 2 weeks after the determination of the first respiratory rate. In some implementations, the determination of the second respiratory rate may be performed less than 1 week after the determination of the first respiratory rate. In some implementations, the determination of the second respiratory rate may be performed less than 4 days after the determination of the first respiratory rate. In some implementations, the determination of the second respiratory rate may be performed less than 48 hours after the determination of the first respiratory rate.

[0040] In some implementations, the first respiratory rate may be the baseline respiratory rate of the product unit at that temperature during the immature respiratory hopping phase.

[0041] In some implementations, the first respiratory rate may be the instantaneous respiratory rate of a product unit undergoing an immature respiratory hopping at that temperature.

[0042] In some embodiments, the second respiratory rate may be at least 15% greater than the first respiratory rate. In some embodiments, the second respiratory rate may be at least 20% greater than the first respiratory rate. In some embodiments, the second respiratory rate may be at least 30% greater than the first respiratory rate. In some embodiments, the second respiratory rate may be about 10% to about 15% greater than the first respiratory rate. In some embodiments, the second respiratory rate may be about 10% to about 20% greater than the first respiratory rate. In some embodiments, the second respiratory rate may be about 10% to about 30% greater than the first respiratory rate.

[0043] In some implementations, the method further includes determining a first respiratory rate before determining a second respiratory rate.

[0044] In some embodiments, regulating the maturation of immature climacteric product units includes prolonging the duration for which immature climacteric product units may be immature. In some embodiments, regulating the maturation of immature climacteric product units includes increasing the total number of days immature climacteric product units may be in Phase 1 or Phase 2. In some embodiments, regulating the maturation of immature climacteric product units includes prolonging the duration for which immature climacteric product units may be acceptablely mature. In some embodiments, regulating the maturation of immature climacteric product units includes increasing the total number of days immature climacteric product units may be in Phase 3, Phase 4, or Phase 5. In some embodiments, regulating the maturation of immature climacteric product units includes prolonging the shelf life of the climacteric product units. In some embodiments, regulating the maturation of immature climacteric product units includes increasing the total number of days immature climacteric product units may be in Phase 1, Phase 2, Phase 3, Phase 4, or Phase 5. In some embodiments, regulating the maturation of immature climacteric product units includes delaying aging responses, reducing the intensity of aging responses, or both. In some embodiments, aging responses may be selected from color changes, softening, starch metabolism, weight loss, wrinkling, fiber appearance, and combinations thereof. In some embodiments, color changes include browning, yellowing, blackening, or combinations thereof. In some embodiments, regulating the maturation of immature climacteric product units includes reducing the sensitivity of immature climacteric product units to biological stressors associated with product spoilage. In some embodiments, biological stressors associated with product spoilage may be selected from fungi, bacteria, and combinations thereof. In some embodiments, fungi may be selected from molds, yeasts, and combinations thereof.

[0045] In some implementation schemes, the product units for the respiratory climacteric can be selected from apples, apricots, avocados, bananas, blueberries, waxberries, custard apples, figs, guavas, kiwifruit, lychees, mackerel, mangoes, melons, papayas, nectarines, papayas, peaches, pears, persimmons, plums, tomatoes, and combinations thereof.

[0046] In some embodiments, the product unit of the immature respiratory climacteric can be an avocado. In some embodiments, regulating avocado ripening includes increasing the total number of days that the avocado can be in stage 1 or stage 2. In some embodiments, regulating avocado ripening includes increasing the total number of days that the avocado can be in stage 3, stage 4, or stage 5.

[0047] In some embodiments, the chemical treatment includes an inhibitor of the ethylene receptor. In some embodiments, the inhibitor of the ethylene receptor may be selected from diazocyclopentadiene (DACP), cyclopropene (CP), 1-methylcyclopropene (1-MCP), 3,3-dimethylcyclopropene (3,3-DMCP), and combinations thereof. In some embodiments, the inhibitor of the ethylene receptor may be 1-MCP. In some embodiments, the temperature may be above the boiling point of the ethylene receptor inhibitor. In some embodiments, the temperature may be below the boiling point of the ethylene receptor inhibitor. In some embodiments, the immature respiratory climacteric product unit may be contained in volume (in liters) and treated with a chemical treatment, including applying the chemical treatment in an amount from about 0.01 mg / L to about 0.1 mg / L. In some embodiments, the chemical treatment includes applying the chemical treatment in an amount from about 0.01 mg / L to about 0.03 mg / L. In some embodiments, the chemical treatment includes applying the chemical treatment in an amount from about 0.02 mg / L to about 0.07 mg / L. In some embodiments, the chemical treatment involves exposing immature climacteric product units to chemical treatment for about 1 hour to about 24 hours. In some embodiments, the chemical treatment involves exposing immature climacteric product units to chemical treatment for about 6 hours to about 18 hours. In some embodiments, the chemical treatment involves exposing immature climacteric product units to chemical treatment for about 6 hours to about 12 hours.

[0048] In some embodiments, the physical treatment includes a coating. In some embodiments, the physical treatment includes monoglycerides and fatty acid salts. In some embodiments, the monoglyceride may be present in the physical treatment at an amount of about 50% to about 99% by weight. In some embodiments, the monoglyceride may be present in the physical treatment at an amount of about 90% to about 99% by weight. In some embodiments, the monoglyceride may be present in the physical treatment at an amount of about 95% by weight. In some embodiments, the monoglyceride includes monoglycerides with a carbon chain length greater than or equal to 10 carbons (e.g., longer than 11, 12, 14, 16, or 18 carbons). In some embodiments, the monoglyceride includes monoglycerides with a carbon chain length less than or equal to 20 carbons (e.g., shorter than 18, 16, 14, 12, 11, or 10 carbons). In some embodiments, the monoglyceride includes C16 monoglycerides and C18 monoglycerides. In some embodiments, the fatty acid salt may be present in the physical treatment at an amount of about 1% to about 50% by weight. It may be present in the physical treatment at an amount of about 1% to about 10% by weight. It may be present in the physical treatment at an amount of about 5% by weight. In some embodiments, the fatty acid salt includes C16 fatty acid salts, C18 fatty acid salts, or combinations thereof. In some embodiments, the fatty acid salt includes both C16 and C18 fatty acid salts. In some embodiments, the C16 and C18 fatty acid salts are present in a ratio of about 50:50. In some embodiments, the physical treatment also includes additives, including but not limited to cells, biosignaling molecules, vitamins, minerals, acids, bases, salts, pigments, fragrances, enzymes, catalysts, antifungal agents, antimicrobial agents, time-release drugs, etc., or combinations thereof. In some embodiments, the physical treatment may be applied to immature respiratory climacteric product units in the form of a solution, suspension, or emulsion, at a concentration of about 1 g / L to about 50 g / L. In some embodiments, the physical treatment includes a single coating. In some embodiments, the physical treatment includes multiple coatings. In some implementations, the physical treatment includes 2, 3, 4, or 5 coatings.

[0049] In some implementations, the treatment may be a combination of chemical and physical treatments.

[0050] In some implementations, the treatment may be a chemical treatment rather than a physical treatment.

[0051] In some implementations, the treatment may be a physical process rather than a chemical process.

[0052] In some embodiments, the temperature may be from about 4°C to about 15°C. In some embodiments, the temperature may be from about 15°C to about 28°C.

[0053] This article also provides a method for processing immature product units, which includes adding a chemical treatment to a closed or semi-closed volume containing the immature product units, wherein the closed or semi-closed volume can be at a temperature between about 4°C and about 14°C.

[0054] This article also provides a method for regulating the maturation of immature product units, the method comprising a) adding a chemical treatment to a closed or semi-closed volume comprising immature product units, wherein the closed or semi-closed volume may be at a temperature between about 4°C and about 14°C, (b) determining that the immature product units should be matured, transported, or both, and (c) raising the temperature of the closed or semi-closed volume to at least about 14°C.

[0055] In some implementations, the immature product unit may be a climacteric product unit. In some implementations, the climacteric product unit may be selected from apples, apricots, avocados, bananas, blueberries, waxberries, custard apples, figs, guavas, kiwifruit, lychees, mackerel, mangoes, melons, papayas, nectarines, papayas, peaches, pears, persimmons, plums, tomatoes, and combinations thereof.

[0056] In some implementations, the immature product unit may be a non-breathing climacteric product unit. In some implementations, the non-breathing climacteric product unit may be selected from cherry, Clementine, cucumber, grape, grapefruit, lime, orange, pepper, pineapple, strawberry, watermelon, and combinations thereof.

[0057] In some embodiments, the immature product unit may be an avocado. In some embodiments, the chemical treatment includes an inhibitor of the ethylene receptor. In some embodiments, the inhibitor of the ethylene receptor may be selected from diazocyclopentadiene (DACP), cyclopropene (CP), 1-methylcyclopropene (1-MCP), 3,3-dimethylcyclopropene (3,3-DMCP), and combinations thereof. In some embodiments, the inhibitor of the ethylene receptor may be 1-MCP. In some embodiments, the chemical treatment may be added to a closed or semi-closed volume in an amount from about 0.01 mg / L to about 0.1 mg / L. In some embodiments, the chemical treatment may be added to a closed or semi-closed volume in an amount from about 0.01 mg / L to about 0.03 mg / L. In some embodiments, the chemical treatment may be added to a closed or semi-closed volume in an amount from about 0.02 mg / L to about 0.07 mg / L.

[0058] This article also provides a processed product unit, which includes product units, chemical treatment, physical treatment or both, wherein the product unit may be in stage 3, stage 4 or stage 5 for at least 5 days.

[0059] In some implementations, a product unit may be in Phase 3, Phase 4, or Phase 5 for at least 7 days. In some implementations, a product unit may be in Phase 3, Phase 4, or Phase 5 for at least 10 days. In some implementations, a product unit may be in Phase 3, Phase 4, or Phase 5 for at least 14 days. In some implementations, a product unit may be in Phase 3, Phase 4, or Phase 5 for at least 18 days. In some implementations, a product unit may be in Phase 3, Phase 4, or Phase 5 for at least 21 days. In some implementations, a product unit may be in Phase 3, Phase 4, or Phase 5 for at least 30 days. In some implementations, a product unit may be in Phase 3, Phase 4, or Phase 5 for at least 2 months. In some implementations, a product unit may be in Phase 3, Phase 4, or Phase 5 for at least 3 months. In some implementations, a product unit may be in Phase 3, Phase 4, or Phase 5 for at least 4 months. In some implementations, a product unit may be in Phase 3, Phase 4, or Phase 5 for at least 5 months. In some implementations, a product unit may be in Phase 3, Phase 4, or Phase 5 for at least 6 months.

[0060] In some implementations, the processed product unit includes both chemical and physical treatments.

[0061] In some implementations, the processed product unit includes chemical treatment rather than physical treatment.

[0062] In some implementations, the processed product unit includes physical treatment rather than chemical treatment.

[0063] This article also provides a processed product unit, including product units, chemical treatment, and physical treatment.

[0064] In some embodiments, when not treated with exogenous ethylene, the mass loss rate of the treated product unit may be lower than that of a similarly treated product unit that includes chemical treatment but not physical treatment, and the respiration rate of the treated product unit may be higher than that of a similarly treated product unit that includes physical treatment but not chemical treatment.

[0065] In some implementations, the processed product unit may be a climacteric product unit. In some implementations, the climacteric product unit may be selected from apples, apricots, avocados, bananas, blueberries, waxberries, custard apples, figs, guavas, kiwifruit, lychees, mackerel, mangoes, melons, papayas, nectarines, papayas, peaches, pears, persimmons, plums, tomatoes, and combinations thereof.

[0066] In some embodiments, the processed product unit may be a non-breathing climacteric product unit. In some embodiments, the non-breathing climacteric product unit may be selected from cherry, Clementine, cucumber, grape, grapefruit, lime, orange, pepper, pineapple, strawberry, watermelon, and combinations thereof.

[0067] In some implementations, the processed product unit may be an avocado.

[0068] In some embodiments, the chemical treatment includes an inhibitor of the ethylene receptor. In some embodiments, the inhibitor of the ethylene receptor may be selected from diazocyclopentadiene (DACP), cyclopropene (CP), 1-methylcyclopropene (1-MCP), 3,3-dimethylcyclopropene (3,3-DMCP), and combinations thereof. In some embodiments, the inhibitor of the ethylene receptor may be 1-MCP.

