WO1994012041A1 - Conservation de fruits et de legumes - Google Patents

Conservation de fruits et de legumes Download PDF

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Publication number
WO1994012041A1
WO1994012041A1 PCT/AU1993/000609 AU9300609W WO9412041A1 WO 1994012041 A1 WO1994012041 A1 WO 1994012041A1 AU 9300609 W AU9300609 W AU 9300609W WO 9412041 A1 WO9412041 A1 WO 9412041A1
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WO
WIPO (PCT)
Prior art keywords
ions
fruit
chloride
acid
potassium
Prior art date
Application number
PCT/AU1993/000609
Other languages
English (en)
Inventor
Alexander Stuart Lidden
Original Assignee
Fresh Processed Fruit Pty Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fresh Processed Fruit Pty Limited filed Critical Fresh Processed Fruit Pty Limited
Priority to AU55548/94A priority Critical patent/AU5554894A/en
Publication of WO1994012041A1 publication Critical patent/WO1994012041A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds

Definitions

  • This invention relates to a method of preserving cut fruit and vegetables and to preservative solutions and preservative compositions for this purpose. It involves the treatment of cut fruit and vegetables, such as apples for example, so that they retain their appearance for up to six weeks, so that the fruit preserved in this manner can be used in the food processing industry.
  • cut fruit and vegetables were preserved by being contacted with sulfur dioxide (SO 2 ) in aqueous solution, usually by dipping the cut fruit in a solution of sodium metabisulfite, which is also known as sodium disulf ⁇ te (Na 2 S 2 O 5 ).
  • SO 2 sulfur dioxide
  • sodium metabisulfite sodium metabisulfite
  • Fruit preserved with sodium disulfite will normally keep for 1 to 3 weeks, depending on the amounts used.
  • the present invention in one broad form relates to a method of preserving cut fruit or vegetables so that they retain their natural appearance, this method comprising soaking the cut fruit or vegetables in a dilute aqueous solution containing:
  • the method described above also includes: (f) sorbic acid or sorbate ions, (or their isomers or derivatives).
  • the sorbic acid can be included in the soaking mixture, or preferably may be sprayed onto the treated fruit after the dipping step is completed, in a dilute aqueous solution. Sorbic acid or its salt is particularly preferred when treating fruit.
  • Mixtures of the various ingredients within each class (a) to (f) are also possible, such as the use of sodium as well as potassium ions, for example, or the mixture of citric acid and malic acid, or else using citric acid and sodium citrate. It is particularly preferred that both sodium and potassium ions be present.
  • the invention further comprises a preparation for use in the method of preserving cut fruit or vegetables, the preparation comprising compounds or substances including:
  • citric acid or citrate ions or malic acid or malate ions (or their isomers or derivatives), either in solid form or in solution, either concentrated or at a sufficient concentration for treating cut fruit or vegetables.
  • the preparation described above also includes: (f) sorbic acid or sorbate ions, (or their isomers or derivatives). Preferably sodium and potassium ions are both present.
  • Fruit or vegetables treated in accordance with the above method or with the above preparation is also part of the present invention.
  • the dilute aqueous solution in the method contains (1) sodium chloride (NaCl), (2) calcium chloride (CaCl 2 ), (3) potassium chloride (KC1), (4) ascorbic acid, and (5) citric acid; and preferably (6) potassium sorbate (KC 6 H 7 O 2 ) either in the solution or preferably sprayed onto the fruit after the dipping, and especially when preserving fruit.
  • potassium chloride can be used in place, or in addition to, sodium chloride, and in a preferred embodiment of the invention both may be present.
  • malic acid can be used in place of, or in addition to citric acid.
  • the invention requires that at least one member, of each of the groups (a) to (e), and optionally (f), be present in order for the fruit or vegetables to be preserved.
  • ingredients (a) to (c) are preferable present in the form of sodium chloride, potassium chloride and calcium chloride.
  • other salts of sodium (or potassium) and calcium can be used instead of the chloride, provided some chloride salt is also present.
