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: The specification is directed to a novel process for juice and pulp products especially suitable for acidic and difficult fruits whose juices and pulps are susceptible to browning or unpleasant catch flavours. A broad aspect of the invention involves the addition of an acidic sweetening agent whose pH is less than 7 to fruit juice or pulp. Further improvements to the product may be obtained by the chilling of the pulp or juice soon after breaking of the whole fruit occurs as well as by eliminating or preventing broken seed and skin material in the juice/pulp. The addition of pH buffers and/or pH adjusting agents may further improve the product.

Abstract: Described is a method, particularly applicable to a brush bed conveyor system, by which objects, typically citrus fruit, are washed or sprayed. A moveable high pressure spray manifold is contained within a manifold carriage and is disposed within the conveyor chassis such that it is moved along above a brush bed by a conveyor chain. Separation bars extend from the conveyor chain to segregate the objects into queues retained within the spray pattern of the manifold. When the manifold reaches a predetermined end position, a release latch is decoupled from the separation bars to disconnect the separation bars and conveyor chain from the manifold carriage. The predetermined end position is sensed and the manifold carriage is quickly returned to its initial position by means of a selectively activated pneumatic piston assembly.

Abstract: A new enzymatic rate method is disclosed for the analysis of Vitamin C using ascorbate oxidase. Total Vitamin C can be measured in a single analysis, in a procedure amenable to automation. Any dehydroascorbic acid (DHAA) in the sample is reduced to ascorbic acid. Then a coupling agent such as o-phenylenediamine (OPDA) is added to the sample, and any nonspecific reactions with, or spectrometric interferences from, other components of the sample are measured, to be blanked out from the final measurement. Then ascorbate oxidase is added, oxidizing ascorbic acid to DHAA; the DHAA then reacts with the OPDA already present from the prior step, and the quinoxaline derivative product may be measured spectrometrically, e.g., by absorbance at 350 nm.

Abstract: The invention is a process for preventing microbial growth in aqueous streams by applying peracetic acid to the aqueous stream. Generally, the process of the invention is applicable to aqueous streams used in any number of applications such as the application of streams for the transport of fruits or vegetables into the processing environment and through the various steps of processing.

Abstract: A cleaning composition for cleaning the surfaces of edible fresh fruits and vegetables. The composition comprises water and a preservative, and preferably also a co-solvent with a dielectric constant less than that of water, a surfactant, a flavorant, and a buffering agent to maintain the composition's pH within the range of 2 to 9. The invention further comprises a fibrous wiper impregnated with the cleaning composition for wiping the fresh produce, and a dispenser for storing the impregnated fibrous wiper.

Abstract: The specification is directed to a novel process for juice and pulp products especially suitable for acidic and difficult fruits whose juices and pulps are susceptible to browning or unpleasant catch flavors. A broad aspect of the invention involves the addition of an acidic sweetening agent whose pH is less than 7 to fruit juice or pulp. Further improvements to the product may be obtained by the chilling of the pulp or juice soon after breaking of the whole fruit occurs as well as by eliminating or preventing broken seed and skin material in the juice/pulp. The addition of pH buffers and/or pH adjusting agents may further improve the product.

Abstract: A method for preserving fruits characterized by juice sacs and rag. The fruits are placed in a holding tank and submerged in a liquid having a freezing point higher than that of the fruits. The liquid may either be maintained just above its freezing point or frozen such that the temperature of the liquid is maintained above the freezing point of the fruits.

Abstract: Phospholipids in general, and lysophosphatidylethanolamine (LPE) in particular, have been found to be effective agents to enhance the ripening and storage characteristics of fruit, whether applied pre- or post- harvest. LPE both enhances ethylene production in fruit and decreases respiration so as to maintain the fruit firmer for longer. Similar effects occur in leaves and other green plant tissue. Other lysophospholipids and phospholipids with ethanolamine appear to have similar effects.

Abstract: A freshness preserving agent comprising carbon black having a specific surface area of at most 1,000 m.sup.2 /g as measured by BET method and a palladium compound supported thereon.

Abstract: It has been found that dried fruits can be prepared without resorting to sulfiting the fruits in order to prevent the discoloration of the fruit and to prevent microbiological deterioration of the fruit. It has been found that through the utilization of a combination of vacuum and particular infusion soaking solution containing a sugar having more than six carbon atoms, an acid, a microbiological agent and optionally a chelating agent that utilizing a particular sequence of treating steps, a dried fruit that is not discolored and which has good taste can be prepared and can undergo long term storage. That is, the packaged product will have a reasonably long shelf life and taste and appearance.

