Abstract: A container for ripening of fruit during storage and shipment has a first portion defining vertically oriented first side surfaces and a second portion defining vertically oriented second side surfaces, the planes of the first side surfaces being offset from planes of the second side surfaces. The container is adapted to be stacked in a pallet load with other of the containers, with adjacent first side surfaces of adjacent containers in engagement for stable stacking of the containers, and adjacent second side surfaces of adjacent containers spaced apart in a manner to define a channel between the adjacent containers for circulation of ventilating air or gas to fruit contained within the containers and for removal of heat generated by respiration of the fruit.
Abstract: An implement for hand picking citrus fruit and the like includes an elongated cutter having first and second opposed blades suitable for attachment, e.g., by means of a glove, with the first blade disposed along a finger of a picker's hand and the second, opposed blade disposed along a second, adjacent finger of the picker's hand. The cutter defines a first, open outer end for passage of a citrus fruit stem between the blades, and a second, relatively more closed inner end. A method for picking fruit using the implement of the invention is also described.
Abstract: An all natural, frozen food product and method for making same. The product is formed solely from all natural fruit, vegetable juices, purees or combination thereof. No additional vegetable proteins or stabilizers are required, yet a consistency ranging from a slush drink to hard pack ice cream is obtained by interaction of natural ingredients mixed in proper proportions. In particular, the product has a brix level from about 16 to 35, a pH of less than about 4.5, and is produced to have an overrun of between about 18 and 100. In some embodiments, food (fruit or vegatable) chunks are included which maintain their fruit piece identity. Processing includes heating a base mixture of purees and/or juices. Preferably the base mixture is aseptically processed to produce a shelf stable product. The consistency can be selected based on the brix and pH characteristics of the base.
Abstract: A process for producing a banana flavored banana chip includes frying banana slices, coating the fried slices with banana puree; quick frying the coated slices; and cooling the quick fried coated slices to yield the flavored banana chips. A process for producing a banana flavored, low moisture, starchy food includes coating pieces of the food with banana puree; and reducing the moisture in the coated pieces to a low level.
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