David M Pharr

Title: David M. Pharr: Plant Enzymes and Improved Produce Brining.

Introduction

David M. Pharr is an inventor associated with Raleigh, North Carolina. His patent work addresses plant biochemistry and methods for improving the preparation of pickled produce. He holds 2 patents.

Latest Patents

Pharr’s patent, “Mannitol oxidoreductase isolated from vascular plants,” describes an NAD⁺-dependent enzyme that converts mannitol to mannose. The invention identifies celery and celeriac as preferred sources and notes that DNA encoding the enzyme may be used in its production.

His patent, “Altered brining properties of produce by a method of pre-brining,” describes purging fresh whole produce with oxygen or carbon dioxide before adding brine. The produce is then left in the brine for approximately two to 24 hours, a process intended to yield superior pickled produce.

Career Highlights

Pharr’s listed organizational affiliations include North Carolina State University and the United States of America, as represented by the Secretary of Agriculture. His patents reflect work spanning agricultural research and food-processing methods.

Collaborations

Johan M. Stoop and Henry P. Fleming are identified as Pharr’s coworkers, connecting his work with collaborators in plant science and related research.

Conclusion

David M. Pharr’s two patents highlight practical innovations in plant enzyme research and produce brining, with affiliations that include North Carolina State University and the U.S. Department of Agriculture.