Methods and systems for selectively applying a treatment to a plant item and/or managing a plant item supply chain are provided. The method may include conveying, in an industrial processing line, at least one plant item in the batch of plant items to a sensing region having one or more sensors, assessing, with the one or more sensors and a computing device, one or more properties of the at least one plant item associated with ripeness and/or another attribute, optionally conveying the at least one plant item to a treatment region, optionally determining a treatment to apply to the at least one plant item based on the assessed one or more properties; and optionally applying, in the treatment region, the treatment to the at least one plant item.

The present disclosure relates to a method for preventing or reducing cannabaceae biomass decomposition during storage by packaging an amount of the biomass in a flexible film of gas impervious material to provide a cannabaceae biomass package which is impermeable to gases.

The disclosure relates to methods and compositions for improving storage and/or transportation of food, flowers, plants, or the like.

A process for preparing a ready-to-eat mature coconut in which coconuts are selected based on its flotation characteristics, higher floaters being more mature. An oval or circular groove is carved partially into the bottom of the coconut shell. The coconut is then sealed into a heat tolerant plastic bag in which it is cooked, then frozen. Pieces of coconut husk are roasted until they turn black, then boiled in water to obtain a vapor that condenses to a liquid extraction, which is added to the bag before sealing it. The sealed bag is then heated to obtain sweet coconut water, some separation of coconut meat from the coconut shell, and the expansion of the coconut water during the spraying of steam to slightly split the coconut shell along the carved groove whereby the tip of a spoon can be used to pry off the coconut shell.

An optimal package structure and an amount of refrigerant to insert into the package structure are determined based upon product information, consumer preference information, and weather information. The optimal package structure and the amount of refrigerant are an optimized combination that is effective to both protect the product from damage and preserve the product from spoilage. A package is constructed to contain the product according to the optimal package structure and the amount of refrigerant is inserted into the structure.

A packaging box 100 for mailing fruit and vegetables for delivery to the home comprises a box body 114 configured to receive the fruit or vegetables, a lid 102 configured to close the box body to provide a closed box, and at least one partitioning member 106 configured to divide the box body into at least two compartments. The partitioning member 106 is configured for attachment to the lid 102, whereby to connect the lid 102 to the box body 114 when the box is closed.

Described herein are sealable, breathable bags for packaging, storing, and transporting fresh fruit in boxes. The bags protects the fruit from outside contaminants while maintaining a modified atmosphere environment around the fruit to preserve the freshness of the fruit. Furthermore, the bags are constructed in such a way that they have a flattened closed configuration and an fully opened configuration that allows them to efficiently fit into a generally cuboid, open-topped packaging box to be filled with fresh fruit and then seal around the fruit in the box, such as by sliding a slider across an upper closure of the bag.

This invention relates to an antimicrobial cover comprising or consisting of an antimicrobial agent-generating article for use with a container for transporting or storage of fruit and a container comprising the antimicrobial of the invention. The invention further relates to a method of preventing or inhibiting the growth of microorganisms, particularly fungal organisms, in packaged fruit comprising the use of the antimicrobial of the invention.

A method, comprising steps: (a) placing a plurality of produce in an airtight chamber having a quantity of air and a first pressure, wherein the plurality of produce comprises water; (b) removing the quantity of air via a first vacuum pump to reduce the first pressure in the airtight chamber providing a vacuum cooling effect, wherein the water evaporates until the plurality of produce reaches a predetermined temperature; (c) packaging each individual produce of the plurality of produce in a container, wherein the container has a second pressure; (d) reducing the second pressure via a second vacuum pump; and (e) injecting a nitrogen gas inside the container until the container reaches a third pressure.

A package for preserving respiring produce contained in the package, in particular vegetables, fruit, herbs, spices and/or flowers, and an associated method are provided. The package defines a package volume for containing a portion of the produce and a package atmosphere, and comprises a packaging material, in particular a polymer film (1A), provided with at least one perforation (3) enabling gas exchange with the atmosphere surrounding the package (1) to form the package into a Controlled Atmosphere Package (CAP). The packaging material has a Water Vapour Transmission Rate (WVTR), a carbon dioxide transmission rate (CO.sub.2TR) and an oxygen transmission rate (O.sub.2TR), wherein the WVTR of the packaging material is in a range of 50-1200 ml/(m.sup.2.Math.24 hrs), the CO.sub.2TR of the packaging material is larger than 1000 ml/(m.sup.2.Math.24 hrs), and a ratio β=CO.sub.2TR/O.sub.2TR of the packaging material is larger than 4.