EP2121477A1 - Systèmes d'emballage pour le contrôle d'humidité relative de fruits, légumes et fleurs frais, avec régulation simultanée de dioxyde de carbone et d'oxygène - Google Patents

Systèmes d'emballage pour le contrôle d'humidité relative de fruits, légumes et fleurs frais, avec régulation simultanée de dioxyde de carbone et d'oxygène

Info

Publication number
EP2121477A1
EP2121477A1 EP06835986A EP06835986A EP2121477A1 EP 2121477 A1 EP2121477 A1 EP 2121477A1 EP 06835986 A EP06835986 A EP 06835986A EP 06835986 A EP06835986 A EP 06835986A EP 2121477 A1 EP2121477 A1 EP 2121477A1
Authority
EP
European Patent Office
Prior art keywords
container
per
laminate
lid
layer
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP06835986A
Other languages
German (de)
English (en)
Other versions
EP2121477A4 (fr
Inventor
Loong Keng Lim
Kee Eng Lee
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP2121477A1 publication Critical patent/EP2121477A1/fr
Publication of EP2121477A4 publication Critical patent/EP2121477A4/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/02—Packaging agricultural or horticultural products
    • B65B25/04—Packaging fruit or vegetables
    • B65B25/041—Packaging fruit or vegetables combined with their conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/02—Packaging agricultural or horticultural products
    • B65B25/023—Packaging flower bouquets
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D85/34—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for fruit, e.g. apples, oranges or tomatoes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/50—Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
    • B65D85/505—Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage for cut flowers