Abstract: A method are disclosed for treating fresh fruit to prevent and retard the growth of fungus. The techniques of the invention include simultaneously scrubbing the fresh fruit while drenching with a falling liquid containing a fungicide. Large volumes of liquid are used and the liquid can be recycled. The liquid also removes dirt and debris and, while containing a rather small amount of fungicide, such amount is present in a concentration sufficient to apply a coating to the fruit at the end of the scrubbing step given proper pH control. The pH of the solution is controlled. During the scrubbing step, the fruit is continuously rotated to provide even fungicidal deposit.

Abstract: A process of inhibiting enzymatic browning in raw fruit and vegetable juices comprising treating the juices with cyclodextrins, individually or in combination. Soluble cyclodextrins treatments may be added directly to the juices. In the alternative, isoluble cyclodextrins may be used as a packing in a column or in a batch treatment process. In effect, treatments of the invention tend to limit the extent or rate of enzymatic browning in the affected juices. Also disclosed are novel browning inhibiting compositions which are effective in controlling enzymatic browning in raw fruit and vegetable juices. The novel compositions are potential alternatives for presently used sulfites.

Abstract: Bitter components, such as limonin, may be effectively removed from citrus juices, particularly navel orange juices, by contacting the juices with an adsorbent resin. The adsorbent resin is derived from a copolymer of a monoethylenically unsaturated monomer and a crosslinking monomer, where the copolymer has been post-crosslinked in the swollen state in the presence of a Friedel-Crafts catalyst and functionalized with hydrophilic groups. Preferably, the copolymers are styrene and divinylbenzene.

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: This invention is directed to a novel method of preparing and preserving fresh ripe fruit pieces so that the fruit may be stored for long periods of time without appreciable loss of natural flavour, colour and texture. A method of preparing and preserving fresh fruit for storage comprised of: (a) separating edible parenchyma tissue from inedible tissue of the fruit; (b) cutting and/or segmenting the edible parenchyma tissue of the fruit into pieces; (c) packing the fruit pieces in a high gas-barrier or gas impermeable container; (d) flushing the container with an oxygen-containing gas mixture; (e) sealing the container from ambient outer atmosphere; (f) regrigerating the container with the fruit pieces or segments at a temperature between about -1.degree. C. to about 6.degree. C. to cold shock the fruit pieces in the container; and (g) storing the fruit pieces in the container at a refrigerated temperature between -1.degree. and 10.degree. C.

Abstract: The invention relates to a composition for the treatment of fruits and vegetables by thermal fogging. The composition comprises from 2% to 25% by weight of at least one active protective and/or preserving substance, in solution or in dispersion in an aqueous medium containing a mixture of at least two emulsifiers having each an HLB value of 3 to 20, this mixture having an average HLB value of 8 to 15, and the active substance, when it is solid and does not give a true solution in said medium, being in the form of particles smaller than 1 micron.

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 present invention relates to a tomato-based sauce which is stable during frozen storage. By reducing the initial pH of the sauce to 4.2 or less and buffering the sauce and freezing, oxidative failure of the sauce can be substantially reduced. The prevention of oxidative failure reduces both color change and flavor change of the sauce with time.

Abstract: A process of inhibiting enzymatic browning in mechanically injured, raw fruit and vegetable products, including juices, comprising treating the products with ascorbic acid-2-phosphate esters and ascorbyl-6-fatty acid esters, individually or in combination. The treatments may be applied in an aqueous carrier and may further comprise other browning inhibitors, polyphenol oxidase inhibitors, emulsifying agents, dispersing agents and complexing agents. Treatments tend to delay or prevent the onset of enzymatic browning or, once browning has begun, to limit the extent of enzymatic browning. Also disclosed are novel browning.

Abstract: There is disclosed a preservative coating for fresh fruits and vegetables. The coating comprises approximately a 3 percent oil-in-water emulsion for which the active elements include approximately two parts partially hydrogenated vegetable oil and one part stearic acid and an anionic emulsifier.

Abstract: The invention describes a method of forming a granule coated with a preservative composition, a preservative composition and a method of protecting food material. Food products are protected in storage, such as fruit and vegetable tubers, against rot and fungus by coating with a salt of a carboxylic acid, such as citric acid, and an alkyl amine such as 2-amino butane. This coating may be granular. A granular core of diatomaceous earth may be sprayed with the preservative composition and dried. The dried granules may be mixed with the food in storage.

Abstract: The present invention relates to novel compositions of matter and their use in medicine, in agricultural applications, and in cosmetics. The compositions are based on a thixotropic aluminum hydroxide chloride which has an atomic ratio of aluminum to chlorine of from 5:1 to 6:1, and which is the chlorination product of pseudoboehmite which aluminum hydroxide chloride is in a concentration in water of from about 2 to about 20 weight percent.

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: Infusing fruit with sugar solutes which reduce the water activity by creating sites for removing part of the water content and bathing said fruit in sugar bath to infuse sugar therein, the bath being a fructose-containing corn syrup of about 70 to 80% sugar solids with 40-90% being resulting in fruit having a water activity of 0.45 to 0.65.The fruit is added to cereal.

Abstract: Preservation of fruits and vegetables with a protein precipitate obtained by treating a protein-containing liquid with an anionic surface active agent containing not less than 8 carbon atoms.

Abstract: A citrus food, which is prepared by incorporating 0.005 to 1.0 weight percent of cyclodextrin into natural citrus fruit in the course of the production of said food, thereby removing or reducing the bitterness as well as in preventing the formation of cloudiness in the citrus food.

Abstract: Microbiologically stable now-crystalline foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide an AW of from about 0.08 to about 0.93. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. The foods are mixed with fruit which has been infused with solutes to replace a portion of the water content of the fruit.

Abstract: The storage life of citrus fruit, such as lemons, oranges and grapefruit, is extended and their resistance to deterioration upon exposure to air is improved by subjecting them to controlled or modified atmospheres (CA) consisting essentially of carbon dioxide, carbon monoxide, oxygen and nitrogen.

Abstract: Disclosed are intermediate moisture food products which contain major amounts of orange citrus juice vessicle solids. The food products also contain from about 12% to 40% of a carbohydrate nutritive sweetener and sufficient amounts of edible organic acid to provide a pH of about 2.5 to 4.5. The food products have a moisture content of from about 8% to 30% and a water activity ranging from about 0.30 to 0.85. The disclosed food products exhibit prolonged moisture retention and microbial stability.

Abstract: Compounds of the formula ##STR1## in which R is alkylene, R.sup.1 and R.sup.2 are alkyl, R.sup.3 is alkyl or their amine salts and their use in retarding the ripening of picked fruits, vegetables and other merchantable materials of plant origin.

Abstract: Compounds of the formula ##STR1## in which R is alkyl, phenoxymethyl, furanyl, norbornenyl, phenethyl, hydroxy alkyl, R.sup.1 and R.sup.2 are alkyl or their amine salts and their use in retarding the ripening of picked fruits, vegetables and other merchantable materials of plant origin.

Abstract: Compounds of the formula ##STR1## in which R is alkyl, furanyl, phenyl and isopropenyl and R.sup.1 and R.sup.2 are alkyl, or their amine salts and their use in retarding the ripening of picked fruits, vegetables and other merchantable materials of plant origin.

Abstract: A composition for simultaneously controlling molds and fungi, which cause decay of fruit, and inhibiting sporulation of said molds and fungi on said fruit, said composition containing 2-(4-thiazolyl) benzimidazole and an alkali metal salt of ortho-phenyl phenol tetrahydrate, the weight ratio in said composition of 2-(4-thiazolyl) benzimidazole to the alkali metal salt of ortho-phenyl phenol tetrahydrate (expressed as ortho-phenyl phenol) being 1:0.5-15.

Abstract: This invention relates to the method and device of preserving vegetables in fresh condition for a long period of time using highly absorbent material such as processed pulp cotton which is capable of preventing the formation of dew from water emitted by the vegetables and an amount of preservative sufficient to prevent the propagation of primary bacteria within the container, preferably with preservative and means to separate the vegetables from the absorbent material.

Abstract: Method of candying fruit, in which after cooking, the fruit are immersed into a first candying syrup and remain therein until the decrease in syrup concentration has stopped. The rate of variation in syrup concentration is determined in time unit and then the syrup concentration is increased to the completion of the candying at the same rate in time unit.

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 method of cold sterilizing a perishable food product during shipment and storage. Liquid dimethyl dicarbonate is applied to the outer surface of the food product and the product is chilled to solidify the coating. The coating acts to protect the food product from microbiological contamination during shipment and storage and can be washed from the product prior to usage.