Process for preserving fresh produce
US6203833A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Feb 16, 2000 |
| Grant date | Mar 20, 2001 |
| Priority date | — |
| Expiry date | Feb 16, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B7/16
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Fresh produce is preserved by coating the exterior surface of the produce with a coating composition comprising an aqueous solution of from about 0.5 to about 4 percent by weight of a cellulose derivative, preferably sodium carboxymethylcellulose, from about 0.05 to about 0.5 percent by weight of konjac, and from about 0.03 to about 0.1 percent by weight of surfactant, preferably dioctyl sodium sulfosuccinate. Optional constituents include antimicrobials, plasticizers and antifoaming agents. The coating composition is effective to control respiratory exchange, i.e., the passage of gases, particularly oxygen, ethylene, carbon dioxide and water vapor, into and out of the produce, thereby to control maturation and ripening of the produce.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.