WO2012020436A1 - A method for the preservation of vegetables - Google Patents

A method for the preservation of vegetables Download PDF

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Publication number
WO2012020436A1
WO2012020436A1 PCT/IT2010/000366 IT2010000366W WO2012020436A1 WO 2012020436 A1 WO2012020436 A1 WO 2012020436A1 IT 2010000366 W IT2010000366 W IT 2010000366W WO 2012020436 A1 WO2012020436 A1 WO 2012020436A1
Authority
WO
WIPO (PCT)
Prior art keywords
container
product
lid
preservation
vegetable products
Prior art date
Application number
PCT/IT2010/000366
Other languages
French (fr)
Inventor
Romealex Fondo
Attilio De Vincentis
Original Assignee
Romealex Fondo
Attilio De Vincentis
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 Romealex Fondo, Attilio De Vincentis filed Critical Romealex Fondo
Priority to PCT/IT2010/000366 priority Critical patent/WO2012020436A1/en
Publication of WO2012020436A1 publication Critical patent/WO2012020436A1/en

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/266—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants
    • B65D81/267—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants the absorber being in sheet form
    • 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
    • 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
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/30—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants by excluding light or other outside radiation

Definitions

  • the present invention is related to the technical field relative to the preservation of vegetable products in general .
  • the invention refers to an innovative method that allows to prolong significantly the preservation in the fridge of a fresh vegetable product, leaving unaltered its nutritive value and its external aspect .
  • pre-cooked products and/or products treated with preservatives can have expiry dates several months ahead, fresh products have a very short preservation period, variable from product to product, but that is around the two/three weeks at the most. After such a period the deterioration of the product is such as to render it no more edible.
  • fresh vegetable products in general like carrots, aubergines or tomatoes
  • appropriate fridges in order to lower the surrounding room temperature to around 3 or 4°C and thus delay the deterioration process.
  • a first parameter concerns the level of moisture of the surrounding environment in which the product is. This has to be particularly controlled in order to maintain it at the ideal value, which varies from product to product.
  • a second predominating factor is light, especially solar light which, when in contact with the product, inevitably accelerates the process of ripening.
  • the product is launched onto the market, it is generally presented in basins covered by transparent cellophane and arranged in appropriate fridges that cool at a temperature substantially maintained at around 4 or 5 °C. It is therefore clear that, once arranged on the counters of the supermarket, the product cannot be moistened any more.
  • the cellophane generally transparent, allows the passage of light, both the artificial one of the counters themselves and the solar one that gets in contact with the product.
  • the aim of the present invention to provide an innovative method that allows to maintain unaltered the characteristics of the fresh packaged product for much longer with respect to the standard duration both in the packaging phase and afterwards when launched onto the market.
  • the method includes the operation of insertion of the fresh product inside a container (2) of the non transparent to light type and hermetically closable through a removable lid (3) , naturally absolutely non transparent to light as well.
  • the absolute absence of light contributes significantly to a more long-lasting preservation of the fresh product both in the packaging phase and when placed in the counters of supermarkets and subsequently when used by the final consumer.
