Abstract: Disclosed herein are embodiments of a coating composition comprising cellulose nanomaterials and emulsion systems. The coating compositions provide improved moisture barrier and wettability onto fruit surfaces and can control physiological activity and enhance storability of food products, such as fruits during ambient storage. Also disclosed herein are embodiments of dried and substantially dried coatings, films, products made with the coating compositions, and methods of making and using the coating compositions described herein.

Abstract: A panaxadiol-containing composition, containing: panaxadiol; and at least one of sucrose fatty acid ester and lecithin.

Abstract: A process for the production of animal feed additives from fermentation broth containing L-lysine is disclosed. The process does not require filtering of biomass in order to remove the biomass and produces granulated lysine of controllable lysine content with a high bulk density, low viscosity, and a low hygroscopic property which does not require the addition of an anti-absorptive substance. In this process, a lysine fermentation broth produced after slant culture, flask culture, seed process, and cultivation process is concentrated to a solid content of about 44˜52%. A product with low hygroscopicity, high bulk density, and the intended amount of contents is produced after being mixed with substances for controlling the amount of contents and granulated by coating the surface of the seeds. This process enables a production of animal feed additives having a lysine-HCl content of at least 65%, a water content of at most 3%, and a bulk density of 670±50 kg/m3.

Abstract: The present invention relates to the use of polyene fungicides for reducing weight loss of crops.

Abstract: The present invention relates to an egg tray that is used to sterilize an egg or to boil the egg soft or hard and in which an egg is washed, heated, sterilized, boiled soft or hard, dried, coated, inspected, cooled, and packed to increase the safety and the value of commodity of foods and to increase the productivity, a fixer for layering the egg trays to fix them, and a method for processing an egg by using the same.

Abstract: The invention relates to a composition for coating fruits, vegetables, fowl eggs, and especially for organically-grown produce for protection and extension of the shelf life of said fruits, vegetables and fowl eggs, wherein said composition is an aqueous dispersion comprised of: (a) a hydrophobic component comprising at least one member of the following group consisting of natural wax, or vegetable oil; (b) an alkali agent; (c) water, wherein components (a) and (b) are derived from natural biological sources. The invention also relates to a method for application of the composition.

Abstract: There is provided a method for treating bananas comprising contacting said bananas with a liquid composition comprising a cyclopropene molecular encapsulation agent complex, wherein the duration of said contacting is from 1 second to 4 minutes.

Abstract: The present invention relates to an egg tray that is used to sterilize an egg or to boil the egg soft or hard and in which an egg is washed, heated, sterilized, boiled soft or hard, dried, coated, inspected, cooled, and packed to increase the safety and the value of commodity of foods and to increase the productivity, a fixer for layering the egg trays to fix them, and a method for processing an egg by using the same.

Abstract: Compositions for preparing edible coatings for fruits, vegetables, and prepared foods, which include polyvinyl acetate, provide a coating with a high gloss.

Abstract: An improved process for preserving the product quality of lychee fruit, particularly the pericarp color comprising the following steps; (i) treating fresh lychee fruit with cold water; (ii) treating the lychee fruit with hot water; (iii) treating the lychee fruit with hydrochloric acid; (iv) drying the liquid on the fruit.

Abstract: This invention describes the transient incorporation of CO.sub.2 gas into fruits and vegetables so as to enhance their flavor. The fruits and vegetables are exposed to a strongly CO.sub.2 environment for a specified amount of time and within a specific temperature range. After this exposure the foodstuffs so exposed will have incorporated some of the CO.sub.2 to which they were exposed to and develop a more effervescent and/or tangy flavor through the uptake of the CO.sub.2 to form carbonic acid. This enhancement in flavor is a direct consequence of CO.sub.2 exposure.

Abstract: A method for producing a biologically degradable polyhydroxyalkanoate coating in the form of an elastomeric film, wherein an aqueous dispersion of polyhydroxyalkanoate or a mixture of polyhydroxyalkanoates is prepared and the dispersion is applied to the surface to be coated, after which water is made or allowed to evaporate to obtain a polyhydroxyalkanoate film, the film formation taking place at a temperature lower than the melting point of the polyhydroxyalkanoate, such a temperature even for example being more than 35.degree. C. below the melting point and in which the polyhydroxyalkanoate used is a polymer which is made up of saturated or unsaturated 3-hydroxy fatty acids having a carbon-chain length of 6-14 and/or is a Pseudomonas polyhydroxyalkanoate other than a polymer or copolymer of .beta.-hydroxyvalerate or .beta.-hydroxybutyrate, without requiring additional steps to render the film elastomeric.

Abstract: The present invention relates to a method for reducing surface discoloration caused by white blush development on fresh and minimally processed vegetables and fruits due to dehydration

Abstract: The present invention discloses that the water permeability across the surface membrane of harvested fruits and vegetables can be substantially increased by treating such surfaces with a degradation enzyme. The resulting products are not only more easily dehydrated but can be used to incorporate desirable substances into the interior of the treated fruit or vegetable, such as sweeteners, stabilizers, preservatives, flavor enhancers, etc.

