Fruits/Vegetable Preservation By Coating TRIZ Cases
- Antimicrobial Edible Coating for Produce Shelf-Life Extension
A glyceride-surfactant antimicrobial coating limits microbial growth, moisture loss, and respiration heat to extend produce shelf life.
- Vacuum Ethylene Inhibitor Treatment for Longer Perishable Shelf Life
Vacuum storage combined with ethylene inhibitors improves compound penetration, delays ripening, and preserves firmness after removal.
- Fruit Coating Film for Ripening Control and Moisture Retention
A surfactant-based coating film suppresses transpiration while allowing ripening-agent permeation, helping fruits and vegetables ripen as needed.
- Probiotic Mucilage Edible Films for Produce Preservation
Mucilage edible films with probiotics preserve produce by reducing water vapor permeability while avoiding synthetic chemical preservatives.
- Gas Phase Produce Treatment for Latent Fungal Infections
Enclosed gas phase treatment with volatile antimicrobial agents deactivates latent microbes and delays ripening to extend post-harvest shelf life.
- Selective Plant Item Coating for Shelf Life Extension
Sensors assess individual plant item ripeness to apply targeted protective coatings, extending shelf life while reducing refrigeration energy consumption.
- Probiotic Oil Coating for Sulfur Dioxide-Stable Apricots
A probiotic oil solution coats dried apricots to stabilize microorganisms.
- Edible Biofilm Coating for Post-Harvest Food Preservation
Natural vegetable oil emulsions form protective microemulsions that reduce water loss and slow ripening without harmful chemicals.
- Wood-Derived Anti-Biofilm Composition for Listeria Control
Maple and hickory extracts disrupt exopolysaccharide matrices to eliminate persistent pathogens, reducing food safety risks.
- Fruit Puree Packaging Vacuum Sealing and Thermal Processing
Vacuum sealing flexible composite bags eliminates bacterial contamination while maintaining fresh organoleptic properties.
- Thermal Fogging Coating for Fruit Preservation
A thermal fogging process applies mono- and diglycerides as a fine aerosol to create a uniform protective film on produce surfaces.
- Squalane Composition for Pome Fruit Scald Control
Olive oil squalane composition protects pome fruit surfaces against cold damage scald without synthetic chemical safety risks.