Process for shipping and ripening fruits and vegetables

• US 5,658,607 A
• Filed: 10/19/1995
• Issued: 08/19/1997
• Est. Priority Date: 07/08/1993
• Status: Expired due to Term

• Current Assignee: Chiquita Brands LLC (Chiquita Holdings Ltd.)
• Original Assignee: Chiquita Brands LLC (Chiquita Holdings Ltd.)
• Inventors: Herdeman, Robert William
• Primary Examiner(s): Yeung, George
• Application Number:
  US08/545,271
• Time in Patent Office: 670 Days
• Field of Search: 426/418, 426/419, 426/312, 426/263, 62/78
• US Class Current: 426/263
• CPC Class Codes: A23B 7/148 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
• CPC Class Codes: A23L 3/3418 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O

Abstract

A method for uniformly controlling the ripening of bananas and other perishable products from harvest to delivery, wherein a combination shipping and ripening container having an internal volume capable of receiving and maintaining a controlled atmosphere is provided. Freshly harvested, unripened perishable products are loaded into the container and cooled to a holding temperature in a range of from about 57° to about 70° F. Once the products are stabilized at the desired holding temperature, a controlled atmosphere including ethylene is preferably substantially immediately provided to the internal volume to uniformly initiate ripening of all of the loaded products. Once ripening has been initiated, the ethylene is reduced within the internal volume by displacement with a low oxygen controlled atmosphere, which is maintained within the container during storage, transportation, and delivery procedures. Prior to unloading the ripened products from the container, the atmosphere within the internal volume is returned to normal conditions. Once the loaded products have been stabilized at the desired holding temperature and exposed to the ethylene atmosphere to initiate ripening procedures, adjustments to the controlled atmosphere and temperature within the internal volume can be utilized to "tune" the ripening process as desired to provide ripened products for delivery within a range of timing schedules. The present method can be used with oxygen concentrations in the range of 1% to 8% during the ripening procedure, and with the ethylene concentration reduced to a minimal level of about 25 ppm (to support continuing ripening). Use of very low oxygen concentrations and minimal ethylene concentrations in the ranges listed above can produce a fruit product in which its pulp is more ripe than indicated by the color of its peel.

Claims

1. A method for uniformly controlling the ripening of perishable products from harvest to delivery, said method comprising the steps of:

(a) providing a combination shipping and ripening of container having an internal volume capable of receiving and maintaining a controlled atmosphere of low oxygen content;

(b) loading freshly harvested, unripened perishable products into said container;

(c) cooling the loaded products to a holding temperature in a range of from about 57°

to about 67°

F.;

(d) stabilizing the products at said holding temperature;

(e) exposing said loaded products at said holding temperature to ethylene in order to uniformly initiate ripening of all of said loaded products in said container;

(f) continuing ripening while displacing a portion of the existing atmosphere from said internal volume with a controlled atmosphere of a low oxygen content in the range of 1% to 8%, inclusive, while sustaining a minimum ethylene level sufficient to support said continued ripening;

(g) maintaining said low oxygen controlled atmosphere within said container during storage, transportation and delivery procedures;

(h) returning the atmosphere within said container to normal atmospheric conditions; and

(i) unloading ripe products from said container.

2. The method of claim 1, wherein said step of adding ethylene is undertaken substantially immediately following the step of stabilizing the products at a predetermined holding temperature.

3. The method of claim 1, wherein said step of adding ethylene is delayed until the loaded container has been shipped to at least an intermediate stop on the way to its destination.

4. The method of claim 1, further comprising the step of modifying the temperature within said internal volume in order to selectively control the rate of ripening of said products held therewithin.

5. The method of claim 1, wherein said loaded products need be handled only during initial loading of fresh harvested products, and unloading of ripe products.

6. The method of claim 1, wherein during the step of stabilizing the products at said holding temperature, a sub-step of reducing the oxygen content of said internal volume is performed.