  • Ascorbic acid or its salt should be present also. Any optical isomer can be used of ascorbic acid such as L-ascorbic acid which is also known as vitamin C. Otherwise, iso-ascorbic acid (erythorbic acid) or D-arabinoascorbic acid may be used. Any other substitute for ascorbic acid commonly used in the food industry may also be used in addition to or in place of ascorbic acid, provided it has the same effect. A salt of ascorbic acid such as sodium ascorbate may be used in addition to or in place of the acid.
  • Citric acid, malic acid or the salts of citric or malic acid should also be present.
  • a mixture of citric acid and malic acid (or their salts) may also be used, and commonly known food industry substitutes for citric or malic acid may also be used in addition to or in place of these substances.
  • Potassium sorbate any other salt of sorbic acid, or sorbic acid itself, or a mixture of these is a preferred ingredient.
  • Potassium sorbate (the potassium salt of 2,4-hexadienoic acid) helps to act as a mold or yeast inhibitor in the preservative formulation.
  • the soaking or spraying of the potassium sorbate may, if desired, take place separately before and/or after the dipping or spraying of the solution containing ingredients (a) to (e). Alternatively, it can be included in the composition of (a) to (e).
  • the presence of the sorbate is especially preferred when preserving fruit, which mostly contain sugars and other substances which encourage yeast or mold growth.
  • the pH of the solution used in the invention is determined according to the fruit or vegetable to be preserved. Generally, the pH is about 1 to 1.5 less than the pH of the fruit; for example, with cut apples which have a natural pH of about 2.9 to 3.8 depending on the type of apple, then preferably the pH of the preservative solution is selected to be about from 1.8 to 2.8.
  • the pH can be outside these limits if desired, especially depending on the pH of particular fruit or vegetable being preserved, and on the desired taste of the preserved product, which may also be affected by the level of acidity present.
  • the pH is normally adjusted by changing the amount of the acid ingredient(s) present, or by selecting the ingredient compounds as acid or as salts; for example by using either citric acid or a citrate salt.
  • the pH will normally be more acidic than the natural pH of the fruit or vegetable being treated.
  • the cut fruit or vegetable may be any type of fruit or vegetable for which preservation is required and suitable fruits include stone and pome fruits especially apples, pears, apricots or peaches and vegetables such as potatoes, tomatoes and so forth. Other fruits and vegetables which may be treated include bananas, pineapple, berries, asparagus, as just some examples.
  • the fruit to be preserved are generally in pieces, and may have been peeled, cut or sliced and diced.
  • the invention can also be used with whole fruits or vegetables, especially if they have been damaged, or subjected to rough handling.
  • a dilute aqueous solution of the preserving ingredients is prepared in a large tank, and the solution is preferably chilled below room temperature.
  • the temperature of the water is below room temperature, preferably less than 20 °C and most preferable at a temperature between 10° and 14°C.
  • the cut fruit is allowed to remain in the slightly chilled solution for a few minutes; preferably about 1 to 10 minutes, more preferably 2 to 8 minutes, and most preferable about 2 to 3 minutes.
  • the exact amount of time can be adjusted to give optimum results, and will vary according to the type of product used. For example, potatoes can be dipped for 5 to 12 minutes, pears for 5 to 8 minutes, and other fruits for about 2 to 5 minutes.
  • the aqueous preservative solution can be sprayed onto the cut fruit instead of, or perhaps in addition to, dipping in a treatment tank.
  • the preservative solution of the invention can treat the fruit under vacuum, which may enhance the treatment process.
  • the treated fruit or vegetable is stored before and/or after treatment at low temperatures; preferably less than 4°C, as in a cool room. In this situation, the treated fruit or vegetables will keep for three to six weeks, in accordance with the present invention. Storage in a cool room can add a week to the preservation period.
  • the ingredients are dissolved in water in an amount to give a solution having a concentration of between about 0.1 % to 3 % weight/ volume (w/v).
  • the citric acid is preferably present in an amount of about 0.1 to 3 % w/v
  • ascorbic acid is present in an amount of about 0.1 to 3 % w/v
  • sodium chloride in an amount of about 0.1 to 3 % w/v
  • calcium chloride in also present in an amount of about 0.1 to 3 % w/v
  • potassium chloride is also present in an amount of about 0.1 to 3% w/v.
