Composition for preserving fresh cut flowers, fresh fruits and vegetables without the use of refrigeration
OwnerAlejandro Mendezinventor
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Abstract
A method of producing and using a solution, and the solution itself, for extending the shelf life of fresh flowers, fruits and vegetables after they are harvested which includes the steps of extracting juice from the flowers, flowering plant parts, fruits or vegetables, filtering the juice, disintegrating the parts from which the juice is extracted, extracting an enzyme or enzymes from the parts using a solvent without the denaturing the enzymes, removing the parts and mixing the remaining ingredients with the extracted juice.
Claims16
A method of producing a solution made of fresh cut flowers and/or parts of flowering plants, comprising:
- extracting natural juices out of the flower or plant part, or both;
- filtering the juices;
- separating enzymes from the juices by mixing the juices with a solvent that will not damage the enzymes;
- applying the enzymes to fresh flowers.
A solution for preserving fresh flowers, fruits or vegetables, comprising:
- a liquid-based composition containing enzymes from fresh flowering plants, flowers, vegetables or fruits;
- the solution containing enzymes from said fresh flowering plants, flowers, fruits and vegetables which retard decay of said flowering plants, flowers, fruits and vegetables.
A solution to be applied to fruits, flowers and vegetables to prolong the shelf life thereof, comprising:
- juice extracted from the fruit, flower or vegetable to be preserved;
- a solvent combined therewith;
- remains of the fresh fruit, flower or vegetable from which the juice was extracted also combined therewith.
A solution that extends the shelf life of fruits, flowers and vegetables comprising:
- enzymes from said fruit, flower and/or vegetable after having been removed from said fruit, flower or vegetable;
- an application agent for facilitating the adhesion of the enzymes to the fruit, flower or vegetable.
A solution for preserving fresh flowers, fruits or vegetables, comprising a liquid-based composition containing at least one agent which retards the decay of said fresh flowers, fruits or vegetables;
- wherein said at least one agent is selected from the group consisting of non-naturally occurring agents.
A method of making a solution that extends the shelf life of flowers, fruits and vegetables comprising;
- extracting juice from a flower or flowering plant, fruit or vegetable from the group of flowers, fruits and vegetables consisting of cactus/cactus plants, limes, garlic, onions, oranges, grapefruits, lemons, tangerines, pineapples;
- filtering the juice;
- disintegrating flower, fruit or vegetable parts from which the juice has been extracted;
- adding the disintegrated parts to a solvent;
- stirring;
- filtering;
- combining the juice with the solvent.
A process for making a natural solution that slows down the natural enzymatic changes that occur in fresh flowers, fruits and vegetables after they are harvested, wherein the process results in the extension of the shelf life of fresh flowers, fruits and vegetables without the use of refrigeration, the process including the following steps:
- extracting juice from a flower, flowering plant, fruit or vegetable from the group consisting of cactus, limes, garlic, onions, oranges, grapefruit, lemons, tangerines and pineapples;
- filtering the juice;
- disintegrating parts the flowering plant, flowers, fruits or vegetables fro which the juice has been extracted;
- adding the disintegrated parts to a ten percent (10%) aqueous ethyl alcohol quantity;
- stirring the parts in ethyl alcohol for a sufficient period of time to mix same and vacuum filtering same;
- and
- adding the juice to the ethyl alcohol in a ratio of approximately 5 to 1.
Dependencies are inferred from the claim text.