US20200079580A1

US20200079580A1 - Packaging and packaging method

Info

Publication number: US20200079580A1
Application number: US16/346,884
Authority: US
Inventors: Johannes Hendrikus Maria Overwater
Original assignee: Abf Technology Dwc-Llc; Overwater Holding B.V.
Priority date: 2016-11-02
Filing date: 2017-11-02
Publication date: 2020-03-12
Also published as: WO2018084705A1; EP3535201A1; NL2017701B1

Abstract

This invention relates to a packaging forming a closed internal space in which e.g. cut flowers are received for storage and/or transport purposes, wherein the packaging on the outside is impermeable to microorganisms and on the inside is impermeable to water, wherein the packaging has a strength sufficient to support at least one other identical packaging without damaging or deforming the content in the packaging, and wherein the internal space is substantially free of living microorganisms.

Description

BACKGROUND OF THE INVENTION

1. Technical Field

The invention relates to a packaging for fresh produce, in particular cut flowers, and to a method of producing such a packaging.

2. Background Art

Transporting and storing fresh produce such as vegetables, fruits, flowers and plants, and especially cut flowers is a well-known challenging task. The fresh produce is subject to decay, deceases, (micro)organisms and loads associated with transport, such as shocks and varying conditions such as temperature and humidity. All these factors limit the storage possibilities and shelf life of the produce, and the vase life of flowers.
In the end, the quality of the fresh produce is the quality as perceived by the end consumer who buys the fresh produce and expects the produce to remain fresh for a certain period of time.
A problem especially associated with cut flowers and bouquets is that there are days throughout the year with much more demand than other days of the year. Examples thereof are Valentine's Day and Mother's Day. The demand may be such that it is impossible to prepare all cut flowers and bouquets close to this day, so that there is a huge demand for a method for preparing cut flowers and bouquets that can be stored for a relatively long period of time while still being perceived as fresh by the consumer.
The same applies to other days in the year where the cut flowers and the bouquets are sold via retailers and where the cut flowers and bouquets are sold after being in the store for an unpredictable period of time. Independent of the period of time the flowers have been present in the store, the buyer expects a fresh product that will last at least a week at home, preferably ten days. Where florists are dedicated to taking care of the flowers and are usually very experienced, personnel in e.g. supermarkets are less experienced and have less attention to the proper care of the flowers. Hence, there are a lot of problems associated with keeping the fresh produce, and in particular cut flowers and bouquets, fresh for the end consumer.
Many prior art solutions try to bring the fresh produce in an inactive state by controlling the atmosphere around the fresh produce. So-called modified atmosphere packages, e.g. as disclosed in NL1031274, use a foil or film that is permeable to one compound and impermeable to another compound thereby creating an atmosphere inside the packaging that is different from the atmosphere outside the packaging. Bringing the fresh produce in an inactive state usually comes with the advantage that the growth and/or development of (micro) organisms that are always present on the fresh produce or in the package is reduced.
However, it is known that these modified atmosphere packages are very difficult and therefore expensive to make. Further, it is also known that for each species a different atmosphere may be optimal, in that case requiring a specific packaging depending on the content of the packaging.
It is therefore an object of the invention to provide an improved packaging for cut flowers, which allows one to store the cut flowers for a long period of time.

SUMMARY OF THE INVENTION

The present invention provides for a packaging forming a closed internal space in which cut flowers are received for storage and/or transport purposes, wherein the packaging on the outside is impermeable to microorganisms and on the inside is impermeable to water, wherein the packaging has a strength sufficient to support at least one other identical packaging without damaging or deforming the cut flowers in the packaging, and wherein the internal space is substantially free of living microorganisms.
The present invention further provides for a method for producing a packaging, comprising the following steps: providing a packaging with an internal space and an opening providing access to the internal space, wherein the packaging on the outside is impermeable to microorganisms and on the inside is impermeable to water; providing cut flowers; disinfecting the internal space of the packaging; disinfecting the cut flowers; introducing the cut flowers into the internal space via the opening; closing the opening of the packaging, wherein after closing of the opening of the packaging, the packaging has a strength sufficient to support at least one other identical packaging without damaging or deforming the cut flowers in the packaging.

