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WO2020033750A1 - Emballage pour le stockage d'articles périssables - Google Patents

Emballage pour le stockage d'articles périssables Download PDF

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Publication number
WO2020033750A1
WO2020033750A1 PCT/US2019/045784 US2019045784W WO2020033750A1 WO 2020033750 A1 WO2020033750 A1 WO 2020033750A1 US 2019045784 W US2019045784 W US 2019045784W WO 2020033750 A1 WO2020033750 A1 WO 2020033750A1
Authority
WO
WIPO (PCT)
Prior art keywords
container
perishable items
openings
area
items
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2019/045784
Other languages
English (en)
Inventor
Louis Perez
Charles Patrick FRAZIER
James Rogers
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Apeel Technology Inc
Original Assignee
Apeel Technology Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Apeel Technology Inc filed Critical Apeel Technology Inc
Priority to JP2021507062A priority Critical patent/JP2021534041A/ja
Priority to EP19759176.1A priority patent/EP3833616A1/fr
Priority to CN201980064299.8A priority patent/CN112888639A/zh
Priority to US17/267,100 priority patent/US20210163217A1/en
Publication of WO2020033750A1 publication Critical patent/WO2020033750A1/fr
Priority to IL280746A priority patent/IL280746A/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D85/34—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for fruit, e.g. apples, oranges or tomatoes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D85/34—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for fruit, e.g. apples, oranges or tomatoes
    • B65D85/345—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for fruit, e.g. apples, oranges or tomatoes having a meshed or apertured closure to allow contents to breathe
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2205/00—Venting means
    • B65D2205/02—Venting holes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2543/00—Lids or covers essentially for box-like containers
    • B65D2543/00009—Details of lids or covers for rigid or semi-rigid containers
    • B65D2543/00018—Overall construction of the lid
    • B65D2543/00064—Shape of the outer periphery
    • B65D2543/00074—Shape of the outer periphery curved
    • B65D2543/00092—Shape of the outer periphery curved circular

Definitions

  • the present disclosure relates to containers and other packaging used to store perishable items such as harvested produce and methods of making and using thereof.
  • Common agricultural products such as fresh produce, can be highly susceptible to degradation and decomposition (i.e., spoilage) when exposed to the environment.
  • the degradation of the agricultural products can occur via abiotic means as a result of evaporative moisture loss from an external surface of the agricultural products to the atmosphere, oxidation by oxygen that diffuses into the agricultural products from the environment, mechanical damage to the surface, and/or light-induced degradation (i.e., photodegradation).
  • Biotic stressors such as bacteria, fungi, viruses, and/or pests can also infest and decompose the agricultural products.
  • Harvested produce e.g., fruits, vegetables, berries, etc.
  • high density i.e., high total volume of produce per unit volume of storage container
  • the produce can be susceptible to mass loss, molding, and/or other mechanisms for spoilage if proper storage conditions are not maintained.
  • Equipment and methods for decreasing the rate of spoilage while maintaining high quality produce, with minimal loss in mass/moisture or infestation by fungi during storage and shipping, are therefore desirable.
  • the containers can include a plurality of openings that cause a reduction in in-package relative humidity.
  • the perishable items can be coated with a protective coating to prevent moisture loss from produce during storage.
  • the perishable items can be coated prior to storage in the packaging or after being placed in the packaging.
  • the container and coatings therefore allow the perishable items to be stored at lower relative humidity (e.g., lower than industry standards for shipment and storage, or lower than about 90% relative humidity), which can help delay the growth of biotic stressors such as fungi, bacteria, viruses, and/or pests.
  • the protective coatings can be formed by treating the perishable items with a coating mixture that includes a coating agent dissolved or suspended in a solvent.
  • the coating agent can include a plurality of monomers, oligomers, fatty acids, esters, amides, amines, thiols, carboxylic acids, ethers, aliphatic waxes, alcohols, salts, or combinations thereof.
  • the coating agent can be a non-sanitizing coating agent.
  • the solvent in which the coating agent is added to can include water and/or an alcohol.
  • the solvent in which the coating agent is added to can include or be formed of a sanitizing agent.
  • the solvent can include ethanol, methanol, acetone, isopropanol, or ethyl acetate.
  • Sanitizing the produce or edible product can result in a reduction in a rate of fungal growth on the produce or edible product, or in an increase in the shelf life of the produce or edible product prior to fungal growth.
  • the mixture includes a sanitizing agent such as citric acid.
  • FIG. 1 is an illustration of a container that can be used for storage of perishable items.
  • FIG. 2 is an illustration of another container that can be used for storage of perishable items.
  • FIG. 3 illustrates a process for preparing perishable items (e.g., produce) for storage and subsequently storing the perishable items.
  • perishable items e.g., produce
  • FIG. 4 illustrates a process for storing perishable items in a container in which protective coatings are formed over the items while they are in the container.
  • the term“relative humidity” is defined as a ratio, expressed as a percentage, of the partial pressure of water vapor present in air to the equilibrium vapor pressure (i.e., the partial pressure of water vapor needed for saturation) at the same temperature.
  • a“coating” or“protective coating” is understood to mean one or more layers of monomers, oligomers, polymers, fatty acids, esters, triglycerides, diglycerides, monoglycerides, amides, amines, thiols, thioesters, carboxylic acids, ethers, aliphatic waxes, alcohols, salts (inorganic salts or organic salts such as fatty acid salts), acids, bases, proteins, enzymes, or combinations thereof disposed over and substantially covering a surface of a perishable item such as a piece of produce.
  • a“coating agent” refers to a chemical formulation that can be used to coat the surface of a substrate (e.g., after removal of a solvent in which the coating agent is dispersed) to form a coating (e.g., a protective coating) on the surface of produce.
  • the coating agent can comprise one or more coating components.
  • the coating components can be compounds of Formula I, I-A and/or Formula I-B, or monomers or oligomers of compounds of Formula I, I-A and/or Formula I-B.
  • Coating components can also comprise fatty acids, fatty acid esters, fatty acid amides, amines, thiols, carboxylic acids, ethers, aliphatic waxes, alcohols, salts (inorganic salts or organic salts such as fatty acid salts), or combinations thereof.
  • alkyl refers to a straight or branched chain saturated hydrocarbon.
  • Ci- C6 alkyl groups contain 1 to 6 carbon atoms. Examples of a C1-C6 alkyl group include, but are not limited to, methyl, ethyl, propyl, butyl, pentyl, isopropyl, isobutyl, sec-butyl and tert-butyl, isopentyl and neopentyl.
