Methods and systems for preserving fruits or vegetables with minimal processing.

Abstract

A method and system for long-term storage of ready-to-eat, minimally processed fruits or vegetables while maintaining the nutritional properties, texture, and taste of fresh fruits or vegetables is provided. The method includes the following steps: providing at least the fruits or vegetables, a sterile sealable package, and a carbonated liquid; treating the fruits or vegetables by at least cleaning and sanitizing the exterior of the fruits or vegetables; placing the treated fruits or vegetables in the sterile sealable package; filling the remaining volume of the sealable package with the carbonated liquid; sealing the sealable package; and storing the sealed package at a storage temperature of 1°C to 40°C. The treating steps are carried out in a sanitized environment.

Description

TECHNICAL FIELD

[0001] The present invention relates to a method and a system for preserving fruits or vegetables, and more specifically to a method and a system for long-term preservation of ready-to-eat minimally processed fruits or vegetables while retaining the nutritional properties, texture and taste of fresh fruits or vegetables. BACKGROUND ART

[0002] Minimally processed ready-to-eat fruits or vegetables, sometimes referred to as "fresh-cut", "ready to use", "pre-cut" or "value-added" products, are fruits, vegetables or combinations thereof that have been physically altered from their whole state after harvest from the field (for example, by washing, peeling, trimming, chopping, dicing, slicing, shredding, slicing or tearing) without additional processing (such as pasteurization, blanching or cooking) to obtain a fully edible product while maintaining nutritional levels and fresh taste. Typically, the final product is sealed in a suitable package and kept refrigerated during transportation and at the point of sale. Minimally processed agricultural products may include, for example, vegetable salads, apples, pineapples, peaches, cherries, strawberries, melons, watermelons, and substantially any vegetable or fruit.

[0003] Minimally processed products can be contaminated with human pathogens and spoilage microorganisms such as bacteria, viruses and spores. Contamination can occur during farming, harvesting and processing. Microbial growth in cut products is significantly faster than in uncut products. Removal of the natural protective skin exposes internal pores, promotes the growth of harmful microorganisms, and accelerates enzymatic activity. Accordingly, the shelf life of processed fruits and vegetables is limited primarily by microbial growth and enzymatic activity.

[0004] The shelf life of ready-to-eat fruits or vegetables with minimal preservation treatment is typically from a few hours to up to about two weeks, depending on the ambient temperature and the type of fruit or vegetable. A storage temperature of 1°C to 2°C provides a maximum shelf life of about two weeks. More thorough preservation methods, such as freezing and pasteurization, significantly reduce nutritional value, texture, and freshness.

[0005] Due to the growing demand for fresh produce that can be eaten immediately, extending the shelf life of minimally processed fruits or vegetables has attracted considerable attention over the past few decades. The contribution of carbon dioxide treatment to extending the shelf life of fruits and juices is well known in the industry.

[0006] In Mefford's Patent Document 1, granted as early as 1880, a process for preserving fruit is described, which comprises the steps of exposing such fruit, while ripe on the tree, to carbon dioxide under pressure until saturated, and then removing the fruit from the presence of the gas in a receiver.

[0007] Baulig's Patent Document 2, granted in 1920, describes a process for processing fruit juice, which includes filling sterile juice in a sealed container with carbon dioxide while keeping the juice sterile at all times without contact with air.

[0008] Price's Patent Document 3, published in 1988, describes a method for preserving fresh fruits and vegetables, which includes the steps of bringing the fruits and vegetables into contact with an antioxidant, and then sealing and storing them under a gas of 0.5% to 10% oxygen, 20% to 50% carbon dioxide, and the remainder nitrogen.

[0009] Kegler's Patent Document 4, published in 2005, describes a method for enhancing the flavor of a fruit or vegetable within its own product packaging to extend its shelf life and enable the mass production and mass distribution of the enhanced flavor of the fruit or vegetable, the method comprising: providing a product packaging capable of maintaining positive CO2 pressure; receiving the fruit or vegetable into the product packaging; introducing CO2 into the product packaging; and sealing the product packaging containing the fruit or vegetable and the CO2, the product packaging maintaining positive CO2 pressure, the fruit or vegetable absorbing the CO2, thereby enhancing the flavor of the fruit or vegetable within the product packaging.

[0010] However, while carbon dioxide treatment itself only extends shelf life by a few weeks, it is desirable that fruits or vegetables be available year-round, not just during their growing season.

[0011] Therefore, in order to extend the shelf life to approximately six months, further improvements are needed in preservation techniques for ready-to-eat fruits or vegetables with minimal processing. [Prior art documents] [Patent Documents]

[0012] [Patent Document 1] U.S. Patent No. 226094 [Patent Document 2] U.S. Patent No. 1,336,720 [Patent Document 3] UK Patent Application Publication No. 2205478 [Patent Document 4] International Publication No. 2005 / 117598 [Overview of the Initiative] [Problems that the invention aims to solve]

[0013] Therefore, the main objective of the present invention is to provide a method and system for the long-term preservation of fruits or vegetables that have undergone minimal processing so that they can be eaten immediately, while retaining the nutritional properties, texture, and taste of fresh fruits or vegetables. [Means for solving the problem]

[0014] According to one aspect of the present invention, the following steps: a. A process of providing at least fruits or vegetables, sterile, resealable packaging, and carbonated liquid; g. The process of processing fruits or vegetables by at least washing and disinfecting their exterior; k. The process of placing processed fruits or vegetables into a sterile, resealable package; l. The process of filling the remaining volume of the resealable package with carbonated liquid; m. The process of sealing a resealable package; and n. The process of storing sealed packages at a storage temperature of 1°C to 40°C. Includes, A method is provided in which steps g, k, l, and m are carried out in a disinfection environment.

[0015] In another embodiment, the method further includes the following steps after step g: h. A step of removing disinfectant solution from minimally treated fruits or vegetables using forced clean air filtered through at least an H13 HEPA class HEPA filter.