7. The method of claim 1, wherein during the step of maintaining said low oxygen controlled atmosphere, a sub-step of increasing the oxygen content of said internal volume is performed to increase the rate of ripening of said perishable products.

8. A method for uniformly controlling the ripening of perishable products from harvest to delivery, said method comprising the steps of:

(a) providing a combination shipping and ripening container having an internal volume capable of receiving and maintaining a controlled atmosphere of low oxygen content;

(b) loading freshly harvested, unripened perishable products into the internal volume of said container;

(c) immediately cooling the loaded products to a holding temperature of from about 58°

to about 60°

F.;

(d) sealing the loaded container;

(e) stabilizing the products at said holding temperature;

(f) exposing said loaded products at said holding temperature to ethylene in order to uniformly initiate ripening of all of said loaded products in said container;

(g) continuing ripening while displacing a portion of the existing atmosphere therewithin with a controlled atmosphere of a low oxygen content in the range of 1% to 8%, inclusive, while sustaining a minimum ethylene level sufficient to support said continued ripening;

(h) maintaining said low oxygen controlled atmosphere within said container during storage, transportation and delivery procedures;

(i) returning the atmosphere within said container to normal atmospheric conditions; and

(j) unloading ripe products from said container.

9. The method of claim 8, wherein ethylene is provided to said internal volume substantially immediately following the stabilization of said loaded products at a predetermined holding temperature.

10. The method of claim 8, wherein said step of exposing the products to ethylene is delayed until the loaded container has been shipped to at least an intermediate stop on the way to its destination.

11. The method of claim 8, further comprising the step of modifying the temperature within said internal volume in order to selectively control the rate of ripening of said products held therewithin.

12. The method of claim 8, wherein during the step of stabilizing the products at said holding temperature, a sub-step of reducing the oxygen content of said internal volume is performed.

13. The method of claim 8, wherein during the step of maintaining said low oxygen controlled atmosphere, a sub-step of increasing the oxygen content of said internal volume is performed to increase the rate of ripening of said perishable products.

14. A method for uniformly controlling the ripening of perishable products from harvest to delivery in a shipping container, wherein said loaded products need be handled only during initial loading of fresh harvested products, and unloading of ripe products, said method comprising the steps of:

(a) providing a combination shipping and ripening container having an internal volume capable of receiving and maintaining a controlled atmosphere of low oxygen content;

(b) loading freshly harvested, unripened perishable products into the internal volume of said container;

(c) immediately cooling the loaded products to a holding temperature of from about 58°

to about 60°

F.;

(d) sealing the loaded container;

(e) stabilizing the products at said holding temperature;

(f) exposing said loaded products at said holding temperature to ethylene in order to uniformly initiate ripening of all of said loaded products in said container;

(g) continuing ripening while displacing a portion of the existing atmosphere therewithin with a controlled atmosphere of a low oxygen content in the range of 1% to 8%, while sustaining a minimum ethylene level sufficient to support said continued ripening;

(h) maintaining said low oxygen controlled atmosphere within said container during storage, transportation and delivery procedures;

(i) returning the atmosphere within said container to normal atmospheric conditions; and

(j) unloading ripe products from said container.

15. The method of claim 14, further comprising the step of providing an inert controlled atmosphere within said internal volume prior to exposing said loaded products to ethylene.

16. The method of claim 14, wherein the step of exposing said loaded products to ethylene is undertaken substantially immediately following stabilization of the products at said holding temperature.

17. The method of claim 14, wherein said step of exposing said loaded products to ethylene extends for approximately 48 hours or less.

18. The method of claim 14, wherein during the step of stabilizing the products at said holding temperature, a sub-step of reducing the oxygen content of said internal volume is performed.

19. The method of claim 14, wherein during the step of maintaining said low oxygen controlled atmosphere, a sub-step of increasing the oxygen content of said internal volume is performed to increase the rate of ripening of said perishable products.