The present invention relates to a manufacturing method for dried bulbs and tubers, the method comprising the steps of: punching and perforating the surface of bulbs and tubers with microneedles; placing the perforated bulbs and tubers in a test tube; and freeze-drying the perforated bulbs and tubers placed in the test tube. According to the features of the present invention, the nutritional values of bulbs and tubers can be increased, high-quality products can be provided to a consumer through simple processing, and dried bulbs and tubers having a high restoration rate while having a significantly extended expiration date can be provided.

A composition of matter having the following chemical structure: $\left[\frac{H_x{O}_{\left(x-1\right)}}{2}\right]Z_y$
wherein x is and odd integer 3;
y is an integer between 1 and 20; and
Z is one of a monoatomic ion from Groups 14 through 17 having a charge value between 1 and 3 or a polyatomic ion having a charge between 1 and 3.

A composition of matter having the following chemical structure: $\left[\frac{H_x{O}_{\left(x-1\right)}}{2}\right]Z_y$
wherein x is and odd integer 3;
y is an integer between 1 and 20; and
Z is one of a monoatomic ion from Groups 14 through 17 having a charge value between 1 and 3 or a polyatomic ion having a charge between 1 and 3.

The present disclosure is directed to the prevention of spoilage of agricultural products (e.g., tuberous roots such as cassava roots). The disclosure teaches the use of a sulfur-donating compound (e.g., a thiosulfate salt such as sodium thiosulfate) to enable the agricultural product to scavenge endogenously-produced HCN, prevent the buildup of reactive oxygen species, prevent the buildup of insoluble byproducts, and/or prevent the loss of starch from the agricultural product.

The present disclosure is directed to the prevention of spoilage of agricultural products (e.g., tuberous roots such as cassava roots). The disclosure teaches the use of a sulfur-donating compound (e.g., a thiosulfate salt such as sodium thiosulfate) to enable the agricultural product to scavenge endogenously-produced HCN, prevent the buildup of reactive oxygen species, prevent the buildup of insoluble byproducts, and/or prevent the loss of starch from the agricultural product.

The present invention relates to a process enabling the optimisation of the organoleptic properties, particularly the colour, of vegetal products containing chlorophyll pigments, comprising a pheophytinisation treatment of the vegetal products, a treatment with a solution having a pH higher than 5, and a treatment with at least one divalent metal compound.

The present invention relates to a process enabling the optimisation of the organoleptic properties, particularly the colour, of vegetal products containing chlorophyll pigments, comprising a pheophytinisation treatment of the vegetal products, a treatment with a solution having a pH higher than 5, and a treatment with at least one divalent metal compound.

A produce wash system is provided. The produce wash system includes a produce line including a short-term wash device and a rinse transition component followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the short-term wash treatment is rinsed off, and a rinse solution applied by the rinse transition component that rinses the product after the product leaves the short-term wash device and before the product enters the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses any remaining short-term wash treatment from the product. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

A produce wash system is provided. The produce wash system includes a produce line including a short-term wash device and a rinse transition component followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the short-term wash treatment is rinsed off, and a rinse solution applied by the rinse transition component that rinses the product after the product leaves the short-term wash device and before the product enters the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses any remaining short-term wash treatment from the product. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

Methods for inhibiting mold growth and for inhibiting mold growth on jack-o'-lanterns are presented herein. Applying a pepper based coating to exposed surfaces can reduce and/or hinder mold growth. This concept may advantageously find use in preserving jack-o'-lanterns. In general this idea may be applied to preserving foods and to inhibiting mold growth on surfaces of objects.