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1. WO2017172951 - METHOD OF REDUCING SPOILAGE IN HARVESTED PRODUCE DURING STORAGE AND SHIPPING

Publication Number WO/2017/172951
Publication Date 05.10.2017
International Application No. PCT/US2017/024799
International Filing Date 29.03.2017
IPC
A01N 3/00 2006.01
AHUMAN NECESSITIES
01AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
NPRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
3Preservation of plants or parts thereof, e.g. inhibiting evaporation, improvement of the appearance of leaves; Grafting wax
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
A01N 3/00
AHUMAN NECESSITIES
01AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
NPRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES
3Preservation of plants or parts thereof, e.g. inhibiting evaporation, improvement of the appearance of leaves ; or protection against physical influences such as UV radiation using chemical compositions; Grafting wax
A23B 7/148
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 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 7/154
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 groups A23B7/08 or A23B7/10
153in the form of liquids or solids
154Organic compounds; Microorganisms; Enzymes
A23B 7/16
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
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
Applicants
  • APEEL TECHNOLOGY, INC. [US]/[US]
Inventors
  • ROGERS, James
  • HOLLAND, Chance
  • THOMAS, Alexander
  • DU, Jenny
Agents
  • ULLSPERGER, Chris J.
Priority Data
62/316,74101.04.2016US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) METHOD OF REDUCING SPOILAGE IN HARVESTED PRODUCE DURING STORAGE AND SHIPPING
(FR) PROCÉDÉ DE RÉDUCTION DE LA DÉTÉRIORATION DE PRODUITS RÉCOLTÉS PENDANT LE STOCKAGE ET L'EXPÉDITION
Abstract
(EN)
Described herein are formulations and methods of reducing spoilage in harvested produce by reducing the rate of water or mass loss, thereby resulting in high quality produce with lower rates of spoilage. The present disclosure provides coatings and methods of coating produce to prevent moisture loss from produce during storage and shipment of the produce. This in turn allows the produce to be shipped and stored at lower relative humidity (e.g., lower than industry standards for shipment and storage, or lower than about 90% relative humidity), which can help delay the growth of biotic stressors such as fungi, bacteria, viruses, and/or pests.
(FR)
La présente invention concerne des formulations et des procédés de réduction de la détérioration de produits récoltés par diminution du taux de perte d'eau ou de masse, de manière à obtenir un produit de haute qualité avec des taux de détérioration réduits. La présente invention concerne des enrobages et des procédés d'enrobage de produit afin de prévenir la perte d'humidité du produit pendant la conservation et l'expédition du produit. En conséquence, cela permet que le produit soit expédié et stocké à une humidité relative plus faible (par exemple, plus faible que les standards de l'industrie pour l'expédition et le stockage, ou inférieure à environ 90 % d'humidité relative), ce qui peut contribuer à retarder la croissance de facteurs de stress biotique tels que des champignons, des bactéries, des virus et/ou des organismes nuisibles.
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