[0016] In another embodiment, the method further includes the following steps after step a: c. A step of pre-washing and disinfecting the outside of a fruit or vegetable using a cooling disinfectant solution containing water and an oxidizing agent.

[0017] In another embodiment, the method further includes the following steps after step c: d. A step of removing disinfectant solution from fruits or vegetables using forced air.

[0018] According to another aspect, after step d, the method further comprises the following step: e. storing the minimally processed fruits or vegetables that are not directly packaged in a cooled, dry, well-ventilated storage room not exposed to direct sunlight.

[0019] According to another aspect, after step e, the method further comprises the following step: f. processing the fruits or vegetables by physically changing the fruits or vegetables from their whole state to obtain a fully edible product.

[0020] According to still another aspect, after step g, the method further comprises the following step: i. squeezing a portion of the minimally processed fruits or vegetables into fresh juice without adding a preservative, and j. carbonating the freshly squeezed fruit or vegetable juice with CO₂ that functions as a preservation promoter.

[0021] According to an additional aspect of the present invention, there is provided a system for performing the steps of the above method. The system comprises the following: a) a conveyor provided with a washable conveying surface, wherein the conveying surface comprises perforations smaller than the minimally processed fruits or vegetables; b) a longitudinal shield surrounding the conveyor along a processing area, wherein the longitudinal shield is configured to prevent external contamination and enclose an overpressure disinfection environment in the processing area; c) a loading zone disposed adjacent to a first end of the conveyor outside the processing area; d) a first disinfection zone disposed along the conveyor within the processing area, wherein the first disinfection zone comprises a plurality of emitters for a disinfection solution; e) a package filling zone for minimally processed fruits or vegetables disposed in the processing area after a disinfectant removal zone; f) a liquid filling zone disposed in the processing area after the package filling zone; g) a sealing zone disposed in the processing area after the liquid filling zone Equipped with, The conveyor speed is set to keep minimally processed fruits or vegetables in the disinfection zone for at least 15 seconds, the temperature of the processing area is set to 1°C to 40°C, the disinfectant solution is used to thoroughly wet the minimally processed fruits or vegetables, and the liquid used in the liquid filling zone is a carbonated liquid.

[0022] More specific embodiments of the present invention are provided in the following claims.

[0023] The present invention and the methods by which it may be put into practice will be understood by referring to the following schematic diagram only as a non-limiting example. [Brief explanation of the drawing]

[0024] [Figure 1] A flowchart defining the essential method and process according to one embodiment of the present invention. [Figure 2] A flowchart similar to Figure 1, specifying additional optional method steps according to another embodiment of the present invention. [Figure 3] A flowchart similar to Figure 2 defines further optional method steps according to yet another embodiment of the present invention. [Figure 4] A flowchart similar to Figure 3 defines further optional method steps according to further embodiments of the present invention. [Figure 5] Schematic diagram of a minimal system fabricated according to one embodiment of the present invention [Figure 6] Schematic diagram of the system in Figure 5, having additional optional elements fabricated according to another embodiment of the present invention. [Figure 7] Schematic diagram of the system in Figure 6, having additional optional elements fabricated according to yet another embodiment of the present invention. [Figure 8] A schematic diagram of a system similar to Figure 7, including further optional elements according to further embodiments of the present invention. [Modes for carrying out the invention]

[0025] Several terms relating to the present invention are defined before the invention is described in detail. Note that the following definitions will be used throughout this application.

[0026] For the purposes of this invention, the term "substantially" refers to a value in the range of 80% to 120% of the stated value.

[0027] For the purposes of this invention, the term "plant product" refers to the edible part of a plant as a whole (before peeling or cutting), such as an untreated fruit or vegetable or a combination thereof.

[0028] Many common terms for seeds and fruits do not correspond to botanical classifications. In culinary terms, fruit is usually any sweet plant part, especially a plant fruit. A nut is any hard, oily, and shelled plant product, and a vegetable is any flavorful or non-sweet plant product. However, in botany, a fruit is a mature ovary or carpel containing a seed, a nut is a type of fruit rather than a seed, and a seed is a mature ovule. For the purposes of this invention, both terms may be applicable.

[0029] For the purposes of this invention, the term "minimally processed" means that, in order to obtain a fully edible product while maintaining nutritional levels, texture, and fresh taste, no additional processing (such as pasteurization, freezing, blanching, or cooking) is performed, and the product is physically removed from its entire state after being harvested from the field (e.g., washing, etc.). split open This refers to fruits or vegetables or combinations thereof (plant products) that have been altered (by peeling, trimming, cutting, slicing, chopping, dicing, slicing, shredding, seed removal, separation, extraction, and tearing).

[0030] This invention relates to a method and system for the long-term preservation of fruits or vegetables that have undergone minimal processing and are ready to eat, while retaining the nutritional properties, texture, and taste of fresh fruits or vegetables. Its objective is to enable the preservation of seasonal plant products that have undergone minimal processing and are ready to eat, year-round, in packaging suitable for sale and easy consumption. Thus, by opening the package, the minimally processed fresh fruits or vegetables can be consumed with a spoon without removing any kind of peel or skin.

[0031] Normally, the inside of fruits and vegetables is kept healthy and sterile by the protection of their skin or outer layer. However, during harvesting, mechanical damage can occur to the skin or outer layer, making large quantities of plant produce susceptible to infection. Furthermore, further peeling, cutting, and processing can strip away this natural protection, leading to rapid contamination of the inside of the plant produce and ultimately causing it to rot.

[0032] The present invention provides methods and systems for preserving all kinds of fruits and vegetables, but due to natural differences in size and shape, several different embodiments may be needed to cover all options. For example, cherries, strawberries, and raspberries can be preserved without peeling or cutting. Therefore, the detailed embodiments described below will differ to cover all kinds of minimally processed plant products.