  • potassium sorbate may be present in an amount of about 0.10 to 0.75% w/v.
  • the ascorbic acid is present in an amount of 0.25% to 2%, most preferably about 0.5%.
  • the citric acid is more preferably present in an amount of 1 to 2 % , most preferably about 1.5%.
  • the sodium chloride and potassium chloride are present more preferably in an amount each of 0.25% to 2%, most preferably about 0.25%, and the calcium chloride is more preferably present in an amount of 0.25 to 2%, most preferably about 1.5%.
  • Potassium sorbate is more preferably present in the amount of about 0.25% to 0.6%, most preferably about 0.5%, and it is ideally applied to the fruit separately by dipping or spraying. If alternate ingredients are used, their amounts are adjusted to be similar to the indicated amounts for the preferred ingredients.
  • sulfur dioxide it is also possible to include a small amount of sulfur dioxide, although preferably this is not present so that the treatment procedure occurs with only safe ingredients which are naturally found in foods. Also the presence of sulfur dioxide with the other ingredients may reduce the preserving effect on the treatment using this invention.
  • the amount of ascorbic acid and citric acid, or the alternate use of sodium ascorbate and citrate for instance, can be adjusted to give a preferred acidity or pH to the resulting mixture.
  • the pH is preferably about 1 to 2.0 less than the normal pH of the product, but the level of acidity of the treatment will affect the flavour of the treated food, and the actual amounts of the acid compound present (or instead, its salt), can be adjusted to produce a preferred flavour and give a desired tartness to the food.
  • the acidity level is not too high, so as to change the appearance or the texture of the food.
  • a pH of about 1.8 to 5 is preferred, more preferable the pH is between about 2 to 4.
  • a pH outside of these ranges is also satisfactory, depending on the desired acidity and taste of the product, and essentially neutral pH is also within the scope of the invention, for example when testing some vegetables like potato for instance.
  • the "pineapple effect" may be desired, and high ascorbic acid treatments can be used in this case. It is also useful to pre-dissolve any potassium sorbate used in the process.
  • citric acid, sodium chloride, potassium chloride, and calcium chloride salts it is preferred when making up the solution (using the preferred compounds) to add the citric acid, sodium chloride, potassium chloride, and calcium chloride salts to the chilled water first, and allowed these to fully dissolve.
  • the ascorbic acid is added as a second step, and the potassium sorbate (if used) is added as a third step, or ideally, is sprayed as a dilute solution on the dipped fruit separately.
  • the citric acid, calcium chloride, sodium chloride, and potassium chloride is added to the water in this order.
  • the potassium sorbate may be added either predissolved or as a powder, or made up into a separate spray solution. This is preferable because of the precipitation affect of potassium sorbate on the calcium chloride; or otherwise additional calcium salt should be added to account for this.
  • the cut fruit or vegetable is treated in accordance with the invention, it is found that the fruit will keep for as much as six weeks without appreciable- deterioration in its appearance or spoiling.
  • the invention was tested with cut apples, the following procedure was followed.
  • the cut fruit is dipped for approximately five minutes in the solution at a temperature of between 10 and 14 °C in a tank which holds 1000 to 2000 litres, although normally the 2000 litre tank will only be partially filled, perhaps to contain about 1600 litres of the solution.
  • the concentration of the components of the solution is selected to give the required amount of each ingredient in the resulting solution, for example an amount of 1 % w/v requires the addition of 1kg of the ingredient to 100 litres of water.
  • the spray of the sorbate solution uses normal equipment for this purpose.
  • the water used is preferably partly pre-chilled, and to give the best results the water is preferably also distilled or filtered water that is free from any dissolved minerals and microorganisms. "Hard" water should not be used, if possible. The tank should ideally also have been carefully cleaned to ensure there is no unwanted contamination of the treatment solution, and to give optimum results.
