Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact...
Reexamination Certificate
2002-04-16
2004-09-28
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
C426S052000, C426S061000, C426S310000, C426S333000, C426S335000, C426S429000, C426S615000, C426S616000, C426S655000
Reexamination Certificate
active
06797300
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The field of the invention is fresh cut flowers, fresh fruits and vegetables, and methods and compositions for maintaining their freshness and shelf life without refrigeration.
2. Description of Related Art
Since the beginning of mankind, agriculture has always played a major role in the everyday life of man particularly to fresh fruits and vegetables that are easily harvested. Modern agriculture has increased productivity in agriculture but has never reduced the huge losses in the post-harvest of fresh fruits and vegetables. These post-harvest losses are not new; they have always been a problem for mankind. In these days of rapidly enlarging populations in the poorest countries whose food supply is already short, the problem of post-harvest loses of fresh fruits and vegetables has become increasingly critical. Currently these post-harvest loses amount to thirty-five percent (35%) in industrialized countries to seventy percent (70%) in under developed countries.
In the early days of horticulture in today s industrialized countries, heavy losses occurred in much the same manner as they do today in developing countries. Increasing industrialization in technologically-advanced nations gradually brought improvements in crop handling. Elaborate harvesting equipment replaced the crude harvesting tools. Collection centers were strategically established in major producing areas. Containers were remodeled to add more protection to the fresh fruits and vegetables. Commercial storage plants were installed and grade standards adopted. Engineers and economists became more and more aware of raw material behavior. Advances in refrigeration technology in the developed countries made possible the establishment of cold chains for the entire post-harvest and handling operations. At the institutional level, post-harvest research was initiated. Pilot packing houses were installed, coupled with the development on intensive training programs. The improvement of product quality and reduction in post-harvest losses became the main concern of producers, middleman, marketing specialists and consumers. Today, enormous volumes of quality horticultural fruit and vegetable crops produced in technologically advanced countries are made available to millions of people through improved post-harvest handling. Thus, historically and by necessity, post-harvest technology is part of the normal development processes in agriculture.
These handling processes are not fully recognized in less-developed countries. In such countries, agriculture may be characterized as disjointed. Production is not linked with marketing. With highly perishable crops like fruits and vegetables, storage, packing, transport, and handling technologies are practically non-existent. Hence, considerable amounts of fresh fruits and vegetables are lost after harvest. Post-harvest, loss-prevention technology measures have become more important than ever.
It is distressing to note that so much time is being devoted to the culture of plants, so much money spent on irrigation, fertilization, and crop protection measures, only to be wasted about a week after harvest. It is, therefore, important that post-harvest technology and processes be given much more attention than current production practices.
Fresh fruits and vegetables have many similarities with respect to their compositions, methods of cultivation and harvesting, storage properties, and processing. In fact, many vegetables may be considered fruit in the true botanical sense. Botanically, fruits are those portions of the plant which house seeds. Therefore, such items as tomatoes, cucumbers, eggplants, peppers and others would be classified as fruits on this basis. However, the important distinction between fruit and vegetables has come rather to be made on usage basis. Those plant items that are generally eaten with the main course of a meal are considered to be “vegetables”. Those that are commonly eaten as dessert are considered “fruits”. This artificial distinction is made by the food processor, certain marketing laws, and the consuming public. Fruit contains natural acids, such as citric acid in oranges and lemons, malic acid of apples, and tartaric acid of grapes. These acids give the fruits tartness and slow down bacterial spoilage. Organic acids also influence the color of fruits since many plant pigments are natural pH indicators. Carbohydrates are the main component of fruits and vegetables and represent 90% of their dry matter. Water is also present in fruits (between 80 to 90%) and in vegetables (generally, between 90 to 96%). More mineral substances are present in vegetables than in fruits; but enzymes that are present in all fresh fruits and vegetables are the biological catalyst that promote most of the biochemical reactions which occur in fresh fruits and vegetables.
Some properties of enzymes in fresh fruits and vegetables are the following.
1. In living fresh fruits and vegetables, enzymes control the reactions associated with ripening.
2. After harvest (unless destroyed by heat, chemicals, or some other means), enzymes continue the ripening process. In many cases, fruit ripens to the point of spoilage, such as soft melons or overripe bananas.
3. Because enzymes enter into a vast number of biochemical reactions in fresh fruits and vegetables, enzymes may be responsible for changes in flavor, color, texture, and nutritional properties.
4. The heating processes in fresh fruits and vegetables manufacturing and processing are designed not only to destroy micro-organisms, but also to deactivate enzymes and so improve the fruits and vegetables storage stability.
Once the fruit or vegetable has left the tree, the organoleptic properties, nutritional value, safety, and aesthetic appeal of the fruit deteriorates in varying degrees. The major causes of deterioration include the following:
(a) growth and activity of micro-organisms;
(b) activities of the natural food enzymes;
(c) insects, parasites, and rodents;
(d) temperature, both heat and cold;
(e) moisture and dryness;
(f) air and in particular oxygen;
(g) light; and
(h) time.
The rate at which foods spoil, if proper measures are not taken, is indicated in table 1.0 below. The table shows the time in days of the generalized storage life at seventy degrees Fahrenheit (70° F.) with a normal humidity of 60%.
GENERALIZED STORAGE LIFE
FOOD PRODUCTS
(DAYS) AT 21 C. (70 F.)
Animal flesh, fish, poultry
1-2
Dried, salted, smoked meat and fish
360 and more
Fruits
1-7
Dried fruits
360 and more
Leafy vegetables
1-2
Root crops
7-20
Fresh cut flowers
1-2
Flowers are a colored, sometimes scented, part of a plant that contains its reproductive organs. It consists of a leafy shoot with modified leaves, petals, and sepals surrounding male or female organs, stamens, and pistils. There are about 200,000 species of flowers, classified in many different families. However, only about 1,000 flowers are used commercially worldwide due to the short shelf life associated with them. The most common uses are horticultural, ornamental and as gifts (such as roses), gastronomical reasons (such as lettuce and artichoke), or as vegetable oil (like sunflower oil). Flowers are grouped into an inflorescence (flower cluster) called the head, or capitulum, which resembles, and functions as, a single flower. The flowers within the head are called florets. There are two types of florets. The first, called a disc floret, has a tubular corolla (set of petals) with equal lobes. The second type, called a ligulate or ray floret, has one side of the corolla tube extended at the apex to form a long, petal-like strap. The calyx (floral envelope) that surrounds the individual floret in a head is usually reduced to a ring of scales or bristles called the pappus, which often aids the distribution of seeds. In the common dandelion and thistles the pappus consists of fine bristles that enable the fruit to float through the air. In other species it is barbed, causing the fruit to stick to passers-by. The anthers (pollen-produc
Brinkley McNerney et al.
Crilly, Esq. Daniel C.
Crosby, Esq. Kevin P.
Pratt Helen
LandOfFree
Composition for preserving fresh cut flowers, fresh fruits... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Composition for preserving fresh cut flowers, fresh fruits..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Composition for preserving fresh cut flowers, fresh fruits... will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3194612