[0069] In some embodiments, the physical treatment includes a coating. In some embodiments, the physical treatment includes monoglycerides and fatty acid salts. In some embodiments, the monoglyceride may be present in the physical treatment at an amount of about 50% to about 99% by weight. In some embodiments, the monoglyceride may be present in the physical treatment at an amount of about 90% to about 99% by weight. In some embodiments, the monoglyceride may be present in the physical treatment at an amount of about 95% by weight. In some embodiments, the monoglyceride includes monoglycerides with a carbon chain length greater than or equal to 10 carbons (e.g., longer than 11, 12, 14, 16, or 18 carbons). In some embodiments, the monoglyceride includes monoglycerides with a carbon chain length less than or equal to 20 carbons (e.g., shorter than 18, 16, 14, 12, 11, or 10 carbons). In some embodiments, the monoglyceride includes C16 monoglycerides and C18 monoglycerides. In some embodiments, the fatty acid salt may be present in the physical treatment at an amount of about 1% to about 50% by weight. It may also be present in the physical treatment at an amount of about 1% to about 10% by weight. It may also be present in the physical treatment at an amount of about 5% by weight. In some embodiments, the fatty acid salt includes C16 fatty acid salts, C18 fatty acid salts, or combinations thereof. In some embodiments, the fatty acid salt includes both C16 and C18 fatty acid salts. In some embodiments, the physical treatment further includes additives, including but not limited to cells, biosignaling molecules, vitamins, minerals, acids, bases, salts, pigments, fragrances, enzymes, catalysts, antifungal agents, antimicrobial agents, time-release drugs, etc., or combinations thereof. In some embodiments, the physical treatment includes a single coating. In some embodiments, the physical treatment includes multiple coatings. In some embodiments, the physical treatment includes 2, 3, 4, or 5 coatings.

[0070] All publications, patents, patent applications, and information mentioned in this specification and found on the Internet are incorporated herein by reference, as if each individual publication, patent application, or information item were specifically and individually incorporated herein by reference. If any publication, patent, patent application, or information item incorporated by reference contradicts the disclosure contained in this specification, this specification is intended to substitute for and / or give precedence to any such contradictory material.

[0071] When a value is described as a range, it should be understood that the description includes the disclosure of all possible subranges within such a range, as well as the specific numerical value falling within such a range, regardless of whether the specific numerical value or specific subrange is explicitly specified.

[0072] When the term “each” is used to refer to a collection of items, it is intended to identify a single item in the collection, but not necessarily every item in the collection, unless otherwise explicitly stated, or unless the context clearly indicates otherwise.

[0073] This document describes various embodiments of the features of this disclosure. However, it should be understood that such embodiments are provided by way of example only, and many changes, modifications, and substitutions can be made by those skilled in the art without departing from the scope of this disclosure. It should also be understood that various alternatives to the specific embodiments described herein are also within the scope of this disclosure. Brief description of the attached diagram

[0074] The following figures illustrate certain features and advantages of embodiments of this disclosure. These embodiments are not intended to limit the scope of the appended claims in any way.

[0075] Figure 1 It is a qualitative graph of product unit maturity for untreated (solid line), early-treated (dotted line), and late-treated (dashed line) products.

[0076] Figure 2A The graph shows the qualitative maturity of untreated product units (solid line) and the application of ethylene and treated products (dashed line).

[0077] Figure 2B This is a qualitative graph showing the product unit maturity of unprocessed (solid line) and processed (dashed line) products.

[0078] Figure 3A It is a qualitative diagram that shows the various stages of maturity and is typically used for products.

[0079] Figure 3B These stages are shown (right axis), with avocados as an example of ripeness, as shown by firmness (left axis), whether they have undergone chemical and / or physical treatment (green data) or are untreated (grey data).

[0080] Figure 4A The graph shows the respiration rates of untreated avocados (circles) and avocados treated with 2 (squares), 4 (diamonds), or 6 (triangles) 1-MCP packets.

[0081] Figure 4B This is a graph showing the firmness stages of an untreated avocado (circles) and an avocado treated with 6 packets of 1-MCP (triangles).

[0082] Figure 5A This is an image of an avocado processed with 1-MCP, showing the outer pattern arrangement.

[0083] Figure 5B This is an image of an avocado processed with 1-MCP, showing mold and pulp adhesion in some units.

[0084] Figure 6A The graph shows the respiration rates of untreated avocados (circles) and avocados treated with 1-MCP in stage 1 (squares) or stage 3 / 4 (diamonds).

[0085] Figure 6B These are images of approximately 40 avocados, showing mold and vascular browning in different treatment groups.

[0086] Figure 7A The graph shows the respiration rates of untreated avocados (circles) and avocados treated with 1-MCP after being removed from storage at 4.5°C (squares), after being placed at ambient temperature for 2 hours (diamonds), and after being placed at ambient conditions for 6 hours (triangles).

[0087] Figure 7B The graph shows the hardness stages of untreated avocados (circles) and avocados treated with 1-MCP after being removed from storage at 4.5°C (squares), after being placed at ambient temperature for 2 hours (diamonds), and after being placed at ambient conditions for 6 hours (triangles).

[0088] Figure 8A The graph shows the respiration rates of untreated avocados (circles) and avocados treated with a combination of 1 layer (square) or 3 layers (diamond) of physical treatment B (40 g / L) and 2 g / L glycerol monocaprate.

[0089] Figure 8B The image shows an avocado with sunken patches, vascular browning, and mold.

[0090] Figure 9A It is a relative maturity state diagram based on the peak CO2 production over three weeks (week 1 – circle; week 2 – square; week 3 – diamond).

[0091] Figure 9B It is a problem-free maturity confidence plot based on peak respiratory rate.

[0092] Figure 10A The graph shows the mass loss factor (MLF) of untreated avocados (black) and avocados treated with physical treatments of 12 g / L (checkered), 22 g / L (white), and 32 g / L (striped), before (middle stripe) or after (right stripe) ethylene treatment.

[0093] Figure 10B The graph shows the respiration rates of untreated avocados (circles) and avocados treated with physical concentrations of 12 g / L (squares), 22 g / L (diamonds), and 32 g / L (triangles), before (black) or after (white) ethylene treatment.

[0094] Figure 10C The graph shows the hardness of untreated avocados (circles) and avocados treated with physical treatments of 12 g / L (squares), 22 g / L (diamonds), and 32 g / L (triangles), before (black) or after (white) ethylene treatment.

[0095] Figure 10D Evaluation graphs of untreated avocados and avocados treated with physical treatments A 12 g / L, 22 g / L, and 32 g / L, before or after ethylene treatment.

[0096] Figure 11 The graph shows the respiration rates of untreated avocados (circles) and avocados treated with 1-MCP with or without ethylene treatment (diamonds).

[0097] Figure 12A This is a graph showing the mass loss rate of cucumbers after 5 days of exposure to (black) or non-exposure to (white) exogenous ethylene (2 ppm) under different treatment conditions.

[0098] Figure 12B This is a graph showing the respiration rate of cucumbers after 5 days of exposure to (black) or no exposure to (white) exogenous ethylene (2 ppm) under different treatment conditions.

[0099] Figure 12C These are images of cucumbers before and after 5 days of exposure to exogenous ethylene (2 ppm) under different treatment conditions.

[0100] Figure 12D These are images of cucumbers after 10 days of exposure to exogenous ethylene under different treatment conditions.

[0101] Figure 13A This is a graph showing the mass loss rate of Persian lime after 5 days of exposure to (black) or non-exposure to (white) exogenous ethylene (2 ppm) under different treatment conditions.

[0102] Figure 13B The graph shows the respiration rate of Persian lime after 5 days of exposure to (white) exogenous ethylene (2 ppm) under different treatment conditions.

[0103] Figure 13C Images of Persian lime before and after 5 days of exposure to environmental conditions under different treatments.

[0104] Figure 13D Images of Bobo lime before and after 14 days of exposure to environmental conditions under different treatments.

[0105] Figure 13E Images of Persian lime before and after 5 days of exposure to exogenous ethylene (2 ppm) under different treatment conditions. Detailed description

[0106] definition

[0107] As used in this article, “respiratory climacteric respiration” is understood as an increase in cellular respiration levels associated with increased ethylene production and maturation stages for certain types of products.

[0108] As used herein, the “respiration rate” of a product (e.g., a product unit) refers to the rate at which the product releases CO2, and more specifically, the volume of CO2 (at standard temperature and pressure) released per unit time per unit mass of product. In some embodiments, the respiration rate of a product can be measured by placing the product in a closed container of known volume equipped with a CO2 sensor, recording the CO2 concentration within the container as a function of time, and then calculating the CO2 release rate required to obtain the measured concentration value. In some cases, the respiration rates of multiple product units in a volume (e.g., a sealed or semi-sealed volume) are measured in a single measurement (e.g., as an average). It should be understood that the respiration rate can be determined by indirect methods, including but not limited to hyperspectral imaging, NIR, and other imaging or characterization processes.

[0109] As used herein, “baseline respiration rate” for a product such as agricultural products (e.g., product unit) refers to the respiration rate measured within 72 hours after harvest (e.g., within 48 hours, 36 hours, or 24 hours after harvest).

[0110] As used herein, “instantaneous respiration rate” for a product (e.g., product unit) refers to the respiration rate measured at any time during the maturation process, such as after the baseline respiration rate.

[0111] As used herein, the term "respiratory factor" is defined as the ratio of the cumulative respiration of the uncoated product (measured for the control group) to the cumulative respiration of the corresponding coated product. Therefore, a larger respiratory factor corresponds to a larger reduction in the cumulative respiration of the coated product.

[0112] As used herein, the term "quality loss factor" (sometimes also called MLF) is defined as the ratio of the average quality loss rate of the uncoated product (measured for the control group) to the corresponding quality loss rate of the coated product at a given time. Therefore, a larger quality loss factor corresponds to a larger reduction in the average quality loss rate of the coated product.

[0113] As used herein, “quality loss rate” refers to the rate at which product quality is lost (e.g., through the release of water and other volatile compounds). Quality loss rate is typically expressed as a percentage of the original mass per unit time (e.g., percentage per day).

[0114] As used herein, the terms "climacteric product" or "climacteric fruit" refer to a product or fruit that continues to ripen after harvesting or removal from the plant. The ripening of climacteric products is associated with increased ethylene production and increased cellular respiration. Examples include, but are not limited to, apples, bananas, mangoes, papayas, pears, apricots, peaches, plums, avocados, plantains, guavas, nectarines, passion fruit, blueberries, and cantaloupes.

[0115] As used herein, the terms "ethylene-sensitive product" or "ethylene-sensitive fruit" refer to products or fruits that are sensitive to ethylene gas, and exposure to ethylene gas may cause premature ripening and / or spoilage of the ethylene-sensitive product. Examples include, but are not limited to, berries such as asparagus, broccoli, cabbage, cucumber, unripe bananas, raspberries, and strawberries, as well as melons such as cantaloupe and watermelon.

[0116] As used herein, the term "physical treatment" refers to any compound or combination of compounds capable of forming a physical barrier on a surface that restricts or reduces the diffusion rate of gas molecules (e.g., ethylene, CO2, O2, etc.) toward a product unit. Non-limiting exemplary physical treatments are described in U.S. Patent Nos. 10092014, 10407377, and 10537115, and U.S. Patent Application Publications Nos. 20180368427 (A1) and 20190269145 (A1), each of which is incorporated herein by reference.

[0117] As used herein, the term "chemical treatment" refers to any compound or combination of compounds that blocks one or more receptors for maturing gas molecules (e.g., ethylene, CO2, O2, etc.) within a product unit. In some embodiments, chemical treatment is a compound or combination of compounds that blocks ethylene receptors.

[0118] As used herein, the term "plant matter" refers to any part of a plant, including, for example, fruits (in a botanical sense, including pericarps and juice sacs), vegetables, leaves, stems, bark, seeds, flowers, pericarps, roots, or oils. Plant matter includes plants or parts thereof before harvest as well as plants or parts thereof after harvest, including, for example, harvested fruits and vegetables, harvested roots and berries, and picked flowers.

[0119] Many types of agricultural products, and others such as fruits, vegetables, roots, tubers, and flowers, are harvested before they are fully ripe and then fully mature after harvest, for example, during storage or transport. As used herein, the agricultural products to which the methods described herein apply may be referred to as “product units.” While the practice of early harvesting generally requires a longer storage period after harvest and before consumption, this also increases the time between harvest and spoilage, allowing the product to be transported to more remote locations and distributed more widely (than products harvested near full ripeness). Furthermore, some types of products (e.g., climacteric fruits such as bananas and avocados) are never fully ripe before harvest and therefore require at least a period of post-harvest storage before consumption. In many cases, agricultural products harvested before full ripeness are subsequently treated with ripening agents (e.g., ethylene gas) to increase ripeness. However, for seasonal products, there may be an oversupply during the peak season, which can lead to unavailability after the peak season, or in some cases, necessitate importation from remote areas.

