Abstract: Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

Abstract: Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

Abstract: This invention relates to a novel method for the storage, transport and packaging of perishables. More particularly, this invention pertains to a novel method to extend the freshness of foods, especially fresh cut produce (such as low acid fruit), by surrounding the food for a controlled time period with CO2 or other antimicrobial gas or vapor levels well in excess of the maximum levels widely accepted by those skilled in the art to be permanently damaging to the food's characteristic flavor, color, odor or texture.

Abstract: A method for determining and controlling the proper modified or unmodified atmosphere packaging for cut or uncut respiring perishables such as cauliflower, lettuce and broccoli includes the steps of determining the respiration rate of the respiring perishable, preparing a plurality of packages containing the respiring perishable with each package having a different permeant factor, determining a value called atmosphere quotient for each of the packages according to this formula: atmosphere quotient equals permeant factor divided by respiration rate; subjecting each of the packages to known conditions of temperature and pressure over a known period of time and correlating the subjective and objective indicia of quality, appearance and marketability of the respiring perishable from each package to the atmosphere quotient values determined according to the foregoing formula, and then varying one or more of the values of the components that affect permeant factor to achieve and maintain the optimum value or range

Abstract: Subdivided produce is washed, before cooling, in water containing an oxidizing agent at a sufficiently high temperature and for a time sufficient to remove deterioration-causing agents. Thereafter, the subdivided, washed produce is cooled with cool, humidified air that passes over, through and around the produce to reduce its temperature below 40.degree. F.

Abstract: A method for determining and controlling the proper modified or unmodified atmosphere packaging for cut or uncut respiring perishables such as cauliflower, lettuce and broccoli includes the steps of determining the respiration rate of the respiring perishable, preparing a plurality of packages containing the respiring perishable with each package having a different permeant factor, determining a value called atmosphere quotient for each of the packages according to this formula: atmosphere quotient equals permeant factor divided by respiration rate; subjecting each of the packages to known conditions of temperature and pressure over a known period of time and correlating the subjective and objective indicia of quality, appearance and marketability of the respiring perishable from each package to the atmosphere quotient values determined according to the foregoing formula, and then varying one or more of the values of the components that affect permeant factor to achieve and maintain the optimum value or range

Abstract: Apparatus for washing and cooling subdivided produce include a mechanism for washing the subdivided produce with a solvent and for removing a substantial quantity of deteriorating-causing agents from the surface of the produce, a mechanism for conveying the subdivided produce along a linear path and for directing a flow of humidified cool air under pressure through the conveying means and the layer of the produce and at a temperature low enough to cool the washed produce as the subdivided produce is conveyed along the linear path.