# US 2021/0329933 A1 · Method for increasing shelf life of fruit > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2021/0329933 A1 - Document ID: US20210329933A1 - Status: Published application - Kind: A1 - Application number: 17/312,851 - Filed: 2019-12-11 - Published: 2021-10-28 - Earliest claimed: 2018-12-13 - Applicants: Westfalia Fruit International Limited - Inventors: Graham Alexander Young - Web page: https://patentgrep.com/patent/US20210329933A1 ## CPC - A23B 7/152: in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O {; Elimination of such other gases} - A23B 2/53: with ultraviolet light - A23B 7/015: Preserving by irradiation or electric treatment without heating effect - A23B 7/04: Freezing; Subsequent thawing; Cooling - A23B 7/148: in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O - A23L 19/03: {consisting of whole pieces or fragments without mashing the original pieces} - B65B 25/041: {combined with their conservation} - B65B 31/00: Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers - B65D 81/2084: {in a flexible container} - B65D 85/34: for fruit, e.g. apples, oranges or tomatoes - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - B65B 11/00: Wrapping, e.g. partially or wholly enclosing, articles or quantities of material, in strips, sheets or blanks, of flexible material (bundling articles by applying narrow strips or bands of flexible material B65B13/00) - A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - B65B: MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING (bundling and pressing devices for cigars A24C1/44; devices for tensioning and securing binders adapted to be supported by the article or articles to be bound B25B25/00; applying closure members to bottles, jars or similar containers B67B1/00-B67B6/00; concurrent cleaning, filling and closing of bottles B67C7/00; emptying bottles, jars, cans, casks, barrels or similar containers B67C9/00) - B65D: CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract The present invention relates to a method for increasing the shelf life of fruit comprising the steps of: treating a fruit with UV light from a UV light source, packaging the fruit in packaging film that allows the fruit to be stored in a modified atmosphere within the packaging film, and storing the packaged fruit, wherein the fruit has a high dry-matter content. ## Claims ### Claim 1 A method for increasing the shelf life of fruit comprising the steps of: i) treating a fruit with UV light from a UV light source, ii) packaging the fruit in packaging film that allows the fruit to be stored in a modified atmosphere within the packaging film, and iii) storing the packaged fruit, wherein the fruit has a high dry-matter content; wherein the packaging film is a modified atmosphere packaging (MAP) film, wherein the MAP film has an oxygen transmission rate (OTR) of about 8000 cc/m2/day to about 17500 cc/m2/day; and wherein the method is capable of increasing the shelf life of the packaged fruit by at least 1 day or 2 days when the packaged fruit is stored at a chilled temperature; and/or wherein the method is capable of increasing the shelf life of the packaged fruit by at least 1 day or 2 days when the packaged fruit is stored at an ambient temperature; and/or wherein the method is capable of increasing the shelf life of the packaged fruit by at least 1 day or 2 days when the packaged fruit is first stored at a chilled temperature followed by storage at an ambient temperature. ### Claim 2 (depends on 1) The method according to claim 1 wherein the fruit has a dry-matter content of at least 26%, 28%, 30%, 32% or 34%. ### Claim 3 (depends on 1, 2) The method according to claim 1 or 2, wherein the modified atmosphere within the packaging film has a reduced O2 concentration compared to the environment surrounding the packaged fruit. ### Claim 4 (depends on 1, 2, 3) The method according to any one of claims 1 to 3, wherein the modified atmosphere within the packaging film has an increased CO2 concentration compared to the environment surrounding the packaged fruit. ### Claim 5 (depends on 1, 2, 3, 4) The method according to any one of claims 1 to 4, wherein the modified atmosphere within the packaging film comprises ozone. ### Claim 6 (depends on 5) The method according to claim 5, comprising a further step of introducing ozone into the modified atmosphere within the packaging film. ### Claim 7 (depends on 1, 2, 3, 4, 5, 6) The method according