Disclosed herein is a container refrigeration apparatus including an exterior fan and a gas supply device. The gas supply device includes a unit case having a cooling air inlet port and a cooling air outlet port, and a pump mechanism housed in the unit case and configured to suck, and compress, outside air. The container refrigeration apparatus has an exhaust passage through which the unit case and a space on a suction side of the exterior fan are connected together such that the exterior fan sucks air through the cooling air outlet port out of the unit case. As a result, the problem of heat generated by the gas supply device including the pump mechanism may be solved at low cost.

A container refrigeration apparatus includes a CA system which controls the composition of the air in the container. The CA system includes a gas supply device which supplies nitrogen-enriched air, an intake duct which guides outside air to a first space on a suction side of an interior fan, and an exhaust duct which guides air in a second space on the blowout side of the interior fan out of a container. The exhaust duct has an inlet at a location where the flow of the air blown from the interior fan is blocked by a fan housing.

A quality determination apparatus includes a state detector and a main processing unit. The state detector detects a state index. The state index is an index indicating a state of a target article contained in a storage space where an internal environment is controlled. The main processing unit performs a determination operation. The determination operation is an operation of determining whether a sign condition indicating a sign of degradation of the target article is met based on the state index detected by the state detector.

A method of storing potatoes, the method comprising the steps of: i. providing a plurality of dormant potatoes, wherein the potatoes have been cured after harvesting; ii. treating the potatoes with 1-methylcyclopropene, the treatment comprising exposing the potatoes, which are at a first treatment temperature within the range of from 10 to 30° C., to 1-methylcyclopropene; storing the potatoes at a second storage temperature within the range of from greater than 1 to up to 6° C. for a storage period within a potato store, wherein the storage period extends continuously until at least 1 week after initiation of eye movement in at least one of the potatoes, and wherein during the storage period the potatoes are stored in atmospheric air free of an external supply of ethylene sprout suppressant.

An improved system and method for treating, precooling, handling, and packaging perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of perishable products during the precooling step. The mobile container is a prefabricated container or is modified from a standard intermodal container or over-the-road semi-trailer. The enhanced forced air and/or refrigeration equipment is contained within the container and/or mounted on the top and/or side exterior of the container and can accomplish rapid cooling. The mobile container can be located near harvest or facilities with no cooling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, through precooling and treatment, through processing and packaging, preferably to a MAP process, and then to distribution.

Provided is a process for freezing kinds of fresh coconut fruits including the following steps: i) selecting coconut fruits; ii) cleaning the coconut fruits; iii) drying the surface of the husked coconut fruits; iv) freezing the husked coconut fruits; and v) packing the husked coconut fruits, wherein step iv) is performed according to seven phases until the temperature of the husked coconut fruits of −18° C. is obtained.

A carbon dioxide sensor (92) measures the carbon dioxide concentration of inside air. An inside air control system (30) controls the carbon dioxide concentration of the inside air based on a measured value obtained by the carbon dioxide sensor (92). If the measured value obtained by the carbon dioxide sensor (92) returns to a predetermined normal range after falling outside the normal range, the controller (110) of the inside air control system (30) performs a determination operation. The determination operation is an operation for supplying outdoor air to the carbon dioxide sensor (92) to determine whether or not the carbon dioxide sensor (92) is normal.

A carbon dioxide sensor (92) measures the carbon dioxide concentration of inside air. An inside air control system (30) controls the carbon dioxide concentration of the inside air based on a measured value obtained by the carbon dioxide sensor (92). If the measured value obtained by the carbon dioxide sensor (92) returns to a predetermined normal range after falling outside the normal range, the controller (110) of the inside air control system (30) performs a determination operation. The determination operation is an operation for supplying outdoor air to the carbon dioxide sensor (92) to determine whether or not the carbon dioxide sensor (92) is normal.

The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree product. The probiotic fermented fruit and vegetable puree product is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable pure provided by the present invention has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.

An exemplary method for preserving fresh herbs includes obtaining fresh trimmings from a plant, grinding and/or chopping the fresh trimmings to form processed trimmings, packaging the processed trimmings in a container, and freezing the processed trimmings in the container. Freezing the processed trimmings may include subjecting the processed trimmings to a dry ice atmosphere.