A sweet potato processed food can be preserved at room temperature for a long period of time while maintaining the taste, palatability, or the like acquired right after preparation procedures, given that the processed food is prepared by a process including: (1) washing and drying a sweet potato; (2) packaging each sweet potato of the step (1) in a laminated foil packaging sheet; and (3) pasteurizing the packaged sweet potato of the step (2) at 121 to 150 C. for 25 to 35 minutes. It is therefore expected to increase the income of sweet potato farmers and ensure high industrial availability by using the method for processing sweet potatoes into baked or steamed sweet potatoes that are readily consumable without trouble to conduct a separate cooking procedure, distributable at room temperature, and preservable for a long period of time.

Embodiments described herein relate generally to plant extract compositions and methods to isolate cutin-derived monomers, oligomers, and mixtures thereof for application in agricultural coating formulations, and in particular, to methods of preparing plant extract compositions that include functionalized and non-functionalized fatty acids and fatty esters (as well as their oligomers and mixtures thereof), which are substantially free from accompanying plant-derived compounds (e.g., proteins, polysaccharides, phenols, lignans, aromatic acids, terpenoids, flavonoids, carotenoids, alkaloids, alcohols, alkanes, and aldehydes) and can be used in agricultural coating formulations.

Embodiments described herein relate generally to plant extract compositions and methods to isolate cutin-derived monomers, oligomers, and mixtures thereof for application in agricultural coating formulations, and in particular, to methods of preparing plant extract compositions that include functionalized and non-functionalized fatty acids and fatty esters (as well as their oligomers and mixtures thereof), which are substantially free from accompanying plant-derived compounds (e.g., proteins, polysaccharides, phenols, lignans, aromatic acids, terpenoids, flavonoids, carotenoids, alkaloids, alcohols, alkanes, and aldehydes) and can be used in agricultural coating formulations.

An electrostatic device that includes: an air flow regulator system including a pressure regulator and an air flow regulator; a liquid flow regulating system including a set of restrictors; an electrostatic system including an electrostatic emission antenna and an insulating hood of the electrostatic emission antenna; an air-liquid nozzle that is separated from the electrostatic emission antenna; a tank; a positive displacement pump and a low-wetting electrostatic application method.

Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein.

The invention relates to olive processing, and includes methods for producing olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life and flavored stuffings or flavor infusions. In other aspects, the invention provides methods for producing such olives. The invention relates particularly, but not exclusively, to black-ripe olives.

The invention relates to olive processing, and includes methods for producing olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life and flavored stuffings or flavor infusions. In other aspects, the invention provides methods for producing such olives. The invention relates particularly, but not exclusively, to black-ripe olives.

The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.

The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.

Provided are a functional film capable of efficiently adsorbing and decomposing ethylene, a functional container, and a method for retaining freshness of a plant or a food.

The functional film of the present invention is obtained in the following manner: a substance having a catalytic capability of decomposing ethylene is added in a plastic film material having an ethylene adsorption effect, or applied to or deposited on a surface of the plastic film material. The functional container of the present invention is obtained in the following manner: a substance having a catalytic capability of decomposing ethylene is added in a plastic material having an ethylene adsorption effect, or applied to or deposited on a surface of the plastic material. Alternatively, the functional container of the present invention is obtained in the following manner: a substance having a catalytic capability of decomposing ethylene is added in a plastic material having an ethylene adsorption effect, and the mixture is molded into a predetermined shape, or the plastic material is molded into a predetermined shape, and the substance is then applied to or deposited on a surface of the plastic material. The method for retaining freshness according to the present invention includes the step of adsorbing and decomposing or/and discharging ethylene generated from a plant or the like using the functional film or the functional container.