Transfresh Corporation

Other

Transphere Systems Limited

Richard E Woodruff

John H Silliker

Method for storing and maintaining produce under controlled conditions in a transport container (5) during transportation. Nitrogen-rich gas and carbon dioxide gas are supplied to the container when required by a compact and efficient system wherein the nitrogen gas is generated from the ambient air surrounding the container using an air splitter (35) and the carbon-dioxide is generated from a store of dry-ice (40).

Method for storing produce

Apparatus for storing produce under controlled conditions embodied in a transport container (5) for maintaining produce under controlled conditions during transportation. Nitrogen-rich gas and carbon dioxide gas are supplied to the container when required by a compact and efficient system wherein the nitrogen gas is generated from the ambient air surrounding the container using an air splitter (35) and the carbon-dioxide is generated from a store of dry-ice (40).

Apparatus for storing produce

Good color in fresh meat, fresh poultry, and fresh fish is established and maintained by subjecting such meat, poultry and fish to an atmosphere containing a low oxygen concentration to convert oxymyoglobin on the surface of the meat and poultry to reduced myoglobin, and both oxymyoglobin and oxyhemoglobin in fish to reduced myoglobin/hemoglobin, respectively, then subjecting the fresh meat, fresh poultry and fresh fish to a modified atmosphere containing a small amount of carbon monoxide to convert the reduced myoglobin to carboxymyoglobin to a depth of not more than about 0.375 inch below the surface of the meat and poultry, and to convert the reduced myoglobin/hemoglobin to reduced carboxymyoglobin/carboxyhemoglobin in the fish. The modified atmosphere is a new composition of matter. During or after the conversion, the fresh meat, fresh poultry and fresh fish may be maintained at temperatures above freezing in an atmosphere that contains more than about 10% carbon dioxide by volume to inhibit bacterial growth, or, alternatively, the fresh meat, fresh poultry and fresh fish may be frozen and maintained frozen in normal air atmosphere.

Process and composition for producing and maintaining good color in

The growth of harmful fungi on fresh fruits and vegetables is inhibited by maintaining them in a modified atmosphere including carbon monoxide, carbon dioxide, oxygen and nitrogen.

Method for inhibiting fungal growth on fresh fruits and vegetables

To extend their shelf life, certain vegetables are placed in enclosures that are at least as permeable to carbon dioxide, carbon monoxide and oxygen as low density polyethylene that is not more than two mils thick, the atmosphere within the packages is modified to comprise at least about 25% oxygen by volume, at least about 3% carbon monoxide by volume, and the balance substantially all molecular nitrogen, and the packages are then sealed. The permeability should be sufficient to prevent the carbon dioxide concentration from rising much above 20% by volume, and to prevent the oxygen concentration from falling much below about 2% by volume.

Process and package for extending the life of cut vegetables

The storage life of citrus fruit, such as lemons, oranges and grapefruit, is extended and their resistance to deterioration upon exposure to air is improved by subjecting them to controlled or modified atmospheres (CA) consisting essentially of carbon dioxide, carbon monoxide, oxygen and nitrogen.

Growing community of inventors

Salinas, CA, United States of America

Richard E Woodruff