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

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
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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