Abstract: A method of processing fruit, such as oranges, in which different chemical treatments are applied to different output streams of fresh fruit by passing the fruit in a continuous flow to an electronic grading apparatus having a single input but a plurality of separate and parallel outputs, and applying different chemical treatments to the continuous streams of fruit received from the different parallel outputs. This method permits a complete flexibility for optimizing treatment of various different grades of fruit that are intended to be sold as fresh fruit, or for different batches of the same grade that are intended for different markets. A particular advantage is that fruit intended for use in byproducts may be processed without any chemical treatment at all.

Abstract: Increased stability of fruits, vegetables or fungi is achieved by coating with compositions comprising at least one polysaccharide polymer, a preservative and an acidulant. The compositions may also include at least one emulsifier, at least one plasticizer, at least one resin or rosin, at least one protein, at least one firming or sequestering agent, at least one antioxidant and at least one composition which is a plant growth regulator and/or a chilling injury protectant. Methods of making and using the aforementioned compositions, and fruits or vegetables or fungi coated with the compositions on the exterior surface are also disclosed. Fruits, vegetables or fungi, with or without a rind or peel or skin, or which have been cut or sliced can be coated with the disclosed compositions.

Abstract: Increased stability of fruits, vegetables or fungi is achieved by coating thereof with compositions comprising: at least one polysaccharide polymer, a preservative, an acidulant, lecithin (i.e. a first emulsifier) and a second emulsifier. Optionally, the compositions may also include: at least one antioxidant composition, at least one composition which is a plant growth regulator and/or a chilling injury protectant. The present invention is also drawn to methods of making and using the aforementioned compositions, and fruits or vegetables or fungi having a composition of the present invention applied to an exterior surface thereof. The instant invention may be practiced with fruits, vegetables or fungi, with or without a rind or peel or skin, or which have been cut or sliced.

Abstract: The present invention discloses that the water permeability across the surface membrane of harvested fruits and vegetables can be substantially increased by treating such surfaces with a degradation enzyme. The resulting products are not only more easily dehydrated but can be used to incorporate desirable substances into the interior of the treated fruit or vegetable, such as sweeteners, stabilizers, preservatives, flavor enhancers.

Abstract: A method for protecting whole citrus fruit or vegetables from chilling injury comprises the step of treating the skin of the fruit or vegetable with a medium containing squalene or a squalene-derivative.

Abstract: A method of decorating the outside surface of a firm-rinded fruit of vines of the genus Cucurbita e.g. a pumpkin with a non-toxic, peelable film of predetermined design which comprises applying to the outer surface of said fruit at least one homogeneous film-forming composition containing a film-forming amount of a non-toxic polyvinyl alcohol polymer, a plasticizer, a volatile solvent ethanol and an amount of a colorant or a mixture of colorants sufficient to mask the color of said fruit, and allowing the solvent to evaporate thereby forming a non-toxic, peelable film of predetermined design on the surface of said fruit.

Abstract: Freshly harvested pineapple intended for sale in the fresh fruit market is treated with effective amounts of a nonionic or anionic surfactant-containing solution to inhibit internal browning. The fresh condition of the fruit is maintained for an increased period of time and the shelf life of the fruit is extended.

Abstract: A system for applying a coating of wax and fungicide to the surface of fruit applies the coating in two stages. The first stage sprays onto the fruit a mixture of both wax and fungicide, while a second stage sprays onto the fruit wax alone. The fungicide is thereby concentrated immediately adjacent the fruit, where it is most effective in controlling fruit decay, and the wax is at its full concentration at the outside of the coating, where it can provide an optimum surface shine.

Abstract: The reddish pericarp color of whole fresh lychee fruit is preserved by applying a composition of a food acid, an edible reducing agent, and a carbohydrate thickener to the pericarp surfaces, and thereafter storing the coated fruit at a low temperature. After initial coating, the lychee fruit is preferably frozen and then recoated before storage in frozen condition.

Abstract: A method and apparatus for magnetic removal of nutshells from nutmeats is set forth wherein whole nuts are supplied to a glue applicator where they are covered with a water soluble glue. The covered nuts are sent to a normalizer which tumbles and conveys the nut and dissolves the binder to a substantially uniform, optimally thick coating. From the normalizer, the binder nuts are fed into a dusting drum which dusts iron filings, onto the coating and the nutshell. The coated nuts leaving the dusting drum are conveyed to a cracker which cracks the nutshells to separate the nutmeats therefrom. Cracked nutshells and nutmeats leaving the cracker is sent to a magnetic separator. To separate the coated nutshells from the nutmeat, the aggregate is conveyed past a magnetized roller, the shells being pulled from the aggregate by the roller and deposited onto a conveyor which transports the shells for collection or reprocessing.

Abstract: A method for protecting citrus fruit against resistant organisms by treating fruit with a combination of a soluble sorbate and at least one antifungal agent of the benzimidazole type, an alkali metal o-phenylphenol or sec.-butylamine.