  • the hermeticity of the container used allows to preserve inside, without dispersing it, the eventual moisture present, that is the condensation liberated by the vegetable after its packaging and/or the eventual moisturizing of the product comprised before the packaging .
  • the vegetable product to which the present method is addressed is therefore a fresh product, that is raw and natural, which once picked has eventually only gone through a normal process of cleaning the soil out of it and removing the sheets.
  • the product is therefore neither cooked nor treated with chemical agents that would favour in a non natural manner, and often harmful for health, its preservation .
  • an operation of superficial moisturizing can be comprised for all those products that prefer a very humid environment (moisture between 60% and 90%), and through this operation they are superficially wetted.
  • a very humid environment moisture between 60% and 90%
  • the moisture remains trapped in the internal volume ( 5 ) and cannot evaporate, thus maintaining a substantially constant internal level.
  • the operation of moisturizing can, for example, be realized through the spraying of water by means of one or more than one nozzles (100) .
  • the said operation of superficial moisturizing can then be comprised for vegetable products such as carrots, tomatoes and aubergines.
  • the internal level of moisture is maintained within a range between 60% and 90% thanks also to the contribution of the condensation release by the product itself.
  • the operation of application of one or more than one strips of absorbent material (10) in the internal volume (5) can be comprised, in such a way that the strips can absorb all or part of the internal moisture present in the volume (5) , that is the moisture that is self-generated and/or that generated artificially, so as to reduce the said moisture value.
  • Such strips are preferably applied in case of preservation of vegetable products that require a substantially dry environment, such as garlic.
  • phase of insertion of the product in the container it is naturally included a phase of picking of the fresh product and an operation of initial selection that comprises the cleaning in such a way that the packaged product results to be free from sheets and soil.
  • the placement of the container in a refrigerated environment such as a fridge at around the 4 °C is comprised.
  • a device (1) for the preservation of vegetable products comprising a container (2), a lid (3) to close the container and one or more than one fresh vegetable products, preferably carrots, placed in the internal volume (5) of the container (2) and wherein the device (1) is of the non transparent to light type in such a way that the internal volume (5) in which the said vegetable products are placed results to be dark when closed with the lid (3) and wherein, further, the lid is configured to hermetically close the container in such a way that the eventual moisture present in the container (that is the moisture self-generated by the packaged product after the packaging and/or that generated artificially on the product before the packaging and/or o that generated artificially on the walls of the container) remains trapped inside.
  • the product can therefore be placed inside the container at choice:
  • the device in case of dry product, can comprise one or more than one strips (10) of absorbent material arranged in such a way as to absorb at least partially the internal moisture of the container (2) generated by the product, preferably applied to the lid (3) .
  • FIG. 1 shows in axonometric view a device of containment for vegetable products in accordance with the present invention
  • FIG. 2 shows a section of the same container but provided with strips 10 for absorbing the moisture
  • FIG. 6 shows a second embodiment of the present method for preserving products that prefer dry environments, such as garlic.
  • figure 1 it is highlighted a device 1 for the preservation of vegetable products in accordance with the present invention.