  • alkenyl means an aliphatic hydrocarbon group containing a carbon— carbon double bond and which may be straight or branched having about 2 to about 6 carbon atoms in the chain. Preferred alkenyl groups have 2 to about 4 carbon atoms in the chain. Branched means that one or more lower alkyl groups such as methyl, ethyl, or propyl are attached to a linear alkenyl chain. Exemplary alkenyl groups include ethenyl, propenyl, n- butenyl, and i-butenyl.
  • a C2-C6 alkenyl group is an alkenyl group containing between 2 and 6 carbon atoms.
  • alkenyl can include both“E” and“Z” or both“cis” and“trans” double bonds.
  • alkynyl means an aliphatic hydrocarbon group containing a carbon— carbon triple bond and which may be straight or branched having about 2 to about 6 carbon atoms in the chain. Preferred alkynyl groups have 2 to about 4 carbon atoms in the chain. Branched means that one or more lower alkyl groups such as methyl, ethyl, or propyl are attached to a linear alkynyl chain.
  • alkynyl groups include ethynyl, propynyl, n- butynyl, 2-butynyl, 3-methylbutynyl, and n-pentynyl.
  • a C2-C6 alkynyl group is an alkynyl group containing between 2 and 6 carbon atoms.
  • cycloalkyl means monocyclic or polycyclic saturated carbon rings containing 3-18 carbon atoms.
  • cycloalkyl groups include, without limitations, cyclopropyl, cyclobutyl, cyclopentyl, cyclohexyl, cycloheptanyl, cyclooctanyl, norboranyl, norborenyl, bicyclo[2.2.2]octanyl, or bicyclo[2.2.2]octenyl.
  • a C3-C7 cycloalkyl is a cycloalkyl group containing between 3 and 7 carbon atoms.
  • a cycloalkyl group can be fused (e.g., decalin) or bridged (e.g., norbornane).
  • aryl refers to cyclic, aromatic hydrocarbon groups that have 1 to 2 aromatic rings, including monocyclic or bicyclic groups such as phenyl, biphenyl or naphthyl. Where containing two aromatic rings (bicyclic, etc.), the aromatic rings of the aryl group may be joined at a single point (e.g., biphenyl), or fused (e.g., naphthyl).
  • the aryl group may be optionally substituted by one or more substituents, e.g., 1 to 5 substituents, at any point of attachment.
  • heteroaryl means a monovalent monocyclic or bicyclic aromatic ring of 5 to 12 ring atoms or a polycyclic aromatic radical, containing one or more ring heteroatoms selected from N, O, or S, the remaining ring atoms being C.
  • Heteroaryl as herein defined also means a bicyclic heteroaromatic group wherein the heteroatom(s) is selected from N, O, or S.
  • the aromatic ring is optionally substituted independently with one or more substituents described herein.
  • halo or“halogen” means fluoro, chloro, bromo, or iodo.
  • a“cationic counter ion” is any organic or inorganic positively charged ion associated with a negatively charged ion.
  • Examples of a cationic counter ion include, for example, sodium, potassium, calcium, and magnesium.
  • a“cationic moiety” is any organic or inorganic positively charged ion.
  • Hexadecanoic acid i.e., palmitic acid
  • Octadecanoic acid i.e., stearic acid
  • Tetradecanoic acid i.e., myristic acid
  • (9Z)-Octadecenoic acid i.e., oleic acid
  • Dodecanoic acid e.g., lauric acid
  • Undecanoic acid e.g., undecylic acid
  • U unrecanoic acid
  • Decanoic acid e.g., capric acid
  • CA capric acid
  • PA-2G l,3-dihydroxypropan-2-yl palmitate
  • PA-2G l,3-dihydroxypropan-2-yl octadecanoate
  • SA-2G l,3-dihydroxypropan-2-yl tetradecanoic acid
  • MA-2G MA-2G
  • OA-2G 2,3-dihydroxypropan-2-yl (9Z)-octadecenoate
  • PA-1G 2,3-dihydroxypropan-l-yl palmitate
  • SA-1G 2,3-dihydroxypropan-l-yl octadecanoate
  • 2,3-dihydroxypropan-l-yl tetradecanoate i.e., l-glyceryl myristate
  • MA-1G 2,3-dihydroxypropan-l-yl (9Z)- octadecenoate
  • OA-1G 2,3-dihydroxypropan-l-yl dodecanoate
  • LA-1G 2,3-dihydroxypropan-l-yl dodecanoate
  • 2,3-dihydroxypropan-l-yl undecanoate i.e., l-glyceryl undecanoate
  • U-1G 2,3-dihydroxypropan- l-yl decanoate
  • CA-1G 2,3-dihydroxypropan- l-yl decanoate
  • SA-K Sodium salt of stearic acid
  • MA-Na Sodium salt of myristic acid
  • MA-Na Sodium salt of palmitic acid
  • Potassium salt of stearic acid is abbreviated to “SA-K”.
  • Potassium salt of myristic acid is abbreviated to“MA-K”. Potassium salt of palmitic acid is abbreviated to“PA-K”. Calcium salt of stearic acid is abbreviated to“(SA)2-Ca”. Calcium salt of myristic acid is abbreviated to“(MA) 2 -Ca”. Calcium salt of palmitic acid is abbreviated to“(PA)2-Ca”. Magnesium salt of stearic acid is abbreviated to“(SA)2-Mg”. Magnesium salt of myristic acid is abbreviated to“(MA)2-Mg”. Magnesium salt of palmitic acid is abbreviated to“(PA)2-Mg”.
  • MAP Modified Atmosphere Packaging
  • perishable items such as harvested produce, for example on store shelves prior to purchase by consumers, in order to minimize degradation of the items and maintain visual, textural, and nutritional appeal of the items.
  • MAP containers and packages can be optimized to maintain a high internal relative humidity in order to minimize the rate at which the perishable items lose mass and water over time, thereby allowing the items to be of acceptable quality when they are sold after storage and/or shipping.
  • MAP containers and packaging can also be designed in such a way that allows the perishable items to be sufficiently cooled during storage in order to reduce the ripening rate of the items, thereby further delaying the onset of spoilage.
  • Table 1 below is a compilation of recommended industry standard conditions, including recommended relative humidity (RH), for long term storage of produce (e.g., fresh fruits and vegetables).
  • RH recommended relative humidity
  • the recommended relative humidity during storage for virtually all types of common produce is at least 85%, and is typically at least 95%.