DESCRIPTION OF THE DRAWINGS

Other advantages of the present invention are readily appreciated as the same becomes better understood by reference to the following detailed description when considered in connection with the accompanying drawings wherein:

FIG. 1 depicts a perspective view of a packaging according to an embodiment of the invention;

FIG. 2 depicts a side view of the packaging of FIG. 1;

FIG. 3 depicts a bottom view of the packaging of FIG. 1;

FIG. 4 depicts a perspective view of a handling member suitable to handle the packaging of FIG. 1;

FIG. 5 depicts a perspective view of a packaging member used in the assembly of the packaging of FIG. 1;

FIG. 6 depicts a plan view of the packaging member of FIG. 5;

FIG. 7 depicts a cross-sectional view along line B-B of the packaging member of FIG. 6;

FIG. 8 depicts a top view of the lid of the packaging of FIG. 1;

FIG. 9 depicts a cross-sectional view along line A-A of the lid of FIG. 8;

FIG. 10 depicts a perspective view of a possible stacking configuration of a plurality of packagings of FIG. 1;

FIG. 11 depicts a side view of the stacking configuration of FIG. 10; and

FIG. 12 depicts a front view of the stacking configuration of FIG. 10.

DETAILED DESCRIPTION OF THE INVENTION

According to a first aspect of the invention, this object is achieved by providing a packaging 1 forming a closed internal space in which fresh produce, in particular cut flowers, are received for storage and/or transport purposes, wherein the packaging 1 on the outside is impermeable to microorganisms and on the inside is impermeable to water, wherein the packaging 1 has a strength sufficient to support at least one other identical packaging without damaging or deforming the content of the packaging 1, i.e. the fresh produce in particular the cut flowers, and wherein the internal space is substantially free of living microorganisms.
It is to be noted that hereinafter the phrase fresh produce includes all kind of perishable goods such as vegetables, fruits, cut flowers, plants, pot-plants, etc., and that hereinafter the phrase ‘cut flowers’ also includes bouquets, unless specifically stated otherwise.
The invention is based on the insight that to keep fresh produce fresh, the most important parameters are the amount of microorganisms and the humidity of the atmosphere. The absence of microorganisms keeps the fresh produce alive and free of attacks from these microorganisms such as bacteria and fungi, e.g. botrytis. Further, fresh produce such as cut flowers are prevented from dehydrating by keeping all water inside the packaging. As a result, the fresh produce can be stored in a humid, disinfected environment, where spores and bacteria cannot develop and the fresh produce does not dehydrate.
Where prior art packages use water absorption pads to prevent water from condensing as liquid water is a known source for excessive growth of microorganisms, no special care for condensed water is required, as this water is free from microorganisms and thus no microorganisms can grow and multiply. Hence, the humidity in the packages may be high.
Another advantage is that the packaging 1 can be fabricated much easier and also allows for stacking of the packaging 1 without damaging or deforming the content. Hence, the packaging 1 can be used to display the cut flowers in a stacked, i.e. vertical manner. This will save a lot of floor space in for instance supermarkets and flower shops, where selling flowers currently requires a lot of floor space due to the use of buckets arranged adjacent to each other on the floor.
The fact that the fresh produce, and especially cut flowers, can be stored and displayed in a closed packaging, also allows for a more hygienic situation in the shops. Currently, in supermarkets and flower shops, cut flowers are kept in dirty buckets filled with infected water. When the cut flowers are received in the buckets, they are contaminated with microorganisms. Combined with consumers touching the flowers, there is no hygienic situation on the shop floor. With the packaging 1 according to the invention, this can be much improved.
Another advantage is that the same packaging can be used to transport and to display the produce, so that repackaging of the produce for display in the stores is not necessary and the produce can be kept in its safe environment.
In an embodiment, especially in case of cut flowers, the cut flowers are not in contact with a reservoir of liquid water to water the cut flowers. In other words, the cut flowers can be stored and transported in a so-called dry state without being watered. A huge advantage is that no special measures are required to water the cut flowers, which measures need to be special in order to function as well when the packaging 1 is accidentally held upside down and/or to prevent the packaging 1 from being wetted.
In an embodiment, the humidity in the internal space is between 70% and 100%, preferably above 80%, more preferably above 85%, most preferably above 90%. This aids in preventing the fresh produce from dehydrating.
In an embodiment, the packaging 1 further comprises a cooling element to cool the internal space. Cooling has the advantage of slowing down the activity of the fresh produce, e.g. the cut flowers, thereby further increasing the period the fresh produce can be stored and transported. It also helps in reducing the temperature variations subjected to the fresh produce. Conditioned transport may keep fresh produce fresh for a longer period, especially when the temperature is lowered. However, the conditions during transport are most of the time not extended to the end consumer, e.g. when delivering directly to consumers. By integrating a cooling element, the ‘cold chain’ can be extended to the end consumer resulting in a fresh product upon arrival.
