AU2006200465B1 - Packing of Bananas - Google Patents

Description

AUSTRALIA

PATENTS ACT 1990 COMPLETE SPECIFICATION FOR A STANDARD PATENT

(ORIGINAL)

Name of Applicant: Actual Inventors: Address for Service: Invention Title: ABD Bananas Pty Ltd Kenneth Ronald Withey AND Lorraine Valerie Ackland DAVIES COLLISON CAVE, Patent Attorneys, Level 3, 303 Coronation Drive, Milton 4064, Queensland.

"Packing of Bananas" Details of Associated Provisional Application(s) No(s): The following statement is a full description of this invention, including the best method of performing it known to us: Q \Oper\ALC\2006JUnuary\1 2498 502 au cmplcae abd banas 31 3/2/06 P.S wALCISpeifiau w filIe1\2491502 .u nplcc doc.0206 VaO PAKN0F AAA oAKRUDO H PACKNINGOBANS 0 This invention relates to methods of packing bananas before transport to market.

o Bananas are one of the most popular items available in the food marketplace. In some surveys, bananas have been the third highest selling line after milk and bread which are essential staples. Modemn transport practices have resulted in bananas being available virtually all around the world and in marketplaces far removed from growing areas. These transport practices include the use of refrigeration to slow ripening and subsequent forced ripening such as through the use of ethylene oxide to prepare the bananas for sale.

Ripening of bananas has eight stages. The first stage is when bananas are removed from the trees still in a substantially unripened or green condition. The eighth stage is virtually a state of rot and unsuitability for consumption. Typically, bananas are presented for sale at stage 5. The window of quality for sale is relatively short and most bananas are only marketable commodities during a shelf life of approximately two days. Marketing of bananas therefore requires a high level of attention to organisation, presentation and stock rotation. As in virtually all fruit and vegetable marketplaces, the issue of visual appeal is extremely important. Attractive, healthy looking and eye-catching produce will invariably outsell more lacklustre fruit displaying bruises, drab or lustreless skins or other imperfections.

One area of ongoing damage to bananas arises from the packing processes utilised.

Bananas are typically packed in a transportation container with the alignment of bananas varying so that the inner curves of some bananas are opposed to the inner curves of other bananas. This traditional method allows for an effective use of manpower during packing and also utilises space. However, this method tends to place flowers of some bananas in contact with the skin of other bananas. Subsequent transport on vehicles can result in an abrasive action between the two structures. This may lead to scratching of the banana skin and associated bruising. This method also necessitates the repacking of bananas at the ultimate retail outlet. The bananas must be removed from the transportation containers, such as a box, and then packed into a display shelf to provide an attractive and easily accessible presentation to potential consumers. This adds costs in handling and also increases the chance of damage to the product.

Reference to any prior art in this specification is not, and should not be taken as, an acknowledgment or any form of suggestion that this prior art forms part of the common general knowledge in any country.

SUMMARY OF THE INVENTION (Ni D 10 It is an object of the invention to provide for improved packing of bananas, or at least Sto provide an alternative to existing packing treatments.

In a first aspect, the invention may be said to reside in a method of packing banana hands in a transportation container, including the steps of: placing at least a majority of the banana hands in the container so that the flower to stem axes of most or all bananas of each of said majority of hands are substantially upright in the container with at least one banana in each of said majority of hands being supported on a lower surface of the container at or adjacent to the flower or stem of the at least one banana; and positioning said majority of hands so that the outer curvatures of the bananas thereof are substantially aligned in or towards a first direction and the inner curvatures thereof are substantially aligned in or towards a second direction opposite to the first direction.

In one preferred embodiment, the container has a container base and said lower surface is constituted by a liner on said base.

In one preferred embodiment, the flower of each banana of said majority of hands is positioned closer to said lower surface than the stems of those bananas. In another preferred embodiment, the stem of each banana of said majority of hands is positioned closer to said lower surface than the flowers of those bananas. Preferably, the first direction is towards a side wall of the container and the second direction is towards an opposite side wall of the container, these side walls preferably being end walls.