Definitions

  • This invention relates to a novel process and storage container for the modified atmosphere preservation of fresh fruits, vegetables and/or flowers using preferential relative humidity levels. More particularly the invention pertains to the preserving of the food integrity and food safety in a sealed container which permits the exchange of oxygen carbon dioxide and water vapour to maintain high levels of carbon dioxide, low levels of oxygen and intermediate levels of relative humidity for optimum preservation of foods at refrigerated temperatures for extended storage periods.
  • MAP Modified Atmosphere Packaging
  • laminated papers are commonly used for the corrugation of boxes for storage of produce and food that generate high humidity internally or are stored in high relative humidity atmospheres for an extended period of time. These laminates are used to replace paraffin waxed boxes which are non-recyclable. While these laminates are constructed of two layers of kraft paper with an internal layer of low, medium, or high density polyethylene or other plastic material, the laminates do not have a function other than maintaining the strength of the formed box in water saturated environments.
  • the plastic film characteristics and thicknesses were selected to provide the three layer laminates with selected permeabilities in the range of 6000 to 30,000 ccO 2 /m 2 -24hr at 1 atm and 5000 to 28,000 ccCO 2 /m 2 -24hr at 1 atm and 20 0 C.
  • These laminates when corrugated and formed into a range of box designs were able to create modified atmospheres in the box within the range of 5% to 20% oxygen and 1% to 10% carbon dioxide using the product respirations and selected exchange of oxygen and carbon dioxide with the ambient atmosphere.
  • the relative humidity was between 94% and 100%RH due to equilibrium moisture exchange with the produce and the water vapor given off from the produce through respiration.
  • the laminates created in these inventions did not have water vapor exchange capabilities, and the resultant high relative humidity created within the box resulted in condensation and accelerated microbial growth due to yeasts, molds and fungi and product quality loss due to condensation on the produce.
  • the nylon materials could absorb moisture from the interior of the bag, the films were barriers to the transmission of oxygen and carbon dioxide through the films.
  • a series of micro- perforations were created in the film to allow gas transmission.
  • the modified atmospheres created by this method were limited to combinations where the oxygen and carbon dioxide contents totalled 20%.
  • a novel functional modified atmosphere package which can provide a range of beneficial relative humidity levels is described.
  • the design and use of moisture absorbing materials can be used to create high carbon dioxide levels within the package through the package design and/or micro-perforations.
  • the package or box can be used in a variety of shapes and configurations for commercial and institutional use and can impart significant benefits in maintaining food quality, extending the usable life of produce and provide greater consumer confidence in food safety.
  • the invention describes a closed gas impermeable paperboard package comprising several iterations which may include a one-piece box design, a three piece Bliss box design or a box and a lid where the box and lid may consist of a three layer laminate or the lid may be a clear or opaque polymeric lid with gas permeable properties and/or water vapour transmission properties.
  • This invention relates to a novel application which provides for simultaneous control and regulation of water vapour transmission through an engineered three layer laminate and oxygen and carbon dioxide transmission through a novel sealing process arid/or micro-perforations to maintain the retention of quality of fresh fruit, vegetables and flowers held at refrigerated temperatures for extended storage periods of 10 to 50 days.
  • This invention consists of several novel components for both the container body and the lid.
  • the container body consists of a laminate comprised of: 1/ A primary structural layer of bleached or unbleached Kraft paper consisting of 150 to 250g/m 2 virgin or recycled fibres;
  • a third layer comprising a smooth thin layer of machine finish or machine glaze consisting of 20 to 100 g/m 2 of natural or bleached virgin or recycled Kraft paper.
  • the three layer laminate can be used to create a three or more layer corrugate using standard corrugation practices.
  • the laminate can be used to create a wide range of box types and configurations.
  • the invention consists of constructing a novel three layer laminate inclusive of the following:
  • a supportive layer of Kraft for rigidity and strength which may consist of 15Og to 250g/m 2 /virgin or recycled paper;
  • the three layer laminate once constructed should provide a barrier to oxygen and carbon dioxide transmission with oxygen transmission rates of: 0 to 200 cm 3 per m 2 per 24 hours at 25 0 C at 1 atm, and carbon dioxide transmission rates of: 0 to 800 cm 3 per m 2 per 24 hours at 25 0 C at 1 atm.
  • the invention requires the three layer laminate to be corrugated to a flute and a third layer of Kraft paper.
  • the laminate may be positioned on the interior or exterior of the container or alternatively the laminate may comprise both layers on either side of the flute in the final corrugate construction.
  • the inventions describes the formation of the corrugated laminate into a range of differing container shapes and constructs which are compatible with an airtight sealed lid.
  • the laminate in the formed container should be free of pinholes resulting from creasing, folding and/or sealing the container.
  • the described lid can consist of a single piece that may include:
  • a rigidized sheet of plastic material thermoformed and constituted from a range of plastic materials including but not limited to polyamide (nylon 6, 11, 12 or 66 and blends thereof), polycarbonate, polyethylene, polyethyleneterepthalate, polypropylene, polystyrene, polyvinylchloride, and mixtures thereof;