In an embodiment, the packaging 1 further comprises a first non-return valve to introduce a medium to the internal space when a predetermined pressure difference is applied to the first non-return valve, and preferably also a second non-return valve to allow air to escape from the internal space when a predetermined overpressure is present in the internal space.
The first non-return valve may be advantageously used when disinfecting the internal space of the packaging 1. A mist comprising disinfectants may be introduced into the packaging 1 to kill the microorganisms inside the packaging 1. By introducing the mist into the packaging 1 an overpressure may be created. A too excessive pressure build up may be prevented by the second non-return valve, which allows air to escape from the packaging 1, so that for disinfecting purposes, the mist comprising disinfectants entering the internal space via the first non-return valve may replace the air escaping from the packaging 1 via the second non-return valve. The first and second non-return valve are preferably configured such that during storage and transport no fluid communication between the internal space and the environment is possible via the first and second non-return valve to prevent microorganisms from entering the internal space and to prevent water to escape the internal space.
In an embodiment, the packaging 1 on the inside does not absorb water, e.g. is water repellent. This may have the advantage that the strength of the packaging 1 is not compromised by the absorption of water, which is known to happen for e.g. carton. Further, the absorption of water reduces the humidity level in the internal space and this may dehydrate the cut flowers. Thirdly, dry packages may be less of a source for bacteria and fungi.
Preferably, the inside of the packaging 1 is made of plastic. This means that the entire packaging 1 can be made of plastic, that the packaging 1 comprises an inner packaging made of plastic and surrounding the cut flowers and an outer packaging made of another material, e.g. carton surrounding the inner packaging, which may be foil or film, or that the packaging 1 comprises a coating made of plastic on the inner side of the packaging 1.
In an embodiment, the packaging 1 comprises a window to view the content. This may be advantageous when the packaging 1 is used by retailers to allow the customers to view the content and to check whether the content is still fresh.
In an embodiment, the inner side of the window comprises a surfactant film or a hydrophilic surface to prevent condensation of water in the form of small droplets on the inner side. When viewing the content through a window, fog on the inside of the window is not received positively by the consumers as it is perceived as an indication of bad quality. With prior art packages this may indeed be the case as condensed water may be a source of microorganisms that will rapidly attack the cut flowers. However, due to disinfection of the internal space of the packaging 1, this is not the case for the packaging 1 according to the current invention, but this may not be known per se by the customer.
According to a second aspect of the invention, there is provided a method for producing a packaging 1, in particular a packaging 1 according to the first aspect of the invention, wherein the method comprises the following steps: (a) providing a packaging 1 with an internal space and an opening providing access to the internal space, wherein the packaging 1 on the outside is impermeable to microorganisms and on the inside is impermeable to water; (b) providing fresh produce, in particular cut flowers; (c) disinfecting the internal space of the packaging 1; (d) disinfecting the fresh produce; (e) introducing the fresh produce into the internal space via the opening; (f) closing the opening of the packaging 1, wherein after closing of the opening of the packaging 1, the packaging 1 has a strength sufficient to support at least one other identical packaging 1 without damaging or deforming the content of the packaging 1.
It will be clear that the invention according to the second aspect also relates to a packaging 1 made using the above described method.
In an embodiment of the method, introducing the fresh produce into the internal space is carried out before disinfecting the internal space and before disinfecting the fresh produce, wherein the internal space and the fresh produce are disinfected simultaneously. It is very efficient when the fresh produce and the packaging 1 can be prepared in a normal environment, and can be disinfected simultaneously after introducing the fresh produce into the packaging 1 as the disinfecting steps are then combined in time.
In an embodiment, disinfecting the internal space of the packaging 1 is carried out by subjecting the internal space to a mist comprising a disinfectant, and wherein disinfecting the fresh produce is carried out by subjecting the cut flowers to a mist comprising a disinfectant.
In an embodiment, the disinfectant comprises an anilino-pyrimidine compound.
In an embodiment, the disinfectant comprises a quaternary ammonium compound, preferably in combination with an anilino-pyrimidine compound, more preferably combined with water to form a mist that can be introduced into the packaging 1.
