US20100127059A1 - Packaging systems for the control of relative humidity of fresh fruits, vegetables and flowers with simultaneous regulation of carbon dioxide and oxygen - Google Patents

Packaging systems for the control of relative humidity of fresh fruits, vegetables and flowers with simultaneous regulation of carbon dioxide and oxygen Download PDF

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Publication number
US20100127059A1
US20100127059A1 US12/520,294 US52029410A US2010127059A1 US 20100127059 A1 US20100127059 A1 US 20100127059A1 US 52029410 A US52029410 A US 52029410A US 2010127059 A1 US2010127059 A1 US 2010127059A1
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Prior art keywords
container
per
laminate
lid
layer
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US12/520,294
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English (en)
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Loong Keng Lim
Kee Eng Lee
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    • 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.
  • Modification of the gas composition in the atmosphere within a package around the food can prolong the storage life of the fruit, vegetable and flowers.
  • Modified Atmosphere Packaging is an application which uses the respiring food to reduce the oxygen level and accumulate the carbon dioxide levels within a package. The lower oxygen and higher carbon dioxide atmosphere slows the respiration rate and quality loss of the food and suppresses microbial vegetative growth and spore germination leading to product quality loss (Powrie and Skura, “Modified Atmosphere Packaging of Fruits and Vegetables”, Ellis Horwood, 1991, pages 169-245; “Modified Atmosphere Packaging”, A. Brody, K. Marsh Eds. The Wiley Encyclopaedia of Packaging 1023 pages, Modified Atmosphere Applications to Food, Agriculture and Agri-Food Canada, 1986, 86 pages).
  • 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 -24 hr at 1 atm and 5000 to 28,000 ccCO 2 /m 2 -24 hr at 1 atm and 20° 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.
  • a variation of the invention was introduced by Machado et at (US Patent Publication No. US2004/0188507) which featured a transparent impermeable polyethylene top which was sealed to an open faced tray. This adaptation provided for visibility of the product and improved the heat removal and product temperature maintenance of the product during transport. While the lid was treated with an anti-fog to prevent condensation on the lid, the lid and the laminate used in the construction of the tray were impervious to water vapor transmission.
  • Nir et. al (U.S. Pat. No. 6,190,710) used a series of nylon materials to create sealed bags for the creation of modified atmospheres for fruit and vegetables. Although 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. To allow oxygen to penetrate into the bag to prevent anaerobiosis and to prevent carbon dioxide created from respiration from exceeding 20% CO 2 , a series of microperforations 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 and/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.
  • the container body consists of a laminate comprised of:
  • 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° C. at 1 atm, and carbon dioxide transmission rates of: 0 to 800 cm 3 per m 2 per 24 hours at 25° 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:
  • 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° C. at 1 atm for oxygen, and above 800 cm 3 per m 2 per 24 hours at 25° 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 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 FIGS. 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 1 C.
  • 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:
  • 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. 1 , 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.
  • 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° C. at 80-95% RH; oxygen transmission rates of: 10 to 200 cm 3 per m 2 per 24 hours at 25° C. at 1 atm; and carbon dioxide transmission rates of: 10 to 800 cm 3 per m 2 per 24 hours at 25° C. at 1 atm.
  • the container and lid microperforations provide for oxygen:carbon dioxide diffusion ratio may be in the range of 1.0:1.0 or 1.5.
  • the microperforations 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:
  • 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 process for preparation and preservation of fresh peaches (cv. Red Haven) using the invention involves the following:
  • 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:
  • the quality of the kiwi fruit compared to conventionally packed controls (corrugated boxes) controls demonstrated superior eating quality and freedom from decay after 28 days in the container. Whereas control fruit were noticeably shrivelled, soft and showed an 18% incidence of decay, the fruit packed in the novel box technology showed typical kiwi fruit flavor and sensory characteristics. Incidence of decay of kiwi fruit stored in the novel container was not evident. Kiwi fruit placed in the conventional corrugated containers were rated as unacceptable for consumption after day 8 of storage by a 5 member trained sensory panel.
  • 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.
  • the process for preparation and preservation of fresh mushrooms using the invention involves the following:
  • CFU colony forming units
  • the process for preparation and preservation of fresh grapes (cv. Thompson Seedless, Perlette) on the stem using the invention involves the following:
  • 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 process for preparation and preservation of fresh bell peppers using the invention involves the following:
  • Bell peppers stored in the invention at relative humidity maintained at 75% to 85% RH showed no increase in individual fruit weight after 25 days of storage. Individual fruit weight remained +/ ⁇ within 1.5% of the initial weight. Fruit stored in the invention at relative humidity of 75% to 85% RH remained free of overt mold symptoms and acceptable to sensory panelists for up to 35 days with an average sensory score of 4.0 rated on a full 5 point scale.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Food Science & Technology (AREA)
  • Evolutionary Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Toxicology (AREA)
  • Zoology (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Packages (AREA)
US12/520,294 2006-12-19 2006-12-19 Packaging systems for the control of relative humidity of fresh fruits, vegetables and flowers with simultaneous regulation of carbon dioxide and oxygen Abandoned US20100127059A1 (en)