  • polyamide nylon 6, 11, 12 or 66 and blends thereof
  • polycarbonate polyethylene, polyethyleneterepthalate, polypropylene, polystyrene, polyvinylchloride, and mixtures thereof;
  • 211 a design that provides for a friction fitting lid that is self levelling and which can seal to the laminate of the located at the top profile of the corrugated container;
  • the water vapor absorption and permeability can be determined by regulating the composition of the polymer in the laminate, or by regulating the thickness of the extrusion of the polymer in forming the laminate.
  • the oxygen and carbon dioxide gas barrier properties can be modified and customized by regulating the composition of the polymer in the laminate or by regulating the thickness of the extrusion in the laminate.
  • this invention describes gas barrier applications for oxygen and carbon dioxide gas and does not extend to gas permeabilities above 200 cm 3 per m 2 per 24 hours at 25 0 C at 1 atm for oxygen, and above 800 cm 3 per m 2 per 24 hours at 25 0 C at 1 atm for carbon dioxide.
  • the prescribed lid may be transparent or may be colored in its formation to provide colored coding for operational efficiencies while retaining transparency.
  • the lid may also be opaque.
  • the lid may be sealed to the container by adhesives consisting of but limited to silicone, liquid or paste polymeric sealants, hot melt glues and/or gas impermeable or permeable adhesive tapes.
  • the sealed container may provide for oxygen diffusion into the construct be a series of regulated openings which may consist of: 1/ Microperforations of 50 to 90 micron diameter.
  • the number of microperforations will be determined by the surface area:produce volume, the produce respiration rate and the temperature. However in most cases the number of microperforations will range from 1 to 100 per container;
  • 2/ Mircoperforations may be placed in the lid, the body of the container or both locations;
  • 3/ Mircoperforations may occur at the container body to lid seal depending upon the sealant used;
  • the container top and bottom materials can to maintain internal humidity in the range of 75%RH to 90%RH by the use of polyamide materials and thickness of construction.
  • air Prior to sealing the package, air may be removed from the package by vacuum.
  • the sealed package of respiring fresh food can contain a ratio mass (grams) to total package volume (cm 3 ) of between 0.3 to 0.6.
  • the headspace gas composition of the sealed package can be between 1 and 50% carbon dioxide and 0.5% to 15% oxygen with internal relative humidity of 75%RH to 100%RH.
  • FIG. 1 provides a plan view of the basic embodiments of the blank construct that, once folded, forms the corrugated container.
  • FIG. 2 provides an alternate plan view of the basic embodiments of the blank construct that, once folded, forms the corrugated container.
  • FIG. 3 provides top, side and perspective views of the basic embodiments of the lid construct.
  • FIG. 4 provides an alternate top, side and perspective views of the basic embodiments of the lid construct.
  • This invention provides a novel packaging application involving the preparation of washed, sanitized, fruits and vegetables followed by humidity regulated, modified atmosphere packaging of the product for transport, storage and/or distribution to retail, wholesale and/or institutional markets.
  • the fresh product continues to respire in the sealed container and consumes oxygen and releases carbon dioxide into the chamber environment and is subject to beneficially high carbon dioxide and reduced oxygen concentrations.
  • This state provides for reduction of product respiration, inhibition of microbiological growth and spore germination and inhibition of senescence promoting ethylene action thereby maintaining product ripeness and retarding deterioration of the product.
  • the functional, recyclable humidity regulating/modified atmosphere storage container and lid is illustrated in Fig 1, 2, 3 and 4.
  • the apparatus provides for the simultaneous and/or independent regulation of water vapor, carbon dioxide and oxygen, transmission between the interior and exterior of the sealed package and the ambient storage atmosphere.
  • Water vapor transmission is regulated by the absorption of water vapor by the polyamide layer contained in the three layer laminate.
  • Oxygen and carbon dioxide transmission is regulated by the use of micro-perforations in the lid and/or the container and/or the lid to container seal. Generally if micro-perforations are used the total surface area would be in the range of 50 to 200 microns and can be customized for specific product categories.
  • the lid is perforated with micro-perforations with total perforation surface area up to 1% of the total sealed package surface area.
  • optimum maturity fruits, vegetables and flowers are placed into the container and sealed in the container constructed with the appropriate linerboard for maintenance of the desired internal relative humidity and the sealed container and lid with the appropriate microperforation surface area for the attainment of high carbon dioxide levels (5% to 20%) and low oxygen levels (15% to 1%) in the headspace of the container after 7 days of storage at 1C.
  • Sufficient microperforations are provided for specific products and volumes to ensure that oxygen levels do not fall below 1% where anaerobic respiration can affect product quality and food safety may become an issue.
  • the film oxygen transmission ranges for ratio mass (grams) to total package volume (cm 3 ) of between 0.3 to 0.6 would be applicable as:
  • the invention provides for a range of relative humidity, carbon dioxide and oxygen conditions through creation and application of:
  • a novel three layer laminate which is constructed from 50 to 200 g/m 2 virgin bleached or unbleached kraft paper laminated with plastic material consisting of a range of plastic materials including but not limited to polyamide (nylon 6, 11, 12 or 66 and blends thereof), polycarbonate, polyethylene, polyethyleneterepthalate, polypropylene, polystyrene, polyvinylchloride, and mixtures thereof and further laminated at a rate of 20 to 100 g/m 2 to a thin tissue consisting of 10 to 100 g/m 2 bleached or unbleached paper, to form a construct capable of absorbing and transmitting water vapor and providing a barrier to oxygen and carbon dioxide transmission;