to any one of claims 1 to 6 wherein the MAP film has an oxygen transmission rate (OTR) of about 13000 cc/m2/day to about 16000 cc/m2/day. ### Claim 8 (depends on 1, 2, 3, 4, 5, 6) The method according to any one of claims 1 to 6 wherein the MAP film has an oxygen transmission rate (OTR) of about 14000 cc/m2/day to about 15000 cc/m2/day. ### Claim 9 (depends on 1, 2, 3, 4, 5, 6) The method according to any one of claims 1 to 6 wherein the MAP film has an oxygen transmission rate (OTR) of about 14300 cc/m2/day. ### Claim 10 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9) The method according to any one of claims 1 to 9 wherein the modified atmosphere within the packaging film comprises from about 9% to about 13% O2 and/or from about 7% to about 13% CO2 after 10 days post-packaging storage at a chilled temperature. ### Claim 11 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9) The method according to any one of claims 1 to 9 wherein the modified atmosphere within the packaging film comprises from about 6% to about 10% O2 and/or from about 9% to about 16% CO2 after 10 days post-packaging storage at an ambient temperature. ### Claim 12 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11) The method according to any one of claims 1 to 11 wherein softening of the fruit is reduced. ### Claim 13 (depends on 12) The method according to claim 12 wherein the fruit has a reduction in firmness of no more than about 40% after storage at a chilled temperature for 2, 3, 4, 5, 6, 7, 8, 9, 10 or 12 days post-packaging; and/or wherein the fruit has a reduction in firmness of no more than about 55% after storage at an ambient temperature for 2, 3, 4, 5, 6, 7, 8, 9, 10 or 12 days post-packaging; and/or wherein the fruit has a reduction in firmness of no more than about 55% after first storage at a chilled temperature for up to 1 day, 2 days, 3 days, 4 days, 5 days or 6 days post-packaging followed by storage at an ambient temperature for 2, 3, 4, 5, 6, 7, 8, 9, 10 or 12 days post-packaging. ### Claim 14 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13) The method according to any one of claims 1 to 13, wherein the incidence of rot in the packaged fruit is reduced. ### Claim 15 (depends on 14) The method according to claim 14 wherein the rot is stem end rot and/or anthracnose. ### Claim 16 (depends on 14, 15) The method according to claim 14 or 15, further comprising a step of positioning the fruit in a holder such that the stem faces the UV light source during the treatment with UV light. ### Claim 17 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16) The method according to any one of claims 1 to 16 wherein the fruit is treated with UV light before and/or during and/or after packaging the fruit. ### Claim 18 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17) The method according to any one of claims 1 to 17 wherein the UV light is UV-C light. ### Claim 19 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18) The method according to any one of claims 1 to 18 wherein the UV light has a wavelength of between about 100 nm and about 280 nm, or between about 200 nm and about 270 nm, or between about 240 nm and about 270 nm, or between about 250 nm and about 260 nm, or about 254 nm. ### Claim 20 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19) The method according to any one of claims 1 to 19 wherein the fruit is treated with a dose of UV light in the range of about 20 mJ/cm2 to about 40 mJ/cm2, or about 25 mJ/cm2 to about 35 mJ/cm2, or about 30 mJ/cm2. ### Claim 21 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20) The method according to any one of claims 1 to 20 wherein the fruit is exposed to the UV light for about 1 to about 10 seconds, or about 1 to about 5 seconds, or for about 3 seconds. ### Claim 22 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21) The method according to any one of claims 1 to 21 wherein the distance between the source of UV light and the fruit is about 10 mm to about 100 mm, or about 30 mm to about 70 mm, or about 50 mm. ### Claim 23 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22) The method according to any one of claims 1 to 22 wherein the packaged fruit is stored at a chilled temperature. ### Claim 24 (depends on 23) The method according to claim 23 wherein the packaged fruit is stored at about 3° C. to about 10° C., or about 3° C. to about 7° C., or about 5° C. ### Claim 25 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22) The