Embodiments herein relate to one or more methods comprising heating of a kava product; pressurizing the kava product; electrically pulsing the kava product; homogenizing the kava product; cooling the kava product; and packaging of the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition.

Disclosed herein is a multi-temperature-region ice-temperature fresh keeping storehouse and a fresh keeping method for bergamot pears that includes a precooling region, a feeding and discharging channel, a cooling region, an ice temperature detection device, a grading device, a conveyer belt control device, an automatic storage device, and a temperature rise and fall buffering channel. The cooling region includes four freezers, with temperatures ranging from 0° C.-−3° C. The four freezers are connected level by level according to a temperature reduction rule. The present disclosure implements multi-temperature-region graded storage of bergamot pears according to the value of an ice point temperature of the bergamot pears, so that they are always stored close to the ice point temperature without freezing, thereby preventing freeze injury, and prolonging shelf life.

A method is described for making a treated fruit having improved flavor, texture, and/or yield over thermally pasteurized fruit. The method includes providing a packaged premix that includes fruit with pectin methylesterase, calcium, and sugar, tempering the premix to produce tempered fruit, then treating the tempered fruit with high pressure pasteurization.

A method is described for making a treated fruit having improved flavor, texture, and/or yield over thermally pasteurized fruit. The method includes providing a packaged premix that includes fruit with pectin methylesterase, calcium, and sugar, tempering the premix to produce tempered fruit, then treating the tempered fruit with high pressure pasteurization.

Disclosed herein are compositions comprising agglomerates formed of fruit flakes and target ingredients, such as flavorings, colorings, aromatic particles, nutrients, etc. Also disclosed are methods for making fruit flake agglomerates that can deliver higher concentrations of flavorings, colorings, aromatic particles, nutrients, etc.

An internal air adjustment device (30) includes an internal-side passage (70) and an internal-side treatment unit (152). The internal-side separator (61) in the internal-side passage (70) separates return air from internal air. The composition of the return air differs from the composition of the internal air. The internal-side passage (70) supplies the return air into a storage (1). The internal-side treatment unit (152) decomposes ethylene in air that flows in the internal-side passage (70). Therefore, the concentration of ethylene of the return air is lower than the concentration of ethylene of the internal air.

An internal air adjustment device (30) includes an internal-side passage (70) and an internal-side treatment unit (152). The internal-side separator (61) in the internal-side passage (70) separates return air from internal air. The composition of the return air differs from the composition of the internal air. The internal-side passage (70) supplies the return air into a storage (1). The internal-side treatment unit (152) decomposes ethylene in air that flows in the internal-side passage (70). Therefore, the concentration of ethylene of the return air is lower than the concentration of ethylene of the internal air.

The present invention provides systems and methods, which integrate artificial ripening, low temperature conditioning or acclimation, and modified atmosphere, to increase cold resistance in fruit. These processes prepare the fruit for additional processes, such as cold quarantining.

The present invention provides systems and methods, which integrate artificial ripening, low temperature conditioning or acclimation, and modified atmosphere, to increase cold resistance in fruit. These processes prepare the fruit for additional processes, such as cold quarantining.

A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.