FRESH-LIKE FRUIT WITH EXTENDED SHELF LIFE

The present disclosure is directed to a method of treating delicate fruit with pressurized carbon dioxide to achieve an enhanced shelf life over fresh. A treated fruit produced by a provided method also has one or more of an improved flavor, improved, texture or improved color over a delicate fruit...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	GARCIA, CYNTHIA BERENICE MARMOLEJO, BORYSIAK, ADAM RYSZARD, STOLK, MAARTEN, NG, CHRISTINE, AKKERMANS, CYNTHIA
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The present disclosure is directed to a method of treating delicate fruit with pressurized carbon dioxide to achieve an enhanced shelf life over fresh. A treated fruit produced by a provided method also has one or more of an improved flavor, improved, texture or improved color over a delicate fruit pasteurized using a thermal treatment. La présente invention concerne un procédé de traitement de fruits délicats à l'aide de dioxyde de carbone sous pression pour obtenir une durée de conservation améliorée par rapport à la fraîcheur normale. Un fruit traité produit par un procédé fourni a également un arôme amélioré et/ou une texture améliorée et/ou une couleur améliorée par rapport à un fruit délicat pasteurisé à l'aide d'un traitement thermique.