[0120] In climacteric products (such as apples, pears, bananas, mangoes, avocados, and various stone fruits), exposure to ethylene gases produced by the product (such as endogenous ethylene) or from external sources (such as exogenous ethylene) induces increased respiration, leading to ripening and senescence. In certain product categories (e.g., ethylene-sensitive categories such as cucumbers and cauliflower), ethylene does not cause the associated increase in respiration but can induce senescence responses (e.g., color changes, browning, softening, starch metabolism, etc.) and / or increase susceptibility to biological stressors associated with product spoilage (e.g., molds, bacteria, yeasts, etc.). Therefore, in climacteric and ethylene-sensitive product categories, limiting or controlling ethylene exposure (e.g., from exogenous or endogenous ethylene) to the product (e.g., exposure to ethylene receptors in the product) can help delay ripening (e.g., ripening time and / or one or more senescence responses) and / or senescence, thereby extending the product's shelf life.

[0121] Physical or chemical treatments can limit a product's exposure to ethylene. For example, physical treatments (e.g., coatings) can be used to prevent or limit the diffusion of ethylene and other gases (e.g., O2, CO2) into the product, thereby reducing the rate of ethylene perception and slowing maturation and / or aging. However, if the nature and timing of the physical treatment are not carefully controlled, it is possible that the product may not mature fully, or the physical treatment may cause harmful side effects rendering the product inedible (e.g., decay due to biological stressors such as fungi (e.g., molds and / or yeasts) and / or bacteria, off-flavors due to harmful regulation of anaerobic respiration and / or endogenous enzyme pathways, or physical defects, etc.). Alternatively, for example, by exposing the product to chemical treatments (e.g., ethylene inhibitors), such as 1-methylcyclopentene (referred to herein as "1-MCP"), maturation and aging can be slowed without being bound by theory, which works by blocking the effects of ethylene, thereby reducing the rate of ethylene perception. However, as described in more detail below, it has been found that if a product is exposed to chemical treatment before reaching full maturity, it may never fully mature after harvest, or may experience unexpected quality problems (e.g., decay from biological stressors such as fungi (e.g., molds and / or yeasts) and / or bacteria, off-flavors or physical defects due to harmful regulation of anaerobic respiration and / or endogenous enzymatic pathways, etc.). Therefore, for methods to extend the shelf life of product units involving physical or chemical treatment, the conditions under which the treatment is used should be carefully regulated to ensure that the product units are fully mature without harmful side effects (e.g., decay from biological stressors such as fungi (e.g., molds and / or yeasts) and / or bacteria, off-flavors or physical defects due to harmful regulation of anaerobic respiration and / or endogenous enzymatic pathways, etc.) and remain mature for as long as possible.

[0122] In many types of product units (e.g., products with a respiratory climacteric), the respiration rate of the product unit increases concurrently with increased ethylene production and the onset of corresponding maturity. In some cases, this process can be modulated by chemical or physical treatments to regulate ethylene perception. Furthermore, reducing endogenous ethylene production rates and / or exogenous ethylene exposure can also lead to a decrease in the respiration rate of the product unit and / or a shift in the respiration peak, thereby delaying product deterioration (e.g., aging). Therefore, in some embodiments, the respiration rate of the product unit can be used as an indicator of when to apply ethylene inhibitors to allow for increased effects. In other embodiments, maturity can be determined indirectly, including but not limited to hyperspectral imaging, NIR, and other imaging or characterization processes.

[0123] In certain types of agricultural products (such as ethylene-sensitive products), ethylene sensing can initiate or accelerate aging pathways without being accompanied by an increase in respiration rate. In such cases, reducing the rate of ethylene sensing through physical or chemical treatments can slow down the rate of product deterioration (e.g., aging), thereby extending the product's shelf life.

[0124] In some embodiments, methods for regulating (e.g., delaying, controlling) the maturation rate (e.g., maturation and / or aging) of product units, such as harvested products, are described herein. In some embodiments, the methods may include chemical treatment, such as using an ethylene inhibitor (e.g., 1-MCP). In some embodiments, chemical treatment may include bringing product units to a maturity stage corresponding to a respiration rate substantially greater than the respiration rate immediately following harvest of the product units (e.g., by using exogenous ethylene), and then applying a chemical treatment (e.g., an ethylene inhibitor, such as 1-MCP) resulting in a significant reduction in the respiration rate. In some embodiments, chemical treatment may include harvesting product units in a mature state and then applying a chemical treatment (e.g., an ethylene inhibitor, such as 1-MCP) to reduce the ethylene-sensitized rate, resulting in a significant reduction in the spoilage (e.g., aging) rate. In some embodiments, the methods may include physical treatment, such as using a coating. In some embodiments, physical treatment may include bringing product units to a maturity stage corresponding to a respiration rate substantially greater than the respiration rate immediately following harvest of the product units (e.g., by using exogenous ethylene), and then applying a physical treatment (e.g., a coating) resulting in a significant reduction in the respiration rate. In some embodiments, physical treatment may include harvesting product units in a mature state and then applying a physical treatment (e.g., coating) to reduce the ethylene diffusion rate, thereby resulting in a significant reduction in the rate of spoilage (e.g., aging). In some embodiments, chemical treatments that control the ripening rate (e.g., using an ethylene inhibitor, such as 1-MCP) may be used in combination (e.g., simultaneously or sequentially) with physical treatments that control the ripening rate (e.g., ripening and / or aging).

[0125] A product is generally considered ripe when it is in a mature state and consumers deem it suitable for consumption (e.g., stages 3-5 as described herein). While some products can be harvested at maturity, others can or must be harvested before maturity. In all cases, once ripe, a product will remain in a mature state (e.g., edible state) for a period of time until aging renders it unsuitable for consumption. Many factors, such as color, texture, and firmness (or softness), influence consumers' judgments about when a product unit is ripe and when it has spoiled. Consumers assign different weights to these different ripeness determinants for different product units. For example, in the case of tomatoes, color (e.g., the color of the tomato and its corresponding color index) is usually the most important factor for consumers in judging ripeness, while firmness and / or surface texture are typically used by consumers to judge when a tomato has spoiled.

[0126] Figure 1 This is a qualitative graph showing the relationship between the relative maturity state of a product harvested before maturity and time. Curve 102 represents the typical maturity cycle of agricultural products harvested at time corresponding to point 112. The dashed line 120 represents the relative maturity level perceived by consumers (e.g., the relative state of one or more factors consumers use to determine whether a product is mature). After harvest and before reaching maturity, the product ages and matures until time corresponding to point 114, after which it is considered mature. As the product continues to age, its maturity eventually drops below line 120 again, at which point it is considered spoiled.

[0127] Product maturity (e.g., Figure 1 The time between point 114 on curve 102 and product spoilage can be extended by physical treatment (e.g., applying a coating), chemical treatment (e.g., applying an ethylene inhibitor, such as 1-MCP), or a combination thereof. To achieve and / or optimize the increase in product shelf life, it may be necessary to treat (e.g., physical treatment, chemical treatment, or a combination thereof) when the product is at the appropriate maturity stage. For example, curve 104 indicates the maturity level of a product exposed to treatment at the time corresponding to point 110, after the product has reached its considered mature stage and before it spoils.

[0128] Although point 110 is shown as near the top of ripening curve 102, treatment can be applied at any time corresponding to curve 102 above or slightly below line 120 (e.g., slightly earlier than time 114). As shown, treatment can allow the product to remain ripe for a longer period than if no treatment is applied (e.g., curve 102). However, in many cases (e.g., avocados), if treatment is applied too early in the ripening cycle, or if the rate or ethylene sensitivity is reduced too much, the product may never reach the full stage of ripeness, or unintended quality problems may occur that render the product inedible (e.g., decay from biological stressors such as mold (e.g., fungi), yeast, and / or bacteria, off-flavors or physical defects due to harmful regulation of anaerobic respiration and / or endogenous enzymatic pathways, etc.). For example, curve 106 represents a product harvested at time corresponding to point 112 and treated at time corresponding to point 116 (e.g., by chemical treatment, physical treatment, or a combination thereof), at which point the product has only reached a slightly higher degree of ripeness than at harvest and is not yet fully ripe or nearly fully ripe. In this scenario, the product's maturity begins to decline before it reaches the level that consumers perceive it to be mature, so the product will never be fully mature.

[0129] While it is difficult to accurately assess the maturity of most agricultural products through visual characteristics (such as color) or firmness, respiration rate provides a good indicator of maturity for many types of agricultural products. Specifically, for many types of agricultural products (such as those with climacteric respiration), the respiration rate is a good indicator of maturity after harvest (e.g., Figure 1 (Point 112 in the text) As agricultural products continue to mature, the respiration rate increases, thus accelerating the ripening rate of the products. If the agricultural products are treated before the respiration rate increases significantly (e.g., in conjunction with...), the ripening rate can be accelerated. Figure 1 If the treatment corresponds to the respiration rate specified in point 116, or if the treatment excessively reduces respiration, the produce may never fully mature, or unintended quality problems may occur (e.g., and / or bacterial off-flavors due to harmful regulation of anaerobic respiration and / or endogenous enzyme pathways, or physical defects, etc.). However, if a larger amount of respiration rate increase (e.g., at least 10%, at least 15%, at least 20% or more) is allowed before applying the treatment (e.g., reaching the level of...), the produce may not fully mature, or unintended quality problems may occur (e.g., reaching the level of...). Figure 1 If the respiration rate corresponds to point 110 in the diagram, then the subsequent decrease in the ripening rate and the corresponding decrease in the respiration rate of the produce can increase the time the produce remains ripe before spoilage occurs. Furthermore, maturity can be determined using hyperspectral imaging, NIR, and other image processing techniques.

[0130] In light of the above, methods for processing product units can, for example, increase the time product units remain mature and / or extend their shelf life and / or delay spoilage. The respiration rate of harvested product units can be measured two or more times after harvest. The respiration rate can be determined any number of times (e.g., two, three, four, five, etc.) until, for example, a target increase in respiration or a target respiration rate is reached. In some embodiments, the respiration rate of product units is determined at regular intervals (e.g., every 6 hours, every 12 hours, daily, every 2 days, every 3 days, every 5 days, or weekly). In some embodiments, the respiration rate of product units is determined at irregular intervals, for example, shortly after harvest and / or before shipment. It should be understood that determining the respiration rate that meets the target increase or target value after one or more determinations that do not meet the target increase or target value can be referred to as a “second” determination (similarly, the corresponding respiration rate would be a “second” respiration rate), regardless of whether it is a numerically second determination. Similarly, any determination prior to satisfying a target increase or determining a target value can be considered a "first" determination (and similarly, the corresponding respiratory rate would be a "first" respiratory rate). In some embodiments, the first determination is a numerical first determination. In some embodiments, as described herein, the first determination is a baseline respiratory rate. In some embodiments, the first determination is not a numerical first determination. In some embodiments, as described herein, the first determination is an instantaneous respiratory rate.

[0131] For any of the methods described herein, shortly after harvest (e.g., about 10 minutes or less after harvest), the first respiration rate (or, for example, the average respiration rate of all product units) may be at least 20 mL CO2 / kg (e.g., in the range of 20-30 mL CO2 / kg, 20-40 mL CO2 / kg, 20-50 mL CO2 / kg, or 20-60 mL CO2 / kg), and the respiration rate at the first application of the ethylene inhibitor may be at least 70 mL CO2 / kg (e.g., in the range of 70-80 mL CO2 / kg, 70-90 mL CO2 / kg, 70-110 mL CO2 / kg, or 70-130 mL CO2 / kg).

[0132] The breathing rate can be determined at any suitable temperature. In some embodiments, the temperature may be from about 4°C to about 15°C (e.g., cooling). In some embodiments, the temperature may be from about 15°C to about 28°C (e.g., ambient temperature).

[0133] Therefore, in some embodiments, this document provides a method for regulating the maturation of product units (e.g., immature product units) at a certain temperature, the method comprising (a) determining a first respiration rate of the product unit at that temperature, (b) determining a second respiration rate of the product at that temperature, wherein the second respiration rate is greater than the first respiration rate, and (c) treating the product unit with a chemical treatment, a physical treatment, or both.

[0134] In some embodiments, this document provides a method for conditioning the maturation of product units (e.g., immature product units) at a certain temperature, the method comprising treating product units at that temperature with chemical treatment, physical treatment, or both to determine that a second respiration rate of the product unit is greater than a first respiration rate.

