| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_73afaeb366fce24aab8a43f2d099deb4 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-157
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-148
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-0053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-153 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-005 |
| filingDate |
2012-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fdd81950c7d05e5c87e408078caf8191
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c780b013c810484356d3984389c517aa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_60f8289b51fcbc0d14020ca3625dc721
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42787d65372f5300c5d8fe1c3cb24340
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c0078a0913501d0d98fb1d21afb2137 |
| publicationDate |
2014-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2704584-A1 |
| titleOfInvention |
Treating produce to reduce browning and improve quality |
| abstract |
A method treating commercial produce to reduce browning and improve marketable shelf-life, the method involves submerging produce, with tissue previously wounded during processing, in a liquid at a temperature between 95 F and 103° F for 180 seconds or less at pressures ranging between 0.5 to 3 psig, and preferably at 1.5 psig; the produce is then removed from the liquid; submersed in chilled water to cool the produce; dewatered; and packed in an oxygen-controlled package for commercial sale. |
| priorityDate |
2011-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |