We're very sorry. Hougham, U.S. Pat. When fresh fruit and vegetables are stored or transported in an environment that is too humid, mould will form. Chen in U.S. Pat. The more positive the ORP of a solution the more effective is its oxidizing power in killing microorganisms. Facebook. Vulnerable products such as fruit and vegetables require additional protection. 1,708,253 issued to Bell, Apr. APP Photo by Tasawar Abbas. The present method provides lettuce leaves which may be used, for example, for food liners, salad cups, cap leaves, or formed into a bowl or cup for serving various salads and other condiments. 20, 2001, teach methods for coating the exterior surface of fresh vegetables. L. Bell U.S. Pat. Application: US20020188204 on 2002-07-01. Packaging fresh fruits and vegetables is one of the more important steps in the long and complicated journey from grower to consumer. In the case of plant tissue one common response to stress is the generation of volatile hormones, including ethylene. Alternatively, the method of the present invention may be effected on a portable harvesting machine that operates directly in the field. A particular concern in the produce export arena is that many unprocessed whole fruits and vegetables are prone to insect infestation, such as aphids, which subject the produce to rejection at the port of entry. Stress can be induced by heat, cold, insect attack, mechanical injury and myriad other conditions. Facebook. 1. Shelf-life is dependent on initial quality and processing method, but is also affected by care and handling subsequent to processing. Privacy Policy There is further provided, in accordance with the invention a method of reducing plant stress in cleaning, processing, packaging, and storing separated leaves of leafy vegetables wherein an edible coating is applied to the freshly cut surface after coring the leafy heading vegetable, separating the leaves from the cored vegetable lettuce using a flow of water; multiple washings of said separated leaves with each successive washing done with a reduction of water temperature; drying said separated leaves; cooling the separated leaves; and packaging the separated leaves in a permeable film or membrane sealed container allowing for the interchange of atmospheric and interior gases. Multiple washings preferably are used with each successive washing done using water at a temperature of 32 to 50 degrees F., but preferably such that each wash is reduces the temperature of the separated leaves relative to the result of the preceding wash by 2 to 10 degrees F. In one embodiment, two washings are used, a first wash and a second wash. A method for cleaning, processing, packing, and storing separated leaf material of headed forms of leafy vegetables while preserving the critical and important characteristics of the unprocessed headed form of leafy vegetable by preventing discoloration by reducing physiological and mechanical stress, preserving whole leaf structure by employing higher temperatures during separation and washing processes in order to maintain leaf pliability in the process of separating the leaves from the head prior to final cooling so that whole leaves are the result, and which higher temperature process acts to reduce plant stress and prevent mechanical damage, by controlling exogenous factors, including controlled temperature reduction and minimization of mechanical injury, in each step in the process so as to reduce physiological stress responses of the separated leaf material; comprising: (a) harvesting a headed leafy vegetable at or near maturity; (b) transporting said headed leafy vegetable to a temperature controlled storage of 38 degrees F. to 60 degrees F., said temperature being a temperature no greater than the temperature of the leafy vegetable at harvest; (c) removing a core of the headed leafy vegetable resulting in a plurality of separated leaves, said temperature being equal to or less than said temperature controlled storage of step (b); (d) removing latex flows from freshly cut surfaces of the plurality of separated leaves by submersion in a latex removing sanitizing solution maintained at a temperature range from 38 degrees F. to 60 degrees F., said temperature being temperature equal to or less than said temperature of step (c); said latex removing sanitizing solution being applied to the plurality of separated leaves prior to drying of said latex on the freshly cut surfaces; (e) separating said plurality of leaves from a residual of remaining head material of the headed form of leafy vegetable using a flow of water under pressure, said flow of water being at a temperature less than said temperature during step (d); (f) washing two or more times said plurality of separated leaves so as to remove dirt, insects, and other debris off the separated leaves; with the temperature of a first wash being less than the temperature of step (e), and each successive washing using water at temperature reduced from a preceding wash; (g) drying said plurality of separated leaves at a temperature less than the temperature of said first wash of step (f); (h) cooling said plurality of separated leaves to a