[0135] The first respiratory rate can be determined at any appropriate time point. In some embodiments, the first respiratory rate can be determined at least 24 hours (e.g., at least 48 hours, at least 4 days, at least 1 week, or at least two weeks) after harvesting product units. In some embodiments, the first respiratory rate can be determined less than 3 weeks (e.g., less than 2 weeks, less than 1 week, less than 4 days, or less than 48 hours) after harvesting product units. In some embodiments, the first respiratory rate is the baseline respiratory rate of the product unit. In some embodiments, the first respiratory rate is the instantaneous respiratory rate of the product unit.

[0136] The second respiratory rate can be determined at any appropriate time. In some embodiments, the second respiratory rate can be determined at least 24 hours (e.g., at least 48 hours, at least 4 days, at least 1 week, or at least 2 weeks) after the first respiratory rate has been determined. In some embodiments, the second respiratory rate can be determined less than 3 weeks (e.g., less than 2 weeks, less than 1 week, less than 4 days, or less than 48 hours) after the first respiratory rate has been determined.

[0137] As a product unit continues to mature and ripen, its respiration rate typically increases. The second respiration rate can be any suitable amount or degree greater than the first respiration rate. In some embodiments, the second respiration rate can be at least 10% greater than the first respiration rate (e.g., at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 100%, at least 110%, at least 120%, at least 130%, at least 140%, at least 150%, at least 160%, at least 170%, at least 180%, at least 190%, at least 200%, at least 210%, at least 220%, at least 230%, at least 240%, at least 250%, at least 260%, at least 270%, at least 280%, at least 290%, at least 300%, or more). In some embodiments, the second respiratory rate may be about 10% to about 300% greater than the first respiratory rate (e.g., about 10% to about 15%, about 10% to about 20%, about 10% to about 30%, about 10% to about 50%, about 10% to about 75%, about 10% to about 100%, about 10% to about 150%, about 10% to about 200%, about 15% to about 300%, about 20% to about 300%, about 50% to about 300%, about 75% to about 300%, about 100% to about 300%, about 150% to about 300%, or about 250% to about 300%).

[0138] In some embodiments, the determination of the respiration rate indicates that the product unit's respiration rate has not yet increased by the desired amount or extent. In some such embodiments, the product unit may be incubated (and, for example, additional measurements of the respiration rate) until the desired increase is observed. In some embodiments, exogenous ethylene may be applied to the product unit (e.g., a product unit with a climacteric respiration rate) to achieve the desired increase.

[0139] In some embodiments, exogenous ethylene (e.g., ethylene not produced by the product unit) may be applied to the product unit at some point after harvest. Ethylene may be applied to the product unit before it matures and / or before the time at which the respiration rate of the harvested product unit has significantly increased compared to the first respiration rate (e.g., shortly after harvest). Without being bound by any particular theory, it is generally accepted that if ethylene is used, it should be done before the product unit matures too much naturally. For example, in some embodiments, ethylene may be applied to the product unit if the second respiration rate is less than 1.03 times, less than 1.05 times, less than 1.1 times, less than 1.15 times, less than 1.2 times, less than 1.3 times, less than 1.4 times, less than 1.5 times, less than 1.6 times, less than 1.8 times, less than 2 times, less than 2.3 times, less than 2.6 times, less than 3 times, less than 3.5 times, or less than 4 times the first respiration rate. In some embodiments, ethylene may be applied when the product unit is in stage 1 or stage 2.

[0140] Due to logistical constraints, it is often difficult to delay processing until the product units have reached a sufficiently high respiration rate. For example, from a logistical perspective, in many cases, the ideal time for application processing is after the product units have been sorted and packaged into containers, which are then closed and / or sealed (or partially sealed) for storage and / or transport. Sorting and packaging of product units typically occurs shortly after harvest, before the product units are fully mature enough for processing.

[0141] In some implementations, to apply treatment while the product unit is fully mature and still maintains logistical efficiency, the product unit may first be aerated with ethylene from an external source (e.g., ethylene not produced by the product unit itself) to increase its average respiration rate and accelerate maturation. Once the product unit is fully mature and / or has a sufficiently high average respiration rate, treatment can be performed to reduce the product unit's respiration rate and slow down the maturation process, which can increase the product unit's average shelf life and / or maturation time.

[0142] Applying chemical treatments (e.g., ethylene inhibitors) to product units typically reduces their respiration rate, for example, when ethylene has previously been applied to the product unit (e.g., due to the application of ethylene). In some embodiments, the respiration rate of the product unit (e.g., the second respiration rate) can be significantly greater at the first application of treatment (e.g., at the earliest exposure to the treatment) (e.g., at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 100%, at least 110%). The percentages of the product unit’s respiration rate (e.g., the first respiration rate) are greater than the first respiration rate of the product unit when ethylene is first applied (e.g., when the product unit is first inflated with ethylene). In some embodiments, at the first application of treatment (e.g., at the earliest time of exposure to treatment) (e.g., second respiration rate), the respiration rate of the product unit may be about 10% to about 300% of the first respiration rate, compared to the first respiration rate (e.g., when the product unit is first inflated with ethylene) (e.g., when the product unit is first inflated with ethylene).

[0143] The application of chemical treatments (such as ethylene inhibitors) can cause a rapid decrease in the respiration rate of product units. For example, at least about 30 minutes after the application of chemical treatment (e.g., about 30 minutes, about 1 hour, about 3 hours, about 6 hours, about 9 hours, about 12 hours, or about 24 hours), the respiration rate of product units may be less than 0.9 times, less than 0.8 times, less than 0.7 times, less than 0.6 times, less than 0.5 times, less than 0.4 times, less than 0.3 times, less than 0.2 times, or less than 0.1 times the respiration rate 5 minutes before the application of chemical treatment.

[0144] Figure 2A This is a qualitative graph representing the relative maturity of the product units harvested at time 112, where maturity curve 102 (also as...) Figure 1 As shown) corresponds to untreated product units, and maturity curve 304 corresponds to product units first treated with ethylene, then treated again (e.g., by chemical treatment, physical treatment, or a combination thereof). Specifically, at the time corresponding to point 316, shortly after harvest (at the time corresponding to point 112), before the product units mature (e.g. Figure 1 As shown by line 120 (fully mature), ethylene from an external source is applied to multiple product units. This can cause a rapid increase in the average maturation rate and corresponding average respiration rate of the product units, as shown by the steeper portion of curve 304 (after time corresponding to point 316). After the product units are fully mature and exhibit a sufficiently high respiration rate (e.g., at time corresponding to point 310), the product units are treated. This results in a decrease in the average respiration rate and a corresponding slowing of physiological processes, causing the product units to continue maturing until spoilage occurs. As can be seen by comparing curve 304 with curve 102, this can increase the average shelf life and / or maturation time of the product units. In some embodiments, the product units are treated with ethylene, followed by chemical treatment (e.g., using an ethylene inhibitor, such as 1-MCP). In some embodiments, the product units are treated with ethylene, followed by physical treatment (e.g., using a coating). In some embodiments, the product units are treated with ethylene, followed by chemical treatment (e.g., using an ethylene inhibitor, such as 1-MCP) and physical treatment (e.g., using a coating).

[0145] Figure 2B This is a qualitative graph of the relative aging of product units, starting from peak maturity, where maturity curve 502 corresponds to product units that have not undergone chemical and / or physical treatment, while maturity curve 504 corresponds to product units that have undergone chemical and / or physical treatment at point 512. At point 516, the curves begin to diverge, and maturity curve 502 drops below an acceptable maturity threshold (line 520) at point 514. Conversely, maturity curve 504 does not drop below line 520 until a later time point. In some embodiments, product units mature at harvest.

[0146] Therefore, this document also provides a method for regulating the maturation of product units (e.g., immature product units, such as immature respiratory climacteric product units) at a certain temperature, the method comprising (a) determining a second respiration rate of the product unit (e.g., immature product unit) at said temperature, wherein a first respiration rate of the product unit at said temperature has been determined, and (b) if the second respiration rate is at least about 10% greater than the first respiration rate, treating the product unit with chemical treatment, physical treatment, or both, or (c) if the second respiration rate is greater than the first respiration rate by more than 10%, (i) incubating the product unit at an incubation temperature until the respiration rate is at least about 10% greater than the first respiration rate, subsequently treating the product unit with chemical treatment, physical treatment, or both, or (ii) treating the product unit with ethylene until the respiration rate is at least about 10% higher than the first respiration rate, and subsequently treating the product unit with chemical treatment instead of physical treatment, or physical treatment instead of chemical treatment. In some embodiments, the method further includes determining the first respiration rate before determining the second respiration rate.

[0147] The incubation temperature can be any suitable incubation temperature. In some embodiments, the incubation temperature can be within about 10% of the stated temperature. In some embodiments, the incubation temperature can be from about 4°C to about 15°C (e.g., freezing). In some embodiments, the incubation temperature can be from about 15°C to about 28°C (e.g., ambient temperature). In some embodiments, incubation includes incubating product units (e.g., immature product units) in a sealed or semi-sealed volume.

[0148] In some embodiments, treating climacteric product units (e.g., immature climacteric product units) with ethylene includes treating climacteric product units (e.g., about 0.1 ppm to about 10 ppm, about 0.1 ppm to about 50 ppm, about 0.1 ppm to about 100 ppm, about 0.1% to about 300 ppm, about 10 ppm to about 500 ppm, about 50 ppm to about 500 ppm, about 100 ppm to about 500 ppm, about 300 ppm to about 500 ppm, about 50 ppm to about 300 ppm, about 100 ppm to about 200 ppm, about 100 ppm to about 150 ppm, about 80 ppm to about 120 ppm, about 0.2 to about 5 ppm, or about 1 to about 3 ppm) with ethylene. In some implementations, treating climacteric product units with ethylene (e.g., immature climacteric product units) includes treating climacteric product units with ethylene for about 8 hours to about 6 days (e.g., about 8 hours to about 4 days, about 8 hours to about 2 days, about 8 hours to about 72 hours, about 8 hours to about 48 hours, about 8 hours to about 36 hours, about 8 hours to about 24 hours, about 8 hours to about 12 hours, about 4 days to about 6 days, about 2 days to about 6 days, about 72 hours to about 6 days, about 48 hours to about 6 days, about 36 hours to about 6 days, about 24 hours to about 6 days, or about 12 hours to about 6 days). In some embodiments, treating climacteric product units with ethylene (e.g., immature climacteric product units) includes treating climacteric product units with ethylene at a temperature of about 12°C to about 25°C (e.g., about 12°C to about 15°C, about 12°C to about 20°C, about 15°C to about 25°C, about 15°C to about 25°C, about 18°C ​​to about 20°C, or about 20°C to about 22°C). In some embodiments, treating climacteric product units with ethylene-ethylene (e.g., immature climacteric product units) includes treating climacteric product units with ethylene at a relative humidity of about 85% to about 100% (e.g., about 85% to 90%, about 85% to 95%, about 90% to 95%, about 90% to about 100%, or about 95% to about 100% relative humidity).In some implementations, treating climacteric product units with ethylene (e.g., immature climacteric product units) includes treating climacteric product units with ethylene for approximately 8 hours to approximately 96 hours (e.g., approximately 8 hours to approximately 12 hours, approximately 8 hours to approximately 24 hours, approximately 8 hours to approximately 48 hours, approximately 8 hours to approximately 72 hours, approximately 12 hours to approximately 96 hours, approximately 24 hours to approximately 96 hours, approximately 48 hours to approximately 96 hours, approximately 72 hours to approximately 96 hours, approximately 12 hours to approximately 24 hours, approximately 18 hours to approximately 24 hours, and approximately 24 hours to approximately 48 hours). It should be understood that the conditions applicable to specific types of product units are readily available in relevant literature, such as through the University of California Postharvest Center (postharvest.ucdavis.edu / Commodity_Resources / Fact_Sheets / ).

[0149] In some embodiments, treating climacteric product units (e.g., immature climacteric product units) (e.g., avocados) with ethylene involves treating the climacteric product units with about 100 to about 200 ppm of ethylene for about 18 to about 24 hours at about 18°C ​​to about 20°C and at at least about 90% relative humidity (e.g., about 90% to about 100% relative humidity).

[0150] In some embodiments, treating climacteric product units (e.g., unripe climacteric product units) (e.g., bananas) with ethylene involves treating the climacteric product units with about 50 to about 300 ppm of ethylene for about 8 to about 96 hours at about 15°C to about 20°C and about 85% to about 100% relative humidity.

[0151] In some embodiments, treating climacteric product units (e.g., unripe climacteric product units) (e.g., mangoes) with ethylene involves treating the climacteric product units with about 100 ppm of ethylene for about 12 to about 24 hours at about 20°C to about 22°C and about 90% to about 95% relative humidity.

[0152] In any of the methods described herein, the treatment can be chemical, physical, or both. In some embodiments, the treatment is chemical rather than physical. In some embodiments, the treatment is physical rather than chemical. In some embodiments, the treatment is a combination of chemical and physical treatment.

[0153] In some embodiments, the chemical treatment includes an inhibitor of the ethylene receptor. In some embodiments, the inhibitor of the ethylene receptor may be selected from diazocyclopentadiene (DACP), cyclopropene (CP), 1-methylcyclopropene (1-MCP), 3,3-dimethylcyclopropene (3,3-DMCP), and combinations thereof. In some embodiments, the inhibitor of the ethylene receptor may be 1-MCP.

[0154] In any of the methods described herein, chemical treatments to slow down maturation and aging can be applied in a variety of ways. In some embodiments, the application can be carried out in the gas phase. For example, when the chemical treatment is an ethylene inhibitor (e.g., 1-MCP), a package containing the ethylene inhibitor can be placed in a container together with the product unit (optionally with a release agent such as water).

[0155] Chemical treatment can be carried out at any suitable temperature. In some embodiments, the temperature of the container and the surface temperature of the fruit are above the boiling point of the chemical treatment (e.g., an ethylene inhibitor, such as 1-MCP). In some such embodiments, because the boiling point of the chemical treatment is below the temperature of the container and below the surface temperature of the product unit, the chemical treatment can penetrate the container and diffuse into the product unit.

[0156] Chemical treatment can be performed using any suitable method. For example, the chemical treatment (e.g., in liquid form) can be sprayed onto the product unit. In some embodiments, the chemical treatment (e.g., in gaseous form) can be introduced into a volume containing the product unit (e.g., a sealed or semi-sealed volume). In some embodiments, the chemical treatment can be provided in a stable form, e.g., combined with an immobilizing agent (e.g., cyclodextrin), and subsequently released to contact the product unit. In some embodiments, the release of the chemical treatment can be triggered and / or accelerated (e.g., by temperature change). In some embodiments, the release of the chemical treatment can include evaporation and / or sublimation of the chemical treatment.

[0157] It has been surprisingly found that applying the chemical treatment below its boiling point provides unexpectedly excellent results. In some embodiments, the container temperature is above the boiling point of the chemical treatment, but the surface temperature of the product unit is below the boiling point of the chemical treatment (e.g., an ethylene inhibitor, such as 1-MCP). In some embodiments, the container temperature is maintained at a first temperature below the boiling point of the chemical treatment, and then raised to a second temperature above the boiling point of the chemical treatment. In some such embodiments, because the boiling point of the chemical treatment is below the container temperature but above the surface temperature of the product unit, the chemical treatment can penetrate the container and liquefy at least partially on the surface of the product unit. In some embodiments, liquefaction of the chemical treatment can reduce the total amount of chemical treatment diffused into the fruit, and / or can allow the chemical treatment to diffuse into the fruit for a longer period of time. In some embodiments, the chemical treatment is an ethylene inhibitor such as 1-MCP. In some embodiments, the chemical treatment is delivered into the container with an immobilizing agent (e.g., cyclodextrin) such that it is stabilized or ground at a temperature below its boiling point, and then released at a temperature above its boiling point.

[0158] Therefore, this document also provides a method for processing product units (e.g., immature product units), the method comprising adding a chemical treatment to a closed or semi-closed volume comprising the product units, wherein the temperature of the closed or semi-closed volume is between about 4°C and about 14°C (e.g., about 4°C to about 8°C). This document also provides a method for regulating the maturation of product units (e.g., immature product units), the method comprising a) adding a chemical treatment to a closed or semi-closed volume comprising the product units, wherein the temperature of the closed or semi-closed volume is between about 4°C and about 14°C (e.g., about 4°C to about 8°C), (b) determining that the product units should mature, be shipped, or both, and (c) raising the temperature of the closed or semi-closed volume to at least about 14°C.

[0159] Chemical treatment can be carried out in any suitable amount or concentration. In some embodiments, product units (e.g., immature product units) may be contained in a volume (in liters), and treatment with chemicals includes applying the chemical treatment in an amount from about 0.01 mg / L to about 0.1 mg / L (e.g., from about 0.01 mg / L to about 0.03 mg / L, or from about 0.02 mg / L to 0.07 mg / L). In some embodiments, treatment with chemicals includes exposing the product units to the chemical treatment for about 1 hour to about 24 hours (e.g., about 1 hour to about 3 hours, about 1 hour to about 6 hours, about 1 hour to about 12 hours, about 1 hour to about 18 hours, about 3 hours to about 24 hours, about 6 hours to about 24 hours, about 12 hours to about 24 hours, about 18 hours to about 24 hours, about 6 hours to about 18 hours, or about 6 hours to about 12 hours). In some implementations, the chemical treatment involves exposing the product unit (e.g., an immature product unit) to the chemical treatment for approximately 8 hours.

[0160] For any of the methods described herein, product units can be transported while treatment (e.g., physical treatment, chemical treatment, or a combination thereof) is being performed. For example, packaging containing a chemical treatment (e.g., an ethylene inhibitor, such as 1-MCP) can be placed in a container containing the product unit, or a nearby packaging facility, and the container can then be loaded onto a vehicle and delivered to the consignor while the chemical treatment diffuses into the product unit. In some embodiments, the container can be kept below the boiling point of the chemical treatment during transport and raised to a temperature above the boiling point before reaching its destination.

[0161] In any of the methods described herein, product units exposed to chemical treatment may be further exposed to physical treatment (e.g., coating). For example, physical treatment can act as a barrier to the diffusion of oxygen or water vapor into or out of the product unit, thereby reducing mass loss and / or oxidation rate of the product unit. Furthermore, for example, physical treatment can act as a barrier to regulate gaseous molecules (e.g., ethylene, CO2, etc.) during product maturation. Physical treatment may be performed before harvesting the product unit, after harvesting the product unit but before aerating the product unit with ethylene, after harvesting the product unit but before applying chemical treatment, after aerating the product unit with ethylene but before applying chemical treatment, or after applying chemical treatment. Physical treatment can further extend the shelf life and / or maturation time of the product unit.

[0162] Physical processing (e.g., coating) can be formed, for example, by a coating agent. The coating agent can be added to a solvent (e.g., water, ethylene, or combinations thereof) to form a mixture (e.g., a solution, suspension, or emulsion), the mixture can be applied to the surface of a product unit, and the solvent can then be removed, for example, by evaporation and / or forced convection, thereby forming a coating on the surface of the product unit by the coating agent. Coating agents formed of or containing a high percentage of fatty acids and / or their salts or esters have been found in many cases to be effective in forming protective coatings on a variety of substrates, such that the coating can prevent moisture loss and / or oxidation of the substrate, and / or optionally act as a barrier to regulate gas molecules (e.g., ethylene, CO2, etc.) during product maturation. In some embodiments, the coating may comprise mono / diglycerides and fatty acid salts.

[0163] In some embodiments, the physical treatment includes monoglycerides and fatty acid salts. In some embodiments, the amount of monoglycerides present in the physical treatment may be from about 50% to about 99% by mass (e.g., about 50% to about 60%, about 50% to about 70%, about 50% to about 80%, about 50% to about 90%, about 60% to about 99%, about 70% to about 99%, about 80% to about 99%, about 90% to about 99%, or about 95%). In some embodiments, the monoglycerides include monoglycerides with a carbon chain length greater than or equal to 10 carbons (e.g., longer than 11, 12, 14, 16, or 18). In some embodiments, the monoglycerides include monoglycerides with a carbon chain length shorter than or equal to 20 carbons (e.g., shorter than 18, 16, 14, 12, 11, or 10). In some embodiments, the monoglycerides include C16 monoglycerides, C18 monoglycerides, C10 monoglycerides, C14 monoglycerides, or combinations thereof. In some embodiments, the monoglycerides include both C16 and C18 monoglycerides. In some embodiments, the fatty acid salt is present in the physical treatment at an amount of about 1% to about 50% by weight (e.g., about 1% to 5%, about 1% to 10%, about 1% to 20%, about 1% to about 30%, about 1% to 40%, about 5% to 50%, about 10% to 50%, about 20% to about 50%, about 30% to about 50%, about 40% to 50%, or about 5%). In some embodiments, the fatty acid salt includes C16 fatty acid salts, C18 fatty acid salts, or combinations thereof. In some embodiments, the fatty acid salt includes both C16 and C18 fatty acid salts. In some implementations, physical treatment also includes additives, including but not limited to cells, biological signaling molecules, vitamins, minerals, acids, alkalis, salts, pigments, fragrances, enzymes, catalysts, antifungal agents, antimicrobial agents, time-release drugs, or combinations thereof.

[0164] In some embodiments, the physical treatment may be applied to the product unit in the form of a solution, suspension or emulsion, with a physical treatment concentration of about 0.1 g / L to about 100 g / L (e.g., about 0.1 to about 5 g / L, about 0.1 g / L to about 10 g / L, about 0.1 g / L to about 25 g / L, about 0.1 g / L to about 50 g / L, about 0.1 g / L to about 75 g / L, about 5 g / L to about 100 g / L, about 10 g / L to about 100 g / L, about 25 g / L to about 100 g / L, about 50 g / L to about 100 g / L, about 75 g / L to about 100 g / L, about 20 g / L to about 60 g / L, or about 30 g / L to about 50 g / L).

[0165] In some embodiments, the physical treatment comprises a single coating. In some embodiments, the physical treatment comprises multiple coatings. In some embodiments, the physical treatment comprises 2, 3, 4, or 5 coatings.

[0166] The application of the treatment can reduce the breathing rate of the product unit by at least 10%, for example, by at least about 10% (e.g., at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 100%, at least 110%, at least 120%, at least 130%, at least 140%, or at least 150% or more). For example, at least about 30 minutes after application (e.g., at least about 1 hour, about 3 hours, about 6 hours, about 9 hours, about 12 hours, or about 24 hours), the respiration rate of the product unit may be at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 100%, at least 110%, at least 120%, at least 130%, at least 140%, or at least 150% lower than the respiration rate before treatment. In some implementations, at least about 30 minutes after treatment (e.g., about 30 minutes, about 1 hour, about 3 hours, about 6 hours, about 9 hours, about 12 hours, or about 24 hours), the respiratory rate of the product unit is less than 0.9 times, less than 0.8 times, less than 0.7 times, less than 0.6 times, less than 0.5 times, less than 0.4 times, less than 0.3 times, less than 0.2 times, or less than 0.1 times the pre-treatment respiratory rate. In some implementations, the respiration rate of the product units may be reduced by at least about 10% (e.g., at least 30 minutes, about 1 hour, about 3 hours, about 6 hours, about 9 hours, about 12 hours, or about 24 hours) compared to before treatment for at least 30 minutes (e.g., at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 100%, at least 110%, at least 120%, at least 130%, at least 140%, or at least 150%) after treatment, while allowing the product units to mature without unexpected quality problems (e.g., decay from biological stressors such as mold, yeast, and / or bacteria, off-odors due to harmful regulation of anaerobic respiration and / or endogenous enzyme pathways, or physical defects, etc.).

[0167] Figure 3AThis is a qualitative graph showing the various stages of maturity, typically used for products. Stage 1 is hard and immature. Stage 2 is when the product begins to mature. Stage 3 is when it crosses a threshold and enters maturity; Stage 4 is before peak maturity; Stage 5 is after peak maturity; and Stage 6 is when it has exceeded maturity and is no longer good. In some embodiments, product units will be immature at harvest (i.e., in Stage 1 or Stage 2). In some embodiments, the product will be mature at harvest (i.e., in Stage 3, Stage 4, or Stage 5). In some embodiments, at harvest, product units will be in the early stages of maturity (e.g., between Stage 3 and Stage 4). In some embodiments, product units will be at peak maturity at harvest (i.e., between Stage 4 and Stage 5). In some embodiments, the product will be in the late stages of maturity at harvest (i.e., between Stage 5 and Stage 6). Figure 3B These stages are shown, with avocados as an example of ripeness, whether they have undergone chemical and / or physical treatment (green data) or are untreated (grey data).

[0168] In some implementations, the stage of a product unit (e.g., an avocado) is based on hardness and can be measured in Shore (e.g., using a hardness tester) and / or pounds of pressure (e.g., using a penetrometer), and then correlated with the stage. In some implementations, the stage of a product unit may be based on other parameters, such as breathing rate and / or color.

[0169] In light of the above, the methods described herein can, for example, increase the average time for product units to remain mature and / or extend their shelf life and / or delay their deterioration compared to product units lacking chemical treatment, physical treatment, or both. For example, product units can be harvested before determining the respiration rate or stage, or before applying chemical treatment, physical treatment, or both.