[0033] According to one embodiment of the present invention, a method is provided for the long-term preservation of fruits or vegetables that have undergone minimal processing so that they can be eaten immediately, while retaining the nutritional properties, texture, and taste of fresh fruits or vegetables. Referring to Figure 1, for such plant products that do not require peeling or cutting, the method comprises the following essential steps: a. A step of providing at least a fruit or vegetable, a sterile, sealable package, and a carbonated liquid. Step a is the starting step, marked by reference numeral 20 in Figure 1.

[0034] Several optional steps may follow between step a above and step g below, which will be explained below. In the basic process, the next steps are as follows: g. A step of processing the fruit or vegetable by at least washing and disinfecting the outside of the fruit or vegetable. Step g is indicated by reference numeral 22 in Figure 1.

[0035] Several optional steps may follow between step g above and step k below, which will be explained below. The basic process consists of the following steps: k. The process of placing the processed fruit or vegetable into a sterile, sealable package. Step k is marked as 24 in Figure 1. l. A step of filling the remaining volume of the resealable package with carbonated liquid. Step l is marked as 26 in Figure 1. m. The process of sealing the resealable package. Process m is marked as 28 in Figure 1, and the following final process: n. A step of storing the sealed package at a storage temperature of 1°C to 40°C. Step n is indicated by reference numeral 30 in Figure 1.

[0036] To improve the results, steps g, k, l, and m are performed in a disinfected processing environment, as further described below.

[0037] Preferably, the fruits or vegetables offered for processing as described in step a are selected during harvesting to include undamaged fruits or vegetables. The sterile, sealable package described in step a may be any flexible or rigid package capable of maintaining positive pressure of the carbonated liquid. For example, a glass or plastic bottle or jar with a positive pressure-retaining seal cap may be used. The package may be sterilized or locally sterilized before filling and then supplied.

[0038] In step n, the storage temperature of the filled and sealed package can reach 40°C without causing structural damage to the contents, but it is preferable for the storage temperature to be maintained between 1°C and 12°C for long-term storage.

[0039] The carbonated liquid described above in step a can be produced by dissolving carbon dioxide (CO2) gas in a liquid. Any method of carbonation involves introducing carbon dioxide gas into a liquid under specific pressure and temperature conditions. The set conditions are applied for a specific period of time sufficient to achieve partial or complete saturation of the liquid with carbon dioxide gas. Pressurized gas processes are typically used in the production of soft carbonated beverages and soda water. The process may utilize solid, chilled carbon dioxide (dry ice) instead of pressurized carbon dioxide gas. Carbonation processes can also be carried out in natural ways using fungi or anaerobic microorganisms such as yeast, particularly as known in beer fermentation.

[0040] The dissolved carbon dioxide acts against the growth of anaerobic bacteria by creating a CO2 pressure that prevents the further generation of CO2, a byproduct of fermentation. Furthermore, it prevents the formation of aerobic bacteria by replacing the oxygen required for the growth of anaerobic bacteria.

[0041] Further benefits of the disinfection process g described above are achieved when the external washing and disinfection of the fruit or vegetable is carried out with a cooled disinfectant solution. By using a cooled disinfectant solution, the fruit or vegetable is cooled, and undesirable enzyme activity is significantly slowed down, while the plant product is disinfected externally in the same process step. It has been found that disinfectant solutions cooled to 2°C to 4°C effectively cool the treated plant product.

[0042] The disinfectant solution may contain water and an oxidizing agent (in aqueous solution), regardless of any other additives that may be used. Some options for oxidizing agents that can be used in aqueous solution are, for example, hypochlorite, hydrogen peroxide, or ozone. In one embodiment, the oxidizing agent is ozone and is provided as an aqueous ozone solution with a concentration of less than 5 PPM. Under normal operating conditions, the concentration should be between 0.5 PPM and 2.0 PPM. It has been shown that good results can be obtained by applying the aqueous ozone solution for 0.25 to 6 minutes.

[0043] As described above, the process is carried out in a disinfected treatment environment. Typically, disinfection is achieved by applying a disinfectant gas at a slightly excessive pressure within the treatment area. In some embodiments, the disinfectant gas is naturally absorbed by the evaporation of the oxidizing agent described above. The concentration of the oxidizing agent in the air after release and evaporation does not exceed 100 PPM under normal treatment parameters when applied for substantially 5 minutes. In the case of ozone, the concentration of ozone in the air after release and evaporation does not exceed 200 PPM. Other embodiments may use hypochlorite or hydrogen peroxide as the oxidizing agent while using ozone for disinfection of the treatment area.

[0044] Residual disinfectant is undesirable and must be removed before the packaging stage. The disinfectant may be removed by natural evaporation, but an active and faster process step may be performed if necessary. Therefore, referring to Figure 2, an additional step is provided after step g and before step k, and the following further steps are proposed: h. A step of removing a disinfectant solution from fruits or vegetables that have undergone minimal treatment with forced-clean air, wherein the air is filtered through a HEPA filter of at least H13 HEPA class to prevent contamination of already disinfected plant products, and step h is marked as 32 in Figure 2.

[0045] As mentioned above, due to natural variations in the size and shape of plant products, several different process embodiments may be necessary to cover all possibilities. For example, oranges, apples, melons, mangoes, and pomegranates are typically peeled, cut, or separated before packaging. Therefore, the following embodiments include several additional process steps to cover the processing of such plant products.

[0046] Therefore, referring to Figure 3, the following optional process steps are provided after step a and before step g: c. A step of pre-washing and disinfecting the outside of the fruit or vegetable with a cooling disinfectant solution containing water and an oxidizing agent. Step c is marked as 34 in Figure 3. d. A step of removing the disinfectant solution from the fruit or vegetable using forced air. Step d is marked as 36 in Figure 3. The disinfectant solution may contain one of the oxidizing agents described above, with reference to step g.