Although the invention has been described by reference to fresh produce, the invention may be limited to a particular group of produce, e.g. one or more of the following groups of produce or parts thereof: fruits; vegetables; plants; flowers; pot-plants; cut flowers; bouquets; orchids; food.
The packaging 1 may comprise a material having modified atmosphere packaging properties, i.e. having the property that it is permeable to certain compounds, e.g. oxygen, and is impermeable to other compounds, e.g. carbon dioxide.
The packaging 1 may further comprise other elements, such as an ethylene blocker to improve the storage period.
The packaging 1 may have any size. It may have hand-held dimensions to allow consumers to buy the produce while still being in the packaging 1 and unpack it at home. However, for more industrial purposes, the packaging 1 may also be much larger to hold many produce at the same time, e.g. the packaging 1 may be a container.
According to a third aspect of the invention, there is provided a packaging system for fresh produce comprising: at least two packaging members 3, 5 that sealed together form a fillable packaging part delimiting an elongated internal space that is accessible at one end thereof via an opening to introduce fresh produce; and a lid 13 to close the opening.
In an embodiment, the lid 13 when closing the opening extends substantially perpendicular to a longitudinal axis of the elongated internal space.
According to a fourth aspect of the invention, there is provided a method of producing a packaging 1, preferably using the packaging system according to the third aspect of the invention, said method comprising the following steps: (a) sealing together at least two packaging members 3, 5 to form a fillable packaging part delimiting an elongated internal space that is accessible at one end thereof via an opening to introduce fresh produce; (b) introducing the fresh produce in the internal space via the opening; and (c) closing the opening of the fillable packaging part using a lid 13.
In an embodiment, sealing together the packaging members 3, 5 involves a heat seal or a glue connection.
It will be apparent that the different aspects of the invention can also be readily combined where applicable. For instance, the packaging 1 according to the third aspect of the invention may at the same time have features corresponding to the first aspect of the invention. In another example, the packaging 1 mentioned in step (a) of the method according to the second aspect of the invention is the fillable packaging part of the packaging 1 according to the third aspect of the invention, which packaging part is closed in step (f) using the lid 13. In a similar manner there is a combination possible between the second and fourth aspect of the invention.
FIGS. 1 to 12 depict a packaging 1 according to an embodiment of the invention. FIGS. 1-3 depict an individual packaging as a whole. FIGS. 4-9 depict only parts or portions of the packaging 1, while FIGS. 10-12 depict a possible stacking configuration of a plurality of packagings 1.
A packaging 1 comprises a first packaging member 3 and a second packaging member 5, which together will simply be referred to as packaging members 3, 5. The packaging members 3, 5 in this example are identical to each other, which is advantageous from both manufacturing and assembly point of view.
The packaging member 3,5 comprises an engagement surface 7, which is configured to engage with an engagement surface 7 of another packaging member 3, 5. In this embodiment, the engagement surface 7 comprises two protrusions 7 a and two corresponding indentations 7 b arranged such that the two protrusions 7 a of a packaging member 3, 5 are received in the two indentations of another packaging member 3, 5 when the engagement surfaces 7 of both packaging members 3, 5 are brought into engagement with each other. The protrusions 7 a and indentations 7 b provide a temporarily alignment between the packaging members 3, 5 till the packaging members 3, 5 are sealed together to form a fillable packaging part.
This may a first step of a method of producing, assembling and/or filing a packaging 1. The fillable packaging part is then an intermediate product formed by sealing together the packaging members 3, 5. The fillable packaging part delimits an elongated internal space using surfaces 9 of the packaging members 3, 5. The internal space in between the surfaces 9 of the packaging members 3, 5 is then accessible at one end thereof via an opening 11 which is partially shown in FIGS. 5-7 and which is closeable by a lid 13 as depicted in FIGS. 1 and 2.
The shape of the internal space of the fillable packaging part delimited by the surfaces 9 of the packaging members 3, 5 forming the fillable packaging part is in this case substantially similar to the shape of a slender truncated cone, making this particular packaging especially suitable for cut flowers. Slender in this context means that the length of the truncated cone is significantly larger, e.g. more than 50% larger, preferably more than 100% larger, and most preferably more than 200% larger than a diameter of the end surfaces, i.e. the diameter of the opening 11 and the diameter of the end surface opposite the opening 11.
It will be apparent for the skilled person that other shapes can be used for the internal space of the fillable packaging part.
The surface 9 of the packaging members 3, 5 comprises a recess 10, which recess 10 in this embodiment tapers towards its bottom, allowing to receive and hold a guiding element (not shown). Such a guiding element may be introduced into the internal space to guide and support the fresh produce inside the packaging, e.g. a guiding element holding, guiding and/or supporting the stems of cut flowers.