[0170] In some embodiments, regulating the maturation of a product unit (e.g., an immature product unit) includes extending the duration of immaturity. In some embodiments, regulating the maturation of a product unit (e.g., an immature product unit) includes increasing the total number of days the product unit (e.g., an immature product unit) is in Phase 1 or Phase 2. In some embodiments, regulating the maturation of a product unit (e.g., an immature product unit) includes extending the duration of acceptable maturation of the product unit (e.g., an immature product unit). In some embodiments, regulating the maturation of a product unit (e.g., an immature product unit) includes increasing the total number of days the product unit is in Phase 3, Phase 4, or Phase 5. In some embodiments, regulating the maturation of a product unit (e.g., an immature product unit) includes extending the shelf life of the product unit. In some embodiments, regulating the maturation of a product unit (e.g., an immature product unit) includes increasing the total number of days the product unit is in Phase 1, Phase 2, Phase 3, Phase 4, or Phase 5. In some embodiments, regulating the maturation of a product unit (e.g., an immature product unit) includes delaying aging responses, reducing the intensity of aging responses, or both. In some embodiments, aging responses may be selected from color changes, softening, starch metabolism, weight loss, wrinkling, fiber appearance, and combinations thereof. In some embodiments, color changes include browning, yellowing, blackening, or combinations thereof. In some embodiments, regulating the maturation of product units (e.g., immature product units) includes reducing the sensitivity of product units (e.g., immature product units) to biological stressors associated with product spoilage. In some embodiments, biological stressors associated with product spoilage may be selected from fungi, bacteria, and combinations thereof. In some embodiments, fungi may be selected from molds, yeasts, and combinations thereof.

[0171] In any of the methods described herein, a decrease in respiration rate resulting from the application of treatment under appropriate conditions may lead to an increase in the shelf life and / or maturation time (e.g., the total time a product unit is in a state that the consumer perceives as mature) of the product unit by at least 5%, at least 10%, at least 15%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 100%, at least 120%, at least 140%, at least 160%, at least 180%, or at least 200% compared to a similar untreated unit.

[0172] In some embodiments, the unripe product unit may be an avocado. In some embodiments, regulating avocado ripening includes increasing the total number of days the avocado is in stage 1 or stage 2. In some embodiments, regulating avocado ripening includes increasing the total number of days the avocado is in stage 3, stage 4, or stage 5.

[0173] This document also provides product units (e.g., treated product units) including any treatment described herein. In some embodiments, product units exhibit one or more properties as described herein compared to similar product units without treatment. For example, in some embodiments, product units (e.g., immature product units) have a longer duration of immaturity. In some embodiments, the total number of days in phase 1 or phase 2 of product units (e.g., immature product units) is increased. In some embodiments, product units (e.g., immature product units) have a longer duration of maturity than acceptable for product units. In some embodiments, the total number of days in phase 3, phase 4, or phase 5 of product units is increased. In some embodiments, product units have an extended shelf life. In some embodiments, the total number of days in phase 1, phase 2, phase 3, phase 4, or phase 5 of product units is increased. In some embodiments, the producing units have a delayed aging response, a reduced intensity of the aging response, or both. In some embodiments, the aging response may be selected from color change, softening, starch metabolism, mass loss, wrinkling, fiber appearance, and combinations thereof. In some embodiments, color change includes browning, yellowing, blackening, or combinations thereof. In some embodiments, the product unit is less sensitive to biological stressors associated with product spoilage. In some embodiments, the biological stressors associated with product spoilage may be selected from fungi, bacteria, and combinations thereof. In some embodiments, the fungi may be selected from molds, yeasts, and combinations thereof.

[0174] In some embodiments, the product unit may include both physical and chemical processing. In some embodiments, the product unit may include physical processing instead of chemical processing. In some embodiments, the product unit may include chemical processing instead of physical processing.

[0175] Therefore, in some embodiments, this document provides a processed product unit that includes a product unit, a chemical treatment, a physical treatment, or both, wherein the product unit is in phase 3, phase 4, or phase 5 for at least 5 days.

[0176] In some implementations, the product unit is in Phase 3, Phase 4, or Phase 5 for at least 7 days. In some implementations, the product unit is in Phase 3, Phase 4, or Phase 5 for at least 10 days. In some implementations, the product unit is in Phase 3, Phase 4, or Phase 5 for at least 14 days. In some implementations, the product unit is in Phase 3, Phase 4, or Phase 5 for at least 18 days. In some implementations, the product unit is in Phase 3, Phase 4, or Phase 5 for at least 21 days. In some implementations, the product unit is in Phase 3, Phase 4, or Phase 5 for at least 30 days. In some implementations, the product unit is in Phase 3, Phase 4, or Phase 5 for at least 2 months. In some implementations, the product unit is in Phase 3, Phase 4, or Phase 5 for at least 3 months. In some implementations, the product unit is in Phase 3, Phase 4, or Phase 5 for at least 4 months. In some implementations, the product unit is in Phase 3, Phase 4, or Phase 5 for at least 5 months. In some implementations, the product unit is in Phase 3, Phase 4, or Phase 5 for at least 6 months.

[0177] This document also provides a treated product unit, including the product unit, chemical treatment, and physical treatment. In some embodiments, the quality loss rate of the treated product unit may be lower than (e.g., at least 5%, 10%, 15%, 20%, 30%, 40%, 50%, or higher, lower) the quality loss rate of similarly treated product units that include chemical treatment but do not include physical treatment.

[0178] In some embodiments, the treated product units, comprising both chemical and physical treatments, may include a lower amount (e.g., 10%, 15%, 20%, 30%, 40%, 50% or more, or less) of chemical treatment compared to using chemical treatment alone. In some embodiments, the treated product units, comprising both chemical and physical treatments, may include a lower amount (e.g., 10%, 15%, 20%, 30%, 40%, 50% or more, or less) of physical treatment compared to using physical treatment alone. In some such embodiments, the treated product units may have one or more properties similar to those of similar product units treated with standard doses of chemical and physical treatments (e.g., duration until maturity, acceptable maturity time, etc.). In some embodiments, the treated product units may have a superior flavor profile compared to similar product units treated with standard doses of chemical treatment. Without wishing to be bound by any particular theory, it is believed that when using lower doses of chemical treatment, ethylene may be able to act on a developmental pathway conducive to favorable flavor development.

[0179] The materials and methods disclosed herein will be further described in the following examples, which do not limit the scope of the methods and material compositions described in the claims.

[0180] Example

[0181] Example 1

[0182] Phase 1 Analysis of the Effectiveness of 1-MCP Exposure in Reducing Respiration and Maturity

[0183] Four groups of 180 avocados (i.e., 3 groups of 60 each) were analyzed over four days. One group did not receive 1-MCP, while the other group was exposed to 1-MCP for eight hours using 2, 4, or 6 packets per group (fixed in cyclodextrin at 0.014%). Each packet was moistened with water and then placed in a sealed 30-liter container with one set of 60 avocados. The avocados were left in the sealed container for 8 hours. After 8 hours, the avocados were removed, and the respiration rate was measured over 4 days. In addition, the hardness of the avocados was measured using a hardness tester (denoted as hardness test stage).

[0184] The respiratory rate of 1-MCP-treated avocados was high at removal but declined rapidly and continued to decline over 4 days post-exposure. Data suggest that using 2 packets of 1-MCP per group of avocados saturated all ethylene receptors. Figure 4A Avocados treated with 6 packets of 1-MCP reached stage 1.5 on day 4, while untreated avocados reached stage 5 (considered edible ripeness) on day 4. Figure 4B Delayed softening was associated with reduced respiration. Furthermore, checkerboarding was observed in avocados (high variability in ripening stage). Figure 5A 1-MCP-treated avocados have a spongy texture. Once allowed to ripen (approximately two weeks), 1-MCP avocados show a mold incidence >25% and a flesh sticking rate >30%. Figure 5B Similar results were observed in the 2- and 4-group (not shown).

[0185] Example 2

[0186] Effectiveness analysis of 1-MCP exposure in reducing respiration and maturity rates in Phase 1 and Phase 3.

[0187] Three groups of 60 Mexican avocados were analyzed over three days at ambient temperature. One group received no treatment. The first group (after day 0) was exposed to 1-MCP for approximately 8 hours. The second group (after day 2) was also exposed to 1-MCP for approximately 8 hours. Respiratory rates of the avocados were measured over the three days.

[0188] Avocados exposed to 1-MCP in either Phase 1 or Phase 3 showed a reduction in respiration of approximately 15% to approximately 20%, while Phase 3 application of 1-MCP had a slight effect on the softening rate. Phase 1 1-MCP exposure resulted in a sustained decline in CO2 production, returning to the levels of day 0. Figure 6AExposure to 1-MCP did not improve internal quality. A 15-25% incidence of mold and vascular browning was observed. Figure 6B ).

[0189] Example 3

[0190] Determination of the effect of 1-MCP exposure temperature on the ripening of MX avocado

[0191] Over a period of approximately 5 days, 120 Mexican avocados in three groups were analyzed. One group received no treatment. One group was exposed to 1-MCP for 8 hours immediately after being removed from a 4.5°C cold storage (“Cold 1-MCP”). One group was exposed to 1-MCP for 8 hours after the avocados were left at ambient temperature for 2 hours (“Semi-Cold 1-MCP”). One group was exposed to 1-MCP for 8 hours after the avocados were left at ambient temperature for 6 hours (“Ambient 1-MCP”). The respiration rate of the avocados was measured over the 5-day period. The firmness of the avocados was measured using a hardness tester.

[0192] The respiratory reduction caused by semi-cold and ambient 1-MCP exposure was greater than that caused by cold 1-MCP (cumulative respiratory factor (RF) was 2.5 times greater than that caused by cold exposure). Figure 7A Given that 1-MCP has a boiling point of 12°C, and not wanting to be limited by theory, with the avocado surface at or near 4.5°C, 1-MCP may liquefy on the surface of the produce, evaporate as the produce enters the environment, and bind to some, but not all, ethylene acceptors, or provide a more controlled dose of 1-MCP to the produce.

[0193] When the control group reached stage 5, the cold 1-MCP group was still two stages behind the control group (and more checkerboard-like), but maturation behavior was still observed. Semi-cold and ambient 1-MCP produced a greater reduction in softening rate than cold 1-MCP. Figure 7B However, agricultural products did not mature effectively.

[0194] Example 4

[0195] Research on the effects of overtreatment on California avocados

[0196] Three groups of 120 California avocados were analyzed. One group received no treatment. One group was treated with a single-layer physical treatment B (bowl dipping and ambient drying; 40 g / L physical treatment B with 2 g / L caprylic / caprylic acid glyceride). The other group was treated with a triple-layer physical treatment (bowl dipping and ambient drying; 40 g / L physical treatment B with 2 g / L caprylic / caprylic acid glyceride). Respiration rates in the avocados were measured over two days.

[0197] Throughout the study, the respiratory rates in both the single-layer and triple-layer groups were very low, with RF values ​​of 1.76 and 2.29, respectively. Figure 8AHowever, the three-layer group exhibited significant quality defects. Throughout the ripening process, a low respiration rate produced avocados of very poor quality; sunken patches, extreme ripening delay, and / or severe mold were observed. Figure 8B ).

[0198] Example 5

[0199] Peak respiratory rate analysis

[0200] Four groups of Mexican avocados were analyzed to investigate the minimum peak respiration rate that Mexican avocados should achieve during ripening without quality issues. One group received no treatment. One group received one layer of physical treatment (bowl soaking and ambient drying; with 30 g / L physical treatment A and 3 g / L glyceryl monocaprylate). One group received two layers of physical treatment (bowl soaking and ambient drying; with 30 g / L physical treatment A and 3 g / L glyceryl monocaprylate). One group received three layers of physical treatment (bowl soaking and ambient drying; with 30 g / L physical treatment A and 3 g / L glyceryl monocaprylate). The respiration rate of the avocados was measured daily for three weeks. The correlation between peak CO2 production rate and ripening outcome was performed weekly for each avocado.

[0201] Respiratory factors change weekly (Table 1), therefore the ratio of ripe to unripe avocados varies each week.

[0202] Table 1. Respiratory factors during three weeks of protocol replication

[0203]

[0204] The peak respiratory rate is approximately 50 mL / kg. HR's Mexican avocados have a 98.7% chance of ripening normally. Figure 9A The peak respiratory rate was approximately 30 mL / kg. HR's Mexican avocados have about a 90% chance of being properly ripe. Figure 9B ).

