Process for preventing fresh produce and coating composition the

Details Process for preventing fresh produce and coating composition the Process for preventing fresh produce and coating composition the

1999-12-14

2000-12-26

Cano, Milton

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

Preserving

426302, 426321, 426654, A23B 7153, A23B 716, A23L 334, A23L 33454

Patent

active

061655295

ABSTRACT:
Fresh produce is preserved by coating the exterior surface of the produce with a coating composition comprising an aqueous solution of from about 1 to about 20 percent by weight of substantially hydrolyzed cold water insoluble polyvinyl alcohol, about 0.1 to about 10 percent by weight of low molecular weight cold water soluble starch, and about 0.03 to about 5 percent by weight of surfactant. Optional constituents include antimicrobials and plasticizers. The coating composition is effective to control respiratory exchange, i.e., the passage of gases, particularly oxygen, ethylene and carbon dioxide, into and out of the produce, thereby to control maturation and ripening of the produce.

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