초록 ▼

A system and method of maintaining the integrity of freshly harvested, or freshly cut fruits and vegetables. Specifically, the invention focuses on a distinct series of processes which confer a lower total microbial count, delay browning, improve general organoleptic properties, and decrease the amo

A system and method of maintaining the integrity of freshly harvested, or freshly cut fruits and vegetables. Specifically, the invention focuses on a distinct series of processes which confer a lower total microbial count, delay browning, improve general organoleptic properties, and decrease the amount of chemical contaminants on the exposed surfaces without the use of preservatives. Examples of such process may be applying a first produce integrity maintenance process, a second produce integrity maintenance process, application of an antibrowning agent to the produce by a produce antibrown agent applicator, exposing the produce to ultraviolet light by an ultraviolet light system, and applying an ozone treatment by an ozone treatment system.

대표청구항 ▼

We claim: 1. A method for maintaining the integrity of an item of mushroom produce comprising the steps of: providing at least one item of mushroom produce; accepting input of said at least one item of mushroom produce; conveying said at least one item of mushroom produce for at least one process;

We claim: 1. A method for maintaining the integrity of an item of mushroom produce comprising the steps of: providing at least one item of mushroom produce; accepting input of said at least one item of mushroom produce; conveying said at least one item of mushroom produce for at least one process; delicately removing macrodebris from said at least one item of mushroom produce through utilizing an application selected from a group consisting of misting said at least one item of mushroom produce and dipping said at least one item of mushroom produce; applying an antibrowning agent to said at least one item of mushroom produce; exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light; applying a surface antimicrobial ozonated water treatment to the surface of said at least one item of mushroom produce for about 5 to 60 seconds in a manner to reduce microbial load on the surface of said at least one item of mushroom produce; drying said at least one item of mushroom produce; and maintaining the consumer integrity of said at least one item of mushroom produce to at least some degree. 2. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light follows said step of applying an antibrowning agent to said at least one item of mushroom produce. 3. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light comprises multiple exposures of said at least one item of mushroom produce and said antibrowning agent to ultraviolet light. 4. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of providing at least one item of mushroom produce comprises the step of providing at least one item of white button mushroom produce. 5. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of equally subjecting all surfaces of said at least one item of mushroom produce to said antibrowning agent and said ultraviolet light. 6. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of subjecting at least part of a selected surface of said at least one item of mushroom produce to said antibrowning agent and said ultraviolet light. 7. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of covering said at least one item of mushroom produce with an oxygen scavenging film. 8. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of maintaining said consumer integrity of said at least one item of mushroom produce to at least some degree comprises the step of increasing a shelf life of said at least one item of mushroom produce. 9. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of applying said surface antimicrobial ozonated water treatment comprises the step of applying about 0.5 to about 5 ppm of aqueous ozone to said at least one item of mushroom produce. 10. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of applying said surface antimicrobial ozonated water treatment having a temperature of less than about 60째 F. 11. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of applying said surface antimicrobial ozonated water treatment having a temperature of less than about 40째 F. 12. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of applying said surface antimicrobial ozonated water treatment comprises the step of applying said surface antimicrobial ozonated water treatment having a pH between about pH 6 to about 8 to said surface of said at least one item of mushroom produce. 13. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of applying said surface antimicrobial ozonated water treatment comprises the step of applying said surface antimicrobial ozonated water treatment having a pH of about 6.5 to said surface of said at least one item of mushroom produce. 14. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of providing a pH of said surface antimicrobial ozonated water treatment which is about equal to a pH of tissue of said at least one item of mushroom produce. 15. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of applying said surface antimicrobial ozonated water treatment to said surface of at least one item of mushroom produce comprises the step of exposing said at least one item of mushroom produce to said surface antimicrobial ozonated water treatment for about 20 seconds. 16. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light occurs before said step of applying said surface antimicrobial ozonated water treatment to said surface of at least one item of mushroom produce. 17. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of exposing said at least one item of mushroom produce to a second ultraviolet light wherein said step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light occurs before said step of applying said surface antimicrobial ozonated water treatment to said surface of said at least one item of mushroom produce and said step of applying said surface antimicrobial ozonated water treatment to said surface of said at least one item of mushroom produce occurs before said step of exposing said at least one item of mushroom produce and said antibrowning agent to said second ultraviolet light. 