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

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US20100127059A1 true US20100127059A1 (en) 2010-05-27

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

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WO2013112636A1 (fr) 2012-01-23 2013-08-01 Apio, Inc. Régulation de l'atmosphère appliquée aux matières biologiques qui respirent
US20150264951A1 (en) * 2014-03-24 2015-09-24 Blanc Vineyards L.L.C. Process for the prolongation of the storage life of grapes
FR3062376A1 (fr) * 2017-02-02 2018-08-03 Savencia Sa Decoupe plane pliable en carton et emballage pour fromage a la coupe realise par pliage de ladite decoupe
US20190327986A1 (en) * 2016-12-28 2019-10-31 Tubitak A vegetable box capable of preserving the products in a fresh state for an extended period of time by exchanging the air composition in the box
WO2019239953A1 (fr) * 2018-06-12 2019-12-19 東洋紡株式会社 Film polyester à conservation de fraîcheur et emballage
US20210380325A1 (en) * 2018-12-18 2021-12-09 Maxwell Chase Technologies, Llc Methods for packaging and preserving cut mushroom products
NL2027105B1 (en) * 2020-12-14 2022-07-08 Perfo Tec B V Package for preserving respiring produce and method
NL2027106B1 (en) * 2020-12-14 2022-07-08 Perfo Tec B V Package comprising a tray for preserving respiring produce and method

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CN101968049B (zh) * 2010-09-09 2013-05-01 华南农业大学 一种智能变量通风***的实现方法
IL222115A (en) * 2012-09-24 2015-01-29 Elad Daniel Rotem A case for the four genders
CA2945089A1 (fr) * 2014-04-09 2015-10-15 Ifood Packaging Systems Limited Etiquette pour conditionnement sous atmosphere modifiee
CN104757102A (zh) * 2015-04-23 2015-07-08 四川省农业科学院农产品加工研究所 猕猴桃鲜切加工及保鲜方法
WO2018152462A1 (fr) * 2017-02-18 2018-08-23 Cryovac, Inc. Produit coupé frais à traitement minimal ayant une durée de conservation améliorée et son procédé de préparation
FR3080743B1 (fr) * 2018-05-02 2021-06-11 Air Liquide Procede de conservation des algues et micro-algues fraiches
CN112369411A (zh) * 2020-11-13 2021-02-19 天津森罗科技股份有限公司 一种鲜切花保鲜方法

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US5575418A (en) * 1993-09-30 1996-11-19 The University Of British Columbia Corrugated paperboard package systems with gas-permeable plastic membranes for modified atmosphere packaging of fresh fruits and vegetables and cut flowers

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US10420352B2 (en) 2012-01-23 2019-09-24 Apio, Inc. Atmosphere control around respiring biological materials
US9185920B2 (en) 2012-01-23 2015-11-17 Apio, Inc. Atmosphere control around respiring biological materials
WO2013112636A1 (fr) 2012-01-23 2013-08-01 Apio, Inc. Régulation de l'atmosphère appliquée aux matières biologiques qui respirent
US20150264951A1 (en) * 2014-03-24 2015-09-24 Blanc Vineyards L.L.C. Process for the prolongation of the storage life of grapes
WO2015148177A1 (fr) * 2014-03-24 2015-10-01 Blanc Vineyards L.L.C. Procédé de prolongation de la durée de conservation du raisin
US9295266B2 (en) * 2014-03-24 2016-03-29 Blanc Vineyards L.L.C. Process for the substantial prolongation of the storage life of grapes
US20190327986A1 (en) * 2016-12-28 2019-10-31 Tubitak A vegetable box capable of preserving the products in a fresh state for an extended period of time by exchanging the air composition in the box
WO2018141837A1 (fr) * 2017-02-02 2018-08-09 Savencia Sa Decoupe plane pliable en carton et emballage pour fromage a la coupe realisé par pliage de ladite decoupe
FR3062376A1 (fr) * 2017-02-02 2018-08-03 Savencia Sa Decoupe plane pliable en carton et emballage pour fromage a la coupe realise par pliage de ladite decoupe
WO2019239953A1 (fr) * 2018-06-12 2019-12-19 東洋紡株式会社 Film polyester à conservation de fraîcheur et emballage
JPWO2019239953A1 (ja) * 2018-06-12 2021-07-08 東洋紡株式会社 鮮度保持用ポリエステル系フィルムおよび包装体
JP7283473B2 (ja) 2018-06-12 2023-05-30 東洋紡株式会社 鮮度保持用ポリエステル系フィルムおよび包装体
JP7460008B2 (ja) 2018-06-12 2024-04-02 東洋紡株式会社 鮮度保持用ポリエステル系フィルムおよび包装体
US20210380325A1 (en) * 2018-12-18 2021-12-09 Maxwell Chase Technologies, Llc Methods for packaging and preserving cut mushroom products
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EP2121477A4 (fr) 2010-09-08
CN102186744A (zh) 2011-09-14
WO2008076075A1 (fr) 2008-06-26
EP2121477A1 (fr) 2009-11-25
TW200827262A (en) 2008-07-01

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