In a preferred embodiment, the method includes carrying out said steps of placing and positioning the majority of banana hands until there is insufficient space in the container for said steps to be carried out in relation to any further banana hands, whereby the inner curvatures of the bananas at one side of the container define a recess in the container; and placing at least one further banana hand in the container in said recess, so that the at least one -2Afurther hand is supported at least partially on the bananas defining the recess, and so that the O flower to stem axes of the bananas of said at least one further hand are orientated substantially in or towards a direction which is transverse to said first and second directions.

ZSheet material may also be located between at least some of the hands of bananas.

One or more restraining bands may also be placed around one or more hands of bananas.

t In a preferred embodiment, the flower to stem axes of most or all bananas of each of Ssaid majority of hands are sufficiently upright in the container such that the angles between Ssaid axes and said lower surface are at least 45 degrees.

10 In a second aspect the invention resides in a method of handling bananas including: Opacking a transportation container with bananas in accordance with the method of the first aspect of the invention or any preferred embodiment thereof; and displaying the bananas by placing the container on a support surface with the bananas being substantially as packed, so that the bananas therein are visible and accessible through an opening in the container.

In a third aspect the invention resides in a method of handling bananas including: receiving a transportation container that has been packed with bananas in accordance with the method of the first aspect of the invention or any preferred embodiment thereof; and displaying the bananas by placing the container on a support surface with the bananas being substantially as packed, so that the bananas therein are visible and accessible through an opening in the container.

Preferably, the method according to the second and third aspects of the invention includes the step, prior to the step of displaying the bananas, of removing a cover thereby to provide said opening.

In a fourth aspect the invention resides in a processing line for bananas, including: a first station for separating hands of bananas from a bunch removed from a tree; a second station having a wash function; a wax bath positioned after the second station; a third station comprising a drying arrangement such as an oven or fan-forced convection drying arrangement; and a fourth station for packing the bananas in transportation containers in accordance with the method of the first aspect of the invention or any preferred embodiment thereof.

(Continues on page 3) The invention also resides in a transportation container with bananas packed therein O according to the method of the first aspect of the invention or any preferred embodiment Sthereof. Preferably the container is a rectangular box such as a cardboard box with removable Zlid. The box may be coated with a protectant such as a wax. The first direction of packing is ,1 5 preferably towards one of the end walls of the box and the second direction is towards the other of the end walls of the box.

LIST OF FIGURES S 10 Preferred embodiments of the invention will be described by way of example, with Sreference to the accompanying drawings in which: FIG. I is a schematic side view of a banana; FIG. 2 is a schematic representation of a processing line for bananas; FIG. 3 is a schematic representation of another processing line for bananas; FIG. 4 is a top view of the processing line of FIG. 3; FIG. 5a is a schematic top view of a container box packed with bananas using a method according to an embodiment of the present invention; FIG. 5b is a schematic cross section of the box of Figure 5a viewed along the line

A-A;

FIG. 5c is a schematic top view of a container box packed with bananas using a method according to an embodiment of the present invention, the bananas being packed in a different orientation to that shown in FIG. FIG. 5d is a schematic cross section of the box of Figure 5c viewed along the line B-B; and FIG 6 is a side schematic view of a packing arrangement for bananas in a transport container.

DETAILED DESCRIPTION OF THE DRAWINGS FIG. 1 shows a banana 10 having a stem 12, a flower 14 and a body 16. The body has an inner curvature 18 and outer curvature 20. A flower to stem axis 13 is also shown.

FIG. 2 shows a first schematic representation of an assembly line for waxing bananas.

The assembly line has a first station 22 at which bunches of bananas are broken into hands and placed onto conveyor 24. The conveyor 24 passes into a bath 26 containing a -3Amixture of water and wax 28. The bath may form a second station. Bananas are submerged in 0 the water and wax to be thereby washed and also left with a residual coating of wax on exit and presentation to dry in oven 30 which may simply provide circulation of ambient air.

SAlternatively, the oven may include a heating means to speed drying of the wax coating. The S 5 oven is a third station. The bananas are carried on by the conveyor 24 to S(continues on page 4) ¢1, fourth station 34 at which stage they are packed into transport containers 36. The bananas are Otherefore coated with a protective layer of wax before packing into the transport containers.

'This maximises the effectiveness of the present invention in that bananas are protected throughout the greater part of their period of transport prior to display at markets.

