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1. WO1997023138 - PRESERVATION OF EXPOSED FRESH FRUIT

Publication Number WO/1997/023138
Publication Date 03.07.1997
International Application No. PCT/AU1996/000824
International Filing Date 20.12.1996
Chapter 2 Demand Filed 04.07.1997
IPC
A23B 7/08 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
08Preserving with sugars
A23B 7/10 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
10Preserving with acids; Acid fermentation
A23B 7/148 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
14Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10119
144in the form of gases, e.g. fumigation; Compositions or apparatus therefor
148in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A23B 7/16 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
16Coating with a protective layer; Compositions or apparatus therefor
CPC
A23B 7/08
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
08Preserving with sugars
A23B 7/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
10Preserving with acids; Acid fermentation
A23B 7/148
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
144in the form of gases, e.g. fumigation; Compositions or apparatus therefor
148in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A23B 7/16
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
16Coating with a protective layer; Compositions or apparatus therefor
Y02A 40/90
YSECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
40Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
90in food processing or handling, e.g. food conservation
Applicants
  • AUSTRALIAN FOOD INDUSTRY SCIENCE CENTRE [AU]/[AU] (AllExceptUS)
  • REYES, Vicente, Geronimo [AU]/[AU] (UsOnly)
Inventors
  • REYES, Vicente, Geronimo
Agents
  • MISCHLEWSKI, Darryl
Priority Data
PN 725821.12.1995AU
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) PRESERVATION OF EXPOSED FRESH FRUIT
(FR) CONSERVATION DE FRUITS FRAIS EN EXPOSITION
Abstract
(EN)
Fresh, cut and peeled fruit is coated with a polysaccharide gel (Sodium alginate) and then treated with a solution of a firming agent (Calcium chloride), an anti-oxidant (Ascorbic acid) and an acidulant (Citric acid) to inhibit browning on the exposed surfaces of the fruit and to also maintain the pH on the surface of the fruit below 3. The coated fruit are stored in a semi-permeable package to maintain an atmosphere of 2 % to 10 % oxygen around the fruit. The advantage is that conveniently peeled and cut fruit can have a shelf life of a week or more.
(FR)
On enrobe des fruits frais, coupés et pelés, d'un gel de polysaccharide (de l'alginate de sodium), puis on les traite avec une solution composée d'un agent raffermissant (du chlorure de calcium), d'un antioxydant (de l'acide ascorbique) et d'un agent acidulant (de l'acide citrique) de façon d'une part à éviter le brunissement des surfaces exposées des fruits et d'autre part à maintenir le pH à la surface des fruits à une valeur inférieure à 3. On stocke les fruits ainsi enrobés dans un emballage semi-perméable de manière à maintenir une atmosphère contenant de 2 à 10 % d'oxygène autour du fruit. Ce procédé présente l'avantage de permettre la conservation de fruits pelés et coupés, de manière commode, pendant une semaine ou plus.
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