Process and equipment are for control of putrefaction of fruit in the post-harvest phase
The process and equipment are for the control of putrefaction of fruit in the post-harvest phase and involve the fruit being washed with hypochlorite and detergent. The fruit is then submerged in a solution of calcium nitrite at 40 degrees Celsius for 2-3 minutes. The fruit is then dried and waxed,...
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| creator | BESOAIN CANALES XIMENA A CANALES GAETE CRISTIAN H BRICENO PONCE ERIKA X |
| description | The process and equipment are for the control of putrefaction of fruit in the post-harvest phase and involve the fruit being washed with hypochlorite and detergent. The fruit is then submerged in a solution of calcium nitrite at 40 degrees Celsius for 2-3 minutes. The fruit is then dried and waxed, calibrated, followed by the application of ultraviolet light.
The process and equipment are for the control of putrefaction of fruit in the post-harvest phase and involve the fruit being washed with hypochlorite and detergent. The fruit is then submerged in a solution of calcium nitrite at 40 degrees Celsius for 2-3 minutes. The fruit is then dried and waxed, calibrated, followed by the application of ultraviolet light.
Proceso y equipo (UCV-VK) para el control de pudriciones de frutas en post-cosecha. El procedimiento comprende: a. lavar la fruta con hipoclorito y detergente b. sumergir la fruta en una solución de nitrato de calcio a 40ºC durante 2-3 minutos c. secar la fruta y encerarla d. calibrar la fruta e. aplicar luz ultravioleta. |
| format | Patent |
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The process and equipment are for the control of putrefaction of fruit in the post-harvest phase and involve the fruit being washed with hypochlorite and detergent. The fruit is then submerged in a solution of calcium nitrite at 40 degrees Celsius for 2-3 minutes. The fruit is then dried and waxed, calibrated, followed by the application of ultraviolet light.
Proceso y equipo (UCV-VK) para el control de pudriciones de frutas en post-cosecha. El procedimiento comprende: a. lavar la fruta con hipoclorito y detergente b. sumergir la fruta en una solución de nitrato de calcio a 40ºC durante 2-3 minutos c. secar la fruta y encerarla d. calibrar la fruta e. aplicar luz ultravioleta.</description><edition>7</edition><language>eng ; spa</language><subject>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</subject><creationdate>2004</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20041116&DB=EPODOC&CC=ES&NR=2219188A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20041116&DB=EPODOC&CC=ES&NR=2219188A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BESOAIN CANALES XIMENA A</creatorcontrib><creatorcontrib>CANALES GAETE CRISTIAN H</creatorcontrib><creatorcontrib>BRICENO PONCE ERIKA X</creatorcontrib><title>Process and equipment are for control of putrefaction of fruit in the post-harvest phase</title><description>The process and equipment are for the control of putrefaction of fruit in the post-harvest phase and involve the fruit being washed with hypochlorite and detergent. The fruit is then submerged in a solution of calcium nitrite at 40 degrees Celsius for 2-3 minutes. The fruit is then dried and waxed, calibrated, followed by the application of ultraviolet light.
The process and equipment are for the control of putrefaction of fruit in the post-harvest phase and involve the fruit being washed with hypochlorite and detergent. The fruit is then submerged in a solution of calcium nitrite at 40 degrees Celsius for 2-3 minutes. The fruit is then dried and waxed, calibrated, followed by the application of ultraviolet light.
Proceso y equipo (UCV-VK) para el control de pudriciones de frutas en post-cosecha. El procedimiento comprende: a. lavar la fruta con hipoclorito y detergente b. sumergir la fruta en una solución de nitrato de calcio a 40ºC durante 2-3 minutos c. secar la fruta y encerarla d. calibrar la fruta e. aplicar luz ultravioleta.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2004</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyjEKwkAQRuE0FqLeYS6QIrGJpUjEUtDCLgzrv2Qh2VlnJp5fBA9g9fjgravHVSXAjDg_Ca8llRnZiRUURSlIdpWJJFJZXBE5eJL8ddQlOaVMPoKKmNcj6xvmVEY2bKtV5Mmw-3VT0bm_ny41igywwgEZPvS3tm0OTdcdm_0fywcwZDn2</recordid><startdate>20041116</startdate><enddate>20041116</enddate><creator>BESOAIN CANALES XIMENA A</creator><creator>CANALES GAETE CRISTIAN H</creator><creator>BRICENO PONCE ERIKA X</creator><scope>EVB</scope></search><sort><creationdate>20041116</creationdate><title>Process and equipment are for control of putrefaction of fruit in the post-harvest phase</title><author>BESOAIN CANALES XIMENA A ; CANALES GAETE CRISTIAN H ; BRICENO PONCE ERIKA X</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2219188A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; spa</language><creationdate>2004</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>BESOAIN CANALES XIMENA A</creatorcontrib><creatorcontrib>CANALES GAETE CRISTIAN H</creatorcontrib><creatorcontrib>BRICENO PONCE ERIKA X</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BESOAIN CANALES XIMENA A</au><au>CANALES GAETE CRISTIAN H</au><au>BRICENO PONCE ERIKA X</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Process and equipment are for control of putrefaction of fruit in the post-harvest phase</title><date>2004-11-16</date><risdate>2004</risdate><abstract>The process and equipment are for the control of putrefaction of fruit in the post-harvest phase and involve the fruit being washed with hypochlorite and detergent. The fruit is then submerged in a solution of calcium nitrite at 40 degrees Celsius for 2-3 minutes. The fruit is then dried and waxed, calibrated, followed by the application of ultraviolet light.
The process and equipment are for the control of putrefaction of fruit in the post-harvest phase and involve the fruit being washed with hypochlorite and detergent. The fruit is then submerged in a solution of calcium nitrite at 40 degrees Celsius for 2-3 minutes. The fruit is then dried and waxed, calibrated, followed by the application of ultraviolet light.
Proceso y equipo (UCV-VK) para el control de pudriciones de frutas en post-cosecha. El procedimiento comprende: a. lavar la fruta con hipoclorito y detergente b. sumergir la fruta en una solución de nitrato de calcio a 40ºC durante 2-3 minutos c. secar la fruta y encerarla d. calibrar la fruta e. aplicar luz ultravioleta.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; spa |
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| subjects | 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 |
| title | Process and equipment are for control of putrefaction of fruit in the post-harvest phase |
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