,1 5 FIG. 3 shows an alternative conveyor and processing assembly. Bananas are advanced along conveyor 38 in the direction of arrows 40. Bananas are initially passed through a water Sflume 42 to be washed and cleansed of external contaminants. The bananas are then carried on the conveyor 38 past a blower system 44 designed to remove excess water from the bananas. The bananas are carried to a wax bath 46 and submerged and are then carried out of S 10 the wax bath by the conveyor and onto a packing station.

A top view of this arrangement is seen in FIG. 4, wherein the water flume 42 is shown with bananas moving in the direction of arrows 40 on the conveyor 38 and through the wax bath 46 before presentation to a worker 48 for packing of the bananas I 0.

In FIG. 5a and FIG. 5b, there is shown a first group of banana hands 52 and a second group 52.1, which have been packed in a transport box 54 according to a method of the present invention. The bananas 10 of the first group of banana hands 52 have their stem to flower axes 13 upwardly extending, so that they are substantially upright relative to a base 100 of the box.

The outer curvatures 20 are all substantially aligned to face substantially in a first direction towards a first end wall 56 of the box, while the inner curvatures 18 are all substantially aligned to face substantially in a second direction towards a second end wall 58 of the box.

As can best be seen in FIG. 5b, a liner layer 60 of protective plastic is located under the banana hands 52 and 52.1, on the base 100 of the box 54, so as to effectively form a lower surface of the box. It will be seen in FIG. 5b that the first group of banana hands 52 are supported on the liner layer 60 which constitutes the lower surface of the box 54, at or adjacent to the flowers 14 of the bananas 10 of those hands.

As can also best be seen in FIG. 5b, the number of banana hands of the first group 52 is such that there is insufficient space to place any further hands in the same orientation in the box 54. However, the concave shape of the inner curvatures 18 of the bananas 10 of the first group of hands 52 effectively defines a recess 102 in the box. This provides a space in the box 54 for accommodating the second group of banana hands 52.1 as shown.

As can be seen, the second group of banana hands 52.1 are oriented so that their flower to stem axes 13 are extending substantially transversely relative to the first and second directions mentioned above i.e. extending in the direction from one of the side walls 104 -4A- (see FIG. 5a) to the opposite side wall 106 and the opposite direction.

OIn FIGS. 5c and 5d there is shown a similar arrangement of the banana hands 52 and i 52.1, except that, relative to the orientation in FIGS. 5a and 5b, they are rotated through degrees. Thus, the outer curvatures 20 of the bananas 10 of the hands 52 are all substantially aligned to face substantially in a direction towards the side wall 104 of the box, while the inner curvatures 18 are all substantially aligned to face substantially in a second direction Stowards the opposite side wall 106. Similarly, the bananas 10 of the second group of banana hands 52.1 are oriented so that their flower to stem axes 13 are extending substantially transversely relative to the directions of the inner and outer curvatures of the banana hands 52 S 10 i.e. extending in the direction from the end wall 56 to the opposite end wall 58 and the opposite direction.

The banana hands 52.1 are accommodated in a recess 108 which is defined in the box by the inner curvatures 18 of the bananas 10 of the hands 52 furthest from the side wall 104.

The present method therefore provides a method of packing bananas that allows a shopkeeper to simply remove the top of the box and place the container box on display so that consumers may readily access the bananas for inspection and purchase. This method both protects the bananas due to the alignment of softer components of the body with similar softer components. It avoids the stems and flowers which are relatively hard coming into rubbing contact with the outer wall of the body which may lead to damage to the bananas. When the present method of packing is combined with waxing of the bananas, the bananas may be transported in considerable security to avoid transport trauma. Additional wrapping material may be located between layers of the bananas or between layers of hands to enhance the protection of the fruit. Ultimately, the present method of packing provides a cost-effective means of supply chain management of the bananas in tandem with an increased security of the fruit. The flower to stem axes may be vertical but are not necessarily so. They should, however, be upwardly extending (for convenience referred to in this specification as "upright") at an angle to the horizontal which is sufficient to allow effective package and (continues on page Idisplay. Around 450 or above may be satisfactory.