[0047] In some cases, the process may have less capacity than the actual amount of harvested plant products ready for processing. In such cases, it is necessary to delay the processing of a portion of the plant products. An optional step after step d is suggested: e. The process of storing minimally processed fruits or vegetables that are not directly packaged in a cool, dry, and well-ventilated storage room away from direct sunlight. Process e is marked as 38 in Figure 3. Such plant products, after the pre-washing and disinfection process, can be stored for up to two months, depending on the type of plant product, before further processing and packaging.

[0048] Whether the plant product is processed directly or after storage, the next step after step d or e is the following: f. A process of processing fruits or vegetables by physically altering them from their whole state in order to obtain a fully edible product. Process f is marked as 40 in Figure 3.

[0049] Step f can use any type of processing suitable for fruits or vegetables. For example, the processing may use one or more of the following process types: split open , peeling, trimming, cutting, slicing, chopping, dicing, slicing, shredding, seed removal, separation, extraction and tearing. Processing step f, and the following steps up to packaging as described below herein, must be carried out in a clean processing area to prevent the growth of microorganisms during the processing of the fruit. Such processing area shall be maintained entirely and continuously under a disinfected environment, which may contain ozone gas at a concentration of 30 to 200 PPM. In addition to the disinfected environment applied in steps g and f, any process equipment that comes into contact with the processed plant product, such as a conveyor belt supporting the processed plant product or one or more cutting knives used in the process, shall be intermittently disinfected with an aqueous ozone solution at a concentration of 1 to 2 PPM.

[0050] To preserve the natural texture and shape of the processed fruit or vegetable and to avoid structural softening, the carbonated liquid mentioned in step a above should have substantially the same pH value and the same dissolved substance content as the minimally processed fruit or vegetable. For example, the sugar content in the carbonated liquid, as measured by the Brix value, should be substantially the same as that of the processed plant product. The pH value and dissolved substance content are necessary elements to obtain an osmotic balance between the carbonated liquid and the minimally processed fruit or vegetable. This prevents undesirable shrinkage or expansion in the individual cells of the plant product and preserves the natural shape and texture of the fresh fruit or vegetable. If necessary, the carbonated liquid can be cooled to 1°C to 4°C to minimize enzyme activity during the process.

[0051] A simple way to achieve such an osmotic balance between the processed plant product and the carbonated liquid is to use freshly squeezed fruit or vegetable juice with parameters close to those of the plant product. Using fruit or vegetable juice also reduces the enzyme activity of the processed plant product, extending its shelf life. Different fruit or vegetable mixes or juice mixes can be packed together to provide a richer, more flavorful product. An even more precise method for achieving optimal compatibility is achieved if the carbonated liquid is freshly squeezed fruit or vegetable juice made from the same type of fruit or vegetable as minimally processed fruit or vegetables.

[0052] To that end, referring to Figure 4, the process may include the following steps after step g or h, depending on the previously selected process step: i. The process of extracting fresh juice from a portion of fruit or vegetable that has undergone minimal processing, without adding any preservatives. Step i is marked as 44 in Figure 4. and the following steps: j. Carbonize freshly squeezed fruit or vegetable juice using CO2, which acts as a preservative. Step j is marked as 46 in Figure 4.

[0053] By applying steps i and j, it is ensured that the carbonate liquid has optimal compatibility with the treated plant product. A specific example demonstrating good performance is when the minimally treated fruit or vegetable is pomegranate seeds extracted from a pomegranate, and the juice is pomegranate juice. The juice is processed at the same cleanliness or sterile level as described above for the processing area to avoid microbial contamination of the juice. Optimal compatibility is ensured by extracting the juice from the same batch of treated plant product.

[0054] The carbonation of the juice described in relation to process j can be carried out by dissolving carbon dioxide in the juice. During the process, the juice is placed in a pressure-holding container such as a stainless steel tank, and pressurized carbon dioxide is bubbled in from a nozzle located at the bottom of the tank. The carbon dioxide is applied at a pressure of at least 3 bar, typically 6 to 8 bar, for a sufficient time to reach the required saturation level. The temperature of the juice during carbonation is 1°C to 10°C, typically 8°C, to reduce cooling energy costs. No other preservation means or additives are required for juice preservation, as long as the required level of purity is maintained.

[0055] Carbonation levels vary for each juice formulation, starting at virtually 4 g / l (grams / liter) in fruit beverages, up to 9 g / l in soft drinks, and 12 g / l in soda water. While the CO2 gas content by weight per liter is one of the lowest compared to other components, it is still very important in terms of the taste and texture of the product. CO2 is one of the few gases suitable for providing effervescence in soft drinks. It is non-toxic, inert, and virtually tasteless, making it easy to transport and store in large quantities.

[0056] Typically, the carbonation process is combined with degassing (removal of air), which is usually applied to the juice before carbonation. The presence of air can increase the risk of spoilage and oxidation effects, such as discoloration and changes in odor or taste, but the removal of air, and possibly other gases, increases the shelf life of the product. CO2 may be used to wash away the air, but the use of mechanical degassing devices, such as vacuum rotating disks or ultrasonic degassers, is typically preferred, as is known in the art.

