초록 ▼

A method for uniformly controlling the ripening of bananas and other perishable products from harvest to delivery, wherein a combination shipping and ripening container having an internal volume capable of receiving and maintaining a controlled atmosphere is provided. Freshly harvested, unripened pe

A method for uniformly controlling the ripening of bananas and other perishable products from harvest to delivery, wherein a combination shipping and ripening container having an internal volume capable of receiving and maintaining a controlled atmosphere is provided. Freshly harvested, unripened perishable products are loaded into the container and cooled to a holding temperature in a range of from about 57°to about 70°F. Once the products are stabilized at the desired holding temperature, a controlled atmosphere including ethylene is preferably substantially immediately provided to the internal volume to uniformly initiate ripening of all of the loaded products. Once ripening has been initiated, the ethylene is reduced within the internal volume by displacement with a low oxygen controlled atmosphere, which is maintained within the container during storage, transportation, and delivery procedures. Prior to unloading the ripened products from the container, the atmosphere within the internal volume is returned to normal conditions. Once the loaded products have been stabilized at the desired holding temperature and exposed to the ethylene atmosphere to initiate ripening procedures, adjustments to the controlled atmosphere and temperature within the internal volume can be utilized to “tune”the ripening process as desired to provide ripened products for delivery within a range of timing schedules. The present method can be used with oxygen concentrations in the range of 1% to 8% during the ripening procedure, and with the ethylene concentration reduced to a minimal level of about 25 ppm (to support continuing ripening). Use of very low oxygen concentrations and minimal ethylene concentrations in the ranges listed above can produce a fruit product in which its pulp is more ripe than indicated by the color of its peel.

대표청구항 ▼

A method for uniformly controlling the ripening of perishable products from harvest to delivery, said method comprising the steps of: (a) providing a combination shipping and ripening of container having an internal volume capable of receiving and maintaining a controlled atmosphere of low oxygen co

A method for uniformly controlling the ripening of perishable products from harvest to delivery, said method comprising the steps of: (a) providing a combination shipping and ripening of container having an internal volume capable of receiving and maintaining a controlled atmosphere of low oxygen content; (b) loading freshly harvested, unripened perishable products into said container; (c) cooling the loaded products to a holding temperature in a range of from about 57°to about 67°F.; (d) stabilizing the products at said holding temperature; (e) exposing said loaded products at said holding temperature to ethylene in order to uniformly initiate ripening of all of said loaded products in said container; (f) continuing ripening while displacing a portion of the existing atmosphere from said internal volume with a controlled atmosphere of a low oxygen content in the range of 1% to 8%, inclusive, while sustaining a minimum ethylene level sufficient to support said continued ripening; (g) maintaining said low oxygen controlled atmosphere within said container during storage, transportation and delivery procedures; (h) returning the atmosphere within said container to normal atmospheric conditions; and (i) unloading ripe products from said container.