Extending from the engagement surface 7 and from and edge of surface 9 at the opening 11 is a supporting side wall 15. This supporting side wall 15 is configured to support the surface 9 and engagement surface 7 with respect to a plane 16 as shown in FIGS. 2 and 7. As a result thereof the packaging is stably supported from any surface with minimal risk of the packaging 1 rolling away as would be the case when the surface 9 was used to support the packaging 1. A shown in FIG. 7, the engagement surface 7 makes an angle α with the plane 16. This angle α is preferably in the range of 5-15 degrees, more preferably 10 degrees.
Preferably, as in this embodiment, the packaging members 3, 5 are made from plate material, e.g. using thermoforming or vacuum forming manufacturing processes, so that the packaging members 3, 5 are made out of sheet material and have a substantially equal material thickness across the packaging member 3, 5. This results in a light-weighted packaging member 3, 5 which uses a minimal amount of material.
After the fillable packaging part is formed, the opening 11 allows to introduce the fresh produce, in this case cut flowers, into the internal space. Compared to an alternative embodiment in which the packaging 1 comprises two packaging members 3, 5 which when sealed together delimit a closed internal space, i.e. there is no opening 11 and thus no accessibility to the closed internal space to introduce the fresh produce after sealing together the two packaging members 3, 5, the advantage is that the fresh produce can be neatly introduced into the internal space without the risk of interference with the sealing together of the packaging members 3, 5. In the alternative embodiment, the fresh produce needs to be introduced into the internal space before the packaging members 3, 5 are sealed together. This introduces the risk that when the engagement surfaces 7 of the packaging members 3, 5 are brought into engagement, parts or portions of the fresh produce, e.g. leaves, stems or flowers in the case of cut flowers may inadvertently get stuck between the engagement surfaces 7 thereby interfering with the sealing together of the engagement surfaces 7.
After introducing the fresh produce in the internal space, the internal space can be closed off using the earlier mentioned lid 13. An example of a lid 13 suitable to close off the internal space formed by the packaging members 3, 5 is shown in FIGS. 8 and 9. The lid 13 comprises a central portion 13 a surrounded by a sealing ring 13 b and an overlapping ring 13 c. The central portion 13 a in this embodiment has a convex shape seen from the outside that in this case is spherical. Preferably, the central portion of the lid 13 is transparent to form a window in order to show the fresh produce to e.g. consumers intending to obtain the fresh produce and wanting to inspect the fresh produce. Other parts or portions of the packaging 1 may be transparent as well.
The sealing ring 13 b and overlapping ring 13 c are used to close off the opening 11. The sealing ring 13 b is configured to engage with the surface 9 or with the edge, i.e. the transition, between surface 9 and surface 15, while the overlapping ring 13 c is configured to engage with the surface 15.
In this embodiment, a seal is applied between engagement surfaces 7 of the packaging members 3, 5, and a seal is applied between the lid 13 and the packaging members 3, 5 to close off the opening 11. The latter seal may be applied between the sealing ring 13 b and the surface 9 and/or between the overlapping ring 13 c and the surface 15. Any seal may be a heat seal in which the corresponding surfaces are melted together or a glue connection in which an additive is applied in between the corresponding surfaces.
In some embodiments it may be difficult for a consumer to open the packaging 1 by removing the lid 13. A practical solution would then be to use a glue connection between the engagement surfaces 7 of the packaging members 3, 5 to allow the consumer to open the packaging 1 by separating the first packaging member 3 from the second packaging member 5, e.g. starting at the end of the packaging 1 opposite the lid 13, which end may be provided with sheet portions that are not sealed together allowing the consumer to grip the sheet portions and easily apply a separating force to the packaging members 3, 5. The same function may be obtained using recesses instead of protrusions such as the sheet portions. The type of glue used can be optimized to provide a proper seal during transport while also allowing a relatively low separating force when a consumer wants to open the packaging 1.
In an embodiment, the packaging 1 is provided with a handling member 20, in the shown examples embodied as a sleeve 20, which sleeve 20 may have one or more of the following functions: the handling member 20 preferably comprises means, e.g. a handle 21 as shown in the figures, in particular FIG. 4, allowing a user or consumer to handle the packaging, e.g. carrying and moving the packaging; the handling member 20 may be used to provide commercial and/or business information, e.g. logo's, brands, product information, company information, etc. the handling member 20 may provide additional strength to the packaging 1. In the shown embodiment, the packaging 1 in assembled state has a tapered outer contour. The sleeve 20 matches the tapered out contour such that when carrying the packaging 1 using the sleeve 20 with the lid facing upwards, gravity urges the packaging 1 into tight engagement with the sleeve 20 which prevents the packaging members 3, 5 from inadvertently disengaging from each other. In this embodiment, the recess 10 in the surface 9 is configured such that the corresponding protrusion 10 on the opposite side extends beyond plane 16. The position of the protrusion 10 and the dimensions of the sleeve 20 are preferably chosen such that the protrusion 10 keeps the sleeve 20 in place after moving the sleeve over the packaging 1 until the sleeve 20 is in engagement with the packaging 1.