  • the recommended storage conditions for most types of produce represents a compromise between preventing mass loss from the produce during storage and minimizing the risk of growth of postharvest pathogens.
  • most produce items would benefit from nearly saturated environments (e.g., an in-package relative humidity of at least 95%) in order to minimize mass loss during storage.
  • VL very low ( ⁇ 0.1 gL/kg-hr at 20°C) increased decay, abscission or loss of leaves, browning)
  • L low sensitivity
  • VH very high (> 100 gL/kg-hr)
  • FIG. 1 is an illustration of a container 100 for storage of perishable items such as harvested produce at relative humidity levels in accordance with Table 1 above.
  • the container 100 includes an enclosure 102 made up of a material structure 110 and a lid 130.
  • the material structure 110 is a rigid or semi-rigid structure.
  • the material structure 110 includes a first opening 112 which is sufficiently large to allow any of the perishable items which the container is configured to store (not shown) to be able to pass through, such that the perishable items can be inserted into the container through the first opening.
  • the container is closed by affixing (e.g., sealing or fastening) the lid 130 over the first opening 112.
  • the lid 130 is detachable from the rest of the container, in some embodiments the lid is attached to the rest of the container and can swing or bend from the open to the closed position.
  • the lid 130 is formed of a flexible material such as a plastic or foil that can be sealed (e.g., with an adhesive or with heat) over the first opening 112.
  • the lid is resealable.
  • the lid is formed of the same material as the material structure 110.
  • the lid is omitted, and the material structure 110 is formed of a flexible material such that the material structure can be folded, deformed or shaped once the perishable items are in the container in such a way that the enclosure surrounds the enclosed perishable items.
  • the material that forms the material structure 130 includes plastic, polycarbonate (PC), or polyethylene (PET).
  • the material of the material structure is impermeable to water, oxygen, and/or carbon dioxide.
  • the bottom or footprint of container 100 can be manufactured in a variety of shapes including, but not limited to, circles, ovals, squares, and rectangles.
  • a“rigid or semi-rigid” structure is a structure that is sufficiently rigid such that its shape is not substantially modified or deformed while the structure is filled with perishable items and no other external forces are applied to the side of the structure.
  • a mesh sack would therefore not be a rigid or semi-rigid structure, since its shape will change as it is filled with perishable items, whereas a container made of hard plastic may be rigid or semi-rigid if the plastic is sufficiently thick such that the shape of the container does not substantially change when the container is filled with perishable items.
  • the enclosure 102 also includes a plurality of second openings 114, where each of the second openings 114 is sufficiently small to prevent any of the perishable items that are stored in the container from being able to pass through. Accordingly, while the perishable items are stored in the container 100 with the lid 130 covering the first opening 112, the perishable items are not able to fall out of the container 100.
  • FIG. 1 shows the second openings 114 formed entirely in the side of the material structure 110, second openings can also be formed in the bottom of the material structure or in the lid 130.
  • Cooling of the items can be achieved via convective cooling through the plurality of second openings 114. That is, cold air or gas can be blown or otherwise taken in through the second openings 114 in order to cool the stored perishable items.
  • the relative humidity within the container during cooling typically approaches that of the cold storage environment (e.g., the environment within the refrigeration unit), which can be at least 90% relative humidity.
  • the cooling efficiency of the stored items in container 100 is maximized by maximizing the ratio of the collective area of all of the second openings 114 to the total area of the enclosure 102 (i.e., the total area of the surface enclosing the stored items) in order to improve convective air flow through the region in which the perishable items are stored.
  • the ratio of area of the openings 114 to total enclosure area is large, the relative humidity in the region containing the perishable items will decrease, as water vapor (including vapor escaping from the stored perishable items) is more easily able to escape from inside the container.
  • the ratio of the collective area of all of the second openings 1 14 to the total area of the enclosure 102 can be made small, for example less than 0.2, less than 0.18, less than 0.16, less than 0.14, less than 0.12, less than 0.1, less than 0.08, less than 0.05, less than 0.03, less than 0.02, less than 0.01, less than 0.008, less than 0.005, less than 0.003, less than 0.002, less than 0.001, less than 0.0008, or less than 0.0005.
  • FIG. 2 is an illustration of another container 200 suitable for storage of perishable items such as harvested produce.
  • Container 200 is the same as container 100 in FIG. 1, except that the collective area of the openings 214 is larger than the collective area of the openings 114 in container 100 (e.g., the total number of openings per unit area of the enclosure is larger and/or individual openings have larger areas). Accordingly, the ratio of the collective area of all of the second openings 214 to the total area of the enclosure 202 in FIG. 2 is larger than the corresponding ratio for the container 100 of FIG. 1.
  • the ratio of the collective area of all of the second openings 214 to the total area of the enclosure 202 can be greater than 0.002, greater than 0.004, greater than 0.006, greater than 0.008, greater than 0.01, greater than 0.012, greater than 0.014, greater than 0.016, greater than 0.018, greater than 0.02, greater than 0.025, greater than 0.03, greater than 0.035, greater than 0.04, greater than 0.045, greater than 0.05, greater than 0.06, greater than 0.07, greater than 0.08, greater than 0.09, greater than 0.1, greater than 0.11, greater than 0.12, greater than 0.13, greater than 0.14, greater than 0.15, greater than 0.16, greater than 0.17, greater than 0.18, greater than 0.19, greater than 0.2, greater than 0.21, greater than 0.22, greater than 0.23, greater than 0.24, or greater than 0.25.
  • the ratio of the collective area of all of the second openings 214 to the total area of the enclosure 202 can be less than 0.95, less than 0.94, less than 0.93, less than 0.92, less than 0.91, less than 0.9, less than 0.88, less than 0.86, less than 0.84, less than 0.82, less than 0.8, less than 0.78, less than 0.76, less than 0.74, less than 0.72, less than 0.7, less than 0.68, less than 0.66, less than 0.64, less than 0.62, less than 0.6, less than 0.55, or less than 0.5.
  • the openings 214 are substantially rectangular, circular, or oval. That is, their shape is identical or similar to that of a rectangle, circle, or oval, respectively.
  • container 200 is used to store conventional perishable items such as produce that are susceptible to degradation by water/mass loss, the in-package relative humidity during storage may be lower than that recommended in Table 1, and thus the perishable items will lose mass at a higher rate and therefore degrade more quickly.