  • the preservative preparation may be pre-packed in powdered solid form for sale, and preferably the ingredients will be separately packaged as follows: (1) citric acid, (2) the various chloride salts (3) ascorbic acid and (4) the potassium sorbate. This allows the ingredients to added to the water in this order, and the sorbate solution to be made up separately, if desired.
  • Cut apple was treated in accordance with the invention.
  • a solution was prepared in a 200 litre tank which contained approximately 160 litres of chilled water at a temperature between 1 and 4°C.
  • Sodium chloride was added in an amount to constitute 1 % w/v (1kg per 100 litres of water) together with calcium chloride also at a concentration of 1 % w/v.
  • Ascorbic acid at a concentration of 0.5% w/v and citric acid 1 % w/v was then added.
  • Apple which had been sliced in thin slices was added to the tank and allowed to remain in the mixture for approximately 2 minutes.
  • the apple was removed from the tank, drained and kept in a cool room at a temperature of less than 4°C.
  • the apple was inspected and was found to be unaffected 3 weeks to as much as 6 weeks after treatment.
  • the amounts shown are in %w/v (kg/ 100 litres of water).
  • Examples 1 and 2 were good, and the results for Examples 6 and 7 were very good and the treated apple was still in good condition as much as 3 weeks after treatment.
  • Examples 3, 4 and 5 were moderately good in that the apple kept up to 2 weeks without any significant deterioration, although the apple in Example 3 was slightly discoloured. The apple became somewhat translucent (the "pineapple effect") in examples 3 to 5, especially in example 5.
  • Examples 4 and 5 included small amounts of sulfur dioxide arising from adding sodium disulfite, and the results indicate that the presence of sodium dioxide diminished the preservation effect of the solution at an early stage of 2 weeks.
  • the results of examples 8 and 9 were extremely good. Fermentation was taking place in Examples 1 to 7, at around 3 weeks, whereas there was little or no activity with Examples 8 and 9.
  • Examples 7, 8 and 9 show a formulation particularly useful in the commercial situation, when producing large quantities of up to 4 tonne of apple product, which is dipped in one solution tank.
  • the sorbate prevents the growth of wild yeast, that otherwise may be a problem especially in the use of a large capacity tank, and high throughput of apple product.
  • the yeast, and the unwanted fermentation that result, is less of a problem with small quantities of applies to be preserved.
  • Cut apple was treated in accordance with the invention.
  • a solution was prepared in a 200 litre tank which contained approximately 160 litres of chilled water at a temperature between 1 and 4°C.
  • Citric acid, and then sodium chloride, potassium chloride, and calcium chloride was added in an amount to equal the concentration shown in the following table.
  • the ascorbic acid was then added.
  • Apple which had been sliced in thin slices was added to the tank and allowed to remain in the mixture for approximately 3 to 5 minutes.
  • the apple was removed from the tank, drained and then the potassium sorbate solution was sprayed onto the treated apple.
  • the apple was then drained, shaken and dried, and packed into plastic bags, from which excess air was removed.
  • the apple was kept in a cool room at a temperature of less than 4°C.
  • Example 13 The results of all examples were good, and of particular note were the results for Examples 13 and 14. Generally, the apple was inspected and was found to be unaffected as much as 4 weeks after treatment. The apple treated according to Example 13 was in good condition even after a further 2 weeks, whereas the fruit of Example 14 had shown noticeable deterioration at the same period.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

Procédé de conservation de fruits et de légumes coupés, solutions de conservation et compositions de conservation utilisés à cet effet. Ledit procédé consiste à traiter les fruits et les légumes coupés, tels que les pommes de terre par exemple, de manière à ce qu'ils gardent leur apparence naturelle pendant une durée allant jusqu'à six semaines, si bien que le fruit ou légume ainsi conservé pourra être utilisé dans les industries alimentaires. Ledit procédé de conservation de morceaux de fruits et de légumes consiste à plonger lesdits morceaux dans une solution aqueuse diluée contenant (a) des ions sodium et/ou potassium, (b) des ions calcium, (c) des ions chlorure, (d) des ions acide ascorbique ou ascorbate, et (e) des ions acide citrique ou citrate ou des ions acide malique ou malate (ou les isomères ou dérivés de ces composés), pendant un court laps de temps , à sortir ensuite les morceaux de fruits et de légumes traités et à les stocker. De préférence, la solution aqueuse diluée contient des ions sodium et potassium, ainsi que (f) des ions acide sorbique ou sorbate (ou leurs isomères ou dérivés). Le conservateur préféré contient du chlorure de sodium, du chlorure de potassium, du chlorure de calcium, de l'acide ascorbique, de l'acide citrique et du sorbate de potassium.