temperature range of from 32 degrees F. to 45 degrees F., but less than said temperature achieved in step (g); (i) packaging said plurality of separated leaves, resulting in a packaged plurality of leaves, in a temperature controlled environment in a permeable or membrane sealed container to protect the plurality of separated leaves from cross contamination and allowing for an interchange of atmospheric and interior gasses; said temperature controlled environment being maintained at a temperature less than said temperature of step (h); and (j) storing said packaged plurality of separated leaves at a temperature which is less than or equal to a lowest temperature achieved in steps (b) through (i), and which is from 32 degrees F. to 45 degrees F. Click for automatic bibliography 08/501,415 filed Jul. 1, 2002, which is a continuation-in-part of U.S. patent application Ser. However, the preference is for the whole forms and the flexibility in preparation it allows in providing larger pieces for a variety of uses. The preferred method is manual removal of the core with sharp stainless steel knives. Pinterest. Although a large variety of packing, storing, and transport methods have been developed for agricultural products, there exist significant shelf-life problems and economic limitations with all such methods, and particularly when applied to the shipping and handling of processed forms of headed varieties of vegetables such as lettuce. This problem means that the service you are trying to access is currently unavailable. Our web server says this is a 500 internal server error: the request cannot be carried out by the server. No. Abstract. Ferro, et al., U.S. Pat. A method for processing headed varieties of vegetables such as iceberg lettuce so as to remove all dirt, insects, and other debris from the vegetable and to allow shipping and transport of the vegetable while preserving the characteristics and versatility of the vegetable in a fresh form. Our years of experience demonstrate that the required logistical component is our specialty. No. Publ. APP12-150121. In addition, stress-induced excesses of ethylene in headed green vegetables can cause rapid senescence and spotting which is undesirable. The results of the study can be utilized to conceptualize appropriate handling devices that will minimize the current losses being encountered. After the removal of this material the produce is immediately submerged in a sanitizing solution with 10 to 200 parts per million of chlorine, preferable 20 to 50 parts per million of chlorine to water, and temperature of 38 to 55 degrees F. preferably 45 to 55 degrees F., and preferably of temperature such that it is 2 to 10 degrees F. cooler than that of the recently harvested product, with the freshly cored end submersed for latex removal 13, from the cut surfaces. To achieve the foregoing objects, and in accordance with the purpose of the invention as embodied and broadly described herein, a method for cleaning, processing, packing, and storing headed varieties of vegetables is provided, comprising: harvesting the headed leafy vegetable at or near maturity; removing the core from the leafy vegetable, latex removal from the cut surfaces, and then separating the leaves from remaining head of the leafy vegetable using a flow of water directed at the cored base of the head thereby elevating the relative pressure on the interstices of the leaves left upon removal of the core from the head to effect separation of the leaves from the remaining cored head. No. Accordingly, it is the primary object of this invention to provide a method of cleaning, processing, packing, and transporting headed varieties of vegetables which emphasizes reduction in plant stress at each point in the processing sequence, as illustrated in FIG. As an alternative to measurements of sanitizing effectiveness which rely on direct methods for the determination of concentration, measuring the oxidation-reduction potential, or ORP is a term of art in common use, to among other uses, judge the relative effectiveness of a solution in destroying microorganisms. Subtropical and tropical fruits (citrus fruits, figs, persimmons, bananas, pineapples, etc.) And it is known to one familiar with the art that the temperature reduction is an adjunct to extension of shelf-life. No. In operation and use the method of the present invention is highly efficient, cost effective, and easy to implement. 