[0205] Example 6

[0206] Concentration study of ripe fruit

[0207] To determine the differences in performance of avocados treated on brush beds of different concentrations before or after placing them in the ripening chamber, four layers of Mexican avocados were analyzed. One layer was untreated. The other three layers were treated with physical treatment A at concentrations of 12, 22, and 32 g / L, respectively, applied using a brush bed system and then dried at 50°C. Avocados treated with physical treatment A were also ethylene-initiated before or after physical treatment A. The respiration rate of the avocados was measured. The firmness of the avocados was measured using a hardness tester.

[0208] Although the mass loss exhibited no significant trend with increasing concentration in both pre- and post-group triggering (“Trig”), Figure 10A However, there is an overall trend that CO2 production decreases with increasing concentration. Furthermore, triggering avocados before treatment resulted in a greater reduction in respiration compared to the corresponding group that was previously triggered. Figure 10B Compared to the untreated group, one-phase differences were observed in all treatments (12 g / L and 22 g / L -> Trig) and two-phase differences were observed in other conditions. Figure 10C Corresponding to the significant decrease in respiration rate, triggering the avocado before treatment also led to a decrease in overall quality, with the main observed quality defect being dented patches. Figure 10D ).

[0209] Example 7

[0210] Analysis of the effect of ethylene exposure after 1-MCP exposure on the ripening rate of Mexican avocado

[0211] Three groups of 180 Mexican avocados were analyzed. One group was untreated. One group was treated with 1-MCP for 8 hours. Another group was treated with 1-MCP for 8 hours and then with 200 ppm ethylene for 24 hours.

[0212] The 1-MCP treatment group showed the same respiratory rate regardless of ethylene exposure and 1.62x RF, indicating that all ethylene receptors were blocked by 1-MCP and that avocados did not produce more ethylene receptors upon ripening. Figure 11 Therefore, ethylene exposure is not necessarily an effective method to overcome the 1-MCP maturation delay.

[0213] Example 8

[0214] Comparative performance of cucumbers treated with chemical, physical, or combinations thereof

[0215] Cucumbers were analyzed for 5 days at 20°C in the presence (2 ppm) and absence (0 ppm) of exogenous ethylene. Four groups of cucumbers were analyzed: one group received no treatment; one group received chemical treatment (i.e., 1-MCP); one group received physical treatment A (40 g / L); and one group received both chemical treatment (i.e., 1-MCP) and physical treatment A (40 g / L). The respiration rate and mass loss rate of the cucumbers were determined.

[0216] Regarding mass loss, 1-MCP reduced the mass loss rate of cucumbers in the presence of ethylene, but had no effect on the mass loss rate in the absence of ethylene. Physical treatment of cucumbers reduced the mass loss rate by approximately three times in both the presence and absence of ethylene. Physical and chemical treatments of cucumbers also reduced the mass loss rate by approximately three times in both the presence and absence of ethylene. Figure 12A).

[0217] Regarding respiration, in the presence of ethylene, respiration in untreated cucumbers increased by approximately 1.8 times. Compared to the untreated group without ethylene, 1-MCP treatment mitigated the corresponding increase in respiration rate but did not reduce the total respiration rate. In contrast, in the absence of ethylene, physical treatment of cucumbers did reduce the respiration rate but did not mitigate the corresponding increase in respiration when exposed to ethylene. The combination of chemical and physical treatments both reduced respiration (compared to the 1-MCP group) and prevented ethylene exposure (…). Figure 12B ).

[0218] Regarding the aesthetics of cucumbers, untreated groups exposed to ethylene experienced yellowing. While chemical treatment had a greater positive effect on the yellowing rate, both chemical and physical treatments reduced yellowing. Only the physically treated group showed an effect on cucumber wrinkling, and the combination of chemical and physical treatments showed the greatest reduction in both yellowing and wrinkling. Figure 12C In the absence of ethylene, no significant yellowing was observed in any treatment group, and the physically treated cucumbers showed a reduction in wrinkling. Figure 12D ).

[0219] Cucumbers treated with both chemical methods (i.e., 1-MCP) and physical methods have reduced quality loss, reduced yellowing, and minimized ethylene-induced aging.

[0220] Example 9

[0221] Comparative performance of chemical treatments, physical treatments, or combinations thereof on Persian lime.

[0222] Persian lime was analyzed for 5 days at 20°C in the presence (2 ppm) and absence (0 ppm) of exogenous ethylene. Four groups of limes were analyzed: one group was untreated; one group was treated with 1-MCP; one group received physical treatment A (40 g / L); and one group was treated with both 1-MCP and physical treatment A (40 g / L). The respiration rate of the lime was determined. The mass loss rate of the lime was measured.

[0223] Regarding mass loss, 1-MCP had no significant effect on the mass loss rate of Persian lime when there was no exposure to ethylene and in the absence of 2 ppm ethylene. In contrast, physical treatment of Persian lime reduced the mass loss rate by approximately 1.8–2 times in both the absence and presence of ethylene. No significant additional effect on mass loss was observed when treating Persian lime with both 1-MCP and physical treatment. Figure 13A ).

[0224] Regarding respiration, there was no substantial effect on respiration in either treatment group, although a slight decrease in respiratory rate was observed in the treatment groups treated with 1-MCP and those treated with physical methods, at 1-2 mL CO2 / kg hr. Figure 13B ).

[0225] Regarding the aesthetics of Persian limes, all three treatment groups reduced the yellowing rate of limes within 5 days. Both 1-MCP and physical treatments reduced yellowing, but physical treatments provided additional aesthetic benefits by reducing the observable impact on the lime's quality. The combination of both 1-MCP and physical treatments had the greatest impact on the aesthetics of the limes. Figure 13C ). Figure 13D The effect of 1-MCP on yellowing rate after 14 days was shown. The same aesthetic trend was observed in the group exposed to 2 ppm ethylene, as ethylene did not appear to affect the appearance of lime. Figure 13E ).

[0226] The following describes additional embodiments described in this disclosure.

[0227] Implementation scheme 1 is a method for regulating the maturation of immature product units at a certain temperature, comprising:

[0228] Process the immature product units, wherein:

[0229] The immature product unit has a first respiration rate and a second respiration rate.

[0230] The first respiratory rate has been determined at a first time and the second respiratory rate has been determined at a second time, wherein the first time and the second time are different.

[0231] The first respiratory rate and the second respiratory rate are determined at the stated temperature.

[0232] The second respiratory rate is at least about 10% greater than the first respiratory rate at the said temperature; and

[0233] Processing of immature products includes chemical processing, physical processing, or both.

[0234] Implementation scheme 2 is the method of implementation scheme 1, wherein adjusting the maturation of immature product units includes extending the maturation period before the immature product units mature.

[0235] Implementation scheme 3 is a method of implementation scheme 1 or 2, wherein adjusting the maturation of immature product units includes extending the total number of days that the product unit is in the following condition:

[0236] Phase 1 and Phase 2

[0237] Phase 3, Phase 4, and Phase 5, or

[0238] Phase 1, Phase 2, Step 3, Phase 4, and Phase 5

[0239] The total number of days that unprocessed product units are in these corresponding stages relative to:

[0240] The product units in Phase 1 are hard and immature.

[0241] The product units in Phase 2 begin to mature.

[0242] In Phase 3, product units that cross the threshold enter maturity.

[0243] The product units in Phase 4 are just before peak maturity, and

[0244] The product units in Phase 5 are located just after peak maturity.

[0245] Implementation scheme 4 is the method of implementation schemes 1 to 3, wherein the physical treatment includes forming a coating on the immature product unit.

[0246] Implementation scheme 5 is the method of implementation scheme 4, wherein the coating includes monoglycerides.

[0247] Implementation scheme 6 is the method of implementation scheme 5, wherein the coating further includes a fatty acid salt.

[0248] Implementation scheme 7 is the method of implementation schemes 1 to 6, wherein the physical treatment further includes contacting the immature product unit with cells, biological signaling molecules, vitamins, minerals, pigments, fragrances, enzymes, catalysts, antifungal agents, antimicrobial agents, time-release drugs, or combinations thereof.

[0249] Implementation scheme 8 is the method of implementation schemes 1 to 7, wherein the chemical treatment includes contacting the immature product with an inhibitor of ethylene receptor, wherein the inhibitor of ethylene receptor includes one or more of diazocyclopentadiene (DACP), cyclopropene (CP), 1-methylcyclopropene (1-MCP), 3,3-dimethylcyclopropene (3,3-DMCP), or combinations thereof.

[0250] Implementation scheme 9 is the method of implementation schemes 1 to 9, wherein regulating the maturation of immature product units includes delaying aging reactions, reducing the intensity of aging reactions, or both, wherein aging reactions include color changes, softening, starch metabolism, mass loss, wrinkling, fiber appearance, and combinations thereof, and color changes include browning, yellowing, blackening, or combinations thereof.

[0251] Implementation scheme 10 is a method of implementation schemes 1 to 9, wherein regulating the maturation of the immature product unit includes reducing the sensitivity of the immature product unit to biological stressors associated with product spoilage, wherein the biological stressors include fungi, bacteria, or combinations thereof, and the fungi include molds, yeasts, or combinations thereof.

[0252] Implementation scheme 11 is the method of implementation schemes 1 to 10, wherein the immature product unit is a respiratory climacteric product unit, and the respiratory climacteric product unit includes apple, apricot, avocado, banana, blueberry, bayberry, custard apple, fig, guava, kiwi, lychee, mackerel, mango, melon, papaya, nectarine, papaya, peach, pear, persimmon, plum or tomato.

[0253] Implementation scheme 12 is the method described in implementation schemes 1 to 11, wherein the immature product unit is a non-breathing climacteric product unit, and the non-breathing climacteric product unit includes cherry, Clementine, cucumber, grape, grapefruit, lime, orange, pepper, pineapple, strawberry or watermelon.

[0254] Implementation scheme 13 is the method of implementation schemes 1 to 12, and further includes:

[0255] A second respiratory rate of the product unit undergoing the immature respiratory climacteric at the temperature is determined at a second time, wherein a first respiratory rate of the product unit undergoing the immature respiratory climacteric at the temperature is determined at a first time, and the first time and the second time are different; and

[0256] If the second respiratory rate is at least about 10% greater than the first respiratory rate, then the immature respiratory climacteric product unit is treated with chemical treatment, physical treatment, or both; or

[0257] If the second respiratory rate is more than 10% greater than the first respiratory rate

[0258] The immature product units are incubated at an incubation temperature until the respiration rate is at least about 10% greater than the first respiration rate, and then the immature respiratory climacteric product units are treated with chemical treatment, physical treatment, or both.

[0259] The immature respiratory climacteric product units are treated with ethylene until the respiratory rate is at least about 10% greater than the first respiratory rate, and then the immature respiratory climacteric product units are treated with chemical treatment instead of physical treatment or physical treatment instead of chemical treatment.

[0260] Implementation scheme 14 is the method of implementation scheme 13, wherein the incubation temperature is within about 10% of the stated temperature.

[0261] Implementation scheme 15 is the method of implementation scheme 13 or 14, wherein the incubation temperature is in the range of about 4°C to about 28°C.

[0262] Implementation scheme 16 is the method of any one of implementation schemes 13 to 15, wherein the first breathing rate is determined at least 24 hours after harvesting immature product units, less than 3 weeks after harvesting immature product units, or both.

[0263] Implementation scheme 17 is the method of implementation schemes 13 to 16, wherein the determination of the second respiratory rate is performed at least 48 hours after the determination of the first respiratory rate, less than 3 weeks after the determination of the first respiratory rate, or both.

[0264] Implementation scheme 18 is the method of implementation schemes 13 to 17, further including determining the first respiratory rate before determining the second respiratory rate.

[0265] Implementation scheme 19 is a method for regulating the unit maturation of immature products at a certain temperature, the method comprising:

[0266] The first respiration rate of the immature product unit at the specified temperature is determined at the first moment;

[0267] At a second time, the second respiration rate of the immature product unit at the stated temperature is determined, wherein the second respiration rate is at least about 10% greater than the first respiration rate, and the first and second times are different.

[0268] Chemical or physical treatments are used to process immature product units, or

[0269] Implementation scheme 20 is a method for regulating the maturation of immature product units, the method comprising:

[0270] Chemical treatment is added to a closed or semi-closed volume containing immature product units, wherein the temperature of the closed or semi-closed volume is between about 4°C and about 14°C.

[0271] Determine whether immature product units should be matured, transported, or both; and

[0272] Raise the temperature of the enclosed or semi-enclosed volume to at least about or greater than 14°C.

[0273] Implementation scheme 21 is a processed product unit, comprising:

[0274] Product unit,

[0275] The product units have been treated chemically, physically, or both, and the treatment extends the total number of days the product units are in stages 3, 4, and 5 by at least 5 days relative to the total number of days untreated product units are in these respective stages, wherein:

[0276] The product units in Phase 1 are hard and immature.