18. A method for maintaining the integrity of an item of mushroom produce as described in claim 4 and further comprising the steps of: applying a first surface antimicrobial ozonated water treatment to said surface of at least one item of mushroom produce; applying a second surface antimicrobial ozonated water treatment to said surface of at least one item of mushroom produce; exposing said at least one item of mushroom produce and said antibrowning agent to a second ultraviolet light, wherein said step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light occurs before said step of applying said first surface antimicrobial ozonated water treatment to said surface of at least one item of mushroom produce and said step of applying said first surface antimicrobial ozonated water treatment to said surface of at least one item of mushroom produce occurs before said step of applying said second surface antimicrobial ozonated water treatment to said surface of at least one item of mushroom produce and said step of applying said second surface antimicrobial ozonated water treatment to said surface of at least one item of mushroom produce occurs before said step of exposing said at least one item of mushroom produce and said antibrowning agent to said second ultraviolet light. 19. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of applying said surface antimicrobial ozonated water treatment to said at least one item of mushroom produce occurs before said step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light. 20. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of selecting the application of said surface antimicrobial ozonated water treatment from the group consisting of dipping said at least one item of mushroom produce in said surface antimicrobial ozonated water treatment, drenching said at least one item of mushroom produce with said surface antimicrobial ozonated water treatment and spraying said at least one item of mushroom produce with said surface antimicrobial ozonated water treatment. 21. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of applying said surface antimicrobial ozonated water treatment to at least part of said at least one item of produce as compared to at least another part of said at least one item of mushroom produce. 22. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of equally applying said surface antimicrobial ozonated water treatment to the surface of at least one item of mushroom produce. 23. A method for maintaining the integrity of an item of mushroom produce as described in claim 22 wherein said step of equally applying said surface antimicrobial ozonated water treatment to the surface of at least one item of mushroom produce comprises the step of repositioning said at least one item of mushroom produce during said step of applying said surface antimicrobial ozonated water treatment to said surface of at least one item of mushroom produce. 24. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of recycling water from said step of applying said surface antimicrobial ozonated water treatment to the surface of said at least one item of mushroom produce. 25. A method for maintaining the integrity of an item of mushroom produce as described in claim 24 wherein said step of recycling water from said step of applying said surface antimicrobial ozonated water treatment comprises the step of re-using said water for at least one more process. 26. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light comprises the step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light having at least three wavelengths. 27. A method for maintaining the integrity of an item of mushroom produce as described in claim 26 wherein said step of exposing said at least one item of mushroom produce to ultraviolet light having said at least three wavelengths comprises the step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light having wavelengths of about 185 nm, about 189 nm, and about 253.7 nm. 28. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light comprises the step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light having about 1 inch to about 24 inches between said surface of said at least one item of mushroom produce and a standard ultraviolet source. 29. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light comprises the step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light having about 5 inches between said surface of said at least one item of mushroom produce and a standard ultraviolet source. 30. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light comprises the step of exposing said at least one item of mushroom produce and said antibrowning agent to about 0.1 joules/cm2. 31. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of repositioning said at least one item of mushroom produce for said at least one process. 32. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of providing at least one item of mushroom produce comprises produce selected from the group consisting of whole items of mushroom produce, sliced items of mushroom produce, and sectioned items of mushroom produce. 33. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of removing macrodebris from said at least one item of mushroom produce comprises the step of removing growing media from said at least one item of mushroom produce. 34. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of removing macrodebris from said at least one item of mushroom produce comprises the step of removing at least one fractured produce from at least one whole item of produce. 35. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of removing macrodebris from said at least one item of mushroom produce comprises the steps of: treating said at least one item of mushroom produce in conjunction with a sieve-type element; and removing macrodebris from produce through apertures in said sieve-type element. 36. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of recycling water from said at least one process. 37. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of washing said at least one item of mushroom produce with a cleaning solution. 