PCT/AU1993/000609 1992-11-30 1993-11-30 Conservation de fruits et de legumes WO1994012041A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU55548/94A AU5554894A (en) 1992-11-30 1993-11-30 Preserving fruit and vegetables

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
AUPL6092 1992-11-30
AUPL609292 1992-11-30
AUPL8851 1993-05-18
AUPL885193 1993-05-18

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WO1994012041A1 true WO1994012041A1 (fr) 1994-06-09

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Cited By (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997016976A1 (fr) * 1995-11-08 1997-05-15 The University Of British Columbia Preparation et conservation de pommes fraiches en morceaux coupes vitaminees, aromatisees ou non aromatisees
FR2745977A1 (fr) * 1996-03-12 1997-09-19 Xeda International Procede de traitement de fruits et legumes
EP1010368A1 (fr) * 1998-12-16 2000-06-21 Perform Plus N.V. Composition pour la préservation des légumes et des fruits
EP1011342A1 (fr) * 1997-08-11 2000-06-28 Mantrose-Haeuser Co. Inc. Procedes de conservation de fruits frais et leur produit
US6159512A (en) * 1995-12-21 2000-12-12 Australian Food Industry Science Centre Preservation of exposed cut fresh fruit
EP1059847A1 (fr) * 1998-01-09 2000-12-20 Mantrose-Haeuser Co. Inc. Procedes de conservation de legumes frais
ITRM20090238A1 (it) * 2009-05-13 2010-11-14 Uni Degli Studi Di Foggia Metodo di produzione di conserve e semiconserve vegetali in pezzi.
US7851002B2 (en) 2002-06-07 2010-12-14 Mantrose-Haeuser Company, Inc. Methods for preserving fresh produce
US7998513B1 (en) 2007-07-10 2011-08-16 Primordial Diagnostics, Inc. Ascorbate monitoring and control system
EP2407029A1 (fr) * 2010-07-14 2012-01-18 Schneider Umwelttechnik AG Solution de lavage pour produits frais végétaux
WO2012077140A1 (fr) * 2010-12-06 2012-06-14 Consorzio Delle Buone Idee Societa' Consortile A Responsabilita' Limitata Composition de traitement de fruits et de légumes
CN103070225A (zh) * 2011-11-15 2013-05-01 南昌大学 一种藜蒿保鲜剂及制备方法
WO2013079903A1 (fr) * 2011-11-30 2013-06-06 Natural Biotechnology Sprl Composition pour prolonger la durée de vie de stockage de produits agricoles frais
US8512781B2 (en) 2010-08-20 2013-08-20 Pfm, Llc Fresh fruit preservative and method of using same
NL2010127C2 (en) * 2013-01-15 2014-07-16 Orgacure Holding B V Preservative composition and solution.