  • plastic material consisting of a range of plastic materials including but not limited to polyamide (nylon 6, 11, 12 or 66 and blends thereof), polycarbonate, polyethylene, polyethyleneterepthalate, polypropylene, polystyrene, polyvinylchloride, and mixtures thereof and further laminated at a rate of 20
  • a unique plastic Hd that may be constituted from a range of plastic materials including but not limited to polyamide (nylon 6, 11, 12 or 66 and blends thereof), polycarbonate, polyethylene, polyethyleneterepthalate, polypropylene, polystyrene, polyvinylchloride, and mixtures thereof of a design that provides an airtight seal to the laminate portion of the three to five layer corrugate.
  • the three layer laminate may be constructed from 50 to 200 g/m 2 virgin bleached or unbleached kraft paper laminated with plastic material consisting of a range of plastic materials (10 to 100 g/m 2 ) including but not limited to polyamide (nylon 6, 11, 12 or 66 and blends thereof), polycarbonate, polyethylene, polyethyleneterepthalate, polypropylene, polystyrene, polyvinylchloride, and mixtures thereof and further laminated to a thin tissue consisting of 20 to 100 g/m 2 bleached or unbleached paper, to form a construct capable of absorbing and transmitting water vapor and providing a barrier to oxygen and carbon dioxide transmission.
  • plastic material consisting of a range of plastic materials (10 to 100 g/m 2 ) including but not limited to polyamide (nylon 6, 11, 12 or 66 and blends thereof), polycarbonate, polyethylene, polyethyleneterepthalate, polypropylene, polystyrene, polyvinylchloride, and mixtures thereof and further laminated
  • the three layer laminate may be created by
  • the lid may be constructed from a range of plastic materials including but not limited to polyamide (nylon 6, 66, 11, Or 12 and blends thereof) polycarbonate, polyethylene, polyethyleneterepthalate, polypropylene, polystyrene, polyvinylchloride, and mixtures thereof.
  • polyamide nylon 6, 66, 11, Or 12 and blends thereof
  • polycarbonate polyethylene, polyethyleneterepthalate, polypropylene, polystyrene, polyvinylchloride, and mixtures thereof.
  • the three layer laminate once corrugated into a three or five layer construct may be die cut to a wide range of designs that may be further formed into a range of box designs (FIGS I 5 2, 3, and 4) that provide for flexible vertical profile that provide ventilation spaces between boxes in a vertical stack and to provide air flow channels within a stack, within an individual pallet and among pallets constituting a container load.
  • box designs FIGS I 5 2, 3, and 4
  • the container design is may have the functional attributes that provide for interlocking of the boxes within a stack by tabs, adhesion of two adjoining boxes in a vertical stack by adhesives and/or tape and/or by strapping and the use of corner posts to secure a pallet load as a single unit.
  • the container should have rigid walls with high water vapor transmission and oxygen and carbon dioxide barrier properties.
  • the container laminate and lid properties should provide permeability ranges for water vapour of 1 to 10 g H 2 O per mm - m 2 per 24 hr at 25 0 C at 80-95%RH; oxygen transmission rates of: 10 to 200 cm 3 per m 2 per 24 hours at 25 0 C at 1 atm; and carbon dioxide transmission rates of: 10 to 800 cm 3 per m 2 per 24 hours at 25 0 C at 1 atm.
  • the container and lid microperforations provide for oxygenxarbon dioxide diffusion ratio may be in the range of 1.0: 1.0 or 1.5.
  • the micorperforations provided in the lid and/or container may be inserted to provide a range of oxygen and carbon dioxide transmissions for the lid/container construct for specific product applications:
  • Oxygen transmission rates of: 10 to 1500 cm 3 per m 2 per 24 hours at 25 0 C at 1 atm
  • Carbon dioxide transmission rates of: 10 to 2000 cm 3 per m 2 per 24 hours at 25 0 C at 1 atm.
  • Sample product applications Baby carrots, beets and other root crops; fresh cut salads.
  • Carbon dioxide transmission rates of: 1500 to 7500 cm 3 per m 2 per 24 hours at 25 0 C at 1 atm.
  • Sample product applications Fruits such as cantaloupe, honey dew, tomatoes, apple, pears, cherries, grapes, peaches, nectarines, kiwi, strawberries, tomatoes, cucumbers (in general citrus, pome and drupe fruits, berries and greenhouse crops).
  • the novel apparatus provides additional maintenance of food product quality with options to regulate the relative humidity within the sealed package through the selection of lid, container and film materials. Fabrication of the film, container and/or lid from a range of polyamide materials provides the ability to absorb moisture and regulate relative humidity levels within the sealed package. Maintenance of internal relative humidity levels at approximately 75%RH to 90%RH maintains product quality by removing residual surface water from the product, providing slight moisture reduction of the product, removal of water vapour generated from product respiration and maintain a relative humidity level that suppresses microbial vegetative growth and spore germination (below 80%RH).
  • Fresh produce generates water as a product of respiration. This moisture when added to an enclosed system increases the relative to humidity beyond the equilibrium value. In most cases, equilibrium relative humidity between the produce and surrounding atmosphere in an enclosed environment is established at 90% to 94% RH.
  • the present novel application provides for the release of incremental moisture resulting from natural respiration of the produce, eliminates or reduces condensation in the internal atmosphere of the package and provides for the maintenance of optimal internal relative humidities of 75% to 90%.
  • the described invention provides for the maintenance of an optimum range of moisture contents with fresh fruit, vegetables and flowers and in the surrounding enclosed package environment to preserve product quality, freshness and storage, distribution and shelf lie.