38. A method for maintaining the integrity of an item of mushroom produce as described in claim 37 wherein said step of washing said at least one item of mushroom produce with said cleaning solution occurs before said steps of applying said antibrowning agent to said at least one item of mushroom produce and said step of exposing said at least one item of mushroom produce and said antibrowning agent to ultraviolet light. 39. A method for maintaining the integrity of an item of mushroom produce as described in claim 37 wherein said step of washing said at least one item of mushroom produce with said cleaning solution comprises the step of washing said at least one item of mushroom produce with a pH neutral aqueous solution. 40. A method for maintaining the integrity of an item of mushroom produce as described in claim 39 wherein said step of washing said at least one item of mushroom produce with said pH neutral aqueous solution comprises the step of washing said at least one item of mushroom produce with said pH neutral aqueous solution of about pH 6.5 to about 7.5. 41. A method for maintaining the integrity of an item of mushroom produce as described in claim 37 wherein said step of step of washing said at least one item of mushroom produce with said cleaning solution comprises the step of washing said at least one item of mushroom produce with a surfactant. 42. A method for maintaining the integrity of an item of mushroom produce as described in claim 37 wherein said step of washing said at least one produce with said cleaning solution comprises the step of washing said at least one produce with an anti-foam agent. 43. A method for maintaining the integrity of an item of mushroom produce as described in claim 42 wherein said step of washing said at least one item of mushroom produce with said anti-foam agent comprises the step of washing said at least one item of mushroom produce with a food grade anti-foam agent having a concentration of around 5 ppm of said food grade anti-foam agent. 44. A method for maintaining the integrity of an item of mushroom produce as described in claim 37 wherein said step of washing said at least one produce with said cleaning solution comprises the step of washing said at least one produce with said cleaning solution for less than about 15 seconds. 45. A method for maintaining the integrity of an item of mushroom produce as described in claim 37 wherein said step of washing said at least one produce with said cleaning solution comprises the step of washing said at least one produce with said cleaning solution for less than about 4 seconds. 46. A method for maintaining the integrity of an item of mushroom produce as described in claim 37 and further comprising the step of selecting an application of said cleaning solution from the group consisting of spraying said cleaning solution on said at least one item of mushroom produce, misting said cleaning solution on said at least one item of mushroom produce, drenching said cleaning solution on said at least one item of mushroom produce, and immersing said cleaning solution on said at least one item of mushroom produce. 47. A method for maintaining the integrity of an item of mushroom produce as described in claim 37 and further comprising the step of recirculating filtered cleaning solution for at least one more process. 48. A method for maintaining the integrity of an item of mushroom produce as described in claim 47 wherein said step of recirculating filtered cleaning solution for said at least one more process comprises the step of re-utilizing said cleaning solution in rinsing said at least one item of mushroom produce. 49. A method for maintaining the integrity of an item of mushroom produce as described in claim 37 and further comprising the step of removing excess water from said at least one item of mushroom produce. 50. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of applying an additional compound to said at least one item of mushroom produce selected from the group consisting of applying ascorbic acid, applying sodium chloride, applying citric acid, and applying cysteine HCL. 51. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of applying antibrowning agent to said at least one item of mushroom produce for less than about 1.5 minutes. 52. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 and further comprising the step of applying antibrowning agent to said at least one item of mushroom produce for less than about 30 seconds and greater than about 2 seconds. 53. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of applying antibrowning agent to said at least one item of mushroom produce is followed by the step of rinsing said at least one item of mushroom produce with water. 54. A method for maintaining the integrity of an item of mushroom produce as described in claim 53 wherein said step of rinsing said at least one item of mushroom produce with said water is followed by the step of drying said at least one item of mushroom produce. 55. A method for maintaining the integrity of an item of mushroom produce as described in claim 54 wherein said step of drying said at least one item of mushroom produce comprises the step of removing at least about 80% of surface water from said at least one item of mushroom produce. 56. A method for maintaining the integrity of an item of mushroom produce as described in claim 54 wherein said step of drying said at least one item of mushroom produce comprises the step of removing about 90% to about 95% of surface water from said at least one item of mushroom produce. 57. A method for maintaining the integrity of an item of mushroom produce as described in claim 54 wherein said step of drying said at least one item of mushroom produce is followed by a second step of rinsing said at least one item of mushroom produce with said water. 58. A method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of maintaining said consumer integrity of said at least one item of mushroom produce to at least some degree comprises the step of inhibiting browning enzyme on said at least one item of mushroom produce. 59. A system method for maintaining the integrity of an item of mushroom produce as described in claim 1 wherein said step of maintaining said consumer integrity of said at least one item of mushroom produce to at least some degree comprises the step reducing residual chemical on a surface of said at least one item of mushroom produce.