  • This comprises a container 2, for example cylindrical in accordance with the preferred embodiment of the invention, and provided with a lid 3.
  • the lid as shown in figure 1, can comprise a threading that is coupled to an equivalent threading 4 arranged on the upper edge of the container 2. In such a manner, the lid can be screwed or unscrewed from the container 2 so as to be able to close it hermetically or open it.
  • the container, as well as the lid, are realized in such a way as not to result to be transparent to the light and therefore also to solar rays. In such a manner, when the lid is arranged on the containment element 2 the internal volume 5 in which the product is contained is absolutely dark.
  • Transparent materials subsequently covered with a varnish that does not allow the passage of light can even be used, obtaining the same result.
  • the dimensions of the container 1 can be naturally any on the basis of the needs, better described in detail below .
  • closure In all cases the closure must be such as to maintain the internal volume 5 hermetically isolated.
  • Figure 2 also shows the same device in which the lid and/or the container are eventually provided with strips of material 10 for absorbing a certain quantity of liquid.
  • the invention comprises, as shown in figure 3, a subsequent phase in which the selected product is watered or moistened in such a way that a certain quantity of water covers the product itself.
  • Figure 3 in fact shows a simple device 100, for example a nozzle, through which to moisten the product.
  • the product can naturally be moistened in infinite other equivalent manners, for example dipping it in a basin. Together with the moisturizing of the product, the moisturizing of the internal walls of the container 2 can also be realized.
  • the vegetable product in question for example carrots
  • the container 2 To that aim, it is absolutely indifferent if the carrots are inserted already cut into parts or inserted complete.
  • the quantity and the placement within the container of them is also indifferent, on the basis of the dimensions of the container and of the specific needs of the market.
  • Containers able to contain different weights of product such as grams or kilos will be able to be used.
  • a container could also contain different but compatible products .
  • the container being hermetic, does not allow the evaporation and the consequent dispersion of the liquid that waters the product.
  • the hermeticity of the container maintains permanently the internal volume of containment 5 with a moisture value variable between 60% and 90% without the need for repeating cyclically the operation of moisturizing.
  • the water that waters the product is, as already said, the initial water with which the product has been moistened and to which the condensation liberated by the product itself is added, the product containing on its own a certain liquid value (in a variable measure depending on the product) .
  • the preferred embodiment of the method that has been just described comprises a first watering of the product before its packaging, it is still possible to package the product substantially dry since the condensation liberated by the product itself provides to self-feed a quite good internal moisture level, even if at a lower percentage.
  • figure 6 schematizes, with a plurality of small drops, a dispersion that represents the condensation released by the vegetable itself, in that case in a non limitative manner. Also in this case, naturally, the hermetic closure impedes the dispersion of the moisture, which thus remains trapped in the internal volume 5, automatically maintaining an optimal level for the preservation of the product.
  • the product is therefore normally placed in the fridges, where it will be kept for long periods, even a couple of months.
  • the container can be provided with the strips of absorbing material 10 for absorbing the moisture produced by the vegetable in such a way that the internal volume results to be dry (see figure 6 again) .

