Abstract: A method treating commercial produce to reduce browning and improve marketable shelf-life, the method involves submerging produce, with tissue previously wounded during processing, in a liquid at a temperature between 95 F and 103° F. for 180 seconds or less at pressures ranging between 0.5 to 3 psig, and preferably at 1.5 psig; the produce is then removed from the liquid; submersed in chilled water to cool the produce; dewatered; and packed in an oxygen-controlled package for commercial sale.

Abstract: A mechanical harvester for harvesting produce with a core planted in a field is provided. The mechanical harvester includes a chassis, a positioning apparatus, a decoring device, and a transport assembly. The positioning apparatus is connected to the chassis and configured to position the produce in the ground for harvesting and decoring. The decoring device is connected to the positioning apparatus and configured to sever the core of the produce while the produce is in the ground. The transport assembly is connected to the chassis and configured to lift the cut produce from the ground and transport the cut produce to a processing unit or a storage container.

Abstract: A system for trimming a lettuce head using a digital imaging system and cutting mechanism. The lettuce head is conveyed between a lower feed conveyor and an upper feed conveyor that is disposed a fixed distance over and substantially aligned with a lower feed conveyor. The digital imaging system is configured to capture an image of the lettuce head and determine a cutting profile using the image. The cutting mechanism is disposed over the lower feed conveyor and includes: a servo motor mechanically coupled to a drive shaft; an armature with a pivot end mounted to the drive shaft and a sweep end disposed a radial distance from the pivot end; a cutting nozzle, mounted to the sweep end of the armature, configured to trim the lettuce head; and servo-control circuitry configured to articulate the cutting nozzle through a cutting arc based on the cutting profile.

Abstract: A mechanical harvester for harvesting produce with a core planted in a field is provided. The mechanical harvester includes a chassis, a positioning apparatus, a decoring device, and a transport assembly. The positioning apparatus is connected to the chassis and configured to position the produce in the ground for harvesting and decoring. The decoring device is connected to the positioning apparatus and configured to sever the core of the produce while the produce is in the ground. The transport assembly is connected to the chassis and configured to lift the cut produce from the ground and transport the cut produce to a processing unit or a storage container.

Abstract: Celery can be commercially harvested by removing the top portion of the celery plant to leave the bottom portion of the celery plant attached to the stem in the ground. After removing the top portion of the celery, the celery is cut above the stem to separate the plurality of individual petioles. The separated individual petioles are then washed, and packaged into a sleeve. The top portion of the celery plant, the separation of the plurality of individual petioles, as well as the washing of the individual petioles are performed in the field in which the celery plant was grown.

Abstract: A mechanical harvester for harvesting produce with a core planted in a field is provided. The mechanical harvester includes a chassis, a positioning apparatus, a decoring device, and a transport assembly. The positioning apparatus is connected to the chassis and configured to position the produce in the ground for harvesting and decoring. The decoring device is connected to the positioning apparatus and configured to sever the core of the produce while the produce is in the ground. The transport assembly is connected to the chassis and configured to lift the cut produce from the ground and transport the cut produce to a processing unit or a storage container.

Abstract: A leafy vegetable having a core end and a leafy end is processed after being harvested. The harvested leafy vegetable is transported to a trim area on a conveyor. A first cutting implement located in the trim area trims a portion of the core end. A second cutting implement located in the trim area trims a portion of the leafy end. The first and second cutting implements are spaced a set distance apart, which defines an amount of the leafy vegetable remaining after the portions of the core and leafy ends are trimmed. As the portions of the core and leafy ends of the leafy vegetable are being trimmed by the first and second cutting implements, a set of one or more nozzles located in the trim area sprays a rinsing liquid on cut sites on the leafy vegetable to rinse off natural juices exuding from the cut sites.

Abstract: A mechanical harvester for harvesting produce with a core planted in a field is provided. The mechanical harvester includes a chassis, a positioning apparatus, a decoring device, and a transport assembly. The positioning apparatus is connected to the chassis and configured to position the produce in the ground for harvesting and decoring. The decoring device is connected to the positioning apparatus and configured to sever the core of the produce while the produce is in the ground. The transport assembly is connected to the chassis and configured to lift the cut produce from the ground and transport the cut produce to a processing unit or a storage container.

Abstract: A system for reducing oxygen in a package of produce product using a lance manifold. The lance manifold has a first end adapted to receive an input gas flow and a second end adapted for placement in a partially-enclosed cavity containing the produce product. The second end of the lance manifold includes a plurality of exit ports adapted to produce an output gas flow and a sampling port for taking an air sample from the partially-enclosed cavity. The system also includes an oxygen analyzer for detecting oxygen content of gas inside the partially-enclosed cavity using the sampling port. The system is configured to produce an output gas flow with the following properties: a substantially oxygen-free composition; a flow rate of at least 100 standard cubic feet per hour (SCFH); and a flow direction substantially 90 degrees to a cavity opening of the partially-enclosed cavity.