  • the in-package relative humidity during storage may be less than 95%, less than 90%, less than 85%, less than 80%, less than 75%, less than 70%, less than 65%, less than 60%, less than 55%, less than 50%, less than 45%, less than 40%, less than 35%, less than 30%, less than 25%, less than 20%, less than 15%, less than 10%, or less than 5%, or in a range of about 40% to about 90%, about 45% to about 90%, about 50% to about 90%, about 55% to about 90%, about 60% to about 90%, about 65% to about 90%, about 70% to about 90%, about 75% to about 90%, about 80% to about 90%, about 40% to about 85%, about 45% to about 85%, about 50% to about 85%, about 55% to about 85%, about 60% to about 85%, about 65% to about 85%, about 70% to about 85%, about 75% to about 85%, about 80% to about 85%, about 40% to about 80%
  • the average storage lifetime of coated perishable items stored in container 200 is greater than that of similar perishable items (either coated or uncoated) stored at the same temperature in container 100, since the higher humidity conditions can facilitate the growth of pathogens such as mold, fungi, and bacteria, which also cause spoilage of the perishable items, particularly at high packing densities.
  • produce or other perishable items stored in containers 100 or 200 may not be highly susceptible to degradation via water/mass loss. However, it may be desirable to minimize the respiration rate (i.e., the rate at which CO2 is produced per unit mass of the items) of the perishable items in order to reduce the ripening rate of the items in order to prolong their lifetime before spoilage.
  • respiration rate i.e., the rate at which CO2 is produced per unit mass of the items
  • the perishable items are uncoated, having a smaller area of openings in the container (as in container 100) results in a lower respiration rate, since more CO2 remains trapped within the container during storage.
  • the relative humidity within the container is also higher when the area of the openings is smaller, which can increase the rate of molding.
  • the perishable items are coated with a protective coating that reduces the respiration rate of the items (e.g., a coating with a low permeability to CO2)
  • a protective coating that reduces the respiration rate of the items
  • the lifetime of the items may be maximized by storage in a container with a higher area of openings (as in container 200). This is because the respiration rate of the items remains low even though the ambient concentration of CO2 in the container is lower, since the protective coating keeps the respiration rate of the items low by reducing CO2 transfer from the items to ambient.
  • the higher area of holes decreases the relative humidity within the container, which can decrease the rate of molding. In cases where the perishable items are not highly susceptible to degradation via water/mass loss, the low relative humidity may not substantially impact the rate of spoilage due to water/mass loss, even if the protective coating does not serve as a barrier to water/mass loss.
  • rates of spoilage of perishable items can be reduced by (a) forming a coating on the items that reduces the rate of mass loss of the items, and storing the items in a container such as container 200 that has a large area of openings; (b) forming a coating on the items that reduces the respiration rate of the items, and storing the items in a container such as container 200 that has a large area of openings; or (c) forming a coating on the items that reduces both the respiration rate and the mass loss rate of the items, and storing the items in a container such as container 200 that has a large area of openings.
  • the relative humidity in the cold storage environment can be set to be lower than conventional levels, for example less than less than 90%, less than 85%, less than 80%, less than 75%, less than 70%, less than 65%, less than 60%, less than 55%, less than 50%, less than 45%, less than 40%, less than 35%, less than 30%, less than 25%, less than 20%, less than 15%, less than 10%, or less than 5%.
  • Protective coatings that are suitable for applying to perishable items that are stored in container 200, and methods of applying the coatings, are described in more detail below.
  • FIG. 3 illustrates a process 300 for preparing perishable items (e.g., produce) for storage and subsequently storing the perishable items such that the mass/water loss rate and/or the respiration rate is minimized, and at the same time the spoilage rate via biotic stressors such as mold, fungi, or bacteria is reduced.
  • a solid mixture of a coating agent e.g., a composition of monomer and/or oligomer, and/or polymer units
  • a solvent e.g., ethanol, methanol, acetone, isopropanol, ethyl acetate, water, or combinations thereof
  • a sanitizing agent such as citric acid is include in the solution/suspension.
  • concentration of the coating agent in the solvent can, for example, be in a range of about 0.1 to 200 mg/mL.
  • the solution/suspension, which includes the coating agent is applied over the surface of the produce or other perishable item to be coated (step 304), for example by spray coating the produce/items or by dipping the produce/items in the solution/suspension.
  • the solution/suspension can, for example, be placed in a spray bottle that generates a fine mist spray.
  • the spray bottle head can then be held an appropriate distance, e.g., approximately three to twelve inches, from the produce/items, and the produce/items then sprayed.
  • the produce/items can, for example, be placed in a bag, the solution/suspension containing the coating agent poured into the bag, and the bag then sealed and its contents lightly tumbled or agitated until the surfaces of the produce/items are entirely wet.
  • the produce/items After applying the solution/suspension to the produce/items, the produce/items are allowed to dry until the solvent has at least partially evaporated, thereby allowing a protective coating composed of the constituents of the coating agent (e.g., monomer and/or oligomer and/or polymer units) to form over the surface of the produce/items (step 306).
  • the coated produce/items are stored in the container of FIG. 2 at a reduced relative humidity and/or ambient CO2 concentration than would otherwise be required to allow for a sufficiently low rate of water/mass loss and/or rate of respiration if the produce/items had not been coated (step 308).
  • the perishable items can be cooled. In some embodiments, cooling is achieved via convection through the openings 214 in the container 200 if FIG. 2.
  • the coating agent that is added to the solvent can include a plurality of monomers, oligomers, polymers, fatty acids, esters, triglycerides, diglycerides, monoglycerides, amides, amines, thiols, thioesters, carboxylic acids, ethers, aliphatic waxes, alcohols, salts (inorganic salts or organic salts such as fatty acid salts), acids, bases, proteins, enzymes, or combinations thereof.
  • the resulting protective coating may be formed from components that are not naturally occurring on the perishable items, either individually or in the ratios in which they are combined in the coatings.
  • the specific composition of monomers, oligomers, polymers, fatty acids, esters, triglycerides, diglycerides, monoglycerides, amides, amines, thiols, thioesters, carboxylic acids, ethers, aliphatic waxes, alcohols, salts (inorganic salts or organic salts such as fatty acid salts), acids, bases, proteins, enzymes, or combinations thereof can be formulated such that the resulting coating formed over the perishable items (during step 306) mimics or enhances the cuticular layer of the product.
  • the biopolyester cutin forms the main structural component of the cuticle that composes the aerial surface of most land plants.