Abstract: A process for the treatment of fruits and vegetables to improve their shelf life and/or to decrease their loss of moisture and the fruits and vegetables treated by such a process and to compositions to be used in the said process wherein fruits and vegetables which are not over-ripe, i.e., to unripe fruits, to fruits which are just ripe or to partially ripened fruits are treated with an aqueous solution or suspension of sucrose esters of fatty acids.

Abstract: A system for pressure infiltration of liquid through the skin of fresh produce. The produce is subjected to vacuum pressure, and then coated with the liquid without submersion while continuing to subject the produce to the vacuum pressure. The application of liquid is continued as the vacuum pressure is progressively released to return the pressure surrounding the produce to atmospheric conditions, thereby causing the liquid to be forced through the produce skin surfaces due to the increase in exterior pressure about it. The coating apparatus is a combination of yieldable support rollers and an overhead spray. The rollers are partially immersed in a liquid bath from which liquid is recirculated to the spray nozzles.

Abstract: A method for preserving live hard-shell crabs by immersion in a constantly agitated brine solution to freeze the crabs. The brine solution contains a chemical defoamer and is maintained at a temperature of from about -7.degree. to 10.degree. F. to rapidly freeze the crabs, the time of immersion being preferably from about 30 to 50 minutes.

Abstract: A granular product to be used for brewing a high yield, coffee tasting beverage, formed of coffee flavored extract from pulverized roast and ground coffee impregnated into and coated onto edible nut shell particles, utilizing only a fraction of roast and ground coffee of that normally necessary to produce comparable beverage yields. A process to make such product by mixing an aqueous pulverized roast and ground coffee into and onto nut shell particles and drying such, effecting a stable granular material with the appearance of conventional roast and ground coffee and with the capacity for brewing a coffee tasting beverage while at least doubling the cup yield per unit weight of roast and ground coffee used.

Abstract: A method of swelling the cell membranes of the cell surrounding the latex containing vessels in the underpeel of bananas to enable the latex vessels to be more resistant to temperatures within the range of 45.degree. to 55.degree. F. The method includes treating the exterior peel of the banana finger with an application of an oleaginous material having a viscosity of 10 to 10,000 centistokes, maintaining the underpeel at a temperature of above 55.degree. F during the application and holding the underpeel for a dwell period of at least 24 hours. The amount of the oleaginous material applied is sufficient to permit the oleaginous material to penetrate completely below the exterior peel and into the sites of the latex vessels' cell membranes to swell these membranes in order to prevent both a phase change in the cell membranes and an increase in the permeability of the liquid and solutes of the cells surrounding the latex vessels into the latex contained in these vessels.

Abstract: Fresh fruits and vegetables are preserved by coating them with a waxy protective adhering film formed by spraying the fruits and vegetables with a volatile petroleum solvent solution of a waxy film-forming material and an alkyl aryl sulfonic acid solution of a fungicidal benzimidazole of the formulae ##STR1## wherein R.sub.1 is methyl, ethyl, isopropyl or sec-butyl;R.sub.2 is hydrogen, alkyl of 1 to 6 carbon atoms or alkenyl of 3 to 6 carbon atoms andR.sub.3 is alkyl of 1 to 12 carbon atoms; ##STR2## wherein R is a five-membered heterocyclic ring containing nitrogen and sulfur andR.sub.1 is hydrogen, lower alkyl of 1 to 5 carbon atoms or lower alkenyl of 3 to 6 carbon atoms and ##STR3## and allowing the solvent to evaporate. Excellent protection against fungi is attained by using benomyl or thiabendazole as the benzimidazole fungicide.

Abstract: Fresh fruits and vegetables are preserved by coating them with a waxy protective adhering film formed by spraying the fruits and vegetables with a volatile petroleum solvent solution of a waxy film-forming material and an alkyl aryl sulfonic acid solution of a fungicidal benzimidazole of the formulae ##STR1## wherein R.sub.1 is methyl, ethyl, isopropyl or sec-butyl;R.sub.2 is hydrogen, alkyl of 1 to 6 carbon atoms or alkenyl of 3 to 6 carbon atoms andR.sub.3 is alkyl of 1 to 12 carbon atoms; ##STR2## wherein R is a five-membered heterocyclic ring containing nitrogen and sulfur andR.sub.1 is hydrogen, lower alkyl of 1 to 5 carbon atoms or lower alkenyl of 3 to 6 carbon atoms and ##STR3## and allowing the solvent to evaporate. Excellent protection against fungi is attained by using benomyl or thiabendazole as the benzimidazole fungicide.

Abstract: A composition comprising a dispersion prepared by dispersing in an aqueous solution of a water-soluble high polymer, such as polysaccharides, a hydrophobic substance selected from the group consisting of hydrophobic solids and hydrophobic and non-volatile liquids, such as natural waxes, is applied as a coating to cover the outer surface of an agricultural product to form a coating membrane upon drying, which membrane has fine continuous microvoids by which the respiration of the agricultural product can be controllably suppressed thereby to effectively preserve the product over a long period.