US8883238B2 (en) 2010-08-20 2014-11-11 Pfm, Llc Fresh fruit preservative and method of using same
CN104186646A (zh) * 2014-08-18 2014-12-10 石开明 用于空心李果实保鲜的保鲜剂及其制备方法和保鲜方法
WO2015003033A1 (fr) * 2013-07-02 2015-01-08 Pfm, Llc Conservateur de pommes de terre fraîches et son procédé d'utilisation
WO2015097335A1 (fr) 2013-12-27 2015-07-02 Production And Innovation On Edible Coatings, S.L. Enrobage comestible pour la conservation de morceaux de fruits, ainsi que son procédé de fabrication et d'application
WO2015104440A1 (fr) 2014-01-07 2015-07-16 Production And Innovation On Edible Coatings, S.L. Enrobage comestible pour la conservation de morceaux de fruits, ainsi que son procédé de fabrication et d'application
CN105918447A (zh) * 2016-07-01 2016-09-07 中国热带农业科学院分析测试中心 一种延长树仔菜产品保鲜期的方法
CN106578019A (zh) * 2016-12-19 2017-04-26 中国热带农业科学院分析测试中心 一种树仔菜产品营养生理保鲜剂
WO2019108241A1 (fr) * 2017-11-29 2019-06-06 Stixfresh International Sdn Bhd Formulation luttant contre la détérioration et préservant la fraîcheur et son procédé de fabrication
WO2019173810A1 (fr) * 2018-03-09 2019-09-12 Tai Chih Cheng Compositions pour le traitement actif et la prévention de maladies des plantes
US20220061344A1 (en) * 2020-09-02 2022-03-03 Augusto Cesar Fernandini Frias Vegetable conservation process
WO2022079277A1 (fr) 2020-10-16 2022-04-21 Benjamin Amit Singh Procédé de conservation d'aliments frais
CN114391575A (zh) * 2021-12-29 2022-04-26 绥化市菹园生物科技有限公司 一种长久保鲜储存大白菜、甘蓝的雾化工艺
CN116267987A (zh) * 2023-02-24 2023-06-23 湖南农业大学 一种新型柑橘果实品质调控剂及制备方法及其应用
EP4268609A1 (fr) * 2022-04-28 2023-11-01 TEAGASC, The Agriculture and Food Development Authority Procédé de conservation d'algues

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US4988522A (en) * 1987-11-09 1991-01-29 Monsanto Company Food preservative compositions
US4882190A (en) * 1987-12-08 1989-11-21 American Crystal Sugar Company Method of producing sulfite-free sugarbeet pulp
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Cited By (43)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5922382A (en) * 1995-11-08 1999-07-13 The University Of British Columbia Preparation and preservation of fresh, vitaminized, flavored and unflavored cut apple pieces
WO1997016976A1 (fr) * 1995-11-08 1997-05-15 The University Of British Columbia Preparation et conservation de pommes fraiches en morceaux coupes vitaminees, aromatisees ou non aromatisees
US6159512A (en) * 1995-12-21 2000-12-12 Australian Food Industry Science Centre Preservation of exposed cut fresh fruit
EP1323351A3 (fr) * 1996-03-12 2003-12-10 Xeda International Dispositif de traitement de fruits et legumes
US5858436A (en) * 1996-03-12 1999-01-12 Xeda International Process for the treatment of fruits and vegetables
EP1323351A2 (fr) * 1996-03-12 2003-07-02 Xeda International Dispositif de traitement de fruits et legumes
FR2745977A1 (fr) * 1996-03-12 1997-09-19 Xeda International Procede de traitement de fruits et legumes
EP1011342A1 (fr) * 1997-08-11 2000-06-28 Mantrose-Haeuser Co. Inc. Procedes de conservation de fruits frais et leur produit
EP1011342A4 (fr) * 1997-08-11 2002-05-02 Mantrose Haeuser Co Inc Procedes de conservation de fruits frais et leur produit
EP2279675A1 (fr) * 1997-08-11 2011-02-02 Mantrose-Haeuser Company, Inc. Procédés pour préserver les fruits frais et produit associé
EP1059847A1 (fr) * 1998-01-09 2000-12-20 Mantrose-Haeuser Co. Inc. Procedes de conservation de legumes frais
EP1059847A4 (fr) * 1998-01-09 2002-05-02 Mantrose Haeuser Co Inc Procedes de conservation de legumes frais
AU752171B2 (en) * 1998-01-09 2002-09-05 Mantrose-Haeuser Co. Inc. Methods for preserving fresh vegetables
EP1010368A1 (fr) * 1998-12-16 2000-06-21 Perform Plus N.V. Composition pour la préservation des légumes et des fruits
US7851002B2 (en) 2002-06-07 2010-12-14 Mantrose-Haeuser Company, Inc. Methods for preserving fresh produce
US7998513B1 (en) 2007-07-10 2011-08-16 Primordial Diagnostics, Inc. Ascorbate monitoring and control system
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