  • the cuticular layer is formed from a mixture of polymerized mono- and/or polyhydroxy fatty acids and esters, as well as embedded cuticular waxes.
  • the hydroxy fatty acids and esters of the cuticle layer form tightly bound networks with high crosslink density. This crosslinked network in combination with the embedded cuticular waxes acts as a barrier to moisture loss and oxidation, as well as providing protection against other environmental stressors.
  • the monomers, oligomers, polymers, fatty acids, esters, triglycerides, diglycerides, monoglycerides, amides, amines, thiols, thioesters, carboxylic acids, ethers, aliphatic waxes, alcohols, salts (inorganic salts or organic salts such as fatty acid salts), acids, bases, proteins, enzymes, or combinations thereof can be extracted or derived from plant matter, and in particular from cutin obtained from plant matter.
  • Plant matter typically includes some portions that contain cutin and/or have a high density of cutin (e.g., fruit peels, leaves, shoots, etc.), as well as other portions that do not contain cutin or have a low density of cutin (e.g., fruit flesh, seeds, etc.).
  • the cutin-containing portions can be formed from the monomer and/or oligomer and/or polymer units that are subsequently utilized in the formulations described herein for forming the coatings over the surface of the agricultural products.
  • the cutin-containing portions can also include other constituents such as non-hydroxylated fatty acids and esters, proteins, polysaccharides, phenols, lignans, aromatic acids, terpenoids, flavonoids, carotenoids, alkaloids, alcohols, alkanes, and aldehydes, which may be included in the formulations or may be omitted.
  • constituents such as non-hydroxylated fatty acids and esters, proteins, polysaccharides, phenols, lignans, aromatic acids, terpenoids, flavonoids, carotenoids, alkaloids, alcohols, alkanes, and aldehydes, which may be included in the formulations or may be omitted.
  • the monomers, oligomers, polymers, or combinations thereof can be obtained by first separating (or at least partially separating) portions of the plant that include molecules desirable for the coating agents (or molecules that can be readily modified for use in coating agents) from those that do not include the desired molecules. For example, when utilizing cutin as the feedstock for the coating agent composition, the cutin-containing portions of the plant matter are separated (or at least partially separated) from non-cutin-containing portions, and cutin is obtained from the cutin-containing portions (e.g., when the cutin-containing portion is a fruit peel, the cutin is separated from the peel).
  • the obtained portion of the plant (e.g., cutin) is then depolymerized (or at least partially depolymerized) in order to obtain a mixture including a plurality of fatty acid or esterified cutin monomers, oligomers, polymers (e.g., low molecular weight polymers), or combinations thereof.
  • the cutin derived monomers, oligomers, polymers, or combinations thereof can be directly dissolved or suspended in the solvent to form the solution/suspension used in the formation of the coatings, or alternatively can first be activated or chemically modified (e.g., functionalized).
  • Chemical modification or activation can, for example, include esterifying (e.g., glycerating) the monomers, oligomers, polymers, or combinations thereof to form a mixture of 1- monoacylglycerides and/or 2-monoacylglycerides, and the mixture of 1 -monoacylglycerides and/or 2-monoacylglycerides is dissolved/suspended in the solvent to form a solution/suspension, thereby resulting in the formulation formed in step 302 of FIG. 3 for preparation of the protective coating.
  • esterifying e.g., glycerating
  • the monomers, oligomers, polymers, or combinations thereof to form a mixture of 1- monoacylglycerides and/or 2-monoacylglycerides
  • the mixture of 1 -monoacylglycerides and/or 2-monoacylglycerides is dissolved/suspended in the solvent to form a solution/suspension, thereby resulting in
  • the coating agent includes fatty acids, esters, triglycerides, diglycerides, monoglycerides (i.e., monoacylglycerides), amides, amines, thiols, thioesters, carboxylic acids, ethers, aliphatic waxes, alcohols, salts (inorganic salts or organic salts such as fatty acid salts), acids, bases, proteins, enzymes, or combinations thereof.
  • the coating agent can be substantially similar to or the same as those described in U.S. Patent Application No.
  • the coating agent can include one or more compounds of Formula I:
  • R is selected from -H, -glyceryl, -C1-C6 alkyl, -C2-C6 alkenyl, -C2-C6 alkynyl, -C3-C7 cycloalkyl, aryl, or heteroaryl, wherein each alkyl, alkenyl, alkynyl, cycloalkyl, aryl or heteroaryl is optionally substituted with one or more groups selected from halogen (e.g., Cl, BR, or I), hydroxyl, nitro, -CN, -NH 2 ,-SH, -SR 15 , -OR 14 , -NR 14 R 15 , C1-C6 alkyl, C2-C6 alkenyl, or C2-C6 alkynyl;
  • halogen e.g., Cl, BR, or I
  • R 3 , R 4 , R 7 and R 8 are each independently, at each occurrence, -H, -OR 14 , -NR 14 R 15 , -SR 14 , halogen, -C1-C6 alkyl, -C2-C6 alkenyl, -C2-C6 alkynyl, -C3-C7 cycloalkyl, aryl, or heteroaryl, wherein each alkyl, alkenyl, alkynyl, cycloalkyl, aryl, or heteroaryl is optionally substituted with -OR 14 , -NR 14 R 15 , -SR 14 , or halogen; or
  • R 3 and R 4 can combine with the carbon atoms to which they are attached to form a C3-C6 cycloalkyl, a C4-C6 cycloalkenyl, or a 3- to 6-membered ring heterocycle; and/or
  • R 7 and R 8 can combine with the carbon atoms to which they are attached to form a C3-C6 cycloalkyl, a C4-C6 cycloalkenyl, or a 3 to 6-membered ring heterocycle;
  • R 14 and R 15 are each independently, at each occurrence, -H, -C1-C6 alkyl, -C2-C6 alkenyl, or -C2-C6 alkynyl;
  • n 0, 1, 2, 3, 4, 5, 6, 7, or 8;
  • n 0, 1, 2, or 3;
  • q 0, 1, 2, 3, 4, or 5;
  • r is 0, 1, 2, 3, 4, 5, 6, 7, or 8.
  • R is -H, -CH3, or -CH2CH3.
  • the coating agent includes monoacylglyceride (e.g., 1- monoacylglyceride or 2-monoacylglyceride) esters and/or monomers and/or oligomers and/or low molecular weight polymers formed thereof.
  • monoacylglyceride e.g., 1- monoacylglyceride or 2-monoacylglyceride
  • esters and/or monomers and/or oligomers and/or low molecular weight polymers formed thereof The difference between a 1 -monoacylglyceride and a 2-monoacylglyceride is the point of connection of the glycerol ester.
  • the coating agent includes compounds of the Formula I- A (e.g., 2- monoacylglycerides):
  • each R a is independently -H or -C1-C6 alkyl
  • each R b is independently selected from -H, -C1-C6 alkyl, or -OH;
  • R 1 , R 2 , R 5 , R 6 , R 9 , R 10 , R 11 , R 12 and R 13 are each independently, at each occurrence, -H, - OR 14 , -NR 14 R 15 , -SR 14 , halogen, -Ci-Ce alkyl, -C 2 -C 6 alkenyl, -C 2 -C 6 alkynyl, -C3-C7 cycloalkyl, aryl, or heteroaryl, wherein each alkyl, alkenyl, alkynyl, cycloalkyl, aryl, or heteroaryl is optionally substituted with one or more -OR 14 , -NR 14 R 15 , -SR 14 , or halogen;
  • R 3 , R 4 , R 7 , and R 8 are each independently, at each occurrence, -H, -OR 14 , -NR 14 R 15 , - SR 14 , halogen, -C1-C6 alkyl, -C2-C6 alkenyl, -C2-C6 alkynyl, -C3-C7 cycloalkyl, aryl, or heteroaryl wherein each alkyl, alkynyl, cycloalkyl, aryl, or heteroaryl is optionally substituted with one or more -OR 14 , -NR 14 R 15 , -SR 14 , or halogen; or
  • R 3 and R 4 can combine with the carbon atoms to which they are attached to form a C3-C6 cycloalkyl, a C4-C6 cycloalkenyl, or 3- to 6-membered ring heterocycle; and/or
  • R 7 and R 8 can combine with the carbon atoms to which they are attached to form a C3-C6 cycloalkyl, a C4-C6 cycloalkenyl, or 3- to 6-membered ring heterocycle;
  • R 14 and R 15 are each independently, at each occurrence, -H, -C1-C6 alkyl, -C2-C6 alkenyl, or -C2-C6 alkynyl;
  • n 0, 1, 2, 3, 4, 5, 6, 7 or 8;
  • n 0, 1, 2 or 3;
  • q 0, 1, 2, 3, 4 or 5;
  • r is 0, 1, 2, 3, 4, 5, 6, 7 or 8.
  • the coating agent includes compounds of the Formula I-B (e.g., l-monoacylglycerides): (Formula I-B); wherein:
  • each R a is independently -H or -C1-C6 alkyl
  • each R b is independently selected from -H, -C1-C6 alkyl, or -OH;
  • R 1 , R 2 , R 5 , R 6 , R 9 , R 10 , R 11 , R 12 and R 13 are each independently, at each occurrence, -H, - OR 14 , -NR 14 R 15 , -SR 14 , halogen, -Ci-Ce alkyl, -C 2 -C 6 alkenyl, -C 2 -C 6 alkynyl, -C3-C7 cycloalkyl, aryl, or heteroaryl, wherein each alkyl, alkenyl, alkynyl, cycloalkyl, aryl, or heteroaryl is optionally substituted with one or more -OR 14 , -NR 14 R 15 , -SR 14 , or halogen;
  • R 3 , R 4 , R 7 , and R 8 are each independently, at each occurrence, -H, -OR 14 , -NR 14 R 15 , - SR 14 , halogen, -C1-C6 alkyl, -C2-C6 alkenyl, -C2-C6 alkynyl, -C3-C7 cycloalkyl, aryl, or heteroaryl wherein each alkyl, alkynyl, cycloalkyl, aryl, or heteroaryl is optionally substituted with one or more -OR 14 , -NR 14 R 15 , -SR 14 , or halogen; or
  • R 3 and R 4 can combine with the carbon atoms to which they are attached to form a C3-C6 cycloalkyl, a C4-C6 cycloalkenyl, or 3- to 6-membered ring heterocycle; and/or
  • R 7 and R 8 can combine with the carbon atoms to which they are attached to form a C3-C6 cycloalkyl, a C4-C6 cycloalkenyl, or 3- to 6-membered ring heterocycle;
  • R 14 and R 15 are each independently, at each occurrence, -H, -C1-C6 alkyl, -C2-C6 alkenyl, or -C2-C6 alkynyl;
  • n 0, 1, 2, 3, 4, 5, 6, 7 or 8;
  • n 0, 1, 2 or 3;
  • q 0, 1, 2, 3, 4 or 5;
  • r is 0, 1, 2, 3, 4, 5, 6, 7 or 8.
  • any of the coating agents described herein can additionally or alternatively include fatty acid salts such as sodium salts (e.g., SA-Na, PA-Na, or MA-Na), potassium salts (e.g., SA- K, PA-K, MA-K), calcium salts (e.g., (SA) 2 -Ca, (PA) 2 -Ca, or (MA) 2 -Ca) or magnesium salts (e.g., (SA) 2 -Mg, (PA) 2 -Mg, or (MA) 2 -Mg), where .
  • the coating agents herein can include one or more compounds of Formula II or Formula III, wherein Formula II and Formula III are: I) wherein for each formula:
  • X is a cationic moiety
  • X P+ is a cationic counter ion having a charge state p, and p is 1, 2, or 3;
  • R 3 , R 4 , R 7 , and R 8 are each independently, at each occurrence, -H, -OR 14 , -NR 14 R 15 , -SR 14 , halogen, -C1-C6 alkyl, -C2-C6 alkenyl, -C2-C6 alkynyl, -C3-C7 cycloalkyl, aryl, or heteroaryl wherein each alkyl, alkynyl, cycloalkyl, aryl, or heteroaryl is optionally substituted with one or more -OR 14 , -NR 14 R 15 , -SR 14 , or halogen; or
  • R 3 and R 4 can combine with the carbon atoms to which they are attached to form a C3-C6 cycloalkyl, a C4-C6 cycloalkenyl, or 3- to 6-membered ring heterocycle; and/or
  • R 7 and R 8 can combine with the carbon atoms to which they are attached to form a C3-C6 cycloalkyl, a C4-C6 cycloalkenyl, or 3- to 6-membered ring heterocycle;
  • R 14 and R 15 are each independently, at each occurrence, -H, aryl, heteroaryl, -C1-C6 alkyl, -C2-C6 alkenyl, or -C2-C6 alkynyl;
  • n 0, 1, 2, 3, 4, 5, 6, 7 or 8;
  • n 0, 1, 2 or 3
  • q 0, 1, 2, 3, 4 or 5
  • r is O, 1, 2, 3, 4, 5, 6, 7 or 8.