In an embodiment, the packaging members 3, 5 are configured such that a distance D between the opposite surfaces 15 at the engagement surface 7 level as shown in FIG. 6 is smaller than a corresponding distance D′ between the opposite surfaces 15 at the side opposite the engagement surface as also shown in FIG. 6. As a result thereof the two adjacent surfaces 15 at the sleeve 20, in particular at the handle 21, form a concave shape providing some space between the sleeve 20 and the packaging 1, which makes it easier to grab the handle 21. Alternatively, the sleeve 20 may have a convex shape to provide some space between the sleeve 20 and the packaging 1.
FIGS. 10-12 depict a possible stacking configuration of a plurality of packagings 1 of FIGS. 1-8. Shown in these figures is a pallet 30, on which a first (lower) row of four packagings 1 are positioned next to each other in Y-direction with the tapered end directed in the negative X-direction and with some space between the tapered end and the edge of the pallet 30. A second row of four packagings 1 is positioned on top of the first row with an opposite orientation, so that the lid end of the packaging 1 rests on the pallet 30 and the tapered end rests on the corresponding packaging 1 of the first row. A third row is positioned on the second row similar to the first row while a fourth row is positioned on the third row similar to the second row. In this way, a stable stacking configuration can be obtained. To prevent movement of the stack or individual packagings 1 in the stack during transport, the stack may be wrapped in foil as is commonly done.
Stacking is only possible when the packaging 1 has a strength sufficient to support at least one other identical packaging 1 without damaging or deforming the content of the packaging.
In an embodiment, the packaging 1 on the outside is impermeable to microorganisms and on the inside is impermeable to water. Preferably, the internal space is substantially free of living microorganisms.
It is noted that in the shown embodiments, there is no reservoir of liquid water to water the cut flowers received in the packaging. Hence, the cut flowers or other fresh produce are in a so-called dry state in the packaging 1 without being watered.
In an embodiment, after closing the packaging 1, i.e. provide a seal between lid 13 and packaging members 3, 5, the humidity in the internal space is between 70% and 100%, preferably above 80%, more preferably above 85%, most preferably above 90% to prevent the fresh produce from dehydrating.
In an embodiment, before closing the packaging 1, a mist comprising disinfectants is introduced into the packaging 1 to kill the microorganisms inside the packaging 1. The mist can be introduced before the fresh produce is introduced into the packaging 1 in which case it is preferred that the fresh produce is sterilized before being introduced and in which it is additionally preferred that introducing the fresh produce is carried out in a controlled, clean, preferably sterile, environment to ensure that the internal space is substantially free of living microorganisms. In an alternative embodiment, the mist is introduced after the fresh produce is introduced into the packaging 1 thereby killing the microorganisms inside the packaging 1 as well as on the fresh produce. An advantage thereof is that the demands on the environment regarding sterilization do not have to be that stringent.
In another embodiment, the packaging 1 comprises a first non-return valve allowing to enter the mist into the internal space after closing the packaging 1.
In an embodiment, the lid 13 and packaging members 3, 5 are made of plastic. The handling member 20 may be made of carton, but may also be made of plastic or any other suitable material.
In an embodiment, the lid 13 and/or the packaging members 3, 5 comprise a material having modified atmosphere packaging properties, i.e. having the property that it is permeable to certain compounds, e.g. oxygen, and is impermeable to other compounds, e.g. carbon dioxide.
In an embodiment, at least the central portion 13 a of the lid, but preferably all transparent parts of the packaging facing towards the internal space, i.e. the inner side of these parts, comprises a surfactant film or a hydrophilic surface.
Although not shown in the depicted embodiments and examples, the number of packaging members 3, 5 forming the fillable packaging part is not limited to two, but can be any number above two. In this case it is also possible that three or more identical packaging members 3, 5 are used, but this is not necessary per se.
Although a single packaging 1 is depicted as example for the invention, individual features may also be used to be combined with general aspects or embodiments described above in the more general part of the description and do not necessarily have to be combined with other features of the packaging in the drawings.