Abstract

The present invention concerns an innovative method for the preservation of fresh vegetable products comprising the operation of insertion of the product inside a container (1) of the non transparent to solar rays type and subsequent hermetic closure of the container through a removable lid (2). In such a manner, the product placed in the container results to be in a dark environment protected from light and solar rays. Moreover, the container, being hermetic, maintains stable inside the eventual moisture that is generated by the product itself together with that eventually sprayed on the product before packaging it. The internal environment thus creates favourable conditions for a long-term preservation of the product.

Description

TITLE
A METHOD FOR THE PRESERVATION OF VEGETABLES
Technical Field
The present invention is related to the technical field relative to the preservation of vegetable products in general .
In particular, the invention refers to an innovative method that allows to prolong significantly the preservation in the fridge of a fresh vegetable product, leaving unaltered its nutritive value and its external aspect .
Background Art
It is known that the preservation of fresh vegetable products just picked is much more difficult than a preservation that foresees cooking and/or treatment with preservative chemical agents.
While pre-cooked products and/or products treated with preservatives can have expiry dates several months ahead, fresh products have a very short preservation period, variable from product to product, but that is around the two/three weeks at the most. After such a period the deterioration of the product is such as to render it no more edible.
With the purpose of prolonging the preservation as much as possible, fresh vegetable products in general (like carrots, aubergines or tomatoes) , are preserved in appropriate fridges in order to lower the surrounding room temperature to around 3 or 4°C and thus delay the deterioration process.
In addition to the temperature, other two parameters are essential for the control of ripening, and therefore of the preservation, of such products.
In particular, a first parameter concerns the level of moisture of the surrounding environment in which the product is. This has to be particularly controlled in order to maintain it at the ideal value, which varies from product to product.
A second predominating factor is light, especially solar light which, when in contact with the product, inevitably accelerates the process of ripening.
Having said that, it is clear that, at least in the preservation phase before the launch onto the market, it is frequently required an operation of maintenance of the ideal moisture value by periodically wetting all the products arranged in the fridges. For example, many products, such as carrots or tomatoes, are moistened at a continuous cycle through appropriate atomizers, maintaining a moisture value within a variable range between about 60% and 90%.
It is therefore clear that such an operation requires particular equipment, which implies additional costs and labour.
Moreover, once the product is launched onto the market, it is generally presented in basins covered by transparent cellophane and arranged in appropriate fridges that cool at a temperature substantially maintained at around 4 or 5 °C. It is therefore clear that, once arranged on the counters of the supermarket, the product cannot be moistened any more. Moreover, the cellophane, generally transparent, allows the passage of light, both the artificial one of the counters themselves and the solar one that gets in contact with the product.
The result is therefore a product whose expiry date, that is the period of integral preservation of the product once launched onto the market, is very much reduced to some days .
Naturally, the problem remains absolutely the same, or even gets worse, once the product has been purchased and has been . placed in the home fridge without the cellophane .
Disclosure of invention
It is therefore the aim of the present invention to provide an innovative method of preservation of fresh vegetable products, and relative device, that solves at least in part the above-mentioned inconveniences.
In particular, it is the aim of the present invention to provide an innovative method that allows to maintain unaltered the characteristics of the fresh packaged product for much longer with respect to the standard duration both in the packaging phase and afterwards when launched onto the market.
It is therefore the aim of the present invention to provide an innovative method of preservation of fresh vegetable products that allows to postpone the expiry date even when the product is placed in the container without any type of thermal treatment (cooking) and/or without the use of preservative agents.
These and other aims are therefore reached with the present method of preservation of fresh vegetable products in accordance with claim 1.
The method, in accordance with the invention, includes the operation of insertion of the fresh product inside a container (2) of the non transparent to light type and hermetically closable through a removable lid (3) , naturally absolutely non transparent to light as well.
In such a manner, once the product is placed in the container and the container is hermetically closed with the lid, an absolutely dark environment is created in which the products results contained.
The absolute absence of light contributes significantly to a more long-lasting preservation of the fresh product both in the packaging phase and when placed in the counters of supermarkets and subsequently when used by the final consumer.
In addition, the hermeticity of the container used allows to preserve inside, without dispersing it, the eventual moisture present, that is the condensation liberated by the vegetable after its packaging and/or the eventual moisturizing of the product comprised before the packaging .