[0057] Another object of the present invention is to provide a system capable of performing the process steps described above. Thus, referring to Figures 5-8, the system generally shown in reference numeral 10 is provided for the long-term preservation of fruits or vegetables with minimal processing that makes them ready to eat, while preserving the nutritional properties, texture, and taste of fresh fruits or vegetables. The minimal system 10 shown in Figure 5 may comprise: - A conveyor generally referred to by reference numeral 50, having a washable conveying surface 52, wherein the conveying surface is made of stainless steel in the form of a woven wire belt, connecting chain elements, or perforated flexible sheet, and has perforations smaller than minimally treated fruits or vegetables 53 to allow washing and disinfecting solutions to pass through; - A longitudinal shield 54 is configured to surround the conveyor 50 along the processing area 56, prevent external contamination, and contain the overpressurized disinfection environment within the processing area 56; - A loading zone 58 is located adjacent to the first end (tail end) of the conveyor within the processing area 56. In the loading zone 58, plant products are loaded onto the conveyor surface 52 and transported along the conveyor 50 toward the processing area 56 as indicated by the arrows; - A first disinfection zone 60 is arranged along a conveyor 50 within a processing area 56. The first disinfection zone is constructed as a multi-stage process formed by multiple emitters 62 of disinfectant solution arranged along the conveyor 50. In certain embodiments, a series of three or more emitters are arranged along the conveyor to ensure complete wetting (contact with disinfectant solution) of the fruit or vegetable; - A packaging and filling zone or station 64 for minimally processed fruits or vegetables 53, located in a processing area 56 after (downstream of) the first disinfection zone 60. In the packaging and filling station 64, the processed plant products 53 are placed into packages 76 such as bottles or jars. The packaging and filling zone or station may include automated filling and weighing equipment known in the art; - A liquid filling zone or station 66 is located in a processing area 56 after (downstream of) the package filling zone or station 64. The liquid is preferably a carbonated liquid dripped from a container 68 through a pipe 70 and a filling nozzle 72. At the liquid filling station 66, the remaining volume of the package 76 is filled with the carbonated liquid. The liquid filling zone or station may include automated pouring and metering equipment known in the art; - A sealing zone or station 74 located in a processing area 56 after (downstream of) the liquid filling zone or station 66. In the sealing station 74, the package 76 is hermetically sealed to maintain positive pressure of the carbonate liquid. The sealing zone or station may include heat sealing devices or automatic capping devices known in the art.

[0058] The filled, sealed, and ready-to-consume packages 76 leave the processing area 56 and are stacked in appropriate packaging such as carton boxes 78, which can then be stored refrigerated until delivery or consumption.

[0059] As described above with reference to the method steps, the disinfectant solution can be removed by natural evaporation. However, as shown in Figure 6, after the treated plant products have passed through the first disinfection zone 60, optional active, faster system elements may be used. Additional elements include: - A first disinfectant removal (separation) zone 80 is located in the processing area 56 after (downstream of) the disinfection zone 60. In this embodiment, the package filling zone 64 is located after the first disinfectant removal zone 80 described above.

[0060] Regarding the above system components, some specific data should be noted. The conveyor speed is preferably set to keep minimally processed fruits or vegetables in the disinfection zone 60 for at least 15 seconds, typically requiring no more than 6 minutes. The temperature in the processing area 56 is set to 1°C to 40°C. The disinfectant solution should completely wet the minimally processed fruits or vegetables, but the wetting process should not be aggressive. The wetting process may use low-impact techniques to avoid damaging the texture of the soft tissues of the fruits or vegetables. This can be achieved by generating a turbulent airflow that carries a very fine mist of the disinfectant solution. Low-impact wetting techniques may use specific nozzles 82 suitable for things like dripping, soft spraying, or forming a liquid curtain. Removal of the disinfectant is performed by a thin pattern of airflow known as an air knife 84 of forced-filtered air, preferably the air is filtered through a HEPA filter of at least H13 HEPA class.

[0061] The treatment area 56 is maintained continuously and comprehensively under a disinfection environment, which may contain ozone gas at a concentration of 30-200 PPM. A slight overpressure of the gas within the treatment area 56 prevents contaminated air from entering the treatment area 56. When ozone is used as an oxidizing agent in the disinfectant solution, the disinfectant gas is naturally absorbed by the evaporation of ozone. However, when other disinfectant solutions such as hypochlorite or hydrogen peroxide are used in the treatment area 56, ozone gas must be supplied separately to the treatment area 56 by nozzles and fans 57 (Figure 6).

[0062] As mentioned above in relation to the process, large fruits or vegetables may require additional processing such as peeling and cutting. For this purpose, referring to Figure 7, the system may further include: -A second disinfection zone 86 is located outside the processing area 56, along the conveyor, after (downstream of) the loading zone 58, and the second disinfection zone 86 includes multiple emitters 62 of disinfectant solution. Typically, a series of three emitters are arranged along the conveyor to ensure complete wetting of the fruit or vegetable; - A second disinfectant removal zone 88 is located after (downstream of) the second disinfection zone 86, outside the treatment area 56. Disinfectant removal is performed by a thin pattern of airflow known as an air knife 84 of forced-filtered air. The quality of air filtration may be lower than that of the first disinfectant removal zone described above, since the plant products have not yet been cut or peeled at this stage; - A minimum processing zone 90 located in the processing area 56, after (downstream from) the second disinfection and removal zone 88.

[0063] The minimum processing zone comprises a processing tool 91 configured to perform one or more of the following processes: split open , peeling, trimming, cutting, slicing, chopping, dicing, slicing, shredding, seed removal, separation, extraction and tearing. Automated processing is preferred to minimize contamination, but manual processing is possible using wall-mounted hand gloves and a view window mounted on the shield 54, as is known from glove box technology. When minimal processing is not required, such as while processing cherries or strawberries, the processing tools 91 described above can be disassembled and stored separately. Note that the minimal processing described with reference to the minimal processing zone 90 may be performed on different production lines and can be placed under the same disinfection environmental conditions as the system described above with reference to Figures 5 and 6. In Figures 7 and 8, the plant product 53 is shown by the slice line after passing through the minimal processing zone 90.

[0064] In addition to the disinfection environment applied in the processing area 56, any processing equipment that comes into contact with the processed plant products, such as a conveyor belt supporting the processed plant products, or one or more cutting knives or processing tools 91 used in the minimum processing zone 90, is intermittently disinfected with an ozone aqueous solution at a concentration of 1 PPM to 2 PPM.

