Methods for extending the shelf life of whole and processed capsicum annuum fruit
OwnerAndy Hernandezinventor
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Abstract
Methods for extending the shelf life of whole and processed capsicum annuum fruit are provided herein. A method may include sanitizing a capsicum annuum fruit, drying the capsicum annuum fruit, removing a pepper stem, calyx, septum and capsaicin gland from the capsicum annuum fruit, sealing the capsicum annuum fruit in packaging, and cooling the capsicum annuum fruit to a temperature within a range of approximately 34° F. to approximately 40° F., inclusive.
Claims15
A method for extending the shelf-life of a capsicum annuum fruit, the method comprising:
- sanitizing a capsicum annuum fruit;
- drying the capsicum annuum fruit;
- removing a pepper stem, calyx, septum and capsaicin gland from the capsicum annuum fruit;
- sealing the capsicum annuum fruit in packaging;
- and
- cooling the capsicum annuum fruit to a temperature within a range of approximately 34° F. to approximately 40° F., inclusive.
A method for processing a capsicum annuum fruit, the method comprising:
- removing a pepper stem, calyx, septum and capsaicin gland from the capsicum annuum fruit;
- slicing the capsicum annuum fruit;
- sealing the capsicum annuum fruit in packaging;
- and
- cooling the capsicum annuum fruit to a temperature within a range of approximately 34° F. to approximately 40° F., inclusive.
A method for storing capsicum annuum fruit for up to 18 days, the method comprising:
- harvesting the capsicum annuum fruit;
- sanitizing an exocarp of the capsicum annuum fruit;
- drying the capsicum annuum fruit;
- removing a pepper stem, calyx, septum and capsaicin gland from the capsicum annuum fruit by hand or tool in such a way that damage to the exocarp, endocarp, pericarp, and crown are minimized, further wherein removing the pepper stem, calyx, septum and capsaicin gland from the capsicum annuum fruit does not damage a locule of the capsicum annuum fruit;
- sealing the capsicum annuum fruit in packaging;
- and
- cooling the capsicum annuum fruit to a temperature within a range of approximately 34° F. to approximately 40° F., inclusive.
Dependencies are inferred from the claim text.