Such moisture remains trapped in the container, contributing to maintain an ideal environment for long- term preservation.
Even the occasional opening of the container by the final user to extract a product contained does not influence its preservation if immediately closed again. In such a short lapse of time the light has in fact no effect on the ripening of the product and the eventual moisture present does not have the time to dissolve in the external environment .
The vegetable product to which the present method is addressed is therefore a fresh product, that is raw and natural, which once picked has eventually only gone through a normal process of cleaning the soil out of it and removing the sheets. The product is therefore neither cooked nor treated with chemical agents that would favour in a non natural manner, and often harmful for health, its preservation .
The duration of preservation of such products, when packaged in accordance with the method described, is prolonged up to even a couple of months. It is clear that such a result is absolutely surprising since, generally, a fresh product has durations variable between the three/four days (for example tomatoes) up to a maximum of about a couple of weeks (for example carrots or aubergines ) .
It is therefore clear now that, in case of storage in fridges before the launch onto the market, it is not necessary anymore to moisten periodically the product since the eventual moisture present is self-preserved by the hermeticity of the container.
Moreover, it is clear that, unlike the background art, the product results to be protected from light also when arranged on the counters of big supermarkets.
Being the product in non transparent containers, in order to indicate the contained product and the quantity of it, an indicative label will be enough.
Advantageously, before the operation of insertion of the product in the container ( 2 ) , an operation of superficial moisturizing can be comprised for all those products that prefer a very humid environment (moisture between 60% and 90%), and through this operation they are superficially wetted. In such a manner, after the hermetic closure with the lid ( 3 ) , the moisture remains trapped in the internal volume ( 5 ) and cannot evaporate, thus maintaining a substantially constant internal level.
The maintenance of the constant moisture value, therefore, does not require the continuous spraying with water as per the background art.
Advantageously, the operation of moisturizing can, for example, be realized through the spraying of water by means of one or more than one nozzles (100) .
Advantageously, the said operation of superficial moisturizing can then be comprised for vegetable products such as carrots, tomatoes and aubergines.
The internal level of moisture is maintained within a range between 60% and 90% thanks also to the contribution of the condensation release by the product itself.
Alternatively, the operation of application of one or more than one strips of absorbent material (10) in the internal volume (5) can be comprised, in such a way that the strips can absorb all or part of the internal moisture present in the volume (5) , that is the moisture that is self-generated and/or that generated artificially, so as to reduce the said moisture value.
Such strips are preferably applied in case of preservation of vegetable products that require a substantially dry environment, such as garlic.
Advantageously, before the phase of insertion of the product in the container, it is naturally included a phase of picking of the fresh product and an operation of initial selection that comprises the cleaning in such a way that the packaged product results to be free from sheets and soil.
Advantageously, after the packaging of the vegetable product, the placement of the container in a refrigerated environment such as a fridge at around the 4 °C is comprised.
It is also described here a device (1) for the preservation of vegetable products comprising a container (2), a lid (3) to close the container and one or more than one fresh vegetable products, preferably carrots, placed in the internal volume (5) of the container (2) and wherein the device (1) is of the non transparent to light type in such a way that the internal volume (5) in which the said vegetable products are placed results to be dark when closed with the lid (3) and wherein, further, the lid is configured to hermetically close the container in such a way that the eventual moisture present in the container (that is the moisture self-generated by the packaged product after the packaging and/or that generated artificially on the product before the packaging and/or o that generated artificially on the walls of the container) remains trapped inside.
Advantageously, the product can therefore be placed inside the container at choice:
- Moistened before the closure in the container;
- Dry before the closure of the container.
Advantageously, in case of dry product, the device can comprise one or more than one strips (10) of absorbent material arranged in such a way as to absorb at least partially the internal moisture of the container (2) generated by the product, preferably applied to the lid (3) .
Brief description of drawings
Further features and advantages of the present method, according to the invention, will result to be clearer with the description of some embodiments that follows, made to illustrate but not to limit, with reference to the annexed drawings, wherein:
- Figure 1 shows in axonometric view a device of containment for vegetable products in accordance with the present invention;
- Figure 2 shows a section of the same container but provided with strips 10 for absorbing the moisture;
- Figures from 3 to 5 show the phases of packaging and preservation of the product in accordance with a first possible embodiment;