[0065] The disinfectant solution used in at least the first disinfection zone 60 shall be made as an aqueous solution of water and an oxidizing agent such as hypochlorite, hydrogen peroxide, or ozone. When ozone is used as an oxidizing agent, the concentration of ozone in the aqueous solution shall be less than 5 PPM. The concentration of the disinfectant solution shall depend on the type of fruit or vegetable, as some types are more sensitive to higher concentrations of ozone. For example, pomegranate seeds should be disinfected with an ozone solution having a concentration of 2 PPM in the aqueous solution. The concentration of ozone in the air after release and evaporation shall be between 30 and 200 PPM.

[0066] As described above with reference to the method steps, carbonated fruit or vegetable juice can be used as the carbonated liquid. For this purpose, with reference to Figure 8, the system may further comprise: - A pressure vessel 68 for locally carbonating or holding the prepared carbonated liquid; and -A squeezer 92 extracts juice from a portion of a processed fruit or vegetable, the juice being supplied to a pressure vessel 68 and carbonated to become a carbonated liquid. The portion of the processed fruit or vegetable can be supplied to the squeezer using an elevator 94 (Figure 8) or any other conveying means. The squeezer may be of a press or centrifugal type, as is known in the art and depending on the processed plant product.

[0067] In some cases, the process may have less capacity than the actual amount of harvested plant products ready for processing. In such cases, it is necessary to delay the processing of some of the plant products. Therefore, referring to Figures 7 and 8, in an optional embodiment, a storage chamber 96 is provided for temporarily storing plant products to be processed later. The storage chamber 96 should be kept in a cool, dry, and well-ventilated place away from direct sunlight. It should be noted that the processes carried out in the second disinfection zone 86 and the second disinfectant removal zone 88 may be performed separately on different systems and transported to one of the systems described above, referring to Figures 5 and 6. The system 10 described may utilize a modular structure, and any element may be removed or replaced with another element, thus expanding the processing capacity for various different types of plant products.