11, 1995. The temperature of the finished product, of itself, is not an indication of available shelf-life. 6,203,833, issued Mar. The transport of fruits and vegetables is a delicate process. To make sure commodities meet Australia’s export legislative requirements, DAWR has requirements for the packaging… The methodology provides for a controlled stepwise lowering of temperature in each step of the process, thereby reducing stress and damage to vegetative tissue. To maximize available shelf-life requires maximum quality at completion of processing combined with proper packaging. Alternatively, hydro-cooling using chilled water may also be effective, and may be implemented in the washing step 16 if desired. No. The preferred method is presented wherein stress from temperature variations and mechanical damage is minimized in order to minimize acceleration of the respiration rate of the plant material, and its consequent acceleration of decay, in the handling and processing of certain heading varieties of leafy vegetables, such as lettuce, cabbage, radicchio and morphologically similar crops. We use this experience every day to help shape the future for our customers. No. The separated leaves are then washed so as to remove dirt, insects, and other debris from the separated leaves. For processed and packaged fresh product, shelf-life, as a term of the art, is a useful measure of the quality of the product that can be expected subsequent to production. A method for processing common headed varieties of vegetables such as iceberg lettuce so as to remove all dirt, insects, and other debris from the vegetable and to allow shipping and transport of the vegetable while preserving the characteristics and versatility of the vegetable in a fresh form. However, the shelf-life available at completion of processing cannot be increased by any extraordinary methods of subsequent care and handling. For some time, a limited amount of fumigated lettuce product has been successfully exported to Japan, as well as washed, precut products such as chopped and shredded lettuce. to obtain many of the listed references for further details on grading, packaging, precooling, transporting, and storing fruits, vegetables, plants, and cut flowers which are produced in tropical and subtropical areas of the world. [0020] Accordingly, it is the primary object of this invention to provide a method of cleaning, processing, packing, and transporting headed varieties of vegetables which emphasizes reduction in plant stress at each point in the processing sequence, as illustrated in FIG. WhatsApp. Our smart designs protect your products, while the manifold printing options give your product a distinctive look and feel. It is known to one familiar with the art that the processing steps must be handled in ways that are timely and expeditious. Potatoes are an example of a typical product that … 09/714,559, filed Nov. 15, 2000, which is a continuation-in-part of U.S. patent application Ser. 5,226,972, issued Jul. No. EMBL-EBI, Wellcome Trust Genome Campus, Hinxton, Cambridgeshire, CB10 1SD, UK     +44 (0)1223 49 44 44, Copyright © EMBL-EBI 2013 | EBI is an Outstation of the European Molecular Biology Laboratory | Privacy | Cookies | Terms of use, Skip to expanded EBI global navigation menu (includes all sub-sections). Bags, crates, hampers, baskets, cartons, bulk bins, and palletized containers are convenient containers for handling, transporting, and marketing fresh produce. In fact, the particular application is dependent only upon the requirements of the user as a wide range of headed vegetables could be cleaned, packaged, and transported using the methodology described herein. & Terms of Use. Tip When you reach your destination, refresh produce by soaking it in cool water or spritzing it with a spray bottle. Packaging fresh fruits and vegetables is one of the more important steps in the long and complicated journey from grower to consumer. The resulting loss in weight from the early harvest in compensated by the amount of useable and consumable product obtained and its commercial value. §343(d) 2. When a living organism undergoes stress there is a response generated. In the present invention, additional extension of shelf-life may be obtained with the incorporation of edible coatings to protect freshly cut surfaces. Too much light. Chilling: If mustard greens are intended to be kept in cool storage, they should be chilled in 0-2°C air for 2-4 hours. No. Pineapples are packed in rows leaves up. Accordingly, departures from such details may be made without departing from the spirit or scope of the applicant's general inventive concept. These sectioned heads are generally washed on a conveyor belt with overhead spray jets. These and many other heat-sensitive vegetables do best between 35 and 45 degrees F. Pack containers into coolers or insulated boxes with ice or ice packs. 20, 1999, and Cayton U.S. Pat. In step 10, the lettuce or other produce is harvested at, or near maturity, preferably 5-7 days prior to commercial practice for harvest, when the leafy vegetable, such as iceberg lettuce, is somewhat more loosely formed in regard to internal structure which facilitates the separation of the leaves without mechanical damage to the leaves. In FIG. Size, shape, weight limitations. The Logistics Hub, a three-day series of events presented at FRUIT LOGISTICA 2019, is where producers, exporters and traders can find the information they need to take the right logistic decisions when it comes to transporting their goods. Whiteman in U.S. Pat. In other embodiments three or more washings may be used. All of the aforementioned factors are influenced by temperature, with deleterious results occurring more rapidly at higher temperatures. The convenience of prepared leafy salad products has been firmly established and all indicators point to further growth. The