The invention relates to a device and method intended for the preservation of fruit and vegetable products, such that these products can be maintained using a controlled atmosphere with a low concentration of oxygen and/or a high concentration of CO2, by pressurising a container or chamber using a pressurised air generator, said atmosphere being maintained without the use of nitrogen generators. The air flows injected into the container are known and adjusted automatically and periodically by an O2- and CO2-measurement and -control system. The container also comprises means for removing any excess CO2, as well as for maintaining a continuous positive pressure inside the container. The air flows are calculated based on the oxygen consumption of the fruit and the minimum levels permitted by the physiology of the fruit so that damage is not caused by anaerobiosis.
B65D 81/20 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
B65D 88/74 - Large containers having means for heating, cooling, aerating or other conditioning of contents
B65D 85/40 - Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for delicate optical, measuring, calculating or control apparatus for components thereof
B65D 85/34 - 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
F25D 17/04 - Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces for circulating gas, e.g. by natural convection
A23B 7/148 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
The invention relates to a method for the degreening of fresh pineapple, by applying ethylene gas under specific conditions in order to obtain an optimum degree of external ripening or degreening. The invention also relates to the use of ethylene gas in order to obtain pineapple with a degree of external colour of at least 2 according to the visual colour standards commonly used for fresh pineapple.