  • the coating agent includes one or more of the following fatty acid compounds:
  • the coating agent includes one or more of the following methyl ester compounds:
  • the coating agent includes one or more of the following ethyl ester compounds:
  • the coating agent includes one or more of the following 2- glyceryl ester compounds:
  • the coating agent includes one or more of the following 1- glyceryl ester compounds:
  • the coating agents herein can include one or more of the following fatty acid salts (e.g., compounds of Formula II or Formula III), where X is a cationic counter ion and n represents the charge state (i.e., the number of proton-equivalent charges) of the cationic counter ion:
  • n is 1, 2, or 3.
  • X is sodium, potassium, calcium, or magnesium.
  • the coating agent is formed of a combination of at least 2 different compounds.
  • the coating agent can comprise a compound of Formula I-A and an additive.
  • the additive can, for example, include a saturated or unsaturated compound of Formula I-B, a saturated or unsaturated fatty acid, an ethyl ester, or a second compound of Formula I-A which is different from the (first) compound of Formula I-A (e.g., has a different length carbon chain).
  • the compound of Formula I-A can make up at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, or at least about 90% of the mass of the coating agent.
  • a combined mass of the compound of Formula I-A and the additive can be at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, or at least about 90% of the total mass of the coating agent.
  • a molar ratio of the additive to the compound of Formula I-A in the coating agent can be in a range of 0.1 to 5, for example in a range of about 0.1 to about 4, about 0.1 to about 3, about 0.1 to about 2, about 0.1 to about 1, about 0.1 to about 0.9, about 0.1 to about 0.8, about 0.1 to about 0.7, about 0.1 to about 0.6, about 0.1 to about 0.5, about 0.15 to about 5, about 0.15 to about 4, about 0.15 to about 3, about 0.15 to about 2, about 0.15 to about 1, about 0.15 to about 0.9, about 0.15 to about 0.8, about 0.15 to about 0.7, about 0.15 to about 0.6, about 0.15 to about 0.5, about 0.2 to about 5, about 0.2 to about 4, about 0.2 to about 3, about 0.2 to about 2, about 0.2 to about 1, about 0.2 to about 0.9, about 0.2 to about 0.8, about 0.2 to about 0.7, about 0.2 to about 0.6, about 0.2 to about 0.5, about 0.3 to about 5, about 0.3 to about 4,
  • the coating agent is formed from one of the combinations of compounds listed in Table 3 below.
  • the coating agent can include a first component and a second component, where the first component is a compound of Formula I-B and the second component is a fatty acid, a fatty acid salt, or a second compound of Formula I-B which is different than the (first) compound of Formula I-B.
  • the compound of Formula I-B can make up at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, at least about 50%, at least about 55%, at least about 60%, at least about 65%, at least about 70%, at least about 75%, at least about 80%, at least about 85%, or at least about 90% of the mass of the coating agent.
  • a combined mass of the first component and the second component can be at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, at least about 50%, at least about 55%, at least about 60%, at least about 65%, at least about 70%, at least about 75%, at least about 80%, at least about 85%, at least about 90% or at least about 95% of the total mass of the coating agent.
  • the solution/suspension is applied over the surface of a piece of produce or other agricultural product in order to form a protective coating over the surface, the protective coating being formed from constituents of the coating agent.
  • the solution/suspension can, for example, be applied to the surface by dipping the produce or agricultural product in the solution/suspension, or by spraying the solution/suspension over the surface.
  • the solvent is then removed from the surface of the produce or agricultural product, for example by allowing the solvent to evaporate or at least partially evaporate.
  • the act of at least partially removing of the solvent from the surface of the produce can comprise removing at least 90% of the solvent from the surface of the produce.
  • the coating agent re-solidifies on the surface of the produce or agricultural product to form the protective coating over the surface.
  • the resulting protective coating can then serve as a barrier to water loss from the agricultural product, as a barrier to oxidation of the agricultural product, and/or can reduce the respiration rate of the agricultural product, and can thereby protect the produce or agricultural product from biotic and/or abiotic stressors.
  • Properties of the coating can be varied to be suitable for a particular agricultural product by adjusting the specific composition of the coating agent, the specific composition of the solvent, the concentration of the coating agent in the solvent, and conditions of the coating deposition process (e.g., the amount of time the solution is applied to the surface of the produce or agricultural product before the solvent is removed, the temperature during the deposition process, the standoff distance between the spray head and the sample, and the spray angle).
  • the specific composition of the coating agent e.g., the concentration of the coating agent in the solvent, and conditions of the coating deposition process
  • the concentration of the coating agent in the solvent e.g., the concentration of the coating agent in the solvent
  • conditions of the coating deposition process e.g., the amount of time the solution is applied to the surface of the produce or agricultural product before the solvent is removed, the temperature during the deposition process, the standoff distance between the spray head and the sample, and the spray angle.
  • too short an application time can result in too thin a protective coating being formed, whereas too long an application time
  • the solution/suspension can be applied to the surface of the produce or agricultural product for between about 1 and about 3,600 seconds, for example between 1 and 3000 seconds, between 1 and 2000 seconds, between 1 and 1000 seconds, between 1 and 800 seconds, between 1 and 600 seconds, between 1 and 500 seconds, between 1 and 400 seconds, between 1 and 300 seconds, between 1 and 250 seconds, between 1 and 200 seconds, between 1 and 150 seconds, between 1 and 125 seconds, between 1 and 100 seconds, between 1 and 80 seconds, between 1 and 60 seconds, between 1 and 50 seconds, between 1 and 40 seconds, between 1 and 30 seconds, between 1 and 20 seconds, between 1 and 10 seconds, between about 5 and about 3000 seconds, between about 5 and about 2000 seconds, between about 5 and about 1000 seconds, between about 5 and about 800 seconds, between about 5 and about 600 seconds, between about 5 and about 500 seconds, between about 5 and about 400 seconds, between about 5 and about 300 seconds, between about 5 and about 250 seconds, between about 5 and about 200 seconds, between about 5 and about 150 seconds, between about 5 and about 125 seconds, between
  • the concentration of the coating agent in the solvent can, for example, be in a range of 0.1 to 200 mg/mL or about 0.1 to about 200 mg/mL, such as in a range of about 0.1 to about 100 mg/mL, about 0.1 to about 75 mg/mL, about 0.1 to about 50 mg/mL, about 0.1 to about 30 mg/mL, about 0.1 to about 20 mg/mL, about 0.5 to about 200 mg/mL, about 0.5 to about 100 mg/mL, about 0.5 to about 75 mg/mL, about 0.5 to about 50 mg/mL, about 0.5 to about 30 mg/mL, about 0.5 to about 20 mg/mL, 1 to 200 mg/mL, 1 to 100 mg/mL, 1 to 75 mg/mL, 1 to 50 mg/mL, 1 to 30 mg/mL, about 1 to about 20 mg/mL, about 5 to about 200 mg/mL, about 5 to about 100 mg/mL, about 5 to about 75 mg/mL, about
  • the protective coatings formed from coating agents described herein can be edible coatings.