[0068] It will be understood that the specific embodiments of the present invention described above and shown in the accompanying drawings are provided for illustrative purposes only. Other variations, modifications, and applications of the present invention will be readily apparent to those skilled in the art. Thus, it is clear that all such variations are considered to fall within the scope and spirit of the present invention. Accordingly, the protection sought herein is as described in the following claims. Other Embodiments 1. A method for long-term preservation of fruits or vegetables that have undergone minimal processing so that they can be eaten immediately, while retaining the nutritional properties and taste of fresh fruits or vegetables, a. A process of providing at least fruits or vegetables, sterile, resealable packaging, and carbonated liquid; g. The process of processing fruits or vegetables by at least washing and disinfecting their exterior; k. The step of placing the processed fruit or vegetable into the sterile, resealable package; l. A step of filling the remaining volume of the sealable package with carbonated liquid; m. The step of sealing the sealable package; and n. A step of storing the sealed package at a storage temperature of 1°C to 40°C. Includes, A method characterized in that steps g, k, l, and m are carried out in a disinfection environment. 2. The method according to Embodiment 1, characterized in that in step g, the step of washing and disinfecting the outside of the fruit or vegetable is performed using a cooling disinfection solution containing water and an oxidizing agent. 3. The method according to Embodiment 2, characterized in that the oxidizing agent is ozone in an ozone aqueous solution at a concentration of less than 5.0 PPM. 4. The method according to Embodiment 2, characterized in that the oxidizing agent is ozone in an ozone aqueous solution at a concentration of 0.5 PPM to 2.0 PPM, and the ozone aqueous solution is applied for 0.25 to 6 minutes. 5. The method according to Embodiment 2, characterized in that the disinfectant solution is cooled to 2°C to 4°C. 6. After step g, the following steps: h. The step of removing the disinfectant solution from the minimally treated fruit or vegetable using forced clean air filtered through at least an H13 HEPA class HEPA filter. The method according to Embodiment 2, further comprising: 7. After step a, the following steps: c. A step of pre-washing and disinfecting the outside of the fruit or vegetable using the cooling disinfection solution containing water and an oxidizing agent. The method according to Embodiment 1, further comprising: 8. After step c, the following steps: d. A step of removing the disinfectant solution from the fruit or vegetable using forced air. The method according to Embodiment 7, further comprising: 9. After step d, the following steps: e. The process of storing the fruits or vegetables that have undergone the minimal processing described above and are not directly packaged in a cool, dry, and well-ventilated storage room away from direct sunlight. The method according to Embodiment 8, further comprising: 10. After step a, the following steps: f. A process of processing fruits or vegetables by physically altering them from their original state in order to obtain a fully edible product. The method according to Embodiment 1, further comprising: 11. The process for processing the fruit or vegetable is as follows: Unpacking, peeling, trimming, cutting, slicing, chopping, dicing, slicing, shredding, seed removal, separation, extraction, and tearing The method according to Embodiment 10, characterized in that it is carried out by one or more processes selected from the group consisting of the following. 12. The method according to Embodiment 10, characterized in that the process of processing the fruit or vegetable is carried out in a normal processing area that is maintained throughout and continuously under a disinfection environment, and the environment contains ozone gas at a concentration of 30 to 200 PPM. 13. The method according to Embodiment 12, characterized in that, in step f, one or more processing tools or cutting knives used are intermittently disinfected with an aqueous ozone solution at a concentration of 1 PPM to 2 PPM. 14. The method according to Embodiment 1, characterized in that the carbonated liquid has substantially the same pH value and the same dissolved substance content as the minimally processed fruit or vegetable in order to obtain osmotic pressure balance with the minimally processed fruit or vegetable, and thus preserves the natural shape and texture of the fresh fruit or vegetable. 15. The method according to Embodiment 14, characterized in that the carbonated liquid is freshly squeezed fruit or vegetable juice. 16. The method according to Embodiment 14, characterized in that the carbonated liquid is a fresh, freshly squeezed fruit or vegetable juice made from the same type of fruit or vegetable as the minimally processed fruit or vegetable. 17. After step g, the following steps: i. The process of extracting fresh juice from a portion of the fruit or vegetable that has undergone the minimum processing described above, without adding any preservatives; and j. Freshly squeezed fruit or vegetable juice, with CO2 acting as a preservative. 2 The process of carbonizing using The method according to Embodiment 16, further comprising: 18. The method according to Embodiment 17, characterized in that the carbonation of the juice is carried out by dissolving carbon dioxide in the juice at a pressure of at least 3 bar for a sufficient time to reach saturation, while the juice temperature is between 1°C and 10°C. 19. The method according to Embodiment 1, characterized in that the sterile-sealable package is a glass or plastic bottle equipped with a positive-pressure-retaining airtight cap. 20. The method according to Embodiment 1, characterized in that the storage temperature of the filled and sealed package is 1°C to 12°C. 21. The method according to Embodiment 1, characterized in that the fruits or vegetables for the processing are selected during harvesting so as to include undamaged fruits or vegetables. 22. The method according to Embodiment 16, characterized in that the minimally processed fruit or vegetable is pomegranate seeds extracted from a pomegranate, and the juice is pomegranate juice. 23. A system for long-term storage of fruits or vegetables that have undergone minimal processing to be ready for immediate consumption, while retaining the nutritional properties and taste of fresh fruits or vegetables. a) A conveyor having a washable conveying surface, wherein the conveying surface includes perforations smaller than those of minimally processed fruit or vegetables; b) A longitudinal shield surrounding the conveyor along the processing area, configured to prevent external contamination and to contain an overpressurized disinfection environment within the processing area; c) A loading zone located adjacent to the first end of the conveyor outside the processing area; d) A first disinfection zone arranged along a conveyor within a processing area, comprising a plurality of emitters of disinfectant solution; e) A packaging and filling zone for minimally processed fruits or vegetables, located in the processing area after the first disinfection zone; f) A liquid filling zone located in the processing area after the package filling zone; g) A sealing zone located in the processing area after the liquid filling zone. Equipped with, The conveyor speed is set to maintain the minimally treated fruits or vegetables in the disinfection zone for at least 15 seconds, the temperature of the processing area is set to 1°C to 40°C, the disinfectant solution is used to thoroughly wet the minimally treated fruits or vegetables, and the liquid used in the liquid filling zone is a carbonated liquid. A system characterized by the following features. 24. h) A first disinfectant removal zone, located in the processing area after the first disinfection zone and before the package filling zone, wherein disinfectant removal is performed by forced filtered air filtered through at least an H13 HEPA class HEPA filter. The system according to embodiment 23, further comprising the above. 25. i) A second disinfection zone located outside the processing area, along the conveyor, after the loading zone, comprising a plurality of emitters of the disinfectant solution; j) A minimum processing zone located in the processing area after the second disinfection zone. The system according to embodiment 23, further comprising the above. 26. k) A second disinfectant removal zone located outside the processing area, after the second disinfection zone and before the minimum processing zone. The system according to embodiment 25, further comprising the above. 27. The minimum processing zone is as follows: Unpacking, peeling, trimming, cutting, slicing, chopping, dicing, slicing, shredding, seed removal, separation, extraction, and tearing The system according to embodiment 25, characterized by comprising a tool configured to perform one or more processes selected from the group consisting of the following. 28. The system according to Embodiment 23, characterized in that the step of wetting the minimally treated fruit or vegetable with a disinfectant solution uses a low-impact technique to avoid damage to the texture of the fruit or vegetable. 29. The system according to Embodiment 28, characterized in that the low-impact wetting technique is selected from the group consisting of dripping, soft spraying, and liquid curtain. 30. The system according to Embodiment 23, characterized in that the disinfectant solution comprises water and an oxidizing agent selected from the group consisting of hypochlorite, hydrogen peroxide, and ozone. 31. The system according to Embodiment 30, characterized in that the concentration of the oxidizing agent in the air after release is less than 200 PPM. 32. The system according to Embodiment 30, characterized in that the oxidizing agent is ozone with a concentration of less than 5 PPM in the aqueous ozone solution. 33. The system according to embodiment 32, characterized in that the concentration of ozone in the air after release is 30 to 200 PPM. 34. l) Pressure vessel for carbonating the carbonated liquid The system according to embodiment 23, further comprising the above. 35. m) A squeezer for extracting juice from a portion of the processed fruit or vegetable, wherein the juice is supplied to a pressure vessel and carbonated to become a carbonated liquid. The system according to embodiment 34, further comprising the above. 36. n) Conveying means for supplying a portion of the processed fruit or vegetable to the squeezer The system according to embodiment 35, further comprising the above.

Claims

1. A method for long-term preservation of fruits or vegetables that have undergone minimal processing so that they can be eaten immediately, while retaining the nutritional properties and taste of fresh fruits or vegetables, a. A step of providing at least a fruit or vegetable, a sterile, resealable package, and a carbonated liquid; f. A process of physically altering the fruit or vegetable from its whole state by at least one of splitting, peeling, trimming, cutting, slicing, chopping, dicing, shredding, seed removal, extraction, or tearing in order to obtain a fully edible product; g. A step of washing and disinfecting the altered fruit or vegetable; h. A step of removing residual disinfectant solution from the fruit or vegetable using forced-clean air filtered through at least an H13 class HEPA filter; k. The step of placing the processed fruit or vegetable into the sterile, resealable package; l. A step of filling the remaining volume of the sealable package with a carbonated liquid, wherein the carbonated liquid has substantially the same pH value and the same dissolved substance content as the minimally treated fruit or vegetable, and achieves osmotic balance; m. The step of sealing the sealable package; and n. The process of storing the sealed package at a storage temperature of 1°C to 40°C. Includes, A method characterized in that steps f, g, h, k, l, and m are carried out in a disinfection environment maintained at a slight overpressure to prevent external contamination.

2. The method according to claim 1, characterized in that in step g, the step of washing and disinfecting the outside of the fruit or vegetable is performed using a cooling disinfection solution containing water and an oxidizing agent.

3. The method according to claim 2, characterized in that the oxidizing agent is ozone in an ozone aqueous solution at a concentration of 0.5 PPM to 2.0 PPM, and the ozone aqueous solution is applied for 0.25 to 6 minutes.

4. The method according to claim 2, characterized in that the disinfectant solution is cooled to 2°C to 4°C.

5. After step a, the following steps: c. A step of pre-washing and disinfecting the outside of the fruit or vegetable using the cooling disinfection solution containing water and an oxidizing agent; and d. A step of removing the disinfectant solution from the fruit or vegetable using forced air. The method according to claim 1, further comprising:

6. After step d, the following steps: e. The process of storing the fruits or vegetables that have undergone the minimal processing described above and are not directly packaged in a cool, dry, and well-ventilated storage room away from direct sunlight. The method according to claim 5, further comprising:

7. The method according to claim 1, characterized in that the step of physically altering and then processing the fruit or vegetable is carried out in a normal processing area that is maintained throughout and continuously under a disinfection environment, and the environment contains ozone gas at a concentration of 30 to 200 PPM.

8. The method according to claim 7, characterized in that, in step f, one or more processing tools or cutting knives used are intermittently disinfected with an aqueous ozone solution at a concentration of 1 PPM to 2 PPM.

9. The method according to claim 1, characterized in that the carbonated liquid is freshly squeezed fruit or vegetable juice.

10. The method according to claim 1, characterized in that the carbonated liquid is a fresh, freshly squeezed fruit or vegetable juice made from the same type of fruit or vegetable as the minimally processed fruit or vegetable.

11. After step g, the following steps: i. The process of extracting fresh juice from a portion of the fruit or vegetable that has undergone the minimal processing described above, without adding any preservatives; and j. Freshly squeezed fruit or vegetable juice, with CO2 acting as a preservative. ２ The process of carbonizing using The method according to claim 10, further comprising:

12. The method according to claim 11, characterized in that the carbonation of the juice is carried out by dissolving carbon dioxide in the juice at a pressure of at least 3 bar for a sufficient time to reach saturation, while the juice temperature is between 1°C and 10°C.

13. The method according to claim 1, characterized in that the sterile-sealable package is a glass or plastic bottle equipped with a positive-pressure-retaining airtight cap.

14. The method according to claim 1, characterized in that the storage temperature of the filled and sealed package is 1°C to 12°C.

15. The method according to claim 1, characterized in that the fruits or vegetables for the processing are selected during harvesting so as to include undamaged fruits or vegetables.

16. The method according to claim 10, characterized in that the minimally processed fruit or vegetable is pomegranate seeds extracted from a pomegranate, and the juice is pomegranate juice.

17. A system for long-term storage of fruits or vegetables that have undergone minimal processing so that they can be eaten immediately, while retaining the nutritional properties and taste of fresh fruits or vegetables. a) A conveyor having a washable conveying surface, wherein the conveying surface includes perforations smaller than those of minimally processed fruit or vegetable; b) A longitudinal shield surrounding the conveyor along the processing area, configured to prevent external contamination and to contain an overpressurized disinfection environment within the processing area; c) A loading zone located adjacent to the first end of the conveyor outside the processing area; d) A first disinfection zone arranged along a conveyor within a processing area, comprising a plurality of emitters of disinfectant solution; e) A packaging and filling zone for minimally processed fruits or vegetables, located in the processing area after the first disinfection zone; f) A liquid filling zone located in the processing area after the package filling zone; g) A sealing zone located in the processing area after the liquid filling zone. Equipped with, The conveyor speed is set to maintain the minimally treated fruits or vegetables in the disinfection zone for at least 15 seconds, the temperature of the processing area is set to 1°C to 40°C, the disinfectant solution is used to thoroughly wet the minimally treated fruits or vegetables, and the liquid used in the liquid filling zone is a carbonated liquid. A system characterized by the following features.

18. h) A first disinfectant removal zone located in the processing area after the first disinfection zone and before the package filling zone, wherein disinfectant removal is performed by forced-filtered air filtered through at least an H13 HEPA class HEPA filter. The system according to claim 17, further comprising the above.

19. i) A second disinfection zone located outside the processing area, along the conveyor, after the loading zone, the second disinfection zone comprising a plurality of emitters of the disinfectant solution; j) A minimum processing zone located in the processing area after the second disinfection zone. The system according to claim 17, further comprising the above.

20. k) A second disinfectant removal zone located outside the processing area, after the second disinfection zone and before the minimum processing zone. The system according to claim 19, further comprising the above.

21. The minimum processing zone is as follows: Splitting, peeling, trimming, cutting, slicing, chopping, dicing, shredding, seed removal, extraction, and tearing The system according to claim 19, characterized by comprising a tool configured to perform one or more processes selected from the group consisting of the following.

22. The step of wetting the minimally treated fruit or vegetable with a disinfectant solution uses a low-impact wetting technique to avoid damage to the texture of the fruit or vegetable, and the low-impact wetting technique is selected from the group consisting of dripping, soft spraying, and liquid curtaining. The system according to claim 17, characterized in that...

23. The system according to claim 17, characterized in that the disinfectant solution comprises water and an oxidizing agent selected from the group consisting of hypochlorite, hydrogen peroxide, and ozone.

24. The system according to claim 23, characterized in that the concentration of the oxidizing agent in the air after release is 30 to 200 PPM.

25. The system according to claim 23, characterized in that the oxidizing agent is ozone with a concentration of less than 5 PPM in an aqueous ozone solution.

26. l) A pressure vessel for carbonating the carbonated liquid. The system according to claim 17, further comprising the above.

27. m) A squeezer for extracting juice from a portion of the processed fruit or vegetable, wherein the juice is supplied to a pressure vessel and carbonated to become a carbonated liquid; and n) Conveying means for supplying a portion of the processed fruit or vegetable to the squeezer The system according to claim 26, further comprising the above.

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