Claims

1. A packaging forming a closed internal space in which cut flowers are received for storage and/or transport purposes, wherein the packaging on the outside is impermeable to microorganisms and on the inside is impermeable to water, wherein the packaging has a strength sufficient to support at least one other identical packaging without damaging or deforming the cut flowers in the packaging, and wherein the internal space is substantially free of living microorganisms.

2. A packaging according to claim 1, wherein the cut flowers are not in contact with a reservoir of liquid water to water the cut flowers.

3. A packaging according to claim 1, wherein the humidity in the internal space is between 70% and 100%.

4. A packaging according to claim 1, further comprising a cooling element to cool the internal space.

5. A packaging according to claim 1, further comprising a first non-return valve to introduce a medium to the internal space when a predetermined pressure difference is applied to the first non-return valve, and preferably a second non-return valve to allow air to escape from the internal space when a predetermined overpressure is present in the internal space.

6. A packaging according to claim 1, wherein the packaging on the inside does not absorb water.

7. A packaging according to claim 1, wherein the inside of the packaging is made of plastic.

8. A packaging according to claim 1, wherein the packaging comprises a window to view the cut flowers.

9. A packaging according to claim 1, wherein the inner side of the window comprises a surfactant film or a hydrophilic surface to prevent condensation of water in the form of small droplets on the inner side.

10. A packaging according to claim 1, further comprising at least two packaging members sealed together to form the internal space, wherein the internal space is elongated and accessible at one end thereof via an opening, and wherein the packaging further comprises a lid closing off the opening.

11. A method for producing a packaging, comprising the following steps:

a) providing a packaging with an internal space and an opening providing access to the internal space, wherein the packaging on the outside is impermeable to microorganisms and on the inside is impermeable to water;

b) providing cut flowers;

c) disinfecting the internal space of the packaging;

d) disinfecting the cut flowers;

e) introducing the cut flowers into the internal space via the opening;

f) closing the opening of the packaging,

wherein after closing of the opening of the packaging, the packaging has a strength sufficient to support at least one other identical packaging without damaging or deforming the cut flowers in the packaging.

12. A method according to claim 11, wherein introducing the cut flowers into the internal space is carried out before disinfecting the internal space and before disinfecting the cut flowers, and wherein the internal space and the cut flowers are disinfected simultaneously.

13. A method according to claim 12, wherein disinfecting the internal space of the packaging is carried out by subjecting the internal space to a mist comprising a disinfectant, and wherein disinfecting the cut flowers is carried out by subjecting the cut flowers to a mist comprising a disinfectant.

14. A method according to claim 11, wherein disinfecting is carried out using a disinfectant comprising a quaternary ammonium compound.

15. A method according to claim 11, wherein disinfecting is carried out using a disinfectant comprising an anilino-pyrimidine compound.

16. A method according to claim 11, wherein disinfecting is carried out using a disinfectant comprising water.