Preservation of harvested produce with oxygen-free enzymocidal and bactericidal gases
Abstract
Abstract THERE IS PROVIDED A PROCESS FOR THE PRESERVATION OF RAW AND FRESH BIOLOGICAL HARVESTED PRODUCE WHICH COMPRISES THE STEPS OF SUBJECTING THE PRODUCE TO A SUB-ATOMSPHERIC PRESSURE FOR A PERIOD OF TIME AT LEAST SUFFICIENT TO SUBSTANTIALLY EVACUATE THE GASEOUS OXYGEN CONTENT FROM THE TISSUE STRUCTURE THEROF; SUBSEQUENTLY EXPOSING THE SUBSTANTIALLY OXYGEN-FREE PRODUCE TO AN ENZYMOCIDAL GAS FOR A TIME PERIOD AT LEAST SUFFICIENT TO SUBSTANTIALLY DEACTIVATE THE DETERIORATIVE OXIDATIVE ENZYME CONTENT WITHIN THE PRODUCE; AND SIMULTANEOUSLY WITH OR SUBSEQUENT TO THE EXPOSURE TO AN ENZYMOCIDAL GAS, ALSO EXPOSING THE PRODUCE TO A BACTERICIDAL GAS FOR A PERIOD OF TIME AT LEAST SUFFICIENT TO STERILIZE THE PRODUCE. THE SO-TREATED PRODUCE RENDERED SUBSTANTIALLY BIOSTATIC AND PRESERVED AGAINST NORMAL BACTERIAL AND ENZYMATIC DETERIORATION AND SPOILAGE ON SUSTAINED STORAGE.
Inventors
- 👤 Amihud Kramer
Bibliographic Details
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| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
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| 3.5 Years (Year 4) | 1974-08-02 | 1975-02-01 | 1975-08-03 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1978-08-02 | 1979-02-01 | 1979-08-03 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1982-08-02 | 1983-02-01 | 1983-08-03 | $7700.00 | Window Closed / Lapsed |