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1. WO2022031843 - METHODS OF CONTROLLING THE RIPENING OF AGRICULTURAL PRODUCTS

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Publication Number WO/2022/031843
Publication Date 10.02.2022
International Application No. PCT/US2021/044535
International Filing Date 04.08.2021
IPC
A23B 7/14 2006.1
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
CPC
A23B 7/152
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
152in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; ; Elimination of such other gases
A23B 7/154
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
153in the form of liquids or solids
154Organic compounds; Microorganisms; Enzymes
A23B 7/155
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
153in the form of liquids or solids
154Organic compounds; Microorganisms; Enzymes
155Microorganisms; Enzymes; ; Antibiotics
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
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
  • KAUN, Stephen William
  • KEECH, Amy Louise
  • FRAZIER, Charles Patrick
Agents
  • FLANAGAN, Heather L.
Priority Data
63/061,15004.08.2020US
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) METHODS OF CONTROLLING THE RIPENING OF AGRICULTURAL PRODUCTS
(FR) PROCÉDÉS DE RÉGULATION DU MÛRISSEMENT DE PRODUITS AGRICOLES
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Abstract
(EN) Modulating the ripening of an underripe produce unit at a temperature includes treating the underripe produce unit with a chemical treatment, a physical treatment, or both. The underripe produce unit has a first respiration rate determined at the temperature at a first time and a second respiration rate determined at the temperature at a second time. The first time and the second time are different. The second respiration rate is at least about 10% greater than the first respiration rate at the temperature.
(FR) La modulation du mûrissement d'une unité de production de maturité insuffisante à une température comprend le traitement de l'unité de production de maturité insuffisante avec un traitement chimique, un traitement physique, ou les deux. L'unité de production de maturité insuffisante a une première fréquence respiratoire déterminée à la température à un premier temps et une deuxième fréquence respiratoire déterminée à la température à un temps. Le premier temps et le deuxième temps sont différents. La deuxième fréquence respiratoire est au moins environ 10 % supérieure à la première fréquence respiratoire à la température.
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