The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Feb. 05, 2013

Filed:

Aug. 09, 2010
Applicants:

Shubham Chandra, Milford, MA (US);

Benjamin Scott Williams, Norwood, MA (US);

Inventors:

Shubham Chandra, Milford, MA (US);

Benjamin Scott Williams, Norwood, MA (US);

Assignee:

Other;

Attorney:
Primary Examiner:
Assistant Examiner:
Int. Cl.
CPC ...
B32B 5/18 (2006.01); B32B 5/22 (2006.01); B01D 46/46 (2006.01); B01D 53/22 (2006.01); B01D 59/12 (2006.01); A47J 27/04 (2006.01);
U.S. Cl.
CPC ...
Abstract

The Shelf Life Extending Container for fruits and vegetables extends the shelf life of various fresh fruits and vegetables and vase life of fresh cut flowers by changing the atmosphere in which these living products are stored and respires. The Shelf Life Extending Container does this by utilizing a Gas Permeable Non-Woven Fabric Based Film. The high oxygen and carbon dioxide permeability of the Gas Permeable Non-Woven Fabric Based Film establishes an ideal atmosphere for the multiple perishable items stored within the Shelf life Extending Container, and therefore extends their shelf life. The establishment of lower oxygen and carbon dioxide atmospheres within the Shelf Life Extending Container using the Gas Permeable Non-Woven Fabric Based Film, also leads to a reduction in the respiration rate of the perishable items stored. The reduction in the respiration rate of the perishable items prevents loss of moisture, production of metabolic heat, yellowing, browning, and reduces the production levels of ethylene by the perishable items. Therefore, the created atmosphere is able to extend shelf life, maintain high quality, and preserve nutrients of fresh produce items by naturally regulating respiration of said produce/flowers.


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