preferred method employs smaller re-usable totes or bins, such that the vegetable has a minimum of stacked weight above it. The separated leaves are then packaged in a permeable or membrane sealed container allowing for an interchange of atmospheric and interior gases. Bananas are stacked in bunches. Privacy Policy It has only been recently established by researchers in plant genetics, physiology, and cell biology, that ethylene and other volatile components can transmit signals to internally to remote parts of the plant tissue, and even to nearby, but separated tissue, generating a stress response. Fresh Fruits and Vegetables First edition Codex standards for fresh fruits and vegetables and related texts such as the Code of Hygienic Practice for Fresh Fruits and Vegetables are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. 13, 1993, has taught the use of cooled air in reducing temperature of subdivided produce. Packaging Requirements 5 Products cannot delay or prevent fresh fruits and vegetables from spoilage Incorrect packaging can accelerate spoilage. The washing steps remove dirt, debris, insects and other infestations form the leaves. 1, and which thereby allows such vegetables to be harvested, cleaned, packaged, and shipped in a washed separated leaf format which is independent of preservatives and maintains the critical and important characteristics of such headed vegetables while guaranteeing them to be free of insects or other infestation and debris, which is inexpensive to apply, which achieves remarkable shelf-life extension, is highly efficient in result, and which provides a unique product with extended shelf-life to meet the needs of food service, retailers and consumers, and export markets. Packaging can serve to protect against contamination, damage and most importantly against excess moisture loss. 1. Heretofore, while methods have been developed for the preparation of unheaded forms of leafy green vegetables such as romaine and green leaf lettuces, they are not satisfactory for a tightly heading vegetable such as iceberg lettuce. 6,299,915, issued Oct. 9, 2001 and Yang in U.S. Pat. Busta and Brooks in U.S. Pat. US20020164407A1 US10/188,204 US18820402A US2002164407A1 US 20020164407 A1 US20020164407 A1 US 20020164407A1 US 18820402 A US18820402 A US 18820402A US 2002164407 A1 US2002164407 A Transport Without packaging, it would be impossible for farmers to move their products. 24, 1925, U.S. Pat. Bags, crates, hampers, baskets, cartons, bulk bins, and palletized containers are convenient containers for handling, transporting, and marketing fresh produce. Patent: Patent Appl. 1, a flow diagram is shown outlining the steps the method of the present invention. No. The preferred sanitizing agent is a composed of a hypohalite such as hypochorite, chlorine gas in aqueous solution, ozone, or hydrogen peroxide, but other sanitizers may be used that are consistent with their intended application in edible food products. Since the advent of commercially successful modified atmosphere packages for leafy greens in the later 1970's, the domestic market for fresh-cut packaged produce has exploded to a billion dollar per year industry. Within the normal time of processing, the temperature of the individual steps is not the controlling element of success, rather it is the elimination of increases in temperature and gentleness in handling the raw material and separated leaves throughout the process that result in minimal stress and contribute to its success in providing products of separated leaves with greatly extended available shelf-life. 4,168,597, issued to Cayton, Sep. 25, 1979, have taught the use of apparatus and cooled water in the movement and handling of the processed material. The present invention describes a method incorporating sequential steps in handling that minimize physiological stress to plant issue and maximizes available shelf-life. 6. 11, 2000, Fischer in U.S. Pat. 6,086,967, issued Jul. But larger pieces, such as separated leaves, are particularly desirable for entree garnish and salad cups, and also in preparation of the larger pieces preferred for sandwich and hamburger caps. 1A and 1B is a flow chart of the method for cleaning, packing, and transporting headed vegetables varieties, according to the invention. In the case of iceberg lettuce, the trade currently provides food service users with sectioned heads, with approximately 25% to 50% of the core end removed in a transverse slice. Such dried latex material can be subsequently difficult to remove and can lead to discoloration of the cut surface. The objects and advantages of the invention may be realized and obtained by means of the methods and combinations particularly pointed out in the appended claims. The present invention provides a method for reducing stress to plant materials in the harvesting, cleaning, and packaging headed varieties of vegetables such as cabbage, iceberg lettuce, radicchio, and other morphologically similar produce, to yield separated leaves and thereby allowing for the thorough cleaning, packing, and transport of such leafy vegetables while preserving many of the critical and desired …