- Figure 6 shows a second embodiment of the present method for preserving products that prefer dry environments, such as garlic.
Description of some preferred embodiments
In figure 1 it is highlighted a device 1 for the preservation of vegetable products in accordance with the present invention.
This comprises a container 2, for example cylindrical in accordance with the preferred embodiment of the invention, and provided with a lid 3. The lid, as shown in figure 1, can comprise a threading that is coupled to an equivalent threading 4 arranged on the upper edge of the container 2. In such a manner, the lid can be screwed or unscrewed from the container 2 so as to be able to close it hermetically or open it.
The container, as well as the lid, are realized in such a way as not to result to be transparent to the light and therefore also to solar rays. In such a manner, when the lid is arranged on the containment element 2 the internal volume 5 in which the product is contained is absolutely dark.
To that aim, multiple different realization materials can be therefore used, compatible with the containment of food, such as plastic or PVC.
Transparent materials subsequently covered with a varnish that does not allow the passage of light can even be used, obtaining the same result.
The dimensions of the container 1 can be naturally any on the basis of the needs, better described in detail below .
Although the preferred embodiment of the invention describes a cylindrical container, it is anyway clear that the same container can be realized in different shapes such as the quadrangular one. In that case, a screwing closure will not be able to be adopted but a simple fixing closure will.
In all cases the closure must be such as to maintain the internal volume 5 hermetically isolated.
Figure 2 also shows the same device in which the lid and/or the container are eventually provided with strips of material 10 for absorbing a certain quantity of liquid.
Having structurally described the basic elements of the invention, we now pass onto a specific description of use of such a device, that is of the method of preservation of. fresh vegetable products.
Initially, after the picking of the product, an initial phase of cleaning and defoliation takes place, and also a quality control is carried out for eliminating rotten and not fit products.
In accordance with the preferred embodiment of the method, the invention comprises, as shown in figure 3, a subsequent phase in which the selected product is watered or moistened in such a way that a certain quantity of water covers the product itself. Figure 3 in fact shows a simple device 100, for example a nozzle, through which to moisten the product. The product can naturally be moistened in infinite other equivalent manners, for example dipping it in a basin. Together with the moisturizing of the product, the moisturizing of the internal walls of the container 2 can also be realized.
At this point the vegetable product in question, for example carrots, are placed within the container 2. To that aim, it is absolutely indifferent if the carrots are inserted already cut into parts or inserted complete. The quantity and the placement within the container of them is also indifferent, on the basis of the dimensions of the container and of the specific needs of the market. Containers able to contain different weights of product such as grams or kilos will be able to be used. Moreover, a container could also contain different but compatible products .
After the phase of insertion in the container the phase of hermetic closure of the container through a lid 3 (see figure 4) is comprised. In such a manner, the product, previously moistened, is hermetically closed in a dark environment and therefore protected from light. Figure 5 in fact shows, for clarification purposes, the solar rays that get in contact with the container but that do not penetrate into it.
The container, being hermetic, does not allow the evaporation and the consequent dispersion of the liquid that waters the product. The hermeticity of the container maintains permanently the internal volume of containment 5 with a moisture value variable between 60% and 90% without the need for repeating cyclically the operation of moisturizing. The water that waters the product is, as already said, the initial water with which the product has been moistened and to which the condensation liberated by the product itself is added, the product containing on its own a certain liquid value (in a variable measure depending on the product) .
Although the preferred embodiment of the method that has been just described comprises a first watering of the product before its packaging, it is still possible to package the product substantially dry since the condensation liberated by the product itself provides to self-feed a quite good internal moisture level, even if at a lower percentage.
To that aim, figure 6 schematizes, with a plurality of small drops, a dispersion that represents the condensation released by the vegetable itself, in that case in a non limitative manner. Also in this case, naturally, the hermetic closure impedes the dispersion of the moisture, which thus remains trapped in the internal volume 5, automatically maintaining an optimal level for the preservation of the product.
The product is therefore normally placed in the fridges, where it will be kept for long periods, even a couple of months.
In the particular case of products such as garlic, these prefer substantially dry environments. In that case, such a product is not moistened before packaging and moreover, the container can be provided with the strips of absorbing material 10 for absorbing the moisture produced by the vegetable in such a way that the internal volume results to be dry (see figure 6 again) .