  • a second layer of technology is created through the application of modified atmospheres generated by using a sealed container system with microperforations to create high levels of carbon dioxide (5% to 20% CO 2 ) plus low levels of oxygen (1% to 15% O 2 ) to suppress product respiration to conserve the products metabolites and maintain quality.
  • the present application has long term benefits in suppressing the respiration of the product, maintaining optimal product moisture content and maintaining a favorable internal relative humidity environment that suppresses growth of bacteria, yeast and molds which affect product quality and food safety.
  • the fruit were sanitized with a lOOppm solution of chlorine, dried, cooled to I 0 C and packed in the described container constructed with 3Og per m 2 nylon 6/12 laminate with oxygen transmission rate 5000 cm 3 per m 2 per 24 hours at 25 0 C at 1 atm as created with 10 microperforations in a container containing 9 kg of fresh peaches.
  • Oxygen atmospheres were maintained between 2 and 3% oxygen while carbon dioxide atmospheres were maintained at 5% to 6%;
  • Peaches stored in the control packages demonstrated an increase in individual fruit volume after 10 days of storage.
  • the increased fruit volume was associated with a decrease in fruit density and a lack of juiciness.(dryness) when evaluated by 5 sensory panelists.
  • the increase in volume was associated with an increase in water uptake resulting from the high relative humidity in the package.
  • Peaches stored in the invention at relative humidity maintained at 80% to 85%RH showed no increase in fruit volume or decrease in fruit density after 30 days.
  • Fruit stored in the invention at relative humidity of 80% to 85%RH remained juicy and acceptable to sensory panelist for up to 40 days with an average sensory score of 3.5 rated on a full scale of 5 (5 being excellent and 3 deemed to be marginally acceptable). Browning and wilting of the fruit was not evident after 40 days. No off odors or evidence of mould or decay were identified.
  • the process for preparation and preservation of perishable kiwi fruit using the invention involves the following: 1. Ready-to-eat firm mature ripe kiwi fruit (cv. Hayward; firmness of 3 to 5kgf) that are free of obvious decay are selected, washed with or 100 ppm chlorine if available and dried;
  • Kiwi fruit are packed in preformed trays composed either of wood fibre or plastic (wood fiber is preferred) and placed in the container;
  • the kiwi fruit are cooled to O 0 C and the container is sealed by placing the plastic top in place with the desired sealant;
  • the kiwi fruit were sealed in the package with microperforations sufficient to provide an oxygen transmission rate of 3000 cm 3 per m 2 per 24 hours at 25 0 C at 1 atm and stored at O 0 C for up to 28 days.
  • Kiwifruit stored in the described novel container were rated by the sensory panel as excellent on day 20 of storage and as acceptable at day 28. Fruit pieces were bright green and opaque with texture equivalent to the texture at day 0. Characteristic kiwi flavour was maintained throughout the 28 days storage period without noticeable off- flavors (ethanol and acetaldehyde), shrivelling of the skin or decay as found in the control fruit.
  • Mushrooms stored in the control packages appeared slimy after ten days at high relative humidity storage. Analysis of the microbial content indicated pseudomonas content of more than 1,000,000 colony forming units (CFU), product was not considered fit for evaluation or consumptions by a trained panel.
  • CFU colony forming units
  • Mushrooms stored in the invention at relative humidity maintained at 75% to 80%RH were evaluated by a 5 member panel as acceptable as acceptable for up to 15 days with an average sensory score of 3.25 rated on a full scale of 5 (5 being excellent and 3 deemed to be marginally acceptable). Browning and wilting of the fruit was not evident after 15 days. No off odors or evidence of mold or decay were identified.
  • the fruit were sanitized with a lOOppm solution of chlorine, dried, cooled to I 0 C and packed in the described container constructed with 35g per m nylon 6/12 laminate with oxygen transmission rate 4000 cm per m per 24 hours at 25 0 C at 1 atm as created with 15 microperforations in a container containing 9 kg of fresh grapes.
  • Oxygen atmospheres were maintained between 2 and 3% oxygen while carbon dioxide atmospheres were maintained at 5% to 6%;
  • Grapes stored in the control packages at elevated relative humidity of 94%RH to 100%RH demonstrated an increase in individual fruit weight after 5 days of storage and continued to increase with extended storage time.
  • the increased fruit weight was associated with an increase in the proportion of the number of fruit detached from the vine.
  • the increase in individual fruit absorption of water vapor increased the turgidity of the fruit and resulted in the fruit separation from the vine.
  • Grapes on the vine stored in the invention at relative humidity maintained at 75% to 85%RH showed no increase in individual fruit weight fruit density after 30 days of storage. Individual fruit weight remained +/- within 1% of the initial weight. Fruit stored in the invention at relative humidity of 75% to 85%RH remained juicy and acceptable to sensory panelist for up to 35 days with an average sensory score of 3.8 rated on a full scale of 5 (5 being excellent and 3 deemed to be marginally acceptable). Browning and wilting of the fruit was not evident after 40 days. No off odors or evidence of mould or decay, were identified.
  • the fruit were sanitized with a 200ppm solution of chlorine, dried, cooled to I 0 C and packed in the described container constructed with 35g per m 2 nylon 6/12 laminate with oxygen transmission rate 4000 cm 3 per m 2 per 24 hours at 25 0 C at 1 atm as created with 15 microperforations in a container containing 7 kg of fresh peppers.
  • Oxygen atmospheres were maintained between 2 and 3% oxygen while carbon dioxide atmospheres were maintained at 5% to 6%;

