METHODS OF CONTROLLING THE RIPENING OF AGRICULTURAL PRODUCTS
Modulating the ripening of an underripe produce unit at a temperature includes treating the underripe produce unit with a chemical treatment, a physical treatment, or both. The underripe produce unit has a first respiration rate determined at the temperature at a first time and a second respiration...
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| creator | KEECH Amy Louise KAUN Stephen William FRAZIER Charles Patrick |
| description | Modulating the ripening of an underripe produce unit at a temperature includes treating the underripe produce unit with a chemical treatment, a physical treatment, or both. The underripe produce unit has a first respiration rate determined at the temperature at a first time and a second respiration rate determined at the temperature at a second time. The first time and the second time are different. The second respiration rate is at least about 10% greater than the first respiration rate at the temperature.
La modulación de la maduración de una unidad de producto no maduro a una temperatura incluye el tratamiento de la unidad de producto no maduro con un tratamiento químico, un tratamiento físico o ambos. La unidad de producto no maduro tiene una primera tasa de respiración determinada a la temperatura en un primer momento y una segunda tasa de respiración determinada a la temperatura en un segundo momento. La primera vez y la segunda vez son diferentes. La segunda tasa de respiración es al menos aproximadamente un 10 % mayor que la primera tasa de respiración a la temperatura. |
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La modulación de la maduración de una unidad de producto no maduro a una temperatura incluye el tratamiento de la unidad de producto no maduro con un tratamiento químico, un tratamiento físico o ambos. La unidad de producto no maduro tiene una primera tasa de respiración determinada a la temperatura en un primer momento y una segunda tasa de respiración determinada a la temperatura en un segundo momento. La primera vez y la segunda vez son diferentes. La segunda tasa de respiración es al menos aproximadamente un 10 % mayor que la primera tasa de respiración a la temperatura.</description><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>2023</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=20230213&DB=EPODOC&CC=MX&NR=2023000749A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230213&DB=EPODOC&CC=MX&NR=2023000749A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KEECH Amy Louise</creatorcontrib><creatorcontrib>KAUN Stephen William</creatorcontrib><creatorcontrib>FRAZIER Charles Patrick</creatorcontrib><title>METHODS OF CONTROLLING THE RIPENING OF AGRICULTURAL PRODUCTS</title><description>Modulating the ripening of an underripe produce unit at a temperature includes treating the underripe produce unit with a chemical treatment, a physical treatment, or both. The underripe produce unit has a first respiration rate determined at the temperature at a first time and a second respiration rate determined at the temperature at a second time. The first time and the second time are different. The second respiration rate is at least about 10% greater than the first respiration rate at the temperature.
La modulación de la maduración de una unidad de producto no maduro a una temperatura incluye el tratamiento de la unidad de producto no maduro con un tratamiento químico, un tratamiento físico o ambos. La unidad de producto no maduro tiene una primera tasa de respiración determinada a la temperatura en un primer momento y una segunda tasa de respiración determinada a la temperatura en un segundo momento. La primera vez y la segunda vez son diferentes. La segunda tasa de respiración es al menos aproximadamente un 10 % mayor que la primera tasa de respiración a la temperatura.</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>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLDxdQ3x8HcJVvB3U3D29wsJ8vfx8fRzVwjxcFUI8gxw9QNxgHKO7kGezqE-IaFBjj4KAUH-LqHOIcE8DKxpiTnFqbxQmptByc01xNlDN7UgPz61uCAxOTUvtSTeN8LIwMjYwMDA3MTS0ZgoRQByFSpM</recordid><startdate>20230213</startdate><enddate>20230213</enddate><creator>KEECH Amy Louise</creator><creator>KAUN Stephen William</creator><creator>FRAZIER Charles Patrick</creator><scope>EVB</scope></search><sort><creationdate>20230213</creationdate><title>METHODS OF CONTROLLING THE RIPENING OF AGRICULTURAL PRODUCTS</title><author>KEECH Amy Louise ; KAUN Stephen William ; FRAZIER Charles Patrick</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_MX2023000749A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; spa</language><creationdate>2023</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>KEECH Amy Louise</creatorcontrib><creatorcontrib>KAUN Stephen William</creatorcontrib><creatorcontrib>FRAZIER Charles Patrick</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KEECH Amy Louise</au><au>KAUN Stephen William</au><au>FRAZIER Charles Patrick</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHODS OF CONTROLLING THE RIPENING OF AGRICULTURAL PRODUCTS</title><date>2023-02-13</date><risdate>2023</risdate><abstract>Modulating the ripening of an underripe produce unit at a temperature includes treating the underripe produce unit with a chemical treatment, a physical treatment, or both. The underripe produce unit has a first respiration rate determined at the temperature at a first time and a second respiration rate determined at the temperature at a second time. The first time and the second time are different. The second respiration rate is at least about 10% greater than the first respiration rate at the temperature.
La modulación de la maduración de una unidad de producto no maduro a una temperatura incluye el tratamiento de la unidad de producto no maduro con un tratamiento químico, un tratamiento físico o ambos. La unidad de producto no maduro tiene una primera tasa de respiración determinada a la temperatura en un primer momento y una segunda tasa de respiración determinada a la temperatura en un segundo momento. La primera vez y la segunda vez son diferentes. La segunda tasa de respiración es al menos aproximadamente un 10 % mayor que la primera tasa de respiración a la temperatura.</abstract><oa>free_for_read</oa></addata></record> |
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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 | METHODS OF CONTROLLING THE RIPENING OF AGRICULTURAL PRODUCTS |
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