Produce Treatment Method
First Claim
Patent Images
1. A method for storing fresh produce at a temperature within the range of from −
- 25°
C. to +45°
C., comprising the step of controlling a total viability count of the stored produce by treating the produce with light of at least one wavelength, which is selected from the wavelengths of blue light, red light and a combination of red and blue light, in a visible light spectrum.
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Abstract
A method for storing fresh produce and comestible derivatives thereof while controlling the total viability count and/or surface pathogen count thereon comprises the step of shining light wavelengths selected from blue light, red light or a combination of red light and blue light onto the surface of the produce.
29 Citations
50 Claims
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1. A method for storing fresh produce at a temperature within the range of from −
- 25°
C. to +45°
C., comprising the step of controlling a total viability count of the stored produce by treating the produce with light of at least one wavelength, which is selected from the wavelengths of blue light, red light and a combination of red and blue light, in a visible light spectrum. - View Dependent Claims (3, 4, 5, 6, 7, 8, 9, 12, 14, 16, 18, 19, 24, 25, 26, 45)
- 25°
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2. (canceled)
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10-11. -11. (canceled)
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13. (canceled)
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15. (canceled)
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17. (canceled)
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20-23. -23. (canceled)
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27-44. -44. (canceled)
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46. A method for storing harvested plant tissue at a temperature within the range of from −
- 25°
C. to +45°
C., comprising the step of controlling the total viability count of the harvested plant tissue by treating the harvested plant tissue with light of at least one wavelength, which is selected from the wavelengths of blue light, red light and a combination of red and blue light, in the visible light spectrum. - View Dependent Claims (47, 48, 49, 50)
- 25°
Specification