  • the protective coatings can be substantially undetectable to the human eye, and can be odorless and/or tasteless.
  • the protective coatings can have an average thickness in the range of about about 0.1 microns to about 300 microns, for example in the range of about about 0.5 microns to about 100 microns, about 1 micron to about 50 microns, about 0.1 microns to about 1 micron, about 0.1 microns to about 2 microns, about 0.1 microns to about 5 microns, or about 0.1 microns to about 10 microns.
  • the protective coatings can have a thickness of less than 5 microns, less than 4 microns, less than 3 microns, less than 2 microns, less than 1 micron, less than 0.5 microns, or less than 0.3 microns.
  • the protective coatings are entirely organic (e.g., organic in the agricultural sense rather than the chemistry sense).
  • the perishable items is one of the types of produce listed in Table 1.
  • the produce is a thin-skinned fruit or vegetable.
  • the produce can be a berry or grape.
  • the produce can include a cut fruit surface (e.g., a cut apple surface).
  • the protective coatings formed from coating agents described herein can serve a number of purposes.
  • the protective coatings can extend the shelf life of the produce or other agricultural products, even in the absence of refrigeration.
  • produce and other agricultural products tend to lose mass (due to water loss) at a higher rate when maintained at lower relative humidity (e.g., lower than 90% relative humidity) as compared to higher relative humidity, as the driving force for water evaporation is increased at the lower relative humidity.
  • the protective coatings can be formulated to reduce the mass loss rate of the produce or agricultural product even at the lower relative humidity.
  • the protective coatings can reduce the mass loss rate of the produce or other agricultural products (as compared to similar uncoated products) by at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 100%, at least 125%, at least 150%, or at least 200%.
  • the protective coatings can be formulated to reduce the respiration rate (i.e., the rate at which CO2 is produced per unit mass of the items) of the produce or agricultural products.
  • the protective coatings can reduce the respiration rate of the produce or other agricultural products (as compared to similar uncoated products) by at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 100%, at least 125%, at least 150%, or at least 200%.
  • the coated produce/items are stored in the container 200 of FIG. 2, often for extended periods of time.
  • the perishable items can occupy at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, or at least 70% of the internal volume of the container 200.
  • the percent of the internal volume of a container that one or more items occupy refers to the cumulative volume of all the items in the container divided by the total internal volume of the container (expressed as a percentage). As such, for a container that stores the maximum amount of items that can fit in the container’s internal volume, the items will typically occupy substantially less than 100% of the internal volume of the container due to the space between each of the items.
  • the perishable items are also cooled, for example via convection through the plurality of openings 214 in the container 200 (step 310).
  • the relative humidity in the container is less than 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, or 40%.
  • the container is configured such that during a time that the perishable items are stored in the container 200 continuously for at least 12 hours, the relative humidity in the container remains at less than 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, or 40%.
  • FIG. 4 illustrates a process 400 for storing perishable items in container 200 in which coatings are formed over the items while they are in the container 200.
  • uncoated perishable items are received or placed in the container 200 of FIG. 2 (step 402).
  • a protective coating is formed on each of the perishable items by disposing a coating solution/suspension (e.g., a coating agent in a solvent) on the items, for example by spraying the items with a spray or mist of the solution/suspension, and allowing a coating formed from the coating agent to be formed over the perishable items (step 404).
  • the coating solution/suspension is injected (e.g., as a mist or spray) through one or more of the openings 214 or through opening 212 in the container 200.
  • the items are then stored in the container 200, often for extended periods of time (step 406).
  • the perishable items are also cooled, for example via convection through the plurality of openings 214 in the container 200 (step 408).
  • the relative humidity in the container remains at less than 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, or 40%.
  • the container is configured such that during a time that the perishable items are stored in the container 200 continuously for at least 12 hours, the relative humidity in the container remains at less than 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, or 40%.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Packages (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

La présente invention concerne un emballage, par exemple des récipients (100), et des procédés de stockage d'articles périssables. Les récipients (100) comprennent une pluralité d'ouvertures (114) qui causent une réduction de l'humidité relative dans l'emballage. Les articles périssables peuvent être revêtus d'un revêtement protecteur pour éviter qu'une perte d'humidité se produise pendant le stockage. Les articles périssables peuvent être revêtus avant le stockage dans l'emballage ou après avoir été placés dans l'emballage. Par conséquent, le récipient (100) et les revêtements de celui-ci permettent que les articles périssables soient conservés à une humidité relative plus faible, par exemple, plus faible que les normes de l'industrie pour l'expédition et le stockage, ou inférieure à environ 90 % d'humidité relative, ce qui peut contribuer à retarder la croissance de facteurs de stress biotiques tels que des champignons, des bactéries, des virus et/ou des organismes nuisibles.
PCT/US2019/045784 2018-08-10 2019-08-08 Emballage pour le stockage d'articles périssables Ceased WO2020033750A1 (fr)

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JP2021507062A JP2021534041A (ja) 2018-08-10 2019-08-08 腐りやすい品物の貯蔵のためのパッケージ
EP19759176.1A EP3833616A1 (fr) 2018-08-10 2019-08-08 Emballage pour le stockage d'articles périssables
CN201980064299.8A CN112888639A (zh) 2018-08-10 2019-08-08 用于存储易腐物品的包装
US17/267,100 US20210163217A1 (en) 2018-08-10 2019-08-08 Packaging for storage of perishable items
IL280746A IL280746A (en) 2018-08-10 2021-02-09 Packaging for storage of perishable items

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US201862717511P 2018-08-10 2018-08-10
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IL280746A (en) 2021-04-29
EP3833616A1 (fr) 2021-06-16
JP2021534041A (ja) 2021-12-09
US20210163217A1 (en) 2021-06-03

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