Food or edible material: processes – compositions – and products – Packaged or wrapped product – Packaging structure cooperating with food generated gas
Reexamination Certificate
2007-06-06
2011-10-04
Dye, Rena (Department: 1782)
Food or edible material: processes, compositions, and products
Packaged or wrapped product
Packaging structure cooperating with food generated gas
C426S112000, C426S263000, C426S316000
Reexamination Certificate
active
08029838
ABSTRACT:
A method for storing respiring produce, particularly bananas, during ripening is disclosed. The method allows bananas to remain in the ripened condition for an extended period of time while, at the same time, having improved sweetness and taste characteristics. In this method, during ripening, the produce is maintained in a gas medium which comprises oxygen and carbon dioxide and has the following characteristics:PR=ratio of oxygen to carbon dioxide=(20.94−B)/C=from about 1.8 to about 3.8; wherein B is the percentage (by weight) of oxygen in the gas medium and C is the percentage (by weight) of carbon dioxide is the gas medium, and the percentage (by weight) of oxygen (in the gas medium) is from about 1.0 to about 6.0, and the percentage (by weight) of carbon dioxide in the gas medium is from about 3.0 to about 10.0.
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Fernandez Raul U.
Forsyth Kevin
Marquez Gonzalo
Chiquita Brands, Inc.
Dye Rena
Frost Brown Todd LLC
Smith Preston
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