[0277] The product units in Phase 2 begin to mature.

[0278] In Phase 3, product units that cross the threshold enter maturity.

[0279] The product units in Phase 4 are just before peak maturity, and

[0280] The product units in Phase 5 are located just after peak maturity.

[0281] Implementation scheme 22 is the product unit of implementation scheme 21, wherein the treatment extends the total number of days the product unit is in phase 1 and phase 2 by at least 5 days relative to the total number of days the untreated product unit is in these respective phases.

[0282] Implementation scheme 23 is a processed product unit, comprising:

[0283] Product unit;

[0284] The product unit has been treated chemically, physically, or both, and the treatment extends the hardness of the product unit by at least one or two days relative to the total number of days in these respective stages for untreated product units, the hardness being measured in Shore or pounds of pressure in each of stages 1, 2, 3, 4, and 5, wherein:

[0285] The product units in Phase 1 are hard and immature.

[0286] The product units in Phase 2 begin to mature.

[0287] In Phase 3, product units that cross the threshold enter maturity.

[0288] The product units in Phase 4 are just before peak maturity, and

[0289] The product units in Phase 5 are located just after peak maturity.

[0290] Implementation scheme 24 is the processed product unit of claim 24, wherein the product unit is an avocado.

[0291] This application also includes the following implementation schemes:

[0292] 1. A method for regulating the maturation of immature product units at a certain temperature, the method comprising:

[0293] Process the immature product units, wherein:

[0294] The immature product unit has a first respiration rate and a second respiration rate.

[0295] The first respiratory rate has been determined at the first moment, and the second respiratory rate has been determined at the second moment.

[0296] The first respiratory rate and the second respiratory rate are determined at the stated temperature.

[0297] The second respiratory rate is at least about 10% greater than the first respiratory rate at the said temperature; and

[0298] The processing of the immature product unit includes chemical processing, physical processing, or both.

[0299] 2. The method according to embodiment 1, wherein adjusting the maturation of the immature product unit includes extending the maturation period before the immature product unit matures.

[0300] 3. The method according to embodiment 1, wherein adjusting the maturation of the immature product unit includes extending the total number of days relative to the untreated product unit in the following corresponding stages, and the total number of days the product unit is in the following stages:

[0301] Phase 1 and Phase 2,

[0302] Phase 3, Phase 4, and Phase 5, or

[0303] Phase 1, Phase 2, Phase 3, Phase 4, and Phase 5, wherein:

[0304] The product units in Phase 1 are hard and immature.

[0305] The product units in Phase 2 begin to mature.

[0306] In Phase 3, product units that cross the threshold enter maturity.

[0307] The product units in Phase 4 are just before peak maturity, and

[0308] The product units in Phase 5 are located just after peak maturity.

[0309] 4. The method according to embodiment 1, wherein the physical treatment includes forming a coating on the immature product unit.

[0310] 5. The method according to embodiment 4, wherein the coating comprises a monoglyceride.

[0311] 6. The method according to embodiment 5, wherein the coating further comprises a fatty acid salt.

[0312] 7. The method according to embodiment 1, wherein the physical treatment further comprises contacting the immature product unit with cells, biological signaling molecules, vitamins, minerals, pigments, fragrances, enzymes, catalysts, antifungal agents, antimicrobial agents, time-release drugs, or combinations thereof.

[0313] 8. The method according to embodiment 1, wherein the chemical treatment comprises contacting the immature product with an inhibitor of ethylene receptor, wherein the inhibitor of ethylene receptor comprises one or more of diazocyclopentadiene (DACP), cyclopropene (CP), 1-methylcyclopropene (1-MCP), 3,3-dimethylcyclopropene (3,3-DMCP), or combinations thereof.

[0314] 9. The method according to embodiment 1, wherein regulating the maturation of the immature product unit includes delaying aging reactions, reducing the intensity of aging reactions, or both, wherein the aging reactions include color changes, softening, starch metabolism, mass loss, wrinkling, fiber appearance, and combinations thereof, and color changes include browning, yellowing, blackening, or combinations thereof.

[0315] 10. The method according to embodiment 1, wherein regulating the maturation of the immature product unit includes reducing the sensitivity of the immature product unit to biological stressors associated with product spoilage, wherein the biological stressors include fungi, bacteria, or combinations thereof, and the fungi include molds, yeasts, or combinations thereof.

[0316] 11. The method according to implementation scheme 1, wherein the immature product unit is a climacteric product unit, and the climacteric product unit includes apple, apricot, avocado, banana, blueberry, bayberry, custard apple, fig, guava, kiwi, lychee, mackerel, mango, melon, papaya, nectarine, papaya, peach, pear, persimmon, plum, or tomato.

[0317] 12. The method according to embodiment 1, wherein the immature product unit is a non-breathing climacteric product unit, and the non-breathing climacteric product unit includes cherry, Clementine, cucumber, grape, grapefruit, lime, orange, pepper, pineapple, strawberry or watermelon.

[0318] 13. The method according to embodiment 1 further includes:

[0319] A second respiratory rate of the immature respiratory climacteric product unit at the temperature is determined at a second time, wherein a first respiratory rate of the immature respiratory climacteric product unit at the temperature has already been determined at a first time, and the first time and the second time are different; and

[0320] If the second respiratory rate is at least about 10% greater than the first respiratory rate, then the immature respiratory climacteric product unit is treated with chemical treatment, physical treatment, or both; or

[0321] If the second respiratory rate is more than 10% greater than the first respiratory rate

[0322] The immature product units are then incubated at the incubation temperature until the respiration rate is at least about 10% greater than the first respiration rate, followed by treatment of the immature respiratory climacteric product units with chemical, physical, or both treatments.

[0323] The immature respiratory climacteric product units are treated with ethylene until the respiratory rate is at least about 10% greater than the first respiratory rate, and then the immature respiratory climacteric product units are treated with chemical treatment instead of physical treatment or physical treatment instead of chemical treatment.

[0324] 14. The method according to embodiment 13, wherein the incubation temperature is within about 10% of the stated temperature.

[0325] 15. The method according to embodiment 13, wherein the incubation temperature is in the range of about 4°C to about 28°C.

[0326] 16. The method according to embodiment 13, wherein the first breathing rate is determined at least 24 hours after harvesting the immature product units, less than 3 weeks after harvesting the immature product units, or both.

[0327] 17. The method according to embodiment 13, wherein the determination of the second respiratory rate is performed at least 48 hours after the determination of the first respiratory rate, less than 3 weeks after the determination of the first respiratory rate, or both.

[0328] 18. The method according to embodiment 13 further includes determining the first respiratory rate before determining the second respiratory rate.

[0329] 19. A method for regulating the maturation of immature product units at a certain temperature, the method comprising:

[0330] Determine the first respiration rate of the immature product unit at the specified temperature at the first moment;

[0331] A second respiration rate of the immature product unit at the second time is determined at the second time, wherein the second respiration rate is at least about 10% greater than the first respiration rate, and the first time and the second time are different.

[0332] The immature product units are treated with chemical treatment, physical treatment, or both.

[0333] 20. A method for regulating the maturation of immature product units, the method comprising:

[0334] Chemical treatment is added to a closed or semi-closed volume containing immature product units, wherein the temperature of the closed or semi-closed volume is between about 4°C and about 14°C.

[0335] Determine whether immature product units should be matured, transported, or both; and

[0336] Raise the temperature of the enclosed or semi-enclosed volume to at least about or greater than 14°C.

[0337] 21. A processed product unit, comprising:

[0338] Product unit,

[0339] The product unit has been treated with chemical, physical, or both methods, and the treatment extends the total time of the product unit in stages 3, 4, and 5 by at least 5 days relative to the total number of days for untreated product units in these respective stages, wherein:

[0340] The product units in Phase 1 are hard and immature.

[0341] The product units in Phase 2 begin to mature.

[0342] In Phase 3, product units that cross the threshold enter maturity.

[0343] The product units in Phase 4 are just before peak maturity, and

[0344] The product units in Phase 5 are located just after peak maturity.

[0345] 22. The processed product unit according to embodiment 21, wherein the processing extends the total number of days the product unit is in phase 1 and phase 2 by at least 5 days relative to the total number of days the unprocessed product unit is in these respective phases.

[0346] 23. A processed product unit, comprising:

[0347] Product unit;

[0348] The product unit has been treated chemically, physically, or both, and the treatment extends the hardness of the product unit by at least one or two days relative to the total number of days in these respective stages for untreated product units, the hardness being measured in Shore or pounds of pressure in each of stages 1, 2, 3, 4, and 5, wherein:

[0349] The product units in Phase 1 are hard and immature.

[0350] The product units in Phase 2 begin to mature.

[0351] In Phase 3, product units that cross the threshold enter maturity.

[0352] The product units in Phase 4 are just before peak maturity, and

[0353] The product units in Phase 5 are located just after peak maturity.

[0354] 24. The processed product unit according to embodiment 23, wherein the product unit is an avocado.

[0355] Although this disclosure contains details of many specific embodiments, these details should not be construed as limiting the scope of the subject matter or the scope that may be claimed, but rather as descriptions of features that may be specific to particular embodiments. Certain features described in the context of individual embodiments in this disclosure may also be implemented in combination in a single embodiment. Conversely, various features described in the context of a single embodiment may also be implemented individually or in any suitable sub-combination in multiple embodiments. Furthermore, although previously described features may be described as functioning in certain combinations and even initially claimed, in some cases, one or more features from the claimed combination may be removed from the combination, and the claimed combination may be for sub-combinations or variations thereof.

[0356] Specific embodiments of the subject matter have been described. Other embodiments, modifications, and arrangements of the described embodiments are within the scope of the following claims, which will be apparent to those skilled in the art. Although the operations are described in a specific order in the drawings or claims, this should not be construed as requiring that these operations be performed in the specific order or sequence shown, or that all illustrated operations (some operations may be considered optional) to obtain the desired result.

[0357] Therefore, the example embodiments described above do not define or limit this disclosure. Other changes, substitutions, and modifications are possible without departing from the spirit and scope of this disclosure.

Claims

1. A method for regulating the maturation of immature product units at a certain temperature, the method comprising: Process the immature product units, wherein: The immature product unit has a first respiration rate and a second respiration rate. The first respiratory rate has been determined at the first moment, and the second respiratory rate has been determined at the second moment. The first respiratory rate and the second respiratory rate are determined at the stated temperature. The second respiratory rate is at least about 10% greater than the first respiratory rate at the said temperature; and The processing of the immature product unit includes chemical processing, physical processing, or both.

2. The method of claim 1, wherein adjusting the maturation of the immature product unit includes extending the maturation period before the immature product unit matures.

3. The method of claim 1, wherein adjusting the maturation of the immature product unit comprises extending the total number of days relative to the untreated product unit being in the following corresponding stages, and the total number of days the product unit is in the following stages: Phase 1 and Phase 2, Phase 3, Phase 4, and Phase 5, or Phase 1, Phase 2, Phase 3, Phase 4, and Phase 5, wherein: The product units in Phase 1 are hard and immature. The product units in Phase 2 begin to mature. In Phase 3, product units that cross the threshold enter maturity. The product units in Phase 4 are just before peak maturity, and The product units in Phase 5 are located just after peak maturity.

4. The method of claim 1, wherein the physical treatment comprises forming a coating on the immature product unit.

5. The method of claim 4, wherein the coating comprises a monoglyceride.

6. The method of claim 5, wherein the coating further comprises a fatty acid salt.

7. The method of claim 1, wherein the physical treatment further comprises contacting the immature product unit with cells, biological signaling molecules, vitamins, minerals, pigments, fragrances, enzymes, catalysts, antifungal agents, antimicrobial agents, time-release drugs, or combinations thereof.

8. The method of claim 1, wherein the chemical treatment comprises contacting the immature product with an inhibitor of ethylene receptor, wherein the inhibitor of ethylene receptor comprises one or more of diazocyclopentadiene (DACP), cyclopropene (CP), 1-methylcyclopropene (1-MCP), 3,3-dimethylcyclopropene (3,3-DMCP), or combinations thereof.

9. The method of claim 1, wherein regulating the maturation of the immature product unit comprises delaying aging reactions, reducing the intensity of aging reactions, or both, wherein the aging reactions comprise color changes, softening, starch metabolism, mass loss, wrinkling, fiber appearance, and combinations thereof, and color changes comprise browning, yellowing, blackening, or combinations thereof.

10. The method of claim 1, wherein regulating the maturation of the immature product unit comprises reducing the sensitivity of the immature product unit to biological stressors associated with product spoilage, wherein the biological stressors include fungi, bacteria, or combinations thereof, and the fungi include molds, yeasts, or combinations thereof.

Images