摘要:
Disclosed are embodiments of a composition including propanoic acid, a C4 acid salt, and a component selected from a C2-C5 acid ester and a C2-C5 aldehyde and combinations thereof. The composition is provided in an aqueous medium. Each of the propanoic acid and the C4 acid salt are independently present in an amount at least partially sufficient to provide to said composition a pH greater than about 4.4.
摘要:
Examples provide a fruit ripening rack having a plurality of chambers for on-site produce ripening at a retail location. A controller component generates predicted demand for ripened fruit on a selected date at a selected location based on transaction history data and/or seasonal demand. The controller component calculates the quantity of fruit based on the predicted demand. The controller component determines conditions within each chamber to accelerate ripening of the calculated quantity of one or more types of fruit to one or more selected levels of ripeness on the selected date. The conditions include amount of ethylene gas in each chamber, length of exposure to the ethylene gas, temperature inside the chamber and/or humidity level inside the chamber. The fruit ripening rack controls internal conditions within each chamber to provide variable fruit ripening in accordance with per-chamber configurations to satisfy predicted daily demand at the selected location.
摘要:
An apparatus is provided including a sealable fluid-tight container comprising leafy organic material and a one-way fluid-tight valve, a pressure source, and means for connecting the pressure source to the sealable fluid-tight container such that the pressure source applies fluid pressure to the sealable fluid-tight container via the one-way fluid-tight valve. The pressure source is configured to provide fluid to the sealable fluid-tight container comprising the leafy organic material and the one-way fluid-tight valve keeps received fluid from escaping the sealable fluid-tight container.
摘要:
An apparatus for storing and displaying herbs that includes a body defining a cavity, dividers arranged within the cavity of the body, and a lid that is connected to the body and rotatable between an open position to allow a consumer to select the herbs and a closed position to extend the shelf life of the herbs and protect the herbs from contamination. The apparatus is portable, can be arranged on a store shelf and is restockable.
摘要:
A device includes an upper portion, a lower portion including a flat bottom portion, and a retaining strap connected to the upper portion at a first connector and removably connected to a second connector. The upper portion is adapted to removably connect with a half of an apple.
摘要:
Produce is harvested and de-cored in a field where they are grown. The de-cored produce is loaded in totes and transported to a processing facility. The processing facility includes a washing device that immerses the de-cored ends of the produce in a tank of washing fluid (e.g., a cleaning solution that includes anti-bacterial agents). In one embodiment, a flow of washing fluid is directed through the de-cored end of the produce and out a leafy end of the produce while the produce is still loaded in totes. A washing device having a tank and a transport mechanism that moves totes loaded with de-cored produce into the tank. Optionally, a device such as a pump maintains a flow in the tank in a direction toward de-cored ends of produce.
摘要:
The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The method comprises the following steps: providing a solution of produce preservative comprising: water, magnesium ions or zinc ions or tin ions; and ascorbate ions, or erythorbate ions; wherein the magnesium ion or zinc ions or tin ions and ascorbate ions are present in a mole ratio of preferably from 0.2:1 to 8:1, more preferably from 0.75:1 to 8:1, more preferably from 1:1 to 4:1, most preferably 1.5:1 to 3:1, applying said produce preservative to the produce; applying said produce preservative to the produce.
摘要:
An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin in an amount of from about 0.4% to about 2.0% by total weight of the fruit product. The fruit product has a pH of about 3.0 to about 4.2, is shelf stable and has a Brix of from about 20° to about 40°.
摘要:
It is intended to provide a method for producing a non-browning apple. Apples in which total polyphenol content is not more than 40 mg/100 g fresh weight in terms of catechin when extracted from apple flesh using methanol and assayed by the Folin-Denis method are used as cross parents and by crossing and breeding them, using a low level of the browning degree of fruit flesh as an index and performing selection based on the index, the non-browning apple is produced. The non-browning apple has a non-browning characteristic that browning of flesh is less likely to occur and a polyphenol oxidase activity is significantly lower than that of a conventional cultivar.
摘要:
A device for controlling the composition inside a shipping/storage container for produce, such as bananas, is disclosed. Such atmospheric control is particularly important when dealing with the ripening of respiring fruit. The device comprises a chamber surrounded by an outer wall, at least a portion of that wall made up of a selectively gas-permeable membrane which is in communication with the outside atmosphere. The chamber also includes at least two channels which are connected to the container: one which transmits gas form the chamber to the container, and one which transmits gas from the container to the chamber.