Abstract: Lettuce can be commercially packaged in the field using a wrap that has a body with an opening, and an elastomeric portion around the opening. The elastomeric portion of the wrap is stretched wide enough to place the head into the wrap. The head is placed into the body of the wrap, and the stretched elastomeric portion is released. The relaxed elastomeric portion holds the wrap around the head.

Abstract: A method for de-soiling and disinfecting produce, the method including: treating the produce with a catholyte solution to yield a catholyte treated produce; sonicating the catholyte treated produce to yield a sonicated produce; and treating the sonicated produce with an anolyte solution.

Abstract: A method and apparatus for drying produce in a centrifugal drier is described. The drier includes a housing and a drum configured to receive a multi-volume basket. The method includes loading produce into a first volume and a second volume of the multi-volume basket. The basket may include perforated walls, a closed lower end, and an open upper end. The interior volume of the basket is divided into at least a first volume and a second volume by a perforated inner divider that is oriented concentrically to the basket walls. The first volume is disposed inside the inner divider. The second volume is disposed between the inner divider and the basket walls. A drive assembly rotates the drum and the basket, loaded with produce in the first and second volumes, to cause fluids to drain out of the produce to yield dried produce.

Abstract: A mechanical harvester for harvesting a produce with a stem/core planted in a field is provided. The mechanical harvester includes a chassis, and a cutting device and a transport assembly connected to the chassis. The cutting device is configured to cut the stem/core of the produce. The transport assembly is configured to transport the cut product using a movable first belt with a first set of produce grippers and a movable second belt with a second set of produce grippers. When the produce is held between the first set and second set of produce grippers, a portion of the first set of produce grippers opposes a portion of the second set of produce grippers. The opposing produce grippers are configured to compress and exert a force on the produce to hold the produce between the movable first and second belts.

Abstract: Lettuce can be commercially harvested by removing the bottom portion of a head of lettuce to obtain only the top portion of the head. After the top portion of the head is obtained, a center section of the top portion of the head is removed to leave a cup-shaped portion of the head. The bottom portion of the head is removed and the center section of the top portion is removed in the field in which the head is harvested.

Abstract: A system for trimming a lettuce head using a digital imaging system and cutting mechanism. The lettuce head is conveyed between a lower feed conveyor and an upper feed conveyor that is disposed a fixed distance over and substantially aligned with a lower feed conveyor. The digital imaging system is configured to capture an image of the lettuce head and determine a cutting profile using the image. The cutting mechanism is disposed over the lower feed conveyor and includes: a servo motor mechanically coupled to a drive shaft; an armature with a pivot end mounted to the drive shaft and a sweep end disposed a radial distance from the pivot end; a cutting nozzle, mounted to the sweep end of the armature, configured to trim the lettuce head; and servo-control circuitry configured to articulate the cutting nozzle through a cutting arc based on the cutting profile.

Abstract: Lettuce can be commercially harvested by removing the bottom portion of a head of lettuce to obtain only the top portion of the head. After the top portion of the head is obtained, a center section of the top portion of the head is removed to leave a cup-shaped portion of the head. The bottom portion of the head is removed and the center section of the top portion is removed in the field in which the head is harvested.

Abstract: A method for de-soiling and disinfecting produce, the method including: treating the produce with a catholyte solution to yield a catholyte treated produce; sonicating the catholyte treated produce to yield a sonicated produce; and treating the sonicated produce with an anolyte solution.

Abstract: A method and apparatus for drying produce in a centrifugal drier is described. The drier includes a housing and a drum configured to receive a multi-volume basket. The method includes loading produce into a first volume and a second volume of the multi-volume basket. The basket may include perforated walls, a closed lower end, and an open upper end. The interior volume of the basket is divided into at least a first volume and a second volume by a perforated inner divider that is oriented concentrically to the basket walls. The first volume is disposed inside the inner divider. The second volume is disposed between the inner divider and the basket walls. A drive assembly rotates the drum and the basket, loaded with produce in the first and second volumes, to cause fluids to drain out of the produce to yield dried produce.

Abstract: Lettuce can be commercially harvested by removing the bottom portion of a head of lettuce to obtain only the top portion of the head. After the top portion of the head is obtained, a center section of the top portion of the head is removed to leave a cup-shaped portion of the head. The bottom portion of the head is removed and the center section of the top portion is removed in the field in which the head is harvested.

Abstract: A leafy vegetable having a core end and a leafy end is processed after being harvested. The harvested leafy vegetable is transported to a trim area on a conveyor. A first cutting implement located in the trim area trims a portion of the core end. A second cutting implement located in the trim area trims a portion of the leafy end. The first and second cutting implements are spaced a set distance apart, which defines an amount of the leafy vegetable remaining after the portions of the core and leafy ends are trimmed. As the portions of the core and leafy ends of the leafy vegetable are being trimmed by the first and second cutting implements, a set of one or more nozzles located in the trim area sprays a rinsing liquid on cut sites on the leafy vegetable to rinse off natural juices exuding from the cut sites.