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,...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	BESOAIN CANALES XIMENA A, CANALES GAETE CRISTIAN H, BRICENO PONCE ERIKA X
Format:	Patent
Sprache:	eng ; spa
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
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