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Evolutionary Biology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Toxicology (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

Contenant hermétique perméable à l'eau pour la conservation de produits du type fruits,légumes et fleurs, en laminé triple couche à corrugation formant une structure de trois à cinq couches. Les couches comprennent aussi une couche en cannelure de papier Kraft et une couche de polymère enserrée entre deux couches de papier Kraft. Le contenant comporte un couvercle qui absorbe la vapeur d'eau et la transmet depuis l'intérieur vers l'extérieur par des microperforations. Le contenant peut aussi réguler l'humidité relative dans une gamme comprise entre 75 et 85 % pour certains produits alimentaires, par élimination de l'humidité (issue de la respiration) depuis les aliments, et par suppression de produits de décomposition des aliments dus aux micro-organismes. Le laminé peut être matricé pour prendre la forme de modèles de boîte pour des profils verticaux qui assurent des espaces de ventilation entre des contenants dans une pile verticale et des canaux de flux d'air dans une pile.
EP06835986A 2006-12-19 2006-12-19 Systèmes d'emballage pour le contrôle d'humidité relative de fruits, légumes et fleurs frais, avec régulation simultanée de dioxyde de carbone et d'oxygène Withdrawn EP2121477A4 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/SG2006/000396 WO2008076075A1 (fr) 2006-12-19 2006-12-19 Systèmes d'emballage pour le contrôle d'humidité relative de fruits, légumes et fleurs frais, avec régulation simultanée de dioxyde de carbone et d'oxygène

Publications (2)

Publication Number Publication Date
EP2121477A1 true EP2121477A1 (fr) 2009-11-25
EP2121477A4 EP2121477A4 (fr) 2010-09-08

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP06835986A Withdrawn EP2121477A4 (fr) 2006-12-19 2006-12-19 Systèmes d'emballage pour le contrôle d'humidité relative de fruits, légumes et fleurs frais, avec régulation simultanée de dioxyde de carbone et d'oxygène

Country Status (5)

Country Link
US (1) US20100127059A1 (fr)
EP (1) EP2121477A4 (fr)
CN (1) CN102186744A (fr)
TW (1) TW200827262A (fr)
WO (1) WO2008076075A1 (fr)

Families Citing this family (17)

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NL1037183C2 (en) * 2009-08-07 2011-02-08 Verdellen Beheer B V New method in commercial mushroom harvesting.
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EP2121477A4 (fr) 2010-09-08
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TW200827262A (en) 2008-07-01
US20100127059A1 (en) 2010-05-27

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