O FIG. 6 shows a side schematic view of part of the arrangement of FIG. 5a in which bananas of three banana hands 110, 112 and 114 (which include bananas 62, 64 and 66, respectively) are all substantially aligned in one direction. The expression "substantially aligned" allows for the natural variation that occurs in a hand of bananas in which the orientation of adjacent bananas usually varies slightly. It also allows for variation between t adjacent hands. In the present example, the hand 110 is banded by a restraining band 68 to another hand (not shown) while the two hands 112 and 114 are banded to each other by a Srestraining band 70. The bands 68 and 70 may be provided in a slight elasticised form to 10 provide a compressive restraint of the bananas in the bound hands, to add further protection.

SAlternatively, they may be formed as a form of shrink-wrap bandage. They may be a simple wrap such as a self-adhesive wrap. They may be formed either broader or narrower as required. The bands are preferably adapted to carry information for communication to a consumer. The information may include one or more of a brand name, point of origin, date of harvest, use by date, type, promotional material, recipes and a large range of other information that may be commercially worthwhile.

EXAMPLE

Fresh bananas (var. Cavendish) were unpacked and eight hands of similar size and appearance were selected for monitoring. Three waxes were obtained from Castle Fruit Coatings of Sandgate, New South Wales. The three waxes were Poly Shine (polyethylene), Citrus Clear (polyethylene) and Carnauba (apple wax). Each of the waxes was applied to two hands using spray application followed by fan-forced drying at 30 0 C for approximately four minutes. Control samples were also subjected to the same drying regime.

Following waxing and drying, the bananas were subjected to an ethylene treatment.

The eight hands were placed in an enclosure at 15 0 C and an ethylene/air mixture (approximately 150ppm ethylene) was flowed through the enclosure. Bananas were removed from the enclosure once they had reached "stage 4 more yellow than green" (Chiquita Consumer Colour preference). Following the ethylene treatment, the bananas were stored at for up to 14 days. Time lapse photography was used to monitor the colour development of the bananas both during ethylene treatment and during storage (10 (continues on page 6) P:ADpcMALCMSpmCirk-d-n.s.redVi24952 u omplsscr.oVOOMf6 Va S-6- ,_0

C

minute intervals).

O At the end of the storage period, the bananas were assessed for soluble solids, firmness, colour and flavour.

IND Fruit firmness was assessed using a digital penetrometer using an 11.mm O 5 cylindrical probe (quick measure penetrometer system, HortPlus, Cambridge, New 0 C Zealand). Samples 5cm in length were taken from the centre of a finger and the firmness Va Omeasured at both ends of the sample. Six fingers were assessed for each treatment.

C Soluble solids were assessed with a digital refractometer (PAL-I, Atago Co. Ltd, Tokyo) using the same fingers as the firmness measurements. Approximately 40g samples were taken from the remaining parts of the fingers, diluted 50:50 with distilled water and blended to produce a uniform puree. Six fingers were assessed for each treatment and three readings taken from each pur6e.

Skin colour was assessed using a chroma-meter (Minolta CR-400, Konica-Minolta Holdings Inc., Tokyo) at six points around the surface of the finger. Four fingers were assessed from each treatment.

Banana flavour was assessed informally by four tasters. Each taster sampled a single 3cm piece cut from the centre third of a banana from each of the treatment. Tasters were not made aware of the treatments the bananas had undergone. Tasters provided comments about each sample.

Samples were removed from the flowthrough container when they were deemed to have reached stage 4. Wax samples were removed after 5.25 days whilst the two control samples were removed after 4 and 4.75 days, respectively.

Waxed samples appeared to ripen as a reduced rate in comparison to control samples. Samples coated with Poly Shine and Carnauba waxes also appeared to ripen less quickly than those coated with Citrus Clear wax. Shelf life benefits of the waxing were evident, with an increase in the time taken between the end of the ethylene treatment and for brown spots to appear. For samples coated in Poly Shine and Carnauba waxes, this period lasted at least three days longer than for the control samples. Control samples appeared more ripe than wax samples. Bananas coated with Citrus Clear appeared less ripe than the control samples but more ripe than samples coated with the other wax.

Table 1 shows the measured quality attributes of the bananas at the end of storage is riedU 2498302 Iu onplrve dm-CIAfl0 6 0 7period (subscripts denote statistical groupings, ie. if the same letter follows another value O then the difference was statistically insignificant).

