Process for extending the life of cut vegetables

Details Process for extending the life of cut vegetables Process for extending the life of cut vegetables

B - Operations, Transporting

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D

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B65D 81/24 (2006.01) A23B 7/148 (2006.01) B65B 25/04 (2006.01) B65B 31/02 (2006.01) B65D 81/18 (2006.01)

Patent

CA 1105317

ABSTRACT To extend their shelf life, certain vegetables are placed in enclosures that are at least as permeable to carbon dioxide, carbon monoxide and oxygen as low density polyethylene that is not more than two mils thick, the atmosphere within the packages is modified to comprise at least about 25% oxygen by volume, at least about 3% carbon monoxide by volume, and the balance substantially all molecular nitrogen, and the packages are then sealed. The permeability should be sufficient to prevent the carbon dioxide concentration from rising much above 20% by volume, and to prevent the oxygen concentration from falling much below about 2% by volume.

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