method according to any one of claims 1 to 22 wherein the packaged fruit is stored at an ambient temperature. ### Claim 26 (depends on 25) The method according to claim 25 wherein the packaged fruit is stored at an ambient temperature from about 14° C. to about 20° C., or from about 14° C. to about 18° C., or about 16° C. ### Claim 27 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26) The method according to any one of claims 1 to 26 wherein the packaging film is coated with an antimist composition. ### Claim 28 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27) The method according to any one of claims 1 to 27 wherein the fruit is a ripen-at-home fruit. ### Claim 29 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28) The method according to any one of claims 1 to 28 wherein the fruit is avocado. ### Claim 30 (depends on 29) The method according to claim 29 wherein the avocado is an avocado cultivar selected from the group consisting of Hass, Natures Hass, Muluma Hass, Lamb Hass, Gem®, Carmen, Fuerte, Pinkerton, Ryan, Reed, Linda, Carla, Ettinger, Lula, Semil, Bacon, Gwen, Zutano, and combinations thereof. ### Claim 31 A packaged fruit prepared by the method according to any one of the preceding claims. ### Claim 32 A fruit packaging apparatus having a) a UV light source; b) a fruit packer comprising a packaging film wherein said fruit packer is configured to package a fruit in the packaging film that allows the fruit to be stored in a modified atmosphere within the packaging film; c) a surface for holding the fruit wherein the surface is movable between the UV light source and the fruit packer so that the fruit can be exposed to the UV light source and fruit packer sequentially; wherein the packaging film is a MAP film, wherein the MAP film has an oxygen transmission rate (OTR) of about 8000 cc/m2/day to about 17500 cc/m2/day. ### Claim 33 (depends on 32) The apparatus according to claim 32, wherein the fruit is held in the apparatus such that the stem faces the UV light source during the treatment with UV light. ### Claim 34 (depends on 32, 33) The apparatus according to claim 32 or 33 wherein the MAP film has an oxygen transmission rate (OTR) of about 13000 cc/m2/day to about 16000 cc/m2/day. ### Claim 35 (depends on 32, 33) The apparatus according to claim 32 or 33 wherein the MAP film has an oxygen transmission rate (OTR) of about 14000 cc/m2/day to about 15000 cc/m2/day. ### Claim 36 (depends on 32, 33) The apparatus according to claim 32 or 33 wherein the MAP film has an oxygen transmission rate (OTR) of about 13400 cc/m2/day. ### Claim 37 (depends on 32, 33, 34, 35, 36) The apparatus according to any one of claims 32 to 36 wherein the MAP film is configured to maintain a modified atmosphere comprising from about 6% to about 20% O2 and/or from about 6% to about 14% CO2 after 10 days post-packaging storage at a chilled temperature. ### Claim 38 (depends on 32, 33, 34, 35, 36) The apparatus according to any one of claims 32 to 36 wherein the MAP film is configured to maintain a modified atmosphere comprising from about 9% to about 13% O2 and/or from about 7% to about 13% CO2 after 10 days post-packaging storage at a chilled temperature. ### Claim 39 (depends on 32, 33, 34, 35, 36) The apparatus according to any one of claims 32 to 36 wherein the MAP film is configured to maintain a modified atmosphere comprising from about 8% to about 14% O2 and from about 5% to about 15% CO2 after 10 days post-packaging storage at a chilled temperature. ### Claim 40 (depends on 32, 33, 34, 35, 36) The apparatus according to any one of claims 32 to 36 wherein the MAP film is configured to maintain a modified atmosphere comprising from about 6% to about 12% O2 and/or from about 6% to about 14% CO2 after 10 days post-packaging storage at an ambient temperature. ### Claim 41 (depends on 32, 33, 34, 35, 36) The apparatus according to any one of claims 32 to 36 wherein the MAP film is configured to maintain a modified atmosphere comprising from about 6% to about 10% O2 and/or from about 9% to about 16% CO2 after 10 days post-packaging storage at an ambient temperature. ### Claim 42 (depends on 32, 33, 34, 35, 36) The apparatus according to any one of claims 32 to 36 wherein the MAP film is configured to maintain a modified atmosphere comprising from about 6% to about 10% O2 and from about 6% to about 18% CO2 after 10 days post-packaging storage at an ambient temperature.