Avocado Shelf Life Extension via UV-C and Modified Atmosphere Packaging

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Solution Overview

Problem

The challenge is to extend the shelf life of ripe avocados, particularly when stored at ambient temperature, as conventional methods like refrigeration are costly and inefficient, and existing technologies such as UV-C irradiation alone are insufficient to significantly increase shelf life.

Innovation Solution

A method combining UV irradiation with modified atmosphere packaging (MAP) using a film that allows for a reduced O2 and increased CO2 concentration, optionally with ozone, to treat and package avocados, enhancing their shelf life by creating a synergistic effect that reduces pathogen presence and rot incidence.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Duration of action of stationary object

If refrigeration is used to extend shelf life of ripe avocados, then shelf life is extended, but energy cost and operational complexity increase

Engineering Contradiction:

Improveshelf lifeVSAvoidenergy cost

Core Design Contradiction:

Duration of action of stationary objectVSUse of energy by stationary object

Solution Approach 1:

The patent changes the atmospheric parameters (O2 and CO2 concentrations) within the packaging to create a modified atmosphere that slows respiration and extends shelf life without requiring refrigeration. This allows ambient temperature storage while maintaining extended shelf life.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates an inert-like modified atmosphere by controlling gas composition (reducing O2 and increasing CO2) to inhibit microbial growth and metabolic processes, effectively replacing the need for cold storage while extending shelf life.

Inventive Principle:

Principle #39Inert atmosphere (Inert environment)

2Object-affected harmful factors

If UV-C irradiation is used to reduce pathogens, then pathogen presence is reduced, but shelf life extension is insufficient

Engineering Contradiction:

Improvepathogen presenceVSAvoidshelf life extension

Core Design Contradiction:

Object-affected harmful factorsVSDuration of action of stationary object

Solution Approach 1:

The patent combines UV-C irradiation (which reduces pathogens) with modified atmosphere packaging (which extends shelf life by controlling respiration and microbial growth). The synergistic effect of both treatments achieves significant shelf life extension that neither treatment alone can provide.

Inventive Principle:

Principle #5Merging (Combining)

3Duration of action of stationary object

If modified atmosphere packaging is used to extend shelf life, then shelf life is extended, but device complexity increases

Engineering Contradiction:

Improveshelf lifeVSAvoidpackaging system complexity

Core Design Contradiction:

Duration of action of stationary objectVSDevice complexity

Solution Approach 1:

The patent uses flexible packaging films that can create a modified atmosphere environment without requiring complex rigid containers or active control systems. The film packaging is simple to implement while still achieving shelf life extension through atmospheric modification.

Inventive Principle:

Principle #30Flexible shells and thin films

4Ease of operation

If ripe avocados are packaged for ready-to-eat consumption, then consumer convenience is improved, but wastage increases due to short shelf life

Engineering Contradiction:

Improveconsumer convenienceVSAvoidfruit wastage

Core Design Contradiction:

Ease of operationVSLoss of substance

Solution Approach 1:

The patent applies UV-C irradiation and modified atmosphere packaging in advance to ripe avocados before distribution. This preliminary treatment preserves the fruit in its ready-to-eat state while extending shelf life, preventing wastage during storage and transport without requiring the consumer to do anything additional.

Inventive Principle:

Principle #10Preliminary action

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

This approach increases the shelf life of avocados by at least 1 to 10 days, depending on storage temperature, with a significant reduction in rot incidence, especially stem end rot, when stored at ambient or chilled temperatures, thereby reducing waste and costs for retailers.

Implementation Method 1

UV radiation, in particular UV-C radiation, is a technology used in food processing to improve the safety and extend the shelf life of food products by inactivating pathogenic and spoilage-related microorganisms on food surfaces

Methodology Applied

Scientific EffectUV irradiation: Absorption (EM radiation)

Implementation Method 2

The germicidal effect is attributed to injuries in the DNA of microorganisms caused by the absorption of the UV-C radiation leading to disruption of cell growth

Methodology Applied

Scientific EffectGermicidal effect: Absorption (EM radiation)

Implementation Method 3

The basic idea of the MAP technique relating to fresh fruits and vegetable is the replacement or modification of the air of packaging headspace with a predetermined atmospheric gases different in proportion from that of air. Modified atmosphere conditions are typically exemplified by low O2 and high CO2 concentrations relative to that of air. This is known to slow down respiration and ripening of packaged fruits.

Methodology Applied

Scientific EffectModified atmosphere:

Data Source

PatentUS11350641B2Method for increasing the shelf life of fruit

Publication Date: 2022.06.07 WESTFALIA FRUIT INT LTD

AI summary

The present invention relates a method for increasing the shelf life of fruit comprising the steps of: treating a fruit with UV light from a UV light source, packaging the fruit in packaging film that allows the fruit to be stored in a modified atmosphere within said film, and storing the packaged fruit.