The present invention relates to whole fruit preparation methods and, more particularly, to methods of cocktail berry production including preserving the berries in jars, especially useful for cranberries. The process results in a product that is very near to the natural state of the fruit. The starting quality is carefully selected to have a high natural sugar content, and processed gently with no heating. The cranberries are stored in a syrup that has approximately the same sugar content, or Brix, so as to create an isotonic equilibrium across the skin of the berry. The syrup also has a relatively low natural sugar proportion, with high intensity sweeteners added so as not to degrade the integrity of the berries. A preservative or acid is added to the syrup, and the berries and syrup are added to the jars to minimize head space and ensure the syrup surrounds all the berries.

The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.

The invention relates to an aqueous composition comprising an agricultural active ingredient, a salt, an alkyl polysaccharide, and a styrene (meth)acrylic copolymer. The invention further relates to methods employing said composition for protecting a plant or plant part, for improving the development and/or yield of an agricultural plant, and for protecting a soil.

The invention relates to an aqueous composition comprising an agricultural active ingredient, a salt, an alkyl polysaccharide, and a styrene (meth)acrylic copolymer. The invention further relates to methods employing said composition for protecting a plant or plant part, for improving the development and/or yield of an agricultural plant, and for protecting a soil.

The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.

A process for preparing a stable and homogenous fruit preparation, includes the steps of: (i) preparing a fruit mixture by mixing fruit pieces, optionally in the presence of a fruit matrix, with sugar in an amount included between 10% and 60% by weight relative to the total weight of the fruit preparation, (ii) treating the fruit mixture obtained in step (i) at a temperature ranging between 40 C. and 90 C., and at a pressure from 50 mbar to 1000 mbar, during 15 to 90 minutes, so as to obtain a concentrated fruit preparation having a Brix degree at 20 C. ranging between 50 and 75,
(iii) optionally submitting the concentrated fruit preparation to a heat treatment, at a temperature ranging between 90 C. and 120 C.,
(iv) cooling the concentrated fruit preparation obtained in step (ii) or, when step (iii) is performed, cooling the concentrated fruit preparation obtained in step (iii), to storage temperature.

The present invention describes an apparatus or system for extending shelf life of biological soft tissue, the apparatus includes a holding means; means for introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; means for rinsing and means for extended cold storage intended for preservation. Moreover, the present invention also relates to a method for extending shelf life of biological soft tissue, the method includes the steps of introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; and extended cold storing of the biological soft tissue intended for preservation of the same; and wherein the method also includes rinsing the biological soft tissue before or after the introducing of one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue.

The present invention describes an apparatus or system for extending shelf life of biological soft tissue, the apparatus includes a holding means; means for introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; means for rinsing and means for extended cold storage intended for preservation. Moreover, the present invention also relates to a method for extending shelf life of biological soft tissue, the method includes the steps of introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; and extended cold storing of the biological soft tissue intended for preservation of the same; and wherein the method also includes rinsing the biological soft tissue before or after the introducing of one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue.

The present invention relates to methods for processing fruits or vegetables such that sweet ingredients or ingredients useful to the human body effectively infiltrates into fruits or vegetables and to apparatus used in the method. The present invention relates to methods for allowing sweet ingredients or ingredients useful to the human body to be effectively absorbed into fruits or vegetables while supplying fruits or vegetables to the inside of a pressure chamber, reducing the inside of the pressure chamber to low vacuum state within a specific pressure range while all fruits or vegetables to be processed are immersed in aqueous solution of a useful ingredient, maintaining the condition for a set period of time, and returning the inside of the pressure chamber to atmospheric pressure. The present invention relates to methods using only subatmospheric pressure so as to allow sweet ingredient or ingredient useful to the human body to effectively infiltrate into fruits or vegetables while minimizing damage to the skin or the internal tissues of the fruits or vegetables and to apparatus used in the method.

A liquid nitrogen quick-freezing preservation method for fresh bamboo shoots. The method includes performing a coating treatment on cuts of fresh bamboo shoots, which reduces the moisture loss through the cuts, slows down the degree of lignification of the bamboo shoots, mitigates color changes at the cuts, inhibits excessively fast reproduction of microorganisms at the cuts and prevents invasion of microorganisms from the cuts, so that a decrease in nutritional value is reduced, the deterioration of the appearance quality of the bamboo shoots is mitigated, and the nutritional value and commodity value of the bamboo shoots are maintained. The method further includes an intermittent ultrasonic treatment on the fresh bamboo shoots, so that coating substances form films on the surfaces of the cuts more easily, preventing the fresh bamboo shoots from being eroded by microorganisms and preventing nutrient substances from being decomposed and utilized by the microorganisms.