초록 ▼

A method for packaging, cooling, and storing fresh produce is disclosed. The produce is placed in a plastic bag having apertures that control ventilation so as to admit a fumigant gas but prevent significant moisture loss. Multiple units of the bagged produce are, in turn, placed in a corrugated shi

A method for packaging, cooling, and storing fresh produce is disclosed. The produce is placed in a plastic bag having apertures that control ventilation so as to admit a fumigant gas but prevent significant moisture loss. Multiple units of the bagged produce are, in turn, placed in a corrugated shipping container. Using the bag design shown it has been found that humidity of the cold storage environment may be safely reduced to about 65-75% without significant deterioration of the contained produce. This is in contrast with the usual 90% RH environment needed to prevent moisture loss. The reduced humidity environment effects a very significant improvement in shipping container compression strength. Storage at 70% RH, in contrast to storage at 90% RH, results in an almost 50% improvement in compression strength. The result is less damage to the containers and their contents. Somewhat lighter weight shipping containers are also suitable, resulting in reduced costs.

대표청구항 ▼

1. A method for packing and cold storage of produce which comprises:placing the freshly picked produce in ventilated bags, the bags minimally perforated so as to prevent significant moisture loss while having sufficient open area to permit fumigation gases to enter; making a casual closure of the ba

1. A method for packing and cold storage of produce which comprises:placing the freshly picked produce in ventilated bags, the bags minimally perforated so as to prevent significant moisture loss while having sufficient open area to permit fumigation gases to enter; making a casual closure of the bags; placing the bags in a single layer in a shipping container so that the bag perforations are not in contact with the shipping container; palletizing the filled shipping containers; placing the palletized containers in cold storage and cooling to a temperature in the range of about -1.degree. to 2.5.degree. C. at a relative humidity no greater than about 80%; and retaining the packaged produce at this temperature and relative humidity until the produce is shipped to market.