TABLE I Firmness 0 Brix L a b Poly Shine 16.2 11 .2 ,y 54.2, 4.5 22.7 ,y oCitrus Clear 16.2, 11 .0 Y" 52.5,, 4.9, 22.3) Ni Carnauba 14.8 10.7,~ 54.7 4.4 23.9 y, Control 12.4 11.2, 48.5 y 6.0 X 20.3, The control samples were significantly less firm, less green, less yellow and darker (ic. more brown) than all of the waxed samples. Samples coated with Carnauba wax had significantly lower brix levels although differences found between samples were small.

Differing brix levels were thought to be a function of inherent variability between fruit rather than a result of the wax.

No unusual flavours were noted during informal tasting of the samples. Control samples were identified as more ripe, softer and having stronger "ripe" flavours. The waxed samples were therefore preferred as they were less "over-ripe".

Throughout the specification, the aim has been to describe the preferred embodiments of the invention without limiting the invention to any one embodiment or specific collection of features. Various modifications and changes can be made in the particular embodiments exemplified without departing from the scope of the invention.

Claims (13)

1.1 placing at least a majority of the banana hands in the container so that the flower to stem axes of most or all bananas of each of said majority of hands are substantially upright in the container with at least one banana in each of said majority of hands being supported on a lower surface of the container at or adjacent to the flower or stem of the at 0least one banana; and INO 10 1.2 positioning said majority of hands so that the outer curvatures of the bananas Sthereof are substantially aligned in or towards a first direction and the inner curvatures thereof are substantially aligned in or towards a second direction opposite to the first direction.

2. A method according to claim 1 wherein the container has a container base and said lower surface is constituted by a liner on said base.

3. A method according to claim 1 or claim 2 wherein the flower of each banana of said majority of hands is positioned closer to said lower surface than the stems of those bananas.

4. A method according to claim 1 or claim 2 wherein the stem of each banana of said majority of hands is positioned closer to said lower surface than the flowers of those bananas. A method according to any one of claims 1 to 3 wherein the first direction is towards a side wall of the container and the second direction is towards an opposite side wall of the container.

6. A method according to claim 5 wherein each said side wall is an end wall of the container.

7. A method according to claim 5 or claim 6 including: carrying out steps 1.1 and 1.2 until there is insufficient space in the container for those steps to be carried out in relation to any further banana hands, whereby the inner curvatures of the bananas at one side of the container define a recess in the container; and ID placing at least one further banana hand in the container in said recess, so that the at O least one further hand is supported at least partially on the bananas defining the recess, and so that the flower to stem axes of the bananas of said at least one further hand are orientated cZsubstantially in or towards a direction which is transverse to said first and second directions.

8. A method according to any one of the preceding claims further including locating t sheet material between at least some of the hands of bananas. \O

09. A method according to any one of the preceding claims further including positioning (N O 10 one or more restraining bands around one or more hands of bananas. A method according to any one of the preceding claims wherein the flower to stem axes of most or all bananas of each of said majority of hands are sufficiently upright in the container such that the angles between said axes and said lower surface are at least degrees.

11. A method of handling bananas including: packing a transportation container with bananas in accordance with the method of any one of claims 1 to 10; and displaying the bananas by placing the container on a support surface with the bananas being substantially as packed, so that the bananas therein are visible and accessible through an opening in the container.

12. A method of handling bananas including: receiving a transportation container that has been packed with bananas in accordance with the method of any one of claims 1 to 10; and displaying the bananas by placing the container on a support surface with the bananas being substantially as packed, so that the bananas therein are visible and accessible through an opening in the container. -9A-

13. A method according to claim 11 or claim 12 including the step, prior to the step of O displaying the bananas, of removing a cover thereby to provide said opening. Z14. A processing line for bananas, including: S 5 a first station for separating hands of bananas from a bunch removed from a tree; a second station having a wash function; Sa wax bath positioned after the second station; a third station comprising a drying arrangement such as an oven or fan- forcedconvection drying arrangement; and a fourth station for packing the bananas in CO 10 transportation containers in accordance with the method of any one of claims 1 to A transportation container with bananas packed therein according to the method of anyone of claims 1 to

16. A method of packing bananas substantially as herein described with reference to any one of the drawings.

17. A transportation container containing bananas packed substantially as herein described with reference to any one of the drawings.