Claims

CLAI S
A method for the conservation of fresh vegetable products, preferably carrots, comprising the operation ■ of insertion of the fresh product inside a container
(2) of the non transparent to light type and subsequent hermetic closure through a removable lid
(3) non transparent to light, so that the product placed inside the container is in a dark environment and wherein, further, the eventual moisture present in the container remains trapped inside it.
A method, according to claim 1, wherein before the operation of insertion of the product in the container (2) an operation of superficial moisturizing of the product is comprised to water it superficially in such a way that, following the hermetic closure with the lid (3) , the moisten remains trapped in the internal volume
(5), maintaining a substantially constant level .
A method, according to claim 2, wherein the said operation of moisturizing is realized through the spraying of water by means of one or more than one nozzles (100) .
A method, according to one or more of the preceding claims from 1 to 3, wherein the level of internal moisture is maintained within a range between 60% and
A method, according to one or more of the preceding claims, wherein the said operation of superficial moisturizing is provided for vegetable products such as carrots, tomatoes and aubergines.
6. A method, according to one or more of the preceding claims, wherein the operation of application of one or more than one strips of absorbing material (10) in the internal volume (5) is eventually comprised, in such a way that the strips can absorb all or a part of the internal moisture present in the volume (5) so as to reduce the said moisture value.
7. A method, according to claim 6, wherein such strips are applied in case of preservation of vegetable products that require a substantially dry environment, such as garlic.
8. A method, according to claim 6 or 7, wherein the said strips are applied to the lid.
9. A method, according to one or more of the preceding claims, wherein before the phase of insertion of the product in the container a phase of picking of the fresh product and an operation of initial selection is comprised, which includes the cleaning so that the packaged product results to be free from sheets and earth .
10. A method, according to one or more of the preceding claims, wherein, following the said packaging of the vegetable product, the arrangement of the container in a refrigerated environment, preferably a fridge, is further comprised.
11. A device (1) for the preservation of vegetable products comprising a container (2), a lid (3) to close the container and one or more than one fresh vegetable products, preferably carrots, placed in the internal volume (5) of the container (2) and characterized in that the device (1) is of the non transparent to light type in such a way that the internal volume (5) in which the said vegetable products are placed results to be dark when closed with the lid (3) and wherein, further, the lid is configured to hermetically close the container in such a way that the eventual moisture present within the container remains trapped inside it.
12. A device (1), according to claim 11, wherein the product can be placed in the container according to the following choices:
- Moistened before the closure into the container;
- Dry before the closure of the container.
13. A device (1), according to claim 12, wherein in case of dry product the device comprises one or more than one strips (10) of absorbent material arranged in such a way as to absorb at least partially the internal moisture of the container (2) generated by the product, preferably applied to the lid (3) .
14. A device (1), according to one or more of the preceding claims from 11 to 13, wherein the container is realized in materials such as:
- Plastic;
- PVC;
- Glass covered in such a way as to result to be non transparent to light.
PCT/IT2010/000366 2010-08-11 2010-08-11 A method for the preservation of vegetables WO2012020436A1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
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US20230227223A1 (en) * 2022-01-06 2023-07-20 David Linner Kelly Moisture Regulating Container

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JPS58193678A (en) * 1982-05-04 1983-11-11 Kao Corp Method of keeping vegetable and food fresh
EP0202179A1 (en) * 1985-05-07 1986-11-20 Rhone-Poulenc Films Process for preserving vegetables in opaque and gas-tight materials
EP0221489A2 (en) * 1985-10-29 1987-05-13 FreshWorld, L.P. Prolonging the shelf life of fresh root vegetables
US4943440A (en) * 1986-10-22 1990-07-24 General Mills, Inc. Controlled atmosphere cut vegetable produce package and method
WO1992017075A1 (en) * 1991-03-26 1992-10-15 Vlasic Foods, Inc. Quick brine equalization
EP1254600A1 (en) * 2001-05-02 2002-11-06 Fruttidea S.r.l. Process for preserving fresh fruit

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Publication number Priority date Publication date Assignee Title
JPS58193678A (en) * 1982-05-04 1983-11-11 Kao Corp Method of keeping vegetable and food fresh
EP0202179A1 (en) * 1985-05-07 1986-11-20 Rhone-Poulenc Films Process for preserving vegetables in opaque and gas-tight materials
EP0221489A2 (en) * 1985-10-29 1987-05-13 FreshWorld, L.P. Prolonging the shelf life of fresh root vegetables
US4943440A (en) * 1986-10-22 1990-07-24 General Mills, Inc. Controlled atmosphere cut vegetable produce package and method
WO1992017075A1 (en) * 1991-03-26 1992-10-15 Vlasic Foods, Inc. Quick brine equalization
EP1254600A1 (en) * 2001-05-02 2002-11-06 Fruttidea S.r.l. Process for preserving fresh fruit

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20230227223A1 (en) * 2022-01-06 2023-07-20 David Linner Kelly Moisture Regulating Container

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